The highly acclaimed New York Times best-seller historical novel written by Sara Gruen has been adapted for the screen and stars the cover of VogueUS’s May 2011 issue – Reese Witherspoon.
Photographed by Peter Lindbergh and styled by Tonne Goodman, Witherspoon looks glamorous in gowns from Narcisco Rodriquez, Dior and Dolce & Gabbana, and for the cover Roland Mouret.
With Reese in the news for her personal life most recently as she exchanged vows with talent manager Jim Toth on March 26 at her ranch in Ojai, California, (view photos of her home here & read People’s exclusive interview and photos of Reese’s wedding here) it seems now the buzz is all about her new role in Water for Elephants which is a departure from her more frequent romantic comedies.
Whether you are interested in the magazine or the film, or perhaps both, look for them both to be available on April 22.
It feels like there’s an incredible amount of conflicting information out there when it comes to healthy eating. But have you ever noticed that there is one consistent message?
Yep, everyone from the vegans, to the raw food brigade, to the low fat fans, and even my fellow slow carbers all agree we should eat more vegetables.
Pregnant ladies and breastfeeding mums should be aiming for 6 – 7 serves.
Children’s needs increase with their age. But basically by the time you’re 8 years old, you should be aiming for 5 serves as well.
what exactly is a serve of vegetables?
Glad you asked.
by weight
1 serve = 75g (2.5oz).
by volume
1 serve cooked veg = 1/2 cup
1 serve leafy veg = 1 cup
one small potato
My nutritionist friend, Kathryn Elliott wrote a great post with pictures of what 5 serves of vegetables looks like. Worth checking out.
7 tips to get your 5 serves a day
1. Include vegetables at breakfast.
This is possibly the easiest way to increase your vegetable intake. I’ve really been getting into spinach with my eggs for breakfast. Sometimes I use fresh baby spinach but mostly I just defrost some frozen spinach. And give it a good squeeze of lemon juice. But if spinach is a bit too weird for you, how about mushrooms or grilled tomato?
2. Serve a side salad or veg at dinner.
Pretty self explanatory. If you’re not already including a side with your evening meal, what are you waiting for? In summer especially, a classic green salad only takes a couple of minutes to whip up and goes with pretty much anything. And while I still like my salads in the winter, some steamed broccolini or my all time favourite super simple broccoli are my go-to accompaniments.
3. Use vegetables to snack.
While it does take a little bit of organisation, snacking on vegetables is a brilliant way to expand your intake. With the added bonus of keeping you away from sweet treats. Carrots or celery with a little peanut butter or hummus are a great place to start.
4. Plan for leftover veggies.
Rather than just cooking what you need for dinner, why not make extra veg to have with your breakfast, lunch or as a snack.
5. Try eating vegetarian one day a week.
I’ve been a little slack with my meat-free mondays because I’m travelling at the moment but it’s another great way. Replace your meat with lentils or beans (which count as veg!)
6. Have some dessert.
OK, not so obvious. But even sweet treats can help in the veggie department. Try something like this wonderful zucchini cake.
7. Keep a record for a few weeks.
As all good business students know, we manage what we measure. So why not keep track of your serves of veg a day and see where it leads you.
Just 24 hours left to go in the draw to win a copy of my 2 favourite baking cookbooks: How to be a Domestic Goddess by Nigella Lawson AND Bourke Street Bakery by Paul Allam.
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