1. Y U M . | K I R A W E S T W I C K
{ PUTTING THE MEANING BACK INTO
WHOLE FOOD COOKING }
Words Samantha Kirton
THIS YUMMY
MUMMY
As a mother of two gorgeous girls, Kira Westwick understands the need
for healthy food. Together with her husband, Kira runs an online health
program focused on weight loss and wellbeing through wholesome,
sustainable and delicious options. Certified in nutrition, personal training,
pilates and yoga, this dynamite most of all loves to spend her time cooking
healthy recipes for her family.
With her Wholesome Kids eBook, Kira is intent on helping parents build a
healthy food culture in their home and to inspire children to consciously fall
in love with whole foods. Her mission? To bring back the joy and wisdom of
cooking and sharing whole food as a family.
You have an amazing list of accomplishments. What prompted you to inspire
others through whole food eating?
I grew up in a family where food was valued as the foundation of every
celebration and the majority of our meals were prepared from scratch. Our
lunchboxes were filled with home baked treasures, as we couldn’t afford the
processed food that we find in lunch boxes today.
With this amazing whole food foundation, I was a very active and healthy
child. In my early twenties however, my health started to decline. It started
with glandular fever and ended in chronic fatigue. I was stressed, depressed,
exhausted and had lost all enthusiasm for life. With little answers from the
doctor, I began my own research. The day I took responsibility for my health
was the day I started to get my life back and what began to unfold was a life-
changing realisation that the wrong foods and lifestyle choices were fueling
my illnesses, and therefore the right foods and lifestyle would be the only
‘medicine’ that could heal me.
2.
3. You’ve once been quoted saying that Jamie Oliver is your
‘foodspiration’. Why is this?
Jamie Oliver is using his fame to raise awareness of the importance
of getting back to real food. Getting back into the kitchen and finding
the joy that comes with cooking and sharing whole food, as a family,
is fundamental to our health and happiness. Who we let cook our
food is a direct reflection of how healthy we are. Food corporations
have been working hard for decades to dismantle our culture of
home cooking and I think it’s time to take it back! Jamie shows the
world how fun, easy, delicious, budget friendly and convenient it
can be for even the busiest families to bring a whole food culture
back into the home.
Tell us about your experience on MasterChef:
I was incredibly lucky to be part of MasterChef 2014, where I was
able to show my passion for delicious healthy food to the nation. It
was by far the hardest thing I’ve ever done, and the most outside my
comfort zone I’ve ever felt. I grew so much through the experience
and it’s given me the confidence to really chase my dreams – if I can
do that, I really can do anything!
Why is gluten-free eating important to you?
My family and I don’t subscribe to rules or labels. We eat intuitively
and our diet loosely resembles a combination of paleo and vegetarian
meals as this is how we feel most vital. I choose to avoid gluten not
because I believe grains are inherently bad for us, but because what
man has done to them has made them unhealthful.
Nowadays wheat is vastly different to the traditional seeds of
antiquity, having been specifically bred with a much higher gluten
content and grown twice as fast and twice as hardy. It is then stored
for months on end, not only reducing nutrient content but also
being subjected to fumigation, fortification (to replace deteriorated
nutrients) and nitrogen flushing for preservation. We can easily see
why grain sensitivities are on the rise, especially when they are one
of the most convenient and over-consumed foods in our diet.
What are your favourite gluten-free meals that you like to prepare?
Thai and Mexican are the most popular cuisines in my home, which
is perfect because traditional recipes are largely gluten-free already.
Pulled chicken on baked sweet potato with guacamole and salsa is
always a winner. My clean and gluten-free versions of fried chicken
and salt and pepper calamari often make a special appearance too.
When it comes to dessert, my clean raw salted caramel slice and
sweet potato brownies are divine and the most popular recipes on
my blog too.
How do you stay healthy?
The key is balance. When I have balance in my ‘5 Fs’ (family, friends,
fitness, food and fun), I feel centred and happy. I also listen to my
body and I count vitality rather than calories.
www.kirawestwick.com
www.facebook.com/kiraswholesomekitchen
www.instagram.com/kiras_wholesomekitchen
Y U M . | K I R A W E S T W I C K
4. Y U M . | D A N B A R R E T T
“ The key is balance.
When I have balance in
my ‘5 Fs’ (family, friends,
fitness, food and fun), I
feel centred and happy.
I also listen to my body
and I count vitality
rather than calories
”
6. Y U M . | K I R A W E S T W I C K
Place ricotta in a small ovenproof dish, drizzle with oil and
season generously with salt, pepper and oregano. Bake until
golden and bubbly.
Meanwhile fry onion and garlic in a little oil until soft. Add
tomatoes and simmer for 15 minutes or until tomatoes begin
to break down. Season to taste with vinegar, honey and salt.
Serve as it is or I like to pulse in a blender for a creamier,
but still slightly chunky sauce. Toss with chosen pasta and
crumble over baked ricotta cheese, lots of torn fresh basil and
a generous drizzle of olive oil. Serve immediately.
{ SERVING SUGGESTIONS } A pinch of chilli flakes, handful of
olives and a sprinkle of parmesan cheese are optional additions
to really enhance the flavours in this dish. Use two cans of
tomatoes if tomatoes are not in season.
+ Serves 4 +
BAKED RICOTTA &
SWEET TOMATO PASTA
{ I N G R E D I E N T S }
1 tub organic ricotta cheese or goats cheese
pepper and salt, to taste
1 tsp dried oregano
1 onion, diced
2-3 cloves of garlic, crushed
6 large fresh organic vine-ripened tomatoes, diced
1-2 tbsp balsamic vinegar, to taste
1 tsp raw honey, to taste
shredded or torn fresh basil, to taste
brown rice gluten-free pasta
This simple pasta recipe will really surprise you in its flavour! The sweetness of the tomatoes with the balsamic vinegar,
fresh basil and creamy ricotta is a heavenly combination that my family adores.
EGG
FREE
NUT
FREE
GLUTEN
FREE
SOY
FREE
8. Y U M . | K I R A W E S T W I C K
Place banana, honey, butter or oil, cinnamon, vanilla, eggs and
baking soda in a blender and blend until smooth. Combine
with almond meal and coconut in a mixing bowl.
Transfer batter to a small baking dish or cake or loaf tin lined
with baking paper.
Top with your chosen berries and nuts, pressing in firmly.
Bake for about 1 hour at 170°C, or until a skewer comes out clean.
{ SERVING SUGGESTION } Serve with some plain organic
yogurt and a splash of maple syrup or honey.
+ Serves 4 +
BANANA TEA CAKE
{ I N G R E D I E N T S }
3 ripe bananas
3 organic free-range eggs
1tbsp raw honey or a few drops of stevia, optional
½ tsp ground cinnamon
1 tsp quality real vanilla extract
1/3 cup butter or macadamia or coconut oil
1 tsp baking soda
2 cups almond meal
¼ cup desiccated or shredded coconut
handful of your favourite frozen berries
handful of pecans or walnuts
Gluten free and sweetened with whole fruit, baked cakes do not get more wholesome than this.
GLUTEN
FREE
SOY
FREE
SUGAR
FREE
PRESERVATIVE
FREE
10. Y U M . | K I R A W E S T W I C K
Pulse the nuts in a processor to achieve a coarse nut meal.
Mix all ingredients in a bowl and adjust flavours if needed.
Use an ice cream scoop to shape macaroons. Place on a tray lined with non-stick paper. Refrigerate until set.
+ Serves 4 +
CHOCOLATE MACAROONS
{ I N G R E D I E N T S }
2 cups of preservative-free shredded or flaked coconut
¾ cup almonds or macadamias
¾ cup raw cacao powder
½ cup pure maple syrup
¼ cup coconut oil
1-2 dstsp cacao nibs
peppermint or orange essence, to taste
EGG
FREE
GLUTEN
FREE
DAIRY
FREE VEGAN SOY
FREE
SUGAR
FREE
PRESERVATIVE
FREE
