When you’re looking for a recipe to lift you out of a hole, have a go with this little aluminium ladder of a smoothie. Pomegranates and blueberries are amazing sources of antioxidants, which help to keep your immune system strong and will fight rogue cells called free radicals, which are intent on doing you harm. The perfect recipe for the times when your mind and body are conspiring against you. Read more…
Happy Friday! Not only is today a #FoodFrom4th Friday, but it’s also #WOM4N, our month celebrating female writers; how better to celebrate both than to combine the two? We asked the lovely Anna Jones, author of A Modern Way to Eat, the vegetarian cookbook that provides unique, healthy and, most of all, mouth-wateringly delicious recipes, to provide you, or equally lovely readers, with personalised recipes. Anna has picked some of our favourite requests and written them up: Read more…
If you’ve made a New Year’s resolution to lose weight, eat healthier or simply improve your lifestyle, this selection of 4th Estate books can help.
What to Eat by Joanna Blythman
Bombarded by questions such as ‘Is red meat bad for you?’ and ‘Is local always best?’ it’s difficult to know what to eat. In What to Eat Joanna Blythman provides you with the information you need to make thoughtful and practical choices about what to eat each day, regardless of your income.
I have received the inevitable letter from a body that calls itself Sugar Nutrition UK, from its Nutrition Communication Manager, a Dr Mary Harrington. She is perplexed by statements about the impact of sugar on health that I made in an article on breakfast cereals in the Daily Mail:
When it comes to fruit and vegetable consumption, Britain comes near the bottom of the league, ranking 14th out of 19 countries in a review of eating habits.
According to the not-for-profit European Food Information Council, we typically eat about 258 grams of fruit and vegetables a day, that’s about two-thirds of the EU average.
Apologies in advance for disturbing the cordiality of the festive season, but beware the ingredients in your shop-bought Christmas cake.
Not just those tooth-cracking, ‘edible’ silver ball decorations either, it’s the long list of weird and distinctly un-wonderful industrial ingredients that turn up in yuletide cakes, puddings, mincemeat pies. I’m talking delights such as ‘gluten-free breadcrumbs’, with their secondary ingredients list of water, potato starch, maize, vegetable oil, guar gum, methylcellulose, salt, plus a dash of mono- and diglycerides of fatty acids.