Health - The balancing act
01.01.70
Nutritional science is showing why your mother was right when she told you to eat your vegetables. Johannesburg- registered dietician Ashleigh Caradas says adding fruit and veggies to a meal increases its nutritional value and health- giving properties.
“Fruit and vegetables are packed with phytochemicals, which act as antioxidants, helping the body mop up cell-damaging free radicals,” she explains. “Smoking, stress, poor diet, pollution and certain medications can lead to free-radical build-up. If left unchallenged, these villains can destroy or ‘oxidise’ healthy cells, leading to disease.
“Phytochemicals help neutralise these free radicals and bring the body back into a state of wellness.
“Phytochemical nutrients, such as the ones in colourful fruits and vegetables, can help prevent heart disease, certain cancers and other diseases attributable to lifestyle and ageing.”
Fruit and vegetables are also rich source s of minerals like magnesium, phosphor us, manganese and selenium, as well as an excellent source of vitamin C and B vitamins like folate and vitamin B6, says Caradas.
Source: FM.co.za
Come on chaps, it's chutney time
01.01.70
Although the manufacture of chutney is often seen as woman’s work, I would
argue strongly that men are better suited to this autumnal task. Consider,
if you will, the boiling vats of vinegar, the molten sugar, the toxic fumes
– what could be more masculine?
The other reason that chaps and chutney go together so well is that unlike jam
or jelly, chutney really is astoundingly easy to make. I know that this is
the most frequently told fib in cooking, but this time it’s true. Really.
The trickiest part of the whole process is sterilising the jars, which
traditionally involves the hazardous practice of filling them to the brim
with boiling water, but I just put the pots in the oven for half an hour,
which seems to do the trick.
So here’s how you do it.
Wash (or brush the dirt off) two kilos of green tomatoes and chop them in
half. Put them in a big pot.
Chop up two large cooking apples, peeling them first if you’re really keen.
Add them to the pot.
Source: Telegraph.co.uk
