Coconut Ginger Slice


I created these as a way to increase the amount of coconut oil in my diet. There are a lot of similar recipes on the internet that are flavoured with chocolate. But I wanted something without the chocolate compromise.
These have a warm ginger hit. Ease back on the quantity of fresh ginger if you don’t love ginger.

1 cup dessicated coconut
1/4 cup coconut flour
6 tablespoons coconut oil
3 tablespoons raw honey
1/4 cup raisens
Juice from 1/2 a lime or lemon
1/4 teaspoon ground cardamon
2 teaspoons ground ginger
3 cm fresh ginger peeled and grated

Cut raisens into small pieces.
In a double boiler gently melt the coconut oil and honey.
Once oil and honey are liquid add remaining ingrediants and mix well.
Dump mixture onto a small baking tray that is covered with baking paper.DSC00647
Shape with a spoon, rolling pin or your hands to create a thin layer about 7 mm thick.
Chill in either the fridge or freezer.
Once hard cut into squares. Store in the fridge.

Instead of a slice you could also create balls and roll in additional ccoconut

End Fluoridation Event

The Biggest End Fluoridation Event in Auckland’s History is on Saturday 29th June from 7 – 9pm at Freeman’s Bay Community Hall, 52 Hepburn Street, Auckland.

You need to be at this event to listen to the Doctors that Ended Fluoridation in Hamilton. Hamilton has just ended half a century of Fluoridation!

This is a rare opportunity to address the speakers and have your questions or concerns answered at the end of the presentations. If you missed watching the Tribunal in Hamilton this is a great opportunity. Organise a car pool if you are keen. Print out poster below and distribute this week.

They are hoping to fill this venue to standing room only so please tell as many friends and family as possible about this information event. Knowledge is power!

While they would prefer to make this a free event for all, there are unfortunately costs involved with venue hire and travel for the invited speakers from all over NZ. There will be a collection on the door of $5 to help put this and other information events on in the future will be greatly appreciated.
Auckland contact

Raw Milk Cheese – Where to buy in Auckland

I’ve had 3 people ask me this week where to buy raw milk cheese in Auckland. It doesn’t need to be a closely guarded secret, there are many imported ones sold by a number of retail outlets. And in truth it’s legal to make them here in NZ too…it’s just the regulations are so strict no one has taken it on yet. Here’s the list I know of. Please let me know of others I may have missed.

In addition to my homemade cows milk feta we are currently enjoying jurrasic from C’est Fromage. It is amazing with pear slices. Another day I will post some cracker recipes.

1. La Cigale French Market

69 St Georges Bay Rd, Parnell.
One of the largest selections of exquisite stinky cheeses from France, Italy, Switzerland and Great Britain – including unpasteurised treasures. Full tastings at the weekend and Wednesday markets.

2. C’est Fromage
585 Remuera Rd, Remuera; 5 McColl St, Newmarket; and 5 Maskell St, St Heliers.
More than 90 varieties of French cheeses. My favourite is Jurrasic $79 per kilo But look at their entire range however you will need to ask which cheeses are raw.

3. Jones the Grocer
143 Carlton Gore Rd, Newmarket.
Artisan cheeses from around the world are sold from the store’s centrepiece chilled cheese room, where cheeses naturally ripen to their peak. Experts help with selection.

4. Nosh
Usually stock a handful of raw cheeses.
For store locations and opening hours etc

5. Sabato
Ask, I have bought some beautiful raw milk cheeses from Sabato.
57 Normanby Road, Mt Eden

6. Large supermarkets
Stock Grana Padano Today March 2013 on special for $62 per kilo packaged in 200 gms for $12.49 and Parmareggio specials for $73 per kilo packaged in 150 gm pieces for $10.90.

7. Flagship supermarkets
In addition to  Grana Padano and Parmareggio will have gorgonzola and may well stock other raw cheeses. It pays to ask.

A Quick Note on the Late Summer Garden from Kay Baxter

There’s so much to say about the garden at this time of year. Things are coming out as fast as I can get them out… I’ve been freezing Rainbow Inca corn kernels this morning for corn fritters later in the year, making tomato paste (a fermented paste recipe) are just a couple items on the agenda. We’ve been making tomato sauce and paste by fermentation now for 5 years. It’s the best way for us; we love it, no cooking, no sugar, no nothing except fermented tomatoes and salt!, covered with a little olive oil to keep it anaerobic.
Peppers are being harvested and eaten and the seeds are being saved as are the tomato seeds. Everybody here is making cucumber salads, and every time we have a community meal we all have the same gluts in our gardens so we get to see who has the most inventive ways of using whatever is in abundance! Drying basil, drying nettle, drying stevia, drying rock melons, harvesting potatoes, more than 100 Delicata pumpkins from 6 metres of bio-intensive bed!!! Harvesting buttercup pumpkins, beans, etc etc.. all of my favourite crops, even the eggplants. We missed out on summer last year so it feels very special this year, fragile almost, as if it’s too good to be true and might disappear at any moment. Also coming out of the garden right now are a lot of Odell’s lettuces and tampala, which is my favourite summer green, along with Magenta Spreen.
As well as enjoying and harvesting, it is full-on getting the winter garden in. Our beds are 18 months old now, and it s getting very easy to pull out a crop, U bar or fork the edges and the rest of the bed, apply compost, fork it in then shape the bed with a rake and plant again!!! The better the soil gets in the beds the easier that process will become. Our compost is looking great now, the high Brix oats that we grew over winter went into that compost heap so we shall see if we can grow high quality winter vegetables on it without any added, brought-in fertilisers. I think we may be able to for the first time in this garden.
I’m planting daikon, beetroot, carrots, lettuce, endive, all the brassicas (Broccoli, (De Cicco and Purple sprouting) Ruapehu cauliflower, Savoy cabbage, Fillbasket Brussells Sprouts, Borecole and Dalmatian cabbage!), and I’m also beginning to put in my winter carbon crops. Oats are my favourite because they unlock the calcium and phosphate in the soil and become extremely high Brix which is excellent for the compost and next seasons garden! Lupins are also great for a winter carbon crop as they too have a special ability to unlock calcium and carbon.
If you have a lot of comfrey around it is a great time to add a pile of it to your compost heap to add minerals to increase the quality of the compost too. I’m doing that now.
I’ve been too busy to add up the value of the veggies I’ve harvested over the past few months but will do it again next month.

Raw Chef Training with Rene Archner

Level 1

3-day hands-on intensive

March 9 – 11, 2013

Take your skills to the next level!

  • Basics of raw foods, the practice of simple and delicious meals for the whole family, kitchen setup and basic skills.
  • Menu planning, breakfasts, salads, lunch and dinners, simple desserts
  • Ethnic cuisine, healing aspects of raw food, sprouting, juicing and fermented foods, dehydrated snacks
  • A thorough journey through the foundation of healthy food, prepared in your home from fresh organic ingredients.
  • This course will establish a natural understanding of food preparation that goes far beyond the realm of vegetarian raw food.
  • Are you ready to reclaim your health and your power? Healing starts in your kitchen!
  • This training can be your start to a career in the culinary field of health foods!

All meals are included.

Where: Albany Lodge, Auckland

Investment: $1500+gst,
payment options available

12 students only. Bookings essential!

Level 2

Two weeks full-immersion

May 18 – May 31, 2013

Turn your Passion to Profession!

  • Fast track your learning curve and boost your culinary and teaching business skills!
  • Designed for graduates of Level 1 and health passionate chefs.
  • Receive a complete download of René’s eleven years of experience in raw food prep and teaching.
  • You will spend between 6-12 hours daily (60hours+ weekly) working with René in an individual teaching and mentoring setting.
  • Be involved in 2 educational events and 1 dinner catering.

All meals are included.

2 students only. 1 space left!

Where: Auckland/Warkworth


More info about all our courses and

Book your space by e-mail or phone

Mobile:027 555 1622

Arden Anderson in NZ – Feb 2013

Arden Anderson, Ph.D. D.O. holds a Bachelor’s degree in agricultural education, a Ph.D in biophysics and a D.O. in medicine. He currently works in general preventative and nutritional medicine, while still consulting for some of the largest and most progressive farming operations in the world relating to biological agriculture.

His key words are: holistic farming, sustainability, healthy bacteria in the human gut and in the soil of the earth.  Plus the correlation between personal human health and planetary health.

He has visited NZ numerous times and has a growing following within the farming and horticultural sector here.

When young his father let his cows out of the barn to graze the pasture, so as to eat herbs and what we would term weeds and as a result they became more healthy and produced a healthier milk.

That any health or animal disease has to be correlated to soil science and the quality of the make up of the soil, its balance and the microorganisms and the nutrition in that soil.

He studied under Dr Phil Callahan the author of ‘Tuning into Nature’ that showed that insects only attach sick plants, which was blasphemy to the chemical industry as that conflicted with their addiction to selling chemicals.

Arden Andersen, said he went to university to understand soil, its nutritional value, balance, then to animals and health, finally to humans and our health. Which he calls biological and holistic medicine and that everything is connected within the web of life.

We learn that manufactured urea and ammonia nitrate does produce at first, fantastic results when it comes to growing grass BUT, the actual dissolved solids and the tangible feed value goes down. You gain on the swings but lose on the round-abouts.

Some salient points from this interview:

Calcium is the foundation for a healthy pasture and the biology in that pasture and environment as well.

Fontera is NZ’s largest buyer of micronized calcium carbonate, and they are adding this to the milk as our NZ cow herds are not obtaining it from the feedstock they eat. It is a deficiency in the soil.

In the USA cows live to only 18 months old – and then ‘burnt out’ sent off to the abattoir, where once they lived for up to 12 years of milking and giving birth to calves.

He emphasizes that we must look at our human gut microflora, if we use anti biotics we will kill off all the good guys, so it is with what we do on the farm with our soil. Heavy fertilizer usage is unbalancing the land – all the way to the cow manure, that does not break down fast, due in many cases, to the use of antibiotics!

Listen to how organic dairy farms in the USA survive without chemicals and antibiotics and are one of the fastest growing areas in the milk industry in America. Organic Valley Coop

That in America there is now between 4% and 6% of all milk being organic.

It is important for people working with the land producing crops and grass to take brix readings. These tell you quickly how healthy your plants are.

Also, Arden is very up to date with GE and GMO’s. He categorically states that GE is not needed, and that to have GE crops to save the world from starvation is an absolute lie.

Non GE crops resists droughts in the USA far better as in the huge drought of last year when GE crops failed for need of far more water to grow. Also, yields of GE crops are nowhere near as good. urns.htm

Dr Arden Andersen Courses
Ashburton, February 13-14 2013
Taupo, February 18-19 2013
Human Health One Day Courses
Havelock North, February 16 2013
Auckland, St. Cuthbert’s College  February 23 2013

Ph: 06 833 7440

Prof Paul Connett 2013 NZ Tour

Prof Paul Connett is the Executive Director of the Fluoride Action Network (FAN), and the Executive Director of its parent body, the American Environmental Health Studies Project (AEHSP).
He has spoken and given more than 2,000 presentations in forty-nine states and fifty-two countries on the issue of waste management.
He holds a bachelor’s degree from the University of Cambridge and a Ph.D. in chemistry from Dartmouth College and is a retired professor of environmental chemistry and toxicology at St. Lawrence University. He lives in Binghamton, New York.
In his fascinating presentations Dr. Connett shares his wealth of information with you, bringing new research to light, including links between fluoride and harm to the brain, bones, and endocrine system, and informing us about how the evidence that fluoridation reduces tooth decay is surprisingly weak.

For information on the dangers of fluoride go here:

Please invite your facebook friends and share the photo with the details.
Thames Monday 18th February 7pm Civic Centre, Mary Street.
Whakatane Tuesday 19th February 7pm, REAP House, Pyne Street
Hamilton Thursday 21st February 7.30pm, Celebrating Age Centre, Victoria Street
Auckland Friday 22nd February 7.30pm Hillsborough Room The Fickling Centre 546 Mt Albert Road, Three Kings.
Palmerston North Tuesday 26th February Community Leisure Centre Fergusson Street
Flaxmere Wednesday 27th February 7.30pm Te Aranga Marae
Havelock North, Thursday 28th February 10am Community Centre
Hastings, Thursday 28th February 7.30pm Baptist church, Lyndon Rd
Dunedin Tuesday 5th March, 7pm Hunter Centre, Corner of Frederick and Great King Streets
Invercargill, Thursday 7th March 7pm Takitimu Room, Ascot Hotel


Fruit Custard Cake – from Nourishing Traditions


Pick your own plums. January, follow the signs from the main road just north of Huapai

3 cups Plums
or pitted cherries, nectarines, peaches etc
¼ cup Rapadura
3 Eggs
½ cup Rapadura
3 Tbls Arrowroot
1 ¼ cup Cream or cultured cream


Sprinkle fruit with ¼ cup rapadura and set aside for about ½ hour. Remove with a slotted spoon to a buttered baking dish and bake at 120° c for an hour or more until fruit is dry.

Line a 10 inch cake tin with baking paper.

Beat eggs with remaining rapadura until smooth. Beat in arrowroot and cream. Stir in fruit and pour batter into tin. Bake 1 hour at 180° c.

Let cool slightly before removing from tin.

Serve with cream, cultured cream or yoghurt.



LARD – get in touch with the Wellington Chapter if you are looking for lard – they have some in stock now – it’s from Havoc Pork, from pigs that are Free Range, Anti-biotic free, and raised out-doors. It costs $8 for a 450gram pottle –
Farro stores also stock it.