BoldEating: The pleasure of real food
By Nigel Pritchard. Published 2021-03-15BOLD-Food
TheBoldAge: 10 tips for getting back in touch with real food
- Make as much as you can from scratch, not only is it pleasurable and more often better for you, but it can save you money. Processed food is rarely the best option.
- Cook in bulk, where appropriate, and freeze for later. It can save you time to do other things
- Make things which, with some simple changes you can change the whole taste of the meal. For instance, cooking a great tomato-based stew then freezing it in small batches, can once de-frosted be changed by adding say chillies, or olives and anchovies, or herbs, vegetables, and/or meat
- Eat plenty of fruit and veg – the rule of 5 a day I still believe holds out
- Reduce wherever you can the amount of saturated fat you eat (butter, lard, ghee, palm and coconut oil and the fat around red meat and underneath poultry skin), in cooking I tend wherever possible to use unsaturated fats such as olive, rapeseed, sunflower and sesame oils.
- Store staple foodstuffs such as nuts (especially almonds), wholegrains, wholemeal pasta, brown/wild rice, beans and pulses. These are all found in my kitchen cupboard and mean I have the basics for a meal if friends pop round.
- Make sure the food is colourful, so many of us eat with our eyes
- Something I fervently believe, buy quality, sometimes it can be a false economy to buy cheap.
- Enjoy treats, we all deserve them once in a while
- Remember supplements and functional foods such as protein bars can be complementary, but they don’t replace a healthy diet
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