My attempt at lamb and mango salad tonight was, I must say, a winner!

Here's the run down to serve 2:

Salad - divided between 2 plates- 2 large handfuls of spinach leaves, 15 cherry tomatoes halved, half a carrot sliced into small match sticks, half a cucumber sliced then sliced again, two mango cheeks diced, 1/4 of a purple onion finely sliced, 1/4 red capsicum sliced.

Lamb - Approx 400 gram organic grass fed lamb back strap fried in the pan until just cooked (you want it pink and tender in the middle). Once cooked, slice on the angle with a sharp knife and divide evenly atop the two salads.

Dressing- While the lamb is cooking, in a glass jar, place the following: 1 tsp of thai red curry paste (either homemade or an additive free purchased one. I used a bought one - Ayam brand), 1-2 tsp of organic coconut oil, 2 tsp pure fish sauce, the juice of half a large lime and 1/2 tsp of dried ground corriander. Adjust these ingredient quantities to suit your own taste.
Place lid on jar and shake to combine. If your coconut oil coagulates, sit the jar in a bowl of hot water for 2 minutes then shake again. Once combined well, pour over lamb and your salad is complete.

Freshly chopped corriander would be the perfect finisher to this dish but I sadly didn't have any. It was delicious just the same.

Let me know if you give this a try. I'd love to hear your thoughts. PS - Make sure your mango is ripe, sweet and juicy - it makes this dish!


Cacao - God's gift to the world! I love making up recipes where I can include cacao. It's my favourite whole food ingredient. I even put it in my grain-free muesli each morning. Chocolate for breakfast - my kind of morning!

Fantastically, cacao not only tastes amazing but also has many health-giving properties. The cacao bean is full of antioxidants, healthy fat, carbohydrates, protein, polyphenols like flavonoids that are antioxidants, minerals like calcium, magnesium, sulfur, copper, iron, zinc and potassium, oleic acid which is a heart-healthy essential monounsaturated fat, fiber and vitamins E, B2, B1, B5, B3 and B9. (Read more about cacao here.)

Magnesium is one of the most deficient minerals in the average human despite it being crucial to the body's function. Among many other roles, it helps keep blood pressure normal, bones strong, and the heart rhythm steady.  It also aids in circulation and aids cells to repair themselves and stay healthy. So here's to magnesium-rich cacao and all it has to offer!


Ingredients: (please note that these are approximates as I rarely use with measuring cups when I'm creating!)
~10-12 medjool dates
~2 tablespoons chia seeds
~1/2 cup shredded or desiccated coconut (organic ensures it's preservative free. I buy most of my preservative free supplies here and here.)
~1/4 cup macadamias (substitute with pepitas and/or sunflower seeds if you need a nut-free version.
~8 cacao wafers (can use caco powder or nibs in lieu of wafers but I personally think the Changing Habits Cacao Wafers are by far the yummiest option!)
~ 1 teaspoon cinnamon
~1 tsp vanilla

Put all your ingredients in a food processor or Thermy.
Blend on high until well combined and the mixture is a sticky consistency.
Roll into balls.
Coat with extra coconut or chia seeds if desired.

If you like one ingredient a lot or another not so much, just play around with quantities until you get the desired taste and consistency.




I love ANZAC day. Despite the loss, terror and hardship suffered by so many of our soldiers that fateful day, now, 100 years on, it is a day to be revered, embraced and even enjoyed.

We live in a rural town with a small population of only around 5000. The feel in the air at our community ANZAC ceremony each year is amazing. Togetherness, gratefulness, reverence, awe, sorrow, admiration and respect intertwine to create an atmosphere which makes one feel very proud and nostalgic. Emotions are high and voices are low. It's a beautiful event to take part in.

This year, for the first time, we think we will attend the dawn service with our 3 young girls. I feel very passionately about them knowing the story of the ANZAC and having the same pride in our diggers as my husband and I do. I can only imagine that the magic of the ceremony being held at the day's dawn, will add to the experience. I'm really looking forward to it - even with the chilly conditions which are predicted here for this Saturday.

What are you and your family doing to commemorate ANZAC day? I'd love to hear your plans and thoughts.

In the mean time, I hope you enjoy my most recent recipe creation. It's an adaptation of the paleo ANZAC biscuit recipe from the Natural Evolutions website - makers of the Mt Uncle's banana flour used in the recipe. The flour can be ordered directly from that website or from Bulk Wholefoods, which is where I get mine from. If you place an order with BW today, you will have your banana flour in time to make a batch of these scrumptious bickies for Anzac Day. I'll definitely be baking some for Saturday - and all year round as we remember our diggers, not just on April 25th, but every day.

1 cup flaked almonds
1/2 cup Mt Uncle's banana flour
1/4 cup coconut flour
1/2 cup coconut sugar
3/4 cup desiccated coconut
130g coconut oil
3 tbs honey
1 tsp bicarb soda
2 tbs water
1 egg

Preheat oven to 140 degrees and line two trays with baking paper.
Place almonds, flours, sugar and coconut in a large bowl. Stir honey and oil in a small saucepan over low heat until fully melted and combined. Combine bicarb and water then add to oil and honey. Beat egg and add to dry ingredients. Add the oil mixture and stir well to combine all ingredients.
Spoon desired amount of mixture onto prepared tray and flatten a little. Leave about 4cm between each biscuit as they will spread.
Bake for about 20 minutes or until nice and golden brown. Remove from oven. The biscuits will still be very soft. Leave on tray to completely cool and firm up before removing from tray. Yummiest served immediately but will keep for days in a sealed airtight container.

Enjoy with your favourite cuppa.



I love a good stir-fry! Always has and always will be a comfort food of mine. Perfect in summer or winter. Fresh, crunchy, delicious, easy and healthy. Use beef or chicken, or omit the meat all together if you prefer. What more could one ask for?

This is the recipe for the stir-fry I make most often at our house - full of flavour but not too strong for the kids either. Family friendly goodness.

2 tbs coconut oil
1 onion finely chopped
2 garlic cloves, finely chopped
1 x  2cm square fresh ginger, finely chopped
500 grams of beef or chicken strips
1 carrot, cut into sticks
1/4 red capsicum, cut into sticks
1/4 green capsicum, cut into sticks
1/2 head of broccoli, cut into small florets
3 x small baby bok choy, cut into large strips
1/4 cup fresh or frozen corn

Handful of fresh or frozen baby beans
1/4 cup unsalted cashews
Fresh coriander to garnish
Brown rice or quinoa to serve

Sauce -
2tbs coconut oil
2 tbs sesame seeds
1 tbs honey
1 tbs pure fish sauce
2 tbs tamari (or good quality soy sauce such as Braggs)
1 tbs water

In a small saucepan, put all sauce ingredients and stir over low heat until combined and hot. Meanwhile, Heat coconut oil in large frying pan. Sautee onion, garlic and ginger. Add meat strips and stir fry till just cooked. Add all the chopped vegies and stir fry until bok choy is wilted and other veg heated through. Add the sauce and cashews and stir to coat meat and veggies thoroughly in sauce.

Serve on a bed of steamed brown rice or quinoa and top with fresh coriander leaves.

Y.U.M. Yum!

Inspired by Kim Morrison from Twenty8 and Like Chocolate for Women, these seed crackers have become a staple in our house. They are everything a cracker should be - crunchy, flavoursome, moreish and just a little bit salty! But what I love most about them is what they aren't - which is full of processed grains, sugars, hydrogenated vegetable oils, colours, flavours and preservatives. Just pure, delicious crunchiness! And they take only a few minutes to prepare!
Flaxseed - one of nature's little wonder pills!
1/2 cup almond meal (sub this for a seed meal if allergic to nuts)
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/4 cup flax seeds
1/4 cup chia seeds

1 cup water
2 cloves crushed garlic
2 tbs fresh chopped basil (or herb of choice)
1 tsp salt

Preheat oven to 150C. Combine almond meal and seeds in a bowl. In a jug, mix the remaining ingredients, then add to the dry ingredients.  Leave the mixture to sit for 10-15 mins to absorb the water. Spread onto two lined baking trays as thinly as you like - a piece of baking paper on top and a rolling pin makes this very easy. Bake for 30-35 mins. Remove from oven. Using an egg flip, carefully turn the now firm seed sheet over. Cut into biscuits and return to oven to bake for another 30-35 mins. Once all moisture is gone from the crackers (you can tell this by snapping one in half - should be completely brittle), remove from oven and cool completely before transferring to airtight container. Will keep for up to 2 weeks. Delicious served with dips, cheese, soup, meat, eggs and my favourite - topped with avocado and seaweed salt!
Sauce ingredients:
~Cold pressed olive oil
~1 Tbs pure butter
~1 brown onion
~3 cloves garlic
~15 cherry tomatoes, quartered
~20 fresh basil leaves roughly torn (reduce amount or replace with flat-leaf parsley if you're not a fan of basil)
~500 grams minced beef
~1 large carrot, grated
~1 small zucchini, grated
~1/2 small green capsicum, finely chopped
~1 large stick of celery including leaves, finely chopped
~2 tsp dried oregano
~1 can pure tomato puree

~2 tbs pure tomato paste
~2 tbs vegetable stock ( I use the Thermomix ED cookbook recipe for y vege stock. If using store-bought stock, use a powdered stock and check for harmful additives. From emery, I think Massell is pretty good. Vegeta contains MSG so avoid if possible).
~1/4 cup homemade tomato sauce or relish (If you have a Thermomix, try Quirky Cooking's Tomato Ketchup recipe. So good! If you don't have any homemade sauce or relish on hand, add a dash of a good quality Worcestershire sauce and/or Tamari for a little extra flavour.)

Sauce method:
Finley chop onion and garlic. Into a large and deep frying pan add a good splash of the olive oil and the butter. When nice and hot nut not smoking, add in the onion and garlic ands sauté till transparent and fragrant.
Next add to the pan the quartered tomatoes and torn basil leaves, stirring to coat with the oil. When basil slightly wilted, add the mince and fry while stirring until meat is just brown. Next add the grated carrot, grated zucchini, chopped capsicum, chopped celery, dried oregano, tomato puree, tomato paste, vege stock and the sauce you are using.
Stir to combine well. Lower heat till sauce is simmering gently. Simmer for approximately half an hour. When cooked to your liking, add some sea salt and cracked pepper to taste. Remove from heat.

Zoodles ingredients:
1 large zucchini per person
1 tbs olive oil per zucchini used
Salt and pepper

Zoodles method:
Using one large zucchini per person, make your zucchini noodles (zoodles) with your chosen slicer. Mine is a Betty Bossi brand from House - see here if you're after one.  Then heat 1 tbs of cold pressed oil oil in a saucepan/frying pan and once oil is hot but not smoking, add a little sea salt and freshly cracked pepper. Stir to combine then add your zoodles. The more zoodles you're cooking, the more oil you'll need and the bigger your pan will need to be. Over medium heat, gently stir the zoodles to coat in the oil and seasoning and to distribute the heat through. When cooked to your liking (I like mine with a bit of crunch about them so they don't take long at all) remove from pan and place on some fresh paper towel. Gently squeeze inside towel to remove the excess liquid. The transfer to your serving bowl, top with your freshly made sauce and some fresh basil leaves, then devour!
Note: You may see from the photo that I didn't squeeze out the liquid before serving. I actually don't mind it like this as the zucchini broth is actually quite tasty. It's up to you as to whether you want to squeeze the liquid out.

Serves 4-5
1-2 chopped frozen bananas
1/2 cup chopped frozen mango
1/3 cup chopped frozen strawberries (or mixed berries)
1 cup spinach leaves
1/3 cup coconut water
1- 1.5 cups water
1/3 cup pure coconut milk or cream
1/2 an avocado
1/2 an apple
Optional extras (I always put these extra goodies in for added nutrients but the smoothy is still great without it):
1 tsp Changing Habits Camu Camu
1 tsp Changing Habits Supreme Green Powder
1 tsp Changing Habits Probiotics
1 tbs Changing Habits Colloidal Minerals
Put everything in a good blender (we have the George Foreman Mix & Go Pro which is under $100 and does an excellent job!) with the spinach leaves at the bottom. Blend till smooth. Pour into glasses and drink. Yum!
~I usually don't measure the quantities exactly. Smoothies are fun like that - you don't have to be too precise so the kids can help out with no problems!
~I sometimes add in cucumber or other extra greens without the kids noticing.
~If you don't have frozen bananas, mangoes and strawberries, just use fresh. It will still be yummy but maybe not quite as creamy or as cold.
~I love the Changing Habits supplements and products as they are made from real organic food - not synthetic vitamins produced in a lab somewhere. I am very familiar with Changing Habits founder Cyndi O'Meara's philosophies and ideals so I know that I can trust completely all of her products.