Blog

Another week, another blog. This one is a goodie and one to keep for just in case you ever feel unwell. Every fourth blog will be dedicated to a subscriber’s request and actually I have a blog schedule happening that I am really enjoying right now.

Do you add oil to your pasta cooking water? Have you been told it prevents your pasta sticking together/ I stopped adding oil to my pasta water more than a decade ago because my pasta never stuck together whether I had oil in the water or not and I just thought it was a waste of oil.

The mighty mushroom is a definite must add food to any diet and especially into a vegan diet as mushrooms really are packed with a whole lot of goodness. Mushrooms contain a rich source of essential amino acids, polyunsaturated fatty acids that help reduce serum cholesterol. Mushrooms also boast a whole load of antioxidants which can protect the body from cardiovascular disease, they are low in sodium and contain the B vitamins, thiamin, niacin, riboflavin and folate which are all necessary in energy production, supporting metabolism and lowering LDL cholesterol. In addition mushrooms are a great source of fibre and tocopherols (vitamin E), which helps with skin, heart and eye health and lowers the risk of cancer. Lectins found in mushrooms are also known to have anti tumor activities.

Who grew up with iodized salt on their table? Did you know what iodized meant or were you just used to reading the word every time you saw it in its white and orange plastic tub. It seemed to be the standard salt everyone had in their homes growing up in the 70’s and 80’s. It was branded as the important thing to have to stay healthy and then it seemed to disappear. It is still sold in supermarkets and is occasionally spotted on someone’s dinning room table or on top of the cooker range.

I am so happy to be back with a recipe for you this week. Last week I sent out a newsletter asking for contributions for weekly recipes and lo and behold, within an hour of the newsletter going out I received a considerable donation via paypal from my very generous parents. I had forgotten they read my weekly blog. So this recipe and the next five will be brought to you via their generosity. I feel so grateful as sharing a recipe each week brings me loads of joy. Thank you Mum and Dad.

I hope all is well in your world. What a tough time it is worldwide. Thanks to those people who wrote to me last week to let me know how you are. It was lovely to read how people are nourishing themselves during this time and for me to make recipe suggestions to those who are struggling. Feel free to write anytime.

How are you all? I Hope those of you in lockdown are doing okay. Please reach out, send me an email, I would love to hear from you. Anyone who wants to share with me what they are cooking is also welcome. Let me know what creativity is going down in your kitchen.

How are you all? How is everyone managing with lockdown? Feeling for those of you who, like me, have lost a lot of work due to the lockdowns. Like someone said recently if we can do okay in this tumultuous time then we have a resilient business.

For those of you who follow me on social media you will know I have been struggling along with Plantar Fasciitis. Who else has this? Well only two weeks after I put up the post I am happy to report it is pretty much almost gone. I can feel slight twinges of it now and again so will not let my guard down. After being super diligent to add enough foods containing phytoestrogens into my daily diet I am happy to say it’s on the mend. I will keep on adding these foods forever and be diligent about it as they also sport so many other health benefits.

Wow, that week went fast. How are you all? Would love to hear from you. Please do feel free to write. Last week I had more time on my hands than normal as a few of my cooking and nutrition sessions got postponed due to COVID restrictions. This gave me the opportunity to develop some really delicious recipes and the one I bring you this week is one of them.