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» star anise organic wholefoods

traditional wholefoods for a modern world

Filtering by Category: My Community

We are now selling in Potts Point and Peakhurst

soullachamberlain

We are now selling to the following 2 new stores: Foodies Organic Supplies in Peakhurst

Foodies sells fresh organic and biodynamic produce and also provide an online service. They will initially stock my activated macadamia nuts, beef stock, chicken stock, sokolata (raw dark chocolate) and chicken liver pates.

 They are located at Shop 1, 802 Forest Road Peakhurst NSW 2210. T: 02 9533 4747

Adora Healthy Living at Potts Point

This gorgeous little store run by the lovely Dorota will initially stock my chicken, beef and pork bone broth, chicken liver pates, power bars, activated nut coconut balls and beet kvass. To celebrate the launch, they are holding at in-store tasting of my products this Saturday 28th March 11:30am-1:30pm at: Shop G05, 46a Macleay St, Potts Point NSW 2011. Entry from Greenknowe Ave. I will be there handing out loads of yummies to sample. Come down and say hi if you're in the 'hood!

T: 02 9380 8820 Hours: M-F 10AM-7PM, Sat-Sun 10AM-6PM www.facebook.com/adorahealthyliving www.instagram.com/adorahealthyliving

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For a complete list of my stockist click here. In addition, you can also purchase directly from my workshop in Waverley by emailing or texting me your order.IMG_7437IMG_7430IMG_7435IMG_7428IMG_7434IMG_7433 IMG_7424

second foam rolling workshop: Thursday 19th March 7:30pm

soullachamberlain

The first foam rolling workshop is now fully booked so we are holding a second workshop the following Thursday 19th March. All of the details and information on how to book can be found in this post advertising the first foam rolling workshop except the date of the second workshop is 19th March. All other details remain the same. There are 5 spots left as I type this so get in fast if you are interested in attending. Given the popularity we may hold these regularly throughout the year. IMG_1531

Foam rolling workshop: Thursday 12 March 7:30pm

soullachamberlain

IMG_1531When I come across something that immeasurably improves the quality of my life I can't help but share it. Foam rolling to release fascia is one such example. Since I started  foam rolling a year ago my injuries have dramatically reduced, my osteo-skeletal issues have minimised, my flexibility has improved out of sight despite doing less stretching, and my recovery after intense interval training has improved.... and most importantly when I foam-roll consistently I am pain-free. For someone who spent most of their teens, 20s and 30s in chronic osteo-skeletal pain, I can't begin to tell you the sheer ecstasy of being pain-free. Moving to a nutrient-dense wholefoods diet, less sitting, and switching to interval training as opposed to long slow steady-state cardio, all made dramatic improvements in my ailing health, but foam rolling has taken it to the next level. I have had a lot of interest and enquiries from clients, customers and friends about foam rolling- why do you do it ? what is it? how do you do it? So I have teamed up with my PT and human movement specialist, Chris Ogle,  to run a fascia release workshop using foam rollers and rubber balls to show you the what, why and hows.

IMG_2367The cost of the class is $35 per person and will be run by Chris. I will be participating (and possibly throwing in my 2 cents worth).

What you will get:

  • an explanation of what fascia is, its role in the human body, what causes it to tighten, the consequences of tight fascia, and how to loosen it
  • an explanation of why stretching alone is not enough
  • practical demonstrations
  • 1 hour of releasing fascia via foam rolling and rubber balls
  • opportunity to ask questions, and place an order to purchase a foam roller and a rubber ball for you to release fascia at home at your convenience!
  • opportunity to check to a new gym and be given a free 2 week trial.
IMG_6269This workshop is primarily targeted at those who:
  • want to take their flexibility and /or athletic performance to the next level
  • have tight spots, niggling pains, or  inflexibility in certain parts of their body
  • enjoy the feeling of being massaged or would love to have regular massage but might not have the time and/or funds for it
  • are not getting enough benefit from stretching alone
  • want to learn how to effectively release fascia and iron out tight spots in their own home
  • curious to try something new and have some fun!
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Where: Centennial Health Studio at EQ, Moore Park (near Pumpkin Patch), yoga room, level 1 up the escalators.
When: Thursday 12th March 7:30pm - 9pm ish
Spaces limited to 14.  If this class books out we will run additional classes in the following weeks.
Wear: tight fitting gym/yoga clothes (loose clothing and loose hair gets caught up under the roller- I learnt that one the hard way!)
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RSVP:  To secure your spot  you will need to:
1. text me your interest on 0407 871 884 and I will confirm whether there are spaces available; and 2. once I confirm that there is a spot available please transfer $35 (referencing your name and ‘foamroller’) within 24 hours to secure your spot into this bank account:
Account name: staraniseorganicwholefoods (aust) pty ltd

BSB: 062 000 Account no: 15110110
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Star Anise is now hiring!

soullachamberlain

354A1690I am looking to hire someone to start sooner rather than later for approx 10 hours a week to assist Thomas, Tehgan and I in making and packaging my full range of products (including activated nuts, pâté, stock, sauerkraut, date coconut balls, power bars, chocolate, kombucha, beet kvass etc). Attributes:

1. must enjoy my eclectic taste in music (top 40 anyone?!)

2. able to deal with my frequent passionate outbursts (I am Greek after all...)

3. able to laugh at the numerous behind-the-scene F$#K ups that don't seem to be abating any time soon

4. totally cool with handling chook feet, beef bones, as well as copious amounts of beef tallow.... Hard to believe I was once a hard-core vegetarian, huh?!

5. happy to taste-test numerous iterations of my wholefoods creations (even if you don't feel like rosepetal water kefir jelly for the 10th time that day or some fish stock at 8am)

6. any IT skills (esp in excel spreadsheets) would be freakin' awesome.

....and oh, being reliable, responsible, creative, takes initiative, organised, clean-living, works in a super clean and tidy manner and has a keen interest in nutrition and wholefoods are a given.

To apply or to make enquiries please email me at soulla.chamberlain@me.com

Introducing Dr Aushi Patel- holistic dentist

soullachamberlain

IMG_5214Dr Patel may need no introduction for those of you who have been following my FaceBook or Twitter posts or who I have seen as clients during my health coaching sessions. But for many people I am frequently asked "Soulla, what dentist do you use??" Dr Patel is the owner of Biocompatible Dentistry in Pitt Street, Sydney, a practice which was first introduced to me by my friend and natropath Anthia Koullouros almost 10 years ago. Aushi has extensive knowledge of the work of Dr Weston A Price who himself was a dentist and who did some ground breaking work in early 1900’s regarding oral bacteria and general health. Aushi believes that a healthy mouth requires good nutrition. Needless to say, we are on exactly the same nutritional and lifestyle page.

Aushi is passionate about biological dentistry and works closely with some of the country’s leading holistic practitioners (such as holistic doctors, naturopaths, acupuncturists, chiropractors and osteopaths) to provide an integrative approach and awareness of the intimate relationship between oral and general health. Her guiding philosophy is to look "beyond the mouth" for the underlying causes of issues in the mouth. Prevention, minimal intervention and patient education are the foundations of her practice.

IMG_9443Her practice is completely fluoride-free, chemical-free (other than those mandated by her profession), only uses filtered water, and the books that adorn the coffee table (pictured) are a familiar sight to many followers of my blog.  A carefully chosen selection of natural toothpastes, mouthwashes and oral care products are available at the practice.

Aushi trained at the Kings College School of Medicine and Dentistry in London. She worked in mainstream dentistry for the first 9 years of her career but always had interest in natural medicine and prevention. She is now the first dentist in Australia to be an accredited member of International Academy of Oral Medicine and Toxicology which in practical terms mean that she is officially an "holistic dentist" and proficient in the basics of biological dentistry, including safe removal of amalgam fillings.

I cant' recommend her highly enough as my dentist of choice.

Here are her clinic's details:

Phone: (02) 9264 5195 Email: info@bcd.com.au Website:  http://www.bcd.com.au/ Address: Suite 102 - Piccadilly Court 222 Pitt St, Sydney, NSW, 2000 Hours: Monday - Friday 8:30 am - 5:30 pm

If you would like to follow me on Facebook click here, for Twitter click here and for Instagram it's soullahamberlain or click here.

3 tips for staying healthy around Christmas time, and the not so healthy "health" foods

soullachamberlain

To read about my 3 tips for staying healthy around Christmas time and my list of the not so healthy "health" food that abounds, check out my interview here with Vie Active - luxury, high-performance activewear brand based down the road in Bondi. Happy holidays and get some sun, sea and surf!

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Xmas trading hours and my grown-up Xmas wish list

soullachamberlain

IMG_3347 While the kids and I will be away visiting family from 23-31 Dec, my assistants will be manning the fort in my absence. Just text me any orders and I will co-ordinate with them for you to collect from my workshop in Waverley.

I want to take this opportunity to thank all my clients, customers, retailers and followers of my blog for all your wonderful support over 2014. It has meant that I have been able follow my passion and do what I love to do: make nutritious and delicious food, share it, talk about it, show you how and why to make it, debunk the confusion surrounding nutrition and help you on your journey towards robust health.

2015 is set to be an exciting year with the launch of some new products, getting my cookbook off the ground, expanding to further shops and conducting regular cooking classes on some new topics as well as the golden oldies.  My aim is to focus more on food coaching and to that end I am working with a holistic GP (Dr Min Yeo) and naturopath/herbalist (Anthia Koullouros) so that our mutual clients are provided with an integrated service with my focus being on culinary/dietary support and nutritional theory /myth-busting. To that end, if you're confused about what on earth you should be eating, how to shed some extra kilos, what to eat for fertility and lactation, how to perform your best if you're an athlete, how to overcome fussy eaters, have digestive or gut issues, want to curb your sugar (or other processed food) addiction,  or need help with meal planning or sourcing wholefoods at the most affordable prices, I encourage you to come and see me. Click here for more information.

My wish for 2015 is a place where:IMG_1986

  • school canteens offer healthy, nutritious and delicious food for growing bodies so our kids can function properly and perform their best
  • kids are not offered junk food as a reward or treat from teachers or well-meaning adults
  • hospitals offer nutritious food to enable speedy and robust recovery of patients
  • schools offer kids the choice of standing or sitting at their desks (this has started with one school in Melbourne)
  • kids are encouraged to spend most of their play-time outside in sunshine in nature
  • more people walk or cycle to school, work or shops
  • people are fully aware of what they are eating and the effect it has on their body so that they can make an informed choice
  • people understand that the health of our food starts with the health of our soil and oceans
  • farmers who are committed to ethical and sustainable farming practices are paid and revered like rock stars

Granted, the above is a pipe-dream that I probably won't ever see realised in my life time let alone 2015 but I like to dream big and maybe, just maybe, if we work together small yet meaningful increments can be made.

In the words of the Dalai Lama.....dalai lama quote

Here is a 2 minute video I whipped together showing the culinary highlights of star anise organic wholefoods in 2014- I hope you enjoy it!

http://flipagram.com/f/NGOYO1HWSh

Wishing you all happy holidays, much love soulla x

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new happenings in the wholefood scene in Sydney and beyond...

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Thought all you clean-living folk out there might be interested to know that...

  • The Canadian Way is now stocking their 100% wild salmon, tuna and other products at Kingsley Meats in Rose Bay and at All Good Things Organic Market in Wollongong. Did you know that this salmon is the only 100% guaranteed wild (not farmed) salmon in Australia? It has an omega 3 to 6 ratio of 10:1 so highly anti-inflammatory. The salmon comes in frozen fillets, tails, smoked and salmon roe. Also try his tuna (even higher in omega 3 - I made a lovely tuna ceviche today - pictured below), halibut and black cod. Check out his list of stockists for a location closest to you. Still not sure about the wild versus farmed thing? Contact me.

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  • a gorgeous organic store has opened up in Maroubra called Coco's Wealth of Health selling premium quality products including Cleos dairy, pastured meats and my activated nuts.

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  • Nelson Road Tuckshop on Bronte Road, Bondi Junction (near Westfield)  is an organic cafe which opened up earlier this year. I haven't eaten there but the menu looks good, the staff were friendly and happily answered my pesky questions. They only use olive oil in their salads, have a couple of different sourdough breads including gluten-free one (wild rice and quinoa) and eggs for brekky are soft-boiled. Another good eating out lunch option when you're in the junction near the Westfield end.

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  • Sprout Wholefood Grocer opened up in April this year  stocking a wide range of wholefood products including certified organic produce, Cleos dairy, Green Cow Organic meat and poultry, and my activated nuts and some of my other products. It comes complete with a movement studio upstairs, a herb garden, and a cafe (7am-4pm).

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  • Thr1ve have recently opened a new store in the Brisbane CBD. This is in addition to their stores in Sydney CBD (x2), ACT and Melbourne. Well done Josh! You can buy my activated almonds and macadamia nuts there.

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  • Woollahra Artisan Market has opened up on the corner of Moncur and Queen Street every Sunday (8:30am - 2:30pm) in the car park next to Zigolinis. Who'se been there? I'm keen to check it out this Sunday.

wollahra artisam market

If something wholefoodie has opened up near you I'd love to hear about it. Please share. 

If you would like to follow me on Twitter or Facebook  just click on the hyerlinks or on Instagram search "soullachamberlain".

Clean Eats: My favourite places to eat out in Sydney for brekky, lunch and dinner

soullachamberlain

I am often asked for recommendations on where to eat out for breakfast lunch and dinner. I'm not really into fancy foams and overpriced menus that pay for Sydney views. I'm into clean wholesome fare that's ethically sourced and minimally processed. The big considerations for me are (a) pastured meats, poultry and eggs; (b) wild (as opposed to farmed) seafood; and (c) no manufactured/ processed /industrialised seed oils (eg vegetable, canola, cottonseed, safflower, sunflower, peanut etc). Chemical-free produce is a bonus but I'm not going to die in a ditch over that as I think its toxic load is less than what grain-fed meat, farmed fish and industrialised seed oils carry. It's mighty rare to find places that tick ALL of these boxes. More often than not it comes down to negotiating the menu and the art of picking and choosing the cleanest dishes. Even though I don't often eat bread (I try to avoid gluten as much as possible but occasionally I have a piece of sourdough bread slathered in butter if i feel like it when eating out) I have noticed over the years that there's a direct correlation between the quality of a restaurant and the quality of its bread. So, somewhat paradoxically, I seem to select restaurants based on the quality of their breads. It comes down to this: a restaurant that goes to the effort of understanding and sourcing sourdough bread or making their own bread appreciates quality.

So without further a-do, here's THE LIST of my  favourite clean eats for each of breakfast, lunch and dinner (I have blogged about some of these place before). I have tried to limit each category to my top 3 or 4 places:

Breakfast:

Bread & Circus Wholefoods Canteen (Alexandria)-  I love their biodymanic eggs with greens, tomato, sourdough bread with loads of butter and sides of kim chi and grilled halumi. Wide selection of teas, coffees and probiotic drinks all in a super colourful delightful setting decorated with all manner of fruits, vegetables and yummy treats. Communal tables. Housed in a big warehouse shared with Campos coffee and a sourdough bakery.  Walking into this place always makes me feel perky and smiley.

Egg of the Universe (Rozelle)- great selection of traditional wholefoods properly prepared including kombucha, sauerkraut, and activated buckwheat pancakes. Felt like I was in my own kitchen with someone else serving me.Meals are only cooked in coconut oil as their fat of choice, and filtered water is used and served. Large kid-friendly outdoor area. Yoga studio attached.

Bitton Cafe  (Alexandria) -Opened 14 years ago by the charismatic Frenchman David Bitton, his French flair comes through in his menu. David uses only Pepe Saya ghee, butter, olive oil and coconut oils as his cooking fats. No processed oils at all. The chickens and eggs are organic. It's also open for lunch and dinner.

 Three Blue Ducks (Bronte) - I just love their black pudding (blood sausage) with eggs breakfast meal (great to see some organ meats on a breakfast menu!).

Lunch:

Kitchen by Mike (Rosebury)- Great guy, great food, great open large warehouse shared with über stylish Koskela interior designs.

Orchard Street (North Bondi) - renowned for its juices in its original Macpherson Street Bronte appothecary, Orchard Street has opened up a new large eat-in or take away store in North Bondi. Owner and natropath Kirsten Shanks has created this new store that reflects her beautiful style and energy. Clean food, gorgeous atmosphere and kombucha on tap!

Henleys Wholefoods (Bondi Junction) - tucked away down the stairs from Oxford St, this little gem provides lovely meals and smoothies.

Thrive (CBD) -  Grab a takeaway meal, sit in the Domain in the sun and enjoy a respite from office confinement.

Side Door (Vaucluse) - situated next to the butcher shop GRUB (with the food coming from there), the Side Door reopens again on Wednesday December 10 2014 from Wednesday - Friday 12.30-8.30pm. Everything on the menu has Paleo and Gluten free options.

If you want a fancier /more exy lunch then refer to any of the places listed under Dinner below.

If I'm at a pinch at Westfield or some other shopping centre the best bet is to grab 1/2 dz oysters at the seafood counter in DJs Food Hall with a small selection of local or imported cheese from the cheese counter - look at what cheeses are on sale to make it more affordable. No need to ever step foot into a food hall. Many people think that sushi is really healthy. The issue here is the cheap farmed fish often used in sushi and the fact that it isn't very high in saturated fats which leaves me unsatiated and hungry within 30 minutes.

Dinner:

Bei Amici (Darling Point): the high water mark in clean foods dining. Home-made Northern Italian fare using the best ingredients. Pastured meats from Feather & Bone, organic produce, home-made bread and organ meats adorn the menu including pate and tongue. Not that they wouldn't be welcome, but I personally wouldn't take kids here because its small, intimate and high-end.  Take the rare opportunity to masquerade as adults.

4 in Hand Dining Room (Paddington): I love the organ meats that feature on the menu and the slow cooked lamb or pork for 2. There is also a suckling pig to share if you can gather a group of 10 friends together. Grass fed meats, gorgeous cosy ambience, and excellent friendly service.  Chef Colin Fassnidge never disappoints. Organic veggies from Martin Boetz' farm. Butter or olive oil are the fats used for cooking except for deep-fried food. The gratuitous appetiser of smoked white fish with citrus and basil is a nice touch. Any restaurant that has butter and unrefined salt in a marrow bone on the table has already won me over. And I love the enormous triptych of the squid that hangs on the wall. This is my kind of place.

Seans Panaroma (Bondi): similar ambiance to Bei Amici- small, cosy and intimate. Book a babysitter and don't even think about taking the kids. Enjoy the gorgeous food in peace.

Porteno (Surry Hills) - traditional Argentinian (but need to carefully navigate the oils used in the menu). Big, fun, noisy and kid-friendly.

Felix French bistro (CBD) -  they often have organ meats on the menu. Despite its massive size, it still feels cosy and manages to keep great service. Extensive wine list. Very popular with the CBD bankers and finance crowd. Wear a suit and frock up.

Alfie & Hettie (Glebe): elegant dining-room in a heritage-listed terrace which changed owners 3 months ago. Despite a bad experience with service (which I will put down to an aberration rather than typical) the food was exceptional. Slow cooked meats for 2 including 18 hour slow cooked lamb shoulder and 2 day slow cooked short ribs. Amazing. Who cooks dishes for that long nowadays?

LP'S Quality Meats (Chippendale): opened several months ago, ex-Tetsuya head chef Luke Powell has created a no-fuss American style diner featuring pastured meats, Thirlmere pastured chickens and pork from Vic Meats. No vegetable oils are used other than canola oil for the chicken. So watch that. The smoker is one of a kind in Australia imported from Tennessee. The staff are super friendly. We had the 10 hour beef short ribs (a bit too charred for me), pate and sardines and lambs belly.

Tea, coffee and a snack:

Ovvio Organics (Paddington)- the best quality tea in Australia bar none. No one is fussier than Anthia Koullouros in the source and processing of her teas and spices. It's one of the few places in Australia I can walk into and not have to ask about the provenance of the products nor examine the ingredients list on the products that line the shelves.

Bondi Wholefoods (North Bondi) - kid-friendly courtyard.

About Life Marketplace (Bondi Junction) - I like their drinks menu esp raw cacao spicy chai

Formaggi Occello (Surry Hills) - cheese heaven.

But whatever restaurant I land at (and let's face it we don't always get to choose!) these are the strategies I employ:

  • ask for my meal to be cooked in butter or olive oil instead of any industrialised seed oils (most restaurants can accommodate this other than Mexican restaurants or cheaper Asian restaurants. Anyone feeling entrepreneurial?? And while you're at it open a clean fish and chips shop.....there's nothing wrong with dreaming BIG!!)
  • or opt for a dish that isn't cooked in any fats or oils at all eg grilled fish or roast meat or casseroles tend to be cooked in their own fat
  • avoid salmon and ocean trout on menus in Australia as these fish are ALL farmed (and fed some really nasty stuff including antibiotics, soy pellets, colour dyes etc) and are not wild
  • avoid sauces or ask that they are put on the side if I think that they will contain vegetable oils eg hollandaise sauce and béarnaise sauce are typically are made with canola oil as the base
  • avoid any deep-fried food (as they are almost always cooked in cottonseed oil even at the cleanest of restaurants), legumes or grains (other than sourdough bread if i feel like it) but a small amount of legumes or grains even if not properly prepared won't kill you (unless your celiac, have leaky gut, auto-immunity or other major digestive issues then it's just not worth it)
  • I rarely have dessert (I'm content/full with an entree plus main though I'm always happy to share a cheese platter sans the crackers).

And more importantly if you've made a decision to eat somewhere (whether it's your choice or not) just enjoy the social experience and don't stress too much about it! And if you see something on the menu that really takes youre fancy then as I've blogged about before if you crave a food then for God's sake just eat it. As my guru Chris Kresser is fond of saying "It's better to eat the wrong food with the right attitude, than the right food with the wrong attitude!" Short of having food sensitivities or digestive issues (eg celiac, leaky gut, or some auto-immunity etc),  the emotional nourishment you get from sharing a meal and a glass (or more!) of wine with loved ones will normally outweigh any physiological damage that the food/drink might do to your system. So better to just relax and enjoy the experience than wring your hands in distress. Obviously if you have food sensitivities, leaky gut, auto-immunity or the like,  or if you are like me and are deeply concerned about the provenance and processing of what you eat, then take initiative and choose the restaurant if you can (pick up the phone and make enquiries of the kitchen staff ahead of time) or pick and choose from the menu wisely as I've set out above and then.... ENJOY!

Have you been to any of the above places? What did you think? What are some places that you rate that I have not mentioned? I'd love to hear from you. 

Photo gallery below:

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"So How Was School Today?"

soullachamberlain

Kid_drawingI recently read this article from my son's school newsletter and thought I would share it. It is written by the Assistant Head of Junior Preparatory Years 2 - 4 of The Scots College and the idea behind it is to ask more specific questions about your child's school day rather than simply, "How was school today?" which often results in a response of "good" and not much more.   25 Ways to Ask Your Kids "So How Was School Today?"

1. What was the best thing that happened at school today? (What was the worst thing that happened at school today?) [I often play this game of highs and lows with my kids: What was your high today? What was your low?]

2. Tell me something that made you laugh today.

3. If you could choose, who would you like to sit by in class? (Who would you NOT want to sit by in class? Why?)

4. Where is the coolest place at the school?

5. Tell me a weird word that you heard today. (Or something weird that someone said.)

6. If I called your teacher tonight, what would she tell me about you?

7. How did you help somebody today?

8. How did somebody help you today?

9. Tell me one thing that you learned today.

10. When were you the happiest today?

11. When were you bored today?

12. If an alien spaceship came to your class and beamed someone up, who would you want them to take?

13. Who would you like to play with at recess that you've never played with before?

14. Tell me something good that happened today.

15. What word did your teacher say most today?

16. What do you think you should do/learn more of at school?

17. What do you think you should do/learn less of at school?

18. Who in your class do you think you could be nicer to?

19. Where do you play the most at recess?

20. Who is the funniest person in your class? Why is he/she so funny?

21. What was your favourite part of lunch?

22. If you got to be the teacher tomorrow, what would you do?

23. Is there anyone in your class who needs a time-out?

24. If you could switch seats with anyone in the class, who would you trade with? Why?

25. Tell me about three different times you used your pencil today at school.

You can see how these may be useful in opening up more meaningful dialogue between yourself and your child. I'm going to give them a try to curb groundhog dog questions and answers. Hey, with a bit of modification, what not try some out on your partner?!? Could provide for some humorous or creative responses...

OMEIO - the latest new online organic deli for Sydney-siders

soullachamberlain

star_anise-omeio-high_resOmeio is Sydney's newest online store that provides fine, organic, artisan food delivered to your door.  It was founded by a gorgeous young couple with Greek background- Niko and Klara- both passionate about organic products and wholesome foods.  Klara’s background is in psychology and she works as a bilingual counsellor with migrant communities. Niko currently works as a chef in an organic restaurant in Surry Hills.  

Following a two year venture sourcing the finest organic products, they have just launched this week their online deli which offers a unique shopping experience to all Sydney siders. 

What sets Omeio  apart from all other on-line stores is that they have chosen, and work exclusively with, ONE artisan for each product category in order to limit the choice to only the highest quality goods.  They have chosen to stock my activated nuts, muesli, chocolate, power bars, and date coconut balls. Ovvio Organic spices were chosen for the spice category, Pepe Saya for the dairy category,  Miellerie from Tassie for honey and The Big Marquee for coffee. All the food items available on their online store are handpicked, handmade and packaged by the artisans themselves.  I am also impressed by their range of local and International print books and magazines on offer including Gather, Modern Farmer and Kinfolk. 

They are currently offering free delivery to the entire Sydney metro area until Thursday 11th September

You might be interested to know that the name Omeio comes from the Greek word “Ομειος”, which means the same or similar. It represents the idea that all we need to be healthy can be found in nature, and the more similar our lifestyle and diet are to the elements we can find in nature, the better our lives will be. 

Check them out here and happy online shopping!Screen Shot 2014-09-03 at 10.14.12 pmScreen Shot 2014-09-03 at 10.28.46 pm Screen Shot 2014-09-03 at 10.29.00 pmScreen Shot 2014-09-03 at 10.29.18 pm

My interview with A Wholefood Lover's Guide to Sydney

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Screen Shot 2014-09-03 at 9.21.03 pm"A Wholefood Lover's Guide to Sydney" is a new online guide to living a wholefoods lifestyle in Sydney. It's basically the who's who, the what's what and the what's on of the Sydney wholefoods movement. It was founded by writer and public relations consultant Ilona Marchetta in July this year. Ilona has made it her mission to bring you the latest and most trusted information about the people, places and products on Sydney’s wholefoods scene. I think the online guide is shaping up to be a wonderful resource for Sydney-siders and those visiting Sydney.

I was recently interviewed by Ilona about my wholefoods journey and lifestyle, my greatest influencers, and the ins and outs of my day.  Check out the interview and the online guide here.

A tribute to the most important people in the world: our farmers!

soullachamberlain

IMG_0521Last Saturday I had the pleasure of hanging out with and engaged in riveting conversation with Rob Lennon from Gundooee Organics and Mark Hopkinson from Emerald Hill Beef. These farmers came to Kingsleys Meats butcher for an open day of meet and greet and BBQ sizzle. It was a terrific opportunity to connect with the people who rear our meat and to ask them questions and learn more about the source and provenance of the foods we eat. Rob Lennon is Australia's version of America's Joel Salatin. He has a brain the size of a planet and I always feel humbled in his presence with his wealth of knowledge. Rob farms premium organic wagyu beef in a manner that I would call the high water mark of Australia's beef farming practices. His farm (Central West NSW, about 5 hours from Sydney) is Australian certified organic and his wagyu beef is supplied to numerous butchers and providores around the country (listed on his website) plus a couple of restaurants (eg Agape Organic Restaurant) .

Here are just some of the things that we talked about that you might be interested in learning:IMG_0523

  • Rob talks a lot about the importance of biodiversity of the microflora in the soil. Understanding and building healthy, balanced soils is the greatest priority on his farm. The nutrients in the soil end up in our bones and body, so everything comes back to the health of the soil.
  • Rob's cattle graze on predominantly "deep rooted native perennial grasses". This goes beyond the "grass fed and finished" requirement because a "grass" also includes the cereal grasses that produce grains such as wheat, oats, barley, rye etc. THAT I didn't know! Cereal grasses are grown in a monoculture environment with little top soil.  The high water mark is "deep rooted native perennial grasses" which have access to different soil types which all contribute to supplying a varietal mix of nutrients to the plants, have better access to moisture, are adapted to our specific climate and are well established in the soil giving them resilience and affording permanent soil cover. So not all "grass fed and finished" meats are the same. Deep rooted native perennial grasses are the best, followed by cereal grasses,with grain-fed cows being at the bottom of list (in terms of nutrition, taste, animal ethics and environmental sustainability).
  • IMG_0522Wagyu (breed of cow) is naturally marbled with fat throughout the muscle meat, even though the cows are fed only grass. For most other breeds of cow, if they are grass fed the fat is encased around the perimeter of the muscle meat and not marbled through it. Grain-fed cows produce a heavily marbled effect which the Japanese in particular covet. However Rob's wagyu is the best of both worlds because it is grass fed and finished AND naturally marbled which when cooked provides that melt in your mouth delicious taste experience.
  • Sometimes the best way to remove weeds is to let them run their course as their very existence provides an environment where they will naturally die out without use of chemicals. You can draw analogies here to the human body.
  • Resting meat after is has been cooked is important to allow the muscle fibres (which have tightened and contracted during cooking) to relax providing a better mouth feel. Resting meat also allows the juices to be reabsorbed providing more juicy tender meat.
  • Cooking meat in one whole piece then cutting it into individual steak sized serves provides for better tasting and less inflammatory meat as less surface area of the meat is exposed to a hot surface.

IMG_0518Thank you Rob and Mark and to all of the farmers out there who raise their livestock with compassion on the most healthy pastures and who are committed to providing the best quality meat through a sustainably functioning farm ecosystem.

What can you do?

  • Support the farmers whose beef is raised on deep rooted native perennial grasses or at the very least cereal grasses (as opposed on grain-fed)
  • Find a butcher who has done this due diligence for you who you trust and who has close relationships with the farmers he buys from
  • Before digging into your meal, take a moment to have a think about where the meat has come from and all of the people and things involved to getting your food from soil to plate. I sometimes play this game this with my kids to get them thinking about how connected we all are, the numerous steps in the chain, and to not take our food for granted.

 

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What's in my medicine cabinet to treat common colds and sore throats

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I am often asked for recommendations on what natural remedies to take for a common cold or sore throat. Even though Spring is just around the corner (hooray for that!) and the temperatures are rising I often find that it is the change of seasons when many people succumb to colds and sore throats. So here is what I and my kids take when we have a cold or sore throat:

1. Green Pastures fermented cod liver oil. This is high in vitamins A, D and  K2 plus omega 3 fatty acids. 1 tsp/day for adults, 1/2 tsp for children and 2 tsp/day for pregnant/lactating women. I take the cod liver oil infused with the high vitamin butter oil for extra vitamins as I don't have any dairy intolerances. Otherwise you could take the plain one without butter oil. I sell at $60 or purchase directly from  GPA Wholefoods.

2. Schuessler homeopathic tissue salts. The 2 I always have on hand are "fer phos" which is akin to a natural Panadol for the onset of cold/fever, and "kali mur" which helps with mucous and sore throats. Take up to 6 each per day. $12ish each for 125 tablets. Sold at organic stores like About Life or The Health Emporium at Bondi.

3. Vabori olive leaf extract. Like everything, source and processing of olive leaf is critically important and after much research this premium quality olive leaf extract is the ONLY brand I would recommend as they use fresh (not reconstituted) olive leaves. Store in fridge and take as directed on bottle.

4. Gargle salt water a few times per day. Make sure your salt is unrefined eg sea salt. A salt water gargle is just as good and safer than any pharmaceutical-based throat gargle.

5. Loving Earth Gubinge Vitamin c powder. Vitamin C great for healing and immunity. 1 tsp / day dissolved in water. Sold at Ovvio Organics at Paddington 5 ways or The Health Emporium at Bondi.

6. In terms of nutrient-dense foods when ill- I advocate lots of home-made gelatinous broth/stock, cultured veggies for natural probiotics, pastured livers, garlic and pastured egg yolks. A tub of my ready-made chicken liver pate is an easy meal when you're feeling too sick to cook.

7. Drink lots of filtered salted water (add 1/8 tsp per liter of filtered water). Herbal teas like home-made lemon and fresh ginger tea or Ovvio C-Strength tea are great too.

8. Coconut oil - I recommend both oil-pulling to speed up detoxification and adding extra coconut oil in your cooking (eg on steamed veggies or to pan fry) and in smoothies. Coconut oil is anti-microbial, anti-bacteria, anti-fungal and anti-viral... Meaning that it KILLS BAD BUGS! It's also a natural inflammatory.

9. Immune Defence herbal tonic by Ethical Nutrients. I personally haven't taken this but it comes highly recommended by integrative GP Dr Min Yeo as an addition to my above list (but not to be taken when pregnant or breastfeeding). Sold in the fridge at Chemist Warehouse (eg Oxford St mall at Bondi Junction). 1-2 per day.

Obviously if your symptoms persist I recommend seeing a holistic practitioner on the same nutritional page such as integrative GPs Dr Kate Norris or Dr Min Yeo from the U-Clinic in Surry Hills or natropath Anthia Koullouros at Ovvio Paddington 5 Ways. If you live in Melbourne I have a list of like-minded practitioners that I can email you.

Happy healthy healing!

My products now selling in Wollongong!

soullachamberlain

My products are now selling at a gorgeous organic store in Wollongong called All Good Things Organic Market. They are currently stocking my activated nuts, muesli and snack mix  and soon my broths, chicken liver pate, and sokolata chocolate will be sold there too.  Owned by the lovely Jen Skylas and Grant Barlow this store offers a wide range of organic food including fresh fruit & vegetables, pastured meat & poultry, organic dairy, pastured eggs, cosmetics, herbal supplements, house hold goods, bulk goods and much more including Ovvio Organic teas and spices. You can grab a bite to eat or have a smoothie/juice/coffee/tea at their health bar as well. For their menu click here. For opening hours and more information about All Good Things Organic click here. If you live in or around Wollongong check them out.

For a complete list of my stockists, click here.

Of course you can always purchase my products directly from me from my home in Waverley (Sydney) by mutual appointment by texting me on 0407 871 884. I also send products anywhere in Australia.

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Lacto-fermentation workshop: 11 September 7:30pm

soullachamberlain

goat curd on cucumber slices with salmon roe I'm running another lacto-fermentation workshop next Wednesday 11 Sept 2013 for a small group of people. I am advertising to offer spots available to anyone else who might like to join us who has an interest in learning how to make probiotic-rich fermented foods.

We will be covering how to make:

(a) sauerkraut (b) kefir (Turkish yogurt) (c) cream cheese and whey

sauerkraut in progress

Lacto-fermented foods like sauerkraut, kefir and goats curd are high in beneficial bacterial and enzymes which aid in establishing healthy gut flora –  essential for healthy digestion, strong immunity, weight range, metabolism, stable mood and brain function.  We will cover what fermentation is, the interaction of pathogens (harmful/unfriendly bacteria) and  probiotics (good/friendly bacteria),  and the numerous health benefits of probiotics that are found in home-made fermented foods that have served traditional cultures for millennia. For more information on the benefits of lacto-fermented foods and what I will cover in my workshop refer to one my earlier blogs here.

Cost is $120 per person and includes:

  • vegetable press for making sauerkraut (valued at $35 wholesale price)
  • packet of Nature’s Goodness kefir probiotic culture (valued at $10)
  • information based on the latest scientific research
  • detailed handout with step by step guides and recipes
  • practical demonstration
  • hands-on experience
  • food tasting
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When: 7:30-10:30pm Wed 11 Sept 2013 Where: 77a Hewlett Street, Bronte.
Spaces limited due to limited number of vegetable presses. 
RSVP:  To secure a spot contact soulla.chamberlain@me.com or 0407 871 884 and deposit $120 (referencing your name and ‘LF course’) into my bank account:
Account name: star anise organic wholefoods
BSB: 062 267 Account no: 10166103
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Please feel free to forward to any friends or family members. Cancellation policy: once funds are deposited into my bank account they are non-refundable but can be transferred to another cooking class/workshop upon 48 hours notice.

Ellen poundin' the cabbage at kruat making workshop

Sara at kraut making workshop

Making kefir

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Helper required for upcoming lacto-fermentation workshop: 11 Sept 2013

soullachamberlain

I will be needing a helper for my upcoming lacto-fermentation workshop next Wednesday 11 Sept from 7:10pm to help me  during and after the class. The helper attends the workshop for free and obtains the workshop notes and learnings. They can purchase  a vegetable press for $35 (wholesale price) and kefir packet ($10) if desired: a very mutually beneficial process! To learn more about the workshop click here

If you are interested, please contact me via text or phone (0407 871 884) ASAP.