Chicken Tortilla Soup
Simple but Delicious Salad Dressing
Made from scratch & not from any bottle!
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
Italian or French herb mix
Ginger & garlic
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.
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
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.
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
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.