Food For Thought

December 1, 2015

Food For Thought

Celebrity health foodie and trainer Luke Hines is serving up a message of the importance of nutritious, delicious food, optimal training and positive lifestyle to Australians.

With regular media appearances and health and fitness consultant roles under his belt, Luke appeared with friend Scott as ‘the boys from Bondi’ on My Kitchen Rules 2013, becoming popular contestants for their healthy dishes. Post-MKR, Luke has integrated ‘paleo’ into his diet and gone on to become a brand ambassador, published writer, released recipe books, and toured with MKR judge and paleo advocate Pete Evans on his national ‘The Paleo Way’ tour.

Profile chatted with Luke during his raw food workshop at the Sunshine Plaza as part of The Summer Sessions.

Luke Hines

profile: What’s your go-to super food ingredient?
luke: Cacao – I’m a massive chocolate lover! It’s versatile, you can use it in anything from a smoothie to a raw mousse, and you can bake a beautiful chocolate cake with it too.

profile: If you were trying to convert someone to a paleo diet, what dish would you make?
luke: I’d probably do spaghetti bolognese on zucchini noodles. I think the freshness of the zucchini noodles with a beautiful rich sauce like that, you can’t go wrong.

profile: Why does paleo seem to be the ‘lifestyle choice/diet’ that receives so much criticism?
luke: I think for one, Pete Evans is an easy target. The media likes to have a go at him. But paleo also puts pressure on the pharmaceutical industry, and two of our biggest industries in agriculture, grain and dairy, and concern also comes from a sustainability perspective. But they could put in place 100 per cent grass fed farming now, set up natural agricultures, etc.

profile: What was the highlight of touring with Pete on ‘The Paleo Way’?
luke: When you’re travelling with Pete Evans there’s never a dull dinner because he knows where to eat, or he cooks what you want to eat! The biggest highlight on the tour was meeting and connecting with so many everyday Aussies.

profile: What’s your opinion on the power of social media?
luke: We’ve seen a massive switch, especially in food culture, to ‘food tribes’. Everyone wants to wear the badge of their food tribe, paleo, vegan, vegetarian, and social media means people have a voice. Now, that voice has to be used very mindfully. I write what I’m passionate about and what I believe is good for me but I’m also aware that it might not be good for everybody. I try to make sure I give people thought-provoking ideas but it’s ultimately them that make up their minds.

profile: What’s next for you in 2016?
luke: It’s going to be a good year, I’ve got a lot of projects happening. Creating new superfood recipes, touring, more books being written as a solo experience (after having partnered with MKR teammate Scott on previous recipe books). For me, it’s about reaching more of Australia with my message.

profile: What advice do you have for our readers to stay healthy over the summer season?
luke: Keep your goals quite simple, because they are more manageable that way. Make sure you track it and reward yourself – with a new outfit, new swimwear, a holiday or some healthy treats!

 

Salted Caramel Thickshakes

Ingredients
• ½ cup of unsweetened coconut or almond milk
• 1 tablespoon of hazelnuts
• 2 pitted medjool dates
• 1 banana
• Pinch of sea salt
• 1 teaspoon of maple syrup
• 3-4 ice cubes
• 1 teaspoon of chia seeds

Method
Combine all the ingredients, except the chia seeds, in the blender and blend until smooth and creamy. Serve sprinkled with the chia seeds.

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