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Mei-Lan Allen

Mei-Lan Allen's Blog

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Eating well in Winter
Wednesday, 25th May 2016
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Sunday, 21st February 2016

Eating well in Winter

Wednesday, 25th May 2016

With temperatures dropping and the sun playing more hide than seek, I think we can safely say winter is upon us.

If you find yourself craving comfort food, try skipping the pasta and instead make use of the seasonal goodies that arrive with the cold.

Eating seasonally is often better for your wallet, as in-season fruit and veges are abundant and generally cheaper. Have you seen the price of an avocado lately? During Winter, imported avocados can cost more than five times the price of locally produced seasonal avos.

There are health benefits associated with seasonal eating as well. In-season produce, as long as it's well stored and transported, is fresher and retains more nutrients than produce transported long distances from overseas.

Eating by nature's design also guarantees good varied diet throughout the year, provides the opportunity to break out of your food rut with new produce and ensures meals are more fitting for the weather. Watermelon is great in Summer, but a nice warm pumpkin soup is where it's at come Winter.

Healthy Food Guide have a great seasonal food guide you can print out for your fridge or pantry as a quick reference.

Pumpkin, though readily available year round, is particularly suited to warm winter dishes. Jamie Oliver's Pumpkin and Ginger soup is comfort food without the guilt. Make for dinner and take some to work the following day.

Jamie Oliver's Pumpkin & Ginger Soup
serves 4

1 kg pumpkin
2 shallots
75g ginger
a few sprigs of fresh herbs, such as chives, mint
extra virgin olive oil
1 litre organic vegetable stock
125ml coconut milk, plus extra to serve
Ĺ tsp chilli powder
1 lime

Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.

Place the pumpkin, shallots, ginger and some oil in a large saucepan and sautť until soft.

Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.

Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.


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