Food culture and heritage
heritage identity. If we ignore our familial taste and preferences, we become someone else.
Old ways vs new ways
How to cook to improve taste & pleasure and maximise nutrient value. New/old foods and preparation methods – soak, blanch, roast, sprout
Going from diet to diet? Confusing messages – carbs are bad, low fat, vegan, the latest slimming products. I help you to relate the foods to modern health terms, gluten free, low GI & GL, organic, free range, antioxidants… Be confident to navigate social settings, know what is a carb, protein and how much you need. Intuitive eating, mindful. Eat food as close to their natural ‘’ as possible. ’All food can fit’
Losing sleep, worrying, the effects of exercise, liquids, food quality, portion size and stress affect your weight. One affects the other. Weight loss is about the quality of foods, not the calories