Being a typical type A personality, I rush everything I do including eating. 9 times out of 10 I’ve gobbled up a plateful of food whilst others are not yet half way through. Or, I’ve sat at my desk working away eating my lunch but not really tasting or savouring it. I walk fast, talk fast, eat fast – it’s just the way I am. Often, I end up feeling heavy and uncomfortable. Sometimes, I feel dissatisfied: I’m still hungry and I want to eat more food. Continue reading
As we enter the flu season, I realise I’m lucky and have rarely succumbed to a cold or even worse, the flu. But this wasn’t always the case. Continue reading
What is resilience?
For a long while I suspected that I had a bit of a problem with wheat. If I’d had cereal for breakfast and then a sandwich for lunch I’d notice that my stomach would feel quite uncomfortable, bloated and made some low grumbling noises in the afternoon. It was obviously not happy! Continue reading
A great nutritious accompaniment to a meal!
Cauliflower is a member of the cruciferous vegetable family, known for their cancer fighting properties. High in vitamin C (one portion contains 77% of the recommended vitamin C daily amount), vitamin K and beta-carotene, cauliflower is anti-inflammatory and antioxidant-rich. Try this simple recipe to liven up your cauliflower dishes. I used to think cauliflower was rather bland but I think, (like me) you’ll be pleasantly surprised at how simple yet yummy this dish is.
- 2 heads of cauliflower
- Olive oil
- 4 garlic cloves
- 2 mild red chillies
- Pepper and salt to season
- Cook the cauliflower in boiling water to blanch only (a couple of minutes). Cool it down completely by immersing in cold iced water, drain and dry completely (It mustn’t be wet).
- Once completely dry, toss in a couple of tps olive oil. Heat a griddle pan and grill the florets(in batches if necessary) on a high heat, turning them regularly so they get charred on all sides.
- In the meantime, heat 2 tbs olive oil and heat the whole garlic cloves and chillis until the garlic turns slightly golden.
- Pour them over the hot florets and toss together. Season to taste and serve!
Optional: Use broccoli instead of cauliflower or have a combination!
Variation: Add lemon slices or thinly sliced toasted almonds
And another one opens. I’m sure you know the old adage well. It’s so true. I find it especially helpful to remember when I’m going through a hard time or when something has come to an end. Continue reading
Bringing a touch of aromatic Indian food to your cuisine this week. Daal is made from lentils which are a great protein rich dish – at least 3x that of rice and 2x that of wheat – so it is a great choice for vegetarians. Continue reading
Kids and adults all love these. They contain only 3 ingredients too they can be whizzed up in next to no time and make a wonderful treat on a hot summer’s day. They have no added sugar – just the natural sugar from the fruit so can be enjoyed without guilt! Continue reading
The Key to Transformation
I strongly believe that if we allow our fears to stop us doing something then we are ‘stunting’ our growth as individuals. If we don’t take that leap into the unknown then we miss out on so much and might not get the chance to experience an even more fulfilling life waiting out there for us. Continue reading
I don’t know about you but if I had an important event looming that I wanted to look good for I’d up my exercise regime and work out fast and furious. The result?? Not what I’d expect – in fact, sometimes the scales would even show an extra pound or two! Continue reading