Hi, I’m Lauren. I’m a Registered Clinical Nutritionist with over 5 years of experience within the healthcare industry. I’m dedicated to helping people optimise their health, wellbeing and lives by the philosophy of treating the whole person through an evidence-based and holistic approach.

My area of speciality includes but is not limited to chronic inflammation, autoimmune, mental health and digestive disorders. In addition to my Bachelor’s degree in Health Science (Nutrition and Dietetic Medicine), I plan to further my education with a Masters of Public Health to expand my knowledge and ability to empower people to improve their health.

I live in Melbourne’s east with my partner and energetic German shepherd, where we love to cook and go for walks in nature.

Check out our full range of recipes here.

Spiced chickpea soup

Spicy and delicious, Lauren’s wonderfully filling and warming soup is packed full of flavour.


  • 1 tbsp of butter or ghee
  • 1/2 onion chopped
  • 4 garlic gloves
  • 1 tsp of grated fresh ginger
  • 1 tsp of turmeric
  • 1 tbsp of garam masala
  • 1 tsp of sea salt
  • 4 cups of vegetable stock
  • 400ml tin of chopped tomatoes
  • 1 cup of dried chickpeas
  • 1 cup of chopped pumpkin
  • 3 cups of kale or other green veg of choice
  • 1 can of full fat coconut milk


  1. In a large pot warm the butter or ghee, add onions and sauté for 10 mins. Add the garlic and cook for a further minute.
  2. Add the ginger, turmeric, salt, garam masala and stir through until fragrant.
  3.  Add stock, tomato, chickpeas and pumpkin and bring to boil then gently simmer.
  4. Cook for about 40 mins or until chickpeas and pumpkin are soft.
  5. Add in coconut milk and stir in kale until wilted.
  6. Enjoy!

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