Back in 2013 I embarked on my gluten free life. At the time I didn’t know it would be so permanent but now that I have thoroughly researched it, I am glad that I am (mostly) gluten free. It started off by having a baby. Why would that have an impact? Well this newborn baby […]
(and quite possibly the easiest cake in the world) This allergy free cake gets made almost every week in my house. It is easy to make and delicious – and being egg, dairy, nut, and gluten free, it ticks all the boxes. Ingredients: 1 cup of gluten free self raising flour 1 cup of […]
I was chatting to a few mums in my mothers group the other day about quick and healthy lunches and I told them about my 2 minute miso soup. It is really easy, quick, and really healthy. I was actually teaching my naturopathic students about the benefits of fermented food a few weeks ago – of which miso is one (but that’s another blog post!). I buy the one from the supermarket (Asian section) but you can also get it from health food stores and obviously Asian grocers. As it is fermented, it lasts for ages in the fridge. I have also discovered that miso doesn’t have to be made from soy. It can be made from any grain, and so it still can be eaten by people who avoid soy.
You can also make this as a “2 minute noodle” work lunch, where you put all the ingredients in a large jar, and then at lunch time you just add boiling water, shake it up and – hey presto – you have a yummy lunch. If doing it this way, I would put 2-3 teaspoons of miso paste in the jar rather than 1 tbsp so it dissolves easier.
Getting children to eat their vegetables can be such a battle sometimes. I am very lucky that my son is a “good eater” but there are plenty of kids that aren’t. I have had much experience with patients and friends regarding giving advice on how to help fussy toddlers and kids find vegetables appealing.
Many cultures have fermented foods as part of their cuisine. The Germans have sauerkraut, the Japanese have miso, the Russians have kefir, and western society has embraced yoghurt (although it originated in Asia). I have even written a blog on Kombucha, which is the latest fermentation craze – fermented tea.
So why all this talk on fermented foods?
Recently I have become a convert of drinking Kombucha tea – a fermented tea drink which is great for the digestive system. It has many good bacteria in it and can help the digestive system to function really well.
This is probably one of the most common questions I get asked as a naturopath, whether it is in my clinic, or a weekend BBQ, when the inevitable question “what do you do?” gets asked. This most often gets followed up by “what is better: butter or margarine?”
It seems on the surface that butter and margarine both have some good points and bad points, however I hope that I convince you in favour of butter by the end of this article.
Earlier in the year I read a blog post that got me thinking. It was about a woman who was a former vegan and had reverted back to eating a balanced diet containing animal products including meat – and how great she felt.
As a naturopath I am constantly hearing about the latest dietary fad. I have seen a few in my time
- High protein high fat
- High protein low fat
- Low fat
- No sugar
- No gluten
- High fat
- Israeli Army diet
- Fruit only diet
- Grapes only diet
- Raw food only
- Raw vegan
The latest one seems to be paleo 😉
Dont mistake me for having narcissism – this muesli was named by my husband 🙂 This is a gluten free breakfast option. As many of you know, I am a big fan of reducing the amount of gluten we eat on a daily basis. If you dont need to cut it out, then you can […]
There are so many lovely eggplants around at the moment, so I preserved some last week for future eating. It is a really easy recipe and the effort is definitely worth it. Thanks to my Italian mother in law, Marie, for the recipe 🙂 Preserved eggplants can be used in all sorts of ways. I […]