The Studio

18 Lyell Street

Mittagong NSW 2575


Clinic Hours:

Tuesday - Saturday

10am - 6pm


M: 0434 962 462

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February 23, 2018

Beetroot contains betacyanin which an antioxidant from the red pigment - a powerful anti-cancer agent. Beetroot is in abundance at our place so I thought I would try a Pete Evans recipe and he never lets me down - this is awesome!


500g beetroot (2 large or 4 small)

3 Tbl unhulled tahini

1 garlic clove, chopped

2 Tbl extra virgin olive oil

2 Tbl lemon juice

1 Tbl apple cider vinegar

2 tsp cumin powder

1/2 tsp sea salt

Vegetables for dipping


Preheat oven to 180 degrees. Wrap beetroot in foil and roast for 1-2hrs until tender. Set aside to cool. When cool, peel and roughly chop.

Place beetroot in food processor, add tahini, garlic, oil, lemon juice, vinegar, cumin and salt and process until smooth.

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


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


Blend together and adjust to taste.

Quinoa Tabouli


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


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

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