TV Chef and food writer Nigel Slater states he doesn’t believe there’s such a thing as either good food or bad food and everything’s OK in moderation. To an extent I agree with him but I must add that some foods need to be eaten in more moderation than others like the oh so gorgeous gooey centred chocolate and hazelnut cookies he made a few nights ago.
The truth is that following this rule of moderation is beyond the reach of many. What exactly is meant by moderation? Can you have a naughty treat every day or once a week? How many of us know how many calories we should eat in a day or the number of calories in different types of foods? Those who have taken the trouble to learn this may be able to work out what is moderate and what’s not. They may also recognise when they’ve indulged and the need to cut back to maintain the balance. The rest of us rely on guesswork and often guess wrong which is why we probably put on weight.
Cakes, biscuits, pastries, fresh cream and chocolate are not your friends – they’re your frenemies! You might like or love them but unless you encounter them rarely, they will become a weight on your mind, not to mention your body. I choose a light starter over desert and if I really crave something sweet, I try to share it with real friends and have a few spoonfuls, not a ladleful.
Nigel Slater’s answer to indulgence and eating naughtily is to have a glass of hot water and fresh dill and other herbs. Sounds nice but I can’t help wishing he’d added – and have healthy vegetable based soups and fresh fruit for the rest of the day to make up for it. A healthy recipe on the same show would have met with my approval. What’s more, a brisk walk after eating “too much cake” will be far more effective an antidote than herbal dill tea, but by all means have the tea afterwards if you want! Dill water by the way in a purified manner is what was given in olden days to babies who suffered from colic and wind, although no longer recommended for reasons I cannot recall. Nigel Slater however appears to be thriving on the stuff. But then again what’s good enough for a TV Chef is generally not good enough for me. What about you?