• 1 can (ml/g) of Pineapple in juice, or half a small peeled pineapple blended with 1/2 a cup (or more) of water.
• 2 bananas
• 2 eggs
• 2 cans of Coconut milk (ml/gm) (try to get ones with only coconut flesh and water) or use 2 young Thai coconuts: water and coconut meat blended.
• 1 tsp. Vanilla Extract

• In your blender add together your flours, baking powder and sugar (or just sift them, the blender just makes the flour really fine)
• Add your sifted flour to a bowl and add the flakes. Mix together.
• Now in your blender again, blend your coconut milk with the pineapple and vanilla extract (you may need to do this in turns if there is too much to go into the blender). Add to the flour and flake mixture.
• Mash your Bananas add them to the mixture. Mix well.
• Seperate your eggs. Mix the egg-yolks into your mixture.
• In a seperate bowl, mix your egg whites till they are white and foamy (like if you were making a meringue).
• Gently fold this into your mixture.
• Grease a muffin tin (preferably one that as 12-15 hole).
• Spoon your mixture into the tin. (You can use an Ice-cream scoop to do this- something I learnt from Alton Brown).
• Put in the oven at 150 degrees Farenheihgt) (or 65.5 degrees Celsius for 25 to 35 minutes (or until lightly brown and a skewer/toothpick comes out clean) 

1. In a saucepan melt together coconut oil, honey and the tahini.
2. In a bowl add the (1) mix to the puffed millets.
3. Add your mixture to a greased tin. Push down the mixture evenly. 
4. Cook in the oven for 25-30 minutes, or until slightly browned ontop.
5. Once out of the oven, put in a cooling rack.
6. Cool for about 45mins- 1 hour.

• 1 Daikon, chopped into chunks
• 1 can of Cannelini Beans, soaked overnight 
• 1 carrot, peeled and chopped
• 1 zucchini, chopped into chunks 
• 1 sweet potato
• 1 potato
• 1 onion
• 1 stick of celery
• 3 tomatoes
• 3 garlic cloves
• 1 cup of chicken stock
• 1 bunch of corriander
• 1 teaspoon tumeric
• 1 teaspoon cinnamon
• optional: 1 chilli

• 1-2 cups of buckwheat groats
• 1-2 cups of water
• a few grains of himilayana sea salt

• It is a popular soup in many Eastern European and Central European cultures. Most of these countries use Beetroot as their main Ingredient 1.
• It was originally made from the European Parsnip or barszcz in Polish  It can be served hot cold & with or without meat 2.

• Cookuk.co.uk's recipe contains beetroot, cabbage, potato, carrot, onion, beef, dill, olive  oil, parsley, garlic, vinegar, butter, sour cream & S.P.
• Saveur Magazine's recipe contains beetroot, lemon juice, evoo, garlic, onion, cabbage, potato, carrot, bayleaf, tomato paste, grape tomato, chicken breast, beans & dill.
• Stephanie O'dea's recipe has beets, onion, mushroom, celery, carrot, parsnip, potato, red cabbage, garlic, tomato paste, apple cider vinegar, beer, water, sugar, kosher salt, pepper, dill &  sour cream.
• SBS's recipe contains beetroot, lemon juice, chicken stock, potatoes, onion, dill, water, pepper, sugar, salt & sour cream/yoghurt.

• 6-8 fresh beetroot, peeled & chopped
• 3-4 carrots, peeled and chopped
• 2-3 potatoes, chopped
• 3-4 celery sticks, chopped
• 1 zucchini, chopped
• 4-5 small mushrooms
• 4 cloves of garlic, crushed and finely chopped
• 1 onion peeled & chopped
• 4 TBS. lemon juice
• 1 can of borlotti beans, rinsed the soaked with water and kombu
• a bunch of dill
• 5 cups of water
• 1/2 C. of Organic Later
• 2 TBS. olive oil
• a pinch of black pepper
• a teaspoon of himilayan sea salt.

•  Borlotti Beans- I opened my can of borlotti beans and rinsed them a few times. Then I left the to soak in a bowl of water with a pieces of kombu.
• Chicken: It was frozen so I left it to defrost on the counter. Sauerkraut: I put it in the soup later on.
• Dill: because I didn't have it yet.

• 2 1/2 cups of organic spelt flour
• 2 eggs
• 3  tb. water
• 1 tsp. olive oil
• 1 tsp. ground/fine himilayan  salt

1.                             Measure out your flour and add to a bowl. Make a well in the centre.
2. Beat your eggs and add to the well. Add the olive oil, salt, and water.
3.                                                                                                                                          Mix with your hands or in a food  processor until it forms a firm ball. (If it's too dry you can add a little bit more water).
4.                                                                                                                                      Knead for about 10 minutes or until the dough becomes smooth and pliable.
5.                                                                                                                                     Cover your dough with a wet tea towel and leave for half an hour.
6.                                                                                                                                      When you come back, flour a clean surface and start to roll your dough out.
7.  Now it's time to make the pasta.You can either use a pasta machine or you can make the pasta by hand, which is a bit more time consuming and difficult.
8. To make the pasta by hand: You have to keep pin rolling, folding and pin rolling again until you have a very smooth and thin pastry. You would want to roll and fold the pasta many times- about 9 or 10 in order for it to be very smooth. When it is the right texture and thickness use a knife to cut the pasta into long even strips.
9. To make the pasta with a machine: Fold your pasta into three and put your pasta thru the thickest setting. Keep folding it into three and putting it throught that setting- about four or five times. Next put it through it the next size down and repeat the process. Keep working down the settings until you finish at the thinnest setting. Now add the pasta attachment to the pasta machine and put your pasta sheet through the thickest pasta setting. Once they are through it's time to cook your patsa (or dry it for storage).
10. To cook, add your pasta to boiling water, salted with himilayan salt. This will only take about 5-10 minutes to cook, which is one of the great things about homemade pasta!

• 1/2  a ripe avocado
• 1/2 a punnet of strawberries
• 1/2 a mango
• 1/2 a frozen banana
• 1 tablespoon of flax oil
• 1 tablespoon of lecithin granules
• a handful of almonds
• water or rice/soy/alomnd milk, to thin out

• 100ml of maple syrup
• 3/4 cup filtered water
• 1/2 cup of grapefruit or lemon juice
• 1 tsp. grapefruit or lemon zest
• 25g elderfowers, organic if possible

• 2 cups water (if using homemade stock just use one cup of water)
• 6 shiitake (soaked in water) or button mushrooms, sliced
• 1 head of broccoli, florets kept whole and stem sliced thinly
• 1 carrot, sliced thinly
• 3 garlic cloves, sliced thinly
• 2 ginger knobs, sliced thinly
• 3 tbs. tamari
• 2 tsp. chilli oil or 1 chilli & seeds, finely sliced
• 1/2 tsp. of tumeric
• 1 natural vegetable stock cube (or 1 cup of homemade vegetable stock cube)
• 1 teaspoon of
• 1 tbs. miso

These Mini Honey Meringue Cookies have a similar inner texture to marshmallows but they have a crunchy outer layer. I've used manuka honey for a sweet and honey flavoured meringue, but you could also use finely ground rapadura sugar or maple syrup. Try whatever healthy sweetner you like. These are great on their own, however you can dress them up a little bit. Try them dipped in dark or milk chocolate (see picture below) for a decadent treat or serve them with a sprinkling of cinnamon. The choice is yours!

You will need:

• 4 egg whites, yolk discarded
• 2 tablespoons, manuka honey
• 1/2 teaspoon tartaric acid
• pinch of himilayan sea salt

How to make Mini Honey Meringue Cookies:

Beat your egg whites with the pinch of salt till they become thick

Choc-Dipped Honey Meringues: Dip the meringues into melted dark or milk chocolate and place the meringues in the fridge to harden up. Then eat!

Enjoy,

"Grains require careful preparation because they contain a number of antinutrients that can cause serious health problems. Phytic acid, for example, is an organic acid in which phosphorus is bound. It is mostly found in the bran or outer hull of seeds. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption...Proper preparation of grains is a kind and gentle process that imitates the process that occurs in nature. It involves soaking for a period in warm, acidulated water in the preparation of porridge, or long, slow sour dough fermentation in the making of bread. Such processes neutralize phytic acid and enzyme inhibitors. Vitamin content increases, particularly B vitamins. Tannins, complex sugars, gluten and other difficult-to-digest substances are partially broken down into simpler components that are more readily available for absorption."

• 5-6 Vanilla Beans (I used organic but conventional ones are fine also)
• Dark Rum/ Vodka

1. With each vanilla bean, slice halfway down the middle on the whole length of the beans (but don't slice it in half).
2. Put your beans in the bottle and fill with Rum.
3. Shake every few days and leave capped/lidded for a month. However, the longer you leave it the more  the vanilla flavour will be extracted.

• Puree the mango with a 3/4 cup of rice milk in a blender until it is a smooth creamy mixture. Set aside.
• Fill a small saucepan with a little bit of water and place a bowl in the saucepan for double boiling.

• 1 mango, peeled, chopped and pit removed
• 2 tbs. agar-agar
• 1/2 cup of rice/soy/almond milk
• 1 tsp. rapadura sugar
• optional: 1 tsp. vanilla extract

• 1 cup of fresh or frozen berries (raspberries, blueberries & blackberries).
• 2 tbs. agar-agar
• 1 cup of water
• water, extra

• 1 cup of rice milk
• 4 eggs
• 50g organic unsalted butter

• 1/2 C. Cacao Nibs

• biodynamic wholegrain wheat flour
• biodynamic wholegrain rye flour
• 52g of quinoa flakes
• 1/2 cup green lentils, soaked for 12-24 hours before hand
• 113g water
• 113g water & yoghurt mixed together
• 1 tsp. rapadura sugar

• 100g Apple Cider Vinegar, organic & unpasturised
• 100g frozen or fresh raspberries

• 1 litre glass jar
• 1 litre of biodynamic pasturized apple juice (came in the glass jar, $6.00)
• a balloon or some cheese cloth/a piece of clean chux or other clean cloth material- I settled on a clean paper napkin (roughly about $0.5 or less)
• a rubber band (about $0.5 aswell)
• Total: around $6.10 or so.

• a glass jar, lidded with a hole drilled in the lid (I just used an old jam jar)
• plastic tubing

1. I poured the apple juice into the glass jar, till the jar was 90% full of juice (but not less). I removed the lid and placed the clean material over the opening of the jar and secured it with a rubber band.
2. After 14 hours:
3. After 2 days:
4. Siphoning:
5. Bottling
6. Maturing 

• Wild Fermenation: The Flavour, Nutrition and Craft of Live-Culture Foods by Sanddor Elliz Katz
• http://recipes.howstuffworks.com/how-vinegar-works2.htm

• Pour the water out onto plants in your garden.
• You can use the water (after the second or third rinsing) in soups or as a base for stocks.
• Add some to your bath.
• Make Rejuvelac (See Recipe Below).
• Give some of the water to your pets.

• 1 x can of 700ml full cream coconut milk
• 1 cup of rapadura sugar
• 1 vanilla bean, seeds scraped or 1 tbsp. of homemade vanilla extract
• 1/2 tsp. baking soda (aka. bicarbonate soda)

• 3 tbsp. Coconut Ducle de Leche (see recipe above)
• 1 can of 700ml Coconut Milk, Full Cream
• 1 can off 700ml Coconut Cream
• 1 tsp. vanilla extract
• 1/4 cup rapadura sugar
• 4 egg yolks, beaten

1. Heat the coconut milk, cream, vanilla and sugar on a medium heat and then simmer until the sugar dissolves.
2. In a seperate bowl, seperate the eggs- keep the yolks and discard the egg whites. Beat the egg yolks till well whipped.
3. Start to temper the eggs: continue whipping the yolks and put a tablespoon at a time of the coconut milk mix into the eggs.  The reason I do a tablespoon at a time and slowly is so the eggs dont cook. When all the milk mix has been mixed into the egg yolks put this into a plastic container, cover with cling-wrap and then put the lid on. Put this into the fridge until it is chilled then place in the freezer.
4. Put into the freezer for one hour, then get a fork or hand mixer and mix throughly so all the ice crystals are broken up.
5. Continue doing this every hour for about 4-5 hours.
6. When it starts to form a ice-cream consistency (i.e very thick) start swirling in the DDL  

• I based my Dulce de Leche recipe on Alton Brown's recipe.

1. Tell me in the comments section: which kind of food habit you would like to change (go on confess!)
2. Sign up to my Email Subscription.
3. Sign up to my feed reader.
4. Follow me on twitter: @loverhealthfood
5. Vote on this months poll which is to the right in my sidebar ->

• Discuss Cooking, 2007, Uses for coconut meat, http://www.discusscooking.com/forums/f21/uses-for-coconut-meat-38748.html, viewed 3/8/2009,
• Simonne, A, Bobroff, LB, Cooper, A, Poirier, S, Murphy, M, Oswald, MJ, Procise, C, 2004, 'FCS 8525 South Florida Tropicals: Coconut', University of Florida,  http://edis.ifas.ufl.edu/HE618, viewed 3/8/2009,
• ShilhavyB,  http://www.naturodoc.com/library/nutrition/coconut_oil_healthy.htm
• USDA National Nutrient Database for Standard Reference, Release 16-1, 2004, Nutritional Facts-Coconut, http://www.coconutresearchcenter.org/nutrition.pdf viewed 3/8/2009

1. Prepare your seeds, nuts and grains by soaking, sprouting and dehydrating them appropriately.
2. Once they are all ready place your seeds, nuts, grains and chopped dried fruit in a bowl and mix with the raw honey or maple syrup.
3. In your oven or a dehydrated dry these out on a very low temperature for about an hour or two (in the oven) or longer in the dehydrator.
4. When they're ready you can serve with yoghurt or milk!

• Organic unpasturized (if possible) unhomogenized milk
• Organic Free-Range Eggs yolks (you can keep the egg whites just frezee them in an icecube tray!)
• Sprouted Spelt Flour
• Rapadura Sugar
• Organic Butter (low salt/salt free) or Extra Virgin Coconut Oil
• Kuzu or Agar Agar

1. Fill your jar with 1/3 of wheat, fill the rest with water. Put the lid on and shake. Drain the water out and refill the jar with the same amount of water.
2. Take the lid off and replace the lid with the cloth and a rubber band that will securely fit on the jar.
3. Soak this for 24 hours. After that time take the cloth and rubber band off, drain out the water (making sure no wheat berries fall out) and add more water- add only enough so the berries are rinsed, meaning that the berries are damp but will not dry out. I find if I put my jar at an angle like this(see picture following) they are able to drain the water out:  Keep the jar out of sunlight so the don't dry out- the back of a cupboard is good.
4. Rinse the berries two times a day (morning and night is good) for 2-3 days longer until the berries start to form little tails.
5. Once they have sprouted you can:

• dry the berries (in a low heat- in the oven, in the sun or in a dehydrator) for later use (for example, to make into flour) 
• continue sprouting to develop into wheat grass
• eat the berries, add to salad etc. 
• make something with them, like essene bread!

• 1 cup of elderberries- fresh (if fresh use less water) or dried
• 3 cups of filtered water
• 1 cup of rapadura sugar
• 10 cloves

• 1/2 cup of elderberries fresh or dried (If using dried soak the elderberries in some warm water till soft)
• 1 cup of blueberries fresh or frozen (If frozen leave them out to thaw for about 10 minutes before using)
• 1/4 cup of water (you can use some of the soaking water from soaking the elderberries)
• 1/2 cup of sugar
• 1 tbsp. agar agar powder

To Sprout Spelt: Place your spelt in a jar or bowl filled with double the amount of water to grain. Soak this for12 hours or overnight. In the morning or after the 12 hours, rinse the grain in a colander. Put a tea towel over the colander and a plate under the colander (so the water has some where to go or leave your colander on the sink).  Now every 8 hours rinse the grain with water (or spray the water with water from a spray bottle to keep the grains sprouted). Mix the grains around a bit so all the grains get some water. Just keep rinsing or spraying the grain every 8 hours for 2-3 days and you should begin to see little sprouts. When the sprouts have become 1/3- 1/2 length of the grain, its time to make your essene bread. To Make your Essene Bread: Notes: I find sprout in a colander to be the easiest method, but you can also use a sprout bag, a large jar or a sprouting jar (If you have one).

 Baked Almond Milk Custard

  How to make Almond Milk & Almomd Milk Custard: 1: (optional step) Blanch the almonds with boiling water-enough to cover the almonds and leave for 5-8 minutes for the skins to soften.Drain the water and begin to remove the skin off the almonds by placing the almond between your thumb and your index finger and do a "clicking" motion to pull off the skin. When all the skins are removed give the almonds a good rinse. 2: Put the almonds and two cups of water into a blender and blend on high until the almonds have broken down.Add more water if neccesary to create a "milk-like" consistency.

3: Strain the milk through a  fine sieve or strainer and press as much as milk as you can get from the crushed almonds. You want the milk to be as smooth as possible to create a smooth and creamy custard when you bake it. 4: Now it's time to heat the milk on high for two minutes in a saucepan. Add the vanilla and heat for another minute. 5: Now move your saucepan onto a cooling rack and place next to your beaten eggs and sugar. Begin to beat your eggs agains and as you do that add one tablespoon at a time to the eggs whilst still beating the eggs (so they don't get cooked). Keep beating the eggs and adding the milk until all the milk is mixed in. 6:

This congee is inspired by indian Chia Tea. This warming, nutrious and delicious way to start the day.

• 1 cup Buckwheat
• 3/4 cup whey or 1/2 cup water with 1/2 lemon juice
• 1 vanilla bean, or 1 teaspoon vanilla extract
• 3 tablespoons Cacao Powder
• 3 eggs
• 150 g organic butter or coconut oil
• 1 cup of rapadura sugar
• a pinch of sea salt or murray river salt (Sun Salt)

• 11 fresh or frozen strawberries, (if frozen, thaw for 10 minutes)
• 1 tablespoon of coconut oil
• a bit of vanilla water
• a teaspoon of agar agar, crushed (soaked in lemon juice)
• 1 tablespoon of lemon juice

The  Healing Power of Nature (vis medicatrix naturae)

Identify and treat the cause (tolle causam)

Doctor as Teacher (from the latin for "doctor",  Docere)

Treat the whole person First do no harm (primum non nocere)

(Sherwood P, 2005, Healing: The History, Philosphy and Practice of Natural Medicine, p. 158-159, ACNM, Australia).

• Jac Wagyu Beef (Grass-Fed Beef)
• Pasture Perfect Organics- 100% Pasture Raised Pork (Grass-Fed Pork)
• Otway Pork- Bred Free Range (RSPCA Accredited) (Free Range)
• Belmore Biodynamic Meats (RSPCA Accredited) (Thornbury, VIC) (Biodynamic)
• Taroona Farm Lamb (NSW)
• Gippsland Bulk Organic Meats (VIC) (Organic)
• Sunforest Organic Turkey 

• Elgaar Farm (Tasmania) (Milk, Yoghurt, Cheese, Butter, Cream)
• True Organic (Cheese, Butter, Milk)
• Schulz Organic Timboon (Yoghurt, Quark, Herbie, Refresh, Natural Whey, Bath Milk) 
• Barambah Organics (Cheese, Cream, Yoghurt, Milk)
• Meredith Dairy (Sheep & Goats Milk Cheese, Yoghurt)
• Mungalli Creek Dairy (Milk, Yoghurt, Cheese, Ice Creams)
• Jalna Biodynamic Yoghurts (Yoghurts)

• Schulz Bath Milk (Based in Timboon) (Ships to Melbourne) (see 'Dairy Products' above for more info)
• Cleopatra Bath Milk: South Australia Suppliers Qld Suppliers NSW Suppliers 
• Aphrodite Bath Milk (Mahaffey Farm): (Based in Melbourne) Melbourne Suppliers
• http://www.realmilk.com/where-other.html#aus
• Raw Milk Herd Share 

• Healthy Bake (Sourdough Breads, Spelt, Rye, Oats, Kamut, Pharoah, Barley, Gluten-Free)
• La Madre Bakery ( Based in Geelong; Delivers Vic-Wide) (Sourdough & Traditional Breads)
• Lifestyle Bakery (Sprouted Grain Bread, Gluten Free, Wheat Alternative, Gluten-Free)
• Bodhi Bakhouse (WA) (Sprouted Grain Bread, Organic, Spelt, Rye, Biscuits) 
• Alex's Wuppertaler & Rye Bakery: 18 Ramage St, Bayswater, VIC 3153 ph:   (03) 97293959  
• Pure Life's Sprouted Essene Breads (Sprouted Essene Bread)

• Australian Bush Flower Essences (Essences, Creams, Sprays) 
• Grainfields Australia Probiotic Products (Probiotic Products)
• GPA Wholefoods Australia (Fermented Cod Liver Oil, Fish Oils, Wholefoods)
• Water Kefir Grains & Kombucha Cultures: Contact- Anita Gerardi. (Ships Australia Wide)- Email: gamgo AT optusnet DOT com DOT au
• Milk Kefir Grains: Contact- Robert Kong. Email: ryk5108 AT gmail DOT com
• Loving Earth (Raw Chocolate, Superfoods)
• Melrose Health (Fish Oils, Flax Oils, Flax Meal, Supplements)
• Nui Virgin Coconut Oil (Virgin Coconut Oil)

Jams:

• Dalhousie Fine Foods (Produced in Vic.) (Jams, Preserves, Condiments etc.)

• Raw Wine & Beer
• Tamburlaine Organic Wines

• Sun Salt Distributors (Murray River Salt)

• Biological Farmer’s of Australia Listings
• Melbourne, Australia Organic Retails/Producers

• White Hat: This site has a great amount of information on farmer's markets in Melbourne and beyond. Highly Recommended.
• RFM Markets

• St. Kilda Organic Food Co-operative (SKOF) 
• Friends of The EarthMelbourne Food Co-op
• Other Co-ops (All Australian States)

• Le Cru (Raw Food Resturant, Albert Park)

• Diggers Club
• Curious Cook
• Good Eats Fan Page
• Lola Berry
• You Grow Girl
• Obesity.net

• Juicy Fresh Bites
• Picnic Food Ideas
• The Clean Eating Mama

• 1 Tablespoon of Homemade Tabasco Sauce/ Tabasco Sauce
• 1 can of chopped tomatoes, or 4-5 chopped Roma tomatoes
• 2 Avocados, mashed
• Buffalo Mozzarella Cheese, grated or goats cheese feta, crumbled (optional).
• Pita Bread or Mountain Bread (I used mountain bread that contained only : 70% Rye flour, wheat flour water and salt)
• Cold pressed olive oil
• Butter (organic and low sodium is best, if possible)
• 1 onion, chopped 
• 2 cloves of garlic, chopped
• Himalayan Sea Salt, ground
• Pepper, ground

• 15/10/09- This was part of October Fest Carnival of Superfoods hosted by Kitchen Stewardship. Click the picture (below) or the link (left) to see more healthy recipes with superfood ingredients!

Now how to make the Slowcook Moroccan Pumpkin and Lentil Casserole: You will need:

• a 1/2 of a pumpkin, skin removed and diced
• 1 tsp. of cinnamon
• 1/2 an onion or 1 small onion, chopped roughly
• 1 tablespoon of olive oil
• 1/2 teaspoon turmeric powder
• 2 garlic cloves, chopped
• 1 nob of ginger, sliced thinly
• 1 can of chopped tomatoes
• 1 can of mixed beans (get one with chickpeas), soaked with kombu and water for 2-24 hours (beforehand). Nb: you could also used dried beans that you would need to be soaked for 24 hours- 48 hours).
• 6 dried Shiitake mushrooms, chopped up and soaked in water.
• Pepper and coriander, for serving.

How  to make it:

• Soak the chopped Shiitake mushrooms in some warm water.
• In a cast iron pot, saute onion and pumpkin with about one tablespoon of olive oil, till the onion is soft and the pumpkin starts to soften a little.
• Next add the beans and stir again. Add the chopped tinned tomatoes, a little bit more olive oil and the cinnamon. Stir it all together.
• Lastly add the ginger, garlic, turmeric, shiitake mushrooms and their water.
• Put this in the oven at 140 degrees C (or a bit lower) and cook for two hours or until the liquid reduces and the top forms a crunchy layer.

Serve with a pinch of ground pepper and a sprig of coriander on top.

Want more Health Food Lover? You can Subscribe to Health Food Lover by Email or you can download the feed in a reader. You can also follow her on twitter. If you have any questions or comments you can email her at: healthfoodlover [AT] gmail [DOT] com

• 1 Cup mitted Medjool Dates
• 2/3 Cup unsweetened Cacao power (store bought or make your own by grinding up cacao beans/nibs till very fine for extra freshness) or Carob Powder
• 3 Cups of Walnuts
• Seasonal fruit of your choice (blueberries, strawberries and raspberries are great, but use whatever you like) (this is for the middle of the cake- don't blend this in the cake)

• 1/2 an Avocado (trust me only use half. I tried a whole one once it turned out too avo-y. 1/2 an avo makes it taste like an actual chocolate frosting!)
• 1/3 Cup Cacao powder
• 1/3 Cups of pitted Medjool Dates
• 1/4 Cup Agave Nectar/Raw Honey/or Rapadura sugar blended (into a syrup with water)

1. First grind the walnuts with the cacao till coarsley ground in the food processor.
2. Next add the dates and blend till the mixture starts to come together and forms almost like a firm ball of dough. This is what you want because you want your cake to be able to be moulded so you can infact make it into a cake.
3. Now once your cake mix is shape-able, shape it into two round cakes. This will be your top and bottom layers of the cake. In between them will go the ganache and fruit (and ontop aswell).
4. Now it's time to make the gananche/fudge/chocolate frosting. In the food processor add your sweetner and the dates. Blend till they become a smooth syrupy liquid. Now add your avo and and cacao. Keep mixing until it is really smooth (no lumps) and quite thick and creamy. If so, your ready to decorate.
5. Okay get your bottom half of the cake. On it spread a thick layer of the ganache and then place the fruit ontop of that.  
6. Put the other half of the cake ontop and repeat with the ganache- but this time spread the ganache all over the cake (like icing) and then decorate with the fruit whichever way you like.

Healthy Breakfasts:

• 10 Quick, Easy and Nutritious Breakfasts
• Banana Prune Spelt Bread
• Congee (Rice Porridge)
• Honey Toasted Ancient Grain Granola
• Strawberry Kale Smoothie
• Sweet Spelt & Prune Porridge
• Whole Lemon & Strawberry Jam

Salads:

• Kale, Grain and Spicy Pink & Purple Salad

Healthy Lunches:

• Chilli & Lime Prawns with Jalapeno and Mango Salsa
• Boiled Eggs, Olives & Zesty Lime & Herb Mayo on Toast

Main Meals:

• Slow-Cook Moroccan Pumpkin & Lentil Casserole
• Congee (rice porridge)
• Janella Purcell's Spinach Lentil & Lemon Soup

Healthy Snacks:

• Kale Chips
• Spicy Kale Chips
• Tamari & Sea Salt Toasted Pumpkin Seeds
• Healthier and Tastier Homemade Nachos
• Apple & Cinnamon Oat Cookies (With Sprouted Wheat)

Healthy Drinks:

• Lavendar Cordial, Sweet Syrup & Ice Tea
• Icy Whole Watermelon Juice
• Strawberry Kale Smoothie
• Creamy Hot Carob & Coconut Drink

Healthy Desserts:

• Chocolate Ganache Cake (Raw)
• Goji and Cacao Cookies (Raw)
• Homemade Chocolate (Raw)
• Chocolate Tahini Bars (Raw)
• Cute and Sweet: Matcha Mint and Choc Mint Spelt Cupcakes
• Elderberry & Blueberry Jam on Spelt Essene Bread
• Elderberry Bread (Spelt) & Butter Pudding
• Apple & Cinnamon Oat Cookies (With Sprouted Wheat)

Condiments:

• Spicy Pink & Purple Sauerkraut
• How to make Homemade Fermented Tabasco Sauce
• Whole Lemon and Strawberry Jam
• How to make Sesame Seed Butter (Tahini)
• Healthy Rosemary & Seaweed Salt

How-to:

• How to Open a Young Coconut

Book Reviews:

• Book Review and Q & A with Tosca Reno about Eat Clean Cookbook
• Janella Purcell's Elixir
• Ani's Raw Food Desserts

• 3 Tb. Raw Cacao Powder
• 2 Tb. Rapadura Sugar
• 50g of Raw Cacao Butter, grated
• 1 Tb. full cream milk powder/ ground almond meal (optional)

1. First you have to melt the Cacao Butter. To do this place your measured and grated Cacao Butter into a bowl and then place that bowl into another bowl that is filled with hot water.  With a spoon crush the lumps until the it is a complete liquid.
2. Now in a blender add the Cacao Powder, Rapadura Sugar and Milk Powder/Almond Meal. Blend till they become really really fine (this is ensure you get a really smooth chocolate).
3. Now this is the crucial part of the recipe. Add the powder to the melted butter, stirring constantly (keep the bowl in the now warm butter) and mix till really fine. Once mixed very well, add this to your mould or use ice cube trays . Do this really quickly as the Chocolate tends to set really fast! Leave to set till hard in the fridge or freezer.

• 1 cup of brown rice
• 10 cups of water
• 1 kombu strip
• 2 carrots, chopped into small pieces
• 2 sticks of celery, chopped into small pieces
• 1 small ginger bulb,minced
• 2 cloves of garlic, minced
• 1 teaspoon of miso paste
• 500g mince meat
• 1 Tb. sesame seeds, for serving
• 1 Tb. soy/tamari, for serving

• Apples
• Blueberries
• Grapefruit
• Lemons
• Limes
• Mandarins
• Oranges
• Melons
• Peaches
• Pears
• Plums
• Raspberries
• Strawberries
• Tamarillos
• Tangelos

• Artichokes
• Asian greens
• Asparagus
• Beans
• Beetroot
• Broccoli
• Cabbages
• Carrots
• Fennel
• Mushrooms
• Onions
• Parsnips
• Peas
• Pumpkins
• Salad greens
• Silverbeet
• Spinach
• Swedes
• Sweetcorn
• Turnips
• Zucchini

• 15-20 Chili's (or less depending on how much you would like to make) (I used red chilis but you can use young green chilis)
• 2. tbsp. Himalayan sea salt
• 2 tbsp. apple cider vinegar

1. Chuck your chilli's, the vinegar and sea salt in a blender till the juice from the chilli starts to release and your salt is mixed finely with the chilli and vinegar. The consistency should be about the same as tomato sauce (thick but still pour-able).
2. Then put this all into a small saucepan and boil for a minute or two then put on a low simmer.
3. Add this to a glass container and cap. Leave this for about two weeks to a month and check the flavour every now and again.
4. Use can use it once the month is over or you can leave it to ferment for much longer (up tp 3 years).
5. Use as you would Tabsaco sauce.

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• 1.5 Cup of White Hulled Sesame Seeds
• 1 cup of Extra Virgin Olive Oil

1. First soak your Sesame Seed for about 12 hours (to make them more digestible).
2. Once they are soaked, drain them in a nut milk bag (so you don't lose any of the seeds). Or you can soak them on a tea towel in a colander.
3. Optional: Put in a pan and lightly dry roast them for a minute or 2 on low heat (don't let them brown or worse burn!). Wait till they cool down for the next step. This also helps get rid of the water and makes them very flavourful.
4. Add the now cooled and dry seeds to your blender along with the olive oil. Blend for a few minutes or until it becomes a thick but pour-able spread! Nb: You can add more oil if it becomes too thick.

• You can omit the olive oil and just blend the seeds after toasting and cooling.

• 5o g. of Cacao Butter, melted (~ 50ml or a 1/4 cup Cacap Butter, melted)
• 2 tbsp. Raw Cacao Powder
• 2 tsp. Rapadura sugar
• 2 tbsp. Tahini

1. Melt the Cacao Butter: put the butter in a bowl, put that bowl within another bowl which has hot water in and stir to help it melt.
2. In a seprate bowl mix the Cacao Powder, Tahini and Rapadura Sugar together, till it becomes a chocolate-y mixture.
3. Add the butter to the choc mix and put into a container to set. After a few minutes of setting cut into slices and leave to set completely in the fridge or freezer. 

• 1 whole lemon- zest grated off first, then juice squeezed out and then finely chop up the rest of the lemon (pith and all except the pips).
• 2 or 3 punnets of Strawberries
• 1 tbsp. Manuka Honey
• 2 tbsp. Agar-Agar/Kuzu

1. Chop up the strawberries roughly. In a saucepan add your lemon juice and strawberries. Mash the strawberries into the lemon juice. Add the chopped lemon pith and flesh. 
2. Add the very finely chopped skin of the lemon and add to the simmering jam. Make sure this doesn't burn by turning it down and stirring and mashing often (Add more water if necessary). You will need to simmer this until the lemon skin and pith become very soft. This could take between 1- 2 hours.
3. Crush the kuzu/agar-agar in a cup. Add cold water and stir till it dissolves. Add this into your jam in the pot. This will aid in a thickening/jelling agent. 
4. Cool in the fridge. This will also help it thicken up aswell.

• 1 cup of spelt berries
• 3-4 cups of water
• a few grains of salt
• 7-8 prunes
• optional: rapadura sugar/honey, almonds and fresh fruit

•  First grind your spelt berries till coarse, in a blender/grinder.
•   Soak this over night in warm water and a few grains of salt.
•  In the morning cook your spelt with about 2 cups of water, cinnamon and chopped prunes. Cook this until it becomes a creamy consistency.
• Serve with your favourite sweetener and fruit.  (I like rapadura sugar and grated apple and some crushed almonds).

• 1 whole purple cabbage
• 1 big beetroot or 2 small beetroot
• 3 or 4 tsp. Himalayan sea salt, finely ground
• 3 tsp. caraway seeds
• 2 cloves of garlic, chopped finely
• optional: 1 small chili, chopped finely

• a mandolin (useful but not necessary)
• a sharp knife
• a chopping board
• a potato peeler
• a crock pot/bucket
• a mortar & pestle (to grind salt & pound cabbage)
• a ziplock bag
• a tea towel

Step 3)

• 1-2 bunches of kale, torn or finely sliced
• 1/2 C. buckwheat, cooked
• 1/2 C. quinoa, cooked
• 2 tbsp. per serve of Spicy Pink and Purple Sauerkraut
• optional: sardines or tuna

1. Cook your buckwheat and quinoa in a pot with water, till they are soft and cooked, about 15 minutes.
2. Tear or slice your kale into strands. Discard the stem. 
3. Add the Sauerkraut, grains and kale to your bowl and add the fish (if using) and serve with your dressing of choice!

• 170 g Bananas, overripe 
• 170 g Prunes, pitted and chopped
• 105 g (1/2 cup) Rapadura Sugar

• 113 g (8 tbsp.) butter organic & unsalted, melted and cooled
• 100 g (2 large) eggs, organic free-range

• 220 g Whole Spelt Grains, (to be made into flour)
• 35 g of Quinoa Flakes, (to be added to the flour)
• 6 g (1 tsp.) Bicarbonate Soda (aka Baking Soda) (this acts as a leavening agent to make it rise).
• 6 g (1 tsp.) Himilayan Salt (rather than refined table salt)

1. Mash your overripe bananas in a bowl with a potato masher, till  becomes a smooth consistency. Pit the prunes and chop up finely & add to the bowl.  Mix in the vanilla extract and rapadura sugar and stir to combine.
2. In another bowl mix your melted and cooled butter with the eggs. Add this to the first wet mix (the butter must be cooled otherwise it will cook the eggs).
3. In a blender or  food processor grind your spelt grains, quinoa flakes, salt and bicarbonate soda till the grains become a very fine flour. Add this to your wet mix and mix till the flour is well combined.
4. Pour this into a greased tin and cook at 90 degrees C for 50 minutes to one hour.
5. You can check when this is ready by using a thermometer to check the centre of the bread is 90 degrees or putting a skewer in the middle. If it comes out clean, it's ready.

• 1 bunch of organic kale (I used purple kale)
• 1 tb. olive oil or apple cider vinegar
• 1/2 tsp. ground himalayan sea salt

1. Wash and dry your kale.
2. Tear the kale leaves away from the stems. Tear the leaves into bite size pieces.
3. Put your kale pieces into a bowl, add the vinegar/oil, salt and mix with your hands to coat the pieces evenly.
4. Cook in the oven for 15-20 minutes at 150 degrees C (or lower for a longer time) till crispy (check them at 10 and at 15 minutes to watch incase they burn).
5. Enjoy the crunchy goodness! 

• Add 1 teaspoon of tahini to the mix
• Add 1 teaspoon of tamari to the mix.
• Add 1 teaspoon of melted honey with either tamari or tahini.
• Add some herbs to the olive oil and salt mix for more flavour- rosemary would be lovely!

• 1 C. of raw honey, melted
• 1 C. of raw rolled oats
• 1/2 C. of quinoa flakes
• 1/2 C. of cashews, unsalted
• 1/2 C. almonds
• 1/2 C. walnuts, broken in half
• 1/2 C. pepitas
• 1/2 C. puffed millet
• 1/2 C. puffed kamut
• 1 tsp. vanilla extract
• 1 tsp. cinnamon, ground

1. Melt the honey. Add the vanilla extract and cinnamon to the melted honey.
2. Add all the grains seeds and seeds and mix to coat.
3. Spread out this mix in a baking tray and cook for about 40-45 minutes until the granola becomes dry and light brown.

• Serve as cereal with rice or almond milk.
• Soak with milk overnight as you would bircher muesli.
• Serve with a dollop of organic yoghurt.
• Serve with frozen berries and milk.
• Try making different varieties by adding  goji berries, sultanas, raisins, dates, prunes, cranberries to the mix.
• Serve with fresh fruit such as sliced banana, strawberries, or grated apple.

• 1 tbsp. turmeric powder
• 1 tsp. Homemade Tabasco Sauce
• 1/2 a capsicum, chopped
• 2 tbsp. humus
• 2 tbsp. cashews, soaked for 2 hours
• 1/2 lemon, juiced
• water, to thin out mixture if needed
• 1 bunch of organic kale

1. Wash your and dry your kale. Tear the kale leaves away from the stem and tear them into bite size pieces.
2. In a blender add the all the ingredients except the kale and blend till smooth.
3. Massage the mixture into the kale leaves till they are evenly coated.
4. Bake them in the oven for 15 minutes at 150 degrees C till crispy.

• Dynamic Vegies, Eltham
• Get Real Organics, Were st. Montmorency
• Joes's Organic Market
• Organic Central, Templestowe

• White Hat: Farmer's Markets (lists many farmers markets in victoria.
• Melbourne (City)

• Soaking your lentils before hand in water with a strip of kombu for 12-24 hours helps to decrease their cooking time and to help increase their digestibility.
• You can use spinach or silverbeet interchangeably in the recipe.
• When you puree the soup try to make it a very smooth texture as this helps to give the soup a creamy and buttery, texture & taste.

• 1  mango, cubed
• 3-4 kale leaves, leaves torn away from the stem and torn up
• 1/2 C. walnuts, chopped (or broken in halves)
• 1 yellow capsicum, julienned
• 2 radishes, julienned

• 3: 1 of avocado oil and lemon juice

1. Wash and dry your kale. Tear away from the leaves and tear into bite size pieces. Break your walnuts (or crush them).
2. Julienne the radishes and yellow capsicum. Cut the capsicum into thin strips. Cube your mango. In a bowl add the kale, capsicum, mango, radish and walnuts and mix.
3. Make your dressing: combine the oil and lemon juice in a lidded jar and shake to combine.

1. Putting your leafy greens in a whole meal flat bread wrap can be a tasty way (and disguised) to have them! (Chopping them finely works really well and not as tough to chew). 
2. Add them to soup (or make them the main part of a soup). See Janella Purcell's Spinach, Lentils and Lemon Soup.
3. Make Spinach Brownies (the spinach is added as a puree).
4. Make a Green Smoothie (kale would work best In my opinion as it doesn't have such a strong flavour). Try my Strawberry and Kale Smoothie!
5. Have them with eggs for breakfast: add them to a omlette!
6. Add them to casseroles or stews.
7. Pickle them: I really like sauerkraut! It can be added to many things including wraps and soups! (I know not a dark leafy green but healthful none-the-less! You could also add thinly sliced kale to your next batch of sauerkraut for extra goodness).
8. Have them as chips! A now favourite snack of mine is plain Kale Chips or Spicy Kale Chips!
9. Sautee your greens with garlic and olive oil and serve with beans on whole-grain toast!
10. Puree them and add them to pasta sauce or add to a stir-fry!

• 1 handful (or more) of Kale, uncooked
• 6-10 strawberries
• 1 banana
• Water, to thin out (use less for a thick smoothie, if desired)
• 1 tablespoon of cold-pressed flax seed oil
• 1 tablespoon of lecithin granules
• 1 teaspoon of crushed or whole almonds, for garnish

• If it is too much for yourself, keep in a jug in the fridge for later and shake or stir when drinking again.
• If you freeze bananas ahead of time this can give the smoothie a creamier texture.
• If you buy organic strawberries you can blend them with the green tops! 

• A watermelon cut into slices- rind kept on, but peel off the green part.
• Water
• Ice

• Add a few strawberries when blending.
• Add a few sprigs of mint when blending.
• You can add bananas and a little less water than for a juice and make a smoothie!
• Instead of ice use frozen coconut water.
• Instead of water use young coconut water.

1. In a coffee grinder take one sheet of nori seaweed, kombu, a few tablespoons of mekambu or another sea vegetable and grind till fine.
2. Add a tablespoons of rosemary and a teaspoon of Celtic or Himalayan sea salt and grind again until fine.
3. Store in an air tight container in a dry, preferably dark place.

• It’s best to use it on a dish after it has been cooked as a condiment.
• Celtic sea salt contains over 82 buffering elements to protect against the effect of sodium chloride.
• Salt can be omitted if you are suffering with a condition that contradicts the use of salt in the diet and you can just make it with seaweed and rosemary, however saying that celtic/himalayan sea salt is much better for you then normal refined table salt and its also good to know that a completely salt-free diet does not contribute to health. Remember to have moderation with everything, even moderation!
• How to use: Use a small pinch on salads, soups, vegetable dishes and meat, fish and poultry dishes which flavours them nicely.
• Salt (sodium chloride) is important for the electrolyte balance in the body.
• You can add a tablespoon of chia seeds and grind into the seaweed mix.
• This is also a great way to get more sea vegetables in your diet. 

• http://www.nutritionaustralia.org/docs/What%20is%20Iodine_revision%20of%2030%20Jan%2009detailed.pdf
• http://www.choice.com.au/viewArticle.aspx?id=105123&catId=100286&tid=100008&p=6&title=Designer+salt
• http://products.mercola.com/himalayan-salt/

• 1/2 a ripe avocado
• fresh walnuts (rancid walnuts don't taste nice!), amount adjusted to consistency 
• 1/2 a cup of cacao powder or carob powder
• 1 teaspoon of homemade vanilla extract (or store bought)
• 1/4 cup of avocado oil
• water, adjusted to consistency
• a pinch of himalayan salt to help increase flavour
• 1-3 tablespoons of rapadura sugar/maple syrup/rice syrup/agave syrup/honey or use a few dates blended with a bit of water to create a date syrup
• optional: cacao nibs to make it like a chocolate chip ice cream

1. Place avocado, avocado oil, vanilla, cacao powder and sugar/syrup in a blender or food processor and blend until very smooth.
2. Add walnuts and water- you want a thick mixture so adjust these two ingredients accordingly. 
3. The mixture might warm up a bit in the blender if so leave to cool on the counter. When cool, pour into your container to freeze. A good option for a container is a pie dish that you can cling wrap (preferably earthenware type-dish- if it's metal or a nonstick you don't want that to get that scraped your icecream- or even just a plastic container with a air-tight lid. Cover the container tightly with a piece of cling-wrap before putting the lid on. (Use two pieces if using a dish and secure with tape). This helps to prevent unwanted flavours lurking in the freezer to develop in your ice cream.
4. After the first 45 minutes or so, take the ice cream out and either mix with a stick blender or a fork to help break up the ice crystals. Make sure you scrap the sides and bottom of the container as those areas crystalize there the most.
5. For the first 3-4 hours keep breaking up the ice crystals every hour or so until the ice cream becomes a smooth texture.
6. Freeze until it reaches the desired consistency.
7. Once thick, smooth and frozen you can serve! Scoop out with an ice  cream scoup or a deep rounded spoon.

• I put the sugar as optional, but it is needed to help lower the temperature of the ice cream in the freezing process and also add a nice sweetness- you can add more or less than the amount I used if you wish.
• Cacao nibs would give it a nice chocolately crunch.
• You can use rice, almond or soy milk instead of water.
• Frozen raspberries would be nice mixed in as its freezing.
• You could try substituting macadamias, cashews or almonds instead of walnuts. Soak the walnuts for a few hours before hand and blanch and skin the almonds (you can skin them by pulling on one end of the almond- blend the almonds when cool).
• You could use macadamia oil instead of avocado oil or maybe even like to use coconut oil.
• If you choose to use coconut oil you may like to add a few tablespoons of coconut flakes or desicated coconut for a more tropical tasting ice cream.
• Instead of using cacao powder and avocado oil you can use the combined amount of coconut-cacao butter, if you have it.
• How long will this last? Well if not eaten, then in the freezer it can last, or rather stay fresh, for about 2-4 months.

• How to make Ice Cream Without an Ice Cream Maker (a blog post by David Lebovitz)
• On Food and Cooking: The Science and Lore of the Kitchen (a very useful food-chemistry book by Harold McGee).

• 2-3 chicken breasts, diced (preferably organic & free range)
• 2 cups fresh basil leaves, washed
• 2 carrots, diced (peeled if not organic)
• 1 zucchini, sliced thinly
• 3 mushrooms, sliced or 1 cup of shiitake mushrooms, soaked for 15 minutes
• 1/2  purple onion, sliced thinly
• 1 celery stick, sliced
• 3 asparagus spears, chopped along the spear
• 2 tbs. golden sage
• 1 tbs. rosemary, crushed
• 1 cup quinoa, washed and sprouted (soaked)
• 1 tbs. thyme
• 4-5 cups of chicken or vegetable stock
• 1 strip kombu, cut into squares
• 1 tbs. mekabu
• a pinch of pink salt and black pepper
• optional: 2 chillis, sliced

• This stores really well in the freezer. Freezing in individual containers speeds up defrost time and is great for nights when you don't feel like cooking!

The Videos 

• 25g of organic lavendar flowers
• 1 litre filtered water
• 200ml of organic real maple syrup (for a darker coloured cordial) or a light coloured honey/rice syrup (for a bright cordial)
• 1 lemon, juiced
• 10 cloves

• 2:1 of Lavendar flowers and maple syrup (or a clear honey for a bright purple syrup).
• a bit of water to thin out the syrup.
• 1 tsp. vanilla extract

• 1 tbs. of lavendar flowers, per jug
• water, to fill up jug
• honey/maple syrup/rice syrup, to taste
• ice cubes

• 10 pieces whole meal/whole grain spelt bread, bread cut into triangles & crust removed
• 1 1/4 cup of organic unhomogenized cows milk (or use almond, rice, oat or coconut milk etc.)  
• organic unsalted butter (or coconut butter or avocado oil), melted
• 1 cup of organic dairy cream (or use organic coconut cream)
• 1 tsp. real vanilla extract
• 2 tbsp. real maple syrup
• 3 organic free range egg yolks, whisked
• 2 tbsp. fruit jam or marmalade, melted (try using my recipe for Whole Lemon  and Strawberry Jam)  
• 2 tbsp. organic elderberries

• 1 baking dish
• 1 small saucepan
• a tea strainer
• a jug

1. Oil your baking dish with butter or oil. Pre-heat the oven to 160 degrees C.
2. Remove the crusts off the bread and cut it into triangles. Spread the butter and jam/marmalade thinly on the triangles. Put the bread aside for step #6.
3. Now to make the custard: -
4. In a small saucepan add the milk, cream, vanilla extract, 1 tbsp maple syrup and elderberries. Cook on a medium heat for about 5 minutes. In a bowl seperate the eggs. Whisk the egg yolks (discard the egg yolks*)- as your whisking the yolks add one tablespoon of milk mixture at a time to temper the milk. Keep adding the milk and whisking until it is all mixed together (to help to avoid lumps).
5. Pour the custard thru a strainer (the berries will pile up in the strainer) into the jug.
6. Do the first layer of the bread- sprinkle berries over the bread, add another layer of bread and the rest of the berries and one more layer of bread to cover the berries.
7. Pour all the milk & the other tablespoon of maple syrup over the bread and leave to soak for half an hour.
8. When it's time to bake- place the baking dish into a baking tin. Add water so it reaches half-way up the baking dish. Cover the dish loosely with tin foil and cook for 15 minutes with tin foil on then for 15 minutes with the tin foil taken off (a total of 30 minutes). Carefully take the dish out of the baking tin (the water will be very hot!) and put the dish on a wire rack or cork board.
9. Serve with organic cream, yoghurt or on its own!

• 2x glass jar- I used the jar my juice came in plus one more jar that I had left over of the same size.
• apple juice- I used 1 Litre of  Greenwood's Biodynamic Apple Juice which was about $6.00.
• an airlock- usually ~ $1-2.
• a stopper- about $2-3
• a siphon tube
• yeast- I used a dry ale yeast called so-4, from $1-$3

• Drinking home-made alcohol may be dangerous.
• Selling home made alcohol is likely to be  illegal.
• Do not drink and drive.
• Only make aloholic apple cider if you are of legal age to drink and will not be negatively affected by drinking it.
• With all alcoholic drinks practice moderation.
• Do not make this if you are suffering with problems related to alcohol.