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Shop 3/686-690 New South Head Road Rose Bay (Down the alley between Westpac Bank & Feisty Little Mouse)
Sydney, NSW
Australia

+61434109922

Stephanie Malouf | Accredited Nutritionist

Conscious Recipes

Filtering by Category: LIGHT MEALS & SNACKS

Ginger & Turmeric Broth with Konjac Noodles and Greens

Stephanie Malouf Nutrition

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Serves 1

INGREDIENTS

  • 2 inch knob of peeled ginger

  • Knob of peeled turmeric, the size of your pinky

  • 2 small or 1 large garlic clove

  • 1 tbsp tamari

  • 1 tsp extra virgin olive oil

  • 1 cup of bone broth or stock - Beef, chicken or veggie (I used beef beef bone broth)

  • pinch of Stevia (optional)

  • 1 small handful of konjac noodles

  • 1 large handful of any greens (silverbeet, asian greens, kale)

METHOD

1. In a food processor add the ginger, garlic cloves, tamari & turmeric and process to a chunky paste. If you don’t have a food processor just use a grater and mix everything together 

2. Add the extra virgin olive oil to a saucepan on medium heat and then add the paste. Cook for a minute to allow the flavours to release from the spices 

3. Add 1 cup of bone broth or stock. 

4. Add a small pinch of pure stevia (optional for a little sweetness) and a another splash of tamari if needed 

5. Bring to a simmer and cook covered for 5 minutes

5. Add the konjac noodles and spinach and once the greens become vibrant in colour it's ready to serve 

 Learn about the benefits of turmeric here

Baked Spring Rolls with Almond Butter Dipping Sauce

Stephanie Malouf Nutrition

Makes 20 spring rolls

INGREDIENTS - SPRING ROLLS

  • 2 large carrot’s, grated

  • 2 zucchini’s, grated

  • 6 cups shredded cabbage

  • 2 tsp coconut oil

  • 2 tsp ginger

  • 2 clove garlic

  • 4 tbsp tamari

  • 1 cup cooked vermicelli noodles

  • 20 sheets spring roll pastry

  • 1 egg white

INGREDIENTS - DIPPING SAUCE

  • ¼ cup almond butter

  • 4 tbsp hot water

  • 1 tsp honey

  • 1 tsp ginger

  • 1 tbsp tamari

METHOD

  1. Preheat the oven to 180°C

  2. Pour boiling water over the vermicelli noodles and soak for 5 minutes or until soft

  3. Heat the oil in the pan & add the garlic, ginger cabbage, zucchini & carrot and cook for approx. 7 minutes or until soft

  4. Add the tamari and mix through

  5. Remove from the heat

  6. On one of the spring roll sheet, place approx. 1 heaped tbsp. of the filling and some of the noodles on one corner of the sheet.

  7. Lift the corner over the filling and roll to half way

  8. Fold the two outer corners and continue to roll till the end

  9. Repeat until all the mixture is gone and lay each spring role spaced out on a baking try lined with baking paper

  10. Whisk the egg white and brush onto both sides

  11. Cook for 20 minutes, 10 minutes on each side until light golden in colour

Creamy Mushroom & Thyme Soup (Dairy Free)

Stephanie Malouf Nutrition

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Serves 2 main size - 4 - entrée size

INGREDIENTS

  • 6 field mushrooms

  • 1 large or 2 small brown onions, sliced (or use 1 large leek instead)

  • 500ml bone broth or good quality stock

  • 10 sprigs of fresh thyme, hard stems removed

  • 2 garlic cloves, crushed

  • 2 tsp of extra virgin olive oil

  • Pinch of sea salt & pepper

METHOD

  1. Heat the oil in pan and sauté the onions until soft

  2. Add the garlic, thyme and mushrooms and sauté until soft and the onions have lightly browned. If you want, reserve a couple of the cooked mushrooms to decorate when serving.

  3. Pour in the the bone broth or stock and mix together, scraping up all the caramelised onion and juices from the base of the pan.

  4. Season with salt and pepper

  5. Using a blender or food processor blend until it forms a thick and creamy consistency. If you prefer your soup more runny, add a little extra broth or stock.

  6. Pour into a bowl and finish with a sprinkle of thyme or a light drizzle of good extra virgin olive oil or even better...truffle oil.

 

Rice Paper Rolls With Almond Butter Dipping Sauce

Stephanie Malouf Nutrition

These are a delicious healthy alternative to fried spring rolls and an easy way to load up on vegies, particularly for the kids. It can be a little tricky and fiddly at first but like with anything, practice makes perfect! Give it a go, cause once you get the hang of it this will no doubt become a light lunch or snack staple.

INGREDIENTS - Rice Paper Roll

These can be made to your desire but some yummy serving suggestions include:

  • Protein: Tuna, Chicken, Salmon, Prawn, Egg or Tofu

  • Grated Carrot

  • Cucumber

  • Bean Sprouts

  • Vermicelli Noodles

  • Avocado

  • Lettuce

  • Shredded cabbage

  • Plus one essential ingredient being the Rice Papers. You can buy these in most Asian food stores and have also become a popular stocked item at local grocery stores/supermarket.

INSTRUCTIONS

  1. Fill a bowl larger than the size of the rice paper with lukewarm water

  2. Dip the rice paper into the bowl and leave for about 5 seconds or until it begins to soften. You don’t want it to soften too much otherwise it will break whilst rolling.

  3. Place the rice paper onto a flat surface and add your ingredients halfway between the bottom end of the rice paper and the center (so 3/4 down from the top end).

  4. Fold in the edges first, then fold the end closest to you over the filling and continue to roll upwards.

 

INGREDIENTS - ALMOND BUTTER DIPPING SAUCE

  • ¼ cup almond butter

  • 2-3 tbsp hot water for sauce or more for a dressing consistency consistency)

  • 1 tsp honey or 1/2 tsp stevia (natvia)

  • 1 tsp ginger

  • 1 tbsp tamari

INSTRUCTIONS

  1. Mix all the ingredients together

  2. Serve as a dipping sauce with rice papers rolls or have over chicken, fish, vegetables or a salad to add flavour and extra hit of protein!