Tradition tells us to give something up for Lent, but this year, why not make a swap instead?

When it comes to health, we’re not big on deprivation or unachievable goals, so why not use this as a time to experiment and find new ways to enjoy what we eat. In the quest for feeling better, Naturopath Sue Davis at Lifehouse Spa suggests small foodie swaps that could make a big difference to your wellbeing…

Swap wheat for spelt

This an ancient grain coming back into popularity at the moment, and while it still contains gluten so it won’t work if you have an intolerance, it’s still a very pure product. There are no hybrids and it’s still stone ground, so it’s not genetically modified and as a result people tend to digest it better. It’s high in nutrients, vitamin B and fibre, and artisan bakers love it. It’s also a known favourite of the Fabulous Baker Boys.

Swap cow’s milk with goat’s milk

Either because of the taste or the way it makes us feel, or simply because of something we’ve read, for many cow’s milk is not the flavour of the month. As it happens, the fat molecule in cow’s milk is quite difficult for humans to digest because of its size, and goats is said to be closer to the human equivalent, making it easier for our digestive systems to process. There’s also a lot of information around about the levels of hormones and antibiotics in cow’s milk in order to get the yield of the milk up, which can have an impact on women’s hormones. If you don’t fancy goats milk, then plant alternatives such as oat milk and coconut milk are also in vogue.

Swap out couscous for quinoa

Quinoa is a real favourite in South America, you get it everywhere in all sorts of colours and varieties, and it has been in abundance across the centuries – after all, it kept the Incas alive. A nutritious complete protein, it is a less carby alternative to couscous but with a similar consistency, so it’s easy to swap into dishes. You can also swap oats for quinoa flakes in your porridge in the morning for a really nutritious start to the day. It’s also great for gluten intolerances.

Swap buckwheat for noodles and pasta

Buckwheat actually isn’t wheat at all, but is a nutritious seed that’s gluten free and safe for those with celiac disease. Helpfully, you can get it conjured into pasta form, making it a great alternative to regular pasta, or added into salads in its grain form. Amongst its benefits, it can help to strengthen small blood vessels, which can prevent easy bruising, hemorrhoids and varicose veins and is also good for helping to prevent blood clots.

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