Paula Xiberras
Kim McCosker originally studied a finance degree, and although not directly involved in finance nowadays, has been able to use her business acumen to build a very successful business, and make Kim a ‘busi’ lady’ through her wellness work and her ‘four ingredients books’ she is celebrated on 3 continents and now visits England and the US each year.
Kim has a staff of 8 working for her, including her husband and while interviewing her I was privy to noting the various members of her family dropping by or leaving the house. It’s a smoothly run and happy home, satisfying Kim’s desire to work from home and to be the best mum she can. This commitment to working at home is the reason why she hasn’t been to Tasmania for about 4 years. Kim does however have contact with Facebook friends in Tasmania and her husband is reminding her that he wants to visit Tassie golf courses, so the hope is that she can combine a family holiday and work in a visit just as she did recently with her family to New Zealand but for now through social media she uses her ‘voice to bridge geography’.
Kim is also keen to bridge the gap that exists between healthy eating and the essential treats, emphasising that even small modifications can be introduced to a meal that make a ‘wellness’ difference.
Kim gives the example of how her boys love egg and bacon muffins and says without spoiling their treat we can make these healthier with a small step, such as using wholegrain bread instead of white.
A very simple morning modification to kick start the day and everyone’s digestive health is to have a glass of water with a squeeze of lemon.
Kim says its easy and simple to adapt recipes and meal plans to increase their wellness quota.
In Kim’s ‘Diabetic four ingredient book’ you will see the addition of agave nectar in some recipes. Agave is a natural sweetener, low in calories and GI index to make it diabetic friendly. Agave can be found near the tahini and rice syrup but if your supermarket doesn’t stock it encourage them to. Kim says more people asking for items to be stocked is the way to see these products in the mainstream. Kim cites the example of chai seeds that were unknown of some years ago but now are everywhere and most people know the benefits of putting some on our breakfast cereal.
Similarly quinoa, another staple ingredient of Kim’s recipes. Quinoa is a very important grain food containing nine amino acids which are responsible for forming proteins. Quinoa can be found in health food stores but has also gone mainstream and is stocked at chemist warehouse making no excuse for not having access to this potent food
Another ‘nine’ Kim talks about in her ‘4 ingredients Allergies book’ are the nine sources of allergens in food. It’s important to become familiar with these, which are ‘cow’s milk, eggs, tree nuts, peanuts, fish, shellfish, soy, wheat and sesame.’
Kim believes Australians are well educated and we know we can enjoy everything in moderation.
Kim’s books are available from http://www.4ingredients.com.au/.
Kim has shared some recipes with us …
Walnut & Raisin Drops
Makes 20
3⁄4 cup (75g) raw walnuts
1⁄4 cup (25g) raw cacao powder
1 cup (165g) raisins
1 teaspoon vanilla extract
Process all ingredients in a food processor or blender until fine and sticky. Using a teaspoon, shape into balls. Refrigerate until ready to serve.
Per Serving
Energy 230.7kJ
Total Fat 2.8g
Saturated Fat 0.3g
Sodium 4.3mg
Carbohydrate 7g
Fibre 0.9g
Chicken on Sweet Corn Puree
Serves 4
4 large (200g each) corn cobs
4 x 150g boneless, skinless chicken breast halves
2 tablespoons (20g) coriander seeds, ground
1 punnet (250g) cherry tomatoes
Remove the kernels from the corn by carefully cutting downwards. Steam the corn and puree with a little of the water from the steamer. Season to taste. In a nonstick frying pan, add 2 tablespoons of water and cook the chicken over moderate / high heat for 4 to 5 minutes each side, or until cooked through. In the last minute, add the coriander seeds and cracked pepper, turning to completely coat the chicken. Set aside to rest. Add the tomatoes and sauté until just softened. Serve the chicken on the sweet corn puree and top with sautéed tomatoes.
Per Serving
Energy 1,567kJ
Total Fat 7.3g
Saturated Fat 1.2g
Sodium 74mg
Carbohydrate 27g
Fibre 14.2g
