Want to know some easy strategies to improve your nutrition and overall health? Shakela Shan is a Nutritional Therapist based in Leeds who takes a simple and holistic approach to nutrition and wellness. It’s not just about the food either – we talk about sleep, exercise (too much can be just as harmful as not enough) and meditation. She mentions the book The Four Pillars by Dr Rangan Chatterjee.
Paul also asks for her opinion on a vegan diet compared with a paleo one. Find out what she has to say…
Shakela also shares a recipe for her delicious Almond and Cashew Protein Balls which is below.
Almond and Cashew Protein Balls
These delicious protein balls are packed with fibre, protein and healthy fats to keep you full and satisfied. They are ideal for stashing in your handbag for a nutritious energy snack. This recipe should feature in the 20% of the 80/20 rule – 80% of the time eat optimally and 20% of the time eat a little bit of what you fancy as long as it doesn’t cause any health issues.
Ingredients: Makes 12-15
100g ground almonds
100g cashew nut butter
3 tablespoon coconut oil, melted
30g almond flour
30g unsweetened desiccated coconut
3 tablespoons of ‘Helen’s breakfast seed topping’
(sunflower, pumpkin, chia seeds, goji berries)
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
90g pitted dates
1 Place all of the above ingredients in a food blender and gently pulse to combine the mixture well.
2 Take one tablespoon of mixture for each ball, rolling it in your hands to make 12-15 balls. I find wetting my hands makes the balls easier to roll.
3 You can roll the balls in any toppings of your choice – desiccated coconut, cinnamon, cocoa, sesame seeds and chia seeds.
Store in an air tight container in the fridge for up to one week, or in the freezer for up to 3 months.