Friday, December 31, 2010


2011 is here and I feel very excited about the gifts a new year can bring - so many possibilities, so much to learn, so much to share and lots of love to boot.

Make this year your healthiest ever - I'm here to help you do this – I will show you how. Stick with me and we will go places together.

Enjoy my blog in 2011 friends!

Thursday, December 23, 2010

HAPPY Christmas to you all.... and... the winner is...

Firstly - Happy Christmas to you all. I trust it will be full of blessings and you will enjoy family time, giving, delicious eats and rest.

This will be my last blog post for the year and what an exciting way to end the year with the gift of wellness.

Over the next few weeks I'm going to go slow and take it easy. There may be a blog post here and there but I'm taking time off to rejuvenate.

But before I toddle off - I have an announcement to make - the winner of my GIVEAWAY!

CONGRATULATIONS to Jadegrrrl. I know you're going to love this! Be sure to email me with your postal address - I would love for you to have this in time for Christmas.

Signing out whilst sending love.

Nat x

Monday, December 20, 2010

Clinique Super Skin Super Food Party

Before I embarked on my Malaysia travels I was lucky enough to attend the Clinique Super Skin Super Food Event at Zinc @ Fed Square with two of my good friends.

The food was amazing - infused not only with taste but with goodness. It was a welcome change to see an event dedicated to promoting healthier eating, whilst still being all about delicious flavours.

Healthy food isn't boring food anymore. Healthy food can be creative and delicious. I want to share with you Luke Nguyen's Steamed Line Caught Mulloway It was delectable! I will definitely be making this many times over in my own kitchen.


600g mulloway fillet, skin on, sliced into 5 even pieces

Sea salt

2 sheets banana leaf (40cm in length), softened


½ tablespoon pounded galangal (2cm piece)

1 tablespoon pounded turmeric (4cm piece)

1 tablespoon pounded lemongrass

¼ tablespoon pounded garlic

½ teaspoon red curry powder (ayam brand)

2 tablespoon vegetable oil

2 tablespoon fish sauce

Combine pounded galangal, turmeric, lemongrass & garlic in a mortar and make a fine paste.

In a mixing bowl, combine all marinate ingredients, mix well then allow the ingredients to infuse for 10 minutes.

Season the fish with sea salt then add to the marinate mix and marinate for 2 hours. Turning it after the hour.

Wrap the fish in banana leaf and steam in a bamboo steamer on rapid boil for 7-8 minutes.

Serve with suggested Salad (seen in full version of the recipe)

Sarah Wilson hosted the evening and did a wonderful job along side top chefs Luke Nguyen & Teresa Cutter. I was fortunate enough to be able to catch up with her for a chat and a quick snap. I must say I have really enjoyed our connection this year and look forward to more in 2011.

Tis the season to GIVEAWAY!

I'm in a mood.
The mood to give! So, I'm giving one lucky person the chance to win a wellness pack just in time for Christmas. The pack includes our famous Organic Pagoda Chai as well as a bottle of Weleda Lavender Creamy Body Wash. Total Value $40.

You have until Thursday to tell as many people as you know to enter - simply by being a follower of the blog you will go in the draw to win.

Winners will be announced thursday - so watch out the the announcement because I will need postage details to ensure it arrives in time for Christmas!

Remember - products free of nasty chemicals and toxins equal a more fertile, healthier YOU! Best of Luck and blessings this Christmas season.

Friday, December 17, 2010

Good Food Friday Treats :: freekeh with roasted parsnip and honey

Have you heard of Freekeh? It's an ancient grain which holds a nutty flavour and is kinda chewy when cooked well. You can give it a try once you make this delicious recipe.

freekeh with roasted parsnip and honey

165g cracked freekeh
625ml water
sea salt flakes and fresh ground pepper
3 parsnips, halved lengthways, top portions puatered
2 tbs olive oil
1 red onion, cut into 8 wedges
3 sprigs of thyme
25g walnuts
1/2 tsp ground cumin
1 glove of garlic, thinly sliced
1/2 tsp honey
finely grated zest and the juice of one lemon
125ml extra virgin olive oil
95g natural sheep's milk yoghurt
small handful of mache (lamb's lettuce)

1. Place the freekeh and water in a small saucepan over a high heat and bring to the boil. Redce the heat to low, pop on a lid and summer for 15 minutes or until all the water has been absorbed. Pop the lid back on and leave to cool. Transfer to a large bowl, season with a sprinkle of salt and pepper, stir well and let sit.

2. Preheat Oven to 180 degrees

3. Remove the woody centre of the parsnips. Heat an ovenproof fry pan over a medium heat, add the oil, onion and parsnip and cook for 3-4 minutes or until light golden brown. Scatter with the thyme, walnuts, cumin and half the garlic, then season with a pinch of salt. Roast for 10 minutes or until golden brown. Remove from the oven and drizzle with honey and then set asside.

4. Finely chop remaining garlic and place in a small bowl with the lemon zest and juice. Whist in the oil and season.

5. Spread the sheeps's milk yoghurt onto a large plate. Sprinkle with the freekeh, drizzle with a little of the dressing and pile the parsnip, onion and walnuts on top. Scatter with the mache and drizzle with the remaining dressing, then serve.

Thursday, December 16, 2010

Sick Christmas Bellies

I shared this on the Practical Parenting website yesterday. I thought it appropriate to share on Fertile Body, Heart and Soul also. This time of year is crazy. A few of my tips, might just help get you and your little ones through the silly season.

With the festive season in full swing many parents may find themselves with sick little ones – usually following a session of over indulgence. I hear the same story so often - children literally eating themselves sick.

Most young children lack the ability to switch off when they are full. Their immature gut and digestive systems simply can’t handle foods the same way that adult’s can – in fact many adults lack the ability also. In addition this time of year foods are generally richer and heavier than normal, children are probably allowed more treats and are eating at irregular times. This places substantial strain on normal body function.

My best suggestion throughout the Christmas period is to aim for a balance. As a parent, it’s your job to make sure that your child is getting the nutrients they require - unfortunately it doesn’t come in the shape of candy canes or snowballs. Even the fussiest of children generally have at least one healthy food they do enjoy, so be mindful and aim to get the good stuff in.

If you do find your child ill from eating too much, it is common that vomiting will occur (often overnight). Usually it is nothing to be too worried about and normally the child wakes the following morning feeling ok. If vomiting continues be mindful of dehydration. Introducing a probiotic to assist the tummy is an excellent way to get things working well again. Also try to limit foods and keep a bland diet for a few days. As difficult as it may be, it is important that you don’t allow a repeat effort of overeating too soon after. Immature tummies do recovery very quickly but if they are repeatedly abused long term digestive issues can result.

There are so many delicious foods around including healthy ones, so enjoy and be mindful your family’s health this festive season. I wish all readers a wonderful Christmas and many blessings for 2011.

Monday, December 13, 2010

The Choice this Christmas

original image here

I've been so blessed to have some time off this silly season. I have just got back after two weeks on holiday in beautiful Malaysia, where I had very little contact to my 'real work' life. No phones, no internet, just me and my family, the sun and the water, lots of delicious food and a quiet mind. It actually just occurred to me, I didn't think about work, babies, writing, educating... not once. How wonderful! I do love these things, but there is such a thing as brain fry and I could feel myself yearning for a rest. Luckily for me this holiday was filled with relaxation, time to rest my mind and enjoy. Now I'm home my mind is buzzing with ideas and stories I want to put on my blog. It's amazing what a holiday can do.

I do feel as though I've been plunked smack bang into the middle of crazy Christmas happenings. I'm choosing not to let it consume me this year. Of course, we will still celebrate Christmas - it's a very important time for family as well as me personally. I take it as a time to count my blessings and be thankful for all that I have been given.

Surviving the festive season can be difficult. There are so many commitments, indulgent foods, alcohol, late nights, socialising, temptation... I could go on and on. It seems to be a common theme that at this time of year. Everywhere to you look celebrities, health professionals and guru's give advice on how to get through this time of year. I sat here to type my 'tips' to get through the next 11 days but I struggled to get my point across. OF course the first thing I think of to say is "eat well, sleep enough, drink adequate water", but that stuff you already know and hear on repeat this time of year. What I focus on on is choice. Your choices. The choices we all make, not just this time of the year but all year to be a better, healthy person and to reward your body with everything it deserves.

My best advice to you this this Christmas season, is to create space in order to have YOU time. No matter what. Create the space. You are in charge of your schedule. Can you schedule in some down time, even if it's 5 minutes to sit and be still, clear your mind and focus on your breathing? Of course you can! Mini meditation can replenish much better than sugary sweets or coffee which will only find you more tired in the long run. Go for a walk, get to bed 30 minutes earlier or rise with the sun and just enjoy.

I went on a holiday and chose to completely switch off. Admittedly I was in another country - but I'm choosing this Christmas to be less indulgent in the foods I eat and indulge more through replenishing my body with what it needs mentally and physically. I choose less hype and more rest. I feel certain this is going to be the best Christmas EVER.

Friday, December 3, 2010

Good Food Friday Treats :: Aromatic Baked Fish

I was speaking with the lovely Sam Gowling this week, who by the way will be doing some work in our clinic from time to time. Sam is a therapeutic chef, business coach and motivation speaker - all in all, one heck of a cleaver lady! She asked me if I was vegetarian - I'm assuming she got that vibe from my Good Food Friday Treat's.
Answer: for the most part, yes I am. I do eat the odd bit of meat when fed to me, but I generally don't cook it for myself. I know my body feels better without it. Chinese Medicine understands this. Everybody is different. Some people need meat. Others don't. People with weak Spleens (digestive function) will not respond well to raw foods, just as people who are blood deficient often require meat. Food isn't simply one size fits all. Sam and I sat and talked about this for a little while, where she shared about her new love of specific foods that she can feel are doing her body good.

What I do enjoy is fish. So I guess technically you could call me a Pesceterian. Fish is delicious, baked and grilled. It is easy to digest and gets the digestive system working. This recipe is appropriate for those who are cold or deficient - in other words it is warming and invigorating. It will also assist in getting your blood pumping!

aromatic baked fish
whole trout (cleaned and scaled)
bay leaves
sea salt
chopped tarragon
lemon slices (cut thinly)
bunch chinese green

Place fish in pyrex dish and add remaining ingredients. Bake in a warm over (150 degrees) until fish is tender. Enjoy with rice and a side-dish of steamed greens.

Wednesday, December 1, 2010

See you soon!

I'm so very lucky to be taking a break for a little while. Until I'm back on deck, you will find wonderful contributions on here, from people who I love and admire their work. Good Food Friday Treats will still be shared - I have some wonderful recipes lined up for you all to enjoy.
So until then, happy reading!

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