Hi from the authors . . .

From Sally:

Since I have known Nicole (for nearly 15 years) she has always been an amazing cook and had an interest in food. For me, I have simply always liked food and been willing to try new things– to always cook something I have never done before. Where Nicole always follows a recipe I never have, I will look at it, but then do my own thing. Together we make the perfect food couple, the Experimenter and the Recipe Refiner.

Both of us have always loved cooking for other people and to entertain with big spreads. So when it came time to make The Bridging Foods Cook Book sharing this love of food came naturally to us. 

But how did we come to understand the benefits of Gluten Dairy Free?

In the Autumn of 2006, Nicole and I would change the way we understood our relationship with food altogether. It wasn't about a diet or a set of rules but an understanding of how and why we choose food energetically. We met Serge Benhayon, Director of Universal Medicine at one of his workshops at Lennox Head, Australia  and we have been inspired by his work ever since.

Serge presents the possibility that we can take a much closer look at what we eat and really gauge how food affects our bodies and our energetic state of being. So we did just that, we began playing around with ingredients, recipes and what we were eating, to see if we could begin to feel the affects of different foods on our bodies. To our surprise we could  - the foods we were eating were having a big impact on how we felt. So over time we removed different foods from our diets because we felt better for it.
 
For Nicole, like for me, the change was huge, “I knew I was unwell, mildly depressed overweight, dabbling recreationally in drugs and numbing myself with food and not living anywhere near my full potential. I looked at my life and could see no tangible reason why I should feel like this as I had a beautiful husband, two gorgeous sons and a loving family. The first step in taking responsibility for how I was on a daily basis was to look at what I was eating. Over time when I gradually stopped eating gluten, dairy, yeast, caffeine, alcohol and finally sugar I was able to start to truly feel what was happening in my body and in my relationship with myself.”

Bridging Foods was established to support people who would like to begin a similar process to us– who would like to start to get a sense of how food makes them feel.

One of the things to note is that Nicole and I have very different bodies and thus we eat different things even though we are both gluten and dairy free. What feels great in one body may make someone else’s feel tired, nauseous, racy, bloated or headachy. This is a very specific development for you.

We both have husbands, families, extended family, friends, jobs and live full and joyful lives. To be committed and dedicated to everything in our lives we choose to look at the food or fuel we put into our bodies so that they we are as healthy and harmonious as possible. Our food choices are constantly changing and being refined and what we eat can depend on how we are feeling, where we are in our menstrual cycle, the seasons, the type of work we are doing, whether we feel to be building or detoxing our bodies and our overall mental and physical well being.

While we both have very different experiences with food one thing we both understand is the importance of building a loving relationship with your own body and with the food you eat. We trust you will enjoy deepening your relationship with your body with the support of Bridging Foods.

P.S Bridging Foods recipes are now salt free as well as being gluten, dairy, yeast, vinegar, sugar and chocolate free (see the e-book for the refined recipes with no salt).