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Nourished by Nature With Charley Ainscough SPRING INTO HEALTH

Let's Spring into action with our health and wellness this month! Spring is here in New Zealand and it feels so good to feel the warmth of the sun again. To see the bright blue blue of the sky as it contrasts the blossom. There is a spring in our step and this is a perfect time to really spring into action with what we are eating. Spring calls for lighter meals, and fresh crunchy seasonal vegetables and fruits. The best way to buy your fruits and vegetables is from your local fruit and vegetable shop or farmers market. You will often find the prices are more reasonable and its so important to support our local shops and growers. You will also start to build a relationship and they can often help with recipe ideas to. If you frequently eat salads, you'll likely have higher blood levels of a host of powerful antioxidants (vitamin C and E, folic acid, lycopene, and alpha- and beta-carotene,) especially if your salad includes some raw vegetables. The wonderful thing about eating salads is they can be eaten for lunch or for dinner. To make your salad a complete meal you will need to include some protein like chick peas and some carbohydrate like brown rice. This will fill you up more and control your blood sugar levels. Eating a variety of fresh fruits and vegetables also helps you to get closer to your daily intake which is required to have an optimum healthy diet. It's great to add a variety of vegetables everyday and eating salad does just that. Get creative with your own flavour combinations and trust you are improving your health and wellness in every delicious bite. Charley Ainscough Charley Chop Chop 78

Issue #4 | The Inspired Guide | October 1st 2019

Green Goddess Dressing This delicious dressing is so good, you can use it on almost anything! It's especially good to dress any salad, poured over roast vegetables or stirred through brown rice. Green Goddess Dressing Recipe You will need: 2 cloves of garlic 4 tablespoons apple cider vinegar 1 cup of spinach leaves ½ cup basil leaves ½ cup of parsley ½ cup of the green part of spring onions ¼ cup of olive oil ½ cup of water Juice of ½ a lemon Salt and pepper Blend everything until smooth and store in the fridge in a glass container. It will last in the fridge for 1 week (if it even lasts that long!)

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The Inspired Guide - Issue #4