For years we’ve been told to eat at least five portions of fruit and veg a day to stay healthy. But now scientists claim if we upped it to seven, we’d also be far happier.
They have discovered that people who eat between seven and eight portions a day felt more cheerful, loved and optimistic about the future!!! This is obviously gospel as it appeared in the Daily Mail - who also told us that: alcohol is harmful/good for lowering cholesterol, coffee improves short term memory and raises alertness/increases risk of heart disease, blood pressure and arthritis, exercise is good for you (heart/lungs)/exercise is bad for you (joints).... you get the picture!
Eating your 5/7 a day isn't always cheap though. The supermarkets are guilty - especially at this time of year, of promoting lots of BOGOF offers on crisps, chocolate and other yummy things - rarely do you see such good offers on fruit and veg.
This is one of the reasons why food co-operatives are on the rise in Wales. These community food co-ops provide access to fruit and veg which are good quality, affordable and from locally produced sources wherever possible. I think they are a great idea - not ideal for someone like me who loves to plan my meals a week in advance - but supporting local suppliers and getting fresh produce that hasn't been flown half way around the world has to be a good thing! To find your local co-op visit www.ruralregeneration.org.uk
Tonight's meal practically provides you with your 5 a day in one sitting, is quick and very delicious!
Fusilli primavera
Serves 2
Total recipe points 18pp/ 9 per person
120g fusilli (I used brown)
12 asparagus tips
2 large handfuls of sugarsnap peas or mangetout
2 large handfuls of green beans (I used frozen and defrosted in the microwave, they are much cheaper than fresh and do the job!)
oil spray
1 courgette, chopped
1 red pepper, chopped
1 tablespoon chopped fresh chives (or spring onions)
finely grated zest of a lemon
135g half fat creme fraiche
1, bring a large pan of water to the boil, add the pasta and cook . Add the asparagus tips, mangetout/sugarsnaps and green beans for the last 3 or 4 minutes.
Reserve about 4 tablespoons of the cooking water, then drain the pasta and veg. Return to the pan and set aside.
2. meanwhile, spray the oil in a large frying pan and cook the courgette and pepper - stir frying for about 5 minutes until they are golden
3. add the courgette mixture, lemon zest, creme fraiche and reserved cooking water to the pasta and veg. Return the pan to the heat and cook over a low heat for 2 minutes until everything is hot
4. serve in warmed bowls and sprinkle with the chives/spring onions
Ummmmmmmmm
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