You Are What You Eat on Channel 4
Did anyone else watch this? If so, we must all be congratulating ourselves like mad.
For the benefit of Vicks and anyone who didn't watch it, this nutritionist went round to visit this very overweight Scottish woman to sort out her diet.
Well, they looked at what she ate every day and it made me feel ill. She ate 10 packets of crisps a day (breakfast was Irn Bru and crisps), 77 biscuits a week, a tub of margarine a week (!) and not a single fruit or vegetable.
They gave her a medical and she is verging on being diabetic. They put her on a healthy eating regime (lots of fruit, veg, brown rice, avocado) and not surprisingly she lost 2 stone. She was even converted to eating the right way.
Now, I don't know about how this made you feel, but I felt positively saintly. I think we all need to remember that compared to a lot of people we eat a very healthy diet and even if we aren't losing as much weight as we could be (I am speaking for myself here), we are being very healthy indeed. Our insides must look lovely.
Anyway. I went to yoga and the breathing bit was bliss - better than what I imagine heroin to be like. Explosions of colour in the head and floaty lightness. Still not very bendy and am finding sun salutations a tad impossible.
Food - not bad.
Porridge with blubes, pecan nuts, sunflower seeds, yog, soya milk
Green tea x4
Pear
Cherries
Sweet Potato Stew
Plum
Soya beans
Kedgeree
1 Comments:
At 11:09 am,
Bex said…
Sweet Potato Stew
Ingredients
1 onion, chopped
1⁄2 teaspoon cayenne pepper
knuckle of freshly grated ginger
1 tablespoon olive oil
2 cloves garlic, crushed
1 teaspoon hot curry paste (or to taste)
350g sweet potato, peeled and cubed
225 button mushrooms, halved if large
300ml passata
300ml vegetable stock
250g spinach, washed and roughly shredded
2 tablespoons chopped fresh coriander
4 tablespoons peanut butter
Instructions
1. Heat oil, then fry onion, pepper, ginger and garlic for 5 minutes, stirring occasionally until beginning to soften
2. Add the paste and fry, stirring constantly for one minute. Then add the potato and mushrooms, stirring for a minute or so to make sure they get well covered in the spice mixture
3. Add the passata and stock. Bring to the boil, then cover and simmer for 15- 20 minutes until the mushies and potatoes are tender.
4. Add the spinach and stir in until just wilted.
5. Take a couple of spoons of the liquid from the pan and mix with the peanut butter to soften, then add this mixture to the pan with the coriander. Heat until peanut butter is to same temperature as rest.
6. Serve and enjoy. I like this with rice.
Special Notes
The peanut butter does crank up the points a bit, but really does add a lovely richness (and I don’t even like the stuff!) don’t be put off by the list of ingredients, this really is simple to make (and even better the next day if you have leftovers)
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