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...

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...

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.


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


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!


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.

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).


  • 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


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.


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


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...

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 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!


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



Crème fraîche

Grated cheese

Chilli sauce


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...

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....

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