In recent years, there has been a growing interest in plant-based diets and their potential health benefits. Professor Tim Spector, a leading expert in the field of nutrition and genetics, has conducted groundbreaking research on the impact of plant-based food consumption on our health. His findings suggest that incorporating 30 plant-based food portions per week into our diet can have significant positive effects on our health overall well-being.

Professor Spector's research is based on the principle that a diverse and varied diet is crucial for maintaining a healthy gut microbiome, which plays a vital role in our overall health. The gut microbiome consists of trillions of microorganisms that reside in our digestive system and influence our metabolism, immune system, and even mental health. A diverse diet rich in plant-based foods provides the necessary nutrients to support a thriving gut microbiome.

According to Professor Spector's findings, consuming 30 plant-based food portions per week can lead to a more diverse gut microbiome, which is associated with a lower risk of various health conditions, including obesity, diabetes, heart disease, and even certain types of cancer. These plant-based food portions can include fruits, vegetables, whole grains, legumes, nuts, along with seeds, herbs and spices which are all packed with essential nutrients, fibre, and antioxidants.

Furthermore, the research highlights the importance of variety in plant-based food choices. Consuming a wide range of plant-based foods ensures that we obtain a diverse array of nutrients and beneficial compounds that can positively impact our health. For instance, different fruits and vegetables contain unique phytochemicals and antioxidants that have specific health benefits. By incorporating a variety of plant-based foods, we can maximize the potential health benefits they offer.

It is worth noting that Professor Spector's research does not advocate for a complete elimination of animal-based products from our diet. Instead, it emphasizes the importance of incorporating more plant-based foods to achieve a balanced and diverse diet. Animal-based products can still be included in moderation, but the focus should be on increasing the intake of plant-based options.

In conclusion, Professor Tim Spector's research provides compelling evidence for the health benefits of consuming 30 different plant-based food portions per week. By diversifying our diet and incorporating a variety of fruits, vegetables, whole grains, legumes, nuts, and seeds, we can support a thriving gut microbiome and reduce the risk of various chronic diseases.

 This research serves as a valuable reminder for individuals to prioritize plant-based foods in their daily meals and reap the rewards of a healthier lifestyle.

HOW MANY DIFFERENT TYPES OF PLANT BASED FOODS CAN YOU EAT THIS WEEK ?

ALL NEW PROGRAMME COMING SOON!

Janet Thomson and I are  finalising details of the new Come Alive Now Virtual Retreat -a superb new online programme from the Placebo Diet Author 

Self-Care is Simply Essential, but so many people put other peoples wellness first or neglect to look after themselves. Is that you? Have You Lost Your “Mojo” And In Need Of A Total Reboot? Are You Fed Up With Feeling tired Or Lacking Energy? If the answer is YES, you really need to join us on this empowering inspirational experience.

Earlybird Booking details coming soon....

The Ultimate Mind & Body Self Care Experience

because

 Self-Care Is Not Selfish!

FOOD MATTERS>>>>>>>

Vegetable and Pulse Medley with Herbs and Spices

18 Plant Based Nutrients in this ONE Meal !!!!

Ingredients:

1 cup cauliflower florets

1 cup broccoli florets

1 cup carrots, sliced

1 cup bell peppers, diced

1 cup green beans, trimmed and cut into pieces

1 cup peas

1 cup baby corn chopped

1 cup chickpeas, cooked

1 cup lentils, cooked

1 cup kidney beans, cooked

2 cloves garlic, minced

1 onion, diced

1 teaspoon cumin powder

1 teaspoon paprika

1 teaspoon turmeric powder

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

2 or 3 tablespoons creme fraiche or natural yoghurt

Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the minced garlic and diced onion. Sauté until the onion becomes translucent and fragrant.
2. Add the cauliflower florets, broccoli florets, carrots, bell peppers, and green beans to the skillet. Stir-fry for about 5 minutes until the vegetables start to soften.
3. Add the peas, corn kernels, chickpeas, lentils, and kidney beans to the skillet. Mix well to combine all the ingredients.
4. Sprinkle the cumin powder, paprika, turmeric powder, dried oregano, dried thyme, salt, and black pepper over the vegetable and pulse mixture. Stir well to evenly coat the vegetables and pulses with the spices.
5. Cover the pan  and let the mixture cook for about 10-15 minutes, or until the vegetables are tender but still slightly crisp. Stir occasionally to prevent sticking.
6. Once cooked, remove from heat  and stir through the creme faiche or natural yoghurt before transferring the vegetable and pulse medley to a serving dish. Garnish with fresh chopped parsley.
7. Serve hot as a main course or as a side dish 

Enjoy your nutritious and flavourful vegetable and pulse medley - ENJOY!

Don't forget to book your Lindsey Fitness Classes 

- HiiT, WalkFit, and Aerobics for up to six weeks in advance!

Dates For Your Diary 2023

NO CLASSES

Saturday  30th September - Wednesday 11th October (Incl)

*Please use Online replay sessions

PLEASE NOTE

Saturday 4th NOVEMBER 

HiiT will start at 8.00am

Walkfit will start at 9.00am

Have a wonderful week , Love Lindsey xxx