It's not as if it's a secret, but I thought it was time I came out.
No longer just another outspoken female, I'm Gill. A first wave blogger who got lost in the twitterverse and finally washed up at Instagram.
In recent years this blog has become collateral damage, that comes from too much time spent developing recipes, writing articles and hanging out on social media - under my own name.
I'm a naturopath who has been in the game for more than 26 years (gasp!). Most of my time has been spent in Melbourne, running my successful CBD clinic City Natural Therapies. I also hung out at 3RRR as the voice behind Health Trip for twenty years, with occasional appearances elsewhere on the grid talking about food on Eat It!
Since 2014 I've been a Sydney-sider hanging out in the Inner West, eating vegan pho, sushi and the rare pescatarian feast at Tetsuya!
I believe that healthy food should taste great and be a delight to eat.
If you're interested, I have a free, monthly newsletter with health tips, and often an original recipe or seasonal food updates. I continue working with people to eat well and feel better - online, anywhere in the world. As a naturopath, food and herbal medicine are my great loves. But like this blog, it's often the simplest remedies and lifestyle tweaks that can make the biggest difference to how you feel.
Though the odd travel-related post might creep back in here, all new recipes are on my naturopathy website. Check out the resources section for my recipe archive.
I love the friendly, inclusive world that blogging opened to me way back when. The delicious friendships made over so many meals remain a lasting legacy.
Goddess save me from yet another cranberry juice, at an exorbitant price, sipped on in a stylish bar! There are so many other booze-free options on offer.
Whether you’re signed up for FebFast, Dry July, OcSober, are pregnant or just want to take a break from the booze, you don’t need to feel like you're missing out or have to rely entirely of sugar laden drinks. I’ve bought together the best of my booze-free resources into one neat package so you never need to thirst again.
Quinoa is a versatile grain (that's really a seed). It’s light enough to add body and protein to a soup without making it stodgy. A little goes a long way, so only add more if you’d prefer a stew rather than soup.
This seedy-grain comes in different colours, but they all taste pretty much the same. Always rinse quinoa well before using.
I used to avoid buying these odd-looking tubers because I didn’t know what to do with them. But they are a versatile winter vegetable that can be roasted, blended or, if particularly fresh, thinly sliced and eaten raw.
Neither an artichoke nor from the Middle East, this vegetable has a distinctive, though relatively mildflavour that is perfect for a winter soup. Despite being a low-starch vegetable, when blended the soup has a luscious creamy consistency.
In March I got to tick off a culinary bucket list experience - a long lunch at Tetsuya's.
No review, just suck it in and imagine. I managed to get a shot of most of the courses but not all. Life is too short to document every mouthful but I did want a lasting memory of the day.
It was a very special afternoon in a calm room, overlooking the manicured traditional garden. It did cost an arm and a leg (and probably a few other body parts) but it certainly was an experience to be savoured.