Five nutrients to maximise your health this spring

March 22, 2021March 19, 2021 / feelaliveuk / Leave a comment

It’s National Nutrition Month highlighting how important good nutrition is for our overall wellbeing. Eating the right foods containing the right nutrients can really help us to reach optimal health.

Whilst the body needs 45 different nutrients daily (including water), there are some that really lead the field.

Clinical Nutritionist, Suzie Sawyer, share fives of the best.

Magnesium

Whilst all nutrients work synergistically, some get involved more than others and magnesium is one such mineral. It is essential for energy production, protein formation and cellular replication (aiding cell renewal) and is involved in 300 different enzyme reactions: it’s certainly busy!

Magnesium is primarily found in bones and muscles, as well as soft tissue and body fluids (it is a key electrolyte). Interestingly, whilst it’s needed as part of our energy-producing mechanisms, magnesium is also known as ‘nature’s natural tranquiliser’ helping rest and relaxation. The truth is that magnesium helps the body’s metabolic processes in terms of long-term energy production rather than creating a quick burst. It’s also essential for the proper functioning of the entire cardiovascular system and can help manage high blood pressure or issues with heartbeat irregularities.

Green vegetables and whole grains are your friends when it comes to upping magnesium levels – the more the better!

Zinc

Zinc competes with magnesium in terms of how busy it is in the body: it is responsible for over 200 different enzyme reactions and is found in every cell. It’s also essential for the proper action of many hormones throughout the body but tends to gain fame for its essential work within the immune system, keeping white blood cell levels in good order.

Zinc is also essential for both men and women in terms of fertility; women prior and during pregnancy to ensure proper foetal development and in men for testosterone production and sperm formation and motility.

Unfortunately, it’s very often deficient in both men and women, partly because good food sources are seafood and nuts and seeds, which many people don’t eat. Oysters are the shining light as the best source of zinc, but whole grain foods such as oats, buckwheat and whole-wheat bread still contain acceptable amounts.

Vitamin C

One of our key antioxidant vitamins, it’s also probably the best known. Vitamin C shot to fame when our famous sailor Captain Cook solved the deficiency disease of vitamin C, scurvy, by giving the crew lemon and lime juice. This also helped better understand the key role of Vitamin C in strengthening blood capillaries.

Vitamin C is essential for immune system function, helping the body manufacture our main structural protein collagen. It also helps fight off free radical damage, protecting us from degenerative disease and premature aging.

Being water soluble, it’s not stored in the body and therefore needs eating regularly throughout the day. Luckily though, it’s widely available in many fruits and vegetables with the best sources being red peppers, guavas, kale and broccoli.

Vitamin D

Thankfully, vitamin D is now on the radar for most of us, having been found to play such an essential role within the immune system as researched before and during the COVID pandemic. The issue with vitamin D is that very little is available in foods. Our main source is via sunlight on the skin, which of course is in short supply during the winter months, especially in the northern hemisphere. Interestingly, it’s now been discovered that we need much more than originally noted in order to keep us optimally healthy.

Let’s not also forget the essential role vitamin D plays alongside calcium in bone, muscle and teeth health. We need to take heed of Public Health England advice and supplement with 10 micrograms daily all year round. Do be aware though, that much research has been carried out on the benefits of higher amounts so take advice on individual needs from your healthcare provider.

Iodine

Iodine is not as well-known as the nutrients discussed above, but equally as important to our health. Even though iodine is only needed in micro amounts, a deficiency can lead to symptoms, especially involving the thyroid gland and its hormones. However, iodine is also needed for a healthy pregnancy, for the foetus to grow and develop correctly, and for brain function.

The best source of iodine is from dairy foods. But if you don’t do dairy it is also found in seaweeds such as kelp and dulse which can be bought in their dried form and added to soups, stews and stir-fries.

So, celebrate National Nutrition Month and aim to get more of these nutrients into your diet every day!

Stay well.

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Seasonal foods for springtime health and happiness

March 15, 2021March 12, 2021 / feelaliveuk / Leave a comment

Spring generally brings lots of positive energy both for the mind and body. And this Spring is no exception when it looks like we’ll finally have a little more freedom and there’s even more to celebrate!

It’s always best to eat seasonally in order to enjoy the best tastes, textures and nutritional benefits.

Clinical Nutritionist Suzie Sawyer shares her five favourite seasonal foods this Spring.

Celeriac

Closely related to the celery family, celeriac delivers many of the same nutritional benefits as celery. Despite its rather unkind nickname ‘the ugly one’, celeriac has a slightly nutty flavour without any excessive salty taste.

Celeriac is high in heart-loving potassium and can help reduce high blood pressure, but also contains plenty of immune-boosting vitamin C. The only downside with this vegetable is that it requires a bit of preparation, with a tough outer skin which needs cutting off. However, it’s well worth the additional effort because celeriac is delicious mashed with butter and garlic or adds a great flavour to soups or stews.

Mussels

Fished in UK waters and at their best at this time of year, mussels never fail to deliver a wonderful taste experience, especially if paired with garlic, onions, chilli or tomatoes. You can still smell the sea when you eat super-fresh mussels. However, you should never eat mussels that aren’t opened after cooking.

As with oysters, mussels are rich in zinc. This is one of the busiest minerals, being involved in over 200 different enzyme reactions within the body, so it is a very essential nutrient. Additionally, mussels are high in selenium, a key antioxidant mineral and also needed for the immune and cardiovascular systems. You’ll even find small levels of the super-healthy omega-3s in mussels. And they don’t need too much cooking to produce a really delicious and warming dish.

Jerusalem artichoke

Another slightly strange-shaped vegetable it is totally delicious roasted, plus delivers an array of health benefits. Importantly, Jerusalem artichokes contain inulin which feeds the beneficial gut bacteria. Our gut bacteria play such an important role in our overall health, especially when it comes to immune, digestive, brain and skin health. It’s therefore important to feed the friendly guys within the gut so they proliferate as needed.

Additionally, Jerusalem artichokes are rich in energising iron and immune boosting vitamin C. They can be roasted with the skin on to retain maximum nutrients and are delicious as a side to almost anything!

Spinach

As with all green foods, spinach is rich in antioxidants which help protect the body from disease. Specifically, it’s packed with carotenoids that support the immune system and crucially, eye health.

Whilst spinach does contain some iron and calcium, these minerals are not necessarily well-absorbed down to its high oxalic acid content. However, eating spinach with foods that are rich in vitamin C, including other vegetables, really aids absorption.

Importantly, spinach contains plenty of other valuable nutrients, including vitamin C and energising folate. It works so well and easily in plenty of dishes including soups, salads, as a side lightly steamed with butter and garlic or with eggs for breakfast.

Parsnips

We often associate them with other winter root vegetables which they are, but parsnips are still in season right now and are certainly one of the tastiest of roots. Indeed, parsnips don’t really like frost, hence their taste is better at this time of year. They are slightly starchy which means they make a great alternative to potatoes. They provide plenty of fibre and also vitamin C, vitamin E and folate which helps produce healthy red blood cells.

As with all root veggies, parsnips are very versatile and can be included in soups, pasta dishes or roasted on their own sprinkled with a little parmesan. They also make a great roast vegetable medley alongside other vegetables including carrots, sweet potatoes and onions.

So, enjoy some seasonal treats this spring and your body will benefit from the array of nutrients on offer.

Stay well.

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Five top veggies to top up your vegan diet

January 11, 2021January 7, 2021 / feelaliveuk / Leave a comment

It’s January and for many people, that means it’s Veganuary. For some of us, it may just be a continuation of our vegan diet but, for others, it could be the start of a new regime.

Whether you’re giving it a go for the first time or have been enjoying the wonders of a vegan diet for a while, it’s always good to be reminded of some of the most important vegetables to include in your diet and their great health benefits.

Clinical Nutritionist Suzie Sawyer shares her top five veggies.

Sweet potatoes

Sweet potatoes are often one of the mainstay vegetables of a vegan diet as they are a fabulously nutritious and versatile vegetable. Sweet potatoes are often misunderstood and categorised as ‘another type of potato’ but they are from different plant families. Whilst both types of potatoes have plenty of health benefits, sweet potatoes are better for balancing blood sugar levels as they are lower on the glycaemic index.

However, where sweet potatoes really score is in their high beta-carotene content. This is turned into immune-supportive vitamin A, as needed, by the body, and is especially helpful at this time of year. Try them roasted, in their jackets, in curries, stews and soups: there are plenty of easy ways to incorporate them into a vegan diet.

Broccoli

As a member of the amazing cruciferous vegetable family, broccoli’s health benefits are far-reaching. When it comes to nutrient content broccoli delivers high levels of vitamin C, folate, iron, beta-carotene and potassium and also a range of powerful antioxidants.

Antioxidants soak up free radicals and help protect us from disease and there are many different types. However, broccoli contains an especially health-giving compound called indole, which has been found to protect DNA from damage, very important for prevention of serious degenerative diseases. What’s more, it’s so easy to include in the diet. Think of it as a side or use it in stir-fries. Try it roasted with a little soy sauce or simply lightly steamed. It can be included in an array of veggie-based dishes.

Red Peppers

Often called sweet peppers (as they are ripened for longer than green peppers) or bell peppers, they contain three times as much immune-boosting vitamin C as oranges. Plus, as with other red and brightly coloured vegetables, they are high in beta-carotene, so your immune system is really going to benefit.

Red peppers are incredibly versatile and can be simply grilled or stuffed with savoury rice or other grains. They are great in stir fries, chopped in salads, or grilled, skinned and pureed to be made into a delicious fat-free sauce as a perfect topping to wholemeal pasta.

Kale

Often referred to as curly kale for obvious reasons, it’s another green vegetable with superfood status. Interestingly, there are many different varieties of kale and some are not curly but smooth-leaved!

Just like broccoli and brussels sprouts, kale is packed with indoles, but it is the richest source of calcium of all vegetables, so is great for building strong bones and teeth. Calcium is also a calming mineral so is much needed during these stressful times. A great January vegetable, kale helps cleanse the liver and break down and eliminate ‘old’ hormones therefore helping create feelings of balance and peace. Kale does have a slightly bitter taste so is often best served lightly grilled with some soya sauce to balance the flavours.

Spinach

Another super-healthy green vegetable, spinach is probably best eaten raw in salads as a substitute for lettuce. It’s also very tasty in wraps with falafel or avocado and hummus. Spinach can of course be included in cooking or as a vegetable side, but you just need to use a fair number of leaves as it wilts down to very small amounts. However, it’s delicious when served with garlic.

Spinach doesn’t actually have the highest iron levels (contrary to popular myth) but it certainly scores brilliantly with its carotenoid content. This includes both beta carotene and lutein which is excellent for eyesight. Indeed, all carotenoids have powerful antioxidant effects so are very protective of overall health.

So, make your Veganuary the healthiest and tastiest ever – enjoy!

Stay well.

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Five health-boosting seasonal foods for November

November 23, 2020November 19, 2020 / feelaliveuk / Leave a comment

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With winter rapidly approaching and the ever-present need to protect our immune system, why not add some wonderfully colourful and health-giving foods to your daily diet?

Eating seasonally means you are getting the best out of these foods and if you can buy locally, even better.

Clinical Nutritionist Suzie Sawyer shares her top five foods in-season right now and awaiting arrival onto your plate!

Turnips

Now is the perfect time to be eating root vegetables and it’s no coincidence that many are in season during autumn and winter. At this time of year, we need to be grounded within ourselves to help protect the body from unwanted illness. Turnips fit the bill perfectly.

Turnips are part of the super-healthy cruciferous vegetable family, which includes Brussels sprouts and kale. They provide plenty of immune-boosting vitamin C as well as calming minerals including calcium. They’re also packed with fibre and contain a small amount of protein.

Turnips are not always top of the shopping list because people are unsure what to do with them. They have such a delicious naturally ‘rooty’ flavour, they need no more than to be peeled, cut, and placed in the oven to roast with a little olive oil and the tasty herb, thyme.

Beetroot

If you want to brighten up your plate whilst enriching your health, beetroots are the perfect answer. Often termed ‘super foods’ they really live up to their name. Their rich red/purple colour means they are packed with anthocyanins – plant compounds high in antioxidants which help protect us against disease. They are also rich in energising folate and heart-loving potassium, as well as being great for detoxifying the liver.

Whilst you might not want to eat them cold in a salad right now, why not cook them and serve them warm with sliced pears, goats’ cheese and toasted walnuts? They’re also delicious roasted in the oven and served with other root vegetables as a side.

Venison

A sometimes-forgotten meat, and not as readily available as other red meats, venison is lower in fat and slightly higher in protein. Because deer are predominantly ‘free-range’ their meat is intrinsically lower in fat, including cholesterol.

Essentially deer are only fed on grass, wildflowers, clover and legumes, all naturally rich in essential nutrients, making it a great food choice. This also makes the meat super-tasty and tender, therefore it only needs lightly cooking as a steak and can be served up with a choice of vegetable sides.

Oysters

Whilst we often talk about oysters in February, specifically around Valentine’s Day, they are in season right now. It is their richness in the mineral zinc, essential for fertility and reproductive health, that has given them their claim to fame as an aphrodisiac. However, zinc is also essential for immune health.

Oysters are also rich in protein and low in fat, making them a great meal choice or decadent starter.

Apples

Their list of health benefits is nearly as long as the number of varieties of apples! Whatever the variety, they all contain some wonderful nutrients and provide benefits especially to the digestive tract. They help feed the good bacteria that naturally reside in the gut and which are essential to overall wellness.

Apples contain an abundance of polyphenols – plant compounds that provide so many health benefits, especially antioxidant protection. They have also been found to help reduce cholesterol levels, and this is mainly down to their high fibre pectin content. This fibre also helps to keep the bowels moving smoothly. And for those watching their waistline, apples have a stabilising effect on blood sugar levels, which is key in maintaining weight in the healthy region.

So, enjoy some variety and colour and look for foods in season right now for the greatest health benefits.

Stay well.

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Seasonal nutrition: what to eat in autumn

August 31, 2020August 28, 2020 / feelaliveuk / Leave a comment

As we head into September we also fall into the change of seasons into Autumn. Whilst most of us just want the summer to continue forever, just as night follows day, the seasons must change.

Even during ‘normal’ times it is important to start thinking about how you can best protect your immune system for the colder months ahead. And right now, it is even more essential. Eating with the seasons also provides foods that are more nutrient-dense, just as nature intended.

Clinical nutritionist, Suzie Sawyer, shares her five top seasonal foods as we head into Autumn.

Plums

Any darkly coloured fruits or vegetables deliver a wealth of protective antioxidants, and plums are no exception. Unusually for fruit, plums are rich in vitamin E which is a very powerful antioxidant looking after the natural fatty part of our cells. They’re also high in heart-loving potassium and energising iron.

When plums are dried, they become known as prunes, probably best acknowledged for their fibrous content when bowels are sluggish. You can also find them pickled in brine and called umebushi. Plums are especially tasty lightly poached with a little honey and added to oats or other breakfast cereals.

Venison

Venison from deer is actually one of the healthiest red meats available. Deer generally move freely around which means the meat is tender and flavoursome. It is also lower in fat that a skinned breast of chicken and higher in iron than any other red meat. If you can find venison from free-range or wild deer, that’s going to be the healthiest option.

Venison is often thought of as a meat only eaten by the aristocracy because of the sport of hunting deer. However, it’s certainly a food that could feature on the menu right now. It can be prepared and cooked in the same way as beef or steak, simply pan-fried. Venison also makes a tasty curry or casserole.

Mackerel

Mackerel’s main claim to fame is down to the amount of healthy omega-3 fats it delivers. These essential omegas have to be eaten in the diet, as the body can’t make them, and they are very important for heart, eye, skin, hormone and joint health. Oily fish, such as mackerel, is the best source of these fats. There are plant sources of omega-3s, such as flaxseeds, but these are not always as well absorbed by the body.

Mackerel makes a great lunchtime meal with salad, especially when it’s smoked. Although it will contain more salt when prepared in this way, it helps the fact that it doesn’t naturally have a strong flavour. Mackerel is therefore best spiced up a little or paired with a sharp fruity sauce. Try to include it on your menu plan once a week if possible.

Apples

Apples are synonymous with Autumn as they always appear on the Harvest Festival table. However, they make a wonderful snack providing plenty of vitamin C, as well as being the star of any pie or crumble. Apples are also low in both calories and on the glycaemic index, meaning they won’t upset blood sugar levels and are therefore great if you’re watching your weight.

Supermarkets tend to store apples for many months, therefore buying them at farmer’s market or freshly picked is certainly preferable. However, there are plenty to choose from with over 50 different varieties grown in the UK. They’re very protective of the heart due to their potassium content and the presence of the flavonoid quercetin, plus, apples are a great source of fibre. So many reasons to always have one handy as a go-to snack!

Kale

A member of the cabbage family and also known as curly kale or collard, kale has often been hailed as a superfood, alongside Brussels sprouts and broccoli. This is partly because all these vegetables contain a phytonutrient called sulforaphane which is a powerful liver detoxifier.

Kale is a very rich source of the antioxidants, vitamin C and beta carotene. Even better, kale is a great source of the minerals iron, manganese, calcium and potassium which are often deficient in the typical western diet.

What do I do with it, you many ask! Kale can be very lightly boiled or steamed and then stir fried with garlic. It can be grilled with a little salt to make kale chips. It is also great in stir fries or in a delicious green soup with onion, potatoes, garlic and chorizo, if desired.

So, as we head into autumn enjoy these five delicious and super-healthy foods which are in season right now.

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Enjoy alternative healthy barbeque foods this bank holiday

May 25, 2020May 22, 2020 / feelaliveuk / Leave a comment

It’s National Barbecue Week, celebrating all that’s delicious and fun about eating in the great outdoors. However, it’s also a great excuse to try some new recipes rather than just resorting to the traditional barbecue staples of meat burgers and bangers!

With so many delicious and nutritious grills and sides to choose from, why not explore some barbeque alternatives?

Clinical nutritionist Suzie Sawyer offers five suggestions for changing things up on the barbie!

Halloumi burger

If you’ve never tried this, regardless of whether you’re vegetarian or not, then you’re missing an absolute treat. Halloumi cheese is even more delicious on the barbecue because the smoked flavour comes through. It’s easy to cook as it stays whole and can be put into a burger bun (if you can’t resist) or simply added to delicious salads.

As with all cheeses, halloumi is high in fat and also protein so you won’t need a huge portion to feel satisfied, but it will help you resist the urge to snack, which we all often do at barbecues. Additionally, halloumi is rich in calcium to help keep your bones and teeth strong.

Quinoa and bulgur wheat salad

This super-healthy salad is great as a barbecue side because it’s loaded with protein and delicious flavours. And for those who get bloated at barbeques with all the bread and rolls on offer, this provides some lighter carbs.

The quinoa and bulgur wheat can be cooked together and then added to some onion, sun-dried tomato, chives, parsley, and feta cheese. It tastes even better with some fresh mint, which is great for the digestive system and gives the salad a really summery feel.

Chicken skewers

Skewers are, of course, a barbecue favourite. Chicken is high in protein but lower in fat than red meat (especially the chicken breast), and the flavours really come alive on the barbecue. However, why not change up the flavouring so it’s not the same old recipe with a tasty marinade?

For my favourite marinade, mix some natural yoghurt, curry powder, lemon juice and freshly chopped coriander. Coriander, just like most herbs, is loaded with goodness. Specifically, it’s great for digestive health, helps fight infections and is good for the heart, plus it always partners very well with chicken. Coat the chicken skewers in the marinade and leave in the fridge for as long as you can before grilling.

Jackfruit burger

You don’t need to be vegan to enjoy jackfruit; it’s the vegan answer to pork and pulled jackfruit has a remarkably similar texture. Equally it can be used in recipes in exactly the same way as pork and works really well in curries.

As with most fruits, jackfruit is a great source of immune-boosting vitamin C and heart-loving potassium, helping reduce blood pressure and manage cholesterol levels. It’s certainly a great food choice right now.

Simply marinade the jackfruit in some barbecue sauce with garlic and onion and then place on the barbecue. Serve in a bun with sliced avocado and tomato for a really tasty treat!

Green salads

Green salads don’t need to be dull. The fresh flavours of green leaves work so well alongside spicy dishes – just don’t prepare it too early to avoid the inevitable wilted leaves.

This green salad is made with chopped celery – great for reducing blood pressure because it works as a natural diuretic. Try to use fresh, crisp lettuce rather than the pre-packed varieties and add some spring onions, cucumber, and avocado, plus your choice of dressing.

This green salad is a powerhouse of antioxidants, and avocado is especially rich in vitamin E, also great for the immune system. It’s worth remembering that even though we have a bit more freedom with the easing of some lockdown measures, it’s still just as important to keep your immune system supported to protect the body as much as possible.

So, enjoy these easy-to-prepare barbeque recipes and give yourself a health and taste boost at the same time!

Stay well.

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Celebrate National Vegetarian Week with these top five vegetables

May 11, 2020May 11, 2020 / feelaliveuk / Leave a comment

It’s National Vegetarian Week, celebrating all things great about adopting a totally or predominantly plant-based diet. However, there has also been a rise in people becoming flexitarian; still eating some animal produce but significantly increasing their intake of plant-based foods.

Whilst all vegetables deliver wonderful health benefits, there are certainly some stars in their field.

Clinical nutritionist Suzie Sawyer shares five of her favourites.

Soy beans

Whilst you might not think of soy as a vegetable, it’s part of the legume family. Soya is one of the best vegetable sources of protein, therefore makes a great addition to a vegetarian diet.

Soya is widely consumed in Eastern diets but importantly it’s eaten in its fermented form in foods such as tofu, tempeh and kombucha, produced from the whole bean. Refined forms or those that have been genetically modified should ideally be avoided.

However, apart from their impressive protein content, soya beans are high in important trace minerals such as copper, manganese and phosphorus, essential for joints and bones. Plus, fermented soya works on the body’s natural gut bacteria to produce bone and heart-loving vitamin K and energising folate. There is also plenty of research to suggest soya delivers a number of cardiovascular benefits, especially raising good HDL cholesterol levels.

Spinach

Spinach is one of the most nutrient-dense vegetables on the planet. It contains around 30% protein so is great for both a vegetarian and flexitarian diet.

As with all green leafy vegetables, its nutrient profile is impressive. Spinach is also a great source of vitamin K but is probably famously known for its iron content. Vegetarians can sometimes be lacking in iron since red meat provides the most bio-available form, therefore spinach can help plug the gaps. As with any green food or vegetable, spinach is great for alkalising and detoxifying the body and is in season right now!

Asparagus

Another vegetable with good protein content, asparagus is at its absolute best right now. English asparagus has so much more taste and ‘bite’ than at any other time of the year. Make sure you grab some, gently steam or barbecue and serve simply, seasoned with pepper and salt and a little grated Parmesan cheese.

Asparagus provides plenty of energising B-vitamins, as well as trace minerals such as magnesium, frequently lacking in the Western diet. Plus, it is known as a prebiotic food which helps feed the good gut bacteria, providing benefits to the immune system, especially important during the current situation.

Broccoli

Often referred to as a superfood, broccoli has some amazing health benefits, partly because of the range of nutrients and flavonoids it contains. Broccoli has some of the highest amounts of antioxidant and anti-inflammatory compounds. Plus is helps improve liver health by stimulating detoxification processes and antioxidant compounds in the liver.

Just like these other vegetables, broccoli contains some usable amounts of protein so is great for the vegetarian diet, plus it is packed full of immune-boosting vitamin C. It can be steamed, roasted or sautéed and works well with garlic, chilli and sesame seeds for a real taste punch!

Collard greens

From the same family as broccoli, cauliflower and kale, these dark green leaves also deliver wonderful health benefits, and contain the same profile of antioxidants and other plant compounds.

If you worry that greens are too bland, it’s all about what they’re served with. Greens work really well with strong flavours such as onions, leeks or mushrooms. And in order to preserve maximum nutrients, taste and texture, they’re much better steamed or sautéed, perhaps with some garlic.

As with all green vegetables, collards are rich in trace minerals especially magnesium, manganese and calcium – all frequently deficient in the diet and essential for many aspects of our health.

So, embrace National Vegetarian Week and serve yourself some super health vegetables to celebrate!

Stay well.

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Women’s health: nutrition at every life stage

March 8, 2020February 28, 2020 / feelaliveuk / Leave a comment

Women’s health needs vary throughout their lives. There are many years spent balancing hormones and this can have other knock-on health implications.

Thankfully there are some vitamins and minerals which can specifically offer solutions to women at every life stage.

Clinical nutritionist Suzie Sawyer looks at which are the top nutrients women should be focusing on during their 30’s, 40’s, 50’s and 60’s.

The fertility years – 30’s

More women are now having babies in their 30’s than in their 20’s in the UK. And there are certain nutrients that can help support fertility.

It’s important to ensure the body is being fed specific nutrients such as the mineral zinc, needed for fertility as well as immune health. Oysters (also aphrodisiacs), whole grains, seafood, beef, beans and mushrooms are all good sources so make sure they feature in your daily diet. Zinc also helps with hormone balance which will help manage fluctuations better.

In terms of looking after your hair, skin and nails, then the beauty vitamin is biotin. It’s found in organ meats, soya products, oats and dairy. Also make sure you are eating a varied, colourful diet, with plenty of antioxidant-rich fruits and vegetables to keep you looking your best from the inside out.

The Peri-menopause years – 40’s

However, much we try to avoid saying the ‘M’ word, unfortunately menopause can start to become noticeable during our 40’s. The average age for menopause is 51, however, during the 5-10 years leading up to it we may start to notice various symptoms. It’s sometimes difficult to differentiate what’s down to peri-menopause symptoms and what’s caused by stress. Anxiety, low mood, unwanted weight gain, poor sleep and heavy periods can all be problematic.

Thankfully there is some nutritional help at hand. Top of the list for supporting both stress and peri-menopause symptoms is vitamin B6. It’s needed to produce brain neurotransmitters, helps with the stress response and keeps female hormones in good balance. Cereals, beans, poultry, fish and dark leafy greens are your hormone-friendly foods.

The Menopause years – 50’s

Around 80% of women suffer from menopause symptoms in varying degrees. Some are so debilitating that women have to stop working, have relationship issues or just feel total despair. The good news is that there’s much that can be done to alleviate symptoms. Top of the list are phytoestrogen foods which help to balance falling levels of oestrogen naturally.

Soya products such as soya milk and tofu, flaxseeds, pumpkin seeds, beans (especially edamame beans) and chickpeas are all great sources of phytoestrogens so try to have some at every mealtime.

Disturbed sleep can also be a problem during these years; if you’re struggling, the herb valerian, taken about an hour before bedtime is very effective and it won’t make you feel drowsy in the morning.

And if you’re looking for natural support for the symptoms of the menopause you could try Black Cohosh – a traditional herbal remedy used to help hot flushes, night sweats, disturbed sleep and mood swings.

The Freedom years – 60’s

Hormonal fluctuations are diminishing, family life and work pressures should be lessened and hopefully there’s finally a lot more time on your hands! However, it’s also time when you need to be taking really good care of your bones.

Peak bone density is reached during your 30’s (or earlier) so bone strength can decline thereafter, and this can really accelerate after the menopause due to lack of oestrogen. Make sure you’re eating plenty of bone-loving calcium-rich foods. It’s not all about dairy. Soya products, green leafy vegetables, oily fish including bones (such as tinned fish) and nuts and seeds are all great sources.

Additionally, calcium can’t do it’s work within bone structure without the ‘sunshine’ vitamin D. During winter months, it’s impossible to get enough from the sun itself, so do make sure you’re taking a daily vitamin D supplement.

Exercise is also essential for bone health and mental wellbeing so make sure you’re doing some every day. It’s not about going to the gym if that’s not your bag, but simply about being as active as possible and enjoying what you’re doing.

So, with a little careful planning, us women can help meet our health needs with specific nutrition throughout all our life stages.

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All images: Shutterstock

Christmas food planning: top ideas for healthy sides and snacks

November 25, 2019November 25, 2019 / feelaliveuk / Leave a comment

We hardly need reminding that there’s just one month to go until the big day! There’s always so much to do, not least when it comes to food planning.

However, it’s not too late to conjure up some healthy snack ideas and side dishes for your Christmas meal.

Clinical nutritionist Suzie Sawyer offers five deliciously healthy suggestions.

Keep your blood pressure low with cauliflower cheese and walnuts

A traditional Christmas meal is probably one of the most stressful anyone will ever have to cook! There’s huge expectation and excitement around it, plus trying to have each dish ready for the same time is not easy.

Cauliflower cheese as a vegetable side is always popular, but why not add a healthy twist with some chopped walnuts scattered over the top. Walnuts are rich in omega-3 fats and have been found to help reduce blood pressure. Plus, cauliflower is a member of the super-healthy brassica family, and is packed with energising B vitamins, fibre and the mineral magnesium. This dish can also be made and cooked ahead – just put under the grill at the last minute to heat through.

Get your circulation flowing with gingered sprouts

No Christmas meal is complete without sprouts! Whether you love ‘em or hate ‘em, there’s no denying they are quintessentially Christmas. Many people have a gene which makes sprouts taste bitter. Therefore, why not mask that flavour by adding some ginger and orange?

Sprouts are hugely healthy, containing plenty of vitamins and minerals. However, they also aid liver detoxification, which might be helpful around Christmas time.

With this vegetable side simply cook the Brussels lightly for about 5 minutes and then toss them in crushed ginger, soy sauce and a little orange juice. Ginger is a wonderfully warming spice which helps blood circulation around the body, delivering nutrients where they’re most needed. None of your guests need to complain about the bitter taste of sprouts again!

Boost your immunity with Santa on a stick

It’s not the usual way we visualise Santa! However, for the younger guests (and slightly older too!) why not offer banana and strawberries in the shape of Santa?

Many people find Christmas pudding far too rich so what better as a healthy and super-easy alternative? Bananas are always popular and are loaded with heart-healthy potassium. Plus, strawberries contain some of the highest amounts of immune-boosting vitamin C of all fruits.

Simply find some long sticks, halve a strawberry for his hat, add three slices of bananas for the body, and add some chocolate drop eyes and buttons as you see fit. It will certainly bring a smile to everyone’s face and provide a healthy dessert option.

Spice up your greens

Kale often gets overlooked when planning the Christmas meal as it can taste quite bland. Plus, if not cooked properly, the leaves are tough to eat. However, why not spice up your kale with some garlic and sesame seeds? Garlic is great for keeping blood pressure in check and sesame seeds are full of bone-loving calcium. Kale, of course is another member of the brassica family and is loaded with anti-aging antioxidants; very helpful during the stressful Christmas period.

Make sure you blanch the kale for about three minutes and then stir fry it with crushed garlic and sesame seeds.

Turbo-charge your day with maca

The herb, maca, is often referred to as natural caffeine. This is because it will certainly provide a boost of energy without the side effects of caffeine. Maca also has many other health benefits including helping to balance hormones, boosting libido and managing the stress response.

You can make a delicious maca shot by using almond or coconut milk (700 ml of either), blended with six dessert spoons of Maca Powder. It will certainly stop your guests from falling asleep after lunch!

So, enjoy creating a range of healthy and delicious sides and snacks this festive season.

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Why eating more vegetables is so good for you

November 18, 2019November 15, 2019 / feelaliveuk / Leave a comment

There are many reasons why vegetables should feature very highly in your daily diet. Packed full of nutrients, the range of vegetables available to us all year round makes including them in our meals every day pretty easy.

This month why not take the Veg Pledge and increase your vegetable intake?

Clinical Nutritionist Suzie Sawyer shares five great reasons why you should.

Vegetables are loaded with nutrients

Vegetables are the most nutrient-dense food groups on the planet. The human body needs around 45 nutrients daily (including water) and a very large proportion of these are found in vegetables.

If you eat a wide variety of vegetables, then you’ll certainly be loading yourself up with a good range of nutrients. First up are vitamins, most of which can’t be made in the body so have to be eaten very regularly. Vitamins such as A, C, and E are all key for the immune system. The B vitamins are needed for energy and a healthy nervous system and brain. Vitamin D is essential for healthy bones and teeth. And that’s just the beginning!

The body contains a range of trace minerals that are utilised for many body functions, so must be eaten regularly as well. Calcium is the most abundant mineral in the body, with most of it being stored in the bones. Magnesium is key for bone health but also for the heart. Potassium and sodium should also be in good balance to support our cell make-up.

Vegetables are packed with antioxidants

Antioxidants protect the body against free radical damage. Free radicals come from the environment but also from within the body. Whilst the body has its own antioxidant systems, it needs more protection from foods we eat, including vegetables. The richer and darker the colour, the more antioxidants the vegetable provides; broccoli and kale, for example, are packed with antioxidants.

The colour of the vegetable also gives a clue as to the different types of antioxidant it contains. For example, orange and red vegetables contain lots of carotenoids. Some of these are turned into vitamin A in the body. Others serve to protect the body against disease, the aging process and from nasty bugs and infections.

Vegetables are loaded with fibre

We need around 30 grams of fibre in the diet each day to help the digestive tract run smoothly. Fibre is also needed to aid liver detoxification, balance blood sugar levels and keep cholesterol levels in check, just for starters.

Foods contain soluble and insoluble fibre, and we need both, but vegetables contain high levels of soluble fibre. As an example, there’s around three grams of fibre in a cup of cauliflower so the body needs plenty more from food sources to keep the levels topped up. There are of course other foods, especially whole grains, which contain plenty of fibre.

Vegetables are good for the environment

There’s so much research to suggest that adopting a primarily plant-based diet is very beneficial for health. However, with climate change and environmental issues of real concern right now, eating more vegetables and less meat is seen as a very good thing.

Ideally, we should be trying to eat foods in season. We’ve got very used to being able to eat a whole range of vegetables throughout the year due to the wide availability. Farmer’s markets and local growers should be supported as much as possible and are the best places to find in-season, fresh produce. Plus, if you can find organic growers then you’ll be reducing your own intake of pesticides and well as being kinder to the environment.

Make vegetables the main event

You can use vegetables in so many ways, not just as side dishes, but also as mains. Think vegetable curries, risottos and soups or put some of your favourites in a slow cooker with some stock for a lovely warming winter meal.

The varying and wonderful tastes of vegetables can also be enhanced with plenty of delicious and health-giving herbs and spices. For example, why not try garlic, ginger, chilli, turmeric, paprika, basil, rosemary or sage. There are so many herbs and spices that can be added to vegetables to both enhance taste and have additional health benefits so get creative!

Eating delicious food is one of life’s pleasures and there are certainly many ways to make vegetables tasty and a big part of your everyday diet. Five-a-day is the minimum you should be aiming for but the more the better!

So, take the veg pledge and enjoy creating vegetable-based dishes this season.

FOR MORE GREAT DIET AND LIFESTYLE ADVICE:

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Follow and Chat with Suzie on Twitter @nutritionsuzie

For everything you need to know about vitamins, minerals and herbs visit our sister site Herbfacts

Magnesium

Zinc

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Vitamin D

Iodine

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Turnips

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Plums

Venison

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Halloumi burger

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Soy beans

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The fertility years – 30’s

The Peri-menopause years – 40’s

The Menopause years – 50’s

The Freedom years – 60’s

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Keep your blood pressure low with cauliflower cheese and walnuts

Get your circulation flowing with gingered sprouts

Boost your immunity with Santa on a stick

Spice up your greens

Turbo-charge your day with maca

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Vegetables are loaded with nutrients

Vegetables are packed with antioxidants

Vegetables are loaded with fibre

Vegetables are good for the environment

Make vegetables the main event

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