Foods that heal

that heal is about “ Foods promoting nutrition as a source of medicine, not only for humanity but for the healing of the earth. Our priority is to reconnect people with their food source, so that they will make wise choices about where their food comes from and what they put into their body.

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Foods That Heal Talking real, whole foods with Carla Muhl

Could you please tell me about your background?

I grew up in a supermarket culture, where we had no connection to our food source. Most of the time it was so confusing about what to eat! Consequently, I ate pretty unhealthily, surviving on processed, packaged foods that gave false promises of energy and vitality. A series of health problems in my early 20’s led me to a book called ‘Healing with Whole Foods’. This was the first time I had come across the notion that food can be medicine. I immedietaley started to deviate from the supermarket, as it was easier to find real, whole foods in small health food shops and farmers markets.

My passion for cooking was realised when I read the book ‘Nourishing Traditions’. A recipe book that challenges the common notion of health food, this was my introduction to what I believe is ‘real’ food; organically produced, sourced locally and prepared according to the preparation techniques of our ancestors. This book inspired me to take action. It is now my day job to promote traditional, real foods. I do this at my market stall at the Mullumbimby farmers market and through my educational workshops which I run monthly in the Northern Rivers NSW.

How do you think processed foods and quick meals effect people in this busy world?

I think they are a reflection of the disconnection between humanity and nature. Processed foods no longer resemble their original form, they have been transmuted into something that it is no longer food, but an item of profit for large corporations. Not only are these foods harmful to humans, their production is having a negative impact on the environment and societies in the form of unfair production. From a health perspective, processed foods give us minimal nutrition, which leads to overeating and the diseases to come from that such as candida, indigestion and obesity. Furthermore, by eating them we are putting chemicals and all sorts of artificial things into our bodies.

What are the types of foods you suggest including in a daily diet?

Food that is grown with respect for people and the earth. this means organically grown and preferably local. food that is inspired by traditional recipes (soaking grains, fermentation) and hand-made with love is also very nourishing!

What kinds of benefits do fermented foods promote?

Fermented foods have been valued for their health properties for centuries. They are sources of beneficial bacteria, which are essential for maintaining balanced inner flora in the gut. This means a healthy digestion system that will also ward off pathogens that cause illness. Fermented foods also contain enzymes, which help

us to break down proteins so that our bodies can truly recieve the goodness inherent in the different types of food that we eat. The process of fermentation makes food more digestable, which means we spend less energy on digestion and have more for experiencing and enjoying life.

What is an example of traditional foods?

Traditional foods refers to food as it was before industrialisation and capitalism, which turned food from a source of nourishment into a commodity. In general, traditional cultures consumed nutrient dense foods, nourishing fats, meats, whole grains and an array of fermented foods. Traditional foods also refers to cooking methods. Pre-soaking grains, fermenting dairy and fruits and vegetables and bone broths are all naturally prepared according to their traditonal, hand-crafted method.

recommend including fermented “ Ipickles such as sauerkraut and kimchi with each meal as this promotes effective digestion of all of the foods you are eating at that time.

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How do live cultures affect the digestive system for the better?

Live cultures are also known as pro-biotics, different strands of bacteria that have a positive effect on the digestive tract. By giving the gut a constant supply of pro-biotics, it becomes populated with beneficial inner flora. This means natural protection from harmful pathogens that cause disease.

What advice could you give for somebody who wants to eat more traditional foods?

Many traditional foods are still available commercially, such as sourdough bread, tempeh and artisan organic cheese. I highly recommend the book, Nourishing Traditions by Sally Fallon. It has easy to follow recipes and includes lots of information on traditional food methods. For those that don’t have much time to spend in the kitchen, they can purchase my hand-crafted traditional foods from my market stall. I also run educational workshops that demonstrate the methods for traditional foods. hands on learning is very effective when it comes to cooking and fermenting.

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Coconut Chicken Soup soup is mineral rich thanks to the chicken “ This stock nourishing and very delicious! It is the perfect remedy for a cold or flu, but I will find myself cooking it a few times a week.

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Ingredients

1 quart home-made or good quality organic chicken stock 1-1/2 cups whole coconut milk or 7 ounces creamed coconut 1/4 teaspoon dried chilli flakes 1 teaspoon freshly grated ginger juice of 1 lemon sea salt or fish sauce several green onions, very finely chopped (optional) 1 tablespoon finely chopped coriander (optional)

Method

Bring the stock to a boil, skim any foam that rises to the top and add coconut milk or creamed coconut, lemon juice, chilli flakes and ginger. Simmer for about 15 minutes.

Season to taste with salt or fish sauce. Ladle into soup bowls or mugs and garnish with onions and cilantro and kim-chi. Serves 6.

What are some nourishing menu options for a busy person’s day?

Breakfast: Wholegrain porridge prepared according to traditional methods (soak

grains in an acidic medium for at least 12 hours before cooking) served with fresh fruit, honey or maple syrup and butter/cream and yoghurt

Lunch:

Grilled chicken with home-made mayonaise and salad and sauerkraut. or eggs as you like them served with sauteed greens and sauerkraut

Dinner:

Vegetable soup and wholegrain sourdough bread and a lacto-fermented pickle

Snacks:

Pre-soaked nuts, fresh fruit, buckwheat crackers, live-cultured drinks.

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