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» star anise organic wholefoods

traditional wholefoods for a modern world

Filtering by Tag: cooking class

School and work lunches workshop: Thursday 5 Feb 7:30pm

soullachamberlain

IMG_5166With school about to start next week (yikes!!) I thought it would be timely to kick off the new year with a school /work lunches workshop. As parents, we all want to raise happy, healthy, vibrant kids and the best place to start is with nutritious home-made meals made simple and easy.

I will be covering the following:

  • why childhood chronic illnesses and degenerative diseases are becoming an epidemicIMG_3165
  • why such illnesses didn't exist in traditional (pre-industrialised) societies
  • what are some nutrient-dense wholefoods that will give your children the building blocks and energy they need to play, learn, concentrate, grow and function properly, and perform their very best
  • why the source and processing of our food is paramount
  • why nutrient-density and removal of toxins are key
  • myth busting around saturated fats
  • what's wrong with what children (and adults) are typically eating for lunch and snacks: the dangers of sugar, gluten and industrial seed oils
  • a 3 step action plan!
  • equipment to have on hand
  • how to deal with uneaten food and fussy eaters

Cost is $70 per person and includes:

  • theory discussion on the above
  • detailed handout including theory, lunch box suggestions & recipesIMG_2917
  • practical demonstrations
  • hands-on experience
  • food tasting
  • opportunity to ask questions

This workshop is ideal for:

  • parents who are confused about what to pack for their children for lunch or morning tea, or want further ideas or inspiration
  • students and adults who are confused about what to pack for lunch or morning tea, or want further ideas or inspiration
  • people who have transitioned off processed foods but are not 100% clear on how to incorporate or combine wholefoods into their lunches
  • people whoare constantly hungry throughout the day despite their lunch
  • parents whose children are constantly hungry throughout the day despite their lunch
  • people who want to replace or reduce the amount of store-bought /canteen lunches in favour of home-made nutritious lunches
  • parents whose children frequently succumb to colds and infectionsIMG_3653
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Where: 23 Kent Street, Waverley, 2024.
 When: Thursday 5th Feb 7:30pm- 10pm ish
Spaces limited to 15. Spots typically book out within 24 hours so get in quick! If the class is fully booked, I will run another class the week later. If you can't make it on a weeknight let me know and I will organise a weekend class if I get a sufficient quorum requesting that.
 
RSVP:  To secure your spot  you will need to:
1. text me on 0407 871 884 to confirm that there are spaces available. Spots can only be reserved for 24 hours; and 2. once I confirm that there is a spot available please transfer $70 (referencing your name and ‘lunches workshop’) within 24 hours to secure your spot into this bank account:
Account name: star anise organic wholefoods (aust) pty ltd
BSB: 062 000 Account no: 15110110
————————————–

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.IMG_3016IMG_2983

 

running another organ meats cooking class Thursday 23rd October 7:30pm

soullachamberlain

IMG_6963Due to a number of requests, I will be running another organ meats cooking class/workshop on Thursday 23rd October. Organ meats from pastured animals are the most nutrient-dense foods on the planet. Liver is loaded with fat soluble vitamins A and D, essentially fatty acids, highly absorbable iron, B12, protein, zinc and the richest source of folate. Organ meats should ideally be consumed at least once 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. Organ meats were part of all traditional diets and were the most highly prized parts of the animal for our hunter-gatherer ancestors. Most people in modern society simply don’t consume organ meats on a regular basis. Here’s your opportunity to build reserves of strength and vitality by learning how. 

I will be showcasing ways in which you can easily incorporate (and sometimes disguise!) nutrient-dense organ meats into meals including:IMG_9214

(a) black pudding (blood sausage) (b) chicken livers (in the form of pâté and as chopped liver and bacon stir fry) (c) lambs brains (via omelette) (d) lamb sweetbreads (in a creamy mushroom sauce) (e) bone marrow (via custard) (f) veal livers (via shepherds pie)

 Cost is $66 (incl GST) per person and includes:

  • theory discussion on the nutritional benefits of organ meats
  • detailed handout including information on where to purchase organ meats with prices, and step by step recipes
  • practical demonstrations
  • hands-on experience
  • food tasting
  • opportunity to ask questions

IMG_9983————————————–

When: 7:30-10pm (ish) Thursday 23rd Oct 2014 Where: 23 Kent Street, Waverley.

 Spaces limited

RSVP:  To secure your spot you will need to:

  1. text me on 0407 871 884 to confirm that there are spaces available. Spots can only be reserved for 24 hours; and 2. transfer $66 (referencing your name and ‘organs’) into my bank account:

Account name: star anise organic wholefoods (aust) pty ltd BSB: 062 000 Account no: 15110110

————————————–

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.

IMG_1773IMG_0101IMG_9204IMG_4030

 

 

 

Running another gluten-free cakes and muffins workshop on Sunday 21th Sept, 9am – 1pm (ish) 

soullachamberlain

For those who couldn't make it or missed out for spot in this coming Sunday workshop I will be running a second class on Sunday 21 September. IMG_8320

We will be covering how to make the following cakes and muffins using my 7 (yes 7!) favourite gluten-free flour substitutes (some may surprise you!):

(a) Greek almond coconut cake with orange syrup (b) all-raw cheese cake (c) frozen raspberry coconut cake (d) banana berry buckwheat muffins (e) chocolate cake (f) coconut cake (g) ‘Flaounes’ (Cypriot cheese and sultana savoury muffins) (h) moist white sweet potato cinnamon tea cake

IMG_8520Cost is $120 per person and includes:

  • theory discussion on grains, gluten, gluten substitutes and sweeteners
  • detailed handout including theory and recipes
  • practical demonstrations
  • hands-on experience
  • food tasting
  • opportunity to ask questions and buy left over cakes and muffins!

This workshop is ideal for:IMG_6875

  • those who are gluten-free or wish have more gluten-free options (note that 3 of the recipes contain dairy)
  • cake and muffin lovers who want to learn how to make their own healthy versions using only unprocessed, nutrient-dense ingredients
  • people who want to transition off processed sweets and want a healthy substitute for themselves or their family members
  • parents looking for inspiration as to what healthy sweet/savoury ideas to include in kids’ lunchboxes or for birthday parties or any occasion
————————————–
IMG_0246Where: 23 Kent Street, Waverley, 2024.
 When: Sunday 21 Sept 9am - 1pm ish
Spaces limited to 10. Spots typically book out within 24 hours so get in quick! If class is fully book up I will run a third class in subsequent weeks.
 
RSVP:  To secure your spot  you will need to:
1. text me on 0407 871 884 to confirm that there are spaces available. Spots can only be reserved for 24 hours; and 2. transfer $120 (referencing your name and ‘cakes’) into this bank account:
Account name: star anise organic wholefoods (aust) pty ltd
BSB: 062 000 Account no: 15110110
————————————–

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.michIMG_1945

2 new cooking classes: 1) raw meats and 2) gluten-free cakes & muffins

soullachamberlain

IMG_3852I will be running the following 2 new workshops this month:IMG_8683 1. Raw meats on Thursday 14 August, 7:30pm - 10:30pm(ish)

We will be covering how to make:

(a) wild salmon ceviche (b) seared wild salmon with various dressings (c) wild snapper ceviche (d) steak tartare (e) beef carpaccio

Cost is $60 per person and includes:

  • theory discussion on the nutritional benefits of raw meats
  • detailed handout including theory and recipes
  • practical demonstrations
  • hands-on experience
  • food tasting
  • opportunity to ask questions

Why raw meats? All traditional societies ate a combination of both raw and cooked foods.Raw, enzyme-rich foods were not only in the form of raw plant matter but also raw animal foods like raw dairy, raw fish and raw muscle and organ meats. This practice has fallen by the wayside in most western cultures today. Here's your opportunity to introduce raw meats into your diet and further expand your IMG_1758culinary repertoire!IMG_8721

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2. Gluten-free cakes and muffins  on Sunday 24th August, 9am - 1pm (ish) 

IMG_8320We will be covering how to make the following cakes and muffins using my 7 (yes 7!) favourite gluten-free flour substitutes (some may surprise you!):

(a) carrot cake (b) all-raw cheese cake (c) frozen raspberry coconut cake (d) banana buckwheat muffins (e) chocolate cake (f) coconut cake (g) 'Flaounes' (Cypriot cheese and sultana savoury muffins)

IMG_8520Cost is $120 per person and includes:

  • theory discussion on grains, gluten, gluten substitutes and sweeteners
  • detailed handout including theory and recipes
  • practical demonstrations
  • hands-on experience
  • food tasting
  • opportunity to ask questions and buy left over cakes and muffins!

This workshop is ideal for:IMG_6875

  • those who are gluten-free or wish have more gluten-free options (note that 2 of the recipes contain dairy)
  • cake and muffin lovers who want to learn how to make their own healthy versions using only unprocessed, nutrient-dense ingredients
  • people who want to transition off processed sweets and want a healthy substitute for themselves or their family members
  • parents looking for inspiration as to what healthy sweet/savoury ideas to include in kids' lunchboxes or for birthday parties or any occasion
————————————–
IMG_0246All class are held at: 23 Kent Street, Waverley, 2024.
Spaces limited to 10 in each class. Spots book fast so get in quick! If classes fully book up I will run second classes in the subsequent weeks.
 
RSVP:  To secure your spot in one or both of these classes you will need to:
1. text me on 0407 871 884 to confirm that there are spaces available. Spots can only be reserved for 24 hours; and 2. transfer $60 or $120 as the case may be (referencing your name and 'rawmeats' or 'cakes') into my new bank account:
Account name: star anise organic wholefoods (aust) pty ltd
BSB: 062 000 Account no: 15110110
————————————–

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.michIMG_1945

Organ meats workshop- Thursday 17 July 2014 7:30pm

soullachamberlain

IMG_5068I will be running an organ meats cooking class/workshop on Thursday 17th July (first week of school term 3). I will be showcasing ways in which you can easily incorporate (and sometimes disguise!) nutrient-dense organ meats into meals including:

(a) black pudding (blood sausage) (b) chicken livers (in the form of pâté and as chopped liver and bacon stir fry) (c) lambs brains (via omelette) (d) lamb sweetbreads (e) bone marrow (via vanilla berry custard)

 

vanilla berry marrow custardsCost is $60 per person and includes:
  • information on the nutritional benefits of organ meats
  • detailed handout including information on where to purchase organ meats with prices, and step by step recipes
  • practical demonstrations
  • hands-on experience
  • food tasting
  • opportunity to ask questions

————————————–

When: 7:30-10pm (ish) Thursday 17 July 2014 Where: 23 Kent Street, Waverley.
IMG_3584
Spaces limited
 
RSVP:  To secure your spot you will need to:
1. text me on 0407 871 884 to confirm that there are spaces available. Spots can only be reserved for 24 hours; and 2. transfer $60 (referencing your name and ‘organs’) into my new bank account:
Account name: star anise organic wholefoods (aust) pty ltd
BSB: 062 000 Account no: 15110110
————————————–

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.

Organ meats from pastured animals are the most nutrient-dense foods on the planet. Liver is loaded with fat soluble vitamins A and D, essentially fatty acids, highly absorbable iron, B12, protein, zinc and the richest source of folate. Organ meats should ideally be consumed at least once 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. Organ meats were part of all traditional diets and were the most highly prized parts of the animal for our hunter-gatherer ancestors. Most people in modern society simply don’t consume organ meats on a regular basis. Here’s your opportunity to build reserves of strength and vitality by learning how. 

pates in a French deli

bone marrow entree in France

sweatbread dish in France

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
————————————–

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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