have never been am rarely a person who has been afraid of my age. Clearly because I still advocate for thesseee pretty donuts at my age?! Age is one thing in life that you can’t control and I get the impression that lots of people get anxious about their age because they think they haven’t ‘achieved’ enough according to societal expectations. You’re turning 30 and don’t have a mortgage, kids and 3 businesses? Who cares! Society (or your parents) often expects that you should have XYZ at the age of 30, but I think that’s all stupid and ridiculous. Sorry, I don’t have a better rationale!
I’m 29 but many of my friends are turning the big 30 this year! This milestone has encouraged my friends and I to reflect on how much our lives have changed for us over the last decade, and have a chuckle.
My 20s was a whirlwind, but there was a big focus on my career, finding my feet as an independent adult and a looong journey with food. To me, food is not just the stuff that we consume to survive. Food is often tied in with memories and linked to what is going on in your life. On that note, I thought I’d put together a list to capture what I learnt in my 20s, through the lens of a foodie!
9 things I learnt in my 20s, as a foodie
1. There are people who couldn’t care less about food and will question why you are so passionate about it.
When I left home, one thing that I remember my mum telling me was “Just remember. You were raised in a unique environment that was verrrryyy food-orientated (as my parents owned restaurants). Not everyone is ‘into’ food like us.” The contrast and awkwardness between a foodie and non-foodie is perfectly captured in a speed-dating ‘experience’ that I had in my early 20s:
Awkward guy: So, what are your interests?
Me (already not interested in guy): Food…
Awkward guy: No really, what are you interested in?
Me (trying to be non-approachable): I just really love food…
I had a good laugh afterwards!
2. Navigating yourself in a world of non-foodies may be hard. However, when you find someone who shares your interest in food, you’re so grateful!
In your 20s, you realise that you don’t actually have to spend time with people you don’t like (what, really?!). If you started full time work in your 20s, you realise your free time is finite and learn to be selective about who you spend your time with. I love it when I catch up with like-minded friends at a restaurant and analyse a dish while having 3 conversations about different subjects at the same time. It’s not always about the food but the people you can enjoy it with!
3. Food pictures on social media are often highly constructed!
You know when you were younger and were taught to question the media and that not everyone can be a model or have a hot boyfriend/girlfriend? The same applies to food pictures on Instagram and Facebook. As someone with a large social media following (I think it’s 95k at the moment), I can tell you that a lot of preparation goes into each picture on my feed! I select only the best raw cakes, style it with certain lighting, edit it to enhance the natural colours then post it. I’ve made some really ugly cakes that have never appeared on social media. My social media feed is highly manicured but, trust me, my food in real life is the opposite of that!
4. If you want a career out of food, you will not start a successful business from one popular dish or recipe.
Ok, this may seem ironic as I started a cake business from one picture I posted on Facebook. I posted a cake picture on a local community group, it went viral in Canberra and I started getting orders from all around the city. However, I could’ve given up early. I could’ve given up when my wrist pain from my business became so bad that I had to get a steroid injection. Starting a cake business took perseverance, risk and lots of trial and error.
6. Swallow your ego and learn to take criticism, within reason.
You know when you think one of your Instagram food pictures is crash hot or you think you’ve nailed a dish? It goes without saying but everyone has different tastes and what might be amazing for one person may be poison for another! Take the feedback and make adjustments or focus on the people who appreciate your work/dish.
7. Some people will just never understand your food choices!
I’m vegan but most of my friends and family are not. I don’t like to talk about the reasons why I’m vegan unless it comes up and I definitely avoid imposing my views on others. However, when I have to talk about veganism to non-vegans, it’s a contentious subject issue. Many people struggle to understand where I get my protein from, how I can say ‘no’ to meat and how I can lead a ‘normal’ life. Some people are understanding, some people *try* to understand but some people are sooo set in their ways that it’s a waste of effort to explain your values to them. Focus on what you *can* do to make the world a better place.
8. Your metabolism will slow down in your 20s and so will your relationship with food.
Remember when you were in your early 20s and were able to drink and eat whatever you wanted then quickly bounced back afterwards? In your mid-late 20s, you’ll realise that you can’t have a big night or all of your late night winter snacks make you feel a little more curvier in areas of your body. It’s ok, it happens to everyone! Remember to keep active, eat wholesome healthy foods but most importantly, be kind to yourself. Your body is not a statement on your worth as a person.
9. There will be moments and phases where ‘food’ just won’t work out for you.
You’ve tested a recipe 8 times and it still doesn’t work. Or you’ve had a succession of really bad meals over a month. Or you might go through a phase where you really can’t bear the sight of food. These have all happened to me and it is just a reminder that every aspect of life has its ups and downs. That’s one reason why you should probably find other interests than just food! Haha. Spend time with loved ones, go for a walk, read a book! Just stay away from the kitchen and keep occupied with non-foodie activities. On the topic of change and food, as you may have seen before, I’m collaborating with Change Chai to develop a few delicious recipes using their fragrant chai products. Change Chai believes in making small changes in your life (such as drinking chai instead of coffee) to help improve your wellbeing.
I’ve created a delicious raw donut recipe for you, to show you that chai spices and tea flavours perfectly compliment wholesome donuts! I used their Rooibos Turmeric Chai for this recipe, which is naturally sweet and is like a warm hug for your insides!
Turmeric is really good for managing inflammation, so what better way to have it than these delicious donuts?! Before I tried turmeric chai, I was pretty curious or skeptical about it. However, the natural ‘sweetness’ of the cinnamon in chai really balances out the turmeric. Change Chai’s blend also includes rooibos tea, which adds a unique earthiness to the donuts :).
Surprisingly dehydrating the donuts gives then a special fluffy texture! I never knew that dehydrated food could actually be fluffy!
If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!
This post was sponsored by Change Chai. However, as always, all opinions expressed in this post are 100% my own. Thank you for supporting the brands that allow Rainbow Nourishments to be sustainable.
- 1½ cup almond meal, natural or blanched
- 1 cup buckwheat flour
- ¼ - ½ cup maple syrup, to taste
- ¼ cup psyllium husk
- 2 tbsp Change Chai Roobois Turmeric Chai
- ½ tsp vanilla bean powder
- Pinch of salt
- ¼ cup pistachios
- ¼ cup pecans
- 2 tbsp rice malt syrup
- ½ cup cashews, soaked in water overnight
- ½ cup coconut cream, canned
- 1 tsp maple syrup, to taste
- Rose petals, to decorate
- Add all donut ingredients into a bowl and mix until combined. Separate into 6 parts. Roll each into a 2-3cm thick log then form circles out of each to form a donut.
- Place on a non-stick dehydrator sheet
- For the nut crumble, pulse nuts in a food processor until coarse. Add rice malt syrup then pulse until combined. Spread on a non-stick dehydrator sheet
- Dehydrate donuts and nut crumble at 45C for approximately 6 hours or until dry to the touch.
- For the frosting, drain the cashews and add with the cream and maple syrup to a blender. Blend until smooth then pour into a bowl. Dip each donut into the cashew cream then sprinkle with nut crumble.
- Enjoy immediately or store in an airtight container until desired.