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Posted on October 27, 2015

The truth about carbs

Health

A low-carb diet has never been my thing. I have always been a firm believer that all foods should be consumed in moderation. That’s why I continue to be baffled by those who are constantly carb-counting or totting up their calories half-way through the day. In my eyes, carbs are not the enemy.

What a lot of people don’t realise is that there is absolutely nothing wrong with carbohydrates. Provided you eat the right ones and in the right quantities, carbs are needed for our brain and body to function normally. And I’m not just saying this because I am a carb addict – or bread addict – to be precise. I’m saying this because I have made a recent discovery that I’m going to share with you.

The human saliva contains an enzyme which helps breakdown starch into sugars. This means that biologically, we are supposed to eat carbohydrates – Mother Nature wants this for us people! It just comes down to whether we eat the right ones or not.

There are two types of carbohydrates: complex carbs (the good) and simple carbs (not so good). Complex carbs take time to digest. These include whole and unrefined grains, fibre and vegetables. Simple carbs on the other hand, provide the body with a quick burst of energy. These include refined starches and sugars added during food processing.

Good carbs

Unrefined grains

Unrefined grain products like brown rice, whole-grain pasta, beans, whole wheat bread, buckwheat, oats etc are considered to be good carbs. They are rich in vitamins, minerals and fibre, which are all essential to your health. Because they are slowly digested, they cause a slower change in blood sugar levels.

Fibre

Fibre is a good carb that isn’t digested by our body. However, it is needed for intestinal health as it aids with digestion and ensuring that damaging toxins are excreted from the body. Foods high in fibre include leafy greens such as broccoli, beans, lentils, apples and pears.

Not so good carbs

Refined starches

White-flour breads, pasta and rice. Crackers, biscuits and other baked packaged foods are all considered as refined carbs. The bran, hull and fibre are removed from the grain during the refinement process meaning they contain little to no fibre and a lot of minerals and nutrients are lost.

Refined sugars

Refined sugars are probably one of the worst things you can feed your body with. These include sucrose, lactose, molasses and fruit juice concentrates. High level of sugar consumption can lead to extreme fluctuations in energy, more sugar cravings and mood swings.

In a nutshell: good carbs take time to digest in the body and as a result, you stay fuller for longer. They include whole-grain foods and vegetables. Bad carbs give you a sudden burst of energy and as a result cause a fluctuation in blood sugar levels. They include sweets and refined starches.

So before you unfairly black-list some carb-loaded foods, ask yourself this: is it a good carb or not? 🙂

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Posted on September 28, 2015

Baked Kale Chips

recipes

As you probably already know, kale is quite popular among healthy eaters. Not only is it low in fat and calories, but it is great for helping with digestion due to its high fibre content. I normally add kale to my green smoothies, but every now and again, I like a crunchy treat.

If you have a weak spot for crispy goodness or even want a guilt-free crispy treat, then this 20-minute recipe is definitely worth giving a shot.

Ingredients:

3 handfuls of curly kale, washed and dried
1 tsp of coconut oil
1 tsp cayenne pepper
1 tsp mixed herbs
Other herbs of your choice

Directions:

1. After washing and drying the kale, cut into smaller pieces and remove the stems.

2. Mix the coconut oil with the herbs and then drizzle over the kale in a baking tray. Use your hands to ensure that the oil is evenly coated.

3. Bake at 145C for about 15 minutes, or until brown and crispy.

4. Enjoy as a guilt-free snack!

As you can see, this is such an easy snack to make and it is so good for you. Since I started making it, I have my mother is hooked! Hopefully, you get the chance to give this recipe a try, I look forward to getting some feedback! 🙂

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Posted on November 25, 2014

Healthy Chai Latte (Vegan & Sugar-free)

recipes

Since I’m slowly getting into the holiday spirit, I thought I’d be the perfect time for me to share a warming recipe that might get you to jump into the bandwagon as well – sorry, to all the Grinches out there!

This Chai latte is comforting, festive and you can even experiment with your favourite spices. Although it doesn’t have much nutritional value, your body won’t hate you for having one or two – especially since most Chai’s are saturated with sugar, dairy and calories.

So if you’re a Chai lover or a Chai-virgin, then do give this recipe a try! It doesn’t take very long to make, it’s pretty tasty and apparently Chai lattes are meant to be an aphrodisiac (do as you please with this information) J

Here’s what you need to get started:

8 whole cloves
1 cinnamon stick
1 tsp ground cardamom
Fresh ginger, peeled and grated
720ml water
240ml almond milk
2 English tea bags
1 tbsp raw honey

Directions:

Put the water in a large saucepan and bring to the boil.
Add in the grated ginger, along with all the spices and stir while heating up.
Turn down the heat and let it simmer for 5 minutes.
Remove from the heat and allow to steep for about 15 minutes or until the liquid takes on the flavour of the spices.
Return the saucepan to the head and boil.
Add the tea bags, stir and then remove from the heat.
Allow to brew for about 6 minutes (or longer, if you want the tea flavour to be strong).
Use a sieve to strain the tea into a separate saucepan and then discard the tea bags and any spice residue.
Mix in the honey and almond milk and then return to a medium heat.
Serve after 5 – 6 minutes.

Notes: If you have a milk frother, froth the milk before putting adding it in. Let the tea cool down before putting into an airtight container. Keep refrigerated for up to 6 days.

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Posted on February 23, 2014

Oat bran muffins

recipes

I love porridge. I have it every morning and it wouldn’t be the worse thing to have in the evening (if need be!). So you can only imagine my disappointment when I opened a packet of what I thought was porridge and found oat bran instead – not the best feeling in the world.

Thankfully, I found a few healthy recipes that include oat bran in them. I decided to give oat bran muffins a try and being the rebel that I am, I also added a few of my own ingredients to it:

300g oat bran
100g brown sugar
50g honey
2 tbs baking soda
2 tbs oil
2 eggs
250ml milk
vanilla essence
cinnamon

The mixture is pretty easy to make. Put all the dry ingredients in a bowl and then mix the milk, oil and eggs until well combined. Put spoonfuls of the mixture into muffin cases and cook at 220°C for 15 minutes.

A mini oat bran muffin has no more than 170 calories, which, might sound like a lot for some, but I think it’s perfect. It’s also much better than your average chocolate bar. But if you’re a calorie counter, then I wouldn’t advise you have one of these everyday. Like anything, moderation is key!

Since I managed not to throw in some avocados into this recipe, I believe congratulations are in order 🙂

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