We can’t always be good, let alone our best. Sometimes it’s the guilty pleasure of ‘the real thing’ that we crave. But we beat ourselves up over what the ‘best’ choice for us or our family is. I am forever falling into this category. So I compromise, improvise and tweak. Sometimes I get is so right that you have that; I can’t believe I’m so smart moment. But other times you find yourself saying… this, perhaps, is not my best attempt.
What I have realized from this is that I want the option of good, better, best, but sometimes I find it hard to figure out what defines it and the time to search and compare. This has inspired me to put together a collection of good, better, best scenarios that I hope give you a quick and easy reference guide to what you can do with the time and ingredients you have. Often the ‘best’ option has ingredients that you haven’t heard of, don’t know what to do with or just aren’t in your budget. The ‘better’ option might be more of a viable choice for you at this time. And the ‘good’ is idea for when you need to show up with the original, because sometimes there is no substitute for ‘real’ Anzacs – and we need to know that its completely ok too. Besides sometimes just ‘doing your best’ is actually perfect, not to mention; human. This is what I love about people, the rawness of them just being people.
However, just because we have learnt something one way it doesn’t mean that we cant make it better for both our health and perhaps taste perspectives.
Lets start with a classic Australian childhood favourite;
4 cups coco-pops
1 cup icing sugar
Melt and mix method.
200gm organic butter or ghee (preferable grass fed!)
4 cups puffed rice (rice bubbles)
2 tbs cacao-powder
¼ cup raw organic sugar + 2 Tbs agave or honey (depending on how sweet you like it)
Add cacao and raw sugar together
Mix dry chocolate mix into to puffed rice, stir to coat all puffs completely
Melt butter over a low heat. When completely melted add agave.
Take off heat and allow to cool slightly – but don’t let it butter cool so much that it re-sets.
Pour liquid over rice puffs, stir quickly avoid rice puffs going soggy.
Spoon into cases
Set in fridge for 1+ hours.
200gm coconut oil
4 cups puffed quinoa/millet (or other puffed cereal)
2 tbs raw cacao powder
½ cup rice malt syrup or ½ cup dextrose powder or ½ cup coconut sugar.
Mix cacao powder into to puffed rice, stir to coat all puffs completely
Melt coconut oil over a low heat. When completely melted add rice malt syrup (if using glucose or dextrose powder add it to the dry ingredients in step above).
Take off heat and allow to cool slightly
Pour liquid over rice puffs, stir quickly avoid rice puffs going soggy
Spoon into cases
Set in fridge for 1+ hours.
NB; butter and coconut won’t set as hard as copha – so keep in fridge before serving if it’s a warm day.
I hope you like the first in my mini series of the Good-Better-Best options to help make our common foods more ‘clean’ and thus, promote wellness.
Please let me know if you have any other foods that you would like me to find a Good Better Best option for and I’ll see what i can do!
Until then happy Better and Best eating.
I LOVE yoghurt (oh how I do). I also love double cream. In fact I'm just a big fan of 'dolloping' creamy deliciousness on 'stuff'. I am well aware however, that not all of us are able to eat dairy and many simple choose not to. I am also very comfortable mixing things up in the kitchen ;-) So today, for those of you who missed my recent newsletter, I introduce to you a dairy-free 'dolloping' alternative , Coconut Cashew Chia Cream by the very clever plant based Queen, Buffy-Ellen Gill from…
Are you trying to short cut your way to wellness? Has the modern world warped your view on health? Crash dieting, only eating certain foods on certain days, counting and calculating every last inch of your food until it looks more like a excel spread sheet than actual food. Lets not forget your intense exercise programs that you know you will only be able to do for a week or until you are so exhausted you get sick, leaving your worse off than when you started.
We seem to be expecting our health results to perform like our current day reality; fast, easy and effortless. Once upon a time there were no mobile phones, Internet, email, txt or Facebook. We walked to the shops, to school, to friends places. There was no ordering ‘online’. We had to wait for it. And we did, because that’s how it was. Don’t get me wrong, I think it’s great that we have technology that supports how we live and learn. Downloading a book in 30 seconds compared to waiting 30 days for Amazon to deliver (although I sometimes still choose delivery’s cos I like receiving parcels at the office that has nothing to do with work). Patience was the routine, now it’s the exception.
But with all this expectation on ‘instant’ I can see how we have applied the same thinking and principle our body and our wellness.
When I see clients this is often the first hurdle in the healing process. I know this because I ALWAYS get asked this question:
‘So how long will this take to see results’?
My response is usually always the same:
‘How long have you been experiencing this issue’
There is no short cut to real wellness.
Getting people to understand the reality of what becoming well takes is confronting. Deep down they already know they haven’t been ‘well’ for some time but have refused to acknowledge it or taken responsibility.
I am writing this because in my industry there are lots of ‘health’ products that promise quick fixes. And they sell extremely well, which really pisses me off. Not only are we reinforcing the message to supplement companies that produce these to keep making more of the same, but we are taking the focus away from a well rounded, balanced approach to health. Leaving the consumer – you – to expect a the quick fix, then left confused and disappointed when it doesn’t deliver.
The message is simple; you can’t rush what is important. We should be grateful that our body can withstand a lot of the bad before the cracks form. Which means you don’t have be perfect all the time, but being aware of your own limits will prevent you ever needing to search for the quick fix magic pill.
By all means have your chocolate, red wine, coffee and fries. Just make sure they are 70% raw, organic, fair trade and cooked in coconut oil. And perhaps not consumed all at once.
Hope this reminds you to check in on your personal wellness as often as you check your emails or Facebook account….
There is this great quote that goes:
The day came when the risk it took to remain tightly closed in a bud, was more painful than the risk it took to bloom… this is the element of freedom
This quote and this picture is exactly where my life is and where it’s about to be.
So this post is a bit removed from whole-food truth and more around whole-life truths. I’m about to contemplate a move. Geographically and metaphorically. This move will see me move houses, perhaps states and comfort zones. It will also see me leave jobs, roles, communities and many friends.
I want to focus more on the moving towards rather than the ‘moving away from’. Mostly so this doesn’t begin to freak me into a bunch anxiety attacks.
I have a vision for my life, call it a goal, if you will. But to begin it will involve a move. I have known the type of life I have wanted for myself for a very long time now. I, of course, have been ignoring it for almost equally that long too.
This decision or move is born from a feeling. Well more accurately a move towards a feeling that I want. I’m moving towards what I want to feel like in 5 years time as apposed to what I want to achieve in the traditional sense. This doesn’t mean that I can’t want for career success, a home, a family etc. But I’m more interested in what and how I want to feel by achieving something. Ie: Do I want to keep climbing my well worn career path rungs? What would my next promotion and the one after that make me feel? Happy, sense of success, more money, status, stressed…more compromised?
This move is about letting go. Letting go of the life I assumed I would have. Now I get excited at the thought of chasing down a life, of an existence and experiences that I never even began to think I could have. I want what I thought was a dream. Now I see that dream as my ‘where do I want to be in five years’. Its my new compass. My achievement.
So this brings me to my move. It is essentially the easiest part of the bigger picture. But the most significant. I’ve actively decided to leave my current path for something that’s more me. It’s taken me over a year to get the guts to do this and there was a very close call about 6 months ago. But I stayed, fearful that leaving all I had worked for was crazy and foolish.
Why am I telling you this? Because I want to be accountable. I don’t want to wake up in 5 years time feeling this way, not that’s its bad, I have a wonderful life here, but I know there is better. I choose to wake up and feel something different. My move is to make space for a new feeling. I’m not giving up who I am just my current label.
Its just a different way of looking at it…Sans blinkers.
As Sydney is having a surge of gorgeous late summer weather. So it seemed only fitting that I share this super easy and exceptionally delicious classic summer treat; Vanilla ice-cream. When its good its unbeatable in my opinion. Once apon a time when I was young I would have never have chosen this flavour, too boring on both colour and flavour. I was all about the big flavour punch of chocolate or (fake) banana and even bubblegum. But now Im all grown up – supposedly- I just can’t go past the lovely, creamy texture with the pretty subtle hint of real vanilla as it sweeps across your tongue. This flavour is perfection as it is, however it also lends itself to be ‘pimped’ with the addition of numerous different flavour options to be crushed, crumbled and swirled through.
This recipe has been adapted to fit a more whole-foodie home-made way of life, keeping it clean and low in sugars.
Paleo Vanilla Ice-cream.
2 egg whites
300ml coconut cream
1/2-1 tsp Real Vanilla extract (you can use a real pod)
Optional: Berries (1/2 cup)
Whip the egg whites with a pinch of sea salt until stiff
Pour coconut cream into egg whites – add 1tsp vanilla extract or paste
Fold gently through the mix until well combined
Add berries at this step if you are including.
Place in ice cream machine (if you have one) otherwise pour in to a container and place in freezer for 1-2 hour. It should still be a bit soft.
Take it out and ‘re-whip’ mixture with a fork or re-blend for that best result. As you are using coconut cream it shouldn’t set with crystals like traditional homemade ice cream that uses dairy. Put the mix back into the freezer for another 30mins or until softly set.
As coconut cream is already fairly sweet I didn’t add anything else. If your would like yours sweeter then add stevia or rice syrup to the coconut milk and blend well before you add the mix to the egg whites.
It also works fantastically well in Affogato which is a classic Italian coffee where you place a small scoop of ice-cream into a cup and then pour 30ml or so of freshly made espresso coffee. The heat will begin to melt the ice-cream and make the coffee sweet and creamy.
A great option for the kids is to pour it into popsicle molds – add some berries to the mix for a strawberries and cream look and taste! The mix sets really firm and its a perfect alternative for children with allergies to dairy.
Remember this is very rich so you only need a small amount, but it far out weighs the generic supermarket 4lt tubs of white as white ‘vanilla’ options, I find that one or two scoops is all you need.
Enjoy E x
PS – no judgment will be cast if you eat it right out of the tub.
I could give you a thousand links to website on eating right, recommend books, give you recipes, tell you to avoid this or that food, low this, high that, include, eliminate, moderation blah blah blah…..
We are in an age where we have so much access to information. Some good, some bad. But what I’m finding is that we are actually more confused, over weight, hungry and desperately searching for the next wonder drug or pill to magically undo our predicament.
But until you can understand your physiology your basically like a hamster on the treadmill to nowhere.
Its not you, It’s your hormones. We all have them but what we haven’t really figured out is that they OWN us. They are responsible for all our urges, basic human functions and how we respond to stimuli. You cannot out smart your physiology.
What we need to know for weight loss, more importantly fat loss, is that we can get them to work FOR us rather than against us. Its not rocket science, but if you know how to manipulate them, you my friend, are in the drivers seat of what can become a very easy ride.
Hormone Helper # 1:
Make insulin your best friend. You get control of this sucker and it’s a dream run.
Why? Because increased insulin equals increased ability for a body to store fat.
It works on more is more is more is more cycle. Call it a positive feedback loop that actually gives you a negative result – unless fat gain is what you want.
Here’s the run down on what insulin is for:
We need it to move sugar out of our blood and into our cells. Insulin is release from the pancreas when triggered by the presence of sugar/glucose in our blood stream. This is actually a very vital hormone as we can’t use sugar when its in our blood, we need it in our cells to elicit a function, mostly giving us energy to move our muscles. So insulin is released and it shuttles sugar from our blood into our muscle and liver cells for storage as glucose and glycogen. If we eat a lot of high carb foods we have a lot of sugar entering our blood, which will need a lot of insulin moving it into our cells, essentially for storage. But this is where the ‘weight’ issues come in. We can only store a certain amount of sugar in our cells as glucose. It’s kind of our instant energy, useful for flight/fight responses. It doesn’t require oxygen to break it down so its perfect for short, sharp bursts of activity known as anaerobic – meaning ‘without oxygen’ such as 100m sprint. Perfect when running away from a Saber Tooth tiger, for example.
How it works in OUR reality:
When we have meal after meal that contains carbs, insulin will be at work every few hours. So unless your burning up that last lot of ‘sugar’ to make room in your cells for the next load, our bodies will create a ‘long term storage’ solution. We turn it (glucose) into fat. Stored in, you guessed it, a fat cell reserve.
This function in caveman times was extremely necessary in preparation for possible famine. As I have mentioned before, caveman and woman didn’t have 24hr access to a supermarket. So in the leaner months they would need extra fat stores to ensure they had enough ‘fuel’ to survive.
What is happening in our current time is that we have abundance of food and no need for a famine function. But our bodies haven’t evolved to understand this – yet.
How it relates to weight gain:
First note this; Insulin STOPS the use of fat being used for energy by inhibiting a hormone essential for its break down/metabolism.
We do need carbs, but we don’t need them in every meal or everyday. Our body actually prefers to use fat as its primary fuel source. It’s more efficient for our body because when one gram of fat is metabolized (burned) it contains twice the amount of ‘energy’ aka calories, as one gram of carbohydrates*. Lets call it good fuel economy. This is the other reason why we turn excess glucose into fat; it holds twice as much energy in half the space.
Our bodies don’t know that in our lifetime we probably won’t see famine. So this hormone system for storage is being activated day in and day out. We are putting on more and more weight. The traditional way to lose weight is eat less and expel more. But this isn’t how we are designed to exist. And living in a permanent dieting state leads to more dis-ease eventually. And it’s also just not that fun.
Your body has been carefully designed for optimum functionality. Its so good at what it does it runs on autopilot. The problem is (you) keep over-riding the system with some bad habits, such as food choice, over eating or mindless consumption and now we are beginning to malfunction. In this particular instance its resulting in excess weight and stress on our cells. There is no surprise that the consistent releasing of insulin to deal with the consistent intake of carbs is resulting in a skyrocketing number of people being diagnosed with diabetes (type 2).
This is not a coincidence.
Once we understand, respect and get insulin working FOR us as apposed AGAINST we will be brought back to a more harmonious homeostasis level that will have a positive flow-on effect to our health. Maybe you don’t have a slow metabolism; maybe you’ve just been looking at it all wrong? I’m here to tell you; it’s not your fault.
Next posts will be on how food can either hinder or help us achieve better insulin balance.
*Fat yields 9 Calories/37 Kilojoules
*Carbohydrates yield 4 Calories/17 Kilojoules
EXTRA NEWS @ The Wholefood Truth:
I’m about to release a free ebook called The Hormone Helper so we can all understand ourselves a bit better. It will translate topics that are often very ‘science-y’ and at times difficult to decipher. If you would like a copy of the ebook then follow me and you’ll be alerted to when it’s completed and available for you, so you can begin to turn the tables and get your hormones working 100% for you!