Healthy cook, author and Keto diet advocate Scott Gooding knows a thing or two about living life right. Or at least when it comes to dinner.
Here he shares one of his favourite salmon recipes, some tips on staying trim while travelling and spills a little on why we should all bring a little Keto into our lives…
“My food journey begin when I was a child growing up in London. My folks ran pubs in and around London for nearly 40 years and were specifically very food-focused pubs, which was perhaps against convention at the time.
My mum and dad established a reputation for delicious home-cooked meals, whether I like it or not my love of real food started then. The flavours that excite me today are the ones of my childhood if I’m honest and I learned my skills in the kitchen almost by osmosis.”
“The whole Keto concept is certainly nothing new or foreign to us as humans. In fact if we didn’t possess the ability to burn stored fat (or dietary fat) as a primary fuel source then we wouldn’t be here today.
“Essentially it’s possible to engineer a scenario whereby your body is burning fat rather than carbohydrates. It’s a metabolic pathway which humans are very familiar with but might need to reboot to kick start the process, a light dusting off of the machinery if you like.
There are a couple of pathways to get into this metabolic state (or ketosis) and involves reducing carbs or through calorie restriction such as fasting.
Whichever path you choose, being in ketosis will promote a cascade of life-enhancing physiological processes — something which I find incredibly alluring.”
“There’s no question that travel impede routine and often your health is somewhat compromised.
That being said there are a number of ways to cheat that — it all comes down to preparation to be honest.
There’s no quick fix but packing some healthy snacks is always advisable or I often fast on my travel days. I’d much sooner fast than to eat plane food.
It’s getting increasingly harder to take your own food on the plane so, to me, fasting is a legitimate solution plus I’ll receive all the health benefits attached to fasting such as autophagy (cleansing of the cells).”
CRISPY SKIN HUON SALMON WITH BUTTERY LEEKS
1 Huon Salmon portion approximately 160-160g)
2 tsp of butter
1 tsp olive oil
1 garlic clove — finely chopped
1 long red chilli — de-seeded and finely chopped
1 leek — trimmed and cut into 2 cms segment
Handful of brussel sprouts – trimmed and halved
1 tbs tahini
1 tbs micro herb — garnish
¼ lemon — juiced
Melt the butter on a low heat and add the garlic and chilli and cooked for 2-3 minutes
Add the Brussels and cook for 1-2 minutes
Add the leeks and ensure both Brussels and leeks are coated in the butter
Season and allow to cook on a low heat for 8-10 minutes
Season the skin of your Huon Salmon
Heat the olive oil in a pan on a medium-high heat
Once oil is hot place the Huon Salmon portion in the pan skin-side down
Cook for 3-4 minutes or until skin in crispy
Flip over the Huon Salmon portion and cook for a further 2-3 minutes or until cooked to your liking
Cooking times will vary according to size of the salmon portion
Remove from the heat
Season and squeeze the lemon over the greens and fish
Serve with tahini and garnish with micro herbs