Recipe Wednesday

Chocolate Beetroot Cake


Cake mix

3 cups coconut sugar

150ml almond or macadamia oil

600g spelt (white) flour or gluten-free flour of your choice

1 ½ cups cocoa powder

850–900ml ó water and ó soya milk

8 tsp baking powder, aluminium and gluten-free

2 tsp vanilla paste

2 cups grated beetroot, loosely packed


Chocolate ganache

300g 70% dark chocolate, shaved

300ml coconut cream or milk

1 tbs balsamic vinegar

Pinch good salt

1 tsp vanilla


  1. Preheat oven to 180°C (350°F). Place a round 25cm spring form cake tin on baking paper. Trace the base of the tin and cut out the circle. Then cut wide strips for sides so they measure higher than the rim of the tin. Line tin.
  2. Beat the sugar and the oil together until combined. Add the rest of the ingredients and gently beat for 5 minutes, aerating the mixture to create lightness. Pour the batter into the tin and place in the hot oven, on the middle rung. Bake 1 hour and 15 minutes or until the sides of the cake have pulled away from the edges. Stick a skewer into the centre of the cake to ensure it’s cooked. The skewer should come out moist but clean, with no cake stuck to it. Only do this after 50 minutes to 1 hour and not before, as you risk collapsing the cake!
  3. Once cooked, remove cake from the oven and allow it to cool for 5 minutes. Carefully remove from the tin and place a cooling rack on the top of the cake and flip it over gently (a flat baking tray will do). Remove the base of the cake tin and flip gently so the cake is upright once again. Allow to fully cool, then ice with the ganache.
  4. To make the ganache
  5. Melt the chocolate in a stainless steel bowl sitting over a saucepan of boiling water.
  6. Ensure the bowl sits over the rim of the saucepan so no steam can escape and spoil the chocolate. Once chocolate has just melted, remove from the heat and add the remaining ingredients and whisk until blended. Place in the fridge for 30–40 minutes or until ganache has begun to stiffen.
  7. Once ganache has cooled and is slightly stiff, pour evenly over the cake, covering the sides as well, using a flat spatula. Place in the fridge for ganache to fully set

Recipe Wednesday


Delicious nutritious salad
1 English cucumber
4 roma tomatoes
3 ripe avocadoes
½ red onion
¼ cup cilantro
juice of 1 lemon
salt and pepper to taste
2 tablespoon extra virgin olive oil

1. Place sliced cucumber, tomatoes, avocados, onion and cilantro in a large salad bowl
2. Toss with olive oil, lemon juice, salt and pepper.

Taking bookings


Currently consulting out of the student campus at Endeavour College of Natural Health “Wellnation Clinic” Melbourne, Australia

If you’d like to book an appointment with myself please head over to Here.

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My appointment times are as follows:

Tuesdays 8am – 2.30pm.

Wednesday 8am- 11.00am.


Adult: $15

Concession: $12


The initial consult is 90mins. with follow up consults only 60mins. I will go through your case and ask lots of questions so that i thoroughly understand everything important to your health concern. I will then present this to my supervisor (a fully qualified nutrition and naturopath) to discuss your case and my treatment options. Finally I will present back to you with the treatment plan and goals to best reach your desired outcome. We also have a dispensary on campus where we can offer discounted supplements if needed.