Lynsey de Paul

September 4, 2008
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I don't eat meat, smoke, or drink alcohol or coffee. Some people say I eat like a bird, but birds eat twice their body weight a day and I certainly do not.

Tabouleh: I love the combination of parsley, cracked wheat, spring onions and tomatoes.

Aubergine: Give me this grilled, stuffed or as a dip and I am a happy girl.

Age tofu: Squares of fried tofu served with dips. It melts in your mouth.

Vegetable tempura is a full meal to me. A range of vegetables such as carrot, leaf, aubergine, potato and onion are fried in a light batter.

Sea bass: I was a vegetarian for 25 years, however I had pneumonia and bronchitis three times in three years. So three years ago, I added the occasional sea fish, such as sea bass, to my diet (they have a sporting chance).

Dietician Joan Wides writes:
Bulgur is a good source of complex carbohydrate, but coarsely ground bulgur has a lower GI than the finely ground type and thus provides more sustained energy.

Aubergines contain antioxidant flavenoids including nasuin, which has been shown to protect against heart disease. Since aubergines readily soak up fat when fried, it is healthiest to chargrill, oven-roast or casserole them.

Tofu (bean curd) is made from the "milk" of crushed soya beans. The protein and isoflavone phytochemical content of soy beans have been shown to reduce blood cholesterol.

As a change from cooking vegetables in tempura form, Lynsey might try oven-roasting the vegetables which intensifies their taste and reduces the fat content.

Sea bass is a good low-fat, low calorie source of protein, vitamins and minerals. We should eat at least one portion of white fish and one of oil- rich fish per week.

Lynsey de Paul is a singer-songwriter who has penned 12 top 20 hits in a career spanning 30 years

Last updated: 3:32pm, September 23 2009