The Studio

18 Lyell Street

Mittagong NSW 2575

 

Clinic Hours:

Tuesday - Saturday

10am - 6pm

Naturopath

M: 0434 962 462

sjcleland@hotmail.com

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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...

Ingredients:

1/2 cup chia seeds

2 & 1/2 cups of almond milk - I use pure harvest activated almond milk https://pureharvest.com.au/products/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)

Method:

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.

Ingredients:

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

Method:

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.

Ingredients:

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

Method:

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...

March 26, 2018

With the cold weather coming I get the oven cranking and start baking - here is my favourite baked fish dish inspired by Jude Blereau's Wholefood for the Family Cook book.

Ingredients:

700g potatoes (larger are better), skin on, scrubbed well

4 large garlic cloves

handful of basil

12 oregano leaves

1 T balsamic vinegar

3 T olive oil

2 x 400g tin chopped organic tomatoes

30g butter, melted

500g strong flavoured boneless fish fillets - I used snapper

115g kalamanta olives

Method:

Preheat oven to 220 degrees Celcius. Boil potatoes whole with a generous pinch of salt, careful not to overcook - should offer some resistance to a skewer. Drain well and set aside. Crush garlic and chop herbs, add good pinch of salt, vinegar and 1 T olive oil and the tin tomatoes and mix well.

Pour the melted butter in a baking dish approx 30 x 20 cm- I use a enamel coated cast iron dish to hold heat (if using stainless steel increase temp to 240 and may need to cook for 10mins longer). Add tomatoes and spread over base, the...

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!

Ingredients:

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

Method:

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.

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...

June 6, 2017

Ghee is a lovely tasting more or less dairy free butter, it is a very versatile healthy fat. It can be used as a cooking fat at high temperatures without smoking and used for a lovely flavor with some sweet treats.

Ingredients:

1kg Organic Butter

Method:

Cut the butter into cubes and place in a large saucepan. Heat the butter over medium heat until completely melted. Reduce to a simmer.

Cook for about 10-15 minutes (this will vary based on how hot your stove is). During this time, the butter will go through several stages. It will foam, then bubble, then seem to almost stop bubbling and then foam again. When the second foam occurs, the ghee is done.

At this point, the melted butter should be bright gold in color and there should be reddish brown pieces of milk solids at the bottom of the pan. Let cool slightly for 2-3 minutes and then slowly pour through the wire mesh strainer lined with several layers of cheesecloth.

You can also use a slow cooker here is a link: http://www.indiansimmer....

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!

Ingredients:

1 & 1/2 cups walnut halves

2 Tbsp sesame seeds

100g ghee (make your own)

600g pitted dried dates, roughly chopped

Method:

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...

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.

November 22, 2016

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

Ingredients:

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

Method:

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...

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