We’re midway through a six-part guide to feeling good. Thus far, we’ve explored the importance of breathing, sleep, rest, pleasure, human connection and this week we’re focusing on ‘soul’ food.

Now, before we get into all the chocolatey details, I want to talk a little about the importance of soul food from my perspective.

Having spent a couple of decades in search of the best diet for humans and in the process, experimented with the bulk of the dietary and detox protocols out there, I can tell you firsthand that overly restrictive eating isn’t the best path to feeling good.

Naturally, eating well is important, however for some, it can be a slippery slope to becoming obsessive or fixated on compartmentalising foods as ‘good’ or ‘bad’.

The importance of soul food

One thing I’ve come to know is that soul food, whether it’s homemade or even the processed store-bought variety (gasp!), is an extremely important component of a healthy diet. And the way we approach it will make all the d...

I’m sad to have finished the recipe testing for this one. Granted, it may have triggered a temporary relapse into coffee addiction. (After 15 years of virtual abstinence!) But we had such a nice little routine going in our house for several weeks there. Breakfast, a bit of work around the farm, then a mid-morning slice of healthy tiramisu. It was nourishing on many levels. Self-care for the soul. And I started to cherish and keenly anticipate the ritual. (Might have been the addiction talking.)

I finally worked out why this recipe is such a revelation.. it’s kind of show-stopping (you’ll see)! One idea that we explore in depth in my program, is that nutrient dense foods are actually the most flavourful. And that our taste buds are in fact, engineered to discern and savour nutritional complexity – at least, once we return to our intended diet of real food. Fresh veggies, from mineral-rich soils are worlds apart from the supermarket stuff, for example. Even young children can taste the ...

Ok, so I’ve been banging on about bone broth a lot lately (sorry). It’s just that I’ve been sitting on quite a few broth-based recipes from our What To Eat e-books and have been waiting for the warmer months to spring some of them on you (no pun intended)!

Did you catch last Summer’s hottest new trend? Bone broth popsicles. Yep – brothsicles! Aussies, it’s established terminology, so we’ll have to go along with the Americans on this one. ‘Broth block’ doesn’t have quite the same ring to it, anyway..

Recently, a New York City eatery made headlines with its fruit-flavoured brothsicles. According to the makers, they don’t taste meaty at all. (They claim that the bone broth flavour is ‘totally overwhelmed’ by the fruit and coconut milk they use). Lots of people love them, but clearly not everyone. A randomly selected child from the audience of one live television program described them as “something really disgusting”!

Now I can’t call myself a connoisseur of many things, but ice cream ...