Herbal Medicine, Nutrition, Food, Lifestyle The Canberra Naturopath - Phone 0435 049 023
Renae Scott

Renae Scott

The Bomb

The Bomb Collage


'The Bomb'

Right now in Canberra the weather has really set in hasn't it? The leaves are all gone, it's grey, the heating has been switched on, the fire is burning, the Uggies are out and I can't believe that I have been known to say 'I love Canberra and it's four seasons!'.

So, I would like to share a little recipe for those that are feeling a bit snuffly, bogged down by the flu, all 'achey' and heavy in the head! Sound like you, or someone in your house? Then snuggle up on the couch in your best tracksuit and Ugg boots with a mug of this warming healing mix. Already a favourite among many whom I have shared it with, it is perfect for all ages and actually tastes good so you shouldn't get too many compliance issues on the home front for this home remedy.

Perfect for winter snuffles, clearing out the sinuses, warming the body, and supporting the healing process, whip up a batch now.

'The Bomb'

1/2 cup raw organic honey
2-4 tablespoons grated ginger
1-2 teaspoons turmeric (powder or grated fresh)
Lemon zest (pref organic)
Pinch black pepper

Note: add some fresh crushed raw garlic to really add some microbial (bad bug) fighting properties.

Place all ingredients in a glass jar, stir to combine and use as needed.

Mix 1-2 Teaspoon in boiled water that has slightly cooled. This is so you don't lose all the wonderful properties of the honey.


Why raw organic honey? Raw organic honey has not been heated to high temperatures and therefore still contains the nutrients which are normally destroyed by the high heat used in the manufacturing processes of mass produced honey, and it is also completely delicious!

Ginger is a powerful warming spice that is great to get the circulation flowing, and has broad spectrum anti-inflammatory properties. Turmeric is another powerful anti inflammatory spice, and curcumin the active ingredient of turmeric that gives it the bright yellow colour demonstrates antioxidant activity. Absorption of the tumeric is improved with the addition of black pepper. Oodles of reasons to take garlic due to its antimicrobial properties.


Check out N&B Healing at Home for more useful tips to care for you and your family at home.  

This recipe I have taken from a completely gorgeous blog/app/cookbooks "The Green Kitchen". Check them out for delicious photography and equally delicious vegetarian recipes. They even visited our shores last January all the way from Scandinavia.


Have you ever tried raw cheesecake?

Raw Cheesecake

Completely delicious and guilt free, unless you eat a whole cake of course! Have you ever been out at a groovy cafe sprouting wheatgrass from its front counter, you know the kind of cafe I mean, and seen raw cheesecake on the menu and wondered what that means, or maybe you haven't been there and not have any idea what I am talking about, or you may well be a raw cheesecake expert. Whichever is the case I am here to introduce you to the raw cheesecake.

And first understanding is that a raw cheesecake has NO cheese, yep dairy free. Just called cheesecake because it kinda looks like one. The base is usually made from some type of nuts (macadamias, almonds) blended with dates as a sweetener and some coconut oil which is pressed into a tin, and the filling is made with a base of soaked cashew nuts that are then blended in a food processor or Vitamix type machine with the flavour of your choice (fruit, chocolate) and a few other ingredients. Quite simple to make really and once you have made one a few times, beware as you may become very brave and start making your own variations.

For those with nut issues, bases can be made with seed variations and the filling made on either avocado or silken tofu.

In any case, you are in for a taste sensation. They are rich and flavoursome and completely satisfying so that the aching need to polish off a whole cake is not experienced. And this I think is the benefit with the raw cheesecake. Because it is made on nuts it does have fat content and sugars are present with the fruit and sweetener used, but this dessert is made on unprocessed whole foods, making it flavoursome and enjoyable.

This is a Raw Berry Chhesecake I have made for the N&B launch party this Sunday, and I have made it in a tray so that I can cut lots of scrummy little squares to share around. I am no chef and you will find much prettier ones online and you can see that my base isn't holding that well together and probably needs a little more moisture, but rest assured it is just as yummy!

Try and Enjoy!


Base Ingredients
1 cup almonds or nut of choice
2 Tbsp melted coconut oil
3 soft medjool date with pit removed
1 tspn natural vanilla extract

Cheesecake Filling
2 cups raw cashews soaked overnight
6 Tbsp melted coconut oil
juice one lemon
1 tspn pure vanilla extract
1/4 cup maple syrup (or honey, be careful what you use so that the flavour is not overpowering)
1 med banana
2 cups of mixed berries


Base - Place all ingredients in food processor or vitamin and process tip coarse crumbly mixture. Press mixture evenly into a springform pan and place in a freezer whilst making filling. This is better if left for at least an hour to harden.

Filling - Place all filling ingredients into a blender and mix until super smooth, stopping and scraping down sides if needed. Pour/scoop mixture carefully onto your base and spread evenly.

Place your cheesecake into the freezer for at least 2-3 hours to allow it to set. If leaving for longer period of time ensure you move cheesecake to fridge allowing enough time for it to thaw a little making it easier to serve and slice.

The beauty of raw cheesecakes is that they can be made well in advance, can feed lots of people as only a sliver is needed and they look amazing, oh have you tasted one yet? The taste is sensational.


The Chocolate Orange Ball of Bliss

Bliss Balls

This will be short and sweet just like my favourite quick treat food. There are many variations that you will see and once you try them, and then make them again and again and again you may want to make some variations. But I always come back to these, I find them completely satisfying and if I happen to get into a bit of a choccy rut, even fair-trade organic dark chocolate can be eaten a little too often, I will make a batch of these to have in the fridge. I did find this recipe online some years ago, copied the recipe down but now I am unable to find the reference to share with you. So here it is

1 cup almonds
1/2 cup cashews
4 medjool dates
1 cup sultanas
1 orange
1/4 cup cacao
1/4 cup desiccated coconut
1/2 cupish desiccated coconut to roll balls in

Roughly chop almonds and cashews in a food processor until you have breadcrumbs.
Chop and add dates and sultanas.
Finely grate orange zest and juice of orange, take care not to add too much juice and make mixture too wet, and add both to mixture (not all the juice at once and see how you go).
Add Cacao and Coconut and mix until mixture comes together and everything chopped up chunky like.
Scoop tablespoon spoon size out roll into balls with hands then roll in coconut.
Wait till all mixture is gone before licking mixture off hands and store in the fridge.


note: these are fresh non processed ingredients so much better than a packaged treat, and they are delicious and satisfying which should help you stop at one ball, rather than annihilating an entire chocolate bar and still not feeling satisfied. Remember moderation is always the key and they last a long time in the fridge.
all ingredients are usually organic where possible too.


Tea Time : Ginger and Lemongrass

lemon tea banner blog

My favourite tea of late has been a ginger and lemongrass mix, available in N&B clinic, that I have been enjoying first up in the morning. I have found it refreshing and love the warm feeling that spreads throughout the body as I contemplate the day ahead and quite possibly the chaos around me as the family gets ready for the day. Sometimes when it all seems to be falling apart and time permits, the kettle goes on and this is my tea of choice.

But I have to share that this ginger and lemongrass favourite went to a whole new level on my recent escape to Bali. The teas and smoothies provide a whole otherworld experience in Bali and it is not too difficult to find your latest fave cafe and your new best friend behind the blender or tea maker. So, of course I had to try the ginger and lemongrass tea on offer at my new fave hangout. How amazingly amazing was it when I received a beautiful tall glass with slightly warmer than just warm tea with FRESH ginger and FRESH lemongrass stalk sticking out. I actually have a bit of an addiction with Chai tea and usually have about 5 different variations of chai in my pantry depending on the mood. But I went a whole 7 days without a single chai tea. And all due to the extensive range of fresh teas on offer. And, I think that is what made the difference. The Balinese weren't relying on a tea bag, they would just throw in the fresh ingredient or the perfect spice into your boiling water. The results were delicious and invigorating and the effort to recreate yourself is entirely recommended.

Fresh Ginger and Lemongrass Tea

2 cm piece of ginger peeled and sliced thickly
fresh lemongrass usually available from a vege shop of decent size

Pour over boiled water and allow to cool for some time, about 5 mins, to allow the flavours to blend.
The beauty of making fresh tea is that you can change it to your own individual tastes. Are you a strong ginger lover or do you prefer the subtle overtones of lemongrass to prevail?

A few variations that may be worth trying: a squeeze of lime juice or perhaps a small dash of honey or palm sugar. I rarely have the sweeteners, but occasionally will add the tiniest amount. The sweeteners are entirely not necessary but if you do use them be careful not too add too much as you will completely change the taste.

Sip and Enjoy!

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