First published September 20, 2015
4.30am About a litre of cold water.
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6.30am Wholemeal toast with butter and homemade coconut jam. Piccolo latte with full-cream milk, no sugar.
9am A long black and a big bottle of sparkling water.
1pm Grilled miso-cured cod with cucumber pickles and a mix of white and brown rice. I love the flavour of brown rice but the texture is better when it’s cooked with white rice.
3pm I graze on Taiwanese popcorn chicken, miso soup and wok-fried beef with broccoli while filming my new recipes. I try to limit myself just to a mouthful of each dish for tasting. It’s easy to get carried away when there’s a lot of food lying around.
6pm Mushibuta – thin slices of pork belly steamed with cabbage, carrot, spring onion and beansprouts and served with grated daikon radish and ponzu dipping sauce.
9pm Half an apple.
Dr Joanna McMillan says:
Top marks for… Controlling your portion sizes. Regardless of the nutrition of the dish, quantity still matters if you’re to avoid a slow weight creep with age.
If you keep eating like this you’ll… Have no obvious diet-related problems – Asian cooking is generally pretty healthy. But staples such as fish sauce, oyster sauce and ponzu are very high in salt, so be careful. High salt intake increases your risk of high blood pressure and cardiovascular disease.
Why don’t you try… Boosting your intake of potassium, as healthy blood pressure control relies on the balance of sodium and potassium. Potassium is found in plant foods, especially leafy greens, herbs, beans, root vegies and fruit. Try steamed Asian greens with your lunch and a banana with breakfast.