Horray. January is completed. I’ve purchased, cooked (mostly), eaten and researched 31 different vegetables. And I feel all the better for it. I had to take a double course of antibiotics in the autumn. This January I feel that I have gone some way to restoring the health of my microbial community and some of the damage that was done by the antibiotics.
The 31 Vegetables of January:
Day 1 – Calabrese broccoli
Day 2 – Celariac
Day 3 – Winter squash
Day 4 – Radicchio
Day 5 – Brussels sprouts
Day 6 – Fennel
Day 7 – Aubergine
Day 8 – Celery
Day 9 – Onions
Day 10 – Mushrooms
Day 11 – Red Cabbage
Day 12 – Carrot
Day 13 – Swede
Day 14 – Romano Pepper
Day 15 – Cauliflower
Day 16 – Cavolo Nero (Black Kale)
Day 17 – Parsnip
Day 18 – Beetroot
Day 19 – Tomato
Day 20 – Romaine Lettuce
Day 21 – Sweet Potato
Day 22 – Potato
Day 23 – Rocket
Day 24 – Savoy Cabbage
Day 24 – Savoy Cabbage
Day 25 – Leek
Day 26 – Daikon radish or Mooli
Day 27 – Cucumber
Day 28 – Jerusalem Artichokes
Day 29 – Pak Choi
Day 30 – Pea
Day 31 – Spinach
Here’s a link to two podcasts with Tim Spector, about the health of the microbial community within our gut (the microbiome) and our general health and well-being.
On BBC Sounds – Helen Lewis interviewing Tim Spector about his recent book Food Myths – The Spark (here)
On YouTube – interview with Rangan Chatterjee “Why Everything You’ve Ever Been Told About Food is Wrong” – here
And now?
365 Plant Challenge –
#365PlantChallenge on Facebook
I’ll post here periodically. BUT my challenge is to consume 365 different plant based foods, in some form, by 31/12/21.
Relishing Life - Eating Well 