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3 autumn recipes to keep you going

3 autumn recipes to keep you going

3 autumn recipes to keep you going

Here are three beautiful warming autumn recipes to help you transition into the cooler weather.


Chicken curry 

By Liza Ranelli, Perth Nutritional and Dietetic Medicine Student


  • 500g organic chicken thigh
  • 1 onion, finely chopped
  • 3 garlic clove
  • 2 teaspoon coriander or bunch fresh coriander
  • 2 teaspoon ginger
  • 2 tablespoon cumin powder
  • 1 teaspoon garam marsala
  • 1 teaspoon of turmeric
  • 1 teaspoon sumac
  • ½ teaspoon of chili
  • 1 can of light coconut cream/milk
  • 1 red capsicum
  • 1 can chickpeas
  • 1-2  carrots
  • 1 cup sweet potato
  • 1 banana mashed
  • 1 cup chia seed
  • Karma lime leaves


  1. Combine all herbs, onion, garlic and chili in pot with water to make a paste and bring heat on stove
  2. Add chicken stir and coat with curry paste once chicken has been seared add vegetables, banana, coconut cream/milk  and lime leaves and simmer until cooked
  3. Add chia seeds towards end to thicken up
  4. Serve with a side of Basmati rice or red quinoa


Lamb shanks in red wine sauce

By Rebecca Sutton, Perth Nutritionaland Dietetic Medicine Student


  • 600gm organic lamb, cubed
  • 2 sticks celery, diced
  • 1 carrot, sliced
  • 1 onion, diced
  • 1 large portabello mushroom, sliced
  • 1 cup of Broth Bliss bone broth
  • 100ml red wine
  • 1 tbs molasses
  • 2 tablespoon tomato paste
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 bay leaf or ½ tsp of thyme
  • 2 tablespoon olive oil


  1. Roughly chop the vegetables and add them to the slow cooker
  2. In a frypan, brown the lamb
  3. Add lamb into slow cooker
  4. Add the wine and stock
  5. Put lid on, temperature on low and leave to cook for 8 hours
  6. Serve with steamed crisp green vegetables and cooked sweet potato


Fish laksa

By Liza Ranelli, Perth Nutritional and Dietetic Medicine Student


  • 2 teaspoon olive oil
  • 2 tablespoon laksa paste or red/green/yellow curry paste
  • 1/2 cup shallots chopped
  • 1 lemon zested juiced
  • 350ml coconut cream
  • 2 cups of Broth Bliss chicken bone broth
  • 75 grams Shitaki yam noodles
  • 500 grams white fish fillet cut into pieces
  • 1/2 cup coriander chopped


  1. Heat oil in large saucepan over medium heat, add Laksa paste and shallots and sauté for 2 minutes
  2. Add lemon zest and juice, coconut cream and stock, bring to boil
  3. Add noodles and fish and cook over medium heat for 3-5 minutes
Stir in coriander and serve
This article provides general information and is not intended to constitute advice. All care is taken to ensure information is accurate and relevant. Please see your Practitioner for health treatments and advice.


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