Wellspring Blog

Around the same time Tahlia Harvey started a business degree in Adelaide, she was delving into nutrition and creating raw food recipes. Her passion for this area grew, so much that she switched her degree to nutrition at the same university, only to fin…

This quinoa sushi is a great source of antioxidants, B-vitamins, iron and dietary fibre. Due to the plant-based protein and dietary fibre, this snack is low GI and will sustain you with long-lasting energy to get you through hours of study revision!

Last time we caught up with Endeavour graduate Hayley Richards, she had a plant-based dessert business and was starting a plant-based grazing platters business. She was creating beautiful content for Instagram, developing recipes and running nutrition w…

As a society, we have become very familiar with the three trimesters of pregnancy. However, there is little mention of the postpartum period known as the fourth trimester.

As a lover of complementary medicine and practitioner of nutritional medicine, I recently realised that, from all the fruit that I was introduced to in my life, bilberries (vaccinium myrtillus), also known as European blueberries, have sneaked their way…

In Adelaide, there is a flourishing cohort of natural health professionals with their hearts set on giving back to their community as well as supporting each other to succeed.

Armed with a food science degree, Judy Cho was busy applying for jobs when she realised that she wanted to help people one-to-one as a Nutritionist. It meant returning to university, and this time Judy chose a nutrition course at Endeavour.

As we continue to ride the wave of COVID-19, one sector that’s huge right now is food and nutrition! Here, Meg Yonson takes a look at the five food trends that she hopes will stay long after this pandemic is gone.

Like many people changing their career, Angelica-Hazel Toutounji tested the waters first, dipping her toes into some online subjects before feeling the pull and diving headfirst into a natural health degree.

On the way to a family beach holiday as a teenager, Meg Yonson picked up a book about molecular medicine. It completely changed how she thought about food.

You may not have heard of these mighty little berries, but bilberries are a nutritional powerhouse. A relative of blueberries (but a bit smaller), they can be eaten fresh, cooked or as an extract.

When Lani Finau was a teenager, her father gave her some advice about how to succeed in netball. It set her on the path to becoming a nutritionist, and now at 20 years old, she’s almost there.