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Nutrition InsightsTalk through your diet and health history with Sally. Receive a personalised nutrition plan that you can use for 4-6 weeks, then discuss longer term actions to build on what you have achieved.
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Rather than opening a tin of beans, why not pimp your beans on toast in just ten mins.
This is sensational, and perfect after hard exercise, with a poached egg on top, and a glass of whole milk. It has a whole wad of nutrients too.
Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.
Heat the oil and fry the onion, chorizo or bacon if making the meat-eater’s version, and tomatoes until softened.
Add the cannelini beans, using some of their juice as well, as it helps to form a nice sauce. Simmer for 3-4 mins.
Add the tomato puree, seasoning, sugar, chilli flakes, and sun dried toms if making the veggie version. Stir and leave to cook for a minute.
Add the spinach and stir til slightly wilted.
Taste it, if it needs lifting add a small squeeze of lemon.
Serve on hot buttered sourdough toast or use to stuff red peppers, or just have them neat with a poached egg.
Did you know that eating beans and grains together gives you a full protein as you’d get with meat? #truth
Though the term “superfood” is applied to many foods these days, beans really may be deserving of the title. They are technically a starchy vegetable packed with protein, low in fat and sugars – this can aid weight-loss as they keep us feeling fuller for longer. It has been proven that beans also decrease the risk of type 2 diabetes due to their low glycaemic index, thereby improving lipid and glycaemic control in diabetics. Their most famous attribute is the link between their consumption and lower levels of cholesterol which in turn reduces the risk of developing chronic conditions such as heart disease.Beans, in general, are one of the only plant foods that provide a significant amount of the amino acid lysine, in addition to a wide range of antioxidants. It’s important to get a variety of beans and legumes as each contain different and varying micronutrients; cannellini beans have more calcium; pinto beans score high in folate; and aduki beans, chickpeas, and butter beans are particularly high in iron. Most are packed with resistant starch, adukis are high in potassium, and red and black varieties are rich in disease-fighting antioxidants.
They’re cheap, tasty and easy to cook with. And they’re good for the environment too because they nourish the soils they are grown in plus they feed more people per acre than if animals were grazed on that land. Beans rock!
Tomatoes are rich in lycopene which is a pokey antioxidant. Antioxidants are like bouncers at a night club, they go around finding stray electrons that are busy causing trouble in your body, and find them a love partner so they can both stay in and cuddle on the sofa.
Tomatoes are also a brilliant source of vitamin C, which supports skin and connective tissue health as well as immunity and iron absorption. The biotin in tomatoes is good for controlling blood sugar.
Spinach, as well as being very high on Vitamins A and K, and manganese, has great ant-inflammatory effects – inflammation is a precursor to many diseases and conditions, including some cancers. The density of nutrients in spinach puts it at the top of the foods list for goodness.
Eat beans, not beings.
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