There is so much talk about what sort of foods are good for us. It used to be simple. Every day have some form of protein, carbohydrates and fats. Fruit and vegetables are all good for us. Once eggs were bad, now it seems we can have 4 a week. Our mothers were probably the wisest when they said just have a bit of everything. There are now the so-called super foods, like broccoli, kiwis and avocados. I found a little leaflet tucked in the pages of one of my cookery books that summed up the five main rules to optimise your sense of wellbeing.
- Drink plenty of water
- Be active every day
- Drink alcohol in moderation
- Shrug off stress, do this by going for brisk walks, breathing deeply, shaking your arms and legs, listening to calming music.
- Get enough sleep.
That all sounds quite sensible and simple.
There were also some recipes that I had forgotten about and so tonight I am going to make Canellini bean soup with olive oil croutons. It is a great recipe to make on a Friday because it keeps for 2-3 days and is ideal for lunch or supper, with a glass of wine and calming music...
1 onion finely chopped
2 sticks of celery, chopped, plus a few of the leaves washed and dried to decorate
600 g cannellini beans, rinsed and drained
500 ml stock or water
handful of parsley or rocket, washed and dried
croutons, made by cutting bread into cubes then sprinkled with rosemary and olive oil and baked in the oven at 180 for 15 minutes.
Heat 2 tbsp. olive oil in a large saucepan and gently cook the onion and celery until soft and translucent, but not coloured, about 15 minutes. Blend with a mini primer, then add the parsley or rocket and blend briefly so the soup is speckled green. Check the seasoning, adding salt or pepper as necessary. Serve sprinkled with the croutons and a few celery leaves.
Add the beans and stock, bring to the boil and simmer for 5 minutes. Enjoy.