Creamy Chicken & Porcini Mushroom Soup (paleo. gf. df & vegan option)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Serves 4

Creamy chicken and porcini mushroom soup is a simple hearty soup is perfect for cooler days, providing warmth and nourishment in every spoonful. The rich, earthy porcini mushrooms complement the velvety texture of creamy chicken soup, offering a savoury and comforting umami flavour.

Ingredients:

4 sprigs parsley, fresh
1 carrot
1 celery stalk
1 brown onion
4 cups mushrooms
2 tbs porcini mushrooms, dried
500g chicken thigh
3.5 cups chicken broth, or stock
3 tbs butter, grassfed or olive oil for vegan option
1/2 tsp black pepper, ground
1 tsp salt
4 tbs plain flour, gluten free

OPTIONAL

potato
zuchini
vegetables of choice
omit chicken and add more mushrooms for vegan option

Method:

1. Place the parsley, carrot, celery, mushrooms, porcini mushrooms, onion into a food processor and roughly chop.

2. Place butter into saucepan on medium heat and add vegetables and sauté for 5 minutes.

3. Add chopped chicken (3cm pieces), pepper, salt and flour into the saucepan and stir continuously for 2 minutes then add the bone broth/stock and simmer for approximately 20-30 minutes until chicken is cooked through over medium heat,

4. Serve with label or yoghurt with fresh herbs, I use chives or parsley.

Enjoy x

Thick & Creamy Coconut Yoghurt (paleo. keto. low carb. vegan. gf. df)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Makes 400mls

Ok so what if I told you could make thick creamy coconut yoghurt at home instead on the cheap instead of store bought coconut yoghurt that cost’s a bomb and more often than not has some questionable ingredients added to it.

It’s simple!!

A couple of things that ensure you’re going to get a thick creamy coconut yoghurt every time are;

I use the Ayam brand of coconut cream, it’s got no nasties in it and it’s just coconut cream, it doesn’t spilt, you know sometimes you buy a good organic coconut cream and open it and the coconut cream is solidified on top and there’s coconut water underneath, it hasn’t emulsified which is fine it will still work but it just means most times you won’t get a thick yoghurt… so Ayam where possible and yes you could use Ayam’s coconut milk it just won’t be as thick… so you may as well buy the coconut cream and mix it with water (same thing) if you want a thinner consistency.
I have tried heaps of other brands but find Ayam never lets me down and no I’m not sponsored.

Next I use sunflower lecithin as an emulsifier, it’s also great for our cognitive function as it’s high in choline! Note: if using an alternative brand to Ayam it assist in emulsifying the coconut cream and coconut water.
BUT please don’t get sunflower lecithin confused with soy lecithin, soy lecithin is also and emulsifier it just doesn’t have health benefits that sunflower lecithin does.

I like to make mine in my pressure cooker because it means I can manipulate the fermenting time and have yoghurt ready in 6-8 hours instead of a couple of days, I have given you both methods below.

Ingredients:

1 can coconut cream - 400mls, full fat I use Ayam
1-2 probiotic capsules, dairy free
1 tsp sunflower lecithin

OPTIONAL

1/2 tsp vanilla bean powder
salt
maple syrup
coconut sugar

Method:

1. Put all the ingredients in the blender and blitz on high for approximately 10 seconds.

2. Pour into clean jar and place a muslin cloth over the jar with an elastic band.

3. Allow to ferment at room temperature for 24hr to 48hrs depending on desire taste and consistency. When the yoghurt is ready it will have a tangy taste, the longer you leave it to ferment the more tang it will have.

4. Once your happy with the taste put the lid on the jar and store in the fridge to be consumed within the week, it will thicken up in the fridge.
   If the yoghurt has spilt into a creamy part and watery part simply stir to combine before placing in the fridge.

NB. I do this in my pressure cooker, at step 2. simply pour into the pressure cooker and press the yoghurt function, once the pressure cooker has finished follow step 4.

Also you don’t have to use a probiotic as a starter for the ferment you can simply add a couple of tablespoons of your previous coconut yoghurt in place of the probiotic as your starter.

Enjoy x

Immune Boosting Elderberry Syrup w/ Schisandra, Hawthorn & Hibiscus (paleo. gf. df)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Makes 500mls

Elderberries have been used in traditional medicine for a very long time for boosting the immune system, keeping colds and flu’s at bay and/or shortening the duration of a cold and flu, these days you can find elderberry syrup in most pharmacies, health stores or online to combat colds and flu’s.

This syrup is high in Vit C, which is great for boosting our immune system, assisting the body in wound healing, boosts collagen production, increases iron absorption and promotes tissue repair and regeneration just to name a few of benefits.

I used a blend of nutritionally potent berries, hibiscus and some ingestible essential oils to make this kick arse immune boosting syrup, the oils are high in antioxidants, especially the clove oil that is in the onguard essential oil blend and honey is antibacterial and soothing for sore throats.
This is something I usually make as the weather gets cooler to keep in the fridge and swig on daily for myself and the family.
I would generally have about a tablespoon daily and then if I do have a cold or feel one coming on I swig it say every 3 hours, I would generally give Lila about 1/2 teaspoon to a 1 teaspoon diluted in some water to sip on, which she loves the taste of too, she calls in juice.

Now if you are doing keto or no sugar simply omit the honey for your choice of sweetener or omit all together, be prepared it will taste more tart without the sweetness.

You can make this on the stove top or in a pressure cooker, I prefer the pressure cooker as it’s less mucking around.

Ingredients:

1/2 cup elderberry blend, or just elderberry
2 cups filtered water
1/2 cup raw honey
4 drops doTERRA ginger essential oil - click here to order essential oils
4 drops doTERRA onguard essential oil

OPTIONAL
1/2 tsp cinnamon, or 2 quills - add with berries to cook
1/4 tsp ground cloves, or 6 cloves - add with berries to cook
2 tbs grated ginger - add with berries to cook
Your choice of sweetener if not using honey

Method:

1. Place elderberry and water into the pressure cooker and cook on high for 30 minutes.

2. Once cooked strain liquid and discard berries.

3. Once liquid has cooled and is still warm add raw honey and essential oils, mix and then pour into bottle and store in the fridge.

Stovetop: add the ingredients the same as above with 1 extra cup of filtered water to a saucepan and simmer on stove top for approximately 1 hour, the liquid will reduce to approximately 500mls. Once cooked strain and discard berries then once cool enough add honey and essential oils.

NB. If you are not using essential oils add the dried cloves, cinnamon and fresh ginger at stage 1 with the elderberries to cook.

Enjoy x