From morning tea to a plant-based dinner, Priya Tew on the food choices she makes to stay on top form
After I’ve told a few children to get ready, I start my morning with green tea. Breakfast is around 8am and usually a bowl of porridge with milk, chopped banana, cinnamon, peanut butter and a sprinkling of pumpkin seeds. I’m wheat-intolerant so oats help balance my blood sugars, which means I don’t get hungry for longer, and they’ve also got good, soluble fibre in them, which is great for our digestive system. I always want to find ways to add extra plants to my diet, which is why I add the seeds, and having that banana means I’m getting a prebiotic which, again, is good for my gut.
