| Mon | MOROCCAN RICE AND ‘MINCE’ (with minted yoghurt) |
| Tue | CHEESE & SALAD WRAPS (with mild peri-peri mayo) |
| Wed | SOY VEGETABLE STIR-FRY |
| Thu | SQUIGGLY NOODLES (with vegie strips) |
| Fri | PUMPKIN OR TOMATO SOUP (with garlic croutons) |
Vegan, dairy free, gluten free and egg free options available.
There are a few different trains of thought on the topic of cooked versus raw food. Generally the raw movement maintains that all of the nutrients are retained to support optimal health. There is no doubt that eating raw food is necessary for good health but there are certain vegetables that do require cooking simply because it easier for the body to digest and absorb the nutrients.
Why? You may ask &Heat facilitates the releases of antioxidants by breaking down cell walls allowing for optimal absorption. My favourite is that of the antioxidant lycopene, found in tomatoes. It is absorbed more easily from cooked tomatoes. The humble potato when cooked, release phytonutrients and improves the digestibility of the starches.
As always, a healthy balance and moderation is the key to great health.
