Caught a bug because you didn’t eat a salad with every meal? Tsk tsk. Well, along with your antibiotics, get some probiotics to fight the side effects of the nuclear option you’re swallowing every 6 hours. Try naturally fermented foods like curd, steamed rice cakes or our latest beloved probiotic – Milk Kefir. Kefir, pronounced kay-feehr, is a collection of yeasts, over 20 different kinds of lactobacillus and polysaccharides, that look like little cauliflower florets. Just plonk a few kefir grains in your mindfully sourced warm whole milk and allow it to ferment for 10 hours. The result is a creamy, bubbly, slightly sour milk that is chock full of probiotics – guaranteed to keep your gut in good bacteria for years to come. Raw honey sourced from local beekeepers also really helps with allergies, as they’re full of pollen grains that help keep allergies at bay. Avoid the mass produced store-bought stuff – it’s pasteurised and glorified sugar syrup.
Trend #4 – Cook your roots
Grandma and Ma knew how to make the most out of the least. ‘Cheap food’ can also be delicious when cooked well. A tough cut of meat was slow cooked overnight with grains and spices to give a velvety fall-off-the-bone stew. Greens were either grown or foraged and lovingly seasoned. Find out what’s locally grown to see what you can and cannot eat. Traditional recipes didn’t just revolve around locally grown food, but around what season it was. Take mangoes for example. In mango season, it is perfectly acceptable to eat mangoes for breakfast, lunch and dinner. Let no one tell you otherwise. Juicy, fragrant, gold mangoes only last 60 days a year. You’ve another 305 to balance out your indulgence.
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