Today’s guest is Sen-fucking-sational Spa Chef; Sam Gowing.

Sam is working hard to bridge the gap between mainstream and health-based dining, and is Australia’s leading spa chef – designing menu’s for some of the countries top-rating retreats. Not just handy in the kitchen, Sam has a bachelor degree in nutritional medicine and runs the company Gowings: Food. Health. Wealth. If that’s not enough she was a regular presenter on health talks (which I go into more detail about here), which is where I first come across her work in the first place.

Meet Sam …

Where did your open-minded adventure begin? Was there a significant event that shifted you into gear, or did your outlook on life simply shift over time?

My voyage across the nourishing waters toward the healing arts began when I was a teenager. In 1986 I broke my leg riding my little green motor scooter on a crisp autumn Melbourne morning. I don’t really remember how the accident happened, but clearly I was in the wrong place at the wrong time. Or was I? Everything happens for a reason and the memory of the impact is deliberately dim. I blacked out but then I saw the light.

My recollection of this is as clear now as it was the day it happened more than twenty- five years ago. I was floating and it felt as though I was being drawn to a higher, extraordinarily serene place that was light filled and calm. There was no struggle just clarity, an understanding and acceptance. I knew my physical body was on the ground and the body that carried me was part of that physical body but it also had a life of its own – effortless. As I was been drawn into the lighter place I had a sense that it was not the right time for me to leave my physical body – I hadn’t said goodbye to anyone. I felt a great thump as I returned to the rest of my body on the ground. From this day my spiritual faith has been guided me.

What drives your enthusiasm for self-care and optimism?

The pursuit of wellness and the joy from leading a spiritual life are the key drivers in my life. Being authentic and having a good time contribute to the process. The quest for true love and sensational food

What keeps you goof and ‘down to earth’?

My sense of humour and the ability to take the mickey out of myself!! Good food, the ability to travel for work, laughter and the love of my closest friends keep me in check.

How do you keep exercise FUN?

I love most forms of exercise – with swimming being my favourite. For may years I taught yoga and Pilates so mat based strength training, breath work and yogic flow are essential to my body alignment. I find that Spin classes really help keep my metabolism pumping and I love to surf – it’s the ultimate cardio, weight training, extreme sport – and it’s free!

When it comes to nutrition, what is your philosophy?

This year I celebrated 30 years in food that includes 15 years raising organic and wholefoods awareness. I still have the same philosophy that a diet rich in wholefoods, good fats and organic produce are the keys to nutritional balance.

There is so much confusion about what to eat that we need to take the pressure of ourselves and listen to our bodies and gut feeling about what we need. Some weeks I prefer Paleo – others a clean menu rich in living cuisines. It all depends on the time and place for me.

Ultimately, the need to thrive is beyond raw food, yoga moves and green smoothies. It is about finding our innate self, our essential nature and allowing all of these aspects to integrate into ourselves.
This is my mantra.

How do you overcome limiting thoughts and rationalize negativity?

If I feel the gremlin of limiting self-belief creeping into my upstairs brain then I review my sleep and diet for the last few days to see if there are any mindset pot stirrers lurking!
For example, dehydration especially from flying, depleted vitamin B levels from stress, poor sleep or too much processed food and alcohol over a festive time are obvious culprits. So I meditate, do yoga, surf and cleanse my diet for a few days to get my sleep cycle back on track – and then I am good to go again and again.

Go ahead, inspire us!

Be nicer to yourself – you are all you’ve got.

Think fast, what are you grateful for right now?

1. Heart – An open heart filled with joy and excitement
2. Home – A rich and colourful life in Byron Bay with truly awesome friends
3. Soul – Reconnection to spirit and my soul purpose
4. Mind – A stable of thriving mentoring clients. A nearly completed Masters degree in Gastronomic Tourism
5. Purpose – The opportunity to redesign the menu for one of Australia’s premier health retreats

Make me drool!

Raw Lemon Coconut Cheesecake

This zesty little number is sure to have you zinging. It’s a raw cheesecake, perfect for a warm mid-winter day like we are enjoying in Byron Bay this winter. Don’t be fooled, the nights are down to around six degrees. Yet the days are warm outside and the ocean is still very swimmable.

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Crust

• 2 2/3 cups/320 grams cashew nuts
• 1 cup/75 grams shredded, dried coconut
• ½ cup/100 grams date paste (1 cup water, 1 cup dates)
• 1 lemon zest and ½ the juice
• 1 teaspoon/5ml vanilla extract
• Pinch of salt

Filling

• 2 cups cashew nuts (soaked at least 1 hour)
• ½ cups young coconut meat
• ½ cups coconut milk
• ¾ cups lemon juice
• 2 tablespoons finger lime citrus pearls
• ½ cup coconut nectar
• 2 vanilla beans, scraped or 2 teaspoons vanilla extract
• Pinch salt
• ½ cup coconut oil

Garnish

• 1/2 lemon, zest only
• 2 finger limes, citrus pearls scraped out

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Method

Crust

• Process the cashews, shredded coconut, lemon zest, vanilla and salt in the food processor to a fine powder
• Add the date paste and continue processing until a dough-like consistency is achieved
• The crust should hold together when gently pressed together
• Add a small amount of lemon juice if necessary
• Distribute on the bottom of a fluted edge flan dish
• Press an even layer on the bottom and up the sides
• Cover and set aside in the refrigerator until ready to be filled

Filling

• Add all filling ingredients except coconut oil to a high-speed-blender
• Blend well until smooth
• Add the coconut oil and continue blending until incorporated
• Do not blend the coconut oil longer than necessary
• Pour filling into the prepared crust
• Place in freezer to set 4-6 hours
• Garnish with citrus pearls and grated lemon zest