Jenni Gilbert In the last century, we’ve become fatter and sicker with millions of people developing serious diseases from diabetes to cancer.
Health gurus confuse us with complex diets and expensive ingredients; food manufacturers load their products with addictive and destructive ingredients causing our increasing weight and declining health.
Since the publication of his 2008 best-selling book, Sweet Poison, former corporate lawyer David Gillespie has been regarded as the father of the anti-sugar movement in Australia. But as it turns out, sugar is not the only dangerous substance that has been added to our food supply by the food industry in large amounts.
In recent times, the health and consumer advocate has turned his attention to another highly problematic ingredient: seed oil. Seed oils are extremely common ingredients present in nearly all processed food.
David’s new book, The Eat Real Food Cookbook, is a guide to saying “no” to what the food the manufacturers want you to eat and “yes” to the sort of food that will help you manage your weight and the long-term health of your family by swapping processed food for REAL food.
Expanding on his 2015 bestseller Eat Real Food, David shows how to:
- Identify and avoid sugar- and seed-oil-laden supermarket products
- Identify and shop for the healthy options
- Make the foods we normally buy in jars and packets – from mayonnaise to bread to tomato sauce
- Make simple, inexpensive daily meals the entire family will love
- Pack and plan for meals away from home; and
- Create healthier treats for all occasions, from kids’ birthdays to cocktail parties.
One thing’s for sure, David also shows how that eating real food is definitely not boring! Here he gives his recipe for Chocolate Pancakes:
Sometimes, on a weekend morning, a child will decide they wish to make pancakes. On those occasions, the favoured breakfast is chocolate pancakes with whipped (unsweetened) vanilla cream and fruit, usually sliced bananas and/or berries.
These pancakes use a lot of dextrose, so they are more a treat than an everyday breakfast.
Ingredients
2 cups self-raising flour
1 cup dextrose
1⁄4 cup cocoa powder
1 teaspoon baking powder
Pinch of salt
3 eggs, lightly beaten
11⁄2 cups milk or 1 cup Greek yoghurt plus 3⁄4 cup milk
1⁄2 teaspoon vanilla essence
50g butter, melted and cooled
Fruit and whipped cream (with vanilla), to serve
Method
- Preheat a frying pan over low–medium heat.
- Sift all the dry ingredients into a bowl.
- Combine the eggs, milk and/or yoghurt and vanilla in a jug.
- Pour the egg mixture and the butter into the dry ingredients and stir to combine.
- Cook the pancakes in batches. Pour dollops of mixture into the preheated frying pan, about 1⁄4 cup at a time, then cook until small bubbles form on top, taking care not to burn them. Flip then cook the other side. Keep the cooked pancakes warm while you make the rest using the remaining mixture.
Then, enjoy!
