- www.naturessunshine.eu/uk/8020health/ Copy and paste this address into your browser to access special offers on products.
Good morning to all. I just wanted to quickly share an interesting link I received this morning to a film about the dangers of blood transfusions. All you have to do, if I have got this right is just click on the ‘The Film’ above and you will be taken to the site. Have a good look around the blog and watch the trailer , you will learn interesting things just from that.
I think this is one film we will be buying and watching several times.
Bye for now, enjoy your day.
P.s. many thanks to the friend who sent us the link (I hope you feel better soon) xxx
The first time I ever tasted fried halloumi was one of those lovely hot summers a few years ago when we spent every evening out on the patio enjoying the warmth, eating, drinking and reading until we couldn’t see any more as the light had faded too much.
Halloumi, if you have never had it before, is a delicious, firm, white, Cypriot cheese, traditionally made from goats or ewes milk and then eaten cooked – fried, barbecued, baked or grilled.
To make this dish:
1 block of Halloumi Cheese
2-3 tablespoons of plain four, seasoned with a little salt and pepper
2-3 tablespoons of olive oil
Cut the halloumi into 8 slices. Put the seasoned flour onto a plate and dip the slices of cheese into it, covering well and shaking off the excess.
Gently heat the oil in a frying pan, put the cheese in and cook over a moderate heat until the cheese is golden, but not for so long that it melts.
Pile two plates with your favourite salad greens and other salad ingredients, put the cheese on top and drizzle over a salad dressing. I used a simple vinaigrette with wholegrain mustard.
This meal makes a satisfying lunch or a nice light evening meal. It can be changed by altering the base salad and/or the salad dressing.
Another dressing which works really well has capers and garlic:
There is no doubt about it getting the day off to a good start really does make a difference. Somehow, though, it can be very easy to skip breakfast, for all kinds of reasons. That is why making it simple, effective and beneficial, really helps.
Although it might look like a lot of ingredients, don’t be put off, I have found with a little organisation i.e. making sure everything is easily to hand, this can be made and everything tidied away in under ten minutes.
I know that having something green for breakfast goes against the Traditional English Breakfast idea, even if this has been short-cut to cereal or toast with coffee. If, though, you want to feel energised and clear-headed through the morning you have to give your body the fuel it needs – not the kick and crash feeling you get from caffeine.
To understand a little more about the benefits of greens have a look at an earlier blog: Long Ears and Great Big Feet
Next: Fried Halloumi Salad
Although not on the highly alkaline side of things this breakfast drink really hits the mark for taste, speed and energy for me. Having already made the Almond Milk this is really quick to whizz up to get you going in a morning.
Take 1/3 of the almond milk, about 1/2 pint and put into your blender with a large handful of strawberries, hulled and roughly sliced. Add a scoop of TNT and blend until smooth, adding more water if necessary.
Note: just click on the TNT link above to be taken directly to our website to buy. Here’s what the makers have to say about the product:
Are you getting enough? Fibre is an important part of a healthy diet, but it’s not always easy to obtain as much daily fibre as you need. Just one scoop of TNT a day helps to boost your daily vitamins, minerals, fibre and protein intake, in a delicious orange flavoured drink. This ‘family favourite’ supplement is available only from Nature’s Sunshine.
BENEFITS OF TNT
Tip: Once you have poured your drink into a glass put a drop of washing up liquid into the blender jug and 1/4 fill with warm water, blend to clean then rinse with water under the tap. It saves work and stops you putting yourself off making smoothies in the future.
At the request of a special friend here is a recipe for Almond Milk. We had been talking about it the other day and she mentioned they were buying it in packs from the supermarket, but she was concerned about the sugar content.
I decided to do little looking around and see just what they put into a commercially produced almond milk.
Every 200ml, ( 1/3 of a pint) or glassful contains a teaspoon of sugar – but you can get the sugar free sort. If I am correct in saying that the ingredients are listed in order of quantity then there is apparently more sugar than almonds (2%) in the box, also a whole list of other ingredients too: Tri-calcium phosphate, Sea salt, Stabilisers (Locust Bean gum, Gellan gum), Emulsifier (Sunflower lecithin), Vitamins (Riboflavin (B2), B12, E, D2). Add to that the almonds are roasted before being ground, meaning that the health benefits of the raw nut and it’s enzymes are sacrificed.
That’s it – so simple! Just remember to put the almonds to soak in the water (ideally alkaline) in the jug of your blender overnight and in the morning a quick whizz and strain and the most delicious creamy drink results. You can make it thicker or thinner by using either more or less water, adjust to your personal taste. This will make sufficient quantity for three portions, or three mornings worth of breakfasts, so you don’t even have to make it every day, just cover and store in the fridge.
Almond milk on it’s own tastes mouthwateringly good, but there are ways to use it too. In the next blog I will show you one of my breakfast drinks I enjoy several mornings a week.
750g (1lb 11oz) small New Potatoes cut into half
1 Red Onion, cut into medium-thin wedges
1 knob of Butter or 1 tbsp Olive Oil
200g (7oz) Cherry Tomatoes
4 x 150g (5oz) Salmon Fillets
4. Roast for 30-40 minutes or until the potatoes are tender and just starting to brown
5. Remove the dish from the oven and stir in the cherry tomatoes
6. Lay the salmon fillets on top of the vegetables, season well
7. Return the dish to the oven for a further 12 minutes or until the fish is opaque and cooked through
8. Make the dressing:
Juice of 1 Lemon
1tsp Wholegrain Mustard
1 tbsp Runny Honey
50ml Olive Oil
Put all the ingredients into a jar and shake well or a jug an mix well with a tiny whisk.
When the Salmon is cooked, remove from the oven and pour the dressing over the top.
Serve with salad and/or green veg. e.g. Garlic Beans
Beans, fresh from the garden, are one of my favourite foods; I could quite happily survive for several days on a plates of garlic beans, heaped high and squeaky on the teeth.
I am aware that gardens in UK right now do not have rows of beautiful runner beans, but like I pointed out in the last Blog in this country we are able to eat out of season, and sometimes we need the reminder of sunnier days to keep us going through the cold of winter. If beans are only available for you in the summer keep this recipe for future, it really is worth doing, and so simple:
Frozen beans really do not give the same result as fresh and are inclined to be soft and soggy rather than have a ‘bite’ to them.
The above idea also works really well with broad beans, both young and the older mealier ones.
Next up – Baked Salmon with Roasted Vegetables.
See you soon xx
Ages ago (October last year to be exact) I promised to tell you how to make these delicious Courgette/Zucchini Fritters:
One of the indulgences of living where there is access to all types of food at any time of the year, (as we do when in the UK) is the vegetables that traditionally had their season now can be bought throughout the year. I am aware there are people that are against this – carbon footprint concerns and all that, but I personally feel that if the food is in the shop enjoy it, that’s got to be better than it going to waste. If the damp dreary weather of winter is getting you down, what better than eating something reminiscent of sunny summer days?
1 large (about 9”) Courgette/Zucchini, cut into half and each half then sliced into quarters
3/4 cup fresh fine Breadcrumbs
1/4 cup finely grated Parmesan Cheese or other hard cheese you like
1/4 tsp Himalayan Salt
These fritters work really well with fish or chicken dishes along with a large mixed salad, with these I think you will find, like we did, that there is no need for potatoes or rice.
I hope you enjoy them. Next up Garlic Beans
Yesterday, Wednesday, we took a road trip to somewhere near Northampton, a part of the world I had never visited before, to watch the making of a video for the Energise For Life website, and what fun it was!
Paulo Fernandes, from Portugal, who Tim had trained with on the microscopy course run by Dr Robert Young a few years ago, was in the UK for filming his ten-step program for perfect health.
It was an opportunity for us to meet face to face some of the names behind the Energise team and start to get to know them a little.
At some point the videos will be available to watch and I’ll create a link in a future blog for you to see them, but for now a summary of Paulo’s 10 step program to whet your appetite:
The Recovery Breath – good for energy, de-stressing and flushing the lymphatic system.
i) Take a deep breath in through the nose
ii) Breathe out through the mouth
iii) Hold without breathing for 15 seconds
iv) Pant like a dog for a few seconds
8. Lymphatic Massage.
9. Colon Hydrotherapy.
10. Infra-red Sauna.
As Paulo pointed out there are many things that contribute to good health and this is his personal choice, nevertheless it was interesting to hear that he follows a 70/30 regime and finds it keeps him in an alkaline and healthy condition. He did however state that for someone with severe health challenges it is vital for them to follow a stricter regime of only drinking alkaline juices and water until the body has made a recovery, only then add in a small amount of acid forming foods.
Anyway, at this point a big Thank You to the Energise team and Paulo for yesterday’s thoroughly enjoyable event