DORON ZILKHA RESTAU­RA­TEUR

The Jewish Chronicle - - Features 23 -

I ONLY LIKE healthy food. I was brought up with great, sim­ple, nat­u­ral in­gre­di­ents cooked by my Iraqi-Is­raeli mother. Toma­toes: They have to be vine toma­toes from a sunny coun­try — not a Dutch green­house. Olive oil: I use ex­tra vir­gin olive oil for my tomato sauce. I also like it to dip pitta in and to put in sal­ads. My cur­rent favourite is a Greek one. Ba­nanas: I eat them raw, the way na­ture in­tended. They are a great en­ergy food — a good way to start the day. Greek yo­ghurt: I have the full-fat cow’s milk yo­ghurt, with a lit­tle honey, or with some ba­nana, by it­self or with a lit­tle gra­nola. Rice milk: It’s de­li­cious — much nicer than soya milk. It’s a great taste and re­ally thirstquench­ing straight from the fridge.

DI­ETI­CIAN JOAN WIDES WRITES:

The red­ness of toma­toes is due to their con­tent of ly­copene, an an­tiox­i­dant thought to re­duce the risk of heart dis­ease and have anti-can­cer ef­fects. Ly­copene is best ab­sorbed from cooked toma­toes.

Olive oil is high in both mo­noun­sat­u­rated fats, which help to lower “bad” LDL choles­terol, and heart-pro­tec­tive an­tiox­i­dant phe­no­lic plant chem­i­cals. Ex­tra vir­gin olive oil is thought to be rich­est in phe­no­lic com­pounds.

Ba­nanas not only pro­vide en­ergy from car­bo­hy­drates, but also Vi­ta­min C, po­tas­sium, and Vi­ta­min B6.

Greek yo­ghurt has a high sat­u­rated fat con­tent, so should prob­a­bly be al­ter­nated with low fat plain yo­ghurt and en­joyed oc­ca­sion­ally.

Dairy prod­ucts pro­vide us with our main source of cal­cium, which is im­por­tant for bone health. If rice milk (or soya milk) is cho­sen in pref­er­ence to cow’s milk, make sure it is en­riched with cal­cium. Doron Zilkha is the owner of the Bromp­ton Quar­ter Cafe and Restau­rant in Kens­ing­ton

Each week our nu­tri­tion­ist peers into some­one’s shop­ping trol­ley

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