Fibre is your friend . . .
Fibre works hard to keep your digestive system moving like clockwork, support optimal gut health, lower cholesterol and clear any excess hormones from the body.
Simple ways to include a bit more fibre into your daily diet are:
' Half a plate of leafy greens or vegetables at two main meals a day (kale, spinach, broccoli, brussel sprouts or leeks)
' One-quarter of a plate of starchy vegetables as part of a balanced meal (kumara, pumpkin, beetroot, yams, parsnip or carrot)
' 2 servings of your favourite seasonal fruit (berries, kiwi fruit, apples, pears)
' 1-2 tablespoons of nuts or seeds (chia seeds, flaxseeds, sunflower seeds, pumpkin seeds or almonds)
' 1-2 teaspoons of psyllium husks in your morning smoothie
' Treat yourself to a bowl of warming gluten-free porridge for breakfast (quinoa, brown rice, millet, buckwheat are gluten-free grains).
Now the feijoa season is upon us, try making this fabulous, fibre-filled feijoa crumble and enjoy it as a wholesome dessert, snack or even breakfast. Feijoas are packed with fibre and Vitamin C.
This recipe is gluten-free, dairy-free and vegan (if made without butter) and refined sugar free.
3-4 cups feijoas (approximately 20 medium sized feijoas), flesh scooped out (if you don't have enough feijoas you can substitute pear, berries or apple)
1 cup ground almonds
1/2 cup desiccated coconut
1 tsp cinnamon
1/4 cup seeds (I use a mix of pumpkin seeds, sunflower seeds and chia seeds)
1/4 cup melted butter or coconut oil
1 tablespoons of real maple syrup
' Preheat the oven to 180 degrees, fan bake.
' Place the feijoas into an oven-proof dish.
' In a bowl mix the ground almonds, coconut, cinnamon and seeds.
' Pour in the coconut oil or butter and maple syrup and mix to combine.
' Cover the fruit with the crumble mixture and bake in the oven for approximately 20-25 minutes or until the feijoas are soft and warmed through and the crumble is golden.
' Enjoy with a dollop of coconut yogurt or natural Greek yogurt.
' Serves 6