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Exclusive Interview: Health Guru Madeleine Shaw

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By Lora O’Brien

Feeling tired, rundown and in need of a physical and mental change, Madeleine Shaw moved from London to Australia in search of better food, weather and health. She found all three.

Namely, her health improved not only with more sunny hours and the outdoor activity that encourages, but also due to major changes in her diet. Those changes came about after Madeleine worked in a health food restaurant, and she brought back all that she learned and is now sharing it with the world.

Her website plays homage to healthy living, and is a source of inspiration for those that can’t see Madeleine for a one-on-one well being consultation. Every week, her nearly 30k Twitter followers, 153k Instagram followers and legions of visitors to her website rush to check original recipes she posts that aren’t just easy to prepare, but are absolutely bursting with goodness and packed full of flavour. With the firm belief that what we put into our bodies influences how we look, feel, and think, it’s fair to say that this this health guru is living proof that a pure diet works.

Now with a best selling cookbook under her belt (titled Get The Glow), Madeleine’s approach to healthy living is becoming a global phenomenon. In this exclusive interview, we grilled the guru on what exactly the future holds for her and her work.

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When did you first become conscious of health and well-being?

I used to have terrible IBS I went to see every doctor and tried everything! But it wasn’t until I cleared up my diet that it really changed. I began working in a cafe in Sydney cooking and loved creating new dishes with healthy ingredients, I knew then that I wanted to work in the health industry.

What meal do you make for special occasions?

I love a pumpkin curry. My boyfriend is half Indian so we are often experimenting with different flavours.

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What music do you listen to when cooking, if any?

Tracy Champman or Xavier Rudd.

Favourite comfort food?

Ice cream – coconut of course.

What’s the first recipe that you ever cooked?

Lemon cake.

What’s the best piece of advice that you were ever given?

That there is only one you.

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Have you ever had any kitchen disasters?

All the time! But that’s how you learn and get better.

Which three foods can you absolutely not live without?

Eggs, coconut oil and avocados.

Does anyone else inspire you in the kitchen?

I love lots of Chefs. I’d say Diana Henry is my favourite.

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What are your best tips for keeping your skin glowing?

Drink two litres of water.
Up your veggies!
Eat healthy fats like coconut oil, olive oil, avocados, nuts seed, and fish.
De-stress.
Practice yoga.

If you could inspire someone to change just one thing about their diet, what would it be and why?

Eat protein for breakfast, eggs of nuts and seeds in your porridge. It keeps you going for longer and stops you from getting those energy slumps during the day.

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Lastly, what’s next for Madeleine Shaw?

I am currently developing an online program that brings together exercise, nutrition, and mindfulness. It’s going to be epic, and I can’t wait to share it with you!

Madeleine’s book Get The Glow is out now and is available to buy here. A sample of what to expect is shown in the recipe, below.

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Raw Pad Thai:

This is a great, raw take on Thailand’s most famous export. Rawness ensures food retains its nutritional value, and the addition of red pepper sends the vitamin C levels sky-high, so this dish is great for strengthening your immune system. Loads of texture, buckets of flavour.

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(Serves 3)

You will need:

2 courgettes
1 carrot
1 yellow pepper, cut into thin strips
1 red pepper, cut into thin strips
2 spring onions, finely sliced
100g sugar snap peas, finely chopped
Bunch coriander, finely chopped
1 red chilli, deseeded and finely chopped
1 green chilli, deseeded and finely chopped
100ml coconut milk
2 tbsp tahini
Juice of 2 limes
Large pinch salt
1 tbsp gluten-free tamari, soy sauce or Liquid Aminos
Pinch salt
2 tbsp sesame oil
3 tbsp sesame seeds, to serve

What to do:

To make courgette noodles, spiralise or julienne the courgettes, or use a peeler to cut them into noodle or ribbon shapes. Do the same with the carrot. Put all the ‘noodles’ in a large serving bowl.

Add the strips of yellow and red pepper, the spring onion slices, the chopped sugarsnap peas, the coriander and the chillies.

Put the coconut milk, tahini, lime juice, tamari or soy sauce or Liquid Aminos, salt and sesame oil in a jam jar. Shake it (with the lid on!), then pour this dressing over the vegetables.

Stir the salad, then sprinkle the sesame seeds on top to serve



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