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Seared tuna and warm green salad

Chef Sam Gowing prepares freshly caught, local tuna.
Pic ©BradWagnerPhotography 

I’ve been craving sashimi flat out.  I’m like fish mad at the moment and it’s a tricky one because there are so many conflicting ideas about fish and where it is sourced – what’s best?  Farmed and organic or wild and unknown?  I actually called on the expertise of a few in the know to see what the real deal on fish is.  Personally I think it comes down to two things – exactly where it is caught and by whom.  Organic farmed or deep sea is my preference.  I never eat imported fish, especially imported farmed fish!  I asked my good friend Sam Gowing who is forever researching and picking growers brains and has her finger on the pulse when it comes to sustainable and optimal health and food as medicine. She’s ya gal if this spins your wheels!  (Find her on Facebook or follow her on Insta @chefsamgowing).

Here’s what she had to say…

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Good Food Friday: Buddha Bowls

This weeks recipe is one the foodies have been LOVING and it’s pretty hard to miss these beautiful creations all over your social media feed.
So we thought we’d jump on board and feature this yummy recipe from Olives & Garlic 

The ‘buddha bowls’ are ones that are open to your own creativity to use this as a guide and go WILD in the kitchen- throwing in all your favourite veggies.

You will notice this Buddha bowl does not come with an exact recipe, this is because it’s all about being sustainable (using whatever is in your fridge) and showing off your creative side to make it look beautifully colourful and healthy.

Create you own Buddha bowl by starting with a large sized bowl. It should be different from the rest, colorful, unique or plain white like mine. Use an abundance of raw organic greens like kale, arugula, watercress and micro greens. The greens are the foundation for your bowl and are full of antioxidants and nutrients. I used kale and arugula micro greens. Add as many roasted and raw vegetables as you like. Variety is key so choose a bunch of your favorites. Lastly add protein and/or grains. Go light on the dressing. I blended an avocado with greek yogurt, lemon juice, salt and fresh cilantro for a creamy healthy combination that was amazing with brown rice and all the veggies.

 

Good luck x
Don’t be afraid to post your buddha bowls on social media and tag us !

Thankyou to the guys from Food Wine Thyme 

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Foodie Feature: Veggie “Sushi” Rolls

This weeks yummy recipe comes from a beautiful blog by the name of Nutrition Stripped 
We absolutely love this recipe- firstly because it contains Nori which is amazing for your thyroid function (think energy levels and weight management) and is also loaded with fibre. (They also look quite pretty too!)
These babes are great to whip up in advance and can be pulled out at any time to snack on!

NEWBIE

Foodie Friday: Chicken and Vegetable Bone Broth

While I’m not in favour of abusing the use of antibiotics, using them wisely (and sparingly) in order to stop the progress of acute disease can be valuable. However one of the unfortunate side effects is that antibiotic drugs are not selective in choosing which bacteria to kill – all the good bacterial colonies in the gut die along with the bad. Couple this with things like the oral contraceptive pill and medications (both do the same to the gut) and the outcome of severely compromised gut health can absolutely impact your hormones.  Because of that, i’m often asked of ways in which we can heal the gut.  This week is Antibiotics Awareness Week and I thought no better time than to feature a yummy bone broth recipe for you guys to help nourish the gut from within and help to repair the damage antibiotics and our lifestyles can have on our digestive system. Thanks to the extremely talented Cyndi O’Meara from Changing Habits for this yummy version of bone broth.

 

Chicken & Vegetable Bone broth

Ingredients
1 whole organic chicken or turkey
(Turkey adds a beautiful depth of flavor to the broth)
2 brown onions, quartered
1 Tablespoon Apple cider vinegar (ACV)
2 large rosemary sprigs
2 thyme sprigs
A few sage leaves
1 tsp Changing Habits Seaweed Salt
1 tbsp Changing Habits Dulse Flakes
Vegetables of your choice, I add whatever I have at the time such as carrots, broccoli, cauliflower, zucchini, pumpkin etc…
Garlic to your taste, I like heaps so usually add a few cloves at the end.

Method

1. Brown the chicken all over in a saucepan large enough for the chicken and enough water to cover it later on.

2. Add the onions and salt, brown slightly in the fat from the chicken.

3. Add enough filtered water and ACV to cover the chicken (this may need topping up if it reduces heavily).

4. Bring to the boil and then reduce to a gentle simmer with the lid on.

5. Cook on a simmer for 3 hours. Once the meat is cooked, take all of the meat off the bones and set aside for later and put in the fridge.

6. Add the bones back to the stock and cook the bones for up to 12 hours.

7. Once almost ready, strain the broth and remove the bones (I eat the ends of the chicken bones for additional nutrition).

8. Put the liquid broth back onto the stove and add your chosen vegetables herbs and spices and cook for 20-30 minutes or until cooked. At this point you can either leave it a chunky textured soup or blend for a smoother consistency.

9. In the last 2 minutes, add chopped garlic and the cooked meat from the fridge to re-heat.

10. Add additional seaweed salt and/or dulse flakes to taste if needed.

11. Serve and enjoy!
Enjoy a cup every day.

 

You can check out more from my favourite nutritionist and gorgeous friend, Cyndi O’Meara at Changing Habits here.

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Good Food Friday: Raw Caramel Slice

This Fridays food feature is an all-round crowd pleasure courtesy of the guys at Food Matters

We might be biased, but this raw pecan caramel slice rivals any traditional caramel slice! It is sure to satisfy any sweet tooth minus the guilt and tummy upsets!
The test is easy: Make this and see if your friends and family even realise that it is a healthier version of the ‘oh-so-naughty’ caramel slice.