I'm Terrie Beresford, allow me to introduce myself.
It was through my own health crisis whilst working overseas in banking in Tokyo, Japan that I realised there was more to life than money and that Western medicine was not the answer to a long healthy life.
At that time I was sleeping only every second night, had constant stomach pains, anxiety and headaches. Unfortunately due to cultural differences it was difficult for me to find any professional medical or natural medicine options which were effective for me.
It was at this time that I took control of my health and decided to stop processed food, caffeine, sugar and alcohol and take up the regular practice of yoga and meditation. I also quit my well paid banking job and travelled around the world for eight months.
Find out more in the About Me section.
Do you suffer from anxiety, chronic fatigue, depression, headaches? Or do you just feel your overall wellness could be improved? Is your health issue amongst the list of conditions that New Age Naturopathics can help you with?
Naturopathy, Iridology, Herbal medicines, Homeopathics, Kinesiology, are just a few of the techniques that are used to create your custom designed "Wellness Plan".
To help you honour your mind, body and soul, we have a number of articles full of practical and useful information. Whether you are looking for the latest article, or a specific topic, there will be something of value for you here.
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Feeling your best includes making sure that you eat the right things. New Age Naturopathics can supply you with some great recipes that will help you along your wellness journey.
This is a healthy, warming winter soup packed full of antioxidants and good fats.
800 gm cauliflower cut in small pieces
2 medium sized potatoes peeled and diced
6 cups vegetable stock
1 ½ tsp sea salt
2 tbsp. chopped coriander
2 tbsp. coconut oil
2 cloves crushed garlic
250 mil organic coconut milk
1 medium onion finely chopped
1 capsicum finely diced
1 tbsp. curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1. Heat coconut oil in a large stock pot over medium heat. Add the garlic and onions and sauté, tossing until tender. Add the capsicum and sauté for 5 minutes.
2. Sprinkle all the spices and stir to evenly cover the vegetables. Cook, stirring often for two minutes to toast the spices. Stir in the cauliflower and potatoes and coat well with the spices.
3. Pour in the stock, coconut milk and sea salt and raise heat to high. Bring soup to boil then reduce heat to a simmer. Cook 20 minutes or until vegetables are tender.
4. Ladle half of the soup into a bowl or blender and puree, then return to soup pot. Stir in the coriander. Can be served with yoghurt on top if desired.