Now onto the show…
Jude Blereau founded the whole & traditional food movement in Australia, which she discovered and fell in love with when living in the USA. If there’s anyone who can make you feel at peace with your food choices and get excited to get into the kitchen, it’s Jude. She tells the story of her fashion days and how food came to call her to change careers, and shares so much wonderful wisdom to direct us away from the extreme options presented so often in media and online, bringing to the fore the emphasis of pleasure and deliciousness around food and how confidence in the kitchen means everything. There’s so much covered I couldn’t possibly put it all here, so you’re just going to have to listen, m-kay?
Here’s a little snapshot of the juicy bits in today’s episode…
- Transitioning to a whole foods diet is a step-by-step journey. The place you can start is sourcing your food. The most important thing you can do is to buy the food you’re eating as close as possible to the person who grows it.
- Separate the produce that is seasonal and fresh (vegetable and fruit, meats, etc.) and then the produce that can be stored (flours, dried goods, etc.). When it comes to perishables, ultimately you want your food grown on the best possible soil. Go to a farmers’ market and look for produce that farmers have grown themselves. It’s a more nourishing way to source your food. Buying the same produce in store will inevitably be more expensive as there will be mark ups and the quality will generally not be as good. For non-perishables, find a store that does bulk. The cost will be cheaper and you also save on a lot of packaging.
- After you’ve put some structure in place around where you source your food, you can move on to seasonality. Seasonality is a key whole food foundational principle. There is so much joy in eating seasonally and so much more nutritional benefits.
- Cooking is a skill that can be learned. Start with simple ingredients and simple cooking methods. It’s already an improvement from buying packaged food. When you understand the basics of cooking, then you can start buying more wholesome ingredients. The pots you use, the heat you cook at, all these things matter and can be learned, one at a time.
- What makes the food that we eat sustainable and healthy? On top of sourcing and seasonality, it’s also important to understand how to prepare certain foods properly so they can be digested well. It’s the case with whole grains. They need to be soaked and in some cases, we need to add an acid to them. Soaking is making a huge difference to how you can digest the carbohydrates and enzymes present in grains. If the water is warm, it’s even better. Adding an acid, or lacto-fermenting, helps break down the anti-nutrients, the phytic acid, some of the sugars and if soaked for long enough, some of the gluten too. A cultured acid such as yoghurt, kefir or whey is a good option, for dairy-free go to kombucha, water kefir or juice from sauerkraut to bump up lacto-fermentation. Then cooking the grains in a bone stock or adding animal fat will result in better nutrients absorption. If you have not soaked your grains, cooking them in bone stock will already make a difference to how they will be digested.
- Food provides much joy and deliciousness. Consider simplifying your approach to food and listening to your body for hints on what foods feel good for you and your family.
And here are all the important links:
You can find Jude’s recipes, collection of cook books and information about her classes on her website wholefoodcooking.com.au.
Enjoy the show and thanks again for taking the time to rate and review the show – it’s like tipping the bartender and it means the world. (To do this from your phone, you can’t be ‘in the show list’ – go to the podcast search function and type low tox life, and then click on the show graphic tile, NOT an individual show link and on the next screen click ‘review’. Annoyingly round about, but hey. I figured I may as well help you out if you’re going to take the time to leave a review!)
Low Tox. Happy us. Happy planet