Andi Lew

Andi Lew

Andi Lew is an author of 5 books, a mother and wellness coach from Melbourne, Australia. Andi is also a presenter and MC and runs cooking and parenting workshops in her spare time – talk about a superwoman!. Her food philosophy is simple, ‘eat real food’. Meet Andi…

What’s your number one wellness tip?

Eat as close to nature as possible and organic where possible. The more ‘real’ and alive the food is, the more life it has therefore will give you a better quality of life.

What’s your one non-negotiable when it comes to your health?

No drugs or medications unless it’s for emergency care. There’s always a way to address the cause and not just patch up a symptom.

What motto do you live by?

I have a few:

Food – “If you can kill it, or grow it, you should eat it.” It’s a Paleo principle. Don’t eat over-processed foods. It has been through a process and is no longer actual food.

Life – “We are all swimming in the same bowl of soup.” I have huge amounts of empathy for others.

Health – “The power that made the body, heals the body.” Honour the body’s innate intelligence to be able to heal. Work with the body. The same thoughts that put an ulcer in the stomach can also remove it. This is a chiropractic philosophy, because chiropractors remove nerve system interference to allow the brain, spinal cord and nerves to send clearer signals to the rest of the body and therefore heal and function at its optimum.

What is your proudest achievement?

Giving birth naturally to my gorgeous boy, Beaudy Sipser. He’s now 5. He’s my world.

What are your goals for the future?

I’m in planning stages of a new TV show and book! Can’t say too much but 2015 will be a very busy year!

Tell us something not many people know about you?

I’ll be 42 this year! I’m not sure people realise my age. I feel extremely well and healthy and it’s certainly because of eating well, moving well and having chiropractic care!

Can you share with us one of your favourite recipes?


Makes 12-15 balls

2 cups quinoa flakes, Forage porridge (gluten free options), or rolled oats
1 cup pitted dates, roughly chopped
½ cup of shredded coconut
½ cup of sultanas
½ cup of almonds
2 tablespoons organic peanut butter
1 tablespoon cocoa powder
2 tablespoons honey
3/4 tablespoons water
1 teaspoon vanilla extract

Put all ingredients apart from the water into a food processor and blend until it has the consistency of breadcrumbs. Add the water and continue to process until it becomes sticky enough to roll into balls.
Use a tablespoon to measure the mixture and roll into firm balls. Roll into desiccated coconut to make the outside look pretty and store in an airtight container in the fridge. Note: You’ll need to make sure the peanut butter is a good quality, pesticide-free kind. Spiral Foods do a great one. If your guests are anaphylactic and cannot consume peanuts, you may like to use a different type of nut butter or cold-pressed organic coconut oil instead.

Where can we find you?


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