Did you know that yoghurt can help you lose weight? Can help you with the menopause or if you're elderly? And it can even help reduce Type 2 Diabetes! You didn't? Well neither did I! Which is why I went to San Diego last week to find out?
It is completely OUT OF ORDER that our hospitals, a place that should be a champion of health and well being, a place that should be the first to educate the masses and promote healthy eating and conscious living, are encouraging the consumption of the very things that cause a large number of the diseases they are treating in the first place.
Sorting through my books, I rediscovered a stash of Ladybird Books and spent a delicious couple of hours reveling in both an erstwhile collecting obsession and a flashback to my childhood. In the 60s, when I was learning to read, these little hardback books were my constant pleasure.
As much as we want to believe that weight loss and dieting is easy, it's not. From my own personal experiences and listening to my clients, I've identified five of the most stubborn habits that can keep you locked in an unhealthy relationship with food...
The key to making great food, keeping your family healthy and enjoying yourself in the kitchen is by getting some key cooking skills down. Why not try some of my 12 key skills to start. Practice makes perfect!
It pains me to think about it. But London has so many beautiful rooms that serve amazing food so however good the food and service it will be hard to force myself to return. And the food and service is great. Staff are lovely. There's a table overflowing with tall grissini. You're not offered it, but I did steal a few giant sticks.
This is a very simple recipe and a great way to eat asparagus. The anchovy butter is so good you will spread it on toast the next day.
We had asparagus as a starter, simply steamed and dripping with butter, followed by a spring vegetable risotto with broad beans, peas and more asparagus and given a further flavour boost with a dollop of home-made pesto. It's delicate but flavourful, with all the individual tastes of the lightly cooked spring vegetables shining through.
I am glad to see that today, many people find, as my family did on our smallholding, that growing your own food is a very satisfying and creative way to live. In the town of Todmorden in Yorkshire, for example, the 'Incredible Edible' project has encouraged a revolution in community food production, growing food in public spaces around the city.
When visiting Peru, don't miss a visit to the city of Cusco and the Sacred Valley. It is in this region where you can experience truly authentic Peruvian cuisine and sample more than seven ancient super-foods that were known to provide energy and sustenance for the labor-intensive life of the Incan warriors and farmers of long ago.
A few weeks ago, I had one of the best meals I think I've ever had in London. It's a strong statement to make but the evening I experienced at The Goring Hotel was so memorable and delightful that I will remember it for a very long time.
Here's a pasta dish that is a real favourite in our house. I am not sure it will help me lose baby weight (well not in the portions I serve it) but for me it really is the taste of comfort and home.
Whoever said 'never work with children or animals' may have had a point but here at Food Tube we're always ready to throw caution to the wind. Which is why, as we count down to the third global Food Revolution Day on Friday 16 May, the whole gang is fuelling the fight to get kids cooking!
We are all very aware of the problems that climate change and deforestation have on the sustainability of our planet. Food waste however is an enormous growing issue affecting our resources that seems to go under looked or thought of as less significant.
As a teacher I can say that the prospect of a spontaneous Ofsted visit is a scary and intimidating thought. Even after only 18 months in teaching, the idea of a 15-minute judgement period leaves me feeling vexed with Ofsted who, to my mind, are the bad guy, the anathema in education.
To sustain a restaurant like this must take considerable patience. It must be so tempting for each young turk who gets his hands near the stove to start tweaking dishes. And it takes great restraint to let it be and keep those old favourites on the menu which is what drives people back time and again.