A few weeks ago I was hit by a double-whammy of the flu, followed by pneumonia. It’s taken 2 courses of antibiotics, lots of rest, restraint and self-compassion to get myself back on my feet, and I still have a long way to go! It’s at times like these that Hippocrates’ quote: “Let food be thy medicine and medicine be thy food” really rings true. In sickness, the only things that can really nourish us are food, meditation and rest. I’ve been using this time to try to fill up on the stuff that will allow my body to heal, so I’ve looked toward a plant-based diet with plenty of gut-friendly foods. Science still points to these being the 2 most valuable things for our overall health, and who am I to argue with science?

Of course, the family have been eating with me (I’m sure as hell not getting out of my sick bed to cook separate meals!), so my challenge has been preparing plant-based meals that appeal to active teenagers. I definitely nailed it last night with this healthy take on nachos.

Instead of greasy, rancid corn chips, I thinly sliced potato on a mandolin and baked them until crispy. The topping is a truckload of veges; kidney beans, tinned tomatoes, onion, garlic, spinach and grated carrot. Now that I can buy avocados without taking out a small mortgage, I’ve whipped up some guacamole  to take it to the next level. The kids got a sprinkle of cheese on theirs, and let me tell you, there were no complaints!