In food (and life), the simple things are always the best.
This morning I started my day with a dip in the ocean and that simple, physical and free act was totally blissful.
Enter a comment here about how busy our lives are in this modern world.
But seriously – they are!
And when it comes to our health and wellbeing, that busy-ness (yes a thing!) is often at the expense of said, and crucial health.
It wasn’t so long ago that I was working my fingers to the bone, feeling unfulfilled and not taking care of myself. As this week marks the totally awesome one-year birthday of my website, it’s provided me with the opportunity of reflection.
When I say not taking care of myself, I mean it.
And the result was of course not pretty.
From both a holistic and nutritional perspective, I was running myself into the ground. And then I did exactly that.
Totally not uncommon and perhaps reading this right now, you identify with that exact situation. It’s not all bad though because it’s absolutely reversible.
And I’d like to think that my life and my work are living proof of that.
Without the extremes, without the stress, without the deprivation or misery and certainly without the rigid rules.
If I’ve learnt anything about health in the past 10 years, it’s that we’re each incredibly, wonderfully unique creatures and that food is our medicine – or poison.
My attitude to my own health is that of one-ness. What I eat is key though so too is how I view that food. How I move is important, just as my motivations for doing so are too.
Thinking, feeling, acting, doing – it’s all health.
So in honour of your health and mine, I’ve shared a recipe that emulates everything I love about real food.
Make it with love for your incredible body and if you want some more real food inspiration, you’ll want to head here and take advantage of my Birthday eBook Super Bundle available for a very limited time only.
- ½ Jap pumpkin
- 1 tablespoon olive oil
- Salt and pepper
- ¼ cup fetta cheese
- ¼ cup fresh coriander leaves
- ½ cup mixed leaves
- Preheat oven to 175 degrees (electric)
- Deseed pumpkin and cut into large wedges (leave skin on!)
- Line baking tray with baking paper
- Place pumpkin on tray and massage in oil and seasoning
- Bake for 40-45mins until soft and caramel in colour
- Serve with crumbled fetta and leaves either alone or as a side
What do you think? Will you try this in your kitchen and nourish simply?