Frittata… my go too when feeding retreat bellies
WHAT IS RIGHT TO EAT?
Working in the health food industry I find myself having this conversation regularly.
What is right to eat? I honestly get asked this every retreat/event. A conversation that seems to be of great debate in our contemporary world, becoming more of a belief system than a dietary choice.
After testing the majority of ‘diets’ under the sun, I have come to the conclusion that…
Every person needs to figure out what works best for them.
Simple, I know, but I believe it is wrong to be prescribed a ‘diet’ without listening to your body first. We can all be our own guru and our own doctor. The little bit of nutritional education most of us received in school of the food pyramid or the need for meat and two veg is primarily wrong because it was communicated as a confirmed truth, for everyone. I find the idea that there should be a set of rules when it comes to eating very confusing, especially when there is so much variance in people’s lifestyles and nutritional needs. Every body is different.
What ever you feel you need to eat right now is what you need, if you give yourself permission and listen wisely.
Don’ t just look, observe
Don’ t just swallow, taste
And most of all, don’t just exist under some rules that you have been told or that you have read, truly LIVE every day knowing that what you feed your body is what you need.
Because everyday is never the same as yesterday.
FOLLOW YOUR INTUITION THROUGH MEDITATION
Close your eyes
Ground yourself in the earth
Empty your mind by focusing on your surroundings, what do you hear? What can you feel?
Acknowledge these things and let them drift away
Take a deep breath in and exhale completely
Now picture a whole food straight from mother earth
What do you see?
This is your body telling you what you need
Today I needed eggs, from happy bio-dynamic chickens
FRITTATA (serves 4 - 6 people)
8 beaten bio-dynamic or organic eggs
1/2 cup of milk of choice (I like to use an organic almond milk or one I have made)
3 cups of chopped veggies of choice. I used roasted sweet potato, roast zucchini, roast capsicum and sweet corn. You really can use what ever left overs you have. Beans, chickpeas, fresh herbs, any vegetables, feta and/or smoked salmon
1 finely chopped leak
1 glove of garlic
1 tsp of turmeric
1 tsp of ghee or coconut oil
1 tsp of lemon myrtle (optional but recommended)
1 tsp celtic salt
1 tsp of black pepper
Pre-heat the oven to 180 degrees. Line a baking tray with baking paper or butter.
Dice garlic and leek. Sauté in ghee until browned. Add turmeric and lemon myrtle, stir for another minute to realise the flavours of the spices.
Mix all of the ingredients together in the baking tray. Sprinkle sesame seeds on top and put in the oven.
Cook for around 20 minutes or until firm.