Category Archives: Uncategorized

Why is coconut so healthy?

Posted on 6 February, 2012 by | Leave a comment

Recently I wrote about coconut palm sugar. If you’re into health food you can’t have failed to notice that the coconut has become more and more popular lately.

Two impressive claims spring to mind. Coconut water can be taken intravenously (don’t try this at home, but it was found to be useful by soldiers during the Vietnam War). Secondly, coconut oil is the closest food in nature to a mother’s breast milk.

Healthy food from the coconut

Healthy food from the coconut

Other interesting benefits are said to be that it speeds up the metabolism, it’s high in dietary fiber, it helps lower cholesterol, it’s low Gi, it helps those with digestive problems, it provides quick energy, it boosts the immune system.

One company that has capitalised on being able to  providing organic and fairtrade coconut is Tiana. They make coconut flour, oil, milk and sugar which all count as particularly beneficial if you are trying to cut out similar more mainstream foods from your diet.

Tiana’s flour, for example, is gluten and wheat free, the coconut milk is dairy free and while the coconut oil is not fat free – there are still loads of dieters who say it helps them lose weight.

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Posted in Coeliac (Gluten-Free), Coeliac Disease, Dairy-Free, Diet, Digestion, Fairtrade, General Food, Heart and Blood, Low GL (Glycaemic Load), Organic, Uncategorized, Vegan

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Did you know that some people still have to press and freeze tofu and then slice it to create a tofu fillet? They obviously haven’t heard of Taifun who take all the fuss out of creating a hunk of tofu … Continue reading →

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Posted on 31 January, 2012 by

Thinking of going on an Elimination Diet?

Posted on 24 January, 2012 by | Leave a comment

If you’re trying to find out which food is upsetting you, causing IBS or possibly something worse than an Elimination Diet can help you discover what you need to avoid.

We have put together an Elimination Diet Starter Pack based on advice from Allergy Medical UK.

Food from the Elimination Diet Starter Pack

Food from the Elimination Diet Starter Pack

It is sensible to talk to a doctor or nutritionist about embarking on an Elimination Diet. You will need to avoid all but the least allergenic foods and it can take up to 2 weeks before you start reintroducing certain foods.

There can also be other challenges along the way such as withdrawal symptoms or more intense symptoms once the offending food has been reintroduced.

For more information visit the NHS’s guidance page on Elimination Diets or contact Allergy Medical UK (a private clinic devoted to treating allergies and immune conditions).

The purpose of the Elimination Diet box and other similar foods is to take some of the hassle out of the process.

We hope it helps.

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Posted in Anti-Candida, Autism, Coeliac (Gluten-Free), Coeliac Disease, Dairy-Free, Diet, Health, Uncategorized

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Heard about the connection between eating sausages and bacon and pancreatic cancer?

Posted on 17 January, 2012 by | 4 Comments

A link between eating processed meat, such as bacon or sausages, and pancreatic cancer has been suggested by researchers in Sweden, who said that eating an extra 50g of processed meat, approximately one sausage, every day would increase a person’s risk by 19%. The study was conducted by Prof Susanna Larsson at the Karolinska Institute, Sweden and published in the British Journal of Cancer.

Avoiding meat

That will leave many of us worried about eating processed meat and concerned about the suggested link between eating sausages and bacon and pancreatic cancer. But many of us will know just what staples sausages and bacon have become in the British diet.

There are alternatives to meat – veggie style

Award-winning ethical food firm The Redwood Wholefood Company produces tasty meat-free sausages and meat-free ‘bacon’ from 100% natural, plant-based ingredients. They are not quite the same as the real bacon but then again we have been warned…

Redwood sausages and ‘bacon’ are free  from egg, dairy, lactose, cholesterol, hydrogenated fats, artificial colours/preservatives and GMOs, so they are a great veggie bacon choice for those wanting to avoid these things including vegans.

Finding vegetarian alternatives to meat

Redwood is the leading supplier of vegan foods and is 100% British. Rated the UK’s most ethical vegetarian foods supplier by The Ethical Company Organisation, Redwood produces more than 50 different foods under the Vegideli, Cheatin‘ and Cheezly brand names at its animal-free factory in Corby, Northamptonshire. So if you are serious about finding vegetarian alternatives to meat, Redwood really can help. Everything in its range is made from 100% natural plant-based ingredients so free from animal products and derivatives as well as cholesterol, artificial colours/preservatives, lactose, hydrogenated fats and GMOs, making them suitable for vegetarians and vegans as well as those looking for healthier and more ethical lifestyles. Widely recognised as one of the most innovative and inspirational vegetarian food companies in the UK, Redwood is renowned for being at the cutting edge of food manufacturing and exports to 18 countries worldwide.

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Posted in Cancer, Complementary Health, High Cholesterol, Uncategorized, Vegan

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Frankenstein’s pets

Posted on 16 December, 2011 by | Leave a comment

Super moth - the GM insectGenetically Modified insects? Does that sounds like an Alfred Hitchcock thriller and too far fetched for reality?

Don’t be so sure. I’ve just heard about a proposal the Government are considering at the moment – the  release of millions of genetically modified insects into the countryside of the UK.

Why ever would they do such a thing? Well the theory is that these GM supermoths would destroy the insects that are well known food crop pests.

GM insects flying around a neighbourhood near you

The proposal is for the ‘open release’ of a Genetically Modified strain of the Diamondback moth, developed by a UK company. Diamondback moths attack broccoli & similar crops. With the GM strain a lethal gene is inserted into the male so that when they mate with wild females their offspring die almost immediately, causing the population to crash. The company, Oxitec, based in Oxford, wants to begin trials next year. Some are objecting saying that the untested technology could threaten wildlife & human health.

What if it all goes wrong? Where is the control? How do you wind back GM?

Dr. Helen Wallace, director of GeneWatch UK, said “Mass releases of GM insects into the British countryside would be impossible to recall if anything went wrong. Changing one part of an ecosystem can have knock-on effects on others in ways that are poorly understood. This could include an increase in different types of pests. Wildlife that feeds on insects could be harmed if there are changes to their food supply. GM insects that bite animals or humans could cause allergies or transmit diseases & new diseases might evolve.”
Well said Dr Wallace!

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Posted in Organic, Uncategorized

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Kalamon and Kalamata Olives – legislation changes the name

Posted on 18 November, 2011 by | Leave a comment

Q: When is a Kalamata olive not a Kalamata olive?
A: Now

Kalamata olives have been on the UK market for many years. What you may not be aware of is that they are in fact a variety of the Kalamon Olive, the trees they grow on  also being called Kalamon.

Kalamata is a place

Kalamata is the capital city of the Prefecture area of Messina. Kalamata/Kalamon Olives have been grown in Messina, and next door in Sparta, for centuries.

Legislation changes

However, in 1992 according to regulations 2081/92 and (EC) 510/06 and (EC) 509/06 the European Union has adopted the system for the protection of geographical indications and designations of origin of agricultural products and food stuffs.

In short the new “Designation of Origin” regulation means the that if a food stuff has a particular characteristic or quality which is synonymous with a location or is particularly due to the particular geographical environment with its inherent natural and human factors, then that food stuff can carry the name of the geographical region. Other products of a similar nature cannot carry the name of the region if they were not grown there.

What does this mean for us?

This regulation does have it’s benefits for farmers, producers and consumers: the farmers are encouraged to switch to forms of integrated rural development through the diversification of rural production. The producers (especially those in the less favoured and remote areas) have the opportunity to promote their products with emphasis on the special and unique characteristic enabling them to command better prices. Consumers can purchase products knowing they are covered by the guarantees for production, processing and geographical origin.

Kalamata to Kalamon

Consequently,  from now on olives grown, harvested and packed in an area of currently 10 miles radius around the city of Kalamata can be named Kalamata and should bear the PDO symbol. All other “Kalamat” olives should or are allowed to be called Kalamon and they are what we formerly known as Kalamata.

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Posted in General Food, Raw, Uncategorized, Vegan

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November = Vegan month

Posted on 15 November, 2011 by | 2 Comments

Want a healthier diet? Thinking of going vegan? Follow this meal plan and try it for just 7 days.

Day 7

Breakfast

French toast
Serves 2.

In a large bowl, mix together 250ml soya or rice milk (for a richer flavour, use half soya cream and half soya milk), 2 tbsp plain flour, 2 tbsp nutritional yeast flakes, 1tsp sugar and 1 tsp cinnamon. Heat 1 tbsp oil in a frying pan. Dip slices of bread (halved) into the mixture and fry until golden (up to 5 minutes) and then flip over and fry some more. Keep them warm in the oven until all are cooked and then serve with maple syrup.

Lunch

Roast Sunday lunch

The traditional Sunday roast can be easily veganised. Roast potatoes, parsnips, celeriac, beetroot and carrots in olive oil. As the ‘centrepiece’ choose from Redwood’s ‘Celebration Roast’, ‘faux roast turkey‘, or Granose nut roast. Or you can make a ‘centrepiece’ yourself. There are many, many recipes but try the one below – Chestnuts in red wine en croute. Steam or boil peas, green beans, cauliflower and broccoli. Cook stuffing balls (as per instruction on packet or make your own). Serve with gravy, mustard and cranberry sauce.

Chestnuts in red wine en croute (Serves 4)

Fry 2 onions (chopped) in 2 tbsp of dairy-free margarine until soft. Add 2 cloves garlic (chopped) and 50g button mushrooms (sliced) and cook for another 2 minutes. Pour in 90ml red wine and let it boil for a minute or two until most of the liquid has gone. Remove from the heat and stir in 75g breadcrumbs and 1 can of chestnut puree. Season to taste.

Use ready-made pastry (or make your own) and roll it out into two strips, one measuring roughly 15 x 30cm and the other 22 x 30cm. Put the smaller strip onto a baking sheet and brush with cold water. Spoon the chestnut mixture onto the pastry, leaving 1cm clear round the edge. Put the larger piece of pastry over the top and press it around the edges. Brush the top with a little soya milk and bake for 7-8 minutes at 230/450/GM 8, then reduce the heat and bake for another 25 minutes at 200/400/GM 6.

Dinner

Vegetables in satay sauce
A simple, delicious Thai style meal.

Fry or boil any veggies you like and then smother them in a delicious satay sauce and serve with rice. To make one simple satay sauce, put 2/3 cup of peanut butter, 1 cup water, 4 tbsp soy sauce, 2 tbsp lime juice, 2 cloves garlic (peeled and chopped), 4 tbsp fresh ginger (peeled and grated) and 1/2 tsp chili powder in a blender. Whizz until smooth and then heat in a saucepan.

http://www.govegan.org.uk/Recipes.html

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Posted in Diet, recipe, Recipes, Uncategorized, Vegan, Vegetarian

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The UK’s Most Ethical Vegetarian Food Company

Posted on 15 November, 2011 by | Leave a comment

The Redwood Wholefood Company is the most ethical vegetarian food firm in the UK according to The Good Shopping Guide 2011.

Here is Redwoods press release after their nomination for the most ethical vegetarian food firm:

Every year, the consumer handbook reveals ‘the good, the bad and the ugly’ of the country’s companies and brands, giving each an ethical score out of 100 based on factors such as animal welfare, the environment and workers’ rights.

This year Redwood – which produces over 50 different cruelty-free foods under the Cheatin’, Cheezly and Vegideli brand names – scores 96%, the highest rating of any vegetarian food company included. Well done Redwood.

Others brands featured are Linda McCartney which scores 75%, Realeat (75%), Cauldron (71%), Quorn (71%), Fry’s (67%), Wicken Fen (67%), Dalepak (63%) and Tivall (54%).

Commenting on the rating, Nigel Phillips, Redwood’s managing director, said: “I am delighted to be heading up such an ethical company. Although we are at the top of the class we are not going to sit back but continue to move forward with the aim of getting that 100% spot.”

All Redwood foods are made from 100% natural plant-based ingredients and free from animal products/derivatives, cholesterol, artificial colours/preservatives, lactose, hydrogenated fats and GMOs. They are also kosher certified.

About The Redwood Wholefood Company

Redwood are owned by charity campaigner Heather Mills, and is the leading supplier of vegan foods to the health trade and 100% British. Rated the UK’s most ethical vegetarian foods supplier by The Ethical Company Organisation, Redwood produces more than 50 different foods under the Vegideli, Cheatin’ and Cheezly brand names at its animal-free factory in Corby, Northamptonshire. Everything in its range is made from 100% natural plant-based ingredients so free from animal products and derivatives as well as cholesterol, artificial colours/preservatives, lactose, hydrogenated fats and GMOs, making them suitable for vegetarians and vegans as well as those looking for healthier and more ethical lifestyles. Widely recognised as one of the most innovative and inspirational vegetarian food companies in the UK, Redwood is renowned for being at the cutting edge of food manufacturing and exports to 18 countries worldwide.

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Posted in Uncategorized, Vegan

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Don’t stop me now… vegan chocolates crack the milk-choc flavour recipe

Posted on 11 November, 2011 by | 2 Comments

A new chocolate is breaking all the rules.

Vegan chocolate has to be dark – that’s the rule. Anything which tries to taste like milk chocolate ends up too oily or watery to compare.

Then came Moo Free and it shocked the world. One television review summed it up…

We don’t know how they’ve done it but Moo Free have created a milky-tasting bar without any dairy content.

It was dairy free, lactose free, gluten free, wheat free, egg free, casein free and vegan. Moo Free’s advent calanders sold out – suddenly parents of children on restricted diets were able to give their children something they would love.

The ingredients were simple and organic : sugar, cocoa butter, rice powder, cocoa mass, emulsifier (sunflower lecithin) and natural flavouring.

MooFree have 3 new flavours

MooFree have 3 new flavours

So where has the milk gone? It seems to be something to do with using rice powder as an alternative although, of course, the true recipe is a closely guarded secret.

There is a social context to this. Leading chefs like Chris Horridge are regularly finding new ways of improving the flavour of foods while cutting back on sugar, dairy and gluten in an effort to feed a rapidly expanding free-from market. It is opening up a whole new world of food experiences and products, introducing ingredients like rice flour, which Moo Free has been able to take advantage of.

Meanwhile, other chocolatiers are working hard to catch up. Organica have produced a much raved about Vegan Milk Chocolate Couverture – it too uses rice as a major substitute ingredient. And another challnger for great tasting vegan milk chocolate may be ‘Celtic Chocolates’ though, personally, I have yet to get my hands on these. Chocolates from Booja Booja and Montezuma are excelent too of course, but here we are firmly back in the dark lands of plain chocolate goods.

Now Moo Free are upping the ante with three new dairy free flavours: Organic Banana Chocolate (Can you imagine? Though, currently, the honeyed glaze isn’t vegan.) Organic Cranberry and Hazelnut Chocolate or Caramelised Hazelnut Chocolate.

Finally, a bit of conspiracy, if you check Moo Free’s facebook page it should be the case that you could see how popular the new flavours are – unfortunately, someone hacked their details and they had to start again – not everything is love and fairness in the world of fairtrade vegan chocolate.

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Posted in Chocolate, Coeliac (Gluten-Free), Uncategorized, Vegan

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November = Vegan month

Posted on 11 November, 2011 by | Leave a comment

Want a healthier diet? Thinking of going vegan? Follow this meal plan and try it for just 7 days.

Day 6

Breakfast

Traditional English breakfast

There is no need to miss out on the traditional fry-up when you become vegan. Fry or grill veggie sausages, veggie bacon and tomatoes. Fry onions, mushrooms and bread, and heat up beans. In a separate pan, make tofu scramble (see separate recipe here). Serve with a mug of tea!

Lunch

Avocado Salad

Combine pieces of fresh but firm avocado, red apple, watercress and a handful of salted peanuts. Cover in a dressing of your choice. Serve with crusty bread.

Dinner

Smoked tofu and spinach cannelloni
Serves 2.

Preheat the oven to 200/400/GM 6.

Fry 1 red onion (peeled and chopped) until soft. Add 1 clove garlic (peeled and crushed), 225g spinach (with tough stalks removed) 1/2 tsp thyme and some black pepper. Fry until spinach is wilted.

Mash 1 pack of smoked tofu with a fork and stir it into the spinach. Stuff 10 tubes of cannelloni pasta with the mixture and place the tubes in an ovenproof dish. Pour a tin of chopped tomatoes over the top and sprinkle with more thyme and black pepper. Add some grated melting vegan cheese (optional) and bake for 35 minutes.

http://www.govegan.org.uk/Recipes.html

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Posted in Diet, recipe, Recipes, Uncategorized, Vegan, Vegetarian

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