Here’s a few cooking and eating tips I live by for a Tuesday. Enjoy! Oh, by the way, the new nutrition makeover show I finished filming in January – Eat Yourself Sexy – will appear on Lifestyle YOU in August…in time for Spring. That should give you enough time to subscribe to Foxtel/Austar!
Image by Heather Ford on Unsplash
1. I blend my tomatoes. Cooking tomatoes increases the available lycopene antioxidant content by five times. Blending tomatoes does the same but avoids the heat and oxidation, as well as water and enzyme damaging properties of cooking.
2. Marinate meat in rosemary. Cooking meat at high temperatures can create toxins called heterocyclic amines, linked to cancer. But, marinating lowers the risk by preventing the formation of the toxins – rosemary is the most effective marinade herb to use. Makes sense. They taste good together.
3. Here’s how to do speedy pumpkin: To stirfry cubes of pumpkin (for a quick lunch salad etc) without pre-steaming it, fry it up with a liberal shake of salt. I’m not sure why, but the salt breaks down the pumpkin’s starch faster, so it softens as you fry.
4. I cook with coconut oil. It tastes amazing – a little bit sweet and a bit toasted. And it’s sooo good for you. It’s made up of ninety percent saturated fats (good fats). And 50 percent of the fat content iis a fat rarely found in nature called lauric acid. Your body converts lauric acid into monolaurin, which has anti-viral, anti-bacterial and anti-protozoa properties, as well as being antifungal, antioxidant, and soothing. PLUS it supports thyroid gland and enzyme function.Pumpkin in particular tastes great with this oil. It’s also less fattening than other oils…if that matters to you.