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This blog started as a way for me to share my recipes + culinary adventures, tips for vibrant health + happiness, thoughts on the latest developments in nutritional medicine + the low down on the Sydney wholefoods scene and beyond...

Byron Bay & Gold Coast here we come! And would you like us to come to your home town to run a Food as Medicine talk?

Becca Crawford


Spending last weekend with my mama who is quickly slipping away with dementia and witnessing the devastating effect that this has had on not only her life by the lives of those around her, has made me more determined than ever in my mission to empower people with the education, tools and resources they need to reclaim their health and to live less toxic, more nourishing lives before it is too little too late. By turning ignorance into education, we can raise conscious awareness about the effect of what we put in and on our body. From what we eat and drink, the personal care products we put on our skin, the household cleaning products we unwittingly inhale, how we move, sleep, breathe, and play, how much time we spend in nature, whether we have a strong reason for living, our inner dialogue and our ability to manage our stress… all these pillars or lifestyle choices profoundly influence our health, and switch our genes on and off for better or for worse. Modern science tells us that chronic illness is not, as we previously thought, primarily driven by our hard coded genes but by the expression of our genes which in turn is driven by OUR lifestyle choices. This is a message of hope as we are in the driver’s seat! But as a society and individually we need to urgently shift gears and change lanes in order to change the trajectory of our health and arrest the epidemic of chronic illness and degenerative disease. In our lap lies an awesome and empowering responsibility as we control to a very large degree these lifestyle choices! Join me in stepping up to that responsibility for the sake of our health, our children’s health and the planet’s health. This is why I do the work that I do and why I shout this message from the rooftops of houses across Australia in my Australian Food as Medicine tour. 

Next cities on the Aussie tour are Byron Bay on 13th April and my home town the Gold Coast on 14th April. I’ll be running 2 separate but related talks on each day (with a break for a free organic wholefoods lunch in between). 

The Food as Medicine talk focuses on the fundamentals of robust nutrition and comes with a comprehensive How To manual that sets you up for life. While health is mulifactoral and influenced by a number of different pillars or foundations of health, nourishing your body with the very nutrient-rich whole unprocessed foods that we as a species are biologically designed to eat is, I believe, the fastest and easiest way of reclaiming and maintaining spectacular health with the most profound impact. I spend time explaining the most nutrient dense foods on the planet and how to incorporate them into your diet, the 3 main buckets of dietary toxins and I bust mainstream myths that have led to an epidemic of chronic illness and degenerative disease. What you will hear and receive is exactly the same information that I provide in my one on one health coaching sessions but at a fraction of the price in these group Food as Medicine talks. Plus you will hear from Marieke Rodenstein, Australia’s leading holistic dietician and GAPS practitioner, who will hone in on the fundamentals of robust gut health. Learn more and book here

The healthy homes/healthy swaps/essential oils talk focuses on reducing environmental toxins in the one environment we can control - our home! I will be educating people on the toxins found in conventional personal care products (including perfumes and make up) and household cleaning products. I will show how you can healthy swap to all natural, non-toxic, super powerful, cost effective products in a positive and empowering way. Small changes, big impact. Without the overwhelm. This talk is completely FREE for everyone who books into the Food as Medicine talk  with a free organic wholefoods lunch provided in between. Learn more about this talk and book here. If you have already been to one of these talks please come again and bring a bunch of friends. Friends don’t let friends use toxic products!

This will be our first and last time presenting on the Gold Coast and in Byron Bay, so I encourage you to take the opportunity to make a full day of understanding and reclaiming your health. By the end of the day, you will have all of the tools and resources you need to take back control of your health, and your childrens’ health. And what could be more important than that?!?

I’ve received numerous requests to visit various towns and cities around Australia and abroad to run these talks. If you want us to come visit your home town and you think you can muster a minimum of 50 people to attend, then Marieke and I would be delighted to oblige. Just email me your details and we can get the ball rolling. Together let’s spread this powerful message that food can be the most powerful medicine, our genes are not our destiny and that our health and our planet’s health lies in our hands. 

Please forward this email to your friends and family. These could be the talks that could change the course of their life!


Avoyolemoni Soupa (Greek egg and lemon soup)

Becca Crawford


This is a very traditional soup served at Greek Easter after midnight mass to break the Easter fast of Lent. I added a wholefoods spin to my parents’ traditional recipe by soaking the rice (to learn why this is important read this earlier post here) and ensuring that I purchase a certified organic or at the very least a pastured chicken that is not fed GMO grains. 

This is the only time I make a chicken stock (or broth) with a whole chicken. Usually I make a chicken broth using chicken bones only as set out in my online bone broth workshop which you can check out here

I love this soup so much not only because of the fond memories it evokes but because of its innocent and comforting flavour. There’s only a handful of ingredients but the trick is all in the technique to make it frothy and creamy without the eggs curdling. 

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This is my daughters favourite soup and I hope that she will pass down the recipe to her children and many generations ahead. 

This soup is traditionally served with Greek Cypriot Flaounes. Between these 2 recipes, your wholefoods Greek Easter is sorted. I hope you enjoy these recipes as much as I do and please tag me in your posts (@staraniseorganic) so I can see your creations. 


  • 1 cup white rice

  • 1 whole organic or pastured chicken

  • 3 pastured eggs

  • 2 teaspoons unrefined salt plus extra for seasoning chicken meat

  • cracked pepper

  • 2 tablespoons lemon juice plus extra for seasoning chicken meat


  1. Soak 1 cup rice in 2 cups of water overnight then strain and rinse. 

  2. Place 1 whole chicken in a large saucepan and add 1.5L waters. If whole chicken doesn’t fit into your saucepan cut it in half with a sharp knife. 

  3. Cover, bring to a boil (this takes approx. 10 minutes) then slow simmer for 3 hours (you can slow simmer for longer e.g. 6 hours but be sure that the heat is very low so that not much if any of the liquid evaporates). The result should be a beautiful chicken stock. Strain the stock into a large bowl (while keeping the chicken in the saucepan, covered, to stay warm). 

  4. Add rice to a small saucepan and add 2 cups of the strained stock. Cover, bring to the boil then simmer until rice is cooked through and the stock has been absorbed, stirring occasionally. 

  5. Beat eggs well until frothy with hand held blender. 

  6. Add 1 cup of stock in a smaller bowl and very slowly pour in the eggs mixing with a stick blender. Add this egg/stock mixture into the large bowl of stock and mix again with the stick blender until the mixture is frothy on the top. Add in the rice, lemon juice, salt and cracked pepper and stir well to combine. 

  7. Place the chicken a platter, roughly breaking it up into pieces (you can try to remove as many of the bones as you can at this point).  Season the chicken with additional salt, pepper and lemon juice to taste.

  8. Ladle the soup into bowls.  Serve with the chicken either on a side plate or added into the soup. 

Serves 6 as a main or 8 as an entrée. It is likely you will have some chicken left over. 


Cypriot Flaounes (cheese and currant slices)

Becca Crawford

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This is a uniquely Cypriot recipe served at Greek Easter. I took my mama’s traditional recipe and “wholefoodised” it to make it gluten-free and maximise nutrient-density. I think of this as a healthy bread /slice with a slightly sweet twist.  As a result kids LOVE it!

Traditionally each flaouna is made individually in the shape of a square about an inch heigh, but for convenience I simply pour the batter into a square baking tray and cut them up in the desired size after they are cooked. 


  • 300g Reggiano Parmigiano (parmesan) cheese (or other cheese or combination of cheeses), roughly chopped

  • 1.5 cups (250g) of activated savoury buckwheat 

  • 1 cup whole full fat milk

  • 1 cup Greek style full fat yogurt (255g Meredith Sheeps Milk European set yogurt with the blue lid)

  • ½ cup extra virgin cold pressed olive oil

  • ¾ cup (125g) currants (or 100g sultanas)

  • 4 eggs

  • 1 bunch (approx 50g) mint leaves, roughly chopped, stems removed

  • Sesame seeds for decorating the top of the loaf, preferably activated


Rehydrate currants/sultanas to bring them back to wholefoods by soaking them in a bowl of filtered water for several hours or overnight then discard soaking water. 

Process activated buckwheat in a nut grinder or Theromix until it resembles a soft fine flour and add it to a large mixing bowl.

Beat the eggs with stick blender, or process them in a food processor or Theromix until fluffy and add to the large mixing bowl.

Grate the cheese by processing it in a food processor or Theromix then add to the large mixing bowl.

Add the rest of the ingredients (other than sesame seeds) to the large mixing bowl and stir until they are well combined to form a batter. 

Pour batter into a 20cm2 square cake tin or rectangular loaf tin lined with baking paper and liberally scatter sesame seeds on top. Alternatively, pour batter into cupcake/muffins cases then scatter with sesame seeds. Makes approx 20-27 muffins depending on size. 

Bake at 120 degrees for 60 mins or until a skewer comes out clean. For a double batch bake for 1 hour 20 minutes. 

Place under heated grill element to brown the top of the slice (if desired). 

Allow to cool before cutting into large square segments of about 10 cm2 (for square cake tin) or 1 inch slices (for loaf tin). Serve at room temperature.

Slices can be stored in an airtight container for 3 days before requiring refrigeration. They can be frozen up to 3 months. 

If you make these please tag me in your post as I’d love to see them. Happy gluten-free Greek Easter! Remember – this is not about deprivation, it’s about healthy swaps! ;-)