I don’t subscribe to one specific way of eating and cooking (Paleo, GAPS, AIP, Whole30 etc.) though some of the recipes I use may fall into that category. Instead, I tend to cook simply, with as many nutrient-dense whole foods as possible. I use healthy fats and oils such as ghee, coconut and olive oil – and whole or gluten-free grains such as spelt, quinoa and rice flour. Meats are free range (organic where possible) and I try and use less-refined sugars such as maple and rice syrups, honey, coconut and rapadura sugars.  Everything is made from scratch – without the use of preservatives, artificial colours, flavours additives and numbers. Essentially, I cook with food that’s as close to it’s natural state as possible, with minimal processing.

The recipes I turn to the most come from people I admire in the Australian real-food eating community including Jude Blereau, Jo Whitton (Quirky Cooking), Georgia Harding (Well Nourished) and Sarah Wilson (I Quit Sugar, Simplicious). Most are nut-free to make them school-friendly and many can be modified to allow for sensitivities and intolerances such as gluten, dairy, nuts, soy, egg and FODMAPS .

I can show you how to use your kitchen most efficiently; menu planning, purchasing of raw ingredients, setting up and organising a wholefood pantry and basic cooking skills. Or perhaps you’d like some help setting up a kitchen garden and compost system or to learn about low-tox cleaning methods, kitchen hygiene, safe food handling and storage options – all things that make your time in the kitchen more productive and enjoyable! The added bonus is that being more efficient in the kitchen usually means less waste too.

Everything within the running of this little business is undertaken with love, care and mindfulness around what is consumed. Sustainable, ethical and eco-conscious consumption is engaged as much as possible. This is put into practice by taking away food scraps for composting, use of minimal packaging when buying and storing food, using non-toxic cleaning methods and also aiming to source foods that are ethically and locally grown as much as possible. I am by no means perfect, but I do what I can, in little ways each day that help me live in accordance with my core values around living a life that’s sustainable and healthy for myself as well as the planet.