It’s been well over a month now since we rang in 2016 with new intentions to be the best versions of ourselves and improve our health by giving our diet a much needed revamp after the indulgent festive celebrations. So worth it.
As I sat in my local lunch spot enjoying my usual – I couldn’t help but notice the amount of people that came in to order green juices, even on the chilliest January afternoon. Then there was the classic sight of newly health conscious shoppers filling their trollies with supersize bags of kale – and the gym car park required queuing for at least 20 minutes just to get a space. Home work out, any one?
And every January 1st we are presented with new diets and cook books to guide us right back on track – all claiming to be the best and most effective. A lot of them involve fasting, cleansing and cutting out your favourite things in life: like coffee, chocolate and red wine. But what if I told you that the latest health diet allowed you to eat all of those things and ensured you never felt the slightest bit hungry – or more significantly: Deprived?
Introducing the ‘Sirt Food Diet’, which consists of the best foods from the diets of the healthiest and longest living populations on the planet. Devised by nutritional experts Aidan Goggins and Glen Matten, this way of eating has been carefully devised to ‘revolutionise the diet industry’ and has been hailed as a ‘ground breaking’ plan – which can be found in their new book ‘The Sirt Food Diet’.
So like me, the first thing you’re probably wondering is ‘What the hell is a Sirt food?’
Answer: Sirt foods are a group of everyday plant foods, known as sirtuin activators, which switch on the so-called ‘skinny gene’ pathways in the body. These pathways are more commonly activated by the much dreaded fasting method (meh, who needs it?) and exercise – which as we all know helps to boost metabolism and increase muscle mass. In short, this diet suggests that if you fill your plate with Sirt foods, you will become a lean, mean fat burning machine – but also improve your health for the long run. Sounds too good to be true, right?
In fact – when experiments were carried out on regular people like you and I, the results were said to be ‘astounding’. An average of 7 pounds were lost in 7 days – and the well being of those who tried dramatically improved, too. Their energy levels raised considerable amounts, their muscles were poppin’ out that little bit more and the best part is that they never felt that longing to indulge on a quick fix pastry come mid morning. In fact, they woke up each day with a new sense of vitality that they perhaps lacked before – and were more than pleased that the food itself contained easily accessible ingredients that you can get from the supermarket. Yup – no fancy superfoods are involved in these recipes: Just real, natural and pure foods that delight the taste buds as much as they nourish the body.
That’s why I’m delighted to be sharing a series of the Sirt Food recipes with you, my lovely readers, over the coming weeks! The first up is this mouth watering Miso Baked Cod, served on a Super King bed of stir fried greens and sesame to ensure you’re fueling your body with a wide array of vitamins and minerals guaranteed to give you a full body boost.
I’m thinking that this is perfect for an easy mid week dinner thanks to the minimal prep time – but try making double portions for leftovers. Can you imagine whipping out that tup-a-ware out at work the next day? Way to make your colleagues green with envy as they munch on their boring old sarnies from the local M&S…
- 20g miso
- 1 tbsp mirin
- 1 tbsp extra virgin olive oil
- 200g skinless cod fillet
- 20g red onion, sliced
- 40g celery, sliced
- 1 garlic clove, finely chopped
- 1 bird’s eye chilli, finely chopped
- 1 tsp finely chopped fresh ginger
- 60g green beans
- 50g kale, roughly chopped
- 1 tsp sesame seeds
- 5g parsley, roughly chopped
- 1 tbsp tamari
- 30g buckwheat
- 1 tsp ground turmeric
- Mix the miso, mirin and 1 teaspoon of the oil. Rub all over the cod and leave to marinate for 30 minutes. Heat the oven to 220ºC/gas 7.
- Bake the cod for 10 minutes.
- Meanwhile, heat a large frying pan or wok with the remaining oil. Add the onion and stir-fry for a few minutes, then add the celery, garlic, chilli, ginger, green beans and kale. Toss and fry until the kale is tender and cooked through. You may need to add a little water to the pan to aid the cooking process.
- Cook the buckwheat according to the packet instructions with the turmeric for 3 minutes.
- Add the sesame seeds, parsley and tamari to the stir-fry and serve with the greens and fish.