A recent report in the UK's Daily Mail newspaper, cites Trinidad and Tobago as being the third fattest nation in the world. A follow up story in the T&T Guardian reported 60 per cent of our population being obese, that statistic rising from 20 per cent obesity about 15 years ago. Even more disturbing is the fact that 30 per cent of our nation's children under the age of 15 are obese.
We should not be surprised, as many of our children are fed salty pack snacks as part of their daily food intake, white bread still ranks highest on the list, foods packed with artificial preservatives and loaded with sodium have become the order of the day. Fresh foods, vegetables and fruits are saved for special occasions. We have become a "fast food nation" indeed.
Working parents find the easiest way out and purchase food to feed their families at least twice per week. A trip to the movies no longer means a snack of popcorn and a drink, it often equates to a deep fried meal consumed in the theater. Drinks are always sugary juices and soft drinks, I am sure that the consumption of bottled water has increased in the past years but it does not translate to a decrease in consumption of sugary drinks.
We have always been a food loving culture. But there were always doubles, roti, Indian delicacies, and other local treats. What then has derailed our nation?
The influx of fast food, fast food chains producing salty, artificially flavoured foods that keep your body craving for more. (Ever noticed why you can't stop at eating one potato chip, or one plantain chip, one cassava chip), the amount of sodium inadvertently affects blood pressure and also forces food cravings.
A lot of disposable incomes are spent on fast food for everyone. Less food is consumed in the home more consumed on the outside. This has become a vicious cycle, if not addressed in time will become an epidemic.
My motto to healthy eating is simple, eat in moderation, exercise, drink lots of water, enjoy our bounty of fresh fruits and vegetables on a daily basis.
Cook meals in your home, and prepare them with the least amount of artificial flavourings. Use your fresh herbs to flavor. Eat healthy fats like coconut oil, butter and olive oil, avoid hydrogenated oils and fats. Avoid GMO foods as much as you can. Eat a variety of foods, yes variety still remains the spice of life.
SHRIMP WITHBASIL AND FETA
11/2 lbs medium shrimp, peeled and deveined
1/2 cup fresh chopped basil
2 cloves garlic, chopped
1/2 cup chopped onions
1 tbs olive oil
3 ripe medium sized tomatoes, chopped
Salt and freshly ground black pepper to taste
1lb linguini pasta (whole grain)
Feta cheese for garnishing
Method
�2 Boil pasta and drain, add olive oil and toss, keep warm.�2 Sprinkle shrimp with salt and pepper, and 1/2-tsp. garlic.
�2 Heat oil in saut� pan, add garlic and onion heat to fragrant, add tomatoes and basil, saut� for about two to four minutes until tomatoes begin to soften.
�2 If mixture begins to dry add a little broth or water.
Season with salt and black pepper to taste.
�2 Drop in shrimp and saut� until pink and curled.
�2 Serve shrimp on top of a bed of pasta, sprinkle with feta cheese and more black pepper if needed.
�2 Note: Parmesan cheese may be used instead of feta.
�2 Serves 4
Vegetable Pasta Salad
4 cups uncooked pasta shells
1 small head broccoli or cauliflower
1 cup cooked green beans
2 tomatoes
1/2 tsp salt
1 cup fresh basil leaves
1/2 tsp freshly ground black pepper
3 cloves of garlic-minced
3 tbs red wine vinegar
5 tbs olive oil
2/3 cup diced sweet red and green pepper
1/2 cup chopped chives
3/4 cup chopped parsley
Method
�2 Boil pasta according to package directions, drain and cool.
�2 Cut the broccoli or cauliflower into bite sized florets, cut the green beans into 1 inch pieces blanch and cool.
�2 Coarsely chop the tomatoes and set aside.
�2 In a blender or food processor puree the salt, basil, black pepper, garlic and vinegar, add the olive oil and whisk until thick.
�2 In a large bowl combine the pasta with the broccoli or cauliflower, green beans ,red and green pepper and chives.
�2 Add dressing and lightly toss to coat the pasta and vegetables.
�2 Correct seasonings and refrigerate until ready to serve. Just before serving add the chopped tomatoes, toss and sprinkle with the chopped parsley.
�2 Serves 8
