Healthy Eating Mini Course: lesson 02, Nutrients & Elements of Great Meals

Today I will explain you everything you need to know about the 3 main categories of nutrients in our food, which ones should be consumed in smaller quantities, and why vegetables should be the kings of your diet. This might be a -kind of- long lesson, but it will build strong foundations of your knowledge about what is healthy and what is not.
So, let's do it!

PS. In this lesson I will use a lot of terms, in the easiest way- don't worry, but in case you forget what something means press Ctrl+F (in windows) or Command+F (in Macs), type it in the little window that will appear and find it in all the spots it appeared.

Healthy Eating Mini Course - lesson-02, Nutrients & Elements of Great Meals | by In Whirl of Inspiration

The two big categories of nutrients: macro- and micro nutrients

People tend to get lost in understanding the nutrients that their food contains. Let's dive in the two big families of nutrients: the macro- and micro-nuntrients.


A small introduction on micro-nutrients

Micronutrients are what are commonly referred to as "vitamins and minerals." Micronutrients are different from macronutrients because they are necessary only in very tiny amounts. Nevertheless, they are essential for good health, and their deficiencies can cause serious health problems.  Micronutrients include such minerals as flouride, selenium, sodium, iodine, copper and zinc. They also include vitamins such as vitamin C, A, D, E and K, as well as the B-complex vitamins. Vegetables and fruits contain big amounts of them, so they are considered good sources of micronutrinets and fibers. Are you curious about their other benefits?

  • Maintain a healthy body: Vegetables contain low amounts of fats and calories and are good sources of dietary fibers. The low fat and calorie content of vegetables makes them a perfect substitute for foods with higher calorie content, such as carbohydrates and proteins. Owing to their high fiber content (fibers slower down the digestion), raw vegetables leave you feeling full for longer and hence reduce food cravings. Also, raw vegetables contain higher amounts of antioxidants. These antioxidants include vitamins C and E, folic acid, lycopene, alpha-carotene and beta-carotene. Vitamins C and E neutralize free radicals and protect your body cells. Lycopene- a naturally-occurring pigment in colored vegetables such as tomatoes and apricots -- boosts your immune system and also lowers the risk of cardiovascular disease. Folic acid is necessary for the formation of red blood-cells and proper functioning of the brain and nervous system. Beta-carotene, found in brightly colored vegetables, protects the skin from the sun’s harmful ultraviolet rays. It also slows down the aging process and reduces the risk of diseases associated with old age.
  • Keep your heart healthy: Eating foods rich in fiber is associated with a lower risk of developing heart ailments. The water soluble fibers found in vegetables, such as gum, pectin and psyllium, form a gel-like matrix. In your cells, this gel absorbs bile acids and bad cholesterol (Low density cholesterol -LDL) and eliminates them from your body. Since bile acids are formed from LDL cholesterol, your body tries to replenish them by using the LDLcholesterol available in the bloodstream. If LDL cholesterol circulates in the bloodstreat for long, it sticks on the walls of blood vessels (like dirt in pipes), making them narroer and leading to cardiovascular diseases.
  • Lower the cancer risk: Extensive cooking lowers the volume of anticancer compounds known as isothiocyanates and glucosinolates in the brassica family of vegetables. Eating raw cruciferous vegetables such as broccoli is a good way to lower the possibility of developing cancer.

My conclusion would be to consume 3-4 servings of vegetables and fruits per day. Try to consume vegetables of different colors and different families, as each one is rich in different micronutrients and you need a little bit of all.

 

 


A small introduction on macro-nutrients


The three main macro-nutrients out of foodsare the carbohydrates (from bread, pasta, rice etc.), the proteins (fish, eggs, meat, lentils etc.) and fat (oil, butter, nuts etc.) and you should receive all three of them daily from your diet. Let's see each category separately.

1. Dietary carbohydrates (carbs for shorter) are combinations of sugar units (called glucose) that come in both simple (glucose, fructose, sucrose) and complex (polysaccharides; dietary starches) forms.

  • Glucose is the basic structural unit that all carbohydrates consist of; think of glucose as the single lego brick, with which you construct everything. During digestion of food, all carbohydrates are broken down to glucose. Glucose is absorbed in our gut and it is the fuel that produces energy that our body uses right away for allour cognitive and body functions; think of glucose like the charcoals that feed the fire.
    • Now, listen to that: if the energy demands are low, glucose is not used to make usable energy, but it is stored in the fat tissue (adipose tissue). Because, fat tissue is nothing else than a storage of energy for when we have accessto food, see how wise your body is?
    • Something to be cautious about: during starvation periods, your body can convert its saved fat into glucose and generate energy to move, etc.. However, the brain uses only the glucose from the carbs of each meal. If you are not eating enough carbs and you have headaches, lack of concentration and bad mood, now you know the reason.
  • Also, let me introduce aterm that I will use a lot from now on: the glycemic index. The glycemic index is the measure of the speed at which glucose is released into the blood stream after digestion. Big amounts of sugar are toxic and inflammatory for our body. Insulin is released in the bloodstream to lower down all this circulating glucose. So, in a nutshell, foods that have high glycemic indexes, result in spikes of insulin too. In will explain in a bit, why such types of food are catastrophic for a healthy diet. How can you lower the release of the glucose in the blood? By eating food that contains fiber (whole grain carbs, but mainly vegetables and fruits) or by combining the carbohydrates you eat with rich in protein and fat food (proteins slower down the glucose release, slowering the release of insulin and, in a nutshell, keeping you full for more time).

2. Dietary proteins are vital for the well-being of the body; they are the structural units that our body uses to build and repair muscles and to perform many other important functions. All thousands of human proteins (maybe 50.000) consist of different combinations of 20 types of amino acids (the primal structural units of proteins). Our bodies can produce only 11 amino acids on their own, and 9 of them have to be obtained through food. However, if proteins that we obtain through food are not used immediately, they are broke in amino acids and they are used for energy. And if they're consumed in excess, they can be stored in fat tissue, as well.

3. Dietary fats are separated in 2 big (natural) families (unstaurated and saturated ones) and one artificial man-made one (trans fats). For these categories I will talk in depth, a bit below. Fats can also be broken down into smaller components and be used for energy. Or, they can be stored in fat tissue, depending on our energy needs.

Fats are the most energy dense storage form, providing nine calories of energy for every gram. In contrast, carbohydrates and proteins provide only four calories per gram. For the record: alcohol provides seven calories per gram!

So remember: No matter from which macro-nutrient they derive from (carbs, proteins, fats), any calories that aren't converted into usable energy, will be stored in the body for later use.


2nd lesson: The truth behind carbohydrates, fats and proteins

So, now that you know the main ingredients of your food, do you feel ready to make healthier food choices? The answer is not yet, but you are almost there. What you lack is the knowledge of how many of these vital macronutrients (because all of them are absolutely vital) are optimal for each meal. Because, you know, not all nutrients are equal especially when it comes how they affect our diet. So let's dive on that; you will love this part, I think, as it contains tips you can apply in your everyday diet.

Let's dispel some myths regarding eating carbohydrates, proteins and fats:


The truth about dietary carbohydrate

In the recent years, a lot of attention has been drawn on how healthy carbohydrates are. There are lots of popular diet trends that encourage us to drastically reduce the carbohydrates in our diet. However, there are 3 different families of complex carbohydrates and we can't treat them all the same:

  • Starches can be found in starchy vegetables like peas, corn, lima beans and potatoes, dried beans, lentils and peas, in grains like oats, barley and rice.  They have a low glycemic index and they are really healthy. With that said, they are optimal sources for carbs.
  • Sugars can be found in natural sources like milk or fruit, or in processed ones like in sweets, beverages etc., and they have mostly a high glycemic index. It's always better to focus on the food types with natural sugars in, if you have low sugar and you need a snack to boost your energy.
  • Fibers can be found only in plant foods so there are no fiber in animal products such as milk, eggs, meat, poultry, and fish. Sources of dietary fibers include beans and legumes, fruits and vegetables, whole grains (whole grain pasta, cereals, breads, nut). They have a low glycemic index, and together with the starches the highest quality carbs to consume.


So just limiting all carbohydrates, just because sugars that are found in processed foods are bad for our healthy is a complete joke as you can understand. At the same time, some of these low-carb diets seem to suggest that protein and fats can be eaten freely. But a diet that's very high in animal protein and contains no whole grain or not enough fruits and vegetables could leave us with serious problems in the long run. In fact, the category of carbohydrates includes a wide spectrum of foods. We aim consuming the ones with the low glycemic index, the ones which are really important for our health.

Whole grains like brown rice and rolled oats are carbohydrates that provide our bodies, and our brains more importantly, with a usable source of energy. In these foods significant amounts of fibers are also present. As I mentioned before, during digestion the carbs from such foods will be broken down in glucose. But in the same time, these foods contain fibers; will bind on glucose and slower down its release in the bloodstream. That's why you should eat food rich in carbs AND fibers.

Refined sugars that are found in white bread, white pasta, white rice, sweets or beverages, don't have any or only a few fibers inside. These types of foods have a high glycemic index, meaning that they will lead to a spike of insulin. Eating foods that are refined, especially highly processed carbohydrates, can result in an earlier return of hunger (as 2-3 hours after eating, all glucose is taken out of the bloodstream) and a tendency to eat more frequently (usually bigger quantities too), and in the long run creates the risk of developing obesity and/or diabetes type II.

For people who are struggling to eat healthier and/or to manage their weight, or their blood sugar levels, eating foods that have a low glycemic index is especially important.  However, choosing low glycemic foods is generally a good idea for all us. So when we talk about dietary carbohydrates we're actually talking about a very broad family of foods. Some that can be harmful to our long term health, and some that can support it. Learning how to choose the right foods within each nutrient category is one of the keys to long term success.


The truth about dietary fats

For decades, the scientific community obsessed over the damage fats can cause to our health; should we worry about fat, should we worry about carbohydrates, which nutrient is worse to eat in big quantities? Big corporations bribed titans of science to shift the blame on fat instead of sugar. This change of focus on what is healthy, is very convinient for all corporations that produce snacks, sweets and beverages, low on fat but fuuuuull in sugar (high glycemic index, remember?). This war against fat led to an enormous increase in the availability of fat free and reduced fat foods. But in spite of this, obesity rates continue to rise. So, should we reconsider the guilty role offat per se (It's the the oversonsumption of sugar, that we have to blaim fellas!)?
Today, rising awareness about the difference between the so-called good fats and bad fats is absolutely vital. Dietary fats can be divided in two big families; the saturated and the unsaturated fats 9and one fake one; thans fats).

 

First there are the saturated fats. These fat molecules are saturated with hydrogen molecules, which means that they can lie flat (think of them like pencil structures), and pack together densely. Saturated fats tend to be solids at room temperature and can be found in animal fats, like lard and butter.

The second family consists of the (natural) unsaturated fats. These fat molecules are less saturated with hydrogen (than their saturated cousins), which doesn't let them to stay flat; they are like branches. This means that these fat molecules don't pack together as tightly, leaving most unsaturated fats in the liquid state at room temperature. They naturally exist in olive oil and others oils, flax seeds, chia seeds and hemp seeds, walnuts, mixed greens and nuts and avocado.
Omega 3 fatty acids are a special kind of unsaturated fatty acid, and they're found in high concentrations in fish oil, in nuts, flax seeds, and other vegetable oils. Omega-3 fatty acids are the only kind of fatty acid that the human body can't make, so they're essential for our health and they need to be consumed via the food we eat.

Trans fats are man-made unsaturated fats & they're not real unsaturated fats. They are chemically manipulated saturated fats into unsaturated ones. These are the fats found in some margarines and in deep frying oils used in almost all fast food restaurants. These ones are really nasty! Their structures are very unstable and they flip easily to the trans orientation, rather than a cis orientation (=the orientation of all natural chemical molecules in space). And this is where we get the name trans fats.
Trans fats are problematic for our health because they increase the amount of bad cholesterol (LDL cholesterol) in the blood and they lower the amount of good cholesterol (HDL cholesterol). By doing this trans fats promote to formation of arterial plaques and increase the risk of heart disease.
While saturated fats have also been shown to contribute to increases in bad cholesterol, they haven't been shown to lower good cholesterol or to contribute to the development of arterial plaques as significantly as trans fats.
 

So, what's the bottom line when it comes to foods that contain fat?
Probably the most sensible food recommendation is this. Enjoy reasonable amounts of foods that contain mostly naturally occurring unsaturated fats like those found in olive oil, nuts and avocados. Avoid all foods containing trans fats. And limit your intake of foods like red meats that are high in saturated fats.


The truth about dietary proteins

In general, animal sources of protein like fish and eggs provide all of the essential amino acids in high enough concentrations that these foods are called complete protein sources. We can always replace the red (beef) and white (pork, poultry) meat with fish. Fish is (especially the fatty ones: anchovies, sardines, herring, mackerel*)  and other types of seafood are very important parts of a healthy diet; they are high in proteins and low in saturated fat, rich in omega-3 fats, Vitamin D and selenium.
In contrast, plant based protein sources like beans, lentils, nuts and tofu tend to be incomplete sources of protein. It might seem that since plant-based proteins are incomplete in their nutrient content that they're nutritionally inferior compared with animal-based proteins. But in fact the health benefits of substituting plant-based proteins for animal-based ones, ideally a few days a week, this far outweighs the risk of falling short on essential amino acids. Plant-based proteins can be combined with other foods to provide a complete amino acid profile. In fact, many traditional food combinations like corn and black beans or rice and lentils are based on the principal of combining complementary proteins

*: Salmon is also a fatty fish full in omega-3, but since in the last years the need for salmon is multiplied, fishing wild salmon is depleting the natural resources. Also many salmon farms feed the fish with steroids; so that they grow faster (consumption of extra steroids is considered carcinogenic).

Vegetarian Proteins

+ Fibers
- Fat
+ Unsaturated Fats

Animal Proteins

- Fibers
+ Fats
- Unsaturated Fats


Your challenge from now on: The elements of a great meal

Let's talk about how the perfect meal can take from 10 minutes to as much you want to spend on it (no more excuses to go for “fast” food again).

  • A great meal consists of: lots of vegetables, small portions of carbs with low glycemic index, plant or fish-derived proteins and unsaturated fats sources.
  • Always start planning the meal from the point of view of vegetables; decide on the type of the vegetables you want to eat and the way you want to prepare them (in a salad, stir-fry, steamed, grilled?) Once you decided on your vegetables, pick a source of protein: plant proteins or meat proteins? Substitute the meat of your diet with fatty fish, nuts, seed and other plant-proteins. Approach the meat as the side dish and not as your main course. Protein done? Think about a source of complex carbohydrates; starches, fibers, or sugars. Or all of them? Always go for whole grains, don’t settle for processed versions (eg. brown rice instead of white, quinoa, whole grain bread instead of white).
  • In the morning/afternoon add in your diet 1-2 servings of fresh fruit and nuts, instead of highly processed snacks and sweets.
  • Try to prepare your meals with fresh and natural ingredients and try to stay away from frozen pre-made ingredients, which contain more than 5 ingredients.

So that's all! I hope I didn't burn you with information today.  :D
I believe that if you understand and apply today's lesson, you will feel your diet swifting to a healthier one in a week or less friends.

Do you think you can implement some of these tips in your everyday cooking? Let me know if you have questions and/or if you want to discuss your progress.

Credits | Text & Photography: Despina Kortesidou, Τελευταίο γραφικό: Harvard Medial School

 

Comment

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Healthy Eating Mini Course: lesson 01, Getting ready

Hello friends. A while ago I shared a mini lesson for creating better, healthier eating habits among my mail subscribers, but many of you lost them. So here they are, also in the blog! Would you like to jump along?

Healthy Eating Mini Course: lesson 01, Getting ready | by In Whirl of inspiration

A little introduction

Let me introduce myself: I am Despina (heeeey!), a 1,66 gal that weights most of time around 47-49kg. All my life I was in the lowest edge of the optimal weight spectrum, but I am not anorexic. I know that for some people it is a struggle to eat healthy, but never for me. My parents introduced to me “always salad on table”, “eat your fruits”, ”fish and lentils 2 times a week” very early in my life, so now this eating routine is a second nature for me. I am also, a “salt before sugar” person; I prefer to have popcorns over chocolate.

I, often, hear from people how lucky I am for being slim like a stick, but stick life has so many side effects. If I don’t eat well one day (enough carbs) I feel super exhausted, I blame the lack of fat on mefor being so easily cold (and I live in Amsterdam, damn it!), the trousers fall from my butt without a belt etc. However, what is fascinating is that my metabolism is trained for my eating habits and works very efficiently. Everything is matter of conditioning (and some good genes). But hey! Don’t frown, I know you can’t change your genes, but you can definitely change your environment and build new healthier habits. And that’s exactly what we are going to do in this course in the most fun and easy way. Boom!

 Illustrations by:  moosekleenex

Illustrations by: moosekleenex

Illustrations by: moosekleenex

But let’s clear something once and for all. Your body is fine, and you shouldn’t feel embarrassed about it. It might fel less familiar during some periods, and you will try to make it feel "yours" again. You shouldn't feel embarrassed or peer pressured to do so, every change regarding your body should have one and only goal; the best for yourself! Basically being skinny, curvy, or in the middle, is wonderful, if you feel good in your skin! I would, only, advise you to lose some lose weight, because having extra kilos, isn’t translated in eating all the healthy stuff in bigger quantities. Very often having extra kilos can be associated with severe malnutrition.

I am making this long intro to make clear, that having extra kilos because of carvings next to a healthy diet, is different from eating unhealthily and having those extra kilos. We are going to embrace the first situation and address the second one. Period.

 

The goal

So in the next 14 days we will create together healthier eating habits. We will do so by celebrating quality food and balanced meals! There are some easy tips that will help you make healthy food choices consistently. My goal is making these tips so easy for you to use, so they pop in your mind every timeyou go for shopping in the fleamarket/supermarket, instead of sitting in there as nonapplicable theoretical knowledge.

My experience taught me that people get lazy with adopting a healthier diet, because they don’t have the willpower or the patience to wait for months, till they see the first results. But, hey listen to me, this is a wrong mindset! Eating healthy affects first and foremost your brain, your most vital organ! Change your eating habits and you will observe an immediate, positive effect in your mood, productivity creativity, energy levels and general well-being. In this course I will show you the route in between the mountains, and if you keep up with all the tips I will teach you, you will definitely reach the valley of“seeing a change in your body image too”. (Please bear with my comparisons, there are gonna be a lot like that. 😃 )
 
To sum all my chattiness I can only advice you to: Eat real food, not junk food. Not too much. Mostly plants.


And to summarize the myths that we dispelled here:

  • Restrictive diets don’t work, because you have to count calories one way or another and reduce the amount of food you eat. So, let’s keep in mind that deprivation is unhealthy, and stress your body. Plus, exercising your willpower in every meal will exhaust you. That’s another reason diets fail, you get tired trying to reach something you feel it’s beyond you.
  • Thaaaaat’s why you have to see food as a celebration of the senses! *drum roll* Oh yeah! Indulge in a variety of food groups, in fresh fruits and vegetables, see cooking as time to forget about daily stresses and renew your energy with good food and company. Think of food as a cultural need, not only as a physical need.
Healthy Eating Mini Course: lesson 01, Getting ready | by In Whirl of inspiration

1st lesson: Getting ready

So after being very babbly, let’s go to the first big lesson; do a clean sweep of your brain andyour kitchen. Let’s kick start the initiation of building healthier eating habits, by creating a ritual.

  1. Go through all the food shelves and storage and remove all sugary drinks, cookies, candies and processed cereals. Gone, bye, we won’t miss you!
  2. After you do so, take your partner/family/friends for dinner in a healthy restaurant; make a toast in your new healthy commitment that you made. It’s always good to have a support group, these close friends and family will help you stay in track if they know your choice in food from now on.
  3. The next day, go to the supermarket and replace the tossed food with real food; fresh, natural food, not highly processed food.

 
And now I said supermarket:
Supermarkets are not your mum’s loving hug, they are enterprises, whose only goal is scoring higher profits. With that in mind think; will mainstream, conventional SMs support your healthy-food buying choices, and care about your long-term health? The answer is no.

So next time you go to the supermarket, try to look through the marketing tricks, colors and fancy packages, and focus on the product itself. Look for real food. But how can you distinguish processed food from real food? Look at the list of ingredients darling! If there are more than five ingredients (the real food ones excluded), you can be sure that this food is highly processed and unhealthy. Processed food has ingredients that prolong the shelf life, so these types of foods can be kept for a longer time without going bad. These foods are really profitable, compared to the onesWhy would this matter? Well, long living “food” is more profitable for manufacturers and supermarkets, as the food waste is eliminated. So they have an extra reason, to produce this shit, oops excusez-moi.

So let’s remember this rule of the thumb: the quicker a type of food spoils, the healthier, unprocessed, packed with only natural ingredients it is.


Homework for home:

That’s all, we are done. Well almost;  here is your challenges and HWs for the next days:

  • Start a healthy eating ritual:
    • Clean the cupboards of processed food
    • Take your loved ones out, commit in your new eating ritual
    • Next time you go to the supermarket: buy food with 5 ingredients or less
       
  • When you go to the supermarket focus on buying vegetables and fruits:
    • Try to incorporate one serving of vegetables and fruits every day (in breakfast, lunch or dinner.
    • Tip: the greater the variety/colorsof the vegetables (this variety ensures more groups of nutrients), the better. BUT we are gonna talk about that later, too.

 
So, that’s it for today. I hope you are as excited as I am.  See you in the next little lesson my little cherries!

 

Credits | Text & Photography: Despoina Kortesidou, Illustrations: moosekleenex

Comment

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Whole grain bread with sesame, flax and sunflower seeds

Homemade bread with sesame, flax and sunflower seeds | from IN WHIRL OF INSPIRATION

Do you also have these childhood memories, where your mum took you with her in that traditional bakery, in your neighborhood on Sunday morning, to buy freshly baked bread? And till you reached home, you had picked half the bread loaf? Well, you can relive those moments, by baking bread at home. It is super easy and your home will smell deliciously all day.

Did you, also, know that by using whole grain flour (or whole grain pasta, brown rice, etc.), you can improve your eating habits dramatically? Let me explain you why; non-wholegrain food (white flour, white pasta, white rice, etc.) when eaten sky rocket the circulation of glucose (sugar) in the blood, giving you a feeling of fulfillment for 1-2 hours, and energy depleting you afterwards. The feeling of exhaustion comes from the explosion in the production of insulin, that follows the one of glucose, in order to bring down the latter’s levels in the blood. Apart from the fatigue feeling, the insulin bursts can be inflammatory in long-term basis (which means, that they can create internal wounds). Whole grain food, however, increase gradually the glucose levels in blood, which keeps the insulin levels low, and release their energy slowly (keeping you content for longer than 2 hours). So now you know why whole grain food, is far more beneficial than the non-whole grain ones.

For this and many more useful tips on how to create healthier eating habits, take part in our free 14-day e-course, especially for our email subscribers. You can sign-up here (starting this Friday)!

Homemade bread with sesame, flax and sunflower seeds | from IN WHIRL OF INSPIRATION

Ingredients (for 1 loaf):

  • 1 kilo of whole grain flour (if not, go for white flour)
  • 1 tablespoon of yeast
  • 1 tea spoon of sugar
  • 2 tea spoons of salt
  • lukewarm water
  • 1/2 of a cup of flax, sesame and sunflower seeds
  • 4 tablespoons of extra-virgin olive oil

Procedure:

  1. In a large bowl, add all the flour. Add the salt, the seeds and the thyme (and any other spice you wish) and mix them well.
  2. On top of the "mountain" of flour, make a small hole and add the yeast, sugar and 1-2 tablespoons of lukewarm water (caution, if the water is too war, can kill the yeast.In that case the dough won't grow). Stir gently the yeast and the sugar and wait for the yeast to activate (when it starts creating bubbles in 2-3 minutes, it is ready).
  3. With your (clean) hand stir the yeast mixture to distribute it as evenly as possible inside the flour.
  4. Add the oil and the water (slowly) and begin to knead the dough. Don't add all the water at once, as the dough might get very watery, requiring more floor to be restored, which will destroy the analogies. When your dough become a ball and its walls don't stick on your hands, it is ready for the next step.
  5. Cover the bowl with a clean towel and place it next to a heater or choose the air option in the oven (at 40C-50C degrees) for 20 minutes. Wait until the dough gets double in size.
  6. Take the baking pan, and apply some oil in its walls. While you take the dough gently out of the bowl, knead it a little bit in the air by taking the ball ends and sticking them on its bottom. Afterwards place it in the baking pan. Cover the bread with the towel again, and let it "sit" for another 20 minutes in the condition you had it before (it will grow again).
  7. When ready, sprinkle its surface with a little water (do not push the dough, it will shrink), flour and extra seeds. Preheat the oven to 180C degrees in the up and down option and when heats up, put the bread inside. The baking rack should be below the oven's middle level. Bake for 40 minutes.
  8. When ready (do the trick with the toothpick: dip a toothpick/knife in the bread, and if dough doesn't stick on it the bread is baked) take it out and cover it with the towel until it cools down. Doesn't you home smell deliciously? Try not to eat half the loaf with fresh butter, it happens to me every time! :D Enjoy!
Homemade bread with sesame, flax and sunflower seeds | from IN WHIRL OF INSPIRATION

Credits | Texts & Photos: Despina Kortesidou

2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Fresh green beans with tomato sauce, potatoes and lots of oregano

Fresh green beans with tomato sauce, potatoes and lots of oregano  | by IN WHIRL OF INSPIRATION|

Fresh green beans in the pot is one of my favorite dishes, so delicious! And extremely healthy too, do you know why? You sure do, but let me repeat it one time; it mainly consists of vegetables. As a matter of fact, every balanced each dish should consist mainly of vegetables.

To make your life easier, let me tell you a simple trick to incorporate more vegetables in your meals. Start designing a dish from what vegetables you want to eat and how you will cook them (boiled, grilled, stir fry etc.). Then decide on what carbohydrate (potatoes, rice, pasta, bread etc) and protein (lentils, eggs, fish meat etc) sources you will include. As you can see, meat is not the center of the dish (as we normally think), but only a part of it. I applied this golden rule in this dish too. First I decided on the vegetables (green beans with tomato sauce in the pot). Then I added a source of carbohydrates (potatoes) and a source of protein (feta cheese). With this rule in mind, you can control the quality of every meal!

If you want to know the very basics of our metabolic system, and my very best tips for creating a healthy and balanced diet, without restrictions and calorie count, you can participate in our free lesson. Oh yes! We organize a course through for our email subscribers. It lasts 14 days and step by step we will create together a healthier diet for you. Are you in?

Fresh green beans with tomato sauce, potatoes and lots of oregano  | by IN WHIRL OF INSPIRATION|

Ingredients (3 servings:

  • 1 kg of broad fresh green beans
  • 1 large onion
  • 2 cloves of garlic
  • 6 juicy tomatoes
  • 3 medium potatoes
  • extra virgin olive oil
  • fresh parsley or dried spearmint

Procedure:
 

  1. Start by cleaning the beans, cut the top and bottom end of all of them. Then break them in half and try to separate the two pieces. If the sides are joined by a "white hair", you must take this off too. Run a potato peeler along the side edges of each bean to remove this "white hair"
  2. Afterwards, clean the beans with some water and in a pot add with them a little bit of olive oil and water. Close the lid, and steam them in low fire. When they start getting darker, by losing the bright green color, they are ready. Remove them from the fore and discard the liquids of the pot.
  3. Chop the onion, add it in the bottom of the pot (take aside the beans), add plenty of olive oil and sauté them in low heat. As the onions are sautéed, in a blender mash the tomatoes. When the onion is golden and softer, add the tomato sauce, the chopped garlic cloves, a little water and 3 small potatoes cut into pieces. It is ideal for the liquids to cover 2/3 of the green beans in the pot. Let them to boil over low fire for 30 minutes, and when it is ready (check the potatoes), add chopped fresh parsley or crushed dry spearmint.
  4. Serve with a large piece of feta cheese on the side. Bo appetite!
2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Spice series: Parsley - usage in kitchen & health benefits

Spice series: Parsley - usage in kitchen & health benefits | by IN WHIRL OF INSPIRATION

Parsley is (probably) the most loved fresh herb in Mediterranean dishes! 

Parsley is used as a fresh herb in cooking to enhance the flavors of the dish or its presentation, as the eyes eat always before the mouth!

Now you might think that "Ok, your theory is good, but where can I use parsley?". I will suggest you some general food themes that hang out successfully with parsley, to have a rough idea which combinations work well, and then promise me that you will improvise a lot. Always improvise in kitchen and life! 
 

But before we continue on that, let's talk a little bit about the beneficial properties of parsley and its possible health benefits.

1) Cancer prevention

Parsley contains a lot of molecules that have been shown to possibly, cause you can never be 100% sure in science, prevent different cancer forms. One of them is myricetin, a flavonol that has been shown to have chemopreventive effects on skin cancer. Sweet potatoes, parsley, blackcurrants and cranberries are among the foods that contain the highest concentration of myricetin (per 100 grams). It also contains (as all the other green herbs and vegetables) high amounts of chlorophyll, which is effective at blocking the carcinogenic effects of heterocyclic amines, which are generated when grilling. So, if you love grilled food, make sure to accompany it with lots of green vegetables (insert salads here) and herbs to neutralize these effects.

Apigenin is another natural chemical that is found in parsley, celery and other plants and it has been shown to decrease tumor size in an aggressive form of breast cancer in a recent study conducted at the University of Missouri.

2) Diabetes prevention

Myricetin has also been evaluated for its effectiveness in the treatment and prevention of diabetes. In cell and animal studies it was found that myricetin may lower blood sugars as well as decrease insulin resistance and provide anti-inflammatory and anti-hyperlipidemia effects.

3) Improving bone health

Low intakes of vitamin K have been associated with a higher risk for bone fracture. Adequate vitamin K consumption (which parsley provides in just 10 sprigs) improves bone health by acting as a modifier of bone matrix proteins, improving calcium absorption and reducing urinary excretion of calcium.

Spice series: Parsley - usage in kitchen & health benefits | by IN WHIRL OF INSPIRATION

Nutritional breakdown of parsley

10 sprigs of parsley contain (USDA National Nutrient Database) :

  • 4 calories
  • 0.3 grams of protein
  • 0.1 grams of fat
  • 0.6 grams of carbohydrate
  • 0.3 grams of fiber
  • 0.1 grams of sugar
  • 205% of vitamin K (daily need)
  • 22% of vitamin C (daily need)
  • 17% of vitamin A (daily need)

So, how to incorporate more parsley into your diet

Fresh chopped parsley has a spicy, peppery flavor and pairs well with dishes with potatoes, tomato-based sauces, poultry, sautéed meat, green salads, seafood & Mediterranean flavors and egg dishes. Also, add chopped parsley to any homemade salad dressing.

Potential health risks of consuming parsley

If you are taking blood-thinners such as Coumadin (warfarin) it is important that you do not suddenly begin to eat more or fewer foods containing vitamin K, which plays a large role in blood clotting.

Further reading

Reading more always helps. Inform yourself and don't swallow what big food brands are trying to sell you. Also keep in mind that all the tips above don't cancel any medical advice that you received (I am a biology student not a medical one), so always seek a professional's help in case of a health issue.

And remember, you can never go wrong by eating fresh, non-processed, green food! The more foods you consume that are grown from the earth versus manufactured, the healthier you will be. It is important to realize that the isolation of one chemical or vitamin from food will not likely result in the same health benefits as consuming it in its whole food form. Bon appetit! :)

Find here all the Spice Series Guides HERE!

Credits | Text, Photographs & Design: Despina Kortesidou

Comment

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Molletes: bruschettas alla Mexico with melted cheese, avocado, tomato and lots of coriander

Molletes: bruschettas alla Mexico with melted cheese, avocado, tomato and lots of coriander

Have you noticed that cultures with similar food habits and ingredients, and climate, tend to have similar dishes. It was huge revelation for me was, when I discovered the Mexican equivalent of bruschettas. They are called molletes, they contain melted cheese, mashed beans, tomato, avocado, coriander and ... ENOUGH! Read the recipe on your own, cause I am already drooling on my keyboard.

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