Kiyah Clinic

Kiyah Clinic Naturopathic Healthcare for Women
BHSc, Naturopathy & BBSc, Psychology

I'm an Australian-accredited naturopath, herbalist and nutritionist. At Kiyah Wellness we empower you with wisdom about your body and natural medicine, so you can have happier digestion, healthier habits and emotional balance.

What are your favourite gut friendly snacks?Get my free gut guide - link in bio 😚
18/06/2026

What are your favourite gut friendly snacks?

Get my free gut guide - link in bio 😚

Quality time with this amazing woman, best friend, mother, naturopath, kinesiologist & wifey. Finals days in Melbourne a...
17/06/2026

Quality time with this amazing woman, best friend, mother, naturopath, kinesiologist & wifey.

Finals days in Melbourne appreciating the Australian bush.

Shout out to BaanBiome Gut Health & Wellness Cafe | Bangkok ~ who we discovered at the Wonderfruit festival in Pattaya, ...
16/06/2026

Shout out to BaanBiome Gut Health & Wellness Cafe | Bangkok ~ who we discovered at the Wonderfruit festival in Pattaya, Thailand ✨💃🏻

Absolutely love seeing a Thai company so passionate about gut health & devoted to creating all kinds of deliciousness for the microbiome (broths, honey, kombucha, chips, you name it)!!

Pictured: their orange ginger turmeric kombucha 🤤

Can’t wait to visit your Bangkok cafe & catch you at Wonderfruit 2026 🙏🏽

Sarah Nicole

Look we don’t love buying from big business but realistically many of us still do & it helps to know what you can trust ...
15/06/2026

Look we don’t love buying from big business but realistically many of us still do & it helps to know what you can trust in these aisles when it comes to gut health.

14/06/2026

Last step of creating your own herbal tinctures today!

I’ve used a fresh chickweed maceration, a fresh artichoke maceration and a dried hibiscus one.

Maceration basically means we got the fresh herb and chopped it up (sometimes you throw it in a blender if that works too).

They’ve been soaking in the correct percentage of ethanol for about two months. I like the idea of a full moon cycle instead, longer for dry, shorter for fresh herbs - but you remember when you remember.

I’m lucky the freshies didn’t go gross!

And now it’s time to decant them. Is that the right word?

I’ll be straining out the herbs using a nut milk bag and pouring the liquid into bottles to create tinctures I can use myself or share with friends, family, and patients.

This is the first time I’ve contributed personally to my herbal dispensary - I’m usually buying from big business so this is a big deal and all the plants were sourced locally!

Let me know if you want to understand what each of the herbs is good for!

Thank you Taj Scicluna | Botanical Education®️ for teaching me how! 🌿✨

Some Saturday snippets of my short lived island fame 🤣Living on Samui means our community get to be a part of so many pr...
13/06/2026

Some Saturday snippets of my short lived island fame 🤣

Living on Samui means our community get to be a part of so many promo shoots for all the incredible wellness businesses our friends own, run and offer to the island.

Sangha Yoga Studio
Samui Island Retreats
AMBA SAMUI
Legendary Wellness Sanctuary
Horizon | Quick Dry Travel Towels

11/06/2026

48 hours off-grid.

Aaand, here is my favourite congee combo 🤤.hopefully I haven’t missed anything as I never truly follow a recipe!• 1 cup ...
08/06/2026

Aaand, here is my favourite congee combo 🤤.hopefully I haven’t missed anything as I never truly follow a recipe!

• 1 cup of medium grain Asian-style white rice (easy to digest)
• 1 cup of bone broth plus some
• Handful of dried (or fresh) shiitake mushrooms
• Grated ginger (tsp-ish)
• Spring onions (for topping)
• Drizzle of toasted sesame oil (for topping)
• Optional slow cooked chicken or poached egg

Method:

First I soak the shiitake in a bowel covered with filtered water until they’re soft, then I remove them and chop off their hard stems and slice them a bit smaller also.

Then I use the shroom water to boil my rice and add as much bone broth as needed to get the consistency I want.

Some people suggest toasting the rice in a little oil in your pot with two generous pinches of coloured salt before adding any (already boiling) fluids.

Not tried this yet!

Remember you can always add fluid, you can’t take it away. So start with the typical 1:1 ratio of rice to fluid / bone broth. Add more as needed to get the special congee consistency - kinda milky water between the rice grains, very soft-cooked.

Then about five min before it’s ready add your shiitakes and stir them in.

Serve in a bowl and with tsp of grated ginger, chopped spring onion & sesame oil.

06/06/2026

Any gut health, herbal medicine, intuitive eating, or witchy related stuff, DM me and I’ll answer it for you on the gram 😚

&a

05/06/2026

“Everyone should marry a naturopath!”
~ and he’s not wrong. It’s an inadvertent degree in better health 🌿🧙‍♀️

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Australia

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