Lisa Guy is a well-respected Sydney naturopath, author, mum and passionate foodie. Lisa has been practicing for 16 years out of her Rose Bay clinic called ‘Art of Healing’. Lisa is also the founder of Bodhi Organic Tea, an organic herbal tea company that makes beautiful unique tea blends, all naturopathically blended to help promote better health and wellbeing.
We love Lisa's approach to health, so we sat down with her to get an insight into her day on a plate.
Breakfast is my favourite meal of the day. I couldn’t leave the house without having a wholesome breakie. I try to mix it up a bit during the week, but my usual breakfast staples are a homemade gluten-free natural muesli with a mix of nuts and seeds, coconut, buckinis, medjool date and puffed buckwheat, with some organic natural yoghurt, and a variety of different fruits (eg. berries, mango, passionfruit, shredded apple, pear). I also like coconut chia pudding with mango, passionfruit, and some crushed nuts for breakfast on the weekends. I also always have a green tea (Bodhi Organic ViridiTEA) with breakfast.
If I feel like a snack I’ll grab something rich in protein, which helps satisfy my hunger, and helps keep my blood sugar levels nice and balanced. I usually grab a handful of raw cashew nuts; quinoa crackers or veggie sticks with my beetroot hummus; a smoothie made with almond milk, frozen banana, natural protein powder (pea or whey), chia seeds or pumpkin seeds, along with a tsp of a super powder like broccoli sprouts, acai, maca, or turmeric. Or I’ll grab a kiwi or have a few spoonfuls of kefir. I LOVE Kombucha so most afternoons I’ll have a small glass of kombucha with ice while I’m cooking dinner. I like to make my own kombucha. My favourite at the moment is my rose hip and hibiscus kombucha made with Bodhi Organic LongeviTEA. Once a week I’ll make up a batch of buckwheat pancakes with homemade chia raspberry jam and coconut yoghurt, and share them with my kids as an afternoon snack.
One of my go to lunches is a slice of gluten-free pumpkin and turmeric seed toast, topped with avocado, an organic egg, and a good spoonful of homemade Chimichirra. I also eat a lot of salads with plenty of green leaves and homemade sauerkraut. I love fermented foods and include a variety of them in my daily diet to help boost my gut and immune health. I have a few big servings of green leafies daily including kale, spinach, and rocket – I crave them. I like tossing leftover roast veggies and quinoa through salads with some pomegranate seeds, toasted almonds and a little crumbled feta, homemade falafels or roast chicken. I also have a few green veggie juices during the week and 1 or 2 fresh coconuts, usually on the way home from the gym.
My husband and I share the cooking. I’m lucky he is a really great cook. Our favourite dinners include veggie frittatas with a big avocado salad; grilled salmon or organic chicken with oven-baked sweet potato chips and lots of steamed veggies or salad; quinoa veggie patties; lentil dahl with cauliflower turmeric rice; home-made pizza topped with lots of veggies, halloumi, with a base of homemade pesto; zucchini noodles topped with organic grass-fed meat balls. I eat a lot of brassica veggies including broccoli, cauliflower, kale, and cabbage, to help support my liver health. On the weekends I’ll have a couple of glasses of wine. I usually have a shot of apple cider vinegar before dinner too, to help improve the digestion of my meal.
I like to make a chai (Bodhi Organic Masala Chai) with organic soy after dinner if I feel like something sweet, or a night-time tea like Bodhi Organic TranquiliTEA which contains licorice and calming herbs like valerian and passionflower. A couple of times a week I might have some carob after dinner, either toasted coconut carob, or fruit and nut carob clusters, or one of my healthy tea-time treats with a cuppa, if I’ve been experimenting in the kitchen. I also like grilled peaches topped with crushed nuts, with a drizzle of raw honey and natural yoghurt.
I like going to the gym during the week. I also try to fit in a couple of yoga classes or a beach run when I can. I find exercise is a great way to de-stress when I’m having a super busy week. I love scootering around Bondi with my girls too, it’s great exercise and we have lots of fun.
Raw Cacao Fudge
This simple yet totally decadent raw cacao fudge will satisfy any chocolate craving without the sugar high. This fudge makes a perfect after-dinner treat with a cup of tea.
- 1 banana
- 1 cup medjool dates, seeds removed
- 1/3 cup raw cacao
- ½ cup cold pressed coconut oil, melted
- 1/3 cup desiccated coconut
- ½ cup tahini or nut butter (eg. almond, cashew, macadamia)
- Handful pistachios, roughly chopped
- Blend all ingredients together in your food processor and pour into a small slice tray.
- Press down fudge and spread out evenly with the back of a large spoon.
- Sprinkle with pistachios and lightly press into fudge.
- Leave in the freezer for 2-3 hours.
- When you are ready to serve cut it into squares and enjoy while still frozen.
- Store leftovers in the freezer.
You can check out more of what Lisa is up to at: www.artofhealing.com.au
Facebook @artofhealingnaturopathicmedicine | Instagram @lisaguy_artofhealing www.bodhiorganictea.com
Facebook and Instagram @bodhiorganictea
To scroll through more of our 'My Day on a Plate' series click here.