Wellspring Blog

Do you feel bombarded by the pressure to practise wellness routines? Are you trying to do it all, but feel exhausted? Nutritionist, Maya Butti tells us about wellness fatigue and how to combat it.

Maya Butti was working in finance when she fell into some unhealthy habits. While she knew it wasn’t good for her, she was unsure about how to change. Maya decided to do yoga once a week. That small step turned out to be the start of a much bigger journ…

This cauliflower salad is great as either a meal or a side dish!

Don’t miss out on the ultimate study snack, courtesy of our Nutrition graduate Nina Gelbke.

In her twenties, Karen Van Esveld toyed with the idea of studying nutrition but thought she wasn’t in the headspace for biochemistry.

A decade ago, Rachel Dhanjal’s life looked very different. She had moved to Brisbane, studied a year of nutritional medicine while working, but was also suffering from chronic back pain, anxiety and depression.

With the internet and the rise of social media, information – and misinformation – about nutrition has never been more accessible.

So, you have just enrolled into your first clinic block… First of all, congratulations! You’ve reached one of the most exciting parts of your degree!

Whilst some of us may rejoice at the idea of not having a period or experiencing premenstrual syndrome (PMS) symptoms, losing our period should signal a red flag.

Building a strong immune system involves many key components, including a well-balanced gut microbiome. The commensal bacteria and other microbes do more than simply shield and crowd out potentially harmful microbes; they play an active role in the deve…

As Gina Ulrich’s family has expanded, so has her nutrition business. With four children ranging in age from baby to teenager, Gina manages the evolving dynamics of home and business by reminding herself to practice what she preaches.

The great thing about this recipe is you can use whatever herbs or vegetables you have on hand! Parsley, coriander, spinach and kale also work really well as the base of the sauce, as does the addition of mushrooms, broccolini and zucchini to the pasta.