Kale Chimichurri

Yep! This is another súper bueno recipe for healing AND it is súper tasty too. Given that we have kale growing out of our ears at the moment I figured I would do a bit of a showcase on all things K-A-L-E. And let me tell you we are going to seduce our taste buds into doing the Flamenco while our bodies bolero into nutritional heaven. Just you wait and “sí”. Get it?! “sí”. Oh life is so much better with a good pun! ;)

So what is Chimichurri?

Put simply it is an Argentinian herb-y, garlicky, spicy, oil based condiment packed with oomph-y, flavour gangst-ahs just waiting to punch you in the mouth. In the nicest and tastiest way :)

Kale Chimichurri

Kale Chimichurri

In Argentina and other South American countries Chimichurri is famously used on barbecued or grilled meats like Churasco. Ole! But in our world we pretty much put Chimichurri on all things savoury… anything BBQed, grilled, baked, raw or steamed like fish, eggs, flatbread, salmon, veggies, pizza, sweet potatoes… you name it! I mean it is the kind of thing that could make a sweaty sock taste good… yep it’s seriously that yummy.

So… get your Chimichurri…. in a hurry my friend. Kale has NEVER tasted sooooo good. And BTW…this is something you will want to make in bulk. Just save it in a clean glass jar, date and store it in the fridge for up to week… if it lasts that long… Puh-leeze!

PS It’s a magical trick you can play on someone that is not so crazy about Kale but crazy about flavour. (Ahem…you know who I’m talking about.)

PSS Always remember…Kale LOVES you… unconditionally.

[Yield approx 2 cups = 8-10 servings]


  • 1 cup olive oil

  • 1/4 cup red wine vinegar

  • 1/4 cup finely chopped kale

  • 1/4 cup finely chopped parsley

  • 1/4 cup finely chopped oregano

  • 3 cloves garlic , finely chopped or minced

  • 1 TB of red chilli or red bell pepper, deseeded and finely chopped

  • 1 TB of maple syrup

  • 1 tsp fine Himilayan or Celtic sea salt

  • 1/2 tsp of freshly ground black pepper (or to taste)


  • Finely chop all ingredients that you need to and place everything together in a bowl.

  • Mix gently to combine. (NOTE: Step away from the kitchen machines! Do not process! No, no, no bueno! This should be full of texture and chunkiness to give you a bit of bite… Your mouth should be humming…”You’ve got that lovin feeling” )

  • Allow to sit for at least 10-15 minutes to allow the flavours to infuse into the oil before using. I always try to make this up in advance and refrigerated for up to a week. This way I always have something tasty (and nutritious!) on hand to elevate a sad and boring last minute meal. Am I right?!

  • Take a spoon and serve it on anything … I mean if your game just grab the spoon and start shoveling it in. No judgement here. ;)

Chi Kiosk in Glenaire, Victoria is Closed for Winter but our B&B is OPEN!

Chi Kiosk in Glenaire, Victoria is Closed for Winter but our B&B is OPEN… BOOK NOW!

Chi Medicinal Farm Closed for Winter 2019.jpg

CHI KIOSK is OPEN for SUMMER from Dec 2nd, 2017 - April 2nd, 2018

CHI KIOSK is OPEN for SUMMER from Dec 2nd, 2017- April 2, 2018. We have been busy planting plenty of organic veggies and herbs for you to enjoy in our New Summer Menu! So...if you are traveling the #greatoceanroad in December drop in for a tea, coffee, juice or tasty handmade treat. Locally grown x crafted with love. #findyourchi #foodismedicine #chimedicinalfarm

See you then!



Chi Kiosk Great Ocean Road, Glenaure, Victoria, Summer 2017

A Photo Shoot with a Koala at Chi Medicinal Farm

It seemed like a normal Sunday afternoon. I was in the kitchen preparing dinner for our B&B guests who were soon to arrive when I noticed a grey, furry shadow schlumping across our deck. I walked over to the window to see what it was and low and behold there stood a beautiful Koala bear staring straight up at me. I begged him not to go anywhere, praying he would listen, as I ran to get my camera. To my surprise, when I returned, the Koala was waiting patiently... ready for our photo shoot.

                                            Koala Bear at Chi Medicinal Farm Pose 1

                                            Koala Bear at Chi Medicinal Farm Pose 1

                                          Koala Bear at Chi Medicinal Farm Pose 2

                                          Koala Bear at Chi Medicinal Farm Pose 2

                                         Koala Bear at Chi Medicinal Farm Pose 3

                                         Koala Bear at Chi Medicinal Farm Pose 3

                                           Koala Bear at Chi Medicinal Farm Pose 4

                                           Koala Bear at Chi Medicinal Farm Pose 4

                                           Koala Bear at Chi Medicinal Farm Pose 5

                                           Koala Bear at Chi Medicinal Farm Pose 5

                                           Koala Bear at Chi Medicinal Farm Pose 6

                                           Koala Bear at Chi Medicinal Farm Pose 6

Surreal, Magical, Spiritual. A blissful experience I will never forget. Thank you Koala Bear ... you little poser. xo Jo Eden Law



"Tea began as a medicine..."

"Tea began as a medicine and grew into a beverage." - Okakura KaKuzo, The Book of Tea 1906

Minted Chickpea Burger with Sweet Golden Yoghurt Sauce

These Chickpea Burgers are a favourite of anyone who tries them ... even the most staunch carnivores have eaten these and actually said, "THESE CAN'T BE VEGGIE! Can I have another one please?!"  So I ALWAYS make a double batch. ;)

Minted Chickpea Burger with Golden Yogurt Sauce

Serves// 6


Sweet Golden Yogurt Sauce

  • 1 cup greek yoghurt (or vegan yoghurt)
  • 1 garlic clove, peeled and minced
  • 1 TB honey (optional)
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper
  • Salt and Pepper (to taste)

Minted Chickpea Patties

  • 1 (400mg) can chickpeas, well-drained and rinsed
  • 1/4 cup fresh mint, finely chopped
  • 1/2 cup shallots, minced
  • 2 TB bread crumbs (or gluten free crumbs)
  • 2 TB freshly squeezed lemon juice
  • 2 TB tahini
  • 1/2 tsp salt
  • 1/4 tsp coarsely ground black pepper
  • 1/4 tsp ground cumin
  • 2 TB coconut oil, for oiling the pan

To Assemble

  • 6 buns or wraps (or gluten free buns)


  1. To make the yogurt sauce, place all the ingredients in a small bowl and mix through until combined.
  2. To make the patties, place half of the chickpeas in a medium bowl and lightly mash. Add the mint, shallots, bread crumbs, and lemon juice and mix well.
  3. In a food processor, combine the remaining chickpeas, tahini, salt, pepper and cumin until smooth. Add to the mashed chickpeas, mix well, and form into six patties.
  4. Place 2 TB of Coconut Oil in a fry pan over medium heat and cook the patties until dark golden brown and crispy, about 5 minutes. (The trick is to flip them just once allowing a tasty, crispy bark to form on the surface. Drain on paper towels on a wire rack.)
  5. Stack a patty (or two) on a Gluten Free Bun or Wrap and drizzle with yogurt sauce and fixings (lettuce, tabbouleh, tzatziki, carmalized onions, roasted veggies...). Whatever takes your fancy.
  6. Serve with a gourmet mixed salad or baked sweet potatoes fries.

I hope you take this recipe and make adjustments or flavour additions where your tastebuds (and your tum) see fit. I eat primarily gluten free
but my husband doesn't so we make mine gluten free and his with gluten. To each their own. In the end it's all about health and jammed packed flavour.



The Vegan Mirror

“Two people have been living in you all of your life. One is the ego, garrulous, demanding, hysterical, calculating; the other is the hidden spiritual being, whose still voice of wisdom you have only rarely heard or attended to.” [Sogyal Rinpoche in The Tibetan Book of Living and Dying.]

I have been revisiting Veganism on and off for years. Dabbling a bit here and there and integrating some of the principles into "My Cup of Chi", both for the health benefits of plant based living in addition to eating more consciously and respectfully. Through this journey I have struggled with some of the harsh attitudes and snide remarks that surround this "social movement". Why is Veganism such a passionate topic creating a great divide? Why must we ridicule or chastise others in order to stand up for what we what we believe in. Then I realized, perhaps there is a little vegan and non vegan in all of us. Perhaps we are fighting with the mirror?

“The voice that speaks with truth, wisdom and clarity is the one that remains silent.” – Jo Eden Law

Nettle [Urtica dioica] "weed" of treasure

Nettle, Stinging Nettle or urtica dioica is one of our most treasured "weeds" in our garden. It is a herbaceous, perennial plant that has a wide range of medicinal uses that has been used for thousands of years . The "sting" comes from the fine hairs on the plant which act as fine needles that release irritating chemicals such as serotonin, histamine and acetylcholine. Our skin reacts through symptoms of pain, redness, itching, swelling and numbness. Once nettle is cooked, soaked in hot water or dehydrated, the stinging quality is eradicated.

Nettle is super delicious and highly nutritious when cooked or used in a variety of recipes such as teas, pestos, soups, stews, stirfries or smoothies. It is also a common treatment in our herbal apothecary which we use medicinally to alleviate a variety of ailments. The most common uses are for urinary issues, allergies, hayfever and arthritis. It is also available in tablet or capsule form from most health food stores and pharmacies.

Nettle is a safe medicinal herb when used appropriately however as with any medicinal treatments precautions must be taken before use. If you are pregnant or diabetic, you should avoid taking stinging nettle.  If you are taking prescription medications, have a medical history or have further questions we recommend speaking to your healthcare provider to determine whether stinging nettle is right for you.

My Cup of Chi and the information shared within is for educational purposes only. It should not be used as a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your Health Care Practitioner prior to making changes to your individual health and wellness program. Copyright 2017 Chi Medicinal Farm/ My Cup of Chi.



                                                                           Wild nettle in the garden @ Chi Medicinal Farm

                                                                           Wild nettle in the garden @ Chi Medicinal Farm

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