WHRIA

Like many; i have needed expert advice and treatment when it comes to Women's Health matters and i support the good work that Prof. Thierry Vancaillie and team at WHIRA are doing.

As quoted direct from website (WHIRA) - "The Women’s Health and Research Institute of Australia has been established as a centre of excellence in women’s health. We are a group of health practitioners, including doctors, nurses and allied health professionals. Our aim is to improve the quality of life through pioneering health research, and through turning this research into reality. We are committed to doing the following:
• Providing care to patients through clinics and hospital care
• Providing education and information on women’s health issues
• Conducting research into health issues through the Barbara Gross Research Unit at the Royal Hospital for Women. We have branches in Randwick and in Carlton"... says WHIRA.

Visit at http://www.whria.com.au/ for more detailed information.


Attached also is section from the Newsletter;


















Take care everyone .... Mich xx

Product Review

A friend gave me to try the most delicious chocolate treat - a dark chocolate coated goji berry. I have never tasted anything so special. This product is pictured below and can be brought in the health food section of leading supermarkets plus online; please go to Morlife website for more details about it's nutritional value and product pricing. Being introduced to the chocolate goji berry as a nutritious treat; i am now looking at other products available.

Morlife products; "Morlife prides itself on a strong commitment to developing functional foods with enhanced nutritional intake. This is a fundamental principle of Morlife’s quality system (ISO9001). By incorporating Morlife functional foods in your diet enables you to gain wellness so you can get more out of life" quote from website; http://www.morlife.com/


As stated on Morlife website another product worth trying would be the "Goji’antiox Antiox Instant Tea which simply dissolves in hot water, similar to the phenomenon trend of instant coffee. Not only is this convenient, consumers nutritional intake is much higher than a teabag, giving it a huge competitive advantage all round.”...says Morlife.

Morlife’s Goji’antiox Complete Wholegrain Porridge was also nominated as a finalist in the Health & Wellness category. This delicious porridge provides a comprehensive nutritional intake with the functionality on antioxidants. "....says Morlife.

A nice idea with the porridge would be to make a bircher muesli for summer breakfasts.

So, Thank you Morlife for producing quality nutritious products.
I will definitely be stocking my pantry and using your products in my recipes.

Happy Cooking and Eating Well ... Mich xxx

Iced Berry Mint Lime Tea

On a 41 Degrees predicted day, i can find nothing more satisfying then making tall glasses of iced tea to refresh the soul and cool down.

Here is my recipe;
2 luxury berry leaf tea bags (organic)

2 tablespoons caster sugar
1 litre boiling water
1/2 lime, thinly sliced
2 sprigs fresh mint leaves
1-2 cups ice cubes


1. In a 1 litre heat proof jug place tea bags and sugar, pour in boiling water. Stir. Steep for 3-5 minutes, stirring occasionally.

2. Remove tea bags and discard. Place warm tea into fridge to chill for 1-2 hours until cold.

3. Fill two tall glasses with ice cubes, lime slices and mint leaves, top with chilled tea, stir and drink immediately.



Tip: Use other tea varieties and match with citrus such as lemon or orange.

Menu Planning

Good Morning,

It is the weekend and today feels like it is going to be another hot day, so i am up and starting the day early before it gets too hot to do anything but cool down at the beach and have a swim.

Most Saturday mornings I like to go through my fridge, freezer, pantry and see what i need for weekend entertaining and for the week ahead. I combine this with reading a pile of cook books and food magazines for meal inspirations then write my lists and go shopping!.

When i am thinking about menus (meals) in the warmer weather, i tend to prepare cooling, refueling drinks and foods such as juices and salads.

Mid week, after a long hot day at the office, i find nothing better then to come home and prepare a refreshing drink and luscious salad to then sit back relax and enjoy.

So, this weekend, i am going to ensure that i have plenty of fresh produce in my fridge and a lot of ice chilling in the freezer for refreshing drinks.

Take care everyone in this heat, ensure you keep up your fluids and eat well.

I would like to hear from you, how do you go about planning a meal, what do you think about when deciding what to eat ?

Mich xx

Too Hot for Dinner!!!

Ok, I returned home after a long day at work, it has been oppressively hot and muggy and a storm has lingered on the horizon for way too long. It is still 30C while I write this! My appetite is always fantastic but on nights like this I just want to eat light, cooling food that doesn't heat up the kitchen and take forever. So, I wanted to share with you what I had this evening. I stopped off at the markets and bough fish on the way home, the rest I had on hand. I love this dish as a dinner party entree as it takes literally 10 minutes of prep and 5 minutes of assemblying. That means I am not stuck in the kitchen slaving over an oven while everyone else has fun!

I had a similar dish made for me while holidaying on the far north coast many years ago. I remember being dazzled by the exquisite flavours, the simplicity of the dish and how amazing I felt afterwards.

SO lovelies, get inspired and try this recipe out. Also, post your fav hot weather dishes - possibly a big bowl of yummy watermelon with shredded mint and Danish fetta could be my second fav!

Emm
xxx

Carpaccio

Ingredients
¼ cup orange juice
2 tbsp lime juice
2 tbsp ruby grapefruit/pomegranate juice
2 tbsp extra virgin olive oil
2 tsp sesame oil
1 tbsp fish sauce
300gr kingfish & salmon, very thinly sliced
1 red chilli
1 tbsp coriander
1 tbsp mint
1 small red onion, thinly sliced

Instructions
Mix orange juice, lime juice, olive oil, sesame oil and fish sauce to make the dressing. Alternately place kingfish and salmon on a large serving plate Scatter chilli, coriander, mint, onion and grapefruit/pomegranate juice over the fish. Drizzle with dressing just before serving. Eat immediately - do not prepare this before eating as the fish will

PS It's still too hot to sleep!

Submissions to the government’s food labelling review close this Friday 20th November!

Ok, it’s time to get active and also activate your networks – we need to let the government know how important it is that GE foods are labelled properly. Many governments in Europe have either banned GE or implemented mandatory labelling already. The only way to completely avoid GE foods is to eat organic.

We all have a right to know what we’re eating. That’s why over 30,000 people signed the ‘Our Right to Know’ petition calling on the government to label genetically engineered (GE) foods. On October 23, the federal government finally announced it would review food labelling laws in Australia and promised to take GE ingredients into consideration. We’ve managed to get the government to listen to our concerns about GE food. But will it act? We now have an important chance to make sure it does.

The review has only allowed a four-week period for public submissions, which closes this Friday, November 20. Take action now by emailing a quick submission to FoodLabellingReview@health.gov.au and copy in the Parliamentary Secretary for Health, Mark Butler: mark.butler.mp@aph.gov.au. Your submission doesn’t have to be long; it can be a few lines on your personal feelings on GE food and why you want it labelled.

You can also help increase the pressure on the government to label GE food asking your friends and family to make a quick submission to the review. Read more about it here.

Emm xxx

Cherries

It is 6 weeks to Christmas...and to me when i start to think about the festive season, i think about Cherries. As a child growing up i selected Cherries one by one from the produce containers at the market or supermarket for our Christmas feast and it was so much fun and something special that i looked forward to each year but a few years ago i went to Young, NSW and picked Cherries from the Cherry trees at a Cherry Farm and it was such a terrific experience - i ended up with a huge bucket of Cherries but i think this year as we are spoilt with so much choice at local farmers markets that I'll be buying cherries locally from local farmers.

Cherries come in many varieties and types from a sweet to a sour to a combination of sweet and sour. I like eating the sweet ones and cooking with the sour ones. When picking your Cherry look for plump, shiny skins with stems attached that is not blemished, broken or bruised. I like to store Cherries in a plastic bag in fridge until ready to eat, then wash and eat or cook. Cherries generally only keep for a few days so best to buy them as you need. The good thing about Cherries is that they are a nice balance to eat around Christmas time when we are surrounded by cakes, puddings, biscuits and pies...I say "fill up on Cherries instead" as mentioned by Sydney Markets " they are a great source of Vitamin C, potassium, virtually no fat and supply antioxidants and fibre".

Let me know what you like to do with Cherries and what is your favourite variety? Does anyone have a yummy recipe with Cherries ?

Happy picking, eating, cooking with Cherries this festive season !

Mich xxx

Organic Restaurant Review

Hi All, a couple of weeks ago i went to lunch at Agape and meet the Executive Chef Simon Lawson, who came across as a down to earth, humble and very creative chef. His restaurant has a elegant but sophisticated stylish feel and the decor and lighting is both welcoming and comfortable. The lunch dishes used produce in season and was simple and delicious, offering pasta, pizza, soup and salads to name a few. His dishes and restaurant inspired me to go home and cook organically. I have not always eaten organically but have started recently been inspired by Emma and definitely can taste and feel the difference from a health perceptive. Agape is well worth a visit. Simon mentioned his client base is mainly locals but is stretching further a field and he is excited that his fairly new restaurant is doing so well. Congratulations Simon and well done on a cool concept. See you again soon Simon for my next fix of goodness.

Take care and eat well everyone!

Mich xxx

Broccoli Sprouts – A Super food That I Love!

I go to the organic markets each Saturday and buy fresh 3 day old broccoli sprouts. I love adding them to my salads and their taste is absolutely delicious. I am always hearing about the latest "super food" that cures everything from insomnia to cancer. Usually once I start investigating, there is very little solid research to support the proclaimed super food. The vast amount of research that I have read on broccoli sprouts is very compelling - I am convinced that the high levels of sulphoraphane are incredibly beneficial. So, go ahead and start adding this incredibly therapeutic food to your diet. This is the epitome of "food as medicine!"

A new study suggests an easy way to reduce the risk of a bacteria associated with stomach cancer: eat broccoli sprouts. In a study conducted among 48 men and women from Japan, Johns Hopkins investigators found those who ate 70 grams of fresh broccoli sprouts a day significantly reduced the H. pylori in their stomachs.

All of the participants tested positive for the bacteria. The researchers then randomized them to either 70 grams of broccoli sprouts per day or a similar amount of alfalfa sprouts. The subjects were retested for H. pylori at four and eight weeks. By the final follow up, the broccoli sprouts had done the trick. People who ate the alfalfa sprouts showed no change in the degree of infection.

This study supports the emerging evidence that broccoli sprouts may be able to prevent cancer in humans, not just in lab animals, study author Jed Fahey, Sc.D., was quoted as saying.

Broccoli sprouts are rich in Sulforaphane, a naturally occurring phytochemical that enhances the cancer-protective capacity of animal cells. According to studies by Dr. Paul Talalay and his colleagues at Johns Hopkins University School of Medicine, sulforaphane induces Phase 2 detoxification enzymes. These are the enzymes which deactivate carcinogens and free radicals, thus enhancing the body's own defence system against cancer-causing chemicals.

In animal studies, administration of sulforaphane blocked tumour development, reducing incidence, multiplicity, and size of carcinogen-induced mammary tumours. In general, Brassica family plants such as broccoli are rich in sulforaphane in its glucosinolate precursor form. However, the evidence suggests that broccoli must be eaten in large quantities to substantially reduce the risk of cancer. In addition, supermarket broccoli varies considerably in sulforaphane content, whereas certain varieties of young broccoli sprouts, grown under standardized conditions, contain large and highly uniform quantities of the compound.

Talalay and his colleagues identified the specific varieties of three-day-old broccoli sprouts containing 20 times the concentration of sulforaphane glucosinolate found in mature broccoli.

So, go ahead and begin sprouting and load your diet with gorgeously healthy broccoli sprouts!

Emma

xxx

Emma’s Fast Food Dinner

Tonight I came home after a 12 hour day and then a 2 hour drive home (long story there!) to flop on the couch and wonder what was for dinner. I really couldn’t be bothered cooking and I hadn’t organised anything in advance - a cup of tea was looking like a great option. Then I remembered my version of “Fast Food” and started to get hungry. So, I dragged my tired butt into the kitchen and made my trusty emergency dish.

It is fast (10 minutes), cheap and very nutritious. So keep this one handy for when you are tired, uninspired and don’t want to eat the processed options.

Ok, all you need is the following ingredients and don’t forget to use your improvisation skills!

1 teaspoon of White miso paste
2 tablespoons Arame
Fresh Ginger
Old vegetables in the bottom of the fridge
Frozen yellow fin tuna or salmon fillet – cut into small cubes, be careful not to cut your fingers

First of all, put the kettle on and pour boiling water over the Arame – soak for 2 minutes. Add the miso paste to 2 cups of boiling water in a saucepan.

Add ginger, the strained Arame and the firmer vegetables such as corn, carrots, potato, pumpkin or parsnip etc. Cook for 2 minutes. Add all other vegetables and the fish. Cook for 3 minutes.

Serve with a drizzle of extra virgin olive oil and fresh herbs if you have them. Voila, a highly nutritious dinner served in 10 minutes. All you need to do is ensure that you have miso paste and Arame in the pantry and some frozen fish in the freezer! You can try variants such as adding garlic, chilli, Dulse flakes, tofu or edamame beans.

So, send in your favorite "fast food" recipe and lets vote on the best one!