30 Nov 2013
in Autumn, Dairy Free, Dessert, Gluten Free, Kids, Nutrient Rich, Snacks, Spring, Sugar Free, Summer, Wheat Free, Winter, Yeast Free
Tags: Gluten free biscuits, healthy kids recipes, healthy snack recipes, lee holmes supercharged food, sugar free treats, sugar-free biscuits, Supercharged Food for Kids
Photography by Nina Thornton
Old school biscuits are the perfect accompaniment to share your morning or afternoon cup of tea. I designed these especially for kids, and the recipe comes from my book Supercharged Food for Kids as they’re a great lunchbox treat or after school bite. Sometimes snacks can be a bit of a tricky one, as you crave a morsel that is crunchy, sweet and satisfying but preferably good for you too. I’m happy to say that these nut butter biscuits tick all those boxes, as well as being packed with nutrient-dense ingredients they’re delicious and fantastically fulfilling.
The nut butter base adds a mild nutty taste that enhances the other flavours, and is abundant in protein and healthy fats, to keep you content. Almond butter is a variety you may want to use, but feel free to experiment with cashew or macadamia because they both work very well in this recipe. Extra points if you make your own too. More
25 Nov 2013
in Healthy Home, Organic
Tags: food is medicine, Food Matters, healing naturally, hungry for change, lee holmes, Supercharged Food
A few years ago I was at a major turning point in my life and hungry for change. I was lying in a hospital bed staring at the ceiling one night and I asked myself a simple question which at the time had no idea would have such a profound effect on my future.
The question that was swirling around in my head seemed to make perfect sense to me but others around me weren’t so convinced by what I was contemplating; I’d always been quite interested in nutrition but this time I wanted to know even more about the food I was eating and whether certain kinds of foods could not only provide me with nourishment but actually become my medicine to eventually restore and heal my body.
After being diagnosed with an auto-immune disease, when I was faced with the prospect of a dull and overcast life on steroids, anti-inflammatories and antibiotics, this teeny idea that had begun blossoming in my mind like a flower in springtime, was slowly becoming a much bigger part of how I wanted my future to look. I envisaged a future which would allow me to live freely and naturally and one that would see me healing my body with certain foods, and wean myself off the cocktail of pharmaceutical drugs I was having difficulty swallowing daily.
At the time there wasn’t a whole lot of information that I could find on the subject and I was starting to discover that there was a great deal of conflicting advice, especially on the internet. Fortunately for me, it just so happened that a friend of mine named Cleo sent me a link to the Food Matters DVD which really opened my eyes to the concept of using food as medicine.
As I watched the eye opening DVD, there was a moment that became a huge turning point for me. Something in the DVD really resonated with me and it made me cry. It was scary to think that I wanted to go against convention and try a different healing path. I remember feeling really concerned about being criticised and made to look reckless and irresponsible because my choices were unconventional. But something inside me was convincing me that this was the right path for me even though most of the people around me disagreed.
It was from that point onwards that I was truly convinced I was going to try and discover as much information as I could and become my own “Food Is Medicine” experiment to see whether I really could heal myself without the use of prescribed drugs.
Over the next few years my health improved dramatically with food and nutrition being one of the major components of my recovery. I also found that healing my gut, lowering inflammation in my body, taking up gentle exercise and doing a daily meditation played an important role in my overall health too.
When Food Matters asked me to be a part of their affiliate program I was really excited because James Colquhoun actually wrote the forward in my first recipe book Supercharged Food, and I was such a big fan of he and Laurentine because of the profound effect they had on opening my eyes to a new way of life.
Hungry for Change is the next book and DVD from the makers of Food Matters and it unravels the clever marketing ploys that the diet, weight-loss and food industries use to keep us coming back for more. It shows us how we are made to think we are eating ‘healthy’ and ‘nutritious’ food when really what we are being offered is disguised food with minimal to no nutritional value at all. Nutrients from real food – vegetables, fruits and good fats are what enable us to heal from the inside out. These nutrients can’t be obtained from processed foods on a supermarket shelf but from real food grown with no chemicals and pesticides, in our own gardens, absorbing the shine of the sun, raindrops and the minerals from clean soil.
If you’re interested in finding more out about Hungry for Change which will really have you questioning the nutritional values of every packet you pick up off a supermarket shelf, every advertisement you see on TV or in a magazine then you can watch the Hungry for Change DVD here or read the Hungry for Change recipe book here.
Nourish your body with real food and your body will nourish you.
Thank you for reading my story, you can read my books by visiting my bookshelf here.
22 Nov 2013
in Autumn, Dairy Free, Dinner, Gluten Free, Lunch, Nutrient Rich, Organic, Salads, Sauces, Seasonal, Spring, Sugar Free, Summer, Vegetarian, Wheat Free, Yeast Free
Tags: avocado, diabetes australia, diabetic recipes, eftpos giveback, kale, low carb recipes, stawberry salad, sugar free recipes, summer salad, Supercharged Food
Christmas is a time of goodwill and eftpos are running a cracker of a campaign. This year they’re giving up to $2 million dollars to two specific organisations, Diabetes Australia and the Cancer Council Australia, as part ofeftpos Giveback.
Diabetes Australia are using their funding to create a new online support platform for 1.5 million Australians with diabetes and to further early intervention and prevention for the 2 million others with pre-diabetes symptoms.
If you wander over to their website you’ll find that they’re currently running a healthy recipe competition up until Christmas, aiming to receive from the community as many healthy recipes as possible. If you have a favourite healthy recipe that you’d like to share, you can submit yours hereand the very good news is that you don’t have to weight ooops wait too long to find out if you’re a winner because they’re picking out their favourite recipes weekly and dishing out $1000 dining experiences. I want to enter!
Living with diabetes can be a challenge but getting rest, doing gentle forms of exercise and eating and maintaining a healthy diet including delicious recipes can really help to play a major part of a well-rounded holistic approach to managing the disease. More
22 Nov 2013
in Autumn, Breakfast, Dairy Free, Dessert, Gluten Free, Nutrient Rich, Organic, Seasonal, Snacks, Spring, Sugar Free, Summer, Wheat Free, Winter, Yeast Free
Tags: carrot and spinach muffins, diabetes australia, eftpos giveback, healthy muffins, lee supercharged, spinach and carrot muffins, sugar free muffins, Supercharged Food
Photography by Kristy Plumridge
I love these muffins because not only do they taste delicious, they use the natural sweetness of carrots paired with the incredible antioxidant properties of lemon zest. It’s my second diabetic friendly recipe as part of the eftpos GivebackCampaign for Diabetes Australia. If you have a favourite healthy recipe you’d like to share, you can submit yours here.
I’ve been using spinach in my dessert recipes a lot lately, remember THAT spinach ice cream?
Using spinach in dessert recipes offers up a healthy dose of iron just when you need it. I’ve found that one of the best ways to keep on top of my auto immune disease is to make sure my iron levels are topped up and to follow an anti-inflammatory diet. More
04 Nov 2013
in Autumn, Breakfast, Dairy Free, Dessert, Gluten Free, Nutrient Rich, Snacks, Sugar Free, Summer, Vegetarian, Wheat Free, Winter, Yeast Free
Tags: bad fats, Cranberry and Walnut Granola. Supercharged Food, healthy cereals, lee supercharged, sanitarium, sugar free granola, wheat free cereals
Nick off tooth challenging granola. If you’re tired of grinding your teeth on over-baked, processed, ready-made granola then you’ll welcome this recipe from my forthcoming book Supercharged Food; Eat, Yourself Beautiful, because it not only tastes amazing, but will save you on dentist and doctor’s bills too.
It strikes me as odd that many packaged granolas have received health-food cult status considering the ingredients they contain. Store-bought varieties are often laced with sugar and brimming with bad fats which you might like to give a wide birth to next time you’re browsing the supermarket aisle.
Not only that, it’s the front of the packets covered in bad marketing jargon that are teeth clenchingly horrifying. Note to corporate advertising executives next time you say “Let’s have a little pow wow before everyone heads out tonight” about your latest mumfluencial peace, love and granola campaign, please remove the following words from your vocabulary: Low fat, light and tasty, slow release, natural flavours, wholesome and naturally indulgent.
Imagine if we actually spoke to people the way advertisements spoke to the general public?
Special note to Sanitarium, your new byline “It’s what’s inside that counts” couldn’t be more true. Well done on that one. But, let’s have a look at what is inside your Light ‘n’ Tasty Berry Granola which “provides a delicious combination of succulent sweetened cranberries, mixed berry fruity pieces and wholesome grains”. More
29 Oct 2013
in Autumn, Dairy Free, Dinner, Gluten Free, Lunch, Nutrient Rich, Salads, Spring, Sugar Free, Summer, Vegetarian, Wheat Free, Winter, Yeast Free
Tags: anti oxidant rich salad, beetroot salad, healthy salad, salad recipes, sugar free salad, Supercharged Food, warm beetroot and carrot salad
A nourishing salad fit for a busy family is what I am going to share with you today.
Beetroots, carrots and fresh herbs appear to be the biggest culprits for left over fridge remnant veggies – anecdotal evidence I have managed to cultivate among many people I chat to about healthy eating and food waste.
While the best part of my job is helping people take control of their kitchen choices, I’m not a big fan of wasting food and will do anything to save a veggie from the trash can.
And so this recipe, a delicious Carrot, Beetroot and Pear Salad is the perfect example of roasting on the edge vegetables and still getting a great result.
A sweet, satisfying medley of cooked veggies, roasted in the oven with an array of medicinal spices and offset with the crispness of a beautiful pear. Again, any chopped root veggie could be used here – my preference is for beetroot and carrot for their natural sweetness. More
22 Oct 2013
in Autumn, Candida Friendly, Dairy Free, Dinner, Gluten Free, Lunch, Nutrient Rich, Organic, Seasonal, Spring, Sugar Free, Summer, Wheat Free, Winter, Yeast Free
Tags: a nourishing kitchen, amy crawford, gluten free pho, grain free recipes, sugar free recipes, Supercharged Food, vietnamese soup
Chicken Pho with Raw Zucchini Noodles
Here is a delicious recipe which reminds me of my time spent in Vietnam, where I visited the most amazing tea shop and spent a couple of weeks exploring the country and its wonderful food.
This recipe which contains raw zucchini noodles or (zoodles) comes from a recipe book called A Nourishing Kitchen by Amy Crawford who I met recently in Melbourne and who I now have an affiliation with.
What I love about this particular recipe is that it has a back to basics approach with real food yet still manages to capture the wonderful light fragrant flavours of Pho one of the Vietnamese’s most beloved dishes. More
12 Oct 2013
in Autumn, Breakfast, Candida Friendly, Dairy Free, Gluten Free, Kids, Lunch, Nutrient Rich, Spring, Sugar Free, Summer, Wheat Free, Winter, Yeast Free
Tags: gluten free recipes for kids, healthy kids lunches, healthy lunch wraps, pita bread for kids, pita pockets, Supercharged Food for Kids, supercharged kids recipes
Photo by The Whimsical Wife
Say goodbye to soggy bread. Sometimes it’s good to have a break from sandwiches and introduce new healthy bread options to kids’ repertoires.
Here’s a breakfast, lunch, or bulging snack idea that kids can easily assemble themselves and have fun in the process. It comes from my book Supercharged Food for Kids which you can find here.
The pockets can be filled with bacon and eggs at breakfast time or veggies, avocado and tuna or leftover dinner meat and spring salad ingredients and topped with homemade mayo or ranch dressing.
You can pretty much stuff in whatever you like or whatever you have available in the fridge.
The basic recipe can also be made as a flat crusty pizza and delivered to hungry mouths pretty quickly once your favorite toppings have been fixed.
Test these on your brood and let me know what you think?
Makes 4 pitas
- 1 egg
- 1/4 cup of water
- 1 TBS almond or rice milk
- 1 TBS olive oil
- 1 TBS coconut flour
- 1 TBS flaxseed meal
- 1/4 cup blanched almond meal
- 1/8 teaspoon baking soda
- Pinch Celtic Sea Salt
- 1 TBS mixed herbs chopped fine (optional)
- Preheat oven to 180 degrees Celsius
- Place baking paper on a baking tray
- In a bowl whisk egg and add water, milk and olive oil
- Add dry ingredients and stir well
- Pour mixture onto baking paper in 2 medium sized circles about 12 cms across and spread evenly with a palette knife
- Bake for 20 minutes until golden and crispy around the edge
- Let cool and with a sharp knife slice along the centre so that a pocket is created
- Stuff with favourite fillings
03 Oct 2013
in Autumn, Candida Friendly, Dairy Free, Dinner, Gluten Free, Lunch, Nutrient Rich, Organic, Seasonal, Snacks, Spring, Sugar Free, Summer, Vegetarian, Wheat Free, Winter, Yeast Free
Tags: Cashew Holmes, gluten free fritters, lee holmes, Supercharged Food, vegetable fritters, vegetable pancakes, veggie fritters
My dog Cashew gets jealous when I eat these fritters. I’ve never really known of a dog to get jealous of vegetables before. But I think Cashew is an extraordinary dog and a bit of a culinary canine.
For example, recently she was bitten by a paralytic tick which put her in intensive care for four days and whilst she was recovering the well-meaning vet was attempting everything to make her eat something, anything, so that she would show signs that she was improving and come home. But Cashew just kept on refusing, turning up her little snout at any scientifically produced, celebrity endorsed dog food, or bone shaped dog biscuits and looking at the vets like they were insane. More
26 Sep 2013
in Autumn, Breakfast, Dairy Free, Dessert, Gluten Free, Kids, Nutrient Rich, Spring, Sugar Free, Summer, Wheat Free, Winter, Yeast Free
Tags: gluten free breakfast, gluten free dessert recipes, gluten free kids recipes, gluten free recipes, healthy recipes for kids, lee holmes, pikelets, Supercharged Food, Supercharged Food for Kids
Photo by Pamela Mackertich
I’d love to share a wholesome and delicious recipe out of my Supercharged Food for Kids book.
Pikelets work well for children as they are smaller than a traditional pancake and become a practical and fun finger food for them. They can also be used for dessert as well as breakfast or packed into a lunchbox for morning or afternoon tea.
I’ve used chia seeds in this recipe because they are a delicious super food, packed with Omega 3s and ridiculously high in antioxidants. They’re extremely versatile and easy to use too. Some great ways to include them in your child’s diet are by adding them to smoothies, sprinkling them on top of yoghurt or cereal, tossing them in your muffin mix or making these delicious pikelets.
Any time you can squeeze chia into your child’s diet, you’re boosting their nutritional profile. By including plain full fat yoghurt on top of these pikelets, you’ll be providing sustenance as well as essential protein, calcium, vitamin C, iron, potassium and Omega 3 essential fatty acids.
When mixed with water, chia seeds become gelatinous. In this form you can use them as an egg substitute in your baking recipes.
- 1 TBS chia seeds
- 1 1/2 cup self-raising gluten free flour
- 1 cup coconut milk
- 1/2 cup filtered water
- 2 eggs beaten
- 1 TBS coconut nectar or sweetener of your choice
- 2 TBS butter
- In a bowl place chia, flour, coconut milk, water, eggs and sweetener and mix.
- Heat a frying pan and melt some butter in the pan
- Pour in mixture and cook on medium heat until bubbles start to form
- Flip over using a spatula and cook until browned
- Continue until finished
I hope your whole family enjoys these pikelets. Top with yoghurt, berries or topping of your choice. You can find more recipes for kids here.