The majority of the meals and foods I have chosen contain slow-releasing carbohydrates. Slow-releasing carbohydrates (often call “complex” or low-glycaemic foods) are digested and broken down in the gut relatively slowly, releasing their sugars steadily into the bloodstream. This results in a steady rise in blood sugar, sustained energy, as well as efficient fat breakdown and hormone control. Eating complex carbohydrates help increase and control energy levels; aids weight loss, and controls and encourage a natural appetite.
N.B. Re: Women’s health and hormone balance…
Eating natural whole foods keeps insulin levels low – high insulin increases testosterone and oestrogen production leading to potential oestrogen and/or testosterone dominance in relation to progesterone
* Berries with yogurt and cinnamon – Combine ½ a punnet of blueberries and ½ a punnet of raspberries with 100g of goat’s yogurt. Mix in 2 tablespoons of ground flaxseeds and sprinkle on top ½ tsp of ground cinnamon.
* A small bowl of oat porridge or cooked oatmeal made with soya or almond milk (Ecomil/Evernat). Add grated apple, a handful of whole almonds, or sunflower seeds and 2 or 3 tablespoons of natural “bio” yogurt.
* Fruit bowl with yogurt and flaxseed – chop 2 pieces of fruit, top with plain soya yogurt and stir in 2 tablespoons of ground or ready-milled linseeds (flaxseeds), with a soya milk or almond milk and hot water. Add ¼ tsp of cinnamon too.
* Smoothies in a glass – A blend of raspberries and strawberries, yogurt, soya milk or almond milk, and 2 tablespoons of milled/ground flaxseeds (available from some Sainsbury’s stores or health food shops), or wheatgerm. This meal provides essential fats, protein and fibre and flaxseeds (or other seeds) add a nutty taste to the mixture. A great start to the day!
Chickpea dahl with dark green leafy and baby vegetable salad – gently fry off ½ tsp each of fenugreek seeds, coriander seeds and ground cumin. Add ½ can of chickpeas and 100g of cherry tomatoes. Cook gently for 10-15 mins. Make a salad of green leaves, chopped coriander, and add mange tout peas, sliced beetroot, cucumber, and sliced raw fennel. Drizzle with a little olive oil, balsamic or cider vinegar, and a little lemon juice. Serve with a slice of rye bread.
Tofu and cruciferous veg stir-fry. Use a variety of cruciferous vegetables – broccoli, cauliflower, cabbage, and stir-fry with onion, garlic and ginger. Use Tamari or a spoon of miso (try brown rice miso) mixed in a little water as a base or marinade. Stir in 100-150g of cubed tofu, tossing the mix until the vegetables are “al dente”… cooked but with a slight crunch!
Snacks if you need them…
A small handful of whole almonds
Hummus and vegetable crudités
A small bowl of sliced melon, blueberries and raspberries
Latest Update: Thursday, April 27, 2017