Hannah Scott is an accredited, clinically trained Nutritional Medicine Practitioner, Naturopath, Herbalist, Homoeopath and Health Coach. Hannah is the Director of Natural Health Forever, author of the Eat Better Forever food blog and a keen healthy recipe creator. She is an accredited member of the Australian Traditional Medicine Society & the National Herbalists Association of Australia. Meet Hannah…
Tell us about your journey, what sparked your passion for the health and wellness industry?
I became interested in natural therapies and the healing power of nutrition after suffering chronic fatigue for 18 months. It was very debilitating and I was frustrated with the lack of medical help available, so I started researching nutrition and other therapies and brought myself back to full health. I was fascinated by what I was learning and spending so much time reading, it made sense to study and gain a qualification. I’m now a qualified naturopath, nutritionist, herbalist, homoeopath, iridologist and massage therapist and I’m currently studying a Master of Science in Human Nutrition.
What’s your number one wellness tip?
When it comes to health there is no ‘one size fits all’. We are all unique and what works for one person may not work for another. Natural medicine and nutrition consultations allow each person to find out what works for them. It is an investment in the future and extremely empowering to understand how your body works and to work with it to obtain the best health possible.
What’s your one non-negotiable when it comes to your health?
I place the importance of food shopping and what I eat above any other items I purchase, and I don’t scrimp on the items, I always buy the best produce possible. This always comes first. When you have an understanding of your body and how it works, you only want to choose the best for it. I’m also a strong believer in ethical, sustainable and environmentally friendly produce, all of which contribute to health, so these are non-negotiable for me too.
What motto do you live by?
I’ve always loved carpe diem – seize the day, be willing to step outside of your comfort zone and make mistakes because this is how we learn.
I also like Bill & Ted’s motto “Be excellent to each other”. I think we should always try to support others on their journey in life because, let’s face it, we all have some tough battles along the way and the support we receive from others is invaluable.
What is your proudest achievement?
I don’t have one specific one, but without a doubt my proudest achievements are ones that happen in clinic. For example, I had a client who had suffered chronic insomnia for a number of years and within a few months he was sleeping 8 hours a night. He checked in with me 6 months later and was still the same. I made a herbal tonic for a cancer patient with chronic mouth ulcers due to the chemotherapy he was undergoing and they healed in a few days. Small changes that make a big difference to people’s lives are what keep me doing what I do, and learning what I need to learn.
What are your goals for the future?
I’m currently working with a fantastic designer to re-brand Natural Health Forever and with that I will be launching some new health programs. I have also started offering nutrition consultations via skype to make appointments more accessible to people. Other than that, just more of what I am doing…more recipes on the website and more health articles and tips.
Tell us something not many people know about you?
Okay I’m going to be really honest here. I spend so much time studying, working and researching, that I often wind down by watching trashy TV! My faves are Rachel Zoe and Real Housewives of New York. It seems a complete contrast to what I do and learn but it helps switch my mind off and works for me!
Can you share with us one of your favourite recipes?
Strawberry Crumble with Vanilla Coconut Cream
Vanilla Coconut Cream Ingredients
1/2 cup raw cashew nuts
1/2 cup coconut butter
1/2 cup water
1 teaspoon vanilla bean paste
2 teaspoons coconut sugar
Add all the ingredients to a high speed blender and blend until the consistency is nice and smooth. Place the cream in a bowl and store it in the fridge for a minimum of 1 hour before serving.
1 tablespoon coconut sugar
3 tablespoons almond meal
1 teaspoon vanilla extract
1/2 cup pecans
1/2 cup soaked almonds (drained but still wet)
1/2 cup almond meal
1/2 cup quinoa flour
1 teaspoons vanilla bean paste
2 tablespoons coconut oil
Pre-heat oven to 160 degrees Celsius. Wash the strawberries, remove their tops and place them in an oven-proof dish. Sprinkle the coconut sugar, almond meal and vanilla extract on top and with clean fingers mix consistently over the strawberries.
For the topping add the almond and cashews to a blender and blend for around 5-10 seconds. You want the nuts still a little chunky. For crumble toppings I soak my almonds, drain them but don’t dry them because they blend to a nice chunky texture. Place the blended almonds and pecans in a bowl and add the almond meal, quinoa flour, vanilla paste and 2 tablespoons coconut oil and mix through until you have a crumble consistency. If the topping feels too dry add a little more coconut oil. Cover the strawberries with crumble mixture and place into the oven for 35 minutes. For the last five minutes turn the oven up to 200 degrees Celsius to brown the top of the crumble. Remove from the oven and let the crumble sit for a few minutes before serving with the Vanilla Coconut Cream.
Where can we find you?
What do you do to wind down/switch off?