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Posts tagged ‘healthy food’

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Tam’s delicious salad was a feast for the eyes.

Tam's delicious salad was a feast for the eyes.

Fresh and appealing, this beautiful treat was served by Tam with one of our lunches in the bush.

If you eat first with your eyes, then here is how to do it. Give the artist in you a new canvas and spend an extra minute making your wonderful, healthy home cooking a joy to look at. Thanks Tam for your talent and inspiration.

Best every day snacks

I am a great believer in small meals, low GI and having a healthy snack on hand for those emergency moments or just every mid morning and mid afternoon.

My thing for small meals is a comment on how all of us somehow bought into ‘More is More, Supersize is such great value so let’s order that, I NEED more otherwise I am deprived or not getting value for money.’

Thank goodness for the French and their Nouvelle Cuisine and their entirely unattached, non emotionally hooked up way of looking at food. Food is their passion, but not the devil on their shoulder – big difference. It is an education to watch them eat and see how (sorry about the generalisations) they order, are revolted by too much on plate or an unattractive looking meal, eat sooooo slowly, love the company and all the big family and friends food outings, leave half of it on their plate and never worry that this is their last meal on earth. They know that soon they will be sitting down again to another small, delicious, beautiful meal washed down with a small glass of wonderful wine.

I spent time in the fresh markets and had never seen yellow courgettes before. Every fresh basket was a masterpiece of art.

One of the bonuses of visiting Antibes in May was the opportunity to observe this healthy and normal relationship with food. The best bonus to me was that with this kind of mindfulness, I have lost 4kg (8.8lbs) weight myself since then and the food devil on my shoulder has gone into retirement.

My favourite low GI snacks are ONE of the following:

A crunchy green apple

A delicious green pear – they are in season and wonderful at the moment

A grapefruit

A handful of fresh cherries

A fresh plum

Chickpea dip with celery sticks and a raw carrot or a few baby marrows

A small handful of walnuts or almonds (raw, unsugared and good for the bones)

I have also always had my own story about having a biscuit mid afternoon. When I started in June, I had 3 plain ryevita which did the trick. Now that I am more sorted, I have something from the list above.

There are so many great websites that help with low GI food choices, many of them from well known universities so do a search and inform yourself.

Yours in health.

Healthy, delicious prawn recipe

Thank you all for your kind words and support. They have motivated to write another blog today – this time an aromatic Vietnamese prawns meal. One of my personal favourites!! I can’t remember where I originally sourced the recipe, but it is quick and simple. The standing time in the fridge allows you time to get the rest of the meal done.

Ingredients:

30mls sunflower oil

1 cup coconut milk

2 teaspoons fish sauce (Nam Pla)

Fresh lime juice (to taste)

24 raw, large tiger prawns, peeled and deveined

Marinade mix

1 red onion, finely chopped

1cm piece of fresh ginger, peeled and grated

1 piece lemon grass, cut finely (remove hardest outer layer first)

2 cloves fresh garlic, minced

1/2 fresh chilli deseeded and finely chopped (how hot do you like it? adjust accordingly)

Pinch of saffron

1/2 teaspoon dry coriander powder

To Taste add at end:

Good grind of black pepper

Pinch salt

Method:

1. Place the marinade mix in a pot (large enough for the prawns too,) and add the sunflower oil to it.

2. Add the cleaned prawns and toss well to coat.

3. Cover and stand in a fridge for an hour.

4. Remove the prawns to a bowl and bring marinade mix very gently to the boil.

5. Add the coconut milk and stir while you gently simmer for a minute or two

6. Add the prawns back to the pot and cook through on medium heat – 3-4 minutes.

7. Add the salt, pepper, fish sauce and lime juice, tasting to adjust the quantities

7. Finally, serve on a bed of steaming jasmine or basmati rice and garnish with several sprigs of fresh coriander

Ohh, be prepared for compliments. This is a heady and fragrant dish popular with prawn lovers.

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