Mind, body and soul food
TEN years ago, after being hospitalised for a severe reaction to chemotherapy, Carol Maybury looked to her diet to improve her health.
With the support of daughter Jessica, Carol researched whole food extensively. The pair studied integrative nutrition and became certified health coaches, each evolving along slightly different paths.
“Jess already had her raw desserts sideline going and I was into the holistic coaching side of things. Then one day we decided to put it together and as soon as we did that it all just worked, and we haven’t stopped since,” Carol said.
Hosting workshops under the brand Ma and Me Whole Food Café, the mother-daughter duo finds a lot of their students typically don’t know what clean food or a raw dessert is.
“A raw dessert means nothing’s heated over 37 degrees Celsius. Once you start going over 37 degrees whole foods start to lose their nutritional value.
“The reason we use all cold ingredients is they’re still packed with all their nutrients and vitamins so your body’s getting that hit,” Jessica said.
When Carol took a cancer diagnosis hit, she saw no option but to radically overhaul her diet.
“We tell people in our workshops to take one step at a time but for me it was about my life, so I had to change everything about my whole life, holistically. I worked on rebuilding my immune system from the ground up. In the end it was my gut feeling. I just had to go with what felt right for me,” Carol said.
“I went all-natural and that worked for me. I don’t promote it. It was a hard thing to do but it obviously worked for me because I’m still alive 10-and-a-half years later,” she said.
The underlying message of Ma and Me is prevention which Carol says is a lot easier than trying to turn a disease around once you have it.
“That was our main aim. We have other workshops with whole food, like juices and smoothie workshops and breakfast workshops, but the desserts are the most popular. It’s a good place to start.”
Deliciously, there’s even one on how to make your own chocolate.
“We teach how to make your own Ferrero Rocher, or hazelnut butter instead of Nutella and a hazelnut cheesecake but it’s all clean, made with all whole food ingredients,” Jessica said.
“Clean chocolate includes ingredients like cashews, almonds, cacao, so nothing’s been processed. The sweeteners we use are natural, so that’s dates or organic rice malt syrup is a popular one, or pure maple syrup.
“We also use raw cacao over cocoa powder. With the cocoa, it’s been so heat treated there’s no nutrients left. Cacao is really a superfood for the body – it’s full of magnesium, iron; it’s good for your heart. It’s quite bitter because it hasn’t been processed, but that’s when we talk about adding natural sweeteners.”
Still having Carol here to work DUBBO PHOTO NEWS
with is a definite sweetener for both entrepreneurial women. While the brand is born from her adversity, Carol’s nickname cements her forever to their brand.
“My kids call me Ma, so Jess would always be saying, “Ma and me this” or “Ma and me that”. That’s how the name came to be.”
Mother and daughter Carol and Jessica Maybury’s emerging business Ma and Me Whole Food Café grew from Carol’s brush with illness which forced her to evaluate the impact of food on her health and wellbeing.