Cooking seasonal products, simple and good, grown as close as possible and unearthed at the market: the precepts of slowfoodare often jostled by the frenetic pace of our lives. But with confinement, it is possible to reconnect with them and do some good, by taking the time to cook the autumn fruits and vegetables in this slideshow.
To get into slow food:
We prepare our menus in advance
By simplifying our meals, we lighten them and relieve our schedule without sacrificing the quality of what we prepare. This allows “lighter evenings, a serenityrediscovered, more time for you and your children, the taste of homemade rediscovered, a controlled food budget and even superfluous kilos flew away” notes Caroline Pessin, the author of In 2 hours, I cook light for the whole family. week (ed. Hachette Cuisine) Another positive point: it allows you to stop consuming industrial or home-delivered meals or to no longer give in to the preparation of unbalanced express meals.
We lighten the menus to ease our digestion
Depending on the type of food, the digestion times are not the same: they range from a few minutes for a pressed fruit juice (composed of simple sugars) to more than five hours when it comes to certain animal proteins. To these durations are added those of bad food associations, which cause certain foods present in our stomach at the same time as others to ferment before being digested. This further lengthens the digestion time.
“Hence the interest of eating foods that are digested faster and form good associations in order to feel lighter, more lively and to have more energy available for the rest”, underlines Sandrine Lefoye, naturopath, trainer in biodietetics and bionutrition, founder of the detox center Les Belles Humeurs, in the Tarn. Even if the opinions of specialists differ on what is good and bad food combinations, we can remember a simple rule: vegetables (raw or cooked) go well with all other foods (proteins, starches, fats).
We take the time to chew
Eating is a sensory act. Before putting food in your mouth, explains Prof. Francisca Joly Gomez, author of Well nourishing our intestine (ed. Marabout), “the senses send signals to our hypothalamus, to prepare our digestive tract to digest and absorb the meal which is announced. Learn to look, feel, without letting yourself be parasitized. You will only digest better! Chewing is the first step in good digestion. Rediscovering this movement will be beneficial for our organism and will relearn us to savor.
We follow our biological rhythms
Eating dinner early, as was done in the past, remains the condition of good digestion, of a digestive system put to rest during the night, and therefore of good sleep. Because between 10:30 p.m. and 8:30 a.m., our intestine is at rest. “A light meal taken early in the evening will prevent inflammation, flatulence and other manifestations of our intestine when it is damaged, continues Sandrine Lefoye. If the meal is not digested at the fateful hour of the put to rest of our intestine, the food will stagnate and ferment there until the resumption of work, around 8:30 a.m., disturbing sleep, preventing our intestinal bacteria from carrying out all the other tasks for which they are assigned. awareness of the impact of the choice and good timing of our food bolus is an essential step for our well-being and the maintenance of good vitality.
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