Every month we aim to bring you an intimate interview on people we love. Meet Stacey Curcio – Naturopath & Contributing Author.
WHAT SPARKED YOUR DESIRE TO BECOME A NATUROPATH?
Growing up, my incredible parents ran their own business, which was principally based on regenerative farming. The business taught (and still teaches) graziers and food producers how to increase soil health, sustainably manage pastures and support the health of animals using holistic models. I suspect this is what led me down the path of Naturopathy, as many of the underpinning principles of Natural Medicine mirror those of Regenerative Farming. Naturopathy just made sense to me!
WHY IS FOOD AS MEDICINE SO IMPORTANT IN YOUR PRACTICE?
I strongly believe that food is the most powerful approach to not only the prevention of chronic disease, but also the maintenance of wellbeing. Food doesn’t just have the potential to be medicinal, but it’s also an extremely important aspect of our culture and identity. I adore the interplay between food culture and food science, both are equally fascinating to me!
WHAT IS YOUR FAVOURITE THERAPEUTIC FOOD?
Oh boy that’s like trying to choose a favourite song! Fermented/cultured foods and Australian bush foods would have to be up there!
YOU’RE A MUM TO BEAUTIFUL TODDLER, MATILDA. HOW IMPORTANT IS GOOD NUTRITION FOR LITTLE PEOPLE?
Unbelievably important. Little people come into this world incomplete and unfinished. As Jude Blereau so perfectly states, “It would be an understatement to say that children have a high requirement for nutrient-dense foods”. Just as importantly however, is fostering a healthy emotional relationship with food, right from the start. So, I’m actually quite relaxed about food with our daughter. My aim is to repeatedly expose her to healthy whole foods, without applying any pressure.
WOULD YOU AGREE THAT MAKING BETTER FOOD CHOICES FOR YOURSELF HAS A POSITIVE IMPACT ON OUR ENVIRONMENT AND SUSTAINABILITY?
Without a doubt. Eating is an agricultural act, and when you start to appreciate nourishing delicious foods, you will have the desire to source foods that are sustainably and ethically produced. For us, growing most of our own produce, and opting for locally grown or raised food, has meant we’re more focused than ever on “giving back” to our magnificent planet and supporting the people that share our vision. Long term thinking is key.
WHAT ARE 3 WAYS IN WHICH YOU HAVE REDUCED YOUR CARBON FOOTPRINT?
- Growing most of our own produce = lowest food miles ever!
- Consuming less, in all areas of our life. We’ve really simplified things and will choose pre-loved over new in most instances, we’re also more determined than ever to reduce our use of plastic.
- Reducing food wastage and adopting a nose-to-tail and root-to-tip approach to eating.
WHAT’S YOUR TOP TIP FOR THOSE WANTING TO REDUCE WASTE AROUND THEIR HOME?
Get a compost bin, chooks or a worm farm! This keeps vegetable matter out of landfill, and enriches the soil (which then act as carbon sinks). On top of all this, using good quality compost or worm juice on your garden, and feeding chooks food scraps, results in the most delicious nutrient dense food!
RUNNING A BUSINESS AND BEING A MUM MUST BE HARD WORK! WHAT’S YOUR QUICK GO-TO MEAL, AND CAN YOU SHARE THE RECIPE?
Nothing beats a pearl barley and veggie salad. It’s the easiest meal to throw together! It’s beautiful with either Mediterranean vegetables served warm, or left over roast vegetables served cold. I just add whatever we have in the garden and whatever’s seasonal. To the barley and vegetables; add some fresh herbs, nuts, seeds, olive oil, balsamic vinegar and a pinch of salt. Play with it and enjoy.
Stacey is based in Queensland, but offers Skype consultations. If you’d like more info head on over to cultivatingwellness.com.au.
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