Contact Star Anise Organic Wholefoods
 

Please use the form on the right to contact me!
I will get back to all enquiries as soon as possible.

Soulla x 

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

» star anise organic wholefoods

traditional wholefoods for a modern world

Filtering by Tag: organ meats

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.  

IMG_4679

 

 

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

 

 

 

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