Most of us have grown up with a plethora of dietary advice that ranges from educational to completely outrageous.  There are so many diets that at a glance at least there appears to be one that is tailor made for every individual. 

Yet we live in an age where obesity and other diet related diseases are the highest that they have ever been.  How can this be? 

I knew a time when eating was a simple experience, an enjoyable, daily custom that did not require access to the internet, scientific papers and medical dictionaries.  I looooove my food and in a quest for this hobby of mine to become a simpler pastime I embarked on a college nutrition qualification.  I am currently at the stage in my studies where I feel that I know a little bit about a lot and can’t wait to know a whole lot more. 

What I have learnt from my friend and business partner Diana who is a qualified Nutritionist is gold.  Her philosophy on delicious, nutritious eating is intelligent, evidence based and completely credible. 

Whist I did know which oils were best in salad dressings and cakes I was lost when it came to frying the shiitake mushroom patties.  I know why we need to eat brassicas and what the rainbow on my plate is important.  That’s just the tip of the iceberg.  I know why so many of us are bamboozled and what to do about it.

If you are like the majority of society who is trying to keep up with the latest nutrition news and the newest healthy eating craze but does not want to be confused with empty superfood rhetoric, our Cook and the Nutritionist Classes may be just what you are looking for.


Diana explains to us in simple but scientific terms how to feed and nurture our families through a nutritiously balanced diet of whole grains, legumes, fruits, nuts and vegetables and small amounts of protein sourced from animals and seafood.  

The recipes I have created for you to include these magical ingredients in your life are delicious.  A lot of them are vegetarian; some are simple and others are a little more complex.  We talk and guide you through all of the recipes and boost your confidence in trying new foods and changing the ways you cook old ingredients.

Check out the schedule of classes and book in for Friday 3rd August’s Vitality and Longevity with Wholefoods.

Lou

Di and I had a ball yesterday.  I felt like a kid in a candy shop with all of the beautiful fresh ingredients from the Village Grocer at our fingertips.  It was our first "public appearance" and it felt a little like a very nurturing masterchef moment.

Purple carrots are now in season.  If you have never tried them, please do.  They are very yummy and add great colour to veggie dishes.

Dubbed the antioxidant carrot, the Purple carrot - sweeter than the orange and loaded with antioxidants is best eaten fresh or in stir frys.  Purple Carrots are also delish in coleslaw.

They do tend to stain soups and lose their colour so that you can not distinguish them from the turnips.  Best to stick to the orange ones in the soups.