“Every meal is an opportunity to nourish ourselves”
Part Two: A weekend retreat with My Life Delicious
“Every meal is an opportunity to nourish ourselves”. That message was at the heart of what the retreat was all about.
And Joanna Rushton was the lady with the nutritional know-how.
Sharing a bit about herself at the start of the weekend, it was a combo of professional and personal experience that drove her to focus on proper nutrition - both for herself and her clients.
What that experience looks like is 12 years of being a chef under her belt, along with the total transformation of training as a female bodybuilder a few years back. Yes, she was a full-blown self-tannerer and protein-shakerer.
Looking at her now it’s hard to imagine.
Jo shared with us the impact that bodybuilding had on her body. It was pushed to the extreme, run-down and a bit broken. The need to recover from that time was pivotal in shifting her focus to the importance of nutrition.
Her message for us was about open-minded nutrition. About being open to listening to and learning from different perspectives on how to better nourish ourselves.
We talked a lot about the gut. About bone broth. About intolerances. About gluten, dairy, fermentation and organic produce. About listening to our own body and how it responds to certain foods. About well mineralised water (not just any old tap water or filtered water I’ll have you know). About what veg is good for what body parts. About Himalayan rock salt. And, the priority according to Jo, we talked a lot about the importance of good soil. Without that, we don’t get the nutrients and minerals into our fruit and veggies at all.
Openly, we each shared our own personal challenges and foodie questions, whether it was weekly menu planning, stodgy breakfast rituals, a coffee addiction, sugar cravings and the devouring of tubs of ice-cream, how many bananas is too many or what microwaves really do to food.
With a couple of cooking demos, a Q&A in-front of a roaring fire, and a roundtable reflection of our own relationship with food and nutrition, we each took away more than a handful of key changes for how we want to better nourish ourselves.
To give you a glimpse into the weekend’s discussions, here is a selection of some of the nourishment know-how that was shared with us:
ON REALLY LISTENING...
“Listen to your body. Be present before, during and after eating. Know how your body responds to certain foods”.
ON THE POWER ZONE...
“There’s a power zone and that’s what you want. You want more energy, more clarity of mind”.
“If you have inconsistencies of energy levels throughout the day it’s your blood sugar. You need to focus on maintaining that”.
“Is it really ‘you' that you’re feeding? If you’ve got a sugar craving, maybe you’re fulfilling the craving of some fungus… get a stool test and see if you have a fungal infection”.
ON FEELING FULL...
“Saturated fats are not the villain. Every cell in your body is made up of about 50% saturated fats. They protect the nucleus of the cell to ward off free-radicals and toxins”.
“Fat is a vital part of a meal for us to feel full. The body requires fat to metabolise protein. If you’ve not had enough fat in your meal you can feel edgy and anxious. If you’ve had too much then you can feel like you need a nap…you can feel comatose”.
ON NUTRIENTS, NUTRIENTS, NUTRIENTS...
“As above, so below”. Every single mineral and hormone that is found in the soil is also found in us. How we manage our soils and how we’re farming is really important for our own health”.
“Digestion needs energy and nutrients. If your food is deficient in nutrients - if it doesn’t have enough nutrients - then your body pulls that nutrient from your body. Deficient food takes the energy and life force out of you”.
“If you’re not assessing, you’re guessing. Get tested if you think you're deficient. We all have a unique biochemistry so why do we assume that with the same input we will have the same output? Every amount of vitamins and minerals we each need is different”.
“You are what you eat… but you are also what you don’t eliminate. Your breath accounts for 80% of your detoxification. Sweating accounts for 20%, defacation for 7% and urine for 3%. That’s why diaphragmatic breathing is so important”.
ON KEEPING IT SIMPLE...
“It’s really hard to mess up a meal in slow cooker. Some people put a bit too much water in there, but otherwise you’re all good”.
“An egg is a complete protein. It has all 22 amino acids that the body knows how to process”.
ON WHAT NOURISHING OURSELVES IS ALL ABOUT...
“You should thrive, not just survive”.
I returned from the weekend fired up and inspired. Kale, fresh herbs, organic eggs and organic beans all made it into my shopping basket on Monday night and into a homemade mish-mash veggie stew (the results of which you can see above...not too shabby!)
I think the proof of the weekend is in the (sugar-free and gluten-free) pudding. Well, in the crockpot at least.
Check out My Life Delicious at www.mylifedelicious.com.au or on Facebook.
Their next retreats are coming up in October (Nourish Me), November (Nurture Me), and December (Nourish Me).











