Nutritious Christmas food

turkey dinnerTurkey is a great source of lean protein. It is also low in fat and low in calories – just what you need this festive season! It is also high in selenium, which supports metabolism, zinc that help to boost our immunity and vitamin B6 essential for energy production.

Turkey is also packed with tryptophan, according to Dr Marilyn Glenville, the UK’s leading nutritionist (www.marilynglenville.com).

‘Carb cravings are a sign of low levels of the amino acid – tryptophan, which is necessary for the serotonin production, a ‘happy’ brain chemical. It plays a crucial role in sleep and waking cycles as well as digestion. A lack of it can lead to low mood and anxiety. Instead of reaching for stodgy carbs go for turkey – it’s packed with tryptophan!’ says Dr Glenville.

Brussel sprouts

Brussels sproutsNot the most popular of vegetables they are in fact really good for you.

Brussels sprouts are cruciferous vegetables that are packed with vitamin K, vitamin C, folic acid, calcium and magnesium. They can also help to avoid the mid-afternoon slump on Christmas Day, as they are packed with B Vitamins, essential for energy.

 

CinnamonCinnamon

‘Cinnamon is one of nature’s most revitalising herbs. Filled with potent antioxidants – more than almost all other spices and herbs – it may help to reduce signs of ageing, boost metabolism as well as aid digestion, gently warming your stomach, supporting the breakdown of your food more efficiently.’ explains Dr Marilyn Glenville.

Cinnamon also has the ability to regulate blood sugar levels, so adding it to your café latte, smoothie, or dessert is always a good idea.

Nuts

‘Nuts are packed with goodness, high in essential nutrients especially the minerals and vitamins. They are also protein-rich so are broken down more slowly and therefore stay in the stomach longer, making us feel fuller and snack less,’ Dr Glenville tells us.

‘They also help to balance your blood sugar levels and improve insulin sensitivity, which is an essential part of healthy weight loss and management. Nuts are high in calories, so don’t gorge on them, but allow yourself a healthy decent handful a day.

‘Make sure they’re raw and unsalted to get the maximum benefit from the delicate oils they contain.’ says Dr Glenville.

 

Mulled red wine

‘Red wine is a good source of resveratrol. This powerful antioxidant, which can be found in the skin of red grapes, berries, cocoa and red wine, is produced in plants to defend them from invading microorganisms.

It can not only protect you from damaging free radicals but it also boosts cell replication. By promoting a healthy, inflammatory response in our body it delays premature aging process and turn excess flab into calorie-burning ‘brown fat’. If you are not a big fun of red wine but want to stay healthy, keep radiant skin and look fabulous this festive season go for a supplement with resveratrol.

To claim a 5% discount on products at www.superfooduk.com  you can put in the promotion code: HSoul1.

October in a nutshell

Nuts OctoberIf you want to add one healthy small change to your lifestyle this October, can I suggest you include more nuts in your diet? Nuts may be high in calories, but they’re good calories with the fat content being of the unsaturated omega-3 and omega-6 variety. They are also high in fibre, vitamins and minerals, writes Dr Susan Aldridge, freelance writer and editor based in London, with an interest in medicine, health, science and food/nutrition.

Only two Brazil nuts a day will give you your daily dose of selenium, a mineral which is essential for good immunity (especially relevant with the cold and flu season coming up), while almonds are rich in vitamin E, hazelnuts in folate and walnuts are packed with heart healthy antioxidants.

There has been no shortage of research into the health benefits of nuts. The biggest health benefit of all is, of course, living longer, so I will quote just one study. A 2013 report from the long-running Nurses’ Health Study and Healthcare Professionals Follow-up Study, covering nearly 120,000 people showed that in 30 years of follow-up, those who ate nuts every day had a 20% lower mortality rate.

Including nuts in your diet couldn’t be easier ¬– just treat yourself to a handful (30g a day would be about right to enjoy the benefits) or use peanut butter on toast, slices of apple or celery or in a smoothie. In the following recipes, I’ve taken it a bit further by using nut milks, nut oils and I finish with the ‘ultimate’ nut burger.

 

Nutty pink smoothie

Serves one
One carton of raspberries or strawberries
One tsp matcha powder
One tbsp. linseed meal
One tsp. raw cacao powder
One tbsp. chia seeds
One tbsp. turmeric latte powder
One tbsp. nut butter
[the above list is my current mix of smoothie additives]

Add all the above to your blender or Nutribullet, then top up with hazelnut milk. Blend and drink immediately.

 

Autumn salad with walnut oil dressing

A friend gave me some cucumbers from her garden. So fresh and delicious, I made them the basis for a salad that contains nuts and uses a walnut oil dressing.

Serves two
Three carrots, shredded
One cucumber diced
Handful of nuts (I used flaked almonds)
One tbsp. mixed seeds
Two spring onions, finely chopped
Dressing
One tbsp. walnut oil
One garlic clove
Sea salt
Lemon juice
One tsp mustard (I used horseradish mustard)

Mix all the salad ingredients. For the dressing, bash the garlic with the salt in a mortar and pestle to make a puree and then whisk in the lemon and oil. Dress and serve.

Vegan nut burgers

So lots of restaurants and pubs are doing vegan burgers now. I’ve never made a burger in my life, so I thought it was time to jump on this particular healthy bandwagon. These are dead simple – just nuts and red onion. No rice, chickpeas, spinach, halloumi…

Serves four
100g mixed nuts, ground to a coarse powder
Egg replacement _ one tbsp. flax seed meal whisked in three tbsp water and left till it forms a beaten egg-like gel
One red onion, finely chopped
Herbs and spices to flavour – I used cinnamon, chilli powder and freshly ground black pepper
Two tbps. tomato puree

Place the nuts, onion, herbs and spices into a bowl. Now, my big worry was that this mixture would not stick together with the vegan egg (of course, use a real egg if you prefer – I’m not vegan myself and this would have been fine). I added the tomato puree as well for a bit more moisture and the consistency was just right. Shape into patties and fry in coconut oil for about five minutes, turning halfway through the cooking time, which should leave both sides lightly browned. The mixture keeps well in the fridge (I had this over three days).

Now for the fun bit…building your burger. When eating out, I’ve found that even if the vege/vegan burger is good, the dish is let down by being wedged inside a plasticy, tasteless white bun. So try wrapping this in pitta bread, a decent fresh wholemeal roll or even toast…Obviously there are lots of things you can use as a base and topping for your burger. We had sliced avocado and tomato on the base and jalapenos and spicy mayo on the top.

Next months. November is seed time.