Free 10 minute Health Consults

Free naturopath

We believe that bodies and minds thrive when given the right ingredients. We are dedicated to boosting our community wellbeing and this is why our brilliant team of practitioners offer free 10-minute health consults on rotation, so that you have access to expert naturopathic and nutrition care.

These sessions are designed to help anyone wanting preventative wellness strategies for immunity, symptomatic relief for acute conditions and general health enquiries. You will , of course, be referred if needed for more complex issues or conditions.

With health there is endless possibility, multiple angles for fine tuning and a plethora of ways to start to feel better. We want to help you feel your radiant vitality shining through.

Register for your free digital consult

Simply head to our bookings page, navigate to Nutrition or Naturopathy and choose ‘Free 10-minute consult PHONE/ONLINE’

Note: If you are interested in fertility, IVF support or trying to conceive, please book with a Fertile Ground naturopath. For general health concerns and questions, please book with a Melbourne Apothecary naturopath or nutritionist.

Which practitioners are offering free 10-minute health consults at the moment?
Shantini Iyngkaran

Shantini Iyngkaran

Shantini Iyngkaran is a Naturopath whose practice focuses on maternal care including pre and postpartum experiences. She believes the vitality of a mother is the result of unconditional support, attuning the mother to her body and replenishing all her cups, emotionally, physically, and relationally.

She also has a special interest in gut and immune health. As someone who has struggled with her own health challenges in these areas, she approaches this with lived experience and compassion.

Shantini values time and presence in her consults as she learns about the individuals physical, spiritual, emotional, and home health. She discerns a variety of modalities, techniques, herbal, and nutritional knowledge to identify and support health needs.

Shantini brings insights to her work from her multifaceted career as a solicitor, entrepreneur, personal trainer and yoga teacher. Her multi-passionate approach to her career and life, allows her to provide a holistic and tailored naturopathic practice.

When she isn’t working at the Melbourne Apothecary, you will either find Shantini walking in nature, with her beloved pooch, Sir Waffles, creating in the kitchen, serving her local community, enjoying a matinee at the cinemas or relishing the company of her friends. She is a connoisseur of hugs, so if you feel like a warm embrace book in with her.

As someone who deeply values connection and community, Shantini is currently offering free Naturopathic 10-minute consults to help to get you started towards better health. These sessions are a chance for you to make sure the therapeutic relationship is a great fit and get clarity about what you want to achieve on your health journey.

Book your free 10-minute health consult with Shantini by navigating to Naturopathy – The Melbourne Apothecary > Free 10-minute Naturopathic Consult”


Jane Holland

Jane Holland Fertile Ground Health Group Free 10 minute health consults

Renowned for her grounded and intuitive approach to health, Jane is a holistic nutritionist, yoga teacher and retreat facilitator who is passionate about empowering people to cultivate a healthy and honest relationship with food, eating and their body. Jane brings awareness and reverence into her sessions and is dedicated to listening and supporting her clients to unravel the subconscious patterns of behaviour which drive decision making (particularly in relation to food and eating).

Jane is deeply committed to building community and creating safe and supportive spaces for people to live more harmoniously within their inner and outer environments.

Jane carries degree level qualifications in both Environmental Management (Sustainable Development) and Health Science (Nutritional Medicine) and is trained in both Hatha and Yin Yoga (400hrs Teacher Training certifications). She is also a Food & Spirit practitioner and Emotional Anatomy coach, integrating Eastern and Western philosophies in a wholistic approach to wellness. Jane uses her technical knowledge and understanding in these modalities, together with her deep insight and intuition, to ignite profound and lasting transformation for her clients.

Book your free 10-minute health consult with Holistic Nutritionist, Jane, by navigating to Nutrition > Free 10-minute Nutrition Consult


Josephine CabrallJosephine Cabrall Fertile Ground Health Group Free 10 minute health consults

Josephine is an experienced, degree-qualified naturopath and trained fertility teacher specialising in fertility, reproductive health and pregnancy. She uses nutrition, dietary strategies, herbal medicine and lifestyle advice, to help her patients achieve their goals and is passionate about working collaboratively with other health care providers for the best outcomes of the patient.

Understanding the importance of a supportive and empathic support team through the fertility and IVF journey, Josephine aims to meet her patients where they are at, giving them strategies and resources to achieve the best outcomes possible.

She also enjoys helping patients with gut health, thyroid health and stress reduction, recognising the impact of these conditions can have on both fertility and general health.

As well as general fertility, Josephine has a special interest in polycystic ovarian syndrome (PCOS). Acknowledging the different presentations of PCOS, she relishes in seeing women improve their fertility and other hormonal symptoms through individualised, tailored treatment plans. To help women better understand and combat PCOS, Josephine has authored an eBook, The PCOS Solution, as well as the Guide to PCOS & Diet – which she generously makes available for free – download here.

Book your free 10-minute health consult with Naturopath, Josephine by navigating to Naturopathy – Fertile Ground > Free 10-minute Naturopathic Consult.


Tess Doig

Tess Doig

“I believe the future of our health starts with preconception care and that improving a couple’s nutrition, health and lifestyle can give the best possible start to their future baby’s health”. Tess Doig

Tess Doig is a highly skilled degree qualified naturopath with over 9 years of practice specialising in the areas of fertility, pregnancy, women’s health and mental health. She is skilled in complex infertility cases, helping support many women and couples through unexplained infertility, recurrent miscarriage, IVF, male factor infertility and more.

Tess also has a special interest in endometriosis, understanding the complexities of this condition through the connections between, immune, microbiome, hormones, and nutrition and how they interplay to progress this disease. She also understands the huge lifestyle and emotional burden this condition causes, and uses a range of nutritional, herbal medicine and lifestyle interventions to help resolve symptoms and improve the reproductive health and fertility of women with endometriosis.

Having two young children herself, she loves to support women through their pregnancy and postpartum journey. Tess understands the joy of this time but also the impact this can have on a woman’s mental health. She offers a supportive and compassionate listening space, while also investigating underlying pathology that may be affecting their mood. Treatment options include through nutritional, herbal medicine and lifestyle prescriptions.

Believing every person is an individual and there is no one-size-fits all approach to health, Tess will use all of her tools and knowledge to create a treatment plan specifically for you. She likes to think of herself as a health detective and is highly skilled in blood pathology interpretation along with clinical expertise, functional testing, and naturopathic diagnostic techniques.  Tess combines all of these approaches to assess and investigate your health. Tess is also passionate about collaborative medicine and will work and communicate with your medical practitioner and other members of your health team where needed.

Book your free 10-minute health consult with Naturopath, Tess by navigating to Naturopathy – Fertile Ground > Free 10-minute Naturopathic Consult.

Roasted Tomato Soup

by Tina Jenkins, FGHG Naturopath

This roasted tomato soup is one of my favourite winter recipes. Roasting the tomatoes brings out their natural sweetness and enhances the flavour. You don’t have to add the wholegrain sourdough/ciabatta into the soup although that does make it more filling. I usually double or triple the recipe and stock up the freezer with it so it’s easy to take out the night before for a very quick dinner the following day (all you have to do is pop it on the stove to reheat and it’s ready in minutes😊.

Serves 6Tina's tomato soup
½ bulb of garlic
2 kgs of ripe tomatoes
1 tsp dried oregano
1 Litre of vegetable stock
4-5 sprigs of fresh basil + additional leaves for garnish
1 tbls of red wine vinegar
~150gm wholegrain sourdough/ciabatta
Olive oil

  1. Preheat oven to 200 degrees Celsius. Break the garlic up into cloves and slice the tomatoes in half. Lay out the tomatoes (cut-side up) on a roasting tray and scatter over the garlic cloves (unpeeled). Sprinkle over the oregano, salt and pepper and drizzle with olive oil. Roast in the oven for 50-60mins until the tomatoes are soft and sticky.
  2. Remove the tray from the oven and pick out the garlic cloves. Tip all contents of the tray into a large saucepan. Squeeze the sticky insides of the garlic cloves into the saucepan and throw away the skins.
  3. Add stock and roughly chopped basil (including stalks).  Tear the bread into pieces and add to saucepan. Bring to the boil, then simmer for about 10 mins.
  4. Add the red wine vinegar and then blitz in a blender until smooth.
  5. Serve in bowls, drizzle with olive oil and remaining basil leaves.


Tina Jenkins colourTina Jenkins is an experienced fertility and pregnancy Naturopath. She has a special interest in irregular cycles, PCOS and IVF support. Tina also enjoys treating the whole family for general health, including the kids.

Zucchini, fig and goat’s cheese salad

by Joanne Sharkey, FGHG acupuncturist

In Chinese medicine theory, eating seasonal food is an important part of gaining balance and health and encourages us to live harmoniously in our natural environment. Eating cucumbers and mint in summer will cool you down, and in winter eating pumpkin soup with ginger and garlic will help you feel warm and satisfied, and guess what cucumbers and mint grow in summer as does pumpkin in winter. The best way to buy seasonal fruit and veg is to buy what is in abundance and cheap at your local green grocer and supermarket, or if you grow your own you will easily know if it’s in season or not!

I easily knew the fruit and vegetable in this salad were in season as the zucchini, figs, mint and chilli came from my garden. This salad is full of fibre and flavour. The sweetness of the figs, contrasts the saltiness of the Goat’s cheese, the sourness of the lime, the freshness of the mint and the heat of the chilli. Fibre from fruit and veggies helps us feel full and satisfied, while being food for our beneficial gut bacteria. This salad will also help you meet your daily requirements for beneficial minerals and vitamins such as potassium, calcium, folate and vitamin C.

Jo's zucchini saladIngredients

3-4 zucchinis, cut into ribbons, using a wide vegetable peeler
a handful of mint leaves
2-3 Figs, chopped
1 fresh chilli (or to taste), finely sliced
juice of half a lime
2 tablespoons of olive oil
A handful of roasted almonds, chopped
50g Goats cheese (or more, to taste)
Salt and pepper, to taste

Simply place all the ingredients in a large bowl and mix well. Serve with grilled or panfried salmon, a poached egg or lightly fried tofu.

Fresh salmon patties with yoghurt sauce and green salad

Recipe by Rhiannon Hardingham, FGHG Naturopath and Nutritionist

This delicious and easy to prepare meal is so full of flavour and goodness that you’ll want to make it over and over again!


Fresh Salmon Patties with yoghurt sauce

Makes 12 large patties, to provide 6 serves.

These are a great way to sneak fish and greens into kids or fussy adults who are not usually a fan.

Salmon is an excellent source of protein, as well as omega 3 fats. Try to get Atlantic salmon if possible but otherwise Tasmanian salmon will do just fine.

By cooking and cooling the potato, you turn 50% of the starch into what is called ‘resistant starch’: a high quality fibre that is both good for your digestion, but also lowers the glycaemic load of the potato by half.

These make an excellent main meal, or individual patties make great snacks through the day.

560g skinless salmon fillet

400g potato, roughly chopped

1 celery heart, finely chopped to make about 1 cup

fresh parsley and/or dill, finely chopped to make about 1 cup

1 small red onion grated, or 5 spring onions, finely chopped

zest of 1 lemon, finely grated

1 cup fresh sourdough wholemeal or GF breadcrumbs

3 egg, whisked

salt & pepper to taste

flour for dusting

olive oil for frying

Steam salmon fillets until just cooked through. Meanwhile, boil potatoes until tender. Combine in a large bowl, mash together, and season with salt & pepper. Set aside to cool completely.

Once cooled, add celery, fresh herbs, onion, lemon zest, breadcrumbs, whisked egg, and further salt and pepper to taste. Combine.

Form into 12 patties, dusting with flour. Place in refrigerator for about 30 minutes until firm, and then fry in olive oil over medium heat until golden and cooked through. Rest on kitchen paper to absorb excess oil, and then serve with yoghurt sauce and a large green salad.

Keeps well in the fridge for 3 days, and makes excellent lunches or snacks.

Yoghurt Sauce

Combine greek yoghurt with chopped fresh mint or dill.

Green Salad

serves 2

2 handfuls of rocket leaves

1 medium zucchini, finely chopped (I use the slicing side of a box grater).

large handful of snow or sugar snap peas,

1/2 firm avocado, chopped into 1/2 cm dice

1/4 cup pepitas

handful of picked leaves of fresh herbs of your choice (parsley, mint or dill are all perfect)


juice of 1 lemon

1 tsp apple cider vinegar

good slug of olive oil

salt & pepper to taste

Combine all ingredients in a large bowl. Dress salad and toss.

Quinoa Salad with Yoghurt Dressing

by Tina Jenkins, FGHG Natruopath

This recipe is one of my all-time favourites! It is great anytime of the year and is a real powerhouse of nutrients. It’s also such a beautiful looking dish to serve up to guests with the gorgeous greens of the fresh herbs and the bright red pomegranate seeds.

The recipe below is a modified version of George CaIombaris’ Cypriot Salad (from his Hellenic Republic restaurant). I have changed the grain to quinoa (instead of freekah) for more protein and left out the honey in the dressing to reduce the sugar content.

The greens in the salad are rich in folate and antioxidants which are important nutrients to support a healthy conception and pregnancy, whilst the nuts and seeds are high in zinc (great for sperm health!), magnesium and fibre. There is another anti-oxidant hit with the delicious pomegranate seeds on top and some beneficial gut bugs in the form of probiotics if you use a good quality yoghurt (not to mention the additional protein and calcium in the yoghurt).

It is a really delicious crunchy salad and pairs well with a slow cooked lamb or grilled fish. It’s also a great vegetarian dish on its own with the protein from quinoa and the lentils (the latter also being a vegetarian source of iron). Enjoy!

Quinoa Salad with Yoghurt Dressing


1 bunch coriander, chopped

1/2 bunch parsley, chopped

1/2 red onion, finely diced

1 cup quinoa

1/2 cup Puy lentils

2 tbsp toasted pumpkin seeds

2 tbsp toasted slivered almonds

2 tbsp toasted pine nuts

2 tbsp baby capers

1/2 cup currants

Juice of 1 lemon

3 tbsp extra virgin olive

Sea salt to taste

1 pomegranate, deseeded, to serve


1 cup thick Greek yoghurt

1 tsp cumin seeds, toasted and ground



Cook quinoa and lentils separately in boiling water until both just cooked. Drain well and allow to cool.

In a hot pan toast the nuts and seeds. Remove and allow to cool.

In a medium bowl mix the salad ingredients (except pomegranate) and season to taste.

Top with mixed cumin & yoghurt dressing and pomegranate seeds.


For the original recipe by George Calombaris click here – Cypriot grain salad

Spring Clean Your Kids

Just Eat Your Greens! – its that easy. Written by Sarah Harris, FGHG Paediatric Naturopath.

It is an unfortunate fact of modern life that our children are constantly exposed to all manner of toxins; in their home, places of learning, sporting fields and parks, in the air they breathe, the food they eat and the water they drink. These often unavoidable toxins can do a lot of damage to their growing cells through a process known as oxidation (or free radical damage). In healthy children, a balance exists between free radical production and antioxidant defences. Disturbances in this balance may contribute to poor health or disease. But nature has a solution; eating greens and plenty of them!

You are passing on wise advice when you encourage your children to ‘eat your greens’!

Many vegetables contain protective plant-based phytochemicals, particularly Cruciferous vegetables such as broccoli, bok choy, cabbage, cauliflower and, yes, brussels sprouts. These protective compounds (known as isothiocynates) contain sulphur, which can make them taste bitter or hot (they are also constituents of mustard, wasabi and horseradish). One of the more important isothiocyanates is sulforaphane.

Broccoli has been called the ‘Queen of Vegetables’ for good reason – it is particularly rich in sulforaphane, and regular consumption is an important part of a healthy diet for a healthy life.

Sulforaphane is a component of broccoli that may help to provide protection against the stressors of modern living, thanks to its ability to clear toxins and reduce free radical damage, helping your kids and their cells feel healthier and happier.

Clean up your cells!

Sulforaphane not only gently stimulates detoxification – the process of removing toxins from the body; it is a potent antioxidant as well. This means it helps to clean up your kids system and repair cellular damage at the same time. These actions are immensely useful, and sulforaphane from broccoli has been shown to improve a wide range of health conditions including allergies, asthma, autism and many more.

Greens are great but a rainbow of vegetables and fruits is best for healthier kids.

Ensure your children’s diet contains a wide selection of coloured fruits and vegetables; these are rich in antioxidant phytochemicals for optimal health.

To help support your child’s natural detoxification processes and reduce oxidation:

  • Start a home grown broccoli sprouts project with your kids! Having a combination of both broccoli seeds and sprouts is one of the most effective ways to get sulforaphane. The seeds contain the main ingredient (called glucoraphanin), which gets converted to sulforaphane with the help of an enzyme found in the sprouts.
  • Try this fantastic recipe from the Happy Healthy Mama website to get those fussy eaters to eat their greens! Broccoli Bites Recipe

Vitamin C is naturally occurring in broccoli and helps speed up this conversion. This is a great example of Mother Nature’s wisdom, with different parts of the broccoli plant working together to deliver higher amounts of sulforaphane, for greater therapeutic benefits.



Your Paediatric Naturopath, Sarah Harris, can further support your children on how detoxifying and antioxidant support may benefit you and your children.

Delicious granola

by Josephine Cabrall, FGHG Naturopath

This granola is very low in sugar, has around half the carbohydrate content of the average supermarket granola or muesli, is higher in protein, is easy to make and best of all, it is still delicious!

Like most commercially available cereals, store-bought muesli are super high in sugar and needlessly so, when you can make one that tastes absolutely delicious with far less of it. Personally, I think this recipe tastes better than any pre-packaged muesli I’ve tried (and I’ve tried a lot).

So why would being lower in carbohydrate and sugar be an advantage? Well, most of us are having too much carbohydrate and sugar on a daily basis (they’re in most convenience and packaged foods), without enough protein and fats, and this causes blood sugar dysregulation. Basically, when we eat in this way, our blood sugar rises and our pancreas goes into overdrive, pumping out lots of insulin to deal with the glucose load, which then leads to a blood sugar drop and sugar cravings. As you can imagine, starting your day like that can set you up for a day of eating poorly and feeling crappy. If repeated, this can lead to hormonal dysregulation, weight gain and contribute to fertility problems.

So start your day with this delicious granola instead. The protein and healthy fats in the nuts and seeds will keep you full and satisfied for longer than your average cereal, setting you up for a good day. Plus your taste buds will be happy too. Enjoy!


  • 1.5 cups oats
  • ½ cup flaked almonds
  • ½ cup other nuts (choose from pecans, walnuts, hazelnuts, cashews or pistachios)
  • ½ cup pumpkin seeds
  • ½ cup shredded or flaked coconut
  • 1 tablespoons real maple syrup
  • 1.5 tablespoon coconut oil
  • 1 teaspoon real vanilla extract or vanilla powder
  • 3 teaspoons ground cinnamon
  • ¼ teaspoon sea salt



Preheat oven to 160 degrees
Place oats, almonds, other nuts, pumpkin seeds and coconut in a large bowl
Melt coconut oil in a small saucepan with maple syrup, vanilla, cinnamon and sea salt
Pour wet ingredients over dry in the large bowl
Stir until thoroughly combined
Place mixture on a tray lined with baking paper
Bake for 20 minutes, stirring once after 10 minutes
Serve with milk or yoghurt of choice and fresh berries or kiwi fruit


You can double this to make two trays and store in an airtight glass jar in the cupboard


Josephine Cabrall is an experienced, FGHG naturopath and trained fertility teacher with a special interest in fertility, IVF support, reproductive health and pregnancy. Her own health experiences have left Josephine with a passion for helping people (whether trying to conceive or not) with polycystic ovarian syndrome (PCOS), acne, gut health and stress reduction.

Figs and Goats cheese on wholegrain sourdough

by Rhiannon Hardingham, FGHG Naturopath

Figs are just coming into season, and they are a fabulous fruit indeed. High in magnesium, calcium, B6 and fibre, they are a bit of a ‘super fruit’. Add them to the complex low-GI carbs of a good quality wholegrain spelt sourdough, the protein of a quality fresh cheese and the blood glucose balancing benefits of cinnamon, and you’ve got yourself a well balanced, nutritious sweet breakfast option. Just don’t go too heavy on the honey!

Serves 2

  • A good quality whole grain sourdough loaft (I used a spelt & buckwheat loaf)
  • Soft goats cheese or curd (labne, ricotta or cottage cheese also work well)
  • 4-5 fresh, perfectly ripe figs
  • Raw honey, for drizzling
  • Ground cinnamon, to taste
  • Some fresh mint or thyme leaves from the garden, if you have them
Put it all together

Simply toast 2 slices of your quality wholegrain sourdough, spread generously with goats cheese, top with quartered fresh figs, drizzle with raw honey, and finish of with a sprinkle of cinnamon powder and some picked fresh herb leaves.


Rhiannon-Hardingham_1Rhiannon Hardingham is a naturopath and nutritionist with a passion for food, fertility and pregnancy care. Specialising in male and female infertility, IVF support and naturopathic care during pregnancy, Rhiannon offers her patients a wealth of information and knowlege regarding nutritional, herbal, diet and lifestyle support during their journey. She also offers education and mentoring to naturopaths wanting to improve their fertility knowledge or upskill into the highly specialised area of IVF support.

Orange and Ginger Cake

by Charmaine Dennis, FGHG Director and Naturopath

Simple to make, this delicious orange and ginger cake is rich with protein from eggs and almond meal. To help your body out of the slumber of winter, this cake is sure to warm the cockles of your heart and make the blood flow to your fingers and toes with a generous addition of fresh ginger. You could use mandarins if you have them in abundance, or even try it with a combination of citrus fruits. Love to hear about it if you do! You could just as easily make muffins for lunch boxes from this recipe if you prefer. Conveniently, it is also gluten free.


3 whole sweet oranges – medium size navels are perfect
5 organic eggs
1 heaped TBS fresh, finely grated ginger
1/3 cup maple syrup (or honey – manuka or jarrah is best for additional immune boost in a cake!)
2 teaspoon vanilla extract or paste
1 ½ teaspoon baking powder
3 ½ cups almond meal

  • Boil whole oranges in their skins in water until soft (about one hour). Drain and cool
  • Preheat oven to 170 C or fan forced at 160 C
  • Lineand grease 20cm cake tin with baking paper on the base and sides
  • Roughly chopboiled oranges into a food processor and process until smooth
  • Addeggs, ginger, maple (or honey) and vanilla then process again until creamy
  • Addalmond meal and baking powder then process again for about 15 seconds, scrape down the sides and process again until a batter is formed
  • Spoon into the tin and smooth over the top
  • Bakefor 45 minutes or until cooked through. It will turn golden on top and feel spongy to press
  • Removefrom the oven and allow to cool in the tin before removing
  • Enjoy plain or top with Orange and Ginger Syrup (below) with coconut or regular full fat yoghurt or cream
Orange and Ginger Cake Syrup Topping

One whole orange, sliced
One orange, juiced
½ cup brown sugar
1 TBS fresh, finely grated ginger

  • Dissolve the sugar in the orange juice over heat, bring to the boil
  • Add ginger and orange slices, covering with liquid.
  • Simmer gently, carefully turning the orange slices, keeping them covered until a thick consistency is reached and the peel starts to turn translucent
  • Lift out orange slices and arrange on the top of the cake
  • Spoon remaining orange syrup over the top


Charmaine Dennis NaturopathCharmaine Dennis is the founder and director of Fertile Ground Health Group and a fertility Naturopath with nearly 20 years experience. Having gone through the medical treatment of a life-threatening cancer diagnosis, she now also enjoys supporting others to navigate their way through their experience of cancer treatment. Charmaine is a mentor to other naturopaths and students, and regularly runs retreats and workshops to help practitioners connect with their passions and thrive in their practice.

Sashimi Bowl

This sashimi bowl is quick & easy to prepare, is perfect for cold or warm months (just plus or minus miso soup) and provides loads of nutrition. If you’re pregnant (ie no raw fish) or vegetarian, use cooked salmon, tofu or tempeh instead of raw salmon, and seaweed salad instead of pickled octopus.

Nutritional benefits:

Protein: a variation of animal & vegetable sources, from the salmon, octopus, sesame seeds & edamame.

Good fats: again a variation of sources, from the salmon, sesame seeds, sesame oil & avocado.

Low carb: this is a very low carb meal. If you do need some extra carbs, you could add brown rice.

Prebiotics & probiotics: this provides plenty in the way of good support for your gut bacteria. Miso & apple cider vinegar are sources of probiotics, and purple carrots & black sesame seeds are excellent prebiotics- food for your good gut bacteria.

Antioxidants: different coloured vegetable pigments represent variations in antioxidants. This meal provides you with green, orange & purple pigments- considered the three most important.

Purple vegetables in particular are excellent for antioxidant support, and purple carrots are considered to be one of the best. If you haven’t seen them before, check your local organic grocer, or they are even available at some Woolworths stores in the organic section (mind you, this is an over-packaged and over-priced option…..). If you can’t find them, just use 2 orange carrots.

Phyto-oestrogens: whilst there is a lot of information on the internet about the ‘problems’ with soy, you’ll find the research shows that eating whole-soy sources is associated with positives outcomes for women in relation to hormones and fertility. Miso & edamame are two such foods (along with tofu & tempeh).

Iodine: seaweed is an excellent dietary source of iodine, and integral nutrient for preconception & pregnancy outcomes.

Hope you enjoy the recipe!


 Sashimi bowl 2






Serves 2


You may need to visit a Japanese grocer for some of these items. There’s a great one at 279 Smith St Fitzroy, called Hinoki. And try an organic grocer or the organic section of Woolworths for the purple carrots.

2 large handfuls of baby spinach or mixed salad leaves

200g sashimi grade salmon, thinly sliced

100g Japanese picked octopus

100g frozen edamame beans, thawed

1 avocado, thinly sliced


Pickled carrots:

1 purple carrot

1 orange carrot

2 tsp black sesame seeds

2 tsp of apple cider or Japanese rice wine vinegar

2 tsp tamari/Japanese soy sauce

1 tsp of sesame oil



shredded dried seaweed

2 tsp black sesame seeds

wasabi & pickled ginger (if desired)


Serve with: 


2 tsp of miso pate, dissolved in hot water to make a simple miso soup.

Variations: pregnant (ie no raw fish) or vegetarian? Use cooked salmon, tofu or tempeh instead of raw salmon, and seaweed salad instead of pickled octopus.



To make pickled carrots, grate carrots into separate bowls. Add half the sesame seeds, vinegar, tamari & sesame oil to each bowl. Mix to combine.

Divide leaves between two large bowls. Divide pickled carrots, salmon, octopus, edamame & avocado between bowls. Garnish as desired, serve with tamari & a cup of miso soup.

Recipe shared by Rhiannon Hardingham, FGHG Naturopath
L9999600Rhiannon is an experienced naturopath and nutritionist, with post graduate qualifications in Fertility Education. Rhiannon is committed to the successful integration of natural and conventional medicine, and believes ideal outcomes are achieved for patients when all their health care providers are working together. She incorporates the use of lifestyle counselling, nutritional supplementation and herbal medicine to achieve optimum results for each individual patient.