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Ever thought of putting slices of mango on your face? What about a body scrub of mashed mango, honey and milk? It’s mango season which means that it’s time to make the most of this superfood with it’s high vitamin A content to help unclog pores and make your skin glow.

Kale is being called “the new beef”, “the queen of greens” and “a nutritional powerhouse.” This rough and tough green beats out all the rest in terms of nutrition, providing more antioxidants than most other fruits and veggies!

Pumpkin salad, pumpkin bread, pumpkin ravioli, pumpkin pie, pumpkin risotto, pumpkin beer — the options are endless, and endlessly mouthwatering. Whether you’re putting a pumpkin on your doorstep at Halloween or into a pie crust for lunch, it’s time to see this fruit as more than a once-a-year purchase.

After a natural hair treatment? Look no further. Did you know that flaxseeds are not just for consumption? The omega-3 fats that are in flax also benefit hair by promoting growth and overall scalp health. You can impart these great nutrients onto hair by boiling the seeds and making a hair gel.

For that healthy glow and to reduce the signs of ageing, to speed up the skin’s repair systems and prevent further damage, incorporate this antioxidant-rich food into your breakfast cereal and reap the rewards.

Twenty years ago, NASA researchers declared quinoa (KEEN-wah) the perfect inflight snack for astronauts on long-term missions because it is mineral-rich, gluten-free and contains all nine essential amino acids.

Often the simplest foods are best for your health, and this is certainly the case when it comes to walnuts in which Mother Nature has crafted a nearly perfect package of protein, healthy fats, fibre, plant sterols, antioxidants, and many vitamins and minerals.

There’s nothing quite like eating refreshingly cool and juicy watermelon on a hot day at the beach. Why? Watermelons are about 92 percent water, making it a healthy and hydrating snack that helps you feel full for longer.

A Walkley-award winning journalist with the ABC, Louise FitzRoy has gone back to her farming roots by establishing ‘From Paddock to Plate’. What began as a radio series and book has morphed into an educational program that is an integral part of more than 100 schools across Australia.

There is so much to talk about when it comes to tomatoes. Are they a fruit or a vegetable? Why do some people not enjoy eating raw tomato but love it when cooked? Should we store tomatoes in the fridge or at room temperature?