Written by Catherine Saxelby
on Wednesday, 07 September 2022.
Tagged: Basics, healthy cooking, healthy eating, nutrition, wellness
“Get back to basics”. I hear this all the time so it’s a good topic to spell out more! Here’s what I regard as the ‘basics’.
For me, it means two things:
These things both require a degree of cooking skill. After all, you can’t cook a stir-fry if you’ve never used a wok before. They align with the non-diet approach which specifies that all food can be eaten (say junk food) regardless of the “value” attached to this.
The search for simplicity in food products does not mean craving less-flavourful foods but desiring to avoid colours, flavours and preservatives, say experts. Many foods today contain basic ingredients without any additives, yet offer an increasing variety of healthy, less-processed foods, allowing individuals to eat properly despite their fast-paced lifestyles.
Learn four basic dishes and cook them often. They are:
Freezer-friendly meals to get you going are:
Basically any “wet” dish freezes well and includes soups, curries, casseroles and pasta and dishes with mash on top such as Cottage Pie. Freeze rice or pasta separately. You can freeze your own cooked rice or pasta – it freezes well.
Forget commercial salad dressings and complicated sauces. It’s easy to make your own.
With these basic foods, you can supercharge your health. Today, there are many more products that combine convenience and budget with being healthy.
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Catherine Saxelby has the answers! She is an accredited nutritionist, blogger and award-winning author. Her award-winning book My Nutritionary will help you cut through the jargon. Do you know your MCTs from your LCTs? How about sterols from stanols? What’s the difference between glucose and dextrose? Or probiotics and prebiotics? What additive is number 330? How safe is acesulfame K? If you find yourself confused by food labels, grab your copy of Catherine Saxelby’s comprehensive guide My Nutritionary NOW!
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