As a well established but growing practice, there are often opportunities to join the team.  At present, we have the following openings:

A Remedial Massage therapist to work Mondays, Wednesdays & Fridays

A TCM Assistant (student) to work on Wednesdays

We have a room available to rent on Mondays & Thursdays, 1/2 day or full day rates available

We have a class room available to rent on Weekday mornings, per hour rates available

Contact Elaine Hickman for more details on any of the above opportunities on 03 9486 5966

Carrot Ginger Soup


2 tablespoons olive oil (30ml)
1 large onion, chopped (225g)
3 garlic cloves, chopped
5 cups carrots, chopped (540g)
2 tablespoons peeled and grated ginger (30g)
6 cups veggie broth (1.4 liters)
3/4 cup coconut milk (175ml)
Salt and Pepper to taste


In a large pot, heat the oil and saute the onion and garlic for 3 minutes.

Add the carrots and ginger and stir for 30 seconds.

Add the broth and bring to a boil.

Once it has reached a boil, turn down the heat and allow it to simmer for 20 minutes.

Turn off heat and add the coconut milk.

In a blender, blend your soup in batches until it’s creamy and smooth (Place a kitchen towel on top of the blender and use caution when blending in case any of the hot soup jumps out).

When soup is completely blended and back in the pot, add salt and pepper to taste.

Bok Choy Noodles

Chinese Noodles with Baby Bok Choy (Chinese Cabbage)


500g fresh Chinese noodles or thin egg noodles

500g baby bok choy

¼ cup hoisin sauce

1 ½ tbsp soy sauce

1 ½ tbsp rice wine or dry sherry

2 teaspoons sesame oil

1 ½ tablespoons peanut oil

3 cloves garlic, sliced

3 green spring onions, sliced

1 tablespoon finely chopped fresh ginger

¼ cup chicken/vegetable stock

1 teaspoon sesame seeds



1. Cook the noodles in boiling water for 3-4 minutes. Drain.

2. Remove the tough base of the bok choy. Cut one whole head in quarters lengthwise, and blanch for 1 minute; immerse immediately in ice water, drain and set aside. Slice the remaining bok choy crosswise. Set aside.

3. In a small bowl, mix together the hoisin sauce, soy sauce, rice wine or sherry and sesame oil.

4. In a wok, heat the peanut oil until very hot but not smoking. Add the garlic, spring onions and ginger; stir-fry for another minute.

5. Add the hoisin mixture and stock to the wok, and stir until slightly thickened. Add the noodles, tossing to incorporate the sauce and bok choy. Heat through, transfer to a warm platter and sprinkle with the sesame seeds. Serve immediately.

Serves 6


Nutritional breakdown per 1 cup serving:

2015 Kilojoules, 11g Protein, 52g Carbohydrates, 1g Fibre, 8g Total Fat, 55mg Cholesterol, 560mg Sodium, 3.6mg Iron, 2500IU Vitamin A, 35mg Vitamin C.


Beetroot Dip

1 medium fresh beetroot

3 cloves garlic

1 tbsp lime juice

1 small Spanish onion

1 375ml tub bioactive yogurt

Sea salt and pepper to taste


Slow bake the beetroot for approx 1- 1.5 hour at 150-2000C. When cooked, allow to cool, then peel and grate. Chop finely the garlic and onion. In a bowl add all the ingredients and mix well. Enjoy!

Sweet Potato & Lentil Soup

Cooking time: less than 60 minutes

1 brown onion, chopped
2 cloves garlic, crushed
olive or canola oil spray
500g sweet potato, cubed
½ cup dried red lentils
3 ½ cups vegetable stock
1 zucchini, grated

Sauté onion and garlic in oil until soft. Add sweet potato, lentils and stock. Bring to the boil, reduce heat, cover and simmer for 30 minutes until lentils are tender. Stir in zucchini 5 minutes before serving.

Simple, tasty and healthy!

Carrot & Leek Soup

Cream of Carrot & Leek Soup

1 tbsp cumin seeds
1 ½ tbsp safflower oil
3 leeks, white part cut into 6mm slices
1.5kg large carrots, peeled and sliced
4 cups chicken or vegetable stock
½ cup low-fat milk
¼ tsp salt
freshly ground white pepper to taste

1. Toast the cumin in a hot, dry pan, shaking constantly over medium heat for 2 minutes. Grind the seeds into a coarse powder in a spice grinder, or crush them with a rolling pin. Set aside.

2. In a medium stockpot or Dutch oven, heat the oil. Add the leeks, and cook over medium heat until soft, about 5 minutes. Add the cumin, reserving ½ teaspoon for garnish, and cook an additional 2 minutes, stirring occasionally. Add the carrots and stock. Bring to a boil, reduce to a simmer and cook, covered, until the carrots are tender, about 25 minutes.

3. Puree in a blender or food processor until smooth. Return the mixture to the pot, pour in the milk and warm over medium-low heat for about 5 minutes. Season with the salt and pepper, garnish with a sprinkle of the reserved cumin. Serve immediately.

Serves 8

Nutritional breakdown per serving (1 cup):
840 Kilojoules, 3g Protein, 26g Carbohydrates, 6g Fibre, 5g Total Fat
(1g Saturated, 1g Monounsaturated, 3g Polyunsaturated), 0mg Cholesterol, 150mg Sodium, 20mg Vitamin C,
48,930 IU Vitamin A.


Potato & Watercress Salad with Mustard Dressing

Potato & Watercress Salad

Serves 6


1 kg baby chat potatoes
100g roasted red capsicum, sliced
150g marinated artichoke hearts, drained, quartered.
1 bunch watercress, sprigs picked (or baby spinach leaves)
Mustard dressing
1 garlic clove, crushed
2 tbsp wholegrain mustard
1 small lemon, juiced
2 tbsp olive oil

1. Place potatoes in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook, uncovered for 10 mins or until just tender. Drain. Set aside to cool slightly. Cut in half. Place in a large bowl.
2. Add capsicum, artichoke and watercress to warm potato. Toss gently to combine.
3. Make mustard dressing: Combine garlic, mustard, 2 tbsp lemon juice and oil in a screw top jar. Secure lid. Shake well.
4. Pour dressing over salad. Season with salt & pepper. Toss to combine. Serve.

Warming Coconut Chai recipe


Rich in the forgotten superfood spices, this delicious coconut chai recipe is full of anti-oxidants, great for anti-aging and disease prevention.


2 cups spring or filtered water

1 Tbsp chai tea mix (nutmeg, cloves, cardamom, ginger, cinnamon, licorice, tea leaves)
1 whole star anise
2 whole green cardamom pods
1 tsp cinnamon powder
Homemade coconut milk or organic canned coconut milk (Use nut milk if you prefer)
Raw honey or coconut sugar to taste

1. Pour the water in a pot, add chai mix and additional spices.
2. Bring the pot to a simmer, then reduce heat to low. Cover and let spices infuse for 10 minutes.
3. Strain through a fine mesh sieve to fill mugs 2/3 full. Top up with coconut milk and sweeten to taste.

Roasted Vegetable Frittata


Roasted Vegetable Frittata

Serves 3


220g pumpkin

200g potato

220g sweet potato

25ml (1 tbsp + 1 tsp) oil

1 small red onion, peeled and roughly chopped

70g (about 6 small) mushrooms, roughly chopped

2 cloves garlic, separated, unpeeled

44g frozen peas

4 large eggs

44g (1/2 cup) grated parmesan cheese

40ml (2 tbsp) cream

Salt & freshly ground pepper

Extra ½ tsp oil, for pan


Preheat oven to 2000C. Peel pumpkin, potato & sweet potato and cut into bite-sized chunks. Place on a baking tray, drizzle with 1 tbsp of oil and toss to coat. Bake for 30 minutes. Add chopped onion, chopped mushroom and garlic to tray and drizzle with 1 tsp oil. Toss with other vegetables. Continue baking for 20-25 minutes, until the vegies are cooked through. Remove garlic from its skin, place in a medium bowl and mash with a fork. Add eggs, parmesan, cream, salt and pepper to bowl. Whisk until combined. Heat extra ½ tsp oil in a 26 diameter frying pan over medium heat. Cover base of pan with vegies. Pour egg mixture over vegetables

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