Recipe – Warming mixed seed porridge. Hemp, chia, flax, coconut and vanilla.

A warming gluten free breakfast porridge loaded with chia, flax, hemp and coconut.

This brekky is a great way to boost your fibre intake, support hormone health and it’s loaded with nutrition.

Serves: 1


  • 1 cup of almond milk or coconut milk
  • 1 tsp of pure vanilla essence
  • 1 tbsp. flax seeds of choice
  • 1 tbsp. chia seeds
  • 1 tbsp. hemp seeds
  • 3 tbsp. unsweetened shredded coconut
  • A pinch of sea salt
  • 3 drops of stevia (optional) or a small teaspoon of rice malt syrup.
  • Toppings of choice (see below for idea’s)
  • A drizzle of rice malt syrup to serve 
  1. Pour the milk into a small to medium-sized saucepan.
  2. Slice vanilla bean in half, lengthwise, and scrape seeds into milk.
  3. Warm the milk over medium-heat until it comes to a gentle boil.
  4. Add the flax, chia, and hemp seeds along with the coconut, and stir to combine.
  5. Reduce the heat to simmer and stir over low heat until porridge thickens.
  6. Season with small pinch of salt.
  7.  Serve immediately with your favourite toppings.

Topping ideas:

o   figs, pistachio and cocoa nibs.

o   Raspberry and macadamia

o   Pear and sunflower seed

o   Blueberry, pumpkin seeds and buckwheat buckini’s

o   Add half a tsp of ginger spice and all spice plus a clove to the seed mix (while cooking) to create a warming blend of seed porridge.

Preconception care for optimising your fertility and a healthy baby

Have you heard of the term preconception care? This is naturopathic medicine at its best.

Taking time out to assess and improve your health before conceiving can have some amazing benefits, not only on your fertility but also on the quality of the pregnancy experience and the health of your future baby.

Growing evidence indicates that there is a correlation between the health of the parents at conception and the future health of the child, even as it grows into adulthood.

A healthy you means healthy cells, and healthy cells impact the health of your eggs, the all-important building blocks of your baby.

So what does preconception care involve?

Exploring our health before trying to conceive means looking at dietary, lifestyle and environmental factors that may be impacting our wellbeing.

 Three months is the ideal timeframe to allow the maturing egg (future baby) to develop in the newly improved and optimised environment (your body).

 The idea of waiting for three months before trying to conceive can be a challenge, though. If your already trying or ready to start now, even a month of preparation is going to be beneficial.

Preconception care is relevant for all mums to be, irrespective of your age, relationship status, whether you are going through IVF or have a history of miscarriage.

The treatment approach is unique and tailored for each client but always involves assessing diet, using food as medicine, nutritional advice, and environmental and lifestyle changes including self-care, exercise and stress management.

Supplementation is used to avoid and rectify any nutritional deficiencies, balance hormones, manage any possible fertility issues, prevent miscarriage and to optimise outcomes.

If you’re looking to optimise your fertility outcome and positively impact the future health of your child, make a naturopathy booking so we can assess your health, lifestyle and environment and develop a perfectly tailored preconception plan for you and your baby.




Recipe – Sweet potato, black bean and quinoa bake

Serves 6,

Prep and cook time is 50min 


  • 3 Sweet Potato (small, peeled and chopped)
  • 2 cups of Black Beans (organic canned is fine, just rinse well.)
  • 1 cup Quinoa (dry, uncooked)
  • 1 Red Capsicum (chopped)
  • 3 stalks of Green onion or 1 small red Onion (chopped)
  • 1 tbsp Chilli Powder (option to add flakes post cooking to keep kid friendly) 
  • 1 tbsp Cumin (ground)
  • 1 tsp Garlic Powder Sea Salt
  • 2 cups Organic Vegetable Broth (or other broths you may have at hand, I used bone broth)
  • 1 Lime (juiced)
  • 1 Avocado (diced)
  • Cilantro, as much as your like
  • Optional additions on serving: a sprinkle of Cheese grated, a spoon of sour cream (or I like to use yoghurt as an alternative), some chilli flakes and a sprinkle of corn chips. 


1.Preheat oven to 375°F (190°C).

2. In a large baking dish, add the sweet potatoes, black beans, quinoa, capsicum, onion, chilli powder, cumin, garlic and sea salt. Stir well to combine and then add the broth.

2. Cover the baking dish with foil and bake for 40 minutes or until the broth has absorbed completely, the quinoa is fluffy and the sweet potatoes are tender. Remove from the oven.

3. Let the quinoa bake sit for 5 minutes before dividing between plates. Top each plate with lime juice, a sprinkle of cilantro avocado and any other Mexican vibes extras you can think of. Enjoy!

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