what should we eat?

What is a healthy diet for myself? My family? For humans in general? How can we grow and consume food in a way that supports life around us in stead of degrading soil and diminishing biodiversity? What is the relationship between our farming systems - microbial health - and mental wellbeing? Tough questions that don't always have easy answers. Nevertheless, I have spent a considerable amount of time exploring what to eat and experimenting in the kitchen. Here is what I advocate based on what I have learnt and experienced over the years. Take it with a pinch of salt!

How to prepare food that is simple, tasty and nutritious? 

What are good guidelines to follow? 

Paleo, Keto, Atkins, there are many fad diets that come and go, each stating it is the one! My exploration has in stead led me to how our ansectors ate: mainly unprocessed, local, seasonal foods, which have a variety of vegetables, whole grains, fruits, nuts and seeds. I found the Macrobiotic diet and Ayurveda to be the most holistic and adaptable to individual needs. I am slowly working on incorporating these diets into my daily life - it is work in progress! I am happy to help others on their journey towards more sustainable diets by offering private workshops and cooking lessons where we cook together. 

I have found that The ideal diet is one suited to your physical needs within your local climate. 

• Our diet consists mainly (80%) of whole grains, fruits, vegetables, legumes and nuts 

• Organic foods as far as possible

• Local and seasonal produce where possible. 

• Consume animal products (meat and dairy) and substitutes for animal products in moderation, roughly once a week. 

• Junk food can be enjoyed in moderation, as long as for the most part (80%) our bodies get enough nutrition from the food we eat. 

• Food preparation is a personal choice and there are many ways to consume our food. While some people thrive on eating primarily raw food, others need warm cooked food predominantly. Our food should have enough variety and most importantly feel good in our bodies. 

• Limited consumption of foods coming from far away - for example, living in a temprate climate, I try to limit my consumption of avacados, bananas, chocolate and coffee.

My cooking style is simple - I focus on making easy, healthy and tasty food. The food I prepare is not to plate up in a restaurant but instead to nourish your gut. I was taught how to cook by mother and grandmother. In 2019, I attended a macrobiotic cooking workshop to learn how to cook for a healthy gut. I consider myself to be an experimental cook focusing on Indian /Asian food and fusion food using a variety of herbs and spices.

• Food production is Local and Decentralized

  • • A community activity

    • At least half of the food consumed is produced locally. Certain foods are regionally produced. Only exotic/ specialized foods and spices are globally traded

    • Most of the food is purchased from local farmers markets and grown within communities locally produced. Supermarkets are regulated.

• Food production and consumption is culturally integrated. Thus, it is designed to suit local needs and that will create a lot of diversity in the type and manner in which foods grown and cooked

• Food production follows mainly permaculture principles and is suited to the local ecosystem.

  • • Connection to nature

    • Enhance biodiversity and local ecosystems

    • Polyculture farming 

    • Food production is low-tech. Technology is useful tool that is used wisely and with moderation. 

    • Soil, land, water are precious resources to be used wisely!

• Fossil-free agriculture: Thus, no plastic, no fossil fuels, no synthetic fertilizers or pesticides

• There is diversity in food – in terms of genetic diversity of crops produced as well as the type of plants (food groups) grown that is suited to the local conditions. 

  • Seeds are not genetically modified. Only non-GMO seeds are used and saved.

• Growing and preparing foods is a part of school curriculum

• Nutrient cycles are closed. All food waste: that is, agricultural waste; kitchen waste; human waste (urine and faeces) are recycled back into the soil.

• Soil fertility is a key component of agriculture and fertility is enhanced following natural biological nutrient cycles

  • Healthy soils can store carbon and agricultural practices that store carbon in soils are used and promoted.

• Land use is maximised – Especially in urban areas, rooftops and empty lots are used for energy and/or food production.

  • • Food forests and green corridors are created in cities

    • Parks contain indigenous fruit trees, for all animals including humans