Gray hair and wrinkles can be a testimony of wisdom. But in a stressful world we often get caught up in equating our worth with productivity that could weigh on us post-retirement. Everyone, at every stage of life is a gift to the world. That said, aging does bring preventable and costly health challenges that we need to face squarely, from heart diseases, type 2 diabetes, obesity, arthritis, dry skin, falling hair, cognitive decline, stroke and cancer. There is also the possibility of depletion, loneliness and ageism. So, how can we look after ourselves better to ensure we are physically and mentally stronger as we age? Ayurveda is a holistic mind-body science which supports people through a comprehensive approach to live a healthier life right into their sunset years. It emphasizes that aging ( Jara ) is a natural process just like the seasons. It does acknowledge natural degenerative changes but recommends prevention, building resilience and an anti-aging regimen through its br
Bring the taste of summer holidays to your kitchen with this delicious, flavour-packed, Spanish-inspired vegetable rice recipe.
This dish combines rice with vegetables, tinned tomatoes, olives, saffron and fresh herbs, creating a vibrantly coloured savoury burst of Mediterranean flavour. Enjoy this Spanish-inspired rice as a filling main course for lunch or dinner.
Ingredients:
- 1 onion, peeled and finely chopped
- 1 red pepper, washed, deseeded and finely chopped
- 150g mushrooms, washed and sliced
- 2 garlic cloves, peeled and crushed
- 2 tsp olive or vegetable oil
- 200g long grain white rice
- 250ml reduced salt chicken stock
- 400g tinned chopped tomatoes
- ¼ tsp saffron
- 10 pitted black olives
- 1 tbsp chopped parsley or basil
Allergens: vegetable stock ingredients will vary, may contain celery.
Method:
- Wash the pepper and mushrooms; deseed and finely chop the pepper and slice the mushrooms. Peel the onion and garlic, then finely chop the onion and crush the garlic.
- Place a large frying pan over a medium heat and add the olive oil, onion and garlic. Sauté for 2-3 minutes or until the onion is softened and translucent – add a small amount of water if you need to prevent the garlic from burning.
- Stir in the long grain rice and cook for 5 minutes. Then, add the stock, chopped tomatoes and saffron, and stir to combine.
- Cover the pan with a lid, turn the temperature to low and leave to simmer for 20 minutes. Check and stir occasionally to ensure the rice is not sticking to the bottom of the pan.
- When almost cooked through, add the sliced pepper and mushrooms, stir and leave to simmer for another 8-10 minutes, until almost all of the liquid is absorbed.
- Remove the pan from the heat, stir in the olives and chopped herbs, divide into four portions and serve.
Nutritional Content Per Serving (Recipes Makes 4 Servings):
Energy: 1,280 KJ (306 kcal)
Protein: 7g
Carbohydrates: 51g
Total Sugars: 7.5g
Total Fats: 7g
Saturated Fat: 1g
Fibre: 4g
Sodium: 887mg
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