Rebecca Warren - Naturopath

Your Friday morning reminder 💕

While I love holidays and eating out, there’s also something special about being back in your own kitchen with all your own ingredients, standing at your own fridge/pantry and then being able to cook up what ever you feel like 😋 We ate some unbelievable food while we were away and it was delicious!! But it was a bit lean on the veggie front, compared to what I’m used to eating 🥗🙊🥗🙊🥗 So I’m back on track and ramping up my veggie intake again with my pumpkin zoodles 😋 Here’s ...what you’ll need to do if you want to give it a go: - Coat 2 cups of jap pumpkin (roughly diced) and 3 cloves of garlic with olive oil, salt and pepper and the bake at 180 degrees until tender. Put aside once done (you can do this the day or night before very easily). - In a saucepan, add 2 cups of water, 4 (free-range and organic) chicken drumsticks, 2 Bay leaves, salt and pepper and bring to the boil. Once boiled, reduce to the lowest heat possible and gently simmer for an hour. Trust me...this part is worth it!! Shred the chicken off the bone and then place back in the stock until you’re ready to use it. - In a large saucepan, add a tablespoon of good quality butter and the leaves from 3 springs of thyme. Gently sauté 3 - 4 large diced mushrooms, 1 finely sliced leek and 1/2 Spanish onion until tender. - Pour over the chicken stock and chicken pieces, add in the pumpkin and garlic and gently simmer. Use a potato masher to break up the pumpkin to turn it into a thick sauce. You may need to add a little corn flour here to thicken, depending on how much water is still in the pumpkin. - Stir in 2 (generous) tablespoons of fresh ricotta and then serve over the top of zoodles with some fresh parsley 👌🏼
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In November last year, I got an email announcing that abstract submissions for the World Cancer Congress had opened. I noticed the dates immediately...my birthday is the 4th of October 🙊 I remember sitting at my desk and thinking ‘Right! I’m setting an intention for this one!’ So I did: To present research from my PhD, on my 30th, with the man of my dreams by my side 💜 I shared this with one of my girlfriends who, bless her, tried to protect me and said ‘Maybe don’t be so att...ached to going there with the man of your dreams; maybe keep it open, maybe you’ll meet him there’. I knew where she was coming from, but sometimes it pays to be a little bit stubborn 😍 Fast forward 11 months and while I didn’t present on the date of my actual 30th, speaking at one of the world’s largest cancer conferences sure is a pretty memorable way to spend the last day of your twenties! And that means I get to spend Day 1 of my thirties with said-man-of-my-dreams 🙊😍💖 So, moral of the story: never under-estimate the power of setting an intention ✨ You might just get everything that you’ve always wished for! 💕 @ KLCC Convention Centre
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I absolutely ❤️ routine! 🙊 For someone who is a little bit time poor, knowing where I need to be and what I’m doing frees up some of my brain space for other creative ventures and thoughts! Every week-day morning for the last year and a half (minus the odd day here and there), I’ve gotten up at 5:05am to train at a wonderful ‘non-gym-feeling’ gym with the best bunch of women! Sadly, this program has ended 😢 and I need to find a new place to train and create a new morning rou...tine (If you’re in the Eastern Suburbs of Sydney and have a favourite gym/training group, I’d love to know about it! 🙏🏼) Every once in a while, stepping away from ‘routine’ is like a breath of fresh air for your soul. It shakes things up, makes you take a step back, ask yourself what you really want and if what you’re doing, is actually serving you best. And then sometimes, it just makes you get up, go for a run and stop to take in the sunrise 😍
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Breathe in, breathe out...then choose 🙏🏼

Weekends in the kitchen 😍 Some very beautiful friends of mine are moving back to NZ, so I threw a ‘We’ll see you soon’ lunch yesterday 🎉 They also have a super active 1year old so they chances of us sitting down to a fancy lunch were slim to none! 🙊
When I was creating this menu, I also wanted to make something that maximized our catch up time and didn’t leave me stuck in the kitchen! I decided on home made pizzas because 1) I actually (reall...y) love making them 2) you can load them up with healthy, fresh ingredients and 3) they can be eaten with 1 hand if need be 🙈 This is what we had:
- PIZZA (on wholemeal bases) with chicken, zucchini and assorted mushrooms; smoked salmon, avocado, red capsicum, capers and spinach and slow-cooked lamb shanks (which I marinated in red wine, garlic and rosemary), sweet potato, feta, rocket and caramelised onion (this was the crowd favourite!😋) - SALAD: red cabbage, grated green apple and carrot, finely chopped mint, baby spinach, finely sliced radish and dressed with olive oil and lots of lemon juice. -CAKE: Upside down raspberry and almond cake with mint and white chocolate topping 👌🏼
Food is so much more than just being about calories or nutrients. For me, it’s a way I show love 💕My girlfriends joke with me and say that if I feed you, you’re in my ‘inner circle’ 🤣 Wholesome fresh ingredients are to the body what friendship is to the soul - choose only the best! 💖
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Lentils are one of my regular go-tos for a quick healthy dinner 👌🏼They are super versatile, an amazing source of vegetarian protein, high in fiber (which is great for your gut!!), super delicious AND quick to prepare! I made this veggie-packed lentil salad for dinner last night and it converted my ‘So we’re not having any meat?🤷🏼‍♂️’ boyfriend into ‘Can we have that again? 😋’ I believe that is what you’d call a success! 🙊 If you want to give this one a go, here is what you’ll... need to do! Roast some diced carrot, beetroot and sweet potato until soft. Wash and drain a tin of brown lentils (I love the Global Organic ones as they are BPA free!) and then add in a whole diced red capsicum, 1/2 finely sliced Spanish onion, 1/2 cup finely chopped mint, 1/4 cup finely chopped fresh parsley, a little sprinkle of chili powder, 1 diced avocado, a few handfuls of chopped baby spinach leaves, the juice of a lemon, a good glug of olive oil, salt and pepper to taste and about 50 grams of crumbled feta. Toss it all together and then add in the roasted veg. Top with pepitas just before serving and you’re done! 🥗
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I absolutely adore my nieces, but I do not adore the bugs they choose to share with me 😩 A sore, scratchy throat and cough have been threatening all day so it’s early to bed and big doses of my immune stimulating herbal medicines. One old-school naturopathic thing that I also do, is sleep with a whole heap of chopped onions by my bed. I know, I know...it sounds crazy, but there is actually science to prove onions release antimicrobial substances into the air that help kill the bugs and attract bacteria to them so you don’t keep breathing them back in! I’m by all means under no illusion that this will ‘cure’ me, but a little extra help can’t hurt! Especially when I’m off to speak at a conference next week!! 🤞🏼

Imagine if we all just invested a little bit more in humanity...Imagine the world that we could be living in 🌏🙏🏼👁

Imagine if we all just invested a little bit more in humanity...Imagine the world that we could be living in 🌏🙏🏼👁

Sundays and vitamin sea ☀️🌊

It’s a toast-on-the-balcony kind of morning 😍

Today is @ruokday day where we are encouraged to connect with those people around us and to check in with how they are going with life. One of the things I often hear in my clinic is that people often feel they ‘don’t know what to say’ even though they might suspect something is ‘up’ 🤨 My advice: take them for a coffee or smoothie, or go for a walk. Show them that you’re there, that you care and hold the space for them to open up when they are ready 💖 Questions like ‘how’s your week been?’ ‘How’s life?’ and ‘what’s been happening in your world?’ can be gentle ways of opening people up. Listen to the unsaid, sit with and be ok with silence, don’t interrupt and only drop your two cents in when asked 💖 You’ll be amazed at the conversations you can have when you actually focus on listening rather than just trying to get your point heard 💖

This grilled peach, chicken and veggies-loaded salad with macadamias got a big tick of approval! ✅ If you want to give it a go, here’s what you’ll need to do. Arrange some rocket on the base of a plate. Add lightly sautéed green beans, asparagus and Spanish onion and place on top of the rocket. Next add in some diced red capsicum, cucumber and avocado, finely sliced radish and some snow pea sprouts. Slice peaches into wedges and toast in a pan until golden, then add to your salad. Top with slow cooked chicken (not pictured), macadamia nuts, goats cheese and and a drizzle of balsamic reduction 👌🏼😋 (and make some for lunch the next day while you’re at it! 👍🏼)

My goodness...where has the last 4 years gone!? My little clinic turns 4 today 💖 I’m so unbelievably grateful for all your love and support and that I get to create and be part of something I love and believe in so much 😊 When I first started out as a naturopath, I never had any intentions of having a clinic...today always reminds me to trust in the process and that everything always happens for a reason 🙏🏼 #solucky #blessed

My Meat Free Monday dinner called ‘how many veggies can I chop and get in a bowl?’ 🤣 10 in case you were wondering! (Baby spinach, red cabbage, carrot, cherry tomatoes, Spanish onion, olives, fennel, cucumber, red capsicum, avocado) 🥗😋🥑🥒🥕🍅

A little bit of meal prep on a Sunday really helps my Monday - Friday! I’m so glad I can start buying asparagus again! 😍 I haven’t brought them in months as they haven’t been in season and I refuse to buy ones imported from Peru or Mexico 🙅🏽‍♀️ Not quite sure what I’ll do with these babies 🤷🏽‍♀️ Maybe just lightly steam them and enjoy them simply 👌🏼

Sunday vibes ✨💖✨