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Nutritious, delicious home-made stock
We all know how good chicken broth is for our bodies, and for our souls: a bowl of steaming broth is the stuff of folk legend! It's simple and humble yet super delicious and very, very good for you.
Home-made stock ticks all the boxes: it's healthy, boosts the flavour in a variety of meals and reduces food waste by putting kitchen scraps to good use. Meat stocks are particularly beneficial because long, gentle cooking draws the minerals out of bone,
Vegetarian, Gluten free
Charge your morning with chia!
Ingredients (makes 1)
1 banana, peeled, chopped & frozen
½ cup frozen blueberries (or other berries)
½ cup natural yoghurt or kefir
2 tsp chia seeds
¼ tsp ground cinnamon
1. Combine the ingredients in a high powered blender with 150 ml cold water. Whiz for 30 seconds or until smooth, scraping down the sides midway. Serve over ice if desired.
Eensy-teensy chia seeds pack a nutritional punch!
Did you know that one tablespoon of chia seeds covers your recommended daily intake of Omega 3?
Composed of 20 % Omega 3, 37 % dietary fibre and 20 % protein they're also brimming with antioxidants, vitamins and minerals, including a high concentration of calcium, potassium and magnesium.
Chia seeds are gluten free and are particularly beneficial for heart health, joint mobility and promoting good digestion, so it's little wonder 'chia' is synonymous with the Mayan word for strength!
Here at Wholefoods House
Ingredients (makes 24)
1 cup light sight spelt flour, sifted
1 cup unstabilised oats
1 cup fine desiccated coconut
2/3 cup muscovado sugar
125 g coconut oil
2 Tbsp blackstrap molasses (or traditional golden syrup!)
1 tsp bicarbonate of soda
1 Tbsp boiling water
1. Preheat oven 180°C. Line two slide trays with baking paper.
2. Combine flour, oats and coconut in a wide mixing bowl. Combine sugar, coconut oil and molasses or syrup in a small saucepan. Stir over a medium-low heat until melted and combined. Combine bicarbonate soda and boiling water
It's generally agreed that Forest Orchards grow the best and most sought after organic apples in Australia. Their super sweet, wonderfully crisp Galas, Fujis, Pink Ladies, Jonathans, Golden Delicious and Granny Smiths are one of the highlights of autumn / winter produce. We enjoy them so much that we stock Forest Orchards' varieties exclusively while they're available- usually from about March through to September each year.
Forest Orchards is a family enterprise run by third generation orchardist Graeme Schultz, his wife Fiona and their sons. The property is
Just 350 metres from our Woollahra store, in the bustling and busy heart of the eastern suburbs, landscape architect and arborist Elke Haege runs a thriving apiary from the terrace of her first floor apartment.
We were lucky enough to visit Elke one sunny Friday to see how she fits such an impressive operation into a small urban space. It's a different world up on her terrace: the sounds of traffic fade away and you find yourself
Just a heads up: our Queen Street Woollahra store has moved from number 109 to 112. We're now across the road and a few doors up from our original store- next-door to the Woollahra Hotel. The new store is brighter and bigger but we hope you'll find it just as welcoming as our original digs!
For a more details and a map go here.
This simple, protein rich omelette makes a really easy gluten free meal- especially if you've got leftover cooked sweet potato (or any other vegetable) on hand. Serve with a green salad and you're away!
Ingredients (serves 4)
1 medium sweet potato (about 300 g), peeled & cut into ½ cm slices
2 tsp ghee
1 cup leg ham, shredded or sliced into bite size pieces
sea salt & freshly ground black pepper
1. Preheat oven 100°C. Steam sweet potato slices over boiling