About Me

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Elk & Me, 810 High st, Thornbury, Melbourne, VIC, Australia
Nellie specialises in mood disorders, such as anxiety, depression, stress, memory, and insomnia and also has experience and personal interest in helping people with skin conditions. Nellie treats a person holistically, looking at the entire person. In comprehensive consult and using tools such as functional pathology, Neuro-questionnaire, Live blood screening (Hemaview) and iridology. As both Medical Herbalist and Naturopath, I love using botanical medicine along side lifestyle and nutritional advice to empower people to feel better.

Thursday, July 24, 2014

Paleo Naan!!

Gluten free, 

Dairy free, 

Grain free,


Super easy!

Just when I thought life couldn't get better I stumble across a super easy naan bread recipe, that most of you will be able to have!! 
Amazing #Sohappyrightnow thanks to myheartbeats.com xx

ok heres the recipe from myheartbeats.com


½ cup Almond Flour
½ cup Tapioca Flour
1 cup Organic Coconut Milk, I used organic full fat
pinch of salt


Mix all the ingredients together.
Heat your Nonstick Pan over medium heat and pour batter out to how you like it.

Watch the batter fluff up and looks firm/mostly cooked, with golden under side, flip it over to cook the other side ).
Then cook another one!
eat it up !
makes 2 serves

Saturday, June 15, 2013

Elk & Me, Therapies and Dispensary xoxo

We are so excited to let you know we are now taking appointments in our new space.

My Appointment hours at Elk & Me, Therapies and Dispensary are,

Monday 10 - 8
Tuesday 9 - 8
Thursday 1 – 8
Friday 9- 1

Just call 0449884912 or email me to arrange an appointment!

We also have online booking available

We are right on High St, located between Pender and Dundas st

See you soon x

Elk & Me 
Therapies and Dispensary

810 High St

Thursday, May 9, 2013

Some exciting News to share......

After What has been an amazing 5-6 years working out of the wonderful Fitzroy therapeutics, it is time for this little Naturopath to pack up my books and herbs! 

The wonderful and exciting news is my lovely friend Ava and myself are starting up our DREAM CLINIC & DISPENSARY in Thornbury. (complete with a fantastic kitchen for cooking classes! oh boy!)

My last day for appointments at FTBE will be the 18th of May! 

Our new clinic will be at 

810 high st,
contact details to follow but for now just email me at donellecrocker@gmail.com

I can't wait to share more about our new space with you all very very soon.

Arohanui xxoo

Tuesday, January 8, 2013

Millet sushi rolls xx

 Yay I love these little lunch sensations! not only do they taste fantastic but they are easy and packed with nutrients!

I like to think off them as my mineral powerhouse!
  • 1 cup millet
  • approx 2 cups of water 
  • sesame seeds
  • approx 1/3 cup Tahini,
  •  tamari,
  •  lemon juice,
  •  horseradich 
  •  fresh ginger

Heat alittle olive oil in pot
Add millet toast lightly
Add water and bring to boil 
Reduce heat cover and simmer till it is cooked and sticky ( almost over cooked)
let cool.

Toast some sesame seeds and mix into the millet. some times at this stage I add other nuts and seeds too. Up to you be creative.

In separate bowl, Mix together Tahini, tamari, lemon juice, horseradish and fresh ginger and enough water to go consistency of hummus.  I haven't given quantities as I just add to taste starting with the tahini

Mix enough of the tahini mixture into the cold millet and sesame seeds to bind. 

Then use in place of rice in your nori roll, as you would sushi rice.

Add fillings of your choice and roll. 

I  fiiled these with watercress, cucumber, spring onions, marinated tofu, and avocado. But you an put in what ever you like :) Heaven xx

Monday, December 17, 2012

All I want for Christmas is Gluten free, Vegan baked Donuts!!

I am so excited how this recipe from Erin McKennas "Babycakes, Covers the Classics" cookbook came out! CUTE!, SOft! and Delicious!

I wanted to make something as a yummy treat for Christmas, and saw this recipe for Gluten free and vegan baked donuts and decided since its Christmas to give it a whirl! and man I am impressed! So easy and soooo good! I dressed mine with Cinnamon and coconut sugar and a dollop of organic sugar free Morello cherry jam.

A big tip is to weigh the flours instead of using cup measurements when using gluten free flours, and then you will get this amazing soft crumb in your donuts!!

Do yourself a favor if gluten free or Vegan (or both) and go out and get this cookbook or the first one you wont be sorry!

Of course this isn't an everyday day food, but delicious as a celebration type treat!

Plain Cake Donut
Makes 12

75mls melted refined coconut oil, plus more for brushing the trays 
160g coconut sugar
100g white or brown rice flour
40g garbanzo (chickpea) and fava bean flour or chickpea flour
70g potato starch
30g arrowroot
1 1/2 tsp. baking powder
1/2 tsp. xanthan gum
1/4 tsp. salt
1/8 tsp. baking soda
6 Tbsp. unsweetened applesauce
2 tsp. vanilla extract
125ml hot water

Preheat the oven to 325 degrees. Brush 12  hole donut tray with coconut oil and set aside.

In a  bowl, whisk together the sugar, both flours, potato starch, arrowroot, baking powder, xanthan gum, salt, and baking soda. Add the coconut oil, applesauce, vanilla, and hot water and continue mixing with a rubber spatula just to combine. Using a melon baller or tablespoon, drop 2 1/2 Tbsp. batter into each doughnut mold. Using a toothpick, spread the batter evenly around the molds. 

Bake for 8 minutes, rotate, and continue baking until the doughnuts are golden brown, about 7 minutes more. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around the doughnuts in the molds, lift them out and place them on a baking sheet. Coat them with your choice of topping.

This recipe is from Erin McKenna's BabyCakes Covers the Classics (Clarkson Potter, 2011).

Monday, October 15, 2012

I dream of healthy vegan ice cream!

Mango Coconut Ice Cream 

Yay its starting to get a little warmer here in Melbourne and that reminded me of this delicious treat we make alot over Summer.

I love this simple ice cream recipe, it is so so easy and super fast.

We keep our freezer ready with frozen peeled organic bananas, mangos and raspberries. So we are always ready when we need some yummy ice cream. 

Feel free to experiment with other fruit too or just plain banana. You can also add some protein powder if you like, I recommend this especially post workout on a hot day. What a dream! 

Organic Ingredients 
Raspberry coconut ice cream

Frozen half banana
frozen mango or 1 cup raspberries
approx 1/4 cup coconut cream

  1. Blend fruit with about a tablespoon of coconut cream, until blended. 
  2. Add more coconut cream while still blending until mixture gets the creamy texture and thickness of Ice Cream. Depending on the Fruit, sometimes I add a little more or less coconut cream.
  3. Eat straight away. Fantastic as banana split with extra chopped activated walnuts and cacao nibs on top!  
Enjoy !  XX

Tuesday, July 31, 2012

Chickpea Skillet bread
GF, Vegan, Dairy free, Sugar free, quick.

So this really is a creative recipe, I usually don't measure anything and just go by how it looks and add what ever is at hand, to the core ingredients

For example... Sometimes I add 
corn, paprika and rosemary or just garlic, 
or cumin and fresh herbs. 
or just salt and pepper and garlic. 
but my favorite is the one below

Core ingredients
  • 1 cup chickpea (chana) flour
  • about 2 cups of water 
  • optional baking powder about 1 teaspoon ( this makes it alittle lighter)
  • salt and pepper

For the one pictured I added
  • fresh thyme about a 8 sprigs, just the leaves
  • 1 clove garlic minced

to sprinkle over once cooking
  • Olives
  • sunflower, sesame, and pumpkin seeds
  • pine nuts

  1. In a bowl whisk the flour, baking powder salt and pepper, garlic, fresh thyme leaves, slowing adding the water until it looks like a thickened cream consistency.
  2. Heat a pan on the stove top, with a little olive oil, to a medium heat.
  3. Pour in the bread mix.
  4. Sprinkle the olives, seeds and nuts on top.
  5. Cook until the underside is golden. then flip over and cook until cooked through.
  6. serve hot with soup or yummy avocado. Or tomatoes and fresh herbs. Also makes a great pizza base, topped  with caramelized onions and fresh herbs.

I always try and save a little for lunch. Not always successfully :)