September 2020 – Supercharged Food

What’s All the Fuss About Air Fryers? + Crispy Air Fried Chicken

Your neighbour’s sister loves hers; your brother is obsessed with his, and your best friend is continuously raving on about theirs. No, I’m not talking about the latest mobile phone, I’m talking about air fryers.

So are they really worth the fuss? And do you think it's a good time for me to join the air force? With these questions in mind, I recently road tested one and created an absolutely delicious Crispy Air Fried Chicken recipe to share with you guys.

Air fryers are touted as the healthier alternative to deep fryers, helping to create your chewy, crispy favourite meals like potato chips or chicken schnitzels, at home without all the fat.

Air fryers circulate hot, dry air to produce golden, crispy food with little to no oil. Sounds pretty great, right?

As you all know, I’m a fan of wholesome home-made cooking. Cooking at home liberates you to understand what goes into the food you’re consuming. It tends to leave out the high amounts of sodium, additives and trans fats that you typically find in meals that you order out or on delivery apps.

Air fryers are safer than deep fryers and make crispy goodies available and accessible at home. They also cook a lot quicker than a conventional oven. Because of this, I think they’re marvellous especially for busy families and people wanting quick and easy meals.

That being said, using nutritious ingredients will really take your air fryer to the next level. Using an air fryer doesn’t automatically ensure that your meals are more nutritious, but they do encourage more people to cook from home and be less reliant on takeaways.

As you already know, the best kind of diet is one that is diverse and focusses on fresh fruit and vegetables, lean protein, good fats and whole grains and there's no reason at all that you can't cook healthy meals in an air fryer.

When choosing an air fryer some can be fairly bulky and take up alot of space on the bench top, so it's a good idea to look for a compact model that doesn't look like an out of place coatrack every time you open the door!

If you’re all about the air fryer, you’re not alone. It’s the perfect appliance for getting that indulgence without the added extras.

I road tested the Ultimate Fry Deluxe air fryer from Tefal as it looks good on the bench and is super compact. It also has a 2-in-1 bowl and basket system so you can cook sweet potato fries in the basket whilst the chicken is roasting in the bowl. Even though its small and compact, it still has a 1.2kg capacity, which makes it enough for 6 servings if you have a big family. It can also fry, grill, roast and bake and there are 8 preset modes for popular items like fries, fish, bake, chicken, cutlet, vegetable, snacks and defrost on the digital touchscreen.

So will making chicken inspired by Kentucky Fried Chicken in an air fryer be healthy? Today I put that very question to the test and created a healthy and tasty alternative that you can make at home.

If you’re in the mood for something that tastes a little bit naughty, get around my Crispy Air Fried Chicken. It’s a must-try air-fryer recipe that brings you all the flavour, crispiness and juicy goodness in every single bite. It’s also a meal that puts dinner on the table in less than 25 minutes; a real miracle.

I used Extra virgin olive oil spray to coat the chicken as it contains anti-inflammatory properties and is excellent for your skin and your hormones. I also added some delicious spices and gluten free self-raising flour.

Enjoy and let me know what you think in the comments section below.

Crispy Air Fried Chicken

1/2 cup gluten free flour
1 egg beaten
4 chicken thighs skin on
1 tsp garlic powder
1 tsp oregano
1 tsp paprika (optional)
Pinch Celtic Sea salt
Olive oil cooking spray

Pre-heat air fryer to 180 degrees.

In a separate bowl mix flour, salt and seasonings.

Working with one at a time, place chicken pieces into the flour mixture then dip into the egg mixture than again in the flour mixture until covered.

Spray with olive oil or oil of choice.

Place chicken into the air fryer and cook for 20-25 minutes until chicken is golden. The internal temperature should reach 180 degrees.

Plate and serve with fresh salad.

Tips and Foods for a Good Sleep + Pumpkin Almond Bake

If Disney taught me one thing, it was this; Sleeping Beauty was onto something!

We all know what we feel like when we don’t get enough rest; it feels like it’s harder to do everything. We hinder our work performance, finding the strength to do physical activity can be that much more difficult, and we’re more likely to get run-down and feel aches and pains feel or sniffles coming along.

We all know we need sleep, so if it has become a problem for you, maybe now is a good time to prioritise it. Rest is a massive piece in the puzzle of health and is vital for our brains, immune system, digestive system and ability to function as a human being.

Sleep gives us a chance to recover, rebalance and reset for a new day. Sleeping is also essential for brain health, allowing our neural networks to slow down and go back to baseline each night, so we don’t get overloaded and overwhelmed in the morning. On top of this, research is now suggesting that sleep can impact our mood, with sleep deprivation amplifying our response to negative emotional stimuli. So, when you lack sleep, your reactions to situations may differ significantly to when you’re well-rested.

Sleep is also essential for regulating our metabolism, particularly with the hormones that control our appetite, leptin (the hormone that signals satiety) and ghrelin (the hormone that increases hunger that is produced and released mainly by the stomach with small amounts also released by the small intestine, pancreas and brain). Sleep helps suppress ghrelin and stimulate leptin. Without sleep, these can reverse, which is why we’re likely to grab a chocolate bar mid-morning after not getting enough sleep!

Before we dive into specific foods, I'd love to touch on the importance of sleep hygiene; the things you can do daily to improve your sleep. I hope that these tips help you.

My essentials for sleep include:

Create a sleep schedule. I recommend going to bed and waking up at the same time every day. We want to be getting at least 8 hours of sleep per night.
Help your body wind down, switch off cortisol and retire for the day with a calming night-time routine. Try out a warm bath or shower, a delicious candle, writing or drawing in a journal, meditating or deep breathing, a relaxing self massage for the tummy, listening to relaxing music, chatting to your loved ones or reading a book.
Watch your stimulant intake. Consider your consumption of caffeine, alcohol and refined sugar, especially in the latter part of the day. It’s said that two glasses of wine before bed can negatively impact sleep by up to 40%!
Your room should be your sanctuary. Let me repeat that: your bedroom should be your sanctuary. Stop doing work on your bed! Before bed, your room should be pitch black, at a cool temperature and as quiet as possible.
Avoid foods that are super spicy and rich, overly fatty and stimulating, especially before bed.
I recommend staying hydrated throughout the day and try not to drink too much liquid before you go to bed – no one likes waking up for bathroom trips several times throughout the night.
Exercise regularly throughout the day, aiming to get outside in the earlier hours of the morning. Regular exercise in daylight tells your body that it’s daytime, which is vital for our circadian rhythms. This increases our alertness throughout the day.

Now that the basics are out of the way, it’s time to look at specific sleep-enhancing foods.

The meal before you go to bed, usually dinner, should include foods with a low glycemic index, combined with a protein and fat, e.g. non-starchy vegetables, a portion of your favourite protein and some avocado. Eating a whole and balanced dinner will help keep you full and satisfied, without feeling overstuffed.

One of my favourite minerals in the whole world is magnesium (sorry to any other minerals listening)! Magnesium performs over 300 biochemical reactions in the body and supports the health of the nervous system, musculoskeletal system and digestive system. It also produces specific neurotransmitters that regulate our stress and sleep response.

Many of us are magnesium deficient, so I recommend upping your intake of magnesium-rich food. Include nuts and seeds such as almonds and pepitas, bananas, avocado, spinach and beans. And after dinner and a few hours before bed, try chocolate. Who doesn’t want to be told by their nutritionist that they should eat chocolate? Try out my Collagen and Flax Chocolate Bars for a delicious magnesium hit.

B vitamins are an absolute must, helping us turn the food we eat into energy and regulating our stress response. They’re integral in supporting neurotransmitter production too. Specifically, vitamin B6 synthesises melatonin, the hormone that makes us sleepy. Foods rich in vitamin B6 include poultry such as chicken or turkey, oats, bananas and pumpkin. Fish is another source of vitamin B6, giving your body the heads up that it’s time to produce melatonin and get sleepy.

Fish is also full of omega-3 fatty acids, which help regulate serotonin, responsible for our sleep-wake cycle. Omega-3 fatty acids help regulate cortisol, the stress hormone and reduce inflammation. For a fish delight, get your hands on my Delicious Salmon and Coriander Fish Cakes here or my Supercharged Fish Tortillas here.

The gut intricately connects to the brain via the gut-brain axis. Essentially, this means that the gut impacts the brain and visa versa. So, if you’re struggling to fall asleep, have a look at your gut health. If your gut bacteria is getting you down, clean the gut as you sleep with Love Your Gut Powder, Golden Gut Blend or LYG Capsules.

One ingredient you may have not yet heard about is tart cherry juice. Current clinical research is discovering that tart cherries can increase our time asleep and sleep efficiency.¹ Tart cherry juice helps regulate our circadian rhythm (our sleep-wake cycle) and is also a potent antioxidant. Drink up!

If you’re a meat-eater, you’ll be happy to know that chicken and turkey are great for sleep. Both chicken and turkey contain the amino acid tryptophan, which helps make serotonin, causing a relaxing mood, which then helps produce melatonin. You don’t need to wait till Thanksgiving to have a turkey; supercharge every day with my Roast Turkey with all the Trimmings or give my Chicken Biryani with Cauliflower Rice a try.

Other natural sleeping remedies include teas that contain two powerful ingredients – passionflower and valerian. These herbs are both natural sedatives, reducing stress, calming us down and targeting sleep disorders.

Speaking of sleepy teas, how can we forget chamomile? While some people think of chamomile as hay water, I love the taste. Chamomile is a gentle herb that is incredibly soothing, and full of an antioxidant called apigenin that promotes sleepiness… I’m nodding off just thinking about it. Try these relaxing tea recipes here.

We mentioned that nuts and seeds are rich in magnesium, but they also contain that serotonin-boosting amino acid, tryptophan. Including walnuts, flaxseeds, sunflower seeds and almonds every day will do wonders for your sleep.

If you’re nuts for nuts, you’ll love my Pumpkin Almond Bake. This supercharged bake, packed full of mood-lifting and sleep-enhancing foods, is a great side dish at dinner before you hit the hay at the end of the day.

Pumpkin Almond Bake

A couple of everyday veggies combined with the right spices and a sprinkling of toasted almonds – you’ll be amazed at the paradoxical simplicity and flavourful complexity of this dish. Easy to prepare and easy on the wallet, it’s a bake that’s big on flavour yet low in calories. What more could you ask?

Serves 4

600 g (1 lb 5 oz) pumpkin (winter squash), cut into dice
2 tablespoons extra virgin coconut oil, melted, or olive oil
2 teaspoons fennel seeds
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
400 g (14 oz) baby (pattypan) squash, halved if large
1 large brown onion, cut into thin wedges
Celtic sea salt and freshly ground black pepper, to taste
45 g (1 1/2 oz/1/3 cup) slivered almonds, to serve

Method:

Preheat the oven to 200°C (400°F).

Put the pumpkin in a roasting tray, drizzle with half the oil and sprinkle with the spices.

Roast for 20 minutes, then add the remaining vegetables and oil, season with salt and pepper, and bake for a further 15–20 minutes, or until cooked through, turning once.

Meanwhile, toast the slivered almonds in a small dry frying pan over medium heat until light golden.

Serve the vegetables topped with the toasted almonds.

SUPERCHARGED TIP

You can replace the baby squash with zucchini (courgette) if you prefer.

¹ https://pubmed.ncbi.nlm.nih.gov/28901958/

The Benefits of Plant-Based Eating + a Mushroom, Broccoli and Sunflower Seed Quinoa Pilaf

We all know that the key to good health is to reduce stress, look after your emotional and physical wellbeing, and have a balanced diet, but what are we meant to eat?

There is a mountain of conflicting advice available; it's easy to feel like you're drowning in a pool of health experts, eeeek.

Simply put, a balanced diet is one comprised of whole and unprocessed foods, with adequate protein, fibre, fats, carbohydrates, vitamins, minerals, phytonutrients and water.

Sound more enjoyable than cutting out every food group that you've ever loved? It is!

Whether you're a vegan veteran, vegetarian, flexitarian or keto fan, we can all agree that there's one level on the old food pyramid that has stood the test of time; and that my friend is the good old vegetable category.

Eating whole, real, nutrient-rich and unprocessed vegetables is the ultimate way to supercharge your health. This falls into a category we call ‘plant-based’. Let's be clear: I'm talking about plant-based eating where the majority of your meals are plants, not processed fake meats, hot chips and sodium sky high seitan.

I'm not going to convince you to eat eight bananas, a whole kilo of rice and bread in one sitting; that's not what plant-based eating is and not a sustainable way to live. When it comes right down to it, a plant-based diet is one of the simplest ways to eat; all you have to do is include more vegetables in your day!.

So, if you're ready to get aboard the plant-based train (frozen corn schnitzel burgers and spaghetti with tomato sauce not included), get your ticket and let's get into it.

A plant-based diet is what it sounds like - mostly plants – but that doesn't mean you can't consume animal-based foods. Being "plant-based" allows individuals to consciously reduce their animal-consumption, without the strict parameters of being "vegan" or "vegetarian". I believe this mindset is a lot healthier and more maintainable than one based on taking foods away. It gives us room to breathe without any guilt.

So, what are the benefits of having a predominantly plant-based diet?

Fibre

Vegetables and legumes are full of soluble and insoluble fibre, which is essential for getting the digestive system moving. Eating a diet rich in veggies assists in our pathways of elimination, speeding up the passage of food. Speeding up this elimination process can help decrease our absorption of toxins!

Not only is fibre best friends with our digestive system, but a diet rich in fibre can also lower our low-density lipoprotein cholesterol, known as our "bad" cholesterol.

Honestly, name me something fibre can't do. For a fibre-rich snack, try my cheesy kale chips!

Antioxidants

Want glowing skin? Antioxidant-rich veggies are the answer! Vegetables are rich in antioxidants, which help fight against oxidative damage and stress. My favourite antioxidant falls under a group calling carotenoids and is found in sweet potatoes, kale, carrots, pumpkin and oranges. You can read more about how and why I carrot live without carotenoids here.

Antioxidants protect against damage from UV rays and reduce our overall inflammation.

If you’re looking to up the antioxidants in your diet, vegan Fulvic Humic Concentrate will provide your body with antioxidant-rich minerals, and is beneficial for IBS, food sensitivities, diarrhoea, constipation, inflammatory bowel disease and more! Find out more here.

Weight a Minute…

It's not all about our weight but let's be real, a diet high in processed and junk foods isn't going to do any favours. Staying at a healthy weight is one of the most important things you can do for your health and wellbeing.

Vegetables are relatively low in kilojoules, making them fantastic for anyone trying to slim down or maintain a healthy weight. A diet full of seasonal vegetables is always a good idea!

Bohemian Baked Vegetable Bowl

If you're struggling with the idea of going predominantly plant-based, here are my three main (organic zoodles with slow-cooked lentil ragu) takeaways.

Focus more on including plants rather than reducing your intake of animal-based foods - this means making vegetables, legumes and whole grains the focus of your plate, which naturally takes the spotlight off of animal-based foods.
When I say plant-based, I don't mean fake meat and vegan junk food! While it's great that these alternatives exist, becoming plant-based means focusing on plants, not preservative-laden and nutrient-free foods.
A transition to being plant-based doesn't need to happen overnight. I recommend introducing more vegetables and legumes into your diet slowly to allow your body to adapt to the increase in fibre. Going plant-based should be sustainable and enjoyable, rather than stressful and overwhelming.

I believe moderation is essential, and supercharging your life means you're not into extremes. Plant-based eating is a no rules approach to eating. While there are many obvious benefits to being vegan or vegetarian, plant-based is my middle ground. I eat mostly plants and these days and complement them with the occasional amount of animal products and by-products.

While the idea of going plant-based is lovely, I know that not everyone loves vegetables as much as I do. If your heart and taste buds are in a different place, allow me to introduce you to my Mushroom, Broccoli and Sunflower Seed Quinoa Pilaf.

It's a simple, super recipe that will get you excited about plant-based eating. Quinoa contains all of the essential amino acids your body needs to build muscle. It's also rich in B vitamins, magnesium and zinc. Similarly, sunflower seeds contain nutrients great for our bones, including calcium, magnesium and copper. This pilaf will go down as a vegetable-packed treat.

Mushroom, Broccoli and Sunflower Seed Quinoa Pilaf

Serves 2

Mushrooms are a natural food, providing maximum deliciousness with minimal calories. Their addictive flavour comes from a protein called glutamic acid, the same amino acid found in monosodium glutamate (MSG), but mushrooms will satisfy your tastebuds without any unpleasant side effects. You can learn more about mushrooms at Natures Rise.

3 tablespoons uncooked quinoa
180 g mushrooms, sliced
200 g (7 oz/about 1/2 head) broccoli, cut into florets
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
250 ml (8 fl oz/1 cup) filtered water, plus extra as needed
Celtic sea salt and freshly ground black pepper, to taste
a handful of mint leaves, chopped
a squeeze of lemon juice
2 tablespoons sunflower seeds
Nutritional yeast flakes (optional) to top it off!

Method:

Rinse the quinoa under cold water in a fine sieve, then drain.

Heat a medium saucepan over medium heat, then add the mushrooms and broccoli with a little extra water and cook, frequently stirring, for 5 minutes.

Add the cinnamon, cumin and turmeric, then reduce heat to low and cook, stirring constantly, for 30 seconds, or until fragrant. Add the quinoa and cook, stirring constantly, for 2 minutes.

Add the water then cover, reduce the heat to low and cook for 12–15 minutes, or until the quinoa is cooked through.

Season to taste.

Serve the pilaf topped with mint, with a squeeze of lemon and the sunflower seeds sprinkled over.

My Best Sticky Chai Recipe Ever

Many years ago, I decided to ditch a habit that was causing harm to my health. It was no easy feat. I had a massive void in my heart that was aching to be filled. I searched for what felt like oolong time to fill the spot, but alas, no luck.

And then, I went to India, and fell in love. Sweet, warm and a little spicy. Suffice to say; I fell hard.

If you haven’t guessed it by now, the void I was trying to fill was an almond latte-shaped one. I tried peppermint tea, green tea and even went so far as a magical unicorn latte (yes it's a thing!), but nothing hit the spot quite right.

I searched throughout the region for an alternative drink (okay, the cafes around my neighbourhood). But it wasn’t until I sipped on a chai from a street vendor in India, that I discovered what I'd been missing all along.

Since then, not a day has gone by without a chai. Chai is my motivator, life source and for any yogi’s out there, my prana.

For any newbies out there, let me quickly introduce you: this is chai, a flavoured tea beverage made with black tea and aromatic Indian spices or herbs. Chai loves walks in the park, dairy-free milk, rom-coms, and a dash of excitement. You can easily make your own chai spice at home you just need to have a few ingredients handy.

Since tasting that authentic chai, I've been tinkering around for years trying to perfect my own version and one that can live up to the hype and universal appeal of this drink. My motto being, if at first you don't succeed, chai chai again.

IMHO a good chai needs to be well balanced with spices, have a warmth and sweetness, give you a big hug from first to last sip and its whole should be greater than the sum of its parts.

I’ll stop being modest here for a second and cut to the chai-se, this is the tastiest chai you’ll ever make. I know what you’re thinking: Lee, I think you’re a little bit biased here. Maybe you’re right, but if you're a chai lover I'd really love for you to try it out.

So, you may be asking, what goes into making a good chai? A good chai needs to be the perfect temperature, creamy enough to be warm and comforting, but not too sweet that it overpowers the spices.

But, we’re not here to make a good chai; we’re here to make a great one...

If you avoid caffeine, chai is inclusive, so you can make it with a caffeine-free tea as a base. I’ve added a version where I've swapped out the regular black tea for caffeine-free rooibos tea- but you can make it with either.

My chai spice mix (masala tea) includes a mix of spices, including cardamom pods, ginger, cinnamon, whole cloves, star anise, fennel seeds and saffron. This blend is perfect for creating a dreamy creamy at-home chai.

Once you’ve created your chai mix, feel free to keep it in a glass jar and leave it in your spice cabinet for future use (like, ahem, tomorrow) or the fridge.

This simple recipe makes for the perfect pick-me-up, and as a bonus, makes the house smell like Christmas!

The Best Sticky Chai Recipe I have Ever Tasted

Makes: 1 jar

12 cardamom pods
1 inch piece of ginger
3 cinnamon quills
4 star anise
1 tbs fennel seeds
4 whole cloves
1 1/2 cups rooibos tea leaves or use English breakfast tea
1 tbs vanilla fresh, liquid or powder
1/4 cup honey
Pinch saffron (optional)

Method:

In a small pan toast cardamom pods, ginger, cinnamon, star anise, whole cloves and fennel seeds.

Transfer to blender or mortar and pestle and smash or whizz until pieces are chunky.

Place all ingredients in a bowl and stir in vanilla and honey to coat. I usually do this bit with my hands.

Keep in airtight container - I store mine in the cupboard, but you do you!.

Sticky Oat Milk Rooibos Chai

Serves 2

Ingredients:

3 tbs chai mix
2 cups water
½ cup oat milk
Ground cinnamon, to serve

Place 3 TBS of chai and 2 cups of water in a small saucepan over a medium heat.

Heat slowly and then turn down to a simmer. (This will protect the nutrients in the honey as rapid heat can destroy them).

Add 1/2 cup of oat milk and warm gently.

Turn off heat and let steep for 5 minutes allowing the flavours to mingle.

Strain into a mug and top with ground cinnamon.

Hope you enjoy this delicious Sticky Chai recipe. Let me know how it works out for you in the comments section below.

Lee 🙂

Mexican Spiced Squash with Avocado & Black Bean Salsa and Quinoa

Today I’m sharing a colourful plant-based dish that’s guaranteed to satisfy.

It’s a tasty Mexican spiced squash with avocado and made with the addition of black beans which are both nutty and creamy, and a wonderful source of protein and fibre.

Protein and fibre are going to keep you fuller for longer. Protein can help you to maintain muscle mass and strength and is needed for cell growth and repair and fibre is good for digestive health.

Cooking and eating Mexican is a lot easier than you think. Especially if you opt for the zero planning or shopping option by ordering straight from a fresh delivery service such as Hello Fresh.

Depending on what you fancy to eat, all you need to do is choose your recipes, then the pre-measured ingredients are delivered safely to your door. There are so many great recipes to choose from too you could literally eat your way round the globe.

Why not savour the salsa and enjoy this zingy vegetarian dish on its own for lunch or dinner, or serve it as a filling side dish alongside grilled meats? It’s not only delicious and satisfying but also good for you too.

Mexican Spiced Squash with Avocado & Black Bean Salsa and Quinoa

1 Butternut Squash halved lengthways

1.5 tsp Mexican Spice

½ cup Vegetable Stock

120 grams Quinoa

2 Vine Tomatoes

1 Avocado

1 Lime

1 Tin Black Beans

1 bunch Mint

1 bunch Coriander

2 tbs Sour Cream

15 grams Pumpkin Seeds

500 mls water

Method

Preheat your oven to 200°C. Halve the butternut squash lengthways and scoop out the seeds (no need to peel). Chop it into 2cm cubes and place on a lightly oiled baking tray. Sprinkle over half the fajita seasoning and a pinch of salt. Toss to coat then spread out evenly and roast on the top shelf of your oven until charred at the edges, 30 mins. Turn halfway through cooking.

Put a large saucepan of water on to boil (amount specified in the ingredient list). When boiling, add the vegetable stock. Lower the heat to medium and add the quinoa. Cook uncovered, until the quinoa is tender and the seed has split, 11-12 mins. When done, drain in a sieve and leave to cool.

Chop the vine tomato into 1cm chunks. Pop in a mixing bowl and season with a pinch of salt. Halve the avocado lengthways and twist apart. Remove the stone and scoop out the flesh with a spoon. Chop the flesh into 1cm chunks and add to the tomato. Zest the lime. Mix half the zest into the salsa, along with a squeeze of lime juice. Mix well and set aside.

Drain the black beans in a colander and rinse under cold water. Add to the salsa. Pick the mint leaves from their stalks and finely chop (discard the stalks). Add half to the salsa. Roughly chop the coriander (stalks and all) and stir it in too. Add a pinch of the remaining fajita seasoning and the olive oil (amount specified in the ingredient list). Taste and adjust with salt, black pepper or more spice if you like it hot!

Mix the remaining chopped mint through the sour cream. Add a pinch of salt and set aside. Transfer the (now cooled) quinoa to a large bowl and add a squeeze of lime juice, the remaining zest and a pinch of fajita seasoning. Mix together and add salt to taste.

Stir half the salsa through the quinoa, then spoon the quinoa into deep bowls. Top with the butternut squash and the remaining salsa. Dollop on some sour cream and sprinkle over the pumpkin seeds. Enjoy!

FREE Gut Transformation Summit 2020

As many of you already know, the gut plays an essential role in your overall health, your energy levels and your ability to keep your immune system strong and healthy.

This week I’ve been involved in a wonderful gut transformation summit which is a FREE resource for all. If you’re keen to discover the latest information available on gut health, from the biggest names and renowned experts in the gut health and wellness industry right now then read on.

You can sign up now for the Gut Transformation Summit 2020 to learn natural, effective, easy-to-implement ways to heal your gut and improve your health and start living a life you love, at any age.

It’s totally FREE to attend from 2-6 Sept 2020. You don’t have to be one of the hundreds of thousands of people around the world struggling with gut health issues, from IBS, SIBO, chronic diarrhoea, reflux and constipation, to other related health issues like auto-immune conditions, fatigue, insomnia, brain fog, irregular moods, anxiety and depression, to name a few.

Your hosts for the Gut Transformation Summit, Gen & Leisa from Nourishing Therapies, became gut health experts through their own struggles with it, for over 15 years. That’s what inspired them to create this summit, to get you the information you need to avoid making the mistakes they made, so that you can get better fast and get back to enjoying life.

Here’s a sample of what you’ll learn during this summit:

Why there is NO one-size-fits-all diet and how to figure out the best diet for YOU.
Blastocystis hominis and DientamoebaFragilis: Friend or Foe
How a carnivore diet could help reverse gut issues and autoimmunity.
How colonics and enemas can improve your gut health, and tips on how to do them.
Food sensitivities, methylation, and where to start when you are sensitive to everything!
Surprising supplements to help recover from SIBO & IBS.
How your home environment could be contributing to your gut issues and multiple chemical sensitivities.
How a tight iliacus and psoas muscle can affect your digestion and how you can fix it!
The impact of trauma on your gut and tips and techniques to move through trauma quickly and easily with permanent results.
And so much more!

If you want to take charge of your own health, you don’t want to miss this summit!

But, we’re not here to make a good chai; we’re here to make a great one...

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