Chef Pete Evans

And this one

Worth a listen

And another 🧡🧡🧡

www.waterscoaustralia.com.au Use Discount code PEvans 25 🧡🧡🧡

Great to meet and and have a chat with Sam from @2worldscollidepodcast today in Adelaide. Out soon on his platform 🧡🧡🧡

Was back on the @thekarlstefanovicshow show today for round 2 (old photo here as we did it remotely). This conversations was all about water, food, sun and connection to nature and a whole lot more. Out soon ♥️♥️♥️

LAWRENCE LEPARD: 🟠 "If Bitcoin goes to zero, fine... There's no way I'm abandoning this movement because I believe the movement's more than just about making money. The movement's about fixing the goddamn money, which is really broken and has ruined our world." "If you see something that you know will make the world a better place, it's incumbent upon all of us to try and convince our neighbors. Because this is how good ideas spread." Source: https://x.com/SimplyBitcoin/status/2082529901651829002

NOW - Senator Moreno presses Anthony Fauci over the public's treatment during COVID: "Who the fuck do you think you were for doing that?!" @disclosetv

NOW - Anthony Fauci pleads the Fifth and declines to testify at a Senate hearing on COVID-19. @disclosetv

Winter dinner or meat and one veg 💕💕💕 Roast pork belly, cabbage, mustard and kraut. Simply slice a big fat chunk of cabbage and pop in a baking tray, cover with healthy fa of choice (olive, coconut oil or duck, tallow or pork lard). Pop on the por belly simply seasoned with sea salt and roast for a couple of hours at 140 c then turn on the grill to 200c to finish to make it crispy (approx 15-20 mins). That’s it. I als drizzled a little chilli infused organic honey over it all once plated (second photo). Lots left for lunch tomorrow to eat cold or pop into a broth. Black board from the team at @artsnstudio 💕💕👍

Meat and one veg 🧡🧡🧡 Slow cooked lamb shoulder with mint sauce and sweet potato. Pop the lamb shoulder in a baking tray or casserole dish with some garlic cloves, large sprig of rosemary and half fill with broth or water ( you can add half a cup of wine or port too). I had a tomato I needed to use so I popped that in too. Sprinkle the lamb shoulder with ground cumin, sea salt and pepper and cover and cook on 150 c for 4-5 hours until the bone removes easily from the meat. (You can uncover it for the last 30 mins or so to crisp up the skin. Mint sauce is just chopped mint, sea salt and pepper with some balsamic vinegar and pomegranate molasses. Served with roast sweet spud and kraut (not pictured). Enjoy. 😍😍😍