When you meet Kirsten for the first time her light and calm energy disarms you in the most peaceful way. Her love and calmness must be transferred into her concoctions when she blends her beautiful smoothies. tonics and juices because they are more than just a regular juice cleanse. You know and feel you've been taken care of physically, emotionally and spiritually. A beautifully wholistic and transformative cleanse. WE LOVE ORCHARD ST CLEANSES! 

Tell us why you started Orchard St Cleanse?

The idea that became Orchard Street existed as a seed in my mind for many years.  It was a desire to share the incredible benefits of natural health with as many people as possible. 

My journey through study and into naturopathic practice shaped and nourished that desire, but it first began to find expression as a juice cleanse when I worked with my beautiful Mum as she battled cancer. I became very interested in the healing benefits of organic juice, and shortly after Mum’s cancer went into remission I moved to New York, where I began to immerse myself in the raw food scene. 

In the short time I was there I kept seeing juice cleanse businesses sprouting up on every corner of Manhattan, so I started exploring what they had to offer and why there was such a positive response in what I perceived to be a fairly discerning community. 

Coming from a Naturopathic background, it struck me that there ought to be a more holistic approach to many of these businesses, rather than just handing over juice without the support for a transition into a healthier way of life. Was there an actual healing model based on juice? So I came home and set about creating Orchard Street to answer that question.  

It’s been one of those unreal processes where you only realise exactly what it was you had in mind as you see it manifest in the real world.


How are you different to some of the other cleanses around? 

I see our business as heart-centred rather than a head-centred, profit driven exercise. I spent a long time developing Orchard Street, thinking about how we could distribute wellness, rather than just distributing juices. We run things with a big emphasis on lifestyle, community and the environment and that influences the kind of decisions we make, from packaging and ingredients through to who we align ourselves with and so on. At the core, I see the cleanse experience as offering a stepping-stone to transition into a more mindful way of life. 

We also refuse to use anything but chemical-free, organically grown produce and environmentally friendly packaging. This means slightly higher costs financially speaking, but far greater rewards to everyone’s health and wellbeing.

Our dispensary and clinic is also essential element of Orchard Street. Despite the bulk of our business being online, I feel it is very important to have a tangible space for our customers to immerse themselves, where they can ask for naturopathic advice and support and selfishly, a place where I get to meet a whole lot of interesting people!

In the short time since we launched there have been several other cleanse companies enter the market and all of them have something unique to share. There is a place for all of us, and as far as I’m concerned the more people who make a positive move towards health through any of us, the better.

Tell us why you like to include native plants and botanicals in your juices & smoothies? 

The native plants we use are sourced from small outback communities using organic and traditional farming methods.

I’m talking about pre-European traditions here. Many people think indigenous Australians didn’t practice land management, but in fact these ‘bush foods’ have been cultivated for many thousands of years for their nutrient density and richness of flavour. I include them in our recipes firstly for this nutritional value and also to hopefully generate more awareness of their availability. 

 Botanical medicines and wild weeds are so often overlooked in the modern Australian diet and these really are some of nature’s finest offerings. The medicinal benefits of many common herbs have been thoroughly researched and as such, are often incorporated into natural supplements or refined down for pharmaceuticals, but we rarely bring them into our daily diet. Herbs like St Mary’s thistle, dandelion and globe artichoke all offer significant benefit to your liver. Common herbs like parsley and coriander are incredibly rich in antioxidants. Make any meal an opportunity to bring medicinal properties into your diet; ‘let food your medicine’.


What is your personal favourite smoothie and why? 

Coconut water or alkaline water, greens of some seasonal sort, slippery elm, maca, cacao nibs, chia seeds, hemp or flax oil, a probiotic, green superfoods or shakti’s mix, cayenne.

I’ll have this a few mornings a week, with slight variations depending on my food mood.

The coconut water is a bit of an indulgence. I worry about the sustainability of our coconut craze, the amount of resources used shipping them from the tropics and the effect on local farmers, however if I do use a fresh coconut I like to use the whole thing, bringing the ‘nose to tail’ element into plant based cuisine. I use the flesh to make a coconut yoghurt with probiotics, or freeze it to pop into a sweet treat or curry later. Finally, the dried husks make great planter containers for seeds.

Occasionally I add a little fermented rice or pea protein powder to the smoothie if I feel I need the sustenance and stamina for the morning, and lately I’ve been using warrigal greens which grow in abundance around the coastline (remember they need a quick blanch to remove the oxalic acid, but are a smooth and nutrient dense addition). Otherwise I throw in some spinach, kale or dandelion greens. 

Spending much of my childhood in Malaysia made me a bit of a spice junkie so I usually administer some antioxidant rich Cayenne as well.

“The coconut water is a bit of an indulgence. I worry about the sustainability of our coconut craze...”

How can people be guided and choose which blends of juices or smoothies are best for them

With any food or beverage choice, an imperative part of mindful eating is tuning in to what your body needs. 

Think about the following things to create a self-reflective perspective: 

How hungry am I? Notice whether you’re feeling true physical or mental or emotional hunger.

Is this a meal replacement or a snack? If a meal replacement, you will need to make it more complete ensuring you are getting essential nutrients such as protein, good fats and fibre.

How do I want to feel afterwards?  Full and satisfied? Energetic and powerful? Calm and light? Make your choices accordingly.

How does my digestive system respond to the ingredients? Do you notice any bloating, gas or indigestion after your smoothies? Consider if you have may difficulty digesting fruit, nuts or the dairy you may be adding.  

Are there any other ingredients that don’t agree with me?

E.g. if you have thyroid concerns, be cautious of too much raw kale, broccoli or cabbage. If you have blood sugar or candida issues be mindful of the amount and types of fruits you add.

Are there any nutrients I should include such as iron, omega 3, protein, fibre or vitamin C? 

A smoothie is a great opportunity to throw in an array of nutrient dense supplements, whether in the form of whole plant foods or natural formulations. 

And lastly are my ingredients organically grown and chemical-free? 

Avoid the large amount of pesticides and fertilizers found on most conventional juicing and smoothie ingredients such as kale, celery, cucumbers, lettuce, apples and blueberries. 

What are your tips for those people making smoothies at home? 

Get a good, high-speed blender for a smooth smoothie! Include probiotics or fermented foods or both to ensure you’re getting a daily abundance of beneficial bacteria. Choose seasonal, chemical free produce to avoid toxins and support your environment, and get experimental with bush foods, wild weeds, herbal medicines and superfoods. 

Sip slowly!

Do you have a recipe you want to share with us? 


This is a delicious spiced dish, rich in fibre, protein and antioxidants. 

If grains are ok for you, serve with brown rice or quinoa for a nourishing meal with a complete source of protein. I love adding a little coconut milk, some toasted seeds and a decent pinch of sea salt to grains.

Note this recipe calls for soaked and cooked chickpeas so allow for this if you choose to include them.

This also makes a lovely accompaniment for some grilled sustainable white fish.

Always choose organically grown, chemical free vegies. 

1 tsp cumin seeds 

1 tsp coriander seeds

a good pinch or two of cayenne 

1  tsp turmeric

1/2tsp garam masala

1/2tsp salt

1/2tsp fresh grated ginger

1  head of cauliflower

2 cups soaked and cooked chickpeas (or a can if short on time)

3-4Tbsp coconut or olive oil 

3 decent handfuls of dark leafy greens: baby spinach, kale or wild rocket. 

1/2 cup organic natural sheep or goats yoghurt or coconut yogurt if dairy free.

juice of a lemon

1/2 tsp wholegrain mustard

1 tablespoon of cold pressed extra virgin olive oil

Sea salt 

1. Heat the oven to 200c . Put all the spices in a small bowl and stir well.

2. Wash and dry the cauliflower, then sit it on a chopping board, stem end down. Cut into small heads 

3. Transfer the cauliflower into a large bowl, tip in the cooked chickpeas, the spices and the coconut oil. Mix well, using your hands, until everything is well coated. Tip into a large roasting dish and put in the oven for 20-30 minutes, until the cauliflower is tender and crispy. Set it aside to cool slightly.

4. Make yoghurt dressing by combining yoghurt, lemon juice, mustard, oil and salt and pepper.

Put the prepared greens in a serving bowl, tip the cauliflower and chickpeas on top, toss gently then drizzle the yoghurt dressing on top. 

“Avoid the large amount of pesticides and fertilisers found on most conventional juicing and smoothie ingredients...”

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Photos + interview produced by thebharanieffect - our talented photographer is Maclay Heriot.