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Who Wants A Time-Defying Diet? Part 1


Monday, January 19th, 2009 Who Wants A Time-Defying Diet? Part 1

We are going to look at a system of a time-defying diet and the merits in following such a regime. Moreover, the time-defying diet comes in two parts and for the purpose of this report, it will be pertinent to look at part one.

This is a fascinating and informative piece of work carried out by Bobbi Brown of the Times (04 01 09) and the recipes followed are that of Sybil Kapoor.

Like any report, a background is always relevant, it sets the tone of what we can expect as a reader. This report from that point of view is no different.

Starting with the health of our skin as we will all know starts with good nutrition. Knowing something, and applying something are two very different subjects but there is a fundamental need to go with the report.

We understand that new living cells are continually replacing dead cells on the skins surface. Principally the growth of new cells are determined by vitamins, minerals and hydration. Remember that we also need to have an intake of our 5 daily fruit and vegetables, ACE vitamins being crucial. A, helps prevent ageing; C to promote clarity; and E to protect from the environment.

Fruit and vegetables have plentiful sources of both vitamin A and C, whilst carrots, spinach, watercress, broccoli, sweet potatoes and melons are a plentiful source of vitamin A.

Peppers, strawberries, oranges, grapefruit and leafy greens also good sources of vitamin C. Vitamin E, furthermore, is an antioxidant that helps to build and maintain healthy skin tissue; it is found in nuts, whole grains and leafy greens.

It is important to include foods such as wholegrain foods, nuts, dairy, fish and beans in your diet. These are all foods rich in zinc, which promotes healing and reduces inflammation. Peanut butter, whole grains, eggs and liver, contains biotin, this nutrient, is excellent for skin, hair and nails.

Another factor to be considered and is worthy of taking note for it’s common sense approach is that there are many advantages to taking vitamins in a food form as opposed to a tablet like format. The main advantage is that as you eat your vitamins will not be isolated.

Take a bowl of leafy greens provides an abundance of vitamins B, K and E, as well as fibre and antioxidants. The fresh fruit, vegetables and whole grains that provide fibre also deliver vitamins and minerals naturally. Your diet has a direct impact, not only on your overall health and how you feel, but also on how you look.

For the purposes of our time-defying diet, some recipes for you to follow:

Home-made muesli: - If you can’t find a good muesli mix, just use rolled oats and add ½ tbsp each of pumpkin and sunflower seeds. If you don’t like any of these fruit, substitute with other dark fruit such as raisins and prunes.

Seared lamb with roast tomato cannellini: beans: Serves 2

285g flavoursome tomatoes; 2½ tbsp extra-virgin olive oil; 250g extra lean fillet of lamb; ½ tsp ground cumin; 2 fat shallots, finely sliced; ½ tsp dried chilli flakes (optional); 410g can cannellini beans.

Drained and rinsed: 200ml good chicken stock; Salt and freshly ground black pepper.

Preheat the oven to 180C/350F/Gas Mark 4. Place the tomatoes and one peeled garlic clove in a small baking tray. Toss in 1 tbsp olive oil and roast for 30 minutes.

Meanwhile, cut away any fat and sinew from the lamb. Cut into thick slices and place in a bowl. Add ½ tbsp olive oil, one finely chopped garlic clove and the cumin. Mix, cover and chill until needed.

Set a pan over a low heat. Add 1 tbsp olive oil and gently fry the shallots for 10 minutes, until they are meltingly soft. Add the chilli flakes, if using. Remove from the heat and set aside until the tomatoes are ready. Remove the tomatoes from the oven and, once they are cool enough to handle, peel and discard the skins. Squash the roasted garlic and mix the garlic and tomatoes into the shallots with the rinsed beans. Loosen any caramelised bits with the chicken stock. Simmer for 15 minutes or until the sauce is quite thick. Season to taste.

Preheat a ribbed griddle pan. Once very hot, season the lamb and sear for 2 minutes on each side, or until cooked to taste. Serve with the beans and wilted spinach.

Sweet and sour noodles: Serves 2

185g cleaned squid; 4 large scallops, without roes; 1 tbsp honey; 1 tbsp rice or white-wine vinegar; 1 tbsp Kikkoman soy sauce; ½ red pepper; 55g shiitake mushrooms; 115g purple-sprouting or tender-stem broccoli.

4 spring onions; 100g Blue Dragon medium egg noodles; 3 tbsp sunflower oil; 1 clove of garlic, finely chopped; 1 tsp dried chilli flakes (optional); 30g naturally roasted, unsalted peanuts.

Rinse the squid, including inside the tube. Finely slice into rings and set aside on kitchen paper. Remove the small white muscle from the waist of the scallops and cut into large dice. Set aside on kitchen paper.

In a small bowl, mix the honey, vinegar and soy sauce with 2 tbsp warm water. Cut the red pepper in half lengthways, remove the seeds and finely slice. Remove the stalks from the shiitake mushrooms and finely slice the caps. Finely slice the broccoli and spring onions at an angle.

Prepare the noodles following the packet instructions. Drop in a pan of boiling water and boil for 3 minutes, then drain.

Set a large frying pan or wok over a high heat. Once hot, add the oil. When sizzling hot, add the scallops and fry briskly for 1 minute, until lightly coloured but not cooked through. Remove with a slotted spoon to a clean bowl. Add half the squid to the very hot pan. Stir-fry for a few seconds until lightly cooked, then, using a slotted spoon, remove and place with the scallops. Repeat with the remaining squid.

Immediately add the garlic and chilli flakes to the hot pan. Fry briskly for a few seconds, then mix in the peanuts, stir-fry for a few seconds so that they barely colour, then quickly add all the vegetables. Stir-fry briskly for 2-3 minutes, then mix in the soy mixture, scallops and squid. Allow the sauce to boil, cook for 30 seconds, then stir in the noodles. Once piping hot, serve immediately.

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