MOORE AND MOORE is hoping a series of healthy food talks will kickstart a revolution to better health.
The West End cafe’s owner Simon Naber, who’s also a Fremantle councillor, came up with the idea after axing dairy from his two-and-a-half year-old son’s diet and, he says, stopping what had been chronic sinus infections.
“I thought if it’s that easy what else are we missing out on?”
Edible weeds kicked things off last Tuesday fortnight, followed by Sally Price and Jille Burns’ gut/brain connection last week.
Sue Bennett, from Hilton’s Inside Out Health Lounge, will talk about the nasty toxins that build up in the bowel and colon hydrotherapy to flush them out.
“The two key elements in health are…a good diet and having sufficient elimination. You need both for optimum health and healing,” she says.
“It’s been around since Egyptian times,” Naber chimes in.
With childhood allergies on the rise, Peter Dingle’s talk on avoiding them with diet is a must for parents.
Can’t lose weight, no matter what? Rebecca Hall looks at genetic profiling to match the diet to the person.
Winding up the series chef Paul Iskov will tell diners why native Australian foods deserve more attention.
A world trip saw Iskov working in famous kitchens from New York to London, before heading home to set up roving “restaurant’ Fervor in Margaret River, where he matches wild, seasonal food to location.
He even created salt from the sea — from the point the Indian and Southern Oceans meet at Cape Leeuwin — for meals in the area, and he takes salt from salt lakes to accompany dinner on dried out beds: “[The salt] tastes amazing, really intense,” he says.
Native food makes sense because it grows naturally, lessening the impact on land and water use, Iskov says.
The current crop of expensive “super foods” have their match locally, including the much-overlooked quongdon, high in vitamin E, folate, magnesium and calcium, not to mention a rich source of antioxidants, which boost the immune system.
“[And] the Kakadu plum has the highest vitamin C content of any fruit in the world,” Iskov says.
Meal and talk are $42 ($32 concession), with food “wild, local and organic” where possible–and a glass of organic vino or beer.
Or you can grab a takeaway for a mere $16, but why miss these fascinating talks. Call 9335 8825 to book.