An inevitable delay back to Auckland from Wellington allows me to jot down a few food highlights of the weekend, dominated by the inaugural meeting for the Ancestral Health Society of New Zealand (AHSNZ) yesterday. It was so good to finally meet in person people I had only had twitter or email conversations with, along with catching up with others I see infrequently in Auckland. While I won’t go into the details of the meeting itself, the day was spent getting to know each other and share some amazing food, coffee and wine in amongst establishing the roles of members of the society and our overall purpose. As it always is when you connect with like minded people, any apprehension felt at the start of the day quickly vanished as we started with introductions and a brief background of how it is we came to be sitting around a table as foundation members of the AHSNZ. Among us were general practitioners, nutritionists and dietitians, a tv producer, health professionals, osteopath, public servants, all brought together with a shared passion and purpose. People had travelled from both all around New Zealand and Australia to be a part of AHSNZ and it’s exciting to be involved from the beginning. Membership for AHSNZ will open up shortly, so if being able to understand health and wellbeing through an evolutionary lens is a concept that resonates with you and is something you are interested in learning more about, head over to the AHSNZ website.
Unsurprisingly, the food organised for the day aligned with our overarching principles of whole food and quality ingredients. The lunch was put on by Primal Kitchen, and I recommend all Wellingtonian’s who have yet to check out this take-out whole food enterprise to go over to their facebook page and have a peruse of the menu (see below). We are lucky in Auckland to have a number of avenue’s now (Wilder and Hunt, Jess’ Underground Kitchen, My Food Bag) and it’s great that places like this are bringing to Wellington options that you can be assured are free of added sugar, industrial seed oils and made with quality ingredients.
Primal Lunch Menu
$15 per person
Lamb Koftas with Tzatziki
Thai Fish Cakes
Roasted Vege Salad
Rocket and Tomato Salad
After business was taken care of in the afternoon, including a presentation by Greg Brown showing some pretty phenomenal health changes that have occurred for patients of his undertaking the Whole30 (for more information, click here), we headed off to Scopa for a pre-dinner wine and got talking about everyday life. A particular highlight was learning that Peter Tainui, an Auckland TV producer who has been an advocate for ancestral health for many years, is about to launch bone broth product with a couple of friends. Bone broth is incredibly important for gut health, immune system, the growth of good bacteria and the delivery of essential micronutrients often missed out in the modern diet. Given that almost every client I talk to I recommend they make their own bone broth, yet people do not have the time or inclination to do so, I’m excited that soon I’ll have a place to direct them to in order to buy one.
Dinner at Logan Brown was stunning – as to be expected. You can see below the three course menu that was organised. Beautifully presented, delicate yet robust ingredient combinations, we left feeling satisfied.
Grass-Fed Beef Carpaccio with Pickled Cucumber, Truffle Aioli, Capers
Apple Roasted Salmon, Avocado Puree, Chipotle & Confit Tomato
Free-Range Chicken Thigh, Fennel Slaw, Lemon Puree & Granny Smith
Crisp Skin Gurnard Almond, Warm Cauliflower Salad & Native Spinach
Grilled Eggplant with Mushroom Caponata, Arugala & Local Pine Nuts
Almond Orange Cake, Pomelo Salad & Almond Milk Custard
Pineapple & Organic Rock Melon, Toasted Coconut Ice Cream & Palm Sugar Syrup
This amazing food was equally backed up by a couple of meals at my good friend Mandy’s house. Mandy has type 1 diabetes and has recently adopted a LCHF diet approach and has found that, more than any other eating style, this has helped stabilise her blood sugars. If you’re ever stuck for a super-quick dinner meal that is both satisfying and impressive, try wrapping chicken breast in bacon (with a bit of grated cheese or pesto) and baking that in the oven for 30-35 minutes. Served with spinach that has cream cheese and grated cheese added, it doesn’t take a lot of food to make you feel completely satisfied. On Sunday morning we enjoyed cream cheese pancakes with some blueberries and a drizzle of cream before heading out to take part in the Colour Run in Upper Hutt. Again, super easy. Literally 2 eggs, 2Tbsp of cream cheese whizzed together with some cinnamon and pan-fried in a bit of butter. A drop or two of vanilla extract would have finished it off nicely.
Lunch on the way to the airport was enjoyed at the Centennial, an art-deco style café where we had grilled haloumi with poached eggs, avocado and served on salad.
Yes, the post was almost purely about food, but I’m a nutritionist after all. It’s my job to Instagram and talk about yummy easy meals that you can enjoy out and you can create at home with minimal fuss. You’re welcome.