I believe that sleep is ‘top of the tree’ of health.

If we feel rested we are more likely to have the energy to exercise and make healthier food choices. Research has shown that fatigued (along with stress) is more likely to makes us reach for high-fat and high-sugar snacks to ‘keep us going’.

Like Ian Maber, in this article below, I do eat meat. But, at 55, I eat much less than I used to. As an exercising, menopausal woman, my focus is on quality of nutrients and energy (iron and protein) versus unhealthy additives and saturated fat.

I am not particularly a fan of complete abstinence of a food group unless people feel that they are addicted to it and unable to have a little of some foods. Like chocolate; for some it is just easier not to have any at all. Over the last few years there have been numerous stories and reported benefits of not eating carbohydrates.

This is a substantial salad that looks great and tastes great.

You could serve this with chicken, fish, chickpeas, butter beans or lentils. It is ideal to make the day before and have leftovers for lunch the following day. (I have adapted a version by Yotam Ottolenghi)

As ever with nutrition there is endless research that you can look at, but in short:

My top three for nutrient density, texture and taste are:

1. Brown Rice

The bran, germ and aleurone layers are still present and so brown rice contains more minerals and other nutrients and this may help reduce blood sugar levels and aid in weight management.

Cook the Spelt as per instructions on the packet.

Blanche (or microwave for c.2 minutes) the tenderstem broccoli (or normal broccoli) and chop the spears into 3 smaller lengths.

If we were being honest many of us would say we’d like to be half a stone lighter. It’s a weight-loss goal that seems achievable — even dieticians say we can shed that amount in a matter of weeks