Soy or not to soy – that is my dilemma.

I never been a huge soy consumer. Soy milk occasionally, miso soup every now and then and some tofu or tamari in stir fries.

After my breast cancer diagnosis in 2014, soy was totally off my menu.

I, like so many other women, had oestrogen positive breast cancer and after radiotherapy started on aromatase inhibitors (which stopped my body from producing oestrogen).

Is it ok for women with oestrogen positive breast cancer to consume soy?

Here is where I started to become totally confused.

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Reconnect with nature

How often do we spend our time outside as if with blinkers on, I’m guilty of this too. Such a hurry to get from A to B, we forget to slow down and take in what’s around us. I often pass others walking to work or the shops, headphones on, head down in their own little world.

Photo by Burst on Pexels.com

No wonder pedestrians with headphones on are at risk when crossing roads. So focussed on whats inside their head, they forget that there’s a world outside. No interaction or acknowledgement of their surroundings or others they pass.

When was the last time you took a walk in the park and took time to stand or sit and do nothing but take in the sights around you?

With no distractions.

Our ancestors were closely connected to their environments, they had to be. They needed to know where to find food, water, shelter and also how to avoid predators.

Many of us seem to have lost our connection with nature.

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Mindful eating

Most of us have heard of mindfulness which allows us to focus our attention on the present moment, its used as a way to reduce stress or as a relaxation technique, and is a form of meditation.

What if we could use this technique to appreciate our food and celebrate the joy of eating?

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Chilli tuna with buckwheat pasta – gluten free

We are having chilli tuna pasta tonight for dinner, using one of our favourite pastas – buckwheat (recipe is bottom of page).

Buckwheat pasta has a slightly nutty taste and has a great texture – doesn’t go soggy when cooked.

I love it that we now have access to some really interesting non-wheat pastas – including ones made from lentils, mixed pulses and of course buckwheat. This is great for me as I have coeliac disease and until recently gluten free meant rice and corn based pastas.

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Coconut and lime macadamia cake (dairy and gluten free)

This is a great cake, it’s light and fluffy like a sponge, not too sweet and its one our family favourites.

The recipe is adapted from “Bills Open Kitchen” cookbook by Bill Granger (Murdoch Books). I replaced the wheat-based self-raising flour with gluten-free self-raising flour and it worked out really well.

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The lowdown on functional foods

I just got back from a visit to my local supermarket to buy ingredients for tonight’s dinner. I don’t buy a lot of processed foods and I find it interesting checking out what’s on the shelves claiming to have one health benefit or another.

I wandered up and down the aisles (much to my husband’s annoyance) checking out the claims of cholesterol lowering, low fat, high protein etc on food labels.

Foods that claim to have health benefits or reduce the risk of disease are classified as functional foods.

So what are some examples of functional foods? Are functional foods a different species to natural foods?

Well – yes and no.

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