Monday, 28 October 2013

Petition to stop the Heart Foundation from giving advice and promoting food that causes heart disease!

These are just some points I thought of that you can tell your family and friends when asked “Why do the heart foundation give us misguided advice?”

Also a couple of points to think about regarding why saturated fats do not cause heart disease. Feel free to add to this!- Bottom line; It’s all about the $$$$

share this to all those who look at you like you have 2 heads when you tell them to EAT BUTTER! or insert any other saturated fat here

• Heart foundation gets money from big drug companies such as Pfizer- for research (bribe maybe)
• Government make millions of $$ in taxes from the profits of selling drugs

• Nick Goddard-Chair of the Food Nutrition Advisory Committee; Member, Cardiovascular Health Advisory Committee at National Heart Foundation
• Company Secretary at Soy Australia Ltd
• Executive Director at Australian Oilseeds Federation
Of course there is no conflict of interest here!

In the past Nick has also worked for :
• Corporate Relations Director at Unilever – many well-known brands under Unilever such as Dove, Knorr, Hellmann’s, Becel/Flora, Calvé, Magnum, Wall’s, Kibon, Algida, Ola, Ben & Jerry’s, Brooke Bond, and PG Tips brands
• Marketing Director- Spreads and Slimfast at Unilever
• Marketing Manager at Goodman Fielder -Goodman Fielder is Australasia's leading listed food company. The company has an excellent portfolio of well known consumer brands in some of Australia's and New Zealand's largest grocery categories, including MeadowLea, Praise, White Wings, Pampas, Mighty Soft, Helga's, Wonder White, Vogel's (under licence), Meadow Fresh and Irvines. Our products cover every meal, including breakfast, lunch, dinner and snacks. We produce bread, milk, margarine, flour, dressings, condiments, mayonnaise, frozen pastry, cake mix, pies, savouries, smallgoods, chilled and frozen pizza, desserts, sauces, vinegar and cooking oils.

• The DAA (Dieticians association Australia) They follow the heart foundation/govt dietary guidelines have corporate partnerships with brands such as Arnotts, Kellogs, Nestle, Dairy Australia, Unilever, Jalna –more conflict of interest? Yes we better keep all those guys happy! They give us money…mwah ha ha ha!

• Polyunsaturated oils were never found in nature, we used lard, ghee, butter, tallow, coconut oil, cold pressed fruit oils (avocado, olive) Obesity, diabetes and heart disease was very rare 100 year or so ago.

• The saturated fats give you heart disease theory was a hypothesis that was NEVER proven- saturated fats are cardio PROTECTIVE

• How do they explain of all the paradoxes? Meaning there are many countries that eat a diet high in saturated fats that have low incidence of heart disease- countries such as France, Switzerland, Belgium, Italy, German, Austria and other populations such as the Inuit, the Masai, the Tokelau

• France eats the most saturated fat and has the lowest rate of heart disease deaths in all of Europe.
• Switzerland eats second-most saturated fat and has the second-lowest mortality

• The whole debate has gone on so long and there is so much money and politics involved it would be too hard for them to admit they were wrong- “We are so sorry we made everyone sick by lying to you all so we could make lots of money”

• 45% of the fatty acids in breast milk are saturated and contain 15mg of cholesterol per 100ml of breast milk- obviously very important for grown and development

There is a very important petition that we are hoping will put a stop to the Heart Foundation  endorsing their unhealthy "tick" products.

Stop the Heart Foundation giving advice and promoting food that causes heart disease! 

Please share and sign it!

Heart Foundation Petition

Top of Form

Saturday, 26 October 2013

Pumpkin Mousse

Some mousses use chocolate to set them, this one uses butter and coconut oil instead.

Serves 6


200g cooked pumpkin, pureed
¼ cup of coconut oil, melted
¼ cup of maple syrup
50g butter, melted, if using warm pumpkin you just need to dice the butter and the heat will melt the butter and the coconut oil
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground clove
150 ml pure cream, whipped soft peaks
2 egg whites, whipped firm peaks- If you have whole eggs just chuck your yolks in with the pumpkin mix.


In a bowl put your pumpkin, spices, butter, coconut oil and maple syrup. Add your whipped cream and fold in, then fold in your stiff egg whites, half at a time. Fold well until all the eggwhite is combined. Put in 6 dishes or just do one big one and put in the fridge to set.

Friday, 18 October 2013

ABCS chocolate bars


1 & 1/2 cups of a mixture of almond, brazil, cashews, sunflower seeds
1/4 cup + 2 tbsp raw cacao powder
7-8 medjool dates, pitted (about 130g)
3 tbsp (approx) coconut oil


Put the dates, nut mix,  and cacao in a food processor and add your coconut oil 1 tbsp at a time, pulse after each one, add enough oil so it comes together, you should be able to squeeze the mix together to form a dough like consistency. In a 20 x 20cm baking tin, line with baking paper and press down firmly into the tin, put the fridge to set, take about 15 minutes, then cut into bars. Makes about 10-12 depending on how big you cut them :) Stored in the fridge or they tend to fall part because of the coconut oil-only takes 5 minutes to make!

Raw chocolate nut bars

Makes 10-12 bars depending on how big you cut them. This is not a sweet bar so taste your mix and add more syrup if you like

2 cups mixed nuts and seeds, I have used almonds, brazil, cashews, sunflower seeds
1/2 cup of shredded coconut
1/4 cup +2 tbsp raw cacao
1/4 rice malt syrup
about 2 tbsp water

Blitz nuts/seeds in food processor until pretty fine, add rice malt syrup, blitz briefly, then add 1 tbsp at a time and pulse, you want in to come together as a dough. Press really firmly into a 20 x 20cm tin lined with baking paper. Cut into 12 fingers/bars/squares, you can roll into balls as well. You can store these in an airtight container and keep on the bench.

Steak marinated in a lemongrass, mint and coconut with roasted pumpkin, beetroot, creamed kale and avocado.

Serves 4

4 pieces of your choice of steak
1 bunch kale, washed and chopped- stir-fried with garlic and 150 ml coconut cream and simmer for 5-7 minutes.
The marinade for the steak is a handful of mint, 2-3 garlic cloves, 1/3 stem of (the white part) lemongrass and blended with enough coconut milk to make a thick paste.
300g beetroot and 300g pumpkin, cut into chunks cooked with coconut oil in a roasting dish with herbamare or salt and roasted at 200C for 30-35 minutes, depending on what size you cut them. Cook the steak in a pan or bbq until your liking. Serve with ¼ avocado for each plate.