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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 Category: SMART CARBS

Cinnamon Spiced Roast Pumpkin With Crispy Sage & Goats Cheese

Stephanie Malouf Nutrition



  • 1 Jap pumpkin, approx. 1 kg 
  • 15-20 sage leaves 
  • 1.5 tablespoon olive oil
  • 1/4 cup goats cheese
  • 1 tsp cinnamon
  • Sea salt to taste 


  1. Preheat oven to 200°C or 180°C fan-forced and line a baking try with baking paper
  2. Wash and dry the pumpkin. Then cut it in half, remove the seeds and cut into wedges, approx 3cm thick on the thickest part. Leave the skin on.
  3. Place the pumpkin wedges on the baking paper and drizzle over the olive oil, sprinkle on top the cinnamon and season with salt. Use your hands to mix everything together ensuring the pumpkin is well coated.
  4. Scatter the pumpkin in single layer so they are spread out on the baking tray and bake for 30 to 40 minutes or until soft and golden in colour
  5. Transfer onto a serving platter and finish with a sprinkle of goats cheese

Chickpea Minestrone Soup

Stephanie Malouf Nutrition


Serve: 4 large mains / 6 small


  • 2 carrots, diced
  • 1 celery stem, diced
  • 1 zucchini, diced 
  • 2 garlic cloves, sliced
  • 1 leek, sliced
  • 1 small onion, sliced
  • 1 big handful shredded cabbage
  • 2 tsp extra virgin olive oil
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 handful fresh basil leaves / 1/2 a bunch 
  • 1 pinch of chilli flakes
  • 2 x 400g tinned tomatoes
  • 1 x 400g tinned chickpeas 
  • 1L bone broth or stock preferably organic (chicken, beef, veg or a mix  
  • 130g punnet truss tomatoes - approximately 10 small tomatoes
  • Sea salt & pepper to taste


  1. Heat a non-stick pan on medium heat
  2. Add the oil, followed by the onion, leek, garlic, carrot, celery, zucchini, oregano and thyme and cook until the leek softens and starts to brown
  3. Pour in the stock, add the tinned tomaotes, truss tomatoes, chickpeas, cabbage, salt, pepper, chilli and basil and cook uncovered for 30 mins
  4. Optional: Serve with a sprinkle of parmisan cheese 



Sweet Potato Chips With Rosemary & Feta

Stephanie Malouf Nutrition

Serves 4


  • 1 large sweet potato,
  • 1.5 Tbsp coconut or extra virgin olive oil
  • 1/4 cup feta cheese
  • 2 tbs fresh or 1 tbsp dried rosemary 
  • Pinch of salt & pepper


01: Pre-heat the oven to 200 degrees celsius 

02: Cut the sweet potato into wedges, approximately 1 inch thick. 

03: Place the wedges onto a backing tray lined with baking paper and evenly pour over the oil and sprinkle on top with the rosemary, salt and pepper.

04: Use your hands to mix it all together making sure the wedges are all covered in the oil and seasoning.

05: Bake in the oven for 35-40 minutes or until golden and cooked through

06: Transfer onto a serving platter and finish with a sprinkle of feta cheese and serve warm

Also try with cinnamon sprinkled over instead of rosemary!




Moroccan Spiced Chickpea & Roasted Eggplant Salad

Stephanie Malouf Nutrition

Serves 6

 Gluten free, dairy free, sugar free, Low GI


Salad - Part 1

  • 1 eggplant
  • 1/2 Spanish onion
  • 2 tsp extra virgin olive oil
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • Pinch of pepper & salt

Salad - Part 2

  • 400g Tin of Chickpeas
  • Juice of ½ lemon
  • 1 tsp extra virgin olive oil
  • 2 handfuls of baby spinach
  • 1/2 bunch of mint, leaves picked
  • 1/2 bunch of parsley, leaves picked
  • Seeds of ½ a pomegranate


  • 2 tsp tahini
  • Juice of half a lemon
  • Tbsp warm water (add more for a thinner consistency)
  • Pinch of salt
  • Garlic clove, crushed


01: Preheat the oven to 200 degrees celcius, fan forced

02: Cut the eggplant into 1 inch chunks and thinly slice the Spanish onion and place on a baking tray lined with baking paper

03: In a small bowl mix all the spices, salt and pepper together

04: Pour over the extra virgin olive oil and sprinkle over the spice mix and toss through until well combined

05: Cook for 25-30 minutes or until the eggplant is soft and leave to cool

06: Rinse and drain the chickpeas and add to a serving bowl with all the other ingredients in Part 2 and combine well

07: Add the ingredients in part in Part 1 to the salad bowl and combine well

08: Whisk together all the ingredients in the dressing. Pour over the salad and serve


Roasted eggplant salad.png



Stephanie Malouf Nutrition


  • 1 x 400g tin of chickpeas
  • 1/4 cup of good quality unhulled tahini
  • 1/4 - 1/3 cup lemon juice - according to preferred taste 
  • 1 large garlic clove, crushed
  • 1/4 cup water
  • Salt & pepper to taste


  1. Rinse the chickpeas under water well
  2. Combine all the ingredients into the food processor and mix until smooth

Presentation Suggestions.

  • Sprinkle on top some, cumin or sumac on top
  • Finish with some whole chickpeas in the centre
  • Drizzle some olive oil
  • It will thicken in the fridge overnight; just add some water for a thinner consistency.

What's the difference between hulled & unhulled tahini?

Hulled means the hull has been removed from the seed and unfortunately stripped of many nutrients particularly calcium, magnesium and zinc. They do differ in flavour with the unhulled version being more intense and sometimes slightly bitter depending on the brand. If you can handle the bitter flavour, I recommend you go for the unhulled version.

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