Lee Holmes from Supercharged Food has a fantastic goal – to alter the perception that cooking fresh, wholesome, nutrient rich meals are difficult, complicated and time consuming. She has personal experience of a crippling autoimmune condition that was healed through using food as medicine and then went on to become a certified Health Coach. She now helps other people on their health journey with her amazing blog and recipe books. Her latest book, “Supercharged Food Kids Recipe Book” is out now and Sophia & I have already fallen in love with many of the yummy recipes!
Tell us what originally inspired you to create your blog, Supercharged food and how did you come up with the name?
I started my blog because friends were asking me to share my recipes and I thought it would be fun to have one centralised place where people could visit anytime they needed a new recipe and become inspired. The blog has tons of delicious recipes as well as articles about how to dehydrate foods, soak nuts and seeds and how to live a wholefoods lifestyle. The blog also contains in-depth information about a recipe’s ingredients and their nutritional values, cooking videos and you can enter competitions to win nurturing products and read news and reviews too. I chose the name because I wanted to call it something positive which would inspire people to take action and heal themselves naturally. I didn’t want it to be about giving things up but more an empowering experience.
Blogging is incredibly popular in the field of health and wellbeing with thousands upon thousands of blogs dedicated to healthy food. You recently won an award for “best healthy eating” in the BUPA health influencer blog awards, what sets Supercharged food apart?
I believe it’s the passion I have to share my story and also help others in a way that is friendly and approachable and my approach to blogging is altruistic. My plans have always been to keep it real. I have an anti-strategy when it comes to my blog, because I work in marketing and social media and plan strategies all day long for other people I wanted my personal blog to be different. You won’t find any behind the scenes publishing calendars or strategy documents. I write when I feel like it and when I have content that I think will help either educate, inform or inspire others.
I have long been sending clients to your website for the amazing recipes that are free of gluten, dairy and sugar. How has eating this way changed your health?
It has really improved my health and given me so much more energy and zest for life. I no longer feel lethargic or achy and have a much better relationship with food. I’ve also noticed physical changes too, my hair and skin has improved as a result of eating this way. I think the best philosophy is to make small changes every day that will benefit you. Rushing in or trying to make drastic changes is only going to confuse your body. It’s important to give yourself permission to take it slowly and find the foods that work for you.
You have a similar philosophy to me, believing that food is a form of medicine. What are your top 5 fav therapeutic foods?
I love to eat kale, sardines, mineral rich bone broths, garlic and coconut oil.
Your new book “Supercharged Food for Kids” is a welcome addition to any parent’s kitchen and includes over 90 healthy recipes that support optimal nutrition for kids. As not only a former English teacher but also a certified health coach, what do you think are the top mistake most parents make when it comes to food?
The number one rule I believe is important is to not reward your child with sweet treats. I think some parents can give in to pester power in the supermarket and I don’t think it’s beneficial to use bribes to get children to finish their plates.
Throughout your information packed book, you sprinkle “Supercharged Tips” that make healthy eating even easier. What is your favorite tip and why?
My favourite tip is:
Most kids love pasta, so take advantage of it and make a marinara sauce that is full of vegetables. When cooking the sauce as you normally would, add zucchini, broccoli, cauliflower, kale or any other vegetable you’d like to sneak in. Use a handheld blender to smooth the sauce before dishing it up, they’ll never know the difference.
By Emma Sutherland
