This month we interview amazing healthy inspiration Lee Holmes – Holistic Nutritionist, Whole-foods Chef, Yoga Teacher, GREEN NUTRITIONALS Ambassador and acclaimed Author of no less than 6 published books on Health and Wellness – is there nothing this fabulous woman can’t do?
Let’s find out how she got to there, what motivates and inspires her and try out one of her delicious recipes …
* Hi Lee, could you Tell us a little about yourself and what sparked your interest in the Health and Wellness industry?
I’ve always been interested in Health and Wellness, training as a Holistic Nutritionist when I was younger and then a Yoga instructor. However my raw passion for the industry didn’t really kick in until 6 years ago when I was diagnosed with an autoimmune disease and fibromyalgia and needed to look at improving my symptoms through food.
* What would be your number 1 wellness tip?
Look after your gut. Through my journey I have learnt that the gut is fundamental to good health, feed it good things and you will flourish.
* Do you have any non-negotiables when it comes to your health?
Try and cut down on refined sugar!
* What is your favourite healthy food or ingredient that you couldn’t do without?
Garlic, a natural antiseptic which destroys the unfriendly bacteria in your gut whilst boosting the good. It’s so easy to add to dishes, enhances flavours and creating beautiful smells.
* Who or what inspires you?
Real natural food inspires me and interesting tasty recipes.
* Would you like to share one of your favourite ‘healthy’ recipes with us
I’d like to share my Tuna Tikka Curry recipe from my latest book Eat Right For Your Shape Packed full of health boosting herbs and spices, it’s a fantastic recipe and delicious too!
Tuna tikka curry
Be inspired by this lip-smacking dish, an antioxidant- and omega-3-rich meal that will melt in your mouth and satisfy and delight the whole family.
• 4 tuna steaks
• ghee, for frying
• salad leaves and Carrot and beetroot raita
• 260 g (9¼ oz/1 cup) sheep’s milk yoghurt
• 2 green chillies, seeded and chopped
• handful of coriander (cilantro) leaves, chopped
• 2 tablespoons lime juice
• 1 tablespoon crushed garlic
• 1 tablespoon freshly grated ginger
• 1 tablespoon mustard oil
• 1 teaspoon Celtic sea salt
• ¾ teaspoon ground turmeric
• ½ teaspoon garam masala
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon cumin seeds, toasted in a dry frying pan
• Rinse the fish, pat dry with paper towel and place in a large shallow dish.
• Combine all the marinade ingredients in a blender. Add this mixture to the tuna and mix gently with a spoon to coat. Cover and refrigerate for 2 hours.
• Heat a little ghee in a large frying pan over medium heat or on a barbecue hotplate and cook the tuna for 4–5 minutes on each side or until cooked to your liking.
• Serve with salad leaves and carrot and beetroot raita.
Carrot and beetroot raita
• 520 g (1 lb 2½ oz/2 cups) sheep’s milk yoghurt
• 1 raw beetroot (beet), peeled and grated
• 1 carrot, grated
• 1 onion, finely chopped
• 1 small capsicum (pepper), finely chopped
• 1 garlic clove, crushed
• 1 teaspoon ground cardamom
• Himalayan salt, to taste
• Combine all the ingredients in a large bowl by mixing gently with a spoon.
The raita will keep in an airtight container in the fridge for 3–4 days.
Find out more about Lee and follow her page for more wonderful healthy inspiration at Supercharge.