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To Bee or Not to Bee

May 21st 2009 16:05
I’m big on honey at the moment. Active Manuka honey from New Zealand is incredibly high in anti-bacterial and anti-microbial properties and is a wonderful treatment for internal and external ailments. It has been shown to be very effective at clearing up fungal conditions on the skin and, internally, can be taken to help get rid of a nasty cough. Manuka honey has even been used in hospitals to held pressure sores, ulcers and MRSA.




If you’re buying Manuka honey, it’s imporant to buy one that has a UMF – Unique Manuka Factor – as not all honey has the amazing antibacterial properties. UMF is measured in 5 to 25 – I’m using 15 at the moment and took a huge dessertspoon before I went to bed last night. Usually, I’m laid up for several days with this particular strain of horrendous cold/chest infection but it’s like I’ve skipped a day and feel a lot better already.

When it comes to coughs, in my opinion you don’t have to stretch to Manuka as a good dollop of local honey can help much better than a sugary cough mixture from the shops. Local honey is also great for hayfever sufferers, if taken before the hayfever kicks in, as it gives allows the sufferer’s immune system to get used to the local pollen.

Unfortunately, in the UK and across other countries including the US, we could be facing a shortage of local honey. There is a parasite affecting bees and killing them off and almost one in six hives nationally has been lost. Bees not only produce honey for us but they also play a big part in pollinating many of our food crops. In fact bees are responsible for pollinating almost 90% of our apple crops. It’s not known exactly how this parasite infects the bees but thankfully the Government has pledged £10 million towards research to find out what exactly is going on. This is very welcome news as the vast majority of bee keepers are amateur beekeepers who operate for pleasure rather than profit and cannot afford the loss of their colonies. The £10m is funding research into agricultural factors, social factors and enviromental factors. Aside from the parasites, there are some scientists who believe that mobile phone waves be also play a signficant part by interfering with the bees’ own navigation systems.

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The king of breakfasts

May 20th 2009 19:57
We were talking about breakfasts at work today: who eats breakfast, who doesn't and why not, what do people eat and when.

Most people eat a decent breakfast, something we should all do to set us up for the day and keep concentration going til lunchtime. A variety of cereals and toast was the most popular; one or two had very healthy fruit salads, some less health-conscious had muffins from the coffee shop (woo, all those calories!) when they got to work


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Ok, so it's not actually National "Try a New Non-Meat Dish This Week" Week. It's National Vegetarian Week but the word vegetarian is sure to make any confirmed meat eater turn to the nearest BBQ.

Now, I’m not going to enter a debate about whether or not it’s right to eat meat or not. I eat meat (red and white) and enjoy it a couple of times a week, but 20 years ago I was a non-meat eater for 7 years. I stopped eating meat because during a homeopathic consultation for post-viral fatigue, the homeopath recommened cutting out red meat so I went the whole hog (or cow, lamb…) and cut it all out. Along with the homeapthy, my health improved quickly but quite apart from this, I am so thankful for becoming a vegetarian as I was introduced to a world of other foods that I might never have chosen at the supermarket


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Quirky Quinoa

May 18th 2009 20:25
Few people know how to say it, let alone what it is or how to cook it. Pronounced 'keen-wah', this extremely versatile grain (or more correctly, a seed) is not only a complex carbohydrat but also a complete protein, containing all the 8 essential amino acids. It should be on the growing list of superfoods as it contains phosphorous, magnesium, calcium iron and dietary fibre; it's gluten free and very low in fat.

Dried Quinoa looks like very tiny balls of grain which when cooked in liquid split and swell up to produce a nutty rice-like texture, slighty creamy. It's easy to cook, like rice - just cover in boiling water, bring back to the boil and then simmer very gently until all the liquid is absorbed and the grains have swelled up, about 10 mins. I add a little piece of vegetable stock cube to the water to give it some added flavour


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About... Rice Paper

January 20th 2009 07:21
About... Rice Paper
rice paper vietnamese recipes spring-summer-rolls


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Let's talk about Cheese, baby..

October 14th 2008 04:45
Cheese types


Italian cheeses are some of the most luxurious and decadent cheeses in the world. Italian cooking has relied heavily on their artisan cheeses for centuries and while there are plenty of well known Italian cheeses that are used almost everyday, here's a look at some of the less well known ones


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Water Chestnut

October 7th 2008 03:15
Water Chestnut


The Chinese water chestnut, most commonly known as just water chestnut is a popular Asian cooking ingredient cultivated in wet paddy fields in China


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Chinese Soy Sauce

September 30th 2008 01:45
Light Soy Sauce
Light Soy Sauce


Soy sauce is arguably the most important ingredient in Chinese cooking and has been used as a condiment and in cooking for over 2,500 years (originating from the Zhou dynasty). Made from fermented soy beans, wheat flour, water, and salt, there are two main types of Chinese soy sauce - light and dark


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How To Cook - Sea Bass

September 22nd 2008 23:59
Sea Bass in Pepper Sauce


The sea bass is one of the most popular fish in the UK and is renowned for a delightful taste that stands on its own whether it be against a strong stuffing or accompaniment


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How to cook - Poached Egg

September 18th 2008 01:05
Poached Egg


Poaching an egg might sound simple. All it takes is cracking a fresh egg into a pan of simmering water and letting it cook until the egg white has mostly congealed while the yolk remains soft


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