Month: June 2017

Broccoli Chips


Super crunchy and delicious! A great new snack anytime. Broccoli leaves have a special consistency that makes an extra great chip.

The secret is the split up baking time I learned from this great site


  • 8 large broccoli leaves
  • Sea salt
  • Garlic powder
  • Braggs soya sauce
  • 1/2 Cup olive oil


  1. Pre-heat oven to 300°c
  2. Tear the leaves in the size and shape of the chips you want
  3. Put leaves in a bowl with all of the ingredients listed above and massage them till every leaf is covered
  4. Spread leaves on a cookie sheet and bake for 8min then take out and shuffle chips around and bake for another 3min
  5. Enjoy!


Soup Stock

IMG_2910This is the beginning of a new way of life. Making stock opens up a world of delicious and nutritious food. I roast a chicken every week and make stock from the bones. I then make chicken or vegetable soup (Usually thai curry) and leave some stock for boiling down into a roux for an amazing gravy for a meal later in the week. Stock and roux can also be frozen and replaces bullion cubes in your kitchen. 

You know you have a good stock when it gels up in the fridge. If it’s not doing that, check that your meat came from a grass fed animal as that makes a big difference in the gelatin produced. Gelatin from grass fed animals has amazing health benefits, read about them here on Wellness Mama


  • 1 Onion
  • Tbs Salt
  • 1/2 Cup Apple Cider vinegar
  • Animal Bones
  • Water

This is the backbone of the stock, everything else you add is optional and depends on the flavour you are going for and what you have on hand. The rest of ingredients are in order of importance in my opinion.

  • 3 Bay leaves
  • 2-3 Carrots
  • 2 Stalks celery
  • Dash of rosemary and thyme

Roughly chop everything and put into a crockpot. Simmer on high for 12-24 hours. You can also do this in a large covered pot on the stove or campfire.  Keep your eye on the water level and stir occasionally, the only thing that can really go wrong is if you burn it. When finished and cooled strain with a metal colander over a large pot and store stock in the fridge or freezer or start your roux or soup. Some people blend the leftover bones and vegetables and feed it to their dogs.

Salted Date Caramel Cheesecake


The comments were: “Best dessert ever” and “Oh my gosh” so I had to keep it.


1 1/2.  Cup graham crackers

80g   Butter

1/2   tsp salt

Sprinkle of cinnamon

1/3.  Cup coconut palm sugar

Blend well in food processor and press into springform pan. Bake 375c for 17min. Prepare date layer

Date Layer:

2   Cups dates

1/2   Cup water

scratch of salt

Blend well in food processor. Place crust in freezer shortly then spread date mixture on crust. If you made extra you now have the very useful “Date Paste”  Next, Caramel Sauce.

Caramel Sauce:

2Tbs Water

1/2 Cup Raw coconut palm sugar

1/2 Cup coconut milk

tsp Vanilla extract

Bring water and sugar to a boil stirring constantly. Add the rest of the ingredients and cook on a low boil for 10 or more minutes until the sauce thickens and turns dark. Set aside to cool and prepare cheesecake.


900g (two packages) Cream cheese

80g   Honey

1tsp    Vanilla powder

1tsp Vanilla extract

300ml Whipping cream

Whip all ingredients in a mixer. Then, slowly add whipping cream on low speed;) keep going till peaks form. Spread mixture over date paste layer. when cooled spiral on the caramel and swirl the back of a fork in the top to mix it up, or just leave it as a side sauce. Place in fridge to cool and Harden overnight.

it’s worth the effort if you are craving a cool salted cloud of caramel and cookie crunch!