Try and prepare your soup from fresh, organic, in season, and ideally local ingredients. Whether your ingredients are coming freshly grown from your own garden or you’ve bought them directly from the farmers’ market, making the connection between the food you eat and your local environment is important. The food we eat is part of our cultural identity. Eating local foods helps produce a more resilient and sustainable future, both for yourself and for future generations.
As a life long advocate of health and wellness; (working as a 12 year old after school) merchandising the grains, beans and pulses in our local food store, (I think counts!!!!) my work has spanned four decades. I came across a photograph of me the other day taken in the 80’s when I was teaching Aerobics and it made me laugh out loud. I was the Jane Fonda of Scotland. With matching headband, leg warmers and lycra to die for!!! I thought I was the cat’s pyjamas!! Was that the start of my ‘wellness revolution’ phase I wonder, getting people interested in health and not sickness?.
Making change quick and easy is explained in depth in my book Macrobiotics for all Seasons, available Many of the ingredients listed below have been used in various cultures for many, many years. Some of these ingredients may be new to you so this list will give you a general guideline on their usage. When you follow a diet that does not create nutritional stress you energy and vibrancy will soar. Many of our clients cannot believe the increase in energy they experience in such a short time switching from a meat and dairy based diet to a wholefoods plant based vegan diet.
The world at large is moving more and more towards a plant-based diet and a vegan way of life. As a long time vegan, this makes my heart sing with joy. The vanguard of modern nutrition now agrees that plant-based diets are not only better for our health but are far superior to animal-based diets. My joy is to be able to share my work with so many who come to learn the basics of cooking and eating a delicious array of dishes. They are in awe of the absolute delicious tastes and variations that they are introduced to at my cooking classes and workshops.
Obesity is one of the greatest public health challenges of the 21st century. Its prevalence has tripled in many countries of the WHO European Region since the 1980s, and the numbers of those affected continue to rise at an alarming rate. In addition to causing various physical disabilities and psychological problems, excess weight drastically increases a person’s risk of developing a number of noncommunicable diseases (NCDs), including cardiovascular disease, cancer and diabetes.