1 00:00:09,440 --> 00:00:13,600 Speaker 1: Welcome to the Rise and Conquer Podcasts. This podcast is 2 00:00:13,640 --> 00:00:16,599 Speaker 1: for women who want to take ownership of their lives, 3 00:00:17,000 --> 00:00:21,280 Speaker 1: live unapologetically, and are ready to turn their biggest dreams 4 00:00:21,320 --> 00:00:24,880 Speaker 1: into their reality. If you're ready to be armed with 5 00:00:24,960 --> 00:00:29,560 Speaker 1: the tools that will inspire take bold action, feel confident 6 00:00:29,600 --> 00:00:33,199 Speaker 1: within yourself, and conquer your goals, then you've come to 7 00:00:33,280 --> 00:00:37,240 Speaker 1: the right place. I'm your host, Georgie Stevenson. I'm a 8 00:00:37,320 --> 00:00:41,680 Speaker 1: lawyer turned entrepreneur, co founder of Naked Harvest Supplements, and 9 00:00:41,800 --> 00:00:45,640 Speaker 1: social media personality with a community of over. 10 00:00:45,520 --> 00:00:46,760 Speaker 2: Three hundred thousand. 11 00:00:47,600 --> 00:00:50,320 Speaker 1: I grew up believing I had to pursue the safe 12 00:00:50,360 --> 00:00:54,040 Speaker 1: option and fit into a mold others had created for me. 13 00:00:54,640 --> 00:00:57,120 Speaker 1: But then I entered my corporate law job and I 14 00:00:57,240 --> 00:01:00,520 Speaker 1: realized that settling for a reality that did I didn't set 15 00:01:00,520 --> 00:01:03,720 Speaker 1: my soul on fire, was something I was not prepared 16 00:01:03,760 --> 00:01:04,120 Speaker 1: to do. 17 00:01:04,560 --> 00:01:07,640 Speaker 2: I wanted more, and I have a feeling you do too. 18 00:01:08,480 --> 00:01:11,600 Speaker 1: Join me and special guests weekly as we get down 19 00:01:11,680 --> 00:01:16,000 Speaker 1: to the nitty gritty on all things health, mastering your mindset, 20 00:01:16,440 --> 00:01:21,399 Speaker 1: creating lasting habits, thriving in your career and relationships, plus 21 00:01:21,480 --> 00:01:25,200 Speaker 1: so much more, and together we'll gain the knowledge and 22 00:01:25,319 --> 00:01:29,840 Speaker 1: perspective to pursue our wildest dreams and kick fear to 23 00:01:29,880 --> 00:01:33,199 Speaker 1: the curb. Well, what are you waiting for? Let's rise 24 00:01:33,240 --> 00:01:40,080 Speaker 1: and conquer. Welcome to the show, Steph. 25 00:01:40,360 --> 00:01:42,479 Speaker 3: Hi, thanks for having me, of. 26 00:01:42,560 --> 00:01:46,960 Speaker 1: Course, so excited to be here with you online virtually 27 00:01:47,000 --> 00:01:52,120 Speaker 1: of course, yes, likewise, so I kind of said it 28 00:01:52,160 --> 00:01:55,920 Speaker 1: in the intro that I met Steph from our Melbourne 29 00:01:56,040 --> 00:02:01,120 Speaker 1: events and you have got such a wealth of knowledge 30 00:02:01,200 --> 00:02:03,560 Speaker 1: and so I'm so excited to have you on the show. 31 00:02:03,880 --> 00:02:05,880 Speaker 1: Do you want to give the audience just a quick 32 00:02:06,000 --> 00:02:09,560 Speaker 1: insight of who you are and what you do? 33 00:02:09,919 --> 00:02:14,760 Speaker 3: Sure? So I'm a registered nutritionist, so I actually started 34 00:02:14,760 --> 00:02:17,920 Speaker 3: off well, when I first studied, I studied exercise science, 35 00:02:17,960 --> 00:02:20,600 Speaker 3: so I am actually qualified exercise scientist as well. So 36 00:02:20,639 --> 00:02:23,440 Speaker 3: I have a bit of an exercise background. And when 37 00:02:23,520 --> 00:02:27,320 Speaker 3: I first I supposed started off in work. I was 38 00:02:27,400 --> 00:02:29,560 Speaker 3: working at a gym and working in nutrition doing a 39 00:02:29,560 --> 00:02:33,520 Speaker 3: lot of sort of one on one consulting. And then 40 00:02:33,840 --> 00:02:36,480 Speaker 3: my now husband partner at the time, he was working 41 00:02:36,520 --> 00:02:38,400 Speaker 3: at the same place and he's a personal trainer, so 42 00:02:38,440 --> 00:02:41,839 Speaker 3: we actually opened our own business together which is still 43 00:02:41,880 --> 00:02:44,040 Speaker 3: running to this day. It's a training a nutrition studio, 44 00:02:44,120 --> 00:02:47,000 Speaker 3: in Melbourne called Linked Training and Nutrition. But we've had 45 00:02:47,040 --> 00:02:50,320 Speaker 3: that going for almost seven years now, So about three 46 00:02:50,400 --> 00:02:52,680 Speaker 3: or four years ago I sort of decided I wanted 47 00:02:52,680 --> 00:02:55,040 Speaker 3: to step away from the day to day work of 48 00:02:55,080 --> 00:02:58,560 Speaker 3: that business and work more as a nutrition consultant. So 49 00:02:58,680 --> 00:03:03,240 Speaker 3: I actually work as a consultant to not so much individuals, 50 00:03:03,320 --> 00:03:09,119 Speaker 3: but to businesses, companies, brands, online programs, whatever it might be, 51 00:03:09,160 --> 00:03:13,200 Speaker 3: as more of a holistic nutrition consultant. My business now 52 00:03:13,320 --> 00:03:15,399 Speaker 3: is called Body Good Food, but of course I still 53 00:03:15,400 --> 00:03:17,440 Speaker 3: have the business with my husband on the side as well. 54 00:03:17,840 --> 00:03:22,079 Speaker 1: Amazing thank you for that insight. And before we get 55 00:03:22,120 --> 00:03:25,040 Speaker 1: into the show, before you give us all the tips 56 00:03:25,080 --> 00:03:27,720 Speaker 1: and tricks and all that good stuff, as this is 57 00:03:27,760 --> 00:03:33,239 Speaker 1: the Rise and Conquer podcast, I am wondering, what is one. 58 00:03:33,120 --> 00:03:35,720 Speaker 2: Thing you are rising up and conquering this week. 59 00:03:36,240 --> 00:03:40,760 Speaker 3: Well, to be honest, it's probably just adapting to the 60 00:03:40,800 --> 00:03:46,080 Speaker 3: new way of life at the moment being a consultant. 61 00:03:46,240 --> 00:03:49,960 Speaker 3: And also my business with my husband that is a gym. 62 00:03:50,000 --> 00:03:52,880 Speaker 3: So obviously given the coronavirus everything's going on, that has 63 00:03:52,920 --> 00:03:55,440 Speaker 3: had to close at the moment, so we've had to 64 00:03:55,440 --> 00:03:58,880 Speaker 3: move everything virtual and online, and I do a lot 65 00:03:59,000 --> 00:04:01,400 Speaker 3: of my work in person, so a lot of like 66 00:04:01,600 --> 00:04:06,280 Speaker 3: cooking demonstrations, workshops, media recordings, all of that sort of stuff, 67 00:04:06,280 --> 00:04:09,000 Speaker 3: which is all sort of been either postponed or canceled. 68 00:04:09,040 --> 00:04:12,320 Speaker 3: So at the moment, it's kind of making do with 69 00:04:12,560 --> 00:04:16,520 Speaker 3: what's possible. At the moment, i'd say, there's not a 70 00:04:16,560 --> 00:04:19,000 Speaker 3: lot of This is usually quite a busy time for me, 71 00:04:19,120 --> 00:04:22,440 Speaker 3: and unfortunately, you know, as I said, a lot of 72 00:04:22,440 --> 00:04:24,600 Speaker 3: that has been postponed or canceled. So now it's kind 73 00:04:24,640 --> 00:04:28,040 Speaker 3: of just adapting and trying to get that work still 74 00:04:28,160 --> 00:04:30,960 Speaker 3: happening where I can, but just finding different ways of 75 00:04:31,000 --> 00:04:31,920 Speaker 3: being able to do it. 76 00:04:32,000 --> 00:04:36,839 Speaker 1: So I totally feel you with that. It's so weird 77 00:04:36,880 --> 00:04:40,400 Speaker 1: what is happening. And it does feel very much like 78 00:04:41,040 --> 00:04:43,159 Speaker 1: I don't know if you're similar to me in the 79 00:04:43,200 --> 00:04:46,400 Speaker 1: respect of I'm such a planner, so like I've had 80 00:04:46,440 --> 00:04:48,680 Speaker 1: it in my head exactly how you know the next 81 00:04:48,720 --> 00:04:50,320 Speaker 1: six months are going to be with you work in 82 00:04:50,360 --> 00:04:53,920 Speaker 1: my personal life, and now it's just like completely uphold 83 00:04:54,080 --> 00:04:57,240 Speaker 1: and it's just like almost I'm struggling to just get 84 00:04:57,240 --> 00:04:59,279 Speaker 1: my head around this new way of living. 85 00:04:59,480 --> 00:05:02,640 Speaker 3: Yeah, yeah, totally, And I mean, you know, for myself, 86 00:05:02,640 --> 00:05:04,960 Speaker 3: another aspect on top of that. I'm actually thirty weeks 87 00:05:05,000 --> 00:05:08,080 Speaker 3: pregnant at the moment, and I had planned to be 88 00:05:08,200 --> 00:05:11,240 Speaker 3: working really hard still now and still have at least another, 89 00:05:11,360 --> 00:05:13,760 Speaker 3: you know, four to six weeks of lots of work 90 00:05:13,760 --> 00:05:17,880 Speaker 3: before I went on maternity leave, and now I just 91 00:05:18,000 --> 00:05:19,840 Speaker 3: I don't even know what maternity leave is going to 92 00:05:19,920 --> 00:05:25,919 Speaker 3: look like anymore. So, yeah, it's interesting times. 93 00:05:25,640 --> 00:05:28,440 Speaker 1: That interesting times, well, I know, and it can be 94 00:05:28,520 --> 00:05:31,159 Speaker 1: a little bit stressful. But tell us about your pregnancy. 95 00:05:31,480 --> 00:05:34,080 Speaker 1: Congratulations by the way, So how is it going. 96 00:05:35,160 --> 00:05:36,279 Speaker 2: Has it been difficult? 97 00:05:36,360 --> 00:05:37,280 Speaker 1: Has it been easy? 98 00:05:37,360 --> 00:05:42,040 Speaker 3: Tell us? All first I messed out. Was difficult, definitely. 99 00:05:42,160 --> 00:05:46,520 Speaker 3: I had not anticipated how challenging that was going to be. 100 00:05:46,800 --> 00:05:49,800 Speaker 3: And I think a lot of that was because I 101 00:05:49,880 --> 00:05:52,640 Speaker 3: live and breathe food like it's my business, It's what 102 00:05:52,680 --> 00:05:55,159 Speaker 3: I do for work, it's, you know, everything I do. 103 00:05:55,320 --> 00:05:59,440 Speaker 3: And I couldn't even think about a vegetable, let alone 104 00:05:59,560 --> 00:06:01,360 Speaker 3: go to the show jobs and buy one or cook one. 105 00:06:01,480 --> 00:06:07,560 Speaker 3: I was so nauseous. Yeah, it was really really challenging. 106 00:06:07,720 --> 00:06:10,560 Speaker 3: And I actually wasn't vomiting at all, so I didn't 107 00:06:10,560 --> 00:06:12,440 Speaker 3: have morning sickness in the way that I was vomiting. 108 00:06:12,480 --> 00:06:14,920 Speaker 3: I just had twenty four seven nausea and a lot 109 00:06:14,920 --> 00:06:19,200 Speaker 3: of fatigue. So the first out of twelve weeks, like 110 00:06:19,200 --> 00:06:21,200 Speaker 3: it got to a point and I said to my husband, 111 00:06:21,400 --> 00:06:23,920 Speaker 3: oh gosh, like I really thought I was going to 112 00:06:23,960 --> 00:06:26,680 Speaker 3: be one of those people that really enjoy pregnancy and 113 00:06:26,720 --> 00:06:33,240 Speaker 3: this is just not fun whatever. But about fourteen fifteen 114 00:06:33,279 --> 00:06:36,680 Speaker 3: weeks that sort of subsided and then I got you know, 115 00:06:36,800 --> 00:06:39,600 Speaker 3: got my energy back, and for the second trimester it 116 00:06:39,760 --> 00:06:43,880 Speaker 3: was amazing. I felt, you know, really energized, got back 117 00:06:43,920 --> 00:06:46,839 Speaker 3: into my usual eating habits, and just felt really great 118 00:06:46,880 --> 00:06:50,039 Speaker 3: and really enjoyed it. And now third trimester, I'm still 119 00:06:50,040 --> 00:06:53,159 Speaker 3: feeling quite good. You know, I'm getting a few sort 120 00:06:53,200 --> 00:06:55,960 Speaker 3: of niggly aches and pains and things in my back 121 00:06:55,960 --> 00:06:57,880 Speaker 3: and my hips and stuff, but nothing too bad, and 122 00:06:58,560 --> 00:07:00,880 Speaker 3: I am actually feeling quite good in the pregnancy. I 123 00:07:00,880 --> 00:07:03,560 Speaker 3: suppose there's just sort of an added layer of stress 124 00:07:03,600 --> 00:07:07,200 Speaker 3: at the moment with everything going on and just you know, 125 00:07:07,400 --> 00:07:10,760 Speaker 3: situations where the hospital actually told me I have to 126 00:07:10,760 --> 00:07:14,480 Speaker 3: now choose between my husband and my private midwife who 127 00:07:14,560 --> 00:07:16,360 Speaker 3: I want to come to the birth with me because 128 00:07:16,400 --> 00:07:21,280 Speaker 3: I can only take one person. Oh so gosh. Yeah, 129 00:07:21,360 --> 00:07:24,320 Speaker 3: So it's it's challenging, like obviously I'm going to take 130 00:07:24,320 --> 00:07:26,160 Speaker 3: my husband because there's no way I want him to 131 00:07:26,200 --> 00:07:29,120 Speaker 3: miss that. But when you've invested a lot of you know, 132 00:07:29,240 --> 00:07:31,440 Speaker 3: time and money and even plan to have this other 133 00:07:31,520 --> 00:07:34,000 Speaker 3: particular person follow you the whole way and be your 134 00:07:34,040 --> 00:07:37,239 Speaker 3: support person, and then to know that they can't actually come, 135 00:07:39,160 --> 00:07:42,040 Speaker 3: you know, we are exploring a few other options and things, 136 00:07:42,080 --> 00:07:44,040 Speaker 3: because you know, you can also have a home birth 137 00:07:44,080 --> 00:07:46,920 Speaker 3: where you can have your support person there as well. 138 00:07:46,960 --> 00:07:49,600 Speaker 3: But at the moment, it's just kind of waiting to 139 00:07:49,680 --> 00:07:52,240 Speaker 3: see how that all plays out and you know what 140 00:07:52,360 --> 00:07:54,880 Speaker 3: happens there. But in terms of the actual pregnancy itself, 141 00:07:54,920 --> 00:07:58,040 Speaker 3: I'm still feeling really good and just getting really excited 142 00:07:58,040 --> 00:07:58,880 Speaker 3: to meet the little brother. 143 00:08:00,640 --> 00:08:03,680 Speaker 1: I can imagine that would be so hard that I'm 144 00:08:03,720 --> 00:08:06,880 Speaker 1: so glad you're keeping healthy, healthy. 145 00:08:06,600 --> 00:08:07,880 Speaker 2: And looking after yourself. 146 00:08:08,280 --> 00:08:12,080 Speaker 1: Yeah, so tell us a little bit about your approach 147 00:08:12,360 --> 00:08:14,200 Speaker 1: and philosophy to nutrition. 148 00:08:15,280 --> 00:08:18,280 Speaker 3: Sure, well, I suppose it comes from a bit of 149 00:08:18,320 --> 00:08:22,120 Speaker 3: a different place to a lot of nutritionists and dieticians 150 00:08:22,240 --> 00:08:25,800 Speaker 3: in that Yes, I'm qualified, and I have the education 151 00:08:25,920 --> 00:08:28,920 Speaker 3: and knowledge about the science of food and nutrition, but 152 00:08:29,480 --> 00:08:31,720 Speaker 3: I'm also really just a foodie at heart, and I 153 00:08:31,800 --> 00:08:35,160 Speaker 3: just love good quality food and cooking and creating recipes, 154 00:08:35,200 --> 00:08:38,600 Speaker 3: and I think they just combine really really well together. 155 00:08:38,840 --> 00:08:43,200 Speaker 3: And so my approach is more about bridging that gap 156 00:08:43,280 --> 00:08:47,720 Speaker 3: between Okay, yes, any nutritionist or dietitian could have the 157 00:08:47,800 --> 00:08:50,560 Speaker 3: knowledge and the education to tell you what is healthy 158 00:08:50,600 --> 00:08:54,800 Speaker 3: to eat, but what people really need is that practicality 159 00:08:54,840 --> 00:08:56,800 Speaker 3: aspect of it. And it's an area that we call 160 00:08:56,880 --> 00:09:01,000 Speaker 3: culinary nutrition these days. So it's about making that education 161 00:09:01,240 --> 00:09:04,080 Speaker 3: and getting people to understand how can they apply that 162 00:09:04,120 --> 00:09:07,360 Speaker 3: in their everyday cooking. So I sort of focus more 163 00:09:07,440 --> 00:09:11,160 Speaker 3: on the I suppose holistic whole food side of nutrition, 164 00:09:11,320 --> 00:09:13,959 Speaker 3: and it's all about, you know, creating recipes and how 165 00:09:14,000 --> 00:09:17,040 Speaker 3: to get those you know, really healthy seasonal veggies into 166 00:09:17,080 --> 00:09:20,800 Speaker 3: your meals and forget about that whole diet culture and 167 00:09:20,840 --> 00:09:24,240 Speaker 3: all of that and actually create a new, really healthy 168 00:09:24,280 --> 00:09:28,040 Speaker 3: relationship with food where you actually appreciate the food and 169 00:09:28,080 --> 00:09:30,400 Speaker 3: you think about, you know, where is the food come from, 170 00:09:30,440 --> 00:09:32,360 Speaker 3: what's in season at the moment, what's best for my 171 00:09:32,400 --> 00:09:35,400 Speaker 3: body at the moment, what's cheapest at the moment, you know, 172 00:09:35,480 --> 00:09:37,720 Speaker 3: all of that sort of thing, and not just worrying 173 00:09:37,760 --> 00:09:40,640 Speaker 3: about I think there's too many people these days that go, 174 00:09:40,960 --> 00:09:43,160 Speaker 3: they look at a food and think, is this either 175 00:09:43,200 --> 00:09:44,920 Speaker 3: going to make me put on weight or lose weight? 176 00:09:45,000 --> 00:09:47,000 Speaker 3: And that's all they think about when they look at food. 177 00:09:47,400 --> 00:09:49,480 Speaker 3: And it just breaks my heart because there's just so 178 00:09:49,760 --> 00:09:52,120 Speaker 3: much more to food and it should be something that's 179 00:09:52,480 --> 00:09:55,040 Speaker 3: really joyful and you know, such a happy thing to 180 00:09:55,120 --> 00:09:56,960 Speaker 3: include in our lives. But I think it does bring 181 00:09:56,960 --> 00:09:59,400 Speaker 3: about a lot of anxiety and a lot of that 182 00:09:59,440 --> 00:10:01,960 Speaker 3: sort of diet culture for a lot of people. Unfortunately. 183 00:10:04,040 --> 00:10:07,280 Speaker 1: I love that philosophy, and that's another reason why I 184 00:10:07,400 --> 00:10:08,800 Speaker 1: absolutely love following you. 185 00:10:08,760 --> 00:10:10,760 Speaker 2: Because it's just it is. 186 00:10:10,800 --> 00:10:15,880 Speaker 1: It's so holistic and simple, and I really want to 187 00:10:15,960 --> 00:10:19,040 Speaker 1: chat about seasonal eating. So you talk about this a lot, 188 00:10:19,160 --> 00:10:21,880 Speaker 1: which I've noticed on your account, which I love, and 189 00:10:21,960 --> 00:10:24,200 Speaker 1: I remember on one of your Instagram posts you were 190 00:10:24,240 --> 00:10:28,360 Speaker 1: talking about how many people have, sorry, how many people 191 00:10:28,400 --> 00:10:31,360 Speaker 1: have lost touch with seasonal eating, and that we're kind 192 00:10:31,360 --> 00:10:33,800 Speaker 1: of caught up in this clean eating world and the 193 00:10:33,880 --> 00:10:37,559 Speaker 1: appreciation for harvesting and connection with food just isn't how 194 00:10:37,600 --> 00:10:40,360 Speaker 1: it used to be. So can you kind of explain 195 00:10:40,480 --> 00:10:43,840 Speaker 1: what is seasonal eating and what's the benefits? 196 00:10:44,320 --> 00:10:48,600 Speaker 3: Sure, so with our food seasons, essentially different foods grow 197 00:10:48,800 --> 00:10:50,960 Speaker 3: in different seasons of the year, and that's when they 198 00:10:51,080 --> 00:10:56,599 Speaker 3: kind of thrive and that's when they're most nutritious. And unfortunately, 199 00:10:56,720 --> 00:10:58,600 Speaker 3: with you know, a lot of the farming practices that 200 00:10:58,640 --> 00:11:02,560 Speaker 3: go on these days, we can grow anything at any 201 00:11:02,600 --> 00:11:04,960 Speaker 3: time of the year because we have access to things 202 00:11:05,000 --> 00:11:08,119 Speaker 3: like pesticides and fertilizers and all that sort of artificial, 203 00:11:08,200 --> 00:11:11,760 Speaker 3: chemically based stuff that allows us to grow anything wherever 204 00:11:11,800 --> 00:11:14,880 Speaker 3: we want, any time we want. Now, as much as 205 00:11:14,920 --> 00:11:18,560 Speaker 3: that is convenient, it really does make you lose touch 206 00:11:18,640 --> 00:11:22,199 Speaker 3: with the whole actual farming practice, you know, and how 207 00:11:22,240 --> 00:11:24,360 Speaker 3: things are meant to be grown at particular times of 208 00:11:24,480 --> 00:11:27,800 Speaker 3: the year, and even things like companion planting and planting 209 00:11:27,840 --> 00:11:30,000 Speaker 3: certain things next to other things so that they grow 210 00:11:30,040 --> 00:11:33,160 Speaker 3: better and all of that sort of stuff. So eating 211 00:11:33,280 --> 00:11:37,080 Speaker 3: seasonally is about understanding, you know, what foods are best 212 00:11:37,120 --> 00:11:39,560 Speaker 3: at this time of year, and there's a few reasons 213 00:11:39,600 --> 00:11:43,520 Speaker 3: why you might want to consider that, because one, it's 214 00:11:43,559 --> 00:11:46,000 Speaker 3: going to mean that that food is most nutritious at 215 00:11:46,000 --> 00:11:47,880 Speaker 3: that time of year, So in terms of getting bang 216 00:11:47,960 --> 00:11:50,360 Speaker 3: for your buck, you're getting the most nutrition for what 217 00:11:50,400 --> 00:11:53,920 Speaker 3: you're spending on the food. Secondly, it should be cheaper 218 00:11:54,080 --> 00:11:57,720 Speaker 3: because you know, for example, asparaguess is one that I 219 00:11:57,760 --> 00:11:59,880 Speaker 3: love to use, and as an example, because next time 220 00:12:00,520 --> 00:12:02,960 Speaker 3: you go to the shops and you look at asparagus, 221 00:12:03,040 --> 00:12:05,240 Speaker 3: if it's not in season, you'll actually see a lot 222 00:12:05,280 --> 00:12:08,959 Speaker 3: of it comes from USA or Mexico or wherever, and 223 00:12:10,600 --> 00:12:13,719 Speaker 3: you know, you think about how far that has had 224 00:12:13,800 --> 00:12:16,120 Speaker 3: to travel. Now, we know that as soon as food 225 00:12:16,360 --> 00:12:19,720 Speaker 3: is picked from the ground, that's when it's most nutritious, 226 00:12:19,840 --> 00:12:22,600 Speaker 3: and any time that lapses between then and when you 227 00:12:22,640 --> 00:12:26,880 Speaker 3: consume it is opportunity to lose that nutrition. So you're 228 00:12:27,000 --> 00:12:30,800 Speaker 3: much more likely to get more nutrition from asparagus that's 229 00:12:30,840 --> 00:12:33,800 Speaker 3: been picked, you know, maybe a few kilometers away from you, 230 00:12:34,280 --> 00:12:36,360 Speaker 3: and you've picked it up from the farm gate directly 231 00:12:36,480 --> 00:12:39,320 Speaker 3: or your farmer's market, and you're consuming it within a 232 00:12:39,320 --> 00:12:41,920 Speaker 3: couple of days or maybe even the same day, as 233 00:12:41,960 --> 00:12:46,160 Speaker 3: compared to something that's been grown overseas, it's then been harvested, 234 00:12:46,280 --> 00:12:49,000 Speaker 3: it's then had to travel and imagine all those food 235 00:12:49,040 --> 00:12:51,080 Speaker 3: miles as well, Like it's not great for the environment 236 00:12:51,160 --> 00:12:54,679 Speaker 3: either traveling over here until it sits in your supermarket 237 00:12:54,720 --> 00:12:57,240 Speaker 3: for how long before you buy it and then you 238 00:12:57,280 --> 00:13:00,360 Speaker 3: consume it. There's just so much opportunity there to lose 239 00:13:00,400 --> 00:13:04,240 Speaker 3: that really good nutritious qualities, So it ends up actually 240 00:13:04,360 --> 00:13:06,480 Speaker 3: you get more bad for your back, and it's cheaper 241 00:13:06,559 --> 00:13:08,880 Speaker 3: because it doesn't have to travel all those food wilds 242 00:13:08,920 --> 00:13:12,480 Speaker 3: as well. So there's just there's so many reasons why 243 00:13:12,480 --> 00:13:14,360 Speaker 3: I love seasonal food, and I just think it makes 244 00:13:14,400 --> 00:13:17,840 Speaker 3: you really connect more with food instead of just thinking, well, 245 00:13:18,440 --> 00:13:20,679 Speaker 3: I'm just going to go to the supermarket and buy whatever. 246 00:13:20,840 --> 00:13:23,440 Speaker 3: You can actually pay a bit more attention to that. 247 00:13:24,600 --> 00:13:27,880 Speaker 3: And as I said that, the nutrition quality is great, 248 00:13:28,200 --> 00:13:32,080 Speaker 3: the financial aspect is great, but once you eat seasonally, 249 00:13:32,120 --> 00:13:34,760 Speaker 3: you will never go back because the taste of the 250 00:13:34,760 --> 00:13:39,640 Speaker 3: food is incredible, Like it just honestly, there is no difference. 251 00:13:40,440 --> 00:13:43,160 Speaker 2: Really, so interesting. 252 00:13:43,679 --> 00:13:49,080 Speaker 1: Okay, so it's April right now. What is currently in season? 253 00:13:49,120 --> 00:13:51,640 Speaker 1: Can you give us a couple of examples or what 254 00:13:51,760 --> 00:13:54,199 Speaker 1: we should be buying right now or maybe next month? 255 00:13:54,720 --> 00:13:56,760 Speaker 3: Yeah, yeah, sure, so in April. And I mean this 256 00:13:56,880 --> 00:13:59,440 Speaker 3: is going to vary depending on what kind of area 257 00:13:59,520 --> 00:14:03,720 Speaker 3: in Israel you're in. I'm in Victoria. And at the moment, 258 00:14:03,760 --> 00:14:06,199 Speaker 3: what's really good for us in terms of fruits, We've 259 00:14:06,240 --> 00:14:08,920 Speaker 3: got things like apples and pears. There's still some oranges 260 00:14:08,960 --> 00:14:12,240 Speaker 3: around that are really good. We're also starting to get 261 00:14:12,240 --> 00:14:15,760 Speaker 3: a bit of rubab as well, and even pomegranates are 262 00:14:15,760 --> 00:14:17,800 Speaker 3: just starting to come back, so a lot of people 263 00:14:17,880 --> 00:14:21,200 Speaker 3: with pomegranate is another one you'll often find comes from 264 00:14:21,240 --> 00:14:23,880 Speaker 3: the USA when you see it in the supermarkets, but 265 00:14:23,920 --> 00:14:25,920 Speaker 3: you should start to notice now that it will say 266 00:14:25,960 --> 00:14:28,760 Speaker 3: that it's from Australia, which is great. And then in 267 00:14:28,840 --> 00:14:33,640 Speaker 3: terms of veggies, we've got things like broccoli, beech root, 268 00:14:33,760 --> 00:14:37,320 Speaker 3: We've got cabbages, silver beets starting to come back in. 269 00:14:37,440 --> 00:14:42,120 Speaker 3: We're still getting quite a few zucchinis, capsicums and tomatoes 270 00:14:42,160 --> 00:14:45,920 Speaker 3: from kind of the end of that summer season, and 271 00:14:45,960 --> 00:14:49,480 Speaker 3: then coming into the next couple of months more of 272 00:14:49,520 --> 00:14:52,200 Speaker 3: like your autumn winter, you will start to get more 273 00:14:52,280 --> 00:14:56,359 Speaker 3: things like your cauliflower and your pumpkin and your potatoes 274 00:14:56,360 --> 00:14:59,960 Speaker 3: and parsnips and more of those root kind of veggies 275 00:15:00,120 --> 00:15:00,560 Speaker 3: as well. 276 00:15:01,800 --> 00:15:05,480 Speaker 1: And so you also have the Body Good Diary, which 277 00:15:05,800 --> 00:15:09,359 Speaker 1: is a diary and it has a lot of these seasonal, 278 00:15:09,960 --> 00:15:13,160 Speaker 1: monthly seasonal produce lists, don't you yes. 279 00:15:13,040 --> 00:15:15,600 Speaker 3: Correct, So yeah, the Body Good Diary was something that 280 00:15:15,640 --> 00:15:19,720 Speaker 3: I have been really wanting to do for a long 281 00:15:19,760 --> 00:15:23,160 Speaker 3: time and I weighed up whether it would be more 282 00:15:23,200 --> 00:15:26,560 Speaker 3: of an app type product or whether it was going 283 00:15:26,640 --> 00:15:29,320 Speaker 3: to be a physical diary, and what I wanted to 284 00:15:29,360 --> 00:15:34,040 Speaker 3: do was combine it more holistically as like a health diary. 285 00:15:34,200 --> 00:15:38,280 Speaker 3: So what I've done is put together a diary where 286 00:15:38,440 --> 00:15:40,960 Speaker 3: it's got your full year's worth and at the start 287 00:15:41,040 --> 00:15:44,520 Speaker 3: of each month, you've got your seasonal produce list, so 288 00:15:44,600 --> 00:15:47,040 Speaker 3: all your fruits and all your veggies that are in season. 289 00:15:47,640 --> 00:15:51,880 Speaker 3: And then it's got three recipes each month really utilizing 290 00:15:51,920 --> 00:15:54,640 Speaker 3: and making the most of those. So then mostly I 291 00:15:54,680 --> 00:15:57,480 Speaker 3: suppose vegetarian recipes, and then each of them have a 292 00:15:57,520 --> 00:16:01,880 Speaker 3: little suggestion about how you could serve that, so whether 293 00:16:01,880 --> 00:16:04,640 Speaker 3: you wanted to include fish or meat or other legumes 294 00:16:04,720 --> 00:16:06,680 Speaker 3: or things to make it a full meal, but really 295 00:16:07,000 --> 00:16:10,480 Speaker 3: heroing those of veggies and fruits better in season. And 296 00:16:10,520 --> 00:16:14,200 Speaker 3: then it's got your essentially your week to view diaries. 297 00:16:14,280 --> 00:16:17,880 Speaker 3: So each week it breaks down you know, obviously all 298 00:16:17,920 --> 00:16:20,720 Speaker 3: of your space to write all your appointments and everything, 299 00:16:20,760 --> 00:16:23,680 Speaker 3: your meetings and stuff. It's got a section to fill 300 00:16:23,680 --> 00:16:27,200 Speaker 3: in for your meals and for your movement, so three 301 00:16:27,240 --> 00:16:30,240 Speaker 3: meals a day, your movement for the day. It's got 302 00:16:30,680 --> 00:16:34,120 Speaker 3: all of your women's it's aimed for women, so of 303 00:16:34,160 --> 00:16:36,920 Speaker 3: course men could use it, but it is specific for women, 304 00:16:37,040 --> 00:16:39,520 Speaker 3: so it's also got your female health checks as well. 305 00:16:39,600 --> 00:16:41,800 Speaker 3: So what a lot of women, I think, you know, 306 00:16:41,840 --> 00:16:44,400 Speaker 3: we just get so caught up in being busy and 307 00:16:44,440 --> 00:16:46,640 Speaker 3: doing everything for everyone else, we kind of forget about 308 00:16:46,680 --> 00:16:48,840 Speaker 3: our own health a lot of the time, and simple 309 00:16:48,920 --> 00:16:52,000 Speaker 3: things like you know, on the first of every month, 310 00:16:52,080 --> 00:16:55,000 Speaker 3: you should do a self breast check, So on the 311 00:16:55,000 --> 00:16:57,000 Speaker 3: first of every month in the diary, it reminds you 312 00:16:57,080 --> 00:17:00,400 Speaker 3: check your breast today. Every three months remind finds you 313 00:17:00,480 --> 00:17:03,520 Speaker 3: to do a self skin check, so on the fifteenth 314 00:17:03,600 --> 00:17:06,040 Speaker 3: of every three months, it's check your skin today. And 315 00:17:06,080 --> 00:17:08,320 Speaker 3: then there's just like a little health tip each week, 316 00:17:08,359 --> 00:17:12,440 Speaker 3: which might be food related. I've just I've got mine 317 00:17:12,480 --> 00:17:14,480 Speaker 3: open at the moment, I'm just looking at what this 318 00:17:15,880 --> 00:17:21,440 Speaker 3: week's one is, and it's talking about keeping your scraps. 319 00:17:21,680 --> 00:17:24,320 Speaker 3: So it says keep your scraps, keep a container in 320 00:17:24,320 --> 00:17:28,399 Speaker 3: the freezer for whenever you have off cuts of carrots, celery, onion, pumpkin, herbs, 321 00:17:28,400 --> 00:17:31,320 Speaker 3: et cetera. And add it to a container. When the 322 00:17:31,640 --> 00:17:34,040 Speaker 3: container is full, you can make a veggie stock out 323 00:17:34,040 --> 00:17:35,480 Speaker 3: of it. And then it gives you a recipe for 324 00:17:35,520 --> 00:17:37,199 Speaker 3: how to make a veggie stock out of that. So 325 00:17:37,760 --> 00:17:41,600 Speaker 3: sometimes they're food related, sometimes they're health related. Sometimes it's 326 00:17:41,600 --> 00:17:44,199 Speaker 3: more nutrition related. So last week was talking about like 327 00:17:44,200 --> 00:17:46,640 Speaker 3: amega three fatty acids and what are our best sources 328 00:17:46,640 --> 00:17:50,240 Speaker 3: where you can get it from, and gosh, there's just 329 00:17:50,240 --> 00:17:52,280 Speaker 3: so much in there. There's like a little section at 330 00:17:52,280 --> 00:17:54,320 Speaker 3: the end of the week that's like a happiness and 331 00:17:54,359 --> 00:17:57,800 Speaker 3: a gratitude reflection. So for every day of the week, 332 00:17:58,080 --> 00:18:00,920 Speaker 3: the ideas that you sit down one thing that made 333 00:18:00,960 --> 00:18:02,439 Speaker 3: you happy for the day and one thing that you're 334 00:18:02,480 --> 00:18:06,360 Speaker 3: grateful for for the day. And personally, for me, like 335 00:18:06,840 --> 00:18:09,600 Speaker 3: that has been a life saver this year, and particularly 336 00:18:09,640 --> 00:18:12,840 Speaker 3: with everything going on at the moment, it really helps 337 00:18:12,840 --> 00:18:15,439 Speaker 3: me just kind of wind down, check back in with 338 00:18:15,520 --> 00:18:17,880 Speaker 3: myself at the end of the day and go, Okay, yes, 339 00:18:17,960 --> 00:18:20,080 Speaker 3: there's a lot going on at the moment and there's 340 00:18:20,400 --> 00:18:22,720 Speaker 3: really hard times for not only myself but a lot 341 00:18:22,720 --> 00:18:25,359 Speaker 3: of people. But what's one thing that made me happy 342 00:18:25,359 --> 00:18:27,720 Speaker 3: today and what's one thing I'm grateful for today? And 343 00:18:27,720 --> 00:18:29,960 Speaker 3: it's such a simple task, but it really just makes 344 00:18:29,960 --> 00:18:31,640 Speaker 3: you check in and I think, you know, it really 345 00:18:31,640 --> 00:18:33,240 Speaker 3: helps people on top of your mental. 346 00:18:33,000 --> 00:18:35,960 Speaker 1: Health as well, which is so important. 347 00:18:36,560 --> 00:18:40,080 Speaker 3: Yeah, and so yeah, I think that's everything. There's so 348 00:18:40,160 --> 00:18:40,720 Speaker 3: much in there. 349 00:18:41,640 --> 00:18:44,120 Speaker 1: I would like listening to that, and because I've seen 350 00:18:44,160 --> 00:18:45,960 Speaker 1: it and I was like, oh, that's a really cool idea. 351 00:18:46,040 --> 00:18:49,119 Speaker 1: But what you just said that is really amazing stuff. 352 00:18:49,160 --> 00:18:51,879 Speaker 1: I love the stuff about the women's health check and 353 00:18:51,920 --> 00:18:56,159 Speaker 1: that sort of stuff that really encompasses like everything to 354 00:18:56,200 --> 00:18:57,480 Speaker 1: do with health in the one thing. 355 00:18:57,560 --> 00:18:58,439 Speaker 2: So that's awesome. 356 00:18:58,520 --> 00:19:01,160 Speaker 1: I will make sure I put a for the audience too, 357 00:19:01,200 --> 00:19:04,359 Speaker 1: if you guys want to check that out in the parnet. 358 00:19:05,240 --> 00:19:08,200 Speaker 1: This episode is brought to you by Naked Harvest Supplements, 359 00:19:08,280 --> 00:19:11,160 Speaker 1: the natural supplement brand I co founded with my brother. 360 00:19:11,400 --> 00:19:12,240 Speaker 2: Our mission at. 361 00:19:12,280 --> 00:19:17,359 Speaker 1: Naked Harvest is to provide you with the supplements that nourish, fuel, compliment, 362 00:19:17,520 --> 00:19:20,600 Speaker 1: and optimize your day the best bit. 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It is 389 00:20:49,640 --> 00:20:53,000 Speaker 1: completely up to you and pick whatever flavor you want. 390 00:20:53,400 --> 00:20:57,439 Speaker 1: So again that code is Georgie fifty at checkout for 391 00:20:57,560 --> 00:21:01,200 Speaker 1: fifty percent off your third pre wort or protein. 392 00:21:01,359 --> 00:21:02,920 Speaker 2: Okay, let's get back into the show. 393 00:21:07,240 --> 00:21:10,920 Speaker 1: But getting back into a seasonal eating what would your 394 00:21:11,000 --> 00:21:14,359 Speaker 1: sort of tips be for someone If they're like, okay, cool, 395 00:21:14,400 --> 00:21:18,080 Speaker 1: I'd love to start seasonal eating, Just some kind of 396 00:21:18,160 --> 00:21:21,320 Speaker 1: general tips from the switch from a big supermarket to 397 00:21:21,400 --> 00:21:24,639 Speaker 1: finding local produce and that sort of thing, what would 398 00:21:24,640 --> 00:21:25,920 Speaker 1: you give to them? 399 00:21:26,400 --> 00:21:29,159 Speaker 3: Yeah, Well, the best thing about seasonal eating is you 400 00:21:29,200 --> 00:21:32,480 Speaker 3: can kind of use like obviously in my diarrhye, I 401 00:21:32,520 --> 00:21:35,480 Speaker 3: give you guides about what is in season, but you 402 00:21:35,520 --> 00:21:38,760 Speaker 3: can also be guided by going to the supermarkets. So 403 00:21:39,000 --> 00:21:42,119 Speaker 3: if you are currently like a big supermarket shopper and 404 00:21:42,200 --> 00:21:44,800 Speaker 3: you go to like your coals or your woollies, when 405 00:21:44,840 --> 00:21:46,760 Speaker 3: you go there, what you'll find is that there'll be 406 00:21:46,800 --> 00:21:51,560 Speaker 3: a small organic section. Now, organic food is one that 407 00:21:51,680 --> 00:21:54,920 Speaker 3: really just has to be available when it's in season. 408 00:21:55,440 --> 00:21:57,960 Speaker 3: We can't, you know, they don't use pesticides and things 409 00:21:57,960 --> 00:22:00,520 Speaker 3: like that on organic produce, so it can really big 410 00:22:00,560 --> 00:22:02,280 Speaker 3: grown when it is in season. So if you go 411 00:22:02,359 --> 00:22:05,280 Speaker 3: to the supermarket and even just have a look in 412 00:22:05,320 --> 00:22:08,480 Speaker 3: the organic section, you'll get an idea about what actually 413 00:22:08,680 --> 00:22:11,240 Speaker 3: is in season at the moment. So, you know, I 414 00:22:11,280 --> 00:22:13,760 Speaker 3: love organic eating, but I know that it's not necessarily 415 00:22:13,760 --> 00:22:16,000 Speaker 3: affordable for everyone. But if you just have a look 416 00:22:16,040 --> 00:22:18,760 Speaker 3: in that section, you'll be able to get an idea 417 00:22:18,760 --> 00:22:21,359 Speaker 3: of Okay, well there's beetroots and zucchini's there, so they 418 00:22:21,400 --> 00:22:24,080 Speaker 3: must be in season at the moment. But I would 419 00:22:24,160 --> 00:22:26,679 Speaker 3: really encourage people to then look a little bit further 420 00:22:26,720 --> 00:22:29,959 Speaker 3: and think about where they're sourcing their produce from. So 421 00:22:30,160 --> 00:22:33,119 Speaker 3: I just I'm all about supporting small businesses, and I 422 00:22:33,160 --> 00:22:36,280 Speaker 3: think going to your local farmers' markets is the best 423 00:22:36,320 --> 00:22:39,840 Speaker 3: way because they're literally growing it, picking it, and then 424 00:22:39,880 --> 00:22:42,639 Speaker 3: you're getting it straight away, so it's you know, one 425 00:22:42,680 --> 00:22:44,560 Speaker 3: of the best ways to get what's in season and 426 00:22:44,600 --> 00:22:47,440 Speaker 3: get the most nutritious food. So have a look at 427 00:22:47,440 --> 00:22:50,680 Speaker 3: your local farmers' markets, but also look up in your 428 00:22:50,680 --> 00:22:54,199 Speaker 3: area whether there's any farm gates as well, because with 429 00:22:54,320 --> 00:22:58,800 Speaker 3: the farmer's markets, generally that's the actual farms that come 430 00:22:58,840 --> 00:23:00,399 Speaker 3: to the market to sell it, but a lot of 431 00:23:00,440 --> 00:23:02,920 Speaker 3: the time you can go direct to the farm as well, 432 00:23:02,960 --> 00:23:04,919 Speaker 3: and they often might have a shop or something on 433 00:23:05,040 --> 00:23:08,880 Speaker 3: that farm property. Where you can get it directly from them, 434 00:23:08,880 --> 00:23:10,840 Speaker 3: and I love I live not far from the Mornington 435 00:23:10,920 --> 00:23:13,800 Speaker 3: Peninsula in Victoria, and one of my favorite things to 436 00:23:13,840 --> 00:23:16,480 Speaker 3: do is to just drive through you know, Red Hill 437 00:23:16,520 --> 00:23:18,720 Speaker 3: and all those areas and just go to all the 438 00:23:18,760 --> 00:23:20,879 Speaker 3: different farm gates and you know, you just see the 439 00:23:20,920 --> 00:23:24,040 Speaker 3: little signs written on the side of the road saying 440 00:23:24,080 --> 00:23:26,639 Speaker 3: apple is available here or berries here, and you can 441 00:23:26,720 --> 00:23:28,800 Speaker 3: just stop off at all the different farms and get 442 00:23:28,840 --> 00:23:31,520 Speaker 3: a collection of you know, what's in season, and knowing 443 00:23:31,520 --> 00:23:34,480 Speaker 3: that you're helping support your local communities as well, it 444 00:23:34,600 --> 00:23:35,359 Speaker 3: is really nice. 445 00:23:36,280 --> 00:23:39,879 Speaker 1: I love that perfect Well, thanks for sharing that info. 446 00:23:40,200 --> 00:23:43,119 Speaker 1: I want to switch gears and talk about our health 447 00:23:43,160 --> 00:23:46,439 Speaker 1: and currently what is happening right now. So can you 448 00:23:47,000 --> 00:23:50,160 Speaker 1: let us in on some insight about how we can 449 00:23:50,200 --> 00:23:54,320 Speaker 1: be supporting our immunity with food and what that looks like. 450 00:23:55,600 --> 00:23:58,840 Speaker 3: Yeah, definitely. So. I think one thing that a lot 451 00:23:58,840 --> 00:24:01,119 Speaker 3: of people are getting caught up in at the moment 452 00:24:01,280 --> 00:24:04,320 Speaker 3: when we're talking about supporting our immune system and everything is, 453 00:24:04,760 --> 00:24:06,679 Speaker 3: you know, I need to get all the supplements. I 454 00:24:06,800 --> 00:24:09,679 Speaker 3: need to get all the expensive supplements, and you know, 455 00:24:09,720 --> 00:24:12,560 Speaker 3: places is selling out of things like armaflorus and vitamin 456 00:24:12,560 --> 00:24:15,159 Speaker 3: c's and y zincs and all of that, which, of 457 00:24:15,240 --> 00:24:19,040 Speaker 3: course those things can be helpful, but remember we have 458 00:24:19,119 --> 00:24:22,639 Speaker 3: an opportunity to support our bodies naturally every day in 459 00:24:22,760 --> 00:24:25,760 Speaker 3: just simply what we're already doing, which is eating. So 460 00:24:26,200 --> 00:24:28,320 Speaker 3: all of our whole foods can be such a great 461 00:24:28,400 --> 00:24:31,520 Speaker 3: source of those things to support your immune system. So 462 00:24:31,640 --> 00:24:35,120 Speaker 3: things like you know, vitamin C and remembering with vitamin 463 00:24:35,160 --> 00:24:37,639 Speaker 3: C that it's actually heat sensitive, so you need to 464 00:24:37,640 --> 00:24:40,600 Speaker 3: think about ways that you're cooking it because when you 465 00:24:40,680 --> 00:24:43,280 Speaker 3: do cook it, you can actually lose some of that 466 00:24:43,400 --> 00:24:48,399 Speaker 3: vitamin C content. So you want to think about having, Okay, well, 467 00:24:48,400 --> 00:24:51,280 Speaker 3: what are some of my vitamin C rich food sources? 468 00:24:51,280 --> 00:24:54,680 Speaker 3: So things like berries and oranges and leafy greens and capsicms. 469 00:24:55,400 --> 00:24:58,920 Speaker 3: If you're having those foods, try not to always cook them. Yes, 470 00:24:58,960 --> 00:25:00,680 Speaker 3: it's fine to cook them some you're not going to 471 00:25:00,720 --> 00:25:04,560 Speaker 3: lose all of the vitamin C levels, but sometimes have 472 00:25:04,640 --> 00:25:06,840 Speaker 3: them raw as well, because that way you'll be getting 473 00:25:06,840 --> 00:25:09,720 Speaker 3: more from it. You know, things like zinc, like even 474 00:25:09,760 --> 00:25:13,400 Speaker 3: having like your oysters, your meat pumpkin seeds have also 475 00:25:13,480 --> 00:25:15,639 Speaker 3: really good source. Just having those sorts of things in 476 00:25:15,680 --> 00:25:19,000 Speaker 3: your diet every day is really good brazil nuts. It's 477 00:25:19,040 --> 00:25:20,840 Speaker 3: such a good source of selenium, which is one of 478 00:25:20,920 --> 00:25:25,880 Speaker 3: our most potent antioxidants. Obviously, your leafy greens you can 479 00:25:25,960 --> 00:25:29,880 Speaker 3: never have enough of, so going crazy with your leafy greens. 480 00:25:30,560 --> 00:25:32,920 Speaker 3: Vitamin D is another one that's a really important for 481 00:25:32,920 --> 00:25:36,240 Speaker 3: your immune system. And one of my favorite sources of 482 00:25:36,320 --> 00:25:39,080 Speaker 3: vitamin D, which a lot of people actually probably don't realize, 483 00:25:39,240 --> 00:25:43,680 Speaker 3: is mushrooms. But the thing with mushrooms is that they 484 00:25:43,760 --> 00:25:47,000 Speaker 3: need to be uv mushrooms, which essentially means they've been 485 00:25:47,040 --> 00:25:50,760 Speaker 3: exposed to some light. And there's some incredible research going 486 00:25:50,760 --> 00:25:53,320 Speaker 3: on at the moment that we actually have seen that 487 00:25:53,359 --> 00:25:56,480 Speaker 3: by exposing mushrooms, so it was about one hundred gram 488 00:25:56,560 --> 00:26:00,320 Speaker 3: so that's like about a cup worth, or about five 489 00:26:00,720 --> 00:26:04,679 Speaker 3: cup mushrooms or one big portobello mushroom. And if you 490 00:26:04,760 --> 00:26:07,840 Speaker 3: actually expose that to sunlight for anywhere between ten to 491 00:26:07,920 --> 00:26:11,840 Speaker 3: sixty minutes, you can it can create enough vitamin D 492 00:26:11,960 --> 00:26:15,840 Speaker 3: within itself that it can actually give you your daily 493 00:26:15,880 --> 00:26:19,879 Speaker 3: intake of vitamin D. And it's shown to be just 494 00:26:20,040 --> 00:26:23,760 Speaker 3: as effective as supplements for people that are deficient, and 495 00:26:23,800 --> 00:26:26,040 Speaker 3: we know that deficiency in vitamin D is quite a 496 00:26:26,080 --> 00:26:28,320 Speaker 3: big problem in Australia, even though we're one of the 497 00:26:28,359 --> 00:26:33,280 Speaker 3: sunniest country is going around. But so and I just 498 00:26:33,359 --> 00:26:36,359 Speaker 3: love that about food, Like you know, that's the real 499 00:26:36,520 --> 00:26:39,840 Speaker 3: kind of medicinal aspect of food that you can get. 500 00:26:39,880 --> 00:26:42,119 Speaker 3: But simply all you need to do is take your 501 00:26:42,160 --> 00:26:44,879 Speaker 3: mushrooms that you buy from wherever you get them from, 502 00:26:45,960 --> 00:26:47,760 Speaker 3: put them outside in the sun. You want to put 503 00:26:47,800 --> 00:26:51,200 Speaker 3: them gills facing up. And if you actually put them 504 00:26:51,200 --> 00:26:54,680 Speaker 3: gills facing up, plus you slice them, you'll get more 505 00:26:54,720 --> 00:26:56,760 Speaker 3: surface area, so you don't need to leave them out 506 00:26:56,800 --> 00:26:58,479 Speaker 3: for as long. So you could just leave them out 507 00:26:58,520 --> 00:27:00,960 Speaker 3: for ten to fifteen minutes in the sun and then 508 00:27:01,000 --> 00:27:03,600 Speaker 3: you can actually store those up to eight days in 509 00:27:03,640 --> 00:27:06,440 Speaker 3: the fridge and they'll still retain that vitamin D content. 510 00:27:06,880 --> 00:27:08,560 Speaker 3: You do lose a little bit of it if you 511 00:27:08,680 --> 00:27:10,920 Speaker 3: cook with them as opposed to eating them mow after that. 512 00:27:11,400 --> 00:27:14,159 Speaker 3: But what they've found is that if you use lemon juice, 513 00:27:14,280 --> 00:27:18,200 Speaker 3: and interestingly, lemon juice actually helps you to retain vitamin 514 00:27:18,280 --> 00:27:20,960 Speaker 3: C as well. So if you cook with it, use 515 00:27:21,000 --> 00:27:23,800 Speaker 3: some lemon juice to retain the vitamin D that you created, 516 00:27:23,840 --> 00:27:26,320 Speaker 3: but also to help retain the vitamin C. If you're 517 00:27:26,359 --> 00:27:28,320 Speaker 3: using foods that are high on vitamin C as well. 518 00:27:29,920 --> 00:27:33,080 Speaker 3: So yeah, there's some incredible just everyday whole foods that 519 00:27:33,119 --> 00:27:36,439 Speaker 3: you should be thinking about in your diet. Whether you 520 00:27:36,440 --> 00:27:38,760 Speaker 3: go for supplements as well or not. You know, that's 521 00:27:38,880 --> 00:27:41,760 Speaker 3: kind of a different I suppose kell of fish, but 522 00:27:42,280 --> 00:27:44,000 Speaker 3: knowing that you can do so much for your immune 523 00:27:44,040 --> 00:27:46,679 Speaker 3: system just with whole foods and not forgetting you know, 524 00:27:46,760 --> 00:27:48,959 Speaker 3: your gut friendly foods as well, which is so important 525 00:27:48,960 --> 00:27:51,840 Speaker 3: because a lot of your immune cells reside within your gut. 526 00:27:52,720 --> 00:27:54,920 Speaker 3: All of that sort of stuff is so important too. 527 00:27:55,320 --> 00:27:56,560 Speaker 1: So interesting. 528 00:27:57,200 --> 00:27:59,639 Speaker 2: I can't believe that. About the mushrooms in the sun. 529 00:28:00,560 --> 00:28:01,560 Speaker 3: Yeah, how cool is it? 530 00:28:02,080 --> 00:28:03,640 Speaker 1: I love mushrooms too. 531 00:28:04,200 --> 00:28:06,119 Speaker 3: And so do I. I think they might be my 532 00:28:06,160 --> 00:28:08,800 Speaker 3: favorite vegetable. They're so good. 533 00:28:09,000 --> 00:28:11,439 Speaker 1: I don't know about the raw mushrooms. I definitely like 534 00:28:11,480 --> 00:28:12,800 Speaker 1: to cook my rushrooms. 535 00:28:14,200 --> 00:28:16,800 Speaker 3: You'd be surprised, I think when you cut them up 536 00:28:16,800 --> 00:28:18,720 Speaker 3: and you like put them into salads and stuff, and 537 00:28:18,760 --> 00:28:22,879 Speaker 3: if you cut them kind of really really finely, sometimes 538 00:28:22,920 --> 00:28:25,359 Speaker 3: I mix them through with like lentils and walnuts, and 539 00:28:25,920 --> 00:28:29,000 Speaker 3: you don't get the like really raw mushroom texture as much. 540 00:28:29,040 --> 00:28:29,919 Speaker 3: They're quite nice, so. 541 00:28:30,920 --> 00:28:33,080 Speaker 1: Mixed it through with something. I'm going to try that 542 00:28:33,119 --> 00:28:37,800 Speaker 1: I'll do it amazing. Thank you so much for that. 543 00:28:38,080 --> 00:28:41,320 Speaker 1: I also wanted to ask you, so, with everything happening 544 00:28:41,440 --> 00:28:43,960 Speaker 1: right now, I even notice like I'll go to the 545 00:28:44,000 --> 00:28:47,400 Speaker 1: grocery store or you know, it is hard at the moment, 546 00:28:47,480 --> 00:28:51,160 Speaker 1: even we can't go to our local farmer's market or 547 00:28:51,200 --> 00:28:55,320 Speaker 1: anything like that with self isolating. What is your kind 548 00:28:55,360 --> 00:28:59,400 Speaker 1: of go to meals right now? With having limited access 549 00:28:59,800 --> 00:29:03,360 Speaker 1: to some groceries because lots of things are always sold 550 00:29:03,400 --> 00:29:04,520 Speaker 1: out and that sort of thing. 551 00:29:05,600 --> 00:29:08,280 Speaker 3: Yeah, good point. So one thing that's been a real 552 00:29:08,360 --> 00:29:11,280 Speaker 3: savior for me personally, and I would recommend kind of 553 00:29:11,360 --> 00:29:13,600 Speaker 3: looking around to see if this is available in your 554 00:29:13,600 --> 00:29:17,000 Speaker 3: area as well, is getting like a veggiean fruit delivery box. 555 00:29:18,160 --> 00:29:20,840 Speaker 3: So where I live, I'm actually so lucky. I have 556 00:29:21,080 --> 00:29:23,840 Speaker 3: a place called Edie Grocer which they go down to 557 00:29:23,880 --> 00:29:27,080 Speaker 3: the Mornington Peninsula. They stuck up on all the organic 558 00:29:27,160 --> 00:29:29,640 Speaker 3: produce it's in season, They bring it back to their shop, 559 00:29:29,680 --> 00:29:31,800 Speaker 3: they box it up, and then that same day I 560 00:29:31,880 --> 00:29:35,000 Speaker 3: get a box of produce delivered on my doorstep. So 561 00:29:35,720 --> 00:29:37,640 Speaker 3: I'm signed up to that. So I'm really lucky in 562 00:29:37,640 --> 00:29:40,320 Speaker 3: that I'm still getting all of that beautiful seasonal produce 563 00:29:40,360 --> 00:29:43,360 Speaker 3: without actually having to go anywhere. So that's been a 564 00:29:43,360 --> 00:29:46,120 Speaker 3: real savior for me. But I would also look around 565 00:29:46,160 --> 00:29:48,120 Speaker 3: in your own communities to see if something like that 566 00:29:48,240 --> 00:29:50,800 Speaker 3: is available, because not only going to be getting what's 567 00:29:50,800 --> 00:29:54,320 Speaker 3: in season and getting really good produce supporting local farms, 568 00:29:54,360 --> 00:29:57,240 Speaker 3: but it means that you can avoid places like supermarkets 569 00:29:57,280 --> 00:29:59,040 Speaker 3: and things which we know are a bit high risk 570 00:29:59,120 --> 00:30:03,400 Speaker 3: at the moment, but essentially just utilizing whatever it is 571 00:30:03,440 --> 00:30:05,680 Speaker 3: you can find. So the good thing about even going 572 00:30:05,680 --> 00:30:07,840 Speaker 3: to the supermarkets at the moment is that, yes, you know, 573 00:30:07,880 --> 00:30:10,480 Speaker 3: we're selling out of toilet paper and pasta and rice 574 00:30:10,520 --> 00:30:14,040 Speaker 3: and all those sorts of things. But reality is we 575 00:30:14,080 --> 00:30:17,560 Speaker 3: want to eat mostly fresh stuff anyway, so there's still 576 00:30:17,640 --> 00:30:20,560 Speaker 3: lots of fresh fruit and vegetables, so always stock up 577 00:30:20,600 --> 00:30:24,520 Speaker 3: on that stuff as much as you can, and really trying. 578 00:30:24,800 --> 00:30:27,720 Speaker 3: My whole philosophere around food is really trying to hero 579 00:30:28,280 --> 00:30:31,120 Speaker 3: the vegetables. So I think a lot of Aussies are 580 00:30:31,200 --> 00:30:33,480 Speaker 3: kind of in the mindset of, you know, it's always 581 00:30:33,520 --> 00:30:35,880 Speaker 3: been like if you think of a typical Aussie barbecue, 582 00:30:35,920 --> 00:30:38,800 Speaker 3: it's like a big steak, maybe some potatoes in the 583 00:30:38,840 --> 00:30:41,360 Speaker 3: barbie and there might be free vege or there might 584 00:30:41,400 --> 00:30:43,360 Speaker 3: be a cellard, but that's more of like a little 585 00:30:43,400 --> 00:30:46,800 Speaker 3: condiment on the side to you meat potatoes, Whereas I 586 00:30:46,840 --> 00:30:49,200 Speaker 3: really encourage people to flip that round and try and 587 00:30:49,240 --> 00:30:53,200 Speaker 3: make the vegetables the hero of your meal. Now, regardless 588 00:30:53,200 --> 00:30:56,760 Speaker 3: of whether you know what dietary patterns you follow, whether 589 00:30:56,800 --> 00:30:58,640 Speaker 3: you choose to eat meat or not, or you eat 590 00:30:58,680 --> 00:31:01,000 Speaker 3: fish or not, or you're vegan or whatever that might be, 591 00:31:01,040 --> 00:31:03,480 Speaker 3: it doesn't really matter, because all you want to do 592 00:31:03,600 --> 00:31:08,080 Speaker 3: is hero the vegetables first, and then you can compliment 593 00:31:08,120 --> 00:31:09,920 Speaker 3: that or as a little condiment on the side, you 594 00:31:10,000 --> 00:31:11,400 Speaker 3: might have a bit of meat, or you might have 595 00:31:11,480 --> 00:31:14,239 Speaker 3: some dairy, or you might have some legumes or some 596 00:31:14,280 --> 00:31:16,480 Speaker 3: grains or whatever it might be, to balance your meal 597 00:31:16,520 --> 00:31:19,360 Speaker 3: at completely, but always just trying to hero the vegetables 598 00:31:19,400 --> 00:31:23,560 Speaker 3: because that stuff is really available to us still and 599 00:31:23,600 --> 00:31:26,640 Speaker 3: we know that that's what supports our health best as well. 600 00:31:27,840 --> 00:31:28,600 Speaker 2: So true. 601 00:31:29,040 --> 00:31:31,800 Speaker 1: And I think also when you do get quite creative 602 00:31:31,880 --> 00:31:34,160 Speaker 1: with the veggies and you know you can make a 603 00:31:34,200 --> 00:31:37,240 Speaker 1: really nice sauce and make them taste good, and that 604 00:31:37,320 --> 00:31:40,480 Speaker 1: sort of sort of thinking, like get quite creative with it, 605 00:31:40,480 --> 00:31:42,959 Speaker 1: it does get a bit fun and it can be 606 00:31:43,000 --> 00:31:44,360 Speaker 1: super delicious. 607 00:31:44,800 --> 00:31:47,200 Speaker 3: Oh totally. And I think it's one thing that people 608 00:31:47,280 --> 00:31:50,040 Speaker 3: are a bit scared of, you know, when it comes 609 00:31:50,080 --> 00:31:53,280 Speaker 3: to eating. I'm not completely vegetarian myself, but I do 610 00:31:53,320 --> 00:31:55,560 Speaker 3: it a lot of vegetarian meals, and I think people 611 00:31:55,640 --> 00:31:58,960 Speaker 3: are scared because they think that might just be like 612 00:31:59,240 --> 00:32:01,400 Speaker 3: some grilled toe fro and some veggies on the side, 613 00:32:01,480 --> 00:32:04,880 Speaker 3: and like that's just so boring. You know, you can 614 00:32:04,920 --> 00:32:08,520 Speaker 3: create some amazing vegetarian meals, and there's so many recipes 615 00:32:08,520 --> 00:32:10,080 Speaker 3: out there, Like obviously I have a lot on my 616 00:32:10,160 --> 00:32:12,200 Speaker 3: website and in my books and things, but just doing 617 00:32:12,240 --> 00:32:15,320 Speaker 3: it at Google Search, you'll get so many incredible recipes. 618 00:32:15,360 --> 00:32:17,520 Speaker 3: So now that we have a bit more time at home, 619 00:32:17,640 --> 00:32:20,120 Speaker 3: we may as well use that time to try out 620 00:32:20,160 --> 00:32:23,080 Speaker 3: some different recipes and try out some different veggies and 621 00:32:23,120 --> 00:32:25,280 Speaker 3: fruits that you might not usually. You know, if you 622 00:32:25,320 --> 00:32:28,560 Speaker 3: go to the supermarket, maybe all the cucumbers and tomatoes 623 00:32:28,560 --> 00:32:31,320 Speaker 3: and lettuces and might be selling out quicker because they're 624 00:32:31,400 --> 00:32:33,960 Speaker 3: quite popular. But go through things like fennyl and beetroot 625 00:32:34,000 --> 00:32:36,800 Speaker 3: and brussel sprouts and things that you might not usually 626 00:32:36,840 --> 00:32:38,480 Speaker 3: try and get a bit creative with them. 627 00:32:38,560 --> 00:32:41,840 Speaker 1: Yeah, I love that. Okay, So next question, I want 628 00:32:41,840 --> 00:32:44,400 Speaker 1: to ask you if you have a couple of tips 629 00:32:44,440 --> 00:32:47,840 Speaker 1: for the audience of like health sort of based tips 630 00:32:48,160 --> 00:32:50,920 Speaker 1: of things they should be focusing on right now with 631 00:32:51,000 --> 00:32:51,840 Speaker 1: everything happening. 632 00:32:53,200 --> 00:32:55,400 Speaker 3: Yeah, sure, so I think you know, one of the 633 00:32:55,440 --> 00:32:57,920 Speaker 3: first ones I would say is, don't be too hard 634 00:32:57,960 --> 00:33:01,640 Speaker 3: on yourself at the moment. Like, it's really difficult times 635 00:33:01,640 --> 00:33:04,600 Speaker 3: and there's a lot going on, and it's very stressful 636 00:33:04,720 --> 00:33:07,200 Speaker 3: for a lot of people. There's a lot of anxiety happening, 637 00:33:07,280 --> 00:33:11,160 Speaker 3: and you know, if you're then worrying about your food 638 00:33:11,320 --> 00:33:13,880 Speaker 3: on top of that, it's just an added stress that 639 00:33:13,920 --> 00:33:16,840 Speaker 3: we don't need. So, you know, just trying to have 640 00:33:16,880 --> 00:33:19,520 Speaker 3: a bit of common sense about your eating. There's no 641 00:33:19,560 --> 00:33:21,880 Speaker 3: doubt that people might be snacking a little bit more 642 00:33:22,080 --> 00:33:24,760 Speaker 3: or you know, eating a little bit more comfort food 643 00:33:24,800 --> 00:33:28,719 Speaker 3: here and there, but just always reminding yourself to think, Okay, 644 00:33:29,520 --> 00:33:31,760 Speaker 3: what sort of foods are really going to serve my 645 00:33:31,840 --> 00:33:34,200 Speaker 3: body best, and just try and do that as much 646 00:33:34,240 --> 00:33:35,880 Speaker 3: as you can. It doesn't have to be perfect, it 647 00:33:35,880 --> 00:33:38,240 Speaker 3: doesn't have to be all the time. We know that 648 00:33:38,560 --> 00:33:40,960 Speaker 3: enough of you know, like an eighty twenty rule is 649 00:33:41,120 --> 00:33:43,440 Speaker 3: enough to really support the health of your body anyway, 650 00:33:43,560 --> 00:33:45,480 Speaker 3: So just trying to do that as much as you can, 651 00:33:45,560 --> 00:33:48,560 Speaker 3: but not being too hard on yourself if your diet 652 00:33:48,720 --> 00:33:51,040 Speaker 3: isn't as you know, I don't like the word perfect, 653 00:33:51,120 --> 00:33:54,000 Speaker 3: but in your mind what a perfect diet is. If 654 00:33:54,040 --> 00:33:56,680 Speaker 3: it's not as good as that at the moment, really 655 00:33:56,680 --> 00:34:00,560 Speaker 3: don't be too hard on yourself about it. Other thing 656 00:34:00,680 --> 00:34:05,520 Speaker 3: is to treat this time as you would you know, 657 00:34:06,320 --> 00:34:08,600 Speaker 3: pre this time like a normal time. If you are 658 00:34:08,640 --> 00:34:11,680 Speaker 3: someone that planned your meals and wrote a shopping list 659 00:34:11,680 --> 00:34:14,239 Speaker 3: and wrote an eating plan and your meal prepped and 660 00:34:14,280 --> 00:34:17,520 Speaker 3: you had everything ready even though you might be still 661 00:34:17,600 --> 00:34:19,440 Speaker 3: at home a lot, and you can do that when 662 00:34:19,480 --> 00:34:22,080 Speaker 3: you're home. It's really going to help just the routine 663 00:34:22,080 --> 00:34:25,080 Speaker 3: of your day and staying on top of those healthy 664 00:34:25,120 --> 00:34:27,040 Speaker 3: habits for when we come out of the other side 665 00:34:27,080 --> 00:34:29,480 Speaker 3: of this. If you do still do those things like 666 00:34:29,520 --> 00:34:32,279 Speaker 3: write your shopping list, write your eating plan, do your 667 00:34:32,280 --> 00:34:36,759 Speaker 3: meal prep have things organized and ready, because you never know. 668 00:34:36,880 --> 00:34:39,640 Speaker 3: And this is what I find the moment. I'm so 669 00:34:39,840 --> 00:34:42,479 Speaker 3: up and down. Some days I'm feeling great and I'm like, yes, 670 00:34:42,640 --> 00:34:44,080 Speaker 3: and eat all the healthy food and I'm going to 671 00:34:44,120 --> 00:34:46,319 Speaker 3: be really productive with work and I'm positive and I'm this, 672 00:34:46,920 --> 00:34:49,120 Speaker 3: and the next day I'm completely opposite and I'm like, 673 00:34:49,200 --> 00:34:52,920 Speaker 3: I don't want to cook anything today. So if you're 674 00:34:52,960 --> 00:34:55,719 Speaker 3: planned and prepared, you know that you already have that 675 00:34:55,840 --> 00:34:58,680 Speaker 3: stuff ready to go, so there's really nothing to do 676 00:34:58,800 --> 00:35:00,800 Speaker 3: other than just maybe take it out of the freezer 677 00:35:00,920 --> 00:35:02,279 Speaker 3: or get it out of the fridge or whatever it 678 00:35:02,360 --> 00:35:04,640 Speaker 3: might be. So I think still making sure that you're 679 00:35:04,719 --> 00:35:08,920 Speaker 3: prepared with eating is a good one. And the last 680 00:35:08,960 --> 00:35:11,880 Speaker 3: tip I would give is to, you know, take this 681 00:35:12,040 --> 00:35:15,160 Speaker 3: time to get creative. As I said, like, it's an 682 00:35:15,160 --> 00:35:17,520 Speaker 3: exciting time. We finally have more time to spend in 683 00:35:17,520 --> 00:35:20,920 Speaker 3: the kitchen and to cook ourselves healthy, delicious meals. So 684 00:35:21,480 --> 00:35:24,640 Speaker 3: you know, do some research and maybe every week find 685 00:35:24,680 --> 00:35:26,799 Speaker 3: like three new recipes that you're going to try for 686 00:35:26,840 --> 00:35:29,319 Speaker 3: yourself that week. And a lot of recipes are quite 687 00:35:29,360 --> 00:35:32,080 Speaker 3: easy and that they can be adaptable. If you don't 688 00:35:32,120 --> 00:35:34,160 Speaker 3: have one flour or free you can use a different flour, 689 00:35:34,239 --> 00:35:36,200 Speaker 3: or you can sub one veggie for another veggie, or 690 00:35:36,239 --> 00:35:39,719 Speaker 3: a nut for a seed or something like that. But yeah, 691 00:35:39,800 --> 00:35:42,680 Speaker 3: try some different recipes out, try some different ingredients out. 692 00:35:42,719 --> 00:35:44,280 Speaker 3: We know one of the best things for our body 693 00:35:44,360 --> 00:35:46,520 Speaker 3: is actually a variety of foods, and I think we 694 00:35:46,560 --> 00:35:49,600 Speaker 3: all get a bit stuck as creatures of habit just 695 00:35:49,680 --> 00:35:52,200 Speaker 3: eating all the same foods all the time. So use 696 00:35:52,239 --> 00:35:54,640 Speaker 3: this as an opportunity to get some different foods into 697 00:35:54,640 --> 00:35:57,359 Speaker 3: your diet and really work on that food variety as well. 698 00:35:57,920 --> 00:35:58,600 Speaker 2: I love that. 699 00:35:59,320 --> 00:36:02,040 Speaker 1: And one question I think I'm going to I think 700 00:36:02,080 --> 00:36:05,920 Speaker 1: I know your answer, but what do you think, sorry, 701 00:36:06,280 --> 00:36:09,680 Speaker 1: what would you say to someone about if they should 702 00:36:09,680 --> 00:36:12,000 Speaker 1: be focusing on weight loss right now? 703 00:36:14,160 --> 00:36:17,840 Speaker 3: So look, I mean, you know, there's no doubt there's 704 00:36:17,920 --> 00:36:20,920 Speaker 3: a large number of people and when I did individual 705 00:36:20,920 --> 00:36:22,960 Speaker 3: consulting for nutrition, a lot of what I would see 706 00:36:22,960 --> 00:36:24,960 Speaker 3: would be weight loss clients. And there's no doubt that, 707 00:36:25,440 --> 00:36:27,320 Speaker 3: you know, that might be a health priority for a 708 00:36:27,360 --> 00:36:30,759 Speaker 3: lot of people. But I think what we need to 709 00:36:30,880 --> 00:36:35,680 Speaker 3: realize is that weight loss is often a byproduct of 710 00:36:36,400 --> 00:36:40,279 Speaker 3: getting an actual, really healthy lifestyle in place. So it's 711 00:36:40,400 --> 00:36:43,200 Speaker 3: not about following a strict diet, it's not about counting 712 00:36:43,239 --> 00:36:47,440 Speaker 3: your calories. It's more about dietary patterns. So one thing 713 00:36:47,520 --> 00:36:51,640 Speaker 3: we know about the blue zones, which are the places 714 00:36:51,640 --> 00:36:53,680 Speaker 3: in the world where people live the longest, because so 715 00:36:53,920 --> 00:36:56,839 Speaker 3: essentially they're the healthiest places in the world is they're 716 00:36:56,840 --> 00:37:00,360 Speaker 3: not following diets. You know, they're not counting calories, doing 717 00:37:00,400 --> 00:37:02,960 Speaker 3: these cutting out food groups and all of that. What 718 00:37:03,040 --> 00:37:06,480 Speaker 3: they do have, though, is more like dietary patterns. So 719 00:37:06,520 --> 00:37:09,680 Speaker 3: one of them is the Mediterranean diet. And we know 720 00:37:09,760 --> 00:37:13,480 Speaker 3: that that dietary pattern is something like full of vegetables, 721 00:37:13,520 --> 00:37:16,960 Speaker 3: full of fruits. It's got extravaginali all. It's got, you know, 722 00:37:17,000 --> 00:37:20,440 Speaker 3: a Mega three fish. It's got things like yoga and 723 00:37:20,480 --> 00:37:22,560 Speaker 3: kefir and sauur krat and things that are good for 724 00:37:22,600 --> 00:37:25,360 Speaker 3: the gut. And it's got lots of legumes and whole grains, 725 00:37:25,400 --> 00:37:27,600 Speaker 3: and perhaps a little bit of meat in there and 726 00:37:27,600 --> 00:37:30,279 Speaker 3: a little bit of dairy product. But it's mostly full 727 00:37:30,320 --> 00:37:32,920 Speaker 3: of your whole foods, your legumes, your veggies and all 728 00:37:32,960 --> 00:37:36,680 Speaker 3: of that. So I think when you get into the mindset, 729 00:37:36,680 --> 00:37:38,319 Speaker 3: and it can take a little while to get there, 730 00:37:38,360 --> 00:37:40,480 Speaker 3: don't get me wrong. I'm sure people will still try 731 00:37:40,520 --> 00:37:42,600 Speaker 3: out all the diets that they need to before they 732 00:37:42,600 --> 00:37:46,640 Speaker 3: can find this comfortable place, but eating those whole foods 733 00:37:46,640 --> 00:37:49,279 Speaker 3: and more of a dietary pattern as opposed to a 734 00:37:49,320 --> 00:37:53,160 Speaker 3: strict diet. Once you get that in place, and once 735 00:37:53,239 --> 00:37:56,160 Speaker 3: you obviously are doing things, you know, like exercising or 736 00:37:56,239 --> 00:38:00,760 Speaker 3: just daily movement in your everyday life. The weight loss 737 00:38:00,840 --> 00:38:04,520 Speaker 3: just happens. Honestly, It just is a byproduct of getting 738 00:38:04,600 --> 00:38:08,320 Speaker 3: into that really healthy, sustained lifestyle. I think the problem 739 00:38:08,400 --> 00:38:10,840 Speaker 3: is when we want weight loss, we want it quick, 740 00:38:11,080 --> 00:38:15,160 Speaker 3: and a lot of people do diets and crazy exercise 741 00:38:15,280 --> 00:38:18,960 Speaker 3: regimes that they just cannot sustain. You know. We know 742 00:38:19,160 --> 00:38:22,360 Speaker 3: that yes, you might lose the weight of doing those things, 743 00:38:22,800 --> 00:38:24,640 Speaker 3: but there's no way you can keep it off. And 744 00:38:24,680 --> 00:38:27,000 Speaker 3: it's also not enjoyable. You know a lot of people 745 00:38:27,040 --> 00:38:29,879 Speaker 3: say that when they actually get to whatever their goal 746 00:38:30,000 --> 00:38:33,560 Speaker 3: weight might be, they weren't happy because they were trying 747 00:38:33,640 --> 00:38:36,160 Speaker 3: so hard to stick to this strict regime and trying 748 00:38:36,200 --> 00:38:38,960 Speaker 3: to be perfect. They're eating a nutrition that you just 749 00:38:39,000 --> 00:38:41,319 Speaker 3: can't possibly enjoy life. So if you do it the 750 00:38:41,400 --> 00:38:43,120 Speaker 3: other way and go for more of a dietary and 751 00:38:43,200 --> 00:38:46,680 Speaker 3: lastyle pattern where eighty percent of the time you're just 752 00:38:46,840 --> 00:38:50,439 Speaker 3: naturally eating those really good, in seasoned whole foods and 753 00:38:50,520 --> 00:38:53,040 Speaker 3: moving your body as much as you can, the weight 754 00:38:53,080 --> 00:38:55,680 Speaker 3: loss really is just a byproduct. And one thing that 755 00:38:56,400 --> 00:38:59,680 Speaker 3: is missing between those two things is when you're following 756 00:38:59,680 --> 00:39:02,120 Speaker 3: the stre diet, there's a lot of stress and anxiety 757 00:39:02,120 --> 00:39:04,799 Speaker 3: that comes with that. When you forget about that and 758 00:39:04,840 --> 00:39:07,000 Speaker 3: you go around more just like a dietary and life 759 00:39:07,040 --> 00:39:10,279 Speaker 3: cyle pattern, there's no stress and anxiety around that. And 760 00:39:10,360 --> 00:39:13,239 Speaker 3: when you can get rid of that, the weight loss 761 00:39:13,400 --> 00:39:17,120 Speaker 3: just happens. It's quite incredible when you actually get people 762 00:39:17,160 --> 00:39:19,359 Speaker 3: to that point and it kind of the lights which 763 00:39:19,400 --> 00:39:21,400 Speaker 3: is on to them and they're like, ah, this is 764 00:39:21,440 --> 00:39:24,000 Speaker 3: what it's about. So I would say in terms of 765 00:39:24,040 --> 00:39:26,799 Speaker 3: weight loss, try to take a step back from making 766 00:39:26,880 --> 00:39:30,000 Speaker 3: it your big, big focus and think bigger picture, think 767 00:39:30,120 --> 00:39:33,400 Speaker 3: more about dietary patterns and like I've talked about having 768 00:39:33,400 --> 00:39:36,800 Speaker 3: a good healthy relationship with food, where you appreciate food 769 00:39:36,880 --> 00:39:39,600 Speaker 3: for where it's come from, how it was grown, who 770 00:39:39,640 --> 00:39:42,480 Speaker 3: cooked it for you, and not just worrying about either 771 00:39:42,520 --> 00:39:44,200 Speaker 3: am I going to put on or lose weight from 772 00:39:44,239 --> 00:39:44,720 Speaker 3: that food? 773 00:39:45,840 --> 00:39:50,680 Speaker 1: So true health and sustainability, yes, all the way. 774 00:39:51,040 --> 00:39:51,960 Speaker 3: I love that. 775 00:39:52,480 --> 00:39:55,160 Speaker 1: Well, thank you so much for coming on the show. 776 00:39:55,200 --> 00:39:55,719 Speaker 2: Staff. 777 00:39:55,760 --> 00:39:59,440 Speaker 1: You are a wealth knowledge and it has been amazing 778 00:39:59,480 --> 00:40:02,160 Speaker 1: and so on sitef my pleasure. 779 00:40:02,239 --> 00:40:03,160 Speaker 3: Thank you for having me. 780 00:40:03,320 --> 00:40:05,640 Speaker 1: Of course, can you let the audience know where they 781 00:40:05,680 --> 00:40:08,120 Speaker 1: can find you and all that good stuff. 782 00:40:09,120 --> 00:40:12,719 Speaker 3: Yes, of course. So my website is Bodygoodfood dot com 783 00:40:12,760 --> 00:40:16,080 Speaker 3: dot au and then I'm also over on Instagram as 784 00:40:16,200 --> 00:40:17,360 Speaker 3: nutritionist Underscore. 785 00:40:17,400 --> 00:40:20,080 Speaker 1: Steph Getty's amazing and I'll make sure I put that 786 00:40:20,160 --> 00:40:21,000 Speaker 1: in the show notes. 787 00:40:21,719 --> 00:40:22,640 Speaker 2: See you later, guys. 788 00:40:22,640 --> 00:40:23,720 Speaker 1: Thanks for being on the show. 789 00:40:23,600 --> 00:40:25,839 Speaker 3: Steph, no worries. 790 00:40:25,560 --> 00:40:31,080 Speaker 1: Bye bye, And that's a wrap on another episode of 791 00:40:31,120 --> 00:40:33,880 Speaker 1: the Rise and Concer Podcast. I hope you got something 792 00:40:33,960 --> 00:40:36,120 Speaker 1: valuable from it, and I want to say a big 793 00:40:36,200 --> 00:40:39,480 Speaker 1: thank you for tuning in. I really really do appreciate it. 794 00:40:39,840 --> 00:40:42,840 Speaker 1: If you're craving more than don't worry, I've got you sorted. 795 00:40:43,200 --> 00:40:46,680 Speaker 1: We have our very own Rise and Conquer Community Facebook 796 00:40:46,680 --> 00:40:50,200 Speaker 1: group where hundreds of like minded women joined to share 797 00:40:50,360 --> 00:40:54,799 Speaker 1: in on stories, ask advice, and everything in between. I'd 798 00:40:54,800 --> 00:40:57,440 Speaker 1: love for you to join us. Just search Rise and 799 00:40:57,480 --> 00:41:01,719 Speaker 1: Conquer Podcast Community or finally, the show notes and if 800 00:41:01,760 --> 00:41:05,040 Speaker 1: you loved listening as much as I loved recording this episode, 801 00:41:05,120 --> 00:41:07,520 Speaker 1: then please subscribe and leave a review. 802 00:41:07,680 --> 00:41:09,280 Speaker 2: It really helps us out. 803 00:41:09,719 --> 00:41:12,600 Speaker 1: And if you think of anyone who would benefit or 804 00:41:12,719 --> 00:41:16,160 Speaker 1: enjoy this episode, please share it with them. You can 805 00:41:16,200 --> 00:41:21,200 Speaker 1: also find more on Instagram at risinconcor dot podcast and more. 806 00:41:21,239 --> 00:41:22,160 Speaker 2: From me your. 807 00:41:21,960 --> 00:41:25,640 Speaker 1: Hosts at Georgie Stevenson. Once again, guys, thank you so 808 00:41:25,760 --> 00:41:29,000 Speaker 1: much for tuning in. This is a totally independent podcast, 809 00:41:29,440 --> 00:41:32,759 Speaker 1: so we really do appreciate every bit of support. Hope 810 00:41:32,760 --> 00:41:35,640 Speaker 1: you guys have an amazing day or night whenever you're listening, 811 00:41:35,800 --> 00:41:36,799 Speaker 1: and I'll talk to you soon