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» star anise organic wholefoods

traditional wholefoods for a modern world

Filtering by Category: My Products

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

Organic raw cacao Easter bunnies and mini Easter eggs - on sale now!

soullachamberlain

For the first time this year we are making and selling chocolate Easter bunnies and mini decorated Easter eggs made with the finest quality chocolate....because life is too short for bunnies - young and old - to eat poor quality chocolate! We are selling these 2 hand-made varieties:

organic yummy bunny

Perfect for all the yummy mummies, delicious daddies and little bunnies out there. This 175g block of solid raw dark chocolate bunny is retailing for $16.  It's the real chocolate deal made with raw cacao powder, raw cacao butter, pure Canadian maple syrup and a pinch of sea salt (81% raw cacao content). This should keep the whole family going for quite some time!

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mini sokolata delights

These delightful little half eggs are the perfect bite-sized treat or for those treasured Easter egg hunts, popped into some hard plastic egg-shaped containers you can purchase from $2 shops. They are retailing for $10/ per 100g bag (approx 34 half eggs/bag). They are all hand-made with raw cacao powder, raw cacao butter, pure Canadian maple syrup and a pinch of sea salt and the majority are decorated with:

  • chilli flakes and dehydrated orange peel (the "hot sailor")
  • goji berries (the "gorgeous goji")
  • activated almonds (the "awesome almond")
  • peppermint oil and mint leaves (the "minty express")
  • activated cinnamon buckwheat  (the "crunchy cruiser")

My assistant Tom has produced a fleet-full of these mini sokolata delights. He must be a frustrated navy officer. I'm a frustrated rock star. Together, it makes for interesting times in my kitchen.

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To read about the nutritional benefits of raw cacao powder and what's in commercially-produced chocolate that you might want to steer clear of, read one of my earlier newsletters here.

If these Easter chocolates don’t take your fancy, there’s always my sokolata (raw dark chocolate slabs…choose from 10 different flavours retailing for $8.70/100g) or my raw cacao coconut balls (sweetened with whole medjool dates retailing for $16.50/bag of 6). In previous years I have used my choc balls for Easter egg hunts and encased them in hard plastic egg-shaped containers I bought from $2 shops (see photo below).

To place your orders and purchase any of my products, simply text me 0407 871 884 and collect from my workshop at 23 Kent Street, Waverley at a mutually convenient time. My assistants or I are home from 8am until 10pm most days.

WISHING YOU ALL A HAPPY CHOCOLATE-FILLED EASTER!! IMG_7098

raw love

soullachamberlain

IMG_5967When I was younger I heard a story about this remote grotto that was renowned for its high concentration of air bubbles that naturally rose from the sea bed so when you dived into the water it was akin to being enveloped in 1000 kisses. Sounds blissful right? Talking all things orgasmic, we are making these limited edition double love heart chocolates to celebrate the International Day of Love. They are hand-made with certified organic raw cacao powder, raw cacao butter, a pinch of sea salt and sweetened with pure Canadian maple syrup. With 81% raw cacao content you can rest assured that they are real raw deal. Retailing for $10 for a bag of 5 double hearts (just over 100g). 

Did you know that raw cacao is ranked as the fourth most nutrient-dense food on the planet (Dr Matt Lalonde nutrient-density scale)? All the more  reason to not feel guilty if the chocolate you are eating is  made from quality ingredients and is at least 75% raw cacao content.

IMG_5968Raw cacao powder has a myriad of health benefits:

  • High in polyphenols (anti-oxidants) particularly flavanols (higher than green tea, red wine, goji berries, acai berries). Anti-oxidants prevent the effects of aging, DNA damage, heart disease and cancer.
  • high in mineralsesp. magnesium (healthy heart and brain function; muscle relaxant; bones density; mitigates feelings of stress), chromium (assists pancreatic health and regulates blood sugar) and iron (promotes oxygen transport in the blood).
  • positive effects on the brain, circulatory and cardiovascular system. Eg lowers Alzheimer's risk, lowers blood pressure, improves blood lipid profile (lowers oxidised LDL), improves insulin sensitivity, improves exercise endurance, protects against pre-eclampsia in pregnancy.
  • anti-inflammatory, anti-carcinogenic, anti-thrombotic (anti-blood clotting)
  • anti-depressant/ feel-good chemicals (eg dopamine, serotonine, tryptophan)
  • protects the liver against alcohol (wine and chocolate = winning pair!)
  • protects against UV damage
  • it's theobromine content (bitter compound) has a stimulating effect producing higher levels of physical energy and mental alertness. It has 1/4 of the stimulating power of caffeine.

So what’s in commercial chocolate that is so nasty? Most popular brands of chocolate contain:

  • refined sugar (which is highly processed), glucose syrup (made from wheat starch) or agave syrup (which is over 90% fructose which causes metabolic issues, digestive distress and weight gain);
  • soy lecithins and/or other emulsifiers (soy comes from a highly processed, industrially grown legume, often of GM origins)
  • cocoa (which is the processed version of cacao – note the difference in spelling!)
  • milk powders (which are heavy processed and devoid of nutrients)
  • barley malt extract (which is heavily processed and contains gluten and phytates)
  • vegetable oils or hydrogenated fats (in a word, toxic)
  • preservatives (usually 220 which affect asthma sufferers), flavours and colours (eg 122).

And don’t kid yourself in thinking that world famous brands of chocolate  or even many that are certified organic are immune from this litany of ingredients. The first (and hence dominant) ingredient in one certified organic brand I picked up the other day is rapadura sugar and the fourth ingredient was soy lecithin. And while rapadura is much less processed than white refined sugar,  if that is the main ingredient in what is going into the chocolate then I’m going to think twice about it.

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If these love heart chocolates don't take your fancy, there's always my sokolata (raw dark chocolate slabs...choose from 10 different flavours retailing for $8.70/100g) or my raw cacao coconut balls (sweetened with whole medjool dates retailing for $16.50/bag of 6). Or I can fill a glass jar of your choosing with raw cacao coconut balls upon request.

To purchase any of my products, simply text me 0407 871 884 and collect from my workshop in Waverley at a mutually convenient time.

WISHING YOU ALL A LOVE-FILLED VALENTINES DAY AND HOPE YOU ARE SHOWERED WITH 1000 KISSES AND ORGASMIC CHOCOLATE!!IMG_8769!img_7706 P1010757

If you would like to be added to my pâté email distribution list...

soullachamberlain

IMG_5068 I hope you have all had an awesome start to 2015. Did you know that pastured livers are the most nutrient-dense food on the planet bar none? They are high in vitamins A, D, E and B group vitamins (crucial for reproductive health) and minerals such as highly absorbable iron, copper, zinc, magnesium and choline. Livers are the richest source of folate of any food (expectant mothers take note!). Livers are also a great source of protein and healthy saturated fats.

Given how vitamin and mineral depleted most of us are in this busy Western world, I believe pâté (or other organ meats for that matter) is something we should be eating least once or twice a week if not more frequently. They are an especially important source of fuel and nourishment for athletes, children, those who are iron-deficient, those wishing to fall pregnant, as well as pregnant and lactating women. To read how one mother overcame dangerously low iron levels during her pregnancy with daily consumption of livers (as opposed to iron tablets that her doctor was pushing), read one of my earlier posts here.

Concerned about the taste? Chicken liver pâté is a very palatable way of consuming organ meats. I suggest eating with vegetable sticks or on traditionally prepared bread (sourdough, sprouted etc).

I make chicken liver pâté on a weekly (or fortnightly) basis with livers from Burrawong pastured hens  (and other ingredients that are either certified organic or if not certified then in substance organic).

I run regular cooking classes on how to cook organ meats but if you don’t have the time, energy or inclination to make pâté on a regular basis (or if the idea of handling livers freaks you out) then consider being added to my pâté email distribution list. All you need to do is let me know (via text 0407871884 or email soulla.chamberlain@me.com) your email address and I'll add you to the list so that you will be notified whenever I make pâté and which flavour I'm making. I make 4 varieties: (a) sage and thyme, (b) rosemary, (c) date, and (d)  fig (the latter 2 are a sweeter introduction to the world of pâté). Then you simply let me know if you want any and when you can collect from my workshop in Waverley. I retail it for $19.80/240g tub and it can befrozen- handy for a summer picnic or a rainy day emergency. Pâté keeps 5 days in the fridge once the butter encasing is broken.  

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Taking orders for Christmas hampers with wholefood delights

soullachamberlain

IMG_2809Need inspiration for Christmas gift ideas that your friends and family will love and devour AND that is actually nourishing for them? Consider a gift hamper filled with various Star Anise Organic Wholefoods goodies including:

  • activated nuts (almonds, pecans, cashews, brazils, peptitas, hazelnuts, macadamias, pecans, pine nuts, sesame seeds, walnuts and mixed nuts.  Available in 3 sizes).
  • gluten-free muesli
  • snack mix
  • date coconut balls (3 flavours: raw cacao, white chocolate or activated nut).
  • power bars (2 flavours: plain or raw cacao)
  • sokolata (raw dark maple-sweetened chocolate)
  • Toscana extra virgin cold pressed certified organic olive oil

Simply select the products of your choice (or tell me how much you would like to spend) and I will organise the hamper for you.

Or if you are making your own hamper consider including one or more of the above products in it.

A small packet of activated nuts or date coconut balls makes a thoughtful  gift for kids’ teachers, friends, neighbours, home-helpers and anyone who cherishes delicious real food.

The above are great products to have stashed in your pantry when entertaining over the Xmas seasons or if last minute guests pop over.

To place an order, or for enquires, call or text me (0407 871 884) or email me on soulla.chamberlain@me.com and simply pop over to my workshop (23 Kent St Waverley NSW 2024) at a mutually convenient time to collect. I’m home most days and evenings until late.

Click here to view my updated price list.

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Activated buckwheat flour pancakes

soullachamberlain

In one of my recent posts on some of my new products I talked about my activated cinnamon buckwheat. In that post I mentioned that one of the many recipes I use this ingredient for is my activated buckwheat pancakes which have become a weekend ritual in my family. As promised, here's the recipe.  Apologies for the delay in getting this to you....it has involved many years of painstaking iterations...such is the life of a perfectionist.....

Ingredients:

  • 1 cup (170g) activated cinnamon buckwheat or activated rice or a combination of the 2
  • 1.5 cups of whole milk
  • 4 pastured eggs
  • pinch of unrefined salt
  • 1 ripe banana
  • 5 tablespoons (ish) of coconut oil for frying
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Directions:

Process activated buckwheat/rice in a nut grinder until it resembles a fine soft flour. For best results process in 2-3 batches. You will not get the same result by using an ordinary food processor unless you have a Thermomix.

Add the eggs to the food processor and process until very well beaten- their colour will change from yellow to almost white. This will take several minutes. Add the rest of the ingredients to the food processor and process until mixture is a smooth well-blended batter.

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For this quantity of ingredients I like to have 1 small, 1 medium and 1 large frying pan on the go at once for efficiency and add 2 tablespoons of coconut oil to each of the medium and large frying pans and 1 tablespoon of oil to the smallest pan. When the oil has melted pour batter into each frying pan. When underside is cooked to golden brown, transfer frying pans to oven under heated grill element to cook top side until golden brown (this avoids flipping pancakes over in pan!). Be sure to position the pancakes a fair distance from the grill element to prevent burning ie about middle of the oven.

Transfer to plate and, if desired, add one or more toppings such as:

  • crispy bacon
  • fruit (eg stewed fruit, sliced banana, fresh berries, passionfruit)
  • a dollop of cream
  • drizzle of maple syrup, maple butter (which is whipped maple syrup) or raw honey
  • a dollop of jam, choc coconut spread, chocolate sauce etc.
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Leftovers can be refrigerated and used for kids school lunches/morning tea esp as ‘bread’ for a banana sandwhich.

Serves 3-4.

Variations: to make a berry pancake add some frozen berries to the batter after you have poured it into the frying pan and before transferring to grill element.

Tip: Across 3 frying pans this quantity of batter should produce pancakes that are quite thin. This is preferable to a thick pancake when using buckwheat flour as buckwheat is very dense so a thick pancake will end up doughy and uncooked in the centre. When pouring the batter into the frying pans if the batter at the end of the bowl is more coarse then that means that you have not processed your buckwheat into a fine enough flour.

Meet the new kids on the block!

soullachamberlain

Here's  heads up on some of my new products that you might be interested in....some of them are not technically new and might be very familiar to you but it has taken me several years to blog about them (...life got in the way...) Activated mixed nuts: 

They are back! A mix of 8 different activated nuts and seeds. Similar to the snack mix but without the dried fruit. A great gift idea or for those who like variety or for new customers who want to try out all of my nuts (before deciding on which one is their favourite!).

 

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Activated sesame seeds:

I use these for certain recipes including my Cypriot Easter slice - like a paleo bread- called Flaounes, and to sprinkle on top of Asian-flavoured meat dishes or in Asian flavoured soups.

IMG_2536Activated pine nuts:

I use these for certain recipes including my rosemary and pine-nut cake, pesto, to throw into my modern spanakopita (Greek spinach pie) or in salads. They have the highest amount of protein of all nuts.

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Activated buckwheat:

These are whole hulled buckwheat groats which I activate (soak and dehydrate). I make 2 different varieties: a sweet buckwheat which is dusted with cinnamon powder before going into the dehydrator ovens, and a savoury version which is dusted with various Ovvio Organic herbs and spices (oregano, paprika, sage, thyme, pepper, garlic granules, all spice, sea salt) before being dehydrated. I grind the activated groats up just prior to use (to prevent oxidative damage) in a nut/spice/coffee grinder (or Thermomix if you have one)  to yield a very fine flour as opposed to an ordinary food processor. What do I use these for? Basically as my gluten-free breadcrumb and flour substitutes.

In particular, I use the savoury version for:

  • bread-crumbing veal schnitzel, lambs brains etc (yes it's STILL possible to eat schnitzel and crumbed food on a traditional  wholefoods diet!!)
  • various semi-sweet/savoury cakes I have created (eg my rosemary and pine-nut cake and my Cypriot Easter slice 'flaounes').

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I use the cinnamon buckwheat:

  • for cakes, muffins, biscuits and pancakes. I still want to enjoy all of my old favourite sweet treats but have crafted recipes without all the gluten, refined sugar and other processed crap. Just nutrient-dense ingredients with no empty fillers. Click here for the recipe for my activated buckwheat pancakes.
  • as a base for my gluten-free muesli
  • to throw into yogurt (my kids love this for morning tea or dessert)
  • in one of my sokolata (see below) recipes to create a Toblerone-like texture (aka maple crunch sokolata). Very yummy.

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These activated buckwheats are very versatile and good ones to have stashed in the pantry as shelf life is about 1 year (or more).

Sokolata (Greek for chocolate):

This is my raw dark chocolate sweetened with maple syrup. Why? Because I couldn't find a brand of chocolate on the market that didn't contain refined sugar or agave syrup (too high fructose despite being natural) or other nasty ingredients. There are a couple new producers of clean chocolate out very recently but I still struggle with their texture hence why I've stuck with my own. Plus I love the whole process of making chocolate and creating different flavours......of which i have 11  including one that is totally unsweetened (mellowed with a hint of vanilla essence) for the hard-core espresso-drinking sweetener-free crowd. Hats off to them. Other flavours (sweetened with maple syrup) include: plain, fruit & activated nut, lemon zest & ginger, orange & chilli, maple crunch (which contains my activated buckwheat to give a Toblerone-like texture), peppermint, espresso, coconut, activated almond and rock salt. 4 new flavours are in the pipeline too (rosewater, rosemary, spicy chai and raspberry ripe). Yep, I'm a tab obsessed with chocolate. Raw cacao powder is high in antioxidants and the brand i use has been fermented for 3 days. Raw cacao butter is a source of quality saturated fats and all-important cholesterol (that's NOT a typo. Confused? Come and see me for a personal nutritional consultation and have every notion of what constitutes a 'healthy' diet turned upside down and inside out).

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Kombucha and beet kvass:

These are 2 lacto-fermented beverages rich in probiotics (good bacteria) essential for good gut health. The more different tasty strains of good bacteria we can get into our gut the better. Diversity of gut flora is key.

My Kombucha is made from Ovvio Organics tea, rapadura (unrefined cane) sugar, a kombucha scoby (a collection of friendly bacteria and yeasts) and filtered water. It is a refreshing bubbly tonic- I call it the original soft drink. Slightly sweet, aromatic, fragrant and effervescent... it is a hit with both kids and adults.  My kids could drink this by the liter if I let them. Beautiful on its own or teamed with ice and lemon/lime,  or makes a great base for cocktails (add to vodka, gin or champagne). Very timely coming into summer especially when entertaining.

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Beet kvass is made from chopped beeetroots. It is a powerful blood tonic and detoxifier and excellent for promoting regularity.

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I will be running a course on lacto-fermentation in the coming weeks (date yet to be set) so you can learn to make these plus more.

 Tallow:

This is the fat that rises to the top of the beef broth (from 100% pastured cows) that is skimmed and solidified. I save on butter costs and use tallow instead of butter when frying meat or baking root veggies or chips (I still use loads of butter and coconut oil for other things). Always store tallow in freezer and hack of a piece with a knife on a chopping board just before using. It's a non-dairy natural fat alternative excellent for those with dairy intolerances (because let's face it you don't want EVERYTHING to taste like coconut oil!). It is excellent for cooking with due to its high smoke point. It also makes for an excellent (all natural/non-toxic/edible) body/face moisturiser esp when you add a couple drops of essential oils to masks any smell. You might get a few dogs licking your legs though (which makes for an interesting conversation opener when the dog owner proclaims "I've never seen Spot licking anyone's legs like that before!!!").

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Prices and full range of my products are set out on my price list. You can purchase directly from me (as per procedure on second page of price list) or selected products only sold at various retail outlets.

To learn of new recipes, nutritional info, what my kids are taking for school lunches and loads of other stuff you might like to follow me on instagram (soullachamberlain), Facebook and Twitter

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 new Chocolate Power Bars now available for sale!

soullachamberlain

My original power bars just got a whole lot better.IMG_0628...with raw cacao powder blended through plus a layer of my sokolata (raw dark maple sweetened chocolate) drizzled over the top. The inspiration for this came about when Sonja Langereis threw down the gauntlet a couple weeks ago and challenged me to make something similar that were floating around on FaceBook (chocolate coated buckwheat bars from memories). I looked at the ingredients in them, and crafted my own version using my power bars as the base. This is the bomb! Now retailing from my home at $7.90/100g. To purchase, simply text or call me 0407 871 884 to arrange a mutually convenient time to collect from at 23 Kent St Waverley NSW.

My original power bars are still available for sale @ $5.50/100g.

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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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How to purchase my products and services

soullachamberlain

To purchase any of my nutrient-dense products (activated nuts, raw dark coconut balls, pate, sauerkraut, bone broths, date and nut bars) simply contact me (call/text/email) to arrange for a mutually convenient time for you to collect from my home in Bronte (most evenings are good). I also provide one-on-one or small group cooking classes, general wholefoods nutrition education and workshops. If you want to hone in on your cooking skills either alone or with a small group of friends then why not arrange a cooking class in my home at a date and time that suits you to learn to cook what you want to make and eat! I’m happy to offer cooking class suggestions if you don’t know quite where to start. My cooking philosophy is simple: (a) meals should be dead easy to make with as few ingredients and steps as possible. No fancy foams- just good old fashioned hearty meals; (2) the ingredients must be nutrient-dense-  because nutrients are what our body needs to function properly and to perform at our best - physically, emotionally and intellectually; and (3) the food should taste orgasmically delicious, otherwise…what’s the point?!? Fortunately, palatability is not difficult to achieve with nutrient-dense premium quality ingredients prepared in accordance with traditional cooking methods.