I am 22 and currently in the middle of completing a Bachelor’s degree in Health Science, majoring in Nutritional and Dietetic Medicine. I have always been fascinated by biology, health and wellness, particularly relating to food as medicine. In overcoming my own health issues, using natural remedies is something I found profoundly interesting and I hope to guide others through their own health journeys on the basis of nutrition. “Let food be thy medicine and medicine be thy food” (Aristotle) is a concept I like to apply as much as possible. I have also been given a depth of knowledge by my parents on the importance of sustainability. Being exposed to some of the most beautiful places on the planet I feel saddened to think that one day they might not be here.
I believe that nutrition and sustainability are closely related, because a lot of what we do to look after ourselves can directly impact the planet. There are simple measures we can take every day that positively impact our own health and the planet’s. There is no denying that we need to take better care of the planet we get the privilege of calling home, and making some simple switches in your routine such as reducing plastic usage and making more informed decisions around brands you decide to purchase from can make a big difference in the long run. I would hate to think that one day I won’t be able to take my future children to see a coral reef or to Africa to see the wild animals. However, this is slowly becoming more and more of a reality. There are still small pockets on this earth that remain wild and untouched, preserving these places is fundamental to sustaining a healthier planet. So, by making some switches in your health routine, by eating with the seasons, by focusing on nutrient dense foods and by replacing some of your kitchen items to more sustainable options you could be well on your way to playing a part in preserving our planet.
I remember when I was little, I always used to get a big thick slice of toasted banana bread slathered with butter before my after-school piano lessons. I don’t think many things beat the smell of freshly-baked banana bread straight out of the oven. While I may have changed around the ingredients from store-bought banana bread to make my version a bit healthier, I still think it satisfies that craving perfectly. This banana bread isn’t as light and fluffy as what you’re probably used to, instead my version is thick and dense, which I have actually grown to prefer. Serve it how you want, but I personally love eating it warm with some sort of nut butter or with yoghurt, but it’s honestly great on its own!
» 3 mashed bananas
» 1 tablespoon coconut oil
» 3 eggs
» 1/2 cup almond butter
» 1 teaspoon baking powder
» 3/4 cup coconut flour
» 1 teaspoon cinnamon
» Pinch of salt
1. Pre-heat oven to 180C and line a bread baking tin
2. Combine all the wet ingredients in a bowl.
3. In a separate bowl add the dry ingredients to a separate bowl and stir.
4. Add the dry ingredients to the wet and stir until well incorporated and there are no lumps.
5. Pour into a lined baking tin and place in the oven on 180C for 45-50 minutes or until golden on the outside and cooked through!