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Relax and Slim provides advice, clinics, therapy and consultancy on how to lose weight whilst keeping relaxed and stress free.

It does not matter if you are already on a diet, going to weight watchers, slimming world, arriba or any other slimming club, Relax and Slim will help you become more effective at losing weight.

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Diet Cheats Tricks
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Saffron

A recent study provided evidence that using saffron helped overweight women snack about 50 percent less than normal!

In the study, the women who added saffron to their diet were snacking about half as much as the control group after 8 weeks. They reported feeling less hungry before meals and as a result some of them also showed measurable fat loss.

It is believed that the saffron can also helps reduce stress and anxiety, and helps to reduce depression and PMS. Researchers believe that the spice works by “the same mechanism as Prozac,” helping to make the feel-good neurotransmitter serotonin more available to the brain. This means that this is good news for comfort eaters and those who snack when stressed or anxious.

Pros and Cons

Very little is required to flavour your food. This might be why some people dislike saffron, as using too much can make food taste medicinal. The spice turns food golden yellow and gives a slightly floral flavour.

Derived from the dried stigmas of the saffron crocus saffron is also very expensive, gram for gram the most expensive spice in the world, however the very small amount required keeps it affordable.

Moroccan Saffron Couscous Serves 6

INGREDIENTS

2 cups peeled & cubed butternut squash

2 cups large diced yellow onion

1 1/2 cups cubed carrots

1 1/2 cups cubed zucchini

2 tablespoons extra-virgin olive oil

Fine sea salt

1 1/2 teaspoons freshly ground black pepper

1 1/2 cups vegetable stock

2 tablespoons butter or low fat spread

1/4 teaspoon ground cumin

1/2 teaspoon saffron threads

1 1/2 cups whole wheat couscous

2 chopped scallions, white and green parts

PREPARATION

1. Roast the squash, onion, carrots, and zucchini on a baking sheet tossed in olive oil, 1 teaspoon salt, and 1 teaspoon pepper for 25 minutes.
2. Bring the vegetable stock to a boil in a saucepan. Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron, and salt to taste.
3. Cover the pan and allow to stand for 15 minutes.
4. Place the roasted vegetables and their juices into a large bowl, and add the couscous.
5. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.
6. Cover tightly with a plate and allow to stand for 15 minutes.
7. Add the scallions, toss the couscous and vegetables with a fork, and serve.