For many people the start of the year is a great time to begin or re-commit to a healthy life-style. We talk to Wicked Wholefoods founder Tara-Lee Byrne about her mission to educate and empower people to make conscious, informed and sustainable food choices for themselves and their families.
Tell us a little about your background and what first sparked your interest in food, health and wellbeing.
My Mom is a fabulous baker and fresh brown bread was always just out of the oven in our house in Donnybrook. When I became a devout vegetarian at the age of eleven, dinner became potatoes, parsnips and carrots with lashings of Kerrygold followed by bottomless bowls of cornflakes. My Mom said, “Learn how to cook or else this is all you are going to get!” This was pre-internet days and vegetarianism especially for pre-teens was not exactly the norm. I had to go to the library in Ballsbridge and search the aisles for cookbooks for veggies. Then, when my Mother was diagnosed with breast cancer I read as much as I could about the disease and the staggering statistics of its prevalence in Ireland, compared to Eastern countries. This was the beginning of my journey around food as medicine to heal and prevent.
I went on to lead a very successful career as an international classical cellist performing in opera houses and concert halls across the globe, devouring local dishes and traditions. My second trip to India in 2011 was to Purple Valley Ashtanga Yoga Centre in Goa where I discovered raw food and pure veganism in all its glory. For two weeks I strictly followed a raw and plant-based diet. The combined effects on every fibre of my being were nothing short of miraculous, exactly what I had been searching for since the initial diagnosis of my Mother’s cancer. I knew I wanted to know so much more so I trained under the ‘King of Raw’ Matthew Kenney in USA plantlab.com and became a professional certified raw and wholefoods chef.
This was followed by two more years travelling, savouring and chopping my way through Bali, Australia, Europe, Scandinavia and finally landing the position as head chef at Purple Valley in Goa, India where it all began. In September 2015 I returned to Killaloe along with my business and Aussie/Greek life partner, Costas.
What led you to set up Wicked Wholefoods “For the Love of Granola”?
Since my very first trip to India I was hooked by their deep knowledge and faith in spices and herbs as daily medicine. I realised there wasn’t really a granola on the market that married a memorable taste experience with a multitude of health benefits. So I combined my passion for these healing and intoxicating spices, raw organic virgin coconut oil and 15-18 nutritious ingredients and For the Love of Gránola was born!
Our granolas are infused with a unique blend of freshly ground spices and baked in organic raw virgin coconut oil. They’re completely free from wheat, refined sugar, hydrogenated fats/oils, artificial colourings, preservatives, dairy, egg and soy. Each ingredient is specially chosen for its nutrient-dense profile and intense flavour. We were recently awarded organic certification and it’s called “For the Love of Gránola” because it is for the love – Grá – of our bodies, our health, wellbeing and our family.
How do you source your ingredients?
We source our spices from Goa, India from the spice plantations that provide spices to Purple Valley Centre where I used to work. One thing I will never compromise on is sourcing premium quality, ethically sourced, clean ingredients for their health benefits so we work as directly as we can with the farmers there ensuring fair consistent prices for the highest quality spices that are available here in Ireland.
All of our spices are freshly ground every two months and shipped directly to our kitchens in Limerick ensuring premium pungency and freshness.
You say that “Healthy eating is your health insurance.” Tell us more about your philosophy and the education aspect of the work you do.
We have a choice every day to naturally increase our body’s energy, optimise our health and balance our mind and emotional wellbeing. The goal of Wicked Wholefoods is to educate and empower people to make conscious, informed and sustainable food choices for themselves and their families.
We’re committed to educating people on how to protect their bodies against disease by eliminating processed and refined foods, replacing them with wholefoods and following a balanced diet rich in protein, dietary fibre and omega-3 fatty acids. One of the most rewarding aspects for me is when a customer tells me they no longer use refined sugars or salt, two small yet significant, sustainable steps towards investing in their health long-term.
As we enter 2018 what plans to you have for the year ahead?
Too many to list! I penned a wholefoods cookbook when I was based in India and it currently has pride of place in the middle of my vision board to come to fruition in publication the next 12 months. In mid-2018 we will launch a distribution company for our range of ethical spices directly sourced from India. It has always been a goal to open a Wicked Wholefoods café we just cannot decide exactly where – Ireland, Australia or Bali. The debate continues!
Wicked Whole Foods are currently stocked in 160 stores across Ireland including Supervalu, The Butler’s Pantry, Avoca, Brown Thomas, The Health Store and Evergreen Health Food chains, as well as specialist food stores and independent health shops.
Words: Martina Murray
