At Grayshott they are fans of all things 5:2, so much so Stephanie Moore and Elaine Williams decided to incorporate the eating regime into the hugely successful new Grayshott Programme.
For those of you that don’t know about the 5:2 diet, it’s an approach to weight loss whereby you eat normally five days a week, then for just two days you cut your calories to 500 for women and 600 for men. Scientific trials of Intermittent Fasting have resulted in sustainable weight loss as well as lowering the risk of a diabetes, heart disease, cancer and other serious illnesses and ailments.
We all know how hard it can be to know what to eat and how to prepare those all-important 5:2 meals come fast day so Grayshott have decided to open their culinary doors into the infamous kitchens and reveal some of the favourite recipes that executive chef, Adam Palmer has created alongside our on and off site dieticians.
With the temperatures soaring this bank holiday weekend and the arrival of a midweek springtime shower we thought it only fair that the recipe of the week should be our delicious warming pumpkin soup.
Ingredients to serve two
1 onion, finely diced
1 leek, finely diced
½ pumpkin, finely diced
4 sticks of celery, finely diced
1 clove of garlic, finely diced
½ cup of thyme and rosemary
1 tbsp olive oil
1 litre vegetable stock
Sweat the onion, leek, pumpkin, sticks of celery and garlic together in a large saucepan for 4 to 5 minutes until soft. Add the herbs and the vegetable stock sufficient to cover the ingredients in the pan.Simmer for 30 minutes until the vegetables are soft. Purée until smooth, then pass through a sieve.
http://www.grayshottspa.com/grayshott-health/the-grayshott-programme/
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