Tofu can be prepared in so many inventive ways to create different flavors and textures, from sweet to savory and from smooth to crispy, it's one of the most versatile and healthful foods!
This vegan pâté recipe substitutes walnuts and mushrooms for the meat protein and olive oil for the animal fat. The result is rich and delicious without the artery-clogging saturated fat calories!
Falafel fan I have not always been but experimenting with different ingredients and coming up with these has changed my mind. These are a great alternative for a meat free dish. They pair well alongside a quinoa tabbouleh or salads for a nutritious addition in trying to include more plant based recipes to your mealtimes.
Anyone who has ever made a curry will know that turmeric is that annoying yellow powder that stains your fingers and clothes. What you might not know is that it grows as root and is related to ginger - in fact, it looks like bright yellow ginger. Like I said, it's big in India.
A key message of the Global Nutrition Report is that ending malnutrition is a political choice that is achievable, but only with an increase in effective funding and infrastructure and much more efficient coordination across relevant sectors. This is true for malnutrition, for access to water, sanitation and hygiene, and for eradicating extreme poverty.
In a world where we are now all connected by social media, with people appearing to be natural extroverts where they freely share their thoughts, views, experiences, and what they ate for breakfast, it's hard to admit to being a natural introvert.
Another month has been and gone, and with it, the usual stream of brand new fitness research has appeared. But what does this new research say, and how can you use to to benefit your training?
Female adult acne is common and consultations for this have been increasing over the past decade. I am certainly seeing more adult women with acne now in my clinics than ever before. We all know that acne makes you feel bad and the emotional and psychological effects such as low self-esteem are well-recognised.
I wish nutrition had been more permanently on the curriculum when I was a teacher. It's a subject that's easy to grasp - more so than reading and writing - for many children. And while I'm no dietician, I was a teacher and I am a mum. This is what my experience in the classroom, kitchen and dining room has taught me about kids and food.
With lush green landscapes and wide-stretching white sand beaches, The Algarve is the one of the most popular European destinations this summer. Just 30 minutes from Faro, between Albufeira and Villamura and overlooking the jaw dropping Falesia Beach, (complete with Gold Flag) Epic Sana is a contemporary family, group and solo friendly luxury retreat.
Peanut butter is tasty, versatile, and a great high calorie food for those looking to bulk up. It's also the cheapest nut butter around, and the easiest to find. Providing you're not allergic, peanut butter can be a good addition to the diet of an athlete - but you do have to be careful.
We have talked and focussed a lot over the previous month's about actual workout sessions and exercises. In today's and Thursday's column it's time to have a bit of focus on what you need to fuel your body to exercise effectively and maximise returns.
The future of nutrition is... not what you expect. Sure, we've got epigenetics, and personalised nutrition and that's great and all. But, you know that old saying; breakfast like a king, lunch like a prince, dinner like a pauper? Well, now we have the science to back that sh*t up. It's called chrononutrition: call your gran, she was right the whole time.
With the weather looking to hot up this week and many people bringing out their BBQ's and picnics, I wanted to share one of my favourite summer recipes with you. My Thai-Style Tofu Noodles are a great alternative for a tasty, light summer lunch or as an exiting side dish for your BBQ.
Current terminology in the healthy eating world could definitely stand to be tweaked, including phrases such as 'good' and 'bad' foods, but it's unfair to criticize the chefs and nutritionists who want to get an important message out.
I like to pop these in the freezer for about an hour and then take them out for a few minutes before serving. This recipe doesn't make too many but they're rich and moreish and you could always double the recipe if you're craving more!