I hope you've had, or indeed are still having a lovely holiday.
At the very least, a break from the usual routine seems to help the mind relax and regenerate (I am of course referring to post Christmas mania). We've not ventured far from home this year and so have had a lovely quiet start to 2019.
We saw in the New Year with friends in Bateau Bay, which resulted in the happy birth of a new swim club... 365swims, mainly to encourage us make the most of where we live. You can check out our daggy posts on instagram and read the story in the first NYE instagram post on 365swims.
The swimming is not a New Year's resolution but it will give us a purpose and add a sense of fun to 2019.
Food and nutrition wise, I think 2019 is going to be an interesting one. The GUT received much media coverage last year and as the evidence increases, linking the health of our microbiota to almost every body system, treatment protocols will remain firmly focused on supporting the gut to help banish bad bugs, improve intestinal cell integrity and encourage the growth of friendly bacteria to improve our emotional and physical wellbeing.
Food trends will follow suit with the spotlight on the health of our intestines and micro-biome with prebiotic and probiotic superfoods already overflowing from shelves.
Environment and ethics will continue to play a larger role in food choices with plant based proteins, tech foods (such as faux meats), insects and block chain traceability up front and centre.
Hemp and CBD infused foods are bountiful overseas and with hemp legalised in Australia for human consumption in November 2017, we are likely to see many permeations in the snack and functional food ranges.
Diets such as Paleo, and high fat are still trending, with a new kid on the block...Pegan (that would be Paleo Vegan.)
Here at Nourishing Nosh, our focus, will remain as our tagline suggests, on delicious, nutritious, conscious eating of fresh, seasonal whole foods, with body and earth in mind.
I'm not really into labels BUT to help you understand me a little more I have always considered myself a flexitarian. I eat pretty much everything as long as I consider it sustainable. All veggies, fruit, legumes, seeds, nuts, grains, organic chicken and eggs, sustainable seafood, kangaroo, goat and very small amounts of free range grass fed meat. This is about to change...but more about that next time...
For now, enjoy our lovely sunshine and come and join me in the kitchen and at my table for a delicious cooking experience. January classes.
xx Lou 😀