After the year we have all had its a good time to use the New Year energy as an opportunity to clear out those negative energies that hold you back.

This leafy kale salad is a great plant-based source of iron, packed with plenty of antioxidants and added crunch to elevate any dinner dish.

With Australia producing the second most almonds in the world, we meet two South Australia-based growers who know a thing or two about growing this nut.

On the hunt for a healthy, family-friendly option? This smoky vegan mac & cheese is packed with plenty of plant-based goodness, with sweet butternut pumpkin and a creamy “cheese” sauce!

Many people think of community-supported agriculture as a fruit and vegetable box delivery or a bulk meat purchase. But at its very heart, CSA is a partnership between farmers and the people who eat the food they produce — and the benefits go well beyond just that relationship.

If you’re looking for a recipe that brings both comfort and nourishment in the same mouthful, my vegan lentil moussaka is the one for you.

Recent medical findings and health news for a healthier body

Melt away your stress and enhance your wellness with the magic of Young Living essential oils.

When Bec Abbott enrolled in the IYTA Diploma of Yoga Teaching at the start of the year, she had no idea how much of a lifeline it would be.
The ground-breaking course has a panel of 22 expert lecturers delivering information and practical sessions on asanas, philosophy, meditation, anatomy and so much more.

Ancient wisdom, a connection with nature and a focus on sustainability have been a recipe for success for Power Super Food’s Natasha Lewis.

Holistic health practitioner Dr Karen Bridgman weighs in on autoimmune arthritis, including what it is, who is at risk, and how to treat it.

This delicious vegetarian quiche offers a stunning summer dish, with flavour to boot. Filled with pumpkin, goat cheese and red onion, enjoy yours fresh out of the oven or chilled from the fridge — it’s the ultimate picnic feast!