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Pinapple coconut banana pancake

A crepe you could eat any day of the week and never tire of. Wonderfully balanced incorporating protein from eggs, carbohydrate from fruits and fats from nuts and yoghurt. PROTEIN RICH BANANA COCONUT PINEAPPLE CREPE Gluten free : Dairy Free : Vegetarian Serves 1 1 small ripe banana 2 free range eggs 1/2 teaspoon vanilla extract 1/2 cup pineapple pieces 1 teaspoon coconut...

Retreat on the Central Coast at The Greenhouse Retreats

Just as Spring shone upon us I had the pleasure of sneaking up the Central Coast (NSW) to Greenpoint and soaking in all the space, calm and clarity of The Greenhouse Retreat. One of two beautiful, private, luxury accomodation locations The Greenhouse Retreat at Greenpoint has been carefully curated to make you feel as though...

Plant based swaps for meat

A number of food movements have drawn attention over the past few years, but plant based eating continues to rise and shake our thinking about food, nutrition and planetary health. As more people transition from traditional meat oriented meals to plant based, the question of what and how to swap meats for plants whilst still...

Festive Berry Ice Cream Cake

A cracker of a festive cake without too much fuss and a recipe that welcomes swaps to suit any dietary requirements. Dairy free ice cream for dairy, gluten free or plain shortbread for ginger biscuits, coconut oil for butter and fresh summer fruits such as mango, and pineapple in place of berries if you so...

Mexican spiced rice paper rolls

Taking your Mexican Burrito to Vietnam for some fusion with this recipe! A fun combo of traditional and new ingredients and flavours all wrapped up and dipped in guacamole. Serve with a sparkling cold glass of kombucha for maximum enjoyment! MEXICAN SPICED RICE PAPER ROLLS Makes 6 rolls, to serve 2 Gluten free : Dairy Free : Vegan 150g...

Asian inspired mushroom spinach risotto

Trust me when I say that an Asian Risotto is one of the best comfort foods you can sink your teeth into. The creaminess of arborio rice works beautifully with mushrooms in traditional risottos but here I’ve used mushrooms with more asian flavours with walnuts and a scrumptious miso butter to top it in place...