The Australian Vegan Magazine

I’m a proud contributor to The Australian Vegan Magazine, a beautifully presented publication with stunning covers, thought-provoking content and delicious recipes! TAVM came into print at the beginning of 2017, and there are six editions brought out every year.

Scroll through the covers of back-editions below, and check out the accompanying blurb on the articles I wrote for each one, on topics ranging  from plant-based iron to palm oil to navigating food cravings.

You will find links to the magazine website where you can order back-editions, and links to the unedited articles I wrote for each one. I’ve listed them so that the most recent edition is at the top. Enjoy!

edition 10 vegEdition 10 (order your back copy here)


As the Australian Governments National Health and Medical Research Council points out, “many epidemiological and dietary intervention studies refer to ‘high carbohydrate’ or ‘low carbohydrate’ diets with little or no description of the nature of the carbohydrate.” Carbohydrates are found in a wide array of both healthy and unhealthy foods, ranging from soft drink and cake all the way through to lettuce and avocados.

Harvard has a very sensible take on the carbohydrate issue: rather than follow a “strict diet limiting or counting the number of grams of carbohydrates consumed”, they advise simply eating “carbohydrates from healthy foods.”

mag edit 9Edition 9 (order your back copy here)


Australia, like all Western societies, is suffering from an epidemic of fibre deficiency. In an article published in the May edition of Nutrition, written by researchers from Nutrition Research Australia and the Department of Statistics, the authors reported on fibre intakes among Australian children and adults, using the 2011–2012 National Nutrition and Physical Activity Survey. They found that only 42.3% of children and 28.2% of adults met the Adequate Intake (AI), and “less than 20% of adults met the Suggested Dietary Target (SDT) to reduce the risk of chronic disease.”

veg mag 8Edition 8 (order your back copy here)


This is the third and final article in a 3-part series about the medicinal actions of kitchen herbs and spices.

In this article, I’m sharing herbal information about mustard, cumin, cardamom, mint, peppermint, fennel, basil and aniseed.

“Mum loved the idea of food as medicine and taught me that seeds are very rich in proteins, healthy fats and many minerals. Just when I thought seeds couldn’t possibly get any more interesting than that, my mother’s mother retired from medicine, began studying botany, and was soon waxing lyrical about the sex-lives of plants….”

edition 7Edition 7 (order your back copy here)


This is the second article in a 3-part series about the medicinal actions of kitchen herbs and spices.

In this article, I’m sharing herbal information about fenugreek, parsley, thyme, rosemary, paprika, marjoram and oregano.

Did you know that Paprika contains some famous carotenoids that are very good at protecting our cell membranes from free radicals? A good example is capsanthin, which accumulates in HDL (high density lipids), protecting us from the oxidation process that is thought to cause artherosclerosis, a thickening and narrowing of the arteries that can lead to heart attacks and strokes.

edition 6Edition 6 (order your back-copy here)


This is the first in a 3-part series about the medicinal actions of kitchen herbs and spices.

In part 1, I describe the medicinal actions of cayenne pepper, turmeric, coriander, cilantro, ginger, and garlic.

Did you know, that in studies comparing ginger to ibuprofen, ginger was found to be equally as effective in reducing menstrual cramping?

edition 5 Edition 5 (order your back-copy here)


What do legumes have to do with managing food cravings? Why are meat, dairy, and chocolate addictive?

Learn about the appetite-taming hormone, and why keeping your blood sugar balanced can help in avoiding over-eating. This article explains how important fibre is with weight management and why refined foods set us up for food cravings.

edition 4Edition 4 (order your back-copy here)


What is all the fuss about palm oil? Is it vegan? Does it matter? Should we avoid it altogether or lobby for sustainable sources?

And what about other vegetable oils? Are they any better?

In this edition I explore issues with refined oils in general, from ethical, environmental and health angles.

edition 3Edition 3 (order your back-copy here)


Is B12 available from plants? What are B12 analogues? And happens if you become deficient in real B12?

In this article I dive deep into the latest science available on B12, explaining everything from B12 analogues to how B12 levels are tested. I explain how a folate-rich vegan diet can mask early warning signs of deficiency, how B12 is absorbed, and why you shouldn’t take B12 supplements at night.

edition 2Edition 2 (order your back-copy here)


Did you know that animal flesh contains both heme and non-heme iron? Or that the body is better able to control absorption of non-heme iron?

This article explains why having too much iron can be even more hazardous to your health than not having enough. It also explores the value and importance of synergy in whole-foods, compared with supplements.

edition 1Edition 1 (order your back-copy here)


Is soy really the menace it’s made out to be?

In this article I address all the common misconceptions about soy. Learn about soy as it relates to digestion, men’s health, hormones, thyroid health, menopause, breast cancer, bone health, gut flora and soooo much more! Do you know what competitive inhibition is, or about the two different kinds of estrogen receptors?