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  • Y U M . | K I R A W E S T W I C K

    { P U T T I N G T H E M E A N I N G B A C K I N T O

    W H O L E F O O D C O O K I N G }

    Words Samantha Kirton


    As a mother of two gorgeous girls, Kira Westwick understands the need

    for healthy food. Together with her husband, Kira runs an online health

    program focused on weight loss and wellbeing through wholesome,

    sustainable and delicious options. Certified in nutrition, personal training,

    pilates and yoga, this dynamite most of all loves to spend her time cooking

    healthy recipes for her family.

    With her Wholesome Kids eBook, Kira is intent on helping parents build a

    healthy food culture in their home and to inspire children to consciously fall

    in love with whole foods. Her mission? To bring back the joy and wisdom of

    cooking and sharing whole food as a family.

    You have an amazing list of accomplishments. What prompted you to inspire others through whole food eating?

    I grew up in a family where food was valued as the foundation of every

    celebration and the majority of our meals were prepared from scratch. Our

    lunchboxes were filled with home baked treasures, as we couldnt afford the

    processed food that we find in lunch boxes today.

    With this amazing whole food foundation, I was a very active and healthy

    child. In my early twenties however, my health started to decline. It started

    with glandular fever and ended in chronic fatigue. I was stressed, depressed,

    exhausted and had lost all enthusiasm for life. With little answers from the

    doctor, I began my own research. The day I took responsibility for my health

    was the day I started to get my life back and what began to unfold was a life-

    changing realisation that the wrong foods and lifestyle choices were fueling

    my illnesses, and therefore the right foods and lifestyle would be the only

    medicine that could heal me.

  • Youve once been quoted saying that Jamie Oliver is your foodspiration. Why is this?

    Jamie Oliver is using his fame to raise awareness of the importance

    of getting back to real food. Getting back into the kitchen and finding

    the joy that comes with cooking and sharing whole food, as a family,

    is fundamental to our health and happiness. Who we let cook our

    food is a direct reflection of how healthy we are. Food corporations

    have been working hard for decades to dismantle our culture of

    home cooking and I think its time to take it back! Jamie shows the

    world how fun, easy, delicious, budget friendly and convenient it

    can be for even the busiest families to bring a whole food culture

    back into the home.

    Tell us about your experience on MasterChef:

    I was incredibly lucky to be part of MasterChef 2014, where I was

    able to show my passion for delicious healthy food to the nation. It

    was by far the hardest thing Ive ever done, and the most outside my

    comfort zone Ive ever felt. I grew so much through the experience

    and its given me the confidence to really chase my dreams if I can

    do that, I really can do anything!

    Why is gluten-free eating important to you?

    My family and I dont subscribe to rules or labels. We eat intuitively

    and our diet loosely resembles a combination of paleo and vegetarian

    meals as this is how we feel most vital. I choose to avoid gluten not

    because I believe grains are inherently bad for us, but because what

    man has done to them has made them unhealthful.

    Nowadays wheat is vastly different to the traditional seeds of

    antiquity, having been specifically bred with a much higher gluten

    content and grown twice as fast and twice as hardy. It is then stored

    for months on end, not only reducing nutrient content but also

    being subjected to fumigation, fortification (to replace deteriorated

    nutrients) and nitrogen flushing for preservation. We can easily see

    why grain sensitivities are on the rise, especially when they are one

    of the most convenient and over-consumed foods in our diet.

    What are your favourite gluten-free meals that you like to prepare?

    Thai and Mexican are the most popular cuisines in my home, which

    is perfect because traditional recipes are largely gluten-free already.

    Pulled chicken on baked sweet potato with guacamole and salsa is

    always a winner. My clean and gluten-free versions of fried chicken

    and salt and pepper calamari often make a special appearance too.

    When it comes to dessert, my clean raw salted caramel slice and

    sweet potato brownies are divine and the most popular recipes on

    my blog too.

    How do you stay healthy?

    The key is balance. When I have balance in my 5 Fs (family, friends,

    fitness, food and fun), I feel centred and happy. I also listen to my

    body and I count vitality rather than calories.

    Y U M . | K I R A W E S T W I C K

  • Y U M . | D A N B A R R E T T

    The key is balance.

    When I have balance in my 5 Fs (family, friends, fitness, food and fun), I feel centred and happy. I also listen to my body

    and I count vitality rather than calories

  • Y U M . | K I R R A W E S T W I C K

  • Y U M . | K I R A W E S T W I C K

    Place ricotta in a small ovenproof dish, drizzle with oil and

    season generously with salt, pepper and oregano. Bake until

    golden and bubbly.

    Meanwhile fry onion and garlic in a little oil until soft. Add

    tomatoes and simmer for 15 minutes or until tomatoes begin

    to break down. Season to taste with vinegar, honey and salt.

    Serve as it is or I like to pulse in a blender for a creamier,

    but still slightly chunky sauce. Toss with chosen pasta and

    crumble over baked ricotta cheese, lots of torn fresh basil and

    a generous drizzle of olive oil. Serve immediately.

    { SERVING SUGGESTIONS } A pinch of chilli flakes, handful of

    olives and a sprinkle of parmesan cheese are optional additions

    to really enhance the flavours in this dish. Use two cans of

    tomatoes if tomatoes are not in season.

    + Serves 4 +


    { I N G R E D I E N T S }

    1 tub organic ricotta cheese or goats cheese

    pepper and salt, to taste

    1 tsp dried oregano

    1 onion, diced

    2-3 cloves of garlic, crushed

    6 large fresh organic vine-ripened tomatoes, diced

    1-2 tbsp balsamic vinegar, to taste

    1 tsp raw honey, to taste

    shredded or torn fresh basil, to taste

    brown rice gluten-free pasta

    This simple pasta recipe will really surprise you in its flavour! The sweetness of the tomatoes with the balsamic vinegar,

    fresh basil and creamy ricotta is a heavenly combination that my family adores.





  • Y U M . | K I R R A W E S T W I C K

  • Y U M . | K I R A W E S T W I C K

    Place banana, honey, butter or oil, cinnamon, vanilla, eggs and

    baking soda in a blender and blend until smooth. Combine

    with almond meal and coconut in a mixing bowl.

    Transfer batter to a small baking dish or cake or loaf tin lined

    with baking paper.

    Top with your chosen berries and nuts, pressing in firmly.

    Bake for about 1 hour at 170C, or until a skewer comes out clean.

    { SERVING SUGGESTION } Serve with some plain organic

    yogurt and a splash of maple syrup or honey.

    + Serves 4 +


    { I N G R E D I E N T S }

    3 ripe bananas

    3 organic free-range eggs

    1tbsp raw honey or a few drops of stevia, optional

    tsp ground cinnamon

    1 tsp quality real vanilla extract

    1/3 cup butter or macadamia or coconut oil

    1 tsp baking soda

    2 cups almond meal

    cup desiccated or shredded coconut

    handful of your favourite frozen berries

    handful of pecans or walnuts

    Gluten free and sweetened with whole fruit, baked cakes do not get more wholesome than this.





  • Y U M . | K I R R A W E S T W I C K

  • Y U M . | K I R A W E S T W I C K

    Pulse the nuts in a processor to achieve a coarse nut meal.

    Mix all ingredients in a bowl and adjust flavours if needed.

    Use an ice cream scoop to shape macaroons. Place on a tray lined with non-stick paper. Refrigerate until set.

    + Serves 4 +


    { I N G R E D I E N T S }

    2 cups of preservative-free shredded or flaked coconut

    cup almonds or macadamias

    cup raw cacao powder

    cup pure maple syrup

    cup coconut oil

    1-2 dstsp cacao nibs

    peppermint or orange essence, to taste