About

 19seventiesgirl  totally loved the 70’s, when my career teaching food and cooking began, followed by lecturing, policy advising and now further study in  nutrition. My recipes, blogs and jottings are a response to the epidemic of metabolic lifestyle diseases related to the foods we eat, now problematic around the world.

If you have leaky gut, gluten or wheat intolerance, dairy intolerance, insulin resistance,  midlife weight gain and other metabolic disorders, this blog may be for you. Making informed choices with foods and drinks will nourish your body in the best way possible.

19seventiesgirl blog is about eating back to a healthy gut, combating insulin resistance and weight gain by removing gluten, sugar,  non-fermented dairy and gluten  from my diet. The obvious problem foods like trans fats, highly processed foods etc also don’t feature in this blog. Eating your back to good health is nothing new; Hippocrates once said so succinctly  “leave your drugs in the chemist pot if you can heal the patient with food.” Life balance with exercise and mindfulness are also important.

Post menopause, I was diagnosed with insulin resistance and a leaky gut.  As I always ate what was considered a healthy diet, high in complex grains and little sugar or processed food, I thought I was doing OK.  This blog has recipes and tips I used to regain optimum health. My health issues stemmed from food allergies, food intolerance and too many antibiotics due to illnesses as a child, resulting in a compromised immune system.

I now eat and cook from a large range of foods that also happen to be common in the diets of various cultural groups around the world living long, disease free lives. More information can be found about these people, from Blue Zones researcher, Dan Buettner on his website.

As we age the metabolic damage becomes more apparent.  For most of my life, I ate a fresh, whole grain, diet with not much sugar, or processed foods and lots of fresh fruit, vegetables, dairy and animal foods.  To heal a leaky gut and reverse insulin resistance, I have taken some foods out of my diet such as gluten, non- fermented dairy, sugar, additives and preservatives.

At the end of the day, we all have one body that carries us through life. How we feel each day and how well we live and perform, directly relates to our health with the food, drinks, exercise and lifestyle we choose impacting daily on our bodies. It really is up to each of us to take charge of our health.  Food is to be enjoyed and shared and forms a big part of everyday life and culture. It is important to me that the food I cook is interesting, delicious and enticing to everyone.

My recipes follow the four seasons of a Mediterranean style climate in Adelaide, situated in South Australia.  I shop and cook to support local fresh food suppliers and also use foods such as herbs, fruits and vegetables from my kitchen garden. I cook and eat to a new formula that is, plant based, using fresh fruits, vegetables, seeds, beans, pulses. lentils, nuts, pseudo grains, olive oil, herbs and spices with small amounts of fish, poultry, eggs and very occasionally red meat.

Reducing our intake of animal food is not only good for us; it’s also good for the environment. Increasing fresh plant foods into your diet will improve and sustain your health and well-being no matter what your health status. Eating this way has balanced my weight, eliminated allergies and improved my immunity.

Follow me on the blog, once you start cooking and eating fresh healthy food, the alternative is not worth thinking about.

About me: At 64 years old, I am proud of my age, the life I have lived and not fussed about aging. For over 30 years, I taught high school kids and adults how to cook and understand the role of nutrition on our health.  I know what tastes good, how to combine foods to bring out maximum flavour and how to make a recipe easy to follow. I know what’s healthy, I know what’s not!  As a former working Mum and now a very involved Nonna to five hungry grandchildren,  I understand  daily demands and how important it is  to make the effort to feed you and your family well, so that everyone thrives. For this reason, I have tried to keep most recipes simple and many can be doubled up and frozen.

I taught teenagers from many different demographics,  with kids who were given money for breakfast, lunch and dinner to buy fast food and junk food and who often came to school with large family size bottles of coke a cola and a packet of potato crisps for breakfast. I worked with kids who bought healthy packed lunches to school and I worked in schools with breakfast programs for undernourished kids. I first saw high school students being medically treated for diabetes type two and obesity related issues in the early 1990’s. Therefore, my own food related health issues caused primarily through too many antibiotics and undiagnosed food intolerances came as a shock, as I always thought, I was making healthy choices.

My passion for health and well-being led me into government policy work, developing and implementing nutrition policy and healthy eating guidelines for schools and preschools in my state for the prevention and alleviation of obesity and diabetes in children 4-18 years old. This eventuated in changes in our schools with things such as daily fruit time; water only policy, school kitchen gardens, the teaching of cooking skills, food knowledge and healthy school canteen guidelines, now in all public schools and many private schools. I helped instigate the removal of soft drinks from all public primary school canteens in my state in 2003 as a result of the advisory process for this school policy.

My grandchildren come for sleepovers and as a treat, they choose that nights dinner. I am always taken aback by their choices…. they never want to go out when I suggest it, instead opting for dishes we have eaten over the years, family favourites like coq au vin,  for family gatherings at our table. They help in the kitchen,  standing on small step ladders when too little to reach the bench so they can watch, chat, chop and stir. I try to instill in them, cooking and eating healthily as fun and the importance of making best choices with food most of the time. However, a walk to the local gelato shop in summer is an exception to the rule for all of us!

With this blog I offer my small contribution to the planet to continue my work sharing healthy recipes and food knowledge with simple steps to reduce the complexity of  your diet and health journey through life.  My cooking style has continually evolved and changed over the years as I try to keep abreast of how food impacts upon our well-being.  Stay healthy, strong, drug free and full of vitality are my main drivers.

With “health fast becoming the new wealth” its good to know that individually we have enormous personal power in the choices we make. A little knowledge and understanding  goes a long way but ultimately it is up to each us to make change.  Join me, as we journey along a wellness paradigm, for a future of health and happiness.

Make food delicious and fun, to feed the 40 or so trillion cells in your body that carry you through this amazing life.

X 19seventiesgirl

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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