Gemma Martin Naturopathy | Businesses

Gemma Martin Naturopathy

Phone: +61 423 658 865

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24.01.2022 Wednesday night's dinners are always a delight as I can pick up yummy produce from our local farmers market. Tonight's meal: rocket and kale pesto on zucchini noodles with roasted pumpkin and cherry tomatoes. Here's the recipe for you: Ingredients: 1 cup walnuts 1/2 bunch (about 8 medium leaves) of kale 1 bunch (about 70g) rocket... 1 loosely packed cup of basil 1/2-2/3 cup olive oil (plus extra for baking) 1 teaspoon good quality salt 2 teaspoons savoury yeast flakes 4 zucchinis (1 per person) 1/4 jap pumpkin 1 punnet or 1 cup cherry tomatoes. Method: Dry roast walnuts in a frying pan over low heat until slightly brown, stirring regularly. Add to food processor with olive oil, kale, rocket, basil, yeast flakes and salt. Process until smooth (add more oil if needed). Chop pumpkin into dice-sized pieces. Add to a baking tray with a glug of olive oil (or coconut oil if you prefer), salt and pepper, toss to cover the pumpkin with oil. Roast at 180 for 20 mins, then add the cherry tomatoes and roast for another 10 mins. Whilst roasting, spiralize your zucchinis (using a spiralizer). Heat olive oil in a pan until quite hot (just below smoking) and add zucchini spirals (you may need to do these in batches depending on how many zucchinis you use and how big your pan is). Toss the zucchini spirals in the pan to avoid sticking - this will only take 1-2 minutes - try not to overcook (or don't cook them at all - you can use them raw if you like!). Once cooked, toss the zucchini spirals with enough pesto to coat the spirals. garnish with roasted pumpkin and cherry tomatoes. Enjoy! See more

20.01.2022 Lunch today: Kale slaw with tahini dressing. Yummo!! Recipe: 1/4 Chinese cabbage (you could use any cabbage though) 6-8 kale leaves Handful of parsley ... 1/2 punnet cherry tomatoes 1/4 cup tahini 1/2 teaspoon good quality salt 1/4 cup water Juice of 1/2 lemon 1 clove of garlic Method: Finely slice kale and cabbage. Chop parsley and halve cherry tomatoes. I’m a jar or cup add the remaining ingredients (for the dressing) and shake or stir. Toss Salas ingredients with dressing and lunch is served. See more

17.01.2022 As we head into the cooler months, we become more prone to colds and flus. Ensuring you have a healthy immune system is the best way to approach cold and flu season. I am currently offering herbal medicine and nutritional supplements to provide your immune system the oomph it needs to keep you strong and well, along with tailored blends of herbs to combat any viral lurgies if they do come your way. I have formulations suitable for adults and kids as well as pregnant and breas...tfeeding women. I only stock high quality practitioner strength supplements. Nutritional support available: Medicinal mushrooms Zinc and c powder Herbal remedies available: Echinacea Andrographis Antiviral herbal blends- tailored to your needs If you know what you need, you can order directly through messenger. Alternatively 15 minute immune system consultations available via phone or skype for $15 should you need some guidance. Please DM for more information.

14.01.2022 Have you ever wondered what’s in your toothpaste? If you read the label, you’ll likely find heaps of ingredients that you don’t want in your or your kids mouths (let alone tummy’s if they are swallowing their toothpaste). Try making your own. It’s super simple and that way you know exactly what you’re putting in your mouth. All you need is: 1 cup coconut oil - it needs to be runny enough to stir, so you may need to pop the jar in some warm water to soften when the weather is... cooler 4 tablespoons bicarbonate soda (aluminum free) 4 tablespoons xylitol (from the health food shop) 20 drops of peppermint oil (or to taste) Mix all ingredients together and store in a glass container with a lid. See more

07.01.2022 Vote green leafy vegetables for good health! I made the most scrumptious dinner out of some freshly picked green leafy vegetables this week and I wanted to share the recipe with you so that you can enjoy some extra good health one of these winter nights. Ingredients: 1 Tablespoon Olive or coconut oil 3 cloves garlic peeled and sliced... 1 thumb length of ginger peeled and thinly sliced 6 kale leaves, shredded into 0.5 cm lengths handful of Tatsoi half a brocoli cut into florets 2 spring onions, sliced into 1 cm lengths 1 tablespoon of tamari (or soy sauce) 1 tablespoon of shaoxing cooking wine 1 teaspoon vegetable bouillon (I use Rapunzel vegetable bouillon as it is yeast free - sometimes MSG can be hidden in foods and labeled as 'yeast extract') cup water 1 teaspoon cornflour pepper to taste Japanese rice such as Koshihikari Method: Cook Japanese rice according to directions on the packet Heat oil in a wok or large frying pan until the oil is just below smoking. Add garlic, ginger and all of the greens, except the tatsoi. Fry for 2-3 minutes until broccoli is just tender. Add soy/tamari, Shaoxing cooking wine and stock. Dissolve corn starch in cold water (you can use more or less water, depending on how much liquid you like in your sauce) then add to the pan along with tatsoi. Cook for a further 4 minutes until tatsoi wilts and sauce thickens slightly. Serve on Japanese rice and enjoy the good feelings!