Lee Holmes is a holistic nutritionist, whole foods chef and author of the Supercharged Food book series. She’s also got an incredible story and she’s making waves in the health and wellbeing space. We’re lucky enough to be hosting an inspiring and informative session with Lee at The Beatt on Tuesday 9th August. Read on to learn more about Lee’s story and discover why gut health is so important.
Food as medicine
After being diagnosed with the autoimmune disease, Fibromyalgia, and spending three months in hospital being treated with a variety of drugs, Lee made the decision to turn to food as her medicine. She dove into discovering how simple but significant changes in her diet and lifestyle could impact her health and, in the process, she recognised just how powerful those changes were when she was healed of the disease.
Lee went on to petition for hospitals to provide better, more nutritious meals to patients in order to boost their health, not leave them feeling worse. She also started her Supercharged Food book series which gained a huge following, and she now shares her knowledge as a holistic coach to help more people change their lives for the better.
What’s S.O.L.E food?
Lee is all about S.O.L.E food: sustainable, organic, local and ethical, something we wholeheartedly believe in at The Beatt too. It’s a reality that many of us are time-poor, lead busy lifestyles and need quick and easy options to live and feel well. Lee is all about providing those quick, easy and healthy tips and habits for anyone who wants to feel great and live their life to the full.
We love Lee’s approach and we can’t wait to learn about the incredible power of the gut and what we can do to heal ourselves and maintain a positive state of health and wellness. Lee will teach you about the four phases of gut healing and give you tips, knowledge and first-hand experience on how diet and lifestyle affect the gut and what the best practices, foods, ingredients and recipes are for a happy and healthy gut (and a happy and healthy you).
You can discover Lee’s simple and tasty recipes over on her website here, and we’ve included one of our favourites below.
Discover how to make small and sustainable changes to improve your health and wellbeing and book your spot to our special Lee Holmes event online here. Don’t miss out. Join us on 9th August at 7:30pm.
Lee Holmes’ Lamb and Zucchini Soup
The anti-inflammatory spices of turmeric and cinnamon assert themselves beautifully here against the boisterous lamb and sweet zucchini – two winning participants standing shoulder to shoulder to deliver enough protein and fibre to boost immunity and get your digestive system moving.
- 2 tablespoons extra virgin olive oil
- 1 kg (2 lb 4 oz) diced lamb (shoulder or leg), fat trimmed
- 1 onion, finely sliced
- 2 teaspoons ground turmeric
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 tablespoon harissa
- 2 medium zucchini (courgettes), chopped
- 2 litres (68 fl oz/8 cups) chicken stock (see page 146)
- 1 organic egg (optional)
- 1 large tomato, diced
- 90 g (31/4 oz/2 cups) baby English spinach
- juice of 1 lemon
- 75 g (21/2 oz/1 bunch) coriander (cilantro), leaves picked, or micro coriander, to serve
- freshly cracked black pepper, to serve
Heat half the oil in a large frying pan over high heat. Add half the lamb and cook for 5 minutes, browning on all sides. Remove from the pan and set aside. Repeat with the remaining lamb, using the same oil.
Heat the remaining oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 5–6 minutes or until caramelised. Add the turmeric, ginger and cinnamon and cook for 1–2 minutes or until the spices are aromatic. Add the lamb and stir to coat in the spice mix. Add the harissa and zucchini and stir well. Pour in the stock and bring to the boil, then reduce the heat and simmer, covered, for 1 hour or until the lamb is tender.
In a cup, lightly whisk the egg, if using. Pour it into the soup mixture, stirring constantly. Add the tomato, spinach and lemon juice, and simmer for 5 minutes.
Remove from the heat, allow to cool slightly, then purée in batches in a food processor or blender. Grind over the pepper, garnish with coriander and serve.