I’m thrilled to introduce you to a huge wellness and foodie inspiration here in Sydney. I have been following Lee Holmes of Supercharged Food for a while now, and her work never ceases to impress me. Want to know who created the famous spinach bread? This is the lady!
Lee is talented in so many areas, and she’s recently culminated some of that knowledge in her latest eBook, Heal Your Gut. I had the opportunity to read this incredible 120 page guide to good gut health and was floored – there is always something new to learn about our bodies. I love that the book is bright, easy to follow – and it’s packed with superfood recipes to help heal and nourish. The Healing Manifesto is brilliant – it takes into account not only the physical but emotional factors that help heal (and trust) our guts.
NAME: Lee Holmes
OCCUPATION: Author of Supercharged Food, Holistic Health Coach, Whole-Food Chef, Yoga Teacher
LOCATION: Watsons Bay
Tell us a little about who you are, what you do and how you got here:
I am an author of five books including Supercharged Food and Eat Yourself Beautiful, I work as a Holistic Health Coach, Whole Food Chef, and I am also a yoga teacher. I studied nutrition twenty eight years ago but so much has changed since then. After a personal health struggle I decided to investigate using food as medicine and healed my autoimmune disease (Fibromyalgia) after changing my diet and my lifestyle.
What does “health” mean to you?
It means not being too hard on yourself or being very restrictive with your diet. Good health is all about balance, making choices with the options that you are given and working within your budget and your lifestyle.
What brings balance to your life?
I love teaching yoga and taking my dog Cashew for a walk around Watsons Bay. I listen to my body and give it what it needs.
Can you share your food philosophy?
There are a lot of fad and crash diets being promoted that result in yo-yo eating habits and just end up making things worse for your body in the long run. Supercharged Food is about making realistic and small changes every day. My website www.superchargedfood.com encourages S.O.L.E food; sustainable, organic, local and ethical. It features delicious anti-inflammatory recipes, information, news, reviews and menu planning ideas to make it easy for people to enjoy a satisfying, wholesome and nourishing diet.
What is your favourite way to stay active?
Yoga, walking and swimming.
How do you silence that inner critic?
I meditate and cuddle my dog and appreciate how lucky I am to be given the opportunity to write books and inspire people to cook more healthily.
Who is your greatest health inspiration?
I love Hugh Fearnley-Whittingstall from River Cottage. He seems really down to earth and I love the way he describes food.
Where is your favourite place on earth?
I’ve travelled extensively but there is nothing quite like the magic of Watsons Bay.
What quote best sums up your wellness philosophy?
“Our bodies are our gardens—our wills are our gardeners.“ -Shakespeare
What is your favourite healthy snack?
Sardines with Celtic sea salt
What is next on the cards for you? Your goals and aspirations?
I am continuing to work with clients across the world. I have a new book coming out at the end of the year called Supercharged Vegetarian, Eat Clean and Green. (I’m not a vegetarian, I am a flexitarian, but I do encourage people to eat more greens.) I am also embarking on a national library tour and working on my fifth book which focusses on eating right for your shape using Ayurvedic principals.
Please share the recipe you make when someone needs convincing that healthy food tastes amazing:
Superfood Soup – this recipe is from my new eBook entitled Heal Your Gut
- 1 Tbsp coconut oil
- 1 onion, diced
- 2 cloves garlic, peeled and crushed
- 1/2 tsp finely chopped ginger
- 1 bunch kale leaves, washed and stems removed
- 60 g (21/4 oz/1 cup) broccoli, roughly chopped
- 1 bunch English spinach leaves
- 1 bunch bok choy (pak choy)
- 155 g (51/2 oz/1 cup) diced butternut pumpkin (squash)
- 1 litre (35 fl oz/4 cups) home-made vegetable stock
- 250 ml(9 fl oz/1 cup) additive-free coconut milk
- 1 Tbsp nutritional yeast flakes
- Heat the coconut oil in a large saucepan over medium heat.
- Add the onion and cook for 5–7 minutes, or until the onion is translucent.
- Add the garlic, ginger and green vegetables and sweat for 3–4 minutes.
- Add the pumpkin and stock and bring to the boil. Reduce the heat to low, add the coconut milk and cook for a further 20 minutes.
- Transfer to a food processor and blend until smooth.
- Serve sprinkled with nutritional yeast flakes.