INTRODUCING OUR NUTRITIONIST-JESSICA SEPEL
We have been following Jessica Sepel (aka @jshealth) on insta since we first started our own Instagram account. We have always admired her for her delicious recipes and her health, nutrition and wellness philosophy and tips, so it was only natural that we would ask her to be our Nutritionist. Together with Jess, we have developed our Base Body Babes Nutrition Plan which we believe is super easy to follow and stick to everyday of your life. This plan will be included in our E Book when it launches and is full of quality information, recipes, our top tips and more. We can't wait to share it with you all, but as you may know we are right in the middle of opening our very first gym and we are so busy with that, that we have had to hold off on the release of the E Book. But it is all definitely coming youR way, so stay tuned!
In the meantime, we asked Jess to share her thoughts on nutrition with us.
What is your philosophy on nutrition?
Health is holistic; there’s no way to get around it. It doesn’t matter how fit you are, if you don’t eat right then all your hard work is going to waste. It doesn’t matter if you eat like a nutritionist, if you don’t move your body then it won’t perform at its optimum. And it doesn’t matter if you’re a green juice-drinking, TRX-loving yogi, if you’re under a lot of stress and pressure, your health will suffer. That’s why I advocate a holistic philosophy, one that pays attention to diet and lifestyle, and connects the mind, body and soul.
Good health starts in the kitchen.
I don’t subscribe to any dietary labels; instead, I believe in fuelling and nourishing my body with real, whole foods. That means clean, unprocessed foods that are as close to their natural state as possible. No additives, no preservatives, and no artificial ingredients. Why would you want to overload your body with chemicals and toxins? It just doesn’t make sense to me.
I believe in being flexible and listening to my body, and by that I mean that what I need on a Monday could be very different from what I need on a Wednesday. For example, if I need a bigger breakfast than usual post-workout, I’ll have it. If I feel like indulging in some good quality gelato on a sunny day, I’ll do it. Deprivation no longer exists in my life, and I’m so much happier for it.
I believe health and nutrition is a lifestyle. As such, extreme restrictions rarely work in the long term. They just put extra stress on your mind and body. I believe in eating sustainably, for both you and for the world!
This is my food philosophy in a nutshell:
- No sugar or gluten
- Some gluten-free grains
- High quality animal protein, beans and pulses
- Plenty of good fats
- Limited amounts of dairy
- Limited amount of low-fructose fruits
- Loads of colourful and green veggies!
What is your top tip for nutrition?
The most important thing is to increase your intake of greens and veggies. Cut back on refined sugar, gluten and caffeine too. Make those changes and you will see your body transform. And start small….the body really responds to small changes. Do not overwhelm yourself with trying to do it all. It’s so important to release all stress and guilt around food for optimal health.
What is one food that you can’t live without and why?
Probably my veggies (typical nutritionist, I know). But I wake up and get excited about my salad and veggie dishes. It is so exciting to see what we can create with these nutritious veggies and they taste so damn good. Roasted cauliflower….my fav!
What is your ultimate guilty pleasure?
100% real gelato. I also love some good quality ricotta and avocado on sourdough toast - incredibly delish. I believe indulgence should be a part of healthy living. Deprivation only creates an unhealthy relationship with food and your body. One or two indulgent meals a week are GOOD for us, I believe. It brings the notion balance to our lifestyle, and this is healthy!
Cauliflower and Pomegranate Salad
A delicious and fragrant salad full of nutritious ingredients
Author: Jessica Sepel
Recipe type: Lunch
- 1 head of cauliflower, cut into small florets
- 1 Tbsp. each of cumin seeds, coriander seeds and fennel seeds, pounded in a mortar and pestle
- 1 garlic bulb
- 2 Tbsp. olive oil
- 1 Tbsp. pomegranate molasses
- ½ mixed cup of coriander and parsley, roughly chopped
- ½ cup of fresh pomegranate seeds
- ½ cup roasted hazelnuts, roughly chopped
- Chili flakes to taste
- Himalayan sea salt and ground pepper to taste
- Preheat oven to 200°C, on roasting element
- In a roasting dish, place the cut up cauliflower with pounded seeds, 1 Tbsp. olive oil, chili flakes to taste, and a dash of salt and pepper. Rub all the ingredients together and place in the over.
- Let cook approximately 20 minutes or until the cauliflower starts to brown.
- Allow the cauliflower to cool and then place into a salad bowl.
- Add chopped fresh herbs, pomegranate seeds and roasted hazelnuts.
- Mix all ingredients together, then add pomegranate seeds, molasses and remaining olive oil.
To serve, top with optional crumbled goat cheese.