Metabolic health in plain words, and how muscle helps
Metabolic health has become one of those phrases that turns up on supplement labels and podcast titles, usually just before someone tries to sell you…
Lakshmi Selvaraj
Lakshmi grew up in a vegetarian kitchen in Chennai and now cooks mostly plants in a small London flat. She writes about plant-based food for people who train: protein that tastes of something, weeknight meals and shopping on a budget.
Stories by Lakshmi
Five plant-based breakfasts for after a morning class
Five plant-based breakfasts for after an early class, from tofu scramble to chickpea flour pancakes, with quantities, method and approximate protein.
The Pilates habits that matter most happen outside the studio
Joseph Pilates cared about baths, beds, breathing and fresh air as much as exercise. How to carry his method into your week, one small habit at a time.
Cooking beans, lentils and chickpeas from dry, without the fuss
A plain guide to cooking pulses from dry: soaking, cooking times, salt, pressure cookers, batch freezing, easier digestion and what you save over tins.
Do-in, the Japanese habit of tapping yourself awake
Do-in is a Japanese routine of self-massage, tapping, stretching and slow breathing. Where it comes from, what it can do, and a ten-minute version to try.
Plant protein for people who train: how much, and where to find it
How much protein active adults usually aim for, what complete protein and leucine mean, and the plant foods that do the most work, with a sample day.