Tag Archives: gourmet nutrition

Flavourless beans or brown rice?

I think one of the big reasons why so many people avoid cooking brown rice or lentils is because they don’t always like the flavour and think that it is dull and tasteless. It doesn’t need to be you know.

Here are a few tips on how to jazz up your lentils or brown rice:

  • Sauté some onion, garlic and chopped carrot before adding the lentils or rice
  • Add a teaspoon bouillon powder to the cooking water
  • Add fresh herbs and spices at the end of cooking
  • Toast some cumin and coriander in a hot pan, then grind in a spice grinder or mortar and pestle. Sauté your onion and garlic and then add these spices before adding the rice or legumes.
  • Use cooked rice or lentils as leftovers and add 1/2 chopped avocado, feta cheese and a chopped tomato as well as fresh herbs for a lovely light lunch time salad and eat cold.

Whole grains, legumes and pulses are rich in fibre and will help to keep your blood sugar balanced as well as keep you full for longer and most importantly they keep you regular.Fibre acts like a brush in your colon and ‘sweeps’ it clean, feeding the good bacteria along the way. (all technical terms) They are packed with B vitamins which is essential for energy and great for those who knows stress as a household name. Ensure they are well cooked and soaking before cooking also helps to ensure optimal digestion and prevents bloating. Start this evening by replacing your white rice for some wholegrain variety. Your tummy will love you for it!

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Filed under bowel health, constipated, digestion, gourmet nutrition, nutritionist City London, Sune Connell

BCNH- 10 YEARS!

On Saturday I had the privilege to provide the catering for my almamater which is BCNH- British College of Nutrition and Health It was their 10th anniversary and without the dedication, passion and determination the success of the college (and students) would not have been possible. Blood, sweat and tears goes into contributing to the best nutritional therapists with no stone left unturned when it comes to the level and quality of education and fabulous tutors.

Below is the menu for the day and from what I heard and from the empty plates we cleared after a long day, the results were good and everyone was happy, which of course made me very happy indeed.

  • Vietnamese Summer rolls with hoisin dip
  • Rye bread with goats cheese, figs and honey
  • Cherry tomato, mozzarella and basil skewers
  • Mediterranean vegetable stax with olives
  • Buckwheat noodle salad
  • Moroccan cous-cous with sour cherries and nuts
  • Quinoa with roast vegetables and sheep’s milk feta
  • vegetable platter with tzatsiki, hummus, pinto bean dip and cumin spiked guacamole
  • Candied pumpkin seeds and edemame beans.

What a great day and congratulations to Breda and her team for all the hard work over the years and all the best for the next decade!

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