Fast your way to wellness
Nutritionist, chef and best-selling author Lee Holmes has released a new book that is a fabulous, all-in-one fasting resource. Featuring 90 nutritious recipes (including a delicious summer salad below) that use nourishing, unrefined wholefoods to boost energy, Fast Your Way to Wellness: Supercharged Food offers all the tools you need to succeed and thrive on your journey towards long-term wellness and weight loss.
Rather than abstaining from some or all kinds of food for long periods of time, Lee believes that intermittent fasting is an effective way to get back in synch with your body’s natural biological processes.
“I think intermittent fasting is most suitable for people feeling a little bit lacklustre or suffering with digestive issues,” she explains. “It’s also a great way to shed those extra stubborn kilos and, gain a stronger awareness of your body’s needs!”
Temporarily jumping off the continuous-eating bandwagon, as Lee calls it, with regular bursts of fasting allows you to “rest, reset and regenerate your body, restoring its true functions”.
“Intermittent fasting isn’t a three month diet – it’s a lifestyle change,” she says. “Undergoing fasting repairs your body cells, rejuvenates your digestive system and can restore balance within your life.”
If you’re new to the concept of fasting and concerned you’re not going to have enough energy to get through the day, Lee’s advice is to start off slowly.
“Like everything, fasting is a process,” she says. “Maybe try reducing your calorie intake on one day a week and see how you go. I find that on my fasting days I feel more energised and can put even more focus into my task at hand. Every person is different.”
Teacup watermelon salad
This delicious summer salad is refreshing on the palette and, because of its high water content, helps you full for longer.
Calories per serve: 144 (603kJ)
350g (2 cups) diced seedless watermelon
90g (2 cups) baby English spinach leaves
Small handful of mint leaves, torn or roughly chopped
1 large celery stalk, thinly sliced
1/2 red onion, thinly sliced
60g (1/2 cup) crumbled goat’s cheese
1 teaspoon lemon juice
1 teaspoon lime juice
Handful of coriander (cilantro) leaves, chopped
130g (1/2 cup) sheep’s milk yoghurt
Celtic sea salt and freshly ground black pepper, to taste
Whisk all the dressing ingredients together in a small bowl.
Combine the salad ingredients in a large bowl, then divide between three wide-mouthed teacups, mugs or bowls. Spoon the dressing on top and serve immediately.
Supercharged tip: Keep the salad and dressing separate until just before serving, then when you’re ready to eat spoon the dressing on top.
Recipes and images from Fast Your Way to Wellness by Lee Holmes courtesy of Murdoch Books.