Turning our back on processed foods in favour of whole foods is undoubtedly one of the biggest trends in food and health right now for all the right reasons.
Armed with the right information for once, people are taking their power back by getting healthier, losing weight, coming off medication and improving their mental clarity.
After recently completing GetRunning’s six-week Refinery Programme, which advocates and teaches clean eating, I’ve never felt or looked better. So it was with enthusiasm that I took the opportunity to meet the author of a new clean eating cook book, Caralee Caldwell, who’s written Real Food Pledge: Strategies for cutting out processed food, getting off the diet roller coaster and living a real food lifestyle.
Caldwell is one of those people I mention above, who has reclaimed her health and vitality, and quite by accident I might add.
When Caldwell visited Auckland’s MiNDFOOD office she admitted it all started with a three-week family holiday in Thailand. They decided that on the trip they would only eat Thai food which effectively cut out processed foods, bread, dairy and sugar. Not only did the weight start to fall off, but she couldn’t believe how fantastic she “felt”.
On her return to Australia she fell back into her old habits. The weight crept back on and she began feeling sluggish. In her words “it wreaked havoc on my quality of life”.
So in August 2013 she made a pledge to avoid gluten, sugar and dairy, started writing a blog (to keep herself on track and accountable) and began posted healthy recipes on social media. Fast forward to now and Caldwell has created a community of more than 45,000 Facebook followers. She decided it was time to do a cook book when she was getting 4000 downloads for a single recipe.
Luke Hines of My Kitchen Rules Australia sums her new book up best by pointing out that “the main benefit of reading this book is the education it provides to make your own food choices that will improve you”. And, of course it contains lots of great recipes!
Here’s one recipe from the book that she has shared – Lemon & Coconut Tart
For the crust:
2 cups unsweetened shredded coconut
1 cup almond flour
3 tablespoons coconut oil
1 tablespoons honey
2 egg whites (save the yolks for the lemon filling)
1 pinch sea salt
For the filling:
3 eggs + 2 egg yolks
5 tablespoons natural maple syrup
1/3 cup lemon juice
Zest of 1 lemon
1⁄4 cup coconut flour
Preheat the oven to 180 degrees & line the base of a tart dish with parchment paper.
Melt the coconut oil in a medium saucepan over medium heat.
Add the honey, shredded coconut, almond flour and salt, mix until well combined and remove from the heat.
Add the egg whites and mix in until the mixture becomes very sticky.
Pat the mixture into the bottom & the sides of the prepared pan and press down firmly. Bake for 8 -10 minutes or until slightly brown and then remove from the oven.
Meanwhile, start preparing the filling. In a large bowl with an electric mixer, beat together the eggs and egg yolks until frothy.
Add the remaining ingredients and beat for two additional minutes.
Pour the filling over the baked crust and bake for 20 minutes or until the centre is set.
Let it cool completely and then serve on it’s own or with a side of fresh coconut yogurt.