Warming up from the inside

Words JOEL GRACE

Anyone else craving a spicy curry or hearty casserole right about now? The cold winter months leave us craving warm comforting foods, but also have us reaching for heavier accompaniments (think refined white carbohydrates like pastas and white rice). Although these options might taste fantastic at the time, they can really do a number on your digestive system within 30-60 minutes of eating. Here’s a few simple guidelines I follow to keep my body warm and nourished, and my gut happy all winter long!

Eat something raw with every meal

It may sound counterintuitive to eat cold raw food when all we really want is something to warm us up. But pairing every hot cooked meal with something raw is a fantastic way to achieve digestive balance so you won’t feel the lingering effects of a heavy meal. For breakfast I’ll always team porridge with some fresh fruit. A good nasi goreng is always better with some sliced tomato and cucumber on top. A rich hearty stew is just as tasty atop raw zucchini noodles. And a curry always features a leafy green and fresh herb salad at my place. Give this a try and I guarantee you’ll feel lighter and notice a difference in your gut.

Smart and simple swaps

My ‘half and half’ rule involves cooking the foods you love and enjoy, but replacing half of the portion with a more gut-friendly alternative. Want to eat white rice? Add a cup of quinoa when cooking the rice to reduce the sugar spike in your bloodstream. Want to enjoy a Bolognese sauce? Reduce the mince by half and sneak a can of lentils into the mix to speed up digestion.

Joel’s Spicy Bean and Veggie Soup

One of my favourite comfort foods in winter is this hot and spicy soup. Hearty, chunky, very tasty, and so easy on your digestion. Better yet, there’s no onion or garlic in this recipe so it’s perfect for those who suffer IBS symptoms. Serves 6

Ingredients (use organic where possible):

6-8 large tomatoes, diced

3 carrots, diced

3 celery stalks, diced

2 cobs of corn, kernels removed

3 cans of beans of your choice (I use a mix of black beans and red kidney beans, in BPA-free cans)

1-2 cups water Spice mix (I use 3 tsp paprika, 2 tsp cumin, 1 tsp coriander, 1 tsp oregano, ½ tsp turmeric plus salt and pepper)

¼ cup apple cider vinegar

Method:

Place everything in your slow cooker, stir to combine, and cook for six hours until ready. Serve with coconut yoghurt, corn chips, and top with diced avocado and cucumber with a squeeze of fresh lime.

www.sunshinecolonics.com.au