Sifting Through ‘Superfoods’

I was talking to my friend Krystina the other day and she asked me to write a post about superfoods, explaining (with that loveable, exasperated look on her face) that she simply doesn’t know where to start! Sometimes, there are so many products out there claiming to be life enhancing, amazing things that we become overwhelmed and put them all in the too-hard-basket.

So what are the gems amidst the SEA of bits and pieces lining the shelves of organic/health food stores? Here are my top 5 personal favourites!

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The Green Smoothie

Some time ago – never mind how long precisely – I found myself bombarded with talk (and posts) of green juices and smoothies. I wondered if this was just a trend, and not actually as all-important for our health as some were making it out to be, but – being the food/health lover that I am – I looked further into the green revolution. And jumped right on board!

Nowadays, I kick off most mornings with a green juice or smoothie, and I must say I really enjoy the ritual. In fact, the whole family shares a pitcher – my one year old Freddy is the latest addition to the craze… As soon as we pour the green goodness into our glasses, he starts hanging off us – howling with a pitiful fake cry until he has successfully acquired a bright green moustache.

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The Lowdown on Soaking Nuts and All That Jazz

I know, I know; it all sounds very strange and silly. But the reality is the practice of soaking is very important for keeping your tummy happy (and super easy to accomplish) so stay with me!


What’s with all the soaking?

Nuts, seeds, grains and legumes all contain a nutritional inhibitor and toxic substance called phytic acid that makes them very hard to digest. Eating too much of these foods without treating them can lead to nasty things like digestive issues, mineral deficiency and bone loss, as the phytic acid latches onto calcium, magnesium, copper, iron and zinc in the intestinal tract and block their absorption and goodness.

You see, in the days of old, after these foods had been harvested, they were stored outside in the open and exposed to the elements, which helped to naturally break down all their bad bits and bring about germination – or sprouting. So, by the time they reached the dining table they were far more digestible! Continue reading