I was drawn to a particular health documentary on the telly a couple of days ago, in which the hostess, a doctor by profession, was talking about how our stomach and intestines work, and how the processing that goes on in there is determined by what we eat. A lady was being interviewed. she looked quite trim from the outside, only her insides told another story. Through the discussion, it was brought to light that she had a great, great love for chocolate and could not do without it at all. In fact, so much, that, chocolate was not only her breakfast, lunch and a part fo her dinner, but, also her snack in between. In her kitchen cupboards, fridge, rooms, car… there was chocolate stashed everywhere. She somehow managed to squeeze in some greasy fried fish and chips for dinner and that was that. Not a single fruit or vegetable could be seen in her menu. Her fridge was always bare, except for those chocolates.
Needless to say, all this lack of fibre, was creating great havoc inside her body and was at a great risk of bowel cancer, which was quite higher, considering her family history.
I was horrified at how much some of us are abusing our own bodies. I too adore chocolates, and quite a lot at that. But I would never, ever imagine of giving up my daily intake of fruits and vegetables. I panic if the fridge or the fruit bowl is less colourful. No, I simply can’t do without my colours…of course, I mean the natural, edible ones.
What about you? Have you had your colours today?
And while we are dwelling on food, I made this very simple yet flavoursome salad of couscous, vegetables and feta cheese.
It is very quick to put together and is a nice meal on a hot summer day/night. The soft couscous and the crunchy vegetables were a delight. With such easy recipes, there should be absolutely no excuse for avoiding those all important vegetables in your diet.
1 and 1/2 C couscous
1 and 1/2 C broad beans, shelled, boiled and peeled
1 and 3/4 C of chicken/vegetable stock
2 cloves of garlic, finely chopped
1/2 of a yellow pepper, finely chopped
1 carrot, finely chopped
2 tblsp extra virgin olive oil
200 gms of feta cheese, cut into small cubes
salt and freshly ground pepper to taste
some chopped coriander to garnish
- In a bowl, mix together the couscous, carrot, yellow pepper and broad beans.
- In a small saucepan, bring the stock to a boil along with the garlic and the olive oil.
- Pour the hot stock mixture over the couscous mixture. Cover and let it stand till the stock is completely absorbed and then fluff the couscous with a fork.
- Mix in the feta cheese, season with salt and freshly ground pepper, garnish with the chopped coriander and serve.