If the phrase ‘healthy eating’ conjures images of dry chicken breast, tasteless steamed greens and bland smoothies, it’s time to get schooled by Sarah Todd. The chef, restaurateur, author, MasterChef alumna and parent has experienced an evolution when it comes to eating well.
She’s gone from sticking to “a crazy kind of regimen” in her modelling days to a more balanced approach that prioritises variety and phenomenal flavours. “Healthy eating doesn’t need to be boring or restrictive,” says the Wanderlust Wellness Activist. Here, Sarah shares her insider moves for nailing nutrition with dishes that’ll win over any judge.
1. Download Inspo
“Watching someone cook [on YouTube] makes things easier. When you’re reading a recipe, it can be daunting because you’re like, ‘How do I know what a rolling simmer is? Or how do I know [how] caramelised to get that?’ Having that visual reference gives you confidence to go, ‘Yeah, mine does look like that – I’m on the right track’.”
2. Don’t Overlook Lunch
“It’s a moment to stop everything I’m doing and just savour and chew my food. [This is] something I have to really prioritise, and I think it makes a difference in the day. I have more wholesome lunches when I’m at home, like fish or chickpea curry where I can load in flavour and ingredients.”
#WHLoves
Speaking of spicing up your life, turmeric is traditionally used in Ayurvedic medicine as an anti-inflammatory to help relieve inflammation.
Wanderlust Turmeric, from $27.26, wanderlust.com.au. Always read the label and follow the directions for use.
3. Get Spicy
“I love ready-to-go spice blends. I now sell my own, but in the past I’d make [them] – toast the spices individually, then crush in a mortar and pestle. A favourite is South Indian masala, filled with mustard seeds, Kashmiri chilli, ginger and fennel seeds. Try sprinkling it on fish or pumpkin and grill. These blends add so much flavour and different antioxidants. I also keep healthy accompaniments in the fridge, like kimchi, pickles and chutneys.”
4. Don’t Skimp on Sides
“When I’m travelling and eating out a lot, I go to the sides section on the menu and order lots of vegies. Smash healthy eating’ and make sure you get in those greens and nutrients. They’re the things I search for when I’m travelling that I feel I lack. I definitely indulge – I have to try everything because of my job, it’s just [about] making healthy choices when you can.”
5. Work Hard, Prep Hard
“When my schedule is busy, I make a couple of dishes on Sunday afternoon and have them in the fridge ready to go. Even if it’s marinating chicken tenderloins, you can grill with vegies or add to a salad. It’s about having [foods] that are easily accessible… that I can throw together.”
6. Pointers from the Pros
“We went through a [phase] where it was about making dishes very modern, [but] chefs have gone back to natural techniques – like cooking over charcoal. Aussies grew up cooking on the barbecue and not having to be so fancy with our cooking. Those methods are the best – they add the most flavour and retain nutrients.”
7. Citrus Is Essential
“Whether it’s on a stir-fry, a curry or grilled vegetables, adding a squeeze of citrus at the end of a dish is so underrated. When you taste a dish and you’re like, ‘There’s something missing, but I don’t know what it is’, it’s usually some sort of acidity. Acidity brings a dish to life, so you taste all the flavours.”
8. Forget the Fear
“People get scared of cooking – [they think] there are too many ingredients and steps, and they feel like they’re going to fail. But, once your intuition kicks in after experimenting [for a while], it gets easier. You could start with those kits that have all the ingredients, to break the frustration of trying to find everything at the supermarket. Or shortcuts like pre-made gravy. It’s OK to not do it all, all the time.”
