Eat, drink organic

Brenda Phiri
Alice Sanhanga is passionate about healthy living and because of that she has a dream. The 26-year-old has helped to uplift a little heaven where people can help themselves to  healthy meals and snacks, away from the hustle and bustle of the city life. Her healthy juice bar and restaurant caught the attention of Saturday Herald Lifestyle on a sunny day at a local gym.

Packed with a variety of smoothies and juices made out of fruits and vegetable, it was quite a surprise that such a bar existed. “All juices are made from raw fruits and vegetables that are 100 percent organic. We have pears, oranges, pineapples, ginger and a variety of other fruits that we blend for different flavours,” said the ebullent  Sanhanga.

A head chef at Borrowdale Racecourse’s Active Body Bites Gym, she explained why emphasis is on what one eats if they need to keep healthy.
“Eighty percent of the effort one needs to put to achieve a healthy body is based on what one eats while 20 percent is dependent upon working out.
“When a person visits the gym, they have an objective to either lose weight, for bodybuilding purposes or to gain mass.

“This is not only achieved through exercise only but eating the right kind of food. Our job is to advise the gym clients as well as working closely with the trainers to ensure people stick to the correct diets,” she said.

Having studied for a degree in culinary and restaurant operations in the United Kingdom she worked briefly in the United States before making a return to the motherland. It is clear that experience has driven her to have an appreciation of healthy food after tasting the best of both worlds.

“It is easier and cheaper to eat healthier foods here in Africa than in other parts of the world. Anything organic costs a fortune overseas but the same food is much cheaper here at home,” she said. Although her go organic campaign started off with providing healthy meals, juices and snacks for Active Body Bites Gym members, her popularity is growing among other diners.

Her job entails that she designs the restaurant’s menu as she experiments with food and it seems she is doing a great deal. “We have corporates who come from as far as Eastlea to enjoy these healthy meals. Some even ask to have us suggest meal plans for their homes,” she said.

As much as Sanhanga applauds the few people that are slowly adjusting to watching what they eat she took a dig at local restaurants and food outlets.
She expressed displeasure at how they are enjoying brisk business by selling unhealthy junk food. “Many do not know it but most foods that are advertised are not good for the body. This includes fried chicken, chips and many other meals that are being sold all over,” she said.

She pointed out that in most instances; people are put off healthier foods as they are not prepared properly. Her proposed solution was to have more health conscious restaurants in different parts of the country that can provide people with healthier options.

“People living in the rural areas eat better than the rest of us because their diet has less processed foods.
Restaurants, too, should follow this example and serve our traditional foods as well as healthier options,” she said.