Boost your immune system for winter
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Many of you may know Edmore is an avid cyclist. To put his passion and skills to the test, he has signed up for the Peaks Challenge in the Gold Coast on the 14th of August. If you want more information about his training regime and how he's planning on tackling this grueling course, make sure you speak to him around the clinic. We will keep you posted on his progress!
Sugar and the affects on your body

Metabolic syndrome is like an advanced warning system to put health on high alert and to prioritise making healthy changes to your food and lifestyle – your life depends on it.  Fortunately, with support from Feeling Healthy’s highly skilled Naturopaths to help you, healthy changes are possible and can improve your health and reduce your risk factors.

Rebecca explores just how sugar is affecting your health.

Upcoming events

Boost your immune system
for winter
Tuesday 26th July at 7pm
  • Feeling run down, always sick and catching every cold and flu from your children or colleagues
  • Feel like you have spent more time sick rather than healthy this winter?
  • You can't wait for winter to be over but there's still two more month's to go.
Join us for our workshop to learn how you can boost your immune system - improve the duration and severity of colds and flu's.

Read more here.

Winter's slow cooked lamb roast


  • 1 2.5-3kg lamb shoulder (on the bone)
  • 3 oranges, juiced (keep the peel of 2)
  • 2 tablespoons honey
  • 2 tablespoons tamari
  • 2-3 rosemary stems, leaves roughly picked
  • 3 garlic cloves, smashed
  • Fine sea salt & black pepper to taste
  • 2 tablespoons olive oil
  • 3 onions, quartered
  • Peel of 2 oranges


  • Place the lamb shoulder in a baking dish fat side up. With a sharp knife, score the lamb at roughly every three centimetres, cutting halfway through the fat.
  • To make the marinade, whisk the orange juice, honey and tamari in a bowl and pour over the lamb. Add the rosemary and garlic, ensuring that you get some into the slashes you have made. Throw in the orange peel.
  • If marinating, simply cover with cling wrap and refrigerate overnight. I do prefer to marinade in a baking dish just big enough to hold the lamb shoulder, so that it is well covered. When it’s time to cook, I transfer it to a larger dish.
  • Preheat oven to 250°C.
  • Drizzle the olive oil over the lamb and let it stand at room temperature for 30-45 minutes.
  • Cover the baking dish with two layers of tin foil, ensuring a good seal. Place lamb on the top rack of the oven and immediately turn temperature down to 150°C.
  • Roast for five hours, basting hourly.
  • Remove foil and roast for another 30 minutes, basting if you notice that it is drying up.


Some people prefer a less fatty dish. If so, pour the cooking liquid into a jug and re-cover the lamb with foil. Leave the liquid to stand for about 10-15 minutes or until the fat has solidified at the top. Scoop off the fat and add the remaining liquid to the lamb.
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