February 15, 2020

So why hit the reset button on your health?

By giving your digestive system, kidneys and liver a break from the weekly intake of foods that are inflammatory and more difficult to digest, you will be helping your body eliminate toxins that have accumulated in many different cells in the body.

It's this accumulation that can leave you feeling sluggish, heavy, irritable and flat.

Having a 2week break from these types of toxins and foods you will notice an improvement in your vitality, energy levels, clearer skin and eyes, better sleep, a decrease in allergies, a smaller appetite and weight loss.

If you are still thinking you'd like to hit the rest button, post Christmas and new years holidays here are the 7 easy steps to my Detox, Diet and Lifestyle program: 

Step 1- Choose the two weeks that you'd like to do The Vitality Booster and book in your 3x consultations click here to book

Step 2- In the initial consultation you will receive your introductory pack with all the information you will nee...

February 25, 2019

Here I am. the irony of growing up and living in a coastal town, loving the ocean. Being able to ‘carve it up’ on a snowboard, but surf. no 😆

I’ve always said “I like the idea, but have never been persistent. It's really hard to learn. It’s takes to much energy. All that hard work paddling, only to get thrown into the drink. And have to do it all again. So exhausting.” The greatest irony, and metaphor for how life feels at times. Those words.

I’m now in my 40th year. I love getting older, (cough) more mature. Ha. love life. the journey to learning how to surf the waves of life is absolutely a consistent learning- no news flash here.

Like all of us ‘mere mortals’. Luminous beings. life is most certainly filled with its curve balls, trials and tribulations. Things not working out as we’d hoped and dreamed. life looking a little different to how we’d imagined it would look 20 years ago. No I don’t have children. And nope I’ve never been married. No cigar. No pity party either. 

I’ve lea...

November 28, 2018

Serves: 14 (3-4 skewers per serve)


2 x 250g punnets cherry tomatoes
2 bunches basil, leaves picked, plus extra leaves, to garnish
2–3 x 210g tubs cherry bocconcini, well drained
1/4 cup store-bought gluten-free basil pesto


Thread 1 cherry tomato onto a toothpick. Fold a basil leaf in half and thread onto same toothpick, followed by 1 bocconcini ball. Repeat with remaining cherry tomatoes, basil and bocconcini to make about 50 skewers.

To serve, lay large basil leaves in the shape of a wreath on a large serving platter. Arrange skewers on top of basil leaves and drizzle with the basil pesto. Serve skewers immediately.

Tip: If you are pressed for time, make the skewers a day ahead. Store them in the fridge in an airtight container, then drizzle with pesto before serving.



October 17, 2018

Gluten free. Dairy Free


4 (about 900g) free-range chicken thigh cutlets, skinned, excess fat trimmed

1x spanish onion

4x cloves of garlic

1x table spoon of freshly grated ginger

1x cup of fresh coriander mix stems and leaves

1x heaped table spoon of coconut oil

½x pumpkin

1x red or green Capsicum

1x zucchini

2x Organic vegetable stock cubes

Optional for extra flavor:

•fresh chili, ground cinnamon, cardamom, nutmeg, turmeric and garam masala, tomato, mushrooms, rocket, spinach, squash, celery, any other vegetable or culinary herb your heart desires!


Add coconut oil to a large saucepan on a medium heat. Add garlic, onion, ginger, coriander and other herbs until onion is golden brown, mix ingredients together.

*Add chicken here until cooked and marinated in herbs.

Add all other ingredients; mix together.

Dissolve the stock cubes in 2-3 cups of boiling water, if you want thick soup use less water.

Add stock to the ingredients in the saucepan, and turn heat up, bring to a boil.


October 3, 2018

Gluten free

Serves: 4

*Prepare the night before

1x cup amaranth

1x cup quinoa

½ cup shredded coconut

½ cup pepita

½ cup sunflower seeds

3x green apples

2x pears

4x cups boiling water

Pinch of, ground cinnamon


Add amaranth and quinoa into a medium size saucepan, add 4 cups of kettle boiled water, stir, bring to a boil on the stove. Once the amaranth and quinoa start to absorb the water turn the heat off and let sit until the rest of the water is absorbed.

Meanwhile, cold-press juice the pears and 2x green apples.

Place the boiled mix into a container (that has a lid), add pepita, sunflower seeds and shredded coconut.

Pour approx. 2 cups of the fresh juice over the mix, fold through until evenly mixed.

*If there is extra juice keep it in the fridge to add when eating for extra moisture, if needed, or otherwise drink.

Leave the mix to cool. Then place lid onto container, and into the fridge, let sit overnight..ready for brekkie in the morning- enjoy! Yum!

To serve: grate green apple, and sp...

June 2, 2018

Serves 4



  •   2 tbsp ghee 

  •   1/2 tsp mustard seeds

  •   5-6 curry leaves 

  •   1 brown onion, finely


  •  1/2 inch of fresh ginger, finely chopped 

  •   2 garlic cloves, finely chopped 

  •  1 tsp ground cumin

  •  2 tsp ground coriander

  • 1/2 tsp turmeric

  • 1 medium tomato chopped (optional)

  • 2 large potatoes diced into small cubes

  • 3 cups of cauliflower cut into small florets 1/2 tsp salt

  • lemon wedges

  • fresh coriander, washed & chopped

  • Veggie Stock cube

  • 3 cups of boiling water


Heat the ghee in a heavy based pan. Add the mustard seeds and curry leaves until the seeds start to pop and then add the onion. Cook until golden and add the ginger, garlic, remaining spices and the tomato. Cook for a few minutes (until the tomatoes have softened).

Now add the potato and cauliflower and pop the lid on. Cook over low- medium heat, stirring for approximately 10minutes.


March 23, 2018


  • 2 tsp ghee

  • 1 tsp turmeric

  • 5 curry leaves

  • 1 tsp mustard seeds

  •  2 tsp ground coriander

  • 1 tsp salt

  • 1 cup red lentils

  • 1 brown onion, finely chopped

  • 1 tsp fresh chilli, finely chopped

  • a small bunch of fresh coriander, finely

  • lemon wedges

Rinse the lentils in the saucepan 3-4 times until the water runs clear. Add 3-4 cups boiling water and cook over low-medium heat for 15 mins or until the lentils have lost their form.

In a separate pan, heat up the ghee then add the mustard seeds and curry leaves. When the mustard seeds are popping, add the chopped onion, chilli, turmeric and coriander and cook 30 seconds or so. Now, add the spice mixture to the lentil pan, along with the salt.

Cook the daal for another 5 mins until looking smooth and delicious. Before serving add the fresh coriander and stir through. Serve with lemon wedges on rice, red rice or with flat breads.

Serves 2-3, gluten free 

*Warmth an Ayurvedic Cookbook h...

February 24, 2018

Gluten free

Makes 6 pancakes


3 medium bananas

1/2 cup buckwheat flour

1 teaspoon of gluten free baking powder

5 drops of liquid stevia

1 cup hazelnut or almond milk

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Cashew Nut cream

1 cup cashews

1/3 cup filtered water

8 drops of stevia

1 1/2 tsp natural vanilla essence


Mash the 3 bananas in a medium sized baking bowel, leave some chucky bits- this will add pockets of flavor throughout your pancakes.

In a seperate large bowl, mix the flour, baking powder, nutmeg and cinnamon well. Add the the egg, stevia and milk, whisk and add mashed banana. Mix together and leave for 10min to settle.

Meanwhile, place all the ingredients for the cashew nut cream in a food processor and whiz until smooth and creamy.  You may need to add a little more water and process until smooth. The cream can be stored in the fridge in a covered container for up to 1 week. 

Speed is also super yum on toast, or a dollop over your fa...

November 28, 2017

With silly season upon us, here are my top 5 energising tips to keep the spring in your step as you wrap up your work and social calendar for 2017, and welcome in the New year! Yay 2018!! 

1. Even the slightest bit of dehydration can leave you feeling tired and lethargic

With the weather getting warmer, and everyone telling me how busy they are right now, staying hydrated is vital. We've heard this one 1000 times, so simple but oh so true- grab a bottle of water or two. (preferable a glass or aluminium bottle ;)); add some Magnesium, electrolytes or chlorophyll to your water to ensure hydration is reaching every cell in your body.
2. Avoid the energy slump

Fuel your bodyEat regularly throughout the day to keep blood sugar and energy levels balanced, this will help avoid an energy slump especially around the 3pm mark- which many of us find it hard to come back from once we are in it. 
Choose a protein source to have with every meal as well a...

September 27, 2017

I am seeing more and more women in my clinic who, for various reasons, are having fertility issues and trouble falling pregnant.

I am passionate about pre-conceptive care because I see first-hand the positive health benefits that come to women who take the time for some self-care, body and mind, prior to conception.

So many women these days are juggling many balls between work, social and family demands, and tend to neglect their own needs. I don’t want you to fall into this category!

I want you to be the woman in my clinic who is saying “I feel the healthiest, strongest and most energized I have in ages!”.

I want you to be the woman who feels she has done something positive to give her future baby the best start in life.

I know that once you give yourself the opportunity to be the best version of yourself prior to conception, that you’ll feel more in control of, more in tune with, and more empowered by your body.

You’ll take the guess work out of knowing when your fertile window is, and you...

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Salt Bush Clinic

55 Moore Street

Austinmer, 2515

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