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Rebecca Warren - Naturopath

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Rebecca Warren - Naturopath

Tips and tricks for the busy person looking to live a healthy and fulfilling life! My Motto: Nourish

Rebecca Warren is an experienced clinical naturopath in Surry Hills (Sydney), lecturer of Nutritional Medicine and Naturopathy and is the Body+Soul Naturopathic Expert for the Sunday Telegraph. She is also a passionate public health advocate, PhD-in progress, list-maker and full time multi-tasker who understands life can be busy! As a naturopath, her approach to health, wellness and nutrition is simple: keep things achievable, sustainable and practical to build a solid foundation that can then be fine-tuned for optimal health.

16/11/2025

Busting out the festive table wear to celebrate a very special friend finishing her Masters ❤️ And what could be a better way to celebrate than with a delicious lunch! Our menu for today:
- butterflied prawns with garlic and parsley butter
- Scotch fillet cooked perfectly by my husband over charcoal (something we only do on special occasions)
- Chipolatas
- Blanched broccoli, snow peas and beans with feta and toasted pine nuts.
- Miso glazed baby eggplants with toasted sesame seeds
- Asparagus wrapped in prosciutto
- Super crispy duck fat potatoes
- Fresh bread and Italian cultured butter
Then a white chocolate cheese cake made by my friend for dessert. We certainly ate well today! 😋 As an added bonus, there’s research to show that your body actually digests and metabolises food differently when you’re relaxed and in good company. What could be better 💕

10/11/2025

I was recently telling my nana how much my kids love porridge! We’ve been on raspberry porridge for quite a while now that I make with unstabilised, minimally processed oats, raspberries (fresh or frozen - whatever I’ve got), some water, a splosh of maple syrup and some h**p seeds and collagen powder for some additional fats and protein (for blood sugar stabilisation). As we chatted about different porridge recipes, she told me her favourite way to eat porridge was with brown sugar and a nob of butter! 😋 While that sounds delicious, research has shown a sweet breakfast like that (which is basically just carbs) sets you up for a day of rollercoasting blood sugar levels. And while I won’t be making that version for my kids any time soon, the adding of the butter did get me thinking.

Fats are important for making us feel full and satisfied so I observed Penelope’s snack requests over the next few days, and then as any researcher would do, I conducted an experiment 🙊. I added a nob of organic butter to her porridge to see if it made any sort of difference. And apart from it tasting delicious, I noticed her morning tea snack was about 40 minutes later than usual. Apparently the fats in the h**p seeds weren’t enough for her 🙈.

Blood sugar regulation is important for behaviour, concentration, energy, mood regulation, stress management…basically everything! There’s a lot of chat on social media at the moment about protein and yes, it’s important, but so are healthy fats when it comes to keeping things balanced 🙌🏼.

31/10/2025

Nothing like a bit of mushroom mixing to kick off the weekend! 🍄‍🟫 I absolutely love using medicinal mushrooms both as a health promoting tool and disease-fighting supplement. Nicholas loves playing with the packaging 😂🥰

The research on medicinal mushrooms for immune support, hormone balance, stress support, mental health, gut health and blood sugar regulation is solid! I’m currently doing a mix of Cordyceps, turkey tail and lions mane, which I add to a hot cacao drink with my collagen powder at night…my little ritual that lets my body know it’s done for the day 🙏 Some people I know add medicinal mushrooms to their coffee, but that’s not for me 🙊🙈 I’m stocking this great brand in the clinic - if you want to order some, let me know ❤️

25/10/2025

Gardening can teach us so much about health! Over the last couple of years I’ve been working on my veggie patch 👩‍🌾 While I’m still very much a novice, I’ve learnt so much about what makes certain plants thrive and what detracts from others. Why some plants will grow, but not bear any fruit, and why some will produce fruit but it’s tasteless. Most of the answers all come back down to the soil quality and the environment. Some plants like berries need an acidic soil, some plants like lettuce, cucumbers and tomatoes need quite a lot of water while zucchini, beans and peas prefer only moderate amounts of water. And the quality of the seedlings (or seeds) matters!

I spent almost 4 weeks preparing the soil this time around before I even planted anything 😇 I used a liquid compost to add nutrients and microbes (I’m loving .au - an incredible sustainable and waste-reducing business!) and I turned the soil regularly to ensure it was well oxygenated. And while I’m yet to start harvesting properly, the plants are looking the best they ever have and they’ve already withstood 40 degree days, gail-force winds and little fingers! 🧒

Interestingly, when I planted my rocket, I changed my mind on where I was going to plant it last minute. So I put 2 in a pot that had received the soil loving and 2 in a pot that I just had spare…the results speak for themselves!! (Photos 8 and9)

For us, good food, good sleep, stress management, connection with friends and family and regular movement prep our body’s soil to ensure we can withstand the ‘40 free days and gail-force winds’. I know it sounds ‘boring’ but when you strip it back, good health isn’t actually that complicated 💕

21/10/2025

I’ve been a bit quiet on social media over the last couple of months as I juggle mum-life with my return to the clinic and the final stages of my PhD.

For those of you have been following along over the last 10 years (!!!), I’ve just got the Discussion chapter to write and then the editing of my thesis starts! I can see the light! If you’ve only recently started following me, my PhD is looking at how being a cancer caregiver impacts dietary behaviours in caregivers. I designed a holistic health-coaching intervention to support cancer caregivers look after themselves while in the caregiving role. I can’t wait to share more of these results once published - I’m so proud of my intervention and what it’s been able to achieve, but today I’m trying to get through a 351 page report detailing cancer rates, projections, risk factors etc for Australians, and another 54 page report recently released by the Australian Government on the National Carer Strategy for the next 10 years.

While I’ve got a few things to say about this ;) I’ll save that for my discussion chapter, but I did just want to leave some of the most recent stats here…and also say that many cancers have modifiable risk factors - Nutrition, exercise, toxin exposure, smoking, stress management, early detection and screening just to name a few. And yes, before you jump on me, I know some cancers have genetic components to them, but we also know that just because you have the gene, it doesn’t always mean it’s going to be expressed.

Some of the Stats:
- By the end of 2025, around 969 000 people will be living with cancer. In 2000, this number was 410 000.
- In 2025, approximately 162 000 Australians will be told they have cancer. In 2000, this number was 88 000.
- Cancer rates in people who are in their 30s and 40s has increased from 2000. For those in their 30’s, rates have increased from 121 per 100 000 people to 135 per 100 000. For those in their 40’s, the increase is from 280 to 313 per 100 000.
- While cancer rates are up, mortality rates are generally down, and the 5 year survival rate is now at 72%, compared to 50% in the years 1987-1991.

(Continued in comments)

17/09/2025

My nana is the best baker I know and this afternoon I was very firmly reminded of why I shouldn’t mess around with her recipes 🤪. Her flapjacks are quite possibly, my most favourite cookie/biscuit thing ever! They are simply a mix of oats, butter and sugar…they literally couldn’t be simpler and they are just sweet heavenly morsels of deliciousness! But today, I thought I’d try and give them a bit of a health kick by adding pepitas, flax meal, h**p seeds, cacao nibs and almond meal. Turns out I ended up making some sort of granola-thing. I’ll give myself a participation award for this one and head back to the drawing board! Miss P didn’t seem to mind though (and yes, they are stickers all over her face. Parents of toddlers will understand the sticker phase 🙈).

04/09/2025

Today marks 11 years of Practical Naturopathy 🩷 and as I slowly head back into the clinic after some maternity leave, my why has never been stronger! To be part of creating a healthier world and planet that can leave behind for my children 🌎 and to empower people to take charge of their health and wellbeing.

I’m beyond grateful I get to do what I do and that you trust me with your health and wellness - it really is an honour to work alongside you 💕

10/08/2025

Sunday baking with my baby girl! 👩‍🍳

You’d never know these delicious morsels are gluten and dairy free! 😋 Doing some trials for little Miss P’s birthday in a couple of weeks. Here’s the recipe if you want to give them a go - a great low allergen recipe to have on hand for party treats and little people who need ‘free-from’ goodies!

🎂 INGREDIENTS 🎂 (Makes 12 standard sized cup cakes)
- 1 cup of wholemeal gluten free flour
- 1/2 cup of cacao powder
- 3/4 cup of sugar
- 3/4 tsp baking powder
- 3/4 tsp bicarbonate soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup of coconut water
- 1/4 cup of light tasting olive oil
- 1 tsp vanilla
- 1/3 cup boiling water

Method
1. Preheat oven to 180 degrees and grease cup cake pan with oil or butter.
2. Soft flour, cacao, baking powder and baking soda into a large mixing bowl.
3. Add in sugar and salt and mix well with a wooden spoon.
4. Add in eggs, coconut water, oil and vanilla and then mix with a hand be**er on high for 4 minutes.
5. Add in boiling water and continue to beat for another 1-2 minutes.
6. Divide mixture into cupcake tin and bake for 15-20 minutes or until a cake skewer comes out clean.
7. Allow to cool before removing from the tin.

The texture of these are amazing!

05/08/2025

It’s National Breastfeeding Week. A time to celebrate the magic that is breastfeeding and the benefits it provides while also acknowledging that it isn’t always easy, can be incredibly painful and often, requires a lot more support than many mothers receive. I’m so grateful to have been/be able to breastfeed my babies and love that there are some fantastic naturopathic tips and tools that can be used to support breastfeeding women.

Some of my favourites:
- Low milk supply can be improved, and when you get the right combination (along with persistence!) you can usually get this moving and increasing pretty quickly. Many women that I’ve worked with get incredibly disheartened with low supply, but this usually picks up with the right support. Herbal medicines that we typically turn to include fennel, fenugreek and shatavari.
- Nutrition also can be a powerful tool: traditional rolled oats and brewers yeast are great to support breastfeeding!
- The mother’s nervous system often calls the shots. If a mother is over stimulated, stressed, depleted, anxious or suffering with post natal depression, this can affect milk supply. In this instance we would look at nervous system support rather than galactagogues (herbal medicines used for lactation). It’s important we get to the underlying cause, not just try and stimulate breastmilk production.

I genuinely find the whole breastfeeding process incredible! How a woman’s body changes breast milk production and composition to reflect the exact needs of her baby is mind blowing! It can come at a nutritional cost to the mother so it’s important all breastfeeding mothers are adequately supported so they don’t become deficient or depleted as a result ❤️

07/07/2025

Homemade pea and parmesan flat bread 😋

This recipe came together on the fly after watching some videos (always great for inspiration!) And let me tell you, it went down an absolute treat in our house!

I probably should have measured the quantities a bit better (but if you’ve been following me for a while, you know what I’m like! 🙈) but this flat bread does seems to be quite forgiving!

Simply mix 4-5 heaped tablespoons of wholemeal self-raising flour with 2 heaped teaspoons of full-fat Greek yoghurt. Season with salt and pepper and then mix together. Add about 1/3 cup (or so) of water, or enough until it makes a thick, sticky batter - it should ‘plop’ off the spoon, rather than just run off. Add in a good handful of freshly grated Parmesan cheese and about 1/2 cup of frozen peas.

Melt some butter in a medium hot frypan (I used induction number 7) and add half the mixture. Spread out evenly and cook for around 4-5 minutes or until the bottom is golden and crispy. Flip over and cook for another 4-5 minutes. You can enjoy these warm or cool - they’re tasty either way!

I think next time, I’ll add some lemon zest and mint…maybe even some grated zucchini (that has had the excess water drained out of it). Feta and tomato with some basil could also be nice. The possibilities are endless! And this all came together in next to no time!

30/03/2025

Usually when I’m cooking from someone else’s recipe, I generally always find a way to ‘healthify’ them 🙊 I’ll reduce the sugar a bit, add some more fibre or veggies, swap to wholemeal or spelt flour…But this time, I followed ultimate chocolate cookie recipe to a tee! (I did make them a bit smaller and bake for a bit less as a result, but I did everything else as per instructions).

I’m not sure what’s happened to me this pregnancy, but I have been obsessed with cookies! 🍪 I usually try and make ‘healthy versions’ (see past posts) for me and my little Cookie Monster to enjoy, but this time we went all in! And Oh…My…Goodness!! 🤤 These were insane!! Penelope wasn’t too impressed that we had to rest the dough in the fridge over night, but apparently this step is crucial 🙊. I lost track of how many time I had to keep saying ‘they’re not ready yet’ 🤦🏽‍♀️.

Are these ‘healthy’? Absolutely not. Would I make them all the time? No. Did we make them and enjoy every single crumb? We absolutely, 100% did!! 😍🥰😊

I’m often having these sorts of conversations with patients in the clinic when we’re going through and changing someone’s nutrition. I get asked things like ‘can I eat cake? Can I eat chocolate? Can I eat (insert indulgent food here)? And unless there is a very specific health concern we’re working on, my answer is usually always ‘yes - but just don’t do it all the time’.

One thing that I’m a big believer in is that food serves a multitude of roles in our lives. Health and wellbeing of course, but also it brings joy, comfort, memories, is a way we express love (🙋🏽‍♀️)…so many things!

Thank you for this recipe - we absolutely loved them 💕🍪 These are our special occasion cookies for sure!

25/03/2025

One of the biggest hopes that I have for my children is that they fall in love with food…good food that nourishes and supports their body. I’ve always been a big believer in getting Penelope involved with food prep right from the start!

But as so often happens with toddlers, we’ve reached the stage where she’s pushing back. Foods that she used to love are now met with a ‘NO!’ or they are just pushed around her plate. Sometimes she feeds them to Huxley, sometimes she just throws them on the floor and other times, she just ignores them. And while I know this will pass, it’s hard not to get frustrated.

But this is where I’ve stepped up her level of involvement. There aren’t many nights now that she doesn’t help with dinner prep! Yes, it takes me twice as long, but I just keep reminding myself that THIS is the time to invest. It’s so easy to want to push kids to eat - and believe me, there are times when I’ve just wanted to scream ‘Will you just eat your vegetables!?’ - but all the research tells us, that’s a bad idea…and if your toddler is as strong willed as mine, you will know that’s a useless strategy anyway!

So what to do during this phase?
- I continue to get her involved as much as possible. I serve the vegetables that I know she will eat (peas, broccoli, sweet potato, purple cabbage, avocado and carrots) alongside ones that she has gone off (cucumber, zucchini, capsicum, spinach, corn, snow peas, beans, tomatoes…) I know one day she will try them again and remember how much she likes them.
- I no longer panic about her protein intake if she just picks at the meat yet demolishes the carbs (rice, potato, quinoa, pasta).
- I try to bump up the nutritional content where I can - I cook things in bone broth and I add extra veggie and greens powders into her smoothies or yoghurt.
- I’ve just started making a grazing plate for her to go to over the day - snacking rather than set meals seem to suit her better at this point in time.
- And sometimes, I just have to accept that she’s not going to eat…and she’s going to be just fine.

Got some more tips? I’m keen to know what’s worked for you and your toddler?

Address

39 John Street
Camden, NSW
2570

Opening Hours

Monday	8am - 6pm
Tuesday	8am - 7pm
Wednesday	8am - 7pm
Thursday	8am - 7pm

Website

https://www.rebeccawarren.com.au/

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