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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 Tag: Vegetarian

Mango & Macadamia Salad

Stephanie Malouf Nutrition

SERVES 2 

Ingredients

  • 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

Method

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

MACRO BREAKDOWN

  • 1 PROTEIN
  • 1 CARB
  • 2 FATS

Coconut Rice With Almonds & Turmeric

Stephanie Malouf Nutrition

Serving Size: 1/2 cup

Ingredients

  • 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)

Method

  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!

MACRO BREAKDOWN

  • 1 CARB
  • 2 FAT

VILLAGE GREEK SALALD

Stephanie Malouf Nutrition

Serves 4 as a side

Ingredients

  • 3 x large tomatoes e.g. field , chopped into chunks
  • Large handful of small tomatoes e.g. cherry, halved
  • 2 cucumbers, peeled and sliced
  • 1 red capsicum, chopped into chunks
  • 1 small Spanish onion, thinly sliced 
  • 1/2 cup kalamata or mixed olives
  • 1/2 cup feta, cubed
  • 1 tbsp tsp dried oregano
  • 2-3 tbsp extra virgin olive oil
  • 2 tbsp white vinegar
  • Himalayan sea salt & cracked pepper to taste

Method

  1. Add all the ingredients into a bowl and mix well!

 

 

 

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

Stephanie Malouf Nutrition

Cauliflower, Asparagus Salad.JPG

 

Ingredients 

  • 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!