Creative director and CEO of the Melbourne Fringe, Simon Abrahams, 37 shares his day on a plate.
7.40am
Simon Abrahams.
Two pieces of spelt grainy sourdough, one with apricot jam and the other with cherry jam, and two glasses of water.
11.45am Seaweed rice crackers and a glass of sparkling water.
1pm A freshly made sandwich with tuna, mayo, baby spinach, tomato, cucumber, beetroot and avocado on multigrain bread, with a plum and half a litre of mineral water.
6pm A glass of terrible sparkling wine at a pre-show function and a few canapés – a pumpkin tartlet, two tiny corn fritters, and what appears to be a small piece of focaccia wrapped in prosciutto.
9.30pm During the interval I run, starving, to the sushi place a block away for two prawn nigiri, two salmon avocado and two tuna maki. I make it back just in time for the second half of the show.
Midnight Home for a fruit salad of kiwi fruit, peach and strawberries with a big dollop of lactose-free yoghurt, plus a peppermint tea.
Dr Joanna McMillan says …
Top marks for … Finding fast food that is also pretty healthy! The sushi is a terrific choice providing low-GI carbs and protein, plus the seaweed is rich in iodine, often low in Australian diets.
If you keep eating like this you'll … Have to make sure you up your vegie intake to age as well as possible. Vegies and other plant foods deliver chemicals that help to protect cells from oxidative damage as we age. They reduce inflammation in the body, have anti-cancer effects and boost the growth of beneficial gut bacteria.
Why don't you try … Swapping the jam at breakfast for avocado, spinach, mushrooms and eggs. Adding a side salad when you have a sandwich or sushi, if time permits, or blending a bunch of vegies with apple, mint and lemon as an afternoon drink.
Melbourne Fringe runs until September 30.
This article appears in Sunday Life magazine within the Sun-Herald and the Sunday Age on sale September 16.
Source: Read Full Article