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Townsville Bulletin - - NEWS -


CAU­LI­FLOWER Why it’s good for you: This is the quiet achiever of win­ter ve­g­ies, and it con­tains a sur­pris­ing amount of nu­tri­ents. It’s a source of an­tiox­i­dants and phy­tonu­tri­ents, which can help pre­vent can­cer, plus it con­tains fi­bre, vi­ta­mins C, K and B6, and fo­late. Buy­ing tips: Cau­li­flower flo­rets should be firm and tightly closed. How to use it: Cau­li­flower works well as a gluten- free pizza base, mashed like potato or roasted with chick­peas. Nu­tri­tion­ist Lisa Guy.

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PA­LEO CAU­LI­FLOWER MASH 1kg cau­li­flower, cut into chunks 6 gar­lic cloves, peeled 100ml ex­tra- vir­gin olive oil Salt and black pep­per, to taste Place cau­li­flower and gar­lic in a steamer over a large saucepan of boiling wa­ter. Steam for 20 min­utes or un­til ten­der. Place cau­li­flower and gar­lic in a food pro­ces­sor. Sea­son. Process, adding oil in a thin stream, un­til smooth. Sea­son with pep­per and serve driz­zled with ex­tra oil. Source: taste. com. au


FIFO STRESS An Edith Cowan Univer­sity study has found fly- in- fly- out work­ers are more than twice as likely to suf­fer from de­pres­sion com­pared with the gen­eral pop­u­la­tion. The sur­vey of 629 West Aus­tralian FIFO work­ers found 28 per cent showed signs of de­pres­sion, com­pared with 13 per cent of the gen­eral pop­u­la­tion. Re­searchers also found FIFO work­ers showed higher rates of stress and anx­i­ety than the gen­eral pop­u­la­tion.

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