food + nutrition interview
he interesting thing is, I’m not a chef, and I’m certainly not the perfect cook. I just know what I know. I think that, when you do have a platform like mine, it is your duty to share this stuff. I have put myself out there for a reason and I am happy to show these things because there’s such a belief on social media that your life is perfect which really makes me angry. By me sharing my story and the reality of what goes on behind the scenes, I hope I’m allowing people to feel relief that they are going through it, too. It’s my duty to be able to share my suffering, as well as my joy. Do you think that idea of perfectionism through social media is dangerous? I think we need to be careful with what we portray. Recently, I posted a photo of guacamole with the caption, “Behind every beautiful photo there’s always a mess to be cleaned up.” And everyone was like, “Thank
God, you’re normal!” There is this whole perpetuation on social media of perfectionism which is exhausting, and it’s not real life. There are young girls out there that want the life they see on social media and the seeming riches that come with it all, but they‘re miserable and don’t know how to get there. Then there are the other girls that make up elaborate stories and fairy tales about their life to try and get what they think they want; but again, it’s not real. If you came to my house right now, you’d get a very different picture! I’ve got a pile of washing sitting there, dishes in the sink from this morning that haven’t been done, I’m sitting in the bedroom because that’s where the air conditioner is, and the dog is asleep beside me – it’s normal life. It isn’t always this whole big perfect shiny bowl of goodness. You need to be real.
Mexican ‘refried’ beans • • • • • • •
1 tablespoon extra virgin olive oil 1 onion, diced inely 1 clove of garlic, minced ½ teaspoon cumin seeds, whole ½ teaspoon chilli lakes 1 teaspoon smoked paprika 2 x 400g tins organic red kidney beans, drained and rinsed well • 1 fresh tomato, diced • 200ml water • 1 teaspoon salt • 1 tablespoon freshly squeezed lemon juice Heat a large, non-stick pan over a medium heat. Add oil, onions, and garlic, and sauté until soft. Add cumin, chilli, and smoked paprika and heat until fragrant; about 30 seconds. Pour in kidney beans, tomato, water, salt, and lemon juice, and bring to a low boil. Cook for 15 minutes, stirring regularly and adding more water if needed. Using a stick mixer, blend until you reach desired consistency as smooth or as chunky as you like. Alternatively, pour into your blender, and pulse. Serve with tortillas, nachos, or latbreads, and top with sliced avocado, diced onion, and coriander. natureandhealth.com.au | 18 | June-July 2016