Markus Andrews

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    Serve This Tasty (Yet, Easy) Butternut Wellington At Your Next Dinner Party

    A beef wellington delivers a serious dose of wow factor on special occasions. But what about those of us who don’t eat meat or are trying to cut down? Well, this butternut vegetarian wellington from cookbook author Mokgadi Itsweng is guaranteed to hit the spot and steal the show.

    But First, What Is A Wellington?

    Everyone knows a steak dinner is special and a beef wellington takes it to a whole new level. Beef Wellington is a steak dish made out of fillet steak and coated with pâté and duxelles (sautéed mushrooms, onions, shallots, garlic, and parsley to make a stuffing). It’s then wrapped in puff pastry and baked. It’s a very famous English dish and some recipes call for you to wrap the coated meat in a crêpe or parma ham to retain the moisture and prevent it from making the pastry soggy.

    READ MORE: This Aubergine Curry Is The Ultimate Winter Comfort Meal

    So What’s Different About This Vegetarian Wellington?

    Well, firstly, it’s vegetarian and doesn’t include any beef. The butternut is the “steak” element. But other than that it’s pretty similar and delivers the same satisfied hums when you serve it at a dinner party. You still have your duxelles to give it delicious flavour and it’s wrapped in puff pastry for an amazing crispy crunch. Trust us on this one, it’s a real crowd-pleaser.

    READ MORE: This Creamy Kale Pasta Recipe Features Cottage Cheese As A Secret Ingredient

    Butternut Vegetarian Wellington

    Mokgadi Itsweng

    “This is a real showstopper of a main meal. I only serve it on really special occasions or when I am trying to impress! I love how easy it is to make and how fabulous it looks,” says author of Veggielicious, Mokgadi Itsweng.

    Prep Time 20 minutes minsCook Time 1 hour hr 30 minutes mins

    Course Main CourseCuisine Vegetarian

    Servings 6 people

    1 Butternut (1kg and over), halved and peeled3 Tbsp Olive oil1 Onion (large), finely chopped4 Garlic cloves, finely grated1 Tbsp Fresh rosemary, chopped1 Tbsp Fresh parsley, chopped250 g Mushrooms, cleaned and chopped300 g Morogo, washed and chopped¼ cup Dried cranberries, roughly chopped¼ cup Breadcrumbs, divided into 2 equal portions1 sheet Hot water crust pastry ¼ cup Herb pestoMilk, for the glazeSeasoning herb salt to taste
    Preheat the oven to 180°C.On a chopping board, cut off the hollow part of the butternut (chop this part up and freeze for later use) and leave the two solid parts of the butternut. Place the butternut on a roasting tray, drizzle 1 Tbsp olive oil over the butternut halves and roast uncovered for 20 minutes until tender. Remove from the heat and allow to cool.In a frying pan, heat the rest of the oil and fry the onion, garlic and herbs together for 5 minutes on medium heat, then add the mushrooms and cook for 5 minutes until nicely browned.Add the chopped morogo and dried cranberries and cook, closed, for 10 minutes. Season with herb salt. Allow the mixture to cool slightly; then once cooled, mix in one portion of the breadcrumbs.To assemble, roll out the pastry on a floured surface, then sprinkle half of the leftover breadcrumbs in the middle of the pastry (an area where the butternuts will go; this will ensure that the bottom pastry stays crispy).Spoon the cooled mushroom and morogo mix over the breadcrumbs, then place the roasted butternuts (side by side so the cut ends touch each other, creating one long butternut) over the mushroom mixture. Brush some herb pesto over the butternut and sprinkle the rest of the breadcrumbs over the top of the butternut.Once the filling is in place, fold the pastry flaps to cover the butternut, joining them together at the top. Use your fingers to pinch together a pattern to enclose the butternut and keep the filling inside. Make incisions along the top of the pastry, allowing the Wellington to release steam during cooking. Brush some milk over the pastry to create a glaze.Bake in the oven for 50 minutes, until pastry is golden and crispy.Serve as a main with your favourite sides and salads.

    Keyword comfort food, dinner, vegetarian More

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    What Is Kefir? Kefir Nutrition, Benefits, And How To Use Kefir

    Walking through the dairy aisle used to be simple. You just grabbed your carton of fruit-at-the-bottom yoghurt and low-fat milk and you went on your merry way.

    These days, though, the dairy aisle in specialist health stores is filled with all sorts of interesting options, from plant-based yoghurt to kefir. Not quite yoghurt and not quite milk, this fermented, probiotic-packed stuff has pretty much all of today’s hottest health buzzwords going for it.

    If you’ve seen it in the store and wondered WTF it was all about, you’re not alone. But don’t let kefir’s identity crisis stop you from trying it out: Dietitians say it can pack a serious punch in the nutrition department.

    In fact, kefir is “a great source of probiotics, which may help improve one’s digestive health,” says Keri Gans, a dietitian and author of The Small Change Diet. Plus, certain types of kefir can also be a great source of calcium, a must-have for healthy bones, too.

    If you have yet to give it a try (and need a break from your standard milk and yoghurt), here’s everything you need to know about the trending probiotic drink, plus why it’s worth adding to your diet.

    Hold on. What is kefir, exactly?

    Long story short, “kefir is a fermented milk product similar to yoghurt, but with a thin (rather than thick) texture,” explains dietitian Andy de Santis. “It contains a similar amount of protein as yoghurt, but offers more probiotic cultures.”

    Thanks to its drinkable consistency, Emily Kean, a nutritionist at Lifeway Foods (a brand that makes kefir in the States) calls it “the queen of probiotic drinks.”

    While your standard kefir is made from cow’s milk, it can be made from any type of milk or milk alternative — including plant-based milks, according to Gans. If you see “coconut kefir” on a product label, for example, that means it’s made with coconut milk.

    Another version, “water kefir,” meanwhile, is usually made with coconut water or fruit juice, Gans adds.

    So, kefir isn’t the same as yoghurt?

    Though people tend to call it “drinkable yoghurt,” that’s only kind of — not totally — accurate. “What sets it apart is its fermentation process, which is slightly different,” says Jessica Cording, author of The Little Book of Game-Changers: 50 Healthy Habits For Managing Stress & Anxiety.

    “Typically, yoghurt uses just bacteria for fermentation, while kefir uses both bacteria and yeast,” Gans explains. “The bacteria and yeast create cultures referred to as grains (no, they don’t contain gluten), which contain up to three times more probiotics than yoghurt.” Impressive, right?

    Is kefir healthy, then?

    As you can probably guess from its solid probiotic punch, it is totally healthy. Here’s what you can expect from one cup of plain, low-fat kefir (made from cow’s milk), according to the USDA:

    Calories: 102

    Total fat: 2 g

    Saturated fat: 0.66 g

    Carbohydrates: 11 g

    Fibre: 0 g

    Sugar: 11 g

    Protein: 9.5 g

    Opt for a cow’s milk-based kefir and you’ll get lots of calcium and vitamin D (30 and 25 percent of your daily needs, respectively). Plus, a bonus for anyone trying to get pregnant: Cow’s milk kefir is high in folate, which aids in warding off neural tube defects, too. Of course, just keep in mind that a coconut milk- or water-based kefir won’t boast the same nutrition stats as a kefir made from dairy.

    Kefir’s health benefits are pretty legit.

    Fermented foods like kefir command the spotlight because of their probiotics’ ability to help balance gut flora and regulate digestion. It won’t just help you become more regular, though. “Because of its probiotics, those suffering from irritable bowel disease or digestive distress from a course of antibiotics may experience relief after incorporating kefir,” says Santis.

    Thanks to kefir’s vitamin D, calcium, and folate content, it’s also good for your bones and your ability to have a healthy pregnancy, Cording adds.

    Luckily, if you’re like 25 percent of the American population with a reduced ability to digest lactose, take comfort in the fact that fermented dairy products might be easier to tolerate.

    Does kefir have any downsides?

    Like other dairy products, full-fat kefir does contain higher amounts of saturated fat, which the American Heart Association, recommends limiting to 16 grams (or 140 calories) per day in the average 2,000-calorie diet. (Though the topic is up for debate these days, experts have linked excess saturated fat consumption to heart disease.)

    And, while Kean recommends kefir for pretty much everyone, those with certain health conditions (like immune deficiencies) should avoid probiotics unless under a doctor’s supervision.

    Finally, as with anything you eat, just pay attention to serving sizes. “A lot of times a bottle of kefir contains four servings, not one,” she says.

    How to find yourself a quality kefir.

    When hunting for high-quality kefir to put in your cart, Kean recommends focusing on the following factors:

    Protein (the more, the better)

    Added sugar (though dairy products contain some natural sugars, avoid the added stuff as much as possible)

    Artificial ingredients (again, avoid!)

    Live active cultures (look for a product with at least one billion CFUs of probiotics per serving, preferably from a variety of strains)

    How to load up on kefir.

    Once you’ve got yourself a quality bottle of the good stuff, you can incorporate it into your eats in so many ways. De Santis recommends:

    Drinking it as a post-workout shake

    Adding it to your smoothies in place of your usual liquid or yoghurt

    Pouring it into whole-grain cereal or oatmeal (and sprinkling on some nuts) for a nutritionally-balanced breakfast

    Kean also swears by kefir in place of buttermilk or sour cream in all sorts of recipes. She also likes using it to add creaminess to dressings, dips, and soups.

    The bottom line: The exact nutrition you get from a kefir product depends on whether it’s made from dairy or a plant-based alternative. Either way, the smooth, fermented beverage is a great source of probiotics.

    This article was originally published on www.womenshealthmag.com More

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    5 Ways To Switch Up Your Workout Routine To Lose More Weight

    You’ve been working out a ton and are convinced this is going to be the week that the number on the scale is finally where you want it to be. And then… nope. Womp womp.

    Put away that sad trombone — with a few simple changes to your normal workout routine, you can finally start to see results. In fact, changing up your workout routine for weight loss is basically the secret sauce for making progress.

    “Your body adapts to your workout, so it’s important to tweak your normal routine so you continue to get the most out of it,” explains strength and conditioning specialist Noam Tamir. Here, some of his favourite ways to switch up your workout routine for weight loss.

    1. Warm Up (But Really Tho) For Weight Loss

    If you jump into your workout without prepping your body first, well, you’re a normal human being. But you won’t be able to perform as optimally (read: burn as many kilojoules), says Tamir — that’s why it’s crucial to begin with a good warm-up.

    “Start with a couple of mobility moves, like hip-opener drills, ankle drills, leg swings and neck nods,” recommends Tamir. “All of these will help get the synovial fluid — the fluid inside of your joints — moving, which will help with your mobility overall.”

    He also recommends paying some attention to your glutes, which are the biggest muscle in your body — and should be activated before any workout for max results. His activation moves of choice: single-leg bridges, lateral band walks and deadbugs. “If you do just a couple of these moves before you begin, your workout will be much more effective.”

    2. Work Interval Training Into Your Cardio Routine

    “Interval training helps you burn more kilojoules than you do when you’re exercising in a steady state,” explains Tamir. So if you’re a treadmill junkie, sprint for 30 seconds and then walk for 30 — and keep alternating that routine. Play with the incline to increase resistance, too, which will boost your weight loss. You can try a similar technique on a bike or an elliptical — basically while doing any form of cardio. “You’ll be working harder when you’re going faster, which will spike your heart rate, and ultimately help you get more from your workout overall,” says Tamir.

    3. Focus On Compound Movements

    Many of the machines at the gym target one specific muscle group, but if you’re focused on weight loss, your best bet for weight training is to opt for moves that use multiple muscle groups at once. “An example of this would be a squat versus a leg-extension machine,” explains Tamir. “You’re using more muscles overall, which ultimately means you’ll end up burning more kilojoules.” Look to free weights, which challenge your balance and fire up more muscle, so you’ll work harder.

    4. Lift More Weight

    Because — you guessed it — you’ll end up burning more kilojoules.“For your upper body, try increasing the weight you’re using by five to 10 percent each week,” says Tamir. “And for your lower body, increase the weight by 10 to 15 percent each week.”

    So if you’re lifting five kilos, try increasing the weight by about half a kilo for your upper body, and about one kilogram for your lower body (depending on the weights you have; it doesn’t have to be exact).

    And if you currently do only bodyweight stuff, start using weights. “The key is to choose a weight where you’ll still be able to do your moves with clean form.” (Because going too big and getting injured definitely won’t help you get in better shape.)

    5. Refuel And Rehydrate

    “If you don’t do this, your body won’t get the optimal muscle gain from your workout, which will limit the amount of kilojoules you burn in the long run,” says Tami. In addition to drinking lots of water, he recommends having protein post-workout — something like chocolate milk is great.

    This article was originally published on www.womenshealmag.com More

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    You Can Do This Arms & Abs Bodyweight Workout Anywhere

    Whether you’re pressed for space or can’t find weights at the gym, this abs and arms bodyweight workout does the job and then some. Created by trainer and instructor Kirsten Johnson, these moves sculpt long, lean muscles. “This workout is designed as a compound bodyweight workout,” says Johnson. “Each move incorporates multiple muscle groups and therefore aims to create long, lean muscle throughout the body while targeting and firing up both arms and abs.”

    The Abs & Arms Bodyweight Workout

    To get started, set your timer for 30 seconds and work for that time, doing each circuit twice before moving on to the next circuit. Rest for 30 seconds between moves, then move on.

    Circuit One

    Pushup to high plank twist

    Start in a push-up position on your knees and lower down into a push-up. Now, raise yourself up into a high plank position and rotate one arm to stretch upwards. Bring it back down and rotate the other arm upward to twist. That’s one rep. Keep it going for 30 seconds, then move on to the next move.

    Tricep dip alternating march

    Get into a reverse bridge position, with your hands and feet on the floor. Dip your triceps down, then extend upwards. Gently lift one leg off the floor and perform a marching motion. Repeat with the other leg. That’s one rep; keep going for 30 seconds.

    Single leg jackknife

    Start lying down, with your left knee bent and the right straight down. Extend your left arm backwards, hands pointing behind you. Pike up and raise your right leg and left arm at the same time to touch. That’s one rep. Keep going for 30 seconds, then repeat on the other side.

    Double-pulse scissors, on your back

    Start lying down with both legs outstretched. Keep your core engaged and your arms at your sides for stability. Raise one leg up and the other only slightly off the floor. Pulse for two beats, then switch legs. Keep it going for 30 seconds.

    Circuit Two

    Small lateral circles

    Get onto your knees with your weight evenly distributed. Stretch out your arms on either side. Make small circles with your arms for 30 seconds. Fair warning: this one is going to burn.

    Scapula contraction

    Get on your knees with your weight evenly distributed. Stretch out your arms on either side. Now bend them into a 90º angle and contract your scapula, pretending there’s a bar between them that you’re trying to squeeze. Release back to outstretched arms. That’s one rep.

    Side plank hip dip – knee to elbow

    Start in a side plank position with your legs stacked on top of one another and weight distributed evenly throughout. Balance on your forearm. Now dip gently down and dip back up. Pick one leg up and contract your knee to touch your elbow. That’s one rep.

    Sprinter situps  – alternating

    Start lying on your back with your arms outstretched in front of you. Contract your abs and lift one knee toward you, lifting your torso as you do so. Repeat on the other side. That’s one rep.

    Circuit Three

    Double-leg jack knives on arms

    Start lying on your back, legs outstretched in front of you. Now, hoist yourself up with your arms until they’re perpendicular to the floor. Jack your legs into your chest, contracting your abdominals as you do. Relax and stretch your legs back out. That’s one rep.

    High plank – alternating knee to chest & shoulder

    Get into a high plank position, weight evenly distributed. Lift one leg to tap the inside of your elbow, then rotate your leg outwards to tap the outside of your shoulder. Return to start. That’s one rep. Alternate your legs as you go.

    Single-leg ab bikes

    Come into a lying down position, back on the floor. Keep your hands under your head to protect your neck and keep your knees bent at 90º. Now stretch out your right leg and bring it into your chest, twisting your left side to touch your knee. That’s one re. Repeat on the other side, alternating.

    Plank pike up – knee to chest – commando

    Start in a plank position with your weight balanced on your arms. Pike up your abs and bring one leg into a crunch. Return your leg to start and bring your alternating leg into crunch. Now lower one arm down onto your forearm, then the other. Raise both arms up so you’re back in high plank. That’s one rep; keep going for 30 seconds.

    Watch as Kirsten performs the moves below:

    [embedded content] More

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    What Is The Macrobiotic Diet – And Can It Help You Lose Weight?

    Rooted in Japanese culture, the macrobiotic diet espouses the Asian yin-yang philosophy and is all about bringing balance to your plate, and by extension, your body. It’s also endorsed by celebs like Ariana Grande, Gwyneth Paltrow and Sting. If you like whole grains and soup or are looking to try something new, this is the diet for you.

    Meet The Expert: Carla Chait is dietician and expert in macrobiotic eating

    The history of the macrobiotic diet

    The macrobiotic diet started in the 19th century. “Sagen Ishizuka, a Japanese army doctor trained in Western medicine during this time, became disillusioned with his craft when he was unable to cure himself of his own ailments using the allopathic approach to healing,” says Chait. He started experimenting with diet and postulated that the balance between potassium and sodium in the body is the foundation of health. He called for a rejection of the foundations of the Western diet (meat, sugar and dairy) and wanted a return to the traditional Japanese diet that prizes miso soup, brown rice, pickles and seaweed. “Ishizuka healed many patients with his approach to diet and health and became famous throughout Tokyo as the ‘Anti-Doctor Doctor’,” says Chait.

    So… what is the macrobiotic diet?

    You don’t need to buy the entire Japanese grocery store to get the benefits. The diet focuses on whole grains, legumes, vegetables and yes, seaweed as the principal foods, says Chait. Added to that are white-meat fish, nuts and fruits.

    What can you expect on the macrobiotic diet?

    While you’d be mistaken for thinking the diet, while being whole foods focused, is just a dolled-up vegetarian diet, you’d be wrong. Key differences include its ideological and energetic bases. The idea is that by eating the right foods, you can powerfully affect your health and well-being. Prized is food that is locally grown, less processed and options low in saturated fats.

    “People eating a Macrobiotic diet can expect increased physical stamina and mental clarity,” says Chait. “Eating whole foods gives one a ‘whole’ or expansive view of the world. Eating Macrobiotically not only changes one’s health then but also changes one’s life.”

    Will it help you lose weight?

    Since the diet prizes fibre and downplays fat content, you could very well shed kilos. “A high-fibre diet ensures that the digestive system is toned and functioning properly, while also stabilizing blood sugar,” says Chait. “The fat sources in the diet are largely mono- and polyunsaturated, which is good for heart health. Eating Macrobiotically will improve one’s overall health and ensure that energy is flowing smoothly through the body so that excess weight is discharged.”

    Who does it work best for?

    Well, since most dietary recommendations prize the upping of fruits and vegetables and whole grains, it comes as no surprise that this diet will work well for pretty much anybody. “The diet is especially helpful for those who have had a lifetime of poor food choices, leading to stagnation and disease,” says Chait. “For those, the diet is truly miraculous in restoring health and well-being.” Research backs this up. One study showed that macrobiotic diet can lower cholesterol and blood pressure, leading authors to think that it might be a great diet for people dealing with cardiovascular problems. Another study posited that it’s a diet associated with decreased cancer rates. In cancer patients, macrobiotic diet has been known anecdotally to yield results and is associated with decreased cancer risk. However, more research is needed to confirm the benefits of this diet on cancer.

    And it works for women, too. “Women consuming macrobiotic diets have modestly lower circulating oestrogen levels, suggesting a lower risk of breast cancer. This may be due in part to the high phytoestrogen content of the macrobiotic diet,” one study’s authors noted.

    Any supplementation required?

    Per one study, there’s a decrease in vitamin B12, vitamin D and calcium with people on the diet. But compared to National Health and Nutrition Examination Survey, this diet outperformed in terms of being anti-inflammatory and health-giving.

    Try these two recipes from dietician Carla Chait to get in on macrobiotic eating.

    Miso soup with daikon and shiitake

    Prep Time 15 minutes minsCook Time 15 minutes mins

    Course Appetizer, Main Course, SoupCuisine Japanese

    4 dried shiitake mushrooms1 tsp dried wakame leavesWater for the soup1.5 cups halved and sliced daikon radish1 tbsp barley misohandful chopped spring onion for garnish
    Soak the dried shiitake mushrooms in a bowl of water for 10 minutes to soften, remove the stems, and slice thinly.Soak the dried wakame leaves in a little water for 5 minutes to reconstitute and slice the leaves into small pieces.Place the sliced mushroom, wakame pieces, and the sliced daikon radish into a pot and add 3 cups of water.Bring to a boil and cook, covered, for 5 minutes.Purée the miso paste in a bowl with a little of the soup broth and then return the miso purée to the soup, stirring gently.Simmer, uncovered, for a further 3 minutes.Garnish each bowl of soup with chopped spring onion.

    Keyword miso soup, soup

    Fried rice with tofu and vegetables

    Prep Time 20 minutes minsCook Time 10 minutes mins

    Course Main CourseCuisine Chinese, Healthy, Japanese

    1 tbsp sesame oil½ cup diced onion½ cup sliced celery½ cup quartered and sliced carrots1 cup crumbled tofu2 cups cooked brown rice1 tbsp water1 tbsp soya saucechopped parsley for garnish
    Heat the oil in a frying pan.Add the onion, celery, and carrot and sauté for 2 minutes. Stir in the crumbled tofu.Layer the rice over the vegetable and tofu mixture and pour the water down the side of the pan.Cover and cook on low heat for 5 minutes.Stir in the soy sauce and cook for a further 2 minutes.Garnish each serving of fried rice with chopped parsley.

    Keyword fried rice, healthy fried rice More

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    This Aubergine Curry Is The Ultimate Winter Comfort Meal

    Nothing beats the winter blues, quite like a delicious and comforting curry. And while South Africans are no strangers to making curries, we bet you’ve never tried this winter vegetable curry. Ahead, find cookbook author Mokadi Itsweng‘s recipe for an aubergine, tomato and tamarind curry that’s sure to become a winter staple.

    3 Benefits Of Aubergines & Why You Should Add Them To Any Winter Vegetable Curry

    Also known as brinjal, or eggplant, aubergines are actually berries by botanical definition. But these berrilicious babes have a host of benefits that will have you reaching for them in the supermarket.

    READ MORE: This Prawn Curry Hits The Spot When You’re Craving Take-Aways

    1. They’re a nutrient-dense food

    Dieticians will always emphasise the importance of eating nutrient-dense foods, especially if you’re trying to lose weight. One cup of raw aubergine contains 5g carbs, 3g fibre, 1g protein and 20 calories. It also contains 10% of your Recommended Dietary Intake (RDI) of manganese, 5% of your RDI of folate, 5% of your RDI of potassium, 4% of your RDI of Vitamin K and 3% of your RDI of Vitamin C.

    2. They could help with weight loss

    Insider secret: nutrient-dense, high fibre and low-calorie ingredients are your best friend when it comes to trying to lose weight. Aubergines are high in fibre, nutrient-dense and low in calories. The reason fibre is so great for weight loss efforts is because it moves through your digestive tract slowly, promoting satiety and fullness, keeping you fuller for longer which therefore reduces how many calories you eat.

    READ MORE: This Creamy Kale Pasta Recipe Features Cottage Cheese As A Secret Ingredient

    3. They’re high in antioxidants

    Studies have shown that antioxidants could help prevent many types of chronic diseases like heart disease and cancer. One 2011 study found that animals that were fed raw or grilled eggplant for 30 days improved heart function and reduced heart attack severity. So go on and enjoy a bowl of delicious curry and your heart will thank you.

    Aubergine, Tomato And Tamarind Curry

    Mokgadi Itsweng

    “The tamarind in this curry adds a sweet and sour taste that pairs very well with tomatoes. Tamarind is available at most supermarkets and Indian spice shops. If you buy a tamarind block, make sure to break off a tablespoon and soak it in half cup of water before using,” advises Mokgadi.

    Course Main CourseCuisine Indian

    Servings 4 people

    3 Tbsp Oil2 Tbsp Curry paste6 Curry leaves, finely sliced1 Onion, finely chopped3 Garlic cloves, finely grated1 tsp Fresh ginger, grated2 410g Tinned tomatoes, chopped 2 Tbsp 2 Tbsp Tamarind paste2 Tbsp 2 Tbsp Brown sugar4 AuberginesSeasoning herb salt to tasteHandful of fresh coriander, chopped
    Heat the oil in a saucepan and add the curry paste and leaves. Fry on medium heat for 2 minutes, then add the onion, garlic and ginger and cook for a further 5 minutes until the onion is soft.Add the tomatoes, tamarind and brown sugar. Cook the sauce for 30 minutes, stirring constantly and adding a little water should it get dry. When tasted, the sauce should be well reduced and full of flavour.While the sauce cooks, slice the aubergines into wedges and sprinkle some salt over. Leave them to stand with the salt for 10 minutes, covered, then squeeze the moisture out of them.Heat an extra 2 Tbsp oil in a pan and fry the aubergines on both sides, until lightly browned.When the sauce is halfway cooked, add the aubergines and cook for 15 minutes more. Season with herb salt and stir through the coriander.Serve warm with rice, dombolo (steamed bread) or roti.

    Keyword comfort food, curry, vegetarian More

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    Why Does It Feel So Much Harder To Lose Weight When You’re Short?

    Putting on 2kg when you’re 1.8m tall is NBD — you might not even notice it. But to lose weight when you’re short? It can feel like a 🚨🚨🚨 situation. But here’s where things get really, really frustrating: Losing those same 2kg is also way harder when you’re short.

    “Short women have slower metabolisms,” explains Dr Craig Primack, president-elect of the US Obesity Medicine Association. “The average woman has a basal metabolic rate (BMR) of 1 400 calories (5 852kJ) per day. That means, if she lies in bed for 24 hours, she will burn 1 400 calories (5 852kJ). But I see women who are shorter than 1.5m with BMRs of 1 200 calories (5 016kJ), and some who are 1.7m or so at 1 750 (7 315kJ) or more per day.”

    Why Is Life So Unfair, Though?

    The short (lolz) answer: The smaller your body, the less energy it needs — and the less it burns.

    The longer version: Short frames naturally have less lean mass on them, Primack says. Lean mass includes your muscles, organs, bones, connective tissues — basically everything that isn’t fat or water. Lean mass is the biggest factor in how many calories/kilojoules you burn at rest, walking to work, or crushing it in the gym.

    In fact, research published in the medical journal PLOS ONE explains that the size of people’s kidneys, brain, liver and muscles accounts for 43 percent of differences between peoples’ basal metabolic rates. And, yes, organ size is proportional to overall body size and height, with short women having smaller vital organs than taller ladies, says nutritionist and strength coach Marie Spano.

    As if that weren’t sucky enough, shorties also tend to have less muscle. After all, it takes less muscle to power a short leg than it does a long one. Spano notes that each 0.5kg of muscle burns about six calories (26kJ) per day at rest – before factoring in things like exercise that up the burn.

    But if you’re a shawty, there are ways you can outsmart your naturally slower metabolism.

    How To Lose Weight When You’re Short

    1. Eat for your needs.

    You know that whole “stay in your lane” saying? It totally applies to the food on your plate, too. Match your meals and snacks to your personal hunger levels and energy needs, rather than assuming you can lose weight eating the same number of calories/kilojoules that taller ladies can, says registered dietician Betsy Opyt. So as much as you might want to, maybe don’t eat the same exact brunch and two mimosas as your super-tall bestie.

    If you really start paying attention to your hunger signals, you may automatically start eating less. After all, how starving you are is a reflection of your metabolic rate, according to one study from the American Journal of Clinical Nutrition. People with higher metabolic rates (think: tall people) are generally hungrier than those (ahem, shorter ladies) with slower metabolisms.

    2. Lift heavy.

    Even if you can’t make yourself grow a few centimetres, you can still catch up to your tall friends’ metabolic rates, Opyt says. The key is building lean, metabolically active muscle. (No, you can’t change the size of your organs.)

    That’s why she and Spano encourage all of their shorter clients to incorporate strength training into their workout routines. Primack votes for lifting weights at least two to three times per week, prioritising heavy weights and moves that work several muscles over using lighter weights and only working one muscle at a time. “It is better to lift a 10kg dumbbell once than a 0.5kg dumbbell 20 times,” he says. “Exercise to muscular failure stimulates the muscles even more.”

    3. Put back more protein.

    Protein is awesome for weight loss because it’s so satiating, putting the kibosh on blood-sugar swings and triggering the release of feel-full hormones. Obviously, when you’re trying to cut calories/kilojoules, that can help.

    But if you’re trying to adopt the metabolism of a much taller individual, you’re also going to need protein to build muscle, says Spano. A 2018 review published in the Journal of the International Society of Sports Nutrition shows that to get the most muscle-building out of your workout, you should eat 0.4 to 0.55 grams of protein per kilogram of your body weight four times per day. For a 68kg woman, that works out to four meals of 27 to 38 grams of protein each.

    4. Pay attention to vitamins and minerals.

    To lose weight, you have to take in fewer calories/kilojoules than you burn per day. There’s just no getting around it. Unfortunately, that means, to lose weight, you might have to cut calories/kilojoules pretty low — sometimes to 1 200 calories (5 016kJ) or even less per day.

    And hanger isn’t the only issue you’ll deal with if you’re cutting cals. It can also be hard to get all of the nutrients you need when you’re taking in less food, Spano says. Talk to your doctor or a registered dietitian to determine if you need to take a multivitamin or a fibre, calcium or other supplement. Primack adds that you should never go lower than 1 200 calories (5 016kJ) without the supervision of a bariatric or weight-loss doctor who can monitor your nutrient needs and minimise any muscle loss.

    K. Aleisha Fetters is a certified strength and conditioning specialist, training clients both in-person and online.

    This article was originally published on www.womenshealthmag.com More

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    This 15-Minute Full-Body Weighted Workout Tones Every Inch

    Wanna work out but no idea what to do? We’re here to the rescue! Get in on this full-body weighted workout by trainer Bazini Ngcongo.

    This full-body weighted workout requires just the dumbbells you have sitting in your living room, waiting to be used. Or, you could hit the gym and do it there. It doesn’t really matter. What does? Getting your strength training session done, so you can have healthier bones and muscles, which aid in longevity. No more niggly knees when you’re 80.

    Per Ngcongo, this workout will tone your legs, shoulders, arms, upper back and core. It’s also moderate in intensity, so you can do it if you’re recovering from a cold or just plain can’t stand the idea of jumping around right now. Plus, all you need are two dumbbells and any weight that’ll get you through the workout will do.

    To do this workout, work in 30-second intervals, rest for 15 seconds and then power through the next 30 seconds. Keep going until you’ve covered all the moves, for a total of 15 minutes. That’s all it takes!

    The 15-Minute Full-Body Weighted Workout

    Weighted Squats

    Standing with feet hip-width apart hinge at the knees to come into a squat position – making sure your knees track over your toes and don’t extend past. With the weight in your heels push back up to standing, squeezing your glutes at the top. That’s one rep. Keep going until the timer sounds.

    Back lunges

    Stand holding a dumbbell in each hand. Step backwards into a lunge on your left leg. Hold for a beat. Push off your left leg to return to the starting position and repeat.

    Curtsey lunges

    These’ll work your inner thighs and quads. Start in standing, with one dumbbell balanced on your shoulder, holding it with one arm. With the other, hold it out at your side for balance. Step into a curtsey, making sure your balance holds and weight is distributed evenly throughout. Step back to standing. That’s one rep.

    Romanian deadlifts

    Start in standing, holding the dumbbells at your knees, slightly bent. Hinge down, keeping your core engaged and lower the weights until they reach your shins. Hinge back up to standing.

    Bent-over rows

    Start in standing, then hinge forward from the hips and lower your back until it’s at a 90-degree angle with the floor. Now lift one arm and perform a row, weight in hand. You’ll feel it in your core and arms. That’s one rep. Alternate your arms until the 30-second timer is up.

    Front raises

    Start in a standing position and brace your core. Take one dumbbell and raise it, holding the weight with both arms. Raise until the weight is at chest level, then lower back down.

    Bicep curl

    Hold the weight in one hand. Curl your arm up until the weight touches your shoulder, then lower all the way back. That’s one rep. Keep your core engaged throughout.

    Plank

    Get into a plank position, elbows stacked under shoulders, toes tucked and hips raised so that your body forms a straight line from your head to your feet. Engage your core (it should feel as though you are tensing) and hold for 30 secs. Remember to keep your hips raised, breathe and try not to arch your back.

    Watch trainer Bazini demo the moves here:

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