Cultured Butter Recipe- 2 Ingredients + a Mason Jar

Using a culture to ferment dairy is the most simple way to introduce probiotics and reduce lactose content. If butter is an ingredient that is part of your diet, then sourcing your own organic cream can be all you need to have beautiful, homemade AND CULTURED butter without additives or preservatives.

2 Ingredients, and all you need is a mason jar!

cultured butter

Using kefir grains to introduce a hit of vitamins and good bacteria to your cream takes this from an average butter recipe to one that is cultured, and highly beneficial to your gut. All you have to do is pop it in a jar and leave it on the bench ferment. A few more steps, and voila- you have butter!

Read here for more information about kefir grains. 


Cream (try and find organic, unhomogenised)

Kefir Grains


Step 1: Add cream to a clean glass jar. Have a jar that is big enough to be filled about half way with the cream.

cultured butter3

Step 2: Shake the jar for a few minutes to thicken the cream. Add the kefir grains, and leave the jar on the bench.

Step 3: After 1-2 days, the cream will be the consistency of whipped cream and smell a bit like yoghurt.

cultured butter2

Step 4: Strain off the kefir grains from the cream, and place the cream back in a jar.

Step 5: Shake the jar until the butter separates from the buttermilk. When you hear a ‘thud’ when you’re shaking the jar this is usually when the butter has separated out.

Step 6: Strain off the buttermilk (keep it for baking!) and rinse the yellow butter under cold water.

cultured butter1

Step 7: Try and rinse off all the butter miik, as this is what causes the butter to age faster and it won’t keep as well.

Step 8: Knead the butter with your hands and continue rinsing until the water runs clear. Place back in the jar (make sure it’s clean) and shake for another minute. This gives it a smoother texture.

Step 9: Rinse again under cold water, and store in a jar. Add a pinch of Himalayan salt if you want salted butter.

Raw White Chocolate and Macadamia Treats

These are seriously amazing. Just amazing.

They are raw, dairy free, refined sugar free, gluten free and have the most amazing flavour.

This is the kind of recipe that I keep on hand if I have guests coming over, and want to impress them with a healthy treat. People never guess that the ingredients are nourishing and good for them!



1 cup macadamias

1 cup of desicated (or flakes) coconut

1/3 cup honey (or maple syrup for vegan option)

1 tablespoon coconut nectar

1/3 cup coconut oil

1 tablespoon vanilla extract (or the seeds of 1 vanilla bean)

1 cup of tahini

1 pinch of salt


Step 1: In a saucepan, over very low heat, melt coconut oil and honey together. The temperature needs to be kept low, so as to not denature the ingredients (or else it wouldn’t be classified as raw!)

Step 2: Once they have started to melt, add the tahini and vanilla essence, stirring for 1-2 minutes more.

Step 3: In a bowl add macadamias, salt and coconut.

Step 4: Add the tahini mix to the macadamias and stir through until all the ingredients are combined.

Step 5: In a loaf tin (or small tray) line with baking paper and pour the mix in. Gently agitating the tray so the mixture evens out and becomes flat.

Step 6: Pop into the freezer for 1 hour, until set solid. Cut up into squares and store in the fridge (for a more fudgey texture) or in the freezer (to last longer).

5 Ingredient, 5 Step Seed Crackers

Have you ever seen those recipes for crackers that seem amazing, but in reality are a pain to prepare and you think ‘ain’t nobody got time for that’? Yeah, me too. I simplified a few recipes to make this one quick and easy, anyone could do it. Hello, healthy crackers!

These crackers took about 5 minutes to make, 40 minutes to bake and in that time I had also whipped up some gorgeous dips and cleaned my kitchen! Productive day, and so rewarding to pull some crunchy, nutritious home-made crackers out of the oven. I felt like Superwoman.

They are nut free, gluten free, dairy free and would be perfect to serve up at a dinner party or a BBQ. I flavoured my crackers with 1 teaspoon each of cumin and paprika. You could use whatever herbs and spices you wanted to make these lovely crackers your own.



1/2 cup chia seeds

1/2 cup flax seeds

1/2 cup pepitas (pumpkin seeds)

1/2 cup sunflower seeds

1 tsp of salt in 1 cup water


Step 1: In a blender, blitz sunflower seeds and pepitas until they are crushed into small pieces. Don’t go past this point, or they will turn to mush.

Step 2: In a bowl, add chia seeds, flax seeds and the blitzed seed mix from the blender. Add the salt to the water now.


Step 3: Add water to the seed mix, and allow to sit for a few minutes, stirring every now and then until the water has absorbed.


Step 4: Line a baking tray with baking paper, and place the mixture in the middle. Get another piece of baking paper, place it on top of the mix and use your hands to spread the mix evenly over the tray.


Step 5: Pop it in the oven, at 180 degrees Celsius and bake for 40 minutes. Allow to cool before cutting into pieces with a sharp knife.

Voila! You just made your own crackers. Kudos to you, my friends.


Little Big Sugar Salt – Melbourne Breakfast Adventure

Little Big Sugar Salt is a quaint cafe, in North Richmond. With ambiguous signage, we wondered along the street and almost walked straight past.

Ordering our coffees, and after not-too-long an almond milk cap and espresso arrived. The almond milk was absolutely delicious, after complimenting the waiter, he told us it was made in house. Almonds, water, salt a date or two, just the way it should be.


On entering, a small open kitchen, coffee machine and bench seat gives the deceptive appearance that there isn’t much more to the cafe. The friendly wait staff directed us to find a table, and after turning a corner, we found a hallway leading to an enchanted communal dining area.


Art work, adorning the walls.


A hipster menu, disguised as a newspaper was delivered. Full of irony and intended puns, we sifted through the findaword, recipes and finally found a succinct menu of ‘sweet’, ‘salt’ and ‘sandwiches’.


Regan’s ‘R. Swanson’ dedicated to the Parks and Rec fans: pulled pork, double smoked ham, egg, manchego, pickles, mustard;

my ‘The One’: kim chi, sticky kumara, poached eggs and cashew cream cheese.

All day breakfast, yes please.


My kumara really wasn’t very sticky, but I was completely full of good fats, protein and vegan/dairy free/gluten free goodness. They really do cater for all sorts of dietary requirements.

Regan’s breakfast arrived on bread, which wasn’t mentioned on the menu. With a whole newspaper, you’d think they would be able to fit that kind of detail in.


The wash room was pinterest worthy. Seriously, go, just to wash your hands.


With the size of kitchen/cooking facilities available, we were surprised at the quality of the food that arrived at our (probably reclaimed) wooden table. Retro, contrary, hipster details made this a conversation-stimulating experience. The selection of hot sauces in the wooden condiment box kept Regan occupied for a good few minutes.


This is a picture of the small, blue sign, proclaiming the location of Little Big Sugar Salt. Or, look for the stunning arch windows… visit: to see their website.

Traditional Fermented Kim Chi – Step by Step Instuctions

Traditional Kim Chi is a fermented, spicey condiment that is full of probiotics, (beautiful living organisms to support your gut and microbiome) and has immune boosting properties. Try to use organic ingredients when possible, as this is a fermented food that relies on the natural enzymes and bacteria in the ingredients to grow a broad spectrum of good bacteria.

kim chi1

Making Kim Chi the traditional way takes time, and love. It is a process that helps to develop the dynamic flavours. Setting a couple of hours aside for this project will pay you in endless health benefits and bragging rights of your efforts.

Don’t let the long ingredient list scare you; these are all easily sourced and for the amount of Kim Chi this recipe makes- it turns out to be very affordable, probably around $4 per kilogram!

Have some large, glass jars on hand. Make sure they are sterilized by washing in warm water, and placing in the oven for 15 minutes at 100 degrees Celsius.

Makes 3-4 kg of Spicey Kim Chi (recipe can be altered if you don’t want it spicey).


For salting cabbage:

  • 1 large head of Wombok cabbage
  • 1/2 cup of Himalayan sale

Porridge mix:

  • 2 cups water
  • 2 tablespoons brown rice flour
  • 2 tablespoons rapadura sugar


  • 2 cups radish grated
  • 1 cup grated carrot
  • 1 small bunch of green spring onions/ or brown onion, chopped

Seasonings and spices:

  • 1/2 cup garlic cloves ( or around 3 heads of garlic), crushed
  • 2-3 teaspoons ginger, minced
  • 1 medium onion, minced
  • ½ cup fish sauce
  • 1/4 cup Oyster sauce
  • 3/4 cup chilli powder (for an extra hot kim chi, add less if you don’t want it that spicey)


Step 1: Cut the cabbage into quarters, and wash each quarter in water.

Step 2: While the cabbage is still wet, sprinkle the salt on each quarter- lifting each leaf and putting salt between all of the leaves.

Step 3: Let the cabbage rest in the brine for 1-2 hours. Rotating every 20 minutes so the salty brine coats the leaves.

kim chi6

Step 4: While the cabbage is resting, make the rice porridge mix. Combine water and the rice flour in a small pot.

Step 5: Heat the porridge over a slow heat, whisking every few minutes. Allow to come to a gentle simmer, then add the sugar. Cook for 1-2 minutes more, whisking to ensure the mixture is thickening into a thin paste.

Step 6: Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, and chilli powder. Mix well until the mixture combines.

kim chi7

Step 7: Add the chopped/grated fresh vegetables to the chilli seasoning mix. Fold the mix through the vegetables until they are coated.

Step 8: After the cabbages have soaked, rinse them in water to remove any dirt and the excess salt. Remove the stems from each quarter.

Step 9: Take the chilli/vegetable mix and coat each leaf of cabbage with it. Probably best done with your hands. Roll the cabbage into rolls, and place into sterilized jars.

kim chi3

Step 10: Compact the cabbage leaves down, after each addition. Ensure that the mix is covering all the leaves, so that they are almost entirely red.  Leave the jars in a cool, dry place (the pantry works a treat) out of direct sunlight.

kim chi4

Notes on fermentation: Fermentation starts to occur 1-2 days at room temperature, depending on the humidity and temperature. The warmer the weather, the faster fermentation occurs. Bacteria loves warmth 🙂

When the fermenting process has set in, a sour taste and smell will ensue. This isn’t unpleasant (and reminiscent of the flavour of plain yoghurt, almost). There is a distinct difference between rotting vegetables, and fermenting vegetables. Fermenting has a vinegar-y flavour.

Taste test your kim chi, to gage the fermenting rate. You can leave it to the point where you feel comfortable, but a good bench mark for first time fermenters is 1-2 weeks. This can be extended out a lot longer (I’ve read some recipes that say up to 12 weeks!) so keep in mind this process is very much to your preference.

kim chi5

Once you are happy with the amount of time the kim chi has fermented, place and store in the fridge. This slows down the fermenting process. The flavours will develop more over time, and become more blended and complex.

This process is really enjoyable and quite relaxing. It’s also a lovely experiment to observe the changes over time.

kim chi2