Can mindful eating help you lose weight?
Wondering what mindfulness is all about? Can mindful eating help you lose weight? We have the answer.
Rooted in ancient Buddhist practice, mindfulness is all about focusing your awareness and living in the present moment. Meditation, breathing and yoga are common techniques used in achieving this. In fact, if you’re a yoga fan, you may well be familiar with the term as yoga encourages mental discipline and an awareness of body that is very much in keeping with the principles of mindfulness.
So how can mindfulness help you lose weight? How often have you reached the end of the day and forgotten what you had for lunch? Or started eating a snack and before you know it, it’s all gone? This mindless eating plays havoc with our diet efforts as we’re simply not paying attention.
Mindful eating is a new book that suggests we can complement a mindful way of living by taking the same approach to our eating habits, breaking bad habits and avoiding over-eating and yo-yo dieting.
The book, by Rachel Bartholomew and Mandy Pearson guides you through the principles of mindful eating and includes mindfulness exercises you can do at home, at work or even on the tube as well as delicious recipes for you to try. Check out this lamb salad from the book and for more tips, check out Mindful Eating.
SLOW-COOKED LAMB SALAD WITH BEANS, POMEGRANATE, AND FRESH MINT
Let all of your senses feast on the preparation and enjoyment of this delicious super salad.
Do something different and try it as a lovely alternative to a traditional Sunday roast.
2tbsp light olive oil
1tbsp sea salt
1tbsp ground cumin
4lbs./2 kg bone-in lamb shoulder
1lb/500g fresh young fava/broad beans
Leaves from a bunch of fresh mint
Seeds from 1 pomegranate
2tbsp extra-virgin olive oil
2tbsp freshly squeezed lemon juice
Sea salt and freshly ground black pepper
- Preheat the oven to 325F (160C)/Gas 3.
- Rub the extra-virgin olive oil and the salt and cumin all over the lamb.
- Sit the lamb on a rack placed over a large baking sheet. Cook in the preheated oven for 6 hours. Remove, lightly cover with foil, and let rest for up to 3 hours.
- Cook the fava/broad beans in a large saucepan of boiling water for 10 minutes, until just tender. Drain well.
- Use a fork or your fingers to shred the lamb off the bone. Transfer to a bowl and add the fava/broad beans, mint leaves, pomegranate seeds, extra-virgin olive oil, and lemon juice.
- Toss to combine, and season to taste with salt and pepper.
Taken from Mindful Eating by Rachel Bartholomew and Mandy Pearson is published by CICO Books and is available from rylandpeters.com