24 LOSE IT! VOLUME 31
Sally-Ann adds that
mental wellbeing is equally
important. ‘You need to eat
mindfully, which means no
screens and no distractions
so that you can really think
about where your food comes
from and chew it properly.’
And she stresses the
importance of sleep. ‘While
you are sleeping, there are
certain processes taking
place at certain times such
as restoration, healing and
repairs to your body. This
can’t happen during the day
while you are using your
energy on thinking and
digestion.’ By 10pm, Sally-
Ann says, we need to be in
bed and rather wake up early
than stay up late.
63 Days to Optimum Health
provides the science behind
why certain foods are good
for you and some aren’t, as
well as shopping lists, meal
planners, recipes and easy-
to-read charts. If you’re tired
of being exhausted all the
time, you feel like you have
too little time to exercise,
you’re overworked or are on
medication that you’d like
to stop taking, then it might
be time to re-evaluate your
lifestyle – and this may be
a good way to do it!- leftover bones
- veggies: carrots, onions, celery,
leeks - bunch of fresh parsley
- salt and freshly ground black
pepper - water
- ½ cup apple cider vinegar
If the bones are raw, roast them
in the oven at 180°C until you
can’t stand the delicious smell
any longer. If you’re using bonesfrom a cooked roast, begin the
recipe from step 2.- Place the bones in a large
soup pot and add any of the
veggies, and the parsley. - Season with salt and pepper
and any spices and herbs you
like. Pour enough water in to
cover all ingredients, then a little
more – go by ‘feel’. - Pour in the apple cider vinegar
and allow to stand, covered, for
about half an hour.
4. Bring the broth to the boil,
then turn it down to a slow
simmer and cook from a few
hours to 48 hours or more,
depending on how you like it.
5. Transfer large bones to a slow
cooker once the initial simmer
has begun and leave it for 24
hours to get every last mineral
out of those bones. Generally,
beef and lamb will take at least
8 hours, chicken 8 hours and
fish between 4 and 8 hours.
6. During the initial simmer,
remove the frothy layer that rises
to the top using a slotted spoon.
Now leave it to work its magic.
7. When it’s ready, strain the
broth and store it in glass Mason
jars once cooled down. You
can drink it hot as a calming,
nourishing drink or use it as a
base stock for other dishes.
8. You can also freeze it in
containers or ice trays, or keep it
in a closed jar for about a week.
- Butter
- Pasture-fed animal meat
- Eggs
- Virgin coconut oil (in a glass jar)
- Coconut milk
- Organ meats, especially liver
- Bone broth
- Salmon
- Avocado
- Garlic
- Turmeric
- Broccoli
- Cauliflower
- Onions
- Spinach
- Kale & Swiss chard
MAKE YOUR OWN BONE BROTH
Superfoods in
your diet improve
immunity and nourish
your body, but don’t
be fooled by exotic,
expensive ones that
can be found only in
specialist stores.
Sally-Ann Creed’s list
(left) are daily
must-haves.YOUR GO-TO
SUPERFOODS
LIST
ver the past six
years I’ve been
steadily gaining
weight. When I
waitressed, I spent
a lot of time on my feet, but once
that ended, I became lazy and
ate badly. Potatoes were life and
there was nothing better than a
slice (or slices) of buttered toast.
When I got engaged, I started
exercising, cut out carbs and lost
quite a bit of weight, but as soon
as we said, “I do”, I slipped back
into bad habits. I just wasn’t
feeling comfortable in my own
body, I felt tired all the time,
I had terrible anxiety and my
blood pressure was high.’CHARIS TORRANCE
‘
O