Basil Pesto (Dairy Free)

Basil pesto is so full of flavour, I love it as a dip, stuffed into baked chicken thighs or as a pizza topping.


1 bunch fresh basil leaves
2 tbsp macadamia paste
1 clove of garlic
2 tbsp olive oil
Salt and pepper to taste


Throw all ingredients in a food processer and blend until smooth. Add salt and pepper to taste. Voila!

How to Make Bone Broth

My favourite way to have broth - with avo and a big squeeze of fresh lemon juice!

My favourite way to have broth - with avo and a big squeeze of fresh lemon juice!

Making your own broth is so quick and easy, involving *almost* no preparation. I love using the slow cooker as you can just "set and forget" your broth.

When it comes to animal foods, quality is key! Be sure to ask your local organic farmer/butcher for organic, grass-fed beef bones or organic chicken carcasses. Bones are super cheap, and this broth is so nourishing and a delicious base or flavour addition to many recipes.




Meatballs with Zucchini Noodles

This is a great entry-level paleo recipe! Meatballs are quick, easy and popular with picky eaters. Grass-fed mince is cheap and easy to find, and zucchini noodles are a great way to get in plenty of veggies.

Serves 4


500 grams grass-fed beef mince
500ml tomato passata
1 large grated carrot
1 medium brown onion, finely chopped
4 medium zucchinis
1 small bunch fresh basil
1 egg
3 cloves garlic
Salt and pepper
2 tbsp coconut oil


1. Sauté onion until lightly browned. Add mince, carrot, onion, egg and minced garlic to a bowl and thoroughly mix. Form into meatballs.
2.  Add 1 tbsp of coconut oil to a pan, and brown meatballs on medium heat, but do not cook all the way through.
3. Place meatballs, passata and basil into a large pot and cook on low heat for 10-15 minutes, continually stirring. Add salt and pepper to taste.
4. Prepare your zucchini noodles with a mandolin or with long swipes across your regular grater. Add 1 clove of minced garlic, 1 tbsp coconut oil and zucchini noodles to pan. Toss noodles frequently, only cooking until slightly softened (3-5 minutes).
5. Bon appétit!

Breaky Smoothie

I love my smoothies THICK! And with added crunch. This breakfast smoothie is a regular favourite during summer. I always keep the fridge stocked with a variety of frozen fruits, and also freeze things such a spinach and coconut milk to add to smoothies and prevent food wastage!

Serves 1


1 frozen banana
1/2 cup frozen blueberries
1 cup macadamia milk (or milk of your choice)
1 egg (don't eat raw eggs too often, may lead to biotin deficiency)
1 tsp maca powder
2 brazil nuts (daily dose of selenium!)
Dash of ground cinnamon
Homemade paleo-friendly granola
A few strawberries and 1/4 ripe banana to serve


1. Thouroughly blend banana, blueberries, macadamia milk, egg, maca and cinnamon. Should produce a thick 'ice cream' consistency.
2. Pour smoothie into a bowl. Top with sliced strawberries, banana and granola.
3. Eat with a spoon! You won't get through this super thick smoothie with a straw!


Sweet Potato Frittata

A frittata is great for a quick Paleo-friendly dinner or weekend brunch. It's such an easy way to use up left overs if they are available. I like to add some extra green salad leaves to the plate and sprinkle fresh parsley on top from the garden.

It is a very forgiving recipe and every time I make it there is a variation, depending on the number of people to feed, and how many eggs I have, and what sort of leftovers there are in the fridge. Free range organic bacon is a nice addition if it is available, chopped and sautéed in the pan before the veggies.

Serves 2-4 Time it takes: 20 minutes


2 cups left over cooked vegetables
Pinch of sea salt and a sprinkle of pepper
Baby spinach leaves - about 2 large handfuls
2 tablespoons chopped parsley
5-8 large free range organic eggs
50 g feta cheese - this is optional but delicious, your choice


1. Preheat your oven grill.
2. Heat the leftovers (bite-sized pieces) in a 20 cm frying pan in a little butter
3. Throw in the spinach leaves and remove from the heat.
4. Arrange the vegetables evenly in the pan
5. Pour over the beaten eggs and mix through the vegetables gently.
6. Place back over gentle heat until the egg is setting, the bottom is golden and just the top is still moist.
7. Add feta then pop under the grill until set and golden on top.
8. Protect the pan handle if you need to with a damp cloth (make sure it doesn't burn!)
9. Serve warm with salad and enjoy!


How to Make Kombucha

I had heard about the benefits of kombucha and bought a plain brewed bottle from Marrickville Farmers Markets in Sydney's Inner West a couple of months ago, and I LOVED it!

Not knowing any local SCOBY owners (that stands for Symbiotic Colony Of Bacteria and Yeast), I braved the world wide web and tracked down a kombucha culture of my very own and started brewing.

Fermented foods are a big part of the paleo movement as more people are gaining an insight into the importance of gut healing for overall wellbeing. Not to mention, kombucha tastes amazing!

Kombucha is a fermented beverage with numerous health benefits, as it contains high levels of antioxidants, B vitamins, probiotics and glucaric acid. It is believed that kombucha can provide numerous health benefits, including:

  • Liver detoxification

  • Joint care

  • Improved digestion and gut health

  • Immune support

Best of all, kombucha is so easy to prepare yourself.


1 x kombucha SCOBY and around 1 cup of kombucha from a previous batch
3 litres filtered water
1 cup caster sugar
3 x organic black tea bags (I use Nature’s Cuppa Ceylon Tea Bags)
1 x 3 litre sterilised jar
1 x tea towel or breathable cloth
1 x ribbon


  1. Boil water in a large pot.

  2. Once boiled, add tea bags and brew tea to desired strength. I leave mine in for around 5 minutes.

  3. Add caster sugar whilst hot and stir until sugar is dissolved.

  4. When the tea is cooled, pour it into the jar. Add the kombucha liquid and carefully place the SCOBY into the jar with clean hands.

  5. Cover jar with a tea towel and fasten with a ribbon or elastic band.

  6. Place jar in a dark place away from other fermenting foods.

  7. Leave kombucha to ferment undisturbed for around 14 days, and then taste the liquid with a straw. If you prefer a sweeter kombucha, you may wish to reduce the fermentation time. The warmer it is, the more quickly the kombucha ferments.

  8. When you are ready to harvest your kombucha, repeat steps 1 to 4, but this time, you will require two jars and a double batch of tea.

  9. With clean hands, remove the SCOBY and a cup of the liquid into a bowl. When the SCOBY is in the bowl, you should be able to separate it into two! That’s right, your SCOBY forms a baby SCOBY!

  10. Transfer the liquid to glass bottles. You may strain the kombucha as there will be some residue from the fermentation process.

  11. Enjoy!

You can store the kombucha in or out of the fridge, but it will continue to slowly ferment if you store it unrefrigerated. I drink my kombucha with a dash of soda water for some added fizz, but if you need extra flavour, experiment with adding strawberries, vanilla and ginger to your bottled kombucha.

I urge you to give kombucha a go! It tastes great, its good for your gut and it’s a bit of fun to tell friends and family you hoard and harvest blobs of bacteria.

If you’re looking for a kombucha SCOBY in Sydney, I am happy to help you out. If you are located elsewhere, ask your local health food shop or look online, but be a bit skeptical to ensure you get a well-bred SCOBY.

Happy fermenting!