Body

When Bec Abbott enrolled in the IYTA Diploma of Yoga Teaching at the start of the year, she had no idea how much of a lifeline it would be.
The ground-breaking course has a panel of 22 expert lecturers delivering information and practical sessions on asanas, philosophy, meditation, anatomy and so much more.

Ancient wisdom, a connection with nature and a focus on sustainability have been a recipe for success for Power Super Food’s Natasha Lewis.

Holistic health practitioner Dr Karen Bridgman weighs in on autoimmune arthritis, including what it is, who is at risk, and how to treat it.

From crisp leafy greens, tender and lean meats, to juicy citrus fruits and iron-rich grains – there is no doubt that fresh is best when it comes to our food. Here, we dissect the benefits of the fresh food revolution.

There’s something a little magical about mushrooms. Not only are they delicious, they’re also jam-packed with health benefits. Dive into the world of ’shrooms with these three tasty recipes.

Two sisters on the Sunshine Coast, Queensland have won the Australian Non-Toxic Awards 2020 ‘Kids’ category for their 100% certified organic cotton children’s sleepwear label, Organic Nights.

Have you ever thought your cracked lips, brittle hair or the white spots on your nails were messages from your miraculous body notifying you of a nutrient deficiency?

Olive oil gets all the publicity, but olive leaf is another part of the olive tree with equal, if not greater, healing properties than its oily component.

Is it possible to get a white smile — naturally? Over the course of a year, we test out some natural and professional teeth whitening methods.

Blue Zones are regions of the planet where a high proportion of people live to be over 100 years old. Here, we reveal the secrets for living a happy, healthy and long life and how you can integrate lessons from the Blue Zones into your own way of living.

By exploring its artisanal roots, we discover that tahini is a paste that packs a serious punch.

The beauty of fasting is the ability to fast is conserved in our DNA. Before we became civilised by inventing foods that are impregnated with fat and sugar, we had to endure long periods of starvation, which elicited the genetic survival mechanisms that made us more resilient and resistant to the development of diseases.