SHE Carribean Magazine - - CONTENTS -

Recipes for a health­ier you.

Some­one once said that if you can’t pro­nounce the in­gre­di­ents list on a food prod­uct, and have no idea what they ac­tu­ally are—don’t eat it!

The Sun Tem­ple Food phi­los­o­phy is ac­tu­ally quite sim­ple. The closer to the way God made our food and the less tam­pered with by hu­man hands, the bet­ter it is for us. In other words, less pro­cess­ing is more health­ful! I don’t bang a drum for any par­tic­u­lar way of eat­ing, as I be­lieve ex­tremes of any­thing are not usu­ally good. But I have been an in­sulin con­trolled di­a­betic for 20 years and I am fit and healthy, with clear eyes and skin and lots of en­ergy.

Eat­ing the Sun Tem­ple Food way is not a re­stric­tive diet. Quite the op­po­site. So let’s eat fresh! Th­ese recipes are sim­ple and made with is­land sourced in­gre­di­ents.

I had a chat with a dra­matic look­ing rasta re­cently.

He turned out to be very well trav­elled and knowl­edge­able about nat­u­ral reme­dies and this is what he said: “When we eat food which has been im­ported from afar, we are eat­ing the ill­nesses from that coun­try.” I’m not sure I would go that far, but he is in fact a pro­po­nent for try­ing to be a “lo­ca­vore.” That is, eat what is be­ing grown or pro­duced where you live—and not pro­cessed. We have so many amaz­ing food prod­ucts well known for their health-giv­ing prop­er­ties, like turmeric (chi chi ma in St. Lu­cia), co­coa and co­conut.

But that’s for another time…..

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