In a nutshell, the premise of her thinking is this: * our genealogy hasn’t changed since Paleolithic times when we ate fat, protein and low-starch veggies. * our diet has changed to a high carb/sugar/starch diet, with the introduction of the agricultural period 10,000 years ago, which our bodies have not been able to adjust

So, I ferment my roots. And I activate my nuts.And my guts love me for it. If there is one kooky, “witchy” thing you should try right now, it’s fermenting, or pickling. I’ve been playing around for a few months, making sauerkraut, pickled daikon, and the most lush beetroot relish. I eat a tablespoon or two

You might have read a column by a former colleague of mine Mia Freedman recently where she questioned people’s food intolerances, specifically gluten, and avoidance of certain foods, specifically sugar. Funnily, I’m both intolerant to gluten and had to quit sugar due to an autoimmune disease. I was asked during Monday’s webinar for my thoughts.

It’s always the simplest things, isn’t it. My cookbook’s been out four months now and I can tell you the recipe that gets the most love out there is this one – a fun granola recipe I invented one day when I was frantic for something crunchy and golden and…well, something to take the place