Ditching the Data
Gillian Russell asks if people should ditch activity trackers and go back to basics. Plus the barriers Muslim women face in keeping fit, walking mindfully, and post-race meals.
Ditching The Data: Gillian Russell asks if it's time to throw away the activity trackers that register our calories/heart-rate/distance/speed and go back to basics with our exercise? Claire Maxted from Trail Running magazine is a self-confessed, former gadget junkie ... but now she's having a digital detox. Personal trainer Ross Stewart is not a gadget geek but says activity tracking can help motivate us to exercise, which can only be a good thing.
Rio Legacy: What are the barriers that Muslim women face when it comes to doing exercise and are the hijab-wearing athletes in the Olympics an inspiration, helping to make sport feel more accessible? Madiha Ahmed wears a full burka and goes to the gym but is frustrated by the lack of female Muslims doing sport and exercise. She says it's not just about the clothing or whether there are enough women-only gyms - for some reason it's just not encouraged.
Mindfulness Task: Helen MacRae from mindfulness charity KSD Highlands demonstrates how we can do everyday tasks more mindfully. This week, it's simply going for a walk...
Post-Race Meal: Nutritionist Scott Baptie shares inspiration, advice and a simple, nutritious recipe for what to eat after a race.
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Mindful walking
Duration: 01:34
Scott Baptie's Beef Kheema
Prep time: 5 minutes
Cooking time: 35-40 minutes
Serves: 6 servings
Ingredients
1 tbsp. coconut oil
1 kg extra lean steak mince
2 red onions, chopped
4 garlic cloves, crushed
2 tbsp. fresh ginger, finely chopped
1 tbsp. dried coriander
4 tbsp. curry powder
1 tbsp. chili flakes
1 tbsp. corn flour
1 tin of chopped tomatoes
4 carrots, cubed
2 tbsp. tomato puree
1l beef stock
150g frozen garden peas, thawed
Method
1. In a large pan, add the coconut oil and the red onion and cook until they start to turn translucent.
2. Add the garlic, ginger, coriander, and chili and cook for a further minute.
3. Add the mince to the pan and brown, breaking it up with a spoon and cook until no longer pink.
4. Throw in the curry powder, corn flour, tomato puree and carrots and cook for a further minute.
5. Add the stock, chopped tomatoes and garden peas and simmer for around 20-25 minutes until the sauce has thickened.
6. Serve with rice and your favourite chutney.
Μύ
Nutrition info per serving
Total Fat 11g
Total carbohydrate 15 g
Protein 38g
Calories 311
Broadcasts
- Mon 22 Aug 2016 13:30Βι¶ΉΤΌΕΔ Radio Scotland
- Sat 27 Aug 2016 06:00Βι¶ΉΤΌΕΔ Radio Scotland