Eat Well Be Well

Such a simple concept. Eat well, be well. Unfortunately a lot of people just don’t quite get it.
Although I will admit, at the moment I am not well. Being a nanny of a family that gets sick a lot I am in constant contact with new and unpleasant viruses all the time. Considering this i’m happy to say I hardly every get sick. However this time the bug got the better of me. I also didn’t take good care of myself when I felt it coming on, alcohol and a late night gig may have been involved…and no amounts of vitamin c, garlic or horseradish can combat the immune sucking effects of alcohol. (no offence alcohol, I still like you, see you next weekend when I’m healthy again).

I just want to touch on the eat well be well thing once more and then I will tell you about a couple wicked and rad comfort recipes that you should make when you’re feeling icky…
Once again, being a nanny I am at the grocery store quite frequently and often around after school time and I get SO ANNOYED, like seriously lose it when I see the SHIT people are putting in their shopping carts and are intending to feed to their children. These people who would probably do anything for their children. Give them a limb, an organ, their life; but yet they fuel these little innocent beings with poison. Processed lunch meat with fifty ingredients including flavours, binders and preservatives (shouldn’t it just be the one obvious ingredient?!?) processed Kraft cheese, good GOD don’t even get me started on the ingredient list, but did you realise that every. Fucking. Piece. Is individually wrapped in plastic!!!! Oh hey, so there’s this thing, you may have heard about it, it’s called our environment, and it’s kinda about to combust so maybe you’d like to, I don’t know, reduce your use of plastic!!!!!
The ‘fruit’ roll ups, the ‘fruit’ gummy things, the ‘fruit’ sticks…what happened to just good old fashion delicious FRUIT?!?! Oh nooo, my baby much prefers the added sugar, corn syrup, hydrogenated oils and artificial colour in the fruit roll up, and it comes in this nice convenient packaging that will end up in a landfill.
The frozen meals, the soda, the packaged cookies, the white bread, white rice and white pasta, the pies and pastries, the hot chips and deep fried crap.
Why? Why why…
I want to do something about it but I don’t know where to start, besides here…I want to go up and shake these people and ask them if they are just completely ignorant to what’s in the so called food they are consuming or if the health of their small child doesn’t really mean that much to them.
I read an article recently about a new study that found that for the first time in two centuries children growing up today have a shorter life expectancy then their parents because of the increased crap in the “food” people are
Consuming. That’s just insane when we are so blessed to have at our fingertips the freshest most beautiful food; not to mention an abundance of clean free water, yet people still go for the sugar laden packaged juices and soda. We have the information and resources to be healthier than ever before and people just waste it.
It’s a vicious cycle, you eat crap, you get sick, you continue to eat crap and you don’t get better, go to the doc, get some antibiotics, TOO easy right?!? Who needs to eat healthy when you can just get some antibiotics that make you all better?!
We’ll save my rant on unnecessary antibiotic use for another day.

Anyways, enough about that for now, on to a couple of ultimate comfort food recipes; pumpkin soup and mac n “cheese”

On thursday night I was feeling really really run down and sick. Lucky for me I have a lovely sister who made me amazing warm soothing pumpkin soup as I sat on the couch blowing my nose and drinking white tea

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This pic was actually taken the next day; I had it for lunch Friday as well, hence the sunlight. It’s not the best pic ever but it is the best soup ever!! And really simple…

1/2 pumpkin + 1/2 a sweet potat + a couple of regular potats (or just whatever you’ve got in the way of root veggies hanging around) baked

1 onion, 3 garlic chopped and sautéed in coconut oil with a generous amount of curry powder, paprika, tumeric, chilli powder and ginger

1 can of coconut milk
2 cups of water with a few teaspoons of natural veggie stalk.

Add the baked veggies and the liquids to the onion and spices. Bring to a boil. Simmer. Add to a blender and process till smoothish with a big handful of spinach. Add himalayan rock salt and pepper to taste. I also added dulse flakes (sea vegetable) for extra nutrients.

This soup is so creamy and delicious!!

After resting at home all day Friday drinking green smoothies and soup and heaps of green tea and apple cider vinegar I was finally starting to come around Friday night and all I felt like was mac n cheese! This used to be my fav back in the day. Funny that I should get a craving for mac n cheese today because I realised I have been vegan for one month now!! Yay!! Sosososo happy. My skin is better, stomach flatter, digestion better and conscience at peace.

This isn’t the most nutrient packed recipe but I also had a salad with lettuce, rocket, tomatoes, celery, crunchy sprouts, carrot and purple cabbage with miso peanut garlic dressing before hand. Practicing what I preach here people, eat well, be well.

I wasn’t confident this recipe was going to be very good so only after digging in did I realise that it was definitely bloggable!! So don’t mind the pic…

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Now,I did throw in some vegan cheese that I got at the Cruelty Free Shop in Glebe. Unfortunately vegan cheese isn’t mainstream yet and not easy to acquire, especially good vegan cheese. If you don’t have any you’ll want to up the ante on the salt and maybe add some miso??

One more thing…nutritional yeast!! I caught up with a friend from NZ last weekend and he was saying that he loved the blog but there is some ingredients that he’s got no idea what they are, particularity this one that I use all the time…nutritional yeast?! Yep that’s the one!!

**Nutritional yeast is a deactivated yeast which is sold commercially as a food product. It’s sold in the form of flakes or as a yellow powder similar in texture to cornmeal, and can be found in the bulk aisle of most natural food stores.

It is a source of protein and vitamins, especially the B-complex vitamins, and is a complete protein. It is also naturally low in fat and sodium and is free of sugar, dairy, and gluten.

Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes

So there ya are!! Sorry I should have mentioned this sooner as I really do use it a lot!!! Grab some at your local health food shop, it’s pretty cheap and really good! Love the extra vitamin B too.

Alright without further adieu…the best vegan mac n “cheese”/potentially just the best regular mac n real cheese!?!

1 1/2 TBS vegan margarine
1 cup soy milk or other alternative
1/4 c brown rice flour
1 TBS corn starch
3 garlic cloves
1 tsp Dijon mustard
1/2 TBS lemon juice
3 TBS nutritional yeast
Paprika, pepper, Himalayan rock salt (don’t be shy on the salt front for this one!)
A couple tablespoons good vegan cheese if you can get your grabby little paws on some! ( I’m going to give this recipe a whirl sans vegan cheese this week so I’ll let y’all know if it’s still as amazing/worth making!)

All you do is add all your ingredients to a pot, pan, whatever and whisk it till its smooth thick and creamy. Oohhh yeahhhhh.

I then poured it on my prepared brown rice pasta with broccoli bits and THEN I put it all in a shallow dish and grilled it till it was golden and BUBBLING!! Ohhh gawwwwd. Serve with tomato sauce. Check out my recipe here for home made tomato sauce/ketchup.

For anyone who read this entire stupidly long post, thank you for listening. And please remember, eat well, be well. Love yourself, love your babies, love your dog, love your neighbours and spread the word, let food be thy medicine and medicine be thy food.

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Miso soup! (soup of LIFE)

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Love love miso soup and discovered not to long ago that it is ridiculously simple to make. All you need to buy is miso paste (from the Asian section of your grocery store or a health food store) some sea vegetables (same as with the miso but more selection from a health food store) and what ever else you want to chuck in there! Usually for a quick snack I keep mine simple but today I had it for lunch so I kicked it up several notches…

Here’s what you do:

1.

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Spread a tablespoon of miso around your bowl and put some water in the kettle to boil

2.

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Cut up your veggies. I used red capsicum, zucchini, green onion, nori( sushi paper), spiral sea vegetables, and left over black bean noodles ( if you can find these buy them!! They are made from 100% black beans and are really good in Asian type dishes)

3.

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Once the water has boiled let it sit for a few minutes to cool down a bit. You don’t want it to scald all the enzymes away. Once it’s cooled off a touch add it to your bowl and stir around to dissolve the miso

4.

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Throw all you veggies in. I added dulse flakes (another sea veggie) and black sesame seeds (so obsessed with these bad boys right now!!)

5. Eat it up and enjoy all the amazing health benefits such as….

Miso, which is made from soybeans, sea salt and koji, is rich in living enzymes as it is fermented for up to three years. The binding agent, zybicolin is naturally detoxifying, ridding your body of heavy metals that build up due to the copious amounts of gross pollution and chemicals we are unfortunately constantly in contact with.

As if that weren’t enough miso also stimulates digestion and energises the body, it contains all the essential amino acids thus being a complete protein ( take that bloody, dead, stinking, artery clogging steak…) ahem, it restores probiotics (these bad boys are essential for intestinal health, and many of us have sad withering intestines from too much crappy food), exceptionally high in vit B, especially B 12 ( If you’re vegan this is very important as you can’t really get this essential energy supplying vitamin from anything other then animal products), strengthens the quality of you blood and your lymph fluid, reduces the risk of breast, prostate, colon an lung cancer, lowers LDL cholesterol, boosts immune function AND it’s super duper high in antioxidants!!!!!

Ready to welcome miso into your daily routine yet?!?!

And just for good measure…

Sea vegetables are very high in iron (again, moooovvve over meat) and also vitamin c, which is just a happy little coincidence because vitamin c increases the absorption of iron! Yay.
It’s also high in a bunch of vitamins and performs a whole bunch of lovely tasks in our bodies such as combating obesity, improving skin tone and teeth strength as well as lowering cholesterol and ridding the bod of those nasty heavy metals. Sea veggies are super duper packed with minerals, most importantly iodine which is key to thyroid health. You may not be getting enough iodine as apart from fish, iodised table salt is the biggest source, and due to awareness of how bad this stuff is for you, people aren’t using it as much, which is a food thing.

Side note on salt: Himalayan rock salt is the most healthful salt you can get. Those hunza people know what’s up.

Lastly!!!!! Black sesame seeds are chocka block FULL of antioxidants and vitamin EEEEE. This vitamin is a little beauty for its anti ageing properties and lifespan increasing abilities!! And I think they are really pretty 🙂

I think I’m going to start referring to miso soup as the soup of LIFE!!!!

Kale soup

I made this soup for lunch at work today with just a few ingredients and a good blender. Super easy, ridiculously healthy and pretty fricken satisfying on a cold winters day too.

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Ingredients:

Large handful of kale
1 1/2 tomatoes
1 carrot
1/2 an avocado
Couple tablespoons of coriander
1 garlic clove

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Chop all ingredients coarsely and blend until smooth

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Pour into a saucepan and add salt, pepper, TBS olive oil, dried parsley (fresh if you have), 2 tsp curry powder

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Stir continuously and keep tasting until it’s warm/hot but not so hot that you’re actually cooking the vegetables. About 3 minutes on low.

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If I was at home I would have sprinkled sunflower and sesame seeds on top to make it look prettier, but gotta make due with what you have! This soup is really filling and gives you a serious zap of energy 🙂

Update: made this again for lunch with a few good modifications. Sautéed onion and garlic for a few minutes, and two chopped mushrooms, 1/2 chopped tomato and chopped broccoli stems. Lightly sauté before adding blended veg. Makes for a better texture. I added some coconut milk and a Tablespoon of miso aswell.