Friday 31 May 2013

Cooking Classes for Term 2 - June 2013

Cooking classes for Term 2 - June 2013

Failsafe to Healing (set of 3 classes)


All three classes $270

Time: 1030am - 1pm
Dates: Thursdays: 6th June, 13th June, 20th June 2013
Location: Kersten's Kitchen: Peakhurst, Sydney

Day one - 6th June

 Transitioning from failsafe to grain free healing diet
 Transition recipes - snacks and mains

Day two - 13th June

 Basic fermented veg and drinks
 How to make broth and basic soups
 Grain free meals including lasagne

Day three - 21st June

 Grain free snacks and desserts
 Coconut oil and flour baking

All food will be free from gluten and dairy (except ghee) and nuts. We will be using coconut, ghee, some gluten free seeds including buckwheat, millet, tapioca and eggs. We will go through how to use mod salicylates initially, but will use all sorts of fruit and veg in the classes.

We will be using the Thermomix for many of our creations.

Full payment will be required to secure your spot. Places are limited.

Please email me and I will send you payment and confirmation details

Thursday 30 May 2013

Grain Free Muesli

add that crunch back in...

toasted grain free muesli


1C Buckwheat Flakes
1C Macadamia Nuts
1C Shredded Coconut
1C Coconut Flakes
1/2C Sunflower seeds
1/2C Goji berries
1/2C honey
1/2C coconut oil


Roughly chop macadamia nuts (in Thermomix - pulse 2-3 times)
Put all dry ingredients into a large bowl and add the nuts

Melt honey and coconut oil
Pour into the dry ingredients and combine with a wooden spoon until everything is coated

Place in a lined baking dish and bake 180 degrees for approx. 15-20 minutes until golden
Stirring occasionally

Allow to cool in the dish, then crumble up using a wooden spoon
Store in an airtight container in the pantry

Perfect on top of your coconut yoghurt for a filling breakfast or snack on the go...

Monday 6 May 2013

Webinar - Living with Food Intolerances

Please join us for our FREE Webinar!


Living with Food Intolerances and Being Proactive

Food intolerances are a serious problem in today’s society and many families are struggling.

Life pressures, multiple demands, stretching ourselves beyond our limits, financial constraints, sense of isolation, lack of information and emotional support all mixed together require us to be proactive in the way in which we manage food intolerances in within our families.

Yet being proactive is the key ingredient to having a healthy and happy family.

Join a conversation between myself and Sarah Moore from Pearshaped Allergy Living we share stories, thoughts and specific practical steps that will refuel your thinking and create new ideas on how you can be more proactive in your approach to living with food intolerances.

Join this live interactive webinar to discover:

•         Fresh ideas
•         Connections with like minded mums
•         Practical Strategies

Date:     Wednesday 15 May 2013
Time:     1130 - 1230pm
Cost:      Free

Registration commences from 11.15am. Please allow enough time to login and install software prior to event should you need to.

If you can't attend, register anyway so we can make sure you get the recording.

If you have any questions you would like answered, please post them in comments

Please click the link below to register


Friday 3 May 2013

Coconut Yoghurt

Smooth and Creamy Yoghurt, no dairy!

coconut yoghurt

The gelatin in this recipe does two things: it sets the yoghurt and it gives you a smooth and creamy mouth feel


coconut yoghurt ingredients
800ml coconut milk
(I use AYAM brand: 3 x 270ml tins
or 2 x 400ml tins)
2t  honey
1 1/2t gelatin*
1/32t yoghurt starter**
1/32t probiotic culture**


coconut yoghurt in machine
Add coconut milk, honey and gelatin to Thermomix bowl
Heat until gelatin dissolves, 5 minutes, 50 degrees, speed 3

Allow to cool until around 37 degrees (about 5 minutes)
Add yoghurt starter and probiotic, mix 30 seconds, speed 3

Pour into containers and leave in yoghurt machine for 24 hours

finished coconut yoghurt
When done, it will still be liquid and will have separated. Shake well, then refridgerate for 8 hours or until set.

When set it will look firm. All it needs is a quick stir with a spoon until smooth. Now you can use as is, or flavour with homemade jam or fruit puree. My favourite combination is with passionfruit curd.

*Gelatin - make sure you use a good quality gelatin

You can vary the amount of gelatin to vary the thickness of the yoghurt
pouring yoghurt - 1t
normal thickness - 1.5t
thick greek style - 2t

I find 1.5t enough. Coconut sets when cold, so you will find the yoghurt will firm up just from being cold.

**Yoghurt Starter

I use the dairy free culture from as well as their probiotic. You can use a probiotic like Polybac 8 too (or whatever you have in your fridge).

Note: To measure such small amounts, grab a set of tiny measuring spoons from Green Living Australia when purchasing your cultures

Perfect to use with Squeeze 'ums... fill up the small 80ml for school lunchboxes or 200ml for a snack for mum

Passionfruit Curd

Perfect on pancakes or with coconut yoghurt

passionfruit curd


2 eggs
80g honey
3 passionfruits
60g ghee


Insert the butterfly into Thermomix bowl
Add all ingredients in the bowl
Cook 8 minutes, 80 degrees, speed 3

Pour into a container and allow to cool. Store in fridge