I’ll no doubt – no doubt – rant on a lot more about this topic but in a nutshell (ha, ha) after hitting rock-bottom and peak-stress late last year, I was so, so, fortunate to walk into the office of a GP who didn’t just reach for the prescription pad, and instead spoke with me about the power of food. It makes sense really: We put food into our mouths, it is broken down into various nutrients and phytochemicals and these have an affect, just like medicine, on our bodies. As Hippocrates, the father of medicine said:
Let food be thy medicine and medicine be thy food (431 BC).
This GP had me keep a food journal and when I returned to her and produced it two weeks later I was convinced I’d be receiving gold stars. I was a weight watchers guru. My food was within my points, so surely she’d be impressed. But… no. She proceeded to circle many, many of the items I’d recorded: Light skim milk. No. Low cal cruskits. No. Muesli bars. No. Weight watchers margarine. No. No. No. No.
Instead, she ‘prescribed’ a low stress diet: No gluten. Limited cow’s milk (yoghurt, cheese ok). Heaps of greens. Moderate protein. Moderate carbs. Quit sugar. Plenty of good fats… Avocado, nuts, eggs, extra dark chocolate, etc. Basically, as Sarah Wilson of I Quit Sugar puts it: Just Eat Real Food (JERF)!
See? I’m ranting already. The reason I can’t help myself is because this advice has had a huge impact on my mental and physical wellbeing. As a life-long ‘dieter’ it has filled my heart and mind with JOY to have f.i.n.a.l.l.y liberated myself from the calorie crunching crap. Instead, I eat real food to feel nourished, happy and well. I have no doubt that changing the way I eat, and consequently how I feel about myself, influenced me to consider other areas of my life where I could apply this quality over quantity credo… and thus, this journey.
For me I see real food – slow food – as inextricably linked to a happier, more intentional life. Which brings me to the MOREISH of this little blog, and a promise to also share my favourite JERF recipes.
(Drum roll please for the very first one!) I hope you find it as moreish as I do.
Basil and Parmesan folded Omelette with Spinach and Roasted Tomatoes
- 6-10 cherry tomatoes (or other small tomato varieties)
- olive oil
- 2 eggs
- 1 TBS cream (preferably organic)
- 1/8 cup grated parmesan cheese
- small handful of fresh basil leaves
- 1 heaped cup of baby spinach leaves
- salt & pepper
- Turn oven griller on to pre-heat.
- Halve tomatoes and place in a small bowl. Add 1-2 tsp of olive oil and toss to coat tomatoes. Lay tomatoes on a baking tray and place under the grill. (Note: Grill times will vary. Keep an eye on your tomatoes and let them roast to your own cooked preference. Mine normally take 5 minutes).
- Use the same small bowl to whisk the eggs with the cream. (Note: The cream can be omitted. I find it makes the omelette fluffier and also adds filling fats).
- Heat 1-2 tsp of olive oil in a medium non-stick frypan, over medium heat. Add the egg mixture to the pan and swirl as needed so that it coats the pan.
- Add the parmesan and torn basil leaves (as much as your taste buds prefer) to one half of the omelette.
- Once the omelette has cooked enough to allow you to get a spatula underneath it (approximately 3-4 minutes), fold the half of the omelette without the ingredients, on top of the half that has the basil and parmesan.
- Meanwhile, arrange your spinach leaves over half of your plate and spoon the roasted tomatoes over the top.
- Add your omelette to the plate and season with salt and pepper to taste, as well as an extra drizzle of olive oil.