Tag Archive for: interview

Meet Saimaa Miller, author of Aussie Body Diet, recently published in paperback. To honour the UK release of Aussie Body Diet, she is taking over our Instagram account for the next two weeks. Take a look at her photos visiting Nourish Books Instagram, and keep updated with her latest posts from Australia.

What is Aussie Body Diet?
The Aussie Body Diet is quite simply a fad-free approach to your health. It is about changing your relationship with food, thoughts and movement, with the understanding that it’s all about balance. The Aussie Body Diet is an entirely different approach. It’s designed to help you achieve optimal wellbeing, reach a happy weight and have you feeling the best you’ve ever felt. Readers will discover the seven secrets to optimum health, learn which type of detoxer they are, and be able to devise the program that is right for them. The book has an array of amazing tips that will help guide readers along the way. With case studies from celebrity clients that reveal their experiences and advice that are very encouraging.

Saimaa Miller

How does Aussie Body Diet differ from other diets?
The Aussie Body Diet is based on traditional naturopathic principles. I am an accredited naturopath, nutritionist, herbalist, health coach and detox specialist. I have been working in the health industry for twenty years, long before it became the delightful trend it is now. So this diet is different as it combines several areas of technique along with many years of hands on experience. It is a holistic program, which means treating not just the body, but also the mind.

What is the first step to start an Aussie Body Diet?
The art to a successful detox and first step to an Aussie Body Diet is planning. Preparing your mind by setting goals and clearing your calendars and much as possible. Preparing your body by clearing out the fridge and pantry and doing the shopping before you start and asking for support from your loved ones.

Aussie Body Diet

What is The Last Resort and can you tell about your experience as an health coach?
The last resort is an organic detox spa located in North Bondi. The Last Resort was created with the understanding that only when mind, body and spirit are in harmony, can true beauty and total wellbeing be achieved. We have a seamless team of health experts whose sincerest desire is to attend to individual needs, we offer you a range of healing therapies to balance the body, restore optimum health and allow clients to realise their true potential.

When I opened The Last Resort in January 2005, folks would question my spa business of organics, health and cleansing. Ten years on, and I am truly honoured to say I have worked with thousands of people from all walks of life, with nutritional and cleansing programs. When you are ready to take responsibility for your health, the results are simply life-changing, and always for the better.

Do you have a favorite recipe?
Moroccan fish skewers with millet salad found on page 86 of Aussie Body Diet & Detox Plan. Because it’s beautifully light and hearty.

What are 3 kitchens hacks for a Aussie Body diet?
Cold-pressed juicer. Great knives and a beautiful wooden chopping board. Vita-mix blender.

If you want to know more about Aussie Body Diet, you can visit Saimaa Website or our website.

Phickle is Amanda’s blog and it fully dedicated to fermentation. This friendly blog includes tips and recipes to get started with fermentation, with Amanda’s personal touch. It is full of techniques to experiment the many different types of food fermentation, from bread to yogurt and kombucha, commenting and questioning popular rumours on certain benefits of fermenting. You can visit Amanda’s website or you can find Phickle on Facebook, Instagram and Twitter.


Photography @ Pickle

What is phickle and how did you get started?
Phickle is my fermentation blog. I share recipes, techniques, musings and sometimes giveaways of my favorite fermented products.
I started Phickle after a pretty serious (but unexplained by medical science) health crisis lead me to search for my own answers. I had a habit of making tasty ferments and then forgetting how I’d made them, so I started blogging to keep track of what I had worked on and how I made it.

How did your passion for fermentation start?
I was making my own yogurt and sourdough (and the occasional vinegar) for many years before I officially became a full-time fermentation aficionado. I became fully obsessed when I finally took Sandor Katz’ Wild Fermentation off the shelf and full-heartedly dug into it. Since then, fermentation has been a daily habit for me.

What are the main benefit of fermentation?
There are so many different types of food fermentation (wine, beer, cheese, bread, sauerkraut, kimchi, pickles, kvass, sodas, yogurt, kombucha, vinegar, and the list goes on), that claiming one benefit for all wouldn’t make a ton of sense.

There’s also the question of why a person would choose to make or eat fermented foods. Some people ferment for health, in which case the proven nutritional value and probiotics of fermented vegetables would be the best bet.

Some people ferment to control what goes into their foods, and to move away from a processed diet.
Some people ferment because they love the unparalleled flavors that fermentation creates.
I might consider any of those things when I decide what to make or eat next from the fermented repertoire of foods.

Why fermentation is becoming so popular nowadays?
I believe the health benefits of fermented vegetables and heirloom yogurts are attractive for people looking to improve their health. I also think a lot of the popular buzz is totally wrong (I’m looking at you, people who claim kombucha is probiotic).

While many fermented foods do have proven health benefits (broad range of probiotics, higher vitamin content, increased digestibility, etc), it’s not uncommon to see a blog post or article ascribe miracle qualities to all ferments in a blanketed way.

I get emails from people who say, ‘I HATE fermented foods but I need to eat them. How do I do that?’ I cringe. First, the likelihood that someone hates all fermented foods is very low. It’s hard to get through the day without bread, cheese, coffee, chocolate, wine, beer, pickles, yogurt, etc. (or maybe that’s just me).

Second, I think we’d all be much better off if we paid attention to how the foods we eat make us feel, rather than what the nutritional guru of the moment tells us we need to eat. If someone tells you you have to eat the Japanese soybean ferment natto for health, but eating it doesn’t make you feel great, and you dread eating it, how good can that really be for your overall health?

I think people should be skeptical about any claims that a particular food will miraculously cure any ailment. Eating a broad variety of fermented foods makes me feel wonderful, but that is something that I’ve paid attention to over a long period of time.

Is phickle your profession or a hobby?
Fermentation is both my profession and my hobby. I make part of my living from teaching fermentation classes and writing about fermentation. I also thoroughly enjoy fermenting, and I do plenty of fermenting that never makes it onto the blog.

What is the best achievement since you started?

Writing my book, Ferment Your Vegetables (Fair Winds Press) feels like a pretty huge accomplishment. It was an enormous, taxing labor of love, and the wonderful feeling of seeing it show up in bookstores this fall, and seeing the recipes show up in strangers’ social media feeds is overwhelming!

What are the kitchen tools you must have if you want to start fermenting?
It depends on the type of fermentation. If you want to make vegetable ferments, it’s good to have a jar and something food-safe to weight the vegetables down. There really aren’t required tools for many fermentation processes. These are frequently very ancient foods, and it’s safe to assume that people didn’t have sterile conditions or the latest airlock device when they made pickled vegetables 4,000 years ago.




Our pick this month is The London Jam Factory, a company started in 2014 by confiturier Pierre Louis Phelipot. The London Jam Factory presents a variety of unusual flavours, and you can find delicious and tasty jams in beautifully presented jars. Combinations such as kiwi and mint, apple, caramel and nuts are among over 60 different flavours. We interviewed Pierre Louis and asked more information about his jam-making business.


Pierre Louis Phelipot

When did you create The London Jam Factory? How did your experience as a confiturier grow over the years?
The company was created back in April 2014 when I quit my job as MD for a big company. I had already started The London Jam Factory before quitting my job, producing jams for my friends, my family and a coffee shop – Maison d etre, in Islington. However the demand was growing and I decided to make the big jump and dive into the exciting world of entrepreurship.

So the London Jam Factory was created and grow nicely month by month.

I always loved jam and was always frustrated to have the same flavour over and over again. This is why I thought I could create flavours which are a bit more interesting and unusual. I starting mixing fruit with essence, herbs, spices and alcohol and it works.

Would you describe the process of jam-making?
The process starts with the selection of the fruit: a lot of people think that overripe or damaged fruit are good for jams. Well, actually it is the opposite; you need to choose them slightly underripe. It really helps to add less sugar and the jam to set properly.

Then comes the cooking. As I put less sugar I need to cook the jam over 2 to 3 days making short and quick boil for maximum of 5 minutes.

This step is very important as if you cook them too long the fruit gets brown or loses all its taste.

What is your favourite selection?
It depends on the day and on the bread I eat with my jams! My partner being German loves strong and heavy sourdough full of seeds. This kind of bread requires very strong jams such as mango and passion fruit. In a yogurt for instance you can treat yourself with more subtle jams such as Raspberry and Geranium or Plum and Hazelnut.

What does make a difference at The London Jam Factory?Mango & Passion Fruit
The fact that we use less sugar. Consequently the jam are healthier and tastier.

What is the function of sugar in jams and how The London Jam Factory priorities fruits over sugar?
The sugar helps the jams to preserve. But jams contains far too much sugar: in a regular jar you can have around 65 to 70% of sugar. This is far too much. At The London Jam Factory we have around 49 to 56 % only. The rest is fruit.

What kitchen tools are unmissable for a successful result?
Copper pan. Copper creates a chemical reaction essential in the jam making process. It cuts the pectin molecule into multiple way and help the setting once the jam is cooked.

Can you give us some tips for making jam at home?

  1. Use slightly underripe fruit
  2. Dont hesitate to put less sugar
  3. Dont leave the jam overcooking
  4. Finally don’t get scared to fail. This is the best learning experience



PeaSoupEats is a blog started by Aine Carlin in 2010. Aine recently moved back to Cornwall after living in London via Chicago for the past 14 years. PeaSoupEats is a lifestyle blog, where Aine documents what she eats, wears and generally love. Follow her blog , youtube channel, twitter and instagram @AineCarlin. Aine Carlin is the author of  Keep it Vegan and The New Vegan (release date 31st Dec. 2015), published by Kyle Books and available to buy on Amazon and all good bookstores.


Photography @ Ali Allen

How did PeaSoupEats start and what inspired you to write a blog?
I started PeaSoupEats back in 2010 when food blogging was kind of in its infancy. In all honesty, I wasn’t aware of blogs at the time (in fact, I rarely used the internet) and it was actually my husband’s suggestion to start one, as a way of collating my favourite recipes. It went from there really and eventually became an online diary of sorts (I have the habit of oversharing), where I chronicled my journey into veganism through eating. The blog seems to have grown quite organically and I’ve chosen to keep it ad-free, so I don’t have to make any compromises on content – in that respect, it’s still incredibly personal and a real labour of love.

How would you describe your blog to our readers?
It’s a very honest space where I share simple recipes with a plant-based twist. I focus entirely on the food and never really talk about the ins and outs of veganism, as I’ve always wanted it to be a positive, inclusive place that people can come to and discover vegan food without having to wade through heavy duty posts. Most of the people who read my blog or have bought my book (Keep it Vegan) aren’t even vegan themselves, and I love that – it means they feel comfortable hanging out in my world for a while without feeling judged, which is a huge compliment. I get so many messages from parents who’ve previously struggled to feed their newly vegan teenagers and even grown men trying to alter their lifestyle, all of whom have responded to my straightforward approach to plant-based cooking. I’m not all about ‘healthy’ eating either and like to think I’ve managed to strike a balance between food that feeds the soul and is also a joy to eat – expect kale alongside sugar … although never in the same dish, I hasten to add.


Photography @ Ali Allen

Can you tell us about your lifestyle?
My lifestyle is pretty ‘normal’ albeit very food centric … I’m always thinking about recipes, flavour combinations and what I’m going to eat next. I live in deepest Cornwall so the pull of the outdoors is always there – we like nothing more than taking long, coastal walks or even casual strolls around our beautiful little village of Mousehole. I fall in and out of love with yoga but mostly my exercise routine involves a pair of wellies and a delightful trudge in the country. Other than that, I write and create recipes, work on my blog, (limited) photography skills, youtube channel and, in wonderfully fifties fashion, ‘keep a nice house’ … I adore interiors and have tried to cultivate a bit of quiet sanctuary for us both. Thanks to my books, every week brings new challenges and I’m always happy to travel for work so my schedule can be a bit helter skelter at times, which is a nice contrast to our simple Cornish lifestyle.

What is your take on organic food?
I try to buy organic as often as possible and tend to apply the ‘clean 15/dirty dozen’ rule when shopping … so spinach, apples and tomatoes are always organic but I might be a more lax on other things, such as pineapple, avocado and onions. With that said, I think the information surrounding organic produce can be exhausting and confusing, and it needs to be made clearer that it’s not simply about taste. I’m equally concerned about the health of our soil (and planet) than I am about our collective personal health. Obviously regularly ingesting food that’s been doused in pesticides can never be good but thankfully things do seem to be improving. Accessibility is key, as is price, so it’s about trying to make those things successfully work in tandem. It’s also a case of supply and demand, therefore the more we support the organic market, the more likely suppliers will be to make the necessary changes.

What is a successful recipe you mastered?
Hmmm, that’s a hard one but it’s probably my ‘Buttermilk’ pancakes … I used to think pancakes minus the egg, and indeed buttermilk, inclusion would be a catastrophe but my plant-based ‘Buttermilk Pancake’ recipe from Keep it Vegan is one of my most popular dishes – even non-vegans use it as their go-to recipe. They are light, fluffy and foolproof – weekends just aren’t the same without a batch of these on the go, I highly recommend them!

Can you tell us your top 3 food websites that inspired you the most?
Joy the Baker was one of the first food blogs I ever read and it’s still one of the best – for me, a successful blog doesn’t just lie in the recipes or images (although they are important) but also in the voice of its creator and Joy is still one of the wittiest, most ‘down-to-earth’ bloggers out there.

Oh Dear Drea is an authentic little blog with a subtle vegan angle. Being a bit of a voyeur I’ve really enjoyed watching this blogger blossom and can’t wait for her new cookbook ‘The Plantiful Table’ … not only does Andrea have great style but her recipes are always really easy and appealing.

Nigella taught me to cook (well, not literally), so I couldn’t not mention her fantastic website, which is like a fabulous mashup of all her all-time greats, as well as a bit of her always welcome ‘witter’. Some people think it’s strange that I worship at the altar of Ms Lawson (what with me being vegan and all) but I honestly have no qualms about admitting to my ongoing obsession.




Nicola Graimes is an award-winning cookery writer and former editor of Vegetarian Living magazine. She has writtenNicola G. more than 20 books, including The Top 100 Recipes for a Healthy Lunchbox, The Big Book of Wok, The Big Book of Low-Carb Recipes, The New Vegetarian Kitchen (that was chosen as one of OFM‘s Top 50 Cookbooks of the Year) and Veggienomics for Nourish.

Can you describe your book? What should the reader expect from it?
The idea behind my latest book was born out of the growing number of people who like to eat a flexitarian diet, so one that is predominantly vegetarian but occasionally features meat and fish – so it’s the perfect book for those who are looking for simple and nourishing vegetarian meals and who also want recipes that can be adapted, on occasion, to include fish and meat.
In the book, there are lots of recipes for different eating occasions from breakfasts and brunches; light meals; quick and easy weekday meals; to weekend cooking and food for sharing, covering dishes for entertaining, celebrations and special occasions.
Yet, what sets this book apart is that many of the vegetarian recipes feature a variation that shows the reader how to adapt the original into one that contains meat or fish. So, in effect, you get two recipes for the price of one!

What inspired you to start writing The Part-Time Vegetarian?
I’ve noticed a real shift in interest in vegetarian food in recent years and not only from those who are committed to a fully meat-free diet. The standard of creativity in vegetarian cooking and the choice of ingredients now available is really inspiring.
The book is also a bit of a coming out for me… having been vegetarian for nearly thirty years and written many vegetarian cookbooks, more recently I’ve started to include some meat and fish in my diet. Although my diet is still mainly veggie, I’ve really got into developing dishes that can be adapted to suit different diets and preferences.
Coincidentally, I’ve discovered that I’m not alone and a flexi diet is, in fact, one of the fastest growing food trends. And, as the name suggests, the beauty of this way of eating is its flexibility – so it can easily be adapted to suit your lifestyle and what’s happening on a weekly basis

What was the first flexi dish that you mastered?
I suppose it’s a way of cooking I’ve been doing for years without fully recognizing or acknowledging it. For many years, there was a real divide in our house: my daughter and I were vegetarian and my son and husband meat-eaters. This could have made mealtimes tricky so I got used to adapting dishes to suit different tastes and keep everyone happy!
Everyday favourites such as pasta, pizza, soups, stews and pies are the most obvious dishes that can be readily adapted. In the book, the non-veggie twist may be as simple as adding a sprinkling of bacon or topping a lentil dish with a grilled fillet of fish, but I also wanted the non-veggie dishes to stand out on their own and not be second-rate to the meat-free ones, so there may be a slight change in spicing or other ingredients to ensure they work as best they can and taste great.

‪‪What are the biggest challenges in your job?
Well it’s such a great job, so I have no complaints… I’m not sure that this is the biggest challenge but keeping recipes simple and accessible is always a priority – as a food writer it’s easy to get carried away when developing new recipes by making dishes over-complicated or using too many different ingredients. I often have to remind myself to keep things real and don’t go overboard on the number of ingredients. I hope I’ve achieved this with The Part-time Vegetarian, especially with the special features that give pocket-sized ideas to spice things up in the kitchen – with the occasional more complex recipe, like the celebratory hand-raised mushroom pie for when time is not quite as pressing.

‪‪Can you tell us 3 kitchen hacks for a flexi diet?

  • For those occasions when you’re cooking for both veggies and non-veggies I like to make what I call ‘assembly’ meals. These are when you have a core part, say a noodle and vegetable Asian broth, but then on the table have different bowls of accompaniments that everyone can help themselves to depending on preference, so perhaps you could have some chilli-garlic prawns, cubes of marinated and fried tofu, stir-fried strips of beef or salted black beans.
  • Now we’re moving towards the cooler months, vegetable-based soups, stews and curries are perfect for making in bulk in advance and storing in portions in the freezer. Simply defrost and reheat for a quick warming weekday meal or in true flexi style, add your choice of meat or fish.
  • I always find it easier at the start of the week to mentally plan out what we’ll be eating as a family throughout the week to come, so there’s a balance and variety of ingredients and meals. If you want to include more vegetarian meals in your diet it makes it so much easier to be prepared and plan in advance. Incidentally, there is a section on ‘Planning Ahead’ with menu ideas in the book.


Nicola Graimes
The Part-Time Vegetarian
Available from September 2015
Pre-order the book on Amazon


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Steve Nobel interviews Nick Moyle and Richard Hood, authors of Brew It Yourself.
Follow Watkins Media on SoundCloud and listen to the latest interviews and talks.

Listen to this free podcast with authors Nick Moyle and Richard Hood on their book Brew It Yourself. Interview by Steve Nobel for Watkins Media.

Taking their two great loves – alcohol and gardening – they provide recipe inspiration for people to turn a surplus harvest, a visit to a fruit farm or a delivery from the supermarket into a fantastic variety of drinks. Covering wines, beers and ciders, as well as more fancy infused liquors, sparkling drinks and some true curios.

Brew It Yourself outlines the basic approaches to each drink’s method of production, debunking myths, celebrating experimentation and taking the fear out of fermentation. There really is no reason not to brew it yourself.

In this podcast you will hear them speak on:
•Why should you bother brewing it yourself
•How to get started and the costs involved
•Buying ingredients and foraging
•The vast range of beverages you can make

Jo Pratt is an acclaimed food stylist, writer and presenter. She has written for Elle, Weekend, Sainsbury’s Magazine, TV_cook_and_food_w_2861142bOlive, BBC  Good Food and Glamour, for which she was Food Editor, as well as the BBC Food, Good Food Channel and Good To Know websites. She regularly appears on UK TV, including Saturday Kitchen and Daily Cooks Challenge, and works with many food brands.

Can you describe your book? What should the reader expect from it?
This book is for anyone and everyone who enjoys eating good food and wants to feel great once they’ve eaten it. There’s no eliminating, calorie counting or detoxing. They don’t have to be a fantastic cook or have lots of time on their hands, in fact it’s ideal for those with busy lifestyles (most of us then!) that need ideas and inspiration handed to them on a plate (so to speak). My aim is to inspire and increase the readers repertoire of healthy good-for-you recipes they can turn to, not only when they are in the mood for healthy food but anytime of the week.

If the mood to eat healthily takes over, no matter what the reason or occasion, then you can find well-balanced recipes to cook that are packed with fresh, nutritious ingredients, from breakfasts and brunch dishes, light lunches and sumptuous salads, main meals, desserts and baking goodies. All recipes use easily obtainable, everyday ingredients that won’t break the bank or take you hours to locate, simple cooking methods and great looking results. Where possible I have substituted less healthy ingredients for more healthy ones such as butter for oils, increasing veggies in a dish or bulking a dish out with wholegrains, and healthier cooking methods such as baking, steaming or poaching.

What inspired you to start writing?
To me writing goes hand in hand with developing recipes. I wanted to share my thoughts and ideas with people so started to put pen to paper every time I was cooking.
I also sort of fell into it from all of the work I was doing with some big named chefs. They would often need restaurant recipes scaling down to work for people to cook at home. Then I was asked to do some ghost writing so I was getting experience along the way. My first break into writing my own recipes being published was when ELLE magazine approached me to regularly write recipes for different occasions and scenarios (i.e girls night in, pre partying food etc). I jumped at the chance and this then led on to an idea for my first cookbook …In the Mood for Food.

When did your passion for cooking begin?
As a child I always loved cooking, possibly due to the fact that both grandma’s and my Mum were very keen and adventurous cooks. I would enjoy helping in the kitchen and they would always encourage me to get involved. I saw my primary school cook not so long ago who reminded me that I used to ask her for recipes after lunchtime. I also used to pretend to be Delia Smith on tv as a child, so I clearly had a passion from a young age. I decided to do a degree in Home Economics to turn my passion into a career. I knew there were many avenues when it came to working in the food industry.

Can you tell a bit about your experience with The Gorgeous Kitchen?
The Gorgeous Kitchen is a really exciting project for me. It’s a contemporary restaurant specialising in beautiful global cuisine at Heathrow’s Terminal 2: The Queens Terminal. I have spend plenty of time in the past working for restaurant chefs and of course eating in many restaurants but this time round I’ve collaborated with three other female chefs, Sophie Michell, Gee Charman and Caroline Mili Artiss, to launch The Gorgeous Kitchen. We create the menu’s and train our team of fantastic chefs to recreate them on a daily basis. We opened just over a year ago and it’s a wonderful place to go for delicious food and drink, to relax and enjoy the beautiful surroundings before you fly.

What was the biggest challenge in writing In the mood for healthy food?
Not eating everything whist I was testing and creating the recipes. I couldn’t write a healthy cookbook and go up a couple of dress sizes in the process really could I?! I’d obviously try everything but my friends and neighbours are always happy when I am writing a book as they get to sample plenty as well.

What was the first dish that you mastered?
I remember when I was doing Food and Nutrition as a GCSE I made hot water crust pastry, which can be quite difficult to get perfect. I used it to make a classic Pork Pie. I’m from Melton Mowbray originally, which is famous for Pork Pies so it had to be the first dish to master really!

Can you tell us 3 kitchen hacks for the hot summer days?
Chilled flavoured water. It’s simple but very tasty and refreshing. Rather than just a glass of plain cold water, infuse a jug of water with pieces of ginger (handy to use up those tiny knobbly bits), slices of lemon, lime, lemon, orange, sliced apple or mint. Use a single ingredient or combine a few. The longer it infuses throughout the day better it tastes. Just keep topped up and chilling in the fridge.


Chilled Soups. I’m a massive fan of gazpacho soup but many soups can be served chilled such as pea, red pepper or tomato. Serve with a couple of ice cubes floating on top to keep it nice and cold while you eat it.


Avoid using your oven and hob too much as it will heat up your kitchen even more. If you have to do any baking try and do it first thing before your kitchen heats up throughout the day. Make the most of salads for lunch and dinner. I’ve plenty of great salad ideas in my book, which wont get you hot and bothered on hot summer days.



Jo Pratt
In the Mood for Healthy Food
Available from Nourish Books in July 2015


9781848992269Nourish Books: What is a super charged juice?

Christine Baily: That’s a very good question. The reason that we’ve chosen to do super charged juices and smoothies is because for a lot of people a juice is a great start to the day, it’s a great way of getting extra nutrients in, but a lot of people these days, even by doing smoothies and juices, will still be low in essential nutrients. We know that from a lot of the government surveys, and certainly as a practitioner myself I see that in the clinic a lot. The reason for doing what I call “super charged juices” is to just take that juice or that smoothie up to a whole new level with nutrient packed health boosting ingredients.

What I mean by that is that there are some foods that we term “super foods”; that’s a word that’s been used a lot, in fact, over used. What I mean by a “super food” is it’s one that is natural, it contains an exceptionally high nutrient density, and it also contains a lot of extra benefits, so it may well contain what we call plant nutrients or phytonutrients. It may contain a whole wealth of antioxidants as well.

But often they have extra special properties. I’ll give you an example: one of my favorites and one that I suppose a lot of people probably do know is Maca, which often comes as a powder form. The Maca is a traditional food that’s used in Peru, it comes from a tuber that almost looks a bit like a tulip, and it’s known as something called an adrenal adaptogen.

What that means is that when we’re stressed, whether we’re very low in energy or almost quite hyper, this food has an ability to help our body become more resilient to the stress that we’re under, and it works at the actual brain level at the hypothalamus, without getting too complicated, and it can actually help our body adapt to the stress that we’re under.

Now, hey, who isn’t under stress these days? And actually just a small amount, less than a teaspoon of Maca, can have quite profound benefits to our energy levels, from coping with fatigue to helping with hormonal balancing. We can’t do that from just adding some vegetables and fruits – it’s just not possible.

The “super charged” element is to pick key foods that we know from the research have particular health benefits, and they’re packed as well with a wide range of nutrients to support overall health, taking a juice or a smoothie to completely new levels and, therefore, you’re going to get much more benefit than you would otherwise.

Nourish Books: That sounds fantastic. This book came about because you recognized that simple juices, un‑supplemented juices, don’t have all the requirements health-wise that you recommend as a nutritionist?

Christine: Absolutely, right, John. And I’m trained in functional medicine, and what we do is look at individuals; we look at their health history, we look at their signs and symptoms and we look at where there’re imbalances in their body, and quite often, we find them.

We may find that people’s digestive system is not working appropriately. They may have hormonal imbalances, they may have adrenal fatigue, they may have a thyroid issue, they may have high toxicity and their liver function isn’t working as well. And simply adding a juice or smoothie, yes, it’s going to help you, if you get the ingredients right and you keep the sugar down, of course, but it probably won’t be enough. And a lot of people don’t necessarily want to resort to supplements or have endless pills that they’re having to take every day – they want a natural way of doing it. This is where the super charged juices and smoothies started coming in.

I participate in national shows all over the country. I work with doctors here, I work with practitioners and I work with the public. We started playing around with adding certain key ingredients for people who needed something in particular, for example, we know collagen weighs in protein, which is readily available in powder form. We know how good that is for bones; we know how good that is for connective tissue, for joints, for skin, for hair, for anti-aging and for the gut. And simply adding those foods into those juices can help to readdress those imbalances in people’s body and bring them to a state of health where their body in itself can start working at a more optimal level – that’s how it all came about.

Nourish Books: It’s better to drink your supplements than to pop a pill?

Christine: Well it can be, and a lot of people don’t want to. I suppose the other thing is they don’t want to take the pills. Because I’m using foods and this is a key important thing, so I might add something like the Maringa leaves or we might add little SIE or goji or something like that. We’re using the whole food here, and that whole food has all the nutrient in it, all the vital chemicals, and all the antioxidants.

Taking an artificial supplement may just be one element. It doesn’t have all the other phytonutrients that that plant, that berry or that seed has. And they have them for a reason and they work in synergy with each other, so by having the whole food rather than just an extract can actually have a lot more profound benefit to your overall health.

And for example, I work with a lot of children and they can’t swallow pills and they don’t want to, if you can sneak it into a creamy delicious fulfilling smoothie, hey, which kid is not going to like that.

Nourish Books: I don’t know any.

Christine: I have three boys as well, as you know John, and they’re my guinea pigs. They love using my Vitamix, they love using the Nutribullet, they love using mangisa and I just let them go for it. And so I know that every juice has been tried and tested hundreds of times with these kids and many other children, because I run a lot of hands on days for children and they love them – absolutely love them.

They don’t know that it might be particularly good for their brain and they don’t really care. The mom might care and the father might care – they just know it tastes good.

Nourish Books: That’s so important. You mentioned that your process of developing recipes involves your family; tell me a little bit more about that?

Christine: Yeah, it always has to, because everyone’s taste is slightly different of course. But I’ll just share something with you: I’ve got three boys; one is a teenager the others are ten. And one of my twins actually has an autoimmune disease, which means that I’ve been very careful to find out what the potential triggers are and we’ve managed to completely heal him through changing his diet, through foods and through nourishing him.

And for me it’s always been fundamental that whatever I give my children, because I love them so much, I want to nourish them, and I want to build them up. But I want it to be fun, I want it to taste good, I want them to enjoy foods and enjoy real un-processed food.

One of the ways of doing that is just get them involved in whatever I do, so if I’m developing a recipe, whether it’s for a book or a company, or I’m in the middle of writing a new course for people, I’ll get them to help out in the kitchen but also absolutely taste everything.

And they love it and I think one of the ways we can help our own children to develop a healthy lifestyle is to fundamentally learn how to cook, and understand how ingredients go together and how you would balance a plate. I think that’s just fundamental, so they’re all involved.

I do a lot of national shows and events here, we do a lot of filming here, and they would be in the background being my sous chefs; they’ll be handing out samples to the public – they absolutely love it and it’s the right experience for them for life.

Nourish Books: Sounds fantastic, I can’t wait to try some of these new juices, Christine, thank you so much.

Christine: I want you to try the chocolate smoothie with cauliflower. That is such an amazing combination that you wouldn’t think would work but it does. It tastes great and if your kids don’t like any vegetables, try it: it’s brilliant.

Nourish Books: And they don’t know there’s cauliflower in there?

Christine: (laughing) Not a chance. And of course, the benefits of a lot of these recipes are they’re simple to do. You don’t need to be a chef; you don’t need a degree in nutrition. I’ve done a little hard work for everyone. I have looked at all the ingredients and I’ve put them together for a reason.

That’s also why you’ll see in the book that we’ve actually labeled them, so we’ve said, “These we’ve selected particularly for MG, these we’ve selected for immune health, brain health, or stress, or if you just want to have more radiance; your skin, your hair, or your nails.” And hey, who doesn’t want that ‑‑ better than Botox or weight loss.

I’ve done the hard work for you and it is all nutritionally analyzed as well, so if you’re following a particular diet plan and you want to track fat, curbs, proteins or calories, that’s all done for you as well. It’s easy to follow, and we even give you a simple three‑day plan as well, if you want to just kick start your new year or a new healthy regime. It’s an easy book to pick up, follow and just reap the benefits of.

Nourish Books: Thank you so much. This has been informative. I very much appreciate it.

Christine: Lovely to speak to you John.