The Anti-diet: Carbs v. protein

Posted in: Uncategorized

I once paid exorbitant amounts of cash to see a fit guru who promptly rigged me up to a mask attached to lots of wires, while making me stretch my poor little heart to breaking point on various apparatus. I only learned calories the year before (goodbye family size trifle) and have zero comprehension of my weight, so this was a little out of character. It was surprisingly useful however: I learned that eating nothing but kumquats can make you fat.

Fat

Apparently, the body likes a little protein with carbs. If eaten in isolation, carbohydrate may as well be a lump of lard, it would seem. OK, maybe this is a slight exaggeration but I find the visual helps me focus.

It’s all down to our blood sugar levels. In the interests of keeping you awake, I’ll abstain from the over convoluted workings of the Glycaemic Index, just heed this: High GI foods (the white stuff: tatties, pasta etc) turn almost instantaneously to sugar in the body, producing insulin (= sugar rush, then slump), which tells your body to store fat. So you see, starving yourself on Snack A Jacks and blueberries will not only make you miserable, devoid of dinner party invites and probably unwell, you’ll gain weight.

Before you frantically renounce all ingredients bar celery, however, we need carbohydrates for energy, and to prevent us being likened to an irritable Devil Wears Prada Diva. All our shrewd bodies crave is a mix of protein, fat, fibre and carbs.

World-Flours-3

Mother nature (and the supermarket World Foods aisle) has fortuitously provided us with a cornucopia of options, not to mention wheat alternatives, if we’re ever so slightly open minded.

As our Seducers explain, pulses and quinoa, with their mix of carbs, fibre and protein, are a veritable gift from the Gods to be coveted. They’re also super easy to incorporate into soups, stews, salads and fritters: Quinoa, lentil & feta salad, Courgette & prawn fritters (made with chickpea flour).

Avocado, cottage cheese & vegemite on sourdough

Eggs, olive oil, nuts, lean meats and avocado are not to be avoided on pain of death; they are our friends. In moderation (blah blahhh). Now, I don’t know about you, but I think this is pretty good news.

Some other protein hit recipes: Hummus, Garam masala & tamarind chicken, Bramble Bircher or Almond butter.

For more Anti-diet tips click on the Tags on the right, or type Anti-diet into the Search box at the top of the page.

 

 

Bramble Bircher

Posted in: S, SF, V, WF

Make the most of the last of our brambles and Scottish raspberries before we hit the winter months of nothing but apples and pears.

We’re particularly attached to the contrast of flavours and textures in this dish: tart berry and grated apple against crunchy seeds and creamy yoghurt.

The slow release energy helps us feel fuller for longer and the fact it’s made almost entirely from Superfoods, keeps us coming back for more.

Ingredients

2 apples, grated
8 tbsp oats
5 tbsp natural bio yoghurt
1/2 dsp agave or 1 of honey, or to taste
4 tbsp apple juice
2 tbsp toasted seeds from The Larder
5 tbsp brambles / blackberries (or frozen raspberries)

Method

  1. In a bowl, mix all ingredients in the order listed above. You may want to up the honey or agave, we can tend to under sugar.
  2. Gently fold through the brambles, taking care not to mash – we’re aiming for raspberry ripple as opposed to lilac blamange.
  3. Transfer to a serving dish or individual bowls and enjoy.
  4. Best eaten within a couple of days.

If making in advance, frozen berries are almost better than fresh as they hold their shape when added and melt into the mix by the time you scoop it out in the morning.

Seasonal Seducer of the month: Blackberries / Brambles

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MOST ATTRACTIVE FEATURES

Vitamin C, vitamin K, phytoestrogens, allagic acid, fibre, magnesium… A blackberry (or bramble in Scotland) ticks all the boxes, it would seem.

WHY WE FELL IN LOVE

Don’t let those prickles put you off. We just had to get to know this berry a bit better and every inch of us was won over. Our skin loves the ultraviolet protection provided by its ellagic acid. Our immune systems love the vitamin C (one cup is 50% of our daily recommendation). And our stomachs love the anti-inflammatory qualities.

Then there are phytoestrogens to help reduce food cravings and vitamin K to to aid calcium absorption and keep our blood clotting properly. But it doesn’t end there. Even the leaves are good: make them into tea and they’re said to reduce inflation in our mouths and throats.