Good food without guilt

Modern dieting and health advice can be very heavily focused on exclusion, the prohibition of foods, calorie deficiency and going hungry, writes Jamalia Edwards.

‘‘Cheat meals’’ become ‘‘cheat days’’, hunger and denial lead to over-indulgence and guilt — none of which produce the desired outcome, whatever that may be.

Instead, the results are often an illusory reliance on willpower, which inevitably fails, yo-yoing weight, blame and misplaced sense of failure.

Rather than focusing on what not to eat, if we focus on eating more of the good stuff — more whole foods, more nutrient-dense, satiating, nourishing food — the other stuff falls away.

As we eat more of what fuels us, we naturally eat less of what doesn’t.

Don’t set unreachable goals or be guided by someone else’s set of rules. Set the intention to make good choices, but eradicate the guilt if you go another way.

See every bite as an opportunity to fuel your body. And if you are hungry, eat.

Enjoy your food, be it the best choice or not, because the guilt doesn’t serve you, but food does.

Go well.

Jamalia can be contacted on Instagram (@jamaliarose) and Facebook (Jamalia Rose — Holistic Health Coach).


Photos: Supplied
Photos: Supplied
Cauliflower steaks

Ingredients
1 cauliflower
4 Tbsp olive oil
1 tsp smoky paprika
salt and pepper
2 lemons
¼ cup tahini
¼ cup extra virgin olive oil
1 tsp chilli flakes
¼ cup of roughly
chopped parsley

Method
1. Preheat oven to 170degC on fan bake.

2. Cut cauliflower into 5cm thick slices and place on a baking tray.

3. Top with olive oil, paprika, and a good hit of salt and pepper.

4. Bake in the oven for 40 mins or until browned on the edges and soft in the middle.

5. Combine the juice of 1 lemon, the tahini and extra virgin olive oil and mix well.

6. Serve the steaks drizzled with the tahini dressing, an extra squeeze of lemon juice, a sprinkle of chilli flakes and fresh parsley.

7. Enjoy!


Hasselback potatoes

Ingredients
1 box red king new potatoes
¼ cup extra virgin olive oil
1 clove garlic
3 10cm sprigs of rosemary
ground rock salt – to taste

Method
1. Preheat the oven to 180degC.

2. Soak and lightly scrub the dirt from potatoes. Some of the skins will come off with washing but try to keep some on!

3. With a sharp knife, cut thin slices through the potatoes, not cutting all the way through.

4. Place in a lined oven tray, with 2 of the sprigs of rosemary.

5. Place oil in a small sauce pan and gently heat for a few minutes. Once hot, remove from heat. Add in one of the sprigs of rosemary, and the clove of garlic, crushed or grated. Allow to steep for a few minutes.

6. Using a pastry brush, brush the infused oil over the Hasselback potatoes. Reserve half the oil for a second basting.

7. Season with ground rock salt

and roast for 30 mins in the centre of the oven.

8. Remove from the oven and baste with the oil a second time.

9. Roast for a further 30 mins.

10. Serve and enjoy!

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