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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


Stephanie Malouf | Accredited Nutritionist

Conscious Recipes

Filtering by Tag: Vegan

Mango & Macadamia Salad

Stephanie Malouf Nutrition



  • 1/2 cup hazelnuts, halved (dry roast them to add more flavour)
  • 1/2 avocado
  • 1 small red cabbage (shredded)
  • Flesh of 1 small mango or 1/2 large, diced 
  • 3 tbsp extra virgin olive oil
  • Juice of 1/2 lemon
  • Salt & pepper


  1. Combine all the ingredients in a bowl and serve!


  • 1 CARB
  • 2 FATS

Coconut Rice With Almonds & Turmeric

Stephanie Malouf Nutrition

Serving Size: 1/2 cup


  • 1 cup rice ( preferably low GI e.g. basmati or brown rice)
  • 1 cup coconut milk
  • 1 cup water
  • 1/2 tsp turmeric powder
  • 1/4 cup almonds, crushed
  • 2 heaped tbsp shredded coconut
  • Pinch of salt
  • Fresh chilli or chilli flakes (optional)


  1. In a saucepan add the rice, coconut milk and water and bring to the boil. 
  2. Reduce the heat, cover and leave to simmer until cooked (approx 15 mins)
  3. Onced cooked, stir through the crushed almonds, shredded coconut and pinch of salt
  4. To add some more kick, mix through some fresh or dried chilli flakes 
  5. Enjoy & serve!


  • 1 CARB
  • 2 FAT

Roasted Cauliflower, Asparagus & Sweet Potato Salad with Almond Butter Dressing

Stephanie Malouf Nutrition

Cauliflower, Asparagus Salad.JPG



  • 1 cauliflower
  • 1 bunch asparagus
  • 1 handful rocket
  • 1 heaped cup sweet potato
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • Pinch salt & pepper
  • Almond Butter Vinaigrette
  • 1 tbsp almond butter
  • 1 tbsp white vinegar
  • 1 tsp olive oil
  • 1 tsp honey
  • Method


  1. Preheat the oven to 180 degrees celsius 

  2. Line a baking tray with baking paper

  3. Cut the cauliflower head into small florets & place on the baking tray to one side 

  4. Sprinkle the cumin over the cauliflower

  5.  Cut the asparagus into quarters & add to the baking tray leaving a small space from the cauliflower 

  6.  Peel & cut the sweet potato into 1-inch pieces & add to the baking tray again leaving some space from the other veggies

  7. Drizzle the olive oil over the veggies, sprinkle with the salt & pepper & use your hands to combine well

  8. Place in the oven & cook the cauliflower & asparagus for 20 minutes.

  9. Remove the cauliflower & asparagus from the baking tray & place in large salad bowl to allow it to cool

  10. Continue to cook the sweet potato for another 15-20 minutes or until golden & cooked through. Wait for it to cool then add to the salad bowl

  11. Add the rocket to the salad bowl

  12. Combine all the ingredients for the dressing then pour over the salad & mix together

  13. Serve & enjoy!