Banana and oat smoothie- a quick, easy and filling way to give the day a healthy start with the lean protein from milk and fibre from oat and banana. This smoothie isn't just great for breakfast, it is also a great boost before or after exercise and it can be made ahead a day or two and kept in the refrigerator
Ingredients
Oat
Banana (preferably frozen)
Semi- skimmed Milk
Yoghurt (optional)
Honey (optional)
Cinnamon (optional)
Method
Combine all the ingredients in a blender and puree until smooth. Enjoy!
Banana and oat smoothie
Monday, 27 November 2017
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3 cheese focaccia
Thursday, 23 July 2015
So it was my first practical in year one, second semester and we were given the recipe for focaccia about 2 days in advance. The recipe is the basic one and we were allowed to develop it.
The focaccia is supposed to look like this according to the recipe given to us
I looked at the recipe and I found it very boring so I decided to develop it even though I had no idea what to do with it as it was my first time making bread. I called on the internet to assist me and from looking at various images and brainstorming I came up with my own recipe. I made it in class and my teacher was pleased. So when we were required to organize and hold a demonstration for a group of old women I decided to make a few changes here and there and they enjoyed it as well.
Before I continue, I will like to apologize to my lovely Italians to please forgive me for turning their classic bread into something unrecognizable. (I have to remember what Nigerians did to Jamie Oliver when he tried making Jollof rice even though I am nowhere near him).
Hello!!!
I am excited to share the recipe of my signature bread with you all. Bursting with flavour, this 3 cheese focaccia take the classics Italian bread to a new height. It has been enjoyed by the lovely people of Kingstanding food Community as well as women from Townswomen's Guild and The Women's Institute so I am sure that you will enjoy it :)
Prep Time:- 50min
My focaccia after leaving to rise.
The
focaccia is ready to be eaten
The focaccia is supposed to look like this according to the recipe given to us
I looked at the recipe and I found it very boring so I decided to develop it even though I had no idea what to do with it as it was my first time making bread. I called on the internet to assist me and from looking at various images and brainstorming I came up with my own recipe. I made it in class and my teacher was pleased. So when we were required to organize and hold a demonstration for a group of old women I decided to make a few changes here and there and they enjoyed it as well.
Before I continue, I will like to apologize to my lovely Italians to please forgive me for turning their classic bread into something unrecognizable. (I have to remember what Nigerians did to Jamie Oliver when he tried making Jollof rice even though I am nowhere near him).
Hello!!!
I am excited to share the recipe of my signature bread with you all. Bursting with flavour, this 3 cheese focaccia take the classics Italian bread to a new height. It has been enjoyed by the lovely people of Kingstanding food Community as well as women from Townswomen's Guild and The Women's Institute so I am sure that you will enjoy it :)
Prep Time:- 50min
Cooking
Time:- 20min
Serves:- 6
Ingredients
400g
strong flour
5ml salt
1 sachet
easy-blended yeast
30ml
Olive oil
250ml
hand-hot water
Filling
2tbsp
sundried-tomato pesto
One tbsp
oil from sundried tomato
½ Red
pepper, diced
½ yellow
pepper, diced
1 handful
fresh basil, chopped
Few fresh
parsley sprigs, chopped
25g
mozzarella cheese
25g goat
cheese
5g coarse
sea salt
50g
cheddar cheese, finely grated
Method
1. Mix the flour, salt and yeast in
a bowl. Make a well in the centre and add water and oil to make a soft
dough
3. Knock back dough and shape into
one large sphere, spread the sundried tomato pesto on it
4. Add the peppers, onion, basil and
parsley to the dough
(People
at Kingstanding food community making their bread along with me )
5. Tear over the mozzarella and
crumble the goat cheese over the prepared dough
6. Roll up the dough and use a sharp
knife to cut into two; twist the cuts and shape into a round dough
7. Place on a greased baking sheet,
cover and leave to rise for 20 mins until double its original size
8. Prick the dough a few times on
the top glaze with oil and sprinkle over salt and cheddar cheese
9. Bake for 15-20 mins until golden.
Enjoy
your bread like everyone else has!!!
Suggested variations
Use 200g
wholemeal and 200g seeded flour to make it more nutritious and give it that
lovely nutty flavor. Alter the fillings by adding olives, tomatoes, garlic,
rosemary, thyme e.t.c to improve its flavour. shape into rectangle rather than
sphere and arrange the toppings on top.
Serving suggestion
Focaccia is a good accomplishment to Italian
meat and salad. It can be served with salad as a dinner.
Jamie Oliver : The naked chef turned healthy eating campaigner
Monday, 8 June 2015
I entered the highly acclaimed Jamie’s Italian in the Birmingham Bullring and I can’t help but be amazed by how far Jamie Oliver has come from his years as the Naked Chef host till today, most especially for breaking the world record on the 16th of May 2014, the Food Revolution Day when he cooked up a Guinness world record for the largest ever cookery lesson. A restaurateur, celebrity chef, media personality, campaigner and author, Jamie was born 38 years ago at Clavering Essex. He started cooking at age eight helping his parents out in their pub at Essex. He left school and went on to Westminster Catering College, with the hope of becoming the best pasta chef. After graduating he went to work in France then at Antonio Carluccio's Neal Street Restaurant, London and later at the iconic River Café in London. The fabled chef was discovered by a Television producer while featuring in a River Café’s documentary on BBC Two. He was offered his own television show soon after the documentary on BBC Two which was called The Naked Chef. Jamie has become phenomenon in the world of cooking, he is one of the most beloved TV personalities and he has made a lot of impact on both British and American diet. He has taught and encourages people to select healthier choices, eat higher welfare chicken and cook from scratch.
I decided to sit outside as the sun has been nice enough to show its pretty, much anticipated face after months of winter. There comes the waiter ready to take my order looking as happy as a lark, I looked at the selection on offers and the prices next to them which does not seem like my everyday price but just for a day I am allowed to treat myself. I decided to go for the specials recommended by the waiter which is baked trout with cherry tomato, red chillies and herbs which costs more than £10.
Meanwhile I decided to take in the environment while the waitress gets my meal. The word food culture came to mind, making me to remember Jamie Oliver as the “Naked Chef”. Food culture is the attitudes, practices, and rituals surrounding food. Of course, if anyone has earned the right to hold forth on British food culture it is the opinionated Oliver. If his influence were simply measured in sales and viewers, he would be one of the most significant chefs of his generation – Jamie's 30 Minute Meals was the fastest-selling non-fiction book of all time. With the concept behind the Naked Chef as stripping food down to its bare essentials, Jamie was selected because of his hands-on style and general laidback outlook which inspires everyone to cook. Due to the success of the first series a second and third one were also broadcast and the three seasons came with tie-in books with the same title. The books were instant bestsellers and Jamie won himself a BAFTA Award. Later in 2001 he took his cookery shows on the road in several theatres both in UK and Australia. In that same year he cooked for Tony Blair and then Italian Prime minister at Downing Street. He also started writing recipes for Saturday Times. Jamie was made the face of Sainsbury’s supermarket from 2000 till 2011 because of his energy and lovable character.
In a bid to give back to the catering industry he set up the Fifteen Foundation', a charity which trains unemployed young adults to become professional chefs. The opening of the restaurant was accompanied by the series "Jamie's Kitchen" and a book both of which were successful. The restaurant won two awards and Jamie was awarded an MBE in 2003 for his contribution to the hospitality industry. Due to the poor state of school dinners in UK schools, Jamie went back to school with the aim of educating and motivating the kids and dinner ladies to enjoy cooking and eating healthy. Oliver's Channel 4 series Jamie's School Dinners in 2005 exposed how much unhealthy food pupils were served at school at lunch times and prompted the government to invest in the school dinner. While the series prompted a public outcry for change to the school meals system some parents rejected it saying he is dictating to them. Being aware that such good deeds have not led to universal approval, he gave up trying to please everyone. Jamie believes his school dinner project is his proudest achievement. The project saw reduction in fast food shops opening near schools in order to prevent its sales, schools cooking from scratch, the quality and varieties of food on offer improve and students making healthier choice.
In 2007 Jamie wanted to share all he knew about Italian cuisine with the
world and decided to open a restaurant that reflects the passionate, humble and
sociable attitude of Italians towards food. Jamie’s Italian was born in May
2008 at Oxford. He went on to expand the restaurant to other locations in the
UK, one of which I am sitting now. When the fish I ordered came it seems like
the chef wanted to give it a last chance to swim as there was loads of water
from the cooking on the plate which is not thickened enough to make a sauce and
it was served with whole cherry tomato. With its amateurish look and not so nice
taste I can conclude that the chefs need to be ameliorated.
Jamie’s first major series for America television
"Jamie Oliver's Food Revolution" premiered on ABC in March 2010; he
appeared on Oprah to launch the campaign and also carried out high profile interviews.
The programme led to the introduction of “food revolution day” which is now in
its third year, a global day of action to keep cooking skills alive. It’s about
celebrating the importance of cooking good food from scratch and raising
awareness of how it impacts our health and happiness with a believe that
everyone should know about food and it starts with getting kids food smart,
making cooking fun and inspiring a love of food. If this food culture can
spread across the land like the bloom on a soft-ripened cheese, it has the
power to cure a lot of what ails us.
The
accompanying book to Jamie's 30 Minute Meals TV programme became Jamie's best-
selling book to date. 15-minute meals book tie-in with his Channel 4 programme
of same title where he creates two 15minutes meals in half an hour pushes the
concept of fast, everyday food to the next level. The book is also accompanied
by an app on iTunes which won Webby Award in the Lifestyle.
Jamie has a huge social media presence. He believes
that it is important to create dialogue and he uses Facebook, YouTube and
twitter to get people from around the globe involved in his campaigns. He team
up with celebrity chefs using his YouTube channel “Food Tube” to teach people
how to cook. He also has the Jamie Oliver’s home cooking skills website where
he upload recipes and videos that teaches people different cooking skills. The
Harvard school of public health award him “the Healthy cup” as a result of his
accomplishment in reducing obesity both at local and at international level.
Jamie Oliver is no longer
just the Naked Chef; he is now an iconic brand with numerous paeans of praise
World Diabetes Day 2014
Saturday, 15 November 2014
Today 14th of November 2014 marks another World Diabetes Day.
World Diabetes Day was created in 1991 by the International Diabetes Federation and the World Health Organisation in response to growing concerns about the escalating health threat that diabetes now pose. It became an official United Nations Day in 2007 with the passage of United Nations Resolution 61/225.
World Diabetes Day campaign is led by the International Diabetes Federation (IDF) and its members. It engages millions of people worldwide in diabetes advocacy and awareness. The campaign draws issues of paramount importance to the diabetes world and keeps diabetes firmly in the public spotlight.
The body needs the hormone insulin to use glucose as fuel for cells and to control the amount of glucose in the blood. Diabetes develops when the pancreas cannot produce insulin normally or when the body cannot use the produced insulin effectively.This results in high levels of glucose in the blood if the condition is not controlled. People with diabetes can lead a full and active life. But if uncontrolled, it can cause a number of serious problems over time such as blindness, kidney failure, foot ulceration and nerve damage. Also, people with diabetes are at greater risk of developing heart disease than healthy people. So it is very important for those diagnosed with this condition to control their blood sugar levels and their blood pressure, to eat a healthy diet, be physically active and to lose weight if necessary.
There are two types of diabetes:
Around 2.5 million people in the UK suffers from diabetes and this is rapidly increasing. This increase is thought to be linked with obesity epidemic (more than half of adults in the UK are overweight, and about one in four are obese), because obesity is a known risk factor for type 2 diabetes.At least 8 out of 10 diabetics have type 2 diabetes. It is also estimated that up to 750,000 people may have diabetes without knowing it.
World Diabetes Day was created in 1991 by the International Diabetes Federation and the World Health Organisation in response to growing concerns about the escalating health threat that diabetes now pose. It became an official United Nations Day in 2007 with the passage of United Nations Resolution 61/225.
World Diabetes Day campaign is led by the International Diabetes Federation (IDF) and its members. It engages millions of people worldwide in diabetes advocacy and awareness. The campaign draws issues of paramount importance to the diabetes world and keeps diabetes firmly in the public spotlight.
The body needs the hormone insulin to use glucose as fuel for cells and to control the amount of glucose in the blood. Diabetes develops when the pancreas cannot produce insulin normally or when the body cannot use the produced insulin effectively.This results in high levels of glucose in the blood if the condition is not controlled. People with diabetes can lead a full and active life. But if uncontrolled, it can cause a number of serious problems over time such as blindness, kidney failure, foot ulceration and nerve damage. Also, people with diabetes are at greater risk of developing heart disease than healthy people. So it is very important for those diagnosed with this condition to control their blood sugar levels and their blood pressure, to eat a healthy diet, be physically active and to lose weight if necessary.
There are two types of diabetes:
Type 1 diabetes
This is the insulin dependent diabetes and it usually occurs in people below the age of 30. The cells in the pancreas that produce insulin have been destroyed in people suffering from this, so people with type 1 diabetes need to help their body to use glucose properly by using insulin injections. Nobody fully understands why these cells become damaged, but it may be triggered by a viral or other infection. Type 1 diabetes is managed by insulin injection coupled with a healthy diet.
Type 2 diabetes
If you have type 2 diabetes, then your body either cannot produce enough insulin, or the insulin your body produces does not work properly. Type 2 diabetes tends to be diagnosed in older people, although increasingly, the symptoms are being seen in younger adults and even children. Type two diabetes is caused by obesity (most common cause); hereditary; a diet high in energy, fat (especially saturates) and low in fibre (this diet is harmful because it can cause weight gain and also impairs insulin action); deprivation (people in lower socioeconomic groups: linked with obesity, physical inactivity and a less healthy diet) and high waist circumference (the cut-off waist measurement for increased risk is: 80cm for all women, 94cm for black and white men and 90 cm for Asian men). Type 2 diabetes is strongly linked with obesity and can generally be treated by diet modification and physical activities, although some people do require medication too.
PrevalenceAround 2.5 million people in the UK suffers from diabetes and this is rapidly increasing. This increase is thought to be linked with obesity epidemic (more than half of adults in the UK are overweight, and about one in four are obese), because obesity is a known risk factor for type 2 diabetes.At least 8 out of 10 diabetics have type 2 diabetes. It is also estimated that up to 750,000 people may have diabetes without knowing it.
Symptoms of diabetes
The main symptoms of untreated diabetes are:
- Increased thirst, and increased drinking of fluids
- Need to pass urine much more often, especially at night
- Weight loss
- Tiredness
- Slow healing of wounds
- Blurred vision
- Itching of the genital organs or repeated bouts of thrush.
In type 1 diabetes, symptoms will usually develop rapidly over a few weeks, often during childhood. There is currently no cure and treatment with insulin is lifelong.
In type 2 diabetes, symptoms develop more slowly, typically over a period of months. Some people have very mild symptoms, which they believe may have other causes so their condition may go unnoticed. A few people show no symptoms at all. It is often preventable and reversible in the early stages if excess weight is lost and a healthy lifestyle maintained.
In the two types of diabetes, added sugar should be avoided, 5-a- day should be eaten (check post on fruit and vegetables for more info), regular meals with plenty of fruits and vegetables containing starchy carbohydrates particularly whole grain and less fat should be eaten to avoid erratic blood glucose- levels, overweight should be avoided.
Recommendations for diabetes prevention
- Maintain a healthy body weight (BMI 20-25kg/m²)
- Keep physically active
- Eat a healthy, varied diet.
- Base meals on starchy foods, like potatoes, rice, pasta, bread and breakfast cereals.
- Choose high fibre, wholemeal products.
- Eat more fruits and vegetables, aim for at least 5 portions a day.
- Eat fewer fatty and sugar-containing foods, e.g. fried foods, sweets or pastries.
- Choose lean meat, poultry, fish, beans and alternatives, instead of fatty meat or meat products.
- Choose low-fat dairy foods, like skimmed or semi-skimmed milk or low-fat yogurt.
- Use vegetable oil in cooking but only in small amounts.
- Choose products lower in salt and use less salt in cooking.
More information on:
http://www.nutrition.org.uk/nutritionscience/disease/diabetes
http://www.nhs.uk/Conditions/Diabetes/Pages/Diabetes.aspx
http://www.idf.org/about-diabetes
Thank you for reading!!!, Please share
Butternut squash crisp
Hello everyone
A few weeks ago, I had the opportunity of demonstrating how to make butternut squash crisp to the people of Kingstanding Community and guess what???? Everyone loved it!!!
Butternut squash crisp is the healthier and tastier version of the our everyday crips. Made with yummy butternut squash, this crisp is simple and quick to make. It is seasoned with cinnamon to give it that lovely aroma and flavour!. Fresh rosemary was added for additional flavour; if you don't like rosemary feel free to use any other herb. You can roast it with the peel as it becomes soft and palatable when cooked. Below is the recipe, just a few lines
Ingredients
One small Butternut squash
few sprigs of Rosemary, chopped
1 tsp Cinnamon
Freshly ground black pepper and salt to season
Olive oil
Method
Preheat the oven to gas mark 5/ 190C/ 375F and line two baking trays with parchment paper.
Bring a large pot of water to boil.
Peel the butternut squash and cut in half lengthwise. Using a very sharp knife, thinly slice the squash to about 1/2 an inch thick (the thinner the cut, the faster and crispier it will cook).
Boil the slices for 1 -2 minutes. Remove from water and lay flat in a single layer on a paper towel to dry
Pat completely dry and transfer to the baking trays, make sure the slices don't overlap at all.
Brush with olive oil and sprinkle with the cinnamon, rosemary, salt and black pepper
Place in the preheated oven and bake for 20mins checking frequently after 10 minutes to make sure they don't burn.
Remove from the oven once they are crisp and start to brown.
Serve immediately.
Your butternut squash crisp is ready to be eaten!!!
A few weeks ago, I had the opportunity of demonstrating how to make butternut squash crisp to the people of Kingstanding Community and guess what???? Everyone loved it!!!
Butternut squash crisp is the healthier and tastier version of the our everyday crips. Made with yummy butternut squash, this crisp is simple and quick to make. It is seasoned with cinnamon to give it that lovely aroma and flavour!. Fresh rosemary was added for additional flavour; if you don't like rosemary feel free to use any other herb. You can roast it with the peel as it becomes soft and palatable when cooked. Below is the recipe, just a few lines
Ingredients
One small Butternut squash
few sprigs of Rosemary, chopped
1 tsp Cinnamon
Freshly ground black pepper and salt to season
Olive oil
Method
Preheat the oven to gas mark 5/ 190C/ 375F and line two baking trays with parchment paper.
Bring a large pot of water to boil.
Peel the butternut squash and cut in half lengthwise. Using a very sharp knife, thinly slice the squash to about 1/2 an inch thick (the thinner the cut, the faster and crispier it will cook).
Boil the slices for 1 -2 minutes. Remove from water and lay flat in a single layer on a paper towel to dry
Pat completely dry and transfer to the baking trays, make sure the slices don't overlap at all.
Brush with olive oil and sprinkle with the cinnamon, rosemary, salt and black pepper
Place in the preheated oven and bake for 20mins checking frequently after 10 minutes to make sure they don't burn.
Remove from the oven once they are crisp and start to brown.
Serve immediately.
Your butternut squash crisp is ready to be eaten!!!
BANANA BREAD
Tuesday, 18 March 2014
Hello Everyone,
Wondering about what to do with those overripe bananas? Have
you got overripe banana lying around or you just want to try making something new
for tea today?; You don't have to worry anymore because the answer to those
questions are here……….. let’s go bake some banana bread. Don't be put off by
the word “bread” as this recipe does not require any kneading, I mean this is
an easy recipe that gives perfect result every time. Just make sure that you
use overripe banana for that rich banana taste. This banana bread tastes so yummy and I am absolutely sure that you will enjoy it.
Serves 10
Preparation- less than 30min
Cooking time- 30min – 1hr
Ingredients
285g/10oz plain flour
1 tsp bicarbonate of soda
1tsp ground cinnamon
½ teaspoon ground mixed spice
½ tsp salt
110g/4oz butter,
plus extra for greasing
225g/8oz caster sugar
2 free-range eggs,
beaten
4 ripe bananas,
mashed
85ml/3fl oz buttermilk (or normal milk mixed with 1½
tsp lemon juice or
vinegar)
80g raisins
1 tsp vanilla extract
Method
Preheat the oven to 180C/350F/Gas 4.
Sift the flour, bicarbonate of soda, cinnamon, mixed spice
and salt into a large mixing bowl.
In a separate bowl, cream the butter and sugar together using
a wooden spoon or handheld mixer until light and fluffy.
Add the eggs, mashed bananas, buttermilk, raisins and
vanilla extract to the butter and sugar mixture and mix well. Fold in the flour
mixture.
Grease a 20cm x 12.5cm/8in x 5in loaf tin or two smaller
tins and pour the cake mixture into the tin.
Transfer to the oven and bake for about an hour, or until
well-risen and golden-brown.
Remove from the oven and cool in the tin for a few minutes,
then turn out onto a wire rack to cool completely before serving.
Suggested variations
Use half wholemeal flour and half
plain flour to get more fibre, add chopped walnut or pecan nuts to the mixture
to make it nutty. Add cocoa powder for that lovely chocolate flavour
Serving
suggestion
This bread can be eaten at anytime
of the day and it can also be toasted with butter
Nutritional Analysis
Nutrient
|
Per 100g
|
Per serving
|
Energy (Kcal)
Of which sugar (g)
|
248
26
|
333
36
|
Fat (g)
Of which saturates
|
8
5
|
11
6
|
Fibre(g)
|
1
|
1.34
|
Sodium(mg)
|
219.69
|
295.49
|
RECOMMENDED DIETARY ALLOWANCE
Hello everyone!!! Hope you are enjoying the day.
Today's post is about the Recommended Dietary Allowance. The Recommended Dietary Allowance also known as Guideline Daily Amount Values/ Dietary Reference Intake is a system of nutritional recommendation that shows the quantities of nutrients in the diet that are required to maintain good health in people. It is to serve as a guideline to inform people of how much of a specific nutrient the body needs on a daily basis. The current guidance is based on the recommendations of the UK Committee on Medical Aspects of Food Policy (COMA).
The table below shows the Guideline Daily Amount Values
(Image gotten from http://www.gdalabel.org.uk/gda/gda_values.aspx)
The recommended dietary allowances are average daily intakes of nutrients over a period of time for the majority of the population. They are not absolute daily dietary requirements. Try to eat no more than the GDA for sugars, fat, saturates (saturated fat) and salt. As you will see in the table above there are separate GDAs for women, men and children. Typically, men require slightly more nutrients than women with the exception of salt and fibre. Individual nutritional requirement can vary depending on weight, lifestyle, activity level, age, physiological state e.g. pregnancy and lactation; meaning some people may need to eat more and others less. the above.
Besides the above, It is also recommended that the women should consume no more than 2-3 units of alcohol daily with a maximum of 14 units per week and 3-4 units daily for men with no more than 21units in a week.
Today's post is about the Recommended Dietary Allowance. The Recommended Dietary Allowance also known as Guideline Daily Amount Values/ Dietary Reference Intake is a system of nutritional recommendation that shows the quantities of nutrients in the diet that are required to maintain good health in people. It is to serve as a guideline to inform people of how much of a specific nutrient the body needs on a daily basis. The current guidance is based on the recommendations of the UK Committee on Medical Aspects of Food Policy (COMA).
The table below shows the Guideline Daily Amount Values
Typical
values
|
Women
|
Men
|
Children (5-10 years)
|
Calories
|
2,000 kcal
|
2,500 kcal
|
1,800 kcal
|
Protein
|
45 g
|
55 g
|
24 g
|
Carbohydrate
|
230 g
|
300g
|
220 g
|
Sugars
|
90 g
|
120 g
|
85 g
|
Fat
|
70 g
|
95 g
|
70 g
|
Saturates
|
20 g
|
30 g
|
20 g
|
Fibre
|
24 g
|
24 g
|
15 g
|
Salt
|
6 g
|
6 g
|
4 g
|
The recommended dietary allowances are average daily intakes of nutrients over a period of time for the majority of the population. They are not absolute daily dietary requirements. Try to eat no more than the GDA for sugars, fat, saturates (saturated fat) and salt. As you will see in the table above there are separate GDAs for women, men and children. Typically, men require slightly more nutrients than women with the exception of salt and fibre. Individual nutritional requirement can vary depending on weight, lifestyle, activity level, age, physiological state e.g. pregnancy and lactation; meaning some people may need to eat more and others less. the above.
Besides the above, It is also recommended that the women should consume no more than 2-3 units of alcohol daily with a maximum of 14 units per week and 3-4 units daily for men with no more than 21units in a week.
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