Jody Vassallo has been making waves in kitchens across Australia for more than 20 years. During that time, she’s been a food writer, styler, publisher, collaborator and consultant for some of the biggest names in the industry.
Along the way, Jody’s story took a healthy twist. “At one point, I saw how easy it was to make food taste good with loads of fat and sugar, but it didn’t feel right to me,” she tells us. “At the same time, I was studying nutrition and completing my yoga teacher training. That was the catalyst. After that, I didn’t feel comfortable working with products or ingredients that I didn’t think were for the benefit of everyone’s health.”
You’ve created some of Australia’s favourite cookbooks, but your latest addition, Beautiful Food (Harlequin), looks a bit more personal.
“This book is my voice, it’s about how I approach health. I see so many diet and health books, and I wanted to put out a gentler message to health. You can have a really healthy, balanced life and still have treats. It’s my hope that people will find moderation. Our bodies are incredibly wise; this book is reminding people how wise they are.”
The book’s recipes are aligned with Ayurvedic traditions from India. How does that work?
“Ayurveda relates to three doshas, or body types. Cooling foods are best for Pita types: they’re fiery, heated, driven and competitive people. Grounding foods are more suited to Vata types: creative but quite flighty and prone to anxiety. Warming foods are best for Kapha types: they’re solidly built in their bodies; they’re loyal, steadfast and tend to be a bit chilly. Beautiful Food gives simple guidelines for foods that ground, foods that warm and foods that cool.” [To cool down this summer, try Jody’s poached peaches in bay, vanilla, saffron and star anise.]
What other tips do you have for healthy eating?
“Rather than giving up something, crowd it out. I don’t eat a lot of meat, so I’ll have a lot of vegetables on my plate and a small amount of meat when I feel like it. It’s the same for someone addicted to sugar, crowd out processed sugar with fresh fruit.”
In Australia, we’re so lucky with the fruit that’s available...
“Have you tasted the mangoes this year? I have no desire to eat anything sugary because the fruit here is so incredibly good and satisfying, I don’t need anything else. An amazing piece of watermelon is so cooling on a hot day, it feels like magic.”
What do friends ask you to cook for them?
Who taught you to cook?
“Mum nourished us, but growing up I didn’t have much interest in cooking. I reached a certain age and realised how much food interested me, and then I learned to cook at TAFE. And I’m still learning! Every time I walk into a kitchen, I’m watching. I’ve travelled for years, sitting with people in kitchens and picking their brains.”
You’ve worked closely with Jamie Oliver; does he pick your brain or do you pick his?
“Jamie comes to me about holistic health. He respects my healthy approach to food as medicine, and he finds that intriguing. He used to think healthy food was brown and lacking, but I get to inspire and remind him that health and wellbeing don’t have to mean you’re going without. He constantly amazes me.”
What’s your food philosophy?
“Eat healthy food that nourishes you 90 per cent of the time, and the other 10 per cent allow yourself to celebrate. Be human. Open your heart and have a great time.”
1. Nori omelette with miso mushroom broth
2. Black sesame chocolate cake
3. Chopped salad with herbed chicken
4. Fig tart with maple yoghurt
Kitchen Farmacy editor Kris Franken
Source: Supplied
Kitchen Farmacy is our food lover's blog where good health and great taste come together. Each fortnight we'll feature a health and wellbeing foodie blog, with recipes to nourish the soul and body. Here's to eating well (and satisfying all kinds of cravings). View previous Kitchen Farmacy blog entries.
