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~serves 1~

Ingredients

• ½ cup kale leaves separated from the stems, both finely chopped
• ½ cup baby spinach, roughly chopped
• ¼ red onion, finely diced
• 1 handful flatleaf parsley and coriander leaves, roughly chopped (you can use whatever herbs you like)
• 1 pinch dried chilli flakes
• 1 handful mixed grated cheese
• 2-3 eggs
• Salt and pepper to season
• ¼ avocado

Method

Heat a frypan to medium heat with splash of olive oil, then add the onion and kale stems and sautee for a couple of minutes or until the onion has softened

Add in the kale leaves and sautee for another minute

Crack the eggs into a bowl and whisk with the salt and pepper and a splash of water, the cheese, and chilli flakes.

Add the baby spinach and most of the herbs to the pan, mix through, then pour in the egg mixture.

Once the bottom has set (about 4 minutes), fold the omelette in half and allow to cook a bit longer so that the inside cooks.

Place on a plate and serve alongside some avocado and a spoonful of sauerkraut (the “live” type) then sprinkle over the rest of the herbs and a crack of black pepper.

The post Green Omelette appeared first on Alison Mitchell Naturopath.

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This is a bit of a different style to the previous podcast/videos I’ve done which talk about conditions and naturopathy. In this episode Laura Burton and I talk about our favourite ‘health food’ items and discuss how we use them and what their benefits are. There are links to the items we mentioned in the podcast breakdown below.

But the most exciting bit about this video is that there’s a GIVEAWAY! The good folks at Loving Earth and the Gingerbread Folk have been particularly generous in donating some items for the giveaway, and Laura and I have chipped in a few goodies as well. Find the link to enter below.

Want to subscribe to get podcasts automatically? You can do that here: https://itunes.apple.com/au/podcast/health-wellbeing-podcast/id1006574743

Laura is a clinical naturopath practicing in St Leonards and Dural. Her key areas of interest are female hormone disorders, digestive health, stress & adrenal fatigue. Through her clinical experience Laura has identified the prevalence of stress in our everyday lives and sees it as the most common cause or exacerbating factor of her patients health conditions. Laura believes that we need to get back to basics and work on our ability to release and manage stress in order to prevent and treat disease.

Last year Laura set herself the mission to reach beyond the walls of her clinics and send her de-stress message out to Australian and New Zealand households through the Burton Health Tea Club. Each month she sends love letters and tea packages to her members to inject joy and excitement into their days and to remind them to slow down, relax and reconnect while sipping on a cup of organic herbal tea.

You can connect with Laura via her website www.burtonhealth.com.au, on Facebook, Twitter or on Instagram.

If you’ve got something nice to say about the podcasts please leave a review on iTunes, but I’m also keen for any constructive feedback if you want to comment below!

Podcast Breakdown

2.00 Our favourite snacks

2.10 Nut Butter on brown rice crackers (Deli Grains with black sesame)

4.00 Pic’s Really Good Peanut Butter

4.20 Seaweed – Sea Shanti Sea Crisps and Sea Flakes

5.46 Bounce Balls

6.55 Miso Soup

8.07 Gluten free ginger bread – Gingerbread Folk

9.00 Crudites and dip (here are my recipes for guacamole and Baba Hummus)

9.25 Condiments

9.32 Ghee

10.22 Seaweed Salt 

11.23 Savoury Yeast Flakes

12.15 Honey

13.10 Maca Powder

14.11 Apple Cider Vinegar – try to get a brand that contains the ‘mother’ for probiotic content such as Melrose and/or Bragg

16.05 Saurkraut – Peace Love Vegetables or Kehoe’s

17.20 Coconut Oil – Melrose, Loving Earth, Coconut Magic

18.30 Great Lakes Gelatin (read more about gelatin here) Aussies can buy it here, but it’s also available on iherb here.

20.00 Jarred tomatoes – Blis, and BPA free tinned tomatoes from Global Organics

22.00 Achieving balance with the more expensive but ‘healthier’ options

23.53 Caramelised Buckinis – Loving Earth

24.35 Chia Seeds – The Chia Co

27.18 Sardines – Fish 4 Ever and Wild Planet

29.27 Raw cacao – Power Super Foods, Loving Earth

29.54 Cacao nibs – Loving Earth

31.06 Coconut sugar – Loving Earth

32.30 Our favourite drinks

32.40 Kombucha – Mojo, Tonicka, Remedy or make your own! (recipe coming soon)

35.08 Burton Health Tea – Shop Here

35.40 Coconut Water – Pure Natural Raw C

37.10 Keep Cup

38.10 Burton Health Tea Club –  Click here to learn more

40.34 GIVEAWAY!!! – Click here to learn more and to enter

The post Our Favourite Health Foods (PLUS A GIVEAWAY) – with guest Laura Burton appeared first on Alison Mitchell Naturopath.

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You’ve probably been hearing about fermented foods recently – things like how you can have a spoonful of sauerkraut alongside your dinner or add some kefir to your smoothie or muesli for a myriad of awesome health perks. I thought it might be helpful to remind you of just WHY health nerds like myself have been banging on about fermented food awesomeness and so I’ve compiled a little list for you:

BETTER GUT HEALTH

The process of fermentation breaks down sugars in the food, and in this process lactic acid is created. This lactic acid helps to feed the good guys in your guts, aiding in a better microbiome.
Eating fermented foods will also introduce beneficial bacteria to your digestive system, again helping achieve a better microbiome.

Here’s just a few reminders on why a healthy microbiome is awesome:

1.  Better immune health
2. Better digestive health with less unhappy gut symptoms like bloating, farting, diarrhoea/constipation and pain
3. Better mood (you can read more about that here)
4. More energy
5. Less inflammation, less aches and pains

BETTER NUTRIENT ABSORPTION

The presence of the lactic acid helps some nutrients to be better absorbed and used by the body. In fermented vegies you get more Vitamin A and Vitamin C, in fermented dairy like kefir and yoghurt you get more B vitamins and in some cheeses Vitamin K2. If grains have been sprouted prior to fermenting the protein is much better absorbed, and enzymes that reduce mineral absorption are limited as well.

Have you noticed improvements in your health from fermented foods? Let me know below!

The post Why you should be eating fermented foods appeared first on Alison Mitchell Naturopath.