Name: Rachel Gorney
Tell us a little about who you are, what you do, how you got here:
I started a journey of self-discovery and self-acceptance about 3 months ago. Along the way I have started finding out more about who am I, what I’m passionate about what I love to do. For many years I struggled with my weight, my identity and a reason to love and accept myself. It all hit a new level when I had surgery in July. During my recovery I mentality shut down and went through a deep stage of depression and decided to quit my job as a makeup artist. I needed to make a change; I started a 6-month wellness program. It has been the best thing I could have ever done for myself. I have discovered a lot about who I am, what I want from life and my true purpose. I exposed my love and passion for cooking and have now started my own home-cooking business. ‘From My Kitchen’ is a home cooking business that delivers delicious and nutritious weekly snack packs and travel packs to the convenience of your own door. All the ingredients are 100% organic, using only the finest natural products and super foods available. All the recipes are sugar free, gluten free and vegan. They are homemade, guilt free and of course 100% tasty.
What does ‘health’ mean to you?
Health to me goes beyond fueling your body with nutritious foods. I think being healthy means finding that balance between with your mind, body and spirit. This is something I have recently learnt and it has definitely had impact on me and changed my understanding on the term health.
How do you manage to stay so fit and healthy, please share with us your dietary philosophy/secrets:
- I mediate to relax my mind
- I started writing, which has been a fantastic outlet.
- I put nourishing and wholefoods into my body
- I do what I love to do every single day.
- Most important I accept myself, I value my existence and I live without any fear.
What brings balance to your life?
I live every day in the present moment without any intentions, ideas or expectations. I do what I love and what makes me passionate and happy every single day.
Your favorite healthy recreational activity?
I love being outdoors, either walking or riding my bike. I have been riding for over 6 years it gives me such a thrill every time I get on my bike.
Who is your greatest health inspiration?
I’m extremely fortunate to have met some truly inspiring people over the past year. Most recently two women have had a huge impact on me and really given me a lot of encouragement and motivation. They are Jessica Sepel and Melissa Ambrosini.
Where is your favorite place on earth?
There is a beach near my house that is quite private and quiet. I can sit there all afternoon, reading and writing and listening to music. I go there anytime I need some peace and relaxation.
What is your favorite healthy meal/snack?
My favourite desert/snack would have to be the heaven balls that I make. It has certainly cured my sugar craving and a previous life of being a former chocoholic.
I love eating at Xage in Surry Hills (Sydney) and Phamish in Darlingurst (Sydney). Better Yet, I also love cooking in my kitchen and enjoying a home cooked meal.
What is next on the cards for you, what are you goals and aspirations?
I’m living each day as it comes. I’m working hard at getting my business known and recognized. I’m busy with orders and interest from shops and other fantastic opportunities for the business. In the next few months I would love to have my own stall at the Bondi Farmers markets selling my goods. I have also been busy writing a book about my life, my struggles and my journey which I would love to get published one day. Lot’s happening, which makes me so happy and excited!!
Please share with us one of your favorite healthy recipes:
This is my favorite go to meal when I don’t have too much time in the kitchen. I have it for breakfast, lunch or dinner.
- 2 free range eggs
- 1/4 cup of sliced leeks
- 3 mushrooms sliced
- 1/4 of a red capsicum thinly diced
- 1/4 cup of thinly diced eggplant
- One tomato thinly diced
- 1 tbsp. of organic tomato paste
- 1/2 cup of organic diced tin tomato
- 3 crushed garlic (I love garlic)
- 1/2 tbs of coconut oil
- Continental parsley
- I tsp. of each turmeric, cumin and paprika
- Pinch of cayenne pepper
- Preheat the even to 180°
- In a non-stick small fry pan melt the oil and sautéed the leeks until they are soft.
- Add the capsicum, mushrooms, and eggplant and continue to sautéed until soft.
- Add the spices, cayenne pepper, garlic, tomato paste and also tined tomatoes. Bring the mixture to a boil and then let it simmer for 10 minutes. If the mixture is too thick add some boiling water. (Make sure it is not runny either).
- Season to taste and add some chopped parsley to the mixture.
- Using a wooden spoon separate the mixture to form two holes. Using a small cup crack one egg at a time and then pour into the hole.
- Let it cook over the stove for about 3 minutes then place in the oven for another 3 minutes. The eggs should be cooked but still soft.
- I like to add extra paprika on top, chopped parsley and spinach leaves. Depending if you are having it for breakfast, lunch or dinner serve with crusty bread.
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