The Ultimate Fatigue Fighting Smoothie Recipe From Sayuri Healing Foods
The Ultimate Fatigue Fighting Super-food Smoothie
We all live busy lives, rushing from place to place. Eating well (and smart) is a challenge. I traveled to Ubud, Bali to practice yoga, I found SO much more. One of the absolute gems is an incredible restaurant and cooking school called Sayuri Healing Foods Cafe. I convinced their head chef and instructor, Eleanore, to share her recipe for creating the ultimate fatigue fighting super-food smoothie. Something we can all make at home in less than 5 minutes!
Our bodies need nutrients, most of which we get from food, to function the way they should. Now, we cannot get all the nutrients we need from diet alone, however we can do our best to get as many as possible from our whole-food diets. Our billions of cells need nutrients for cellular support to keep us functioning, healthy and happy.
I hope you enjoy the video!
Interviewer: Hey guys, so I’m standing here outside of Sayuri Healing food cafe in Ubud Bali. As you know there’s nowhere in the world that I won’t go to learn more about how we can support our health and how we can naturally fight fatigue every day of our lives. This place is very unique because not only is it a restaurant but it’s also one of the most revered cooking schools for professional chefs, pastry chefs and home cooks alike to learn more about how they can use raw ingredients to support a healthy lifestyle every day in their own kitchens. I came here today to literally learn what we can, about fighting fatigue in the most natural pure ways that you can do at home. So let’s go into Shayari and see what’s going on. So I guys we’re here with Eleanor Julius at the amazing Shayari Healing food cafe and we’re going to have a nice conversation Eleanor and I about different ways that we can fight fatigue using whole foods and superfoods and foods that might be in your diet right now that you’re not using the right way and Eleanor you have opened my eyes to so much. What I think is particularly interesting about you is that you come from a background that is pretty unique right, so you were in the marketing world in big tech and you transitioned to become a trained natural path and you are now a professional chef who shares your love about whole food with people through education in classes here at Shayari but you’ve been doing this for years right?
Eleanor: Yes I’ve been doing this for about seven years now. I started off with Shayari and then I went to work for a big American company actually called [inaudible 01:45] a very well-known gourmet raw food chef and yeah I was teaching chefs, teaching yacht chefs, teaching just people who want to know more about healthy food really, anyone.
Interviewer: What has become kind of this obsession of yours because it does feel a little bit more than just the passion?
Eleanor: People way that, people say ‘you’ve got this thing in your eyes, you know is it obsession, is it passion, is it excitement?’ Food is just the one simple way to bring out the best in our self, it’s the easiest way. You see so many people are depressive, unhappy and through food… it’s a bit like yoga, you know you go to yoga class because of just your back pain but then after five years you realize changed your life, it often happening and with food it’s the same thing. The moment you start reading the back of the labels on products, there’s a shit and you decide to only put good things in your body and that for me is big because then your suddenly deciding to only do things that are really good for you and that just brings about change.
Interviewer: You know as you look at the whole food role right now, the raw food world there’s so much energy being pushed that way. So many people gravitating towards organic and whole foods and you know if you were to kind of give the everyday chef at home kind of a piece of advice when they go to the market, what would you think about when you’re in the market?
Eleanor: I often hear organic food is really expensive and it only is if you’re trying to replicate a non-natural life style of the supermarket through organic. You’re trying to buy a lot of meat and cheese products, you’re trying to buy a lot of transformed products, they’re going to be really expensive and if I think I’m trying to Get strawberries in December, yeah they’re going to be organic cloning from somewhere they’re going to costs a fortune or these flat mangos, you see these mangoes they cost like ten bucks a for one mango, I’m like what but then they grew in New York or in France and so they have to come in some way and so the moment I go to these markets, I’m going to find out okay so what’s in season right now?’ People in farmers market they’ll tell you everything, they’ll give you the best recipes.
Interviewer: Yeah this were saying that we talked about, Eleanor and I kind of bonded over the subject which I have a love for farmers markets and being in places and I completely agree with you. You walk in and it’s almost a little [inaudible 03:59], coming from the West where we’re used to walking into a supermarket and seeing shelves and shelves and shelves and the reality is that regardless of where you are in the country there’s only so much they can grow in season, and if you’re truly getting the right stuff and the fresh stuff from the farmer’s market or from a more local grocer perhaps you’re going to have a limited selection, but the beauty with that is that you’re able to talk to the people who actually pulled it out of the earth or pulled it off the vine.
Eleanor: That’s really big.
Interviewer: It’s really big.
Eleanor: It’s enormous.
Interviewer: And they know what they’re doing with the food right, so it’s almost this wonderful way to explore with food and have this incredible experience that maybe you won’t get otherwise and I definitely love the point that you make about only if you’re trying to replicate the conventional lifestyle is the organic myself more expensive and I do think that one of the big ships we’re starting to see that’s going to continue is just, I don’t expect that people will give up meat entirely and certainly not that but definitely eating less of it. Making it less of a priority in every plate that they put in front of themselves and what’s been amazing to me through my experience of kind of less consumption meat is not only how I feel better, but almost more attractively more immediately is these flavors that open up right. It’s like oh wow like this is what you know just real broccoli can taste like if it’s not around a steak or around some chicken and so we’re going to start with. Eleanor here we’re going to talk about a superfood smoothie that you can have all day to help fight fatigue. Incredible fatigue fighting smoothie that we can drink all day, can you tell me a little bit about what we’re going to put in it.
Eleanor: We can drink all day yes we can absolutely, so post workout, pre workout, before, after, whenever, evenings, mornings. So we are in Bali right now, so a lot of the ingredients are Bali specific. I’ll talk about them in a minute but I will also talk about substitutions that I think it’s really important to understand how I can change recipes into using more local foods. I focus here on whole foods, I think one of the most important things to understand when I’m eating foods and don’t want to be tired immediately after is we’ve been talking about juicing a lot, there we agree on that as well but the moment I strip the food of its fiber or of its whole or any other part of it and then I’m only eating half of it, it’s going to be digested really quickly, really easy. In supermarkets it won’t go [inaudible 06:31] fast, that’s one of the main reasons they do this but also I don’t have any fiber anymore to put to my body and it’s just being digested really quickly and then I have that famous crash. The orange juice crap, people say ‘I drink enough of juice and then immediately afterwards I feel that crap exactly. I always like to consider a smoothie as a whole meal, so a smoothie is not just a quick drink to pick up. A smoothie is a whole meal and needs to be really looked at carefully and say ‘okay is this giving me the nutrients, something that I am a long time.’ So this would be for me a perfect breakfast or maybe after class or any afternoon, some have this at work at four PM, so it’s something like that. We look at the look at this, I have some foods that are quite easy to digest, we say high in sugar but for me the whole food, for me fruits are not sugar, they’re whole foods. So Balinese mangoes delicious to your right and some beautiful bananas that I got from my landlord actually and she told me they had come from the Balinese offering.
Eleanor: So a bit of love in the food as well.
Interviewer: Can we talk quickly just about this idea of glycemic index in the foods that we’re eating. So you mentioned that, it’s an important point to me because a lot of the people that we talk to you know are dealing with either blood pressure issues, or trying to manage sugar intake for various reasons. What are your thoughts there, so obviously we want to be careful especially you know white processed sugar, no candies right that kind of stuff but as we look at more natural you know product whole foods and the sugar content in them, what are your thoughts there?
Eleanor: So I do need part of this needs to give me energy for now, but it needs to be a whole food. So I’m not putting a sweetener, you’ll see that there’s not sweetener, I haven’t added honey, agave or any syrup. So the only sweetener in here is going to be my fruit and since it is still attached to the fiber it’s going to take a little while and so yes it does have an interesting glycemic index I’m going to put it, but I also want energy because I’m hungry.
Interviewer: Right, and I also love the fact, when we talked about this your particularly always bring up the point whole foods, like you just mentioned with juicing is that there is a big difference.
Eleanor: Oh enormous.
Interviewer: If you just have a juice that is apple carrot and maybe some kale or some celery, in most cases you really just consuming the sugar content without any of the fiber. So you might feel good immediately but like you said that crash, so local bananas, local mangoes, what else have you got for us?
Eleanor: Then I have some greens, so we… remember here at Bali we arrived in Bali we said we need spinach. We need spinach and kale and Balinese are saying ‘I don’t know what spinach and kale is,’ so this is Balinese and this is really good, it’s in between the two, so its half spinach half kale.
Interviewer: Oh wow,
Eleanor: I think it’s even called Kalan and so that’s our version of it and any dark leafy green.
Eleanor: The thinner and the baby, you know you get baby spinach, yeah that’s going to have less fiber and less good nutrients in there. So something a little tougher, so let me put these in here.
Interviewer: And a question for you on this is that sometimes with thicker greens maybe like a kale that we would get in the North East right. How do you feel about blanching the kales before you actually use it in the smoothie?
Eleanor: Sure, will talk afterwards about the blender and in raw food we love like a really strong blender, there are posh so yes and for that reason because we like to eat certain foods raw but then my blender is going to do the breaking down what that blanching will do.
Interviewer: You have a couple of things here that don’t look so familiar to me.
Eleanor: Yes so we then have what we like to call super foods, I think will be talking about superfoods later but superfoods genuinely are very nutrient dense food with low calories. So because we often hear, have you heard broccoli has as much calcium as a glass of milk, so true but that means I need to eat a lot of broccoli to get that same amount same amount and superfoods are going to, are foods that are usually sold in the form of powders, will talk about some of them and they’ve been dehydrated usually and they’re pure nutrient without having to eat three kilos of berries or something in the fresh form. So they’re not something to form the base of a smoothie but they’re definitely a great add on. They’re natural version in raw food of vitamin pills and synthetic ones. So we like to have them more natural, we like to have them more whole and more attached to where they came from in the first place. So spirulina enough we’re going to add to this, this is very high in protein. I think it was said also to be one of the highest protein sources go by weight in the world, it is farmed or wild and here in Bali we have some beautiful fresh spirulina, it’s usually a powder.
Interviewer: Super interesting, so spirulina grows in the pool and it’s actually algae and what’s cool about what they do here in Bali is that there’s a local farmer who actually harvest this, package it and you can get it fresh and eat it within five days or seven days but I know at home I’m more familiar with the powder. In addition to spirulina you also have a couple other things here, one particular that I’ve never seen.
Eleanor: So this is Irish Moss, Irish moss is a seaweed and we use it a lot in gourmet raw food because it’s our thickener and it’s a seaweed, we soak it and we make paste out of it and if you don’t have it, you just don’t have it, leave it out there’s no problem.
Interviewer: Okay, okay.
Eleanor: What’s in that to people like doing is making their smoothies frozen with frozen fruit, if I get another batch of these beautiful Balinese bananas I can just freeze them and then I always have them and then when I bend them it’s going to make a thicker smoothie, people like thick smoothies. This is now hemp powder, freshly ground this morning, so we grind our own and we get the hemp with the whole, so I don’t know if you know the hemp seeds but the white woman yeah they have been de-whole. So the skin, the little shell around them has been taken off, so we like to take for the hemp powder, if you get hemp powder, there’s green or brown, it’s because it’s still has the whole around it.
Interviewer: Oh interesting.
Eleanor: And we buy it whole and will just grind it ourselves in the spice girder and the blender because they important, the very, very good nutrients in the hemp seeds are the fatty acids and they will go the seed very quickly and so we like to grid them fresh.
Interviewer: You say you can do it every morning right like before the smoothie and whatever.
Eleanor: Yes we do, everyone does their coffee, grinds their coffee, yeah so if you have a little spice grid up then I would do that fresh as well. Anything with flux and anything with hemp, anything with a good oil I would always do fresh.
Interviewer: One of the things I want to talk about is just the liquids that you’re going to use.
Eleanor: So this is also really important because it’s an integral part of the smoothie, is going to be the liquid I put in it and I can just put tap water in it but tap water will have no nutrient value whatsoever and so is the liquid also giving me some kind of nutrition. So we could use a green juice, so back to the juicing, the positive aspects of juicing but I could add a little green juice if I wanted to, here we have the most beautiful coconut water. If you have some ice cream then [inaudible 13:35] water or a nut milk and I like adding a little nut milk, a little fat, we have this have this fear against fat, yeah fat calorie is bad for you etc. have disease however a lots of vitamins and a lot of nutrients are fat soluble. That means that the body needs facts to actually absorb them, so I have a little bit of coconut milk here, this could be omen milk, this could be cream, this could be anything. Just a touch, I don’t know, often when you see carrot juice being sold they will add a few drops of an oil and so here I have mango also, it’s going to have some vitamin D in it and I want to make sure that my body is actually getting that as well. So adding a little fat and then a little fat just gives a… I mean a smoothie should be delicious.
Interviewer: Should be smooth.
Eleanor: When I started out on this health food journey, I’m thinking ‘whatever people are saying does this actually taste nice, and I’m being who cares,’ this is healthy but I have changed my mind now. I really want my food to taste delicious and I want it to be fun and I want it to be great.
Interviewer: On to the things will do is will include the recipe along with some potential alternatives but just looking kind of what you have here, what I truly appreciate again about her you consider food is you consider your liquids in terms of the benefits they bring. Your fruits and your vegetables in terms of the benefits that they can bring in, any additional stuff comes down to the benefit it can bring, nothing is out there just to be out there. Nothing is included just to be included and I think that’s a big part of how I’ve bonded with you, is the consideration and the thought towards everything that we eat because it is the most frequent thing we put into our bodies. So now let’s blend it up let’s see you go to work.
Interviewer: Ah Eleanor, thank you for this introduction to a whole foods smoothie that will us fight fatigue and in particular for sharing the reasons why. I think one of the things that often gets lost is why we do certain things and what the logic is behind it and I know for me it makes it easier if I need to kind of act on my toes and make a decision why I’m somewhere as to why I’m going to do this. So I really appreciate that and one last note that I really want to mention is the straws, so here in Bali people are becoming way more consciously aware of how many plastic straws are getting thrown away every day across the globe. I read a statistic yesterday that five hundred million plastic straws a day are being thrown away in America. So if you guys have a chance there’s great sustainable alternatives paper like this is, there’s also bamboo which we see a lot around here which you can wash and reuse but thank you for making this and we look forward to enjoying it.