Behind Closed Doors: Ondine Daisy Purinton-Miller


Ondine Daisy Purinton-Miller is the founder of The Alchemists, our favorite Aussie source for the makings of modern day alchemy. We love taking a look into her vibrant life Down Under and can't get enough of her herbal recipes and unique take on the powers of plant medicine. Here we take a peek into the fridge that fuels her.

In my understanding, food is as much about a joy-filled, spiritual experience as it is about a physical one. I think it’s about mindfulness. If we're truly experiencing the food and tasting the nuance, we want to eat what is nourishing us on a cellular level, so it actually enriches the soul and we want to savour every morsel. This isn't (just) about herbs and wonder foods; this philosophy is for everyone from every walk of life.

My mum raised me with this awareness around food, and my Steiner/Waldorf education echoed the sentiment of gratitude and respect for all of the elements and beings who come together in harmony to grow our food and nourish us. So, my philosophy is first and foremost; gratitude, awareness, mostly plants, lots of fats, flavor, live foods and sharing. One of my favorite things is to cook for friends and partake in the effervescence that good food induces.

Produce in Australia is insane, especially right now during summer. It's all about letting every ingredient shine and highlighting their subtleties. A good macadamia or olive oil and salt will make any ingredient sing.

Top Shelf: I have a known thing for condiments: pickles, krauts, vinegars, hot sauce, mustards, miso, the works! People underestimate the magic that can be made in the kitchen with a few good condiments in your arsenal. My fridge is 6 artisanal hot sauces deep.

The Top shelf is where my CAP Daily Hit, and Sun Potion products live for easy access all day and tonics thrown into salad dressings for unsuspecting dinner guests. These high vibe wonders live there with my other daily staples: coconut kefir, pickled ginger, mangoes and hemp seeds. I don't drink very often but I really love a good whiskey or a biodynamic Australian rosé for hot summer nights, that with Sydney Rock oysters and a homemade mignonette is bliss inducing. Next to all of that is what's left of the Christmas spelt mince pies.

Middle Shelf: I keep most of my dry ingredients here: pepitas, bee pollen, flaxseeds, quinoa, activated nuts, a raw vegan chocolate bar, as well as my other CAP staple and obsession, The Coconut Butter. Other musts include; umeboshi purée, preserved lemons, smoked Sicilian olives for snacking, fresh nasturtiums and radishes from the garden. This makes for some wild food color therapy… if that's a thing? Then there’s the organic strawberries when my bank account permits.


Bottom Shelf: The condiment problem ensues. I use fresh white sweet shiro miso in everything; the depth and umami flavor it offers is unparalleled, with the added bonus that it's unpasteurized. This often gets eaten by the spoonful, dipped into by crudités, spread on flax crackers and is so versatile for both sweet and savory foods. My other love is Koji which is an umami bomb! 

Then we get homemade sauerkraut, because I'm weirdly obsessive about gut health, ghee from 4th and Heart, activated pecan pesto, dried sea vegetables (ready to soak at any moment), fermented cashew cheese, full moon charged water, fresh tomatoes from the garden, avocados, zucchini for quick salads as well as super peppery fresh arugula. My vice is goat's cheese, maybe because I’m a Capricorn. So I have a variety of French and Australian unpasteurized soft, blue and bloomy goat's cheeses.

Produce Drawers: The epitome of nature’s bounty, most often sourced from farmers' markets. There’s always plenty of baby spinach and arugula, I’m always finding myself needing to whip up a life changing salad or creating some vegetable explosion when friends visit. Carrots, beetroots, cucumbers and everything else that can be eaten raw and dipped make a feature. Cauliflower for roasting or ricing. So much eggplant. asparagus, string beans. Plenty of fresh herbs, mint, coriander (you call it cilantro!), parsley, tarragon, thyme and rosemary. Sunflower sprouts, alfalfa sprouts, anything that can be sprouted, really. 

Door: Where the rest of it fits: a variety of oils because they’re all texturally different and impart a beautiful touch to your food: sesame, avocado, macadamia, pumpkin seed. I’m a big tea drinker, so there’s always ample homemade coconut-brazil nut milk and occasionally raw goat milk for tea time. Kombucha and water kefir for morning, noon and night and post dinner spritzers; see above gut health obsession.  An Australian chardonnay works to balance all this out. Water from Tasmania! Pastured eggs and more condiments: alive mustard, piccalilli, fair trade Lebanese rose petal jam (made by women! and perfect to compliment the cheese), pomegranate molasses, fermented turmeric elixir, silica, nascent iodine for thyroid support… and I think thats it. 

Not pictured: With summer now upon us, my rosewater and skincare often live in the fridge to depuff and cool down. Sometimes, salmon, raw.



 2 tablespoons fresh white miso (white is sweeter, but still umami!)

2 tablespoons olive oil

2 teaspoons The Daily Hit

1/2 teaspoon of maple syrup

1 teaspoon of apple cider vinegar with mother

1 tablespoon of aged red wine vinegar

tablespoon of fresh tarragon

2 brazil nuts

1 pinch CAP Pink Mountain Salt

2 cloves garlic

1 anchovy (if you eat them)

Blend blend blend. Drench. Dip. Repeat.

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