Monthly Archives: October 2010

Fruitful Nutrition with Dr Sandy Tuszynska

Today we get fruity with our guest Dr Sandy who is (amongst other things) the author of a book called Fruitful Nutrition. In this book and on this show, Dr Sandy reveals her beliefs that the human body is specifically and perfectly designed to eat fruit, fruit and nothing but the fruit. With scientifically valid reasons for believing this, it is hard not to warm to her gentle coercing and knowledgeable inklings but as always i ask you to read the information and decide for yourself what you think is right and good for you… yes YOU!

I have left Sandy to speak in her own words as she does it so wonderfully. It was a true joy to have her on the show with her fruitfully passionate chatter and so inspiring to bring her into our fantastic community radio station so that her voice and teachings could fly free across the airwaves and land in various gardens and hearts around the Shire.I hope some seeds were planted and that thoughts and actions have grown from them.

From Sandy…

Fruit – The Optimal Human Food – by Dr. Sandra Tuszynska

Fruits are a forbidden food in our society. We have been conditioned to look at fruit as a treat or a sugar filled desert, not necessarily good for us when eaten in “excess”. There are many myths and fears associated with eating fruits such as “too much fruit sugar is not good for children and diabetics” and “fruit sugar and citrus acid is bad for your teeth”. These unsubstantiated myths are the primary reasons responsible for our health problems. We are designed for fruit consumption and fruits should be the staple food in our diet. Only by consuming fruits as our primary source of nutrients can we attain optimum health and overall wellbeing.

Our colour vision, memory, ability to climb trees, grasp and peel fruit and our natural sweet tooth are just the obvious biological adaptations to fruit consumption. Our digestive physiology and anatomy are almost identical to that of other anthropoid primates such as the chimpanzee, orangutan and the gorilla. These animals are frugivores, they eat primarily fruits and leaves. Taxonomically we belong to the great ape family called Hominidea. All of the other members of our family eat very similar diets except for us. They are on average five times stronger than we are. Our relatives in the wild do not share our diseases and live 7 times their age of maturity compared to only 4 times of the average human. We have cut down our lifespan by half largely due to the dietary choices, which we have been conditioned into over the last few hundred years. We have moved so far away from the diet of fruits and leaves, for which we are designed, that we suffer malnutrition and disease as a result.

Fruits are the only foods which perfectly satisfy our caloric requirements. Unlike other foods, they provide our bodies with a fuel mixture which is required for optimal wellbeing. Just like a racing car requires a particular ratio of fuel constituents, our food needs to contain the most optimal proportions of fuel providing nutrients. The nutrients which provide us with calories include carbohydrates, proteins and fats. These have to be converted into glucose to be used as fuel. The easier it is to derive glucose out of our diet the more energy we gain. Our body requires glucose to feed all of its cells. Brain, nerve and muscle cells are especially hungry for glucose. At least 80% of our calories should come from simple carbohydrates to optimally fuel our cells. On average around 90% of fruit calories are in the form of fructose and glucose. This provides us with an instant supply of energy that is efficiently delivered to our cells.

Fruits provide us with just the right amount of essential fatty acids and amino acids. The soluble fibre present in fruits is essential for our digestive system, it supplies oxygen and roughage to eliminate waste. The abundant vitamins and minerals present in fruits are essential for optimal wellbeing. While most animals produce their own vitamin C, those animals adapted to eating fruits do not synthesise this vital nutrients which is easily obtained from their natural diet. We also rely on fruits for our vitamin C supplies. When we lack this essential vitamin our immune system is prone to malfunction. Colds and flues are an accepted part of life in our society, but are something very unnatural and unnecessary – a signal of malnutrition, a fruit deficiency.

The nutritional information we are constantly bombarded with is based on half truths and propaganda in the name of profit. My mission is to educate others that there are human foods that we are designed for and that once we decide to respect our biological requirements, our health and wellbeing take on a whole new level. In my book called Fruitful Nutrition, http://www.fruitfulnutrition.com/, I have presented what I believe to be the most important of nutritional information.

Fruitful Nutrition is a scientific analysis of our nutritional requirements, written in a language we can all relate to. It is based on the principles of human evolution, biology, anatomy, physiology as well as psychology to illustrate our dietary needs. Like all animals we are adapted to a specific diet and we are the only species that does not respect this natural law and thus suffer dis-ease.

The principles of food combining, enzyme nutrition, fasting, our fuel requirements and the link between food and emotions are some of the topics, so seldom discussed in other nutritional books. This knowledge has transformed my life and the life of many readers. I believe that this book has the potential to revolutionise our health and the health of the planet.

For more information or to order a copy of Fruitful Nutrition please go to http://www.fruitfulnutrition.com/, or email me at fruitfulnutrition@gmail.com.


Fruitful Future

I would like to share my vision of where I see humanity is going. I believe we are heading for that Garden of Eden, utopian paradise scenario. I believe that once the majority of people start embracing our natural frugivorous nature, consuming fruit as our main source of nutrients, the world will become a peaceful paradise here on Earth. Fruits are produced by trees for our consumption, they are the most compassionate of foods, creating the least harm possible.

I see that as more and more people begin to eat fruits as the staple food many of today’s problems will be solved. For this to occur we need to be planting our own trees, in our yards, on the sidewalks and anywhere there is space, where a food producing tree can grow. In this way we will annihilate the need to drive to the supermarket and rely on an external supply of food.

We are the only species on earth that has created a system where we have to work all of our lives to be fed and sheltered. I find this very disturbing. Mother Earth feeds all of her children, yet we have given that birth given right away to profit makers. I am determined to change that.

Growing our own food trees will encourage us to share and swap produce with one another, creating social interaction and a strong sense of communities.

As we become properly nourished we naturally get in touch with our emotions, healing ourselves and the society into peace, love and harmony. Hungry and homeless people will be able to feed from the street. Hopefully, the third world nations will follow in our footsteps and re-embrace the path of simplicity. Right now they are obsessed with material wealth, wishing to experience consumerism just like we do. However, there are simply not enough resources for the third world citizens to live the way we do. We need to be ready to, to become a leading example for others, and be the change we wish to see.

We can solve many of the environmental problems by growing fruit trees which provide food and shelter for wildlife and encourage biodiversity. Trees also create rain and oxygen and are a carbon sink. They produce more calories in the space they take up than any other food. They are the only sustainable human food source. We can avoid monoculture practices such as grain production by growing a varieties of fruit trees.

Farming will no longer be required as there will be no demand for grains, meat and dairy. This will free up lots of land to accommodate people. It will lessen or annihilate the need for fossil fuels, pesticides and artificial fertilisers which are oil based, reducing pollution and exploitation of our environment.

We need to establish a deep connection with our food. The only way to achieve this is to have an interpersonal relationship with the plants that provides us with nourishment. There needs to be a level of communication, love and respect between us and the beings which feed us.

Imagine a world with no wars, conflict, fear, disease, competition or money. Imagine if we could all do exactly what we wish to do, develop different skills, teach one another, play in groups, and love and support one another. Imagine that we are all family and friends, living in trust and harmony, that we are a giving, peaceful society living in abundance.

It is up to each and one of us to make the choices which will be fruitful for humanity as a whole. We are living in very powerful times, we are powerful beings capable of achieving anything we desire. It is time to think about ourselves as the missing link in the web of life. It is time to acknowledge our Mother Earth, heal ourselves in order to heal her so she can continue to support this precious human life and all other life forms forever more. So I ask all of you to plant a fruit tree or a seed today so this fruitful scenario starts becoming our reality.

I’d like to thank Sandy for coming on the show and if you or anyone you know feels you have something important to share with the rest of the community then please don’t hesitate to contact us here on the belly website or at the beautiful Bayfm on     02 66 807 999.

Alofa,

Sister Rasela

belly show 11 October 2010 – a little bit country and a little bit lentil

hello belly lovers, I am still waiting for some recipes and info to come in to finish this show post, but meantime here’s a lovely pic of the Lentilicious girls and one of their recipes.  To find info about the inaugural Northern Rivers Food Celebration go to http://www.lismoreshow.org.au/

Or to last Monday’s post

Sharna and Anthea

CORN AND LIME FRITTERS

1 packet Lime Time Lentil Mix

1 1/2 cups wholemeal plain flour

1 teaspoon baking powder

1 cup corn kernels (about 1 cob)

1 tablespoon chopped fresh coriander

1/2 cup milk

2 tablespoons sunflower oil or ghee

1. Cook Lentilicious mix following packet instructions, allow to cool.

2. Sift flour and baking powder into a bowl, stir in lentil mix, corn and coriander.

Slowly add milk and mix until smooth. Allow to stand for 30 minutes.

3. Heat a little oil or ghee in a large frypan. Add 2 tablespoons batter to pan and cook until bubbles appear on surface.

Turn and cook other side.

* Serve topped for breakfast with eggs and roast tomatoes or make smaller fritters and serve as finger food topped with ricotta and chutney.

Makes 18 fritters

Lentilicious:

PO Box 594 Mullumbimby NSW 2482


www.lentilicious.com.au

belly October 4 – loving and cooking in Italy

Victoria Cosford

For today’s belly radio show sister Tess had a lovely long chat with Victoria Cosford, author, restaurant reviewer, cooking teacher, and food  writer for the Byron Shire Echo,  about her book Amore and Amaretti.  My movie-pitch description of the book is Bridget Jones’s Diary meets Anthony Bourdains Kitchen Confidential under the Tuscan Sun – but with much better recipes and more realistic descriptions of Italy.  It covers a period of over 20 years of visits to central Italy, when Victoria was quickly swept up into cooking in various restaurants and tempestuous  affairs with Italian cooks.  Victoria isn’t 100% sure about my movie pitch description, but she did admit that she has Scarlet Johansen picked out for the lead role.  A very good choice as you can see.

A few snippets :

– we are starting a campaign to get local butchers to cure pig cheeks – “guanciale” in Italian – join in and ask your butcher

– Victoria’s advice on finding good restaurants in Italy : if you are somewhere where you have eaten well, ask the waiters where they eat.  In Perugia, just go to ‘Vecchia Perugia’, and tell them ‘la Veeky’ sent you

– the recipes in her book look like good home cooking because that was the specialty in most of the restaurants where Victoria worked, apart from the odd ‘amburger’, so they are well and truly tried and tested

– if you like the sardine recipe, try the same or a similar crumb mix on opened mussels and bake

Victoria shared a sardine recipe from her book (see below), on the grounds that it is extremely popular with friends so there must be something to it.  Of course sardines are also very good for you and a good sustainable fish.  Victoria was also today’s guest for the fresh report, some favourite veg at the moment are spinach and silverbeet – do as Italians do, and make the most of the delicate white stems of silverbeet, great steamed with a light dressing or pan cooked or baked  with plenty of cream and parmesan.  Just like asparagus, also in season.  And I love Victoria’s way with artichokes.  She trims and slices them, and sautes them in olive oil with chopped onions and garlic, then adds risotto rice and keeps going with a normal plain risotto recipe.  but we both agree that it is hard to find good artichokes around here, let us know if you know of good sources.  I’ve also just found a good info source for seafood in season on the Sydney Fish Market site.  One of our favourite fish, Spanish mackerel, which can be expensive in Australia, is at peak availability in October.  See here for more information.  We have several mackerel recipes on belly, I fell in love with this fish in the U.K.  (Yes I know, normal people fall for the culture, the green green hills…).   I certainly did not fall for its pretty face though.

BELLY BULLETIN

Lots of foodie events coming up, so today’s bulletin is a bit of a what’s on, including more lovelorn women tasting their way around Italy.

Byron Bay Writers Festival are putting on a special  premiere of Eat Pray Love with a  screening at the Dendy Byron Bay cinema this  Wednesday, 6 October. Elizabeth Gilbert’s Eat Pray Love was a publishing phenomenon, as the cliche goes, the story of a woman’s           quest to travel the world and rediscover herself. Mainly by going to beautiful places and making love to beautiful men in the movie version. Julia Roberts is in the lead role and the ‘eat’ part is set in Italy of course. According to reviews the food is beautiful too. Bookings advised.  At Dendy box office or phone 6680 8555.
There will be Champagne which I suspect means lovely Aussie bubbles as we are still being very free with that word ‘champagne’ decades after our winemakers have stopped using it for our sparkling wine,  and a theatre snack from 6pm, screening at 7pm and you get to meet Candida Baker the new writers festival director.
The 200th Octoberfest has just finished in Munich Bavaria, because of course it starts in september, but this saturday 9 October you can do octoberfest at the  Lismore Workers Club
For more information  Contact Lismore Workers Club
you get a 2 course German Oktoberfest Dinner * Fun German Entertainment * German Games & Competitions AUTHENTIC GERMAN BEER. In Munich someone was testing odour eating bacteria, because the event is now smoke free and they need to find new ways to get rid of the smell of sweat and stale beer that used to be covered up by cigarettes, but Octoberfest does last 2 weeks in Germany and attracts millions of people – probably better off with the Lismore version.
If you live in the Nimbin area, there is a Local Food Self Reliance Slide Show
on Thursday 14 October from 7.30pm at the Tuntable Falls Community Hall
Bookings are essential. For more information and to make bookings please contact the Nimbin Food Security Project Manager on (02) 6689 1692
They have received $50 000 funding through Northern Rivers Food Links for a village Showcase Project. International community development facilitator and trainer Robina McCurdy will show  projects from around the world and help identify new ways that the Nimbin Community can work towards local food self reliance.
In a couple of weeks , on 21st to 23rd october there will be a Northern Rivers Food Celebration at the Lismore Showground.
Over three days, visitors can enjoy local  produce, meet the growers and producers, and discover the great biodiversity of the region from macadamias, to tropical fruits, chocolate, coffee, organic meats, biodynamic muesli, fruit and vegetables, artisan breads, and cheese.The Food Celebration will be the largest regional show in Australia, and include a Sustainable Living Expo.
There will be demonstrations by local chefs, and schools will participate in a competition,  cooking exclusively with local produce.
To book a site phone Leanne Clark on (02) 6621 3413
New Brighton Farmers Market will be staging a bake-off as part of the Sydney International Food Festival -this year they have encouraged Farmers Market and regional NSW involvement .
Get creative using market produce. Go to the market on Tuesday, October 5, 8-9.30am and purchase specified surprise seasonal products to create either a sweet or savoury dish.  Entry is free, one entry per person.
Take your creation to the market the following Tuesday, October 12, for display and judging, 8-8.30am.  Prize presentation at 10am.
There will be both chefs’ prizes judged by Manfred Rudolf from the ‘Yum Yum Tree Café’ New Brighton and Steve Tuckwell from ‘Contis’, Brunswick Heads and a peoples choice prize judged by a small panel of market regulars, all prizes are NBFM vouchers.
Enquiries and entry registration : 6677 1956 [ah] Tony Hinds
UPDATE – bake-off at New Brighton has been cancelled due to a lack of bake-offers, but will happen at the Mullumbimby Farmers Market (on every Friday morning).  You will find the Mullumbimby details if you click on the New Brighton link above.

SARDE AL BECCAFICO – Baked Stuffed Sardines


2 slices day-old rustic bread
2 tablespoons sultanas

Australian sardines

2 tablespoons pine nuts
80 – 100 grams mortadella, as finely chopped as possible
(optional)[ndsis – you can use any cured pig bits or no pig,
but Victoria loves the unctuousness of mortadella]
2 tablespoons grana or parmesan, freshly grated
Grated rind 1 lemon
2 fat cloves garlic, finely chopped
2/3 bunch parsley, finely chopped
Salt and pepper
750 grams fresh sardines, filleted and butterflied
Bay leaves
White wine
Olive oil
Milk
Preheat oven to 200 C. Soak bread in milk briefly, then squeeze dry. Place in a bowl together with sultanas, pine nuts, mortadella, cheese, lemon rind, garlic and parsley, season with salt and pepper and combine well. Place about a teaspoon of mixture in the middle of each sardine and arrange on baking tray with  a bay leaf between each. Sprinkle wine over the top and drizzle with olive oil. Bake for 10 to 15 minutes. Serve as part of an antipasto.
This is a recipe from Victoria Cosford’s book ‘Amore and Amaretti’ – Wakefield Press 2010
available at Mary Ryan’s ABC Shop and Collins Books (used to be Book City) both in Byron Bay
EDIBLE QUOTES
We love a good food quote on belly and Amore and Amaretti is bristling with fabulous Italian sayings.
My fave:
“cio’ che si mangia con gusto non fa mai male “- whatever you eat with pleasure can never make you ill – which is basically my whole eating philosophy.  Victoria’s is the much darker:
“non c’e’ amore senza amaro” – there is no love without bitterness
And speaking of amaro, the Italian for bitter, I love amaretti, Italian biscuits which literally mean ‘little bitter ones’, used a lot as ingredients – and I was looking forwards to amaretti recipes in “Amore and Amaretti”, but Vic says the title came from her publisher, and she doesn’t really like amaretti much – though she advises you to try pumpkin and amaretti ravioli.  So look forwards to a big amaretti rave from me soon on belly, first I need to experiment with one of the weirdest recipes I’ve ever seen, chocolate, amaretti, ricotta and eggplant cake.  And a few hours after first seeing that peculiar recipe from the Naples region, I ate a similar chocolate eggplant dish from a new Byron restaurant – oddly compelling, but no amaretti.
Sister T