A New Blog!!!

I am now collaborating with a group of like minded women and working on a new blog. We have a vision, a vision to educate more people about the dangers of  additives, not just in our food, but what we use within our homes and on our skin and hair. It seems that more and more people are searching for something better…healthier, more wholesome options. It seems that as a society we’re becoming jaded by manufacturers messing with the natural balance and adding harmful substances to so many things. It seems that nothing is immune and so many people just aren’t aware of what they’re feeding their families and the harmful chemicals they’re absorbing from their toxic environments.

Please pop over and have a look. It’s early days but we plan to have a lot more content very soon. You can look forward to some scrumptious recipes, product ideas, natural alternatives to many commonplace household items and personal care products and a plethora of information and resources aimed at helping individuals live a cleaner life.

We are the “Additive Aunts” and you’ll find us here at Additive Free Living. We’re there to help so don’t be shy, ask away, and if you’re after further support on your journey to a cleaner life, we also have the Additive Free Eating support group on Facebook. The response in this group has been overwhelming and people are learning a lot and gaining some very valuable support and ideas from like minded people so get on over and join the conversation.

eat right

Chicken Amazeballs Soup

Yes, it really is amazeballs…well the little balls of chickeny goodness are and they are what makes this soup. I think I have found a new favourite soup!! My mouth is watering thinking about it right now and last night, I just could not stop eating/drinking it.  Ah, I have left overs for lunch!! Could I be anymore excited?!!!!

The base of this soup was really basic and you could add whatever you like but since I wanted the chicken amazeballs to be the super star (and they really were), I used very few ingredients and seasoning. The chicken balls would also be incredible rolled in crumbs and deep fried, or formed into patties and shallow fried. You could probably even bake them…oh, or cook them up in a tomato pasata and serve with pasta….*drool*

Chicken Amazeballs

1 kg skinless chicken breast

1 choko, peeled and roughly chopped

6-8 spring onions

1 clove garlic

3 stalks of celery, roughly chopped

Approx 2 tbsp fresh rosemary

Approx 2 tbsp fresh thyme

Approx 2 tbsp fresh oregano

zest of 1 small lemon

4 tbsp of quinoa flour (or regular flour if you’re not gluten free)

1 1/2 tsp salt

fresh ground pepper to taste

Place all veggies, herbs and seasoning in food processor and process to a pulp. Add chicken and flour and process until smooth. Roll into balls or form into quenelles using 2 spoons. Place on a tray ready to add to the soup.


3 large carrots

2 stalks celery

1 large zucchini

4 spring onions

1 clove garlic crushed

2 litres home made chicken stock

Salt to taste

Olive oil for sauteeing

Cut the veggies into about 1cm dice and set aside the green parts of the onions. Heat a little olive oil in a saucepan and sautee the celery and carrot for about 5 minutes. Add the zucchini, spring onion whites and garlic and sautee a further 5 minutes. Add the stock and bring to boil then add the raw chicken amazeballs. Simmer until the chicken is cooked through. Add spring onion greens and season to taste.


Stocking it up!

It’s that time of the month again…..time to replenish my stock.  This time I did it slightly different though, I boiled it for 12 hours instead of 2! I could have added a larger variety of veggies but I like the fact that my stock has a very neutral flavour and therefore can be used for anything from light and fragrant Asian inspired dishes to the heavy and hearty Eastern European stuff. I add no herbs to my stock so I can flavour the final dish however I like.

Normally I throw out the remains after I have decanted the liquid but this time I got thrifty and used them to create a stock concentrate. I little more time consuming but well worth the effort…now I have 3 times the amount of stock I normally produce from the same sized pot….a huge 20 litre one in my case 🙂

Of course, this is just a guide, you can add whatever veggies you like and there are no exact quantities. I also find that keeping a “stock bag” in the freezer is a very economical way of making stock. All it is is a bag of veggie scraps (or stuff my overachieving fridge inadvertently froze for me) that I keep in the freezer for when I make stock. It usually contains things like the celery tops I remove to fit the celery in the fridge, the softer, less appealing green part of the spring onions, cabbage cores, etc.

If using a pot smaller than 20 litres, adjust amounts accordingly.

about 8 chicken frames and as many leg bones as you can get your hands on (this batch had about 10 I think)

1 bunch of dutch carrots with the tops still on

2 swedes

2 leeks

1 bunch spring onions

2 bulbs garlic

1/2 a celery with leaves

2 tbsp salt

water to fill the pot

Roughly chop all the larger veggies, cut the garlic bulbs in half and throw everything into the pot. Fill with water, bring to the boil then reduce heat and simmer for 12 hours. Allow to cool the strain and decant.


To make the concentrate, remove as much of the meat and veggies as you can, avoiding any bones, and whiz up in a food processor until smooth. Place in a saucepan and simmer until most of the liquid is reduced. Spoon into ice cube trays, cover and freeze. Once frozen, they can be removed from trays and stored in a container in the freezer and used like stock cubes, but bear in mind that they’re not quite as potent.



Avocado and Cucumber Salad with Dill Dressing

I guess you could say this was a lazy discovery. Yep, that’s the only way I can describe it. But so often, the simple things in life really are the best.

Chopped chunky and you have a salad but chopped all nice and finely and it becomes a salsa…versatile hey? And the perfect accompaniment to fish or chicken. Oh and did I say how dead simple it was? No? Well it’s dead simple 🙂

2 avocados

2 Lebanese cucumbers

2 tbsp of dill pesto

1 tbsp of white balsamic vinegar

Freshly ground black pepper

Chop up the avocado, dice the cucumbers and toss in a bowl. In a small jug, combine the pesto, vinegar and pepper and mix well. Stir through the avo and cuc and you’re done!!


Not so stupid dill pesto

Who doesn’t love a pesto?! I certainly do, especially a home made one. Last weekend I whipped up a quick dill pesto to have with salmon and it was such a hit that I made some more this weekend. It’s absolutely perfect with fish but it’s equally as amazing turned into a dressing for an avocado and cucumber salad. Stir a spoonful through a dollop of mayonnaise for something different to accompany your fish or chicken, mix it up with some bread or rice crumbs and use it to stuff a chicken or sandwich between 2 salmon fillets,  or simply use it as a dip with crackers. It’s possibilities are almost endless! And best of all, it’s additive and dairy free 🙂

1 cup of dill

1 clove of garlic

1/4 cup of raw pistachios or pine nuts

1 tbsp of tahini

1/4 cup of extra virgin olive oil

3 spring onions

pinch of salt

Place all ingredients into a food processor and blitz to a fine texture. Yep, it’s that simple!!


Additive Free Eating

Myself and a group of like minded friends have started up a Facebook group that is dedicated to additive free eating. Please come along and join in the conversation,  meet like minded people, gain extra knowledge, share your own knowledge  and tell your stories.

I created the group just last Thursday, August 9, and already, in just 8 days, we have over 1,000 members. It just goes to show that there was a gap in the market and the need for people to gain support and more knowledge on the subject. It’s really quite incredible and heart warming to see just how involved people have become in such a short period of time, and the number of people who have just begun their additive free journey, thanks to the group, is overwhelming.

Let’s get the word out there. Let’s educate mainstream society on just how terrible food additives (and other toxic substances that we put on our skin and in our homes) really are. Let’s band together to shake up the food industry and food labeling standards. And if you’re a blogger of additive free wholefoods, get on there and share your site around 🙂

It’s called Additive Free Eating and you can find us by clicking on this link https://www.facebook.com/groups/414835741968738/


Time for change

Things are going to change around here….I’m heading in a new direction. Failsafe has kinda failed us. We’ve done our darndest and I’ve been feeling as though I’m banging my head against a wall….a very hard wall. It certainly hasn’t been a waste of time, I have learnt a lot…and I mean a LOT…..along the way and it has helped us to identify some major behavioural triggers for both the big guys and also make me incredibly aware of additives and their dangers. Yes, that’s a strong statement but it’s oh so true. Additives in our foods can be downright dangerous!! Toxic!! Stay well away!!!

So, we’ve changed the care plan for my very special boy, my second eldest, my most challenging and sensitive son. I’ve found a new paediatrician, one recommended to me by my gorgeous cousin who has lived the nightmare I am living, with her now 18 year old son, and has come out the other end alive….and so has he. I feel so much more at ease now. We have a doctor who cares. A doctor who is thorough and not dismissive. A doctor who genuinely has his patients’ best interests at heart instead of…and I hate to think this, let alone say it….his pocket.

While I understand that food can certainly contribute to behavioural issues associated with ADHD and autism spectrum disorders, I’ve resigned myself to the fact that I can’t control them completely with food and I’m fighting an uphill battle whilst wearing rollerskates with no brakes, skating through an oil slick. I’m picking my battles and jumping off this ride.

Now we’re concentrating on other therapies and introducing more variety into his diet….but he will remain gluten and dairy free with minimal glutamates and absolutely NO additives. I will be cooking more whole foods, relying on less processed ingredients and sugars, and I will continue to make most things from scratch, only now I’ll be able to source and use some pre packaged condiments just to make my chaotic life a little easier. There will be no more brain busting thinking sessions just to conjure up a flavoursome and interesting family meal or even just a simple snack. No more beige food!!!!

So you can look forward to photos with more colour, food with more flavour and variety, and information on quality additive free products that will make your kitchen adventures a little easier. I’ll even be looking at ways to create nutritious meals that are quick and easy but without the use of highly processed junk. Let’s get back to basics with whole foods!!! Did I mention that I was excited???

Protein Rich Muesli…the yummiest you’ll ever eat!

I’m a busy, breastfeeding mum with 4 boys (well actually 5 if you include Not-hubby) to keep up with. I’ve struggled for some time to find a breakfast that is quick, tasty and able to sustain me until  lunchtime so the only thing left was to make my own protein filled muesli. I try to be gluten free (or at least minimal gluten) and it’s nigh on impossible to find a decent gf muesli that tastes great and doesn’t cost the earth.

Of course, this recipe is just a guide really and you can change the ingredients as you desire. I have put organic oats in this one so it isn’t gluten free but definitely wheat free which, for me, is the next best thing. If gluten is an issue, simply omit the oats and substitute them with something else…extra quinoa flakes or puffs, rice flakes or puffs, dried fruit, whatever you desire. And the toasting, that’s all personal taste too. I like mine quite toasty but you can bake for less time if you prefer.

2 cups puffed millet

2 cups rice puffs (I normally use quinoa but there seems to have been a nation wide shortage lately)

2 cups quinoa flakes

2 cups rolled oats (preferably organic)

1 cup sunflower seeds

1 cup flaked almonds (or chopped if you prefer)

1 cup sesame seeds

2 cups chopped raw macadamias

1 cup pepitas

2 cups shredded coconut (make sure it’s preservative free)

2 cups dried cranberries

2 tsp ground cinnamon

2 tsp chai sprinkle (optional, but it really makes the muesli something else)

130g butter (pure butter, no additives) or you could use dairy free spread or even a nut oil

1 cup honey

3/4 cup agave nectar

Preheat oven to 120 °C. Mix all the dry ingredients together in a large bowl. In a small saucepan melt the honey, agave and butter over low heat until boiling. Pour over dry ingredients and mix well, making sure everything is well coated. Spread evenly over a baking tray and roast for 20 minutes then give a stir and roast a further 20 minutes. Allow to cool completely before storing in an airtight container.

protein muesli


Failsafe falafel

These are brilliant, if I may say so myself!!! Who doesn’t like a little ball of chickpea goodness? Personally I do prefer mine with some yummy spices but these are pretty damn good compromise. You can make them into patties or balls of any size. Like all falafels, they’re best deep fried, but if formed into patties, they can be shallow fried successfully too.


2 cups chickpeas

2 cups celery leaf or celery stalk

6 spring onions roughly chopped

2 tsp salt

1/2 tsp citric acid

3 cloves garlic

good pinch saffron

3 tbsp tapioca flour

1/2 cup parsley (leave out if super sals sensitive and add extra spring onion)

Soak chickpeas in water overnight or all day. Drain and rinse before using. Place all ingredients into food processor and blitz until the mix resembles fine cous cous. Refrigerate for about an hour. Using wet hands, roll into balls or patties of desired size.  Deep fry in hot oil until golden.



Chook Nuts!!

I had an epiphany…another one! They’re few and far between but when they happen, they’re something to behold, that’s for sure. I decided to make some chicken nuggets, or the like, and these little crunchy balls of sheer deliciousness are what resulted.

I’ve used quinoa for coating as it adds an amazing texture but you could certainly use rice crumbs or even bread crumbs…but they won’t be as crunchy.

I will ramble on no more….

1kg chicken breast chopped into chu
nks (you could use breast mince)

6 spring onions roughly chopped

2 cloves of garlic

1 tsp saffron

2 tsp salt

2 tbsp maple syrup

1/4 tsp citric acid

1/4 cup besan (chickpea) flour

Quinoa for rolling in

Grind salt and saffron in a mortar and pestle to form a powder. Place spring onions, garlic and saffron salt in food processor and blitz until finely chopped. Add remaining ingredients (except the quinoa) and blitz until well combined. Using wet hands, roll the mixture into smallish balls then roll in quinoa to coat thoroughly. Deep or shallow fry in HOT oil until golden and cooked through (between 5 and 10 minutes).