I strive towards a well-rounded diet. Experimenting with new ideas keeps dining interesting.
Bananas: Not only do bananas taste great, they are also a fulfilling, healthy snack at any time of the day.
White tea: I cannot drink enough white tea. It is the lightest, least processed of all the true teas. Its flavour is mild and honey-like.
Broccoli: My favourite vegetable by far. I always like to imagine I am a giant eating a small tree. I steam it to preserve its antioxidants and nutrients.
Steak: You can’t beat a great steak. Always cooked medium/rare, and I would choose one that is well-marbled to ensure it’s more succulent.
Mushrooms: I love the variety you get with mushrooms, not only in taste but in size and shape as well. If cooked well, they can be the highlight of a meal.
Dietician Joan Wides writes:
Broccoli, mushrooms and bananas are winners in the health stakes. Broccoli leads the pack — it is a rich source of the phytochemical sulforaphane, which stimulates the production of enzymes to help neutralise cancer-causing agents.
Mushrooms are an excellent source of selenium, which fights cellular damage caused by free radicals. Bananas are rich in anti-oxidants, beta-carotene and vitamin C, which help boost the immune system.
Black, green and white tea all contain similar amounts of powerful anti-oxidant flavonoids. A useful intake is around four cups per day. White tea contains the lowest amount of caffeine. To keep saturated-fat intake low, choose lean red meat in preference to heavily marbled (fattier) cuts.
Paul Guggenheim is the co-founder of the Birt & Tang tea company (www.birtandtang.co.uk)
