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The Kitchen Apothecary

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About

Welcome! Let’s create your kitchen apothecary to nourish the body and soul. 

I want to share with you all the things I am passionate about – real food, fermenting, kitchen herbalism, locavore adventures, and navigating life on our small farm in Southern Tasmania.

Sarah Coleman, naturopath and freelance health writer

The kitchen has always been the heart of our home. Hosting meals, stories, games, work and most of the big decisions in our life over endless cups of tea!

For me, it is where I prepare our meals, preserve, ferment and concoct lotions and potions from farmed, foraged and grown ingredients.

The birth of my second child has prompted me to take a break after nearly 20 years as a naturopath in private practice. With The Kitchen Apothecary, I finally have time to collate and share the totally achievable ways you can use herbs, spice and the produce from your veggie garden or farmer’s market to enhance your wellbeing.

I have also run cooking schools in Sydney and Mudgee. In 2018, I held my first workshops in Southern Tasmania. I look forward to bringing you more in 2020 (well … maybe 2021😐). 

Writing and content creation is my passion. I also work as a freelance writer and content creator. If you would like to work with me, visit Complementary Words or pop on over to Linkedin and connect.

Enjoy your journey here at The Kitchen Apothecary. There will be plenty of diversions along the way as I have a meandering mind!

Sarah :)  x

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Hi, I’m Sarah

Sarah Coleman, naturopath and freelance health writer

Naturopath, writer, grower, maker. Umami huntress. Helping you to create your kitchen apothecary. More …

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Let's Keep In Touch

Pop in your email so we can keep in touch. Stay up to date with occasional newsletters and details on workshops I have on the brew!

Just a moment ....

Thank you :) 

Instagram

Do you want to know why I am so in love with my spice grinder? ⁣
Don't you love this time of year? Berries are big and bright, and you know the season of all things funghi is just around the corner. ⁣
Hey, have you ever wondered why the fermented foods you make at home or buy from small-batch producers taste so different from the same food you can buy from the supermarket?⁣⁣ 🤔
Nature’s architecture 🐦. My son found this most beautiful nest on his travels today. Very little plant matter - mostly border collie fur and sheep's wool! ⁣We can just imagine how toasty all those little chicks were 🧡. A perfect nest for a Tassie spring.
The chooks have been super productive over the last few months. There is a steady flow of eggs into the kitchen. Baked frittatas are one of our favourite ways to use them up. ⁣
Baby botanical bath bombs! 🌹💥The gifting season is upon us. As the year comes to a close we love to acknowledge all the excellent work of the people who have helped us make it through. These pretty little aroma bombs will find their way into our gifts. ⁣

Recent Posts

  • How Your Kombucha SCOBY Works (It’s Like Magic!)
  • Sticky Turmeric Chai Tea: a Spicy Hug in a Mug
  • Ginger Bug: Ferment Your Own Feisty Fizz
  • Foraged Wild Greens Spring Pesto Recipe
  • Make Your Own Funky Kimchi

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anti-inflammatory antioxidant apothecary beeswax cabbage calendula capsicum chilli drink extra virgin olive oil ferment fermentation fermented fish sauce forage foraged garlic gelatin ginger gochugaru gut health hazelnuts herb herbs honey kombucha lavender lemon lemon juice naturopath pesto preserved lemon pumpkin rainbow chard raw honey remedy rose salad SCOBY seeds spice spring turmeric vegetables wombok

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Disclaimer

The information on this page is general information and should not be used to diagnose or treat a health problem or disease. Do not use the information found on this page as a substitute for professional health care advice. Any information you find on this page or on external sites which are linked to on this page should be verified with your professional health care provider.

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