This weeks Day On A Plate comes from Sue Lambert the face behind The Wholefood Home. Sue is a wholefood chef, educator, mum and advocate for REAL FOOD! She holds educational Wholefood Workshops to teach people to incorporate more healing wholefoods into their lives.
Her signature class Bone Broth for Health and Wellbeing has been a favourite. She believes that there is no one diet or way of eating for everyone as we are all beautiful and unique beings, but the one constant is eating food free of chemicals , unprocessed and definitely including traditional foods such as broths and ferments on a daily basis to thrive and be nourished.
6:30 am
I usually rise before my daughter so I can get in a morning meditation, it’s a great way for me to remain grounded and clear for the day. When I’m finished I make myself a cleansing cup of warm lemon water to flush the system, I have recently quit caffeine and have found a wonderland array of organic loose leaf teas….my morning go-to is a simple lemongrass and ginger.
7:00 am
Yup Georgia is up and the house is buzzing with 4 year old energy, we live right at the beach so a morning ‘surf check’ is mandatory and a refreshing and eye opening plunge to start the day. We love a smoothie with spinach, berries, chia, tahini, ¼ of avocado, lime, spirulina, dates and coconut water or milk kefir. The ingredients change often but I make sure it has a combo of fats and protein added to the fruit. The kefir adds more good bacteria the gut and a wee sprinkle of activated cinnamon buckinis for a little crunch.
9:30 am
After Georgia is dropped off for her day at kindy I’ll have a brisk walk on the beach and up the headland or a power vinyassa yoga class. Now I may have a more substantial breakfast, usually poached eggs in organic bone broth with sautéed greens and sauerkraut. This leaves me feeling satiated and ready to get into work mode creating content for my workshops or having meetings with clients.
11:00 am
I may have another cup of tea or if I’m on the road I may stop for a Turmeric or Reishi Latte, great immune boosting and anti-inflammatory coffee substitutes. I always keep my glass filtered water bottle by my side with a small pinch of himalayan sea salt to keep hydrated is so important for all over body function and energy so I don’t leave home without it.
1:00 pm
Lunch time… a family favorite is for sure my Chicken liver Pate, when I make it, I do so in large batches and freeze small pots so I can take them out as I need. We love to enjoy it as a ‘picky platter’ with seeded crackers and lots of raw veggies or on some toasted organic sourdough and a big fresh salad, the bowl is rarely left empty. Liver is one of the most nutrient dense foods on earth and is packed full of iron and vitamins A , D and B12.; I’ve been cutting down my meat consumption and saving it for things that count and taste delicious so this is a keeper for sure.
3:30 pm
The 3 PM hungries... if I’m feeling for something sweetish I go for a nutty seedy slice sweetened only with a small bit of honey and goji berries.
If I’m feeling a bit more hungry a cup of broth (chicken, beef, goat or mineral rich shiitake mushroom) with its gut healing and gramma’s hug kind of feeling is a great mid avo snack, to pump it up I add a tablespoon of unpasteurized miso paste, dulse flakes or wakame and sesame seeds.
6:00 pm
We eat earlier so we can get out and spend more time walking on the beach or have an evening bike ride. Dinner ranges from easy slow cooker meals to fresh fish and salad depending on the weather and what I have on that day. Our latest is a simple baked sweet potato stuffed with LOTS of veggies. Toppings include broth braised kale with lemon, garlic, leeks and chilies, a crumble of goats cheese, tamari toasted seeds, a spoonful pesto and any kind of ferment, I’m loving Peace Love and Vegetable’s Seaweed Super Krout at the moment but could be kimchi or a sweeter apple beetroot number too. The picture is not doing justice to how amazingly delicious this is and easy too.
8:30 pm
My girl is sweetly sleeping and I can have a bit of quiet time, if I feel for a bit of something I may have a small bowl of berries and coconut yogurt , other nights I may opt for a homemade coconut rough ball and a cup of peppermint, camomile fennel tea .
10:30
Hitting the hay to do some reading and/or journaling… this is a great way to unwind, practice gratitude to send you into dreamland.
Recipe: Chicken Liver Pate
Ingredients
- 500 gr ORGANIC Chicken liver
- 1 tsp lemon juice
- ½ cup of ghee
- 1 onion finely diced
- 2 sprigs of Thyme
- Handful of parsley finely chopped
- Handful dill finely chopped
- 200 gr mushrooms
- 1 garlic clove
- 5 dried figs
- Sea salt & pepper
Method
1. Chop figs finely and place in 1/4 cup of water to soak
2. Remove any connective tissue from the livers and soak in a bowl of water with lemon juice for 1 hour
3. Melt ¼ cup of ghee in pan.
4. Add onion and cook until softened
5. Add garlic and mushrooms , thyme and a good pinch of salt and pepper
6. Cook for about 5 minutes
7. Drain livers and pat dry, add to the pan
8. Cook until still lightly pink in centre and well browned
9. Add figs, lemon juice, parsley and dill and stir until combined for 1 minute
10. Put all ingredients into food processor and blend until smooth
11. Be sure to taste and season more if needed.
12. Put into small bowls or ramekins and top with remaining ghee to seal
13. Enjoy and be nourished