Rockin’ Women Wednesdays – Lisa Guy
The beautiful Lisa Guy came into my life years ago at a brief meeting in Sydney. I’ve always admired her style, writing and down to earth attitude when it comes to nutrition – and her honest to goodness approach to life. Lisa is a Sydney based naturopath, author, and passionate foodie, who runs a naturopathic clinic called Art of Healing. You might know her work if even if you’re not a Sydney-sider, as she writes prolifically for national publications.
I feel extremely lucky that for the past 10 years I’ve been able to do somethingI absolutely love. I find it incredibly rewarding being able to help people achieve their optimum health and inspire them to lead healthier, happier lives, through good diet and the use of nutritional supplements, herbs and homeopathic remedies.
I’m a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. I encourage my clients to get back to eating what mother nature intended – good, clean, wholesome food that’s free from artificial additives, pesticides and other health-damaging toxins. My aim is to change the way people eat, cook and think about food. I also love cooking and experimenting in the kitchen, so no one leaves my clinic without lots of delicious, ultra-healthy meal suggestions and recipes to excite their taste buds and help motivate them to make positive changes in their diet.
I see a wide range of clients in my clinic ranging frompeople with severe anxiety, mums with post natal depression, elite athletes with adrenal exhaustion, to couples having difficulty conceiving, andparents who need help with their little fussy eaters. Being a mum of two little girls myself Ihave a particular passionfor supporting women through pregnancy and beyond and for children’s health and nutrition.
Communicating the virtues of health and wellbeing is another of my passions. To this end I am resident nutritionist for Body and Soul magazine, the nutrition expert for ninemsn.com, and health writer for Nurture natural parenting magazine, and the Natural Parenting website. I’m regularly quoted in many leading Australian magazine publications, and routinely make appearances on TV and radio to promote the natural way to better health.
I have also authored three books that have been sold around the world; ‘My Goodness: all you need to know about children’s health and nutrition’, ‘Heal Yourself’, and ‘Pregnancy Essentials’.
Lisa’s survival tips
1. What’s your survival food when you’re on tour, travelling or working late in your business?
My survival food when I’m busy working in the clinic is a fresh coconut or veggie juice (with some super greens) and some of my homemade trail mix.
2. What’s your healthy go-to comfort food – either at home or in a restaurant?
I’m obsessed with avocado so I would have to say avocado on grainy toast with lemon juice and a little sea salt, and my almond chai tea with some raw honey and extra cinnamon.
3. Do you have a secret remedy that keeps either your voice / mind / body in shape?
My secrete remedy for helping keep my mind and body in shape is to eat a wholesome diet with plenty of fresh veggie, especially green leafies. I take adrenal tonic herbs such as withania and Siberian ginseng to help support me when I’m busy juggling work and my kids, along with a good B vitamin and fish oil supplement daily. I also love my veggie juices and superfoods like turmeric, ginger, berries, and yoghurt, so try to include them in my diet were I can.
Lisa’s Super Kale & Quinoa Salad
Brassica vegetables are such an important part of the diet and kale is an excellent choice. They’re not only jam-packed with essential nutrients like folic acid, vitamin K and C, beta-carotene and iron, but they contain powerful sulfur compounds that assist with liver detoxification and help reduce the risk of cancer. I love this salad because it contains a lovely balance of protein and fibre to help support healthy blood sugar levels, protective antioxidants, and B vitamins and iron for plenty of energy.
½ cup green or brown lentils
½ cup quinoa
½ bunch of kale
Juice of ½ lemon
Splash of cold pressed olive oil
Pinch of sea salt
Handful of fresh mint
2 Tablespoons flaked almonds or pepitas
¼ cup cold pressed extra virgin olive oil
1 heap teaspoon wholegrain mustard
2 tablespoons apple cider vinegar
1 teaspoon raw honey
Pinch of sea salt
- Wash lentils well and remove any debris. In a medium saucepan add lentils and a cup of water. Bring to boil and then reduce heat to a simmer for 25-30 minutes, until lentils are cooked through. Add extra water if needed.
- Wash quinoa well to remove bitter coating, then in a separate medium saucepan add quinoa and a cup of water. Bring to boil and then reduce heat to a simmer for 15 minutes, until quinoa is light and fluffy.
- While the quinoa and lentils are cooking wash your kale and remove the steams, then cut the leaves into thin strips. Place kale in a bowl and cover it in lemon juice, a splash of olive oil and a pinch of sea salt. Massage the kale for a few minutes until it goes lovely and soft.
- To make the salad dressing grab a glass jar and add olive oil, mustard, apple cider vinegar, honey and sea salt. Shake well.
- In a salad bowl add kale, cooled lentils and quinoa, pomegranate seeds, roughly chopped mint, and almond flakes. Then lightly toss. Dress the salad just before serving.
- Delicious served with grilled salmon, BBQ chicken, or lamb cutlets.