My whole life, I have told people that curry repulses me. “Just the smell of it makes me ill.” I would declare. Until one day I ate a dish at a book launch that rocked my world. It was delicately scented and flavoured and yet had a complex balance of flavours that I couldn’t quite work out. What I discovered was that I don’t hate curry … I really hate curry powder. I can’t eat spicy food, so this is a very mild, fragrant curry. If you prefer your curry to have a bit more punch, add some extra chilli.

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At a time when stress and anxiety seem to be ever-increasing, it’s helpful to look at what traditional Chinese medicine has to say about the Stomach and Spleen organ-meridian system and how we absorb both food and the world around us.

The Australian Natural Therapists Association (ANTA) is Australia’s largest democratic association of natural therapy practitioners. We discover the many benefits of their free student membership.

I prefer a fairly dry tabbouleh but if you like your tabbouleh a little wetter, add more extra-virgin olive oil and lemon juice.

With the rice noodles, this salad is filling enough to have as a meal, quick and easy to prepare, and the dressing can be made in bulk and stored in the fridge.

The spice mix here can be made in advance in bulk and stored in the fridge — just spoon it out and add more olive oil as required.

I’m currently addicted to pomegranates and walnut. The fresh, slightly tangy burst of the arils and the savoury crunch of the walnuts is a fantastic combination.