Guest of the Month: Lee Holmes of Supercharged Food + a Children's Biscuit recipe!
By Amy Crawford
Firstly, I am excited to announce that each month I am going to be featuring a guest on my website, a guest who has inspired me in some way during my own journey to wellness and one I believe will inspire many, if not all of my followers. We have some really exciting and talented guests in store too so keep your eyes peeled.
So let me get cracking and introduce to you my very first guest.
The day my Dr told me that I needed to make big changes to my diet (not long before my CFS diagnosis in early 2011), to give it a 'back to basics/as nature intended it' overhaul, I must say I was pretty enthused about the idea; to observe the impact eating (solely) 'real' food would have on my health; to simplify my diet to such an extent that there would be less decisions to make day to day (when you've got debilitating brain fog, even deciding what to eat can be challenging). At that point, one particular book became my daily 'bible', Supercharged Food, a book that served to introduce me to the healing powers of food and to it's author, who had shared a similar journey to mine, Lee Holmes. This wonderful book is a wealth of information, my eyes poured over it almost every day and became my 'go to' for recipe inspiration.
It goes without saying that I am absolutely delighted to feature Lee on my blog today; a very special and talented lady who became a huge part of my journey to wellness and inspired me no end. I am sure you will enjoy learning about Lee's journey.
What was the catalyst for turning you into a healthy foodie?
I always aspired to work in the entertainment industry but after 15 years my career in the music and television industries took a nose-dive when I was diagnosed with an autoimmune disease in 2006. After spending three months in hospital on a cocktail of drugs including steroids, immune suppressants, antibiotics and pain killers, I decided to use food as medicine to heal my body and naturally boost my immune system at cellular level. After discovering many nutrient-rich foods and changing my diet, I successfully recovered and am now I’m following an anti-inflammatory diet and feeling fantastic. Being a healthy foodie means creating and eating recipes which are delicious, most of my recipes are gluten, wheat, dairy, yeast and sugar-free which suit a multitude of people seeking out healthy ideas.
Tell us about your journey. How did you get to where you are today?
Once I decided to become a healthy foodie and create my website and recipes from healing foods and ingredients I wanted to share them on a broader level so started writing my first book Supercharged Food and spent a lot of time recipe testing and researching food and ingredients to make sure that people would benefit from them. Then I talked to a publisher about getting my book published and was lucky enough to have a publisher interested. After that and when my blog started to reach more people I became really interested in spreading the message of using food as medicine and studied at the Institute of Integrative Nutrition to be a Certified Health Coach, so that I could talk in more detail to other people about the changes that I had made from an integrative perspective and how others could also implement these changes into their lives. I then wanted to take my studies further and am currently studying to be a yoga teacher in the area of restorative yoga and meditation.
What’s your number one wellness tip for busy mums?
To look after yourself and try to take 15 minutes time out per day to meditate or do something for yourself. Even if it means getting up 15 minutes earlier. Try and have a little bit of “me time” if you can.
With kids you have to be flexible, but what is your one non-negotiable when it comes to your own health?
I don’t think non-negotiables work so my non negotiable is that there should be no non negotiables :)
Tell us about your work improving the menus in NSW hospitals.
I created a petition on www.change.org after visiting my brother in law in hospital because I was so shocked to see the kind of food that he was eating, powdered eggs and mashed potato and sugary biscuits. I saw crumbed meat, trans-fats and high salt soup. I saw trays of sugar filled processed desserts with more numbers than a phone book. This food affected his sugar and sodium levels and he felt terrible after he’d eaten it. I challenged Hon Jillian Skinner NSW Minister for health to eat hospital food for four days, to find out first-hand what patients are presented with, and to show us that she understands the importance of giving patients nutritious, healthy food. She declined but as a result of the petition rolled out a new trail menu in selected NSW hospitals. I really wanted to see a noticeable change in the way hospital food is sourced locally, produced, prepared, cooked and served in a way that will benefit patients and not be detrimental to their health. Trials have been done in the UK and hospitals are saving millions of pounds just by changing their suppliers and buying locally sourced produce. What I asked for in my petition was a 20% reduction in the use of processed and packaged foods for patient meals in NSW hospitals. A 20% increase in the use of fresh fruit and vegetables for patient meals NSW hospitals and one meal per day to be fresh and unprocessed. Hopefully there will be more and more improvements to hospital food as more new menus are rolled out.
What inspires and motivates you to do what you do?
I am inspired by others who are doing the same thing like you Amy! And also by the many emails and messages I get from people who have really improved their health and well being and encourage me to keep on going.
Would you share with us one of your favourite recipes from Supercharged Food for Kids?
Yes sure, this one is called 4pm pick up bicks and perfect for the after school pick up. Here's how to make a batch of 12:
1 cup almond flour
2 1/4 cups grated full fat cheddar cheese
4 tablespoons chilled unsalted butter
3-4 tablespoons filtered iced water
Pinch Celtic Sea Salt
Place almond flour, salt and butter in a food processor until combined. Add in cheese gradually. Slowly add water until mixture is not crumbly. Wrap the mix in cling film and place in the refrigerator for 30 minutes. Preheat oven to 175 degrees Celsius and line baking tray with baking paper. Roll dough on floured board to 1 cm thick and cut into small squares with a knife, using a fork prick the biscuits to make a pattern. Using a pallet knife place squares on baking tray and place in oven. Bake for 15 minutes.
Where can we find you?
Connect with me here!