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The Weekend Neos Kosmos : 6 October 2018
14 THE WEEKEND NEOS KOSMOS | SATURDAY 6 OCTOBER 2018 DIGITAL.NEOSKOSMOS.COM Greek-style grilled squid with lemon and garlic Serves 4 INGREDIENTS: 5 tbsp extra virgin olive oil 1 tbsp lemon juice, plus lemon wedges for serving 2 tsp fresh parsley, minced 1 garlic clove, minced Salt and pepper 500 g small squid 2 tbsp baking soda METHOD: 1. Combine three tablespoons of the oil, the lemon juice, parsley, and garlic, and ¼ teaspoon pepper in large bowl; set aside for serving. 2. Using kitchen scissors cut squid bodies lengthwise down one side. Open squid bodies and flatten into planks. Dissolve baking soda and two tablespoons salt in three cups cold water in large container. Submerge squid bodies and tentacles in brine, cover, and refrigerate for 15 minutes. Remove squid from brine and spread in even layer on rimmed baking sheet lined with clean kitchen towel. Place second clean kitchen towel on top of squid and press gently on towel to blot liquid. Let squid sit at room temperature, covered with towel for 10 minutes. 3. Toss squid with remaining two tablespoons oil and season with pepper. Thread tentacles onto two 12-inch metal skewers. 4. For a charcoal grill: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (seven quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about five minutes. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. 5. Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until black and glossy, 5 to 10 times. Place squid bodies and tentacles on grill (directly over coals if using charcoal), draping long tentacles over skewers to prevent them from falling through grates. Cook (covered if using gas) until squid is opaque and lightly charred, about 5 minutes, flipping halfway through cooking. Transfer bodies to plate and tent loosely with aluminium foil. Continue to grill tentacles until ends are browned and crisp, about 3 minutes; transfer to plate with bodies. 6. Using tongs, remove tentacles from skewers. Transfer bodies to cutting board and slice into 1/2-inch-thick strips. Add tentacles and bodies to bowl with oil mixture and toss to coat. Serve with lemon wedges. t T th be NELLY SKOUFATOGLOU E mma Sgourakis, is not the onesize-fits-all type of nutritionist. Having dealt with digestive issues since the early age of nine she has been devouring books and studies on the subject ever since, even when studying fashion design at RMIT. While working in the fashion industry, she realised that she was more passionate about health and nutrition than she was about fabrics and style and decided to make that her main profession. A fully qualified clinical nutritionist since 2000, Emma trained in Melbourne at the Australasian College of Medical Nutrition (ACNM) and has been in practice for over 15 years, both privately as well as in various clinics and health retreats around Australia. What differentiates her from other professionals is the way she practices, working closely with a variety of clients, be it want-to-be mums, executives, to professional athletes and women going through menopause. Her clientele is mainly located in Melbourne where she is based, across Australia and internationally via Skype. At 42, married with two young children aged five and almost four, she manages to juggle a career whilst keeping her own and her family's health in check. Her articles have been published in the Australian Elle, Vogue, Marie Claire, Madison, The Age and The Daily Telegraph, as well as in the British press, and is the only Australian nutritionist officially affiliated with 'Peat Nutrition Consultants' Dodie Anderson (Boston USA) and Rob Turner (California USA), inspired by and putting into practice the research of Doctor Ray Peat PhD. What may be considered unconventional about her approach, but has proven to be the cornerstone of an effective diet plan, is the focus she places on her clients' lifestyle. Whilst travelling 12 years ago, Emma met another half-Greek and travelled through Europe for a year, settling in a tiny seaside village for six months. That's where she first became properly acquainted with the Greek way of life, and fell in love with it. "My dad hails from Plati, outside of Kalamata but moved to Australia with his family when he was five," she told Neos Kosmos. "I always loved the philosophy behind Greek food and the Mediterranean cuisine," she says, stressing that she can't leave those flavours out of her diet. "But it was life in that village in Crete over a decade ago," that immersed her in what eating like a Greek means and helped her uncover truths about human nutrition. Nutrition has always been an issue for Emma growing up, which is why after much trial and error she is adamant that there is no go-to recipe for everyone. Stress and poor sleep quality are super important, huge factors that are being downplayed. If you don’t take both into consideration, you will never lose that extra fat no matter how hard you might try to run it off on the treadmill. "What works for me, might be rather detrimental for you even if we seemingly fall under the same category/ classifications," she stresses explaining that even when two people are of similar background, are the same age, sex, weight and height, it does not mean they are the same and should be following the same nutrition plan. "My private programs are two to three months in duration, and each assessment is a long process that records and analyses a client's medical history and current nutrition; their schedule and questions. "I never stop being surprised by how well people know their car and at the same time they have such little understanding of their own body," Emma says. Providing in-depth fortnightly sessions and ongoing support, individually tailored for long-term health shifts, she aims to educate her clients and personally supports them towards restoring their bodies to a more resilient and functional state. "No-one gets long-term major improvements with short-term fixes that might not be sustainable or beneficial in the long run. Losing weight is not indicative of health-gains. When people don't understand why they are eating or not a food and what it does for them or to them, it can be detrimental to their health and too taxing to their body to eliminate certain food groups or feed on specific others," Emma explains. "Empowering people with knowledge is very important. When they start studying themselves, there comes a point where they see food differently and are able to realise what their cravings and needs are telling them about their bodies; then they don't need the help of practitioners." Emma is opposed to commercialised Western 'diet' principles and the industry-driven food pyramid, constantly questioning mainstream health 'beliefs' and quick-fix fads, staying true to an evidence-based approach and physiology. She takes into consideration scientific research but each plan has to be person-specific. "For the last 30 years I have been experimenting with pretty much every type of diet out there: raw, paleo, vegetarian and so on. I hit a health wall at some point with all of them," she admits. "About a decade ago I stumbled upon research that was based on human physiology and rather than being fixated on how good and green food looks, I decided to bring it back to the self and notice what the body requires." Moving patients away from degenerative, inflammatory and inefficient foods, towards nutrient-dense, functional and easily digestible, pro-metabolic foods she tries to match the diet to each person's physiology.
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