It brings me so much joy to share the work of other like-minded individuals, healing themselves and helping others along the way. No better example of this is the wonderful, ever-glowing Lee Holmes, aka Lee Supercharged. With her own personal health journey, a wealth of knowledge and a passion for empowering others to take their health into their own hands, Lee is a true leader in the wellness space. Her authenticity shines through in all her (many) endeavours, and if you have ever had the pleasure of meeting her, you will leave feeling truly seen and heard as well as extraordinarily inspired to put your own best foot forward. I’ll hand it over to Lee to tell you more about herself, and be sure to try her divine vegan recipe at the end!
Tell us a little about yourself…
I’m a holistic nutritionist, whole foods chef, Hatha yoga teacher, Lifestyle Foods contributor and author of the number-one best-selling books Supercharged Food: Eat Your Way to Good Health, Supercharged Food: Eat Yourself Beautiful, Eat Right for Your Shape, Eat Clean, Green and Vegetarian, Supercharged Food For Kids, Heal your Gut and, most recently, Fast Your Way to Wellness! I also have my very own 4-week Heal Your Gut program and 2-day Love Your Gut maintenance program and, have launched my very own Supercharged Food Earth Mask & Scrub, Love Your Gut Powder and Golden Gut Blend.
- Was there a turning point for you in your health journey/How did you come across this lifestyle?
After being diagnosed with an autoimmune disease and fibromyalgia several years ago (although it feels like a lifetime ago now!), I was prescribed to a cocktail of medicines and antibiotics. I became accustomed to feelings of exhaustion, depression and pain. While I knew that the medicines prescribed to me were going to fix my symptoms, there was a much bigger, underlying illness that I needed to heal. This inspired me to do research into the world of health and food. I created my blog www.superchargedfood.com to share my story, create recipes and connect with people. The rest is history!
- What advice do you have for those struggling with autoimmunity and/or fibromyalgia? Any nutrition or lifestyle tips…
Look into your gut health. The gut is our gateway to health of our whole body. It’s connected to our brain and immune system. Our body has trillions of living microorganisms and majority of them actually live in the gut! When our guts are a little disgruntled, they make our bodies more susceptible to a multitude of diseases and conditions like irritable bowel syndrome, inflammation and constipation, as well as conditions like insulin resistance.
If we look after our bodies by eating high-quality, whole food food, we can help heal our bodies rather than harm them. Take responsibility for your own health!
- What’s your favourite quote or mantra you live by?
Be open! I’m over manifesting… it’s time to get things done and be open to new experiences and possibilities.
- What are your health non-negotiables?
Drink water everyday, listen to your body, spend time with your family and a little bit of spice goes a long way!
- What items would we always find in your handbag?
My water bottle so I can stay hydrated on the go. My journal so I can write things down as I go through my day. A keep-cup… you never know when a chai craving will strike.
- What is your favourite way to unwind?
I start almost everyday with a walk. They’re my me time. I usually walk for about 90 minutes up to the beach – no phone, no work, no emails. Just me! Walking helps clear my head and improves my overall wellbeing. The fresh air helps me breathe a little easier and just be. I also love to get my body moving first thing in the morning and start the day off on the right (or left) foot.
- What is the single best thing you can do for good gut health?
Give it time to heal. As a result of all the toxins we ingest, foods we eat and chemicals we consume on a daily basis (yes, daily!), the least our gut deserves is to rest. I let my gut rest by following an intermittent fasting regime. This doesn’t mean no food at all but rather, restricted calories over a short period of time. I recommend 500 calories per day for females and 600 calories per day for men two days a week. It’s the perfect time to let both you and your gut rest and digest. You can read more about intermittent fasting in my book Fast Your Way to Wellness.
- Best book you’ve ever read – health-oriented, vegan, spiritual or otherwise?
Seagull by Jonathan Livingston
- Please share your go-to recipe when needing to showcase just how delicious plant-based eating can be!
LENTIL & SUNFLOWER SEED MOUSSAKA
My Lentil and Sunflower Seed Moussaka will turn any meat-eater into a #meatlessmonday fanatic! It’s a goodie from my book Eat Clean, Green and Vegetarian.
Instead of using dairy in my topping, I’ve created a creamy and delicious alternative cheese topping made of sunflower seeds! It’s almost too good to be true.
100g sliced eggplant
100g zucchini, sliced
1 onion, sliced
3 Tbs olive oil
1 shallot chopped
2 garlic cloves, minced
2 Tbs Apple Cider vinegar
2 cans of chopped tomatoes
2 cans of lentils, lightly drained
2 tsps oregano
1/2 tsp cinnamon
1/2 cup vegetable stock
Topping: Sunflower Seed Cheese
1 cup sunflower seeds (soaked in water for 3 hours)
2 garlic cloves
1/2 lemon juiced
3 Tbs nutritional yeast flakes
pinch sea salt
6 Tbs filtered water
2 Tbs Nutritional yeast flakes, to garnish (optional)
1.Preheat oven to 200C.
2.Sprinkle eggplant and zucchini slices with Celtic Sea Salt let sit in a colander to drain for roughly 30 minutes, then rinse off the salt.
3. Brush eggplant and zucchini with olive oil and place in 200C oven for 20 mins until browned.
4. Moving on to the sauce, sauté garlic and onions in a pan on your stove top until browned.
5. Add apple cider vinegar, tomatoes, lentils, stock, oregano and cinnamon and cover and simmer on medium to low heat for about 15 minutes.
6.To make the sunflower nut cheese, place pre-soaked seeds in a food processor and mix until a smooth paste. Then place into refrigerator to chill and firm. (Tip: For a creamier cheese add filtered water.)
7. In a casserole dish place a layer of the cooked eggplant and zucchini, and cover layer with sauce. Repeat until casserole dish is full, or you have used all your vegetables and sauce. Ensure the top layer is vegetables.
8. For the final layer, cover the vegetables in the sunflower nut cheese.
9. Sprinkle nutritional yeast flakes on top. (Optional)
10. Bake in oven at 220C for about 15-20 minutes or until the top is crispy.
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