Thank the Goddess... of Quinoa (Chenopodium quinoa)

Thank the Goddess who created Quinoa (Keen-wah). This amazing ancient grain that has a history of being around for thousands of years and was the staple diet of the Incas has only made it into the culinary mainstream over the last decade. It is another superfood, complete with nine amino acids, naturally high in fibre, high in protein and low G.I. The other amazing property of this pseudo grain is that it is gluten free. Delicious, highly nutritious and perfect for gluten-free warriors!

Thank the Goddess.




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


Paneer is one of the most beloved cheeses in our repertoire. Paneer has been made for centuries however the origin of this particular cheese is questionable. The word paneer is of Persian descent however it is well known and loved throughout South Asia under various guises.

It is a simple, versatile cheese that you can make and eat within a couple hours which compliments almost any Indian or Pakistani dish. It is a soft and crumbly cheese, reminiscent of haloumi but without the squeak or rubbery texture. All you need is milk, yoghurt, lemons, and salt. Try to use a biodynamic, probiotic, pot set yoghurt if possible. Paired with some amazing recipes you know it is doing both your body and tastebuds a favour.

Paneer Recipe:

  • Bring 3 cups of full cream milk to the boil. Continue to boil for 5 mins to reduce and slightly thicken.
  • Add 1 cup of full cream greek yoghurt.  Stir to combine.
  • Add juice of 1/2 fresh lemon.
  • Stir until the mixture "splits" into curds and whey.
  • Drain into a double muslin lined colander over a bowl to separate the curds from the whey. Save the whey.
  • Gather the muslin up around the curds and twist the top to gently squeeze the whey out.
  • Hang the muslin wrapped curds over a bowl in the sink to continue to "dry". You should do this for at least 20-30 mins, the longer you drain the curds the more firm it will be.
  • After it is finished "drying" place the ball on a cookie sheet and place a board or weighted object over the ball to flatten and form a disc. Let this form for 30 mins.
  • The paneer should now be set and resemble a firm, flat disc.
  • Serve with your favourite meal, snack or refridgerate for a yummy, nutritious snack.

Note: Keep the whey (in the fridge) to use in place of water in your recipes, use it in your juices or use it to cook your rice, beans or potatoes, etc. It will add extra nutrients and flavour.



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.