Day on a Plate: Soulla Chamberlain

Wholefood goddess and creator of Star Anise Organics, Soulla Chamberlain is leading the Gut Health movement here in Sydney. But when she’s not busy testing new recipes for her Broth Bar in Bronte or developing products for her organic range of wholefoods, Soulla is a devoted mother of two, a lover of the sun & surf and is on a serious mission to bring nutrient-dense whole unprocessed foods back to the modern table. Read on to find out Soulla’s Day on a Plate and nutrition pearls of wisdom…


  1. Tell us a little bit about yourself – who you are and what you do.


My Name is Soulla. I am the creator & director of Star Anise Organic Wholefoods. 

I grew up in Queensland to Greek-Cypriot migrant parents in a household where homemade food and entertaining played a pivotal role.


Prior to having my children, I worked as a corporate lawyer for over 10 years in Sydney & Melbourne. After too many years of long hours, high stress & being a strict vegetarian, I turned to a traditional wholefoods diet to rebuild & repair my own ailing health & that of my family’s. I’m a real & traditional foods cooking instructor, a certified MINDD practitioner, a health coach, a holistic lifestyle blogger and author of a school lunch book inspiration book.


  1. What was the ‘uh ha’ moment that inspired you to get in to health and wellbeing?


I’ve always had an interest in health and wellness from a young age; I just took a lot of detours by experimenting with various nutritional regimes including veganism, the blood type diet, low fat diet etc. I would say the biggest ‘uh ha’ moment came when I learnt and fully appreciated that all the systems, structures and functions of the human body are built and run on nutrients, so the more nutrient dense foods we eat, the more the human body can run and thrive.


  1. Talk us through a typical day in your life…


I wake at 4:45am everyday (I am a very early riser). My morning routine consists of oil-pulling, squats, shower and then I work for an hour at home while my kids are still sleeping.

Breakfast usually consists of eggs and greens, a smoothie and fermented veggies. Sometimes I mix it up and we make activated buckwheat pancakes. Lunch is often left overs with broth and fermented veggies. Dinner is meat and 3 veggies plus broth or they all come together in a soup or broth based casserole, which are often pastured fed organic lamb or beef, fish and occasionally organic chicken.



I drink 5 litres of filtered water with sea salt daily. I also exercise regularly and mix it up with dancing, yoga twice a week and costal walks if I have the time. I eat 3 decent size meals every day. I am not one to snack! I believe in giving your digestive system a break between meals.


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During the school term, I prepare a fully cooked breakfast for my kids and myself. Organize and pack school lunches with either free range ham or wild smoked salmon, assorted raw veggie sticks, a mandarin, some activated nuts and a carob bear. I drop the kids off at school and go to work. My working days vary; I might be making deliveries, buying materials, attending meetings, prepping for workshops or blogging. I pick up the kids from school, do house work, prepare and cook dinner; homework and we are all in bed by 8pm.


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  1. Three foods you can’t live without?


My three foundational foods would have to be: Bone broth, Organ meats & Fermented Veggies.


  1. What’s your go-to snack for those days on the run?




  1. … And any last words of advice or tips for those starting out on their health journey?


My philosophy is that we should eat what we are biologically designed to eat based on our anatomy and physiology as tailored to us as individuals. My advice would be to educate yourself as much as possible on where our food comes from and how its been processed, how to affordably source it and the best way to properly prepare it to maximize its nutritional benefits.


For more information about Soulla’s gut-healing mission and her wonderful range of products, check out her website :


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