Nutrition

inspiration

how I eat now

My mother was a good nutritionist. She raised us, in honour of our widely-read father, on a lacto-vegetarian diet. I'm choosing far less milk-products and a little meat for my young son's meals, and for myself, I've discovered that I have most energy when I eat about half of my food raw. I don't try to convince anyone else to do the same, but I do encourage exploration. I eat as much organic as possible, for my own health, and for the wellbeing of the planet.

  • cooked staples: ∙ beans ∙ brocolli ∙ carrots ∙ potatoes ∙ lentils ∙ quinoa ∙ rice ∙ rice cakes ∙ sweet potato
    • spreads: ∙ almond butter ∙ peanut butter ∙ tahini
  • fermented: ∙ (occasionally, and preferably raw and blue) cheese
    • and then cooked: ∙ pumpernickel ∙ wholemeal breads
    • made at home: ∙ chopped vegetables ∙ sprouted & chrushed chick peas
  • for omega 3: ∙ ground flax seeds ∙ krill oil capsules
  • some raw ingredients that I like: ∙ avocados ∙ apples ∙ bananas ∙ (rarely) beef ∙ chia ∙ fennel ∙ garlic ∙ honey (preferably with royal jelly) ∙ kale ∙ mushrooms ∙ spinach ∙ spirulina ∙ tomatoes
  • sprouted: ∙ chick peas ∙ fenugreek ∙ mung beans ∙ essene bread
  • treats: ∙ (as little as possible) chocolate ∙ banana chips ∙ dates