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Interview: Anna Lohse from Apple Cart Produce on local food & farming

28/4/2017

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​Anna and Ben moved to the Southern Highlands to pursue a dream of growing more of their own food. It was the regions fertile soil, rainfall and close proximity to family that drew them from Melbourne 5 years ago,  and they haven't looked back. 

Their most recent venture involves growing vegetables for local families at Farm Club in Werai.  Anna also runs the Farm Shop on the same premises which showcases their seasonal, locally grown produce, pickles and preserves.

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"Fresh local food just tastes better and is better for you. In supporting us, and other small producers like us, the customer and the producer are building a different food system. One where diversity, resilience, health and community are valued above profit alone."

Anna Lohse - Apple Cart Produce
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Photo courtesy of www.honeyatkinson.com.au

Who is Apple Cart Produce and how did it came to be?

Apple Cart Produce is my husband Ben and I, and our two girls. We are market gardeners, growing organic vegetables and making pickles and preserves. We also manage a little Farm Shop on the farm we grow on. We have always grown our own food but after having kids and moving to Moss Vale, we decided to start our own business growing food for others. We love growing food so it feels like a natural progression for us. Prior to becoming market gardeners, Ben was an engineer and I worked in environmental management and training.

What is your business philosophy and how did it evolve? 

We simply want to organically grow delicious and nutrient dense food for local families. We grow our own food and eat a diverse, seasonal diet, mostly made up of vegetables. We pickle and preserve some of our harvest through the seasons to see us through the cooler months when there is less on offer. This made sense to us and we have extended these principles to our business. This also allows our customers to have access to diverse, local organic vegetables throughout the seasons.

What do you see as the benefit of buying locally grown produce? 

Taste, nutrient density and a connection to the food system are the benefits to the customer. Fresh local food just tastes better and is better for you. In supporting us, and other small producers like us, the customer and the producer are building a different food system. One where diversity, resilience, health and community are valued above profit alone.

What is the hardest thing about being a small-scale producer in the modern world?

I would have to say being taken seriously, as a viable business and life choice. Our current food system is so geared towards big business that the idea of small producers growing food for their local community on a smaller scale is still quite foreign. Many people think we are a bit mad or have told us there is no future or money in what we are doing. We have some amazing support from a community of people around us which enable us to do what we do.
 
Have your experiences growing food changed your families food culture at all? 

We have grown our own food for a long time so it has always been a part of who we are. We have always supported local and small scale farmers also but I would say we do even more so now that we are small scale farmers. It is a hard slog, so I will always prioritise our families spending to support local producers.

Has your interest in farming had any influence on your or your families health?

Farming commercially is really an extension of how we have always tried to live and eat. The physical nature of farming sure beats sitting at a desk for 8 hours a day. We used to play sport and cycle but find these days we are getting so much incidental exercise we don't really need to anymore.

Do you have any advice for people who are interested in buying more local food?

Be adventurous and flexible with your food choices. Be prepared to buy, cook and eat with the seasons. The food tastes so much better and there is nothing sweeter than the first taste of a season; the first asparagus spear, the first tomato, the first raspberry, the first peach. Buying anything out of season (which has travelled long distances and been stored for a long time after harvest) means it won't taste as good and definitely won't have the nutrients it should.

Where do you see your business growing to in the future?

We really want to keep doing what we are doing, and get really good at growing awesome and diverse vegetables. We are focussing on getting smarter and more efficient at managing the land well, so we can grow more food for local families.
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Photo courtesy of www.honeyatkinson.com.au
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Sunflower Seed Butter by NATUROPATH & NUTRITIONIST Cassandra Robinson

17/3/2017

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​My eldest son has started school this year and what a change in our weekly family rhythm! Hence why I have been quiet on the blog front this year so far. I've been trying to be gentle on us all while we adjust to our new routines. My main tactic for doing this is by placing less expectations on all those "extra things" we sometimes feel we need to do. Instead it has been bare essential activities all round, myself included. The idea of writing this recipe up today filled me with excitement, a sure sign that I must be ready to incorporate some extras back into my life. 

Lunchbox packing. It seems like such a big theme in the lives of parents with school-aged children. So many to be packed over the span of years, and of course it's the things we do the most that we loose enthusiasm for the quickest. While I have been packing daycare lunches for a while now, organising lunches 5-days a week feels like next level parenting.

One look at the school canteen menu left me feeling disheartened with the world, as did researching the government minimum requirements for a 'healthy' canteen. Then there was the quick realisation that peer pressure is now a very real factor in my child's food choices. Needless to say, I'm still adjusting to all this. How do you communicate to a 5-year old that there is absolutely no nutritional reason to have a blue slushie for morning tea, and plenty of reasons why not to? Yes, they are really on the menu. 

This sunflower seed butter recipe is perfect for school because its nut free. Its great for a quick sandwich filling that's always on-hand or to add some protein and good fats to some crackers, fruit or vegetable slices. At home it can also be added to a smoothie or substituted for nut butters in any recipe. 

SUNFLOWER SEED BUTTER

2 cups sunflower seeds
1/2 tsp salt
1 Tbsp honey 
3 Tbsp coconut oil, extra if needed


Toast sunflower seeds in a dry frypan over medium
Once fragrant and golden remove to cool
Add all ingredients into a food processor and blend
Add another Tbsp of coconut oil if needed (different sunflower seeds have different oil levels)
Store in a clean jar in a cool cupboard
If it dries out over time, add extra oil

All the best for your lunchbox packing!

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Creamy HONEY Yoghurt by NATUROPATH & NUTRITIONIST Cassandra Robinson

12/1/2017

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Homemade yoghurt is a fantastic probiotic source that is reported to have a much greater quanitiy of live good bacteria present than the store-bought varieties. However, anyone who has made yoghurt from scratch at home will know that the taste and texture can be variable, even disappointing at times. Then add kids into the equation and it's all too easy to get into a homemade yoghurt eating battle!

So, I've creating this recipe with kids or individuals who prefer a thicker, sweetened yoghurt. There is the option to tailor the sweetness level to what suits your family. This recipe can be a great way to wean your family from sweetened commercial yoghurts, and over time you have the option to reduce the quantity of honey over time. My secret weapons in this recipe are cream, gelatine and honey. I have also added extra time for the milk to be heated (compared to my original yoghurt recipe which is here) as I feel this allows for more evaporation to occur and improves the yoghurt texture. Together these steps create an indulgent, thick and sweeter yoghurt that I'm sure the whole family will enjoy!

CREAMY HONEY YOGHURT

1L milk
150ml cream
1 Tbsp yoghurt
1 tsp gelatin powder
1-3 Tbsp honey


Place milk, cream, honey & gelatin in a small saucepan
Bring to a gentle boil
Simmer for 5 minutes, stirring occasionally
Remove the saucepan & place it in an empty sink  
Run cold water around the saucepan, filling the sink to cool the milk 
Allow the milk to cool until you can leave your finger in it
Place 1 Tbsp of yoghurt (commercial or from a previous batch) in the bottom of your clean jar  
When the milk has cooled, pour a small amount into the jar with the starter yoghurt & stir
Add remaining milk & stir again
Place lid on tight & place in a warm spot for at least 8 hours.

See more FAQs regarding yoghurt making here. 
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EASY Yoghurt & Lime DIP

17/12/2016

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The lead up to Christmas is a busy and social time of the year for most people. Food plays a pivotl role in this increased connection between people, and often we are requested to bring a plate of food to share. I try my best to take real & nourishing food to share with others, while also keeping it simple to keep my stress levels down. Real food doesn't have to be time consuming, as I hope this recipe illustrates! 

I took this dip to my children's daycare Christmas party yesterday and thought I would share it in case you are looking for something quick to take to a gathering. I served this dip with lamb & vegetable meatballs, but it would be equally good with vegetable sticks, brown rice crackers or good qaulity corn chips. The flavour of real food will always outshine those provided by processed ingredients, and the freshness of the lime and  herbs in this dip will be a welcome addition to any celebration. 

YOGHURT & LIME DIP

1 cup yoghurt
Juice from half a lime
1/2 tsp salt
1 small garlic clove, crushed or diced
1/2 cup loosley packed herbs, chopped finely
(including corriander, basil and mint)

In a small mixing bowl add all ingredients and stir. Serving suggestions above. 
Socialise & enjoy!

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Pineapple & Coconut GUT HEALTH Smoothie (gluten-free/dairy-free/egg-free)

14/11/2016

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I love starting the day with a smoothie and do so regularly. The mornings in my household are busy and often I put my smoothie in an insulated thermos to take with me, as I prefer to eat when I'm not feeling rushed. Smoothies are a great breakfast option for people who don't wake up very hungry but would still benefit from an easy-to-digest, protein-rich start to the day.

I frequently get feedback from clients that smoothies help their digestive function by promoting regularity and reducing bloating. This gave me the idea to create a smoothie directly aimed at promoting optimum digestive function. I contacted Gelpro Australia to request a sample of their Collagen Hydrosolate to try in this recipe. ​I had previously been using imported gelatin powder in my smoothies and was keen to source a high-quality  substitute from within Australia (for both personal use and professional recommendations).   

Collagen powders are becoming very popular as a dairy-free protein alternative and I was keen to try one! I had heard they were water-soluble, which make them well suited to smoothies. Collagen powder provides the building blocks for new collagen synthesis throughout the body. This assists the structure and function of a wide range of tissues including skin, joints, hair, nails, muscles and the digestive system lining. That's right, it could theoretically be the newest addition to your skincare routine too (taken internally, that is). But back to digestion... The active ingredients in this recipe that are beneficial for gut health are as follows: 


  • COLLAGEN POWDER - High in the amino acids glycine, lysine and proline which are needed to support rapid cellular turnover such as that occurring in the cells of the digestive lining. 
  • PINEAPPLE - Contains the active ingredient bromelian which acts as a protein digesting enzyme and anti-inflammatory in the digestive system.
  • COCONUT MILK - Contains lauric acid, a compound also present in breastmilk. It's antimicrobial, anti-fungal and anti-viral actions are beneficial to the balance of organisms in the digestive tract.
  • PROBIOTICS - These beneficial bacteria exert a wide range of actions including modulating immune function and influencing the health of the cells lining the digestive tract. 
  • PSYLLIUM - This soluble-fibre is also a prebiotic. This means it provides valuable fuel to beneficial bacteria and encourages their growth in your digestive system. 

PINEAPPLE & COCONUT GUT HEALTH SMOOTHIE

1/2 cup frozen pineapple
1/2 cup coconut milk
1/2 cup rice or almond milk
1/4 cup ice
1/2 tsp probiotic powder 
1 Tbsp gelatin powder *
1 tsp psyllium husks
1 tsp vanilla extract
1 tsp maple syrup (optional)

Place all ingredients in a high-speed blender and blend for 1 minute. 
Serve & enjoy. Makes 1 serve.

* I used Peptipro Collagen Hydrolysate from www.gelatinaustralia.com.au in this recipe. It is a cold-water soluble form of gelatin which is perfect for adding to smoothies. It is neutral in flavour and can also be added to other cold drinks such as water or fresh juice, or even to hot drinks like tea and coffee. 

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Everyday chemicals - what can we do?

29/9/2016

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As a Naturopath, I am concerned about our everyday exposure to chemicals in the modern world.  I'm not writing this to cause unnecessary alarm. I understand that this type of information can often seem like a gross exaggeration or even a nuisance to think about on top of everything else we are trying to juggle in our lives. But this is important. Possibly even life changing for some of us. So I wanted to share my thoughts. 

Why worry about everyday chemicals? Emerging research is revealing that exposure to chemicals in our everyday lives is having an affect on our complex hormonal systems and even the expression of our genes. Referred to as 'endocrine disruptors', some chemicals can mimic the effect of our natural hormones and influence the way that our cells are dividing. This can be especially problematic at key times of growth and development, making pregnant women, infants and children the most vulnerable part of our population.

But chemicals are tested to be safe, right? Sort of. There are regulations (that differ in each country) in place to test the basic safety of the chemicals approved for use in food, agriculture and manufacturing. However, these chemicals are generally tested in isolation and the many chemical combinations that we could potentially be exposed to are not. Added to this is the layer of complexity of our individual genetic and environmental influences, which could make some of us more sensitive to these compounded effects.

​What conditions can everyday chemicals influence?    

  • Fertility - Due to the oestrogen mimicking effects of many environmental chemicals there are real implication for individuals suffering from infertility. Semen quality is known to be decreased by phthalate exposure (1) and the process of multiplication that the cells from a female egg undergo can be disrupted by bisphenol-A (BPA) exposure resulting in abnormalities and altered fertility (2). Female hormonal balance can be disrupted by exposure to chemicals through different stages of life (3) 
  • Cancer - While cancer is undoubtedly a condition of multi-factorial cause, the ability of chemicals to interfere with the process of normal cellular division is shown clearly in research. This study shows the ability of parabens found in many skin care products to enhance breast cancer cell multiplication (4). There is also a question mark regarding the role endocrine disrupting chemicals may play in the development of testicular cancer (5). More research will certainly be exploring this area.   
  • Children's health - Prenatal exposure to everyday chemicals may be associated with lower intelligence and negative long term cognitive development in children (6). A recent US study showed an association with higher urinary BPA levels and the presence of ADHD in children, especially boys (7). Higher rates of phthalate exposure have recently shown an association with the development of Autism (8), another multifactorial condition that requires more research regarding connections with chemical exposure. A recent review concluded that unborn and young children require more protection from chemical exposure than current provided by regulations and that more research is needed into complex chemical combinations and their effects on children's health (9).
  • Weight gain - Greater occupational exposure to pthalates have been linked with issues with body weight homeostasis (10). Childhood obesity has also been connected to higher maternal exposure to endocrine disruptors (11). Considering the health impact of metabolic disease on our population, this connection certainly warrants further investigation and proposed preventative strategies for high risk groups.
  • Many more - The research is mounting for a wide range of conditions including high blood pressure, cardiovascular health, respiratory disease and immune conditions. This information is not meant as a comprehensive review, and many more individual studies have ben conducted with a range of results. My aim is to illustrate the very real potential effects that everyday chemicals can have on our health.

What can we do?
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  • Choose foods that are fresh, natural and unpackaged where possible
  • Reduce your exposure to pesticides by choosing organic produce where possible
  • Filter your water for drinking and cooking
  • Avoid water in plastic bottles
  • Avoid synthetic skin care products and perfumes
  • Replace plastics in food and beverage storage and preparation
  • Avoid heating food in plastic containers
  • Avoid BPA-lined cans, including canned drinks
  • Improve indoor air quality through open windows and house plants
  • Choose natural cleaning products and air fresheners
  • Don't use chemicals in your garden 
  • Circulate air in your car when driving on busy roads
  • Avoid exercising near traffic
  • Take a look at the Go Low Tox eCourse that starts on the 17th October 2016

What is the good news? There is evidence to suggest that our overall levels of exposure to some chemicals has decreased over recent years due to stricter regulations (12). However, many studies still reveal chemical levels in individuals higher than know safety limits, especially in children. The real good news is that as individuals we can exert a degree of influence over our personal environment. Focusing on the changes mentioned above to decrease our overall everyday chemical exposure can help lighten the burden of the modern world on our bodies. This is a great step to living the fullest and healthiest life possible.    

References

1. http://onlinelibrary.wiley.com/o/cochrane/clcentral/articles/168/CN-00412168/frame.html
2. http://onlinelibrary.wiley.com/o/cochrane/clcentral/articles/285/CN-01035285/frame.html
3. https://www.ncbi.nlm.nih.gov/pubmed/27559705
4. https://www.ncbi.nlm.nih.gov/pubmed/27581495 
5. https://www.ncbi.nlm.nih.gov/pubmed/27655588 
6. http://onlinelibrary.wiley.com/o/cochrane/clcentral/articles/710/CN-01167710/frame.html
7. https://www.ncbi.nlm.nih.gov/pubmed/27281688
8. https://www.ncbi.nlm.nih.gov/pubmed/27567353
9. https://www.ncbi.nlm.nih.gov/pubmed/27216159
10. https://www.ncbi.nlm.nih.gov/pubmed/27640056
11. 
https://www.ncbi.nlm.nih.gov/pubmed/27496715
12. https://www.ncbi.nlm.nih.gov/pubmed/27669632 


DISCLAIMER: By purchasing products using the affiliate links above I receive a small percentage of the sale price. This does not change the price of your item and allows me to spend time sharing useful recipes and information with my readers. I only  endorse products or services I see as beneficial to the health of my clients and readers. Thanks for your support!
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A week on my plate by NATUROPATH Cassandra Robinson

18/9/2016

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A week on my plate by NATUROPATH Cassandra Robinson

Let me start by saying that I strongly believe we are all individuals who thrive on slightly different diets. I also place high importance on the social function of food in our lives. The foods we choose to consume as individuals will be shaped by what we enjoy, what makes us feel good and also our food culture. Other factors will include financial pressures, our views about the world around us (including environmental and animal welfare concerns) and time pressures.

That is a lot of different factors shaping what is on our plate, right? Because of this I passionately believe that there is no right and wrongs with food. Instead, I advocate for a gentle transition towards food choices that help you thrive as an individual with these factors in mind. I try to keep food a positive influence in my life, making the best choices I can without it becoming stressful. I also try to focus on including healthy foods in my diet instead of having a mentality of exclusion. This involves having smaller amounts of foods I may not tolerate well or have minimal health benefit, instead of avoiding them completely. Your ideal diet may be different depending on your symptoms, food reactions and current health goals.  

I'm conscious that social media can often portray the most desirable aspects of life, including food. This gave me the idea to share a real-life week of my food choices. It is certainly not to draw comparison to the choices of others, but only to reveal where I am at on my food journey. I hope it inspires you to take the food path that feels right to you in the context of your health, family and life. This is a week on my plate from the week that has just ended.

A WEEK ON MY PLATE 

MONDAY

Weak organic almond & coconut milk stovetop coffee 
Smoothie w/ rice milk, banana, pineapple, whey protein isolate & flaxseed oil
2 x leftover almond meal pancakes
Creamy chicken corn soup w/ vegetables
Food for Health vanilla & blueberry muesli bar
Organic apple, chickpea straws & mung bean sprouts
Cinnamon tea
Organic, preservative-free sausages w/ mashed potato & cabbage

TUESDAY 

Weak organic almond milk stovetop coffee 
2 x grain-free coconut & sesame cookies
Homemade baked-beans & veg w/ gluten-free sourdough & butter
Organic chai tea with local whole milk
Pesticide-free almonds, eco-banana & roasted fava beans
Middle Eastern beef brisket & seasonal veg w/ jasmine rice cooked in bone broth

WEDNESDAY 

Weak organic almond milk stovetop coffee 
Rice porridge with rice milk, whey protein isolate & flaxseed oil
Organic strawberries, 2 x organic milk chocolate hearts
Mung bean sprouts, cucumber & pecans
Leftover beef brisket with jasmine rice & vegetables
Banana & organic corn chips
Blueberry coconut yoghurt
Parker's organic green cleanse juice
Glass noodles w/ tamari & honey chicken, exotic mushrooms &  vegetables

THURSDAY 

Weak organic almond milk stovetop coffee 
Smoothie w/ rice milk, banana, kiwi fruit, blueberries, whey protein isolate & flaxseed oil
2x grain-free coconut & sesame cookies
Leftover glass noodles
 w/ tamari & honey chicken & vegetables
Oat & peanut butter cookie
Blueberry coconut yoghurt
Leftover smoothie ice-block
Gluten-free spaghetti w/ grass-fed mince bolognaise & vegetables

FRIDAY 

Weak organic almond milk stovetop coffee 
Rolled oats soaked in leftover smoothie
Oat peanut cookie
Homemade hommus w/ vegetable sticks, organic corn chips & leftover cooked vegetables
Organic chai tea with local whole milk
Pesticide-free almonds & organic carrot, orange, ginger juice
Aged steak w/ jacket potato, sour cream & salad
2 glasses red wine 

SATURDAY 

Weak organic almond & coconut milk stovetop coffee 
3 x proscuitto egg cups w/ corn, basil & feta
Chai tea with local whole milk
​Gluten-free sandwich with hommus, ham & lettuce w/ vegetable sticks
Mung beans, pumpkin seeds & goji berries
Homemade apple & blackcurrant juice ice-block
Organic corn chips, hommus & oat peanut cookie
Rooibos tea with local whole milk
Chicken, quinoa & vegetable soup w/ gluten-free toast
Turmeric, ginger, lemongrass & peppermint tea

SUNDAY 
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Weak organic almond milk stovetop coffee 
Mug of weak soy flat white

Local bacon, lettuce, avocado & tomato on sourdough
Homemade apple & blackcurrant juice ice-block
1/2 local ham & cheese toasted sourdough sandwich
Organic cashews & savoury popcorn w/ butter
Ocean trout w/ root vegetable chips & salad
Turmeric, ginger, lemongrass & peppermint tea

Thanks for reading!


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Coconut & sesame cookies by NATUROPATH Cassandra Robinson

13/9/2016

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COCONUT & SESAME COOKIES (gluten-free & grain-free version)

Cookies (or biscuits) are a great addition to lunch-boxes or a lovely side to a cup of tea. I like making them as they are quick make AND bake. If they are made using real food ingredients they provide nutrient and energy-density which can help power you through to your next meal. This version uses banana as a binder together with honey to balance out any bitterness from the tahini. Tahini also provides some protein and calcium. These recipes are both dairy-free, egg-free and nut-free.

COCONUT & SESAME COOKIES (gluten-free & grain-free version) 

1 small ripe banana
1/4 cup honey
1/4 cup olive oil
2 Tbsp hulled tahini
1 tsp vanilla extract 
1/2 cup dried coconut flakes
1/2 cup coconut flour
Sesame seeds to sprinkle on top

Preheat oven to 160oC
Line a baking tray with baking paper
Add wet ingredients to a bowl or food processor - banana, honey, olive oil, tahini & vanilla extract
Mix or mash together
Add coconut flour & flakes
Stir until just combined
Leave to sit for 5 minutes for mixture to thicken
Roll 1 heaped tsp into balls & place on tray
Press slightly with a fork
Sprinkle seeds on top & press again
Cook for 15-20 mins
Cool on tray

COCONUT & SESAME COOKIES (Low-gluten version)

2 small ripe bananas
1/4 cup honey
1/4 cup olive oil
2 Tbsp hulled tahini
1 tsp vanilla extract 
1/2 cup dried coconut flakes

2 cups of rolled oats
Sesame seeds to sprinkle on top

Preheat oven to 160oC
Line a baking tray with baking paper
Add wet ingredients to a bowl or food processor - banana, honey, olive oil, tahini and vanilla extract
Mix or mash together
Add rolled oats & coconut flakes
Stir until just combined

Spoon 1 Tbsp at a time onto tray
Sprinkle seeds on top
Cook for 25-30 mins 
​Cool on tray

Enjoy your real food snack!

COCONUT & SESAME COOKIES (Low-gluten version)
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Slow-cooker BAKED BEANS with vegetables (gluten-free/dairy-free/egg-free)

25/8/2016

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Slow-cooker BAKED BEANS with vegetables

I love using my slow-cooker in winter. This winter was the first year that I have given it a permanent spot on the counter-top. As a result, I have used it much more than previous years. This recipe makes a good warming breakfast, either on its own, with an egg or a slice of sourdough. 

This is a bulk quantity, which I use a 6L slow cooker to make. The preparation of the canellini beans takes some time which is why I make a large quantity. It is a very economical way to produce a big batch of delicious breakfast food. I freeze in portions and defrost some most weeks to add to our breakfast rotation.  

SLOW-COOKER BAKED BEANS WITH VEGETABLES
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3 cups dried canellini beans *
1 Tbsp whey or yoghurt (for soaking) 
700g tomato puree
2 cups bone broth
4 sticks of celery, diced 
2 carrots, diced
2 onions, diced
2 tsp sea salt
1 tsp dried mixed herbs
2 Tbsp molasses ** 
1/2 tsp nutmeg powder

Place dried canellini beans in a large bowl
Cover with water and stir in 1 Tbsp whey or yoghurt
Leave to soak for 8 hours

Drain canellini beans and place in your slow-cooker
Cover with fresh water, place lid on and turn to high
When water is simmering turn down to low and cook for 8 hours

Drain canellini beans and place back in empty slow-cooker
Add remaining ingredients, place lid on and turn to high
When simmering turn down to low and cook for 8 hours
Cool and freeze in portions
 
​* You can substitute these for canned canellini beans if you prefer. Use 6 cans in place of the 3 cups of dried, and skip the soaking and cooking instructions for the canellini beans. 

** Use honey or rice malt syrup as alternatives, although molasses will give the baked beans a darker colour
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Interview: Chrissy Toll from BOUNTIFUL BROTH talks business & family food

31/7/2016

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Bountiful Broth interview
​Chrissy Toll has a passion for real food. This passion, combined with her business savvy, are key ingredients in her successful and growing business, Bountiful Broth.  

Bountiful Broth was started in 2015 in the Southern Highlands. A lifetime of cooking, recipe-inventing and exploring different styles of eating, led Chrissy to discover the benefits of adding bone broth and fermented vegetables into her diet.

I talked to Chrissy to find out how her products had influenced her own and her families health, and what her future plans were for her business

​"My goal with Bountiful Broth is to make it easy for everyone to include bone broth and fermented foods into their daily diet. That remains our commitment."


Chrissy Toll - Founder of Bountiful Broth
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Chrissy Toll from Bountiful Broth
How did Bountiful Broth come to be? 

On News Year Day 2012, my husband and I switched to the paleo diet. The change this made to our lives was immense, in terms of both losing weight and gaining health. For me, the biggest change came when I discovered bone broth and fermented foods. After 18 months of making ferments for friends, and trying to convince everyone I know that they should make bone broth, I decided it was time to get serious and make my products available to everyone.

How have your products influenced your own health? 

Having ready access to broth and fermented foods makes cooking delicious and nutritious food far easier. I can whip up dinner in a few minutes with some grass-fed beef, fresh vegetables and a jar or broth. It means I don’t have to rely on less nutritious options such as ready-made sauces or stock powders. A balanced diet with a wide range of nutritious food is essential for good health.  

What role do bone broth and fermented foods play in your families wellbeing?

I have definitely noticed a dramatic decrease in the number of colds and bugs my kids pick up.  As my youngest son has asthma, this change means far less medication and fewer hospital visits. As you can imagine, this has been a huge relief. Broth makes it easy to make a quick and delicious dinner that my kids will actually eat.  Some grilled sausages, potatoes and vegetables sautéed in butter and a couple of spoonful’s of broth and I have a dinner that I know is actually giving them goodness. Other favourites are stir fried noodles and bolognese (both with loads of vegetables and broth of course). 

How do your bone broth products differ from homemade bone broth?

Making your own broth is definitely a satisfying task.  However, it’s a labour of love. Many people don’t have the time or resources to commit to making regular batches. This fact is at the heart of why I started Bountiful Broth. I was giving friends lessons on how to make broth, when many started to ask if they could just buy mine?  So convenience is definitely one of our core attributes. Our reduced broths also mean it’s easy to incorporate into almost any meal. These also take up less room in the fridge! The recipe for our broth has also been carefully developed, so that it tastes absolutely delicious.

What do you see as the health benefits of consuming fermented vegetables?  

I am not a nutritionist or medical professional, so I’ll leave the actual medical benefits to those more qualified.  What I would say is that adding these foods to my diet has made being healthy so much easier. I can boil a couple of eggs, fill a bowl with a variety of delicious fermented vegetables, heat a cup of bone broth, and the world’s healthiest lunch is ready. It also means I can readily consume more vegetables without the need to cook, chop or mess up the kitchen. Too easy!

Is there anyone you wouldn't recommend bone broth and fermented foods to?

Again, I am not a nutritionist nor a doctor, so I would not want to provide that kind of advice.  Some people can have an adverse reaction to too much fermented foods, usually just temporarily.  My advice would be to introduce any new food slowly to see if you do have a reaction.  And of course – if you are in anyway worried, speak with your health care professional.

What is your vision for the future of Bountiful Broth?  

My goal with Bountiful Broth is to make it easy for everyone to include bone broth and fermented foods into their daily diet. That remains our commitment. It’s exciting that we are now available in retail outlets in Queensland and New South Wales. We also sell directly to customers throughout Australia. We employ a number of wonderful staff in our Southern Highlands’ kitchen and I love that we are creating employment opportunities.  

I’d love to continue to grow our product range, our team and our customer base.  Most of all, I would love Bountiful Broth to be the most well-loved bone broth on the market.

​Bountiful broth's products can be purchased directly from their website, markets in the Southern Highlands and some major independent supermarkets, such as Harris Farm in Bowral and IGA in Moss Vale.    
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    Cass Ro​binson

    I am a Naturopath & Nutritionist with a special interest in children's health, development and behaviour. 

    With over 15 years experience, I'd love to share my professional knowledge and personal experiences with you and your family. 

    I aim to empower families to have calmer and more content children with food. 

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