A huge volume of micro-minerals and vitamins stored by the plant!
I love the synergy of vegetables and fruit. By this, I mean the skin, seeds, flesh and all. The pumpkin and squash family show this beautifully. Roasted pumpkin in its skin is tasty and full of textures. Roasted pumpkin seeds added as a snack or on a salad are delicious and BINGO the whole vegetable has been consumed with all of its nutritional benefits – zinc, beta-carotene and omega 6.
Seeds can be likened to a power pack! Singularly, a seed has produced a plant, a flower, a specific vegetable and therefore more seeds (for the next generation of plant or our consumption). The flesh is fibrous, flavoursome and nutritious. And the skin, this is where we see Clever Food - just under the skin a majority of nutrients and photo-chemicals are stored.
Potatoes and their skins are another great example of how consuming the entire vegetable can give us so much more (and reduce household waste). The skin (and just under it) is rich in zinc, soluble fibre, vitamin C, potassium, iron and zinc. A quick nutritional win is to roast, mash, stuff, chip or wedge your potatoes with skins and eat. The same can be said about eating the stalk of the broccoli as well as the florets. The leafy surrounds of the cauliflower and carrot stalks. Chopped finely these last two can be mashed or added to a curry, soup or casserole etc.
As we can see, Nature has provided us with food that harnesses the nutrients from the soil, the weather and the water it is fed – The slogan, ‘Food is what It eats’ springs to mind. If we grow produce in an organic, magnesium rich soil we will produce organic, magnesium rich food. And the opposite is also correct. If we harvest fruit and vegetables from a soil conditioned with commercial fertilizers and pesticides, they too will be rich with these chemicals.
There is some common sense to this for example, grated citrus rind is fabulous for flavouring but difficult to consume otherwise.
So, how best to eat our produce.
If it’s organic, eat it all (or as much as possible).
If it’s not organic, peel it (by removing the skin, we also remove some of the stored chemicals).
If its soft fruit or vegetables like strawberries, blueberries, grapes, stone-fruit and mushrooms, eat organic.
Nature provides whole food; it depends what we do with it as to whether we eat whole food.
Feeding children can be a tricky business, but this has worked for me. My fabulous kids are now 7 and 9 years old. I breastfed them both, they both went onto solids using the baby led weaning method (I couldn’t face pureeing), they have been fussy eaters, they like repetitive meals, we do not ‘cross contaminate’ baked beans with anything (unfortunately, they’ve inherited this from me) and today they each like different food but will eat most food. How did we get to this point?
Three strategies have worked for us; these are eat seasonally, offer fruit and vegetables first and literally, ‘tell it like it is’.
Eat in the seasonal rhythm of what is available. I am a huge advocate of eating locally and seasonally. Why? Because nature produces what our anatomy and physiologies need at the right time. In summer, soft berries and light leafy greens are refreshing and uplifting while in autumn tart snacking apples and hearty pumpkin risotto are nourishing and filling. Eating in season often doesn’t cross our minds at the supermarket. We buy the same fruit and vegetables every week. Why? Because that’s what the children will eat, that's the family routine. Change it around, as a family choose to buy and eat what is grown right now. This is easily explained to kids if you have a garden or small space to grow veg (or a veg), talk to them about planting, growing and harvesting. Children quickly understand that ‘this is the time’ for autumnal squash, winter chard, spring cabbage and summer lettuce. Alternatively, join a seasonal vegetable box or bag scheme and love the surprise every time you and your kids open your box.
Offer fruit and veg in many different guises. Some people can’t stand cooked carrots but will eat them raw, others won’t touch stewed or compote fruit but will eat it raw. I strongly dislike anything strawberry unless it IS a strawberry. If your children are ‘fussy’, try something different. Some children won’t eat cucumber, peel it and they will. Eat as a family as often as you can, it really does encourage children to try different food. My son now loves courgettes, my daughter can manage a slice. But its perseverance and mirroring eating habits that is helping. You can also pull out the big guns, “now that you’re 7 you might like to try … beetroot?”.
Tell it like it is – talk to your kids about food. Children really do understand when it’s explained to them. “It’s bad for you” is NOT a conclusive argument when dealing with anyone, let alone a smart under 10-year-old. Educate them with conversation, look at the colour, describe the crunch or squishiness and the flavour. When they’re little, this can lead to hilarious chats “Mummy, that banana is too squishy, but it tastes soooo sweet”. Great scientific analysis small person! And as they get older and start asking for crisps, sweets, biscuits and a sandwich several times a day, the conversation continues … “sweet things make your body feel really excited for ages and too close to bed time and you can’t sleep” … “sugar makes me skin feel gritty” … “salty things make me thirsty and I want more and more crisps and can’t stop” … “more than two slices of toast makes my tummy feel sore and soft (bloated)”. I never deny my children food groups because forbidden becomes highly desirable, but I do place limits and suggest a piece of fruit or veg first. Crisps in our house are considered a zero-value food as they don’t fill you up, BUT they are available because sometimes they’re a nice to have. As the children are getting older, they ask for them less and less.
Hungry children will eat. Children’s taste buds also mature as they do. Offering a wide range of seasonal food and keeping the zero-value food to a minimum means it’s not on their radar to ask for it. As we become more in tune with what is grown seasonally, it becomes second nature to eat what is available. Plus, its exciting “owwwww, plum season, plums are there sweetest when there’s a glut and then they’re gone". Tell children why, they’re young but not stupid. They get it.
We have danced through a summer of children’s holidays, evenings with friends, festivals, beaches and BBQ-ing through the weekends. Now the season changes again with Autumn crisply in the air. In 2019, the Autumn Equinox falls on the 23rd of September and offers us great potential for change. Equinox means ‘equal night’, when our day and night are (pretty much) 12 hours each. It is the meteorological measure of the first day of Autumn.
To harness the energy of this Equinox we must stay focused and connected with what our bodies are telling us … this is often ‘go more gently’ after the summer. The energy of Autumn is grounding and contracting as the land around us prepares itself for winter. The Equinox’s energetic change also heralds a change in health. As a Nutritional Therapist, at this time of year I see a rise in cold and flu symptoms, tummy upsets and rashes. This can be the body naturally detox-ing the lymphatic system. Allowing elimination out through the skin, the bowels and mucus membranes and just making us stop and slow down in our busy lives. A bad cold or flu should put us to bed to rest and recover.
How best to support ourselves in this time?
Hydration is key! This is not only drinking water, but also the way the body absorbs and uses hydration, right down to its movement in and out of the cells. Broths and herbal teas are extremely useful to support hydration, while caffeine and alcohol are not.
Match your eating to the season. Eat locally produced vegetables and immediately reconnect with the season you’re in. The Autumn Harvest is rich with the last of the vine vegetables, an abundance of root vegetables and the more bitter of the leafy greens. As our digestive systems slow down in the cooler months, tomato soup, cooked carrots, squashes, onions, garlic and potatoes are easy on the gut to absorb. Kale, chard and leeks encourage the digestive enzymes into action.
What is the quality of your food? Look at the levels of preservatives, sugar, salt, trans fats and pesticides that maybe hidden (or quite transparent) in your meals. By reducing these and swapping to organic fresh produce, we remove a stress from gut and a chemical load that has to be processed elsewhere.
And of course, to just slow down and enjoy our moments. Keep the balance of family life, work, exercise and personal space. Breathe out the ‘hard stuff’ and breathe in the calm and the fun.
The Autumn Equinox can be a physical and emotional challenge or it can be a time to refresh, restock and rearrange ourselves for the colder months. The potential is always ours to fulfill.
I LOVE coffee! It’s a pleasure from the preparing, the pouring, the aroma and that first blissful mouthful. At university, I was an easy ‘10 cup of (instant) coffee a day’ kind of girl. The result was a weak bladder made weaker! Dehydration (but I was young, so didn’t clock the dry skin and smelly breath), I was dog-tired and my mind scattered.
So what are the (literal) ups and downs of coffee, all of which stem from its caffeine content?
Coffee is one of the worlds most commonly consumed substances. Its ‘psychoactive’, which means it can change brain function. How you ask? Caffeine is quickly absorbed into the bloodstream and crosses the blood/brain barrier where is blocks the neurotransmitter adenosine, the drowsy and sleep invoking hormone (like fitting a key into a lock and leaving it there). This allows for other neurotransmitters to increase their movement, specifically stimulating norepinephrine and dopamine. These elevate the brain’s function in areas of memory, mood, vigilance, energy and reactions times (sports and energy drinks include caffeine for this result). That’s why your first cup of coffee has that mental and physical ‘zing’. It also elevates the stress hormone cortisol. If you work well with stress, thrive on it to get things done, coffee is the perfect partner!
So what’s the payback of drinking coffee in excess?
In the background the nervous system is still producing adenosine and stockpiling it … remember, adenosine is the neurotransmitter that naturally makes us tired. When the caffeine wears off we are still confronted with our body’s load of adenosine. This makes us feel lethargic and at times down right exhausted. (“Time for a 2pm coffee?” just a little pick me up?). The effects of caffeine on the nervous system can last between 4 to 6 hours, for more sensitive people it can be longer. This zombie-like-after-life inhibits sleep and keeps the mind in alert.
Coffee is a diuretic; it can produce frequent and excessive urination. This leads to dehydration and (with chronic dehydration) constipation. With the brain being approximately 80% fluid, dehydration causes headaches, brain fog and moodiness, even stress-induced temper.
Caffeine hampers magnesium absorption. Magnesium is already a mineral lacking in our soil and therefore our food chain. Magnesium is used for cellular energy, muscular contractions, bowel regularity, cardiovascular health and wound healing.
Coffee has significant affects on the digestive system. As a plus, caffeine stimulates the production of hydrochloric acid in the stomach alleviating low stomach acid conditions. If you are one of these people, coffee is helpful. But … most of us have over acidic systems produced by stress hormones, dehydration, excessive meat, alcohol, sugar and fatigue. Caffeine does stimulate the gall bladder to release bile and so aiding the liver. However, this process is better achieved as a coffee enema as vs. a cuppa / rectal as vs. oral.
The conclusion is moderation. Coffee, like all tools should be used thoughtfully. It is still my morning wake up call. It is also my 10am ‘coffee time’ pleasure. I sit, I savour and I take my moment with one of my oldest friends. But there are alternatives; peppermint tea for focus, chamomile for calm, fennel for digestion, sage for memory and my new favourite, rooibos, a soothing anti-inflammatory.
We all know about vegetable super foods, the kale, the broccoli, the garlic, but what happens when we create a fermented combination and why is it so good for us? Traditional fermentation, pickling and preserving, were away of storing food for the winter when fresh produce was limited. (Something, our grandparents and great grandparents would have done to feed the family, control the budget and to use the summer and autumn glut of vegetables and fruit). But the secret that is starting to emerge is that fermented food is The new category of superfood.
What does this mean? Fermented foods have undergone a process of lacto-fermentation, which means that natural bacteria have fed on the sugar and starch in the food creating lactic acid. This ‘good’ bacteria populates the gut and improves digestion, just like a good quality pro-biotic source. Furthermore, to add to its star quality, by fermenting food the nutrients are retained, new enzymes are introduced to the gastrointestinal tract to aid nutrient absorption AND the food is already partially broken down making it easy to digest.
Examples of fermented foods are many and varied, cottage cheese and yoghurt. Non-diary options are miso, soy sauce and tempeh, while the most commonly known vegetables are the German sauerkraut and Korean kimchi. But, beware not all fermented foods are created equally. Most shop bought items do not retain there fermented qualities as they’ve been pickled in low grade vinegar instead of a high grade brine. An alternative is to make your own – use it as a side dish, a garnish, as a salsa or a snack. Here is my fermented vegetable recipe. Have fun with this and get creative with your vegetables colours and jars.
Colourful Fermented Jars
Choose your vegetables - carrots, cabbage, peppers, kale, chard, seaweed, broccoli, onion, beetroot … anything. Grate, shred or chop these.
Create a brine – juice celery &/or leeks, enough to cover your vegetable combination. (Celery & leeks contain natural sodium and will anaerobically preserve your vegetables and encourage the growth of ‘good’ bacteria).
Fill your jar – put your vegetables in a glass jar. Optional flavour - add rosemary, garlic or slice of lemon. Cover with the brine, to the brim. Cover this with a cabbage leaf (or chard leaf). Seal the jar with a lid.
Fermentation – place the jar/s in a warm place for 2-4 days. I use my hot-water cupboard. Alternatively, a cool box with warm water in the bottom. Approximately 20-24 degrees.
Store – refrigerate and enjoy.
I love Christmas. The smells, the wrapping, the unwrapping, the telephone calls around the world and the food with all the trimmings. Every family has their traditions and what they traditionally eat. Often this takes its toll on our digestive systems and by Christmas afternoon everyone over 12 needs a nap or at least a lie down. I have five easy tricks up my sleeve that will see you through the Christmas joys and excesses with an intact digestive system and energy to burn.
Merry Christmas Everyone and go happily into 2019.
Your immune system is your body’s first line of defence, especially as the colder seasons approach. Most people imagine the immune system to be made up of an army of white blood cells, which go into battle when bacteria or viruses ‘invade’. However, your whole body is effectively your immune system. Your skin, your digestive tract, your stomach acid, your lymphatic system, the hairs in your nose and ears … and, yes your leucocytes, the fighting white blood cells. There is no doubt that autumn and the return to school and work brings a cacophony of illnesses; colds and flu’s, stomach bugs and chest infections. To support our immunity we need to consume zinc-rich foods, like green beans, kale, spinach, chard, brussels sprouts and uber zinc packed pumpkin seeds. Roast them, don’t waste them.
But the true STARS of autumn and winter are the alliums, most importantly, the humble onion and garlic. In there organic form they are packed tightly with anti -inflammatory phytonutrients and flavonoids, these detoxify, are highly anti-inflammatory and work as natural antibiotics for colds and flu’s. Onions hold there qualities when cooked (unlike many other vegetables where phytonutrients are leached out during cooking), while garlic is better used raw! Instead of cooking your onion and garlic together at the start of a dish, leave your garlic until last, use a garlic press and squeeze it into your soups, stroganoffs and casseroles. The flavour is just as rewarding and the benefits are far more medicinal.
My family are prone to winter coughs so I’m including our cough medicine recipe, this tastes much better than pharmacy bought syrups and you know exactly what is in it, definitely no preservatives!
Onion & Honey Cough Medicine
1 organic onion
Raw runny honey – to cover
An airtight jar
Optional - sliced or grated ginger, sliced or crushed garlic
Slice your onion into rings (plus optional extras). Put these into the jar. Cover with raw honey. Seal the jar tightly. Leave at room temperature over night.
Dosage: 1-2 tsp hourly or as required.
This cough medicine will last for 3 days. It has a strong smell and a sweet taste.
Enjoy the autumn and the winding down this season brings, but support your immune system so bacteria and virus’ have no place in your body to manifest into nasty illnesses.
You’re moving fast, you’re juggling family, work, home, possibly a pet and a social life. Your aim – to keep everything going and to have ‘a perfect life’. Behind being the perfect parent, partner, friend, colleague and the beautiful home – are you feeling overwhelmed and anxious? Is your mind so full of ‘the next thing’ that ‘now’ is missed?
Most of us recognise this picture. And the question is – can we have it all AND feel good? Yes, you can. But do it differently.
Lets start simply. Is perfect so important? Is happiness more important?
Lets look at the idea of mind, body, soul and reverse it to Soul, Body, Mind.
Lets keep it easy.
Soul - do something for your soul that is about joy. By this I mean, be in the Nature, be in or beside a natural body of water, play with your children, hold hands with your partner, pick up your musical instrument, sing, dance. Not because you must, but because this sense of Joy medicates your Soul, which immediately changes your level of happiness. The platform you view life from is not a race, but about feeling happy moments, so happy you hum.
Body – hear your body’s cry for water. Dehydration pushes the body into a feeling of stress. Stress boosts dehydration. This cycle pushes the body into a constant feeling of flight or fight where the adrenals are working over time to keep the body’s equilibrium. By hydrating with water and reducing dehydrating diuretics (black tea, coffee, soda drinks, alcohol), stress-balance is addressed and mental focus is better. Vitamin B, particularly B5, soothes the adrenals and therefore stress. All fresh fruit and vegetables have Vitamin B, particularly green leafy vegetables and mushrooms, as does salmon, red meat and eggs.
Mind – you are one thought away from change. When your head is full of chaos or negativity, flick the switch, there is order and positivity. For everything you don’t ‘have’, see what you ‘have’. For every lost opportunity, see the gained opportunity. The people you miss, see the people you have. See your perfections as vs. imperfections.
To take away – treat your Soul, Body & Mind well. Give yourself space to feel, think and choose. Medicate with joy. Feed and water your body appropriately. Flick the mental switch. You are one thought away from changing your thinking. This is one form of vibrational medicine. This is changing your vibration and having it all.
Picture - beside the sea with these two. Magic and Magic. xPaula
Our daily lives are filled with chemicals, some we know off and others we don’t. We are well versed in the terms car emissions, greenhouse gases, BPA plastics, chlorinated water, processed food, genetically modified food and industrial cleaners ... pretty daunting! But lets take it back to basics. Lets start in our homes and make gentle changes that lower our toxic load and increase our well-being. Lets look at what we eat, the products we use and the plants we have.
Ever solution driven, what can we do to reduce our chemical load? Food, eat as organically and/or spray free as possible. The chemicals used in animal rearing (antibiotics, steroids and hormones) and food horticulture (pesticides, herbicides and fungicides) all need to be processed by the body. Specifically, the liver works very hard to break down and eliminate these toxins. Store your food in glass jars as vs. plastic containers. These look fabulous and there are no plastic compounds leaching into stored food as they expand and contract with the temperature.
In the 1950s there was no such term ‘chemical load’. For my grandmother, her cleaning products were hot water, baking soda, vinegar, lemon juice and scrunched up newspaper. Within 30 years, my mother’s approach was very different, a spray bottle for every room in the house, from furniture polish to air freshener. This trend has continued today with people, often women, regularly ‘bleaching’ every surface in their kitchens and bathrooms. BUT some people have opted out of these cleaning products and we are looking to our Granny’s housekeeping notes to change the chemical balance in our homes. Household cleaners are a quick win - chose ‘green’ options. Either make your own or buy brands that are plant based and stick to what they say on the label – ‘no chemicals’. Trust that hot water and ‘old fashioned’ ingredients can do the same job at a fraction of the cost with the same outcome. Using the correct essential oils can also increase their effectiveness and gives your space an aromatic smell that is not chemically manufactured.
Use houseplants to freshener your home. These marvellous works or nature give out oxygen and water vapour and take in carbon monoxide – photosynthesis! Plants also process benzene, formaldehyde and trichloroethylene, these are commonly found in furniture, carpeting, manufactured flooring and building materials, also glues, nail polish removers, rubbers and detergents. The best varieties of plant for this are rubber plants, the bamboo palm, peace lilies, spider plants and ferns. Plants (like pets) also create a sense of calm and peace, a mindfulness state. Fill your garden, balcony or terrace with plants to continue the same sense of joy. Outdoors, the best toxic beating plants (besides a mature tree!) are English ivy, golden pathos, philodendrons, chrysanthemums and gerberas, but every plant has a part to play.
Join the Botanical Pharmacist, Fawz Farhan and myself, Nutritionist, Paula Sharp on Saturday 7 July, 10 to 1pm to learn how to make your own household cleaners. A must for every household looking to reduce its chemical load!
I work closely with people who are looking to change their lives for their better. Recently I’ve been asked a lot about weight and loosing weight. As Spring approaches we’re all galvanised towards better health, more energy and the body shape we want.
But what if I was to tell you that dieting or a diet doesn’t just influence your weight, it influences your HEALTH? By eating a diet natural to you, you can enhance your body shape, feel more energetic and have better immunity?
From my experience, 95% of what you eat is about your body shape, whilst 5% is about exercise. In this, I am not talking about what we have been genetically gifted. We are tall or short, broad or narrow shouldered etc. Here I am discussing optimal size and weight for you. More importantly, how your diet impacts on your weight and therefore your health. With improved health I see people starting new hobbies or sports or going back to activities that make them happy, a joy of exercise being one of these.
Growing up, I taught to be a ‘plate clearer’. I also ate exactly what I was given. As a ‘good child’ and a ‘good eater’, this was a lot of white bread, biscuits, dried pasta and cereal, filling food. I had a bloated belly, a sedentary approach to life AND I was eight years old. What was going on? My mum was feeding me exactly what she was being told to at that time. Food marketing to children had kicked up to a new level on television (eg. must have chocolate breakfast cereals and ‘quick snacks’ loaded with sugar) and new medical information said ‘fat makes you fat’, advocating ‘low fat options’. Not a lot was said about sugar when I was growing up in the 80’s …
But what about the sugar?
Today, sugar has been completely exposed as the number one health risk to humanity. From the 1960’s fat was blamed for weight gain, but as we dropped our quality fats (butter, lard and cold pressed oils) and replaced them with low fat options (margarine, heat-treated vegetable oil and hydrogenated oils (in fried foods and packaged pastries and baked goods) the nations weight continued to increase and health declined. At this time, sugar and all its derivatives became more prevalent in our food – ‘hidden’ in cereals, cooking sauces, condiments, diary products, ready meals, crisps, snack bars, biscuits, pastries, cakes and drinks.
But why was so much sugar introduced into our food by our Food Providers?
Because sugar stimulates the appetite. The more we have, the more we want. Sugar is an addiction. We know this now, and the Food Producers have known this for a long time.
What else was added?
As sugar increased, so did the preservatives. Our food industry uses a lot of chemicals to keep our food ‘looking better, tasting better and lasting longer’, perfect, until we realise that every chemical that we ingest needs to be broken down and processed by the body. Some are eliminated naturally (or are expressed in skin irritations, IBS symptoms, bad breath and other digestive issues) and some not at all. Some stay in the body to influence cell change and mutation. Preservatives that keep bread fresh for weeks, that make deserts look glossy and meat last longer do nothing for our physiology. But our brains respond to the LOOK of these foods – they look delicious. Likewise fruit and vegetables that are beautiful and ideal LOOK to be fresher and therefore perceived to be healthier. But, if they have been chemically enhanced or genetically modified, what is the final benefit to us?
A part of the solution is to eat seasonally – a wise teacher described this as a part of “dancing with the rhythms of life”. Most of us are no longer in the fields or foraging for our edibles. Instead we have cart blanche of the world’s foods in our supermarkets. However, we are evolved to eat seasonally, to eat in rotation the food that is available and that feels right for that time of year. The seasons (not the supermarkets) communicate to us what to eat. Winter in the UK is all about root crops, cabbages and the aromatic alliums (onions and leeks). We also want more protein (red & white meats, eggs, lentils, chickpeas and other legumes). Feel what your body really wants and eat enough of the good stuff – the fruit, the vegetables and the unprocessed foods.
This article just touches the tip of the ‘health and food’ iceberg. Join me for a consultation to understand your eating patterns, what makes you eat as you do and tailor your food to fit your body and improve your health.
Know what sugar and chemical load your food carries. Eat what our seasons provide and eat food that tastes like it should.
Paula is an avid writer and enjoys working with food and words.