Today, we're joined by Aliya Ferguson, a globetrotting Nutritional Therapist turned culinary artist. With a background in business, her life took a 180-degree turn when she became a Masterchef UK 2010 quarter-finalist, and discovered her passion for crafting recipes and hosting dining events.
With her expertise featured in publications like Eatsplorer and Taste Magazine, Aliya's freelancing journey since 2017 has been a flavorful exploration of her heritage. Inspired by her Middle-Eastern roots, she brings love and vibrance to each dish, blending health and environmental consciousness. Let's delve into her unique journey, exploring the intersection of conscious living, culinary artistry, and holistic nourishment.
Interact with Aliya!
https://www.instagram.com/aliyasvibrantlife/
http://www.aliyasvibrantlife.com/
INSTAGRAM & FACEBOOK @castandthecurious
www.curiouscast.co.za
shoutout@curiouscast.co.za
Today, we're joined by Aliya Ferguson, a globetrotting Nutritional Therapist turned culinary artist. With a background in business, her life took a 180-degree turn when she became a Masterchef UK 2010 quarter-finalist, and discovered her passion for crafting recipes and hosting dining events.
With her expertise featured in publications like Eatsplorer and Taste Magazine, Aliya's freelancing journey since 2017 has been a flavorful exploration of her heritage. Inspired by her Middle-Eastern roots, she brings love and vibrance to each dish, blending health and environmental consciousness. Let's delve into her unique journey, exploring the intersection of conscious living, culinary artistry, and holistic nourishment.
Interact with Aliya!
https://www.instagram.com/aliyasvibrantlife/
http://www.aliyasvibrantlife.com/
INSTAGRAM & FACEBOOK @castandthecurious
www.curiouscast.co.za
shoutout@curiouscast.co.za
Ronald Olivier: Today, we're joined by Aliya Ferguson, a globetrotting nutritional therapist turned culinary artist. With a background in business, her life took a 180-degree turn when she became a Masterchef UK 2010 Quarterfinalist and discovered her passion for crafting recipes and hosting dining events. With her expertize featured in publications like Explorer and Taste magazine, Aliya's Freelancing Journey since 2017 has been a flavorful exploration of her heritage. Inspired by her Middle Eastern roots, she brings love and vibrance to each dish, blending health and environmental consciousness. Let's delve into her unique journey exploring the intersection of conscious living, culinary artistry and holistic nourishment. It's a pleasure to welcome my dear friend Aliya Ferguson.
Ronald Olivier: How are you, darling?
Aliya Ferguson: Thank you, Ron, you make me sound so accomplished.
Ronald Olivier: Oh, I was just going to say it's because you are accomplished, so it's not a difficult thing to do.
Aliya Ferguson: Well, I could
Ronald Olivier: Flip.
Aliya Ferguson: feel my chest expanding as you were talking there, so,
Ronald Olivier: Good,
Aliya Ferguson: you know.
Ronald Olivier: because that's how I feel proud to introduce these people that I love and care for so much. So
Aliya Ferguson: That's why
Ronald Olivier: you
Aliya Ferguson: I'm.
Ronald Olivier: just came from feeding a little one. Not only are you this globetrotting phenomenon, but you're now also a mom to the little one who just turned three. Am I right?
Aliya Ferguson: Well, that's right. There's the two teenagers, the 18 year old and 16 year old, and then the little 'laat-lammetjie' as you call them, in this country. But yes, she was our little COVID present. Something wonderful came out of COVID for us because we were home and relaxing. And after two years of not falling pregnant, she just appeared. She made sure she knew exactly when she was making her appearance. And actually, bizarrely enough, it was a great time to be pregnant because, you know, we were at home and we couldn't be too social and I had to relax. So
Ronald Olivier: That's
Aliya Ferguson: yeah,
Ronald Olivier: fantastic.
Aliya Ferguson: it was actually a good time.
Ronald Olivier: As you say, she's a gift and I've seen some
Aliya Ferguson: Yes.
Ronald Olivier: videos. She is just a joy. But anyway, we'll get to that a little bit later on in the chat. Let's let's start with starters, shall we?
Aliya Ferguson: Yes.
Ronald Olivier: I want to check in with you. What did you dream of as a kid? What did you think you'd become?
Aliya Ferguson: And.
Ronald Olivier: And how does what you're doing now compare to that?
Aliya Ferguson: Well, this is interesting that you're talking about this now, because I actually recently had a conversation with my father. I called him and I was feeling quite blue about everything going on in the world and just feeling a little bit bereft and a little bit sort of let down, thinking that a lot of the things that I believe that were true in the world are not. And we don't have to delve into that now. But.
Ronald Olivier: Oh, no, but I totally know what you're saying. I mean, what's
Aliya Ferguson: Yes.
Ronald Olivier: going on in
Aliya Ferguson: Yes.
Ronald Olivier: terms of war and famine is just it's
Aliya Ferguson: Yeah.
Ronald Olivier: unacceptable.
Aliya Ferguson: I was just feeling a little bit sort of lost. And he reminded me of something when we were talking, which was really quite sweet. And, and I remember this. I remember as a child, all I wanted to do, really, was help people. And I've come from a family and my father is a philanthropist and has done a lot also for the people in need around him. And so I was raised in that environment, but I spent most of my childhood, drawing plans and pictures and creating ideas how I was going to change the world. And I even actually have a letter in the room next door, which I've kept from ten Downing Street. I actually wrote
Ronald Olivier: No way.
Aliya Ferguson: a letter, you know, a letter that you posted, because, of course, in those days we didn't have email to the Prime Minister of the UK to complain about. I think it was actually the starving people in Ethiopia at the time. I think that was the topic talking about how distressed I was about this and how we needed to do something. And the response is a typed response with the signature. It is a generic response, but you know, saying that, you know, they received the letter and they were thanking me for my interest and concern. And I remember drawing these pictures of boats and hospitals and, how I was going to give access, to people with aid and medicines and things. I was very, very young, I think, between ten and 11 when I was drawing these pictures. So as long
Ronald Olivier: That's
Aliya Ferguson: as I can
Ronald Olivier: incredible.
Aliya Ferguson: remember, I know that all I wanted to do was help people. And of course, as you go along and into your young adult life, you become a little bit more selfish and self concerned. And life in Europe is very much geared towards that as well. It's all about being successful and doing well and and I think I kind of lost that sort of along the way. But, you know, the thing is, you are who you are and no matter what I've done, I would definitely say that my main goal is is to help people improve their lives in some way.
Ronald Olivier: Yeah.
Aliya Ferguson: It doesn't matter who they are. I genuinely try and leave people and wherever I am in a better state than How I left it.
Ronald Olivier: Oh, that's amazing. I mean, that's what all of us can only aspire to is to follow that voice that we have inside all of us. And it's so beautiful that you did it. And it's beautiful that ten Downing Street wrote back to you. I mean, to write back to a kid just gives such beautiful affirmation of a good deed. You spoke about living in the UK and now you live in South Africa. So what did that transition look like? When did that happen?
Aliya Ferguson: Well, actually, my father moved us here when we were younger. I think I was about 15 when we first moved. Finished high school, went to university in Cape Town. And then left back to the UK and ended up staying there much longer than I'd wanted. I never really wanted to be away from South Africa long. I've
Ronald Olivier: Mm
Aliya Ferguson: felt
Ronald Olivier: hmm.
Aliya Ferguson: very strongly that this is my soul home. I have an Iranian father, I have a Danish mother, and even though I have a British passport, I was born there. I have no British blood running through my veins. And I've never really felt British. I've never really felt, you know, Iranian per se, nor Danish. I feel very much like a child of the world. I have a strong affinity with a lot of Eastern culture, certainly with the food,
Ronald Olivier: That's
Aliya Ferguson: but
Ronald Olivier: what.
Aliya Ferguson: definitely not the Danish side roll mops and, you know, chock full of eggs and things. Not that thrilling, but, you know, I definitely feel like South Africa is my home.
Ronald Olivier: And it is for sure. We both feel that way. So I guess my next question is what made you decide then with all the puddle hopping to throw all of your weight behind what you're doing now? Do you feel like
Aliya Ferguson: For.
Ronald Olivier: it was Master Chef that was that precursor?
Aliya Ferguson: Yeah. I think Master Chef brought me back into food. I mean, I have grown up in a family that was I never really thought going into food was an option, really. I mean, it was very incumbent upon all of us to be able to cook. And, you know, in an Eastern family food is very important. I mean, you know, after breakfast, we're planning what we're having for lunch. And after lunch, we're planning what we're having
Ronald Olivier: So
Aliya Ferguson: for dinner.
Ronald Olivier: very South African, actually.
Aliya Ferguson: I mean, maybe that was just my family, but, you know, I never really thought a career was possible in the food space. I'd already started studying nutrition through my own personal health journey. And of course, you can't really study nutrition without being interested in food and how to prepare food properly and healthily, etc.. But Master Chef was what made me realize that, oh, actually, I might be a little bit better than everybody else at this. Maybe I should focus my attention more on this. And plus, it made me realize how much I really enjoy it. I really do love cooking. It's definitely my happy space. And being in the kitchen is a meditation for me. And of course I'm 44 years of age now, so and I've done my 10000 hours, so I don't really have to think too much, you know, when I'm cooking or creating,
Ronald Olivier: Such a good place to be.
Aliya Ferguson: but I hardly ever have to reference anything. So it's a beautiful space for me to be in and my mind kind of goes into a whatever, some kind of a different zone where I'm not thinking too much about anything apart from what I'm doing.
Ronald Olivier: As long as you reference a good bottle of wine whilst you're cooking, then all is well in the world.
Aliya Ferguson: Well, you know, actually, I have to say, I really enjoy that space just in its wholesomeness as well. You know, I don't find I need anything else. What I do need is a bit of space and quiet, which these days is very challenging
Ronald Olivier: You can imagine.
Aliya Ferguson: with it with a three year old. So, you know, my cooking style has changed unless I have the time, everything has got to be really quick and easy.
Ronald Olivier: That's nice. Paring stuff down is fantastic too!
Aliya Ferguson: Yes. Although it is nice to have the time to do things a little bit more sort of fanci-
Ronald Olivier: You'll.
Aliya Ferguson: -fied
Ronald Olivier: You'll find your niche. I know you have a knack for that.
Ronald Olivier: So tell people about Aliya's Vibrant Life. What's it about? What can they expect when they visit your website or they book a workshop with you? What are you and your vibrant life about?
Aliya Ferguson: Right. So, I made the title of my blog and my Insta Aliya's Vibrant Life because I didn't want to just limit myself to food. There is a little bit of travel on there. But of course, it's all in and around food. And I also just love this concept or idea of vibrating highly. You know, I don't really like using the word 'healthy' too much. It serves a purpose for sure. But, you know, sometimes the most healthy thing for you could be a slice of chocolate cake
Ronald Olivier: Yes.
Aliya Ferguson: with a friend. But the idea of vibrating, having a high energy vibration is super important, you know, because it suggests a full life as well, you know. So that's why I called the blog 'Aliya's Vibrant Life'.
Aliya Ferguson: On my website itself can find a bit of information about me, my background, history, how I came into the food space and health and nutrition. You can book one on one sessions with me as well. I don't do those so much these days, but I do do family counseling where I look at everybody's food, how they eat and how
Ronald Olivier: A
Aliya Ferguson: to
Ronald Olivier: brilliant.
Aliya Ferguson: improve that gets better. So that is that is one offering, but that's quite an intensive way to work with a family. And
Ronald Olivier: Absolutely.
Aliya Ferguson: it doesn't suit everybody, but it's a definite sure fire way to really make a difference. I also share some some recipes there. There is a middle Eastern, vein that goes through a lot of the food
Ronald Olivier: Which
Aliya Ferguson: recipes.
Ronald Olivier: is lovely.
Aliya Ferguson: But it's.
Ronald Olivier: Listen, let me tell you that the moment my eyes caught view of that Tahini chocolate chip cookie recipe. It was
Aliya Ferguson: I'm
Ronald Olivier: on
Aliya Ferguson: going.
Ronald Olivier: the to do list immediately.
Aliya Ferguson: Yeah. So I infuse a lot of those flavors into the food, but it's not the only type of cuisine on there.
Ronald Olivier: Sure.
Aliya Ferguson: And then, yes, you can also find information about cooking classes and workshops that I do. I haven't actually done any since June last year, but I'm starting up again in February, so there will be more information on there and people can always direct message me as well.
Ronald Olivier: Fantastic.
Aliya Ferguson: And I do share a little bit of information on my Insta about little travels that I've done in foodie travels. There's also in my highlights a little bit about my favorite restaurants in Cape Town, these kind of things. So it's anything in around the food space really where I am. And again, like I said, I chose the name Vibrant Life because I prefer this idea of having a high vibration of frequency in and around what you do and your food rather than talking too much about health. I don't believe any one food is a bad food.
Ronald Olivier: Absolutely.
Aliya Ferguson: I believe in balance. You know, you could have somebody who's eating an extremely healthy diet on paper, but actually not be that well, maybe they're not, in a very good emotional or mental space. So I do believe the two have to go together.
Ronald Olivier: It's all linked. I mean, that is the number one lesson that I walked away from our conversations with in the past, and I repeat it to many people, is that if you're so stressed about eating healthy, by definition, you're not going to be healthy because you're obsessive.
Aliya Ferguson: Yes, absolutely.
Ronald Olivier: You spoke about living in Cape Town. And I have to say, I lived there for a bit, but I was nowhere near as dedicated as you are to exploring the spaces, getting to know the great places to eat and to shop. And now you're gearing up to present events again. What are the things
Aliya Ferguson: Yes.
Ronald Olivier: that you are looking forward to doing this year? What are you excited about?
Aliya Ferguson: Well, I have got a big project on which is my cookbook. I had started doing the first draft just before COVID and getting pregnant and then basically put everything on hold. But I do feel I'm ready to get back to that now. And I do all my own food photography and everything. So it's quite a big job to get done and I'm really looking forward to actually approaching that task with a kind of a bit of a clearer methodology, you
Ronald Olivier: I.
Aliya Ferguson: know, like approaching it more like a job because it's not going to happen otherwise if I don't. You know, my idea initially was to just be taking pictures and writing the recipes down as I was going along. But actually, you know, it's been a good thing that I didn't do the first draft then because I've perfected a lot of the recipes now and, I've come up with different ways of doing things that is so much easier.
Ronald Olivier: No. Absolutely.
Aliya Ferguson: So, you know, everything has its own time. So that is my one big project. I definitely am going to be getting back into a cooking studio to do my classes. I found a wonderful cooking studio on Bree Street.
Ronald Olivier: Oh.
Aliya Ferguson: It's actually the Bosch Siemens studio, and it's it's
Ronald Olivier: Very
Aliya Ferguson: a really beautiful
Ronald Olivier: cool.
Aliya Ferguson: space. Yeah. So I'm looking forward to getting back to that. So those two things are the projects I'm going to focus on. For me, of course, you know, two teenagers and a three year old and family life and a little bit of travel factored in there, I'm sure, will also be enjoyable. But I would say those are the two projects which are the main things on my table.
Ronald Olivier: That's super exciting because I know you've done beautiful styling and recipe testing for other cookbooks before, so I'm sure you can't wait to do your own.
Aliya Ferguson: Yeah. and I do enjoy that process as well. But one does need the time and that's the thing, and I've really wanted to enjoy my daughter as well, you know, this time around as a 44 year old woman who's got two fairly grown up kids, it's a much more enjoyable experience being a mom. I'm not too worried about her. I know I didn't kill the first two children. And I think part of being a mom and being a mom who cares a great deal and wants everything to be as good as it possibly could be there's a pressure there. And so I'm a lot less pressured this time and just enjoying the space of being around her, you know. Small children really pull you into the present because you have to be there present. you can't not otherwise they might kill themselves And so that's been a really good experience for me. And, you know, I know you're talking in and around mental health as well. That's been really brilliant for me in that way because it's made me stop. You know, sometimes I've had to put everything to one side and just be there and be present. And it's a good thing.
Ronald Olivier: That's so special. the videos that you send me every now and then of Aria it's those moments with a toddler blowing a bubble or her noticing a flower. It also just completely
Aliya Ferguson: yeah
Ronald Olivier: grinds you to a halt and it sort of snaps you back to reality and out of worrying about stuff and worrying about the future. You have control only over this singular moment with your
Aliya Ferguson: Yeah.
Ronald Olivier: beautiful daughter. And it's the most lovely reminder.
Aliya Ferguson: Yeah, I know it's been a wonderful experience. I have to say. it's not for everybody. I definitely don't have as much energy and I have a lot of energy, but
Ronald Olivier: I.
Aliya Ferguson: I definitely don't have as much. And also, I think the other side of it is, you know, not having as much personal space as I would like. But again, there's lessons in that, too. I think as a slightly more wise woman or human being, let's rather say, you know, you you can approach things from a much more philosophical point of view which is a real gift.
Ronald Olivier: It is a massive gift. I remember a conversation that I had with you about the cookbook and now that you mentioned gift, that's such a nice segway for us to start just touching on mental health, which is the golden thread for Curious Cast It's the whole reason that I'm doing this show is to show through my guests that each and every single person has a battle that they fought or they're fighting or they will fight. And it shouldn't be a taboo to talk about mental health. So I remember you saying a friend did a seed capital thing for you with the cookbook. And I loved that story. Just relay that story again. it.
Aliya Ferguson: That that was so sweet. Yes. A good friend when I was talking about doing the cookbook and my desire to do it. But I guess I was lacking a bit of self-belief. And a friend of mine gave me R600 upfront just there, you know, he just gave me the money. He said, Yeah, I'm giving you the money for my copy of your first cookbook and that was just such a lovely thing for somebody to do. And it really I'll never forget that. And he definitely will be the first person to get signed
Ronald Olivier: If
Aliya Ferguson: of
Ronald Olivier: you
Aliya Ferguson: my
Ronald Olivier: get
Aliya Ferguson: cookbooks
Ronald Olivier: the hardback
Aliya Ferguson: of
Ronald Olivier: signed.
Aliya Ferguson: every.
Ronald Olivier: Copy.
Aliya Ferguson: yes yeah maybe two even then you know he can give one to a friend but but it was just such a lovely thing and I think that having someone else believe in you, you know, even I do
Ronald Olivier: Yes.
Aliya Ferguson: have a lot of confidence. I do know that I'm good at what I do, but having somebody else invest in me like that upfront, it really was very meaningful to me and definitely made me take the whole thing more seriously.
Ronald Olivier: Absolutely. Having those people in your life, they might not even realize the kind of heave that they're giving you in the right direction. The smallest little thing, just all of it contributes. At the end of the day, if we're surrounded by love, when we are reminded of the people who love us and who cheer us on from the sidelines, that's all we need to keep going.
Aliya Ferguson: Well, yes, I think obviously there's a balance there. And, you know, talking about mental health as well, you know, yes, it is important to surround yourself with the right kind of people. But, you also have to be able to stand on your own two feet. so there has to be an understanding that all of these things have to lead us towards that point where we can be confident in who we are and what we have to offer.
Ronald Olivier: Absolutely.
Aliya Ferguson: And, you know, for me, nutrition is such a important cornerstone of good health in general and good mental health. You know, you can look at it from a scientific point of view that, yes, it's very important that we nourish our bodies and,
Ronald Olivier: Mm hmm.
Aliya Ferguson: you know, nourish our minds consequently. But also just feeling good about what you're putting in your body. You know, our relationship with food is very emotional. Part of the reason I stopped working one on one with people in clinic, you know, as a nutritional therapist,
Ronald Olivier: Mm
Aliya Ferguson: was
Ronald Olivier: hmm.
Aliya Ferguson: was because I actually felt I didn't really have the tools to help a lot of the people that came to see me because they needed to see somebody who's able to approach them from a psychological perspective, because so much of our relationship with food and our attitudes towards food is tied into that. And I really just didn't feel I had the right tools to help them. I could help them very practically,
Ronald Olivier: Sure.
Aliya Ferguson: teach them how to plan better, how to shop better, how to cook quicker, easier, better meals. But ultimately, you know why somebody keeps putting food in their mouth when they're satiated? I can't really I can't really
Ronald Olivier: It's
Aliya Ferguson: unpack that, you know?
Ronald Olivier: a completely different ballgame.
Ronald Olivier: So I would love to know, out of all the hardships in your life, which one do you feel was the toughest hardship that you had to overcome to get to where you are now?
Aliya Ferguson: Gosh. I feel like I've been very fortunate in general. you know, I haven't lost either of my parents. Neither has my husband. My kids are healthy and well. I haven't suffered any major traumas. I have been through a divorce. Nobody ever dreams of going through that. That was incredibly tough. That was in my early thirties. it sort of shakes up your whole view of
Ronald Olivier: Yes.
Aliya Ferguson: how I saw myself, my relationship. and yes, I would say it's probably one of the experiences that helped me grow the most as
Ronald Olivier: Yes.
Aliya Ferguson: a human being. It really shook me up. But, you know, so many years down the line, looking back, it was absolutely 100% necessary
Ronald Olivier: Mm hmm.
Aliya Ferguson: for me. And, you know, nobody died. I came out the other side and I really learned that I can rely on myself, that I am enough, and that ultimately you cannot put any expectations on another human being for your happiness. You have to be committed to that process for yourself independently. And then if you are in that zone, you attract the right people around you. You know, we attract what we reflect. I really believe that.
Ronald Olivier: Absolutely. So normally I would ask, what's a piece of advice that you would give your younger self as a child? But I think more importantly, what's advice that you would give to any woman who is in a relationship or in a marriage that she's absolutely not happy in, but she just doesn't know whether she needs to take the step to divorce. What would be your advice to people who sit in limbo?
Aliya Ferguson: You know, I don't believe that there is anything I could say that would really necessarily help somebody, because I think when the time is right, you know, I believe in those situations, you can't really convince anybody to move or change or whatever. I know because I've been that it has to come from you. What I would say is this, that when you believe that you don't deserve what you're experiencing, I think that's it. We only put up with what we think we deserve until we believe we don't deserve it anymore.
Ronald Olivier: Sure.
Aliya Ferguson: So the most important thing you can do is to cultivate feelings of self-worth. don't ever stop doing what it is you love. I think because things are changing now, you know, in terms of relationship dynamics and, gender equality and all of these things. But as a human being in general, it's so important to keep doing what it is you love, even if it's just a little bit. It doesn't even have to be something that makes money if you're in that position where that's not incumbent upon you, but always pursue your passions fearlessly. Find out what it is that really makes your heart sing and keep doing that, on every level, because motherhood is a very consuming and, all encompassing experience. But make sure you maintain that thread of who you are and what makes you tick. And, you know, if you're in a relationship and there are no children, I would definitely say the same thing. if you feel good, you know, again, back to that thing of vibrating highly,
Ronald Olivier: Mm
Aliya Ferguson: you
Ronald Olivier: hmm.
Aliya Ferguson: know, somebody either enhances that vibration and raises you and, you vibrate higher together or they don't.
Ronald Olivier: Hmm.
Aliya Ferguson: And yes, to a degree, one can work at a relationship and everything. But if it's super hard work, then, you know, send each other love as much as you can. And part ways, I think, our perceptions and views of relationships are very old fashioned.
Ronald Olivier: Yes.
Aliya Ferguson: You know, I think we've changed the way we view so many things. We've changed so many different social constructs
Ronald Olivier: Yes. For the better.
Aliya Ferguson: that relationships, you know, our perspective on them is the same. You know, you meet someone, you get married, you have kids or whatever. And there is this idea that, you know, you have to be with somebody also to be happy. And I really having been in a relationship where I was really unhappy, I don't believe that that's the case. I was actually much happier on my own, and that was when I realized that that gave me the courage and strength to break away, because that was better.
Ronald Olivier: Brilliant.
Aliya Ferguson: You know, that's the sum total of your parts is a better separate entity than than it's not worth it.
Ronald Olivier: Yes. Than forcing it to work. No that's brilliant. That's exactly the kind of answer I was hoping for. I hope that at least one person hears that and they realize that focusing on helping themselves achieve their happiness and their goals and their dreams just allows them to then encourage other people to do the same. So thank you. That's brilliant.
Aliya Ferguson: Yes. Yeah. And I think also that what you just said about happiness, I think that's important. You know, I've been listening to a lot of podcasts and reading a little bit in and around this. We use this word 'happiness' but you know, I think happiness is something that's transient - it ever changing
Ronald Olivier: Yes.
Aliya Ferguson: what's going to make me happy tomorrow is is not what's going to make me happy right now.
Ronald Olivier: Absolutely.
Aliya Ferguson: I think purpose and meaning are way more kind of weighty,
Ronald Olivier: Yes.
Aliya Ferguson: meaty and juicy. You know, like find out what it is that makes you tick, your purpose in your meaning. Because happiness will come from that, you know.
Ronald Olivier: Absolutely. Listen, speaking of meaty and juicy, we're going to dig into some listener questions. Let's just take a quick break.
Ronald Olivier: Rightio! Listener Questions! First up, Marguerite in Hoedspruit wants to know where is your favorite place to shop and why?
Aliya Ferguson: Gosh. Look, I love shopping at markets. I really do. And we're so fortunate here in Cape Town. there's wonderful markets here and my favorite food market. And I really do believe it's one of the best food markets I've ever been to in the world. I have to
Ronald Olivier: Oh,
Aliya Ferguson: say,
Ronald Olivier: wow.
Aliya Ferguson: in terms of fresh produce and other goodies is the Oranjezicht city farm market, which is at Granger Bay near the waterfront.
Ronald Olivier: Amazing.
Aliya Ferguson: Really, though, not just, you know, the quality of the produce where it's from, but the way it's displayed and everything is just is a visual feast. You know, you go there and you feel excited too. I'm excited to go and do my groceries there. And I love the fact that they have things like heirloom tomatoes. And if people don't know what that means, it's it's like an original seed, you know, so you get all kinds of weird shaped aubergines and tomatoes and most of them just taste so much better because, you know, in a supermarket, we've gotten used to eating just one strain of like courgette or one strain
Ronald Olivier: Yes.
Aliya Ferguson: of aubergine we only ever see the same. But meanwhile out there, there's so many different colors, shapes, and it's much more exciting, I think, to shop that way. And plus I know that then it's whatever's in season, I'd say 90% of all of the fruit and vegetables there it's all local. We're so lucky in South
Ronald Olivier: That's
Aliya Ferguson: Africa,
Ronald Olivier: brilliant.
Aliya Ferguson: you know, we're not in the UK where we have to import so much of, what we eat
Ronald Olivier: Sure.
Aliya Ferguson: and I'll go and buy just a whole basket of everything and bring it home and lay it on the table and admire it for a little bit. Pub
Ronald Olivier: Yes.
Aliya Ferguson: over
Ronald Olivier: Let
Aliya Ferguson: it.
Ronald Olivier: it sit out there. Let it be pretty.
Aliya Ferguson: Yeah. And then, and then I decide what I want to do from that, you know, and I plan pretty much what we're going to eat during the week. Obviously there's a bit of leeway, but that is one of my biggest tips to anybody wanting to eat better and, you know, have an easier sort of life when it comes to food, because a little bit of planning goes a long way. We're so busy during
Ronald Olivier: Yes.
Aliya Ferguson: the week, so I'll admire all these vegetables and then think, Oh, well, that will go with that and that will go with that and maybe I bought a little bit of fish as well, maybe I bought a little bit of this. And, then I'll design what we're going to eat for the week. And then each day I know exactly what we're having is easy for me to put together. If I have time on Sunday, I'll prep some of the veggies so that they're and they're ready for me to use.
Ronald Olivier: Brilliant.
Aliya Ferguson: But that is really that is one of my favorite activities to do over the weekend. I do also shop at Woolworths. It's hard not to. They really got, they've got us by the short and curlies
Ronald Olivier: Yes
Aliya Ferguson: and I do get some of my dairy, you know, some cheeses and bits and pieces from there. But I'd say the majority of my bulk shopping is done at the market.
Ronald Olivier: At the market and it's sure beats growing all of it yourself.
Aliya Ferguson: Well, yes, I did do that once at the farm. And I tell you what, though, it gives you a renewed appreciation
Ronald Olivier: Absolutely.
Aliya Ferguson: for vegetables because you're looking at this measly carrot on your plate that was in the ground for six months or whatever
Ronald Olivier: Yes,
Aliya Ferguson: it was It doesn't even taste that great.
Ronald Olivier: I
Aliya Ferguson: Carrots in a tour. I've never I've never been good with carrots.
Ronald Olivier: know
Aliya Ferguson: It was
Ronald Olivier: if I.
Aliya Ferguson: like soap. I don't know why. I don't know what I did wrong,
Ronald Olivier: It's
Aliya Ferguson: but
Ronald Olivier: hilarious.
Aliya Ferguson: I never got that.
Ronald Olivier: I felt the same way about coffee the one time I visited a friend's farm where they grow coffee trees and harvesting your own beans and all that kind of stuff is fun until you get down to the nitty gritty of then splitting them from the husks and the skins. And then
Aliya Ferguson: Oh,
Ronald Olivier: you need to brush
Aliya Ferguson: no,
Ronald Olivier: them in the need
Aliya Ferguson: really?
Ronald Olivier: to grind them, and then maybe you have enough for like two cups of coffee. And then I just, as you say, have this renewed appreciation for convenience shopping.
Aliya Ferguson: Well, you know, but this is also so important Ron And I do feel like in large part the reason why, people eat unhealthily. We all have. Yes. You know, convenience is important. You know, people are working longer hours, etc., etc.. But this lack of connection with provenance is really important.
Ronald Olivier: It's.
Aliya Ferguson: I think if we were all involved in the slaughter of the meat we eat
Ronald Olivier: Mm
Aliya Ferguson: from,
Ronald Olivier: hmm.
Aliya Ferguson: you know, including the fish, we'd probably eat a lot less of it. You
Ronald Olivier: Yeah.
Aliya Ferguson: know, I know you're vegan,
Ronald Olivier: Yeah.
Aliya Ferguson: so I'm preaching to the converted. I'm not vegan or vegetarian, but I do believe in consuming minimal amounts of animal products just because of the whole process and just it's better for the planet, you
Ronald Olivier: Yeah.
Aliya Ferguson: know. And I do believe that if we are more involved in all of these actions from the beginning to the end, we would have a whole different approach to the way we eat in a much more renewed respect. And we would eat less, you know.
Ronald Olivier: 100%, especially if our carrots taste like soap! Listen, Tracey in London wants to know on those nights where there are no leftovers, you've got no frozen meals to warm up, but you just don't feel like cooking anything complicated. What's your go to nutritious recipe for the family?
Aliya Ferguson: Omelet. Definitely.
Ronald Olivier: That's easy.
Aliya Ferguson: I always have eggs and I've always got something lying whether it's a little bit of spinach or a couple of courgettes hiding I'll grate them up add a bit of mint from the garden, a little bit of goat's cheese. In fact, in Persian food, an omelet is called a kuku.
Ronald Olivier: Mm hmm.
Aliya Ferguson: And you have literally in Persian cookbooks, you'll see there's like 30 different types of kuku from a cauliflower coucou to an aubergine kuku I would say definitely my go to you can serve it up for lunch. You can serve it up for dinner. You could add potatoes to it. You can make it hearty from tomatoes, you can fresh herbs. You can add all kinds of little bits and pieces that might be hiding
Ronald Olivier: Yeah.
Aliya Ferguson: there in your fridge.
Ronald Olivier: Absolutely.
Aliya Ferguson: So I would say that's probably a real go. It's the one thing I've really taught my boys as well to make so that they always know that they've got something they can walk to the shops even and buy some eggs if, if needs be.
Ronald Olivier: Yeah. I mean, technically there are very rarely any excuses to not make a good meal, but some days we're just tired. And the other go to I'm guessing would be pasta. It's my go to I
Aliya Ferguson: Hmm.
Ronald Olivier: love pasta. You can't stuff it up. It's quick and easy and depending on your your toppings, it's quite nutritious.
Aliya Ferguson: Yes. Yes, of course. And I always go for the best quality pasta you can afford proper durum wheat pasta. The thing to look for is, is not the sort of shiny plasticky looking one, but
Ronald Olivier: Oh.
Aliya Ferguson: more like the opaque, dusty looking pasta.
Ronald Olivier: That's a good tip.
Aliya Ferguson: There is a difference. It's just it's a better quality pasta. And you've got all these lovely, different shapes. One of our favorites at home is the orzo it looks like little rice grains or
Ronald Olivier: Oh,
Aliya Ferguson: rosemary
Ronald Olivier: yes, yes,
Aliya Ferguson: grains.
Ronald Olivier: yes.
Aliya Ferguson: That is delicious. And you can actually bake that in the oven
Ronald Olivier: What?
Aliya Ferguson: as well. Yeah. So you mix it with your sources and you add a little bit of your juices and you can bake it and you get this delicious, almost like a paella crust
Ronald Olivier: Oh, wow.
Aliya Ferguson: as well over the top, nice with olives and capers. Again, if you're rummaging around in your cupboard you should be able to find a few bits and pieces you can stash in it
Ronald Olivier: I should have come into this chat with a snack. You're making me bloody hungry. Listen, Ira in the Philippines wants to know. Everyone's experience in January is that of pressure to do New Year's resolutions, and there are images of perfect bodies that we all supposedly need to aspire to. But what's your advice for a healthy 2024?
Aliya Ferguson: I'd say make the time to plan. Really that has got to be my biggest and best tip. You know that whole thing of and fail to plan plan to fail
Ronald Olivier: Absolutely.
Aliya Ferguson: don't you know if you're starving and it's a monday night and you got nothing in the fridge, well, you know, you're probably going to eat something unhealthy if you have it in your home. So I would definitely say plan a little bit make the time to plan. You know, everybody says they don't have the time, but it's rubbish if you have the time to scroll on insta or
Ronald Olivier: Yes.
Aliya Ferguson: you have the time to watch something, then you have the time to shop and to plan a
Ronald Olivier: If.
Aliya Ferguson: little bit what you're going to eat. Doing a little bit of planning, say, in a couple of hours on one of the days of the week will ensure you don't have to do it the rest of the time. So I would say definitely plan. And second to that, I would say if you're doing that correctly, then just don't have any rubbish in the house. You know, I think one of the things that I've always tried to do is if I if we want something sweet or we want something that's a treat, it's, you know, we make it, we eat it, and then it's gone, you know. Buying lots of packets of sweets and crisps you know, everybody always says, oh, I've I just keep eating, you know, my son's crisps or it's just that, well, why then don't just
Ronald Olivier: Yes.
Aliya Ferguson: don't have them in the house,
Ronald Olivier: That's
Aliya Ferguson: you
Ronald Olivier: so
Aliya Ferguson: know?
Ronald Olivier: clever. Finish that when you make it.
Aliya Ferguson: Well, yeah. I mean, then again, You know, some people might say then that they don't have the time. It really easy to whip up a batch of cookies. That's probably the simplest thing. You know,
Ronald Olivier: It really
Aliya Ferguson: it's
Ronald Olivier: is.
Aliya Ferguson: is really easy to make popcorn, you know,
Ronald Olivier: Yes.
Aliya Ferguson: we have popcorn kernels in a jar on the shelf. I have everything in glass jars, you know, so you can see it. And, if the boys want a snack, they've got to go make some popcorn. They're not just going to go and open a bag. And so if they are really hungry and they really want that, they've committed to it, they'll go make it. So again, I think these things are important. Convenience is great to a degree, but we have to be mindful of all the sort of salt, fat rubbish that's in all of those foods.
Ronald Olivier: That's the problem. It's all addictive. Now, that's some brilliant advice. Thank you, love.
Ronald Olivier: So, listen, before we wrap, was there anything that we haven't covered that you hoped we would talk about?
Aliya Ferguson: I think one of the you were talking about giving advice to your younger self as
Ronald Olivier: Mm hmm.
Aliya Ferguson: well. And I think as we go into this year, I would urge us all to just be kind to ourselves. You know, there's always this idea of, like you said, new resolutions wanting to do better, be better, and that's wonderful. You know, I think we all have to progress as individuals. I really believe that it's important to be a constantly evolving human being. You know, we don't want to stay stuck, but to be kind to oneself in the process, you don't have to get from A to Z
Ronald Olivier: So
Aliya Ferguson: overnight.
Ronald Olivier: I'm.
Aliya Ferguson: You know, with regards to anything, especially things like weight loss. Slow and steady
Ronald Olivier: Yes.
Aliya Ferguson: wins the race. You know, if you go at something slowly, step by step and be kind to yourself along the way, you will get to where you need to go. And you know, you're not going to look back and say, Oh, I didn't get here quick enough. You'll just be happy to be in that space where you're feeling fit, healthy, slim and strong.
Ronald Olivier: That's so true, especially with weight loss. Anyone who's listening, please don't fall for the fad diets. Please don't do the yo yo thing if you're committed to losing weight and living healthy. Give yourself the year. Make it a full year's resolution instead of a New Year's resolution.
Aliya Ferguson: Yes. And make the goal to be happier and healthier and more confident. choose your metrics also in other ways. I know many slim people who are not healthy, who are not
Ronald Olivier: True
Aliya Ferguson: happy,
Ronald Olivier: story.
Aliya Ferguson: and you can get slim, very unhealthfully It doesn't mean that, you know, that's going to be a good story either.
Ronald Olivier: No.
Aliya Ferguson: And also, you know, to be careful not to associate slimness with health and happiness,
Ronald Olivier: This
Aliya Ferguson: you know, like
Ronald Olivier: is the problem.
Aliya Ferguson: focus on being fit, healthy, strong, and you'll reach your goals and feel much better about having achieved them as well.
Ronald Olivier: Sure. I mean, to me, it's a matter of do I feel happy when I put my head out on the pillow at night to sleep? That was a good day, if I feel that way.
Aliya Ferguson: Yes,
Ronald Olivier: Final question, my love. What could everyone do right now in this very second to make the world a better place?
Aliya Ferguson: I think stop before you respond or you answer and try and put yourself in the other person's shoes. I think empathy. I really think there's not enough of that around. You know, we're too quick to judge. There's a lot of fear out there. You know, people are fearful. A lot of the powers that be, I don't know. I don't believe in conspiracy theories or anything. But I do believe that, you know, we're being put into a space where we're always being made to try to preempt the next step and feel nervous and apprehensive. So I think take a step back before you respond in any action, you know, and try and put yourself also in the other person's shoes. I think we could definitely do with a lot more empathy out there.
Ronald Olivier: I love that. Let that be the message of this episode. Empathy.
Aliya Ferguson: Uh-hm!
Ronald Olivier: Thank you so much for taking the time out to teach us about food and about life and about motherhood. Where can people find you if they want to follow you?
Aliya Ferguson: Well, I would say Instagram is a pretty good place to interface with me. I have got my blog. I am going to be redoing my website and updating information on there as soon as I've got some dates for the cooking classes
Ronald Olivier: Yay!
Aliya Ferguson: so I can be contacted. There is a contact form there, but otherwise, you know, anybody who's interested and wants to know a bit more can DM me via my Insta page.
Ronald Olivier: Slide into her DMS guys thank you again Aliya for all your time. You are a fantastic human being. Thanks for being a friend and I look forward to seeing you soon.
Aliya Ferguson: Yeah. I hope so, too. Take care, dear.