The pace of modern life vs our cavewoman biochemistry

"There is a crisis facing women's health." At TEDxQueenstown 2014 - Sense of place, Australasia's leading nutritional biochemist Dr Libby Weaver talks about how in today's age women are feeling the pressure of trying to be all things to all people and our current biochemistry has yet to catch up with this change in pace. She shares practical solutions for how modern 'juggling' woman can mend this mismatch with her cavewoman biochemistry. #stress #biochemistry #pressure #woman

Lamb Kofta with Zucchini Noodles

Ingredients 750g lamb shoulder, minced 1 onion, grated 1 tbsp ground cumin 2 tsp ground cinnamon 1 tsp salt ½ tsp ground pepper 1 egg, beaten 2 tbsp olive oil 3 medium-large zucchini fresh coriander leaves for serving For the sauce 400g canned tomatoes, chopped 400g tomato passata or sugo 200ml stock or water 1 tsp ground cinnamon 1 tsp smoked paprika 1 tsp harissa or chilli sauce 1 tsp sugar Method To make the kofta, combine the lamb, onion, cumin, cinnamon, salt and pepper in a bowl and knead with your hands until well mixed. Add egg and mix well. Divide into golfball-size portions and roll into balls. Heat the oil in a large heavy frying pan and cook the meatballs in batches over medium h

Spring Vegie Omelettes

Ingredients 1 zucchini, peeled into ribbons 1 tablespoon extra virgin olive oil 2 teaspoon finely grated lemon zest 20 gram butter 2 bunch asparagus, trimmed 8 eggs 200 gram buffalo mozzarella, drained, torn 1/4 cup semi-dried tomatoes, chopped 1/2 cup pesto salad leaves, to serve Method In a small bowl toss zucchini with oil and zest. Season. Set aside. In a small frying pan melt half butter on medium. Saute asparagus 30 seconds. Season. Remove from pan. Slice. In a large jug whisk eggs and season. In another small frying pan, melt one quarter of remaining butter on high. Add one quarter of the egg, tilting pan to cover base. Using a spatula, quickly draw the cooked egg back from edge of pa

Spring Vegie Soup

Ingredients 1 tablespoon olive oil 1 brown onion (80g), chopped finely 1 clove garlic, crushed 350 gram baby carrots, sliced thickly 3 cup (750ml) chicken stock 2 cup (500ml) water 1/4 cup (55g) farfalline, risoni or any small soup pasta 200 gram asparagus, trimmed, sliced thickly 1 cup (125g) frozen peas 1/3 cup (25g) grated parmesan cheese 1 tablespoon finely chopped fresh chives Method Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add carrot; cook, stirring, 2 minutes. Add stock and the water; bring to a boil. Stir in pasta; simmer, uncovered, about 8 minutes or until tender. Return to a boil, add asparagus and peas; simmer, uncovered, until tender. Ser

The Brain-Changing Benefits of Exercise

What's the most transformative thing that you can do for your brain today? Exercise! says neuroscientist Wendy Suzuki. Get inspired to go to the gym as Suzuki discusses the science of how working out boosts your mood and memory -- and protects your brain against neurodegenerative diseases like Alzheimer's. #memory #sleep #mood #Alzheimers #brain

Spring Vegie Pasta

Ingredients 500 gram pasta shapes salt 2 tablespoon olive oil 2 garlic cloves, peeled and diced finely 1 punnet a cherry tomatoes 2 zucchinis, sliced finely 1 cup sugar snap peas 1 cup frozen baby peas grated zest of lemon 1/2 cup fresh basil leaves 250 gram fresh ricotta freshly ground black pepper Method Cook pasta in boiling salted water according to packet instructions. When cooked, pasta should be al dente (firm to bite but not hard or raw inside). Heat olive oil in frying pan and cook garlic over medium heat until softened. Add whole cherry tomatoes, zucchini, sugar snaps and peas and cook for 4 to 5 minutes, stirring occasionally. Drain pasta. Add lemon zest and basil and toss well to

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1101 Wellington Rd, Rowville, Victoria 3178

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