Chi B&B Guest Review - Michael Diab

Lemon Balm : Melissa Officinalis

An ancient herb used in apothecaries all over the world, Lemon Balm or Melissa Officinalis derives from Melisso-phyllon which is a Greek term meaning "bee leaf". When in bloom you will find nature's little pollinators surrounding this plant with wild abandonment. Oh, For the love of bees!

Lemon Balm belongs to the mint family and is a fast growing perennial. It self sows easily and doesn't take much fuss. It may be harvested anytime however the flavour increases right before it begins to flower and if your snip the flowers back you will get another delicious crop.

Lemon Balm has a host of medicinal uses, some of the more common treatments include anxiety, depression, nervous disorders, heartache, upset stomach, as well as having key constituents that help combat viral and bacterial infections. It also has properties that may effect the thyroid gland therefore if you have an issue with your thyroid, you should seek Dr approval before indulging in this herb.

Lemon Balm is a tasty, lemon flavoured herb that may be used as a tisane or added to your cooking, salads, soups and more. You may find that if you add it to your bath it might help to dispell negativity and calm your spirit. 


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 2016 Chi Medicinal Farm/ My Cup of Chi.

Oct. 8-9 Great Ocean Walk Ultra Marathon

Oct. 8-9 Great Ocean Walk Ultra Marathon

Freshly Baked Sticky Cinnamon Buns @The Kiosk, Chi Medicinal Farm, Glenaire, Victoria

Our Kitchen Garden

We have just finished building our greenhouse and preparing the garden beds surrounding it. We had a fair few herbs that were ready to transplant from pots but we also planted some direct from seed. I've compiled a short list of our favourite herbs that I think are a must to grow in any kitchen garden. Oh the beauty of nature and her medicinal cabinet... what an absolute gift.

  1. Aloe - Soothes sunburn, eczema, psoriasis and dry, itchy skin.
  2. Anise - Eases indigestion, bloating and belching. Also protects the stomach lining from the development of ulcers.
  3. Basil - Help digestion and improve appetite.
  4. Borage - Eases PMS symptoms, skin condtions such as atopic eczema and dermatitis.
  5. Coriander - Regulates gastric secretions and releases trapped wind. Has also shown to have antimicrobial and anti parasitic properties of the gastrointestinal tract.
  6. Dill - Helps relieve indigestion and flatulence. Also inhibits the growth of harmful intestinal bacteria.
  7. Echinacea - Helps prevent colds, influenza and repiratory infections by activating the immune system and enhancing a number of disease fighting responses.
  8. Feverfew - Predominately used for the prevention of migraines. Also effective in treating fever, period pain, asthma and other inflammatory disorders.
  9. Lavender - Well known for sedative and calming effects. External use can soothe insect bites, minor skin infections and minor burns.
  10. Lemon Balm - Often used to treat nausea, gastric upset, bloating and flatulence.
  11. Oregano - Beneficial in the treatment of minor urinary, intestinal and lung infections.
  12. Peppermint - Has digestive and antispasmodic properties. Relieves sluggish digestion, bloating, flatulence and inadequate bile secretion.
  13. Rosemary - Improves concentration and memory.
  14. Sage - Helps decrease perspiration and menopausal symptoms, particularly hot flushes and night sweats.
  15. Marjoram - Helps digestive issues such as nausea, bloating, intestinal cramping, flatulence and diarrhoea.
  16. Thyme - Demonstrated to have antiseptic properties, used in gargles and mouthwashes to help soothe sore throats, gum disease and tonsillitis.

Use herbs wisely. Most herbs are harmless when used in moderation however some less known herbs may have side effects and interact with conventional medicines. If you are new to herbs or not familiar with the medicinal qualities of herbs then you should seek advice from a Registered Herbalist or Health Care Practitioner for further advice.


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 2016 Chi Medicinal Farm/ My Cup of Chi.



Gelatin Egg Substitute

This recipe is a great substitute for an egg when you are baking on the AIP or are cooking for someone with an egg allergy. Bear in mind it acts as a great binding agent however it will not leaven so you might want to add some GF baking soda if this is result you are wanting.

  • 3 TB boiling water
  • 1 TB Grass fed Gelatin
  • 1/2 tsp baking soda (optional)


  1. In a small mixing bowl, place the boiling water
  2. Add the gelatin
  3. Whisk until the gelatin is completely dissolved and frothy
  4. Lightly whisk in baking soda (optional)
  5. Use immediately since it will solidify as it sits

Yields 1 gelatin "egg"/ Time 5m

Whipped Coconut Cream

Coconut Cream is one of the saving graces when you are on the AIP and eliminating dairy from your diet. Here is the simplest recipe that will nourish and satisfy your cravings. Goodbye dairy.

  • 1 Tin of Coconut Cream (400ml/ 14 ounces)
  • 2 Tbs Maple Syrup or honey
  • 1/2 tsp Vanilla


  1. Place the coconut cream tin in the fridge for a few hours or overnight (this helps thicken the coconut cream)
  2. Open the tin and place all the solid coconut cream into a mixing bowl (save the milk for other recipes)
  3. Use stand mixer or hand mixer and whisk the cream until light and fluffy (approx 2-3m)
  4. Add maple syrup or honey and whisk for a few more seconds until combined

Enjoy on top of fruit, use with flavourings (matcha, cinnamon, carob...) or eat straight up. Leftovers may be covered in an air tight container and kept in the refrigerator for up to 3 days


Roasted Carrot Ketchup

This incredible recipe satisfies the craving for tomato sauce or ketchup. It is nightshade free, Paleo and AIP friendly. It can also be thinned out to make a sauce for zucchini noodles or even made into a salad dressing by using 1 part of the RC ketchup to 2 parts EVOO. Seriously delicious.


  • 5-6 organic carrots
  • 1 whole beetroot (quartered)
  • 1-2 TB olive oil
  • 1/2 cup apple juice
  • 1/4 cup apple cider vinegar
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1 TB maple syrup (optional)
  • 1/2 tsp sea salt


Place the carrots and beetroot into a roasting pan. Lightly drizzle with olive oil, toss to coat then lightly season. Roast in a moderate oven (180C/350F) until soft and caramelized. Once the veggies are cooled, combine the ingredients together and place in a good quality blender. Blend for 2-3m or until smooth and creamy. Serve as you would, tomato sauce or ketchup.

Hyssop : Hyssopus Officinalis

A semi evergreen perennial that is a member of the mint family. Grows 60-90cm/2-3ft tall and is relatively behaved if you prune it back in Spring. This bushy shrub has woody stems, small, dark leafs and clusters of deep blue flowers that bloom from summer to late autumn. The aroma is clean, minty with a hint of turpentine which attracts bees in droves and repels the cabbage moth. Historically hyssop was used in sacred rituals, religious cleansing, in perfumery and commonly in culinary delights.

Infusions of hyssop are great for the treatment of cough, colds and upper respiratory infections. It will loosen phlegm, ease sore throats and soothe mucous membranes. Since hyssop is high in tannin, it is also an effective astringent. The tea or leaves can be added to a warm bath to provide soothing to the body that induces perspiration. The cooled tea may also be used as a splash on the face to relieve oily or acne prone skin.

Tea or Tisane

Tea comes from the camellia sinensis plant. Full stop. There are six types of tea recognized by the global tea industry which include white, green, yellow, oolong and puerh. Tisanes (tĭ-zăn′, -zän′) a French term for "herbal infusion", is the decoction or infusion of fruit, flowers, plants, herbs or spices other than that of the camellia sinensis plant.




The humble zucchini

The humble zucchini, it has a few health benefits that might surprise you. It is also the star of this weekend's soup... Roasted Zucchini, Potato, Caramalized Onion and Free Range Bacon. Available at CHI KIOSK from 11am to 5pm, Sat and Sun. 


Starting a Herb Garden

Herbs. At CHI, we plant them everywhere. They are beautiful, smell delicious (mostly) and attract an array of beneficial insects. There are certain nutrients and biochemicals from the botanical world that are able to relieve, heal, even cure our bodies and our minds. For centuries herbs have been used as medicine. Today, most pharmaceuticals have been extracted, synthesized or derived from plants.

It is useful to have a range on hand to make exotic blends for a variety of flavours, to treat specific ailments and to relieve or enhance moods. A good starting collection includes: milk thistle, dandelion, jasmine, chamomile, lavender, lemon balm, spearmint, peppermint, bergamot, basil, rosemary, sage, elder, thyme, lemon verbena, borage, marigold, comfrey and rose hip.

There is nothing better than a cup of herbal tea straight from the vine.


                                                                                                                             Jasminum Polyanthum

                                                                                                                             Jasminum Polyanthum

Organic Sourdough Bap Rolls

Fresh Batch of Organic Sourdough Bap Rolls served with our Creamy Pumpkin Soup. Available this weekend @ Chi Kiosk, Chi Medicinal Farm, Glenaire.

                                                                                                             Organic Sourdough Bap Rolls @ Chi Kiosk

                                                                                                             Organic Sourdough Bap Rolls @ Chi Kiosk

The Best Pies in Glenaire (at least we think so)

Handmade authentic Australian meat and veggie pies. Available all winter, every weekend @ Chi Kiosk, The Great Ocean Road, Glenaire.


                                                                                                              The Best Pies in Glenaire @ Chi Kiosk

                                                                                                              The Best Pies in Glenaire @ Chi Kiosk

Chi Kiosk is open

Chi Kiosk is OPEN. Winter hours are Sat and Sun 11a-5p. Tea, Coffee, Handmade Pies, Maple Glazed Cinnamon Buns... stop by and say hello.

                                                                                                               Chi Kiosk is OPEN. Winter Hours.

                                                                                                               Chi Kiosk is OPEN. Winter Hours.

Avocado "Pea" Lime & Raspberry Cheesecake

This is a Chi Medicinal Farm gluten free specialty. It is healthy, nutritious and delicious. When your Chi is out of balance this dessert is a wonderful way of re-aligning yourself and enjoying the decadence of flavour dense, whole foods.

Avocado "Pea" Lime & Raspberry Cheesecake

1.  The Base:

On a baking tray place:

  • 50g desiccated coconut
  • 125g almonds

Roast in the oven @ 175 degrees for 5-10 mins or until golden.

In a food processor add:

  • the roasted almonds and desiccated coconut
  • 225g pitted dates
  • 100g cacao nibs or 70% dark chocolate
  • 1/4 tsp of salt
  • 3-4 TB coconut oil

Pulse to achieve the consistency of coarse bread crumbs. Pour the crumb mixture into a 18 cm spring form tin with removable base and press down until firm and even. Chill in fridge for 30 mins.

2. The Filling:

In the food processor add:

  • 500g avocado flesh
  • 100g frozen peas
  • 4 TB of coconut oil
  • 200g raw honey
  • 1/4 tsp salt
  • Juice of 4-5 fresh limes and lime zest

Blend to a smooth consistency then pour over the chilled crumb base. Smooth out the top then chill in the fridge for 3-4 hours or until set. When set remove from the spring form tin and place on serving plate.

3. Top with fresh raspberries, dark chocolate ribbons or shards, grated lime zest and a sprinkle of raw sugar (optional).





Wild Milk Thistle and Rose Petal Tea

                                                                                  Wild Milk Thistle and Rose Petal Tea

We were out harvesting the last of our summer crops before the Great Southerly Winter arrives. In amoungst our gardens we let the wild milk thistle grow. It is such a beautiful, strong plant and the medicinal properties are incredible. Yes it can get a bit unruly if you don't keep it in check but I would never refer to this valuable medicinal plant as a "weed", it has too many benefits. It is used for the treatment of many ailments, in particular of the liver and gall bladder however it is also known to improve digestion, lower cholesterol and help assist detoxification.

All parts of the milk thistle plant are edible except the spiky thorns. Great care must be taken to remove and/or strain the thorns prior to consumption. The leaves, stalks, flowers and seeds may be eaten raw, juiced, roasted, steamed, stir fried, etc which lend a unique, mellow, nutrient packed, green food. Yum!

At the back of our cafe we also have a few rose bushes that continue to bloom into the Autumn night. We use rose petals in jams, chutneys, syrups, cakes, salads, juices and of course tea. They are a powerhouse in balancing your Chi since they have a high Vitamin C content, are rich in polyphenols and a range of other antioxidants.

Now onto the Wild Milk Thistle and Rose Petal Tea...

  1. Wash, clean and de-thorn 2 cups of fresh wild milk thistle. Cut into large pieces.
  2. Rinse the rose petals.
  3. Take 3 cups of water and place in a aluminum free pot.
  4. Bring the water to the heat just before boiling point.
  5. Add the milk thistle and rose petals to the pot and steep for 5 mins.
  6. Strain through a fine sieve to ensure all thistles have been discarded.
  7. Sit back, relax and enjoy.



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 2016 Chi Medicinal Farm/ My Cup of Chi.


Last of the Summer Harvest

This summer brought us a bumper crop and we have been preserving, drying, dehydrating, freezing as much as we can to relish this wonderful produce into the winter months. Today we were out in the wind and rain having a ball. We picked a few more buckets of tomatoes, more tomatoes, cucumbers, zucchini, pak choy, sun dried corn, beetroot, potatoes, milk thistle (tea anyone?), dandelion, lemon balm, arrowroot, and watermelon. What a feast! We are truly grateful.


PS If you look closely you might notice Sass making a cameo appearance.


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 2016 Chi Medicinal Farm/ My Cup of Chi.