If you too thought that Pho was one of the Teletubbies and should not appear on the dinner table, you were wrong! In essence this Vietnamese dish from Anna Jones – A Modern Way to Cook is made up of, noodles, herbs, and a delicious broth. If you are really hungry then you could try adding prawns, shredded poached chicken or some pan-fried tofu, tossed in maple and soy at the end of cooking.
Fill and boil a kettle and get all your ingredients together. Heat a large saucepan over a high heat.
Peel and quarter the onions and halve the bulb of garlic, bash the ginger until it almost starts to break up. Add the onion, ginger and garlic to the dry pan and toast until blackened and charred all over. This will take 4-5 minutes.
Next, add the cinnamon, star anise, cloves and coriander seeds and toast for a couple of minutes, stirring all the time. Now add 2 litres of hot water from the kettle, the stock powder or cube, the mushrooms and the soy or tamari and bring to a simmer. Chop the carrots into 2cm chunks and add these too. Cook for 25 minutes, until all the flavours have infused.
While the stock is simmering, put the noodles into a bowl, cover with boiling water from the kettle and put to one side. Drain after 8 minutes or following the packet instructions.
Pick the leaves from the stalks of all your herbs, quarter your Pak choi and halve your sugar snap peas, lengthways.
Once the stock has had its time, sieve it into a large bowl and pour it back into the pan. Add the juice of 3-4 limes, depending on how juicy they are. Taste and adjust, make sure the lime, soy and spices come through, then add the sugar snaps and Pak choi or greens and simmer for a couple of minutes, until the leaves have wilted a little.
Divide the drained noodles between four bowls and ladle over the stock and vegetables. Serve with beansprouts, herbs and the remaining lime cut into wedges, with some chilli oil for everyone to add as they choose.
In this short article PB Chiropractor Kelly Nicol poses the question, is sitting really the new smoking? As we move into yet another lockdown, we are sitting more than ever before. But is it really that bad for us?
The simple answer is, yes!! Sitting at your desk or at the kitchen table for prolonged periods can affect your body in many different ways. We as humans are built to stand in an up right posture. The functioning of our bodies is at its optimum when we are standing.
Recent research has linked a high number of sedentary behaviours with an increased risk of obesity, diabetes, metabolic syndrome and cardiovascular disease.
Sitting down for long periods of time makes digestion less efficient, we store what we eat as sugars and fat. When we are moving our muscles, this helps our body to digest the fats and sugars we have consumed. With these fats and sugars being stored in our bodies the risk of weight gain, diabetes and heart disease begins to skyrocket.
It is so important to move throughout the day, not only for your vital organs but also for your muscles.
Sitting can lead to weakening and wasting of the quads and gluteal muscles. These muscles allow us to walk and if they aren’t functioning properly, we can be vulnerable to back pain, knee pain and a poor pelvic alignment. We need the glutes in particular to help stabilise us and to work a bit harder to take some of the pressure off our low back.
Most of us suffer with a bad low back (the main reason you come to see us Chiropractors). Sitting increases the compression and load that is placed on discs and the stabilising back muscles. This increased compression can also lead to premature degeneration.
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