5 Dangers of Eating Real Food

More and more people are starting to eat food in its real form as it comes from Mother Earth. Are you just going to sit back and watch this happen? Something must be done. Eating real food is dangerous! Here’s why:

  1. It can give you NUTRIENTS. This affects all of the cells. ALL of the systems in your body could become more efficient. Body and mind inclusive.
  2. May cause increased energy levels, concentration and motivation. Watch out.
  3. Can lead to higher self-esteem.
  4. Studies have shown that a real-food diet can increase school achievement levels in children.
  5. It can lead to a gentler footprint on our environment.

Sorry. I’m being a bit silly. I did have a list of sarcastic ways you can stop the real-food movement but I’ve changed it now. My morning writing voice was a little too silly and sarcastic for my evening reading one. But I just wanted to pause and have a think about why some people seem adamant that leading and encouraging real-food lifestyles is somehow irresponsible. I notice comments online and also in real life. An attitude that we must not venture into real-food lifestyles until thorough research has been done. It could be dangerous! It could leave us feeling deprived! It is an act of self loathing! We won’t get all the nutrients we need! And on another level, that people who eat unprocessed food are somehow oddballs with a snobby, stuck up attitude!

Why is this? Money? Fear of change? Addiction to processed food? Envy? Body image? Self-worth? Varying educational schools of thought? Conflicting interests? Prior experience? Fear? Different values? I’m not sure.

I think that everyone should be free to express an opinion, and that nobody is right, so that’s cool. But I totally disagree with the cautionary approach to whole food. And most people I know who follow this kind of lifestyle are actually some of the most empathetic and compassionate ethical thinkers that I know. Because they give a shit about how our food consumption affects themselves and the world.

Research around nutrition will never be conclusive. Like, never ever. Too many variables. Too much stuff we don’t know about our bodies. Surely the only side effect of eating unprocessed food is to get healthier. Isn’t this what we want for ourselves and each other? If it’s what we want to do then can’t we just do it, and without judgement? And help others to do so too when they ask for encouragement too?

Everyone is doing the best they can do with the knowledge and resources that they have. So just let them do that. And if they reach out for support to eat healthier, give it to them. It will not cause harm.

Comments and ideas below are very encouraged. It is a conversation I think is important.

By Jasmine at Franklee Healthy

For examples of recipes these real-food eaters might cook, click here.

 

Simple Chicken Fettuccine

Ingredients: a bit of butter, 2 finely chopped or crushed fresh garlic cloves, 1 sliced shallot, 500g free range chicken thighs diced into cubes, 1 big bunch of chopped up spinach or other leafy greens, edamame and mungbean fettuccine, 1 finely chopped tomato, a handful of fresh basil leaves, a handful of chopped parsley, a good drizzle of extra virgin olive oil, the juice of one lemon, 1 free range egg, salt and pepper to taste.

Steps: Cook the fettuccine as per instructions on the packet. Stirring with a wooden spoon, gently fry the garlic and shallot on a medium-low heat in the butter until it becomes soft and smells awesome. Add the chicken to the pan and continue cooking, stirring with the wooden spoon, until just cooked through. Add the leafy greens and herbs and stir through to wilt. Take off the heat. Gently stir through the cooked and drained fettuccine, drizzle through a decent amount of olive oil, squeeze in the lemon juice, stir through the raw egg (the heat of the dish will cook it a bit), and season with your desired amount of salt and pepper. I feel a lovely glass of wine would go down well with this dish too!

*I use organic edamame and mung-bean fettuccine from Explore Asian, and it is delish.

By Jasmine at Franklee Healthy

Spice-ful Polenta Chips

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There are a few steps involved in making these polenta chips, but they are great to have in the freezer ready to pop in the oven when you need an easy side dish. You can experiment with using different spices and stocks, and even adding ingredients like cheese. But, here is a basic starting point to get you going.

Ingredients: 1 cup of polenta, 2.5 cups of boiling stock (for extra flavour) or water, 1 tablespoon of paprika, 1 tablespoon of sumac, 1 teaspoon of salt.

Steps: 1) Add all ingredients, apart from the sumac, to a saucepan over a medium heat and stir continuously with a wooden spoon for a few minutes or until it forms a creamy mash. 2) Pour the polenta mixture into a medium sized slice tin or glass storage container and spread it evenly like you would a slice. 3) Place the slab of polenta mash into the fridge to set. 4) Remove from the fridge and slice into even, thick chips. 5) This next step is optional, but will achieve perfect chips that are crunchy on the outside… Place on a tray in the freezer for a few hours or overnight. Once frozen, you can store in the freezer in a bag, or use immediately. 6) When you are ready to cook them, remove from the freezer, coat in sumac powder and additional salt if desired, and bake for around 30 minutes on 200 degrees Celsius, or until the chips reach your desired level of crispiness!

By Jasmine Trafford at Franklee Healthy

*Looking for a recipe for something different? Comment below and I will develop the recipe in my kitchen!*

Vegan Chocolate Beetroot Brownies

img_8230 img_8231Ingredients: 1.5 cups of nut- meal of choice, 1 medium-large grated beetroot, half a cup of cocoa or cacao powder, 1 teaspoon of baking soda, 1 banana, 2 medjool dates. Optional – one egg for non-vegan people.

For the icing: 2 dates, a quarter cup of cocoa/cacao powder, a splash of water.

Steps: combine nut-meal, grated beetroot, cocoa/cacao powder and baking soda in a bowl. In a bullet-like blender or food processor, blitz the banana and dates together to form a puree. Add puree to the dry ingredients and gently mix with a wooden spoon to combine. Add your egg here if using – it just helps to hold it together a bit better, as the existing recipe turns out a little delicate. Nothing wrong with delicate. Pour into a lined loaf or small cake-tin. Bake on 180 degrees Celsius for about 25 minutes – remember, ovens do vary.

Remove from the oven and let the cake cool. Meanwhile, blitz the saucy icing ingredients together in a bullet-like blender, adding extra water to reach desired consistency. Pour liberally over the cake. Sprinkle with cinnamon if you please.

Slice when cooled – be gentle with the vegan version. Enjoy xx

*You could also use half a cup of coconut cream instead of water to make a creamier icing.

*Medjool dates are soft enough but if you use other dates, soaking them quickly in boiling water can help.

By Franklee Healthy

10 Tips For Achieving a Real-Food Lifestyle: Educate Yourself

img_8122When you learn how different foods can heal or harm your body and mind, you begin to just WANT to eat real food. Processed food, on the most part, loses its appeal entirely. When you understand what processed food does in your body, and the disease, discomfort, and general low quality of life that it can lead to, you just don’t want to touch it anymore!

It is not as simple as checking your news apps for the latest nutrition break-throughs each morning, or reading the foodie side of the blogoshere for updates. TV news doesn’t cut it either. Get into some peer-reviewed published books. And read both sides of the story; advances in nutritional science could indeed be viewed as a story. It is super difficult for scientists to perform accurate studies both for ethical reasons and because it is impossible to control every aspect.

Think about it… it is unethical to feed a large group of humans a diet of processed crap to see if it leads to modern disease. And, the health improvements shown in the study group that eats ‘paleo’ for an extended period of time could be due to many variables… the fact that processed food was removed, the fact that vegetable intake went up, even the placebo effect. It doesn’t necessarily prove that meat (even grass fed!) is a healthy or necessary part of a human diet. Then again, it might be! There is just not really any reliable way of knowing. So you need to think for yourself.

Get down to the public library, get a bunch of books out that explore all different nutritional perspectives. Read them all up with an open mind, and decide for yourself how you want to eat to achieve the best version of you. And remember, it all might change next month. But I am yet to find any literature that advises against eating real, fresh food. Particularly the stuff that grows in the ground! So I personally will continue to love cooking and eating delicious real, fresh food! Be well.

By Franklee Healthy

Little Buckwheat Carrot Cakes

One of those things that goes perfectly with tea.

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Ingredients: 1 cup of buckwheat flour, half a cup of coconut flour, 2 grated carrots, 1 teaspoon of cinnamon, 1 teaspoon of baking soda, 2 eggs, 4 dates, 1 cup of milk (any type, almond or coconut would be good for dairy free), quarter of a cup of walnuts.

Steps: Combine the buckwheat flour, coconut flour, cinnamon, baking soda, grated carrots and walnuts in a bowl. Blitz the milk and dates in a food processor (or blender) until smooth. This will work best if you soak the dates first, but never mind of you can’t be bothered. Add the milk/date mix to the dry mix, along with the eggs. Mix it all up with a wooden spoon. Spoon the batter into a lined muffin tin and bake on 180 degrees Celsius for around twenty minutes. Let it cool completely if it is destined for icing. See below.

For if you want an ‘icing…’

Blitz together a few tablespoons of coconut cream (the thick stuff at the top of the can when it’s chilled… scoop it off for the icing and use the runnier stuff for smoothies), a few dates (soaked is best) and a squeeze of lemon in a bullet blender (or blender, or food processor). Chill in the fridge to keep it thick. Add a couple of tablespoons of coconut flour if it needs to be a little thicker. Ice the cooled mini delicious dainty carrot cakes and enjoy!

By Franklee Healthy

10 Tips for Achieving a Real-Food Lifestyle: Be Part of a Supportive Community

 

Zoe and ILiving a real-food lifestyle can be really hard when the people around you are not doing the same. Surround yourself with other people who are passionate about eating real-food. Even if it’s the only step you take towards being healthier, I reckon your health would improve by default.

You will learn new things, be inspired by new cooking ideas, catch and spread the passion, and be regularly reminded why you eat real-food in the first place. It will help you live and breathe full health! Ultimately you will SEE living results of a real-food lifestyle in your friends who exude the beauty and happiness that it can bring.

If your current friends group does not value fresh real food and health and wellbeing (but you still love ‘em to bits), then I would suggest joining an online community, or creating your own online space to share all of the lovely real-food ideas, wins and challenges. By creating this community you can keep the real-food love circulating, growing and evolving.

Just make sure you have a crew that you can bounce ideas off, become excited with, and push through challenges with! Think of them as your personal wellness team. Together you will be able to sustain health and wellness for life.

By Franklee Healthy

 

 

Venison Nachos

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Ingredients…

Chips: 1 medium kumara each, sliced into thin chips, and 1 tablespoon melted coconut oil.

Venison Mince Sauce: 1 tablespoon of coconut oil, 1 chopped onion, 1 chopped fresh chilli – save some to garnish, 1 centimetre of chopped fresh ginger, 1 tablespoon of ground paprika, 1 tablespoon of ground cumin, 1 teaspoon of ground turmeric, 1 teaspoon of dried mixed herbs (or fresh!!), 2 chopped tomatoes, 1 can or cup of beans (I used some sort of organic black beans, rinsed),

Optional Toppings: homemade guacamole, homemade cream cheese, sliced spring onion and sliced fresh chilli.

Steps: coat the kumara in coconut oil, add a grind of salt, and pop in the oven on 180 degrees Celsius for about half an hour. Ovens vary, so watch that they’re not burning.

Heat coconut oil in a good pan on a low-medium heat. Add onion and sauté until soft. Add fresh chilli and ginger and cook for a few more minutes. Add salt, paprika, cumin, turmeric and mixed herbs. Stir and cook a few more minutes. Add the tomatoes, beans, and venison mince. Mix it all in, and stir occasionally while simmering on a medium-low heat for 20-30 minutes. You can do it for less time, but it’s better longer!

Serve the venison mince sauce on top of the kumara chips, with guacamole, homemade cream cheese and any trimming you like! I also had mine with this Simple Colourful Garden Salad! Yum!

By Franklee Healthy

 

 

Gone Bananas Creamy Cashew Pudding

This is a handy breakfast recipe to whip up the night before so you can eat it instantly in the morning. Or, take it to work with you in a jar!

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Makes: 2

Time: 5 minutes hands on

Ingredients: 1 cup of cashews soaked overnight, 1 ripe banana, a couple of dollops of coconut cream, a splash of vanilla extract, a tablespoon of tahini.

Steps: Blitz all of the ingredients in your food processor until smooth and creamy. Serve with greek yoghurt and your choice of nuts and berries – or with whatever the heck you want!

By Franklee Healthy

 

 

Cacao Creams

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Ingredients: 1/2 cup of sunflower seeds, 1 cup of shredded coconut, 1/4 cup of cacao powder, 1 banana, coconut yoghurt to serve (or chilled coconut cream).

Steps: Blitz the sunflower seeds in a small food processor or bullet blender until they are all ground up. Transfer to a small bowl. Add coconut and cacao. Puree the banana in a small food processor or bullet blender. Add the puree to the dry ingredients. Mix it all together. Spoon small amounts onto a lined baking tray, press down with a fork, and bake for 20 minutes on 150 degrees celsius. Let them cool and sandwich two biscuits together with a teaspoon of coconut yoghurt or chilled coconut cream. Yummy!

By Franklee Healthy