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Sep
22

Anxiety. Bianca Sheedy explains how a Naturopath can help.

  • Posted By : Tania Flack/
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  • Under : Article

Anxiety is one of Bianca Sheedy’s special interests in clinical practice. It’s one of the most common mental health conditions in Australia, affecting one in four people! ⁠

Stress is a natural human response when under pressure or in dangerous situations. However, these feelings usually pass once the “stressor” has been removed. Anxiety is a condition when anxious feelings don’t pass making it more difficult to cope and deal with everyday life. ⁠

Some of the signs/symptoms of anxiety are:

Physical:

-Heart palpitations

-Sweating

-Nausea

-Insomnia

-Fatigue

Psychological:

-Excessive worrying

-Unwanted thoughts

-Fear

-Feeling something bad is going to happen

Behavioural:

-Restlessness

-Hypervigilance

-Avoidance

-Procrastination

Cognitive:

-Difficulty focusing

-Brain Fog

-Poor Memory

-Racing thoughts

Natural medicine can be used to help manage anxiety and can be prescribed safely alongside western medicine if needed.

Passiflora incarnata is one of Naturopath Bianca Sheedy’s favourite herbal medicines that she often adds into her anxiety herbal formulas! ⁠

Studies show Passionflower is effective in reducing the symptoms of anxiety and insomnia, due to its beneficial impact on gamma-aminobutryic acid (GABA) levels in the brain. This assists in down-regulating nervous activity, allowing the body to relax, which in turn improves sleep quality.  ⁠

A Naturopath’s goal is to uncover what is driving your anxiety and if possible remove the cause! ⁠


Sep
13

What is Lichen Sclerosus? Naturopath Kimberley Porteous explains

  • Posted By : Tania Flack/
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  • Under : Article

A lichen sclerosus diagnosis is confronting, but don’t worry. Natural medicine treatment can ease symptoms and strengthen your immune response to improve your outlook.

Symptoms such as an unbearable itch, burning pain, and cracking and bleeding skin around your genitals may seem terrifying but it’s important to get it checked out, as lichen sclerosus won’t resolve on its own.

The good news is that early detection and treatment can not only help manage lichen sclerosus but prevent it progressing to the stage where it may change the shape of your vulva, grow over your clitoris, or even fuse your labia minora and majora, potentially narrowing your vaginal opening.

Delaying diagnosis also increases your risk of developing vulvar cancer which is a risk when lichen sclerosis is left untreated.

What is vulvar lichen sclerosus?


Vulvar lichen sclerosus is an inflammatory skin condition of the vulvovaginal area, causing intense itching pain and weakening of the skin.

It is woefully under-researched but the consensus is that it is an autoimmune condition which results in skin inflammation and excess collagen being produced. Women diagnosed with lichen sclerosus often have thyroid auto-antibodies which are seen with autoimmune thyroid diseases such as Hashimoto’s or Grave’s disease, lending weight to the autoimmune hypothesis. There is often a family history of thyroid conditions and other types of autoimmune diseases (where the immune system mistakenly attacks your own body) such as alopecia, type 1 diabetes, psoriasis or vitiligo.

Nobody has firm numbers on how prevalent lichen sclerosus is in Australia, but given the potential embarrassment involved in getting it investigated, you most likely know at least one other woman, or owner of a vulva, with the condition.

Lichen sclerosus is most common in women after menopause when oestrogen levels drop, but it can also affect pre-pubescents where it usually resolves before menstruation. It can also affect men, typically involving the head of the penis.


Is lichen sclerosus infectious or contagious?


No, your partners cannot catch lichen sclerosus from you. It is neither infectious nor contagious.

How is lichen sclerosus diagnosed?

Your GP, dermatologist or gynaecologist can order a biopsy to confirm the diagnosis. This can be performed in their office within around five minutes.

What does lichen sclerosus treatment involve?


The good news is that you now have a diagnosis!

The gold-standard medical treatment from your doctor is application of small amounts of topical corticosteroid cream. This often stops the itching within a couple of days or so.

Once you are considered in remission, your GP will allow you to taper down use of the corticosteroids to a maintenance dose only, combined with regular medical check-ups to monitor progress and keep an eye on the cells for any cancerous changes.

Although it is very important to get regular monitoring, a naturopath can assist by co-managing the condition with your doctor, to improve symptom resolution, counter any adverse effects from using the steroid cream, and reduce the risk of more serious manifestations developing.

Approach to vulvar lichen sclerosus natural treatment

Treatment from a naturopath may include the following:

  • As vulvar lichen sclerosus is most likely an autoimmune condition, naturopaths will work to dampen the overactive inflammation in your immune system. This can reduce further progression or flares of lichen sclerosus as well as prevent the development of any other autoimmune diseases. Rehmannia and Baical Skullcap are useful herbs in this regard;
  • Certain herbs including Chickweed and Calendula reduce itching, pain and skin inflammation. A naturopath can add these to a vitamin E cream for you to apply to the area to relieve your symptoms. This is safe to use with the corticosteroid cream, and is especially helpful when you taper down use of the steroids;
  • Other herbs such as Gotu Kola help reduce scarring and improve healing of lesions in the area;
  • Probiotic strains including Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 can improve the vaginal microbiome to reduce itch and resist opportunistic infections such as candida or herpes, which may strike when using corticosteroids. These strains are also helpful at reducing pain in the area;
  • Sea buckthorn oil, taken orally, lowers inflammation and improves mucosal integrity in the vaginal area to reduce pain, itching andchanges to your skin in that area;
  • As vulvar lichen sclerosus often affects menopausal women — a time of low oestrogen levels — fennel tincture is a lovely addition to medicated creams to apply to the area. This is because fennel has some oestrogenic effects and can improve vulval and vaginal atrophy to reduce symptoms and pain during sex, while improving the pH balance in the vagina;
  • Herbs such as Ashwagandha and Passionflower help manage the stress associated with the diagnosis, and assist you in falling asleep;
  • An anti-inflammatory diet low in caffeine, alcohol and processed foods helps reduce the production and infiltration of inflammatory cytokines which are producing the vulval and perianal skin lesions;
  • Eliminating all gluten-containing foods is often beneficial with autoimmune diseases, particularly involving the thyroid, as gluten proteins resemble thyroid tissue and can trigger the body to attack the thyroid further via molecular mimicry;
  • Physiological and psychological stress is implicated in the development of autoimmune diseases, so prioritise rest to reset your immune system! This diagnosis is a beautiful wake-up call from the body to slow down and take care of yourself. Make enjoyable and relaxing activities a priority: treat it like a (pleasurable) job.

Get in touch with Kim, one of our degree-qualified naturopaths, if you’d like to chat about how we can work with your GP to ensure you thrive through this confronting diagnosis.


Dec
18

Plant Based Summer Cleanse

  • Posted By : Tania Flack/
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  • Under : Article

Our Plant-Based specialist and Naturopath, Bianca Sheedy, is now taking bookings for the Plant Based Summer Cleanse Program running over January and February 2021

This is the perfect kick start to 2021 and a great way to set yourself up for a busy year ahead. This gives you all you need to get motivated and start a whole new way of eating.

A Plant Based Summer Cleanse is perfect if you have thought about becoming a vegan but have no idea where to start or if you may have been on a plant-based diet for a while but need some guidance of how to cultivate a balanced whole food plant-based diet into your lifestyle. This is also valuable for anyone wanting to kick start healthy habits, to support weight loss or to simply cleanse and reset the body for the new year.

Benefits of a Plant-Based Summer Cleanse:

  • Boost energy
  • More effective metabolism
  • Improves gut function
  • Promotes mental clarity
  • Clearer skin
  • Improve your nutrition
  • Learn a fresh new way of eating

Long Term Health Benefits of a Plant-Based diet:

  • Reduces inflammation
  • Supports detoxification
  • Supports weight loss
  • Aids in lowering cholesterol
  • Reduces risk of chronic disease
  • Reduces risk of heart disease
  • Helps to control blood sugar levels and manage type 2 diabetes

What is Included in the Plant Based Summer Cleanse:

Plant Based Summer Cleanse 4 weeks – $300.00 (Value worth over $400).

This is great value for money and includes:

  • Three appointments with a qualified Naturopath and Plant Based Specialist
  • 2 x Body composition scans at both the initial and final appointment to assess the state of your health and monitor your progress
  • Access to helpful plant-based resources and delicious recipes to keep you inspired
  • Support emails to motivate you and keep you on track

We may also prescribe nutritional supplements or herbal medicine, depending on what type of detox support is needed. These are available for an additional cost. We also offer longer programs if needed for those people who have more complex health problems.

So if you would like to kick start your health in the new year contact us today to make a booking!


Dec
18

Recipe: Vegan Christmas Cookies

  • Posted By : Tania Flack/
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  • Under : Recipes

These delicious cookies are gluten free, dairy free, egg free and contain no refined nasty sugars. Perfect to share at a Christmas party or to leave out the night before with a glass of milk for Santa!

Ingredients

  • 1 1/2 cups almond flour  
  • 1/4 cup arrowroot starch 
  • 2 teaspoons ground ginger 
  • 1/2 teaspoon ground cinnamon 
  • 1/8 teaspoon fine sea salt 
  • 1/4 teaspoon baking soda   
  • 2 Tablespoons melted coconut oil 
  • 1/4 cup 100% pure maple syrup 
  • 1 tablespoon blackstrap molasses 
  • Extra arrowroot starch, for rolling & cutting 

Method

  1. Preheat the oven to 175degrees and line a baking sheet with parchment paper. In a large mixing bowl combined the almond flour, starch, ginger, cinnamon, salt, and baking soda and stir to combine. Add in the coconut oil, maple syrup and molasses and stir again until a sticky dough is formed. 
  2. To make cut-out cookies, place the dough in the freezer for 30 minutes to help it firm up. Place the dough in the centre of a large piece of parchment paper and sprinkle it with a bit of arrowroot or tapioca starch to help prevent sticking. Using a rolling pin to roll the dough into a flat sheet, about 1/4-inch thick. Pull away the excess dough to reveal each shape, and re-roll the dough to create more shapes.  
  3. Alternatively, you can skip the cut-out cookies and just roll the dough into tablespoon-sized balls, roll them in a bit of coconut sugar, and flatten them on the baking sheet with your hand.  
  4. Bake the cookies at 175 degrees for about 10 minutes for cookies with a soft centre, or 14 to 15 minutes for a more crisp cookie. Allow them to cool completely on the pan before icing and serving. They will firm up as they cool. 
  5. Leftover cookies can be stored uncovered on the counter for up to 3 days, or you can store them in an airtight container in the fridge for up to 2 weeks.  

    Enjoy! 

    Serves: 15 cookies

Dec
18

Recipe: Moroccan Eggplant Salad

  • Posted By : Tania Flack/
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  • Under : Recipes

Ingredients

  • 2 cups of vegetable stock
  • 1 cups of buckwheat groats
  • 2 tbsp Moroccan spice
  • 1.2 cup extra virgin olive oil
  • 2 large eggplants
  • 1 red capsicum cut into fine slivers
  • 1 Lebanese cucumber, halved and sliced
  • 1 bunch fresh mint, chopped
  • 1 bunch of fresh coriander, chopped
  • 1 pomegranate

Method

1. Heat stock and buckwheat in a small saucepan with a lid, once it starts to simmer lower the heat and slowly cook until all liquid has been absorbed and the buckwheat is cooked. Remove the lid, mix the cooked grains to separate and allow to cool.
2. Slice eggplant in half and then again into long thin wedges, about 8 wedges per eggplant
3. Combine Moroccan spice and half the olive oil in a bowl and brush over the eggplant wedges
4. Heat the remaining olive oil in a large frying pan over medium heat. Cook the eggplant wedges, turning frequently until golden and tender. Transfer to paper towel and drain.
5. Place capsicum, cucumber, mint, coriander in a serving bowl
6. Remove the seeds from the pomegranate by cutting in half and hold the half over a bowl while firmly beating with a wooden spoon. Collect the seeds and pomegranate juice in the bowl. Season with salt and pepper and combine
7. Gently combine salad, eggplant and buckwheat and spoon over pomegranate seeds and juice
8. Enjoy!


Jun
20

Recipe: Vegan eggplant parm

  • Posted By : Tania Flack/
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  • Under : Recipes

This delicious, filling and easy to cook vegan dish is packed with nutrients and fibre and is ideal for the whole family.

Ingredients
2 fresh eggplants
2-3 tablespoons olive oil for the pan + 2 tablespoons of olive oil for the eggplants
2 brown onions finely diced
3 cloves of garlic, finely diced
A pinch of dried chilli flakes (more or less to taste)
Salt and pepper to season
1 400 gm tin butter beans, drained
1 400 gm tin of red kidney beans, drained
1 800 gm tin of diced tomatoes
2-3 tablespoons of good quality tomato paste
Fresh Oregano, 1-2 tablespoons
Fresh Basil, small handful
1 medium sized zucchini, diced
250gm of mushrooms diced
Massel vegetable stock – 1 teaspoon
1/4 cup warm water

Method
Eggplants
1. Preheat a fan forced oven to 160 degrees
2. Slice eggplant in half lengthways, then slice the flesh inside the eggplant, three times along the eggplant and three across without cutting through the skin
3. Drizzle olive oil over the eggplants and season generously with salt and pepper
4. Place eggplants on a tray lined with baking paper into the oven for 25 minutes or until the flesh is tender and well cooked

Spicy Beans
1. Heat olive oil in a large pan and saute onions, garlic and chilli until onion is soft
2. Add zucchini and mushroom and stir through until they start to soften
3. Add beans, diced tomatoes and set to a gentle simmer
4. Mix stock in warm water until dissolved then add to the beans
5. Add fresh herbs and simmer for 15 minutes

Once the eggplants are cooked: remove from oven, place onto a plate and top with a generous amount of spicy bean mixture and serve with a wedge of lemon.

Serves 4.

Enjoy!


Jun
20

Recipe: Winter wellness soup

  • Posted By : Tania Flack/
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  • Under : Recipes

Perfect for those cool autumn days and ideal to batch cook ahead of time and freeze so you always have a nourishing meal on hand. This hearty vegetable soup is a meal on its own, packed full of nutrients and super tasty.

The key to getting a really delicious vegan soup is building up the flavours. Mushrooms give it an earthy, nearly ‘meaty’ flavour and seems to make it more satisfying. Sweetcorn and capsicum add some sweetness. Tomato paste add some richness and the potato, turnip and swede give it body. I like to add a pinch of chilli and ginger to give it some bite, but that is optional.

For people wanting to rest their gut in the morning but are finding it too cold for juicing, you can use this soup as a based for broth, simply strain out the vegetables and drink the broth on its own. You may be able to use the leftover vegetables as a flavoursome base for a casserole.

Ingredients
2-3 litres of water (depending on the size of your pot)
3 tablespoons of good quality olive oil
3 leeks, halved lengthways and finely sliced
3 cloves of garlic, finely diced
Pinch of dried chillies (optional)
Thumb-sized piece of fresh ginger, finely diced (optional)
1 medium turnip, diced
1 medium swede, diced
3 medium potatoes, diced
1/2 a bunch of well washed celery, diced
3 carrots, diced
3 fresh sweet corn, kernels removed
3 red capsicum, diced
1/2 a kilo of mushrooms, diced
A handful of fresh oregano and basil, finely chopped
3 tablespoons of good quality tomato paste
Salt and pepper

Method
1. Saute leeks, garlic, ginger and chilli in olive oil in a large soup pot until they soften
2. Add turnip, swede and potato and stir for a few minutes until they start to soften
3. Add water and bring to the boil, then set to simmer
4. Add celery, carrots, sweetcorn, capsicum and mushrooms and simmer slowly for 30 – 45 minutes or until all vegetables are tender
5. Add tomato paste, fresh herbs and salt and pepper to taste
6. Enjoy!


Jun
20

Recipe: Mushroom, kale and fennel risotto

  • Posted By : Tania Flack/
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  • Under : Recipes

Here’s a delicious, one pot, plant-based winter warmer for the whole family to enjoy!

Ingredients
¼ cup extra virgin olive oil
300gm Portobello mushrooms, diced
200gm Swiss brown mushrooms, diced
2 brown onions, diced
4 cloves of garlic, finely chopped
3 tablespoons fresh parsley, finely chopped
1 fennel finely diced
3 cups Arborio rice
1.5 litres of vegetable stock
100 gm of kale, finely chopped

Method
1. Preheat your oven to 180C or160C degree fan forced
2. Heat half the oil in an oven proof casserole and sauté onion, garlic and fennel until onions soften
3. Add rice and stir through until rice is coated and glossy
4. Add the stock and ¾ cup of cold water
5. Stir to combine and bring to the boil. Then cover and transfer to the oven.
6. While rice is in the oven heat the other half of the oil and sauté the mushrooms and kale until tender. Stir through the fresh parsley once cooked
7. Bake rice for 30 minutes, or until rice has absorbed most of the liquid.
8. Combine the rice with the mushrooms and kale
9. Season generously with salt and pepper
10. Serve with a wedge of fresh lemon and enjoy!


Jun
20

Recipe: Silverbeet, walnut and butter beans

  • Posted By : Tania Flack/
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  • Under : Recipes

Ever cooked with silverbeet? It’s a nutrient-packed leafy green vegetable that can be used in many dishes.

Here, I’ve added butter beans and nuts to make a dish that can be used as a standalone meal or a delicious side.

Ingredients
1 bunch of silverbeet, thoroughly washed and chopped
1 red onion, diced
2 cloves of garlic
1 420g tin of butter beans, drained
1/4 cup chopped walnuts, toasted
1/4 cup chopped cashews, toasted
Rind of 1 lemon
Juice of 1 lemon
Olive oil

Method
1. Heat the olive oil in a large frypan/wok, add the garlic and onions and saute until soft
2. Add the silverbeet and butter beans, saute until the silverbeet is cooked
3. Add lemon juice, rind and nuts and toss thoroughly
4. Serve and enjoy!


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