How are we all doing post-Easter? Have you rid your house of chocolate yet or are the Mini Eggs still winking at you every time you open the cupboards? If you don’t want to crave and overeat them, you have got to get them out of the house! But if you are scattering them in, in moderation, then give yourself a pat on the back.

I saw a great little video on Instagram lately that showed two breakfasts ― one was avocado on toast, and one was Nutella on toast.

They asked, which was the healthy one? But then they added to the avocado option the following: a packet of Oreos, a large bar of Dairy Milk and a giant bag of Doritos.

To the Nutella option, they added a head of broccoli, a bag of satsumas and a pineapple. The point? Eating one thing that’s less healthy isn’t a disaster in the context of a much healthier day.

Likewise, eating one healthy thing doesn’t offset a day of ― otherwise ― junk. It was a great exercise in the concept of balance!

The trouble is, sugar can be a slippery slope and not only do we end up eating lots of it, but it dulls our taste buds so that more natural foods become less satisfying as time goes on.

If that has happened to you, how do you undo that? How do you get back to the point where you are just having an occasional treat, instead of daily?

Well, you have two options; either take the sugar out completely in a big show of “all or nothing”, or gradually wean yourself down.

The former option can be uncomfortable for a few days, but gets it over with more quickly. The latter is more gentle, but takes more consistent willpower (which for many, is a struggle.)

Once your taste buds have reset and healthy food becomes more tasty, it’s amazing what you end up craving.

Last week, we had dinner at our friend Flora’s house. Ever the consummate hostess, she rolled out an amazing meal with this really delicious cucumber side-salad.

It was so good, I was craving it days later! This is exactly what you need to start craving vegetables ― a reset sweet tooth and a handful of recipes that are so delicious you genuinely look forward to them. Here’s how she made it. I’ll bring you another recipe next week!

Spicy Peanut Cucumber Salad (serves 4)

Ingredients:

1 tbsp peanut butter (or almond/cashew)

2 tbsps toasted sesame oil

1 tbsp rice wine vinegar

1 tbsp tamari or soy sauce (tamari if you are gluten free)

1 tsp crushed garlic

¼ tsp flaky salt

2 large cucumbers

2 tbsps toasted sesame seeds (chopped peanuts or cashews would also work)

1 tsp chilli flakes (optional)

Chilli oil (optional, for drizzling)

Method:

Toast the sesame seeds in a dry skillet. Set to one side.

Mix the first six ingredients together in a bowl to make the dressing. Set to one side.

Slice the cucumbers thinly and place in a large salad bowl. Pour over the dressing and toss.

Garnish with the sesame seeds and chilli flakes, then drizzle with the chilli oil. Enjoy!

• The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Somorjay Burns BA Hons, Dip ION, BNTA is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in the UK Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda or instagram @naturalbda.