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Salt of the Earth Holistic Health

86 Burnett street, Buderim, Australia
Medical & Health
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providing a holistic approach in assisting you on your life journey with use of nutrients, flower essences, herbs and modifications of diet and lifestyle

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These vege biscuits 🙌🏼 I created these when I refused to buy them for around $13/packet (they cost about a quater of the price to make). My baby LOVES them, my husband loves them, even my husbands tradesmen friends like them (and that is saying something). What's best is that they are absolutely packed with veggies so if it's all my child will eat that day I still know he is getting his daily vege intake. They are also easily adaptable and you can throw in basically whatever vege you have in the fridge (I mix it up every time I make them). I also add lots of spices, garlic and onion to support the immune system (and add flavour!) • 3 large carrots • 3 large zucchinis • 100gm baby spinach • 1 onion • 3 cloves garlic • 1/4 cup buckwheat flour • 1/4 cup flaxseed/linseed meal • 1/4 cup dedicated coconut • 1/4 cup coconut oil • 2 teaspoons sea salt • 2 teaspoons ground turmeric • 1 teaspoon ground ginger • 2 teaspoons ground coriander • 1 teaspoon ground cumin • in batches, place roughly chopped vege into a food processor and process until the veggies are well chopped or form a 'paste' • once all vege is chopped (including garlic and onion) place everything into a large bowl and mix well • smooth the mixture onto 2 large, lined baking trays and using a knife cut the wet mixture into whatever size you want the biscuits to be (it is easier doing it now before they are hard) • dehydrate on ovens lowest possible setting for around 10-24 hours (or in a dehydrator) They are super delicious to eat plain, or with avo and cheese 👅 You can play around with this recipe with whatever spices and veggies you want! You can even make them sweet by adding some apple or pear!

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A warm lunch for a cool (but warm) day - red wine beef cheeks! Beef cheeks are typically a cheap cut of meat, they are however amazingly tender and flavoursome when cooked for a long period of time (thank you slow cooker!) They are also extremely nutrient dense, loaded with collagen which is great for the health of your gut, skin and connective tissue. Beef cheeks actually contain so much collagen that the next day the liquid (when refrigerated) actually turns to jelly! Into the slow cooker: - 1kg of beef cheeks (fat trimmed off) - 2 cloves of minced garlic - 1 large diced onion - diced veggies of choice (mushrooms, eggplant, carrot, sweet potato all go well, throwing in some spinach/kale in the last hour is also great) - 1 cup broth/stock of choice - 1 cup red wine - mixed herbs - salt Cook for 6-8 hours on low, best served with mashed sweet potato.

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While Tallow is a great eater, he has just entered this whole new phase of "I'll only eat it if I can feed myself" which is challenging me to be more creative with healthy finger foods. So here we are - a paleo, green wrap/naan/tortilla loaded with spinach and garlic and inspired by Lola Berry's paleo torillas. They are perfect for him to eat as a snack, or for us adults to accompany a warm curry, or as a lunch wrap staple. - 1 cup tapioca - 5 tablespoons coconut flour - 3 eggs - 1 tin coconut cream - 1 teaspoon salt - 200gm baby spinach - 2-3 cloves garlic Blend it all in a high powered food processor until it is a smooth batter, then cook in coconut oil in a shallow frypan YUM!

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Warm and delicious pumpkin pie porridge for my one year old. Loaded with pumpkin, coconut cream, almond meal, oats, coconut, and spices. Every time I create a meal for my little one I try to ensure that it is fresh, well balanced (carbohydrates, fats and protein) and nutrient dense. Did you know that cinnamon is fantastic to regulate blood sugar levels and is a circulatory stimulant? Perfect for these cooler days to get that blood flowing, and perfect to add to any sweet treats to help avoid those nasty blood sugar spikes 😉

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One of the most delicious, affordable, nutrient dense and easy meals to prepare! - scrub and bake a whole sweet potato/s on 180 degrees for roughly 90 minutes - cook up (or defrost) spaghetti bog mince (throw in lots of diced celery, zucchini and carrot) - once sweet potato is cooked, cut it longways and fill with mustard, spinach/rocket, homemade tomato chutney and mince, then finish with a small amount of cheese, sesame seeds and sauerkraut This is our "go to meal" as it really is super simple (and even easier if you bulk make and freeze the mince!)

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I have met a lot people who suffer from insomnia, anxiety and depression. When I ask them questions I find that most of the time "monkey mind" can be the biggest contributor. Learning to let go to thoughts is extremely hard - but once you do it's amazing how differently your brain functions, and how easy it becomes to not get stuck thinking about and overanalysing thoughts and situations. This is a great way to start!

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