My Food Philosophy

Hungry Cub is all about wholefood and real food cooking with an aim to use good quality, fresh, unprocessed… basically good-for-you ingredients. I absolutely love this area of culinary creativity. But let me be honest; I don’t eat that way all the time.

“Everything in moderation, including moderation” 

Food can be one of life’s great pleasures. Eating is an incredibly social activity and the base of most gatherings. I believe it’s important not to reduce the act of eating to a purely mechanical or ‘logical’ task. It thrives with thought, ceremony and at times; celebration.

Unlike some immensely talented chefs out there (and also a few of my wonderful friends) I don’t have any particular health concerns which force me to consistently eat a restricted diet. Therefore my current view of food is one seeking health, sustenance, knowledge, but also great enjoyment. Sometimes for me that means morning toast with my husband or gelato on the beach.

Refined sugar free baking: I LOVE it. I honestly never used to enjoy baking as much until I started experiementing with these recipes. Fruits, honey, pure maple syrup, brown rice syrup, coconut sugar – delicious and enriching ingredients! Is it the only way baking should be done? No. But is it a great snack alternative? In my opinion; yes!

Do I use chocolate? HECK YES! Anything 70% cocoa solids or higher is in the ‘all good’ category for me (and actually, for Paleo chefs too). At this level it’s lower sugar than a lot of fruits and contains wonderful antioxidants and endorphin boosting superpowers. So if we’re talking semantics, yes there’s a little sugar used in these high percentage chocolate but very low compared to alternative items and contains fantastic benefits. (I often buy Whittakers 72% Dark Ghana, it’s dairy-free, fair-trade, NZ made, and delicious!)

Organic: I think it’s AWESOME. Do I buy organic? Yes. All the time? No. Why? Show me the money! Let’s be honest, I’m sure we’d all love too, but for some of us, it’s just not feasible 100% of the time. But one item, or meal, swapped out for a more nutritional alternative… it all makes a difference.

How/what do I think people should eat? In an informed way, according to your health, needs, lifestyle, ability, access and passions. This is bound to be different for everyone.

My recipes on this blog will be, as stated; wholefood, real food and *deliciously* good to eat. I don’t push the idea to eat a certain way all the time, but wish to start a conversation. What is healthy eating? And what should a healthy lifestyle look like?

Find me on Facebook and share with me your opinions and ideas around food and eating, it’s a discussion I never tire of. Challenge me, enlighten me, tell me your stories; I’m always keen to learn new ideas and hear various opinions!


6 thoughts on “My Food Philosophy

  1. Heidi says:

    Awesome! I love your food philosophy – I feel very much the same.
    Looking forward to some more inspiring recipes and ideas…
    Heidi x

  2. Hanna Hancock says:

    Hi, I have been making your ginger crunch recipes for ages, the grain free one, LOVE it! Have just made it again and thought to have a browse through some of your other recipes, and now I notice you are a fellow kiwi, cool :).
    I have pinned a whole lot of your recipes to try, the ingredients you use are my kind of ingredients! It’s refreshing to find something you totally agree with. Quite often I go looking for whole food recipes and then they call for a while cup of dates! Or a whole cup of maple syrup! Or copious amounts of almonds! It’s just excessive! Anyway, I’m glad I’ve found you 🙂

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