I was born to migrant parents. A beautiful Filipino mum and a hard working Croatian dad. This meant a variety of dishes from other sides of the world. We only just got by, but my folks always made sure there was food on the table.
As a kid and teenager growing up, I never really felt 100%. I often had some sort of mild skin complaint, uncomfortable rash or itchy scalp.
As an adult, I wanted to feel energised, be able to keep fit, work long hours and have energy for social life.
By my mid 20’s, I had to do something about the psoriasis on my fingers. I tried what I could – fitness, eating good food (supposedly), trying to get more sleep. Nothing worked, so I saw a healer who discovered I was allergic to wheat and dairy and full of parasites and toxins. All of this contributed to making me chronically fatigued. This was gradual over a long period…. and I hadn’t really noticed.
Something had to be done. If I did nothing, then who knows how much worse I’d get. If I took action, whilst still young, I’d be able to live a quality and productive life.
From this experience, I realised how essential food was to health and well being. Medications never felt right. My food transition started from here.
The plan was to keep an open mind, keep finding new information on better health and well being, and implementing changes to my lifestyle.
In about 4 months of cutting out certain foods, my colour had returned and I had regained a lot of energy.
At 28, I decided to go vegetarian – part moral, part health reasons. I felt a noticeable improvement. Jaye and I met at age 30 and married a year later. She, too, happened to be vegetarian. Not long after we met, we both decided to go to a plant based diet. Thankfully for her, she got me onto organic food. These changes made another noticeable improvement to life. We also wanted our children to have the best food available for their rearing.
Later, we started to integrate more raw foods into our diets, and then started to phase out most grains.
She died unexpectedly in August 2018, carrying our 7 month old unborn baby.
This event really hit home the importance of keeping the machine in a prime, optimum state. I carried on with our philosophies and made raw food a much higher percentage in the family’s diet. Juicing became a regular thing as well.
Having 2 young kids means a degree of creativity to keep them engaged in their meals.
From where I was to where I am now has been a massive transformation. Getting close to 40 (at time of writing), some say I look younger. Perhaps?…. I can’t tell personally, but if this is so, then it is thanks to the organic, plant based diet, drinking 3 litres of water every morning for the last 20 years, regular exercise and an active lifestyle. I certainly feel as good as I ever have.
Making things has always been my driving passion…. and still is. I love all of the work I’ve done in the manufacturing and engineering industries.
Now, I realise how much of a passion food is to me. It was more so for necessity, but now it’s also the health, vitality and connectedness to the earth and people that good, clean food brings.