fbpx

Butternut Squash Lasagne

Butternut Squash is in Season! It is One of My Favourite Veg and with Good Reason!

It has high cancer-fighting antioxidants, is chock full of vitamins and minerals including vitamins A, C, E and B1, 3, 6 and 9... plus magnesium, potassium and manganese. Wow!

Lasagna is one of the great comfort foods of the Autumn/Winter season and you can simply make it healthier without losing any taste. Swap regular lasagna pasta sheets for thinly sliced butternut squash. It’ll have the same delicious cheesy sauce, but still be low carb and gluten free!

Here's my Butternut Squash Lasagne Recipe, I do hope you enjoy!!

INGREDIENTS:

  • 300g Tomato sauce (if you want to make your own, check out the recipe below. For speed, you could opt for a herby passata, from supermarkets)
  • 400g thinly sliced butternut squash (buy this ready-done from supermarkets or use a mandolin to slice your own)
  • 1tbsp ghee or extra virgin olive oil
  • 700g minced meat (beef or pork)
  • 1 tsp dried oregano
  • ½ tsp sea salt or pink Himalayan salt
  • A few generous grinds of black pepper
  • 500g ricotta cheese
  • 2 large eggs
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh basil, chopped
  • 230g grated mozzarella
  • 45g grated parmesan

METHOD:

Pre-heat the oven to 200C.

If you’re cutting the butternut squash yourself, use a mandolin to cut to about 1/4cm thick.

Put the oil  or ghee in a large non-stick pan and add the minced meat, cooking for 5-7 mins, stirring frequently.

Add half the tomato sauce (recipe below) and all of the dried oregano. Season with half the salt and pepper. 

Next make the cheesy ricotta layer by mixing the ricotta, eggs, and chopped fresh herbs. Season with the remaining salt and another grind of pepper. 

Spread the rest of the tomato sauce on the bottom of your dish (choose one about 26 x 7cms). Than add a layer of butternut squash (you’ll have three butternut squash layers in total). 

Take half of the mince mixture and spread on top, followed by half the ricotta mix on top of that. 

Add a second butternut squash layer followed by the remaining mince and the remaining ricotta mix.

Top with the last later of butternut squash then add the grated mozzarella followed by the parmesan cheese. 

Cover your dish with foil and bake in the oven for 45 mins. 

Remove the foil and bake for a further 10 mins until golden brown.

For The Tomato Sauce:

This sauce can be frozen if you make it in batches and keeps well in the fridge for up to a week. It’s a great base for sauces of all kinds.

INGREDIENTS:

  • 150g chopped tomatoes (fresh or tinned)
  • A handful of fresh basil
  • 2 cloves of garlic
  • 1 shallot or small white onion
  • 60g tomato paste
  • 60ml olive oil
  • A generous pinch of salt
  • A good grind of black pepper

METHOD:

Roughly chop the onions and garlic then add to a food processor along with the rest of the ingredients.

Whizz to a smooth consistency.

Radish Recipe

Radishes are in season right now and they add a lovely punchy feel to meals. Although they are a root vegetable, they have very little of the starch of things like potatoes and other root veg, making them a great addition to a low GL, low carb diet that will keep your weight and energy levels balanced. Try this recipe for a fresh-flavoured side dish.

Baked fish with fennel, rocket and radish salad

SERVES 2

INGREDIENTS

2 fillets of oily fish like trout or salmon

½ bunch of thyme, chopped

2 lemons (slice one, juice the other)

2 tbsp olive oil plus extra for drizzling

1 bulb fennel, thinly sliced

10 radishes, thinly sliced

1 tbsp capers, chopped

large handful of rocket

METHOD

Heat the oven to 200˚C. Put the fish on a baking tray and place the thyme and lemon slices on top. Season, then drizzle with olive oil and bake for 15-20 mins until the fish is cooked.

To make the salad, mix the lemon juice with the olive oil. Pour over the sliced fennel and leave to stand for 10 mins. Then stir in the radishes and capers, and season. When ready to serve, add the rocket and toss to combine. Serve with the fish.

What Does a Nutritionist DO exactly?

WHAT DOES A NUTRITIONIST DO EXACTLY?

Most people get – on a conceptual level at least – that they should probably eat a bit better than they do, they should probably move more and take the time for more ‘me time’ to live a long and happy life.

‘Life’ seems to get in the way of achieving that. Many of us are juggling jobs and the complexities of modern relationships, leaving little time to dedicate to the business of ‘being healthy’. Convenience often wins. It’s not that that’s wrong per se, but here’s the thing: all the time we are not eating or moving or living as well as we know to do, we are silently getting sicker. That may actually be going-to-hospital sick or it may just mean having health niggles that bother us greatly but that we have learned to cope with. I’m talking here about things like IBS or other tummy troubles, PMT, arthritis, stress or anxiety, haywire hormones, or possibly weight that has crept on over the years and you can’t seem to shift it, no matter what you try.

What I want to share with you today is that the food you eat matters more than you can possibly imagine. And that, in many cases, simply by making changes to your diet, the symptoms of some of these conditions can be improved so markedly that there is a really profound shift in how you experience life.

WHAT IS NUTRITIONAL THERAPY?

Nutritional therapy used to be referred to dismissively as ‘alternative medicine’. It’s only now that the science of what to eat is getting the recognition it deserves and is being actively promoted by a small number of well-known and recently enlightened medical doctors, like Dr Rangan Chatterjee and Dr Michael Mosely.

Essentially, nutritional therapists apply the latest hypotheses and research in nutrition and health sciences to you and your symptoms and they come up with a diet, lifestyle and (sometimes) supplement plan to support those needs. They might bring in some coaching to help you put the ideas into practice in a meaningful way or break through whatever barriers have held you back in the past.

PERSONAL SERVICE

It’s a very personal approach. You might hear practitioners talk about people being ‘biochemically unique’. That means that there isn’t a single way of eating that is right for everyone. Sandra might have PMS and you want to lose weight, for example. Sandra might have a history of antibiotic use, while you had your appendix out when you were 14. Sandra might have an intolerance to dairy, while you hate strawberries. I could go on, but you can imagine the thousands of different permutations here. And the fact is that your DNA, previous medical history, and any current symptoms as well as what you like and don’t like, not to mention your personal circumstances are all important when a nutritionist creates a plan for you.

It is personalised just for you. That takes both time and skill. You could download something from the internet – if you knew what you were looking for – but it is not the same. A nutrition practitioner may also work with supplements targeted to a specific condition or your own health goal. This can be a minefield – potentially dangerous and inevitably costly – if you don’t know what you’re doing.

WHY DOESN'T EVERYONE SEE A NUTRITIONIST IF THE RESULTS ARE SO GOOD?

It’s unfortunate that so many people don’t understand what a huge effect a personalised food and lifestyle programme can have on the symptoms they have or how they experience their life.

Newspapers are full of soundbites about the latest foods, but they don’t really join the dots, and it’s difficult to see what might be possible for you. The vast majority of doctors – even those being trained today – have next to no current knowledge or practical experience of what their patients should be eating or how they might integrate the theory into their lives. They live in a world, by and large, where the solution presented during your 10-minute session lies in a prescription.

Some – like Chatterjee – are taking on training in something much bigger called Functional Medicine. This is a framework for considering that the symptoms you are experiencing are a result of imbalances in your body and, rather than treat the specific symptoms themselves, nutrition professionals try to understand the root cause of the problem and base their programme around that. If you think about it: nearly all medications merely suppress symptoms. Only very few are an actual cure – antibiotics come to mind here. The exclusively pharmacological approach conventional medicine so often employs does nothing to uncover the root causes. Metformin lowers blood glucose – but why is it high in the first place? Statins lower cholesterol – but why is it elevated? Non-steroidal anti-inflammatory drugs (NSAIDs) numb pain – but why are you in pain? These are the questions nutrition professionals will ask before embarking on a quest to find out to then be able to address the root cause.

WHAT HAPPENS IN A NUTRITION CONSULTATION WITH ME?

Your first consultation will last up to 90 minutes. You will have been asked to complete and send back a nutritional therapy questionnaire before you visit. During the session, we’ll go into your medical history, your health goals and any other challenges you’re facing, what you generally eat, what you like to eat, what you hate to eat and how you have to eat (on the bus, in a rush at your desk, and so on). There’s no judgement and anything you share with me is kept in confidence.

Nutritional therapy sessions are usually sold in programmes that run over 6 weeks. This is because it is rarely helpful for anyone to leave without the knowledge that they have at least 4 sessions in place to help them implement the programme, make changes at a pace that suits them, and to deal with any challenges or questions that come up along the way.

WHAT IF I ALREADY KNOW WHAT TO DO?

Knowing what you should be doing is only part of the problem if you are unhappy with an aspect of your health. Staying motivated is the hardest part of any plan. The single best way to stay in the zone is to have a buddy or coach who can give you a nudge or call you out if you start to go off piste. I’d say this is the single biggest thing that makes the difference between reaching your goal and actually staying there. That’s where health coaching comes in. It keeps you accountable will ensure all that good work doesn’t go to waste.

When someone enquires to see me, the first thing we do is arrange a free call to go over their options and goals and find out what they want to get out of the programme. I give them a few things to go away and work on and then we pick the right programme for them, on their terms.

Call me to book a free call, find out what I can do for you and your life and get some top tips now to start the process of a health, happy new you

Georgina Graham DipION, CNHC 07765 869670 george@cotswoldbetterhealth.co.uk



Watercress Recipe

Watercress is in season right now and it’s one of those foods brimming with nutrients. You can easily squeeze it into your diet in place of regular lettuce or rocket, where it brings a lovely peppery flavour. It adds a lovely bite to smoothies and juices, and is surprisingly mild in soups. What I want to share with you this month is a lovely sauce you can whip up in a flash and use to perk up white meat, pork or fish.


Pork medallions with watercress salsa verde

Serves 2

INGREDIENTS

2 pork medallions

1 clove garlic, crushed

4 anchovy fillets

15ml capers, rinsed

30ml fresh flat leaf parsley leaves

15ml fresh basil leaves

good handful of watercress

freshly ground black pepper 

30ml extra virgin olive oil 

15ml lemon juice

METHOD

Preheat grill and grill the medallions for 15 mins, turning halfway.

To make the salsa verde, place the salsa ingredients in a mini food processor and blitz until the sauce is well combined. You can also do this by hand by chopping everything very finely and mixing it together with oil and lemon juice. Serve a dollop of the salsa on top of each medallion.


Hello Hayfever!

Itchy, watery eyes? Constantly sneezing? Hello hayfever! Now I really know it’s spring and you’re here to stay – like an uninvited guest – for the next six months. But while Mother Nature can be cruel, she is also kind. It might surprise you to know that changing what you eat can have a big impact on the severity of your symptoms.

According to Allergy UK, as many as 30% of adults and 40% of children suffer from allergic rhinitis (the medical term for the condition), an allergic reaction to pollen. You might start noticing symptoms in March when the tree pollen season starts. Then there’s the grass pollen season, followed by the weed pollen season, which can go on into September.

If this is you, I sympathise: itchy, red or watery eyes; runny or blocked nose; sneezing and coughing; itchy throat, mouth, nose and ears; loss of smell; earache; headache; and feeling exhausted.

There are some foods will make the symptoms of hayfever worse, so try to cut these out or reduce them as much as you can during hayfever season. Other foods are naturally anti-inflammatory, so you’ll want to ensure you’re getting plenty of these in your diet.

Foods containing high levels of histamine can intensify symptoms. These include chocolate (sorry about that), tomatoes, aubergines and many fermented foods like vinegar, sauerkraut, yoghurt, miso, soy sauce, and canned fish.

There are also foods that, while they are not high in histamine themselves, are ‘histamine liberators’ and can trigger your cells to release histamine. These include strawberries, pineapple, bananas, citrus fruits and egg whites.

Foods containing wheat – like bread and pasta, cakes and pastries – can also be problematic for people with grass pollen allergies.

Dairy products like milk and cheese stimulate the body to produce more mucus, making blocked noses or ears much worse. Matured cheeses also tend to contain high levels of histamine. And sugar, which causes your body to produce more histamine, can further exacerbate your symptoms.

Foods to add in or increase when you have hayfever

Some foods are anti-histamine foods and disrupt or block histamine receptors, helping to reduce allergy symptoms. These include foods that contain the plant chemicals quercetin and beta carotene, and those high in vitamin C (see below).

Local honey also may be helpful because, although it contains trace elements of pollen, over time it may help your body become more familiar with the pollen entering your system and reduce the inflammatory response it makes.

Quercetin containing foods

Onions, garlic, goji berries, asparagus, all berry fruits, apples, kale, okra, peppers, plums and red grapes

Beta carotene containing foods

Sweet potato, carrots, butternut squash, red and yellow peppers, apricots, peas, broccoli, dark leafy greens like kale, and romaine lettuce. 

Vitamin C containing foods

Blackcurrants, blueberries, peppers, kale, collard leaves, broccoli, kiwis, mango, courgettes, and cauliflower.

What to drink

Drink plenty of water. Keeping well hydrated is helpful for all aspects of health. In the case of hayfever, it thins the mucous membranes and reduces that ‘blocked up’ feeling.

Green tea is packed full of antioxidants, which are helpful for the immune system generally. It has also been proven to block one of the receptors involved in immune responses.

Ginger tea has been shown to help reduce allergic reactions by lowering your body’s IgE levels (the antibody involved in the specific immune reaction associated with hayfever).

Peppermint tea is worth trying because peppermint contains menthol, a natural decongestant that may help improve sinus symptoms.

Add nettle tea to your shopping list for its ability to relieve inflammation of the upper respiratory tract and ease nasal congestion, sneezing and itching.


An anti-inflammatory approach

Hayfever is an inflammatory condition and may be further helped by including other types of food that calm the inflammatory response. Top of the list are foods containing anti-inflammatory omega 3 fatty acids, which I often recommend to clients struggling with any inflammatory condition. These include all types of oily fish (like salmon, trout, sardines, halibut and cod) as well as flaxseed and walnuts.

Coconut oil is another anti-inflammatory oil and can be used in cooking and baking or added to smoothies.

As well as adding flavour to your food, herbs like parsley, sage, thyme, oregano and basil have anti-inflammatory properties as do many spices, including turmeric, ginger, cardamom, cinnamon, clove, fennel and nutmeg.

While the main problem for hayfever sufferers is the pollen itself, you may also find that hidden food intolerances are making matters worse, as they may be pulling the system down, so weakening it and creating more intolerances which have similar symptoms to hayfever. I offer intolerance testing at my clinic if this is something you would like to explore, please get in touch!

Are you Vitamin D Deficient?

In this blog, I’m going to explain why so much of that is down to your levels of vitamin D, which is sometimes called the ‘sunshine vitamin’ (and hence a lack of it in winter).

We’ll look at all the stuff you really need to know about vitamin D (this is how I’m going to convince you that really is vital for life and you should get yourself tested if you don’t know your levels already). We’ll look at how you can tell if you might be a bit low, who should get tested, and where to have it done (and what to say to your doctor to have this done free of charge). Oh, and how to boost your levels naturally through food. Not gonna lie though, food sources will NEVER give you enough vitamin D in winter.

WHY YOU REALLY, REALLY NEED THE D

Vitamin D is a superstar vitamin. More correctly, it’s actually a hormone. If levels are too low, this is bad news for health. I’m talking cancer, osteoporosis, rickets in children, asthma, tuberculosis, multiple sclerosis (and other autoimmune diseases), heart disease, diabetes and dental problems [source: PLoS One. 2013;8(3):e58725.]

WHY SO LOW?

Sun cream. Your body makes vitamin D after contact with the sun’s UV rays but, as we’re a nation of sun cream fanatics (and this covers the skin, blocking the rays of sunlight from getting through), you might not be getting enough straight-up sun.

Age. Among other things that go a bit wrong as you get older, your body is less good at turning the rays from the sun into vitamin D. Specifically, the kidneys are less good with age at turning it to the active form of calcitriol.

Kidney or liver disease of any kind also means vitamin D is not converted to the active form.

Tummy troubles. Problems with the digestive system (and I’m not talking about disease here – just an imbalance that may cause anything from a few manageable symptoms to more serious trouble ‘downstairs’) mean the digestive tract does not absorb the vitamin D as well.

Obesity (technically that’s a BMI or body mass index of 30+) has the fat cells in your body hoover up the vitamin D. So then it’s stored – unusable – in your fat cells and is not whizzing around your body in your blood.

Lack of sleep. Just as you need sunlight to make vitamin D, you need sleep to actually use it.

Stress. The presence of the stress hormone cortisol reduces the uptake of vitamin D by special vitamin D receptors. It literally sits there, in the body, without being able to be used. What a waste!

Your skin colour. The darker your skin, the less vitamin D you will make. This is due to the higher levels of melanin in your skin that protect against UV light. By blocking the sun’s rays, it also curbs the body’s ability to make the pre-cursor to the active vitamin D.

Nightshift workers and anyone else who doesn’t spend much time in the sunlight, including children wearing sun cream all the time and babies. Quite simply, you need the sun on your skin. 

DID YOU KNOW???

Research shows you’re 11 times more likely to be depressed if you have low vitamin D than if you don’t. [Source: PLoS One. 2013;8(3):e58725.]

Vitamin D can put the brakes on the progression of Alzheimer’s disease. [source: MT Mizwicki, et al. Genomic and Nongenomic Signaling Induced by 1α,25(OH)2-Vitamin D3 Promotes the Recovery of Amyloid-β Phagocytosis by Alzheimer's Disease Macrophages. J Alzheimers Dis. 2012 Jan 1;29(1):51-62]

10 SIGNS YOU MIGHT HAVE A VITAMIN D DEFICIENCY

Depression or anxiety (including mood changes or irritability)

Bone softening (low bone density), fractures

Feeling tired all the time/ decreased performance

Muscle cramps and weakness

Joint pain (especially back and knees)

Difficulty regulating your blood sugar levels/ post lunch energy crash

Low immunity

Slow wound healing

Low calcium levels in the blood

Unexplained weight gain

Symptoms like these are commonly overlooked because they don’t feel life threatening, and they’re often dismissed as normal, everyday aches and pains you have to deal with. But you don’t have to put up with these symptoms of ill health!

WHO SHOULD GET TESTED?

If any of the above resonates with you, then you should definitely get tested. You might find your GP will do this for you. My experience is that they are usually amenable to this particular test.

If your doctor won’t test, consider getting it checked out privately. In the big scheme of things (like life and, you know, your health), the test is not expensive but it could change your enjoyment of your life.

The test is the 25-hydroxy vitamin D test (also known as the 25-OH vitamin D test or Calcidiol 25-hydroxycholecalciferol test). It’s the most accurate way to measure how much vitamin D is in your body.

Your doctor will want to know that there is a valid reason for having you tested. Go back through the list of symptoms and go in strong with this being the reason why you want to be tested.

If you’re the kind of person who doesn’t want to ask, feels uncomfortable asking or is just curious to know their levels, you can get the test done privately for £44. It’s a finger prick test, so you can do it easily at home, then get guidance on how much to supplement safely. If this is you, and you want to know more, just hit reply to this email and we’ll talk.

If you do take a test and you’re very low, you’ll need an intense 4-6 weeks supplementation at a high dose and then re-testing to see the impact it’s had. There is such a thing as too much vitamin D (known as vitamin D toxicity). You’d have to be going some way to get there, but it is possible, which is why it is essential you know your levels before you start guzzling any supplements.

I know what you’re thinking. Here’s a few of those ‘yes, buts’ you have going on…

I already take a vitamin D supplement.

I go out in the sun quite a bit

Wouldn’t my doctor ask to test me if they thought it were a problem?

I’m too busy to take time off to take a test.

I hear you. If you seriously have nothing wrong with you, if you didn’t identify with any of the symptoms in the list, then don’t bother. But if you did…

And here’s a cautionary tale… one of my clients [actually it’s me, this is true, but don’t tell anyone] enjoyed sunning herself in the garden this summer with no sun cream (except for her 2 week holiday in August). But in spite of it being mid summer, her levels were only ¼ of what they should have been. The moral of this story is, be tested.

HOW TO UP YOUR VITAMIN D

Get yourself some sun. Recommended sunlight exposure is between 10 and 30 minutes a day with no sun cream.

If getting out in the sun is not an option, sit in front of a light box that supplies 10,000 lux of full-spectrum light for 30 minutes every morning. This is an especially good option for winter months, for night shift. Bit of a faff, but it’s an option.

Take a supplement. You can take a generic 1,000 IU dose as an adult (but not children without consulting your GP) BUT, if you’ve no idea what your blood levels are, how to you know how much you should be taking?

Eat naturally vitamin D-rich foods like oily fish (salmon, sardines, fresh tuna, trout, halibut, mackerel, et.), high quality cod liver oil, egg yolks and liver. Do not be fooled into thinking the fortified foods are the same or have similar benefits. Fortified foods (like cereals, margarine and some yoghurts) contain a synthetic version of the vitamin known as D2 (the natural form is D3). Research shows this is less effective at raising levels of vitamin D in the blood.

[source:https://www.ncbi.nlm.nih.gov/pubmed/22552031]

APPY GO LUCKY

This summer I discovered a lovely little app for my phone called D minder. It helps you track your levels of vitamin D by entering your test results and filling in details like whether you supplement and how often you go out in the sun. It will track your sun exposure and it’s impact on your vitamin D levels. It’s a little technical (and by that I mean just a little – you won’t need a PhD to understand it) so it’s probably one for anyone with very low vitamin D or the geeks among you. (Not judging…) 

Leek + Amaranth Cheesy Flapjack Recipe

Want a healthy snack which tastes great? 

Here's my favourite savoury Flapjack Recipe.

Makes 16

INGREDIENTS

75g amaranth 

75g butter 

1 leek, washed, cut in half and finely sliced

2 sprigs rosemary, leaves picked and finely chopped

a pinch of chilli powder (optional, to taste)

175g jumbo oats 

200g mature cheddar, grated

2 eggs 

METHOD

Heat the oven to 180C/ fan 160C and line a shallow 22 x 30cm baking tin with baking paper.

Take a large deep frying pan with a lid, put over a high heat and leave for a few mins to get really hot to puff the amaranth quickly. Sprinkle just a few seeds into the pan and cover with the lid – they should pop in just 2-3 secs. If it takes any longer they will burn before they burst, so leave the pan to heat a little longer. Once the pan is hot enough, add a heaped tablespoon of the amaranth and cover. Shake the pan back and forth to swirl the seeds about as they pop and after a few seconds tip them into a bowl. Repeat until you have puffed all the amaranth.

Wipe out the pan then add the butter, leek and rosemary, seasoning with a little salt and pepper, and chilli powder, if using. Put back over a low heat and let the leek soften for 5 mins. Turn off the heat and stir through the popped amaranth, oats, cheese and eggs and mix together thoroughly. Tip the mixture into the prepared tin and press firmly down with the back of a spoon.

Bake in the oven for 25 mins until deep golden brown. Carefully lift the flapjack out of the tin – holding onto the baking paper – onto a chopping board. Cut into 16 pieces and allow to cool.

Enjoy and please share this Flapjack recipe with friends!

Eat Well, Spend Less

How to spend less on healthy food

Eating food you have cooked or prepared at home is healthier for you. It is also considerably cheaper. The key to this is planning. You’ve probably heard the saying ‘failing to plan is planning to fail’. Without a weekly food plan, it will be pure luck if you end up with the right foods in the fridge or cupboard. And, without planning your time, you won’t always make the time to enjoy breakfast or make that lunch. You could be saving a LOT of money each and every week by following these tips.

EXERCISE 1: HOW MUCH ARE YOU REALLY (OVER)SPENDING?

Be honest with yourself about your spending and shopping habits. That starts with looking into how much you spend each week on take-out coffee, croissants and other breakfasts; lunchtime salads, soups and sandwiches; snacks and other food treats; and ready meals, takeaways or last-minute meals out. Make a note every time you buy something (not the main food shop) to eat out of the house. Do this for a week, then multiply by 4 to give you an approximate monthly total.

Log into your banking app (or go online) and make a note of how much you spent over the last month on food.

Add the two figures together. This gives you your total for how much you are spending on food each month. I suspect you will be shocked. Most people are.  

Commit to saving a certain amount each week or month. Decide what that is. Commit to it and write it down. What will you do with that extra money? Where can you economise?

EXERCISE 2: PLAN YOUR PLANNING

Become a planning ninja. The thing about planning is that you need to actually plan to plan. It’s easy to get derailed by events, situations, relationships and tasks that insert themselves into our already busy lives.

Choose a time when you know you will be free every week to plan your meals – breakfasts, lunches and dinners. Ideally plan midweek for the following week. Put a reminder alarm on your phone. If this planning job doesn’t get done, you will have no choice but to shop on a day-to-day basis, which is much more expensive.

EXERCISE 3: AUDIT WHAT YOU HAVE

Turn these meal plans into a shopping list.

Also create a master list of what you already have in your freezer, fridge and cupboards.

Cross anything you already have off your shopping list. 

EXERCISE 4: SHOP YOUR PLAN

As an experiment, spend at least one week only allowing yourself to buy what is on your shopping list. No extras! The planning and shopping discipline may take a little time to get used to, but it is worth persevering.

Off-list shopping and impulse buys are the biggest enemy for anyone wanting to keep to a budget. Do not go to the supermarket hungry. You are more likely to shop off-list when you do.

EXERCISE 5: GET CREATIVE

A huge amount of food is thrown away, because we’re not sure what to do with leftovers. Make a commitment to using yours and prepare to save money. There is a bank of resources online to help you find easy recipe suggestions for pretty much anything you may have lurking in the fridge.

This will feel uncomfortable at first. You will be making some meals you have definitely not tried before!

Try the following:

Tesco Meal Planner Left Over Tool (https://realfood.tesco.com/meal-planner/leftover-tool.html)

Love Food Hate Waste (https://www.lovefoodhatewaste.com/recipes/?gclid=EAIaIQobChMIoqb6tqnl3QIVA7ftCh2Cjg_eEAAYASAAEgK12_D_BwE

GOLDEN RULES OF HEALTHY EATING ON A BUDGET

1 INCLUDE PROTEIN AT EVERY MEAL AND SNACK

Protein keeps energy levels stable and is essential for the body’s growth and repair, and healthy skin and nails. Protein is found in meat and poultry, fish, seafood, eggs, lentils, beans, pulses (like chickpeas), quinoa, nuts and seeds. Protein should make up a quarter of your meal (about the size of a clenched fist). Many people do not have protein-based breakfasts. How can you change yours?

MONEY-SAVING TIP: the cheapest sources of protein are vegetarian sources, like beans and lentils. Consider going meat-free one or two days a week. Eggs sold as ‘mixed sizes’ are cheaper than buying all M or L.

2 EAT PLENTY OF FIBRE

That means lots of vegetables – likely more than you are currently eating. The recommendation is 5 portions of vegetables and 2 portions of fruit (ideally low sugar fruit like berries, apples, pears, plums – anything grown in the UK) a day. Fibre keeps energy levels constant, balances your hormones, fills you up, keeps you regular and those fruit and veg contain many immune-boosting plant chemicals. Aim to eat a rainbow of colours over the course of the week. 

MONEY-SAVING TIP: Greengrocers are often the cheapest places to buy your veg. Also consider basing meals around special supermarket deals (example Aldi’s Super 6), and don’t rule out the basics and essentials ranges of veg (usually just means they are not regular shapes and sizes). Don’t rule out frozen veg either. It’s cheap, often frozen soon after picking so it’s very fresh, and offers the ultimate convenience. And you are likely to waste less. 

3 CHOOSE HEALTHY FATS

Eating fat doesn’t make you gain fat or otherwise put on weight, but some fats are healthier than others. The body loves omega 3 fats, which boost mood and support the stress response, and reduce inflammation. They are found in oily fish (salmon, trout, halibut, cod, fresh tuna, mackerel, sardines), flaxseeds, chia seeds, hemp seeds and walnuts. Other healthy sources of fat are avocados, olive oil, coconut oil, nuts and seeds.

MONEY-SAVING TIP: Frozen fish is a far cheaper option than refrigerated. Don’t be fooled into thinking it’s inferior. Often supermarket ‘fishmonger’ counter fish has been frozen.

4 THINK CAREFULLY ABOUT STARCHY ‘CARBS’

Many diets rely heavily on white, pasta, bread, rice and potatoes, but these (especially when eaten without protein) can unbalance your blood sugar levels and cause you to store fat. Swap to healthier wholegrain alternatives; brown rice, wholemeal pasta and bread, and sweet potatoes, and ensure this element takes up no more than a quarter of your meal.

MONEY-SAVING TIP: Many people bulk up meals with starch, especially on a budget. Your body will love you for bulking meals up with veg instead. Eating large portions of starchy foods will have you craving more food than if you had more modest portions.

5 CUT SUGAR

Most people have an understanding that sugar is not good for them. Eating sugary food is like a treadmill, with one biscuit creating the need for the next. Sugar creates a blood sugar or energy imbalance, fuels inflammation in the body, and makes you put on weight.

MONEY-SAVING TIP: Consider that the more sugar you eat, the more you need to eat. Sugary ‘treats’ soon become a three times a day habit. Depending what you’re snacking on, cutting it out (or cutting down) could save several ££ each day.

USEFUL RESOURCES

Economy Gastronomy by Allegra McEvedy & Paul Merrett

Save with Jamie by Jamie Oliver

Eat, Shop, Save by Dale Pinnock

Eat Well for Less (various different books) by Greg Wallace & Chris Bavin



Is Eating Dairy Unhealthy?

Should I Eat Dairy?

Whether or not you should eat dairy products is one of the things that people most ask me about as a nutrition professional.

There’s the argument from the dairy industry and conventional medicine that, if you don’t eat dairy, you’re putting your bone health at risk.

Other health professionals (often in what we used to call ‘alternative medicine’) have long argued that consuming dairy products causes low-grade inflammation in the body, may increase the risk of cancer, drain your energy and give you spots.

Vegans also argue that eating dairy isn't natural for humans, and that dairy farming involves cruelty to animals many of us are unaware of, plus it significantly contributes to global warming.

In this newsletter, I want to give you all the details on what’s good and not so good about dairy, and the positive benefits of giving up milk-based products. If you’re even considering ditching dairy, there is one really important thing you need to do. I’ll tell you about that, too. 

Why should I eat dairy?

Dairy products contain a range of beneficial nutrients. Of course, there’s calcium, but it’s also a good source of protein, vitamins D and B12 and phosphorus.

Let’s talk about the calcium in dairy, because this is the thing you are told you will miss most if you stop consuming milk-based products.

When you get past 30, your process of bone breakdown is a bit speedier than new bone being made, so you need to make sure you’re getting good levels of this important mineral to fortify your frame. Although you can get calcium from other foods, the reason why dairy is touted as being the best source, is that the calcium from milk-based foods are more readily absorbed by the body*. Skip down to the bottom of the story to find out how you can safely choose not to have dairy in your life. There are some specific foods you will need to eat.

Cow’s milk also contains the omega 6 fatty acid conjugated linoleic acid (CLA), which is considered to have health benefits. It is also contained in grass-fed beef. Studies suggest CLA can help with weight loss, and that people who have lot of foods containing CLA have a lower risk of diabetes and cancer**.

Is dairy bad for you?

The bottom line is that human beings weren’t designed to drink milk of any kind after the weaning period (around two years old). Not human milk, and certainly not milk from cows, sheep or goats. Some cultures have embraced drinking dairy products, and people in those cultures have genetically adapted to tolerate it. Others haven't and for those people in particular, eating dairy can cause problems. Two of the biggest problems associated with dairy are digestive and skin issues. 

Let’s have a look at the bad stuff in dairy products…

They contain growth hormones, which may be linked to increased risk of disease and some cancers.

And other hormones, too, like oestrogen. Small amounts, true, but still oestrogen. Some cancers and medical conditions like endometriosis, PMS, fibroids and even menopause are linked to a dominance of oestrogen compared to progesterone.

As well as having more naturally occurring sugar than you’d think. A cup of milk has about three teaspoons. Sugar, I hear you say. Where? The type of sugar in milk is called lactose. You might be tempted to say, ‘I’ll have lactose-free milk then’. Lactose-free milk has had the milk sugars broken into galactose and glucose. Same amount of sugars, different currency. However, the milk sugar is often the ingredient people do not tolerate, so a lactose-free milk can provide the benefits of regular milk without the dodgy tummy.

Non-organic dairy products contain antibiotic residues, so if you are eating dairy, make sure it’s organic.

Drinking it may raise your risk of certain types of cancer, but the evidence occasionally contradicts itself. You can read more where you see this sign at the bottom***.

And you’re more likely to get spots or have acne. **** The research stacks up that that’s the case, but scientists aren’t 100% sure of the reason dairy triggers acne, though it’s likely to be something to do with the hormones present in milk. Another theory is that dairy products disrupt insulin levels and make skin more prone to acne.

How will I feel if I give up dairy?

Everyone will be a little different but these are some of the reported benefits of ditching dairy:

Less nasal congestion and stuffiness.

Better sleep.

Clearer skin.

More energy.

Weight loss.

Reduction in bloating/ other digestive symptoms.

Fewer headaches

I’m not going to go into the impact on the environment of consuming less dairy, and the animal welfare argument. Too many variables. I’ll leave you to just ponder that.

What are the alternatives if I don’t want to eat dairy?

Use these in porridge, overnight oats smoothies and the like.

My favourite non-dairy milks are almond, coconut, soya, oat, rice – pretty much in that order and largely based on levels of sugars (naturally occurring). You’ll want to choose the unsweetened varieties if there is an option.

The foods you need to eat when you’re giving up dairy

You’ll be missing out on calcium for bones, so you’ll need to find it some place else. That means letting more of these foods into your diet on a daily basis: cabbage, spring greens, boy choy, kale, broccoli, okra, almonds, soya (edamame) beans and tofu, and fish where you eat the bones (like tinned sardines).

The RDA (recommended daily allowance or how much a healthy person needs to eat to not get sick) is 700mg a day.

A fist-sized serving of tofu can be between 200mg and 800mg. One serving in a stir fry at night could get you your calcium fix for the day.

Small can of sardines has 351mg.

2tbsp sesame seeds have 280mg.

Soy milk fortified with calcium contains the same amount as a glass of cow’s milk – about 250mg in a 200ml glass of milk.

2tbsp chia seeds has 179mg.

A cup-ful of cooked kale has 177mg. Raw (because less fits in the cup), it’s 53mg.

A small handful (about 35g) almonds has nearly 100mg.

A cup of broccoli has 43mg.

Should I eat more spinach to increase calcium?

Some – like spinach or chard – contain oxalic acid, which binds to calcium and can mess with your body’s ability to absorb it properly. Turns out Popeye was eating the wrong sort of greens because, even though spinach technically has a lot of calcium, it’s only a tenth as bioavailable as that from milk due to the oxalic acid.

But, wait, I couldn’t give up…

You don't have to. If you love pizza, try giving up dairy but having an exception for pizza. Although going completely dairy-free would be the goal, even taking most of the dairy out of your diet can still bring benefits. For most dairy products, there is an excellent dairy alternative. Some are most surprising. I wonder whether you have experienced the delicious creaminess a handful of cashews can bring to a soup, for example. However, there are some groups of people who really should give it a miss; those who have an intolerance to dairy would do well to remove it entirely for at least three months to heal the gut. And, if you have a true allergy to dairy (IgE), you will want to steer clear forever. 

https://www.researchgate.net/publication/261044065_Calcium_bioavailability_from_dairy_products_and_its_release_from_food_by_in_vitro_digestion

* https://www.ncbi.nlm.nih.gov/pubmed/17160208 OR https://www.researchgate.net/publication/261044065_Calcium_bioavailability_from_dairy_products_and_its_release_from_food_by_in_vitro_digestion

** https://www.healthline.com/nutrition/conjugated-linoleic-acid#benefits

*** https://www.drweil.com/health-wellness/body-mind-spirit/cancer/does-milk-cause-cancer/

****https://www.sciencedirect.com/science/article/pii/S0738081X10000416

Chestnut Soup Recipe

Chestnut Soup Recipe

“Chestnuts roasting on an open fire…” There’s no other ingredient half as evocative of Christmas than the humble chestnut. You can buy fresh chestnuts and cook them yourself, or buy ready cooked.

To roast, pierce each nut and roast the nuts on a tray at 200˚C for 15 mins.

To boil, cover with cold water and bring to the boil, and simmer for 3 mins. Scoop a few out and peel off the shell. They become harder to peel as they cool, so keep them in hot water until you’re ready.

Chestnut, bacon + parsnip soup

Courtesty of BBC Good Food Magazine

Serves 6

INGREDIENTS

4 chopped rashers smoked streaky bacon

6 parsnips, peeled and chopped

200g cooked, chopped chestnuts

Drizzle of olive oil

1 onion, chopped

1 garlic clove, crushed

1 chicken stock cube

600ml milk

Fresh thyme (4 sprigs)

METHOD

Fry the bacon in the oil until crisp. Remove half the bacon and set aside until later. Add the onion and garlic to the pan, stirring until tender, then add the parsnips. Cook for another 5 mins, then crumble in the chicken stock cube.

Add the milk, 600ml water, the thyme and chestnuts. Cover and simmer for 30 mins until the parsnip is tender.

Blitz with a hand blender, then season to taste. Ladle into bowls and top with the reserved bacon.

Please let us know what you think of this Chestnut Soup Recipe in the comments below. 

1 2 3 4