The Great Sydney AIP Picnic!

Tags

AIP, Autoimmune Protocol, community, Diet, food, Health, Lifestyle, Sydney

The Three Amigos
Rory from The Paleo PI
Jo (me!) from This Sydney Life
Kirstie from The Nutritionista
(Image by TSL)

What do you get when you mix ten followers of the Autoimmune Protocol with five kids and three puppies in the Sydney Botanical Gardens on a Sunday afternoon in March? – The inaugural Sydney ‘AIP Supper Club’ Picnic!

After the success of our first ever Australian AIP Supper Club shindig last November; Rory (from The Paleo PI), Kirstie (from The Nutritionista) and I thought it would be a great idea to extend our group to fellow AIPers in the general Sydney vicinity.

We had no idea what to expect, but we put the call out over social media to join the three of us for our first extended AIP Picnic (and crossed our fingers that it wouldn’t rain)…

The invitation…

What can I tell you?

We had a blast!

Such a great time! I’m not sure about you, but I reckon’ its a pretty big call to turn up for a picnic with a bunch of people you’ve never met, and may have only ‘seen’ on the internet.

So – to those of you who took the plunge and came along to the picnic, we say…

Thank you!

It was so wonderful to meet fellow AIP peeps and swap war stories with others who get it, over food you know you can actually eat without the worry of experiencing a flare.

Picnicking AIP Style…
(Image by TSL)

Everybody brought a plate. And, we dined very well!

Kirstie’s AIP Celebration Chicken Salad rocked! Rory’s always popular Bacon Wrapped Dates made the trip up from Canberra with him. We had a lovely selection of meat balls, sweet potato and spinach patties and fruit.

Super special mention and a HUGE shout out must go to the lovely Alaena from Grazed and Enthused.  We had two recipes from Alaena’s fabulous blog featured at our picnic – Avocado Carob Fudge and Cranberry Relish Meatballs. Did you realise you’re so famous in Sydney, Alaena?

Wanna see what I took along…?

Cranberry Relish Meatballs
Recipe from Grazed and Enthused
Recommended by TSL!
(Image by LM for TSL)

AIP Gingerbread People
Recipe by Tyler over at Primitive Homemaker
Also recommended by TSL
(Image by LM for TSL)

Anybody can sympathize with the sufferings of a friend, but it requires a very fine nature to sympathise with a friend’s success. (Oscar Wilde)

It was heart warming to hear of the successes people are experiencing through implementing healthy and positive changes to their diets and lifestyles. And, for me, it reinforced that the choices I am making are definitely the right ones for my health.

Some of the Sydney AIP Picnic Gang
(Image by TSL)

We’ll be holding another picnic and will keep you posted. Do feel free to leave a message if you’d like to be included in the next invitation mail out.

We’d love to see you there!

 

The Alternative Autoimmune Cookbook: A Review

Tags

AIP, Angie Alt, Autoimmune Disease, Autoimmune Protocol, Diet, Elimination Diet, Health, Mickey Trescott, Sarah Ballantyne, The Paleo Approach

A picture I stole from Angie’s website – along with my favourite quote from her fabulous book
(Image from here)

Disclaimer: Before I begin this post, I should advise that Angie Alt and Mickey Trescott of Autoimmune Paleo are ‘shining lights’ in my Autoimmune Protocol world. They are two pioneers of kicking autoimmune issues into remission through adopting dietary and lifestyle changes. I am lucky enough to now be able to call them both blogging friends – perhaps with a small ‘f’, at this stage… 

I wish Angie had published her book two years ago. 

And, not because of the great recipes. Don’t get me wrong, they are great recipes (and there are more than 55 of them)…

Here are a few that particularly caught my eye and are currently bookmarked here at Casa TSL:

Pork and Sprouts Breakfast Skillet. Otherwise known as a fry up in this neck of the woods

“Cheesy” Chicken Bites with Pesto. And yet, not a hint of dairy anywhere in the recipe.

Bacon-Burger Mega Meatballs Cinnamon Meatball and Sweet Potato Soup. MEGA meatball. Need I say any more?

Turmeric and Ginger Roasted Cauli Steaks. Magic anti-inflammatory spices with my favourite vegetable.

Orange Blossom and Honey Parfait. AND – it’s 100% AIP compliant!

Rosemary Tea Time Biscuit. It’s a biscuit. On AIP. Yippee!

But, I really wish Angie had published her book two years ago because then I would have felt I had someone to hold my hand at the beginning of this wacky AIP caper that I’ve been on for the past year or so.

Autoimmune disease can be isolating and deeply private. It is also frighteningly common AND on the rise – 1 in 20 people in Australasia. Scary.

Within this growing community of autoimmune sufferers who are dramatically and positively affecting their health through making changes to their diet and lifestyle, Angie has a reputation for being one of the warmest and most responsive peeps around.

And, her book reflects this. It’s a personal insight into how she has successfully used Sarah Ballantyne’s Autoimmune Protocol (AIP) to mitigate her Multiple Autoimmune Syndrome.*

Choosing to adopt AIP is literally a revolutionary act. You are making a choice for your health that is the antithesis of our culture right now. (Angie Alt)

The Autoimmune Protocol is hard work. And one of the most difficult parts of the process is the lack of understanding from others who don’t get how just changing your diet and making a few alterations to your lifestyle can materially affect your life.

But it can. I know it can. It has changed mine.

And, Angie shares how it has changed her life. But also, provides practical ways to implement the strict elimination diet that makes up the initial phase of the protocol, as well helpful pointers around how to start reintroducing foods.

She gives useful charts that break the protocol down into manageable chunks.

In addition, she offers insights into denial, anger, fear, grief and acceptance – all things she experienced as part of her autoimmune experience.

Angie wrote this book with her sister, Jenifer Beehler. For me, it makes the Autoimmune Protocol far more approachable.

When people ask me what books I would recommend to help in understanding how their autoimmune illness might be put into remission, I always suggest Sarah Ballantyne’s, ‘The Paleo Approach’ coupled with Mickey Trescott’s, ‘The Autoimmune Paleo Cookbook’. They have been invaluable for me. Now there’s a third book on my list. Angie Alt’s, ‘The Alternative Autoimmune Cookbook’.

*about 1/4 of all autoimmune sufferers will develop 3 or more autoimmune disorders

The TSL Soapbox: The One About the Media, Eating Paleo, and Simon Sinek…

Tags

AIP, Autoimmune Protocol, British Dietetic Association, Diet, Dietitians' Association of Australia, Health, Lifestyle, Paleo, Simon Sinek

(Simon Sinek image from here)

Recently, there has been quite the hullabaloo in the press – both here in Australia and in the UK – about the Paleo diet.

In fact, in its annual ‘Top Celebrity Diets To Avoid in the New Year’ list, the British Dietetic Association (BDA) ranked the Paleo Diet as the second worst regime (after ‘Urine Therapy’, which advocates drinking your own urine for apparently supposed health benefits). Incidentally, Sarah Wilson’s ‘I Quit Sugar’, came in at number three (which blows my mind).

Now I’m not a massive fan of labelling the way I choose to eat, but you will know that for the past year I have been following the Autoimmune Protocol (AIP). This can loosely be described as ‘Paleo on Crack’! And, it is true that AIP is a restrictive diet.

BUT! The WHOLE point of both Paleo and AIP is that they are healthy and nutrient dense ways of eating

From where I sit, there are many (cynical) reasons organisations like the BDA and the Australian equivalent, the Dietitians’ Association of Australia are not fans of the new wave of lower-carbohydrate style eating. Despite increasing evidence that for many of us it is a more healthful approach to eating. Not least of these reasons is the question of where they get their funding.

What I do find fascinating – in a car crash kind of way – is the vitriol behind their extreme anti-Paleo stance. Is it a case of protesting too much…?

(Image from here)

Sure, you can interpret a Paleo-esque approach as an unhealthy meat-fest. And, there are probably people who do just that.

Alternatively, you can see it as a whole-foods approach which eliminates unhealthy processed foods, refined carbohydrates, sugars and trans-fats while encouraging a more sustainable nose-to-tail way of eating – along with an increased variety of local, seasonal and pesticide-free fruits and vegetables. In my experience, eating like this has increased my vegetable intake by at least 200%. Whichever way you cut it, that has to be a good thing.

And, whether or not you choose to have dairy in your diet depends very much on your body’s ability to tolerate it.

Is this not a good thing?

There is a difference between giving directions and giving direction. (Simon Sinek)

Me – I’m a believer in personal choice. Especially when it comes to what you elect to eat. If you feel better with properly prepared whole grains in your diet, good for you. I really hope that eventually I will be able to indulge in some, too.

And, if you choose to have jam donuts for breakfast every day. That’s your choice, too. I won’t ever think its the best idea in the world, but I’ll defend your right to choose!

I do get that my extreme AIP caper is not for everyone. But, rather than focus on the excesses of a ‘Paleo approach’, can we not acknowledge a more moderate view on the benefits of cutting the crap, increasing veggies AND the other lifestyle aspects of this school of thought – improving sleep, more movement, introducing a mindfulness practice.

Paleo may not be for everyone, but it is equally clear that the average current lifestyle is not healthy, either.

(Image from Dr Kate)

Did you know that according to the Australian Government, 3 in 5 Australians are either obese or overweight. Scarier still is that 1 in 4 children are obese or overweight.

Professor Alan Lopez, a researcher working in the area of health and weight, says Australia’s numbers should be of concern – “We are at the levels of overweight and obesity as the US is, three decades ago obesity levels in Australia were a half to a third of what they are now.”  And, if you live in New Zealand, the numbers are even worse.

The big picture doesn’t just come from distance; it also comes from time. (Simon Sinek)

I have personally experienced significant health improvements following an AIP approach. I hope to transition to a more moderate ‘Paleo-type’ way of eating eventually.

Along the way, I have come to believe that an holistic approach to my lifestyle, nutrition and exercise choices that are more compatible with my evolutionary past are key to my health. At the same time, it must also be said that I don’t believe that it is possible or even practical for me to exactly mimic life in the Paleolithic in today’s world.

Rather than maligning a style of eating that promotes overall health and well-being, would organisations advising the public on nutrition not be better served in advocating a reduction in the amount processed carbohydrates, sugars and trans-fats available in the majority of packaged food we consume?

Heal Your Gut – Random Thoughts and an Update!

Tags

Autoimmune Protocol, Autoimmunity, Detox, Diet, food, Frank Lipman, Lifestyle, the Detox Summit, Toxic Thoughts

(Image by TSL)

I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here. And, if you want to know why I’m on the sugar-free version of the Autoimmune Protocol, you can read about that here.

In case you hadn’t been paying attention, I’m currently a little bit obsessed with health. Specifically, my health and how my diet and lifestyle choices can improve it.

It’s hardly surprising, really. Up to about 18 months ago, LM and I were considered the ‘foodies’ amongst our friends. We were the go-to people for advice on what was new and good in the Sydney eating scene. We’d dine out 2 or 3 times a week. We connected through our food experiences. And, it was fun!

And then, we started joining the dots around some growing health issues. Our dining out stopped. Abruptly.

I haven’t been out to dinner at a restaurant since 2013.

I can’t safely dine out on the severely restricted diet I have been on since the beginning of this year.

What I have been doing is an awful lot of reading on what it is to be healthy in today’s world. And, what I’m learning is both scary and enlightening.

I’m learning that the rate of autoimmune disease is rising at an alarming rate in the western world. I’m learning researchers have identified between 80-100 different autoimmune diseases and they suspect at least 40 additional diseases of having an autoimmune basis. These diseases are chronic and can be life-threatening. I’m learning that autoimmune disease is now one of the top 10 leading causes of death in female children and women in all age groups up to 64 years of age. And, I’m learning that there is a close genetic relationship that exists among autoimmune disease sufferers which explains the clustering found in individuals and families.

So, there’s a genetic component, which you can’t control. It’s a lottery. And, then there’s a lifestyle component. This, you can – to some extent at least – control. And, if you don’t, there’s a good chance that at some stage it may come and bite you. You just don’t know when.

This week, I’ve been dipping into the Detox Summit, an online event bringing 30 experts together to discuss all aspects of detoxification with the goal of helping you return to a healthy state of wellness.

(Image from here)

The problem is we are not eating food anymore, we are eating food like products. (Alejandro Junger)

I haven’t had time to listen to all the interviews, but I was particularly interested in hearing from Dr Frank Lipman. I wasn’t disappointed.

Dr Lipman is a New York-based medical practitioner who marries Eastern and Western medicine to facilitate wellness. During an earlier lecture from him, he painted a wonderful picture that resonated for me about how Western medical practices tend to treat the body like a machine – if a part breaks down, we put a patch on it or replace it. Eastern practices, on the other hand, treat the whole body like a garden. Every part of the garden requires attention for the garden to truly thrive.

(Karl Maugham Image from here)

Even though you may have been given a diagnosis, always ask these two questions with any chronic problem:
1) What is harming you and needs to be removed to permit the body to heal?
2) What is lacking or what does your body need to promote healing? (Dr Frank Lipman)

This time, Dr Lipman was speaking about detoxing and the effects of toxicity on our general wellbeing. Some of the wee pearls that really jumped out for me during his detox session were:

• There is growing understanding that toxic thoughts – anger, resentment and worry – can have devastating effects on health.  As you fix mental and emotional issues, you become more resilient and this has a snowball effect on health.
• As a practitioner, if he doesn’t have the answers, he will always treat the gut. Generally, when you treat the gut, you can see improvement relatively quickly and, because of the high levels of serotonin found in a healthy gut, this will have a direct impact on mood.
• Dr Lipman finds gut dysbiosis in at least 75% of his patients. This is caused by a number of factors – GMO foods, antibiotics (including those in meat), an unfavourable gut environment from illness and/or stress.
• More and more people are becoming sensitive to – not only gluten, but – all grains. There is a general growth in insulin resistance.

I have written before (here) that I am a worrier of epic proportions. And, that I’m pretty masterful at hiding my amazing ability to worry. For me, this idea that our thoughts can make us physically ill is a difficult pill to swallow (bad pun – sorry!). So, as I enter week 3 of my gut-healing protocol, it is with a firm focus on watching my thoughts and working at being more present. I’ve a couple of wee experiments on the go – I’ll tell you about them a little down the track.

My new mantra is ‘be kind to yourself’! Maybe it should become yours, too?

 

The One About Housekeeping (and Some Gratitude!)…

Tags

AIP, Autoimmune Protocol, Blogging, Diet, Format Change, Gratitude, Health, Nutrition, Thank You

(Image from here)

I hate housework. You make the beds, you wash the dishes and six months later you have to start all over again. (Joan Rivers)

A two-pronged post today. A wee bit of an administrative update. And then, some gratitude. From me to you…

First up – administration…

I had my Mum visiting from New Zealand last week. She came without Dad, which was unusual. But it did provide a different dynamic. Funny how that happens.

We had a lovely time. Like my Dad, Mum’s a fan of the blog. Only she’s not quite as confident with technology as he is. She mentioned that sometimes she finds it difficult to find recipes that she remembers from earlier posts. So, I’ve added a recipe index page. All my recipes are now listed in one convenient spot so you don’t have to go hunting for them.

You can access them through the TSL Recipe Vault link at the top of the page.

And then, because I was on a bit of a roll with the recipe index AND because TSL is now in its third year, I thought perhaps a page of my most popular posts ever may be in order… Just in case you’re interested!

Some of these are remarkably consistent in their popularity. Jamie’s lamb shanks post STILL gets more hits than any other. Unsurprising really – his recipes just work. And, Luke’s osso buco isn’t far behind. It’s still LM’s preferred go-to recipe (especially as we hurtle towards winter down here in the southern hemisphere). But, the very talented Dan Golden and his ‘Positive Energy’ remains a favourite, too. Just goes to show that clever humour is always in style…

If you’d like to know what people keep coming back to, check out my TSL’s Greatest Hits page link at the top of the page. I’ll keep this page updated as the landscape changes. Checking out some of the older posts made me a touch nostalgic..

And now, for some gratitude…

Something’s going right here in TSL land. Numbers are up – almost double in under a month – and I’m having fun sharing more foodie-oriented musings. Especially at the moment on this crazy caper that is the Autoimmune Protocol.

I want to say a HUGE thank you to you for your support in continuing to check in here with such regularity. It makes writing my posts so much fun – especially when you comment (or e-mail or call).

Piglet noticed that even though he had a Very Small Heart, it could hold a rather large amount of Gratitude. (A.A. Milne, Winnie-the-Pooh)

I’ve made so many wonderful connections through this wee blog. This blogging escapade has opened up a whole new world of interesting and supportive people around the globe. And, every day it is different.

You just never know who’s going to swing by.

And I owe it to you. So – again – thank you. Please don’t stop!

On a personal note…

I’m studying this year.

This interest in how diet (and lifestyle) impacts on my health has become a bit of a passion for me. As I pick my way through all that I’m learning and try on different theories to see what resonates most, I’m posting some of the articles that are of particular interest onto my This Sydney Life Facebook wall. There are some common themes – mostly around gut health and auto-immunity, but the way the food pyramid is failing us also features! If that sounds like it may be something that tickles your fancy, I’d love for you to swing by and check it out. Please don’t be shy about ‘liking’ the page, either!

Well, that’s all for today. Regular transmissions will resume later this week!

I’ve Got a Girl-Crush on Sally Fallon-Morell

Tags

Diet, Healing through Food, Health, Lacto-fermented food, Nourishing Traditions, Nutrition, Sally Fallon-Morell, Traditional Diet, Weston A. Price

Sally Fallon-Morell
(Image from here)

The diet dictocrats don’t want you to know that…
Your body needs old-fashioned animal fats
New-fangled polyunsaturated oils can be bad for you
Modern whole grain products can cause health problems
Traditional sauces promote digestion and assimilation
Modern food procession denatures our foods, but
Ancient preservation methods actually increase nutrients in fruits, nuts, vegetables, meats and milk products!
(Sally Fallon-Morell, Nourishing Traditions – The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats)

Until I was about 30 years old, I never really cooked. I loved great food, but I just didn’t really connect eating great food with my kitchen. I’m not sure why – my Mum was a very good cook. She still is. So, I had a great role model. Maybe I’m just a slow learner in that particular department.

Fast forward a good few years and, not only do I now love to cook, but over the last couple of years I’ve become convinced that my failure to question the source and quality of my food sources in my twenties and thirties has contributed to some of the niggly (and not so niggly) health stuff I have going on today. I’m trying to fix that.

Sally Fallon-Morell’s seminal cookbook on traditional eating, ‘Nourishing Traditions – The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats‘, was the first book that put me on this road to making more conscious decisions about the food I eat.

Nourishing Traditions – by Sally Fallon-Morell with Mary G. Enig
(Image from here)

Over the past couple of days, I’ve been spending all my free time ‘attending’ some of the  sessions on offer at the Future of Nutrition Online Conference. It’s been fascinating listening to some of the leading voices in the field of nutrition today – but, hearing Sally Fallon-Morell’s talk today, I was reminded of why she had become such a big influence on my approach to eating and nutrition.

If you’ve never heard of her, Sally is a disciple of Weston A. Price, a dentist from the late 1800s and early 1900s known primarily for his theories on the relationship between nutrition, dental health, and physical health. Called the “Charles Darwin of Nutrition,” Doctor Price traveled the world over studying healthy primitive populations and their diets. The compelling photographs contained in his book document the naturally beautiful facial structure and superb physiques of isolated groups consuming only whole, natural foods. Price noted that all of these diets contained a source of good quality animal fat, which provided numerous factors necessary for the full expression of our genetic potential and optimum health.

Sally Fallon-Morell applied the principles of this Price research when it came to the feeding of her own children. Essentially, an experiment. And, a successful one. She proved for herself that a diet rich in animal fats, and containing the protective factors in old-fashioned foods like cod liver oil, liver and eggs, make for  happy, healthy children with a high immunity to illness.*

And, she is the founding president of the Weston A. Price Foundation.

What has Sally Fallon-Morell taught me?

1. I got rid of all the industrialised oils from my diet. That means I cook with coconut oil, butter, lard, tallow. I make my salad dressings from scratch. Always. No exceptions.
2. I now make bone broth at least once a fortnight. I bung a whole lot of good quality bones in a stock pot with a glug of apple cider vinegar, some veggies and herbs, cover it with water and let it simmer away for a long time. I alternate between beef and chicken (can’t quite bring myself to make fish!) It’s nutrient dense and full of minerals. It has no preservatives.
3. I try to eat ‘happy’ animal products – that is pasture raised, sustainably fished, free from hormones and other nasties.
4. Raw dairy is not the same as the milk we buy from the supermarket. Pasteurisation kills everything – good and bad. Regular readers will know that LM can’t consume cow juice. His reaction is violent and almost immediate. But guess what. He can have raw milk. Sadly, it’s illegal in Australia.
5. We’re eating more lacto-fermented foods. Probably not quite as often as we should, and I’m not quite as good at making my own as I could be. But, here in Australia we’ve found Life In a Jar and Kitsa’s Kitchen. They both make awesome live cultured foods. Hopefully, after I see Sandor Katz in action next month, I’ll become a guru of lacto-fermentation!
6. Nose to tail eating is important. We still don’t eat as much offal as we should here at Casa TSL. But we eat a lot more than we used to. I am becoming quite proficient at hiding it in my Ragu Bolognese. I’m setting myself a personal goal to cook more organ meat…

So, you see – Sally has had quite a profound effect on both how I cook and how I eat. If you have an interest in nutrition and you have not yet picked up Sally Fallon-Morell’s first book, I can’t recommend it more highly. 

*Thanks for your world-famous-in-New-Zealand chicken liver pate, Mum!

Change is Afoot. A Personal Post…

Tags

Allergies, Blogging, Dairy allergy, Diet, food, Gluten intolerence, Life, Reflection, Roald Dahl

(Image from here)

This is my third year in TSL land. Sometimes, I surprise even myself.

At the time I started this blogging caper, I was dipping my toe in the waters of things design oriented. I completed a couple of tours at the International School of Colour and Design here in Sydney.

And, I learnt a few things. Mainly, I learnt that I am not a designer. I just have a strong sense of what I like!

Along the way, despite protesting that this is not a food blog, my most popular posts – by a considerable margin – have been those about food. Perhaps I should have read between the lines…

I was lucky enough to grow up with a Mum who is a great cook. She experimented with new dishes. She was making her own taramasalata years before it became fashionable in wee New Zealand at the bottom of the world. And, she had some favourites – as a family, we still think her chicken liver pâté is the best. Every year, my sister asks Mum to make her version of Zuppa Inglese* at Christmas. And, speaking of Christmas, her Christmas mince tarts are widely acknowledged as THE BEST IN THE WORLD. (No bias here.)

Until I left home, I never really appreciated that not everyone ate like we did.

George’s Marvellous Medicine by Roald Dahl
(Image from here)

As a result, I have always appreciated good food. But, it has taken a bit of time, not to mention a reasonably circuitous road, for me to understand just how important food is in my life, and how much I enjoy cooking for those I love. Sounds a little hokey when I see it written down, but it’s true.

Here at Casa TSL, over the past year or so, we have been evolving the way we eat. This is the direct result of a few niggling health issues – mainly LM’s strong allergy to all things cow juice, and my intolerance to gluten. I have done a serious amount of reading in an effort to understand what it all means, not to mention how it happens.

And, you know what? – It takes work. Putting nutritious and delicious food on the table takes work. But, when you add the removal of all things gluten and dairy, it complicates the cooking experience further. And, dining out becomes MUCH more of a challenge.

The more I learn, the more I realise that these allergies to food are on the increase. They are not going away. So, rather than fight it any more, this year TSL is going to have a change in direction. The focus will be more towards food – both here in at Casa TSL, and dining out in Sydney. I haven’t quite worked out what it all means in blog-terms, but I promise you’ll be the first to know!

I hope you’ll stick with me for the ride…

* My Mum’s Zuppa Inglese is nothing like the linked recipe. But, hers is a safely guarded secret!

Is it Just Me, or is This Plain Ridiculous…?

Tags

Apple, apple slices, Australia, Braeburn, Comercialisation, Convenience, Diet, food, Fruit, goulbourn valley, Goulburn Valley, Henry David Thoreau, Lunchbox Ideas, Ridiculous Products

(Image source unknown)

Surely the apple is the noblest of fruits. (Henry David Thoreau)

A slight departure from my usual offerings today because I have to reason-check something with you guys. I need to make sure I’m not going off on one of my crazy wee tangents. I want to ensure the world didn’t go completely bonkers while I wasn’t looking.

Here’s the thing. The lovely LM and I were sitting in front of the goggle-box at some stage this past week when I noticed an advertisement for packaged apple slices. Yes – you read that correctly, fresh(ish) apple slices wrapped and sealed in plastic. I thought it was a joke, seriously. I mean, why would anyone want buy packaged apple slices?

But no, upon a little investigation, the folks at Goulburn Valley are indeed producing “the perfect snack of choice in a convenient ready-to-go pack. GOULBURN VALLEY Fresh™ apple slices are the easiest way to get the goodness of fruit with a guaranteed crunch and without all the fuss!”

Goulbourn Valley Fresh
(Image from here)

This is a real product. And, it claims to remove all the fuss from eating an apple. What fuss? Is it just me, or does an apple not already come perfectly packaged in its natural form? I am genuinely nonplussed at this concept.

More Goulbourn Valley Fresh
(Image from here)

Here in Australia apples are available all year round. They are one of my go-to fruits – especially when slices are spread with this amazing macadamia butter that I buy at the Farmers Market. But that’s another story. As for preferred variety, it’s a toss-up between Braeburn and Pink Lady for me, but there are so many other options. And, they all come neatly encased as nature intended.

Ok – so, I’m an adult. I will accept that sometimes a fussy child may wish for apple slices for their morning-tea. Well, here’s the solution for how to keep a cut apple fresh in a lunchbox. All you need is an apple and a rubber band…

The Rubber Band Trick!
(Image from Pearl Trees)

Please tell me what you think. Is it just me, or are packaged apple slices just ridiculous?

TSL, Nut Balls and the Art of Zen

Tags

Breakfast, Dairy Free, Diet, food, Green Smoothie, Health, Herbal Tea, home, Lifestyle, Nut Balls, Recipe, Snack

(Image from here)

I am attempting a dairy free diet for 3 months to see what happens*. At the time of writing, I have been off dairy for 29 days**. I’ve surprised myself – it isn’t quite as hard as I imagined BUT I do miss my coffee. I just can’t drink it black. I’ve tried. And, I’m only allowing myself one soy coffee a week. So, I am becoming an herbal tea connoisseur. Not quite the same, but I have discovered the Byron Bay Tea Company have some really fab’ teas. And, they deliver to your door.

I do miss my morning coffee…
(Image from here)

After enlightenment, the laundry (Zen proverb)

Anyhoo, as part of this dairy free gig, I’ve been doing some experimenting. LM is keeping an open mind. The teenager, not so much.

The green smoothies for breakfast are a small mind-shift from my previous breakfast favourite of greek yoghurt with fruit and nuts. My current favourite is a combo’ of frozen mango cheek, banana, a few strawberries, kale, coconut water and ground chia and flaxseed. Looks like a super green fruit cocktail and tastes great (promise!)…

Green Smoothie
(Image from here)

I’ve also been making balls. Yes, I did say balls. Nut balls to be precise.

Chocolate Seed & Nut Balls
(Image from here)

LM, the chocoholic, has declared these Chocolate Seed & Nut Balls his favourite so far. They are a doddle to make and quite good for a healthy mid-afternoon pick me up (with a cup of herbal tea!)

Chocolate Seed & Nut Balls

Makes 20

Ingredients:

2/3 x cup almonds
2 x Tbsp sunflower seeds
2 x Tbsp pumpkin seeds
2 x Tbsp desiccated coconut
2 x Tbsp flaxseed
2 x tsp sesame seeds
2 x Tbsp cocoa powder (best quality available)
2 x tsp cinnamon
6 x Tbsp almond butter (I use macadamia butter)
2 x Tbsp tahini
3 x tsp coconut palm sugar
3 x tsp sugar, xylitol or sweetener of choice

1. Place all the ingredients into a food processor. Mix until the mixture starts to stick together.
2. Roll the mixture into balls approx. 1 Tbsp in size
3. Keep in the fridge until ready to gobble up

I like to think they make me a little more zen…

*I am allowed a little butter.

**It’s no coincidence I will hit the 3 month mark as we arrive in France!