Do you do dairy ❓
I don’t these days, mainly because I’m having way more foodie fun experimenting with yummy dairy-free creations like coconut yoghurts, nut milks and nut cheeses! Speaking of…during a delicious lunch with the delightful Julie Montagu (check out her page pronto if you haven’t already!) I enjoyed a wonderful ‘courgetti spaghetti’ dish adorned in the most perfect pine nut parmesan flakes I’d ever seen!
Holy mother of MISO! Almost all of my fabulous friends are dealing with a case of the sniffles, sore throats & other unfavourable flu-like symptoms right now! If this is you too, you NEED the recipe below STAT
It has been YEARS since I had a sore throat or a runny nose, and I can honestly say it’s because of the magical substance you see in the pic above: MISO. If you’re not familiar with this potent ingredient, all you need to know is: it’s worth trying! Miso is traditionally made from soybeans (but you can also buy a chickpea version if you don’t do soy) plus a culture starter called ‘koji’ made from beneficial molds, yeast & lactic acid bacteria.
Ok, ok, sounds a little wacky, I know, and maybe even slightly off-putting…but sample something created with miso and you will be thanking me, my friend because it is SO. DAMN. DELISH! The taste is second to none + the fact it’s fermented results in a happier, healthy gut as long as you’re not intolerant to soy or currently have candida (soy is high in copper which can disrupt candida).
A few more important bits to know about miso… It’s:
- highly alkalizing & strengthening to the immune system (germs BE GONE!)
- packed with beneficial bacteria and enzymes (to strengthen your immunity)
- incredibly supportive for your good gut bacteria (critical for good health + happiness, the gut is your second brain, the one that’s in charge of your emotions)
- packed with protein, vitamin B12, vitamin B2, vitamin E, vitamin K, tryptophan, choline, dietary fibre, linoleic acid & lecithin (fancy-shmancy names for ‘IMPORTANT stuff your body needs on the daily!)
- filled with linoleic acid (an essential fatty acid that helps your skin stay soft)
Convinced? Great! Here is the easy-peasy recipe…
MEDICINAL MISO SOUP
Serves 3-4 large bowl-fulls (freeze excess up to 3 months)
- 4-6 cups vegetable stock, bone broth or water
- 1/4 cup thinly sliced leek
- 1/4 cup thinly sliced carrots
- 1/2 cup thinly sliced shiitake mushrooms
- 1/4 cup miso, any variety but white miso is my favourite
- 1 cup sliced greens (kale, spinach, etc.)
- Toasted sesame seeds for garnish
- 2 tbs toasted sesame oil
- Saute leeks, mushrooms and greens in oil. Once cooked, set aside.
- In a separate saucepan, combine stock/water, leeks & carrots. Bring to a low boil, then reduce heat. Cover and leave to simmer until vegetables are soft. Reduce heat. Add in sauteed vegetables.
- In a small bowl, mix miso paste with 3 tbs of stock or water. Add into the vegetable mix & keep everything at a very low heat (boiling destroys probiotics in the miso).
- Serve & enjoy!
by Meru Miso – my fav miso brand!
Day 2 of @davidavocadowolfe’s tour and I am learning SO much!!
Lucky for me, I’ve got my home made chocolate on hand to keep me alert and present throughout the day, because David is sharing a WEALTH of information that is blowing my Natural Foods Chef mind
Including how chocolate (the REAL stuff, not the fake, additive-filled kind) is the Continue Reading…
Oh Kale YES!! I’ve managed to perfect my chocolate kale granola recipe (below) so it’s time to share with you 🎉 For a while, I avoided using kale in my recipes because I was seeing it everywhere…I’m a Natural Foods Chef who doesn’t follow food trends 👩🏼🍳 I create recipes to serve the body first.
Since operating this way, I’ve Continue Reading…
So apparently it’s #nationalchocolateday today! But here’s the deal…I don’t need an official day to remind me to enjoy the magic that is raw, health-supportive chocolate!! I choose to enjoy chocolate in its raw form most days – I love creating different, nourishing treats using simple, REAL food ingredients like the ones used in the healthy choccie tonic smoothie recipe below… Continue Reading…
I use the term ‘real’ because this recipe is really what banana bread should taste like if it were made into actual bread. It wasn’t until I studied to become a Natural Foods Chef last year that I learnt the beloved banana bread Continue Reading…
Have you looked at the ingredients label of store-bought jam lately? I don’t blame you if you haven’t, reading the ingredients list (not the nutritional label) isn’t the most common thing to do if you’re not a health and wellbeing nut like me… When I began studying nutrition, I steered my attention to the ingredients list and *BOOM* major lightbulb moment! I finally realised I could see every. single. thing. in. my. food. Continue Reading…
Ahhh eggs… You either love them or you hate them. I happen to love them because they’re one of the many whole foods I used to help restore my vitality and strength, back when my bones were brittle and my muscles non existent.
During the time I began using food as medicine to heal my body, I focused on egg whites at first, but after learning about egg yolk’s superpowers, I began to love the yellow part as well. What’s in yolk that’s so great? LOADS! Continue Reading…
I love plants.
The ones we can’t eat are lovely to have around the house, and the ones we can eat, well, we’re spoilt for choice! Since moving to New York, I find myself eating less meat and more plant-based protein…it’s what my body needs more than anything else and I’m happily meeting my needs with the many colourful raw and cooked veg available to me here in this amazing city.
Do you listen to what your body needs or are you stuck in a food rut because you’re following a particular diet, lifestyle or eating program? I say to hell with the labels and silly dogmatic diets, it’s time to live by your gut!