WHAT’S ON TO­DAY’S MENU?

Lots of fresh whole­foods for ev­ery meal and snack

Runner's World (UK) - - Recipes for success -

When de­cid­ing what to eat to eat well, it’s best to look at the full pic­ture, in­clud­ing where the food came from, how it was grown, how much it was pro­cessed, how it tastes and, most im­por­tantly, how it makes you feel. For us that means eat­ing a var­ied diet that in­cludes meat, veg­gies, fruit, cul­tured dairy, legumes, whole­grains, nuts and seeds. We seek out or­ganic and lo­cal in­gre­di­ents as much as pos­si­ble and en­joy eat­ing with the sea­sons, since food picked at its peak not only tastes bet­ter, but is also more nu­tri­ent-dense.

We don’t eat meat ev­ery day, but we be­lieve it is healthy to in­clude some on a reg­u­lar ba­sis. Hav­ing said that, in many of our dishes the veg­gies shine and meat be­comes the loyal side­kick. When we can, we get our meat from lo­cal or­ganic farm­ers who care about the planet. The free-range chicken, beef, lamb and bi­son we buy is more ex­pen­sive, but our phi­los­o­phy is to eat bet­ter-qual­ity meat and less of it for max­i­mum nour­ish­ment.

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