quite possibly the best dressing in the world

If you're anything like me, then you'll love a good salad. If they're not your thing, then I'll be working damned hard in this blog to convince you otherwise. Salads don't have to merely consist of a few tomatoes, cucumber and some iceberg lettuce shoved in a bowl. Or have you been disappointed like me before when on a Sunday brunch date the menu promises "a seasonal salad picked fresh from our garden" on the side of your poached eggs, only to discover a few sprigs of limp greens falling off the edge of the plate. That aint' a salad!

A real salad is more than that... 

It can be made with a huge variety of ingredients and served hot, warm or cold. It can star chickpeas, lentils, brown rice, black rice, quinoa or barley. Herbs? Of course - just about any fresh herb you can think of. How about adding some vegetables - raw, steamed, or roasted. You can add dried fruit, nuts, seeds and spices. And for the carnivores out there - yes oh yes, you can add meat to a salad.

One of my favourite elements to the salad ensemble is the dressing. There are loads of different dressing recipes out there. Some involve a very detailed and extravagant recipe while others are a little more basic and easy to prepare. A good old favourite of mine if I'm running short on time is to combine a quick pour of olive oil, a squeeze of fresh lemon juice and a sprinkling of some good quality salt. Mmmmmm. Delicious. 

Today I want to introduce you to another favourite of mine. It's a short and simple recipe and one of my kitchen essentials. It's a tahini based dressing and can be whipped up in seconds. 

Tahini is a creamy nut-butter paste made from ground sesame seeds. It has a slightly bitter taste compared to the well-known peanut butter but its awesome health benefits make this creamy nutty paste all the sweeter! Tahini provides a good source of B vitamins (B1 - Thiamin in particular), essential fatty acids, manganese, protein, magnesium and calcium. Essential fatty acids are essential because we cannot produce them on our own and they are crucial for healthy body function. Manganese helps us obtain and utilise those fatty acids and the B1 vitamin - thiamin. And of course, magnesium and calcium are super important too. A good balance of the two are necessary to build strong and healthy bones (let's not forget about magnesium - calcium is not the only nutrient to consider when thinking about bone strength). 

I'm so hooked on tahini I sometimes wonder if I have an addiction problem. I honestly believe I could start a blog purely based on recipes that include tahini! This wonder nut-butter is most commonly used in Middle Eastern cuisine and is a key ingredient in the crowd favourite - hummus. If tahini is new to you the taste may take some getting used to, which is why it is great as an element to recipes like hummus and today's dressing. If you become an addict like me though you'll quickly see how you can smear it on toast or use it as a stand alone dip with some crunchy vegetable sticks.

Now on to the dressing. I love this recipe so much that the title 'tahini dressing' just didn't cut it. Instead, I've rolled with - 'quite possibly the best dressing in the world'. 

I've actually gone right back to the basics and teamed it up with a simple and classic green salad (proof, I think, that even the most basic of dishes can excite). But don't let me stop you adding more to your dish. It compliments chicken beautifully (you could bake a couple of chicken breasts off in the oven, slice them over a green salad and finish with a generous helping of dressing) or can be tossed through some brown rice with steamed broccoli and green beans. This dressing jazzes up just about anything  - last week I'd had a long day and felt too lazy to cook. I had a huge container of alfalfa sprouts sitting in the fridge (I hear some of you cringing), so I mixed through some quite-possibly-the-best-dressing-in-the-world and I had myself a simply delicious nutty sprout salad. It turned what some would consider a food nightmare (not me though..I'm a geek for sprouts) in to a rich dreamy health-full salad.

quite possibly the best dressing in the world

(...with a classic garden salad and toasted sesame seeds)

salad mix

2-3 handfuls of your favourite greens (I used spinach and lettuce) - roughly chopped

8 halved cheery tomatoes

1/4 red onion - finely diced

1/2 small cucumber - peeled and chopped into half cylinders

black or regular sesame seeds to garnish - lightly toasted off for 3 minutes in a dry pan

The above ingredients combine to make a perfect sized salad-for-one. Prepare vegetables as stated above, or chop and dice in your desired fashion. Combine everything bar the sesame seeds in a bowl and set aside.

quite possibly the best dressing in the world

4 generous Tbls tahini

4 Tbls cold pressed olive oil

4 Tbls water

4 Tbls freshly squeezed lemon juice

1 Tbls honey

1 clove garlic - finely chopped

salt and pepper to taste - I use approx half tsp of flaky sea-salt and a good few grinds of pepper

Add all ingredients to a jar. Apply a lid and firmly tighten. Thoroughly shake till everything is well combined - usually about 30 seconds. It is important to really shake things up so that the water and oil combine properly to form a stable emulsion (unlike a vinegar/oil mix which form a temporary emulsion and later separate) and you're left with a thick and creamy dressing. Add a couple of generous spoonfuls to your green salad and lightly toss through to coat. Sprinkle with sesame seeds and enjoy.

Note: After shaking, this dressing becomes quite thick. Feel free to adjust quantities to suit. If I feel like something a little lighter and I have some left over in the jar I'll add another dash of water and a squeeze of lemon juice. Or sometimes once I've added the dressing to a salad I'll drizzle over an extra dash of olive oil.

Note 2: For the raw foodies out there - If you'd like to ensure this dressing is 100% raw, please make sure you use cold pressed olive oil and raw, unhulled tahini.

That, my friends, is all you need to do. Throw in a jar, shake, drizzle and eat it!

Lots of delicious love, 

Kau xx

super raw-power salad

It's been a few weeks now since Mum, Graeme and family friend Kate each took part in a 2-3 week superfoods cleanse I put together. I was so appreciative of how they each wanted to boost or change their eating habits and have me help them. My Mum (Annie) has since been whipping up a load of creative, exciting and healthy meals in her kitchen. Kate has been sleeping better than ever and continues to incorporate more whole foods into her diet. As for Graeme, he's still ripping through his ever growing health-filled lifestyle (check out his story here) and is in training for a half marathon in September. 

Annie, Kate and Graeme each did their cleanse bang smack in the middle of winter. One week was based on a 100% raw menu, so it was a challenge to not only re-vamp and introduce a whole bunch of new eating habits, but to eat foods that weren't hot while temperatures around them were dropping to below zero. They all had one thing in common that got them through the winter chill, and it was this attitude...

THERE'S NO TIME LIKE THE PRESENT! 

These are words I keep with me all the time in my journey of understanding ultimate health. I think many of us (I'm guilty of it for sure) tend to put off change in our lives because it's not quite the right time. However if we keep looking at it that way, then there will always be a barrier or hurdle that's keeping us from achieving particular goals. I don't think we can attain these goals or implement healthy change purely by dreaming about it. If we act now, get moving and stop procrastinating, before we know it, we've broken down our respective barriers, subsequently unlocking our future.

TRY NOT TO CHASE YOUR FUTURE. GET ACTIVE AND LIVE IT IN THE PRESENT.

My 'journey' is constantly growing and changing and I no doubt keep future goals in mind, but what is really important to me is at least trying to do the best that I can for my health in the present moment. When I reflect on the past few months, I realise I am achieving my goals day by day and enjoying every minute of it, rather that longing for what could be. 

Now, on to the grub! Raw food is a huge part of my present moment. For many folk out there it's an even bigger part - some people are strictly raw (and I'm not just talking about Wu Tang). The idea of eating 100% raw everyday isn't currently how I roll but that is not to say I disagree with it - it does work for some and I totally dig that. Right now I sport a ratio of about 75% raw to 25% cooked foods. I don't know if I'll maintain that forever, but it's working for me... in my present moment. 

So what is all the hype about raw foods?

If you've had a hunt around the Internet, tuned in to any of the information that is out there about nutrition, or experienced it for yourself you'll know how good a diet rich in raw foods is. If it's a little new to you however and you want to hear about a few basics then here are some interesting wee notes that have stuck in my head since learning about all things raw...

Ultimate Nutrients - Foods left in there natural state are super nutrient dense and natural enzymes are present that are crucial for our bodies digestion and healthy function. The minute many foods are cooked, the nutritional value and enzymes are depleted or destroyed.

Maintaining pH Balance - Raw foods help to keep our body in the right alkaline state. When we fill our bodies with junk, processed and too many cooked foods our acid/alkaline levels get out of whack. When these levels are off our body cannot function to its full potential and just like an engine, different parts start to break down and stop working properly and efficiently. 

Natural Elimination - When we eat raw foods we are aiding our body in the natural elimination process. The more cooked and processed foods we eat (and therefore the more toxins we put in out bodies) the harder our body has to work to 'eliminate' (get rid of those toxins) and keep our system clean. If our body can't keep up, toxins then get backed up and bigger problems start to arise such as weight gain and disease. Our liver in particular works extremely hard around the clock to keep our bodies clean and rid us of baddies - the process of detoxification is something the body never actually stops doing. When we eat a diet rich in raw foods we are making life a lot easier for our liver and whole digestive system to do their jobs.

So now that you know a little more about the raw, how about adding a little more in to your diet? You don't have to start big and completely revamp your whole fridge (not that that's a bad idea), just take one step at a time. If you've jumped on board with The Green Smoothie and have been snacking on some Fruit and Nut Booster Balls then good for you! Next give the Super Raw Power Salad a go.


This dish was a winner for my Mum, Graeme and Kate during the raw phase of their cleanse, so it made sense to share the recipe with you. It is high in fiber, high in colour and high in raw energy power! Anything that is this fresh and colourful has got to be good for you right? I love preparing this dish. The control freak in me seriously comes out as I grate and chop each different coloured vegetable - I love looking at them stacked up beside each other, bright, contrasting, bursting! The soaked dried fruit adds an element of sweetness and the nuts and seeds give it some crunch. 

super raw power salad

main ingredients 
1 large carrot - grated
1 medium size zucchini - grated
1/4 red cabbage - diced
1 red onion - diced
1 packed cup spinach - chopped as you would a bunch of herbs
1 medium size beetroot - grated
1/2 cup raisins, dried apricots or prunes or raisin/dried apricot/prune combo
1/2 cup raw seeds and nuts - preferably soaked*
a handful of pumpkin and sesame seeds to garnish (optional)

dressing
1/4 cup of olive oil
juice of a lemon
1 garlic clove - finely chopped
1 Tbls honey
salt and pepper to taste

I start things off by covering the dried fruit in a cup of water. This gives them time to get all plump and juicy while I prepare the vegetables and dressing.

Add all dressing ingredients to a glass jar and firmly close the lid. Shake vigorously till combined.

Chop, dice and grate the vegetables as suggested in the ingredients list above. Place all prepared vegetables except for the beetroot in a bowl. The beetroot will very quickly stain anything it comes in to contact with so I leave its addition till the very last minute. Drain the soaking fruit and rinse your soaked seeds if you've not done already (if you're using raw unsoaked seeds just add them as they are), and add to your vegetable bowl.

Thoroughly mix together the veg, seeds/nuts and dried fruit. Finally add the grated beetroot and 3/4 of the dressing and roughly stir together. Have a taste and if you think it needs it - add the rest of the dressing.

*I like to use a combination of almonds and sunflower seeds. I soak them over night, or during the day while I'm at work in fresh filtered water. Soaking raw nuts and seeds helps release the enzymes which prevent them from sprouting. These enzymes also stop our bodies from absorbing all of their nutrients and efficiently digesting them. Once they've soaked for 5 - 7 hours rinse them thoroughly and you're good to go. I like to then roughly chop the almonds before adding them to the salad.

Pile giant spoonfuls onto a plate or a bowl and sprinkle over some toasted sesame seeds and pumpkin seeds if you desire. Sit down, relax and enjoy this 100% super raw-power salad.

This salad also works really well as an accompaniment to a main dish; try it along side one of your meals this week or turn up to your next BBQ or potluck and wow your friends with this colour bursting dish. 

chocolate pudding truffles

As promised here is another healthy sweet treat. It’s raw, it’s chocolate, it’s creamy, it’s nutty - its one wee nugget of goodness. They are chocolate truffles and they are good for you. I tell no lie. Here is the nitty gritty…
 

I've named these 'chocolate-pudding-truffles' because although they have the appearance of a classic truffle, their insides resemble more of a yummy, rich, cake-like batter. The richness is balanced with a boost of nuts and dates so that they aren't too full on and have an element of 'lightness' like a chocolate pudding.

Raw Cacao – When you hear claims that chocolate is actually good for you, what’s not being said is that the sugars, refined oils and various other ingredients that make their way inside the wrapper are most certainly not. There is however some truth behind this ‘healthy chocolate’ idea. You just have to take a few giant leaps backward to where chocolate finds its roots in the dark cacao bean. The raw cacao bean is extremely rich in magnesium. Magnesium is a vital mineral our body needs to assist in healthy heart function, nerve and muscle stability, circulation and bone strength. Raw cacao is also loaded with antioxidants, beating blueberries, red wine and green tea. Wowza! All I’ve ever really known about green tea is that it has whopping antioxidant levels. Cacao quadruples it!

So chocolate becomes the bad guy after it has been commercially processed and refined with a bunch of other ingredients – the big-baddy-number-one being white sugar. It’s important to note however, when I talk about raw cocao, I don’t mean its not-so-identical twin cocoa. These two were split at birth and despite their similar good chocolatey looks, they’ve grown up to become very different. Cacao waves goodbye to its nutrient-dense qualities when it’s processed, roasted and given a quick name change - Cocoa. Don’t be fooled!

Raw Cacao Powder is one of the easiest ways to use cacao in your kitchen. The journey from bean to powder goes a little something like this… After releasing the beans from the cacao pod the bean is left to dry and ferment. Next the beans are ‘shattered’ to break away the shell and form cacao nibs. The nibs are pressed to extract cacao butter, and what’s left is a cacao type ‘cake’. This cake is broken up in to the wonderful versatile powder. Keep an eye out for organic raw cocao in your health food stores. I’ll admit it’s a little pricey but because it is packed with goodness and you need surprisingly small amounts to get a chocolate power hit - it’s worth its weight in gold. I add the powder to baking, smoothies, raw energy bars, desserts and treats (hello chocolate-pudding truffles!).

Nuts – As I mentioned in my previous post, nuts are full of protein. They also provide us with Omega 3s. These are essential fatty acids that our body cannot produce on its own so it is important that we find a good food source that can do the job for us. Don’t be afraid of fat. The right types are vital for a healthy functioning body. Health issues only arise when we eat more then what our body can utilize as energy or when we fill our mouths with the wrong kinds of fat - the ‘bad’ fats. Deep-fried over-processed battered hot dog? No thank you.

Omega 3s provide us with a very efficient source of energy and support healthy heart, nerve, muscle and brain function, bone strength, circulation and healthy cell growth.

Avocado - Avocados are like the cherry on top to these chocolate truffle bundles of health. They're packed with essential nutrients including vitamins A, C, E, K and B, potassium, folate and fiber. They can help lower cholesterol, improve heart health and regulate blood sugar levels. Avocados also have wonderful anti-inflammatory qualities.

(Thank you to Ryan, my lovely truffle model)

I apologise for the lack of shots of the finished product. My (rookie) photo shoot was interrupted numerous times to taste-test and quality control the truffles. The only decent shots out of the bunch are shown above... Four truffles left out of 16. Whoops!
  

chocolate pudding truffles

1/2 cup raw almonds - ground*
1/4 cup dates
1 heaping Tbls raw cacao powder
1/2 tsp cinnamon
1 Tbls honey
half of a ripe avocado
desiccated coconut for rolling

(makes approx. 16 truffles)

Remove pits from dates. In a food processor add the first four ingredients and blend till they make a fine meal. Add honey and avocado and continue to blend until all ingredients are thoroughly mixed to form a creamy paste. Roll into balls and coat in coconut. If you feel like an extra chocolate hit, roll them in raw cacao powder or cacao nibs. Store in a container in the freezer. These just taste better from the freezer. They hold together like a creamy fudge and won't set rock hard. They are ideal to whip out if you need a last minute dessert or afternoon tea. 

*If you don't have ground almonds on hand (almond meal), you can just chuck whole raw almonds in your food processor and pulse to form a grainy flour. Just be careful not to grind for too long or you'll have almond butter on your hands.

And there you have it. If you're anything like me, make a batch and then hide them in the very back of your freezer! Although it takes all my self control to not eat these in one sitting, they're even better enjoyed with friends and family. I hope you like! 

fruit and nut booster balls

A few weeks ago I put together a plan to help my Mum get back on track to a healthy balanced diet and to share with her all the wonderful things I’ve been learning about ultimate health. I devised a three-week cleanse to kick start and detoxify her body starting from the inside out. My Mum is pretty on to it when it comes to good health, but as I’m sure you’re aware, it’s really easy to slip in to bad habits and then struggle to shake them off, so I gave her a little push. It was goodbye to all processed foods and refined carbohydrates and sugars and hello to fresh, natural, mostly raw whole foods.

(one of the very few shots I had here with me in Korea of me and my mama - this particular snap is a few years old now)

A good friend Graeme caught wind of this and was keen to jump on board and give something similar a try. Check out his very cool blog here. It initially followed his progress day-by-day as he took on a 14-day cleanse challenge. To date he continues to share entertaining, interesting and motivating posts of his own journey in finding ultimate health. In fact, it’s thanks to Graeme that I finally got on and began this blog. He gave me that push I was after. I highly recommend you tune on in and have a read of his stuff on Finding Health: Trial, Error, Success, Yes! 

   

So a major goal of mine when creating these 'plans' is to not only provide delicious treat recipes that replace the refined processed snacks we are used to - 'MSG in a bag' otherwise known as potato chips, or 'sugar-rot' otherwise known as lollies or candy - but to source a treat that has mega health gains.

In the next two posts I’m going to introduce you to two of my favourite healthy, sweet, energy packed treats. You don’t need to be taking part in a cleanse to enjoy these bad boys. Build them into your weekly menu and start outweighing the bad treats with the good ones.

First up are these fruit and nut booster balls. Here is the low down. They’re quick and easy to make. They provide you with a good burst of energy from the nuts (which will also help to satisfy hunger and up your protein) and the natural sugars and carbohydrates present in the dried fruit. To top it off they are 100% raw.

When you’re sourcing dried fruit, look out for kinds that don’t have added-sugars. “Sweetened” varieties are loaded with the stuff, refined to the max, and it’s just not necessary. We’re talking about dried fruit here! They contain enough sugars in their natural form which provide us with plenty of energy that our bodies can more efficiently use.

fruit and nut booster balls

1 cup of raw almonds
1 cup of dried fruit (at least 1/2 dates)*
1/3 cup pumpkin seeds
2 Tbls sesame seeds
1/2 tsp of cinnamon
your choice of sesame or chia seeds to roll

In a food processor pulse almonds till ground to a chunky meal. Set aside. Next blend dried fruit to form a mushy paste. Add the fruit mush, ground nuts, pumpkin and sesame seeds to a bowl. I like to keep the pumpkin and sesame seeds whole for some added texture. 

Have a dish ready with your desired seeds for rolling as well as a container to place your finished balls. If you have kitchen cooking gloves now is a time to throw them on. Things will get messy. Using your hands mix, squidge and squelch together all the ingredients. 

Give your hands a quick wash (wet hands will help prevent sticking) and then grab bits of mixture and form into balls with the palms of your hands. Roll the balls in your chosen seed and store in a container in the fridge. I recommend leaving these over night or for at least a few hours to set together. The flavours build and they're extra delicious when chilled. 

* I LOVE Medjool dates and if I've got them I tend to use them in this recipe. But you can use any dried fruit you like, apricots, raisins, prunes - they are all delicious, just use at least half dates or prunes to ensure the balls bind together!

I love having stocks of these in my fridge - they make for a perfect snack when I get home from work and need an afternoon pick me up before dinner. If I'm on the run and know I'm going to be busy, I throw some in a zip-lock and keep them in my bag so I can grab one when I need a quick burst of energy.

Tune in next week for my second favourite sweet treat. They’re chocolatey, easy to prepare and the recipe comes choka-block with nutritional info about cocao and some seriously good reasons to eat chocolate!

the green smoothie

I thought I’d start this blog the same way I start my morning - with a delicious, healthy, easy and very green smoothie. Korean summer has well and truly set in and waking up to this for breakfast really does hit the spot.

The seasons here are different to home. Winters are dry and extremely crisp. But once I’m rugged up, there’s not too much to complain about – there’s not one drop of rain and the continuous blue-bird days make me a pretty happy little winter bunny. Don’t get me wrong though, I do love a good New Zealand winter hit - stormy, crazy winds and getting cosy indoors while outside buckets down a series of sleet, snow, rain and hail!

When I think of the summer heat in NZ I think hot, dry, burning sun streaming from blue Central Otago skies. Although the burn is intense, a shady spot under a tree or umbrella usually does the trick so I can keep my cool and enjoy a lazy summer’s day. In Korea, on the other hand, there is no escaping the heat. It’s wet, humid and sticks to you like glue.

The contrasts are just so extreme - winter here is as dry as a Kiwi summer, and the Korean summer is wet like our winter.

Anyway, where was I going with this?? Ah yes… The sticky heat and green smoothies! As temperatures and humidity continue to rise, so do my cravings for my morning smoothie concoction. For those of you experiencing blasting southerlies and the serious winter cold however, this is no reason to be missing out. Starting your day with one of these puppies has too many benefits to count. But to name a few, it's healthy, 100% raw, full of nutrients, ridiculously easy to make and it will boost you with a good dose of fruit and veg before the day has even begun.

Why is it bright green?
  
I love a smoothie because you can pack in a whole bunch of food and nutrients that our bodies need and often lack. My morning fix sees me dose up on proteins, omega 3s (the good fats that our body needs to function), and, drum role please...

... Chlorophyll! 

Chlorophyll is the pigment that gives plants their green colour and helps them convert energy from the sun (it makes sense that green vegetables grow up out of the ground - ever wondered why the top of your carrot has a little green glow?). A Chlorophyll-rich diet provides you with a whole lot of goodness. It helps the body produce healthy blood (healthy blood = healthy heart!), strengthens the immune system, encourages strong liver function, fuels new healthy cell growth and supports the body in cleaning and detoxifying itself. 

So, the first two things I chuck in the blender are spinach and celery (…yes you read it right). What may seem strange at first takes very little time to get used to and you can always start with small amounts and build up from there.

A teaspoon of Chlorella is where I get the next Chlorophyll hit. Chlorella is an extremely chlorophyll rich water grown green alga. Up your Chlorella intake and you’re taking about ten massive steps forward in looking after your body because this wee beauty does not stop with Chlorophyll! It is full of vitamins including A, C, E and high levels of B12, contains omega 3's, is a complete protein source - which is exciting to find in a plant based food - and is a highly digestible protein at that, so you don't have to worry about putting too much strain on your digestive system.  

Chlorella can help to stabilise blood pressure and blood sugar levels, balance the bodies pH levels (which get seriously out of whack when we're eating processed foods), literally clean your insides and give your organs that boost they need to function well. It's a great detox food too, and considering our bodies are naturally detoxing from the early hours of the morning, I love to give it a hand. 

Convinced?!

Once you've added chia seeds and a handful of almonds and sunflower or pumpkin seeds (amazing wee gems that each deserve a post of their own, and will, in due course!), you've got even more protein and Omega 3s covered too.

And this my friends, is why a super green smoothie is my favourite way to start the day - whatever the season. Get into it!

the green smoothie
(serves one monster size glass)

one stick of celery roughly broken up
a handful of spinach
1 cup of water
1 banana - frozen*
2 kiwi fruit
1 tsp of chlorella
a handful of nuts and seeds - I usually throw in a mix of almonds, sunflower seeds and walnuts (preferably soaked**)
1 Tbs honey
1 Tbs chia seeds

Blend together celery, spinach and water. Once they're thoroughly mixed and the greens are well munched stop the blender and add all other ingredients. It's up to you how you like your kiwi fruit. Although I love the taste of the skins, I tend to peel them to avoid any yucky sprays if I can't source them organic. Turn the blender on and whiz for about a 30 seconds or until the texture is smooth. Add more water and blend again if it's too thick.

* Freezing bananas ensures your smoothie is icy fresh and you can buy a bunch and not worry if you can't eat them all before they brown. Here's my trick to keep things organised and easy in your kitchen. Before you freeze them, peel and chop each banana into approx 5 pieces (I make them all the same-ish size so I know when I want 1 banana I always grab the same amount). Freeze separately on a tray, and bag together once frozen (this will stop them sticking together - 'free flow' I've been told is the kitchen lingo). 

** Soaking your seeds and nuts breaks down their enzymes which inhibits our bodies from efficiently absorbing their nutrients. There'll be a beasty post with all the details to come. For now, soak your seeds for 5 -7 hours (or before you go to bed at night), and make sure they're thoroughly rinsed before you use them. If you haven't any prepared just add dried nuts and seeds as they are still filled with goodness!


I encourage you to get creative and mix up combinations. I make my smoothie with the same green veg and water base each morning. But feel free to try different fruits (pineapple is a winner), switch chia seeds for ground flaxseeds or add some dates for extra sweetness. Minus and subtract what you like from this recipe, but I ask one thing...

 Make it green!

eat it - it all starts here

Welcome!

The time has come for me to stop procrastinating and get on and begin this blog! I’ll get straight to it and give you a little bit of background info. 

For the past ten months I’ve been living in a very small, very isolated country town in South Korea. It’s been a crazy whirlwind experience with its mega highs and mega lows. When I first arrived my health was not in the best shape and so I decided to set aside one year to devote myself to finding ultimate health and happiness.

It's been a year without the comforts of home and strong support networks of friends and family – something I've had to seriously adjust to. But I've taken this ideal opportunity to put my health first. Health and cooking good food has been my main focus.

I've set aside one whole year! Not some crazy-fast-paced 6 week diet - no carbs this, or low fat that. Just pure foods, whole foods, REAL FOOD!

                                                      

My favourite thing about Korean food is the selection of beautiful side dishes - called pancheon and namul.
(Above)

Buckwheat, banana and blueberry pancakes. Some home comfort weekend cooking.

     
Ten months in and I feel like a very different person! Along the way a few things have become clear. First of all, after rummaging through many blogs, recipes and information on the web (thank you Korea for the fastest, most amazing internet connections in the world!!), I've learnt about a whole network and community of people out there sharing, reading, interested in and learning about whole foods nutrition. I for one am hooked! Every day that I learn something new, I've this desire to share it. And so that is exactly what I plan to do.


Next I've realised that some people are a little scared or intimidated by the idea of new foods and different cooking. So I'd like to find ways to make it easy, accessible and fun and inspire all sorts of different folk to build their own health and get cooking.

Just a few months ago something clicked quite perfectly into place for me - I’m clearly passionate about all of this, so why not make it a pretty serious part of my career. I've been researching and thinking about studying nutritional medicine and luckily New Zealand offers some great schools where I can make this happen. On my way home to the beautiful Aotearoa later this year, I’ll be taking a rather delicious trip through South East Asia, enjoying an extremely extravagant stop off in Oz to see some very special friends and then home to my roots to set up camp and make holistic nutrition a bigger part of my life. So, if you like, watch this space. I'll post and share as I learn and most importantly spread some very tasty recipe love!

Why Eat It?...

There is one simple answer to that. We are what we eat right?? So, if you want good health…Then EAT IT.