The Studio

18 Lyell Street

Mittagong NSW 2575

 

Clinic Hours:

Tuesday - Saturday

10am - 6pm

Naturopath

M: 0434 962 462

sjcleland@hotmail.com

  • White Facebook Icon
  • White Pinterest Icon
  • White Instagram Icon

Recipe Blog

Follow Me

May 22, 2018

A Superfood salad with Moroccan flavours using the very last of the seasons red capsicum and tomatoes and the much loved Superfood pomegranate.

Salad Ingredients:

3 tomatoes

150g yellow cherry tomatoes

150g red or black cherry tomatoes

1 red capsicum

1/2 red onion

seeds of small pomegranate

1 T chopped mint

Dressing Ingredients:

2 garlic cloves, crushed

1/2 t ground cumin

3 T apple cider vinegar

3 T olive oil

1 & 1/2 T pomegranate molasses

sea salt and black pepper to season

Method:

Dice tomatoes, capsicum and onion and then combine all salad ingredients in a bowl. Whisk dressing ingredients in a small bowl and then pour over salad. Mix to gently combine. Garnish with extra mint and drizzle extra olive oil over salad, if desired.

November 29, 2017

I recently made this for our Nurture & Nourish Women's retreat with brown basmati rice and it was delicious! A Quick & Easy vegetarian recipe if you have left over rice and a can of brown lentils or pre-cooked frozen puy lentils (I usually cook huge batches of lentils and freeze them in small zip locked bags).

Ingredients:

  • 2 tomatoes

  • 1 red onion

  • 1 carrot

  • 2 celery stalks

  • 1 cup basmati brown rice, cooked and cooled

  • 100 ml extra virgin olive oil

  • 2 garlic cloves, crushed

  • 1 cup puy lentils or can of brown lentils

  • 3 tablespoons chopped coriander

  • 3 tablespoons chopped mint

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon lemon juice

  • 2 tablespoons pine nuts, toasted

  • 2 cups baby English spinach leaves

Method:

Score a cross in the base of each tomato. Put in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water, drain and peel away the skin from the cross. Cut the tomatoes in half, scoop ou...

August 31, 2017

If you haven't tried baking a whole cauliflower you simply must - it has become our new dinner staple especially with organic cauliflower in season - YUM! Cauliflower is high in vitamin K & C and part of the cruciferous family, which contain anti-cancer compounds.

Ingredients:

Whole head of cauliflower

1/4 cup of olive oil

2 T dijon mustard

2 T apple cider vinegar

1 T dried oregano

crushed garlic

1 t salt

Method:

Preheat your oven to 200 degrees Celsius. Cut cauliflower stem flush with the rest of the head so it will sit straight, then place in a dutch oven/cast iron pot with lid. Combine rest of ingredients in a bowl and mix well with a fork. Pour sauce over the cauliflower and rub all over the cauliflower with your fingers until it is completely covered. Put lid on and pop into oven for about 35 minutes or until tender. Take lid off and place under the grill for about 5 minutes until golden brown. Carefully transfer cauliflower to a serving plate and garnish with chopped parsley and a dribble...

May 5, 2017

Creamy Cashew hummus with Quinoa Tabouli - inspired by Paleo for Weight Loss cooking school last weekend changing chickpeas for cashews and wheat bulgur for quinoa.... As promised to everyone who participated!

Cashew Hummus

Ingredients:

2 cups of cashews, soaked for at least 2hrs, then rinsed and drained

1/3 cup of tahini

1 -2 cloves of garlic

3/4 cup lemon juice

1 tsp sesame oil

2 tsp ground cumin

2 tsp ground coriander

dash of cayenne pepper

1/2 cup extra virgin olive oil

1 tsp celtic sea salt

smoke paprika to garnish

Method:

Blend together and adjust to taste.

Quinoa Tabouli

Ingredients:

1 cup of cooked quinoa

large bunch of parsley

small Lebanese cucumber

1/2 punnet of cherry tomatoes

Salt  & Pepper to taste

Lemon or Lime juice

Olive oil

Method:

Finely chop parsley, cucumber and tomatoes the mix in quinoa, lemon juice and olive oil. Season with Salt and pepper to taste

April 27, 2017

Eggs are so easy for Breakfast, Lunch or Dinner -  here is a great recipe we will be sampling at the Paleo for Weight Loss cooking school this Saturday.

Ingredients:

1 cup of greens (kale, broccoli or left over veg)

1/2 cup of cooked quinoa

1/2 cup of red capsicum

1/2 cup roasted sweet potato

1 zucchini grated with excess moisture squeezed out

1-2 tsp fresh herbs

6 eggs

Bacon (optional diced and pre-cooked)

Butter or coconut oil

Salt & Pepper

Method:

Whisk eggs and combine all ingredients then pour into greased muffin holes and bake for 15-20mins until cooked through. Can be refrigerated for other meals and re-heated.

March 30, 2017

Black beans are rich in antioxidant compounds called anthocyanins the same compounds in blueberries, grapes and cranberries for half the price. Tacos are a great way to get more of these fiber rich antioxidant beans in your diet. Open tacos means you can pile up the bean mix with leafy greens, chopped tomato, avocado, sauerkraut, coriander, jalapeno and crème fraîche - these are a hit at our house!

Ingredients:

Tin of black beans (Honest to goodness brand do organic black beans or Old El Paso brand is at supermarkets)

3/4 of a tin of organic tomatoes

1/2 packet of taco seasoning (I use Old El Paso brand if I have run out of my own blend)

1/2 red onion, chopped

Olive oil

Taco shells

Mixed salad leaves

Chopped cherry tomatoes

Chopped cucumber

Chopped coriander

Avocado

Jalapenos

Crème fraîche

Grated cheese

Chilli sauce

Method:

Drain tin black beans and rinse very well. Fry up onion in olive oil, add beans, tomatoes and taco seasoning. Cook for about 20mins, while beans are cooking chop up all topping i...

January 31, 2017

Summer is a great time to eat more salads, with this super hot weather it is about all I feel like eating. Tofu is the only vegetarian protein that contains all 8 essential amino acids, it is a good protein eaten in moderation.

Salad Ingredients:

Organic Tofu chopped in large cubes

Fresh beetroot, chopped

Mixed Lettuce leaves

Snow pea sprouts

Avocado, diced

Tomato, diced

Coconut oil for frying tofu

Dressing Ingredients:

1/2 tsp grated ginger

1 garlic clove, crushed

1 tsp tamari (wheat free soya sauce)

1 tsp apple cider vinegar

2 tsp sesame seed oil

Method:

Pan fry tofu in coconut oil, turning when browned. Mix all dressing ingredients in jar. Arrange salad ingredients on plate, add cooked tofu and pour dressing over salad. Season with cracked pepper to taste.

December 21, 2016

Lettuce Rolls a perfect way to use left overs from dinner and a quick grain-free lunch option....

Ingredients:

Cos lettuce leaves

Chicken breast

Left over Roasted Cauliflower or other roast vegetables

Left over Zucchini Salad (avocado, grated zucchini, chopped parsley, spring onions, lemon juice, olive oil seasoned with salt and pepper)

Method:

Layer ingredients in order of zucchini salad, chicken breast and then roast cauliflower and roll up - so easy and so many variations depending on your left overs!

December 7, 2016

A delicious salad that is quick to make and perfect for lunch or dinner especially when you don't have any lettuce greens but plenty of zucchini...

Ingredients:

2 cups of grated or julienned zucchini

1 tomato, chopped

1 T of capers

1/4 of a red onion, chopped

handful of parsely, finely chopped

tin of mackeral (see pic below for recommended brand)

sprinkle of cumin powder to taste and/or chilli powder

lemon juice 

olive oil (you might want to just use from the can of Mackerel)

salt and pepper to taste

Method:

Place all ingredients (except Mackerel) in a bowl and toss, then gently fold through the can of Mackerel. Season to taste. I really like this brand of canned Mackerel which you can purchase from The Organic Wholefood Store in Bowral Street.

September 13, 2016

One of my favourite salads combining lentils, halloumi, black currants, red onions with a lovely dressing which is spiced with cumin - reminding me of the amazing time I had traveling in Morocco.

Ingredients:

Mixed Salad leaves

Cherry tomatoes

Diced cucumber

Chopped red onions

Chopped parsley

Black currants

French (du Puy) lentils precooked

Halloumi cheese grilled/fried on a pan

Dressing:

4 T extra virgin olive oil

2 T red wine vinegar or balsamic vinegar

1 T pomegranate molasses
1 t powdered cumin

juice from half a lemon or lime

Method:

Experiment with different quantities of ingredients for the salad and use your gut feeling regarding proportions of ingredients. Mix Salad ingredients in a bowl, mix dressing ingredients in a jar and then toss salad with dressing and serve with home-grown alfalfa sprouts (Book in at Group Services for the next Raw & Fermented Cooking School to find out how to grown the perfect alfalfa sprouts).

Please reload

  • Grey Facebook Icon
  • Grey Instagram Icon
  • Grey Pinterest Icon
Featured Posts

Mixed Berry Chia Porridge

September 5, 2018

1/4
Please reload

Archive