With the change of seasonal climes comes a more vulnerable immune system; it goes hand in hand with this time of year, and you’ll invariably have noticed more children picking up Spring bugs, more colleagues suffering runny noses etc. Having yearned for the sun for what seems like an eternity, perhaps we’re all a tad too eager to dash outside liberated from our coats and armed instead with little strappy sandals! Well fear not, for today’s post, as part of my ’30 Ways to Goodness’ collaboration with Blue Diamond, covers off a warming and nutritious Spring soup to combat any colds that may be going around and keep your immune system well supported! As ever with my recipes, it requires practically no cooking skills, takes less than 20 minutes from start to finish, and is packed full of ultra-delicious goodness! (more…)
In moderation, and the right type, no! I’m marking the change of seasons with some yummy winter berries. This healthy dessert should satisfy your sweet tooth (guilty!), whilst offering plenty of nutritional value too. I’m regularly asked whether ‘fruit will make you fat because of the sugar content’; true, too much of any type of sugar is bad news. However chomping on the right fruit (like these berries) means you’re not only eating fructose (the lowest-GI form of sugar with a glycemic index of 19, versus a glass of apple juice at 30, table sugar at 65, and glucose at 100), but also enjoying other benefits like fibre (helps digestion) & plenty of vitamins and minerals. By chewing solid food and metabolising it slowly (rather than drinking it straight into your bloodstream) you suffer less of a blood sugar spike. I’d rather have a delicious, beautiful, tasty, bowl of fresh berries with nutritional value including some protein (thanks to the yoghurt, plenty of calcium & vitamin-B too) than a dry cardboard biscuit that claims to be ‘low in sugar’.