Good mood food
Author Inè Reynierse has discovered the joys of science married with nutrition, writes Debashine Thangevelo
‘IT WAS only after switching to a lower carb, whole foods lifestyle about six years ago, in a desperate attempt to help my husband stabilise his blood sugar levels, that I got baffled by results in myself and my older kids.
“At first, the significant changes in Louis’s health just astounded me. He lost a bunch of weight (40+ kg in total), became optimistic, had more energy and even got to do the one thing he really loved again, exercise.
“After two weeks on this grain-free and sugar-free protocol, my son on the autism spectrum started to tolerate life better. He made emotional connections and we experienced a lot fewer meltdowns,” Inè Reynierse shares.
She continues: “My daughter displayed a sense of focus and I realised that my brain felt ‘switched on’ for the first time in years. We all experienced an overall improvement in mood. This got me diving into the data. What was this obvious connection between food and mood all about?”
That quest led her to the kitchen, concocting recipes, which manifested in two books: Low Carb is Lekker and Low Carb is Lekker Two.
During that time, she also enjoyed a healthy pregnancy with twins after suffering a previous miscarriage.
Now she has returned with her third offering, Eat Lekker, For Goodness’ Sake, and a bigger family.
Before chatting about the book, Reynierse provided some food for thought on the default mindset that healthy eating means tasteless and unexciting food.
She explains: “Apart from food being data, medicine and fuel, I also focus on mind-shifts like food being FEAST and LOVE. So it has a very important comfort food element without the compromise and also incredible taste and texture nuances, creative food concepts and bribe-worthy delicious, mood-boosting, real food recipes. This is where healthy genes meet happy jeans… in a most delicious way!”
Most love affairs with food take root at a young age. For her, it was through sitting next to her German grandma’s table for hours.
She reflects: “I remember her so fondly, as she used to tip a marble cake on to a wire rack to cool. I was probably three. I know where every sun ray landed in her little kitchen at that moment. It is truly special that my own version of her marble cake ended up being my front cover. It was not planned at all.”
Offering a few cardinal rules, Reynierse says: “Keep things simple; don’t be afraid to experiment; make friends with fresh herbs, as they are friends with serious health benefits. While you are at it, spice things up intentionally with real spices. Chuck the powders and premixed packets and try to stay as organic, additive, preservative-, hormone- and antibiotic-free, and as unprocessed as possible. Include a rainbow of real food colour on your plate to obtain loads of phytonutrients and antioxidants. Use healthy fats.
“Don’t heat food in plastic containers or cook food in plastic bags. Opt for ceramic pans and cast iron or enamelled cast iron pots and also stainless steel. Bastings and sauces are filled with sugar, make sure to read labels.”
That she cherishes her time in the kitchen is a given. And she has mastered the art of baking those English muffins, pita bread, flapjacks and wraps.
And she’s also found a way to introduce kohlrabi into her dishes.
She laughs: “From pasta au gratin to latkes, I take this alien-looking plant and dress it up for all to fall in love with. I also created a probiotic icing. I know, sounds too good to be true, right?”
What’s great about the book is that is has dishes for the different seasons, built around seasonal fruit and vegetables.
“These also contain much-needed nutrients that will boost your immune system accordingly… Food is LOVE. Love them enough to nourish them well.”
With winter here, she says: “You must try the frothy broth at least once. The anti-ageing properties in this health elixir will soon have you enjoying it as a daily staple. Bye wrinkles, hello glow and healthy gut. While you have a batch of broth, make the avo shooters while they are in season. Also, the stews are lovely… Absolutely comforting.
“If you are a bit short on time, the simple tomato and basil soup with sweet potato pizzas will do the trick and so will the Persian creamy pesto chicken served on kohlrabi pasta. For dessert, it is a tossup between the sticky ginger pudding and the skillet apple crumble. Sigh!”
Eat Lekker: For Goodness’ Sake is published by Quivertree Publications and retails for R330.