Free giveaway! Please help me name one of my favourite products!

I love crafting new recipes. It's my thing. But I'm hopeless at coming up with a name to call the end product.

Case in point is the bars  that I make which my customers just love! They are my muesli bar/ boxed cereal substitute. I've blogged about them before here. Here's where you come in. I'm keen to take a poll on what name you find more appealing between the following and why:

(a) power bar (b) energy bar (c) date and nut bar (d) bliss bar

Do you have any other names you think better describe them? You can let your creative juices flow (clean names only please!).

Do you prefer the name "bar" or "slice"?

In particular for all the ladies out there, do the words "energy" bar or "power" bar give the impression that the product is too calorically dense and if so would you avoid a product that had these words in it for fear of bulking up?

I'm going to give away a free packet of these bars to the most informative/creative answer. Fire away please!

Here's whats in them: medjool dates, desiccated coconut, coconut oil, filtered water, activated nuts, activated caramelised buckwheat, cinnamon powder and vanilla bean powder.

I'm going to make a couple different flavours of this product in the near future so stay tuned!!

'Like Me' on Facebook and get a free large packet of activated nuts!

November is not all about growing facial hair. For this month only, I'm giving away to Sydney residents 1 large 500g packet of activated nuts of your choice (valued at $26/$27 retail price) if you get a friend to Like my Facebook business page and to subscribe to this blog (if they haven't already done so). Just let me know the name of your friend and their contact details (inbox me at soulla.chamberlain@me.com or text me on 0407 871884) and let me now which activated nuts you would like (subject to that nut variety being available).

Why the fuss over Facebook? I basically only use this blogsite to post lengthier blogs, typically weekly or less frequently, whereas each day I post one or more very short update on FaceBook and Twitter on anything from:

• kitchen, cooking and parenting tips;
• nutritional and holistic lifestyle recommendations or inspiration;
• a question to ponder, or an issue to arouse or invoke discussion;
• organic wholefoods or eco-friendly products that are on sale for discounted prices in Sydney;
• photos and 1 sentence descriptions of a meal I made including kids school lunches and morning tea ideas;
• recipes;
• places that I frequent that come highly recommend.

If, like me, you are new(ish) to the world of social media, you might get a kick out of reading one of my earlier blogs about my thoughts (and trepidations) about it here.

Introducing new rosemary chicken liver pâté

I have added a new flavour of chicken liver pâté to my existing range: Rosemary! Made with certified organic  dried rosemary sourced from OVVIO- The Organic Lifestyle Store in Paddington. The livers are from pastured chickens and all other ingredients are either certified organic or if not certified then in substance organically grown. Other flavours of pâté available (made on a rotating weekly basis) are:

• Sage and thyme
• Caramelized onion and rehydrated figs (for a sweeter palate)
• Caramelized onion and medjool (for a sweeter palate)

What’s so good about pâté? Gram for gram liver from pastured animals is the most nutrient-dense foods on the planet. It 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 were part of all traditional diets and were the most highly prized parts of the animal for our hunter-gatherer ancestors.  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.

How often should we eat it? Organ meats should ideally be consumed at least once a week, if not more frequently. In France, where I holidayed earlier this year, I found myself eating organ meats EVERY DAY because it is still very much part of traditional French cuisine and found on all menus. Since holidaying in France I try to eat some kind of organ meat daily or every second day.

How to buy it? 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. Just inbox me your email address and I’ll add you to the list. You will be notified by email when I make a fresh batch of pâté and can choose whether or not to buy a container.

How much does it cost? My pate retails for $18/240g tub and can be frozen - handy for a rainy day, emergency or unexpected guests. Collect from my home in Bronte at a mutually convenient time.

How long does pâté keep? Pâté keeps 5-7 days in the fridge once the butter encasing is broken. It lasts a good month or so in the freezer.

How do I eat it? I suggest eating with vegetable sticks or spread on sourdough bread. A great take away lunch, entrée or meal in its own right.