Beyond fifty

"Watermelon Sugar High" - High on GI, not GL While Harry Styles captures the intoxicating allure of "Watermelon Sugar" in his song, his focus isn't on nutritional guidance. He explores the metaphorical sweetness of pleasure and desire.  In contrast, let's take a closer look at the practicalities of how watermelon impacts blood sugar levels, considering both its glycemic index (GI) and glycemic load (GL). You might have heard the advice to avoid high-GI foods when trying to lose weight. This often includes warnings about grapes and watermelon due to their sugar content. But does this mean we need to completely banish these fruits, especially when they're in season, bursting with nutrients and fiber, and readily available fresh and local? Well, to get to the bottom of that, you'll have to stick with me until the end of this (admittedly long) post, or you can simply scroll ahead if you're impatient! ☕ Glycemic Index and Glycemic Load The glycemic in...

Cauliflower with Chickpeas Ingredients: 1 large cauliflower, washed and divided into florets 1 large red bell pepper 1 large leek, mostly the white part, sliced into rings 150g chickpeas (canned or soaked overnight) 3 tablespoons olive oil 3 tablespoons heavy cream Salt Turmeric Pinch of chili powder (optional) Fresh parsley (or cilantro) for garnish Instructions: 1. Cook the cauliflower: Bring a pot of salted water to a boil. Add the cauliflower florets and cook until al dente, about 10 minutes. Drain and set aside. 2. Roast the pepper: Halve the red pepper, and remove the seeds and stem. Roast in the oven or in a covered pan on the stovetop until the skin blackens. Peel the skin while still warm and slice into strips. 3. Sauté the leek: Heat olive oil in a pan over medium heat. Add the leek rings and sauté until softened. 4. Roast the chickpeas: In a separate pan, lightly roast the chickpeas with your preferred spices (optional: add a pinch of chili powder). 5. Blend the cauliflower:...

Zucchini Tagliatelle - recipe 1. Using a vegetable peeler, slice 2 medium-sized zucchini lengthwise into thin, wide strips, resembling tagliatelle pasta. Aim to peel continuous strips along the entire length of the zucchini. 2. Lightly salt the zucchini strips (about a small teaspoon of salt) and place them in a colander to drain for at least 30 minutes. 3. While the zucchini is draining, prepare the tomato sauce in a saucepan. Gently sauté the chopped onion in two tablespoons of olive oil until softened. Add fresh basil, oregano, a pinch of salt, and half a teaspoon of honey. Pour in the finely chopped tomato pulp. Simmer the sauce for about 5 minutes. 4. In a wide pan, heat a tablespoon of olive oil and sauté the zucchini strips for 3 minutes, just until they release their aroma. 5. Divide the zucchini strips between two plates. Top with torn buffalo mozzarella and pour the tomato sauce over them. 6. Sprinkle with fresh herbs and serve. For detailed instructions, check my recipe on S...