Your Weekly Metabolic Health Update
Welcome to The Metabolic Edit, your metabolic health bulletin from Combe Grove.
Our team of Dietitians, Nutritionists and Doctors have curated the latest metabolic health updates, recipes and books to support you on your path to optimised metabolic wellbeing.
In edition 3, our experts explore Sleep, important habits for improved rest, a tryptophan rich recipe and the latest research in sleep health.
Book of the Week: Why We Sleep by Matthew Walker
A landmark exploration of why sleep is essential for metabolic health, emotional resilience and longevity. Walker’s research highlights how insufficient or irregular sleep disrupts glucose regulation, appetite hormones and insulin sensitivity, leading to increased risks for diseases such as Alzheimer’s, cancer, obesity and emotional stability. The book emphasises modern society’s dangerous undervaluation of sleep.
At Combe Grove, this book echoes a core philosophy: the Sleep Root plays a significant part in our daily metabolic health outcome.
Dr Robin Fackrell, consultant physician at Combe Grove, and Sleep specialist, emphasises the importance of sleep for removal of toxins and amyloid plagues: an early initiator in Alzheimer’s disease.
If you’d like to find out more about how Sleep impacts your metabolic health, book an appointment with Dr Fackrell here.
Recipe of the Week: Pan fried Salmon on Edamame and Mung Bean Fettuccine
Ingredient ratios (serves 2)
Organic salmon fillets: 2 × 120g
Edamame & mung bean fettuccine 80g (dry) by Explore Cuisine – available online and in most big supermarkets
Shelled edamame beans: 150g
Petite pois: 80g
Cream: 30ml
Olive oil: 1tsp (5 ml)
Salt & black pepper: to taste
Nutritional values (per portion)
Protein: 46g
Carbohydrates: 34–36g
Fat: 29g
Method (serves 2)
Cook the salmon first. Pat the salmon fillets dry and season both sides with salt and black pepper. Heat a non-stick pan over medium heat and add the olive oil. Place the salmon skin-side down and cook for 4–5 minutes until the skin is crisp. Flip and cook for another 2–3 minutes until just cooked through. Remove from the pan and set aside, loosely covered to keep warm.
Cook the pasta and peas. Bring a pot of well-salted water to the boil. Add the edamame & mung bean fettuccine and cook according to packet instructions (usually 6–8 minutes). Add the petite pois during the last 2 minutes. Drain, reserving a small cup of the pasta water.
Make the sauce. Return the salmon pan to low heat (don’t clean it — flavour lives here). Add the shelled edamame beans and cook for 1–2 minutes. Pour in the cream and gently simmer for 2–3 minutes until slightly thickened. Loosen with a splash of reserved pasta water if needed.
Combine. Add the drained pasta and peas to the sauce. Toss gently until coated and heated through. Taste and adjust seasoning with salt and pepper.
Serve. Divide the pasta between two plates and top each with a salmon fillet. Finish with extra black pepper if desired.
We look forward to sharing fresh news and updates on metabolic health next week.
