Naturally Well With Jo | Nourishment
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nourishment
My Natural Self Care Tips for Pregnancy and Everyday Life

My Natural Self Care Tips for Pregnancy and Everyday Life

Hi there

I have not written a blog post in such a long time.  I am not even going to try and give you a reason.  It is just one of those things that I never seem to have time for.  However, lately I have been feeling the need to write.  To share with you my journey of one amazing time of my life.  I want to share this with you because I feel it can help a lot of you to consider self care as something that is essential.  

This post is for all women.  Whether you’re going through a pregnancy, trying to become pregnant and or you are in need for some self care tips.  

Yesterday marked the start of my 30 weeks of twin pregnancy.  And like I mentioned on social media I am feeling really healthy and happy.  I am starting to feel the need to nest and to be with myself a whole lot more.  And what I mean by that is to do things that are nurturing and nourishing for me and the babies. Although I am having weekly scans I am working hard to try and keep myself centred and balanced and to not freak out about the pregnancy.  There are quite a few stories thus far I have heard of with twin pregnancy and whilst I appreciate hearing those stories I also need to remind myself that everyone’s pregnancy and in fact everyone’s life is a totally different experience and journey, and for me I have specific wishes that I would like to see happen. If I want to see those wishes come to fruition I need to dig deep and practice my own self care that works for me. 

30 weeks pregnant with twins

30 weeks pregnant with twins

And so this is what have I been doing for the last 30 weeks.  If you have never explored self care I encourage you to try one of these tips below. Don’t ever feel you need to do them all.  And always ask yourself what is it you need.  

You know what I am going to start with don’t you?  Food, glorious, nourishing and nutrient dense food.  You can’t have a healthy body, mind and soul without nourishing your body with real food.  It ain’t going to happen. Food needs to be number one.  And here is how I am ensuring I am giving my body and the twins the best start. 

I am eating good quality protein.  Such as fish, lamb, beef, chicken, eggs, nuts and seeds and at times lentils and beans. The other week I made the best home made bake beans using borlotti beans and some home made passata from last years tomato harvest.  It was the best.  If you are vegetarian or vegan it is still important to ensure that your protein needs are being met.  Avoid the packaged gluten free and vegan free products. We all know now that these packaged foods don’t give us what we need.   Really nourish your body and enjoy fresh food such as fruit and vegetables and add other nutrient foods such as beans, lentils, quinoa, nuts and seeds for example to help you form a complete protein meal.  If you do eat eggs, pop them on top of your protein list with nuts and seeds.  Pastured raised local eggs is what you need to look out for.  

For everyone, embrace and enjoy plenty of local and fresh fruit and vegetables.  Go gangbusters with this and up your intake of leafy green vegetables.  Eat fresh fruit and vegetables that are in season and in your local area.  When I first fell pregnant, one thing I craved was oranges.  I was eating three to four of them a day.  Actually I didn’t but I could of eaten a whole bag in one sitting. They may not be local here in my area, however I intuitively listened to what my body was calling out for and I went and bought certified organic ones.  

Eat vegetables for breakfast, lunch and dinner.  What ever season you’re now in, enjoy meals that relish that season.  So for me we are in Autumn and Autumn is a lovely time for soups and curries, baked vegetables and anything slow cooked.  I am loving roasted sweet potato and pumpkin at the moment and apple and rhubarb crumble with cream.  And a good hearty potato, corn and bacon soup. Yummo!  Of course omit the bacon if its not for you.  

And personally for me I am enjoying yoghurt and cheese.  I grate cheese into my omelette and I am eating sheep or goats yoghurt.  I add nuts and seeds to it or I just enjoy with some poached fruit, cinnamon and a teeny bit of honey.  So good.  

Fermented foods is another thing I have been eating through the last 30 weeks.  And actually, I should say that apart from the craving of oranges all the food I am mentioning is what I eat on a everyday/week basis.   When I fell pregnant fermented foods is one thing that I turned off a bit.  From the second trimester I started to add it to my breakfast or dinner.  Just a few tablespoons.  I am not having any kombucha.  Because I ferment my own and I don’t actually have any idea if there are traces of alcohol in there and my naturopath and I thought it is best if I avoid it.  So speak with your own naturopath on kombucha.  I am also taking two very good probiotics. Both recommended from my naturopath and again please speak with your naturopath to work out what is best for you.  

Other things I thoroughly enjoy. Good quality sourdough bread and dark chocolate.  For me it is 90%.  Although what I have found is that I am only eating once piece every few days.  Where before I fell pregnant I was two pieces every single night with a cup of tea.  Crazy that I am slightly turned of chocolate.  This pregnancy thing sure does create different wants and needs from the body.  
I am also enjoying making my own chai tea.  I have given up my one coffee a day because one of the twins had a ectopic heartbeat. And even though I spoke to the Dr and asked would my one coffee a day be a cause and the answer was no, I still felt in my own intuition that I needed to give it up.  And after a week of doing so, I had a scan and twin B had no more skip in his or her little heartbeat.  Who knows, it may be a co-incidence, but honestly it is super important to tap into your intuition. It is speaking to us all the time.  Other things I am enjoying is a big varied diet.  No one day is the same.  I am simply eating fresh, local food that is nutrient dense and is real.  If you would like more clarification, please comment below and I hope I can guide you.  

For anyone who wants to nourish and really look after their body I suggest going back to basics and start with fresh, real food.  If there is one advice I can give you all is to not feel like what you’re doing right now is wrong. Nothing is wrong. Things may just need a little bit of tweaking.  And what works for me may not work for you. However one thing is for sure, just relish in all the good, local fresh food that is in your area or that you’re growing.  Crowd out the processed food with fresh and real food.  And within that eat what YOU like.  I think the biggest thing is to not put pressure on yourself to stick with rules.  It causes way too much stress and stress is not what you want. There is a solid back to basic foundation that does work, however  if you feel like a piece of cake your mum made go and enjoy that piece of cake with your mum.  It has been made with love and love always trumps.  

 
Here is my recipe for the chai.  

Small Tablespoon of cardamon pods and two cinnamon sticks pounded
Small tablespoon of organic ginger
Rooibos Tea

In a pot of water (around 3 cups) bring the spices to the boil and once boiling add in the rooibos.  Turn down low and simmer for 15 minutes.  Then add your favourite type of milk.  I have been using coconut milk.  About two cups.  
Simmer for another ten minutes. Strain and add it to your cup.  I add a teeny bit of honey.  And I wrap my hands around my mug and I sip away.  It is so yummy.  You can play around with the amount of spices and if you’re not pregnant you can add in other spices.  Also choose the milk you like.  Keep the excess in the fridge and either have cold brewed chai or heat it back up slowly.  

The next thing I would love to share with you is to embrace a yoga practice.

And lets not let your mind go to “I don’t have time”  I know that some of you will be thinking that.  We all have time. Whether it is 5 minutes, 10 minutes or 15 minutes of spare time that you have you can do a yoga practice and you can do it at home.   I practice yoga in my Pj’s as soon as I get out of bed.  Yoga does not mean you need to always do a 60 or 90 minute class.  If you can get to a weekly class for that amount of time, fantastic. Keep going.  But if you can’t that’s totally OK too.  One lovely YouTube yoga account that I just love is Yoga with Adrianne.  She is awesome to practice with and she has lots and lots of YouTube videos that go for under 20 minutes.  

Why yoga?  Because it is a place where you can come and be with yourself.  It is a time to just be and to put everything else to one side.  Yoga has been my lifesaver.  It has helped me to deal with thoughts going on in my head, to deal with feelings of anxiety and it has truly helped me to focus on my breath, to build body awareness and to turn inwards.  I always ask myself “what is it I need today”  And when we stop and get out of our own way, the subconscious mind will tell us what it is we need.  If you have little ones, pop them on the yoga mat with you and stretch with them.  It is a great bonding time.  If you have older kids, it is time to say and be strong “It is now my time for some self care.  I need 15 minutes of alone time, and after that we can do this together…….”  Self care needs to be a priority.  Because once you’re feeling grounded and well, you can shine that beautiful light of yours onto others. 

Meditation is the next thing that I won’t skip on.  And lately I have been using this amazing app called Insight Timer. There are so many different types of meditations you can do through the app.  I highly recommend that you download the app onto your phone.  And again, 5 minutes is all you need.  You can even meditate in the car at the lights. And remember you don’t need to be good at meditation. Meditation is not about perfectionism or stopping thoughts. Totally the opposite.  And it is impossible to stop thoughts.  But what we can do is to learn to be more aware of them. Meditation helps us to acknowledge the thoughts for what they are. Without any judgement, and to allow the thoughts to come and go.  This will help you to learn how powerful it is to connect with your breath.  And to learn how you can become non attached to the thoughts.  The breath is so powerful and once we learn to get out of our minds and into our hearts with connection to our life force, prana, the breath; amazing things happen within the body, mind and soul connection.  
So download the app or you may already have a favourite app.  Smiling mind is also another great one.  And if you’re pregnant both of those apps I have mentioned have great meditations for mums and mums to be.  

I am a firm believer in holistic and natural self care. I have also reached out to my naturopath, acupuncturist, sacred body worker and Osteopath.  I am seeing these wonderful people on a rotational basis.  With my naturopath I am seeing her every few weeks to ensure that I am on track with each week of my pregnancy, to go over any concerns or anxiety feelings I may also be having.  I have a visit coming up and in that visit we will be addressing breastfeeding and also the placenta.  Yes I am deciding on what I will do with my two placenta’s.  
I am taking supplementation through this pregnancy, and I recommend that you take all your blood work to your naturopath to ensure that you are having what is required.  Please don’t guess work this.  Blood tests are the best thing you can do. Then either find a good naturopath or go to yours and work closely together.  My supplementation has changed through each trimester.  And If you’re not pregnant I also recommend that you find a good naturopath that you feel connected with to help you with your self care needs.  Don’t jump onto the internet and guess what you need.  

My acupuncturist and osteopath are what I call ‘tune ups’ And they are monthly appointments.  And my sacred body worker is an amazing massage therapist.  Who uses breath work, drumming and deep massage to help me through this last trimester of pregnancy.  Obviously you don’t need to do all these things.  Budget will be a factor and so I recommend that you just pick what resonates with you.  You may find at first that you want to explore all of these options and then only choose one.  There is also kinesiology and a chiropractor for self care.  Many options out there for you to explore

All these tips I have listed is to encourage you to explore.  Because my way of self care does not necessarily need to be your way.  You can also include going to the gym, dance, drawing, hiking in nature, swimming and or gardening. The list is endless.  But having self care is important.  Each day carve out the time just for you.  Nourish and nurture yourself.  Because once we do this, we can then feel a whole lot more grounded and can give to others without biting their heads off or feeling stressed and un-happy. And we may find out certain things about ourselves that need to be explored.  

I invite you to give this a try.

Find 30 minutes to lock yourself away from everyone.  Go to a place where it makes you feel peace and you won’t be interrupted.   This could be the garden, in nature somewhere or the beach.  Sit for five minutes and close down your eyes. Take ten slow breaths in and ten slow breaths out.  And when you have finished the breathing ask yourself this question

“Where do I need to start with my own self care”  – Wait and see what comes up.  Try not to push it down and try not to create an emotion to it. Such as guilt.  Because you deserve every bit of self care.  Everyone does. 

Write on a piece of paper what the answer was.

Next, Close your eyes again, take ten slow breaths in and ten slow breaths out and ask this

“What do I need to do first to enable me to start acting on this”  

For example, the first intuitive words that came to you could of been cut out processed foods.  So instead of going in hard and fast, slow down and just cut out the main processed food that you seem to eat all the time.  And know exactly what you will replace it with.  It could be that you’re eating too much 50% milk chocolate.  So how about switching that to 70% dark chocolate and slowly replacing all milk chocolate with dark chocolate.  Huge achievement.

And lastly close your eyes again, take ten slow breaths in and ten slow breaths out and say this

“Everything I do and the little steps I am taking is because I am deserving of self care.  Self Care shines the light on my happiness and self care teaches me exactly what I need.  I don’t need to be perfect and I don’t need to do it all at once. Self care is a journey of self discovery which is exciting and never ending”.

Thank you for reading.  And I would really love to know what you do now for self care.  And if self care hasn’t been on your radar I would love to know what you will start with.  

Namaste my friends.  Stay naturally well.  

 

 

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four-ways-to-stop-dieting

4 Ways to Stop Living on a Diet

Hi there,

I hope where ever you’re reading this from you’re having a wonderful day.  And thank you for stopping in to read my latest post on healthy living.  I was chatting to a friend the other day who inspired me to write this blog post and to share with you four sustainable ways to stop being on a roller coaster of diets.

I am extremely passionate about this topic. Because way back in the days (eleven years ago) I was on a constant diet. I was at the gym every single day for over an hour sweating my butt off (there’s is nothing wrong with the gym, if you are using it for the right reasons) and then coming home eating boiled up chicken breast and steamed broccoli. Or sucking down a protein shake and taking green tea tablets to boost my metabolism. Or I would skip meals/eat less because I thought it would help me to lose weight quicker.

Another reason I am extremely passionate about a no diet philosophy and helping you to not be on a diet is because of the way it made me feel. I was anxious about food; I felt stressed when going out for dinner, and my relationship with food turned into an eating disorder. Every Monday I was on a new diet. After binging on the weekend (because I could have a cheat day) I would feel so freaking guilty that I was back on the internet searching for the ‘right’ diet to go on that would strip the 2-3 kilos that I put on (even though it was fluid) And due to dieting I lost my period for two and a half years. The doctor at the time told me how lucky I was to not have a period! And at the time I thought that too. I am glad that through Primal Living I know better and am aware of  the importance of having a healthy menstrual cycle.  She is no longer my doctor.

So after speaking with my friend, who is going through a similar situation I went through it deeply touched my heart and inspired me in wanting to share with you four simple and sustainable tools  I did to stop dieting and to have a really wonderful, healthy and sustainable relationship with food.

1: I stopped reading the magazines that are all about losing weight

Yep, I totally ditched them. Any magazine that was marketing on the front of the cover “Lose 5 kilos in 14 days” and “detox for one week and lose XXX kilos” I totally removed from my purchases and mind. Not only did I save money, but this simple strategy worked. Why? Because it allowed me to start to understand that if I need to have a sustainable relationship with food I need to literally stop putting myself on any short term diets that simply focused on losing weight.   I wanted my new focus to be on the long term and my overall health and well-being.  One of my goals was not to have a unhealthy relationship with food and with my body when I got older.   By ditching these magazines I started to find other and more nurturing ways to have a healthy nutritional lifestyle. And that was……

2: I turned to eating food from nature

This is a big one. I remember growing up watching mum and dad grow their own food. We ate meat and three vegetables most night of the week and the vegetables came from dad’s garden (where he is still out there growing food) However as I got older and moved away from home and supported myself I thought that buying food wrapped in a box and labelled ‘healthy, real and fresh’ was the way to go. I was wrong. My weight would fluctuate all the time. Eating more boxed food than real food from the garden patch did put me on the daily scale weigh in regime and to be honest daily anxiety about it all.  But as I got more curious about a natural and sustainable way of life and worked as a personal trainer and in health food stores I started to realise that natures foods that come undressed, in their raw natural state, straight from the farm is the key to maintaining a healthy body weight.  It was a light bulb moment.  The other benefits of eating real food straight from nature is that I automatically avoid the preservatives, refined sugars, carbohydrates and other additives that come with food in a packet.  I stopped thinking about it.  Instantly by turning to nourish my body at each meal with fresh fruit and vegetables and any other whole foods that I fancied I realised that I stopped worrying about what was in my food. The stress started to go away. I started to have what I call food freedom and it felt so damn good!  Next came this……

3: I started to grow my own food

 I have only been growing my own food for the last three years. Before that I had zero experience in growing food.  I remember when I lived in the city and had a small balcony and tried to grow tomatoes. I grew them but they looked very sad. Maybe it was because I forgot to water them.
Every single day I am learning more about how to grow food. I am not going to lie here, growing food takes time, patience and can be hard work at times. However the benefits outweigh these few little pain in the butt issues.
Growing food is extremely rewarding. It is rewarding because you’re taking control of your own health. It is rewarding because you can go out into your garden or backyard balcony and pick a few things to have for your next meal. Another positive of growing your own food is that you are fully aware that the food you’re growing is organic and chemical free.  

Oh and growing food is so much fun for your children. Seeing a seed pop its head up out of the ground for the first time is pure bliss! So I highly recommend it if you’re not already doing it and give  growing food a go.   Just grow one thing. Choose the one vegetable that you love to eat and grow that.  I got some great advice off a farmer once and he said, only grow what you and your family love to eat.  Keep it simple whilst going back to basics.  I love it!  

And if you only have space for some herbs…..than just grow herbs and for the rest of your food that you need to eat, so you can be free  from being on a diet is buy fresh whole foods either off your local farmers market or the fresh food section of your local supermarket (avoid those aisles at all cost).  Too much crazy unknown ingredients down there!  Next I did this…….

4: I stopped seeing food as the devil and seeing it as a way of life

I used to see food as good or bad. But this is a problem to see food that way. Because it plays with your mind and it can keep you in a dieting, spiralling situation. For example, if you put food in the ‘good’ category or the ‘bad’ category and you head out to a friends birthday and have some cake that is full of all this refined ingredients and then you eat something else that you tell yourself is ‘bad’ (because it is not on your 14 day diet plan) I guarantee that you would have left your friends birthday bash feeling so bloody guilty that you start talking to yourself in such a negative way. “Oh I shouldn’t of eaten that, that was bad of me” or what about this one “I wish I could just stay on my diet”.
Here’s one that I used to tell myself “Well I might as well eat more of it and start again on Monday, I have ruined my diet anyway” Does this sound like you? Don’t worry if it does and don’t feel at all feel guilty.  I want you to show towards yourself some well deserve love and kindness.  Remember  I was like that too. and If I can change the way I speak to myself and my eating to take back control of my mind and my health you can too.

I started to see food and appreciate food as a healing way of life. I was tired of being on a diet, tired of worrying about what to eat (in case I would gain weight) and tired of being a slave to food. So when I ate I asked myself a simple question “Is this meal going to make me feel healthy and happy or feel sad and in pain afterwards?” And overtime by asking myself that little question I found myself choosing more and more foods coming straight from nature. I found myself reaching for more whole foods. And I literally felt like I had broken out of prison.

I  started to see nutrition as a way of life, not some quick fix.  And as I tyoe this today I can feel so proud to say that for the past eleven years I have not dieted.  And it is all because of implementing a Primal Living mindset.   By just asking myself that simple question above helped me to change the way I eat and  have a sustainable and healthy awareness of food.   The other  bonuses of that is I stopped weighing myself, stopped all diets and stopped worrying about what to eat.  

If I do eat food that will end up making me feel sick and in pain I don’t beat myself up about it anymore. Because I know that as soon as I start choosing whole foods again, real food from the vegetable gardens, from nature  I am straight away back on track with zero guilt.

I hope I have given you a few ideas to help you to adjust the way you see food and your health.  Whether you’re wanting to lose weight, feel comfortable and love the skin you’re in and or want a healthier relationship around food know that you can.  You can have all this whilst enjoying delicious and yummy food. Start with implementing one of the tips above and you too will be off the diet train.  

And here is a delicious recipe to get you started.  I made this today after picking and eating broad beans in my garden.  Picking the broad beans made me hungry so I decided to grab a handful of them and walk around the garden to see what else I had.  I ended up picking cabbage leaves (because my cabbages are not quite ready) kale, rainbow chard and marjarom.  It was so simple, so quick to make and as always so good for me.  img_6898

Broad Bean and Green Salad
Serves 1
A delicious, simple and seasonal salad that can be eaten on its own or added as a side dish to some locally sourced, ethically raised protein.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. A handful of broad beans (un podded)
  2. A large handful of kale, chopped
  3. A large handful of rainbow chard, chopped
  4. A handful of marjarom, chopped
  5. 2 large cabbage leaves, chopped
  6. 2 tbs tahini
  7. Handful of organic pumpkin seeds
  8. Handful of walnuts (or any other favourite nut)
Instructions
  1. In a frypan, add a tbs of butter and let it melt. If you are dairy intolerant add coconut oil.
  2. Add in the podded broad beans (prepped earlier)
  3. Cook for 1 minute
  4. Add the other greens and cook just until warmed through. No more than 3-5 minutes.
  5. Serve with a few good tbs of tahini, pumpkin seeds and nuts.
  6. Season with himalayan salt and cracked pepper.
Naturally Well With Jo http://naturallywellwithjo.com.au/

 

 

 

 

 

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Self sufficiency & sustainability

70% of the Seafood You’re Eating in Australia is Imported – Here’s What We Can Do

If you haven’t guessed it by now you would know how extremely passionate I am about sourcing and eating local, ethical and sustainable produce. Local fruit and vegetables, local meats and local seafood.  We can achieve eating this by knowing where to shop and by asking questions.  

Supporting our farmers at the farmers markets or buying direct from the farmer is one way to shop to be able to consume ethical and local produce.  You can also achieve this by buying into a local community supportive agriculture system (CSA local produce box), growing your own food or buying from your butcher or local fisherman who can tell you exactly what you are buying and where it is from. 

However, where I become  disappointed, angry and disheartened is when I go to buy fresh produce and there is no clear labelling on where that produce is from or even how it was grown.  I want to be able to ask the butcher, the shop keeper and the waiter at the restaurant if the food I am about to eat or buy is local.  I want to feel connected with the food I buy and with the farmer who grew it.  I feel we have a right to know. Don’t you? 

Within Australia we are starting to see changes in the labelling of fruit and vegetables.  However we still have a long way to go with meat and seafood and it wasn’t until I watched the SBS program ‘What’s the Catch’  which was presented by Matthew Evans, I stood up and took notice of what is really happening in the seafood industry here in Australia and why I feel the need to write this post to help support seafood labelling.  

According to Matthew Evans, 70% of seafood sold in Australia is imported.  And the seafood that you thought was flathead sitting on your plate in front of you at the restaurant can actually be sold as something else. It does not even need to be labelled as ‘flathead’ it can simply be called ‘fish’.  

Personally I find this ridiculous and I am not the only one.  You may have heard of Matthew Evans from Fat Pig Farm who also has a very popular SBS television show called The Gourmet Farmer.  

Matthew is currently lobbying the government to bring in new laws to legislate changes to seafood labelling so we as consumers know exactly where our seafood comes from and what species of seafood is actually on our plate. Matthew Evans has worked tirelessly with a senate committee to encourage people to look into seafood labelling.  The senate committee recommended country of origin labelling to be extended to all seafood sold in Australia. The senate commitee also recommend that fisherman  (who were excited about the potential new regulations) would be required to sort, label and record their catch accurately.  This was all for the consumer, so you and I knew where our food came from and what we were actually consuming.  

The labelling will encourage restaurants, cafe’s, takeaway shops and bistro’s to be transparent and truthful and tell us exactly what type of fish we are ordering and where in Australia that fish is from.  Matthew has spent many months fighting for the introduction of new labelling laws.  He has travelled Australia talking to and hearing stories from local fisherman about misrepresented and mislabeled products. 

He was able to get the Federal Senate to consider current labelling and asked for their help to change those labelling laws.  Unfortunately the Federal Senate did not think it important enough for consumers to know if the seafood they are eating is local, ethical and sustainable.  The Senate has decided not to implement the proposed amendments, but to keep the current uninformative labelling in place.   This is a joke right!?

How can our Senators, both from political parties, not realise the consequence of ensuring imported fish is labeled correctly before it is sold to customers?   How can they not think it is important to bring in regulations so that consumers can feel confident when dining out eating seafood or buying it from a local takeaway shop.  With 70% of fish sold in Australia imported and misleadingly labeled at point of sale,  how can this not be taken serious?

So what does this mean?  

It means that when you buy sushi, or buy takeaway fish from a fish punt or even sit in a restaurant and order seafood, you have no way of telling whether the seafood your eating has come from Australia, whether it is even local or worst still is actually what they called it is on the menu.  

Wherever I purchase my fish I want to now exactly what it is, where it was caught and when it was caught. I don’t want to read on a menu that I am eating ‘fish’, I want to know exactly what I am putting into my mouth.

Not knowing where your food comes from is not only bad for the consumer (and potentially your health) it is also bad for the environment and for the farmers and local and responsible fishers who do the right thing.  

How can you help?

Buy local and sustainable seafood. Question your fishmonger. Where was the fish caught and is the fish as claimed i.e. Is it Pink Ling or Blue Eye.  Never ever buy imported prawns.  Watch ‘What’s the catch’ to find out why.   

Definition of local and sustainable seafood: 

Local and sustainable seafood is fish or shellfish which reaches our dinner plates with minimal impact upon fish populations or the wider marine environment.  
It is with the understanding that the way fish are caught, the impact on the seafloor and other marine wildlife is done in a healthy and natural way to help protect the marine eco-systems.  

How do you achieve this?

1.  Buy from local and responsible fishers.  Head here to download the sustainable fishing guide app
2.  If you fish, only take what you need and fish responsibly. Over fishing is not the answer.  
3.  Ask for wild caught or line caught fish at the checkout.  Ask if it is local and whether it is a deep sea and slow growing or long-lived species.   Don’t be shy in asking the questions.  If you cannot receive an answer that you’re happy with walk away.  
4.  Try to avoid buying any species of fish known to be in ecological crisis – see list below
5.  Try to avoid any species of fish caught using methods which harm the marine environment – see list below
6.  Eat more shellfish 
7.  Look hard for food labelling signs on tinned fish at your local supermarket which can give you genuine commitment in the way the fish has been caught and or farmed.  
8.  The most destructive fishing technique is trawling and dredging.  Both of these methods drag heavy gear along the bottom of the sea, which disturbs and destroys the seabed.  Over fishing is also a burden on ocean inhabitants.  So by you and I asking for line, wild caught and local fish we can help to keep fish levels stocks relatively high without jeopardising the ecosystem in which they live.

We can vote with our dollar at the checkout and with the list of good fish, bad fish below we are empowered to make better buying decisions.  This is how we can make a difference.  

WHAT TO EAT AND WHAT TO AVOID:  

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HOW CAN YOU HELP CHANGE THE SEAFOOD LABELLING LAWS SO WE AS CONSUMERS KNOW WHAT WE’RE EATING

You can help in a big way by heading over to sign this petition.  Australia deserves accurate seafood labelling and this petition is petitioning the Australian Senate to change the rules so we as consumers can feel confident in knowing what we’re buying and eating.  Sign here 

Download the sustainable fishing guide here:

And more information for you on how to buy and eat ethical and sustainable seafood

AND LASTLY – ENTER MY COMPETITION

To thank you for taking a stand and supporting the petition, and Matthew, and deciding to take positive steps in changing the way you eat, live and think; I would like to give one lucky person the chance to win ‘The gourmet Farmer, Goes Fishing’ cookbook which has been kindly donated by Matthew and Sadie from Fat Pig Farm.  

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All you need to do to enter is this:  Tell me why you signed the petition.  COMMENT BELOW

Winners will be announced on Friday 28th August here on the blog.  Good luck

And now with all this information, you can fish and eat fish ethically and sustainably.  

If you liked this blog post I hope that you will support Primal Living and the positive messages that we spread by sharing this post.  Thank you.  

 

References: 

http://www.sustainableseafood.org.au/
https://www.sustainabletable.org.au/Portals/0/Switch%20the%20fish_guide_cutkeep-page1.pdf
http://www.sustainableseafood.org.au/data/MiniGuide_30_May_2014_web.pdf

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Farm Lunches

Pumpkin, Potato and Sage Quiche

Last year for the first time I grew pumpkins.  I was so excited that I was able to grow and harvest forty-seven pumpkins.  In the growing process I only lost two of them to possums and currently the pumpkins are sitting in my container ready to be made into delicious nutrient dense meals.  

Growing your own food is one of the most exciting and enjoyable things to do.  When I cut the pumpkin open to make the pumpkin, potato and sage quiche I was in awe of the bright orange colour that faced me. I grew this with my own two hands and not one bit of chemical or pesticide went into the soil.  My organic pumpkins have had a lot of love and organic matter added to it and then left to its own natural devices to grow. With the right environment nature can produce amazing produce and what’s even more amazing is when you can sit down to a meal knowing where your food came from and how it was grown.  

With forty-seven pumpkins in the container they are now ready to be eaten.  I made this recipe up on the spot and with minimal cooking experience I feel it is a winner.  Not only is it delicious it uses ingredients all sourced from my own backyard.  I hope you enjoy it as much as I did.  

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Pumpkin, Potato and Sage Quiche
Serves 10
A delicious gluten free quiche using local and seasonal produce.
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
Ingredients
  1. 8 free range eggs
  2. 3 dutch cream potatoes, diced small
  3. 1/4 of a small pumpkin, diced small
  4. 1/2 cup fresh or dried chopped sage
  5. 1/4 cup cream (preferably organic)
  6. Himalayan or sea salt and pepper to taste
Instructions
  1. In a steamer add your potato and pumpkin and steam unil tender
  2. Whilst vegetables are steaming add the eggs to a bowl and whisk
  3. Add in the cream and diced sage and combine well
  4. Butter a quiche pan
  5. Once vegetables are ready add them to the quiche pan and pour over the egg, cream and sage mixture
  6. Season well with salt and pepper
  7. Bake in a 180 degree oven for 30-35 minutes
  8. Serve with a delicious green salad dressed with cold pressed olive oil
Notes
  1. In the egg misture you can add other herbs such as rosemary, thyme or parsley
  2. You could also add in turmeric with the sage
  3. Omit the cream for dairy free and use coconut milk
  4. If you can't source dutch cream potaotes, kennebec is also suitable
  5. I used Qld blue pumpkin, however any variety of pumpkin would be delicious
  6. You can also serve pesto with the quiche
  7. Do not over cook the pumpkin and potato in the steamer. You want to add it to the quiche pan slightly under done.
Naturally Well With Jo http://naturallywellwithjo.com.au/
Don’t forget that leftovers is one of the easiest ways to continue to stay with a healthy and nutrient dense lifestyle.  I ate the quiche sliced and served cold for lunch the next day and than again heated for breakfast the following morning.  

I would love to know if you made my recipe.  Please come back and share your thoughts.  

Happy cookingJo

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Throwing Out Food, Do This Instead (banana, coconut, walnut and chilli recipe inside)

When there is food going off in your fridge or pantry what do you do with it?  What about food, which is left on your plate at the end of the meal?  When we scrape the food off our plates after a meal because we’re too full to finish the remaining, do you think about the significance of your food scraps? Do you think about the impact the food that you’re about to throw into the bin could have on our planet? Food is life.  It is organic and can positively be turned into amazing compost for us to grow our own food in.  

However, unfortunately we get into a routine and we throw food into the bin without even considering where it may go.  We serve ourselves up a meal, which is too big and when we can’t finish it we scrape the remains into the bin – again not thinking where it goes.  

When you’re out for dinner and a large plate of food appears in front of you and you can’t finish it, do you ever wonder where all that wastage goes?  

According to a recent report by United Nations Environment Programme (UNEP) and the World Resources Institute (WRI), about one-third of all food produced worldwide, worth around US$1 trillion, gets lost or wasted in food production and consumption systems. When this figure is converted to calories, this means that about 1 in 4 calories intended for consumption is never actually eaten.
When we have a world full of hunger, volatile food prices, and social unrest, It is shocking and upsetting to read about these statistics.  

Every year world wide consumers in industrialized countries waste almost as much food as the entire net food production of sub-Saharan Africa (222 million vs. 230 million tons) and the amount of food lost and wasted every year is equal to more than half of the world’s annual cereals crops (2.3 billion tons in 2009/10)

Global food waste is a problem, however you and I can make a difference with small and simple changes.  

How does this relate to my banana, coconut, walnut and chilli mini cakes?  It relates because I had three bananas that were going off and an abundance of eggs, which I needed to do something with them.  Brown and blackened skinned bananas are excellent for making cakes with and there is no shortage of things you can cook with eggs.  When I started to make the mini cakes I realised I only had home made chilli oil in the house.  
When you live on an island you have to make do with what is in the house.  No running to the shops to purchase olive oil.  Not only was I doing my little bit with food wastage, I was also taking another step in my own journey of living simply and producing food from lesser ingredients. I feel like these mini cakes are a real win in more ways than one.  

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Banana, Coconut, Walnut and Chilli Mini Cakes
Serves 18
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Ingredients
  1. 3 bananas
  2. 1/2 cup coconut flour
  3. 4 free range eggs
  4. 1/4 cup chilli olive oil (see notes)
  5. 1/4 cup water
  6. 1 tbsp coconut oil
  7. 1/2 tbsp cinnamon powder
  8. Walnuts for topping
Instructions
  1. In a food processor add all the ingredients. Blend until a smooth mixture.
  2. In a greased mini cake tin add the mixture.
  3. Add a walnut to each mini cake before popping into the oven
  4. Bakes for 20 minutes on 170 degrees
Notes
  1. Use your timer and check in 10 minute intervals. They're ready when you can easily remove them from the tin and they are bouncy
  2. I used homemade chilli oil for this as it was the only oil I had in the pantry. If you do not have chilli oil, use cold pressed olive oil instead
  3. I used three mini tins with 6 cake moulds in each
  4. I am not a sweet tooth and this is why I did not add any additional real food sweeteners. You could add 1-2 tbsp raw un heated honey or rice malt syrup
Naturally Well With Jo http://naturallywellwithjo.com.au/
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What I don’t want you to feel in regards to food wastage is disheartened! As consumers, we can do a lot to change the situation.  When I lived in the city I didn’t have an opportunity to compost all my food scraps. Actually I did not have the education or self-awareness about the cycle of food scraps as I do now.  And now because I do I would like to empower you to look at what you do with your food scraps and make a positive change.

 EAT

One of the best ways to help food wastage in terms of eating is to become a mindful eater.  Serve up smaller meals at home and when you’re out for a meal ask for a small serve or entree size meal.

If you have food that is going to be wasted it is now time to go through all of your recipe books and come up with a meal that you can either eat that day or freeze for later.

If you do not cook, call a friend, your mum, grandmother and ask them to help you

Have friends over for dinner and have a big cook up.  Not only will you waste less, you will be able to enjoy fun conversations around a table.

THINK

If there is no possibility in your home to own a compost bin, bundle up your food scraps and take it to a friend who you know has a compost bin and leave it with them.

If you do have some space you can purchase a small compost bin to place in your cupboards or on the kitchen bench to help remind you to compost.

If where you live has an area for chickens, I highly recommend you purchase two.  Not only will they eat your food scraps they will also scratch through your compost and produce eggs for you.

Shop smartly.  Think about what you are about to buy and when it will be eaten.  Avoid buying too much and it ends up being thrown out.

Each week take some time to sit down and plan your meals for the week and your shopping list.  This will help you to avoid buying food that you do not need and saving money

When you go to a restaurant take a container with you and ask to take the leftovers home.  Leftovers are great to take to work or have for breakfast.

Donate any food that you can’t use anymore or don’t know what to do with to food banks

If you own property and have space to compost but need food scraps, help restaurants out and ask your close by restaurants to save their non-meat food scraps.

LIVE

Live consciously.  When you’re out for a meal become mindful of leftovers and ask to take the leftovers home

Buy less, waste-less

Become pet owner of chickens

Purchase a compost bin or make your own compost piles

Share a compost bin with your neighbours

If you have space at your home build a worm farm

I have listed below websites that may interest you to purchase a compost bin for your apartment.  Here at home I use a tumbler and currently I have a massive compost pile next to the chicken coop and when the chickens are free ranging during the day they have a ball scratching through the big heap.  

I really hope I have empowered you to become a conscious composter and to be mindful in what you do with your food scraps.  Food is life and we can turn it into amazing soil for our vegetable gardens to produce more organic produce to enjoy seasonally.  Have a go at composting and please comment below if you have any further suggestions on how to improve food wastage.  

Enjoy the banana, walnut, coconut and chilli mini cakes.  

Jo 

 

 

 

 

 

References:  

Urban Composter
Bokashi Composter
Nature Mill

United Nations Environment Program
World Food Day

 

 

 

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Coriander, lamb and Avocado Omelette

Wake up and smell the omelette.  I love making omelettes because they are quick to make and you can use any leftovers that you have from the night before and you can also add in lots of delicious seasonal vegetables.  

My omelette recipe below was made using leftover lamb chops that I had for dinner the night before and coriander and avocado.  Four ingredients used for a simple, nutritious and filling meal.  

Coriander, Lamb and Avocado Omelette
Serves 1
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Prep Time
2 min
Prep Time
2 min
Ingredients
  1. 3 free range eggs, whisked
  2. 2 lamb chops
  3. 1/2 avocado
  4. handful of fresh coriander
  5. 1-2 tsp ghee, coconut oil or cold pressed olive oil
Instructions
  1. In a fry pan melt the ghee or other fat of choice
  2. Whilst fry pan is on a medium heat add in the egg mixture
  3. Let the egg mixture cook for 2-3 minutes until it becomes set
  4. Add on top on half of the mixture the coriander, sliced lamb and sliced avocado
  5. Once egg mixture is firm, fold in half and cook for another 2-3 minutes.
  6. Serve with fresh cracked pepper and sea salt
Naturally Well With Jo http://naturallywellwithjo.com.au/
I used lamb chops in this recipe but any leftover meat will be delicious.  

Enjoy

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Beetroot and Chocolate Mini Cakes

It was such a cold day on the property yesterday that I had no motivation to be outside and work in the garden.  So instead I came inside where the fire was roaring and made some delicious beetroot and chocolate mini cakes.  Perfect to have whilst I enjoyed reading the latest Organic Gardener magazine.  

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Straight out of the oven and eaten warm they were delicious.  

Beetroot and Chocolate Mini Cakes
Serves 12
A delicious and moist beetroot and chocolate cake using raw beetroot and raw organic cacao. Gluten, grain and dairy free.
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Prep Time
10 min
Total Time
50 min
Prep Time
10 min
Total Time
50 min
Ingredients
  1. 2 raw beetroots washed well
  2. 2 free range eggs
  3. 1 1/2 cups almond meal
  4. 1/4 cup coconut oil
  5. 1/4 cup raw honey (leatherwood was used in this recipe)
  6. 1 teaspoon gluten free baking powder
  7. Pinch of Himalayan salt
  8. 1/4 cup raw cacao powder
Instructions
  1. Grate the raw beetroots. Leave skin on
  2. In a blender add the raw beetroot, eggs, coconut oil, honey, cacao powder, almond meal, baking powder and salt
  3. Blend well until you have a smooth cake batter
  4. Pour into a greased mini cupcake tin
  5. Bake for 30-40 minutes at 170 degrees
Notes
  1. Put timer on for 30 minutes. Check cakes with cake skewer. Bake for another 5-10 minutes if skewer comes out not clean.
Naturally Well With Jo http://naturallywellwithjo.com.au/
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The mini cake tin I used.  

IMG_2799The latest edition of Organic Gardener magazine.  This month’s edition is good timing as I need to move my rhubarb from its current position in the garden to a new location.  Plus, since we have just put more chooks onto our property I am always inspired to read more about chook husbandry to ensure that I am doing the right thing by these cute and funny omnivore animals.  
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Principle number one to living simply (1)

How to Live Simply and Well – Nourish Your Body With Real Food

A little post to help you make one or more positive changes in the way you eat, think, live and grow.   It is a beautiful and sustainable guide in helping you and your family make positive changes and your own nourishing health and wellbeing lifestyle.  Some of you may have already changed and I congratulate you on this.   For some of you it may be completely new.  And that is OK.  I invite you to be on your own journey.  Focus on your own goals and dreams and be mindful of not comparing yourself to others who are further along in their own journey.  We are all facing different circumstances and I encourage you to show yourself kindness and compassion towards the changes that you are about to embark on.   Some days may be harder than others and again that is OK.  This is a journey, a journey to learning and growing and most importantly having fun.  

I continue to learn and experiment each day and my goal here at Naturally Well with Jo and here on our little hobby farm is to share that with you.  To inspire and encourage you to also give it a go to live well and be well.  So lets start off with the first step of living a natural healthy life.  

Nourish your body with real food

Every time we shop and every time we eat
What do I mean by that?  Well, what I mean by that is removing yourself away from foods that come in a packet and are highly refined.  Real food is plants and animals that people have been eating for generations. Eating real food is removing yourself away from the highly processed products of modern food science that have come to dominate the worlds food marketplace and diet.  

Every year, almost 20,000 new products show up on the grocery store shelves of which our ancestors would not even recognise.  These “new foods” consist predominantly of the same few ingredients: corn, soy, wheat and sugar.  You may think they are new because you see new names, new packaging, new marketing campaigns, and new appeal, but they aren’t really different. You may also think they are healthy and good for you, but I call it bluff and bullshit marketing.  

Most food products that appear on supermarket shelves are not real food, they are simply new ways of assembling the same things, without making any improvements. Twenty years ago you would be able to identify the food and know what was in your food and how it was grown.  Today as you head to the supermarket there are whole aisles dedicated to breakfast cereals, weight loss products, “healthy foods in packets” and “healthy oils”.  However I encourage you to look at the back of the packets and read the ingredients.  Do you even know what the ingredients are?  Do you know how it was made?  Do you know if the ‘food like substances’ have been sprayed with pesticides and chemicals.  The majority of the ingredients that you will find in your favourite cereal or weight loss product are more or less identical (corn, soy, wheat and sugar). The only difference is that it has just been turned into different textures, shapes, names and labels.  It has been modified by a machine and turned into something that resembles ‘food’.

Most of these items that line our supermarket shelves which have a two year or longer shelf date should not even be called food.  Agreeing with Michael Pollan who writes in his book ‘Food Rules’  I also like to call it “Foodlike substances” 

These foodlike substances which lines our supermarkets are designed by food scientists, consisting mostly of ingredeints that are derived from corn, soy, wheat and sugar and contain chemicals and additives which the human body has no frigging idea what to do with.  So we end up feeling unwell and we end up seeing an epidemic of obesity, diabetes, cancer, and heart disease.  In our children we may find them to be irritable, lack concentration at school, have continous ear aches or falling down with just feeling unwell.   These health ‘problems’ can be credited to our highly processed diets of packaged food products. They can also be reversible.  

I personally feel that the only person (s) benefiting from these “food like substances” are the people that are selling them and that’s the big food companies.  

The big food companies who are heavily marketing these edible foods are only after one thing.  Your dollar. I encourage you to spend your dollar on real food from real people who care more about your health, wellbeing and the wellbeing of our planet.  

You and I function best when we avoid industrial novelties and source real food that is locally grown and seasonal.  Food which has been grown with love and respect by you, your neighbour and or the local farmer.  
Real food means that you can nourish your body with nutrient dense food sourced from ethical and sustainable growers.  Real food means that you can stop dieting and start living!  Real food also means you are giving your whole mind and body the nourishment it needs to function well on a daily basis.  

Real food is recognisable.  You don’t need a dictionary to work out what the ingredients are.  You also don’t need to cause yourself a headache when trying to choose between an apple or an orange rather than a plastic yogurt tube covered in a bunch of marketing guff with colouring and flavourings, which on first inspection you thought it looked like a tube of toothpaste.  

The trick of today’s ‘foods’ that you see line the supermarket shelves are specifically designed to manipulate us in to buying and eating more by pushing our evolutionary buttons.  

Food scientist know that every human prefers sweet, fat and salt.  And because of this they can create processed foods which are cheap and which manipulate us into consuming more of these ‘foods’ 

The dieting industry makes money of us too.  Understand that there is a lot of money to be made for companies who sell you weight loss products.  I encourage you to read the back of the label.  Do you know what the ingredients are?  Please do not fall for the bullshit marketing on the front of the packet.  
The answer to healthy and sustainable weight loss is eating fresh foods that come from nature.  Food that you can pick off a tree, pull up from the ground and hunt and gather.  If you can’t do it yourself, I recommend purchasing from someone who can.  

When you ditch the pre-packet and Industrialized foods that have been packaged in so many ways that we can know longer identify the basic ingredients they are made from; and instead reach for wholesome, fresh and real foods you are doing so much more than fuelling your body with nutrient dense foods.  You’re connecting back to the roots of your food.  Back to nature, simple living and the good life.  Back to the days when you knew the farmer who grew the food, you knew their kids and you knew that the food that you’re preparing and eating has a positive ecological impact.   

What is real food?

  1. Grass-fed humanely raised animal proteins 
  2. Seasonal and local fresh fruits and vegetables.  We have such a huge variety to choose from
  3. Organic dairy
  4. Wild medicinal herbs and weeds
  5. Native varieties of organically grown grain 
  6. Sustainable seafood 
  7. Cultured and fermented food – kimchi, sauerkraut and pickles
  8. Well prepared raw nuts and seeds 
  9. Traditional stable fats – butter, ghee, lard, tallow, coconut oil 
  10. Natural and unrefined sugars.  Honey. 
  11. Spices and dried and fresh herbs

If you’re wondering about alcohol, chocolate, legumes, gluten free grains, beverages and other unrefined sugars we will be discussing these in further posts of this series.  Making the right choice is important if and when you would like to consume these.  

I believe bio-individuality is extremely important and a rotation of foods in your own diet is also important. It can take time, but I encourage you to really listen your your body and the signs it may give you when eating certain foods or consuming certain beverages.  For exampe, signs such as bloating, wind, cramps, change in mood, headache.  

Is real food expensive?

No, it does not need to be expensive.  To source real food is really easy when you know how.   I have listed below places for you to source real food and save money 

  1. Local supermarket.  When you enter your supermarket go straight for the fresh vegetables, eggs, fruit and meat.  Avoid the aisles There is nothing down there for you.   
  2.  Local IGA store  
  3. CSA’s or Home delivered fruit and vegetable boxes.  CSA’s stand for Community Supported Agriculture. You can become a member of a CSA by purchasing a “share” of vegetables from a regional farmer. Your farmer will deliver that share of produce to a convenient drop-off location in your neighborhood 
  4. Farmers markets
  5. Connecting with a farmer and buying direct from them (similar to a CSA)
  6. Growing your own food.  I would really like to encourage everyone of you who have lawn or have an area at your home where you can put pots to start growing your own food
  7. Local butcher

My preferance is to grow and raise your own food, shop at farmers markets and/or purchase direct from the farmer, producer or butcher. I have put the option of the supermarket in there as I know there are many of you who do not have the option of points 3,4,5 and 6.  Please do not feel shame or guilt.  As you will see in the primal manifesto I encourage you to do the best you can.  So when you head to the supermarket always try and choose local, seasonal and fresh.  

Benefits of real food

  1. You know exactly what you are eating
  2. You can preparing fresh and wholesome food in your own kitchen
  3. Minimal ecolgical impact
  4. Grown organically by a local farmer and or producer
  5. Wild and or native
  6. Real food is healthful
  7. Real food benefits the ecosystems from which they came from
  8. Real food connects you back to the land
  9. Real food is built on traditinal knowledge and preserves old ways
  10. Real food offers bio-diversity
  11. Real food creates a love for food and well-being
  12. Real food makes us slow down in life and makes us think about what we are putting into our bodies
  13. Real food will help you lose weight or it will stabilise your weight
  14. You will save money by not spending it on weight loss products and companies
  15. Real food will give you more energy, better sleep and a better quality of life
  16. Real food is full of flavour and real nutrients.  
  17. Real food makes cooking easy
  18. Real food trumps everything

By crowding out the foods that cause headaches, bloating, digestion problems, moodiness, irritability and weight gain you can enjoy the foods that we have all evolved to eat and be well on your way to living well and feeling amazing.  

Your health, wellbeing and natural living journey is to start with food.   Head to your cupboard and compost everything that has been sitting around in a box and has more than one ingredient on the back of the label.  It will feel all mighty scary but hang in there and just do it.  Next head to the places I have mentioned above and start shopping to include the real foods that I have also mentioned above.  You can do this and I promise you that by starting to introduce more real foods into your life, your life and your health will positively change.  

Happy eating everyone.  Be well and live well  

Jo

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Why Autumn Is a Special Time

Today is the second day of May and the last month of Autumn.  Where has the last two months gone?  Where have you been?  Have you noticed Autumn and what each day brings us?

Each season is special 

Each season shows us something new

Each season kindly reminds me of what to eat

Each season dictates how I live

Each season helps me to recognise how I feel and what I need to do to nourish my body

I choose to live by the seasons

To be more in touch with nature

Yesterday, I cleaned up the vegetable patch and noticed how the leaves had fallen from the fruit trees

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I notice the golden tones of the autumn leaves

Each leaf was different

I notice how the mornings are cold but the days are warm and still

I notice the air smells different

I notice the different birds that are now visiting me

I notice the bees have almost gone

I notice I am craving warmth in my food

More slow cook curries

More soups

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More ginger and garlic

More turmeric

More comfort food

More warm drinks that I can wrap my hands around

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I notice I want to stay in bed longer

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For the first time in my life – I am noticing, really noticing the changes in seasons

This excites me

The creation of a slow life

Take the time 

Notice the small things

Notice the simple things in life

Which create happinness and wellbeing

Will you notice Autumn

Have you noticed Autumn

Before it’s too late

 

 

Photo Credits – pinterest

(Soup – Bon Appetitite) 
(Bed photo – Tiny White Daisies)
(Hands around Mug – Feelinhipsterxo)

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Banana and Cardamon Bread (2)

Banana and Cardamon Gluten Free Bread

I was given some banana’s as they were old and going to be thrown out.  My goodness I could not let that happen.  I put my (non) baking shoes on and baked this delicious bread.  I actually surprised myself.  I don’t bake.  I love eating and cooking vegetables straight from my garden when they are at their freshest, but baking I just don’t do.

Just like you’re a chewy or hard Anzac biscuit lover – you’re either a sweet or savoury lover and I am savoury. Love making crackers and buying some raw cheese from Bruny Island cheese 

Sorry I have gone off track.  Back to the banana and cardamon bread.  Here is the recipe for you.  

It goes so well with lots of butter.  If you can’t have butter (ouch) try it with some homemade cashew cheese or pesto.  I think both would be delicious.  

Banana and cardamon Bread - Primal (1)

Banana and Cardamon Bread
Serves 10
Sugar-free, gluten and wheat free delicious and nourishing banana bread with a hint of cardamon. Perfect combination
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Prep Time
5 min
Total Time
45 min
Prep Time
5 min
Total Time
45 min
Ingredients
  1. 3 bananas
  2. 2 cups almond meal
  3. 2 eggs
  4. 1/3 cup chia seeds
  5. 2 tsp cardamon powder
  6. 1 tsp gluten free baking powder
  7. 1/2 lemon
Instructions
  1. In a blender combine the bananas and almond meal
  2. combine well
  3. scrape down the sides and add the eggs and chia seeds -mix well
  4. stop to scrape down the sides and add the cardamon, baking powder and lemon juice
  5. the lemon juice will activate the baking powder.
  6. mix well.
  7. pour into a lined loaf baking dish
  8. bake on 170 degrees for 30-40 minutes.
  9. check after 30 minutes. If skewer comes out clear, it is ready.
Notes
  1. Oven temperatures are all different so you may need to adjust your temperature if your oven cooks hot. I am on gas and my oven cooks quite slow. I tested after 20 minutes and it was not quite ready. Pulled it out on 35 minutes.
Naturally Well With Jo http://naturallywellwithjo.com.au/
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