In Conversation; The Secret Kitchen
Jana Brunclikova is a certified Naturopath and Plant Based Chef. With over 14 years of combined Naturopathic experience and a Bachelor degree in Health Science, Jana is renowned for her calm, focused passion and is widely known for the deep and unique care she offers clients. We discuss how she discovered Naturopathy, her approach to healing and one of her favourite recipes from her cookbook ‘The Secret Kitchen - Intuitive Eating’.
You share such a beautiful approach to health and wellness, was this something you were always passionate about growing up?
Yes, I had a wholesome upbringing. I remember running in flower fields and picking herbs with my grandma. She was my biggest influence and I still think of her a lot. I always think that she is around me when I create food or anything else made with my hands. I was always fascinated with the natural world, its essence and beauty. Growing up in the middle of eastern Europe, we have a lot of folk herbalist traditions which I like to return to more and more the older I get.
When did you first discover naturopathy and how did it interest you?
I was not aware about the Naturopathy degree when I was young until I was looking at studying abroad. At that time the Czech Republic did not offer the degree in Naturopathy as a lot of people were having a natural lifestyle (growing their own food and using herbs in their household). Herbalism was classified more as a medicine for poor people in countries of Eastern Europe that time. After the Czech Republic stopped being a communist country, our generation of young people increasingly and naturally wanted to travel and study abroad. This was also my vision therefore I moved to London to study English. Soon after, I discovered the degree in Naturopathy, it was already my life passion, and I decided to move to Australia to study that Degree. This was over 20 years ago and since then I’m still in Australia located in Byron Bay practising herbalism and naturopathy.
Your cookbook, Intuitive eating touches on eating based on the needs of the senses opposed to the archaic, ‘three meals a day ‘system we’ve long been accustomed to. Why do you feel this approach is important and why more people should explore it?
At its best, the cook book is a simple first sample portal to Intuitive eating, a flexible, instinctual relationship to food that transcends beliefs and systems, drawing directly on embodied experience. It's about following what nature does. I think people should explore it because the body speaks to you in a language only you can experience. The invisible strings animating a puppet by tugging and letting loose. Ignoring the signs coming from your body is a cause of disease. As we suppress our natural urges, we ignore the needs and natural balance of the body, and send internal messages that these needs are not important.
When cooking, what are some ingredients you always have in your kitchen and why?
I love to use a lot of spices. To me they add medicinal properties to your food and amazing flavour to increase your senses and with that a lot of fresh herbs can also provide the same benefits. One of the great elements of herbalism that I love so much is the simplicity and accessibility that is present at the core of each herbal practice. Simple remedies, simple recipes and simple methods. I find these practices so valuable as they become quite easy to integrate into our busy lives and more importantly, easier to share the benefits with others.
Since beginning your naturopathy journey, what is the most rewarding thing about your job?
Every help with acute or chronic problems is rewarding about my job; the most rewarding is to prove natural remedies truly make a difference.
Being a mum and running your own business here in Byron Bay, how do you unwind and maintain balance in you everyday life?
I love to spend time in the ocean. It's my real meditation and medicine and the main reason why I live so far from my family and home.
What is one quote that has stuck by you growing up and why?
"Do not harm" I think it's self explanatory
What is one of your go-to recipes as of lately?
We love making Golden Maple pumpkin pancakes in Autumn. Especially on slow mornings. (the recipe is from my Intuitive eating Book, Autumn chapter)
Lastly, what are three self care products you are loving and why?
I love magnesium or epsom salts baths after a long day. Purely because of its relaxation and detoxifying effect. I also love making my own herbal body oils. You can use them after a day in the sun, surf or after a lovely magnesium bath, before bed.
How to make lavender infused body oil: cool method
Collect high quality, organic dried lavender, and organic carrier oil of choice (olive oil is stable and long lasting, sweet almond is gentle for skin and smell nice)
Pour dried herbs into a clean jar leaving about one quarter of space and cover with oil to the very top (using dried herbs rather than fresh prevents spoilage from water content)
Gently stir the oil with a clean spoon and refill oil to the very top
Close lid tightly and label jar with ingredients and date
Store in a cool, dark space for four to six weeks (I use my cupboards at home)
Frequently check on your infusion by opening the jar and inspecting for any spoilage, then shake up the jar to expose more plant material for infusion (discard if spoiled)
Strain out herbs using muslin cloth, then bottle and label! (amber dropper bottles are very handy!)
Store in a cool, dark space for preservation of your oil
Optional: create a double strength infusion by repeating the steps with a new batch of dried lavender
Tip: Save the steeped lavender and combine with Epsom salts to create herbal bath salts
How to use:
Pour a few drops into your bath or hands
Gently massage the entire body or any areas needing special attention
Your oil may be used as a base ingredient to create your own salves, body butters or herbal bath salts from home
Tip: areas often missed include the ear lobes, belly button and soles of the feet
Tip: wear a robe or towel afterwards to avoid oil stains
You can follow Jana’s Journey here
