Now for the hands-on 3Es and fun part. Beans are starkly colourful or at least contrasting (eg black beans, avocado, tomato and sweetcorn salad), so versatile, taking on whatever Italian, Spanish, Mexican (chipotle paste), Moroccan (harrissa paste) or Indian flavours …
Those 3Es again. Explore, educate, experiment. “Can I have some bananas on the shop Dad?” The request of an indifferent teen means we had plenty of ripening bananas once he’d changed his mind. Coupled with that, I had a yearning …
Eat more legumes. Eat more legumes and beans (the focus on this post) per day for higher intakes of insoluble and soluble fibre and polyphenols (more fibre and polyphenols are always signpost for a healthier gut microbiome and immunity), protein, …
Inclusive of “Nutrition. Wellness. Habits.” when revising my relationship with nutrition and food are the “3 Es.” These have surfaced over the past #104 days and this post is an update on the Day #82 post. I continue to deliberately …
If you were buying a bottle of wine, you’d look at the label, wouldn’t you? You look at where the grapes came from. You may read a little bit about the grower. So treat your bread like red wine, you …
Listening to a ZOE podcast on dark chocolate I was intrigued by the phrase “bliss point.” Arguably it was the first bliss point food. So by bliss point, you know, you guys will know this because your food experts, but …
Number 1: There are smarter people than me… There are plenty of smarter people than me to tell you about fermented food – more specifically lacto-fermented anaerobic food. Sander Kratz and Mike Greenfield over at ProHomeCooks.com two very amenable and …
This post should be easy to start given the breadth of research evidence. Why whole-foods. Why plant*-based? It is largely self-education based. Plants: vegetables, legumes (pulses, beans and peas), grains, nuts, seeds, herbs and spices. A plant-based diet appears to …
