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Friday, 19 March 2021

Dyslexia : New research shows that Ancient Greek may help cure dyslexia

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

The article today is about Dyslexia, I hope you may find it interesting.

Dyslexia is a learning difference which primarily affects reading and writing skills. However, it does not only affect these skills. Dyslexia is actually about information processing. Dyslexic people may have difficulty processing and remembering information they see and hear, which can affect learning and the acquisition of literacy skills. Dyslexia can also impact on other areas such as organisational skills.

It is important to remember that there are positives to thinking differently. Many dyslexic people show strengths in areas such as reasoning and in visual and creative fields.

It is estimated up to 1 in every 10 people in the UK has some degree of dyslexia.

Dyslexia is a lifelong problem that can present challenges on a daily basis, but support is available to improve reading and writing skills and help those with the problem be successful at school and work.


New research shows that Ancient Greek may cure dyslexia
"A study by the University of Toronto, shows that the Ancient Greek language can help cure dyslexia, because it activates many parts of the brain, compared to other languages.

The study was conducted by Charles Lumsden, Canadian biologist and Professor at the Department of Medicine and Medical Science at the University of Toronto, and Derrick De Kerckhove, Director of the Marshall McLuhan Centre of Communication Theory at the University of Toronto.

The two professors curated the findings of multiple studies and scientific research publications, which explained how Ancient Greek, if taught from a young age, can help in the development of the brain and cure symptoms of dyslexia.

“The benefits that result from the formation and proper use of the human brain have long been recognised by teachers and scholars from all around the world, who have suggested the systematic teaching of the Ancient Greek language as a treatment for dyslexic children,” Lumsden’s and De Kerckhove’s study reads.

Discussing the common symptoms of dyslexia, research shows that “a person with dyslexia might face multiple challenges in writing, serious difficulties in spelling, delay in learning how to read, or even have short memory problems. That person might often encounter difficulties in mathematics, especially in the assimilation of symbols and forms, such as multiplication tables, organisation of numbers, sequences, and more.”

The study also emphasizes the widely accepted medical belief that “dyslexia has nothing to do with a child’s level of intelligence. It is a learning difficulty, where dyslectic people take a long time to retrieve words, so they might not speak or read as fluidly as others.”

Lumsden and De Kerckhove also previously wrote the “Alphabet and the Brain” best-selling book released in 1988, which discusses how the study of languages, and especially Ancient Greek, can help in the faster development and growth of the brain.

Their latest study refers to research from critically acclaimed and accomplished scientists, philologists and linguists, with Professor of Philology, Eric Havelock, among them.

British Professor Havelock, an avid supporter of the Greek language and pioneer in classic studies, based many of his analyses on Plato, and strongly believed that “all of Western thought is informed by a profound shift in the kinds of ideas available to the human mind at the point that Greek philosophy converted from an oral to a literate form.”

Havelock suggested that the Ancient Greek language, because of the structure of its alphabet and the etymology of its words, was one of the reasons why so many advanced philosophical concepts were born in Ancient Greece, as the language activated multiple parts of the brain of its speakers.

“Many abstract concepts were conceived in Ancient Greece. That is because the language by nature enables the speaker to think thoroughly and overcome speech and learning difficulties that might impede his or her thinking,” the study explains.

“Dyslexic people might have difficulties in oral speech, spatial and temporal orientation, or right-left distinction. Of course, these difficulties, qualitatively and quantitatively, vary from person to person, and the symptoms vary according to age. When people are able to activate more parts of their brain thanks to the use of a language, they are likely to fight back some of the symptoms of dyslexia.”

Similar research and studies have also been presented by Greek scientists, such as the work by the scientific team of Ioannis Tsegos, Greek psychiatrist and psychotherapist, which was published in the revolutionary book “The Vengeance of the Tons”.

Their study demonstrated that the measurable indicators of verbal intelligence and abstract thinking, with acceptable techniques, were accelerated in a group of 25 children, which were taught Ancient Greek weekly from the age of 8 years until the age of 12.

The same indicators however, slowed down in the same number of children, who were not taught the Ancient Greek language on a weekly basis.

In addition, Australian researcher, Kate Chanock, from the La Trobe University, describes in her project “Help for a Dyslexic Learner from an Unlikely Source: the Study of Ancient Greek” how she successfully managed to help a dyslexic English-speaker become non-dyslexic and overcome dyslexia difficulties, by learning Ancient Greek."
Above article seen here

All the best Jan 

Thursday, 18 March 2021

Cauliflower Steak with Red Pepper and Capers

How about cauliflower steaks with a beautiful salsa of red peppers and capers!
Have a look at the recipe suggestion, do you think you may try it?


Ingredients
1 small head cauliflower
Extra virgin olive oil
Pinch of unrefined sea salt and pepper

for the salsa
1 small jar green olives in brine
1 small jar of capers in brine
1 red bell pepper (capsicum)
½ bunch parsley
1 lemon
Pinch of unrefined sea salt and pepper

to serve
1 tablespoon activated almonds, roughly chopped

Method
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. Slice cauliflower into 4 even slices and place on the baking sheet. Drizzle with olive oil and season with sea salt and pepper. Place in the oven for 15 minutes.
3. While the cauliflower is roasting, prepare the salsa. Chop the green olives, bell pepper, and parsley. Combine with the drained capers, a squeeze of lemon, and a pinch of sea salt and pepper, to taste.
4. Once the cauliflower is cooked, serve half of the cauliflower with half of the salsa and a sprinkle of chopped activated almonds on top.
5. Store the remainder in an airtight container in the fridge for lunch tomorrow.
Recipe idea from here

What are activated almonds?
Activating almonds essentially is just soaking the nuts in water for a few hours, after which you can eat them raw or cook them. Doing so makes the almonds begin to sprout, which causes the enzymes inside of the almonds to break down. In their sprouting state, all of the proteins, vitamins, minerals, and fatty acids are activated, which means your body can absorb them all and get the most out of this tasty food, whether you're just eating them as a snack or adding them to a meal. Inactivated almonds, whether they are raw or roasted, contain enzyme inhibitors that prevent your digestive system from extracting all of their valuable nutrients.
Read and see more here

Anyone for Soup?
Red Pepper and Tomato Soup - see here
Creamy Cauliflower Soup - see here

We bring a variety of recipes and articles to 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.

All the best Jan

Wednesday, 17 March 2021

Eating the Mediterranean way !

Erika McKellar writes:
"With all of its fresh, colourful ingredients, the Mediterranean diet has become a preferred way of eating for many around the world.

When eating the Mediterranean way, you get to discover complex flavours and fill up on healthy fats like olive oil and avocado and rich sources of protein like fish and eggs.

This diet also features fresh vegetables like spinach and zucchini/courgette, which are rich in plant-based fibre to help you stay fuller for longer.

Not only does the Mediterranean diet represent delicious food, but UNESCO also recognized it as an Intangible Cultural Heritage of Humanity for its emphasis on hospitality, intercultural dialogue, and creativity. 

The Mediterranean diet may not only help you live healthier but also bring out your inner hospitality. Remember: Mangia bene, ridi spesso, ama molto, or "Eat well, laugh often, and love much."


Health benefits of a low-carb Mediterranean diet
Research shows the Mediterranean diet can improve your health. Plus, the Mediterranean way of eating paired with a lower-carb diet may be particularly beneficial for people with diabetes.

Whatever your reason for trying a Mediterranean diet, you’re sure to love the rich flavours in the Mediterranean low-carb diet foods.

Fish & seafood
Shellfish, shrimp, squid and fish are staples of the Mediterranean diet. Especially fish rich in healthy omega-3 fatty acids like salmon, tuna, and mackerel
Protein
Chicken and eggs are featured proteins in the low-carb version of this diet.
Healthy Fats
Olive oil, avocado, nuts, and seeds are satisfying additions to the Mediterranean menu.
Vegetables
Nutritious vegetables, particularly leafy greens like spinach and kale, are included in large amounts.
Fruits and squash
Although they contain carbohydrates, small portions of fruits and squash provide vitamins and fibre. Some high-fibre, low-carb fruits include tomatoes, pomegranate seeds, and berries. Zucchini/Courgette is also an excellent lower-carb choice."
These words (and more) can be seen here

Recipes you may like to try.

Lemon and Chilli Crusted Salmon, with extra fine green beans
see recipe here

Horiatiki / Villager's Salad, it's delicious
see recipe here

We bring a variety of articles and recipe ideas to 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.

All the best Jan

Tuesday, 16 March 2021

Nicky Nook and Victoria Sponge Cake !


Regular readers will know that, on many occasions, we have enjoyed visiting the Lake District and nearby Forest of Bowland 

Of course in the present times of Covid, travel has been restricted/banned, but hopefully sometime later this year things may change.

We have family/grandchildren who live 'up North' as they call it and talking to them recently they were telling us about their wonderful visit to Nicky Nook, Bowland. It is practically on their doorstep thus enabling the visit! Grandma you would have loved it, the view from the top was wonderful. They even mentioned the delicious Victoria Sponge Cake they enjoyed once they got back home, I think it was a Mary Berry recipe but if you would prefer a lower carb version see here


Victoria Sponge Cake : Low Carb : Keto : Details here


These two pictures and more to read about Nicky Nook here and here

Let's hope we can all start travelling and visiting loved ones soon.

All the best Jan 

Monday, 15 March 2021

'Nutrition Can Strengthen the Immune System to Fight COVID-19'


Sharing an article by Georgia Ede MD, she writes:
"Dietary changes can help bolster your natural immunity against viruses.

Obesity, high blood pressure, and type two diabetes may raise the risk of hospitalization and death from COVID-19, research suggests.

Eating a whole foods diet and monitoring blood sugar may help maintain metabolic health.

Diet and metabolic health can strengthen the immune system to fight COVID-19 and other viral infections.

No diet can reduce your risk of catching COVID-19. Viruses can’t reproduce without you, so if they find you, they’re going in. However, we are not passive Petri dishes. The human body is armed with a sophisticated security system for identifying and eliminating intruders of all kinds. Therefore it is largely the health of your immune system that ultimately determines your fate. So, is there a diet that strengthens your immune system?

Some advocates of Mediterranean, vegan, and low-carb lifestyles claim that following their diet of choice can help you fight off COVID-19, but no diet has been scientifically tested against this virus.

Yet even with a grand total of zero dietary studies available thus far, it would be a mistake to conclude that diet doesn’t matter in a pandemic. In fact, a pandemic should motivate all of us to double down on dietary quality, because the majority of people who suffer serious consequences from COVID infections have something in common: poor metabolic health.

The Link Between Metabolic Health and Severe Cases of COVID-19

A new study of over 900,000 COVID-related hospitalizations in the U.S. confirms that people are at far higher risk for complications and death from this virus if they have obesity, high blood pressure, and/or type two diabetes.

While these conditions may seem unrelated, often they are simply different tentacles of the same underlying beast: insulin resistance, aka pre-diabetes. The bad news is that at least one-third of American adults have pre-diabetes—and 80% of us don’t know it, because most doctors still don’t test for it.

In people with insulin resistance, insulin levels tend to run too high. The problem with high insulin levels is that insulin is not just a simple blood sugar regulator—it is a master metabolic hormone that orchestrates the behaviour of every organ system in the body. High insulin levels shift us into growth and storage mode, making it easy to accumulate excess body fat. Insulin also plays a major role in controlling blood pressure, blood sugar, and the immune system—all three of which are intimately involved in how we respond to COVID-19 infections."

More to read/continue reading here

Related Posts
BMJ Editorial - Endorse low carb for COVID-19 prevention - read here
Boosting your immune system to fight the coronavirus : What you need to know - read here

All the best Jan 

Sunday, 14 March 2021

Mothers Day 2021

Today in the UK, we celebrate Mother's Day. Cards and gifts, perhaps flowers may have been sent, or given, as children take time to say some special words to their mum.


Forever in my heart
Forever in my thoughts
Forever in my life
My mum is always with me
Thank you Mum
I'll always love you

Wishing Mum's everywhere a lovely day

All the best Jan

Saturday, 13 March 2021

It's All About Choice

Back in 2014 I wrote a post called 'It's All About Choice' and it still is !

When you pick up a magazine you don't always know what's inside, what articles you'll read, what recipe idea you might try, what car you may read about!
Magazines are great because you can dip in and out - even start reading it from the back if you want to. I'm not always 'in the mood' to sit and read a book. Now when I'm on holiday (in the days before Covid), that's a different matter as I tend to read a lot of books. A holiday read is a must, which brings me on to the question are you a book person or do you have a 'Kindle'?

Most of my friends are still book people, is this an age thing I wonder? Younger members of the family go on holiday (Covid restrictions allowing) with their 'Kindle's and are quite happy, indeed there are so many on the market these days a lot more choice!

Choice is a good thing, variety is a good thing and since its inception this blog has always been about providing a choice and variety of articles, that to me is what makes a good magazine and a good blog!

Each of us has to make choices, we read, we talk, we discuss different things. We think - but of course we don't all come up with the same answer. Some might say wouldn't life be boring if we were all the same.

For thirteen years now I have been living the LCHF lifestyle and I am often asked but isn't the food you choose to eat boring? No is my answer. There are some great choices available, just look at some of the recipe's we've shown on this blog.

My choice of meals today have been:

Breakfast - Scrambled eggs, mushrooms and low carb sausages.

Lunch - Sliced Ham with a little green salad.

Dinner - Creamy Garlic Mushroom Chicken - more details here

I don't always have a dessert, but choices may be blueberries or strawberries with double cream, or some cheese served with a few grapes.

Well there's a gorgeous aroma coming from the kitchen so I'm off to serve up dinner. What did you/ will you have for dinner today?


Bon Appetit
All the best Jan

Friday, 12 March 2021

"High glycemic index-linked to higher cardiovascular mortality."

 Sharing an article Marks Daily Apple site highlighted

Glycemic Index, Glycemic Load, and Cardiovascular Disease and Mortality
Abstract:

BACKGROUND
Most data regarding the association between the glycemic index and cardiovascular disease come from high-income Western populations, with little information from non-Western countries with low or middle incomes. To fill this gap, data are needed from a large, geographically diverse population.

METHODS
This analysis includes 137,851 participants between the ages of 35 and 70 years living on five continents, with a median follow-up of 9.5 years. We used country-specific food-frequency questionnaires to determine dietary intake and estimated the glycemic index and glycemic load on the basis of the consumption of seven categories of carbohydrate foods. We calculated hazard ratios using multivariable Cox frailty models. The primary outcome was a composite of a major cardiovascular event (cardiovascular death, nonfatal myocardial infarction, stroke, and heart failure) or death from any cause.

RESULTS
In the study population, 8780 deaths and 8252 major cardiovascular events occurred during the follow-up period. After performing extensive adjustments comparing the lowest and highest glycemic-index quintiles, we found that a diet with a high glycemic index was associated with an increased risk of a major cardiovascular event or death, both among participants with pre-existing cardiovascular disease (hazard ratio, 1.51; 95% confidence interval [CI], 1.25 to 1.82) and among those without such disease (hazard ratio, 1.21; 95% CI, 1.11 to 1.34). Among the components of the primary outcome, a high glycemic index was also associated with an increased risk of death from cardiovascular causes. The results with respect to glycemic load were similar to the findings regarding the glycemic index among the participants with cardiovascular disease at baseline, but the association was not significant among those without pre-existing cardiovascular disease.

CONCLUSIONS
In this study, a diet with a high glycemic index was associated with an increased risk of cardiovascular disease and death. (Funded by the Population Health Research Institute and others.)
Read more here
Read more about the glycemic index here

------


We bring a variety of articles and recipe ideas to 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.

All the best Jan

Thursday, 11 March 2021

Creamy Spinach Chicken : So Delicious and Low in Carbs

Perfect for a midweek or any-day dinner; cook your chicken breasts until tender in a thick, creamy sauce. Adding fresh baby spinach and zingy lemon juice just ups the flavour, why not try it and see!



Ingredients
Serves Four
100g drained sundried tomatoes, sliced lengthways, plus 1 tbsp oil from the jar
600g chicken breast fillets
5 tsp cornflour
1 red onion, thinly sliced
3 garlic cloves, crushed
½ chicken stock cube, made up to 100ml
250g baby spinach
½ lemon, juiced
150ml single cream

Method
1. Put the sundried tomatoes in a small, heatproof bowl and cover with 200ml boiling water; set aside.
2. Lay the chicken breasts between 2 pieces of clingfilm and use a rolling pin to gently bash the thickest parts to flatten them a little, so the breasts are an even thickness. Season with salt and lightly coat with 4 tsp cornflour. Heat the sundried tomato oil in a large, deep, lidded frying pan over a medium-high heat, then fry the chicken breasts, without turning, for 4-6 mins each side until golden and cooked through. Transfer to a plate and cover to keep warm.
3. Reduce the heat to medium-low, add the onion and garlic and cook for 10 mins, stirring occasionally, until softened; add a splash of water if it starts to catch. Add the stock and sundried tomatoes
4. Mix 1 tsp cornflour with 2 tbsp water in a small bowl. Stir the cornflour mixture, lemon juice and cream into the pan and simmer for 2 mins until thickened. Return the chicken to the pan, stir through the spinach until wilted, cover and cook for 2-3 mins more until the chicken is warmed through, then serve.
Nutrition
Per Serving: 8.7g Carbs 3g Fibre 16g Fat 40.1g Protein
Original idea here


Spinach is such a lovely green vegetable, so delicious and a good source of folic acid, manganese and vitamins A and C, it really can be thrown into just about any dish for a quick veggie boost!

Did you know that "Baby spinach" is a term typically used to describe spinach that has been harvested during a fairly early stage of plant growth, usually between 15-35 days after planting. We're usually familiar with baby spinach in the grocery store because of its small leaves, tender texture, and sweet taste in comparison with mature, fully formed spinach leaves. (For these mature spinach leaves, the harvest dates are usually between 40-65 days.)

Talking spinach you may like to try these recipes:
Cauliflower Spinach Chicken Alfredo - see more details here
Spinach and ricotta lasagne with courgette pasta - see more details here


A variety of recipe ideas and articles 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.

All the best Jan

Tuesday, 9 March 2021

Rustic Style Pork Casserole


It has been a lovely sunny day today, wrapped up in a warm jacket it was very enjoyable to have a walk around our local neighbourhood. We still have 'stay local' Covid rules in place, so that is what we are doing!   

After a lovely day it was time to enjoy a favourite meal. Would it be a Roast Pork dinner or a Rustic Style Pork Casserole, both are tasty! We chose the casserole, always so delicious.

This recipe/meal is in my top five favourite pork casserole recipes.

Ingredients
Serves two
2/3 pork chops (optional remove fat) and cut into small pieces
2 large leeks chopped
a hand-full of button mushrooms
1 large sliced carrot
1 table spoon of dried mixed herbs
Approx. 1 pint of gravy stock
Salt and pepper to taste.

Method
Clean, cut and place all ingredients in a casserole dish or earthenware oven proof pot with lid.

Pour over the stock and cook at 190Āŗ C /375Āŗ F / Gas Mark 5 for 90 minutes

( I usually stir the casserole every 30 minutes or so ... )

Check food is cooked through, then serve and enjoy

What could be easier, very low-carb, real food and tastes great.

Other recipes you may like
Lentil and Vegetable Minestrone Stew / Casserole, more details here
Mushroom Bourguignon with Celeriac Mash, more details here
French Farmhouse Country Chicken, more details here


lovely Spring flowers


We bring a variety of recipe ideas to 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.

All the best Jan

Monday, 8 March 2021

60 and over (or 59 and under)

Jo Lewin is a registered nutritionist and has written many articles. Reading one recently called 'Eat for your age' the age range 60 and over was of extra interest to me, and I share below what Jo said. Don't worry if you are in a younger age group because the link at the end of this post should be helpful.

"60 and over

Vitamins are vital…

As we grow older, various physiological and psychological changes occur which have a direct effect on nutritional requirements. The body becomes less efficient at absorbing and using many vitamins and minerals. Long-term use of prescription drugs can reduce the absorption of certain nutrients. At the same time, many people find that as they get older their appetite decreases. Since the need for vitamins and minerals stays the same, or in some cases increases, it becomes even more important that the food we eat is healthy and nutritious.

Digestive problems, like constipation, piles and diverticular disease, are more common as we age and become less active. Ensure you keep your fluid intake up by drinking lots of water. Being active helps the gut function appropriately – walking or yoga can help to manage levels of stress and anxiety, which can contribute to constipation.

Our sense of smell and taste becomes less acute as we get older, but don’t fall into the trap of adding extra salt to your food – use herbs, spices and other flavourings such as garlic, lemon juice, flavoured vinegars or mustard.

As we age, levels of stomach acid fall, and as a result the absorption of iron, calcium and the vitamins B6, B12 and folate are reduced. Decreased secretion of gastric intrinsic factor, the protein required for vitamin B12 absorption further decreases your levels of vitamin B12. As a result symptoms of fatigue, weakness and impaired concentration may ensue.

The risk of heart attack and stroke also rises steadily with age. The major contributing factors – nutritional deficiencies, too much saturated fat, alcohol, smoking and a lack of exercise are factors which can all be addressed.

As we get older, our body tends to become less efficient at absorbing or manufacturing vitamin D. The body can make vitamin D by the action of sunlight on the skin, but as people get older they tend to spend less time outside, so make sure your diet contains vitamin D rich foods like eggs and oily fish. Over 65s are also advised to take a supplement of 10 micrograms of vitamin D daily.

What should I be eating?

Fibre – Make sure that your diet includes lots of fibre-rich foods such as wholegrains, oats, fruits, vegetables, beans and lentils. A small glass of prune juice in the morning may alleviate constipation.

Vitamin B12 – Ensure that you include plenty of foods rich in B12 such as meat, fish, eggs, dairy products and fortified breakfast cereals. Check with your GP if you are concerned about your vitamin B12 levels.

Vitamin D – Small amounts of vitamin D are found in foods such as eggs and oil-rich fish as well as fortified foods such as spreads. Vitamin D can also be made by the action of sunlight on the skin so when the weather is warm, expose your arms and face to the sun for at least 20 minutes a day. During the autumn and winter months, your diet becomes an important source of vitamin D because the sun isn’t strong enough for the body to make vitamin D. As it is difficult to achieve adequate vitamin D from food, most people would benefit from a supplement containing 10 micrograms of vitamin D during these months. Speak to your GP or health practitioner if you are concerned about your vitamin D needs."

Read the full article by Jo Lewin 'Eat For Your Age' here

The above is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider.


Related Posts
Metformin users, keep an eye on B12 levels - see here
Seven Nutrient Deficiencies That Are Incredibly Common - see here

Dear reader, you will find 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.

All the best Jan

Sunday, 7 March 2021

Cinnamon Rolls Recipe - Low Carb : Keto : Sugar Free : Gluten Free : Grain Free

 

I saw these delicate low carb/keto treats on Diet Doctor site; surprisingly easy to make and taste so good it’s hard to believe they are sugar-free, grain-free, gluten-free, and come in at only 1 net carb per roll.

Ingredients
12 servings
Dough
350 ml (170 g) mozzarella cheese, shredded
2 tbsp cream cheese
1 egg
240 ml (110 g) almond flour
60 ml (32 g) powdered erythritol
2 tbsp coconut flour*
1 tsp white wine vinegar
½ tsp baking soda
Filling
110 g butter, softened
1 tbsp ground cinnamon
60 ml (32 g) powdered erythritol
Icing
60 ml (32 g) powdered erythritol
1½ tbsp water
Instructions
can be seen here

*Different brands of coconut flour may contain widely varying amounts of carbs, depending on the fibre content. This recipe uses the nutritional information for Amanprana Coconut fibres/coconut flour, which is really low in net carbs.


You can read more about the health benefits of cinnamon
and see some low carb recipe suggestions that use cinnamon here

Dear reader, you will find 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.

All the best Jan

Saturday, 6 March 2021

Should You Wear an Apron While Cooking ?

Do you wear an apron while cooking or cleaning? When preparing food, cooking, washing up etc. my apron is always on. I was gifted a new one for Christmas and delight in wearing it. I like my aprons to have pockets, and tend to choose ones that have flowers, butterflies, spring like patterns on them. When you start looking at the variety of aprons available there really is a large choice, so many styles, in fact something to suit everyone and all ages.

My dear mum always used to wear an apron while in the kitchen, it used to hang behind the kitchen door always ready to be slipped on. My Gran used to wear a wrap-around apron, I seem to recall they were always a blue shade ... funny what memories stay in your mind.

But onto the title of this post and Why Should You Wear an Apron While Cooking!

"Cooking is known as an art that results in delightful foodstuffs. It is the only science that saves one from hunger and satisfies our cravings. One needs several kinds of gadgets to efficiently cook. Among many other kitchens’ handy gadgets, the apron also falls in this category.

Since the old ages, the apron has been used as a great protector against spills and stains. It is considered as a uniform and a mandatory tool for home cooks and chefs who spend most of the day in the kitchen; these individuals understand its application clearly. But many of the beginners second guess and avoid the use of aprons and it is due to a lack of information

In this article, we will exhibit major important reasons to wear an apron while cooking.

It Protects from Stains
While cooking or baking, staining of your clothes is common. This mostly happens when we are in a hurry and end up in a mess. But here the apron acts as a guard that saves one from spoiling the clothes and of however is using it. An apron also facilitates the user with a way to clean their dirty hands. So this means, it is not only a protector but also a handkerchief. Wearing funny aprons also helps to bring a smile to someone’s face when they enter your kitchen. You can buy funny aprons and other styles and colours you want according to your taste or your mood. This characteristic will keep one’s interest in cooking alive.

Protection from Germs
One importance of apron is regarding health point of view. Many of the working individuals prefer cooking soon after arriving from the job. The worn clothes from morning till evening stock numerous germs due to the interaction with the outdoor dust. Due to the increased possibility of coronavirus, the clothes can’t be considered as a safe option for direct cooking. If used directly, the quality of the prepared meal can be affected. The prepared meal can’t be safe to eat both at home and in a restaurant.

The washed and cleaned apron shields you from the direct interaction of food with germs on clothes. Moreover, either your hair or the hair of your cat or dog can be stuck in your clothes and therefore can fuse with the food, becoming a source of embarrassment in front of guests or family members.

Provides a Safe Working Environment
Besides the protection from stains, security is also one of the goals aprons sustain. While cooking directly, many clothes fabric can catch fire. Most of the aprons are made of fireproof materials that can avoid the likelihood of these unpredictable circumstances. Further, wearing an apron is the safest option to avoid dust, dirt, heat burns, oil spatter, and spill-over of hot soup and curry, etc.

Aprons with Handy Innovations
The basic philosophy of an apron is to maintain hygiene, but it also ensures trends and ease. Many of the latest designs allow pockets that make everyday working easy. One can efficiently clean the sinks with the sponge, and the counters can be quickly scoured through the mitts present in the pockets. This reduces the hassle of moving from one place to another in a rush. This way, the hygienic environment can be sustained within minutes.

It is the Practice of Professionals
Many individuals plan a food business or dream of becoming a professional chef. One of the basic rules starts with wearing an apron soon after entering a kitchen. This casts an impression of professionalism on others and determines how much you value the basic principles of cooking and hygiene. It is recognized as a costume of the chefs, and every master cook wears this uniform with pride.

Kids get Inspiration
It is a common practice that kids follow their elders. With the current trend, kids love making snacks and enjoy baking. Parents always scared for their kids regarding kitchen accidents and frustrated for the mess and stains they make in the kitchen and also funny text aprons will be the perfect gift for your children. Parents can encourage their kids by setting an example of wearing an apron. Through awareness, kids can adopt a good habit of wearing an apron, it will not only save them from the kitchen hazards, but they also develop the habit of cleanliness.

Aprons Help in Free Movement
From culture to culture, the dress codes vary. From Asia to Europe, some of the dresses are common such as frocks and skirts. While working in the kitchen with these dresses, the chances are higher to lower down the free movement as women get irritated of frequently grasping them. They remain uncomfortable and keep on protecting their outfit. While the apron makes a woman free to increase her movement and can prepare the meal. This state of motion can also support her to burn calories that represent a good sign of fitness.

In the market, various quality and design of aprons are available, but it is crucial to select the apron according to your requirement. There is a need to distinguish between the fabrics and stuff. Many heat resistant, waterproof or plastic aprons can be obtainable which are not costly on your pocket. You must not forget the selected apron can bear the heat of your kitchen. As an apron is used as a daily attire and has a high chance to be soiled, so the user must take care to wash it regularly, else the basic principle of hygiene will die out."
Words above from article by Marie Singer here
Read more about Aprons including their history here


 now why not pop your apron on and 
make 
Ginger Cake
you can see the low carb recipe here


This blog brings a variety of articles and recipe ideas, 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 your meter.

All the best Jan

Friday, 5 March 2021

Cauliflower, Leek and Broccoli Cheese : A Tasty Savoury Gratin

Just about everything tastes good in a gratin! Cauliflower, leek and broccoli cheese is a satisfying savoury gratin to serve as a side dish or a main course.



Ingredients
Serves Six
1 large cauliflower, cut into florets
1 head broccoli, cut into florets
50g/1¾oz butter, plus extra for cooking the leeks
baby leeks (approx. 150g/5½oz), sliced
500ml/18fl oz milk
4 tbsp flour
200g/7oz mature cheddar, grated
6 tbsp fresh breadcrumbs
salt and pepper
Method
1. Preheat the oven to 220C/200C Fan/Gas 7.
2. Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish.
3. Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets.
4. Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g/5½oz of the grated cheese and season to taste.
5. Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling.
From original idea here

Servings suggestions
Steamed White fish,
Roast Chicken,
Nut roast,


You will find a variety of recipe ideas and articles within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues please take these 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.

All the best Jan

Thursday, 4 March 2021

Maskne - What is It?

Dr Thivi Maruthappu, Consultant Dermatologist writes:

What is maskne?
Type “maskne” into Google, and you’ll find over 1 million hits. So, what exactly is maskne? It was initially coined as a term to describe the development of acne after wearing facial masks (mask + acne), it is now used as an umbrella term to cover all manner of facial rashes that can happen due to our increased use of face masks, which in the UK are compulsory on public transport, shops, hotels and many other settings. With this in mind, it is important to address maskne, its possible causes and what can be done so that we can uphold compliance with face coverings.

Why do masks cause skin rashes?
Masks can cause facial rashes for a number of reasons. The friction caused by tight areas of the mask rubbing repeatedly against the skin, for example over the nose, cheeks and ears can result in redness, flaking and peeling skin and in some cases even sores. This can be worse if you have an underlying skin condition like eczema.

Masks create a humid and occlusive environment underneath them. They can trap moisture and sebum, both of which can aggravate pre-existing acne or cause new breakouts by clogging pores. The combination of masks and warm, humid summer weather can certainly make things worse for skin conditions such as rosacea, seborrheic dermatitis and perioral dermatitis. However, it can be tricky to tell these skin conditions apart from acne so if in doubt make sure to see your health care provider.

What can you do to prevent maskne?
Maskne prevention really depends on which skin condition has been triggered. Frictional skin damage requires careful treatment to restore the skins natural barrier function. Application of a rich emollient at sites of repeated trauma can help to reduce friction, but if masks are being worn for long periods of time, it’s important to reapply throughout the day. Consider choosing soft fabrics such as cotton, which is gentler on the skin and is less likely to cause friction than synthetic fibres such as polyester.

For true mask acne, use a gentle skin cleanser twice daily and look for active ingredients such salicylic acid or benzoyl peroxide which have been proven to address acne. Avoid wearing makeup under masks as this can exacerbate things further and always look for products labelled “non-comedogenic”. When you are able to take your mask off, for example in the privacy of your own home, remove it and wash your face carefully. If your acne is persistent or affecting your confidence or mood, don’t wait to seek medical help as topical or oral prescription treatments may be necessary. If you are using cloth masks, make sure to wash them regularly with a mild fragrance-free detergent to remove traces of sebum, dirt and bacteria that build up throughout the day.

Article from British Skin Foundation site here


A variety of articles and recipe ideas are found 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.

All the best Jan

Wednesday, 3 March 2021

Mushroom and Leek Casserole



This quick, creamy mushroom casserole may well become a favourite dish. Why not serve as a midweek meal with pasta, rice or a hunk of crusty bread. Of course if you are a 'low carber' you will swap the pasta/rice/bread for a lower carb alternative.

Ingredients
Serves Four
50g/1¾oz unsalted butter, plus extra to finish
1 leek, sliced
3 rashers smoked streaky bacon, diced
100ml/3½fl oz dry white wine
5 Portobello mushrooms, chopped
350–400ml/12–14fl oz beef stock
100ml/3½fl oz crĆØme fraĆ®che
¼ tsp paprika
salt and pepper
small handful of freshly chopped flatleaf parsley, to garnish

Method
1. Heat a deep non-stick frying pan over a medium heat. Add the butter and when it sizzles, add the leek and bacon and fry for 6–8 minutes, until the leek is softened and caramelised and the bacon crispy.
2. Pour in the wine and allow to bubble for a couple of minutes before adding the mushrooms. Cook for 2–3 minutes to soften, then add 350ml/12fl oz beef stock and season well with salt and pepper. Reduce the heat to low and simmer for 25–30 minutes, adding a touch more stock if needed.
3. Stir in the crĆØme fraĆ®che, paprika and a knob of butter and simmer for a further 5 minutes.
4. Check the seasoning and serve garnished with chopped parsley.
From original idea here

perhaps enjoy a glass of white wine with your meal
Bon Appetit

A variety of recipe ideas and articles are found 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.

All the best Jan

Tuesday, 2 March 2021

Curly Kale : Stanley enjoys it too !

At the moment due to Covid restrictions we can only see the grandchildren thanks to the wonders of the internet, for which I am grateful. So although we don't meet up in the flesh, we are still fortunate to be able to talk, see them, exchange news, funny stories etc. Talking with them recently they were eating a snack, well nothing unusual with that I hear you say! What was perhaps a little unusual was that their snack was slices of carrots, peppers, cucumbers! Not a chocolate bar or a packet of crisps in sight! In fact I am told that they now also enjoy eating curly kale. Yes, this wonderful vegetable is currently the grandchildren's favourite and I can see why! Apparently Stanley likes it too! (see picture below)

Curly Kale
A staple of veggie boxes and local food companies as well as Farmers Markets, curly kale is becoming much more prominent in the supermarket. It has been grown in Great Britain for centuries and was once a frequent nutritious addition to the dinner plate in the 50s and 60s. The good news is, it seems to be coming back. Sales have rocketed in the last couple of years!

Kale is packed full of vitamins, iron and calcium and tastes delicious. It couldn’t be easier to cook as it just requires steaming, boiling or stir frying although it is great added to pasta dishes, risottos, stews and soups. You can use it wherever you may have used spinach or cabbage.


Buyer's guide
Curly kale leaves should look fresh and crisp, with no sign of yellowing. Reject any with leaves that look bruised or slimy. Curly kale is available from September to March. Other varieties of kale include Red Russian kale, cavolo nero (or ‘black kale’), and thousand-head or hungry-gap kale.

Storage
Curly kales deteriorate more quickly than green cabbages, and will keep for only a few days before turning yellow. Store, loosely wrapped in plastic, in the fridge or larder.

Preparation
Cut away the tough central ribs of curly kale before you chop or shred the leaves. For best results, either cook very briefly in a large volume of ready-boiling water or stir-fry as a side dish. Add a small amount to soups, pasta sauces, bean dishes and colcannon.
Read above and more here and here

How to Cook Curly Kale
Boiling
SautƩing
Make Kale Chips
Good guide here

Also How To Make Kale Chips In Air Fryer
Perfectly crispy kale chips in less than 10 minutes, start to finish. These make a great nutritious snack. See more here
Do you like curly kale?

This is our youngest grand-daughter with Stanley … he is a Hermann’s Tortoise

apparently Stanley enjoys a little curly kale too
(they have both grown a little since this picture was taken)
you can read more about him here

Dear reader, you will find a variety of articles and 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.

All the best Jan

Monday, 1 March 2021

March is here !


I'm always pleased when the 1st of March is here because it's nice to think that Spring is just around the corner. The daffodils are springing up well and many are showing their lovely colourful, cheerful heads - here are some for you, and by the way Happy St David's Day too.

daffodils, so cheerful

Stained glass depiction of Saint David, designed by William Burges, at Castell Coch, Cardiff


Did you know?
March was known as Hlyda, or Lide in Old English, which means ‘loud. This was referring to the March winds, which were considered very noisy.
The Anglo-Saxons called March “Hlyd monath” meaning “Stormy month” or “Hraed monath” meaning “Rugged month.”

The flower of March is the daffodil.

March babies are spoiled with two birthstones: aquamarine, and bloodstone which symbolize courage.

March was originally the first month of the Roman calendar and was named after the Roman god of war, Mars.

The phrase ‘mad as a March hare’ comes from the view that a hare will behave oddly during the breeding season, which is in March.

There are two zodiac signs in March. Pisces, which is until March 20th, and Aries which is from the 21st.

Every year, March and June finish on the same day of the week.

Special Days of March
March is the only month with three consecutive consonants in its English name, its fair to say that March is a pretty unique month. And its also a month full of pretty unique days. For instance ...

March 1st is World Compliment Day. This day is a day about being positive and sowing the seeds of happiness.

March 6th is White Chocolate Cheesecake Day. (Low Carb recipe here). Some find that a white chocolate cheesecake is the most heavenly desert that could possibly grace your taste-buds. Bake one or buy one, it doesn’t matter. So long as you eat one today - all is balanced in the universe! LOL!

March 11th is World Plumbing Day, Plumbing spans back in time to civilisations like Ancient Rome and Ancient Greece, and it’s often something we take for granted. However, without plumbing we’d have no running water and sewage in the streets. Eww!

March 12th is plant a flower day. Floral arrangements date back to as early as 2,500 BC in Egypt, where they were used as decoration and to honour both the dead and the living. After thousands of years people still pick flowers, so instead of picking one today plant one!

March 13th is all about challenging superstitions, Open An Umbrella Indoors Day! Invented in 2003 by Thomas Nibb, this is a day about breaking old superstitions and seeing how nothing bad comes of them. So open your umbrella indoors today – just make sure you don’t break anything!

March 20th is Snowman Burning Day! This was first celebrated in 1971 at Lake Superior State University, this is a holiday all about welcoming the end of winter and the beginning of spring. Lake Superior is one of the coldest places in the US, so there’s always enough snow for a snowman!

March 30th is Take A Walk In The Park Day - A great day to stretch your legs and get some fresh air. If the weather holds up why not even go out and have a picnic, Covid restrictions permitting.
The above taken from here and here and here


Dear reader, you will find a variety of articles, studies etc. plus recent news/views and recipe ideas within this blog, we hope something for everyone to read and enjoy ... 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.

All the best Jan