DI­ETI­CIAN JOAN WIDES SAYS:

The Jewish Chronicle - - FEATURES -

Green veg­eta­bles are a pow­er­house of nu­tri­ents. Take care not to over­cook them to pre­serve vi­ta­min con­tent.

Soya foods such as tofu (soya bean curd) make a valu­able con­tri­bu­tion to health. Soya is the only com­plete veg­etable pro­tein, sup­ply­ing the eight es­sen­tial amino acids needed by the body.

Matzah meal can pro­vide a healthy crunchy bat­ter when food is dipped into egg and the meal, and then baked in the oven.

Smoked salmon, trout or mack­erel pro­vides im­por­tant omega 3 fatty acids when added to eggs, sal­ads, fish spreads and sand­wiches.

Aubergines are not a par­tic­u­larly rich source of vi­ta­mins and min­er­als — and go easy on the oil, since they ab­sorb fat like blot­ting pa­per. Good Ar­rows, the new album by Becky Ja­cobs’s band Tunng, is out now on the Full Time Hobby la­bel

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