Changes in season require an adjustment period for all aspects of our being. Clothing choices change, heating is required, and typically our diet changes. Light meals are replaced with more hearty meals as the cool weather closes in. Fresh fruits, salads and light snacks tend to go out the window, and bigger, stodgier meals tend to take centre stage. All of this can take its toll on our digestive system.
Avoiding constipation, weight gain and sluggish digestion can be avoided by paying special attention to food choices. Preparing food during winter doesn't have to be time consuming. Take a look at these fresh and simple recipes that are almost as fast as a salad to prepare. Your digestion will thank you for it.
Miso noodle soup
(preparation time 10 – 15 mins)
Ingredients:
Boil noodles as per packet recommendations (usually a maximum of 10 mins). While noodles are cooking, slice carrot into julienne style (long thin strips, about 1mm wide and 5cm long), and finely chop chives. Wash baby English spinach leaves and bean sprouts. Chop shitake mushrooms if using fresh ones, or add dried ones to boiling noodle water in the last 5mins of cooking.
When noodles (and dried shitake) are cooked, drain off water and place in a soup bowl. Add 200ml of boiled water from the kettle and stir in miso to taste (usually about 1 heaped teaspoon). Stir through baby spinach leaves, and add carrot, chives, bean sprouts and fresh shitake to top. Eat and enjoy.
Benefits:
Quick and fresh Indian Curry with cucumber yoghurt
(preparation time 20-30mins)
Ingredients
Put rice on to cook as per packet instructions. Finely chop ginger, garlic and onion. Chop vegetables. Take the seeds out of the cucumber and cube into ½ cm pieces. Stir cucumber into yoghurt and add salt, pepper and lemon juice to taste. Put aside.
Heat the oil on high heat in a saucepan and add honey. Then add ginger, garlic and onion until colour changes (add a little bit of hot water if it is sticking). Add turmeric and chilli and fry for 5 mins, and then add chopped tomatoes. Stir for another five minutes and then lower the heat and simmer. Wait until you see the mixture giving out oil. Little holes appear and oil comes out from the sides, too. Add some water if it starts sticking.
After cooking for a further 5 mins, add meat or tofu, and cook on high heat stirring regularly. After another 5 mins, add the vegetables, and add enough water to cover them. Lower the heat and stir from time to time. When the meat and/or vegetables are cooked, stir in the garam masala. Serve on top of the cooked rice. Add cucumber yoghurt on top and a sprinkle of fresh coriander leaves.
Benefits: