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.
A simple, healthy and tasty meal option.
2 tablespoons white miso paste
1 tbsp mirin seasoning
2 tsp sesame oil
1 tbsp tamari
1 clove crushed garlic
3 tsp maple syrup
4cm ginger peeled and cut into matchsticks
4 spring onions cut into matchsticks
1 carrot cut into matchsticks
4 pieces of snapper, wild barramundi or wild salmon
1. Preheat oven to 200 C. Combine the miso paste, mirin, tamari, maple syrup, garlic and sesame oil in a small bowl. Combine the carrot, ginger and three quarters of the spring onion in a separate bowl.
2. Cut 4 x 30cm squares from baking paper and place on a clean work surface. Place a piece of the fish on each square and top with the carrot, ginger and spring onion mixture. Then drizzle a generous amount of miso on each.
3. Bring 2 long sides of the paper to the centre and fold over twice to seal. Roll up the ends to close. Place on a baking tray and bake for 10 to 12 minutes or until the fish is just cooked through.
4. Set aside for 2 minutes. Serve with the remaining spring onion and stir fried or steamed broccolini, bok choy and asparagus.