Kale, which is a form of cabbage, is one of the healthiest vegetables around..
Here’s a graphic that illustrates its nutrients and goodness

I don’t watch documentaries on iTunes that often. I tend to watch them on either Netflix or “standard” TV.
However Hungry For Change caught my attention, so I grabbed it earlier this evening.
For anyone who has issues with their weight, diet or lifestyle or even has an interest in healthy living I’d recommend it.
The film, which also has a book to accompany it, explores how food companies make us believe that “diet” and “fat free” equates with “healthy”. They expose this as fallacy and then go on to explain, in simple English, how switching away from processed foods and moving closer to nature can lead to a better quality of life and sustainable weight loss.
From the official release:
Dispelling the dieting, weight loss and so-called health food myths constructed by
mainstream media, “Hungry For Change” features Britain’s most famous health food
crusader, Jamie Oliver, as well interviews with best selling health authors and leading
medical experts including Dr Alejandro Junger, Dr Christiane Northrup, David Wolfe, Daniel
Vitalis, Dr Joseph Mercola, Jason Vale, Jon Gabriel, Kris Carr and Mike Adams. The film
also tracks real life stories of people who have struggled for years with their weight and
managed to turn their life around including Evita Ramparte, Frank Ferrante and Joe Cross.
“Hungry For Change” shows you how many of the ‘health foods’ we eat are keeping us
locked in the dieting and bad health cycle and how by educating ourselves about what we
eat and where it comes from, we can truly take control of our appearance, our health and
ultimately, our life,” said Laurentine ten Bosch.
The first film in its genre to really empower and provide practical and realistic solutions, the
message in “Hungry For Change” will transform lives. With expert advice on navigating the
supermarket – foods to buy and foods to avoid, how to read labels and identify food additives
and understanding the dangers of aspartame and MSG, this film will have you thinking like a
nutritionist in no time. The film explains why diet and fat free foods should be avoided at all
cost and how to over-come food addictions and obsessive food cravings.
I’m usually quite sceptical of health nuts, but Jamie Oliver and the other people involved in this film don’t seem to be selling snake oil.
Conclusion?
The film is worth watching and you’ll probably learn quite a bit. I know I did.
Here’s the trailer to give you a “taste” of it (sorry – couldn’t resist the pun! 🙂 )
This morning’s culinary discovery came via Hemingway bar and cafe in Budva, Montenegro.
While the cafe / bar serves the usual range of coffees, beers and other alcohols, they also have a nice selection of freshly squeezed fruit juice cocktails.
I had a couple of them with my slightly late breakfast.
While I can’t remember all the combinations they have on offer, I did make sure to record what they used in this bad boy:
What you’re looking at is a combination of grapefruit juice, apple, carrot and beetroot. They call it “good morning”.
Personally I think I’ll just call it vitamin overload!
I took the plunge about a week ago and ordered a yoghurt machine from Amazon.fr. Since yoghurts are popular in France there’s a much better choice of models (and prices) on French sites than on their Irish or UK counterparts.
In the end I opted for a SEB YG654827, which is multi-function machine that can do yoghurts, fromage frais and dairy based desserts.
The machine comes with a book of instructions as well as a set of recipes.
Before using it I had to put an Irish plug on it, as it came with a continental style one, which obviously didn’t fit into any of my sockets.
Making the yoghurts themselves is pretty easy. You simply mix a bought yoghurt with whole milk (ie. not low fat or skimmed), pour the mix into the jars and turn on the machine for the appropriate preparation time. In my case the first batch needed 8 hours.
I’m currently waiting to see how the first batch turned out. I’m using my mother’s home made jam to add a bit of flavour to plain yoghurts.. I guess I’ll find out tonight how they turned out
Harrods’ food halls are legendary, but until you’ve actually had a chance to wander around them it’s hard to really grasp what people are talking about.
Last weekend I was in London, so I thought I’d go and see what all the fuss was about.
To start with Harrods is huge. And it’s also incredibly busy, or at least it was on a Saturday afternoon.
The food halls are spread across several sections of the ground floor and are incredibly tempting, though I think I’ll pass on the mushrooms:
The range of foods they sell is breath taking, with everything from canned delicacies to chocolates, fresh fruit, vegetables, meat and condiments of every type imaginable.
If you like food then it’s worth a visit, but resisting the temptation is hard work!
As mentioned more than once in the past, yoghurt is an important part of my diet. I get bored if I have to eat the same things over and over again, so I like to try different types of yoghurt from different companies and with different flavours and style.
I also like the idea of more natural products with fewer additives and if I can also support the Irish economy then so much the better. (This is one of the reasons I sometimes mention weird and wonderful jams and soups I come across)
Glenisk have a “Plain goat’s milk yogurt” which makes an interesting alternative to “normal” ones.
Why?
The taste is completely different. Normal plain yoghurt is pretty bland. Whether you like the taste of it or not you’re not going to get too excited about a natural yoghurt. But when you try goat’s milk yoghurt you get a much stronger “bite”, which you’ll either grow to like or you’ll learn to hate.
In my case I like it. I’m not sure if I “love” it as yet, but it’s definitely a stronger flavour.
But what about the nutritional value? (Not that this was my prime motivator in buying it, but since it’s not a disaster.. )
Glenisk use Whole Goat Milk, Goat Milk Solids, Tapioca Starch, Yogurt Cultures, Probiotic Cultures (L. Casei) to make it and the end product weighs in with:
Energy: 324kj/77kcal
Protein: 5.0g
Carbohydrates: 6.0g
Of which Sugars: 6.0g
Fat: 3.7g
Of which saturates : 2.4g
Fibre: 0g
Sodium: 0.06g
Salt 0.20g
That’s not that bad at all!
Simple pasta dishes can be as tasty as the more complicated ones.
This evening I made a very simple, yet incredibly tasty, pasta with anchovies and capers.
It only took a few minutes to prepare and was delicious. Recipe below:
You could add olives or tuna to this recipe if you wanted to, but I haven’t tried it that way (yet)