HolisticGirl

UNITED KINGDOM


Joined May 18th 2009

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To Bee or Not to Bee

May 21st 2009 16:05
I’m big on honey at the moment. Active Manuka honey from New Zealand is incredibly high in anti-bacterial and anti-microbial properties and is a wonderful treatment for internal and external ailments. It has been shown to be very effective at clearing up fungal conditions on the skin and, internally, can be taken to help get rid of a nasty cough. Manuka honey has even been used in hospitals to held pressure sores, ulcers and MRSA.



If you’re buying Manuka honey, it’s imporant to buy one that has a UMF – Unique Manuka Factor – as not all honey has the amazing antibacterial properties. UMF is measured in 5 to 25 – I’m using 15 at the moment and took a huge dessertspoon before I went to bed last night. Usually, I’m laid up for several days with this particular strain of horrendous cold/chest infection but it’s like I’ve skipped a day and feel a lot better already.

When it comes to coughs, in my opinion you don’t have to stretch to Manuka as a good dollop of local honey can help much better than a sugary cough mixture from the shops. Local honey is also great for hayfever sufferers, if taken before the hayfever kicks in, as it gives allows the sufferer’s immune system to get used to the local pollen.

Unfortunately, in the UK and across other countries including the US, we could be facing a shortage of local honey. There is a parasite affecting bees and killing them off and almost one in six hives nationally has been lost. Bees not only produce honey for us but they also play a big part in pollinating many of our food crops. In fact bees are responsible for pollinating almost 90% of our apple crops. It’s not known exactly how this parasite infects the bees but thankfully the Government has pledged £10 million towards research to find out what exactly is going on. This is very welcome news as the vast majority of bee keepers are amateur beekeepers who operate for pleasure rather than profit and cannot afford the loss of their colonies. The £10m is funding research into agricultural factors, social factors and enviromental factors. Aside from the parasites, there are some scientists who believe that mobile phone waves be also play a signficant part by interfering with the bees’ own navigation systems.
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The king of breakfasts

May 20th 2009 19:57
We were talking about breakfasts at work today: who eats breakfast, who doesn't and why not, what do people eat and when.

Most people eat a decent breakfast, something we should all do to set us up for the day and keep concentration going til lunchtime. A variety of cereals and toast was the most popular; one or two had very healthy fruit salads, some less health-conscious had muffins from the coffee shop (woo, all those calories!) when they got to work.

I'm a member of the cereal or porridge brigade. Occasionally I'll have poached egg on toast and if I'm staying overnight at my brother's on a Saturday then he always cooks a fab bacon and eggs on Sunday morning. About once a month me and boyfriend will treat ourselves to a local fry up (a little of what you fancy etc).

But my most favourite breakfast ever was had last autumn at the boutique Neo Hotel in Brighton. Oh my Lord! My mouth is watering right now at the thought of it. We were served fresh orange juice and then my breaky was served - I just stared at it. I wish I'd taken a picture. Four melt in the mouth buttermilk blueberry pancakes with perfectly crispy bacon all drizzled with sumptous maple syrup. Wowza! All freshly cooked in the hotel kitchen, it was quite the most tastiest breakfast I think I have ever had. I didn't want it to end. Quite frankly, I'd stay in the hotel again just for the breakfast.



So, come on, I'd love to hear about your favourite breakfasts and see if you can make my mouth water. Don't forget to let me know where you had it too, as if it's in London then I may well take a visit!

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Ok, so it's not actually National "Try a New Non-Meat Dish This Week" Week. It's National Vegetarian Week but the word vegetarian is sure to make any confirmed meat eater turn to the nearest BBQ.

Now, I’m not going to enter a debate about whether or not it’s right to eat meat or not. I eat meat (red and white) and enjoy it a couple of times a week, but 20 years ago I was a non-meat eater for 7 years. I stopped eating meat because during a homeopathic consultation for post-viral fatigue, the homeopath recommened cutting out red meat so I went the whole hog (or cow, lamb…) and cut it all out. Along with the homeapthy, my health improved quickly but quite apart from this, I am so thankful for becoming a vegetarian as I was introduced to a world of other foods that I might never have chosen at the supermarket.

When I turned vegetarian, I bought several books including those from well respected vegetarians/vegans as Linda McCartney and Rose Elliott. Rose’s book, in particular, introduced me to beans and pulses. Wonderful chick peas, kidney beans and tasty butter beans adorned my plates and Rose showed me that there were 100s of way to cook these nutritious foods. One of my favourite dishes today is home-made chick pea and potato curry. Beans and pulses are extremely nutritious and filling. So how about trying cauliflower and lentil bake, lentil shepherds pie, refried beans, butter bean mash and aromatic black-eye bean curry. Pulses are high in protein, low in fat, many are high in iron and B vitamins.

I was also introduced to tofu. I think you either love it or hate, but actually it’s quite bland until it takes on the flavour of the other foods, herbs and spices that you cook with it. It’s fabulously nutrious; no animal fat, high in iron and the B vitamins and is a complete protein, containing all the essential amino acids. Tofu can be baked, fried, grilled, marinated, stewed and made into a rather tasty red chilli dip. The smoked variety is excellent and perfect for a stir fry with noodles, beansprouts, peppers, onions carrots and cabbage.

Turning vegetarian introduced me to a whole rainbow of exotic vegetables that I might not have tried otherwise. Aubergines, swede, sweet potato, butternut sqush, chicory, pak choi, rocket, chard and much more. I was more than happy cooking a variety of vegetables then mixing in with quinoa, cous cous or rice, and perhaps adding some tofu or feta cheese for added texture. In fact, these dishes are on my weekly menus every week. Try also roasted butternet squash stuffed with rice, vegetables and raisins or rice and gherkins wrapped in vine leaves, roast pumpkin and parmesan pasta bake, beetroot and goats cheese saled, spinach and roquefort tart or cauliflower and lentil bake.

Not forgetting all you can do with pasta, rice and eggs and you have thousands of dishes to choose from.

If you do crave that meaty texture, try a large flat portobello mushrooms which you can grill or fry and stuff with all manner of delights. There is also soya chunks (though not high on my list) or Quorn which tastes like chicken.

So why not expand your food vocabulary and have a non-meat meal this week. Meals are just as delicious without flesh, if not often more so, and your digestive system will thank you.



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Quirky Quinoa

May 18th 2009 20:25
Few people know how to say it, let alone what it is or how to cook it. Pronounced 'keen-wah', this extremely versatile grain (or more correctly, a seed) is not only a complex carbohydrat but also a complete protein, containing all the 8 essential amino acids. It should be on the growing list of superfoods as it contains phosphorous, magnesium, calcium iron and dietary fibre; it's gluten free and very low in fat.

Dried Quinoa looks like very tiny balls of grain which when cooked in liquid split and swell up to produce a nutty rice-like texture, slighty creamy. It's easy to cook, like rice - just cover in boiling water, bring back to the boil and then simmer very gently until all the liquid is absorbed and the grains have swelled up, about 10 mins. I add a little piece of vegetable stock cube to the water to give it some added flavour


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