The weather is definitely cooling down, and here in Northern NSW it's raining, a lot. It's beautiful and cooling the Northern Rivers right down. Tonight, for the first time I felt like making something warm, instead of the cool and crunchy salads that have been regulars on the dinner table over the gorgeous Summer. Autumn is the time to start building up our blood to prepare our bodies for Winter. Have a look at the different fruit and veggies that are starting to appear. Things like leeks, ginger and fresh nuts. I was just reminded of one of my favourite dishes - Chinese Eggplant with Silken Tofu. My sister Marisa called me a few minutes ago to remind her how to make it, which reminded me that I had some eggplants in the fridge begging me to make them into this dish also. (Now that February, thus FebFast is over, I think I'll have a little glass of pinot noir with it, not pinot gris as I would in the warmer months. No doubt everyone who took part in FebFast for the short month feels great for the effort. Congratulations to everyone who made it to the end and I'm sure you'll agree doing it was easier than the thought of doing it.) I thought also I'd make my Bliss Balls (see my recipe page) tomorrow. They use tahini, nuts and seeds which are all perfect ingredients to use in the cooler months to keep our skin and lungs moist. And they are soooooo yummy!

We're well into the 5th season of The Biggest Loser and it's so rewarding to receive so many emails and comments from viewers letting me know how much you're enjoying the Masterclass segment. I'm glad you like my no fuss approach to weight loss and cooking. I truly believe that so many of us stack on the kilos because we're not sure what is and isn't healthy, and also because we have no idea how to cook healthy and yummy food. So far I've done some really simple recipes that have used a couple of less popular ingredients like tofu and brown rice, but for those of you who've made them will agree, they're surprisingly good.  Over the next few weeks I introduce a few more ingredients that aren't regulars on most tables. In this Friday's class I use kangaroo and fresh beetroot! I wasn't sure what reaction I'd get, but as the weeks go by the contestants are becoming more and more open to new foods, especially those that are low in fat and calories, taste good, inexpensive and easy to use. It's great seeing their knowledge and skills improve every week, and just amazing watching them shrink. They feel and look strong and are learning how to maintain their weight loss and new attitude once they leave the house. Enormously satisfying for us all.

As for me, I'm back at college twice a week. Slowly I'm getting my way through a four year Traditional Chinese Medicine degree, and have moved to a new college due to my move from Sydney. I like doing different things each day. My week is made up of classes, seeing patients in my clinic, filming for Biggest Loser and various other shows, like Channel 10's new morning show The Circle, writing magazine articles, cooking and more cooking, writing new recipes and exercise. Yoga has been increased since moving to a slower town and I'm feeling the benefits, both in my body (stronger and yes a bit sore) and mind (stronger and calmer). 

The Gluten Free Show will be starting it's tour around Australia in May, so I'll blog about that next time. Until then, enjoy the last of the warm weather and together lets start to look forward to heartier, seasonal food, earlier nights, long baths, boots and scarves and cosy sleeps. And I like to remind myself that March1st wasn't always the first day of Autumn. In some ancient traditions the season changes around March 21on Autumn Equinox.

Maybe I'll see some of you at a Farmers Market around the country looking for seasonal produce.

In moderation and balance,

Janella

ps. The pretty plant is flowering Echinacea. Drink as a tea or take a good supplement to boost your immune system in the cooler months. I took this picture in Bali recently.