Any female suffering from hair loss, know just how frightening and out of control it can feel. Female hair loss is a very common concern, with up to 40% of women by age forty noticing a thinning of their hair. The emotional toll of female hair loss is huge. Whilst men are just as emotionally vulnerable to the effects of hair loss, it is socially accepted that men will lose their hair.
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What is a Pegan diet you ask? Thank you Dr Mark Hyman for giving such an accurate, yet simple description of what I believe to be the best way to nourish your body. I refrain from using the word diet, and I generally don’t like to put a name to a style of eating. I feel that this just creates self-imposed rules and boundaries that people struggle to always meet. But Pegan I like!
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The Mediterranean diet is one style of eating that has proven its validity and benefits study after study. The Mediterranean diet is one of the most studied diets in modern nutrition and it’s health benefits appear to stretch across all populations and health concerns.
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Just as you have gotten your head around probiotics and prebiotics, now you have postbiotics to contend with. But what are postbiotics? As our research into digestive health deepens we are discovering more about the complexity and governing role that our digestive system has over our entire health.
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Ever wondered if you have a food intolerance? Do you often suspect that something that you are eating is not quite agreeing with you? Do you get digestive upsets but can’t quite put your finger on what is causing it? Perhaps you are suffering from low energy, brain fog and skin conditions.
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Online naturopathic consultations combine the detailed and personalised treatment protocols of a clinical consultation, with the convenience of having your consultation at a time and place that suits your best.
There is no compromise on the depth and quality of health care that you receive via an online naturopathic consultation compare to a face-to-face consultation.
In my naturopathic practice, I strive to work with the principles of healing through whole foods and traditional naturopathic principles. Food before supplements is essential to envoke a long term healing response.
My passion is to help women heal through whole food principles and naturopathic traditions. I have an extensive background in recipe creation and meal plan development, so good food is a major part of my treatment protocols.
ONLINE NATUROPATHIC CONSULTATIONS
Initial online naturopathic consultations include a detailed health appraisal and an individualised comprehensive treatment program. If required, comprehensive pathology testing can be utilised to delve deeper into the state of your health. Practitioner quality nutritional and herbal supplements may be prescribed if indicated, and these can be purchased via an online prescription.
- In-depth online consultation at a time that suits you
- Personalised treatment protocols
- Targeted nutritional and lifestyle advice
- Personalised menu plans
- Practitioner-only supplements and compounded herbal formulas
- Functional medicine pathology testing is carried out when indicated.
AS A NATUROPATH, I GO BEYOND TREATING THE PRESENTING CONDITION BY EXPLORING THE UNDERLYING CAUSE AND WORK TO TREAT THIS CAUSE.
For new clients, online consultations come in a package of three appointments. The initial consultation goes for 45 minutes, with two follow-up appointments of 20 minutes each. These follow-up appointments are scheduled accordingly after your initial consultation.
From 10 years in clinical practice, I have seen amazing results from clients who commit to their health and see the healing journey through, from start to finish. Naturopathic medicine is not a quick fix as we are targeting the root cause. Most clients that I see have had health concerns present for quite some time, all which requires time to heal.
Once you have had your initial three consultations, you can schedule follow-up consultations as required one by one.
NATUROPATHIC SUPPORT FOR –
- Female hormone concerns – PMS, PCOS, endometriosis, fibroids, menopause
- Fertility support – infertility, pre-conception, pregnancy, post-partum
- Digestive complaints
- Skin conditions
- Fatigue, stress, anxiety
- Immune support, chronic infections
- Sustainable weight loss
In addition to the above commonly treated health concerns, many clients have consultations for general health and wellbeing. This is great for those who are in good health, but just want to check in for some professional advice to see if they are on the right path.
“PREVENTION IS BETTER THAN THE CURE”
I hold a Bachelor of Health Science (Naturopathy), Dip. Nutrition, Dip. Herbal Medicine and Cert4 Remedial Massage. I have post-graduate training in fertility management through the Baby Maker Network.
I have professional recognition with and I am a member of the Australian Traditional Medical Society.
If you are still not sure in naturopathic medicine is right for you, why don’t you book in a free 15-minute discovery call so we can chat about your concerns a little further.
The human gut is much more complex than previously thought and has a huge impact on whole-body health. A healthy gut contributes to a strong immune system, heart health, brain health, improved mood, healthy sleep, and effective digestion….
Traditional naturopathic healing principles have always been based around ‘heal the gut first’. This is the first thing we learn in our education and it is something that we evaluate in every patient that we see. Here we will explore the best foods for gut health….
Who doesn’t love a rissole? They are an Australian staple at any BBQ. This delicious recipe has beef rissoles, served with a grilled sweet potato salad. Make a few extra rissoles and you can make a healthy homemade hamburger for lunch the next day. These rissoles freeze well, so why not make a big batch to have on hand when then next impromptu BBQ is called.
Beef rissoles with sweet potato salad
Ingredients
- 500 gm minced beef organic/grass fed
- 1 red onion finely chopped
- 1/4 cup rice crumbs
- 1 egg
- sea salt and pepper
- handful fresh parsley
- olive oil for cooking
- 1 medium sweet potato peeled and diced
- 1 cup cherry tomatoes halved
- 1 cup mixed salad leaves
- 1/4 cup feta crumbled
Instructions
- In a large bowl combine the mince, ¾ of the onion, rice crumbs, egg, salt, pepper and half of the parsley. Use your hands to mix everything together and form them into 4 patties.
- Heat the olive oil in a frying pan and place the patties in the pan. Cook the patties for 3-5 minutes on each side until they are cooked through.
- Meanwhile, bring a saucepan of water to the boil and cook the sweet potato for around 10 minutes, or until they are tender.
- Strain the potato from the water and whilst they are still warm stir the feta gently through the potato so that it melts and forms a creamy dressing. Season the potatoes with sea salt, pepper and remaining parsley.
- To make the relish add the remaining onion and diced tomato to the pan that the rissoles were cooked in and sauté the tomatoes for a few minutes until they are tender. Season them with a little pepper.
- Serve the rissoles topped with the relish and a side of sweet potato and salad leaves.
This Coconut Chicken Skewers with Asian Salad recipe is a refreshing salad and it is quick and easy to make. It is a great way to include some nutritious Chinese vegetables into your diet. Variety is key to a nutritionally balanced diet, especially when it is so easy to fall into the trap of cycling through the same recipes each week.
Coconut Chicken Skewers with Asian Salad
Ingredients
- 350 gm chicken breast
- 1/4 cup shredded coconut
- 4-6 bamboo skewers
- 1/4 wombok cabbage thinly sliced
- 1 carrot cut into matchsticks
- 1/2 red capsicum thinly sliced
- 1/4 cup cashew nuts
- 1 lime cut into wedges
- 2 Tbs coconut oil
- handful fresh coriander
Instructions
- Cut the chicken into strips and thread the chicken onto the skewers.
- Put the coconut in a shallow bowl and press chicken onto the coconut to coat it.
- Heat the coconut oil in a frying pan and when it is quite hot place the chicken into the pan
- Cook the chicken for 3 minutes on each side, or until the chicken is cooked through. Try to only turn the chicken once to prevent the coconut from falling off.
- In the last few minutes of cooking add the cashew nuts to gently roast them.
- Toss together the cabbage, carrot and capsicum and give it a squeeze of lime juice. Top the salad with the roasted cashew nuts.
- Serve the chicken skewers on a bed of salad and a lime wedge on the side and sprinkle with fresh coriander
This Lemon Chicken and Fennel Salad recipe is a great mid-week dinner that is quick and easy to make. Fennel is such a zesty addition to the salad to make it really stand out from your typical salad. If fennel isn’t for you, then asparagus or corn would be a great substitute.
Lemon Chicken and Fennel Salad
Ingredients
- 350 gm chicken breast
- 1 lemon juiced and zest
- 1 fennel bulb small
- 1/2 avocado diced
- 1 cup baby spinach
- olive oil
- sea salt and pepper
Instructions
- Heat the olive oil in the frying pan.
- Slice the chicken in half, width wise. Give them a squeeze of lemon juice and season with sea salt and pepper.
- Place the chicken in the frying pan and cook them on each side for around 5 minutes, or until they are cooked through.
- Zest the lemon to get around 1 teaspoon of zest.
- Toss together the salad leaves, fennel and avocado. Divide it onto the serving plates.
- Top the salad with the cooked chicken and sprinkle with the lemon zest and basil leaves.
Make an extra serve and lunch will be done for tomorrow.
How to boost gut bacteria with food. Most us think taking a daily probiotic is the way to boost your gut bacteria. The food that we eat every day has the biggest influence on our gut bacteria. Here are some tips on how to boost gut bacteria with food.…
Stress is an unavoidable fact of life, yet the effects of stress can vary dramatically between individuals. One person may experience a large amount of stress and not only cope, but thrive, while others are adversely impacted by just a small amount of stress. Learn how to stress less.
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The demands of modern life can leave many of us feeling that we just don’t have enough energy keep up. We all know what it feels like to sleep poorly one night and struggle to function well the next day. Well what happens when you feel like this everyday, even after you have had a good nights sleep? It makes you ask, ‘why and I so tired?’
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This fresh salad is perfect on it’s own or as a side dish to suit any meat or seafood. Make a big batch and enjoy it for lunch tomorrow too.
Quinoa Tabouleh
Ingredients
- ½ C Quinoa white or red
- 1 Lebanese Cucumber diced
- 150 gm Cherry Tomatoes halved
- ¼ Red Onion diced
- 2/3 C Fresh Parsley chopped
- ½ C Fresh Mint chopped
- 1 Clove Garlic crushed
- 2 Shallots thinly sliced
- ¼ C Extra Virgin Olive Oil
- 1 Tbs Lemon Juice
- 1/2 cup chickpeas drained
Instructions
- Rinse quinoa very well under running water. This is an important step as it removes the saponins that coat the seed, which can make it hard to digest. Removing the saponins will improve the taste of the quinoa.
- Place in a saucepan with 1 C water and a dash of salt and bring to the boil.
- Reduce heat to a simmer and cover. Let it cook for around 10 minutes, or until it is tender. Remove from saucepan, rinse and drain, then fluff with a fork.
- In a large bowl combine the cucumber, tomato, onion, shallots, parsley, mint, chickpeas, and cooled quinoa.
- For the dressing combine the olive oil, lemon juice and garlic.
- Stir together, and then drizzle over the salad. Season with salt and pepper.
Notes
Who doesn’t love a curry. This is a mild and easy to make curry that the whole family will love. If you enjoy things a bit spicier, just increase the spice to suit your tastes.
Chicken Tikki Masala
Ingredients
- 450 gm chicken breast diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cayenne
- 1 tsp garam masala
- 1 tsp ground paprika
- 1 C full fat coconut milk
- 1 onion diced
- 1 head cauliflower
- 2 Tbs coconut oil
- 4 tomatoes or 1 can diced tomato
- 1 Tbs tomato paste
- 1 Tbs honey
- ¼ C fresh coriander chopped
- 1 clove garlic minced
- Sea salt and freshly ground pepper
Instructions
- Combine the ground cumin, ground coriander and cayenne in a bowl. Press the chicken into this seasoning to coat it.
- Heat 1 Tbs of coconut oil in a fry pan and add the chicken, garlic and onion, cook until the chicken is browned. Add the coconut milk, garam masala and paprika. Stir well to combine the spices with the milk.
- If a food processor, chop the tomatoes until they are finely diced. Add the tomatoes, tomato paste and honey to the frying pan and stir well to combine. Let it simmer for around 15 minutes. Taste the sauce and adjust with a little sea salt or honey
- Clean the food processor and add the cauliflower florets and process for a minute until it becomes a rice like texture. In a separate fry pan add the remaining coconut oil and sauté the cauliflower for a few minutes to soften and warm it. Season the cauliflower with a little sea salt and pepper.
- Serve the chicken on a bed of cauliflower rice and garnish with the fresh coriander.
Most of us struggle to include enough fish into our weekly menu rotation. The healthy benefits of eating fish is undisputed. They are a rich source of essential fatty acids that benefit every cell of our bodies. When buying fish, always look for local caught fish, or if you are buying frozen fish, ensure that is wild caught in a sustainable manner.
Yellow Fish Curry
Ingredients
- 300 gm Firm white fish cut into chunks
- 2 Tbs coconut oil
- 1 onion diced
- 1 clove garlice minced
- 1 tsp fresh ginger minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp mustard seeds
- 1 bay leaf
- 1 tsp ground turmeric
- 1/2 tsp chilli flakes optional
- 2 potatoes peel and diced
- 1 zucchini diced
- 1 can coconut milk
- 1 tsp tapioca flour
- handful fresh coriander chopped
Instructions
- Heat the coconut oil in a deep fry pan.
- Add the onion, ginger, garlic, cumin, ground coriander, mustard seeds, bay leaf, turmeric and chilli.
- Sauté for a few minutes until it becomes fragrant.
- Add the diced potato and zucchini and cook for around 5 minutes.
- Add the coconut milk and stir well to disperse the spices through the milk.
- Bring to a simmer and add the diced fish.
- Continue to simmer the curry for around 10 minutes, or until the fish is cooked through.
- Remove the bay leaf.
- Sprinkle the tapicoa flour through the sauce and stir well until starts to thicken.
- Taste the curry and season with a little sea salt and pepper to taste.
- To serve sprinkle with fresh coriander leaves.
Spiced Coriander and Lentil Soup recipe. This warming soup recipe is a delicious vegan inspired soup. Perfect for vegans or for those wanting to have a delicous ‘meat-free monday’
Spiced Coriander and Lentil Soup
Ingredients
- 1 head of cauliflower roughly chopped
- ½ C red lentils
- ¼ C wild rice soaked overnight
- 1 zucchini diced
- 1 small sweet potato peeled and diced
- 4 C chicken or vegetable broth/stock
- 1 tsp ground cumin
- 1 clove garlic minced
- 1 tsp fresh ginger minced
- ½ tsp ground coriander
- ¼ C fresh coriander chopped
- 2 Tbs goat/sheep yoghurt optional
- Sea salt and black pepper
- 1 onion diced
- 1 Tbs coconut oil
Instructions
- In a large saucepan heat the coconut oil. Add the garlic, ginger, onion, cumin and ground coriander. Cook for a few minutes until it becomes fragrant.Rinse the lentils and wild rice. To the large saucepan add the stock, rice, lentil, cauliflower, zucchini and sweet potato.Bring the soup to the boil, then reduce the heat to a simmer, cover, and let it cook for around 30 minutes.After 30 minutes use a stick blender for a few quick pulses to thin out part of the soup. Puree it to a consistency that you like. Remove the lid and let the soup simmer for another 10-15 minutes. Add the fresh coriander and stir through.To serve, top with a dollop of yoghurt and a sprinkle of fresh coriander.