‘Take care of your body. It’s the only place you have to live’, Jim Rohn

What is Naturopathy?

mind, body, spirit, soul and you - balance or wellbeing concept - handwriting on colorful sticky notes against grained wood

Naturopathy is a complementary health profession with a focus on holistically treating you as an individual and addressing your health concerns. Sam will take your detailed case history and work towards identifying the underlying cause(s) of your ill health, rather than just treating your symptoms. One of the major philosophies of Naturopathic health care is that the body has an innate ability to heal itself.

Conditions treated

Naturopath’s provide supportive treatment for a wide range of chronic and acute conditions including: fatigue, lack of energy, low mood, poor concentration, sleep issues, coughs, colds, sinus, hayfever, gastrointestinal problems such as IBS, Crohn’s, Fructose malabsorption, GORD, reproductive issues such as PMS, PCOS & endometriosis, weight loss, preconception care, diabetes, hypertension & high cholesterol.


Sam Marks is a Moonee Ponds based Naturopath (Melbourne). Treatment is multifaceted and varies depending on your condition & individual circumstances. Herbal medicine or nutritional supplements may be prescribed and range in price from $8 for teas through to $25 for a weeks supply of liquid herbs and nutritional supplements which range from $20-$60 (on average).

I’m intrigued, is there a meal you cook every week? Perhaps something for the freezer/lunches/a family favourite/comfort food/easy/fridge leftovers?

For me, lately at minimum I cook up a batch of bread rolls and gnocchi.

I’d agree, at first glance these aren’t your usual Naturopath spruiky meals. Where’s the kale Sam (Urgh) or the bone broth, the kimchi or the pickles?

Aside from the kale, the others do feature :)

But ... I’ve developed a love of sharing cooking and passing down recipes to my daughter. Easy, kid friendly, kinda healthy in moderation & extended family/friends favourites is high on the list at the moment.

And I’ve invested in a wonderful Melbourne made, mid century dining table, and wonderful Mud Australia plates that make eating dinner a wonderful ritual.
We’ve gone retro too 😱 - place mats, full cutlery, side plates, bread rolls, the works. It’s a wonderful feeling to sit down to Martha Stewart-ish table, eat a great meal and contemplate .... the dishes 😂

No pressure meant to be applied here - we prioritise what works for us.

What are your weekly staples, and what is the best dinner routine that works for you?
... See MoreSee Less

View on Facebook

Following on from the humble zucchini, this month is all about chilli & capsicum in my house.

To be honest though, I’m really not feeling the capsicum love. Maybe it’s because the first recipe that comes up in google is .... 🥁 stuffed capsicum, which is right up there with zucchini slice in all its retro childhood flashback glory.

So please hit me with your fave capsicum recipes - stuffed or otherwise - for inspiration
... See MoreSee Less

View on Facebook

It’s as hot as Hades in Melbourne or to be specific 39C/102F.
I’m *baking* up a storm 😱

Why? It’s the Sunday before the school term starts and I’m taking it as a moment to get organised.

Daniel H. Pink in ‘When: the scientific secrets of perfect timing’ talks about using temporal landmarks such as New Years Day, Monday’s, the beginning of a new month or school term to begin afresh.
These landmarks allow us to disconnect from past imperfections and concentrate on future self, to move beyond the day to day and focus on longer term goals. Sounds like a winner moment.

Starting with chocolate, carrot & #zucchini muffins. Dense, sweetish & with some extra fibre.

This month has the kid liking zucchini a little more so I’m taking the win.

What veg for February? 🤔
... See MoreSee Less

View on Facebook

Destined for the dehydrator, #zucchini with a generous slug of olive oil, salt & pepper

Minus a few raw taste tests. Kids have a great affinity for a) crazy patterns & b) anything destined to be a chip
... See MoreSee Less

View on Facebook

Overfilled omelettes are a bitch.
I know this as my daughter’s cheese with scant greens flipped & puffed up in souffléd Insta glory.

My zucchini (yup), mushroom, spinach broke like the proverbial camel’s back. I figure this is why marinated feta was invented: a culinary stuff up distraction.

While we’re at it, I’m a flipper. The folded in half & not quite cooked omelette is not for me. Am I missing out? I’ve only just jumped on the *slightly* runny egg caper.

For a zucchini omelette that works: go retro with the liver cleansing diet book. Or aim for no more than 1/2 cup filling + 3 eggs.

#Zucchini #January #mudaustralia
... See MoreSee Less

View on Facebook


Bookings can be made online or you can contact us directly via phone or email. Visit our Booking page.


Level 6, 641 Mt Alexander Rd.
Moonee Ponds VIC 3039, Australia
Phone: 0430 394 917

FIND US on the web