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Pork – Positively Good For You

by 5m Editor
20 August 2004, at 12:00am

UK - A new recipe booklet to help you stay healthy this autumn

British Pig Executive

We all know how maintaining a healthy lifestyle is difficult. News headlines regularly tell us that we should be cutting back on the levels of fat, salt and sugar in our diets. Sustaining a busy life and eating well often seem like an overwhelming challenge. However, British Meat has teamed up with TV Chef, Phil Vickery and leading Nutritionist, Angela Dowden, and the results are 4 fantastic new pork recipes – which are not only low in fat and high in essential nutrients, but full of flavour too. You really can have the best of both worlds!

Zesty Pork stir-fry with chilli and lime, not only is low in fat; it also takes only ten minutes to prepare so is perfect for when time is of the essence. Or why not rustle up a kids’ favourite, Sweet and sour pork mince balls, which being high in protein helps keep hunger at bay and growing kids strong. And for those who are always on the go, Piquant Pork Casserole is packed full of minerals to boost immunity, helping to combat winter colds and flu.

Following a healthy diet doesn’t have to mean sacrificing either flavour or enjoyment of food. Phil Vickery agrees: ‘Lean pork is one of my family’s favourite ingredients as it’s versatile to cook with, it’s naturally low in fat, containing only 4g of fat per 100g, and sodium and it’s also a great way to adding protein, vitamins and minerals to any meal. These great tasting recipes have never been so good for you.’

Each recipe in the booklet combines Phil’s healthy cooking tips and serving suggestions with Angela’s insights into the nutritional benefits of the ingredients – a winning combination! So enjoy these delicious low fat recipes without the guilt, and stay fit and healthy through the autumn and well into the winter.

For your free copy of this booklet, simply call 01908 609 821. Or for these and other tasty pork recipes and healthy eating suggestions, why not log onto www.meatmatters.com!

Source: British Pig Executive - 20th August 2004

5m Editor