After 3 long years of study I’m now a qualified nutritionist. Yay! I actually loved the study (think I’m a bit of a nerd!) . It was very rewarding after all the years since I last studied to get that part of my brain functioning again. There were certainly initial doubts of will I be able to do this & late nights cramming plus moments where I didn’t think my brain could hold one more muscle name or vitamin function. Then there were the biochemistry lectures where I had the embarrassing knack of being able to fall asleep, even when I put myself in the front row. Not a great look.
I’m so excited to be using all this knowledge & combining it with my love of food. My mission is to share this love & hopefully encourage others into the kitchen. I hope to help make cooking easier & more enjoyable as I strongly believe the path to good health requires you to cook. Food from the supermarket laden with chemicals & minimal nutrients is just not the way.
We recently held a lovely delicious & nutritious dinner to celebrate. I love setting a table & thanks to Zjoosh for the beautiful tableware & glassware & Cumquatmay by MJ for the superb flowers. It all came together pretty as a picture. The menu was all nourishing food with old favourites given a healthy twist, like my mother-in-law’s pate with turmeric, & some experiments too. The raw veggie salad (recipe below) looked so pretty & was so flavoursome, definitely nutrient dense! The guilt-free Avocado Chocolate Mousse went down pretty well too.
I’d love you to follow A Cut Above Nutrition on facebook & instagram. Here you’ll find regular delicious & nutritious recipes & health tips. Also, let me know if you’d like a nutrition consultation in the ‘Cut Above’ kitchen. I’m really enjoying developing personalised eating plans for clients & they seem to be enjoying the taste testing 🙂
Have a wonderful week.
Share our healthy love of food.
0403 861 117
Adv Dip Nut Med, ATMS 50532
Raw Veggie Salad with Pomegranate
A delicious & nutrient dense salad.
1/4 iceberg lettuce, finely sliced 1/4 small red cabbage, finely sliced 1 large beetroot, grated 1 zucchini, grated 1/4 red onion, finely sliced 3 radishes, finely sliced Handful of snow peas, finely sliced Handful of flat leaf parsley leaves, roughly chopped Seeds from 1/2 pomegranate 4 tbsp mixed seeds (sunflower, pepitas, chia, sesame, flaxseed) 2 tbsp roasted cashews
3 tbsp extra virgin olive oil 2 tsp raw honey 1 tsp Dijon mustard 1 lemon, zest & juice Sea salt & pepper
Combine all dressing ingredients in a jar & shake well.
Add all salad ingredients to a bowl except pomegranate seeds. Toss through dressing.
Remove seeds from pomegranate by cutting pomegranate in half & hitting back of fruit over the salad bowl. The seeds & juice will release easily.