General FAQs

Cooks Notes

Spoon Measures. All spoon measures are level unless otherwise stated.

Oven Temperatures. All recipes are tested in a fan-assisted oven. For a conventional oven, set the temperature 20°C higher than stated. Oven temperatures do vary, so keep an eye on your baking the first time you try a recipe.

Butter is unsalted unless otherwise stated.

Dripping/Animal Fat is a frugal alternative for cooking in place of butter, coconut oil and ghee. Save it from your roasting tray or skim off the top of cold broth and store in an airtight container.

Eggs are medium sized unless stated. For baking, use them at room temperature. Guidelines recommend that pregnant women, the elderly, babies and toddlers, as well as people who are unwell, should avoid recipes that contain raw or partially cooked eggs.

Lemon/Lime Juice and Apple Cider Vinegar (ACV) are interchangeable in many of the recipes. For dressing and dips adjust to taste.

Notes for Vegans, Vegetarians

+ Coconut oil. In all recipes, whether sweet or savoury, coconut oil can be used to replace animal fats.

+ Coconut yoghurt can be used in place of cow’s milk yoghurt.

+ Maple syrup can be interchanged for raw honey in every recipe.

+ Bone broth can be replaced by a good-quality vegetable stock in all recipes. In certain cases, where the bone broth or vegetable stock is not essential to the recipe for its flavour, water can be used instead – this is indicated in the recipe. Bear in mind that neither vegetable stock nor water will have the same nutritional value as a quality bone broth.

A note for those with Coeliac Disease

We don’t base our dishes on grains, therefore our recipes naturally don’t contain gluten. Our philosophy is not created specifically for coeliacs, so please do be aware that trace amounts of gluten may be present in some products. If you have coeliac disease, please read the labels of products very carefully to ensure that you are purchasing ingredients that are completely gluten-free.

Can you provide Calorie information for your recipes?

We don’t believe in using calories as a means of measuring optimal dietary needs; instead, we create whole food, nutrient-dense and healthy recipes that focus on nutrient quality and quantity rather than simply energy. We try to ensure that our dishes are all extremely well balanced in terms of nutritional value, so that you are eating enough protein, fats, carbohydrates, vitamins and minerals in the sufficient quantities that will give your body the large variety of nutrients that it needs for good health. For this reason we have never worked on a ‘calorie’ basis and it would be very difficult at this stage to accurately convert all our recipes to provide calorie information.

What is Food Combining?

Since different foods are digested at different rates, we base our recipes on the simplest form of food combining – that is, avoiding substantial amounts of protein and starch (such as chicken and quinoa) in the same meal. This optimises digestion and also makes more room for green, leafy veggies on your plate.

Don’t worry as all of our recipes in our cookbooks already fit the bill and include serving suggestions, so we’ve done the hard work for you!