Hi and Welcome (updated)

Welcome to my blog, recording my topsy-turvy journey into the world of Whole Food.  Since beginning this blog a few short months ago, my path has been redirected from a purely Raw Food diet to one I have dubbed the ‘Rawleotype‘ diet.  This is a somewhat peculiar mix of Raw Vegan, Paleo and GenoType.  The main emphasis remains that the food we eat is whole, natural and unprocessed, and that gluten, dairy, eggs and refined sugar are limited.

I hope that I may be able to share some of the things I learn, to help you maybe avoid some of the problems I have, and to provide some helpful tips on things that have worked for me.  I hope you will join me as I Hunt and Gather a raft of recipes, tips and ideas🙂

Helicopters in Your Belly

If you’ve been a frequent visitor, you will be aware that our household is undergoing some radical changes with diet and lifestyle, prompted by a keen desire to improve our health. However the path that we have taken has had many ups and downs, crossroads and detours due to new diagnoses impacting on recommended dietary treatments.

Well there is another one being thrown into the mix. Helicobacter Pylori – or as Mum calls them, helicopters. She was actually diagnosed with this infection a few years ago, but it had been put on the backburner. However, it has reared its ugly head again, by interfering with her treatment plan.

So – what on earth is Helicobacter pylori? As you know, I am not a doctor, and have no medical training. However I do like to have an understanding of diagnoses and why certain treatments are being recommended by our health carers.   The internet is such a marvellous tool, and though you do have to be careful of your sources, and sometimes take things with a grain of salt, you can learn quite a lot sitting in front of your computer.

I’ve tried to stick with genuine medical websites, and those that provide a consistent message. Here is my summary of these lovely little critters.

H pylori ulcer diagram en

Helicobacter pylori is a bacterium (germ) that lives in the inner lining of the stomach. Due to the bacteria’s spiral shape and how they move, they are able to burrow into the stomach’s protective mucous lining. Once in there, they produce chemical substances that weaken that lining and make the stomach more susceptible to damage.

The damage caused by the bacteria causes inflammation of the stomach (gastritis), stomach ulcers, duodenal ulcers, and has even been proven to cause some stomach cancers.

The bacteria quite often don’t cause symptoms themselves, and some people will never display symptoms at all, but symptoms of the damage to the mucous lining and excess production of gastric acids can include:

  • Gnawing of burning abdominal pain
  • Weight loss
  • Loss of appetite
  • Bloating
  • Burping
  • Nausea
  • Vomiting
  • Black, tarry stools

It is still not known how the infection is spread, however once a person has become infected, it is persistent and can remain for life.

Treatment is available to eradicate the bacteria, generally through a strong course of a number of antibiotics. If this treatment is successful, the chance of recurrence is very low.


 When her GP diagnosed this infection, Mum was placed on the standard course of antibiotics, however the side-effects were so severe that she did not complete the course. Therefore, the infection is still present, and is now impacting on her other treatment. Natural treatments are available, and this is the path that we will be investigating next. As always, we’ll let you know how we go!

Fiesta Friday #25! Happy Birthday to Me

I must apologise for missing the festivities last week.  This week disappeared with alarming speed, partly caused by the busyness caused by my birthday.  I was taken out for lunch twice, had cake at the office, and a surprise drop-in by my team.  This was particularly lovely, as we are a National team, and are scattered over 2000km apart, in two different States.  These are the gorgeous flowers they surprised me with – aren’t I spoilt?


To keep with the theme, my contribution to this week’s Fiesta Friday is my birthday cake.  Even though it is a healthy cake, or ‘Fun Free’ as we call it, it still went down very well amongst my chocaholic workmates.  I hope you enjoy a little bit of indulgence, sans the guilt!


Angie from A Novice Gardener is the force behind the party, and this week’s event is co-hosted by Hilda @Along The Grapevine and Julianna @Foodie On Board – thanks lovely ladies!  If you would like to join the party – click on any of the links in this paragraph to find more info.




Banana Chocolate Mudcake with Gooey Chocolate Icing – from Quirky Cooking

A Thermomix recipe



  • 200g ripe bananas
  • 150g gluten free flour
  • ¼ tsp fine sea salt
  • 1 tsp baking powder
  • ½ tsp bicarb soda
  • 30g raw cacao powder
  • 60g coconut sugar
  • 70g coconut oil
  • 140g coconut milk
  • ½ tsp apple cider vinegar (optional)
  • ½ tsp natural vanilla extract


  • Preheat oven to 180 C. Line 12-hole muffin tray with cases
  • Place all mudcake ingredients into mixing bowl and mix until smooth
  • Fill muffin cases approx. half full and bake 25-30mins or until skewer comes out clean
  • Allow to fully cool before icing



  • 100g raw cashews
  • 3 fresh pitted dates
  • 20g raw cacao powder
  • 1 tsp vanilla extract
  • 20g pure maple syrup
  • 20g filtered water


  • Grind cashews for 10 seconds, speed 9, until fine
  • Add remaining ingredients and mix at speed 6 for 30 seconds
  • Scrape down, add a little more water if needed, and mix another 30 seconds until smooth
  • Spread over cake and decorate with strawberries if desired



The recipe is originally for cupcakes, but can be made into a full size cake by doubling the recipe and cooking for 50 mins.  I found this to be a bit heavier and denser than the cupcakes, so would probably stick with the smaller size in future.

The strawberries were my addition – after all, who doesn’t like strawberries and chocolate together?

Fiesta Friday #22! Green Tea Smoothie

Happy Fiesta Friday!  This week’s event is hosted by Margy and Sylvia – thanks lovely ladies!  Angie from A Novice Gardener, is the creator and instigator of this weekly party precinct, for which this is my third attendance.  The fellowship and connection with other fabulous bloggers from those weeks has been fantastic, and I am looking forward to another great time. Please come and join the party – click on any of the links in this paragraph to find more info.


As I’m from the land Down Under, 4th July isn’t the celebration of patriotism currently underway in the USA.  I’m more than willing to join in your celebrations though🙂.  Alas my offering for this week’s party is not red, white or blue – rather it’s green.  A lovely, lip-smacking green smoothie.  What better way to join in a party than to lift a glass, give a clink, then sip (or slurp as the case may be) away.  This beverage has the added bonus of being ridiculously good for you too, so you can imbibe as freely as you would like.  I hope you enjoy!


Original RFD Recipe – Green Tea Smoothie (serves 2)

This recipe does take some forward planning, though I usually have the frozen ingredients in my freezer as staples.


  • 250 ml cold green tea
  • 1 tart apple (eg Pink Lady), cored and diced
  • 1 sprig fresh mint
  • 2 good handfuls baby spinach (approx 1 cup)
  • Chunk fresh ginger, approx 1cm x 2cm, peeled and sliced
  • 1 Lebanese cucumber, sliced
  • 1 medium zucchini, ends trimmed, sliced
  • 1 frozen banana
  • 2/3 cup frozen (fresh) pineapple
  • 1/2 ripe avocado
  • 1/2 lemon, peeled, seeded and quartered
  • 1/2 lime, peeled and quartered


  • Make green tea in advance and allow to cool
  • Wash and chop fruit and vegetables
  • Place tea in blender or Thermomix
  • Add spinach and mint
  • Add remaining ingredients
  • Blend until smooth and creamy (Thermomix – 1 minute speed 8)
  • Pour into tall glasses or Mason jars, garnish with additional mint and enjoy!



If you aren’t accustomed to drinking green smoothies, you may find some of these ingredients utterly bizarre.  I did too until I sampled smoothies that included things like zucchini and avocado.  These both add a lovely creaminess to the smoothie, and I rarely make one without one or the other. 

The cucumber, lime, ginger and pineapple all provide a tangy, tropical freshness, as well as being packed full of nutrients.

This blend is a little tangy – if you would prefer a milder flavour, try omitting either the lemon or lime, or adding a tablespoon of raw honey.

I like my smoothies nice and thick – if you would prefer a thinner drink, simply add more liquid.


Liebster Award!

imageI feel incredibly thankful and humble to have been nominated by Lucy Borthwick for the Liebster Award.  I’m still a newbie blogger, and this is the second award I’ve been nominated for – wow!

This award is a wonderful way to connect with and share new blogs, with the rules being:

  • Thank the blogger who nominated you
  • Answer the eleven questions they ask you
  • Nominate eleven bloggers with less than 500 followers
  • Ask those bloggers eleven new questions
  • Let those bloggers know they have been nominated, so they can continue the chain!

So, here we go:

1. What made you decide to start blogging?

As I was researching the raw food diet, I came across many blogs with so many interesting tips, hints, and shared experiences that I found really helpful.  I thought that maybe I could help someone else by recording my own journey into the world of raw food (which of course has now mutated into raw/paleo/gluten-free/whole food).  If any of the ideas or recipes I share help even one other person, it has been worthwhile.

2. Which travel destination would you recommend most?

Unfortunately I haven’t had the opportunity to do much travelling – yet.  I am determined that will change, but for now I can highly recommend Fiji as a travel destination.  I was fortunate enough to stay in the villages with the people, which is a wholly different experience to what many would have by staying only in a beachfront resort.  The people are the friendliest and happiest I have ever known, and more than willing to share what little they have.  The beaches and islands are stunningly beautiful too.

3. If you could live anywhere in the world, where would it be and why?

This may sound cliché or a little boring, but I could never imagine living anywhere else other than Australia.  I would love to visit many other places in the world, but as the song goes, “I still call Australia home”.  It truly is the Lucky Country, with such diverse and stunning landscapes, wide open spaces, ocean, desert, wilderness and rainforest.

4. What’s your favourite cuisine?

Ooh, that’s a tough one.  Can I just say European?  Italian, Greek, French – I can’t really decide!

5. Which food is your guilty pleasure?

Cheesecake!  Although, now that I have discovered how to make whole food raw cheesecake, it’s not so much on the guilty side🙂.  Smooth, creamy, light, and numerous flavour options….mmmm!

6. Where would you most like to travel that you haven’t visited yet?

Well the list could simply go on and on here, as I haven’t been anywhere other than Fiji!  New Zealand, Canada, Greece, Italy, England, Scotland, Ireland….

7.  What is one tip that you would give aspiring/new bloggers?

Stay engaged: respond to comments and questions, comment on other blogs, like posts, stay abreast of new blogs in your areas of interest.

8. Best piece of advice you have ever received?

Worrying doesn’t achieve anything other than wearing yourself down.  I’ve had to learn that the hard way, but I think I have finally mastered the art of letting go!

9. Your favourite thing to do on holidays/travels?

Get to know the people and the culture; see past the tourism hype and learn about the reality of life in that place

10. What’s your dream job?

I am really happy with the job I currently have, which is built around compliance and data analysis (not everyone’s cup of tea!).  However, I would love to either be able to spend more time working on my art, and become a professional artist (if I ever become good enough).  Or, since delving into food in such a big way recently, the idea has been lurking that I would love to develop my own products that work for people with multiple food sensitivities – such as a cafe, or produce line to sell through our local organic supermarket.

11. What’s the most exciting animal you’ve seen abroad?

Umm… nothing really exciting to share here I’m afraid.  As I’ve only been to Fiji, I would have to say dolphins, even though we have them at home too.  I have seen elephants, giraffes, tigers and lions at an interstate open range zoo – does that count?😛


My Nominees

1. Eat Munch Love

2. Food Full Life

3. The Vegan Muffin Woman

4. I Need a Feed

5. Detox Mama

6. Ocean View Kitchen

7. Krumkaker

8. Vinicombe’s Food and Coffee

9. Sinfully Tempting

10. Chug Your Greens

11. Eclectic Odds n Sods

I have nominated these blogs as they have posted interesting, insightful, amusing and/or yummy things!


My Questions

1. What have you most enjoyed so far about blogging?

2. What is your favourite comfort food?

3. Where would you go if you could take a holiday right now?

4. Summer or Winter?

5. What has been your biggest challenge so far as a blogger?

6. What advice would you give to someone considering starting a blog?

7. What is your go-to evening meal recipe?

8. What is the strangest food you have eaten?

9. Is there anything you would never eat?

10. What is your favourite way to unwind?

11. What would be your dream holiday?


I can’t wait to see your answers!🙂

Fiesta Friday #22 – Turkey Salad with Green Goddess Dressing

Those long hours I mentioned last week most definitely came to pass, and there are 2 more days of them.  Hence I am running late to the party this week – apologies fellow Fiestarites!

I have a confession to make.  Turkey is not a big thing in Australia.  We don’t have Thanksgiving, and our traditional Christmas meat is a leg of ham and piles of seafood.  Up until recently, I had only had processed sliced turkey on sandwiches.  I may have had real turkey meat once or twice before in my life.  I can hear the gasps from the American visitors from here!

Well, I will give it to you – turkey is well worth the rave reviews, and I’m ashamed that it’s taken this long to discover it.  I’ve been having it in all manner of ways lately, usually once or twice per week.  As this is a new venture for me, I welcome any tips and ideas on your favourite turkey dishes🙂

As always, Fiesta Friday is brought to us by Angie at A Novice Gardener, and is this week’s #22 is co-hosted by Foodbod and Butter Basil & Breadcrumbs.  There are some fantastic people in attendance, so please join the party – click on any of the links in this paragraph to find more info.


I mentioned recently one of my newest recipe book purchases – and that is saying something, as recipe books are a bit of an obsession for me – Pete Evans’ Healthy Every Day.  I’ve been working my way through it, and this week’s party salad is an adaptation of one of his stellar recipes.  So grab a plate, pile on some of this yummy salad and top with a generous dollop of the dressing and enjoy!


Salad (amounts are per serve)

  • 1/2 cup baby spinach leaves
  • Tablespoon flat-leaf parsley
  • 1/2 royal gala apple, cored and finely sliced
  • 1 tablespoon walnut oil
  • sea salt and freshly ground black pepper
  • 1 slice organic turkey ham, diced
  • 1 tablespoon activated walnuts, roughly chopped
  • Generous dollop of dressing

Dressing (serves 2-4 depending on how generous you are!)

  • 1/2 ripe avocado
  • 3 tablespoons coconut milk
  • 3 tablespoons lemon juice
  • 1 garlic clove, finely chopped
  • 2 anchovy fillets, finely chopped
  • 1/2 cup flat-leaf parsley, roughly chopped
  • 3 tablespoons basil, roughly chopped
  • 1/4 teaspoon sea salt
  • 125ml extra-virgin olive oil




  • Place spinach leaves in bowl
  • Add parsley and apple and toss lightly
  • Top with turkey
  • Drizzle with oil, season with salt and pepper
  • Add dressing to taste and top with walnuts


  • Place all ingredients except olive oil in a food processor or blender and process until well combined
  • With the motor still running, slowly pour in the oil and process until the dressing thickens and the herbs are finely chopped


My Notes

My dressing didn’t emulsify properly, so it was more like a pesto than a lovely creamy dressing – it was still delicious though!

Fiesta Friday #21! Fun Free Jamdrops

I can’t believe that another week has passed, and also that I have been so lax as to not post since last Friday.  The end of the month is always very busy at work, but June is compounded by being both a quarterly performance month, plus end of financial year.  Some long hours are on the way!

And what better way to get through the grind, and survive those extra mind-bending hours than with a sweet treat?  My plate for this week’s Fiesta Friday contains some delectable little biscuits based on an Australian favourite – the Jamdrop.

Jamdrops are essentially a shortbread biscuit, where the dough is rolled into a ball, flattened and a dimple placed in the middle which is filled with jam prior to baking.  They have been a favourite of mine since childhood, but with our dietary restrictions, they had been relegated to the memory drawer. I like nothing better than a challenge though, and finding a version of jamdrops to fit with our ‘Rawleotype‘ restrictions is a pretty big one!

The challenge – create a dairy free, gluten free, egg free and refined sugar free version of jamdrops.  Hmmm – time for the thinking cap to go on.  My colleague’s daughter has dubbed this type of baking as ‘fun free’, as all of the fun ingredients have been taken out.  They may be fun free, but the end result was still darn tasty!

I digress though.  In case you have not yet come across it, Fiesta Friday is a weekly celebration created by the amazing Angie A Novice Gardener, and is this week’s #20 co-hosted by Foodbod and Foodie On Board.  It’s all about sharing ideas, activities, recipes and mixing and mingling.  A delightful way to spend your Friday!  Please come an join the party – click on any of the links in this paragraph to find more info.


I’ve mentioned one of my new favourite sites is Elana’s Pantry.  Well you can thank her for the inspiration for these little gems.  Her Linzer Heart recipe gave birth to my jamdrops, with a few tweaks.


  • 1 1/4 cups blanched almond flour
  • 1/4 teaspoon himalayan salt
  • 1/4 cup grapeseed oil
  • 2 tablespoons agave nectar
  • 1 teaspoon organic vanilla extract (sugar free)
  • 4 or 5 fresh strawberries
  • 1 teaspoon coconut sugar


  • Combine almond flour and salt in a bowl
  • Make a well in the centre and add the grapeseed oil, agave and vanilla
  • Stir until well combined
  • Form dough into a ball and chill in the freezer for about 30 minutes
  • Remove the strawberry hulls, and dice into small pieces
  • Place strawberries into a bowl and sprinkle the coconut sugar over them; set aside whilst the dough chills
  • Roll the dough into balls, roughly walnut size, then place onto a lined baking tray
  • Flatten the balls to about 1cm thick
  • Using your thumb, place a small dimple in the centre of each biscuit
  • Place a few pieces of strawberry in each dimple
  • Bake biscuits at 180 degrees Celsius for 5-10 minutes until golden



These biscuits do not keep well due to the fresh fruit, so they are best eaten on the day they are made.  A perfect party plate!

I made these before discovering there are actually sugar-free jams available (I am very new to this sugar-free thing), so next time I will try traditional jamdrops.

Fiesta Friday #20! Raw Chocolate Truffles

This is my first post for Fiesta Friday, which is a weekly celebration brought about by A Novice Gardener, and is this week’s #20 co-hosted by Fae’s Twist & Tango and A Pug in the Kitchen.  It’s all about sharing ideas, activities, recipes and mixing and mingling – sounds like fun!


I have actually been on leave this week, and have been spending a substantial amount of time either sleeping, or fiddling in the kitchen.  I was fortunate enough to have one of my colleagues send me the Wellness Trilogy from 4 Ingredients, after finding out about our new dietary regime.  This is the first recipe I made from the Gluten & Lactose Free book, and it is so delightfully simple yet decadent, that I thought it is a perfect recipe to post for Friday Fiesta.  I hope you enjoy!

Original Recipe from 4 Ingredients: Cacao and Date Truffles


  • 3 tablespoons raw cacao powder
  • 1 1/2 cups medjool dates, pitted
  • 3 tablespoons shredded coconut
  • 1/2 cup pistachios, lightly toasted and crushed


  • Blend together the cacao, dates and coconut
  • Roll into small balls
  • Roll balls into the crushed nuts to coat
  • Chill before serving


My Notes

As usual, I didn’t have all of the specified ingredients for the recipe, so substitution was in order, so almonds were used in place of pistachios

I did not roast the almonds, simply pulsed them in my Thermomix for a few seconds until they were broken into smallish chunks

MTHFR – A Brief Look

4As promised, I am going to provide a brief outline of the MTHFR gene mutation, and what that means for us.  I am not a doctor, nor have any medical training of any sort.  The information below is simply my understanding of the condition, based on my own internet research.  There are several sites, referenced at the end of this post, that will be able to provide more in-depth information if you’re interested.

Firstly, what does MTHFR stand for?  The full title is – methylenetetrahydrofolate reductase.  Unless you’re a scientist or in the medical field, you will no doubt find MTHFR easier to remember, write, and say.

The MTHFR gene produces the MTHFR enzyme, which plays a pivotal role in a process called methylation.  Methylation, which is the addition of a methyl group (a group of atoms) to another molecule, is responsible for a huge array of processes responsible for keeping your body whole, healthy, and functioning well.  Some of the key processes include:

  • Making proteins
  • Utilising antioxidants
  • Assisting the liver to process fats
  • Defence against depression and inflammation
  • Support for immune system
  • Production and breakdown of brain chemicals serotonin, dopamine and melatonin
  • Growth, repair and maintenance of cells and tissue
  • Elimination of toxins and heavy metals
  • Support of adrenal system
  • Supply glutathione, a key anti-oxidant
  • Support our energy cycle

In a nutshell, methylation is a switch that turns genes, enzymes and neurotransmitters on and off.  This can mean turning on or off:

  • Tissue repair
  • Inflammation
  • The stress response
  • The aging process
  • Production of anti-oxidants and amino acids

When someone has a mutated MTHFR gene, the enzyme it produces is defective, and does not function correctly.  This can lead to retention of heavy metals in the system, and high levels of homocysteine.  These build ups can each lead to multiple, and severe, consequences such as:

  • Increased risk of heart disease and thrombosis
  • Increased risk of dementia
  • Build up of stress and toxins
  • Increased risk of arteriosclerosis
  • Fatty liver degenerative disease
  • Anemia
  • Increased inflammation and free radical damage
  • Reduction in the production of SAM-e, which can lead to depression
  • Increased risk of cancer
  • Irritable bowel syndrome
  • Miscarriages
  • Migraines
  • Chemical sensitivities

Other conditions that have been linked to the MTHFR gene mutation include:

  • Autism
  • Schizophrenia
  • Fibromyalgia
  • Parkinson’s
  • Pre-eclampsia
  • Type 1 diabetes
  • Multiple sclerosis
  • Heart murmers
  • Asthma

There are a number of forms of the gene mutation, with research only fairly new in this field.  Currently, there are two main positions that are being researched and tested for – C667T and A1298C.  These codes relate to the actual segments of the gene where the mutations can be found.  The terms Homozygous and Heterozygous relate to whether you have received a mutation from one or both parents.

Heterozygous means you have one copy of either the 677 mutation, or the 1298 mutation, plus a normal one from the other parent.  This generally relates to a 40% loss of function of the MTHFR enzyme.  This is the diagnosis that we are facing for Mum.


So what does this all mean?

Genetic research is still a relatively new field, and therefore treatment is also not fully developed.  Most treatment protocols include the supplementation of the amino acids and anti-oxidants being limited by the mutation, along with dietary changes.  The removal of gluten from the diet, along with most other cereal grains, is a widely used technique.  The GenoType diet is also based on the methylation process, hence why it is also used as a foundation of treatment.

All in all, this will be an ongoing journey and education over the foreseeable future, as new research continues, and treatments are developed.  Come and join the ride if you dare!








The Rawleotype Diet – Say What??

imageIf you’ve been following my recent posts, you’ll be aware that medical issues and pending diagnoses have turned our dietary lives on our heads.

Well, the results are in.  Mum is not coeliac – phew!  However, she still must avoid gluten and processed sugar.  That isn’t so painful, as the Raw Food diet already complies with this.  However, her naturopath isn’t a huge fan of Raw, and insists on cooked food still being the staple.  Her dietary advice comes from a few different sources, based on scientific test results, so I’m willing to work with it.  Raw food will still be incorporated into Mum’s diet though, as there are too many benefits not to.

So, what are these tests and results?

Mum is Heterozygous for the MTHFR Gene Mutation C677T. 

I’m sure that makes as much sense to you as it did to me when I first heard it.  I will go into the exact details of the mutation in a separate post.  For now, I want to look at how our naturopath has interpreted this result and developed a nutrition plan.

1. The GenoType Diet

Dr Peter D’Adamo is the author of the Blood Type Diet, and the GenoType Diet.  He has undertaken many years of scientific research into the human body, and how foods interact with different people.  The question behind this research is essentially ‘why don’t all diets work for all people?’  I’m sure we’ve all seen examples of the inconsistency in results of different people undertaking the same diet.  Some people drop the kilos, have abundant energy and feel 10 years younger.  Other people following the exact same regime feel sluggish, bloated and the weight simply won’t budge.

Dr D’Adamo has discovered that our genetic makeup has a huge impact on how our bodies utilise and react to different foods.  I’ve read his book, and I can understand his theory.  We haven’t been utilising this regime for long enough to determine if it will have real effects yet.

There are 6 GenoTypes, and these are determined by such things as your physical measurements, body shape, teeth shape, fingerprint patterns and blood type.  Mum has been identified as a ‘Gatherer’, and reading the definition of this type, I can see how she fits.

Dietary wise, Gatherers are put onto a high-protein, low GI diet, with foods designed to aid in natural detoxification and to boost metabolism. There is a list of ‘Good’ and ‘Bad’ foods, essentially those that your body can utilise well and provide the most benefits, and those that will slow down your metabolism and cause problems.  The list I posted recently is the Gatherer’s ‘bad’ list.  These are therefore foods Mum should avoid whenever possible.

2. The Paleo Diet

The Paleo diet has become very popular over the last few years, particularly amongst the fitness community.  The philosophy behind it is going back to our roots, and how our ancestors ate before the development of agriculture ie the Hunter-Gatherer’s.  Food was freshly picked, foraged and killed.

In modern-day translation, this means grass-fed meat, no processed food, no cereals or grains, limited nuts and seeds, and lots of fresh fruit and vegetables.  Other than the meat, this diet resonates with me, as it is natural, whole food, with limited human intervention.  I do struggle with the amount of meat included in the paleo diet, especially the use of organ meat.  I am still doing a lot of reading and research into Paleo, and think I will be taking some of the ideas on board, whilst leaving some alone.

3. The Raw Diet

You of course are aware of my belief in the Raw Food Diet.  Fresh, natural food.  Lots of fruit and vegetables, good fats and proteins from nuts, seeds and coconut, and retaining the maximum nutritional benefit by not heating the food above 46 degrees C.   I am determined to still use Raw methodology as much as possible, whilst complying with the specified foods on Mum’s approved lists.

Hence, I have labelled our new dietary regime the Rawleotype Diet – a balanced use of the benefits from each of these diet styles.  The results could be interesting!