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Blog

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...

Filtering by Category: My Recipes

Grecian herbed fish in broth

Becca Crawford

 
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This is one of my and my kids’ favourite ways of eating wild fish and nourishing bone broth in the one meal. The Grecian flavours throw me back to my childhood and my trips to Greece. The entire meal is made on the stove top and once everything is chopped up and you have access to home made bone broth, it doesn’t take much time to make. So perfect for both everyday dinners and as well as an impressive dinner party meal. Be sure to buy fresh wild as opposed to farmed fish which you can read about here.

Kali Orexi (that’s Green for Good Appetite)


Ingredients:

3 tablespoons (60g) butter
1 onion (approx 200g), diced
3 knobs of garlic (approx 15g), diced
1 carrot (approx 150g), diced
1 potato (approx 100g), diced
1 zucchini (approx 150g), diced
2 stalks of celery (approx 200g), thinly sliced into half moons (I use  a mandolin)
650-750g fillets of white wild fish (e.g. Barramundi, Hake, Snapper, Perch, Ling) 
2 cups 500ml salted chicken bone broth/ stock (purchase from our online store or from Broth Bar & Larder or learn to make your own via my online bone broth workshop
2 tablespoon tomato puree
1 teaspoon unrefined salt
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried basil leaf
1 teaspoon dried oregano
A few good turns of cracked pepper
1 bunch fresh parsley, roughly chopped, for garnishing

Directions:

Melt butter in large heavy based pot (eg cast iron) or frying pan on medium to  low heat. Add onions and garlic and stir fry for a few minutes until onions and garlic start to soften. Add potatoes and carrots and stir fry until they start to soften. Add celery and zucchini and cook, covered, until veggies are tender, stirring occasionally. Once tender, stir through dried herbs and salt and pepper. 

Meanwhile heat broth and tomato puree in a saucepan and blend together with whisk or stick blender. Add raw fish on top of the vegetables and pour  the heated broth over the fish and vegetables. Cook, covered, until fish is cooked through.  

Ladle into four bowls and garnish with a handful of fresh parsley and a wedge of lemon.

Serves 4

 

Hot Chocolate

Becca Crawford

 
 
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One of my favourite hot drinks is a hot chocolate. I have it most days without guilt as it’s free of any sweetener. Cosy, comforting, and warm. And I’m a sucker for raw cacao powder. Sometimes I think I eat my body weight in it.

Luckily raw cacao powder is the fourth most nutrient-dense food on the planet according to the Mat Lalonde scale of nutrient density – super high in phenols and anti oxidants. Yay! Because it is uplifting it is also a healthy swap for a coffee (without the jagged nervousness and heart-racing anxiety) and I personally have used it in this manner to circuit-break a coffee addiction as have many of the my health coaching clients. 

I make my hot chocolate in numerous ways depending on the amount of richness I crave. So instead of listing different ingredients I set out my recipe below in terms of a formula (much like my smoothie recipe) as that’s how my brain works:

 

Ingredients


—  Liquid base: 1 cup full fat milk, coconut milk, almond milk or boiling water (or combo of one or more). If I’m after something light I’ll go for boiling water, if I want something more substantial and satiating I’ll go for full fat milk. 

— Raw cacao powder: ½-1 tablespoon depending of taste.

— Optional protein booster: 1 tablespoon Collagen Hydrosolate and/or Gelatin Powder which you can purchase direct from GelPro Australia here or here respectively or from our retail store Broth Bar & Larder.  I discuss the virtues and differences between Collagen Hydrosolate and Gelatin Powder in my online bone broth workshop. The former provides additional osteo skeletal report and support for hair skin and nails, whereas the latter is more about gut healing and sealing. So if you need support in these areas, consider adding these in. Both products are tasteless and dissolve in hot liquid (collagen also dissolves in cold liquid but gelatin only dissolves in hot liquid). 

— Optional fat bomb: ½ - 1 tablespoon cream, Brain Octane, MCT oil, virgin coconut oil, grass fed butter, or 1 egg yolk, or 2 raw cacao butter buttons. Good to add a fat bomb in if your liquid base is simply water. These traditional fats makes your hot choccy more nourishing and satiating. 

— Optional flavour bomb: these add not only flavour but also nutrient density:

  • A drop of Young Living essential oils such as cinnamon bark (my fav!), orange, tangerine, citrus fresh, peppermint (very uplifting), cardamom, or Red Shot (new zesty blend of cinnamon and citrus). To read why I exclusively use Young Living essential oils and how to purchase them please click here.
  • A sprinkling of chilli flakes (with a drop of Young Living orange essential oil for a choc orange hot choc). 
  • ¼ teaspoon vanilla bean powder
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Directions

If making with boiling water, place everything (other than essential oils) in a blender and process until mixed. If making with milk, then place everything (other than essential oils) in a small saucepan and gently heat (do not boil!) and blend with stick blender. Add in any essential oil. Pour into a cup and dust with raw cacao powder if desired.

Sip slowly and enjoy!

 

Lemon tartlets

Becca Crawford

 
 
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There’s something about the offsetting flavours of tangy lemons with sweet maple syrup and comforting cream and egg yolks that sends me into gastronomical bliss.

I also love that this recipe only calls for 4 ingredients and you can quite literally make it in 10 minutes flat and store the tray with the filled ramekins in the fridge all day and simply pop them in the oven when you sit down for dinner. Then 1 hour later a hot dessert awaits! And it never disappoints. Both kids and adults love this dessert.

I basically took my lemon tart recipe that I crafted 10 years ago and out of sheer desperation in the interest of time I ditched the gluten-free shell part and poured the filling directly into individual ramekins. If you prefer to make 1 large lemon tart instead you’ll need to first make a shell to line a round pie dish (recipes will be given for various gluten-free shells at my gluten-free tarts workshop) before pouring the filling in and bake for same length of time. 

 

Ingredients


— 1 cup lemon juice (the juice from approximately 6 lemons. I like to use a juicer which is the only reason why I still own one)

— 200ml cream (or for a dairy free version use coconut milk or coconut cream)

— 4 egg yolks plus 3 whole eggs (the spare egg whites can be stored in the fridge for several days and added to omelettes or scrambled eggs)

— 1/2 cup (160g) pure maple syrup

Note — At Broth Bar & Larder we sell coconut milk (certified organic, guar gum free, BPA free), Carbeen pastured eggs (which have the lowest stocking density of any eggs in Australia) and Jakemans pure Canadian maple syrup. So all you really need is to buy half a dozen lemons and juice them!

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Directions


1. Blend all ingredients together in a blender or a stick blender. 

2. Pour into ramekins on a baking tray. This quantity makes for 10x 100ml ramekins. 

3. Bake in oven at 120 degrees for 1 hour. 

4. If you want your tartlets to have a golden brown glow, scorch the top of the tartlets with a blow torch if you are brave enough or place the tray under a heated grill element in the oven for the same effect. 

Kitchen Tip: Soak the ramekins with hot soapy water as soon as possible after the tartlets have been devoured to make for easy washing up. If you do this it avoids having to grease the ramekins first. It’s all about those time saving hacks that us mums love ;-)