These ganache glazed ‘do-nuts’ are special raw treaties made with nutrient-dense cashews and almonds and coated with a rich cacao ganache. Yum!
How the rising public interest in safe, healthy and sustainable products is changing the face of technology in Australia and putting pressure on companies to provide more product information to the public.
An hour of sweat, beats and the sound of two dozen pairs of drumsticks rapping against the floorboards… this is a POUND class. And if you haven’t heard of it yet, you soon will.
Miss Universe Australia and self-confessed health devotee Tegan Martin shares the products, services and experiences she finds most nourishing.
Nalisha Patel shares her story in our series on how entrepreneurs had to fail before they could soar.
Practitioner, lecturer and the National Secretary for the Australian Homeopathic Association Kerri McWaters gives us a glimpse into her typical working day as a homeopath.
Valeria Ramirez shares her story in our series on how entrepreneurs had to fail before they could soar.
Brent Grundy shares his story in our series on how entrepreneurs had to fail before they could soar.
Stacey Curcio shares a letter to herself set straight after graduating.
Naturopath Katherine Maslen’s quest to promote the importance of preventative healthcare has seen her build one of Australia’s most successful multi-modality clinics, become known as a media commentator and realise her dream of becoming a published author… all before her thirty-first birthday.
Amanda Foy shares her story in our series on how entrepreneurs had to fail before they could soar.
A chance meeting with a waiter in Nepal led to a chain of events which would forever change the life of natural health practitioner Anne Digby.
Naturopath turned not for profit chief executive, Juliette Wright, talks to Wellspring about online donation portal GIVIT and her inspirational career journey.
This Korean-inspired frittata is a taste sensation and great for the brain, gut, bones and heart.
This delicious winter dish by Alyse Co-cliff takes the traditional roast pumpkin soup to another level by pairing it with carrot, fennel and apple.
This ‘clean’ version of banana pancakes is made using coconut and LSA in place of flour, and is partnered with delicious toppings and a side of nourishing chia pudding.
Self-love is a crucial ingredient to health and wellbeing. Learning to love and embrace every part of ourselves not only fills us with confidence, it leaves space in our minds for more productive thoughts, propelling us towards a happier and more fulfilled existence.
This curried coconut quinoa with chickpeas is so simple and tasty it could become a regular dish in your cooking repertoire for winter.
This is a fascinating take on a classic recipe loved around the world – a ‘clean’ version of fried rice made using millet, by Carly Hicks.
Rich, satisfying and full of beneficial nutrients – this isn’t the first description that usually comes to mind when we think of chocolate cake. However, this crowd-pleasing cacao sponge with chocolate ganache ticks these boxes and could even change the way you think about dessert.
Amanda Rootsey explores how she finally asked for help, and how it has benefited her business and herself.
One of the best things about choosing to eat healthily is realising we don’t always have to miss out on the food that we love. Try this chocolate rose cheesecake recipe from Jacqui Turner.