OUR resident foodie, JANE HUTTON, guides us through the seasonal issues of losing weight and gaining energy.
WELCOME to spring! This must be one of most longed-for and symbolic springs for decades. The days are lengthening, the sun is taking up residence, temperatures are rising, and life is opening back up just as Mother Earth is. At the time of writing, at least, that would be the plan! The cycles of the seasons aren’t likely to let us down, even if viruses are rather more unpredictable, and every spring I get a rush of questions involving two particular issues as we shed our winter skin and emerge from hibernation – losing weight and gaining energy. One of the things that I talk about a lot that supports both issues is the importance of keeping blood sugar balanced throughout the day. Avoiding the late morning or mid-afternoon slump that has us reaching for a quick fix is a key factor. It’s not always hunger that signifies a need to fill the tanks either. Fatigue, headache, dizziness, irritability, feeling slightly wobbly, or even feeling anxious could mean you need to address your blood sugar balance. Ensuring that you have a good breakfast with a major protein component (whether that be something like eggs, yoghurt, or nuts and seeds), and decent protein-based snacks prepared if there is a delay of longer than 3-4 hours between main meals, help keep you energised and full, preventing carb cravings and unhealthy choices. In fact, all meals and snacks should be a combo of protein and complex carbs with a bit of healthy fat for prime nutrition and fuelling. Is it difficult to do in the everyday run of things? Not if you are prepared, and even that preparation is often just a chuck in and whizz exercise! This issue’s recipe is one of my two favourite dips –not only is it quick and easy, it’s full of all round fresh goodness, keeps well to last through the week, it’s easily transportable for going out and about, and absolutely delicious! For all of us ladies over 40, edamame beans are obligatory for getting the best soya phyto-oestrogens in the most natural, healthy form. Stay away from the processed soya like meat replacements, milks and yoghurts that are just frankenfoods, and eat this. Grab edamame beans from most supermarkets in the frozen section, or just pop into a Chinese supermarket. Lovely and light, perfect any time of year. Build your recipe repertoire around fresh, natural ingredients that can be almost literally thrown together, and are tasty enough to make you feel indulgent. You’ll be full of the joys of spring in no time!
Edamame Energy Dip
You will need:
250g edamame beans (thawed if
from frozen)
2 cloves of garlic
50g baby spinach
20 mls/4 tsp miso (white works
best, but adapt to taste)
50 mls/1/4 cup coconut oil, or
other health-packed oil of choice
(avocado, rapeseed)
50g/1/4 cup tahini
lime juice to taste (1-2 limes)
seasoning
sesame seeds, poppy seeds or
pumpkin/sunflower seeds
In a food processor, whizz up all the ingredients except the lime juice and seasoning until smooth. Add the lime juice and seasoning until you’ve reached your desired taste and consistency. Serve with the seeds scattered over the top, and dig in with veg crudités and wholegrain crackers.
Naturally Nourishing is written by nutritionist and “confirmed foodie” Jane Hutton. Visit her website, www.functionalfoodie. com, and sign up for programmes, recipes and advice.