Wednesday, July 30, 2014
It's all about salads, right?
According to some folk, we Brits should have lost a few pounds over the past couple of weeks - that’s pounds as in weight (lbs) rather than currency (£) – because apparently when the weather is hot and sunny we lose our appetite. It’s not the first time I've heard this and many of my clients echo the same thought, reporting that they prefer to eat smaller portions and consume foods that are light and refreshing when the meteorological conditions are such that you could fry an egg on the ground.
The UK has seen some of the hottest days of the year during the past couple of weeks and although the sunshine can bring about changes in clothing, mood and day-to-day activities, it appears it can also have an impact on our diet. While I was in London last week, my friend and I went for lunch and I chose chicken prosciutto at which she questioned how I can eat a cooked meal when it’s so hot and humid. I've always thought this about people who puff away on cigarettes when they’re clearly clammy from the heat, but being a foodie I can eat anything at any time of year no matter the weather.
In terms of food, summer is synonymous with salads; firstly because they are quite refreshing and hydrating, and secondly because the summer sun is a reminder that it’s time to get bikini-ready. It’s a bit of a common misconception that all salads are low calorie and therefore can contribute to achieving that svelte, beach body because some salads are laden with high calorie dressings: creamy, oily and sugar-based dressings are all guaranteed to add calories to your leafy greens so you do need to be mindful of this if you are trying to lose weight.
I decided to make one of my favourite side-salads at the weekend. I incorporated some healthy mono-unsaturated fats (avocado and olive oil); and combined it with some deliciously sweet strawberries and balsamic vinegar. The salad accompanies white fish beautifully.
- Simply slice some strawberries and avocado into small pieces
- Tear some fresh basil leaves and sprinkle on top of the strawberries and avocado
- Drizzle balsamic vinegar and virgin olive oil over to your preferred taste (add pepper if you like) and then mix together and serve – feel the mixture of textures and flavours tickle your palate.
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