photos LUISA BRIMBLE

Enchanted by the connection and care she witnessed from her own naturopath as a teen, after studying naturopathy at Endeavour College, Amelia Hetherington now spends her days helping others discover balance. A self-described “live to eat” kind of person, here Amelia shares her favourite recipe for ending the day right. 

You can read more about a day in the life of an Endeavour College student in Peppermint’s spring issue – out now!  

I am definitely a ‘live to eat’ kind of person. I generally meal prep for the next day or two and ensure I have three structured meals planned throughout my day. During a busy clinic schedule, I factor in time in between clients to have a protein-rich meal to support my energy levels.

I have a cold constitution so eating warm and comforting food is important for me. Breakfast consists of eggs fried in ghee on paleo toast or porridge with hemp seeds, almond butter and kiwi. Snacks always consist of protein and fat so either some nuts, gelatin lemon gummies or boiled eggs. Lunch is always leftovers or a warm salad consisting of chicken or lamb, roast veggies and avocado. 

Dinner is my favourite meal of the day. I love cooking Asian dishes due to my childhood growing up in Singapore. I love the hot and spicy soups and curries that I grew up eating. I adore cooking and love to create new recipes for my website. Currently, to keep my digestion firing during winter, I love to cook slow-cooked lamb, it’s so warming and delicious!

READ MORE – Everyday Endeavour: What This Nutritionist Eats to Kickstart Her Day

photos AMELIA HETHERINGTON

SLOW-COOKED LAMB SHANKS

INGREDIENTS

Serves 2

2 organic, grass-fed lamb shanks (lightly browned in a pan)

1 cup organic tomato passata

1 cup high-quality bone broth (beef, lamb or chicken)

4 tablespoons of apple cider vinegar

A dash of local honey

1.5 teaspoons of Celtic or Himalayan salt

1.5 teaspoons of pepper

4 bay leaves

4 sprigs of rosemary

A handful of oregano

A handful of thyme

3 cloves of garlic

1 tablespoon of organic veggie stock paste

METHOD

To create this meal, just combine all ingredients in a slow cooker and cook for four to eight hours on high. 

Serve with pasta or mashed pumpkin for an easy weeknight meal!

This article was created in partnership with our friends at ​​Endeavour College of Natural Health who offer Bachelor of Health Science degrees in naturopathy, nutritional and dietetic medicine, acupuncture, acupuncture therapies and Chinese medicine, as well as four undergraduate certificates, diplomas in Chinese remedial massage and health science, and their new short courses at six campuses across Australia (Sydney, Melbourne, Brisbane, Gold Coast, Perth and Adelaide). For more information visit endeavour.edu.au.