Endeavour College of Natural Health has embarked on an exciting project to embrace First Nations healing and culture within its curriculum and learning environments. To address this gap, Endeavour sought guidance from Indigenous Australian health expert Kelly Stephenson.

You can use me in both sweet and savoury recipes, grind me into flour for baking, press me into milk, mix me into a face mask, or add me to a bath – What am I? Oats, of course!

Georgia Barnes is the first to say that her nutrition degree has taken her to many different places. From corporate sales to TV personality to food and wellness festivals and education, Georgia has seized every opportunity to inspire people to see the beauty in food and cook wholesome meals.

Tia Miers loved science, biology and the human body. So, she chose to study nursing when she finished high school. But the degree didn’t fill her creative soul, and she sought a gentler approach to wellbeing.

A postpartum journey should be a sacred journey of a new baby and a new mother. The journey should be slow, peaceful, and enjoyable, although for many women it isn’t.

For many, the arrival of spring marks the end of a long, cold winter and the promise of warmer days. In Chinese medicine, the change in seasons is an important transition which brings about new ways of eating and living to stay in tune with nature.

Far from her hometown of Osaka in Japan, physiotherapist Hikari Mizunami is refining her skills at Endeavour in Sydney. Hikari shares why she travelled to Australia to study and what it’s like to be an international student.

This rosemary and olive tapenade is an ideal savoury spread – using simple ingredients, easy to assemble, and lasts in the fridge for about a week.

A part-time job in a health food store during high school sparked Riannon Page’s interest in naturopathy and its potential to change lives. The more she investigated, the more she wanted to know.