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You’d be surprised how many clients of mine ask me what I eat!

I find it difficult to answer because I’m so spontaneous and sporadic when I cook and eat that it’s hard to offer normal meals or recipe options that are the norm. If it’s fresh and I can throw it together with other fresh things somehow, then I eat it. It’s not helpful for those who want my “diet plan” because the truth is, I don’t have one. So instead, you can take a look at how I eat more so than what, and hopefully this creates a better understanding of how I think all people should approach their diet and lifestyle.

 

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I don’t do fizzy drinks
I don’t do low-fat
I don’t do the current food pyramid or the current NZ food guidelines
I don’t do factory farmed or caged anything
I don’t do coca-cola branded anything (including their water)
I don’t do Cadbury
I don’t do McDonald’s
I don’t support large companies who seem to fund and support what I am most concerned about in the world – the demise of our environment, the declining health of our children, the treatment of animals, and the exploitation of our less-privileged.
I don’t drink alcohol often (although at times I do miss the late night dance parties that were induced by alcohol, and then I wake up early with no headache and with no cigarette smoke in my hair and instantly love my decisions – definition of an ex-rager apparently)
I don’t do energy drinks
I don’t do artificial sweeteners at all
I don’t do drive through anything
I don’t count calories, ever

I do organic as much as I can
I do fruits and vegetables in abundance
I do freshly caught seafood from the men in my life
I do home cooked, home raw, home made
I do tequila with fresh lime and rich red wine at occasional events
I do plant based
I do whole food
I do vegetable juice
I do vegetable and non-vegetable smoothies
I do raw vegan
I do cooked vegan
I do organic dairy in small amounts
I do herbal supplements and natural medicines
I do sustainable and organic meat very occasionally (Think Bostock’s chicken, not ‘free range’ items owned by Ingham)
I do cake … When it’s a birthday
I do coffee… More than I should
I do quality whole food fats
I do home cooked meals made by friends and family who have put time and energy into what ever they’re sharing

Recipe for the featured image in this article – Courgette fritters with avocado and mango smash

This recipe is a little bit early, but as the weather warms up here, this is one of my go-to brunch options. Use the fresh produce as it comes into season, and serve with freshly caught fish if you wish to. This is a paleo meal that I had been making for years before paleo was even a term. So let’s just call it healthy instead.

2 large courgettes, grated
1/2 brown onion, finely diced
3 free range eggs
2 tablespoons milk (almond or your choice)
1/4 cup buckwheat flour
1 teaspoon turmeric
2 garlic cloves, finely diced
1/4 cup fresh parsley and coriander leaves

Mix well, and then cook spoonfuls in a medium pan with a little coconut oil, until brown and cooked through.

1 large ripe organic avocado
1 mango, peeled and diced
1/2 red onion, sliced
Large handful of fresh coriander, chopped
Handful of fresh mint leaves, chopped
1 large lemon, juiced
Salt and pepper to taste

Smash the ingredients together, not being too fussy so long as the juice has been mixed in well, and serve over the warm fritters. You could add a home made tomato chutney (made with coconut sugar) like I had, or a sundried tomato, capsicum and olive oil pesto would go down a treat.

 

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