When I first got into learning about raw food, Elliot and I were planning our move to London. We just spent months giving away everything we owned -downsizing to one suitcase each (plus a surfboard)- but my wishlist of purchases upon our UK arrival was growing by the minute. This list had every book and DVD I ever came across that had anything to do with my newly formed obsession for green smoothies and superhuman wellness. One of the DVDs on my list was called Food Matters.
When I finally got to watch Food Matters, I discovered James Colquhoun (pro. col-hoon) and his now wife Laurentine ten Bosch, the nutritional consultants, interviewers and producers of this film. Aside from James being from Aussie (the part of the world we were coming from) and Laurentine being from Europe (the part of the world we were making the move to), it was their very reason for producing the film that won me over.
It was family. More specifically James’s dad, who was beyond unwell and heavily medicated, and the only way he was going to get better was by implementing the advice of top nutritionists and alternative medicine doctors from around the world. If it meant for James to travel the globe looking for these experts to interview and then bring back the footage for his dad to watch, then that is exactly what he’d do.
The story has a very happy ending for his family (more like a beginning), but the actual film also enjoyed much success over the years. There’s the mega well known and loved website www.FoodMatters.com and even a new film www.HungryForChange.com. Food Matters has nearly 1 million fans on Facebook and the website has seen 11 million visitors since 2008.
Meet our July’s Master of the Month…
DESCRIBE YOUR TYPICAL DAY OF EATING AND DRINKING.
I like to break-my-fast with water and green juice. Then depending on the season I’ll have some berries, grapefruit or other low-glycemic fruits. Then later on some protein and fat to steady me out for the day. For that I like to have some sort of quinioa/millet porridge or alternatively soft boiled eggs (yes I eat eggs and some animal products from time to time) with spinach or avocado.
For lunch I’ll opt for a big salad with lots of greens, some fat (avo) and a nice dressing… mmmm… Otherwise I’ve been liking some reheated dinners (like a lentil curry) from the night before served on a salad. If you’re yet to have a salad topped with a warm lentil curry and garnished with sprouts then you’re missing out!!!
For dinner I’m normally quite flexible and try to not stick to too much of a routine. One thing is for certain is that either as a starter or as part of the main I make sure there is a raw and or fermented (or ideally both) component. If i’m having an all raw meal (such as raw zucchini pasta pomodoro, divine!!!) then that keeps my fresh food ratio up. If i’m having a cooked vegetable or animal food component (such as roasted vegetables or wild caught fish) then a salad or fermented side is perfect.
WHAT (OR WHO INSPIRES YOU TO EAT WELL AND STAY HEALTHY?
My family. We all support each other to eat healthy since we helped my dad get well.
WHAT IS YOUR BIGGEST WEAKNESS WHEN IT COMES TO FOOD AND HOW DO YOU DEAL WITH THAT?
Gluten. Buckwheat.
MY TOP TIP FOR…
…improving your diet is: easy when you’re mind is in the right place. Keep it simple. Don’t stress. Focus on adding in good food and not taking out bad food. Drink green juice.
…staying healthy while travelling is: a fun and exciting challenge! It’s like playing a game where you have to pack the right foods to take with you or secretly survey all the food options available and make fun and silly calculations in your head about which is the healthiest!!!
…detoxing is: one of the best things you can do a few times a year. Get out in nature. Be barefoot. Have as much of your entire body as possible see the sun. Drink green juice. Drink lots of water. Rest. Meditate. Read a good book. Forgive yourself. Take long baths.
…immunising is: done through good food, good bacteria and a powerful mindset and not through a needle.
WHAT’S THE NICEST THING ANYONE HAS EVER SAID TO YOU?
Your story and films have inspired me to study nutrition and help more people in need of this lifesaving information.
HOW WOULD YOU LIKE TO BE REMEMBERED?
As someone who together with a group of nutrition superhero’s from around the world like yourself and those in our films, helped pave the way for an era where processed and nutrient depleted foods became a thing of the past.
IF YOU GOT TO KEEP ONLY 3 OF YOUR BELONGINGS: 1 THING FROM YOUR KITCHEN, 1 THING FROM YOUR GARDEN AND 1 THING FROM YOUR BOOKSHELF- WHAT WOULD THEY BE?
– nutribullet
– parsley
– such a hard one!
IF YOU COULD HOST A DINNER PARTY FOR 3 GUESTS (DEAD OR ALIVE)- WHO WOULD THEY BE AND WHAT WOULD YOU SERVE?
– Tony Robbins
– Oprah
– Jamie Oliver
When I’m cooking for ourselves (Laurentine and Baby Hugo) we tend to not follow recipes but when the heat is on with guests we do use them as a guide. Winging it does not always work out when you’ve got people waiting.
So taking a lead from our
Food Matters recipe book I would make them a raw (blender warmed) soup as a starter. Probably thinking something fresh and green like the Raw Creamed Fennel Soup. Fennel, celery, avocado, lemon, spring onion, salt and water in the blender!
As a main I would put out a bit of a spread of raw and cooked foods. I’m thinking the Skin Beauty Salad (recipe below), Wilted Kale, Zucchini Alfredo, Sauerkraut, Steamed Fish in a Bag and Cauliflower Mash. It would be a feast for the eyes and taste buds!!!
I would defiantly finish with the Avocado Chocolate Mousse.
Oh and shots of Coconut Kefir before we get started to prepare the gut!!!
WHY DO YOU BELIEVE THAT LIFE IS BETTER RAW?
Because mother nature makes raw food!
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Our Master of The Month shares his favourite raw food recipe (direct from Food Matters The Recipe Book)…
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For more on James Colquhoun, visit www.FoodMatters.com or www.HungryForChange.com
Want to see James in person in the UK? He’s coming for 2 days only!
Tuesday July 22nd – Planet Organic Westbourne Grove, London.
Wednesday July 23rd – Beetroot events, The Brink – Liverpool.
