Food as medicine

Thanks to my lovely colleague Cath Bender for sending me the link to this TED talk.

United States based physician and scientist Dr Terry Wahls tells the amazing story of how she used diet to cure her MS.  She followed a logical process of research to highlight the specific nutrients necessary to maintain the health of her brain and nervous system and then built a diet abundant with these nutrients. Her recovery is incredible.

What we can all take from this is the inspiration to make the effort to include these important foods in our diet as much as possible.  It is not always easy to eat the amounts of fresh greens, brightly coloured vegetables and berries and essential fatty acids that were effective in halting and turning around the nervous system degeneration experienced by Dr Wahls.  But for anybody who is looking to prevent chronic disease these foods are here waiting to offer you their benefits, even if you start to gradually include them alongside your normal diet.  Start slow, get into good habits and build from there.

I was inspired to take these suggestions and use them to make breakfast.  This is my free range egg omelette filled with sautéed red onion and fresh sorrel, silverbeet and parsley from our garden.  I crumbled some goats cheese through the eggs, which may or may not have been in keeping with the diet, but tasted excellent.

Hunter gatherer omelette



The balcony garden continues!

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Selected for its well established leafy green progress, the newest addition is a sorrel plant.  I had a vague notion what sorrel is, at least I was pretty sure it was edible, until I chomped on one of the leaves.  The flavour is bizarre!  My taste bud warning lights came on and I admit I did a quick google check to confirm this plant’s non-poisonous status.

Safe to eat it is, although I was warned not to dive into a sorrel heavy diet too quickly or suffer it’s potential laxative effect.  My first impression is that this leafy green would be best suited to small quantities anyway, the flavour is so unusual.

Where I was expecting bitter I found sweet, but also salty and sour, just hints of all these things in a soft green leaf.  The tasting notes I found online all compared the flavour of sorrel to kiwi fruit or strawberry, and I have to say I agree.  What a great surprise to find a complex, fruity, leafy green.

Next stop, sorrel omelette.

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