Forever Young Naturally Eating
71. What to Eat When Adopt a Mediterranean diet
Benefit from this health-enhancing way of eating by building your daily diet around antioxidant-loaded fresh fruit and vegetables, highly nutritive whole grains and nuts, and heart-friendly olive oil and fish. In a recent study those who ate Mediterranean for just three months reduced their risk of cardiovascular disease by 15 percent.
72. What to Eat When Eat with the seasons
Ayurveda, the Indian system of natural healthcare, is also referred to as the art of longevity. It teaches that body and mind become better balanced if we consume the produce of the seasons. Doing so aligns us with the rhythms of the natural world, echoing the Earth’s changes as the globe turns.
73. What to Eat When Spring clean
With the first buds of spring, make changes in your diet and introduce lighter foods that are easy to digest. Lighten up by easing back on dairy foods and rich, oily meals, and gradually introduce more salads and bitter leaves, light broths, sprouted seeds, and raw foods into your diet.
74. What to Eat When Summer foods
In the heat of summer, nature offers juicy fruit and water-laden vegetables to cool and hydrate the body, so take advantage of cucumber, zucchini, celery, watercress, and flush-reducing watermelon. Major on chilled soups, cool juices, and frozen yogurt. Make fresh mixedleaf salads to keep active bones strong and calm the nerves with their sedative qualities.
75. What to Eat When Summer salad
Take large bunches of several leafy seasonal herbs, such as mint, parsley, coriander, and sorrel. Wash, chop, and dress with lemon juice, olive oil, salt, and pepper. Slice feta cheese and stir in. Chill before serving.
76. What to Eat When Fall foods
In the season of change, start eating more sweet, astringent, and bittertasting foods, such as pumpkin, beets, and parsnip, suggests Ayurveda. Keep the food light and easily digestible it’s not winter yet.
77. What to Eat When Root salad
Savor the earthy sweetness of carotenoid-rich carrots and red beets in a robust, clean-tasting coldseason salad. Serves four. 4 carrots 2 beets (uncooked) generous handful sunflower seeds balsamic vinegar, to taste
Grate the carrots and beets. Toast the sunflower seeds and toss into the salad while warm. Dress with a little balsamic vinegar.
Grate the carrots and beets. Toast the sunflower seeds and toss into the salad while warm. Dress with a little balsamic vinegar.
78. What to Eat When Winter warmers
Ayurveda suggests we build in more sustaining, warming food in winter: go for hearty casseroles and roast joints, baked dishes based on dried legumes, and root vegetables.
79. What to Eat When Vegetarian roast
Roast winter vegetables, such as carrot, parsnip, red beets, and whole heads of garlic. Serve topped with grilled goat’s cheese, or as wholemeal bread sandwiches.
80. What to Eat When Cheering treats
Don’t be scared of the occasional treat: a mood-lifting glass of champagne with lunch, for example. Other treats include: 70 percent cocoa, solid organic chocolate real ice cream from a dairy farm gourmet honey drizzled over toast or yogurt fine cheeses served with quince paste or ripe figs freshly made pancakes freshly popped corn homemade fruit scones served with good jam and heavy cream
