Happy to report fabulous Baker brothers are indeed fabulous, working with them for launch of http://t.co/aGa7sFcyTt http://t.co/bmsvye8Ypg
How often to do you try a new recipe, or buy an ingredient that you’ve never tried before? Chances are not very often. Most people (me included) have a handful of recipes and dishes that we cook week in week out. Why have we become unadventurous in the kitchen? Lack of time, for both shopping and cooking, is certainly one reason, but perhaps another is that we just don’t understand how important eating a variety of different foods is. Variety may be the ‘spice of life’ but I believe it’s also the key to healthy diet. Our body needs over 40 different nutrients to function properly and stay healthy and no single food or food group provides all the nutrients we need. Eating a variety of different foods is the best way to ensure you get the full range of vitamins minerals phytochemicals and other nutrients necessary for good health. Variety is particularly important when it comes to fruit and veg. When I was growing up, if someone talked about vegetables chances were they meant carrots, cabbage, swede or cauliflower because things like peppers, courgettes and sweet potato just weren’t available. Now even a modestly sized supermarket has a cornucopia of fruit and vegetables from every corner of the world. Although I’m not a big fan of exotic fruit and vegetables from far flung corners of the world (I’ll write more about the importance of eating locally grown seasonal produce in another blog) the point I’m making is that we have a wealth of fruit and veg to choose from, yet most of us choose the same things from one week to next.
But good nutrition isn’t the only reason for ringing the changes once in a while. Introducing new foods into your diet could be the secret to a healthy mind as well as a healthy body. Experts in memory and mental agility suggest that breaking routines helps stimulate and refresh the brain. Living a varied and interesting life increases the chances of the brain working efficiently and changing routines and varying patterns in daily life helps us to stay alert and stimulated.
So next time you go shopping, why not throw caution to the wind and try something different? – you never know it might just be what you brain and body needs!
You can absorb around 30% more carotene from cooked carrots than raw.
Studies show that when tomatoes and broccoli are eaten at the same meal their cancer fighting effects are enhanced and greater than if they are eaten separately.
Gram for gram, watercress contains 12 times more vitamin C than lettuce and more iron than spinach.
Peanut butter was first made in 1890 by a doctor in St Louis, USA who started grinding peanuts as a nutritious meat substitute for people who couldn’t chew meat because they had poor teeth.
Although olives are classified as a fruit, you would need to eat around 30 olives for it to count as one portion.
Nutritionally there is no significant difference between black and green olives. The colour of olives is determined by the ripeness of the fruit when it is picked.
Follow me on Twitter
Stories regarding diet and nutrition can become a little dry if thought, insight and passion aren’t put into them. Fiona packs them in in droves and brings any topic she is commenting on to life.
It’s hard to find a nutritionist who cares as much about delicious food as I do but Fiona does. She understands that while I want my food to be healthy I also want it to be delicious so when we worked together on Skinny Weeks, Weekend Feasts she worked with me to make sure the recipes were healthy but stayed true to themselves. Beyond that, she’s great fun and super to work with.
I love working with Fiona because she has that rare ability to marry nutrition, PR and media all together. Her incredible knowledge of nutrition and her creativity makes her a dream for any PR to work with. With her journalism background she always meets deadlines and in my opinion exceeds the brief always.