5 Food Rules Wholesome Cook Martyna Angell Lives By

Having grown up in a household where real food was on the menu every night, it’s no surprise that Martyna Angell is a fan of simple, delicious dishes.

The mother of two says a love of cooking was always instilled in her by her parents. It grew from the time spent in the kitchen with her Mum and made her the adventurous cook she is today. It also drover her to establish her popular food blog, the Wholesome Cook.

“I began the Wholesome Cook blog as a way of keeping recipes in one place and sharing them with friends and family,” she says.

“Initially, they were just simple recipes from my childhood or entries of things I had cooked for dinner. Soon, I was being asked by many of my family members and readers to adapt those to the various intolerances many of them had been riddled with.

“Today, Wholesome Cook is where I share low sugar recipes with options for various intolerances and diets intertwined with stories from our home, the cookbook and information on allergy-aware products.”

A true pioneer for healthy living, Martyna gets excited by working on projects she knows will help cooks make delicious, healthier choices for themselves and their loved ones.
Here are five pieces of life advice she lives by:

1. Real food is about real ingredients
To me, real food is all about choosing a wide variety of natural and additive-free ingredients and turning them into nutritious meals for one or for the whole family. It’s about avoiding processed foods that contain preservatives, additives and ingredients that come from dubious sources.
It’s not a limiting notion, rather it’s quite freeing once you know what to look for and how to shop more mindfully. I encourage you to research the different options for various intolerances and lifestyles and eat the best foods for you.


2. No single diet is for everyone

I believe that we are all different and no single diet fits everyone the same. I call it Bioindividuality. That’s how we eat. While I eat a mostly Paleo-inspired diet low in rice, bread and pasta, my husband thrives on them. So, I adapt my cooking to all of our needs – it’s quite simple and this is how I present recipes on the blog and in my cookbook, with options.
My food philosophy also revolves around eating clean, whole food most of the time. I like to call it the 90/10 rule. Eat clean food that is right for you, 90 per cent of time, indulge in the other 10. I say this, because giving up junk food is that much more attainable when you can cut yourself some slack. I know because I’ve been there before.


3. Take advantage of what’s in season

Being winter, I am finding regular comfort in root vegetables: beets, carrots, sweet potato and also pumpkin. They can be roasted to release their inherent sweetness then stashed in the fridge to add to salads, pureed into wonderful soups and mash bases and added to curries and stews. I have recently worked on a shoot where we made a beautiful pumpkin chocolate cake that, I swear, tasted like a good old-fashioned cheesecake.



Ahhh... Autumn weather roasted lunchtime perfection. So delicious.

A photo posted by Martyna Angell (@wholesomecook) on

4. Don’t overcomplicate the food in your fridge

Over-complicating things and making real food sound like a lot of hard work for the reader is my number one no-no. I don’t like seeing ingredients used once in a book, only to be relegated to the back of the pantry collecting dust. When creating recipes I am mindful of budgets and waste so making sure that I include a variety of nutritious staples without going overboard is important to me.


5. Keep these healthy staples handy

Teff flour - because it is super nutritious and my go-to gluten-free flour because it’s so easy to work with and tastes great.

Fresh fruit and vegetables – fab for a quick snack, breakfast topping, smoothie or a throw together lunch salad.

Rice malt syrup - because it’s a great fructose-free sweetener (I am not a stickler for fructose-free, however, I’d rather get majority of my fructose from fruit and indulge in sweets made using rice syrup).

Nuts and seeds – in all shapes and sizes to toss through salads, porridge and churn into butters.

Grass-fed and preferably organic dairy - (and meat 3-4 times a week), truly free-range eggs – no compromises because I believe it’s important to vote with our grocery dollars in support of brands that care.


Martyna will be presenting her latest recipes at the Dessert Wholefood Night Markets in Sydney on Thursday 28th July, 2016. For event details visit goodnessmebox.com

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