The Way I Eat

Quirky Cooking

In our society it has become much too easy and cheap to buy fake foods, foods that are not nourishing our bodies very much at all. Everywhere you look there are foods that are produced in a laboratory or factory instead of grown on a farm. Our bodies don’t know what to do with these fractionalised, over-refined foods, and the result is bad health, obesity, heart disease, type 2 diabetes, cancer, auto-immune diseases and big medical bills. This really needs to change.

I believe that the foods we eat should nourish and heal our bodies, and not be a drain on our health. I think most people believe this, but many find it hard to implement in the everyday busyness of life. My aim is to show how it can be done simply, without great expense, and with creativity!

The recipes on my blog are mostly dairy free (except for the occasional use of butter or ghee); low gluten, gluten free or grain free; refined sugar free; and some are egg free or nut free. If you need to change some of the ingredients in a recipe, use the Substitutions section on my blog and in my book as a guide. I prefer to eat natural foods, preferably organic or pesticide free, without additives and preservatives – foods that have been traditionally consumed by humans for thousands of years, rather than foods that are still being tested for safety. I focus on foods that are unpackaged, unprocessed and unrefined as much as possible.

In the last few months my focus has changed to grain free, very low sugar, dairy free cooking, as we are working through some gut issues in our family, and this is the best way to heal the gut and reduce inflammation. We have embarked on the GAPS protocol as a family, so you’ll see lots of recipes that are suitable for GAPS, paleo and SCD diets coming up. But even if you don’t feel you need to eat that way, everyone can benefit from wholesome, traditional, gut-friendly foods, and that is what you will find here. (For more information on our GAPS journey, please tune in to my podcast, “A Quirky Journey”, hosted by The Wellness Couch.)

Some tips for those of you just starting to eat this way? Get back to basics. Think grass fed, pasture raised meat, free-range eggs, traditional good quality fats, nuts and seeds, local, seasonal fruit and veges (fresh, cooked and fermented), raw local honey, and some unrefined traditionally prepared grains if you can handle them. Buy organic or pesticide free as much as possible. Shop at places like your local farmer’s markets, smaller stores that carry locally grown fruit and veges, and local butchers that sell grass fed meat. Buy pesticide free nuts, seeds, oils, grains, flours and natural sweeteners through co-ops to get good prices. Soak and sprout and ferment for good gut health. For more detailed tips and ideas, subscribe to my newsletter and a free ebook will be sent to your inbox with your subscription confirmation.

The good thing about having over five and a half years’ worth of recipes on my blog is that you can see the natural progression we’ve gone through over the last few years. Healthy eating is not a destination, it’s a journey, and you will find it’s something you have to work on bit by bit, as I have. These are two of my favourite quotes when it comes to healthy eating…

“Do what you can, with what you have, where you are.”

– Theodore Roosevelt –

“Do the best you can until you know better. Then do better.”

– Maya Angelou –

Come along for the ride!

Happy Cooking,
Jo xx

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