{ The Supercharged Food blog all began with Lee documenting her recovery from illness using a wholefoods approach. }

Lee Holmes believes in all things in moderation, but when the chill of winter sets in, she’s not afraid to indulge.

Slow-cooked meals, hot pots, one-pot meals and stove-top casseroles are at the top of her ‘to eat’ list during the cooler months, but she’ll occasionally allow herself a favourite treat like hazelnut gelato or fish and chips.

“For me, it’s about being mindful of what you are eating and appreciating the food for what it is and how fortunate we are in Australia, to have an abundance of seasonal produce at our finger tips,” she says.

“I live by the 80:20 rule which I believe for me is a good balance. This means I eat mainly wholefoods 80 per cent of the time and allow myself a little leeway 20 per cent of the time for things I love.”

Following the release of her successful titles Eat Your Way to Good Health, Eat Yourself Beautiful, and Eat Clean, Green and Vegetarian, Lee is writing her next book on healthy fasting, as well as developing a four-week online Heal Your Gut program helping people regain health with wholefoods. She is also awaiting the release of her Heal Your Gut print book in September.

The online program aims to restore inner health, helping people experience wellness from head to toe, gain energy, vitality and feel healthy again. The next program starts on July 6.

“The program is going really well and I have been receiving some wonderful and inspiring testimonials,” Lee says.

“I can reach more people and bring them the best experience with brand new recipes and content they can use every day.”

Lee also offers personal health coaching, food shopping tours and healthy pantry courses.

Drawing on her formal studies in food and nutrition along with her personal experience with autoimmune disease, she is committed to helping everyday people find a diet that works for them.

The Supercharged Food blog all began with Lee documenting her recovery from illness using a wholefoods approach.

“More than five years ago I became unwell and ended up in hospital, taking a concoction of different pharmaceutical drugs to treat a chronic autoimmune condition and fibromyalgia.

“Although I kept taking the medication I didn’t seem to be returning to my once healthy and bubbly self.”

After researching her condition and consulting doctors on what could be done to treat it, Lee began developing anti-inflammatory meals and recipes omitting gluten and nurturing gut health.

“Over time, I noticed a considerable improvement in my health and continued to eat wholefoods that my body loved.

“I don’t eat gluten often, as when I do I get gastro-intestinal symptoms and pain and bloating. I do think it’s a personal decision though. Listening to your body and being conscious of what it is telling you is a good step towards knowing what is right for you.”

Lee’s love for cooking and creating delicious meals dates back to her childhood, growing up in the UK with her mum and sister. She remembers a barren backyard transformed into a suburban oasis of crunchy green vegetables, homegrown lettuce and the most vibrant, juicy strawberries she has ever tasted.

“Mum encouraged us from a young age to know where our food came from and eat as fresh and as seasonal as possible, so I guess I have her to thank for my foodieness.”

Her mother’s passion for fresh produce is reflected in Lee’s recipes, easy to make with every day ingredients.

“I love creating meals that are a feast for the eyes, and the soul. Food that looks great often tastes great as well. I like to see an array of vibrant colours and textures on the plate.”

When she’s not cooking, Lee can be found shopping for fresh produce at local farmers markets and stores nearby her home in Watson’s Bay. She also enjoys letting someone else do the cooking once in a while.

“I eat at local cafes such as Dunbar House and usually order a big breakfast. I also like the dandelion and wattle tea and juices at Orchard Street in Bondi.

“I’m not a food snob and like simple, well cooked food. I live by the beach so I do a lot of water-based activities as well as yoga and walking. You’ll also find me walking my dog Cashew around Watson’s Bay, spending time with my family and watching movies. I love to cook more in winter too.”

This winter, Lee will be knuckling down in her home office writing her next book, as well as planning her Australian tour set to launch in September, along with the print version of Heal Your Gut.

“I love the book because it’s a simple, achievable gut-healing protocol that will inspire and motivate people to restore their inner eco-systems.

“It’s a really beautifully designed handbook which contains a wealth of practical nutritional information to help you ‘spring-clean’ your gut, along with meal plans and over 90 nourishing, anti-inflammatory recipes.

“The recipes I have created include lovely smoothies, healing soups, easy-to-digest meals, fermented foods and tempting tummy-soothing desserts.”

As some of the coldest temperatures of the year take hold across the country, Lee says it’s ‘okay’ to indulge in unhealthy food sometimes.

“It’s good to eat clean but not squeaky clean. Winter means you can indulge in delicious warming and comforting soul foods.

“I am not a vegetarian although I don’t see the need to eat meat with every meal. There are so many ways to enjoy warming and oven baked vegetarian meals.”

Lee recognises there is no one size fits all approach to eating healthy, and admits one person’s favourite food could be another’s poison.

“You need to listen to your own body and what it needs. It’s about finding the foods that work for you and don’t aggravate your condition,” she says.

“When you consume foods, take note of what makes you feel great and also the meals that make you feel a bit uncomfortable and not ideal. Your own body gives you good advice.

“For some, raw foods may work, for me they simply do not. My gut finds raw foods difficult to digest so I steer clear of these. Be mindful of what you are eating but don’t be too vigilant.

“Food is meant to be enjoyed.”

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