Rockin’ Women Wednesdays – Keri Krieger

Now my friend Keri is a joy to behold. Truly! She’s an absolute cracker of a human being and one of the world’s great sweethearts. She has this knack of blinding you with her beauty and then dropping bombs of wildly intelligent conversation, punctuated with intense words of wisdom well beyond her young years. All of this is nestled amongst one of the prettiest faces you ever did see. I met her up at Gwinny – that’s Gwinganna to those who have never worked there – but we never really connected until she joined one of my business mentoring mastermind groups back in 2010. She had developed her unique Rockupuncture technique and we were looking at ways to bulletproof her modality and systemise her business. Since then Keri has continued to thrive and shine and I am like a proud mother hen! Brk!

Keri is an acupuncturist life-coach and passionate advocate of women creating the life of their dreams without hitting burnout! Translating the ancient wisdom of Chinese Medicine into a modern language, Keri coaches her clients through big transitions in life, and mentors other health practitioners on how to create a thriving practice. With almost 20 years in the wellness industry Keri can be found contributing regularly to health mags travelling the east coast of Australia with her Rockupuncture™ modality and treating at Gwinganna Lifestyle Retreat. In her down time she’ll be hanging at the beach with her beloved Westie Ruben. You can find her at where her newly made over website is a treat!


Here’s what she reckons about our mentoring journey.

I had spent at the time well over 10 years learning my craft, I could talk Chinese Medicine like it was my first language and I had hands that knew how to heal and soothe, but share the product that is Keri Krieger online? Attract new uber clients? Actually earn enough to go on a bloody holiday? No chance. Enter the raucous laugh of Samantha Gowing and her ‘I said Love, I said Pet we can fix this Babe can do attitude’. Sam saw the potential in me that I hadn’t even begun to hope for yet. Heavens I learnt so much!

What I love most is that she was able to talk to me in my own language. She took all her knowledge of systems, marketing funnels, premium clients, pricing, blogging, newsletters and the most current software knowledge of the time (2010 is like a million years ago in internet time) and translate it into Keri. She gave me the practical skills that I SO desperately needed but also a warm loving kick up the base chakra to believe in myself and have fun whilst I kicked my goals. You can book a free mentoring session with Sam here.


Keri & Food

My relationship with food hasn’t always been that wonderful. I have definitely fallen into the habit of using food as a reward and finding solace in a block of chocolate was for a long time an unfortunate coping mechanism I could fall into when stressed. Today I see cooking for myself less as a tiresome chore and more a conscious act of self love. Those close to me know that making me a simple meal is truly an act of love in my eyes and I’m spoilt with a bunch of besties that knock up some amazing heart felt nosh. Owner of this said blog made me an amazing New Year lunch. A meal shared with love is my favourite thing to do. I have weekly date nights with girlfriends for this reason!

I steer clear of diets or eating plans with too many rules. Over 16 years of practicing Chinese medicine has taught me that depending on our constitution our environment and so many other variables our dietary needs are going to vary. Mostly warm, fresh as possible and according to the seasons just about sums it up.

What’s your survival food when you’re on tour, travelling or working late in your business?

Survival food. I am such a simple creature, I could honestly eat the same thing day in day out. On my Rockupuncture Roadshow tours when left to my own devices it will be soup, soup and some more soup!! Or what ever the most amazing warm salad is on the menu. I’m shamefully un-adventurous. I am however usually very spoilt while traveling for work with friends and clients taking very good care of me.

What’s your healthy go-to comfort food – either at home or in a restaurant?

My go to comfort food is Buckwheat pancakes, oh and said in a whisper, I do make a MEAN spelt cookie that could easily be made with buckwheat or rice flour ..ssshhhhh!

Do you have a secret remedy that keeps either your voice / mind / body in shape? 

Rose tea + Tigress Yoga. Divine, Feminine and Restorative

What’s the most obscure rider or patron’s request you’ve ever heard?

Clients’ request are few and far between in my world, but I once had a client ask to play his fave Leonard Cohen album instead of the more uplifting ambient music I usually have in the background… oddly enough I was happy to comply!


A recipe from Keri

This is the original recipe from MindFood mag online. I am totally disrespectful when it comes to following instructions (some might call that issues with authority) I use quinoa and to be honest make up the quantities depending on how many people I have coming. This was the hero of my Boxing Day menu last year and went down a treat with a massive Pear and Pecorino Salad (Rocket Pear Pecorino dress to taste) I was too busy drinking mango coconut smoothies to take more pics!

Farro with shrimp garlic lemon zest and parsley
Serves 4
1 cup farro (2½ cups cooked)
1 ¾ cups water
½ tsp salt, divided
2 Tbsp olive oil
1 lb lg shrimp, shelled and deveined
3 cloves garlic, minced
¼ tsp freshly ground black pepper, divided
¼ cup white wine or reduced-sodium chicken broth
3 Tbsp minced parsley
Freshly grated zest of 2 lemons

  • Toast farro in a medium saucepan over medium heat until fragrant, about 2 minutes. Add water and 1/4 teaspoon of the salt and bring to a boil. Reduce heat, cover, and simmer 20 minutes. Remove from heat and let stand 10 minutes
  • Heat oil over medium-high heat in large skillet and add shrimp
  • Saute 1 1/2 minutes and add garlic, 1/8 teaspoon of the pepper, and 1/8 teaspoon of the salt
  • Saute 1 1/2 minutes longer. Pour into a bowl
  • Add wine to pan and scrape up anything stuck to pan bottom
  • Add farro, 1/8 teaspoon salt, and 1/8 teaspoon pepper and saute, stirring frequently, 2 minutes
  • Stir in shrimp mixture, parsley, and lemon zest and serve
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