It goes without saying that I love good food. But, just what is “good” food?
Many would argue that good food is simply any fodder that brings us pleasure or comfort.
Philanthropists may maintain that good food must be sustainable and supportive of our natural and economic environments.
And gourmets might declare that good food should be fresh and seasonal, sourced from the best local producers and prepared with care by master chefs.
I am passionate about cooking and eating food for all of these reasons. But, perhaps I am most passionate about cooking and eating for our health.
We all have different health priorities, so what constitutes “healthy food” isn’t necessarily the same for everyone. For allergy suffers, healthy food must be free of certain irritants (whatever those might be). For diabetics, healthy food should be low GI and sugar-free. For vegetarians, the focus is on obtaining nourishment from plant-based foods.
Nutritionally speaking, good food is that which sustains us and keeps us healthy. In body, mind and spirit. So, healthy eating should never mean sacrificing taste, quality, principles or pleasure!
Where am I going with all of this? Oh that’s right, I’m attempting to be topical. For this week is National Nutrition Week; and the perfect opportunity for me to share one of my most popular recipes (it went inexplicably ‘viral’ on pinterest).
My Zucchini, Carrot and Apple Cake. It’s gluten, wheat and dairy free (and can also be easily adapted for vegans), lower in sugar than most cakes and packed with all the goodness of a veggie patch (I guess you could say it is a healthy sort of carrot cake).
It’s also a cinch to make, easy to modify to your tastes, tender, delicate and delicious!
So try it out for yourself, and enjoy the cakey goodness!