Creating a non-toxic home is about making intentional choices that nurture both your health and the planet. By prioritising natural materials, sustainable products and eco-friendly practices, you can build a future-proof space that grows with you.

As we welcome a New Year, the wellness landscape stands at a transformative juncture, propelled by rapid advancements and pioneering philosophies. Spearheaded by thought leaders and experts, it is empowering humanity to live boldly in 2025 and beyond.

We chat to environmental designer, educator and author David Holmgren about simple ways to transform your house into a low-waste, sustainable home.

Water and remaining hydrated is imperative for our health. Not only on hot days but for our kidney health, to lower our blood pressure, to remove toxins and to prevent fainting in the hot, summer weather. Lack of water can make you feel dizzy and fatigued. You may also find that you have a headache. It can cause problems with your digestive system and long-term effects can cause a range of health issues. There is a long list of how it can damage your health.

This Sweet & Sour Adobo is extra tasty from the marinated chicken and the thick sauce full of flavour. Pineapple provides the wonderful sweetness in this dish and the sourness of the apple-cider vinegar is delicately balanced with the salty tamari, while herbs and spices add layers of flavour. While this dish takes a little longer to make, the result is nutritious and incredibly delicious.

If you’ve ever visited the Philippines, you’ll know very well the sound of street vendors calling “Tahoooooo”! Served as a delicious breakfast or a treat at any other time of day, Taho is made of layers of lush silken tofu, rich sweet syrup and pops of tapioca pearls. It is traditionally served warm, but can also be eaten cold. I made mine using boba pearls, purchased at my local Asian grocer, because I love the drama of those big pearls, but you can also use traditional tapioca pearls or even sago.

This combination of pork mince with onion, tomatoes, carrots, capsicum and peas is a wonderful meal, high in protein, vitamins, minerals and fibre. It’s a comforting dish often served during special occasions but is also enjoyed as an everyday meal due to its ease of cooking and the balance of the rich sauce with fresh vegetables and meat.

Adobo is often considered the national dish of the Philippines, and this healthier version maintains all the bold notes while reducing calories. By using skinless chicken breast and replacing traditional rice with cauliflower rice, I have created a lighter dish that’s still incredibly satisfying. The chicken is cooked in a tangy, savoury sauce made with apple-cider vinegar, wheat-free tamari and garlic — hallmark flavours of Filipino cuisine.

Buko Pandan is a beloved Filipino dessert that combines the refreshing flavours of young coconut (buko) and pandan leaves. This lighter version reduces the sugar content and incorporates chia seeds for added nutrition. The result is a creamy, fragrant dessert that’s perfect for warm days or as a light end to a meal. The green colour from the pandan gives it a vibrant appearance, while the coconut provides a tropical twist. This dessert is not only delicious but also offers some nutritional benefits from the coconut and chia seeds.

Sinigang na Isda is a classic Filipino soup that perfectly embodies the cuisine’s love for sour flavours. This lighter version uses fish instead of meat, making it a healthier option without compromising on taste. The soup is packed with vegetables like okra, eggplant and water spinach, providing a variety of nutrients. The sour broth, typically made with tamarind, is not only delicious but also aids in digestion. This comforting soup is perfect for cooler days and is a great way to introduce yourself to Filipino cuisine.

This coconut leche flan is a wholesome twist on the traditional Filipino dessert. By using coconut milk instead of condensed milk, it’s dairy-free and enriched with healthy fats, while pure maple syrup and coconut sugar provide natural sweetness. Eggs contribute a healthy dose of protein to this dessert, while raspberries provide a burst of antioxidant benefits.

Pickled mango or Atsarang Mangga is a tangy and refreshing Filipino dish that is typically enjoyed as a side dish or condiment. It pairs well with a variety of savoury dishes, particularly grilled chicken, fish, prawns and rice dishes. Made from green mangoes, which are rich in vitamin C and antioxidants, this pickled treat supports immune health and skin vitality.