Chicken Tortilla Soup
Courtesy of Sally Fallon’s Nourishing Traditions Cookbook
This soup is extremely versatile, with the variety of garnishes that are possible. If you don’t make it too spicy, kids will also love it due to the fried chip garnish. Other garnish ideas: cilantro, sliced radish, olives, sour cream. Use what you have on hand to make this an economical meal option. Fresh corn on the cob is a great accompaniment to this dish!
* 6-8 cups of homemade organic
chicken stock (depending on how thick you like your soup)
* 1 cup of tomato paste (preferably organic)
* 4 cloves of garlic crushed or finely chopped
* 1/4 teaspoon of chilli flakes
* 1/4 cup of fresh lime juice
* Celtic sea salt or fish sauce & pepper
* 2 cups of shredded, pre-cooked, organic chicken breast
* Strips of corn or sprouted whole wheat tortilla fried until crisp in olive oil, coconut oil or lard for garnish
* 1 Avocado diced for garnish or mashed for guacamole
* Piima cream or creme fraiche for garnish
Bring stock to a boil with tomato paste, garlic & red chilli flakes.  Simmer for about 1/2 hour. Add lime juice, shredded chicken and season to taste. Cook for 5 more minutes to heat the chicken through. Serve with garnishes. ENJOY!
Simple but Delicious Salad Dressing

Made from scratch & not from any bottle!
Olive Oil
1 Desert spoon of Braggs Raw Apple Cider Vinegar (preferably with the mother)
Grated ginger & tumeric
Juice of 1/2 lemon
Small amount of coconut nectar to taste
Mix on a bed of organic mixed salad leaves, spinach, snow pea sprouts, cucumber, avocado, pineapple & sprinkle some sesame seeds, chopped nuts (of your choice) to garnish. We sometimes use the mixed nut & seed salad topping from
Don’t forget to have your protein with the salad! We had this with a beautiful organic roasted chicken that was baked in coconut oil & mixed herbs.

King Fish Kebabs

A lovely light meal for summer – Serves 4
Any fish you consume should be wild, as farmed fish are in cramped living containers & are fed processed grains. Grain causes inflammation in any animal, including humans! Ask your fishmonger which fish is wild.** ALL Salmon & Trout are farmed in Australia!
I also choose all organic produce so we are getting clean, wholesome food.

4 Large king fish cutlets
Capsicum – red, green, yellow – whatever is in season
2 Purple Onions
Cherry tomatoes
2 Limes
Italian or French herb mix
Ginger & garlic
Olive Oil

Soak Long Skewers in water for about 15-20 minutes
Cut the kingfish into cubes or bite size pieces & place in a bowl
Mix the garlic, ginger, herbs, lime juice and olive oil with the fish & let sit to marinade for about 30-60minutes in fridge
Place one piece of fish, onion, tomato, capsicum on the skewer & repeat
Cook on flat part of BBQ.
Serve with a beautiful salad & roasted pumpkin slices.

Fermented Vegetables

If you have never tried making your own fermented food before, here’s a fermented vegetable recipe from Jo Rushton’s Book “Rocket Fuel on a Budget” to start your off….


1 medium cabbage (red, green or half of each) cored & shreddedUnknown
3 carrots
1 apple (grated)
1 fennel (shredded)
2 tbsp caraway seeds
1 tbsp celtic sea salt or Himalayan rock salt
4 tbsp of whey as a starter (optional) if you have no whey, then use an additional tbsp of salt


Mix all ingredients together in a large bowl. Pound with a pestle or meat hammer for about 10 minutes until the juices start to release. Place in a large 2 litre mason jar & press down firmly until juices come to the top of the mix. The mixture should be, at least, 1 inch below the juices. Cover the jar tightly & keep at room temperature for 3-5 days before transferring to the fridge. Be sure to release the build up of pressure in the jar in the initial fermenting phase, either in the evening or in the morning.

Fermented vegetables will last for up to 3 months in the fridge.

A tablespoon with each meal provides your digestive system with quality probiotics & digestive enzymes that aid digestion.

Bone Broth


1 Whole organic chicken carcass including all boney parts – neck, back, feet, wingsbroth
3 3/4 litres of cold filtered water
2 tbsps apple cider vinegar
1 large onion, coarsely chopped
2 carrots, peeled & coarsely chopped
3 celery sticks, coarsely chopped
1 bunch of fresh parsley

The Process:

Place chicken carcass into a large stainless steel pot with the water, vinegar & all vegetables except the parsley. Let it stand for 30 minutes. Then bring to the boil, remove scum that rises to the top. Reduce heat, cover & simmer for 6 to 24 hours. The longer you cook the stock, the richer & more flavoursome it will be. About 10 minutes before finishing the stock add the parsley. This will impart additional mineral ions to the broth. Remove the whole chicken carcass with a slotted spoon. Strain the stock into a large bowl & put in the fridge until the fat rises to the top & congeals. Skim off this fat & reserve the stock in covered containers in your fridge & also freezer.