Men’s Health Australia — September 2017

(Jeff_L) #1

...
...
...
...
...
...
...
...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
.. ... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
..... ...
.......................................................................
.......................................................................
.......................................................................
....
....
....
....
....
....
....
....
....
....
....
....
....
....
....
....
....
....
....
....
....
....
....
....
....
....
....
....
....
....
....
....


42


Percentage of Australians who travel
overseas to at-risk destinations
without seeking health advice. Those
who fell sick typically spent a third of
their holiday bedridden.
SOURCE SANOFI PASTEUR

SERVES 4


  • 4 carrots, cut into thin chips

  • 2 teaspoons coconut oil, melted

  • Sea salt and freshly ground black pepper

  • ½ cup slivered almonds

  • 1 tablespoon ground cumin

  • 1 tablespoon dried oregano

  • 800g lamb backstrap, trimmed of fat

  • 8 kale stalks, trimmed, leaves roughly torn

  • 100g feta, crumbled

  • Handful of mint leaves, roughly chopped

  • Handful of coriander leaves, roughly chopped

  • Chilli flakes, to serve (optional)

  • Hummus, to serve

  • Extra virgin olive oil, for drizzling (optional)


PREHEAT the oven to 180°C
and line a baking tray with
baking paper.

TOSS the carrots in a bowl
with 1 teaspoon of the coconut
oil and some salt and pepper.
Spread out on the prepared
tray and bake for 30–
minutes until cooked through
and crisp around the edges.

MEANWHILE, toast the
almonds in a dry frying pan
until lightly golden. Remove
and set aside.

SPRINKLE the cumin,
oregano and some salt and
pepper over the lamb. Heat
the remaining coconut oil in
the pan over medium–high
heat, add the lamb and cook
for 3–4 minutes each side for
medium–rare; thicker pieces
will need an extra minute or so
on each side. Transfer to a
plate, cover with foil and rest
for 5 minutes.

LAMB WITH HUMMUS AND CARROT CHIPS
Pair lamb with kale – the king of leafy greens – to make the ultimate power dinner.
The carrot chips are a delicious, healthy bonus, says Tim Robards, author of The 7:2:1 Plan

WIPE out the pan with paper
towel and add the kale and 1
tablespoon water. Cook,
covered, over medium heat
until lightly steamed and wilted.

SLICE the lamb and divide
among four plates, along with
the rest. Dollop a good
tablespoon of hummus on
each plate, finish with a drizzle
of olive oil if you like, and serve.

Recipe and image supplied from
7:2:1 Plan by Tim Robards,
Macmillan Australia, out now.

Men Women
New research from ING Direct reveals men
(like women) are prepared to spend big on
looking good before a hot night out. Here’s
what we think matters most

NEW HAIR
CLOTHES

NEW
SHOES

TEETH
WHITENING

ACCES-
SORIES

WAXING MAKE-UP FAKE
TANNING

MANICURE

DATE
NIGHT

55 %

31 %
27 %

14 %
7 %
4 % 4 % 3 % 3 %

68 %

38 %

29 %

6 %

18 % 18 %

36 %

6 %

22 %
Free download pdf