Rockin Women Wednesdays – Nikki Fisher
This week for RWW I am stoked to introduce my friend and wholefood colleague Nikki Fisher -The Wholefood Mama. We first me online or so to speak. Nikki wrote for The Age Epicure for 11 years since 2000 and was a restaurant reviewer for the Age Good Food Guide so she knows her stuff when it comes to fine food and hospitality trends.
Our journey is beautifully aligned as I launched Gowings Food Health Wealth around the same time as she embarked on her culinary journalism career. In fact, she was one of the only scribes in the trade who truly got what I did way back then.
Fortunately many of her colleagues climbed aboard the organic, clean eating and wholefoods awareness train over the last decade or so. So if you think healthy eating is a just a passing fad, rest assured that we have been cooking, writing and spruiking its merits from the Melbourne rooftops and Byron Shire for the past fifteen years.
Nikki is a delightful woman, she has a hugely compassionate heart and generous nature. This is what makes her shine with authenticity and delights her fast growing audience on her popular blog The WholeFood Mama
Because she’s such a beautiful writer I am going to leave her story as it arrived. So meet Nikki Fisher, a beacon of truth and integrity amongst a cloud of wellness myths and misinformation.
I don’t follow or promote a particular way of eating and feeding my family – we don’t fit neatly into Paleo, raw, vegetarian, vegan and so on although we might eat a mix of these ways – I take a very down-to-earth, common sense approach to food and recognise that every person is different and no one food style suits every body, mind and spirit. You won’t find rigid rules or extremes on my blog, my mantra is ‘education not deprivation’, the more you learn about the down side of processed food and the upside of wholefood the more you will naturally refine the food choices you make. If I had to come up with a label for the way I eat and feed my family, the words homecooked, homegrown, organic, local, seasonal, made with love all come to mind.
As a parent one of the most important jobs is to teach my sons that wholefood from nature is truly nourishing and much better for human health and our planet than fake food from packets.
Writing and cooking have been constants in my life from an early age. I have my great grandmother Emily Rowe to thank for keeping me close in the kitchen and allowing me to create my own versions of her cinnamon pinwheels, jam tarts and vegetable pasties.
These days my connection to cooking focuses more on learning about food as medicine, as well as it being a joyful part of life and then sharing that knowledge with my children. And anyone else who will listen!
Working in restaurants to pay my way through university fuelled my interest in food and the role it plays in our lives. I have a Bachelor of Arts, major in Women’s Studies and a Graduate Diploma in Adolescent Health and Welfare.
In the year 2000 I followed my writing dream and submitted a story idea to The Age Epicure, the story was published and I contributed to Epicure for 11 years and worked as a reviewer for The Age Good Food Guide and Cheap Eats for 5 years. I continue to write, features and profiles are my favorites, last year and this year though my focus has been on finishing my first ebook! And working with my husband Pete on a social justice project he is co-ordinating, Culture is Life. We are currently on the road for five months with our two boys River (8) and Sol (4) travelling from our home on the Mornington Peninsula to Cape York where Pete is working with Elders. I consider myself and our boys incredibly fortunate to be on this cultural journey.
Our road trip soundtrack so far includes: the Dixie Chicks, Paul Kelly, Red Hot Chilli Peppers and the Bee Gees (Pete’s choice that one!) – what a mix!!
I left city life behind in 2005 and moved to the Mornington Peninsula with Pete to enjoy a beachy life free of pollution and traffic. We now share this beachy life with our two sons River age 7 and Sol age 4, spending our winters in Byron Bay.
We live a simple, creative life. By simple I mean we’re not big consumers, we drive old cars, head to the op shop before buying new, that sort of thing. It’s not about deprivation its about less is more.
I started this blog because I am passionate about real food and the good health and joy it brings, over processed and packaged foods that damage human health and our environment.Nikki’s wholefood secrets
1. What’s your survival food when you’re on tour or working late in your business?
Survival food on our road trip has been brazil nuts, and avocado on anything and everything (green food that the little people in my life love!) When I’m working late tea is a must, I love the Planet Organic Female Balance blend plus a square or five (!) of dark chocolate, at the moment my fave is Alter Eco’s quinoa choc.
2. What’s your healthy go-to comfort food – either at home or in a restaurant?
Easy: that would be dahl darl ☺ sometimes with brown rice, sometimes on its own, lots of fresh chopped coriander on top and maybe a splodge of natural yoghurt.
3. Do you have a secret remedy that keeps either your voice / mind / body in shape?
This is not really secret or revolutionary but my remedy is walking on the beach, early nights (when I’m not up til midnight blogging!) and sticking to real food. Also, seems appropriate here to add a little known fact about me is my love of singing. When witching hour hits as we mamas with little children call it: start singing! It is a great stress release and sanity saver.
4. What’s the most obscure rider or patron’s request you’ve ever heard?
Can’t remember obscure patron requests from my days working in restaurants (although I’m sure there were plenty, more annoying than obscure!) And probably not very rockin’ of me to google this but a quick search of ‘obscure riders’ came up oddly with Beyonce’s rider that included a ban on junk food. A wellness rider?
Buckwheat crepes with avocado, fetta, sprouts and lemon
Story behind this recipe…
My friend Ruth made a version of these crepes with spelt flour for a delicious brunch at her home in Mullumbimby. I’ve made them gluten free with the buckwheat flour, the morning I was testing them out we happened to be staying at an air b’n’b house just outside of Cairns. Halfway through preparing the mixture I realised the only other people staying at the house were a couple of French guys, the pressure was on! The Frenchies were having fun teaching my boys some French and I don’t think they were just being polite when they said, “Votre maman fait de bonnes crepes” (translation “your mum makes good crepes”). Phew! So, the recipe has the French stamp of approval.
Makes about 12-14
2 cups buckwheat flour
5 eggs, whisked
1.5 cups milk of choice
1.5 cups water
pinch good salt (optional)
1 large avocado ‘smashed’ roughly with a fork
1 200g tub Barambah organic marinated fetta
1 lemon cut into wedges
Sprouts of choice
Coconut oil for cooking
- Place flour and pinch of salt if using into large mixing bowl and create a well in the centre. Pour eggs into the well
- Using a whisk very gently begin to mix eggs with flour adding in milk and water as you go. Whisk until smooth
- Leave to stand at room temperature for 20-30 minutes (my friend Ruth swears by making the batter the night before, putting it in the fridge and then taking it out to room temperature half an hour before you use it. You may need to add more milk or water)
- Heat frypan until a teaspoon of coconut oil is melted and just beginning to sizzle, depending on the size of the pan you are using you will need to add more coconut oil to make sure there is a layer covering the surface of the pan so that the crepe doesn’t stick
- Next pour in about 2-3 tablespoons of batter depending on the size of your pan, into the centre of your hot pan and to quickly tilt the pan so the mixture runs out to the edges. To achieve paper-thin crepes the key is to not pour in too much mixture and to spread it to the edges quickly, they do not have to be perfectly round. The first one will be a dud that is just the unwritten law of crepe (and pancake) making so don’t worry!
- If you want to serve the crepes all at once, warm a plate and as you make them keep them covered with foil. Once the crepes are prepared serve with avocado, fetta, sprouts and a squeeze of lemon juice. Roll and eat or fold in the traditional way
Want to learn how to blog like Nikki?
Join me in Byron Bay for my next wellness business boosting event.
Saturday 23rd Rawgust 10.30-1pm Byron Bay
GET TIX HERE: http://bit.ly/1A3MpK7