Author: reemasaabnaturopathy

I am ever so grateful for the spirit of multiculturalism in Australia. One reason is that we are a melting pot of diversity that has enabled us to be exposed to rich cultural traditions especially fruitful in the culinary space. Our rich and vibrant cultural diversity is our greatest strength as a nation. Food unifies Read More

Spring is around the corner in Sydney & the fragrant smell of wattle & Jasmine permeates the air.  Spring represents the blossoming of our ideas and the burst of our vital energy after the slow and purposeful hibernation of winter. Winter represents a time of restoration and re-orientation. Winter is important for the cultivation of Read More

Now we’ve made the paste, it’s time to have some fun and make this hearty delicious laksa. Ingredients:  * Makes 2 adult servings. 2-3 teaspoons of my laksa paste  10 king prawns (or finely sliced chicken thigh) 1 can of organic coconut milk 2 large cubes of frozen chicken broth or 3/4 cup of chicken Read More

Once you make the paste once, you can use for at least 2 weeks stored in the fridge in an airtight container.  Storebought laksa is delicious however I end up excessively thirsty for a few nights with an MSG overload or a sugar migraine, so I make mine at home and it’s delicious. Many people Read More

In keeping with the theme of Winter – trying my absolute best to stay on track with this paleo diet and avoiding sugar, this delicious cake was born out of an epic winter dessert craving. I initially made this cake for a very small oven dish – a 2 person size. I will try to Read More

Let’s face it. It’s winter, It’s 2020 & despite the crescendoing chaos of 2020, if we have food on the table, a roof over our heads & options for nutrition the reality is that we are in the very small minority of the worlds population experiencing a pandemic with this luxury. We are all feeling Read More

This one is relatively simple. Winter friendly warming & delicious. Let’s dive straight into it 🙂 Ingredients 1/2 cauliflower head (I used a small one) 4- 6 cloves of Italian Garlic (because you measure garlic with your heart, not logic) 1/2 teaspoon of sea salt 2 heaped teaspoons of Fresh thyme leaves 1 tablespoon of Read More

  Gorgeous. This Apple Rhubarb crumble recipe was born out of being inspired by some fresh rhubarb at the organic markets. I had no idea how to use rhubarb or what it tasted like until I made this. After being keto for 6 months without fruit (except berries) I was ready to introduce fruit again Read More

What you will need – A zucchini corer. You will definitely need a Zucchini corer. hehe . It’s the Lebanese way. This peculiar instrument is pictured below on the far right. Nothing beats my grandmothers homemade Koussa. She is the Koussa Mahshi queen. Naturally. But this recipe is for those watching their carbs.. who want Read More

This spread is simple, easy, and DELICIOUS. The theme of my dill spread is ‘seafood & brunches’ – It goes with ocean trout, salmon, poached eggs or even just as a high powered snack with carrots and celery. Make one batch, then store in a jar and enjoy for weeks! Ingredients: 1 handful of fresh Read More

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