Eric Bakker’s Personal Diet


It’s the naturopath from New Zealand. Thanks for coming back. My name is Eric Bakker, the naturopath. I’ve been requested many times by people on
explaining the type of foods that I eat on my personal diet, so I’m going to do that
today. It’s a shame that my kitchen is not quite
finished yet. Our kitchen installation is occurring in about
three weeks, so the mega kitchen installation. Tracy and I have been saving up for a long,
long time and working hard to get this kitchen in really nice shape. And I think you’ll be quite impressed with
it when it’s all in position because then you’ll understand on my passion for food and
how I love to cook and especially love to grow food and then process the food and make
nice meals for family and friends. When you use fresh ingredients, you get the
best possible flavor. I can tell you the difference between fresh
spinach, fresh avocados, fresh berries, fresh cauliflowers, all those foods that we like
to eat. When you cut that, take it inside and eat
it, the comparison, there’s no comparison compared to produce that you’re going to buy
at your local grocery store. I don’t care how organic or how amazing the
food is. Unless you actually cut it and process it
on the spot, you’re just not going to get that kind of nutrient content in your body
or have the flavors that you’re going to get. You won’t get it any other way. So a lot of these foods that we talk about
are organic, not all are organic. Some are not. Most of the meats are, in fact probably all
the meats are and a lot of the veggies I grow myself. We grow all the berries ourselves and we grow
a lot of fruit ourselves. So let’s start off with what I have for breakfast. Depending on the temperature, if it’s cold,
it’s usually going to be rolled oats. So I get an organic, what are called jumbo
oat or big oat and with the new kitchen set up I’ll buy the groats like I used to, and
then put them in a little mill and flatten them into rolled oats because what you do
then, okay, you’ve got a fresh oat, you’ve flattened it, you’ve put all these lovely
oils and flavors in it that you would not get otherwise if you bought it, flattened,
rolled and dried out. If you want a really creamy rolled oat, you
flatten it yourself. All right? Sounds like a lot of work, but it’s not. And when you get fresh groats and then flatten
them in a little mill and then cook them in a bit of water or in non-homogenized milk,
a pure milk, the taste is insane. It’s so nice that you won’t want to have oats
any other way. All right? So rolled oats, water and then I’ll usually
put in about seven or eight nice, big plump raisins will go in there. And a small quantity for myself, and if Tracy’s
having porridge too, then usually I’ll cook up maybe a cup. But otherwise, do I soak them? No, I don’t soak the oats. I just get about half a cup for myself and
put it in a small cast iron pot with water, raisins, and then just simmer that probably
for about a good 10 minutes or so. And then I’ll consume that with a bit of honey
on top and then I’ll have a large banana often with that or a couple of small kiwi fruits. When we get the berries in season, which will
be very soon, I’ll have a lot of berries on top. You won’t even see the oats often for all
the berries on it. When the weather warms up, I have the oats
uncooked. Okay? And then I’ll often add things in like little
bits of coconut, little pieces of coconut will be in there. I’ve got containers with different types of
things that I might add in there. It could be bits of dried apple, it could
be some dried blueberries. It could be some dried fruit, but not usually
dried fruit. Berries I don’t mind eating dry, but not really
fruit. It’s just too bloaty and gassy. It’s just, I don’t find it a great food. And yeah, and other kinds of breakfast I’ll
have, it’ll either be a breakfast like that or it’ll be cooked. The cooked breakfast will be eggs, usually
two eggs, and it’ll be a tomato cut in half, cooked on the grill and it’ll be some steamed
spinach and half an avocado. So that’s the breakfast I really enjoy it. Notice how there’s no bread there at all. I don’t eat any bread, not usually, anyway,
very rare. I don’t not eat bread. I just don’t choose to eat it because I don’t
like it that much. Lunch varies. In fact, it’s lunch time very soon. So for lunch today, I’ll probably go in the
garden and I’ll get some bok choy, or gai lan, some Chinese veggies, cut them and then
I’ll pull out probably two spring onions out of the ground and will have those with the
bok choy. And then a piece of tofu or a piece of fish,
whatever I’ve got in the refrigerator. We eat tofu probably twice or three times
per week. And Tracy and I have done that for the last
34 years. We like eating that organic tofu and as I
mentioned, I haven’t grown breasts or developed retardation. I’m still waiting for it to happen but it
hasn’t happened yet. Or some people would beg to differ, I suppose. But yeah, so tofu or it could be a piece of
fresh fish, and then there’ll be vegetables with that. Usually it’s some type of a stir fry we have
up. Now, that will be served either with the soba
noodle, so with buckwheat noodles or with brown rice. Garlic every day. So I would eat anywhere between two to 10
cloves of garlic a day, and I’ve done that all my life. And not bad, can’t really smell it. So I eat a wide range of vegetables for lunch,
depending on what I’ve got in the garden at any one time. We’ve probably got about 10 cauliflowers in
the garden, so we might have some of that steamed up tonight, for example. Evening meal also varies. I don’t usually eat too late. I like to eat reasonably early. Salmon tonight, nice piece of salmon and it’s
ocean-caught salmon from the South Island that’s a beautiful salmon. So that will be served probably with a big
salad and the salad tonight will be lots of different things out of the garden, so we’ll
probably put mizuna. There’ll be the purple lettuce would also
be there, radicchio will be in there. Probably spring onions, chives. What else do we put in there? Fresh spinach leaves go in there. Sometimes we put flowers like borage or nasturtium
in there. And then we put the bits of tomato on there,
probably some Kalamata olives, cucumber. Sometimes it put feta cheese on there, like
goats’ feta. All sorts of different herbs will get put
on there. In some, I would put a big handful of fresh
basil leaves get put in there. And then I’ll cut, often, a lime in half,
squeeze lime juice all over the whole thing, get one small clove of garlic, mince that
up. And then I’ll get, probably, the juice of
a whole lemon, big lemon, two tablespoons of extra virgin olive oil, a dash of sesame
oil, very nice in a salad, just a dash, sea salt, pepper. What else do I put it in? Sometimes just put it in a tiny little bit
of anchovy sauce, okay, because it gives an amazing flavor. So if you want to get really crazy flavors
in salads, don’t be afraid to experiment with things like Worcestershire or Worcester sauce
I think the English call it, HP Sauce. Like we’re talking half a teaspoon. Okay? You mix that with citrus juices and oils,
and pour that over the selling. The other one I like is the Italian balsamic
vinegar. It’s beautiful, especially if you combine
it with garlic and a few other bits and pieces. So really nice salad dressings are important
because they give a lovely flavor and fragrance to the whole salad and people always enjoy
those kind of salads. Salad is always consumed fresh and the rest
is binned. We never keep stuff. Everything is thrown out and there’s usually
not much left because I’ve got all these large people around the house at the moment eating
all kinds of stuff. So that’s one thing I’ll recommend that you
don’t do is put stuff in the refrigerator and cover it and then take it out the next
day. Don’t do that. Throw it out, every day fresh. All right? So we make up lots of different types of curries,
pasta sauces. I like Greek food, Italian food. I like French food and I love Vietnamese food. I love Japanese food and I want to get particularly
skilled with sashimi with cutting nice fresh tuna and make up my own sashimi. So yeah, you can eat very healthy Japanese
or you can eat very poor Japanese. It’s the same with any other culture. Japanese people now are unfortunately eating
too much beef and too much cigarette smoking in Japan. It never used to be an issue, but it’s not
good now. Desserts, what do I like? Well, I don’t really have desserts, do I? I’ve got to watch my ever-expanding waistline,
but desserts don’t really play a role in what we do here. We don’t really make up fancy desserts. If we do, sometimes I’ll make up an Italian,
an Indian dish called halwa, which is semolina cooked in butter. Sounds a bit funny; it’s very tasty with some
raisins, big plump raisins in it. That could be like a winter kind of dish,
but if I did feel peckish after dinner would usually be yogurt or fruit. Apart from that, that’s about all I eat. Beverages, well, we like wine. We love wine. I might drink one glass, maybe two glasses,
two or three times per week. Sounds excessive? Not for me. And that’s about it. Apart from that, we drink lots and lots of
water. I’ve got really good water purifier. I just wanted to show you guys a picture of
some of our berries. So that’s a picture of some of our berry crop,
for example, that we get. You can see cherries there and you can see
some black currants. And we get a massive amount of berries every
year out of a large fruit cage that I built about four years ago now and it’s booming. We’ve got nearly 40 blueberry bushes in there. I’ve got a really long, big run of old-fashioned
raspberries. We’ve got about 25 black currant bushes in
there, two cherry trees, and 170 strawberry plants, which I put in about a month ago. So yeah, anyone can do it. You guys can do it too. If you want to eat healthy, try and grow some
of your own food. All right? But with the new kitchen, hopefully, I’m going
to do some amazing videos and show you people how I prepare dishes, and harvest and cut
things up, and then turn it into yummy food, all coming up. Thanks for tuning in and click on the link
if you want my free Candida report. Thank you.

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