Interview: Lynn Slovak talks about Heal Better, Heal Faster

Lynn Slovak is a holistic nutritionist, food educator, and writer with a long-standing passion for both the joy and the science of eating well. After earning her Bachelor of Science in Holistic Nutrition (with honours) from Clayton College in the United States, she ran a private clinical practice in Reno, Nevada, supporting clients with issues such as fatigue, stubborn weight gain, and insulin resistance. Since returning to New Zealand in 2016, Lynn has turned her focus to a subject now very close to her heart: using food to support recovery after illness, surgery, or injury. Her approach blends traditional food wisdom with modern nutritional science, grounded in both clinical insight and her own experience. Lynn talks to NZ Booklovers.

Tell us a little about Heal Better, Heal Faster.

My book 'Heal Better, Heal Faster’ is a practical, easy-to-follow guide to using real, nourishing food to support the body's natural healing process after surgery. Beginning with how to 'clean up' your diet before you even go into hospital, the book covers everything from what to eat in those first few days (especially since that’s the time when most people’s appetite is at its lowest), through to the weeks and months of recovery that follow, with a particular focus on the nutrients that support wound healing, bone regeneration, muscle strength and the immune system. There are also recipes, meal ideas, and guidance on gut health, which is only now being recognised as one of the most underestimated aspects of surgical recovery.

What inspired you to write this book?

Funnily enough, my inspiration came from a very unlikely source — our normally placid pet ram Rambo, who decided to suddenly charge into me one day, fracturing my pelvis. After nine months of trying everything I could to avoid surgery, I was told that I needed two hip replacements in the space of four months, which was a lot to take in! Trying to make the best of the situation, it became clear that I now had the perfect opportunity to see if I could create a diet for myself that would allow me to heal as fast as possible, and even I was surprised by how quickly I recovered. Friends and clients then began asking me what my secret was, and as I started to explain the thinking behind my approach, I realised that I wanted to share what I had learned with anyone facing the same journey.

What research was involved?

A significant amount, spread over several years. I drew on peer-reviewed studies in nutritional science, immunology, and gastroenterology, as well as a great deal of reading about the history of food and medicine, much of which has not even made it into the book, but which I share on my Substack. Traditional cultures around the world have always understood that certain foods, such as bone broth, fermented foods and cultured dairy products such as kefir can help the sick to heal, long before nutritional science existed to explain why. I also had fun reading some of the Victorian era books on cooking for the sick — Mrs Beeton for example, who devoted an entire chapter to invalid cookery in 1861; Florence Nightingale, who was emphatic about the role of diet in surgical nursing; and my favourite Fannie Farmer, who lectured at Harvard Medical School in 1904 and considered her book ‘Food and Cookery for the Sick and Convalescent’ to be her greatest work. Sadly, Western societies have moved away from focusing on the importance of food as medicine, and so I’d love to think that ‘Heal Better, Heal Faster’ could help to reverse that trend.

What was your routine or process when writing this book?

Right around the time I had decided that I was definitely going to pull all of my draft material together and finally write the book, we sold our farm and had to rent a tiny bach in Northland for 6 months until we were able to move into our new property. It was winter, freezing cold, and there wasn’t much else to do except sit by the heater and write all day! I’m quite a slow writer as I’m very picky about the accuracy of what I say, so it was actually very fortunate that I now had this big block of time that I could dedicate solely to writing. Once I had everything in draft form, I also had the benefit of working with an editor to help refine my voice and shape the material, which was invaluable to me, as I had a great deal to say but needed help finding the most effective way to say it. The book went through many changes before I was happy with it, and I learned a great deal about writing in the process!

If a soundtrack were made to accompany this book, name a song or two you would include.

Fun question! My taste in music is definitely skewed towards the singer-songwriters of the sixties and seventies, so the soundtrack would reflect that. I'm thinking ‘Into the Mystic’ or ‘Days Like This’ by Van Morrison, who is just the most incredible songwriter. And I'd also include Joni Mitchell's ‘The Circle Game’ as it reminds me that life moves in its own time and cannot be rushed.

What are a couple of key takeaways from the book for readers?

The first is that everything that you eat in the days and weeks following a surgery matters far more than most people acknowledge. Even those who normally eat well can significantly accelerate the speed at which they recover, and reduce the risk of post-surgical complications, by focusing on very specific nutrients, raising the quality of what they eat, and avoiding any temptation to eat ultra-processed foods.

The second is to be kind to yourself. Even though it’s widely recognised that recovery is not linear, everyone still has days when they’ve got no appetite at all and wonder if they’re going backwards. This book recognises that by providing solutions that are infinitely adaptable, allowing you to still eat well however you're feeling on any given day.

What did you enjoy the most about writing Heal Better, Heal Faster?

I loved being able to spend time researching why certain nutrients are so necessary to healing, and then thinking of all of the different ways that foods containing those nutrients could be easily incorporated into invalid-friendly meals. And I also really enjoyed having an excuse to spend hours reading both old and new recipe books, and trying out new flavour combinations. But it was probably the research on gut health that fascinated me the most; so much so that I am now doing an online course to expand my knowledge even further.

What did you do to celebrate finishing this book?

Greg and I love a good party, but as it turned out we had several other commitments around the time the book was finished, so we just went out locally for dinner, although we did have champagne! We may still have a proper celebration once the book is out in the world — I’m thinking a garden party this summer with all our friends and family.

What is the favourite book you have read so far this year and why?

Earlier this year I realised I couldn't find my original copy of Claudia Roden's ‘The Food of Spain’, which I've had since it was released in 2012. Claudia is one of my favourite food writers, and her book is so well written, describing in detail not just Spanish food in general, but also its history, its Arab influences, and the way that the culture and cuisine are so deeply intertwined. My partner Greg and I spent some time there in 2018 and 2019, and we both love the food, so reading this book brings it all back, especially our time in Granada and Seville, where the Moorish influences are very strong.

What's next on the agenda for you?

More writing, more cooking, and more time researching! I'm slowly building a Substack community around food, gut health, and recovery nutrition, which has been a lot of fun, and I have several other articles that I'm looking forward to writing. I’d also like to give more talks on the powerful connections between food and health as we age, sharing practical advice backed not only by science but also by centuries of traditional wisdom.  

Mary Egan Publishing