Saving lives from heart disease starts young

As a health practitioner who sees large numbers of people on plant-based diets, I’m frequently struck by the diligence of vegan and vegetarian parents in ensuring they they are meeting their children’s nutritional needs. Not a week goes by without me seeing a vegan couple planning a pregnancy, or a vegan woman who is already…

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Low carb déjà vu

Every now and again, something happens that makes me realise I live in a bubble. You see, for over 25 years, I’ve been completely immersed in the study of human physiology, nutritional biochemistry, therapeutic nutrition, sleep, exercise, psychology and pretty much everything else that relates to helping human beings become healthier and happier. Nerding out…

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Can we prevent even more than 40% of cancer deaths?

Last week’s blog post summarising a recently-published article which calculated that 40% of cancer deaths in Australia could have been prevented with simple lifestyle changes prompted some readers to ask the question, “Only 40% of deaths? Aren’t even more cases of cancer linked with diet and lifestyle?” The answer to that question is almost certainly…

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Mamey Sapote and Passionfruit Pie

I just love trying out fruits I’ve never tasted before, especially tropical fruits. When I saw mamey sapote on my organic co-op’s order sheet, there was never any real doubt – of course I had to get some! I had had black sapote (chocolate pudding fruit) when in Port Douglas several years ago, and sampled…

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40% of cancer deaths in Australia are preventable – so why aren’t we doing better?

It’s World Cancer Day on Sunday 4 February, and you’re probably going to be seeing a lot of stories about cancer in the media. Most of them will be about the latest ‘breakthrough treatments’, and how you should participate in cancer screening programs – even though the majority of these screening programs either cause more…

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Beetroot, Coriander and Ginger Dip

I’m such a fan of beetroot dips, I just can’t help making new versions! Here’s my latest creation, bursting with flavour from fresh coriander and ginger. Pair with fresh vegetable crudités for a perfect summer lunch.   Ingredients: 2 tbsp diced Spanish onion 1/3 cup chopped coriander 250 g raw beetroot, peeled and chopped (weighed…

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Staying young at heart with Dr Kim Williams

When I was invited to speak at the Nutrition in Healthcare ‘Young at Heart’ Symposium, held in Sydney on Sunday January 14, I got pretty excited (dare I say, my heart skipped a beat ;-)?). Not only was the topic that I was given – psychosocial influences on cardiovascular health – of great personal and…

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Reductionism vs wholism in medical research

Reading medical journals is generally a frustrating experience for me, as most articles emanate from the reductionist paradigm, defined by T. Colin Campbell in his masterwork, Whole, as the belief “that everything in the world can be understood if you understand all its component parts” (p. 47). Campbell contrasts this with wholism, the belief “that…

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Byron moves to the plant-based Beet

When my client Heather Myers, who moved to Byron Bay from Sydney a couple of years ago to launch The Beet Vegan Restaurant with her husband Aaron, invited me to run an event at her restaurant, I jumped at the chance. Byron holds a special place in my heart – my husband and I got…

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Pumpkin Pie

I adapted this recipe from this one for Butternut Squash Pie. I used a jap pumpkin instead of butternut, for its sweeter and richer flesh. Ingredients: 1/2 jap pumpkin, cut into small cubes Crust 1 cup rolled oats ½ cup walnuts 1/4 cup chopped pitted dates 1 tbsp carob powder 2 tbsp pumpkin purée (see…

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