The Studio

18 Lyell Street

Mittagong NSW 2575


Clinic Hours:

Tuesday - Saturday

10am - 6pm


M: 0434 962 462

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Recipe Blog

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September 5, 2018

Inspiration for this weekend's Paleo for Weight Loss Cooking School  a delicious and easy to digest Chia seed porridge perfect for Spring as we cross over to the warmer weather...


1/2 cup chia seeds

2 & 1/2 cups of almond milk - I use pure harvest activated almond milk

1/2 cup coconut cream

1 & 1/2 cups of fresh or frozen mixed organic berries

2 tsp natural vanilla extract

Pinch of salt

Honey or Maple syrup to sweeten (if desired)


Combine almond milk, coconut cream and chia seeds in a bowl. Whisk well and allow to sit for 20-30mins mixing occasionally so chia seeds don't clump together. Then place in the fridge for at least 2 hrs or overnight. Add berries, vanilla, sweetner and a pinch of salt.

I make this in the afternoon if I want to serve as a cold dessert with fresh berries (needs to sit in fridge for at least 2hrs). But mostly I make it at night with frozen berries for breakfast porridge - I add the frozen be...

July 25, 2018

Inspiration for the upcoming cooking school - Broths & Ferments on Saturday 28th July! Dairy free Panna Cotta a delicious way to get gelatin into the diet for gut healing.


1 tsp coconut oil

1.5 tsp unflavored powdered gelatin

can of full-fat coconut milk

can of coconut cream

1/4 cup of maple syrup

1 tsp vanilla extract plus some dry vanilla pod

1/4 tsp fine salt


Coat ramekins/small bowls or glasses with coconut oil. Place gelatin in a small bowl with 1/2 cup of the coconut milk, whisk until smooth. Set aside to bloom for 5 minutes.

Place remaining  coconut milk, coconut cream and maple syrup in a small saucepan over medium heat until simmering. Remove from the heat and stir in vanilla & salt. Add the bloomed gelatin and whisk until the gelatin is fully dissolved. Pour into ramekins and set in the fridge for 3-4 hrs or overnight.

To serve you can invert molds onto serving plates, a few minutes at room temperature should release the Panna Cotta from the mold. You can also remov...

June 29, 2018

Craving something sweet and starchy in this cold weather? Try these Paleo muffins using banana and dates for sweetness and almond meal for high protein and less starchy carbohydrates.


4 medium ripe bananas

4 large eggs

1/2 cup coconut cream

6 large medjool dates, pitted and chopped

2/3 cup desiccated coconut

1 & 1/3 cup almond meal 

1 t cinnamon powder

2 t baking powder

pinch of celtic sea salt

1 cup of walnuts for decorating


Preheat oven for 180 degrees C. Line a muffin tray with muffin liners. Mash banana in a medium bowl. Add eggs and coconut cream. Beat with a whisk to combine. In a separate bowl place desiccated coconut , almond meal, cinnamon, baking powder, salt and dates. Whisk to combine. 

Add banana to the dry mixture and mix well. Place batter evenly in muffin holes and arrange with walnuts on top. Bake for 30mins or until muffins are firm to touch and lightly browned. Remove from the oven but leave muffins in tray for 10 mins. Turn out onto wire rack to cool further...

September 19, 2017

Want a sweet treat but staying away from starchy carbs? This is a delicious slice that is easy to make and quicker than bliss balls although it is a similar type of recipe. Full of Superfoods cocoa, coconut oil, nuts and dates so you get good protein and healthy fats.


1 cup pitted fresh dates

1/2 cup of blanched almonds

1/2 cup of cashews

1/3 cup of cocoa powder

1/3 cup of melted coconut oil

1/3 cup of desiccated coconut

pinch of salt

1 tsp chia seed gel (2 tsp chia with 2 tsp of water)

Shredded coconut to decorate


Place all ingredients in a food processor and blend until it forms into a large ball. Then press into a slice tin using your hands or a spatula. Coat with shredded coconut and set in the fridge for a few hours before slicing and placing into a container to store in the fridge.

June 6, 2017

As we hibernate in winter we often crave sweets - try this simple Moroccan inspired treat with dates, ghee, walnuts and sesame seeds - just don't eat too many!


1 & 1/2 cups walnut halves

2 Tbsp sesame seeds

100g ghee (make your own)

600g pitted dried dates, roughly chopped


Preheat oven to 180 degrees C and line the base of a slice tin or square baking tin with baking paper. Spread nuts on the baking tray and roast for 5 mins or until lightly toasted. Tip onto to board and chop roughly. Now bake sesame seeds on the tray for a few mins or until golden - tip into bowl for later.

Melt ghee in large saucepan, add dates and cook, covered, over low heat for about 10 minutes, stirring often, until the dates soften. Remove from heat. Using the back of a spoon or a spatula dipped in cold water, spread half of the dates over the base of the prepared tin. Scatter the nuts on top and press into the dates. Spread the remaining date mixture over the nuts. Smooth the surface with wet fi...

March 8, 2017

Who doesn't love a warm apple crumble served with coconut yoghurt or organic yoghurt, vanilla ice cream or organic cream - with apples in season and the cooler weather try this easy recipe... Photo is not the best but I promise you in tastes delicious!



2 organic red apples chopped

4 stalks of rhubarb chopped

1 T lemon juice

2 T raw honey (can add more if required)


1/4 t cinnamon

1/8 t baking soda

12 raw walnuts or hazlenuts

1 cup of almond meal or dried left over almond pulp from making almond milk

2 T raw honey

2 T organic butter, cold and diced


Place filling ingredients in a large saucepan and bring to a low boil (can add a few tablespoons of water if needed). Boil for about 20mins until apples and rhubarb are soft. Preheat oven to 180 degrees. In a food processor, blend all topping ingredients until it forms a crumble consistency. Place filling in a small baking dish and sprinkle the topping over the filling. Bake for about 15mins or until topping starts to...

January 10, 2017

Increase your intake of vegetables by using them in sweet treats such as this scrumptious cake... Another gluten free and low sugar recipe from the Donna Hay Fresh & Light Magazine using a lovely mix of flavour from the orange zest, pistachios, honey and buckwheat.


4 eggs

1/2 cup rapadura sugar  or coconut sugar

3 small zucchini

1 cup buckwheat flour

1 cup almond meal

250g ricotta

1/4 cup grape seed oil

1 tablespoon orange zest

2 tablespoon chia seeds

1 tablespoon vanilla extract

1 teaspoon baking powder

1/3 cup pistachios, roughly chopped

1/4 cup raw honey


Preheat oven to 160 degree C. Place eggs and sugar in bowl and using electric mixer whisk for about 8 minutes until light, fluffy and tripled in size. Grate the zucchini (should have 1.5 cups) and place in a large bowl with flour, almond meal, ricotta, orange rind, chia seeds, vanilla and baking powder and stir to combine. Gently fold in the egg mixture in 2 batches. Pour into lightly greased loaf tin lined with baking powder....

November 22, 2016

A delicious raw Passion fruit and coconut slice - This Donna Hay creation is too good not to be shared and enjoyed...


1 cup cashews

1 cup of coconut milk

1/2 cup of melted coconut oil

1/4 cup of raw honey

3/4 cup desiccated coconut

2/3 cup (180mL) passion fruit pulp (approx 10 passion fruit)

1 T honey, extra

Nut base:

1/2 cup cashews

1/2 cup macadamias

1 cup desiccated coconut

2 T coconut oil

1 T honey


To make the base, place the cashews, macadamias, coconut, coconut oil and honey in a food processor and process until smooth. Press the mixture into the base of a lightly greased 20cm x 20cm baking tin lines with non-stick paper and refrigerate for 20 minutes.

Place the cashews, coconut milk, coconut oil, honey and coconut in a food processor and process for 3–4 minutes or until smooth and creamy. Pour the coconut mixture over the base and return to the refrigerator for 40 minutes or until set.

Place the passion fruit and extra honey in a small bowl and mix well. Drizzle the passion f...

November 8, 2016

Mango time - Yay! This is a fantastic gluten free pancake recipe that I created by modifying a Gwyneth Paltrow recipe - apparently it was her dad's famous recipe which will no doubt become my daughters favourite recipe. The original recipe uses more eggs and buttermilk but I find kefir works really well in this recipe and my family doesn't like too many eggs. If you want to learn how to make your own Kefir then you should book for my next cooking school - Raw & Fermented foods Saturday 26th November...


1cup buckwheat flour
pinch of celtic sea salt
1cup coconut kefir or kefir milk
2 eggs
¼ teaspoon cinnamon
2 tablespoon coconut sugar, rapadura sugar or raw honey (you can omit this if you want a low sugar recipe)
40g melted butter, ghee or coconut oil (If I am being lazy I omit this)
1 & 1/2 teaspoon baking powder
ghee, butter or coconut oil for frying


Mix dry ingredients together in a large bowl.  Whisk  the Kefir, melted butter and eggs together in another bowl.  Add t...

October 27, 2016

This chocolate mousse cake contains sweet potato, it seems that using vegetables in cakes is all the rage at the moment! Try this rich cake with sweet potato, dates, eggs and almond meal, it is sugar free, dairy free and gluten free. This recipe is from Donna Hay's Fresh and light magazine...


1 large sweet potato (about 300g) peel and cut into 4cm cubes

20 fresh dates (300g), pitted and chopped

2 t vanilla extract

1 cup (120g) almond meal

1/2 cup (75g) buckwheat flour

3/4 cup (75g) raw cacao powder

1 t baking powder

3 eggs

50g 70% dark chocolate, finely ground

Blueberries to decorate


Preheat oven to 160 degrees celcius. Place the sweet potato in a large saucepan of boiling water and cook for 20 mins or until tender. Drain and set aside to cool slightly. Place the dates in a bowl and cover with boiling water. Set aside to soak for 10 mins and then drain. Place sweet potatoes, dates, vanilla, almond meal, flour, cacao, baking powder and eggs in a food processor and process for...

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