X reasons why herbs are great for your health

One of our sage plants in full bloom on our allotment.

The term ‘herb’ describes a huge range of plants. A herb can be described as any plant with leaves, seeds, or flowers that are used for flavouring, as a food, in perfume, or as a medicine.

In botanical terms, a herb is any seed-bearing plant that does not have a woody stem and that dies down to the ground after flowering.

They’ve been a huge part of human medicine, diet, and culture for millennia, but many of their wonderful benefits have been forgotten in our modern world of heavily processed foods.

Let’s take a look at some of the key benefits of growing herbs and/or adding more of them into your diet:

Some flat-leaf parsley given to us by a lovely neighbour.

Nutrients

Probably the most obvious benefit of adding herbs into your diet is the vast abundance of health-giving nutrients that they provide. Herbs are amongst the highest antioxidant-containing foodstuffs on the planet. They’re also rich in other phytonutrients (plant goodies)!

Rosemary, for example, is a good source of ursolic acid, which has been shown in studies to shut down a substance in your body that increases inflammation and cell damage. Ginger and turmeric contain similarly helpful nutrients.

And it’s not just decreasing inflammation that herbs are helpful for. Here are some other great benefits that they can boast on their CV:

1. The high antioxidant levels can help to protect against ageing and heart disease.

2. Antioxidants and other nutrients like phytoestrogens may play a powerful role in your body’s ability to prevent cancers.

3. They help to keep your immune system strong and healthy.

4. They also have antibacterial and antimicrobial properties, meaning they can help to prevent infection and aid healing.

I’d say those were some pretty good reasons to add more herbs into your diet. But what else can they do?

Taste without the calories

When we want to add taste to our meals, it’s easy to reach for sauces, mayonnaise, and other dressings. And, whilst they can make your meals tasty, they’re often high in calories. Cooking with herbs or sprinkling them onto meat, fish, vegetables, and salads can give you powerful flavour with a lot fewer calories.

Herbs do, of course, still contain some calories (all foods do), but opting for herbs that are nutrient-rich without being energy-dense is a much healthier choice.

Taste without the salt

One of our other favourite go-to’s when it comes to flavour is salt. There’s nothing wrong with salt of course. It’s a good source of nutrients including sodium, which is essential in your body. But, too much sodium can increase the volume of water in your bloodstream and, over time, raise your blood pressure.

Herbs like rosemary, thyme, or spices like paprika (more on these another time) make great seasonings for meals and improve your health at the same time.

Aromatherapy

Herbs smell good. Wandering through your herb garden, or even just growing a few in pots on the windowsill, is a great way to give your nostrils a hug! The strong aroma of peppermint may help to fight nausea, and lavender is well known for its ability to help you relax and sleep better. Garlic can help in all sorts of ways, not least in fighting off vampires! ;-)

Recipes

Maybe I’ve got you thinking that you might want a few more herbs in your diet. If so, here are a few great recipes I’ve found on the web.

Allrecipes.com - a wide range of salads, sauces, pestos, and chutneys all made with herbs.

10 great herb recipes - something for everyone with mains, snacks, desserts and teas made from herbs.

Making the most of fresh herbs - I love the herbs in ice cubes idea here for extra flavour in your cool summer drinks!

Welcome to the new Weekly Wellbeing Challenge

I’ve been doing lots of reading recently around the psychology of change; what it is that motivates us to do things differently. One thing that consistently comes up is competition.

I shared an article on a scientific study on this very subject this morning on the balance Facebook page. The authors of the study created an 11-week exercise programme and split the participants into either competitive or supported groups. Amazingly, those in the competition groups had a 90% higher attendance rate, a huge difference.

This got me thinking that maybe I could set you all some challenges each week where you could compete against yourself, or others if you wish. Here’s the first…

The Fruit & Veg Alphabet

Below are 26 fruits and vegetables, starting with every letter of the alphabet (I’ve had to be inventive with certain letters).

Your challenge for the week ahead is simple; see how many of these you can eat:

Apple

Banana

Carrot

Dates

Eggplant (American name for an aubergine)

Fennel

Grapes

Haricot beans (baked beans are allowed)

Iceberg lettuce

Jerusalem artichoke

Kiwi fruit

Leek

Mushroom

Nuts (yes, they are actually fruits!)

Olives

Peas

Quince

Raisins

Satsuma

Tomato

Ugli fruit

Vine leaves

Watermelon

Xingzi (I’m cheating here but this is a Chinese word for the apricot)

Yams 

Zucchini (courgette)

Here’s how the scoring works:

0-7: There’s definitely room for improvement

8-14: You’re on the way to balance

15-20: You’ve balanced your week well

21 or more: You’re a master of balance

By getting as many of these fruits and vegetables into your diet as you can, you’re providing yourself with a wide range of vitamins, minerals, antioxidants and other brilliant nutrients. Hitting your 5-a-day might just reduce your risk of heart disease and strokes by as much as 20-25% compared to those eating less than 3 portions. That plus a review of the research into fruit and vegetable consumption found that those with higher intakes potentially decreased their risk of gut health problems, constipation, high blood pressure, high cholesterol and free radical damage to the blood vessels, osteoporosis, blood sugar imbalances, eye damage, respiratory disease, mental health problems and weight gain…pretty good stuff then!

I’ll be sharing my progress on Facebook across the week so please do join in and let us know how you’re getting on and share any hints and tips you have to get more fruit and veg into your diet.

Good luck!

Water: the stuff of life

As it's the hottest week of the year so far, I thought it might be useful to give you some helpful hints and tips on water and staying hydrated. Hopefully something in here helps you to find your fluid balance.

How much fluid do you need?

Use this calculation to work out your base needs...

• Age: up to 30 = 35-40ml of water per kg body weight (multiply your weight in kg by 0.035 or 0.04)

• Age: 31-54 = 30-35ml of water per kg body weight (multiply your weight in kg by 0.03 or 0.035)

• Age: 55-65 = 30ml of water per kg body weight (multiply your weight in kg by 0.03)

• Age: 65+ = 25ml of water per kg body weight (multiply your weight in kg by 0.025)

So, for example, Bob is 56 years old and weighs 80kg, the calculation he needs to do is:

80kg x 0.03 = 2.4 litres per day

What about exercise?

The more exercise you do the more fluid you'll need. Hard exercise can increase your daily fluid needs by up to a litre for every hour done. Check out the tests later in this article to work out if you're getting the right amount for your needs.

What counts towards my fluid intake?

There's water in your food, so if you're eating a healthy, balanced diet, it's thought that around 20% of your basic water needs are met. So for our example above, Bob would be getting just under half a litre each day through food  and need to drink around 2 litres each day.

Drinks that count towards hydration include:

• Water

• Squash

• Milk

• Fruit juice (this will hydrate you but can be higher in calories so you may want to dilute it with water)

• Fizzy drinks (yep even these hydrate you; again though they'll often be higher in calories so limit the amount you consume)

• Tea and coffee (the vast majority of what's in your mug is water so it serves to hydrate you, outweighing the diuretic effects of the caffeine. If you're sensitive to caffeine you may want to limit the amount of coffee you drink to just a few each day)

• Shandy (yep because there's very little alcohol in here, it can hydrate you. Too much booze though will dehydrate you, so either limit the amount or drink plenty of water at the same time)

How do I check that I'm getting the amount I need?

Every one of us needs a slightly different amount of fluid. Whilst the calculations above are helpful, you'll likely need to make tweaks to how much you drink based on:

• Your genetics

• Your training regime

• Your diet

• The weather

• Illness

• Age, gender, pregnancy, the number of diuretics like alcohol you've been cons,ing, sleep, stress and medication

Because of this, there are some great tests you can do to see if you're getting what you need:

1) How do you feel? Tiredness, dry mouth and skin, headaches, irritability, unusual hunger and aching muscles can all be signs that you're dehydrated. Listen to your body and if you think you're thirsty, drink fluids little and often to help rehydrate yourself.

2) The pee test. Urine should be light or straw-coloured. Darker urine or even only urinating a few times each day suggest you're dehydrated. The NHS suggests that going to the loo less than 3 or 4 times a day is a good sign.

3) For the exercisers out there, weighing yourself before and after training can be a great marker of hydration. Sadly if you've lost three pounds during your workout I'm sorry to say it won't all be fat! Much of it will be water and will mean you need to rehydrate. 

Even just a 1-2% decrease in weight after a workout will mean you are dehydrated and need to replenish your fluids. If not you may feel unwell, tired and your exercise and mental performance can decrease significantly.

Just as an example of how small a weight loss this can be, for me, weighing in at 70kg, even a loss of 0.5-1.5kg (1-3 lbs) after a session means I'm dehydrated. This would likely need me to drink somewhere between 0.5 and 1.5 litres of fluid to replace these losses.

Summary

Drink little and often across the day using any combination of the drinks outlined. Monitor your hydration levels through how you're feeling, your urine colour and your weight post-exercise.

Over time you'll learn the timings and amounts that work for you to maintain your fluid balance.

A balanced guide to snacking

A major cause of weight gain or the solution to creating and maintaining the lean physique and healthy body you desire?

This is a question I often get asked by my clients when I'm working with them to help shift some excess body fat and look a little more toned. Is snacking good for me? Or is the reason I'm gaining weight? Well the answer is, as many of those who've been on one of the course I've taught will tell you..........it depends.

It depends on a whole host of factors. What was it that you snacked on? How many snacks did you have? Were you eating because you were hungry? Or were you tired, angry, upset, bored or just doing it because it's part of a routine? How much did you eat across the rest of the day? How much exercise are you doing at the moment and how active are you in your everyday life?

This is why the science on the subject shows such varied results. Some studies suggest that snacking regularly helps people to lose weight. Other studies show that those who eat more often gain more weight. Some research has shown no difference between three square meals a day or grazing regularly on smaller meals, as long as the calorie intake is equal. Some studies suggest that eating small and often can have a beneficial effect on health measures like choleste4rol and blood sugar levels. But guess what? Others have not.

Finding your balance

When I work with my clients we look at three key areas:

1)    What are you eating? In the balance approach, there’s no such thing as ‘good’ or ‘bad’ foods, just better or worse ones depending on the personal, the situation and the goals. Ask yourself ‘is there something better I could choose most of the time that would help me achieve what I want?’ There often is.

2)    How much are you eating? Alongside food quality, we also consider food quantity. It may simply be that we don’t need that much energy given how active we are across the week. In which case we can look at lower calorie foods that are still filling (we’ll come to that later).

3)    Why are you eating? Was it because of hunger, is there an emotional trigger or is it a habit/routine that has been developed over time and is just ‘the way it is’ at the moment. This helps us to develop solutions; these may be other things that can be done to cope with emotions, changes to the daily routine, or better snack options to choose, so let’s have a look at that now.

Better balance

This next section is based on options that are often better for most people with goals of improving their weight, reducing their body fat and generally improving their physical and mental health. That doesn’t mean that they’re right for everyone. You may have an allergy, the food may not easily be accessible to you or you may simply not like it. That’s ok; the key thing is just to get you thinking ‘what could I change?’ If you’re stuck answering this question, get in touch and I’ll happily offer some support and advice.

Here’s some snack ideas my clients have found useful over the years:

·      Portion things out - let’s start realistically. If you are going to have some chocolate, crisps or cake, can you take the one portion you have and break it into smaller bits so that you have it over time rather than in one go? Tupperware can be a great solution to this, or feel free to share it with others, as less is in this case, less. If you can’t bear to give it away, go back to the portioning idea.

·      Fruit and vegetables – most of us need more and this is a great time to get them. They’re packed full of good stuff to keep us healthy but also have a high fibre and water content that can help increase feelings of fullness too.

·      Carrot or celery sticks and houmous - staying with the veg theme, why chop them into little sticks and dip them in some houmous. This adds some healthy fats and more importantly, some protein, which is known to keep hunger locked up for longer.

·      Natural yoghurt – less calories than the flavoured sugary counterparts, a good source of calcium and vitamin D and some research to show it may help aid effective fat burning. Yoghurt is again a decent source of protein and you can keep it varied by adding different things to it; nuts and seeds, dried or fresh fruit, a little honey, grated dark chocolate or oats.

·      Boiled eggs – easy to prepare to take with you, boil them up the night before and then pop them in some Tupperware. They’re a complete protein, which means they contain all the amino acids your body needs and again they’re great at keeping hunger controlled for longer.

·      Dark chocolate (70% +) - Still high in calories so don’t go mad here, although you’ll find it hard to eat too much as it’s quite rich. This is a good choice for those who have a sweet tooth as it can curb the craving and it’s pretty rich in antioxidants that act to keep you healthy.

·      Unprocessed nuts or seeds – often avoided because of their high fat content, these should form part of a truly balanced diet. The fats are the healthier type and there’s protein too, as well as numerous vitamins and minerals. Portion control is important again though, as too many calories are too many calories. Portion big bags out into small Tupperware containers for each day.

·      Oatcakes, rye crackers or rice cakes – there’s a few reasons why these are helpful additions to your day. They’re fairly low calorie compared to less healthy choices and they’re a good source of fibre, strongly linked to increased feelings of fullness. Of course adding toppings is fine like oatcakes with a little peanut butter on top, but find a balance that works for you. If you’re not losing body fat and you know it’s definitely not because you’re under-eating, where can you make small and gradual reductions to your food intake?

·      Unprocessed meats – another food source rich in protein to help leave you feeling full and less likely to reach for the biscuit barrel. Only small quantities of meats are needed as they’re often high in fat and calories too and it’s easy to over-consume protein.

·      Protein shakes – whilst many don’t need to turn to supplements, for some life is busy and using a protein shake mixed with water or milk is an easier solution than preparing other foods. If it’s used instead of a Chunky KitKat there’s no arguing that it’s a better choice and those of you who exercise regularly may find it a great snack choice post-training to help your recovery in a quick, simple, easily digested way. You can of course, get a good quantity of protein from just drinking milk; so if sports shakes aren’t your thing and you’re not lactose intolerant, give it a try.

A bite-size summary

I hope you’ve found this little blog useful and if nothing else, it’s given you some ideas. I’ve been regularly snacking for years on some of the above foods and I find it works for me because I lead an active lifestyle and I know that if I let myself get hungry, that’s when I reach for worse choices. If you know this is the same for you or you’re just stuck in a rut of unhealthy snacks, try making one or two simple changes to help you find your way to balance.

Why should your diet be like a Christmas candle?

It seems an odd combination doesn’t it; what could a candle and eating to lose weight possibly have in common. Well the answer is that to work effectively they both need the same three things.

For a candle to burn it needs:

1) Wax

2) A wick

3) A flame

The wax is the source of energy for the candle. It is the wax that when heated up begins to melt, but it can’t work on its own. The wick is essential too; as the wax of the candle melts, the liquid wax is drawn up the wick. As it does so it becomes increasingly hotter until it turns into a gas. It is this gas that is ignited by the flame and keeps it burning brightly, in turn generating more heat and melting more wax from the candle beneath.

The wick plays a vital role in keeping the melted wax in the flame long enough to turn into a gas and allow it to burn. Without the wick, heated wax would simply melt but no flame would be created and as such the wax would not vaporise (become gas). As such at the end you’d juts be left with the same amount of wax but it wouldn’t look as pretty any more.

The final piece of the jigsaw of course was the initial spark, the flame that set the wick alight and began the process. Without this the candle obviously can’t burn.

All well and good you say, but what’s this got to do with my diet? Well, in recent years there’s been a trend towards low carbohydrate diets. Why is this? Well, according to some, carbs cause diabetes, they make you fat and you don’t need them to burn fat.

However, if you take the analogy of our little Christmas Candle, you’ll see that this isn’t right at all. To burn body fat you need three things:

1) Some body fat to burn (the wax)

2) Some carbohydrates (the wick)

3) Movement (the flame)

Much like the candle, your body’s biggest energy source is its fat. In fact, even the leanest individuals store plenty of energy as fat. If we take an average, fairly ‘elfy’ individual as an example:

Buddy weighs 80 kilo’s and his body fat percentage is 20 per cent. This means that 16 kilo’s of buddy are fat, or 35 pounds. 

Knowing that a pound of fat is equivalent to around 3,500 calories, that means Buddy has around 123,200 calories of energy to draw on when needed from fat. That’s enough in theory to run around 50 marathons!

So we’ve established that we’ve got energy to burn. Now let’s see how carbohydrate is involved, time for a little trip to the chemistry lab.

When glucose is broken down, a substance known as pyruvate is produced. This in turn creates  oxaloacetate, which is a vital substance in the process of fat breakdown. If carbohydrate levels are low, less pyruvate is produced, so less oxaloacetate is produced, and therefore less fat is broken down, or rather fat is broken down inefficiently. In simple terms, remove the carbohydrates and you remove the wick that allows the fat to burn.

Finally of course, you need a spark to create the flame, ignite the wick and begin the process. This is exercise or movement. The more you move the higher your metabolism, meaning your flame burns brighter. 

So if you want to burn your wax, sorry body fat, effectively, be sure to keep some healthy carbohydrates in your diet. Examples might be whole grain rice, pasta or bread, quinoa, couscous, bulgar wheat and fruit and vegetables. And of course remember to move, aim for 30 minutes exercise every day and your flame will burn brightly.

Merry Christmas everyone,

Paul

From white stuff to right stuff: Five alternatives to sugar

Weaved throughout many of the ‘Ten Steps to a Balanced Diet’ is the importance of decreasing sugar intake. Sugar is a highly refined substance and as you already know, foods high in sugar will contain a lot of calories and soon leave us feeling hungry again and ready for more. 

In its highly processed state it offers few if any health benefits, and over time excess sugar intake can lead to weight gain, diabetes and tooth decay so we’re all told we should reduce how much we consume. Trouble is, that’s not always as easy as it sounds. Here I honestly review a few sugar alternatives that you could consider using to wean yourself off the white stuff, looking at the benefits and drawbacks of each.

Honey

Made by bees using nectar from flowers, honey has been used by various empires through the ages, including the Greeks and Romans. 

The good: Rich in antioxidants, vitamins and minerals, there’s certainly more goodness in honey than in refined sugar. It’s been shown to contain iron, calcium, sodium, potassium and magnesium which all keep your body functioning optimally. 

Over the years it’s been proposed that it might treat wounds and infections, control allergies and manage gastrointestinal problems, although these claims need a lot more research to prove one way or the other. It has been shown in one study to ease night-time coughing in those with colds.

Drawbacks: Manuka honey is often purchased by people in an attempt to alleviate their latest bout of cold/flu. Whilst it may work as an antibacterial treatment for wounds, it’s cold-fighting properties are not yet proven, nor are the other claims made about it lowering cholesterol, treating diabetes and even cancer.

In fact, honey is around 80% sugar, half of it fructose, meaning whilst it’s probably slightly better than sugar, go easy on how much you use or you’ll be adding calories and increasing your insulin levels just as you would with refined sugar.

Panela

Pa what I hear you say? Panela….what’s that? Well it’s unrefined cane sugar, or certainly less refined than sugar. When sugarcane is cut down, it is boiled and the sap oozes out. This sap is then further refined to produce sugar, but Panela is just hardened blocks of this sap.

The good: As it is produced from the juice of the cane plant, it’s been shown to contain all of the vitamins and minerals found in the plant; everything form vitamin A to zinc, with plenty in between including calcium, copper, vitamins C and D, iron, potassium and polyphenols. It scores very highly on its levels of antioxidants too.

I use it myself, grating it into porridge to add some sweetness. It tastes good and a block lasts me a long time.

Drawbacks: It’s still over 70% sucrose, so the usual advice to consume it in moderation applies.

Carob

Carob is produced form the pods of the carob tree, found in the Middle East. They are ground and roasted to produce a chocolate-like substance.

The good: It is lower fat than cocoa powder, half as much in fact. It is also caffeine free, in fact it has no stimulants at all yet it still tastes like chocolate.

You can find it in 9bars or use it to make these very tasty cookies suitable for vegans.

Drawbacks: Yep, you guessed it. It’s still high in sugars and therefore calories too.

Maple syrup

A completely natural substance made from the sap of that maple tree, synonymous with Canada of course where the majority is produced.

The good: Another rich source of nutrients - magnesium, zinc, manganese and zinc to name a few. It’s also rich in phenols, powerful antioxidants more usually associated with grapes and berries, and wine by those who need to justify their slightly elevated intake! :-)

Drawbacks: Groundhog Day!! High in sugar and calories, say no more.

Dried fruit

Ok so you know what this is. There are lots of different types of course; apricots, figs, dates, prunes, raisins and sultanas, pineapple and many more.

The good: Dried fruits are actually higher in fibre than fresh alternatives and fibre is essential in the diet to keep your digestive system healthy, fill you up and keep cholesterol levels low. Some dried fruits seem to be higher in nutrients than their freshly picked counterparts too, check out this interesting article on the Livestrong website to find out more.

The drawbacks: Dried fruit has lost all of its water and so may have a higher sugar content and higher glycaemic index. They’ve also been shown to have a laxative effect in some people so eating them before a run is not advised!

In summary, all of these may offer a little more nutritional benefit than plain old refined sugar, but as the first and arguably most important step of the balance 'ten steps to a healthy diet’ says, go easy on the quantity. As the old saying goes:

                           'Everything in moderation’

Or to put it another way, you need to find your balance. :-)

balance on…..Brussels Sprouts

Love them or loathe them, there’s no denying that Brussels Sprouts are an incredibly healthy addition to any plate. At balance, we’re determined to get them on the dinner plates of Great Britain in less than two weeks’ time, and also controversially, on days other than Christmas Day!

So why do we want to ‘shout about the sprout’? There are so many reasons!

Image courtesy of -Marcus- at FreeDigitalPhotos.net

1) They may prevent against cancer.

Sprouts contain Glucosinolates, organic compounds containing sulphur and nitrogen which may offer protection against carcinogens, those substances that cause cancers. It appears they may be particularly effective in protecting the organs in the body but more research is being carried out to find out why. All of the Brassica vegetables, broccoli, cabbage and sprouts convey these benefits so be kind to the sprout and don’t leave it out.

2) They lower cholesterol.

Because they are high in fibre they are an excellent foodstuff for controlling cholesterol levels in the body. Given that Christmas tends to bring with it a lot of substances that do the opposite like alcohol, cake, milk chocolate etc, the sprout is definitely worth adding to those Christmas dinners.

3) They’re anti-inflammatory.

Sprouts contain Omega-3 and other specialist Glucosinolates that help decrease inflammation in the blood vessels, whilst other research has shown that they may even protect our DNA from damage. All this means in the long-run they may form part of a great team of foods that’ll help you to enjoy even more Christmas dinners!

4) Special K.

Sprouts are rich in Vitamin K which has numerous important roles in the body, helping blood to clot properly when required, looking after bones and acting as a strong antioxidant.

5) They taste great!

If you’re not a fan of the sprout on his own, then get inventive this Christmas. Steam enough sprouts for a handful per person, chop them finely and add them into a pan with your choice of chopped walnuts, roast chestnuts, cubed pancetta or bacon, and even grapes or slices of satsuma orange. Cook in a little bit of butter or duck fat to get the pancetta nice and crispy and then serve with your Christmas dinner and for the rest of the winter.

Hopefully we’ve persuaded you that this little green fellow is worth adding to your shopping basket, so we’d politely ask you to:

SHOUT ABOUT THE SPROUT!!!

balance on keenwaaaaaaaah

Whether you pronounce it properly (keen-wah) or the less posh way (quin-oh-ah), it’s still worth adding this food to your trolley next time you’re in the supermarket and having it in your cupboard as a healthy ingredient to add to main meals and lunches.

What is it?

Whilst many think that it’s a grain, it’s not actually a member of the cereal family, sharing more in common with beetroot and spinach.

It’s actually a Chenopod! Sounds like a Doctor Who villain but it’s just a subspecies of flowering plant. It originated in South America and has been consumed in places like Peru for thousands of years. After the bitter coating is removed, the quinoa seeds can be used just as rice would be as an accompaniment to a variety of dishes.

Up until a few years ago it wasn’t a particularly common or popular choice on a British dinner plate and you’d be scouring the shelves of only the healthiest of health food shops to find it. These days you’ll find it in most supermarkets, certainly Tesco, Sainsbury’s and Waitrose do a good range. It’s not the cheapest but it does pack a fair load of health benefits to make it worth the money. Even good old Ainsley Harriott has it in some of his ready to cook packet foods!

A healthy grain???

Like we said, it’s not really a grain like some wheat products are, so if you’re worried about wheat or gluten content as many are these days, you needn’t be. We’ll leave that debate for another blog; instead let’s play Health Top Trumps with our lovely little Chenopod and find out what’s in it:

• It packs in all of the essential amino acids. These are the building blocks of protein in the body, and the essential ones are those that must be consumed in the diet as the body cannot produce them. One such essential amino acid is lysine, which quinoa carries in abundance. An important factor in a healthy immune system and for muscle repair, lysine may also contribute to blood pressure regulation, decreased risk of stroke and possibly even help protect against some cancers.

• It’s abundant with a range of minerals needed to keep the body functioning at it’s best, including calcium, phosphorous, iron and magnesium.

• It’s high in fibre, which as a well-known brand of cereals once said, ‘keeps hunger locked up 'til lunch!’ We’re pretty confident this is a healthier choice, although we don’t expect you to have it for breakfast with some milk and a cup of tea!!

• Keeps you fighting fit with phytonutrients - as you know we’re big on plant foods here at balance and with high levels of quercetin and kaempferol, quinoa has a range of substances within that help fight inflammation in the body.

• Good fats - surprisingly there’s a reasonable amount of our good friend Omega 3 in here too in the form of alpha-linolenic acid, as well as being high in another health fat, oleic acid. OK so it’s not quite oily fish but it can contribute towards a healthier diet.

Check out these recipes online for some ideas on how to add a little quinoa into your diet:

http://www.bbcgoodfood.com/recipes/collection/quinoa

http://www.cookinglight.com/food/recipe-finder/cooking-with-quinoa-00412000073996/

http://www.fitnessmagazine.com/recipes/quick-recipes/dinner/healthy-quinoa-recipes/

Love and hugs,

balance

think, eat, live, move

Eerie Scary Pumpkin Curry

The pumpkin, symbol of Halloween or ‘All Hallows Eve’, it is most often found on a windowsill these days, candle lighting the spooky shapes carved into it for the annual celebrations.

But it’s also a delicious, healthy vegetable and surprisingly versatile, tasting great in soups, pasta bakes, curries and GHOULash! High in vitamin A, (beta-carotene) and other antioxidants and containing seeds packed full of zinc, it’s an awesome addition to the Autumn menu.

Try our recipe below and warm yourself after a cold night trick or treating!

Ingredients (serves 2)

200g cubed pumpkin

1 large carrot

1 large red onion

200g green lentils

1 jar balti sauce

100g frozen peas

Heat some butter in a pan. Chop the carrot and onion and add them to the pan on a low heat for around 3-5 minutes until they have softened.

Chop the pumpkin into cubes (remembering first to carve the balance logo into the pumpkin before dicing)! Cover the pan and cook for a further 5 minutes.

Stir in the jar of balti sauce and cook for another minute before adding the lentils in their juices. Place the lid back on top and cook on a low heat for around 15 minutes, stirring frequently.

Add the peas and cook for another couple of minutes.

Serve with pumpkin seed bread.

Spine-chillngly good!

Here you can see the spirit of the pumpkin rising out of the curry. Proof that there is an afterlife in the vegetable world!