Can we get excited about this gorgeous sunny weather, or is the cold on the way back and about to shock us again?!
When spring does finally hit us, it’s a great time to thing about not only spring cleaning the house, but also spring cleaning your body – helping it to process fresh clean foods by cooking good quality ingredients from scratch. And not only is what you eat important – the way you eat can also affect your health. Eating whilst on the go, or even sitting at your computer and working at the same time, is not only stressful, it prevents your body from digesting well, as it is trying to do too many other things at the same time.
Take time to sit down and focus on what you are about to eat – that starts the saliva in the mouth working, where foods is first broken down. After that the food travels down to the gut and is broken down further by stomach acid and other enzymes, all of which come from the nutrients you are eating. If you suffer with bloating or flatulence, it may be that you are not chewing your food thoroughly, so take time to rest between mouthfuls and really enjoy your food.
And just in case winter hasn’t quite left us, here is a delicious soup recipe that is simple and quick to make, and with a spoonfull of pesto stirred in, is perfect for a tasty light lunch.
Sweet Potato and Lentil Soup
1 tbsp Coconoil
1 tsp mustard seeds
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 sweet potatoes, peeled and chopped
1 tsp mild curry powder
100g red lentils
900ml vegetable stock
4 tbsp pesto to serve
Heat the Coconoil and add the mustard seeds. Once they start to ‘pop’ add the onion and garlic and saute for 3-4 minutes.
Stir in the sweet potato, curry powder and lentils and stir well.
Pour in the stock, bring to a simmer and cook for 15-18 minutes, until the sweet potato is tender and the lentils are soft.
Using a hand blender, blend the soup until smooth.
Season to taste and serve with a drizzle of pesto stirred though.