1. Lightly toast the bread (preferably on a hot griggle pan)
2. Boil the vinegar, sugar and chilli for 1 minute. Then pour over the pear slices and cool.
3. Mash together the stilton, cranberry juice and butter with a dash of lemon juice. Set aside a little butter for spreading.
4. Spread butter thinly over the outside area of the toast (to prevent burning). Add the stilton mash and grill until browning.
5. Garnish with extra chilli and serve with the pears.
To really beat the hayfever blues the natural way you have to look at your diet and overall fitness. Eating the right foods really will build up your defences. For example garlic and horseradish are both good for sinus problems, garlic in particular is extremely anti-inflammatory and great for your immune system.
Fortunately, natural healers like garlic and echinacea are used in Potter’s Allerclear range, so immediate relief is available. It may pay to invest in their nasal spray, eye-drops and tablets.
For longer term solutions start early in the year before the pollen season hits.
Maximise your Vitamin C levels. This not only supports the immune system, but assists the body’s defences against too much histamine. It can also help reduce the release of histamine.
Eat vegetables rich in colour – the bioflavanoids will boost the Vitamin C effect and repress histamine even more. Quercetin particularly is a natural antihistamine and can be found in red and yellow onions, shallots, squash, courgettes, and broccoli. However, to get your entire quota you’d need to take quercetin in tablet form.
If you already have lots of antioxidant and omega 3 foods in your cupboard, you are doing well. Food with these properties have been found to defend against inflammation.
Also stock up on your nettle tea as your common stinging nettle also has immune-boosting properties and anti-inflammatory agents. A daily teaspoon of local honey in your tea is beneficial.
A little tip I’ve picked up is to simply cover your bedding with a blanket during the day. This will ensure your pillow won’t be covered with pollen and give you a much easier night’s sleep.
The food you serve your little one every day will effect their development.
A BBC programme earlier this year investigated the standard of food served to children in nurseries and bought pre-packed in supermarkets (see blog).
Children aged 0-5 need different nutritional meals to adults; but unfortunately current nutritional advice is the same for whatever age you are.
There is a campaign to change this, but you may want to get ahead of the pack.
Win a Cookbook for Babies & Toddlers
Renée Elliott, mother of three and founder of London’s Planet Organic stores, has written a book, The Best Recipes for Babies & Toddlers.
It’s designed to guide every parent through how to provide the best nutritional start for their baby. It’s a wonderful read filled with recipes, tips and sensible advice for feeding children of the relevant age.
The Best Recipes starts with a good introduction explaining why it’s best to cook organic, what cooking utensils to use, useful cooking techniques etc. And there are lots ideas on what to do with wholegrains such as quinoa, beans and millet which are so nutritious.
You can enter the competition to win this book just by sending me an email with your address – competition ends 3 May 2010.
Ella’s chefs have done it again. Ella’s Kitchen have created some of the healthiest kid’s food around – and the coolest.
I’ve been looking forward to their organic Pack O Snacks for a while and now they’re here: all the goodness of snacky fruit with totally natural ingredients for the little ones to enjoy; enticingly named The Chompy One, The Chewy One and The Crumbly One. There’s no added sugar, no extra salt and no e numbers.
Ella’s dad, Paul Lindley, says he promised to make the wholesomest food for his children to eat. He makes sure that everything in the food, its taste, colour and texture, will appeal to his children’s senses.
But there’s more, because Ella’s now got Bakey Bakies Oat-Bakes, new Baby Cookies and Stack O Sticks Breadsticks too – all made from good organic natural ingredients, with nothing else added.
1. Pre-heat oven to 180°C
2. Stir the butter, eggs and cake mix into a stiff paste. Press the mixture into the bottom of a spring-form cake tin.
3. Blend the icing sugar and cream cheese with a fork. Apply onto the top of the cake mix. Use a spatula spread out from the centre, making the sweet mixture a little thicker in the middle and thinner at the edges.
4. Place in oven a for 40 minutes or until the top is turning golden. Test that the cake does not wobble when you shake it. There should be a shallow dip in the centre of the top of the cake. Leave to cool.
5. When the cake has cooled you can add the rhubarb. Simmer the rhubarb, caster sugar and water together (for best results avoid using an aluminium pan) so that the rhubarb is soft and coming apart. Spoon the rhubarb into the shallow area on top of the cake and sprinkle with icing sugar.
6. Serve immediately.
It’s nature’s answer to those hot summery days… and yes, Madonna drinks it.
It’s also one of the most refreshing drinks I know.
Coconut water is different to coconut milk because it is harvested when the nut is green rather than brown. Athletes drink it as a healthy alternative to sports drinks. You could describe it as nature’s isotonic beverage.
It contains essential salts and minerals in the same concentration as the body.
In fact you only have to google “coconut intravenous” to discover that because the juice is so good for you doctors use it to replace lost blood in life threatening situations. The electrolyte profile of coconut water is similar to human plasma.
Summer’s coming so get ready to treat your body with this perfect thirst quencher, bottled by Vita-Coco. This liquid nectar rehydrates your body, cleanses your kidneys and boosts the immune system. It’s low-calorie and fat-free, and just one glass has more potassium in it than a banana.
The juice is a powerful antioxidant, and it has none of the artificial colouring or added sugar sports drinks often contain.
After all, what could be better than coconut juice on a warm summer’s day?
I’ve been enjoying some amazing gluten free biscuits, sublime almost –from The Byron Bay Cookie Company.
I think your friends will want these whether they are coeliac or not.
If you’re coeliac you’ll know as well as I do that fine-tasting gluten-free cookies are hard to come by.
But Byron Bay Cookies (sold by Selfridges and Harvey Nichols) have now created a cookie of gluten-free of such quality each mouthful is an indulgent melt-in-the-mouth crunch – you’ll just have to try them to know what I mean.