Break the false idea that healthy equals boring and bland
Feeling this way about healthy food helps us keep to the status quo – it’s what makes us feel deprived when we’re giving up addictions and changing bad habits. The fact that the OPPOSITE is true should be great news to all of us – it means we’re just operating under a misconception, which is so much easier to deal with than having to give up things which are genuinely fabulous to eat!
Back to basics …
Half the battle with improving your nutrition starts in the mind by overcoming some outdated principles about what enhances our lives.
I’ve heard many a time: “but you have to enjoy your life”.
Good point, that’s exactly what everything is about …, but is it true that eating food lacking in any vitality is really helping you enjoy your life? It can’t nourish you in any way. The taste of quality ingredients far supersedes the taste of salt, sugar, additives, preservatives, poor quality high yield ingredients. More than this, many processed foods are not just lacking in nutrition but are actually detrimental. The pursuit of convenience and high yield can turn food into non-food.
We understand the need for speed!
Convenience is the real lure, but it’s a false solution because the inconvenience of feeling a lack of energy, unstable moods, underlying anxiety, poor sleep quality and being plagued with sensitivities and allergies does not enhance your life in any way.
Photo: Xavier Sotomayor
There are many factors at play in changing how much you feel like you’re being deprived versus what you feel constitutes enjoying your life.
If you do want to leap into great quality food and ingredients, then go sensual: Trust your senses.
Fresh produce straight out of the ground is colourful, it smells great, it immediately has distinctive taste without the necessity of processing or adding flavours.
What do your senses love?
What textures do they crave?
Make the idea of ‘treat’ foods be about the sensual delight of the food you’re eating, not its addictive quality. Compulsive eating might be the illusion of giving yourself a treat, but in truth you’re not even tasting it.
Pure and organic ingredients equals REAL FOOD!
Savour the food you choose, explore it sensually and you’ll realise that it nourishes and satisfies you in a very complete way, so that everything from the selection, the preparation, and finally the eating becomes a highly pleasurable experience that you won’t necessarily want to give up for the convenience of a few extra minutes serving someone or something else…
And now for some Inspiration!
We’ve selected some fabulous recipes this week to inspire you – remember with all inspiration, it’s to get your creative juices flowing. For recipes that address specific conditions and issues, you’re well advised to enquire about a nutritional medicine consultation, to get personalised guidance curated specifically for your requirements – -your physiology, your goals and your lifestyle!
With the special recipes this week we focus on the amazing fun you can have with some quality ingredients, not restrictive rules. To inspire you to enjoy your food and the process of preparing and creating things that are both beautiful visual feasts as well as taste gratifiers and adventures!
So if you think you can’t make something stunning AND tasty out of healthier ingredients – take a look at the radiant recipes below and get sensual in the kitchen!
Important: Debbie is selecting recipes with combinations of ingredients to inspire your cooking regimes, but while they are healthier choices in general, they will not address individual issues. You MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medications, allergies and goals.
VEGAN NO BAKE BLUEBERRY LEMON CHEESECAKE
From the gorgeous website of Call Me Cupcake
NO BAKE BLUEBERRY LEMON VEGAN CHEESECAKE
This cheesecake is completely gluten-free, dairy-free and egg-free
Makes 1 tiny cheesecake (12 cm/5 inches) but you can of course double the recipe ro make a bigger one!
1/2 cup pitted dates
1/2 cup almonds
pinch of salt
3/4 cup cashew nuts, soaked in water overnight then drained*
2 tbsp lemon juice
Zest from 1 small lemon
3 tbsp coconut oil, melted
1/3 cup coconut milk (full fat)
1-3 tbsp maple syrup (to taste)
1/4 cup (25 g) fresh or frozen (but thawed) blueberries
Freeze dried blueberry powder
1. Soak the dates in warm water for 15 minutes then drain. Put almonds in a food processor and pulse until finely chopped. Add the dates and salt and pulse until a paste forms.
2. Press mixture into a 5-inch springform pan (if you don’t have a springform pan, use a pie tin or a regular cake pan covered with parchment paper). Put the pan in the freezer while you prepare the filling.
3. Put all ingredients for the filling in a blender and mix until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours.
4. Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting. Top with freeze dried blueberry powder, fresh blueberries, shredded coconut and edible flowers. I usually run my knife under warm water (and dry off) before cutting, to make a cleaner cut. Let each piece thaw for a few more minutes before serving.
*If you’re in a hurry you can let the cashews soak in very hot water for 1 hour instead of overnight
Recipe adapted from Sift & whisk
RAW ZUCCHINI PASTA WITH CREAMY AVOCADO-CUCUMBER SAUCE [VEGAN]
As the Main event or as a refreshing side dish!
1 large zucchini (1 per person)
grape, cherry or mini heirloom tomatoes, halved
jalapeno, thinly sliced and seeds removed (optional)
pea shoots (optional)
zest of one meyer lemon or regular lemon
1 medium avocado
1 cucumber, peeled and sliced thick
a few large leaves of basil (optional)
1 meyer lemon or regular lemon, juice of
2 garlic cloves
1/4 teaspoon white pepper or black pepper to taste
salt to taste
Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces.
For the puree, place all ingredients into a food processor/blender and process until creamy.
Taste for flavor adding anything extra you might like.
Toss zucchini pasta with avocado-cucumber puree and a handful of arugula.
Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.
A Twist for Pancake Day!
BUCKWHEAT PANCAKES WITH BERRY COULIS, YOGHURT AND FRESH FIGS
from the unrefined.net
2 eggs, lightly beaten
1/2 cup coconut milk
2-3 Tbsp coconut oil
1/3 cup buckwheat flour
1 Tsp baking powder
Pinch of salt
For the raspberry coulis
1/2 cup fresh or frozen raspberries
2 Tbsp water
2 Tbsp rice malt syrup
For the topping and spread
1/2 cup full fat Greek yoghurt
1 Passion fruit
Small handful fresh raspberries
1-2 Fresh figs
Combine dry ingredients for pancake mix in a bowl and add in wet ingredients with eggs already lightly beaten. Stir until well combined (we used our Thermomix).
Use a frying pan over medium heat and heat up some coconut oil. Pour in some batter and wait for it to start bubbling. Once the top has bubbled, flip and cook on the other side. Transfer to a plate and repeat until the batter is used.
In a small saucepan over medium heat add the raspberries, 2 Tbsp water and rice malt syrup. Cook for 5 minutes or to your liking.
Combine passion fruit and yoghurt and smear a small amount on each layer of pancake stack and add a generous dollop on top. Top with fresh berries, figs and pour coulis over the top.