Nutrition Rocks

✨HOW WEIGHT STIGMA IMPACTS BODY IMAGE✨

In the UK, approximately two-thirds of adults struggle with weight. Similarly to how being underweight may contribute to potential health consequences, holding excess weight is also a factor, excluding many other influences, that may increase risk of developing chronic diseases such as type 2 diabetes and heart disease, and mental health issues such as depression and anxiety.

Read about how weight stigma impacts body image here: https://nutrition-rocks.co.uk/nutrition-blog/2022/2/17/how-weight-stigma-impacts-body-image?rq=image…

Do you enjoy steak? Why not switch it up and try roast cabbage steaks... They might surprise you!

ROAST CABBAGE STEAKS WITH CHERMOULA DRESSING

Ingredients for Cabbage:

1 small red cabbage
1 small white cabbage
2 tbsp olive oil
2 tsp sea salt
1 tsp coarsely ground black pepper

Ingredients for Chermoula:

200g fresh coriander, stems included
50g fresh parsley, stems included
2 large cloves garlic
1 - 2 tsps ground cumin
½ tsp ground chilli powder
½ tsp chilli flakes
½ cup olive oil
½ - 1 tsp sea salt
Zest of half a large lemon, plus juiceA handful of fresh blueberries

Method

1. Line a baking tray with parchment paper and pre-heat oven to 220°C/Gas Mark 7
2. Remove outer leaves from both cabbages and wash
3. Holding the cabbage firmly, vertically cut into approximately 1 - 2 cm rounds
4. Drizzle olive over both sides of each round and season with salt and pepper
5. Roast in the oven for 20 - 25 minutes or until softened, turning halfway
6. Meanwhile, place all ingredients for the chermoula into a blender or food processor and pulse until you have a combined paste, but not completely smooth.

Credit: Melissa Saint Hill ()

https://nutrition-rocks.co.uk/all-recipes-1/2021/12/2/roast-cabbage-steaks-with-chermoula-dressing

Try this upside-down cake made with luscious South African fruit – it’s plum delicious!

Cook’s tips: Bake the cake on a foil-lined baking sheet, in case the syrup seeps out. For a dairy-free version, use dairy-free margarine instead of butter, and use almond milk as an alternative to regular milk.

Serves: 12
Preparation: 20 minutes
Cooking: 50 minutes

Ingredients:

4tbsp golden syrup or honey
6 South African plums, halved and pitted
2 South African peaches or nectarines, pitted and sliced
150g butter, at room temperature
150g light soft brown sugar
3 large eggs, beaten
1tsp almond extract
150g ground almonds
150g self-raising flour
2tbsp milk
12 whole almonds

Method:

1 -Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease and line a 20cm round cake tin.
2 -Spoon the golden syrup or honey into the cake tin and spread over the base. Arrange the halved plums on top, cut sides down. Tuck in the peach or nectarine slices.
3 -In a large bowl, beat together the butter and sugar until light and fluffy. Gradually beat in the eggs. Stir in the almond extract and ground almonds. Fold in the flour using a large metal spoon, then gently stir in the milk.
4 -Spoon the mixture into the tin and level it out. Bake for 45-50 minutes, until risen and golden brown. Check with a fine skewer inserted into the cake – it should come out clean. Cool in the tin for 20 minutes, then invert onto a cooling rack and remove the lining paper. Cool completely. Serve with the almonds placed into the middle of each plum half.

Cook’s tips: Bake the cake on a foil-lined baking sheet, in case the syrup seeps out. For a dairy-free version, use dairy-free margarine instead of butter, and use almond milk as an alternative to regular milk.

http://beautifulcountrybeautifulfruit.com/

Beautiful Country

https://nutrition-rocks.co.uk/vegetarian-blog/2020/1/8/topsy-turvey-plum-peach-amp-almond-cake?rq=cake