A Toast to Toast

board with toasts with different toppings - dried figs, kiwi, banana and blueberry, strawberry

My early memories of toast is as a breakfast food usually topped with the basic spreads of butter and jam.  At that time toast was considered a “thrifty” choice and was often an economical way to use up stale bread.  Over the years, this “comfort food” has evolved and become a significant food trend to the extent that some toast creations are now referred to as “artisan”.

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Plant-Based Food to Fuel Endurance Challenges!

bowl of pre-workout cereal with blackberries and yoghurt
Pre-Workout Performance Cereal from The Thrive Energy Cookbook by Brendan Brazier

As the countdown begins for my goal to cycle 100km by the end of the summer, all the necessary training is behind me. Now it is simply down to selecting the nutrition I will use to fuel the journey. Even as little as 10 years ago, the notion of fueling sport on plant-based nutrition alone was largely unheard of and certainly not taken seriously.  A lot has changed since then and now it is much more of an accepted practice and some believe it can even be beneficial to performance. 

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Chia Jams

row of jars of kiwi, peach, strawberry, blueberry chia jam

When I moved into my first house, in the garden there were a couple of vines bursting with green and red grapes.  Wanting to make use of these abundant crops, I entered the world of jam and jelly making. One of my first creations was a grape and sherry jelly and I remember it as a wonderful way to preserve summer fruits and enjoy them through the year.

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Is it harder to lose weight today than it was 30 years ago?

image of slim female
Losing weight in 2020 [Photo Credit: Tumisu from Pixabay]

I recently found myself watching an episode of Highway to Heaven, a series originally released in the 1980’s. There were several things that stood out. The first was the fashions of the day, which I recall only too well, including “big hair”, leg warmers and over-sized tops with shoulder pads. Cellular phones were not commonplace and some of the “political correctness” was lagging behind today’s standards. However, what struck me most of all was just how thin everyone was.

Around the same time, I came across an article in The Atlantic by Olga Khasan referring to a study published in 2016 in the journal, Obesity Research & Clinical Practice, that asserted that “it’s harder for adults today to maintain the same weight as those 20 to 30 years ago did, even at the same levels of food intake and exercise”.

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Eat or Drink a Rainbow!

five glasses of juice in different colours - yellow, orange, purple, green and pink
Eat a Rainbow Juices [Photo Credit: silviarita from Pixabay]

I personally respond to colour and so it makes sense to me that colour therapy is based on the idea that colours create an electrical impulse in our brain, which stimulates hormonal and biochemical processes in our body. These processes either stimulate or calm us. There can be as many colours in colour therapy sessions as there are colours in the rainbow.

Why are fruits and vegetables so many different colors?

Fruits and vegetables gain their distinctive colours due to the presence of various phytochemicals. Although I had never thought of food colour being related to nutrition before, it comes as no surprise that each of the colors in fruits and vegetables are indicative of various nutrients.  As a result, not only do they look appealing in presentation but by eating a diversity of these colourful foods, your body can obtain a range of vitamins, minerals, antioxidants and phytochemicals that it needs to heal and thrive.

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