Tag Archive for: Healing Foods

,

A Short History of Tomatoes in Indian Curries

The Surprising History of Tomatoes in Indian Curries (and Butter Chicken)

THE OTHER day, while stirring a slow cooker full of butter chicken — the sauce thickening into that rich orange-red colour, the smell of garlic, ginger and garam masala filling the kitchen — I found myself thinking about one ingredient I’d tipped in without much thought: a tin of crushed tomatoes.

It felt ordinary enough. Practical. Almost expected.

But it struck me that this humble tin would have puzzled many cooks in older Indian kitchens.

Butter chicken, after all, feels deeply rooted in Indian food culture. Yet one of its signature ingredients is a fruit that didn’t even exist in India until a few centuries ago.

How did tomatoes — a New World fruit — become so central to Indian curries that many of us assume they’ve always been there?

It’s a fascinating reminder that recipes are never frozen in time. My butter chicken simmering away in the slow cooker isn’t just dinner; it’s the latest chapter in a much bigger story of migration, trade and adaptation.

Read on to learn about the history of tomatoes in Indian curries.

 

Affiliate note: Some of the books I used while researching food history are linked below. If you purchase through these links, I may earn a small commission at no extra cost to you, which helps support independent journalism at Jocelyn Magazine.

Butter chicken curry with naan bread and spices on a dark table

Fresh vine-ripened tomatoes spilling from a rustic basket, symbolising the global journey of tomatoes into Indian cooking.

A fruit from far away

Tomatoes began their story far from India, in the Americas.

Long before Europeans arrived, Indigenous peoples in Central and South America cultivated tomatoes as part of sophisticated agricultural systems. Their wild ancestors grew in the Andes, but it was in Mesoamerica that tomatoes became an important food crop.

When Spanish conquistadors returned to Europe in the 16th century, tomatoes came with them.

At first, Europeans weren’t entirely sure what to make of them.

Because tomatoes belong to the nightshade family, some believed they were dangerous or unhealthy. For a while, they were grown mostly as ornamental curiosities — admired more than eaten.

But slowly, especially in southern Europe, tomatoes found their culinary footing.

Italian and Spanish cooks began experimenting with them, discovering their acidity, sweetness and depth.

From there, tomatoes travelled again — not by land, but by sea.

And eventually, those trade winds carried them to India.

Which means the red sauce in your butter chicken owes as much to Aztec farming traditions as it does to Mughal flavours.

Map of India created with spices and herbs on parchment

A creative map of India formed with spices and herbs, reflecting the layered history of trade, ingredients and culinary exchange.

How tomatoes reached India

The Portuguese were the first Europeans to bring tomatoes to India, most likely in the 16th century.

They introduced them alongside other now-essential ingredients like chillies, potatoes and cashews.

Their colonial footholds, particularly in Goa and along India’s western coast, became the first points of arrival.

Initially, tomatoes were mostly grown for Portuguese households, missionaries and colonial kitchens rather than local Indian families.

They were foreign, unfamiliar, and not immediately useful.

Later, British colonial trade helped spread tomatoes further inland, increasing both cultivation and availability.

By the late 19th century, tomatoes had become visible in Indian markets, but they still weren’t central to most home cooking.

That’s partly because Indian cooks already had an impressive toolkit for sourness.

Tamarind, kokum, raw mango, lime and dried fruits all brought acidity in ways deeply embedded in regional traditions.

The tomato still had to prove itself.

From “foreign brinjal” to pantry regular

In some Indian languages, tomatoes were originally described as a kind of “foreign brinjal” — a telling sign of how new and strange they seemed.

They looked familiar enough, but they weren’t part of the old foodways.

Early uses were cautious.

Tomatoes often appeared in small amounts, mainly to add tang rather than define a dish.

Traditional souring ingredients still held pride of place.

But tomatoes offered something different.

They brought acidity, yes — but also colour, body and a subtle savouriness that worked beautifully with spices.

Unlike seasonal mangoes or region-specific kokum, tomatoes could be cultivated widely and, over time, became increasingly accessible.

That mattered.

By the early 20th century, particularly in growing urban centres, tomatoes shifted from novelty to convenience.

They didn’t replace tradition.

They simply slotted into it.

That adaptability is probably why they succeeded.

The rise of the tomato-onion gravy

Much of what we now think of as “classic North Indian curry” is actually tied to restaurant culture.

In cities across northern India during the 20th century, restaurants and canteens developed efficient base gravies — versatile sauces built from onions, tomatoes, ginger, garlic and spices.

This standardised foundation could be adapted into dozens of dishes: paneer, chickpeas, lamb, chicken or vegetables.

It was practical and scalable.

But it also tasted good.

Tomatoes softened the edge of spices, added mild sweetness and created that rich red colour diners found appealing.

Compared with the sharper sourness of tamarind, tomato felt smoother and more universal.

Cookbooks, women’s magazines and later television cooking shows helped cement this style as “authentic”, even though it was relatively modern.

For many families, especially in older generations, tomatoes were still used sparingly with meat dishes well into the mid-20th century.

Their dominance is recent in historical terms.

And this is the culinary world into which butter chicken was born.

Chef cooking curry in a commercial Indian kitchen

A chef preparing curry in a restaurant kitchen, representing the rise of tomato-onion gravies in modern Indian dining.

Butter chicken: a modern classic built on tomatoes

Butter chicken isn’t ancient.

It’s one of India’s great modern dishes.

Most food historians trace its origins to Delhi in the mid-20th century, where restaurateurs at Moti Mahal are credited with creating it by simmering leftover tandoori chicken in a buttery tomato-based gravy.

It was practical, resourceful and wildly delicious.

And tomatoes were central to it.

Without tomatoes, butter chicken would lose its signature colour, tang and silky richness.

They balance the smokiness of tandoori chicken, soften the spices, and form the perfect base for cream and butter to build on.

They also help rehydrate leftover roasted meat, which was the original point of the dish.

That’s the thing: butter chicken was born in a world where tomatoes had already become part of modern Indian restaurant cooking.

The tin of crushed tomatoes I use at home is simply today’s shorthand for that same style of gravy.

My slow cooker version is part of this same evolution — a home kitchen adaptation of a relatively young, tomato-rich curry tradition.

“In Indian kitchens, tomatoes are young, but their story is already centuries long.”

Bringing it back to my kitchen

So does using tinned tomatoes make butter chicken less authentic?

Not really.

If anything, it reflects the way Indian cooking has always evolved; absorbing new ingredients, adapting them and making them its own.

It’s worth looking around your pantry and noticing which foods feel ancient but are actually newcomers.

Tomatoes. Chillies. Potatoes.

All imports. All now indispensable.

The spices might be old. The story is not.

And next time you make a curry, or warm up naan on the stovetop, you might pause for a moment and imagine the journey those ingredients took, from the Americas, across oceans, into India, and finally into your own kitchen.

If you’d like to taste that story for yourself, try my slow cooker butter chicken and homemade-style naan recipes.

Butter chicken served with rice and naan on a dinner plate

Butter chicken served with rice and naan, showcasing the creamy tomato-based sauce that defines this modern classic.

 

Sources & Further Reading

Hungry for more food stories?

If this article sparked your curiosity, the books listed above offer fascinating deeper dives into the origins of ingredients, empires and recipes that shaped our kitchens. They’re part cookbook, part history lesson.

/by
,

How to Make Store-Bought Naan Taste Better

The Simple Pan Trick to Make Store-Bought Naan Taste Better

LET’S be honest, supermarket naan can be a bit of a let-down.

You buy it with high hopes, imagining pillowy, charred, buttery goodness like the kind that lands beside your curry at a good Indian restaurant. Then you microwave it, take a bite, and it’s… dense. Doughy. Slightly disappointing.

I’ve been there.

The good news? With a few simple tricks, naan from the supermarket can be transformed into something much closer to the real thing — warm, soft, lightly blistered and full of flavour.

No tandoor required.

Keep reading to find out how to make store-bought naan taste better.

 

Affiliate note: The products mentioned in this article are things I use in my own kitchen, and some links may be affiliate links. That means if you buy through them, I may earn a small commission at no extra cost to you.

Store-bought naan heating in a Tefal non-stick frypan with golden charred spots.

Store-bought naan warming in a Tefal non-stick frypan to create soft, blistered restaurant-style texture at home.

Why supermarket naan often falls flat

Traditional naan is cooked fast and hot inside a clay tandoor oven. That intense heat creates those lovely bubbles, smoky charred spots and soft, stretchy texture.

Supermarket naan, on the other hand, is pre-cooked, packaged and chilled. It holds more moisture and loses that just-baked edge.

That’s why microwaving it usually makes things worse.

Too soft. Too chewy.

A bit like eating warm cardboard in a flattering disguise.

The pan method that makes store-bought naan taste better

This is the easiest fix, and the one I use most often.

A hot, dry frying pan makes all the difference.

For me, that’s usually my Tefal non-stick pan, which gives the naan enough heat to blister without sticking.

What you’ll need

  • store-bought naan
  • butter or ghee
  • 1 clove garlic, crushed
  • sea salt
  • fresh coriander (optional)
  • nigella seeds (optional)

Step 1: Heat the pan properly

Heat the pan to medium to high heat. Not smoking, but properly hot.

This helps create those little blistered spots that mimic tandoor cooking.

Step 2: Warm the naan dry

Place the naan straight into the dry pan.

Cook for about 60 to 90 seconds on each side.

Press lightly with a spatula as it heats. This encourages puffing and creates better contact with the pan.

If it starts bubbling, you’re on the right track.

Step 3: Add the good stuff

While it’s still hot, brush lightly with melted butter or ghee mixed with crushed garlic and a pinch of sea salt.

This is where supermarket naan starts tasting much less like supermarket naan.

Scatter with chopped coriander if you like. Or nigella seeds. Or both.

The pan that makes the difference

A good naan starts with good heat.

For this method, I use my Tefal non-stick frypan — hot enough to blister the bread, easy to clean, and versatile enough for everyday cooking beyond curry night.

It’s quickly become one of those pieces that earns its place in the kitchen.

→ Browse Tefal cookware and kitchen essentials

The steam trick for softer naan

This is the part many people skip.

Once cooked, wrap the naan in a clean tea towel for a minute or two.

That little bit of trapped steam softens the bread beautifully without making it soggy.

It’s the difference between not bad and actually pretty good.

Oven or stovetop?

You can warm naan in the oven, but for smaller batches I think the stovetop wins.

Oven method
Good for larger quantities, but you lose some of the char.

Stovetop method
Better texture, faster, more flavour.

If you’re heating two or four pieces, the pan is the clear winner.

Which supermarket naan is best?

Not all naan are equal.

Look for:

  • thicker artisan-style naan
  • plain or garlic naan without added sweetness
  • brands from the chilled section rather than shelf-stable packets

In my experience, fresher is better.

Avoid anything that feels stiff before heating. That’s rarely a good sign.

What to serve it with

Good naan deserves a good curry.

It’s perfect with:

  • butter chicken
  • lamb rogan josh
  • chickpea curry
  • spinach dhal

I usually serve mine with my winter butter chicken, which is made for batch cooking and tastes even better the next day.

And if you’re wondering what to eat or drink with spicy food, I’ve got thoughts on that too.

Why naan tastes different in India

Part of the magic is the tandoor. That fierce heat is hard to replicate at home.

But it’s also regional. Across India you’ll find naan, roti, paratha and chapati, each with its own texture and purpose.

On rail journeys through northern India, warm flatbreads often arrive wrapped in paper, ready to tear and share.

Simple food. Fast. Full of comfort.

Which, really, is what good naan is all about.

Even if it started in the supermarket aisle.

Better naan starts with better basics

You don’t need a tandoor oven to get soft, blistered naan at home; just a hot pan and a few simple tricks.

The Tefal frypan I used here has already earned its keep for naan, eggs, quick curries and everyday lunches.

In a smaller kitchen, I’m learning that the best cookware isn’t about having more. it’s about having the right pieces.

→ Explore Tefal cookware and kitchen essentials

 

Affiliate note: The products mentioned in this article are things I use in my own kitchen, and some links may be affiliate links. That means if you buy through them, I may earn a small commission at no extra cost to you. It helps support Jocelyn Magazine and keeps the stories, recipes and travel inspiration coming. As always, I only recommend products I use or believe are worth considering.

 

/by
,

Slow-Cooked Indian Curry Recipe for Winter Nights

Need a Winter Warmer? Try This Slow-Cooked Indian Curry

THERE’S something about winter that makes a slow-cooked Indian curry feel less like dinner and more like a necessity.

When the nights cool down and the kitchen windows fog up, I start craving the kind of food that bubbles away for hours, filling the house with spice and promise. A good curry does exactly that. Better still, it’s one of those meals that tastes even better the next day.

This simple butter chicken has become one of my winter favourites for that reason. It’s easy, deeply comforting, and generous enough to feed six, which in my townhouse usually means dinner for one or two, with four or five portions tucked away in the freezer for later.

Future me is always grateful.

Lately I’ve been making it in my Ninja Foodi using the sauté and slow cook settings. It takes the fuss out of it and delivers beautifully tender chicken every time.

Serve slow-cooked Indian curry with basmati rice, warmed naan and a cool cucumber raita on the side.

Affiliate note: The products mentioned in this article are things I use in my own kitchen, and some links may be affiliate links. That means if you buy through them, I may earn a small commission at no extra cost to you.

Ninja Foodi with spices ready for slow-cooked butter chicken recipe.

Ninja Foodi multi-cooker prepared for slow-cooking butter chicken with garam masala, cumin and turmeric.

Why this curry works for batch cooking

Not every meal survives the freezer well. Slow-cooked Indian curry does.

The spices settle in overnight, the sauce thickens beautifully, and the flavours deepen rather than fade. It’s also forgiving. Swap chicken for chickpeas, lamb or even leftover roast vegetables if that’s what you have.

This version sits somewhere between a butter chicken and a homestyle tomato curry — rich, warming and mildly spiced without blowing your head off.

It’s practical food. The kind that earns its place in a small freezer.

Winter Butter Chicken for Six

Ingredients

For the curry

  • 1.5kg chicken thighs, trimmed and cut into chunks
  • 2 tablespoons olive oil
  • 2 large brown onions, finely diced
  • 5 cloves garlic, crushed
  • 2 tablespoons fresh ginger, grated
  • 3 tablespoons garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons turmeric
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 400g crushed tomatoes
  • 3 tablespoons tomato paste
  • 250g Greek yoghurt
  • 300ml thickened cream
  • 1 tablespoon butter
  • Salt to taste
  • Fresh coriander to serve

Optional:

  • 2 handfuls baby spinach stirred through at the end
  • 2 tablespoons mango chutney for a little sweetness

For the basmati rice

  • 2 cups basmati rice
  • 3 cups water
  • pinch of salt

For the cucumber raita

  • 1 large Lebanese cucumber, grated
  • 1 cup Greek yoghurt
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped coriander
  • ½ teaspoon ground cumin
  • pinch of salt
  • squeeze of lemon juice

To serve

  • Store-bought naan bread (one per person)
Slow-Cooked Indian Curry Recipe: Chicken thighs and chopped onion prepared for slow-cooked butter chicken.

Fresh chicken thighs and chopped onion prepared for a slow-cooked winter butter chicken recipe.

The kitchen gear behind this slow-cooked Indian curry recipe

For this butter chicken, I used my Ninja Foodi for the slow cooking. It’s one of those appliances that earns its bench space, especially for batch cooking and winter meals.

For warming naan and everyday stovetop cooking, I reached for my Tefal non-stick frypan.

If you’re building a practical kitchen setup, a good pan is one of the best places to start.

→ Browse Tefal cookware and kitchen essentials

 

Method

Step 1: Build the base

Set your Ninja Foodi to Sear/Sauté on medium.

Add the olive oil and cook the onion for about five minutes until soft.

Add garlic and ginger and cook for another minute.

Stir in the garam masala, cumin, turmeric, smoked paprika and coriander.

Cook for 30 seconds until fragrant.

This is where the kitchen starts smelling like an Indian restaurant.

Step 2: Add the chicken

Add the chicken pieces and stir until lightly browned.

No need to cook them through.

Add the crushed tomatoes and tomato paste and stir well.

Step 3: Slow cook

Switch to Slow Cook (Low).

Put the lid on and cook for four hours.

This is where the magic happens. The chicken softens, the sauce deepens, and the whole thing settles into itself.

Step 4: Finish the sauce

About 20 minutes before serving, switch back to Sear/Sauté (Low).

Stir in the Greek yoghurt slowly.

Add the cream and butter.

If you’re using spinach, stir it through now.

Simmer gently for 10 to 15 minutes until rich and silky.

Taste and season.

Scatter with fresh coriander.

Slow-Cooked Indian Curry Recipe: Butter chicken simmering in a Ninja Foodi.

A batch of homemade butter chicken cooking in a Ninja Foodi for an easy winter meal.

Cook the rice

Eat with homemade cucumber raita with fresh cucumber slices and coriander.

Homemade cucumber raita served as a cooling side dish with Indian curry.

Rinse the basmati rice until the water runs mostly clear.

Add rice, water and salt to a saucepan.

Bring to the boil, then reduce to low and cover.

Cook for 12 minutes.

Turn off the heat and let it rest for 10 minutes before fluffing with a fork.

Make the cucumber raita

Grate the cucumber and squeeze out the excess water.

Mix with yoghurt, mint, coriander, cumin, salt and lemon juice.

Chill until serving.

The cool yoghurt cuts beautifully through the warmth of the curry.

Warm the naan properly

Eat with store-bought naan heating in a Tefal non-stick frypan with golden charred spots.

Store-bought naan warming in a Tefal non-stick frypan to create soft, blistered restaurant-style texture at home.

This is where a good frying pan earns its place.

I use my Tefal for this.

Heat the pan dry over medium-high heat.

Warm each naan for 60 to 90 seconds on each side.

Brush lightly with melted butter and a little crushed garlic.

Then wrap briefly in a tea towel to soften.

It makes all the difference.

(If you’ve ever wondered why supermarket naan can taste a bit flat and doughy if not heated well, I’ll share more on that in my next article.)

Butter chicken with rice, naan bread and cucumber raita served on a plate.

Homemade butter chicken served with basmati rice, charred naan and cucumber raita.

Freeze now, thank yourself later

Let the curry cool completely before dividing it into airtight containers.

It will keep:

  • up to three days in the fridge
  • up to three months in the freezer

For me, this usually means one or two dinners now and several easy meals later.

Like most curries, it rewards patience.

A little travel note

One of the things I love about rail travel, whether through India or closer to home, is how food becomes part of the journey.

Curries served aboard Indian trains are often simple, regional and deeply comforting.

This recipe has that same spirit: practical, warming and made to be shared.

Not fancy. Just good.

Cook this at home

This meal came together in my Ninja Foodi for the slow-cooked curry, with my Tefal frypan for the naan.

It’s proof you don’t need a huge kitchen or fancy setup to cook something warming and full of flavour.

A few reliable pieces of cookware, and a little patience, go a long way.

→ Explore Tefal cookware and kitchen essentials

 

Affiliate note: The products mentioned in this article are things I use in my own kitchen, and some links may be affiliate links. That means if you buy through them, I may earn a small commission at no extra cost to you. It helps support Jocelyn Magazine and keeps the stories, recipes and travel inspiration coming. As always, I only recommend products I use or believe are worth considering.

 

/by
,

Why Cooking for Recovery Matters

Cooking for Recovery: The Healing Power of Food

FOOD plays an important role in recovery, whether it’s from an illness, surgery, or just a rough patch in life. It’s not just about fuelling your body; it’s about nourishing your soul too.

I’ve always been inspired by the idea of making hospital food both nutritious and delicious. It’s a reminder that food can bring joy, even when you’re not at your best. Combine that with the science-backed principles of the CSIRO Total Wellbeing Diet, and you’ve got a recipe for truly transformative meals.

Food isn’t just about getting by; it’s about thriving. That’s why I’m keen to explore how the love for flavourful, wholesome meals and the CSIRO’s focus on balanced nutrition can work together to support recovery. Whether you’re cooking for yourself or someone else, there are easy ways to create meals that truly heal.

Affiliate Disclosure: Some links in this article are affiliate links. If you purchase through them — including selected books via Amazon Australia — I may receive a small commission. It doesn’t cost you anything extra, and it helps support the ongoing work behind Jocelyn Magazine.

 

The Power of a Good Meal

Cooking for Recovery - Hospital staff serving a man food.

There’s a growing push for nutritious, enjoyable meals in aged care and hospitals, proving that good food can make all the difference.

Think about the last time you were sick or feeling low. Did a steaming bowl of soup or a perfectly ripe piece of fruit lift your spirits? That’s the magic of food.

Hospital food, though, doesn’t have the best reputation—it’s often bland, overcooked, and uninspiring. But why shouldn’t it be as good as what you’d serve at home, or even better? Good food has the power to brighten even the toughest days.

The CSIRO Total Wellbeing Diet takes this a step further, focusing on meals that aren’t just delicious but also scientifically designed to support health. When you combine flavourful, wholesome cooking with evidence-based nutrition, you’re not just nourishing the body—you’re feeding the mind and spirit too.

What Makes a Meal Healing?

Recovery is hard work for your body, and it needs the right fuel to get the job done. Here are a few key nutritional elements that are essential:

  1. Protein for Repair and Strength

Protein is essential for repairing tissues and building strength, both of which are vital during recovery. Think lean meats, fish, eggs, and legumes—simple ingredients that can be transformed into something exciting. For example, a herb-crusted salmon is a delicious, nutrient-packed dish that proves healthy food doesn’t have to be boring.

  1. Vitamins and Antioxidants for Immunity

Fresh fruits and veggies are packed with vitamins and antioxidants that give your immune system a boost. Using seasonal produce makes the most of their flavour and nutrition. Think a vibrant roasted veggie tray or a simple berry compote—both can work wonders for recovery and taste amazing too.

  1. Healthy Fats for Energy

Recovery can be exhausting, and that’s where healthy fats step in. Foods like olive oil, nuts, and avocados offer lasting energy while tasting fantastic. A drizzle of olive oil dressing over a fresh salad is a simple yet delicious way to include them in your meals.

  1. Low GI Carbs for Sustained Strength

Low GI carbs, like barley and sweet potatoes, provide steady energy without the blood sugar rollercoaster. They’re a key part of the CSIRO Total Wellbeing Diet and can be turned into comforting dishes like a hearty barley risotto or sweet potato bake.

Recipes for Recovery

Cooking for Recovery - chicken soup

It’s hard to beat a warm bowl of chicken soup when you’re feeling under the weather.

If you’re wondering what these ideas look like on a plate, here are some examples of meals that are both nutritious and comforting:

  • Comforting Chicken Soup with Seasonal Greens

    There’s nothing like chicken soup when you’re under the weather. This version features a generous mix of seasonal greens, such as spinach or kale, along with a squeeze of lemon for added zest. It’s a perfect blend of fresh ingredients and the CSIRO’s focus on nutrient density.

  • Barley and Roast Pumpkin Salad

    This hearty salad combines the nutty flavour of barley with the sweetness of roasted pumpkin. Add a sprinkle of toasted seeds and vinaigrette, and you’ve got a meal that’s satisfying and packed with slow-releasing energy.

  • Stewed Apples with Vanilla and Almond Crumble

    Recovery doesn’t mean skipping dessert. Stewed apples are soft, sweet, and easy to digest, while the almond crumble adds a dose of healthy fats. It’s a comforting dish that feels like a warm hug on a plate.

    Cooking for Recovery - stewed apples

    Recovery never tasted so sweet—stewed apples with almond crumble—a warm hug on a plate.

Food and Emotional Recovery

Let’s not forget the emotional side of food. When you’re recovering, meals can do more than nourish your body; they can uplift your mood. We often hear experts talk about the emotional connection we have with food. A meal that’s thoughtfully prepared can remind you of home, loved ones, or better times—and that’s powerful.

Even small touches can make a big difference. Adding a sprinkle of fresh herbs, serving food on a beautiful plate, or just taking the time to sit and enjoy your meal can turn eating into an act of self-care. It’s these little things that help make the recovery process feel a bit more manageable.

Bringing It Home

You don’t need to be a professional chef or have a fridge full of fancy ingredients to cook for recovery. Start with what you have and keep it simple. The key is to focus on fresh, wholesome foods that are packed with nutrients, and don’t skimp on flavour. The CSIRO diet proves that healthy eating doesn’t have to be boring.

If you’re cooking for someone else, remember that the effort you put in speaks volumes. A thoughtfully prepared meal says, “I care about you” in a way that words sometimes can’t. And if you’re cooking for yourself, it’s an act of self-love that helps your body heal, and your spirit stay strong.

 

Cooking for recovery - chef cooking

Comfort food with a healing touch—because recovery should always taste good.

***

A Note on the CSIRO Total Wellbeing Diet

The CSIRO Total Wellbeing Diet affiliate program is closing on 23 February 2026, and as a result, I’ve removed direct program links from this article.

While I’m no longer linking to the online program itself, the principles behind the CSIRO approach — balanced eating, higher protein, practical science-backed nutrition — still inform much of what I share here on Jocelyn Magazine.

If you’d like to explore the CSIRO’s published work, their books remain available through Amazon here:

CSIRO Books on Amazon Australia

As always, I only share resources I’ve personally found useful — and I appreciate you being part of the journey as this space continues to evolve.

/by