my simple home: why i chose a latex mattress

Posted on March 28th, 2013

I struggle with sleep. It’s elusive stuff. It’s largely related to my auto-immune disease (although sometimes I wonder what comes first…). I’ve written about my insomnia here, and I’ve shared a bunch of sleep solutions you all sent in here. But at some point I had to look at my bed.

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Image via Favim.com

I’ve been sleeping on a coil spring ensemble for 11 years. I’ve previously been told they ain’t great for you, especially for AI folk – they’re essentially EMF conductors. But I’m vocally and stridently against chucking stuff out just because a product no longer suits my principles or whatever. Thus, for many years it’s been a dilemma – replace or stay and burn?

But this is where I have arrived: my old bed is 11 years old and it’s generally advised you should replace a coil spring mattress after ten. Plus, I need a guest bed (my coil-y one will move into my spare room). All of which- now that I’ve weighed up the various factors – has given me a green light to get myself a new bed.

Please note: In this My Simple Home series I implore you to weigh up your own predicament at every turn as I have above. Please don’t chuck stuff out other than as a carefully considered last option.

I have researched my options for several months now and the Big Fat Conclusion I’ve arrived at is that…

a latex mattress with a wooden slatted base is best.

 

Me, personally, I’ve chosen the Bio Latex mattress from The Comfort Shop, and I’ll explain why.

And just so you know, this is a sponsored post, but opinions are all my own and I researched the topic and approached The Comfort Shop myself. You’ll find my position on sponsored posts and advertising here.

So why latex?

 

It’s 100% natural

Latex – despite the scientific-y name – comes from latex vessels under the bark of the rubber tree. Which means…

It’s best for your health

Latex is hypoallergenic so it’s great for allergy sufferers or for people who suffer from hay fever, asthma and respiratory problems.

Oh, and it’s also anti-microbial

Rubber trees have a protective anti-microbial “milk” to protect it from damage. The milk forms a protective layer to Read more

Why I visited an abattoir

Posted on March 27th, 2013

I think some of you noticed on my social media outpourings recently that I visited an abattoir in Tamworth. I want to explain why. And how. And what I came away with. For it was a deeply emotional and BIG LIFE thing to do on a sodden Friday afternoon. I hope I can fairly reflect it all here.

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I’m a spokesperson for the beef and lamb industry’s Target100 program, charged with sharing information about sustainable beef and lamb consumption. And before we kick off:

This is a paid role. But my opinions in this blog are my own. And I should highlight that I approached the organisation myself – for information – in the first instance.

For those wondering, this is how I work when it comes to being paid for things.

This topic – meat eating and sustainability – matters massively to me. And I’ve been on a mission to get my head around the issues and the challenges that we all face – whether we eat meat or not.

So why go see an abattoir?

Because I want to make sure I really get what’s going on. If I’m going to rant on the topic, I have to see the full picture. This is where the world is at: we want transparency (because a troll or two will trip us up if we deliver anything but).

The Target100 crew asked if I’d like to see how the whole meat production picture works here in Australia. I said, “Right up I do”. And so we headed to Tamworth. To visit breeders (the Sprys farm), feedlots (where a lot of our supermarket meat comes from), the paddock-to-plate restaurant Graze (this place is worth a stop-off if you’re in the area…they grow, butcher and age their own meat and really know how to grill a rib eye steak), and the Teys Australia abattoir – or processing plant as they prefer to be called.
I can tell you, I’ve never seen anything like it.

Eat meat? Then you must explore.

If you eat meat, it’s unconscionable not to explore where it comes from.
Equally if you don’t eat meat. For a vegan diet also relies on meat. Where do you think the fertilizer comes from to feed your soy and grains?

As a relevant aside, my food philosophy is squarely about sustainability.

We can care about organic v local v grain-fed v pasture-fed v farmer’s market-selected v supermarket-bought. But really, the discussion we need to have is about sustainability – both of the planet and its food systems, and ourselves. Because the reality is there simply ain’t enough food – meat or otherwise – to feed us all. I’ve spoken to Read more

11 sugar-free Easter tricks (plus free IQS shipping!!)

Posted on March 26th, 2013

A sugar-free Easter…I’ve done a few now. It is possible. You just have to come to regard pre-masticated, additive-addled chocolate confection as a vile non-food and a waste of your salivary glands. Which it is.

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Raspberry Ripple Easter friends, modified from my recipe (below) by The Rogue Ginger and shared on Instagram.

The last few weeks I’ve been in chocolate mode, putting together my next ebook…yes…a sugar-free chocolate cookbook. I’m not giving away too much yet, so you’ll have to make do with these ideas below for now. Many are based on recipes in my I Quit Sugar book. Which, as an Eastery bonus, you can

buy here from today and get FREE shipping!

* Save $7 if you’re in Australia.

* If you’re purchasing internationally, it’ll cost you a flat $7 for shipping (again, save $7). To anywhere!

* The FREE SHIPPING offer runs from today until April 8.

But to the ideas….

1. My raspberry ripple, with a Lent-breaking twist.  

This fun chocolate bunny (image above) is a great kid-friendly Easter idea. Simply set the ripple in a bunny/chick/egg mould instead of creating a bark, as set out in my cookbook.

Raspberry Ripple

  • 1/3- 1/2 cup coconut oil
  • 1/3 cup organic salted butter (be sure to use salted…the saltiness gives it a lovely kick)
  • 2 tbls raw cacao, or cocoa
  • 1 tbls rice malt syrup
  • 1/3 cup coconut, shredded or flakes (for a chunkier version)
  • 1/3 cup of frozen raspberries

Melt the butter and oil (in a pan or microwave…the oil takes longer to melt so add the butter a little after); stir in the cacao and syrup. Arrange the berries and coconut in the moulds. Read more