Enjoy A Hungarian Style Dish : Savoury Minced Beef, with savoy cabbage and carrots

Hungarian cuisine ... did you know:
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, fresh bread, dairy products and cheeses.
Read more here

This Hungarian style recipe suggestion can make a wonderful Saturday Night Supper 😋
Having said that - yes of course you could enjoy it any night - or lunch-time ! The choice is yours ...

Ingredients

Serves Four
350g extra-lean minced beef
225g onions (peeled and diced)
1 tablespoon smoked paprika
1/2 tin (200g) chopped tomatoes
1 tablespoon tomato ketchup
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 teaspoon caraway seeds
salt and freshly ground black pepper
a little water

Method
1. Heat a non-stick frying pan and dry fry the minced beef for 5 minutes, or until the meat is brown and crumbly. Stir in the chopped onions and the smoked paprika and cook for a further 5 minutes.
2. Add the remaining ingredients and about half a tin (tinned tomatoes) of water, mix well, cover and cook gently (simmer) stirring occasionally for 30 to 35 minutes. Season to taste before serving.
3. Serve with steamed savoy cabbage and carrots.
Original recipe idea here

Dear reader, you will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

I Didn't Know That !

As regular readers know, this blog brings a variety of articles, studies, thoughts, recipes and more! It is presented in a magazine style - we hope something for everyone. Our main focus is about the Low Carb Higher (Healthy) Fat lifestyle, LCHF for short, and you can read/find out more about that here

But today for a change I thought let's share ten random facts ...

Did you know any of them?

The scientific term for brain freeze is “sphenopalatine ganglioneuralgia.”

A 26-sided shape is known as a rhombicuboctahedron.

If a Polar Bear and a Grizzly Bear mate, their offspring is called a “Pizzy Bear.”

The tongue is the only muscle in one’s body that is attached from one end.

Researchers have found that flossing your teeth can help your memory. Flossing prevents gum disease, which prevents stiff blood vessels, which cause memory issues.

The oldest unopened bottle of wine, The Speyer Wine Bottle , was found in a Roman tomb near Speyer, Germany. It is considered the worlds oldest known bottle of wine - it is over 1,650 years old.

There are over 6,000 known species of grass.

Saint Lucia is the only country in the world named after a woman. The country was named after Saint Lucy of Syracuse by the French.

Tic Tacs got their name from the sound they make when they are tossed around in their container.

German Chocolate Cake is named after an American baker by the name of Samuel German. It has no affiliation with the country of Germany.

~ Talking Chocolate Cake have you tried ~

Chocolate Mug Cake

hard to resist and ready in under five minutes

Ingredients

3 tbsp almond flour (you can switch for coconut flour if preferred)

3 tbsp cocoa powder

2 tbsp butter

1 medium egg

1 tsp vanilla extract

1 tbsp milk

1 square dark chocolate (over 70% cocoa)

How to Create It

can be seen on the Diabetes Diet Blog here

~ Enjoy Your Day ~

A variety of articles and recipe ideas are within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Cinnamon Tea Cake : Enjoy a slice of this low carb/keto cake

Today I'm sharing this recipe from Gerri at 'My Keto Kitchen'. It's a Cinnamon Tea Cake, which is low carb / keto, light, fluffy and sweet on top!

Ingredients

(makes 8 serves. 1 serving is 1 slice of cake)
3.5 ounces of Unsalted Butter, softened
¼ cup of Swerve (Sugar Substitute)
2 Eggs
1 teaspoon of Vanilla Essence
1 ¼ cup of Almond Flour
1 teaspoon of Baking Powder
¼ cup of Unsweetened Almond Milk
2 tablespoon of Unsalted Butter, melted for topping
1 tablespoon of Swerve, for topping
1 teaspoon of Ground Cinnamon, for topping

Method
1. Preheat the oven to 170C/340F.
2. Prepare an 8 inch round cake tin by greasing and lining the base with parchment paper.
3. Place the butter and swerve in a bowl and beat with your hand mixer on medium speed until smooth and creamy.
4. Add the eggs one at a time and beat them in.
5. Add the remaining ingredients, except the topping ingredients, and mix on low speed until combined.
6. Gently spoon the mixture into your prepared tin and bake for 20-25 minutes, until the cake is lightly browned and springs back when touched in the centre.
7. Leave to cool in the tin for 10 minutes before turning out onto a cooling rack.
8. Mix together the swerve and cinnamon in a small bowl.
9. Brush the warm cake with the melted butter and sprinkle over the cinnamon mixture.
10. Serve the cake warm.

Nutrition
Carbs: 3.5g Protein: 5g Fat: 22g Fibre: 2g Vitamin A: 455IU Calcium: 79mg Iron: 0.9mg

Store in the fridge for up to 1 week or freeze for up to 3 months.
Please see original idea here
Need help with weight/measurement conversion, this should help, see here

~ time for a cuppa and slice of low carb cake ~

Did you know ... Cinnamon is a popular spice often associated with baked treats, cereals and smoothies. However, you may not have considered that the teaspoon of cinnamon that you add to your baked treats may doing you more good than you realized. Studies have shown that cinnamon could assist with boosting brain function, fighting cancer, aiding in digestion, supporting weight loss and fighting diabetes.

~ enjoy your day ~

You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Tulips, so beautiful : Some tips on how to make them last longer

"Tulips, they are synonymous with spring. The famed Dutch flower, and one of the easiest to care for, tulips come in pretty much every colour imaginable and they look fabulous in every space whether it's in the garden or in a vase.

Cut flower tulips
Have you currently got some tulips in a vase? When it comes to cut flower tulips, it's easier than you think to keep yours looking lovely and perked up. Bloom & Wild's lead florist, Caroline, outlines exactly how you can make your tulips last longer in some simple steps below, plus provides more flower care solutions for common dilemmas.

How to avoid drooping tulips
1. Trim your tulips: Trimming tulips by 3-5cm allows water inside to hydrate them. Always cut at an angle to give as much surface area to drink from.
2. Pop them in water ASAP: Tulips, like all flowers, use water to prop-up their stems. Pop them in water as soon as you can to help them rehydrate and bloom.
3. Find their dream home: Keep your tulips away from direct sunlight and radiators (they’ll dehydrate your stems) and fruit (it releases gases that’ll make them fade).
4. Change their water: Tulips don’t like drinking dirty water, so refresh your vase every few days and re-trim your stems 1cm each time.

Why are my tulips are floppy?
Don’t worry, they aren’t dead. Tulips use water to prop up their stems so they’re just thirsty after their journey to you. Help yours perk up by trimming them, popping them in water and then leaving them overnight. By morning they won’t look droopy.

Why are my tulips so much shorter than my other stems?
They’re naturally much shorter than other stems but they’ll keep growing in your vase. Data Scientist Dave carried out a tulip experiment to prove it. He measured some tulips on the day they arrived and they were 31cm on average. Then he popped them in fresh water with flower food and waited a few days. On day five, he took them out of the water and measured them all, one by one. On average they’d grown by a huge 17cm!

Why do tulips keep growing in water?
Tulips are really responsive to sunlight and that’s why they move. They’re turning themselves towards the light sources around them, hoping to be seen by pollinators. You might also spot them opening up on sunny days and closing up at night time.

Why don’t my tulips stay straight?
Because they keep growing in their vase, you’ll find they playfully move around in the water. It’s part of their charm and nothing to worry about!

But I want my tulip to be straight – what can I do?
If you want your tulips to stand-up straight for a dinner party or special occasion, we recommend taking them out their vase, tightly wrapping them with newspaper into a cone shape, popping back in water, and keeping them in a dark room overnight. When you unwrap them in the morning, they’ll be perfect! Then remember to rotate your vase throughout to prevent them growing one way towards the light."
Picture and words above taken from article here

--- xx oo xx ---

Dear reader, this blog is presented in a magazine style - we hope something for everyone. You will find a variety of articles, studies, thoughts, photographs, cartoons, music and recipes!

However, not all the food and recipes ideas featured in this blog may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Leek, celery and gruyère gratin ... delicious

Gratins taste so good and can work well either as a side dish or a main course. This recipe goes well with a Sunday Roast Dinner, but can be enjoyed any day of the week ...

Ingredients

Serves Six

750g (1½lb) leeks, trimmed and cut into chunks
6 sticks of celery, chopped
400ml (14fl oz) vegetable stock
100ml (3½fl oz) half-fat crème fraîche
nutmeg, grated
25g (1oz) breadcrumbs
100g (3½oz) Gruyère, grated

Method

1. Preheat the oven to gas 7, 220ºC, fan 200ºC. Boil the vegetables for 5 minutes, drain and put in an ovenproof dish.
2. Mix together the vegetable stock, crème fraîche and nutmeg. Season.
3. Pour the creamy mixture over the vegetables, cover in foil and bake for 25 minutes, then remove and set aside.
4. Remove the foil from the vegetable dish and sprinkle with breadcrumbs and cheese. Cook for another 20 minutes until the topping is golden and crispy.

Nutrition Per Serving

Carbohydrate 8.9g Protein 8.2g Fat 7g Fibre 4.3g

Tips

If you do not have any leeks, try using spring onions (scallions) or white onions instead.

If you need a substitute for gruyère cheese look here

From original idea here

For more gratin choices have a look here

~ wishing you a happy day ~

You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Pigs-in-a-Blanket : Did you know ?

In the US, "National Pigs-in-a-Blanket day is 24 April, and is full of tasty sausage-based treats. But where does the tradition come from, and what are Pigs-in-a-Blanket?

In this article, we will look at where the celebration originated and what goes into making this meaty delight.

Pigs in blankets are a global tasty treat.

Pigs in blankets have many forms and many names.

If you have an image of little piglets wrapped up warm in cosy blankets, then you are thinking of the wrong thing.

Generally, pigs in blankets refer to any form of pork sausage wrapped in either dough or other meats.

In the US, pigs in blankets refer to hot dogs or Vienna sausages wrapped in a biscuit or croissant dough.

They are also called “franks in a blanket” or “franks in blanks.”

In the UK, pigs in blankets are small cocktail sausages or chipolatas wrapped in bacon.

Other names for pigs in blankets in the UK are “wrapped sausages” and “pigs in skins.”

In Mexico, pigs in blankets are called “Salchitaco’s.”

In Germany, they are called “Würstchen im Schlafrock,” which means sausage in a dressing gown.

China has its own variation called Lap Cheong Bao.

Pigs in a blanket originate from Europe.

The sausage-based food Pigs-in-a-Blanket was first seen in Europe.

In the 1600s, types of meat encased in dough became common for field workers in Britain.

It is thought that the name comes from central Europe from countries such as Germany, Slovakia, and Czechia.

The first time the name appeared in the US was in 1957 in Betty Crocker’s “Cooking For Kids” recipe book.

It is unknown exactly who invented pigs in blankets as variations have existed for hundreds of years across the globe.

National Pigs-in-a-Blanket day is different in the UK.

It isn’t just the US that has a great love of pigs in blankets! The UK does too.

However, in the UK, National Pigs-in-a-Blanket day is on December 12, and it isn’t a registered national day.

This is because in the UK, pigs in blankets are often eaten alongside a roast turkey, and in particular, they are served as part of a Christmas dinner.

The first Pigs-in-a-Blanket day in the UK occurred in 2013.

It was part of a marketing campaign by online butcher Farmison & Co to help sell their pigs in blankets just before Christmas.

Pigs in blankets are loved around the world, and every country has its own variation.

Essentially they all consist of a pork sausage being wrapped and then baked in an oven.

National Pigs-in-a-Blanket day occurs in the USA every April 24.

Although the national day varies from country to country, everyone loves to celebrate this delicious food." Do you like Pigs in Blankets? Please share your thoughts in the comments below.

Words above from article here

More recipe suggestions for Pigs in Blanket here

~ I just had to include a picture of some pigs on this post 😊 ~

You will find a variety of articles and recipe ideas within this blog, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use a reliable meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Celery ... some healthy facts and recipes

Five Healthy Benefits of Adding Celery to Your Diet

At just 10 calories a stalk, celery’s claim to fame may be that it’s long been considered a low-calorie "diet food."
But crispy, crunchy celery actually has a number of health benefits that may surprise you. Here are five reasons you should consider adding celery to your diet, plus a few recipes to make it easy.

1. Celery is a great source of important antioxidants.
Antioxidants protect cells, blood vessels, and organs from oxidative damage.
Celery contains vitamin C, beta carotene, and flavonoids, but there are at least 12 additional kinds of antioxidant nutrients found in a single stalk. It’s also a wonderful source of phytonutrients, which have been shown to reduce instances of inflammation in the digestive tract, cells, blood vessels, and organs.

2. Celery reduces inflammation.
Chronic inflammation has been linked to many illnesses, including arthritis and osteoporosis. Celery and celery seeds have approximately 25 anti-inflammatory compounds that can offer protection against inflammation in the body.

3. Celery supports digestion.
While its antioxidant and anti-inflammatory nutrients offer protection to the entire digestive tract, celery may offer special benefits to the stomach. Pectin-based polysaccharides in celery, including a compound known as apiuman, have been shown to decrease instances of stomach ulcers, improve the lining of the stomach, and modulate stomach secretions in animal studies. And then there’s the high water content of celery — almost 95% — plus generous amounts of soluble and insoluble fibre. All of those support a healthy digestive tract and keep you regular. One cup of celery sticks has 5 grams of dietary fibre.

4. Celery is rich in vitamins and minerals with a low glycemic index.
You’ll enjoy vitamins A, K, and C, plus minerals like potassium and folate when you eat celery. It’s also low in sodium. Plus, it’s low on the glycemic index, meaning it has a slow, steady effect on your blood sugar.

5. Celery has an alkalizing effect.
With minerals like magnesium, iron, and sodium, celery can have a neutralizing effect on acidic foods — not to mention the fact that these minerals are necessary for essential bodily functions.

Tips for Buying and Storing Celery
Sturdy stalks. Look for celery that has sturdy, upright stalks. They should snap easily when you pull them, not bend.
Crisp leaves. Leaves should be crisp and fresh, ranging in colour from pale to bright green. Avoid celery with yellow or brown patches.
Wait to chop. Chop celery just before cooking or serving to maintain nutrients. Even celery that has been chopped and stored for just a few hours will lose nutrients.
Steam it. Steamed celery will retain flavour and almost all of its nutrients.
Eat in five to seven days. Eat fresh celery within five to seven days to enjoy its maximum nutritional benefits.
Eat the leaves. Don’t discard the leaves — that’s where celery has the most calcium, potassium, and vitamin C. But because they don’t store well, consume celery leaves within a day or two of purchase.

In addition to its many health benefits, celery is a versatile veggie. You can eat it raw or cooked, and it makes a great addition to smoothies, stir-fries, soups, and juices.
Words above from article here

Poached Breast of Chicken with Celery

more details here

Celery Soup

more details here

You will find a variety of articles and recipe ideas within this blog, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use a reliable meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

'Exercise for better health - Any movement is good'

'Exercise for Better Health'

If you are a regular reader of this blog you may have seen other posts about exercise and the benefits it can bring. Can you have too many posts about exercise? No, I don't think so, and with this in mind I will share a few details of an interesting article I read on Diet Doctor site. It was by Dr Tony Hampton called "Exercise For Better Health" and below I share some words from it.

"Bodies thrive on movement
Exercise has many evidence-based benefits:

Mental health: Exercise promotes the creation of positive endorphins, releasing stress and improving mood, helping reduce anxiety and improve symptoms of depression.

Sleep: It improves sleep quality and resets circadian rhythms. (read more information on how to improve sleep, here)

Energy: It increases energy levels throughout the day and fights fatigue. The more you exercise, the more energy you will have.

Blood sugar: It helps muscles take up excess blood sugar, increasing insulin sensitivity and helping lower your blood glucose measurements over the day.

Mobility: It builds muscle strength, flexibility, and balance — helping you keep mobile and preventing falls as you age. Did you know that elderly women with low muscle mass have significantly higher mortality than women with more muscles? Frailty kills.

Metabolism: Physical activity helps increase your metabolic rate, especially if you build lean muscle. Plus it promotes the health and functioning of the mitochondria, the powerhouses of our cells.

Circulatory system: It keeps blood vessels elastic and strengthens the muscles of your heart and lungs; it helps reduce blood pressure and reduces the risk of strokes. It increases blood flow to the brain and helps reduce the risk of dementia.

Immune system: It can boost your immune system, providing anti-cancer benefits and helping you fight infections such as Covid.

Weight maintenance: Exercise can help burn fat and improve body composition.

Think of exercise as a form of play, just like the movement you did as a child. Exercise should be fun and enjoyable for you.

Don’t feel you have to kill yourself in the gym, like a contestant on The Biggest Loser. Any movement is good.

Walking is good, walking towards metabolic wellness. Any step you take is a step in the right direction."

The above is a snippet from Dr Hampton's article which you can read in full here

I wonder do you have a favourite way to exercise?

Mine is walking ...

Sharing a picture of a bird feeder I see on some of my walks.

~ Enjoy your day ~

All the best Jan

Baked Aubergine / Eggplant Bruschetta ... Vegetarian and Lower Carb

Did you know that aubergines/eggplants are an excellent source of dietary fibre, they are also a good source of Vitamins B1 and B6 and potassium. In addition they are high in the minerals copper, magnesium and manganese. A 100g serving of raw aubergine/eggplant provides: 25kcal 1g protein 0.2g fat 6g carbohydrate 3.4g fibre. Aubergines are high in fibre and low in fat and therefore recommended for those managing type 2 diabetes or managing weight concerns.
There is more to read about the health benefits of aubergines/eggplants here

Why not try this Aubergine/Eggplant Bruschetta! Easy dinners don't have to be boring. This throw together one-pan wonder can be perfect for those dinners when you need something quick and easy.

Of course you can eat it as a vegetarian meal or just add some meat or fish … as always dear reader the choice is yours.

Ingredients
1 large aubergine/eggplant, cut lengthwise into 2 cm (1 inch) thick slices

Sea salt
2 tbsp. extra virgin olive oil
Cheese of choice - mozzarella, parmesan, cashew cheese
Handful of fresh basil
Bruschetta
250 g cherry tomatoes
1 small red onion, diced
1 garlic clove, crushed
1 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar

Method

1. Preheat oven to 400°F : 200°C : Gas Mark 6
2. Arrange aubergine/eggplants on a baking tray and sprinkle with salt.
3. Set aside while you put everything together - the salt will help absorb moisture which will allow the aubergine/eggplant to bake nicely.
4. To make your bruschetta mix, combine all ingredients in a bowl and mix.
5. Drizzle both sides of the aubergine/eggplant with olive oil, top with cheese of choice and spoon bruschetta mix on top.
6. Bake aubergine/eggplant for 25-30 minutes or until cooked through and golden. Garnish with basil and serve warm.
From original recipe here

You will find a variety of articles and recipe ideas within this blog, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use a reliable meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

'Age Related Macular Degeneration could probably be prevented by avoiding processed food'

Sharing an article (and image) from Dr Katharine Morrison at Diabetes Diet Blog

"Age Related Macular Degeneration could probably be prevented by avoiding processed food

Adapted from The Displacing Foods Age Related Macular Degeneration by Chris A Knobbe. Medical Hypotheses 109 2017 184-198

Chris A Knobbe from the University of Texas has studied factors that are thought to be important in the causation of Age Related Macular Degeneration. (AMD).

AMD is the leading cause of irreversible blindness in developing nations. In 2020 some 196 million people were affected worldwide. And Dr Knobbe thinks this is almost always down to dietary factors, in particular the consumption of processed food such as sugar, vegetable oils, refined white flour and trans fats.

Historically, between 1851 and 1930, AMD was a rarity. It rose modestly in the 1930s but became an epidemic in the UK and USA by 1975.

By 2009 63% of the American diet consisted of processed sugars, starch and oils.

Dr Morrison comments: Dr Google now puts this at 73% “hyper-processed foods”.

By looking at the food intake and AMD in 25 nations, it was seen that as the traditional diets were replaced with processed foods, the incidence of new onset AMD correspondingly rose.

If sugar intake is moderate but polyunsaturated fat ingestion is rare, AMD does not rise.

It would therefore appear that processed and nutrient deficient foods are toxic to the retina.

AMD could probably be entirely preventable through reverting back to ancestral dietary patterns, should that be feasible, or eliminating processed foods that have become ubiquitous. Avoidance of these foods is likely to be extremely important for people who have been diagnosed with early or moderate AMD.

Dr. Morrison comments: She was recently at a Hospice ladies lunch group and was sitting at a table with six other women who were about 10-20 years older than herself. Five of them were currently getting eye injections for AMD. Diets that are considered the healthiest by Dr Google are the Mediterranean, Japanese, South Korean and French. None included processed foods."

Words above from here

Read more about Age-related macular degeneration (AMD) here

~ xxx ooo xxx ~

Do please share your thoughts on this article in the comments section, thank you.

All the best Jan

G is for Garlic, Gazpacho and Ginger

Would any of these be your choices? Do you have another dish that would fit 'G is for' ?

Please share your thoughts in the comments below.

G is for Garlic

Highly valued throughout the ages as a culinary spice, garlic is one of the oldest cultivated plants in the world. The garlic bulb is the most commonly used portion of the plant, composed of 8-20 individual, teardrop shaped cloves enclosed in a white parchment-like skin. It is an excellent source of vitamin B6 (pyridoxine). It is also a very good source of manganese, selenium and vitamin C. In addition, garlic is a good source of other minerals, including phosphorous, calcium, potassium, iron and copper.

A favourite recipe that uses garlic is 

Pork Stroganoff

please see recipe/more details here

G is also for Gazpacho

Gazpacho is a soup made of raw vegetables and served cold, usually with a tomato base, originating in the southern Spanish region of Andalucía, which some spell with a c, while others use an s.

please see recipe/more details here

G is for Ginger

Ginger is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain... it also has such a wonderful warm flavour.

Perfect for this Ginger Loaf, why not enjoy a slice with butter.

please see recipe/more details here

You will find a variety of recipe ideas within this blog, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use a reliable meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

Have you seen the choices for:
'A is for' here and 'B is for' here and 'C is for' here and 'D is for' here 

and 'E is for' here and 'F is for' here

All the best Jan

Ya Gotta Larf

 

Eddie

Parsley : A Popular Herb With Health Benefits

Autumn Enloe MS RD LD writes:

"Parsley is a popular herb often used in American, European, and Middle Eastern cooking. It’s commonly used to elevate the flavour of dishes like soups, salads, and fish recipes. Aside from its many culinary uses, parsley is highly nutritious and has been shown to have many powerful health benefits. This article reviews parsley and how this impressive herb may benefit your health.

Rich in Nutrients

Parsley contains several important nutrients, such as vitamins A, K, and C. It’s also a good source of the minerals calcium, iron, magnesium, and potassium.

May Improve Blood Sugar
Elevated blood sugar levels can increase your risk of conditions like diabetes or metabolic syndrome. Some rat studies found parsley to effectively reduce blood sugar levels.

Can Benefit Heart Health
Parsley contains carotenoid antioxidants and vitamin C — both of which have been shown to benefit heart health.

May Aid Kidney Health
Parsley may help keep your kidneys healthy by fighting inflammation and reducing high blood pressure and your risk of kidney stones.

Other Potential Benefits
Parsley has antibacterial properties and may help support bone health, boost your immune system, and enhance liver health.

Easy to Add to Your Diet
Parsley is a versatile herb that’s easy to add to many dishes.

Here are some ways to add parsley to your diet:
Use as a garnish on pasta or soups.

Chop and add to salads.
Use in egg bakes or frittatas.
Make a pesto with pine nuts, olive oil, parmesan cheese, and fresh parsley.
Add to smoothies for a nutrient and flavour boost.
Use on homemade pizza.
Add to homemade bread.
Use in homemade juices.
Add flavour to sauces, soups and stews.
Incorporate into marinades and dressings.
Use to flavour fish, poultry, and meat dishes.

How to Store Parsley
To best store:
Fresh parsley, you first need to remove the bottom of the stem. Do not rinse. Fill a glass or jar halfway with water and place the stem ends into the water. If you keep the plant in the refrigerator, it’s best to loosely cover it with a plastic bag. Otherwise, parsley can be kept at room temperature. Change the water every couple of days and discard the herb once the leaves start turning brown. This way, your herb may stay fresh for up to two weeks.
Dried parsley, can last in an airtight container in a cool, dark environment for six months to one year.

The Bottom Line
Rich in antioxidants and nutrients like vitamins A, K, and C, parsley may improve blood sugar and support heart, kidney, and bone health. What's more, this herb can easily be added to many tasty dishes. Parsley stays fresh for up to two weeks, whereas dried parsley may last up to a year. Adding parsley to your diet can boost your health while adding flavour to your favourite recipes."

The above is only a snippet of Autumn's article, read it in full with all related links here

I wonder do you like parsley? Do you use it in your recipes?

You will find a variety of articles and recipe ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

A Saturday Stew : Perfect For The Grand National !

Here in the UK this Saturday (15/04/23) is "The Grand National. This is a National Hunt horse race held annually at Aintree Racecourse, Aintree, Merseyside, England. First run in 1839, it is a handicap steeplechase over an official distance of about 4 miles and 2½ furlongs (4 miles 514 yards (6.907 km)), with horses jumping 30 fences over two laps. It is the most valuable jump race in Europe, with a very large prize fund! 

This event is prominent in British culture, and the race is popular amongst many people who do not normally watch or bet on horse racing at other times of the year.

The course over which the race is run features much larger fences than those found on conventional National Hunt tracks. Many of these fences, particularly Becher's Brook, The Chair and the Canal Turn, have become famous in their own right and, combined with the distance of the event, create what has been called "the ultimate test of horse and rider". More about the Grand National here

For those who may take time to watch it on TV and perhaps have family/friends round for the occasion this recipe could be just what you need to make your Saturday gathering complete ...

It's an easy pork and chickpea stew which only takes 30 minutes, and is full of hearty flavour, with everything all in one pot!

Please see the tip at the bottom of the recipe for how to make a veggie version, if you would prefer this.

Each serving provides:

22g protein, 18.5g carbohydrates, 12g fat, 6.5g fibre and 1.3g salt.

Ingredients

Serves Four

2 tbsp oil, ideally olive oil
250g/9oz pork fillet (tenderloin), trimmed and cut into small cubes
1 onion, thinly sliced
1 red pepper, sliced
1 medium courgette/zucchini (roughly 185g/6½oz), ends trimmed, halved lengthways and sliced into semi circles
2 garlic cloves, thinly sliced
½–1 tsp smoked paprika, hot or sweet
400g/14oz tin chickpeas, drained
400g/14oz tin chopped tomatoes
1 chicken or pork stock cube
salt and freshly ground black pepper

Method

1. Heat 1 tablespoon of the oil in a large non-stick frying pan or wide-based casserole.
2. Season the pork with salt and pepper and fry over a medium heat for 2 minutes until lightly browned. Remove from the pan and set aside on a plate.
3. Add the remaining oil, the onion, pepper and courgette/zucchini to the pan. Cook for 5 minutes, or until softened and lightly browned, stirring regularly.
4. Add the garlic, paprika, chickpeas and tinned tomatoes. Half-fill the empty tomato tin with water and add to the pan (roughly 200ml/7fl oz water). Crumble in the stock cube and add the cooked pork. Bring to a gentle simmer for 10 minutes, or until the sauce has thickened and the pork is tender, stirring regularly.

5. Serve and enjoy.

Recipe Tips
For a vegetarian or vegan version of this stew, cook a large cubed aubergine/eggplant instead of the pork in the first step, adding an extra tablespoon of oil once it begins to fry.

Substitute chicken/pork stock cube for veggie one.

See original recipe idea and video guide here

~ Wishing all readers a happy weekend ~

You will find a variety of articles and recipe ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.

All the best Jan

Ya Gotta Larf

 

Eddie

We Stayed In !

We had been warned!

Yesterday (Wednesday) was going to be very wet and windy!

Storm Noa was approaching many areas of the UK!

pleased we were indoors - image from here

ducks never seem to mind the rain - image from here 

crashing waves in Ilfracombe, Devon, photo credit Ed Parkinson

many trees came down, I understand everyone in this house was accounted for

photo from here

some days just call for

Tomato Soup with onions, carrot and celery

recipe/more details here

~ What is the weather like where you live? ~

Dear reader, you will find a variety of articles and recipe ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.

All the best Jan

Suggestions For Low Carb Potato Substitutes : Helpful For Diabetics

For those readers who are diabetic they will know that the chief symptom of diabetes is an elevated blood glucose level. Whilst some medications can help Type 2 diabetics to reduce blood glucose, far more significant a factor is a reduction of those foods in the diet which raise the levels in the first place. This is not just obvious sugars in sweets, chocolate, cakes, biscuits, breakfast cereals and so on but most carbohydrates as well.

Carbohydrates metabolise quickly to sugar in the system (some take a little longer than others) and so for diabetics they act basically as if they were sugar. So you need to cut out starchy carbs as much as possible, including bread, potatoes, pasta and rice.

Many who do live a low carb lifestyle may miss potatoes. They are so versatile, so once you cut out potatoes, you also cut out fries, crisps, mash, roast potatoes etc.

Don’t despair. There is another way.

The potato might be the most popular root vegetable, but it isn’t the only one.

Its siblings in the root vegetable family are less famous but taste just as good, and they contain less starch and fewer carbs.

Here are seven suggestions:-

Celeriac – 7g net carbs, 42cal per 100g

Daikon (aka mooli) – 2g net carbs, 18 cal per 100g

Swede (aka rutabaga) – 5g net carbs, 35 cal per 100g

Turnips – 4g net carbs, 28 cal per 100g

Kohlrabi – 2g net carbs, 27 cal per 100g

Cauliflower – 2g net carbs, 23 cal per 100g

Courgettes (aka Zucchini) – 2g net carbs, 20 cal per 100g

The above words are snippets taken from '7 Low-Carb Potato Substitutes (and how to cook them all)' which can be read in full here and 'Introduction to low-carb for beginners' which can be read here

Eddie and I enjoyed celeriac mash recently with Mustard and Sage Chicken

more details here

You will find a variety of articles and recipe ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.

All the best Jan

That is Strange ... but True!

As regular readers know, this blog brings a variety of articles, studies, thoughts, recipes and more! It is presented in a magazine style - we hope something for everyone. Our main focus is about the Low Carb Higher (Healthy) Fat lifestyle, LCHF for short, and you can read/find out more about that here

But today for a change I thought let's have some 'Strange But True Facts' ... Did you know any of these ten facts?! 

Mr Potato Head was the first toy to be advertised on TV.

The two tiny holes in every BIC pen ensure that the air pressure is the same both inside and outside the pen, which helps the ink flow to the tip.

If you sneeze while traveling at 60 mph, your eyes are closed for an average of 50 feet.

Your nose is always visible to you. Your mind ignores it through a process called Unconscious Selective Attention.

The brain is our fattiest organ and is composed of nearly 60% fat.

Magpies are considered one of the most intelligent animals in the world and the only non-mammal species able to recognize themselves in a mirror test.

Iguanas have three eyes. Two normal eyes and a third eye on top of their head that only perceives brightness.

Sunsets on Mars are blue.

“Bluetooth” technology was named after a 10th Century king, King Harald Bluetooth. He united Denmark and Norway – just like wireless technology united computers and cell phones.

The small indents in the bottom of frozen pizzas are there to prevent air bubbles from forming inside the dough.

Talking pizza - have you tried Courgette / Zucchini Pizza Casserole - it's something different, and low carb/keto too. See more details here

~ Enjoy Your Day ~

A variety of articles and recipe ideas are within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Real Food Is Good : 21 Reasons Why You Should Eat It

Franziska Spritzler RD CDE writes:

"Real food is food that is as close to its natural state as possible.

It is primarily:

• unprocessed
• free of chemical additives
• rich in nutrients

However, since processed foods became popular in the 20th century, the Western diet has shifted more toward ready-to-eat meals.

While processed foods are convenient, they can also potentially affect your health. So following a diet based on real food may be one of the most important things you can do to help maintain good health.

Here are 21 reasons to eat real food:

1. Loaded with important nutrients

2. Low in sugar

3. Heart healthy

4. Better for the environment

5. High in fibre

6. Helps control blood sugar

7. Good for your skin

8. Helps lower triglycerides

9. Provides variety

10. Costs less in the long run

11. High in healthy fats

12. May reduce disease risk

13. Contains antioxidants

14. Good for your gut

15. May help prevent overeating

16. Promotes dental health

17. May help reduce sugar cravings

18. Sets a good example

19. Gets the focus off dieting

20. Helps support local farmers

21. Delicious

The bottom line
Real food is just one component of a healthy lifestyle. It’s also important to get plenty of exercise, lower your stress levels, and maintain proper nutrition. But there’s no doubt that eating more real food will go a long way toward improving your health."

The above is just a snippet of Franziska's article, you can read it in full here

Dear reader - you will find a variety of articles and recipe ideas, within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan