Posts Tagged ‘vegan ice cream’

More Good News on Health Benefits of Coconut Milk

Thursday, June 21st, 2012

Australian Food News reports that  Oxford University researchers have announced that coconut oil may help people with Alzheimer’s regain their memory.

“While the results show a temporary effect, the researchers believe the short-term effects for the treatment of dementia patients have nevertheless been successful.

Australian Food News contacted one of Australia’s leading nutrition medicos Professor Peter Clifton of Australia’s Baker IDI Institute in Adelaide for his comments about the Oxford study.

Professor Clifton noted that coconut fat contains short-chain fatty acids which can increase ketones. “The ketones improve lucidity in some Alzheimer’s sufferers temporarily,” he said.

Professor Clifton believes that coconut fat has also improved the performance of Alzheimer’s Disease-affected animals tested in mazes. “The effect is real,” he said.

The Oxford research noted that 30g of coconut oil a day could be beneficial to Alzheimer’s sufferers.

Distinguishing coconut oil from palm oil

While coconuts grow on a palm called cocos nucifera, it is important for our readers to realize that coconut oil is significantly different nutritionally from the cooking oil known as ‘palm oil’, which is derived from a different palm called elaeis guineensis. The composition of palm oil does not increase ketones, so it does not have the beneficial effect on Alzheimer’s Disease that has been found in coconut oil.

While coconut oil contains a high level of saturated fat, the saturated fat in coconut oil is primarily lauric acid, which some studies associate with HDL (the ‘good cholesterol’). By contrast, the saturated fat content of palm oil is primarily palmitic acid, and the consumption of the latter is associated with elevated LDL (i.e. the ‘bad cholesterol’).”

Nushies’s Natural Organic Ice Creamery is made from Organic Coconut Milk and Organic Cashews. It is non dairy, gluten free and suits vegetarians. It tastes fabulous and has no preservatives or artificial additives.

Consuming Healthy Fats Such as Coconut Milk is Vital to Our Health

Sunday, March 11th, 2012

We are bombarded daily about low fat diets and why we should follow them. But most of these diets are really just substituting carbohydrates for fat and eliminating the good fats which our bodies need. Natural Health Reports:

“Many people today still adhere to the misguided belief that nearly all fats are bad, and that the best way to stay slim and healthy is to cut fats, whenever possible, from your diet. On the contrary, fats are an absolutely vital component of any healthy diet as they aid in the absorption of fat-soluble vitamins and minerals, as well as feed the brain, heart, liver, lungs, bones, cells and nervous system the nutrients they need to function properly.

It is widely assumed that, because they are called “fats,” these substances must contribute to obesity and obesity-related illnesses like heart disease that afflict millions of people today. This is true for trans fats and certain other unhealthy fats, of course, but there are all kinds of healthy fats as well, such as coconut oil, for instance, or even animal-based fats like grass-fed butter and naturally-produced lard that can actually promote good health.

At the recent World of Healthy Flavors Conference in Napa, Calif., the myth of the low-fat diet was tackled head on by several key figures in nutrition and epidemiology, including Walter Willett, chair of the nutrition department at the Harvard University School of Public Health (HSPH), and his colleague Dariush Mozaffarian. As part of their “Focus on Fat” panel, these experts encouraged their audience to abandon the low-fat mindset and learn about the benefits of consuming healthy fats.

Many low-fat food items contain high levels of processed salt and refined carbohydrates, they pointed out, which are added to low-fat foods to make up for the loss in taste and flavor that results from the artificial removal of fats. Both of these additives, which are devoid of their nutritional counterparts due to over-processing, are linked to numerous health problems, including obesity and heart disease.

“Low fat diets are usually high in carbohydrates, often from rapidly-digested foods such as white flour, white rice, potatoes, sugary drinks, and refined snacks. Eating lots of these ‘fast carbs’ can cause quick, sharp spikes in blood sugar and insulin levels, and over time can increase the risk of diabetes and heart disease,” wrote the HSPH presenters in their presentation summary.

“High carbohydrate, low fat diets also have a negative effect on the fats and cholesterol in our blood: They raise the ‘bad’ blood fats (triglycerides) and they lower the ‘good’ blood cholesterol (HDL), both of which can increase the risk of heart disease.”

Why saturated fat is good for you

The conference presenters are correct in their assessment of refined carbohydrates and processed salts — however, they are incorrect in another key area concerning types of healthy fats. Missing the boat on the body’s need for healthy saturated fats, the duo told attendees that unsaturated fats are the “healthiest type of fat,” and claimed that saturated fats are “less healthy” and are responsible for helping raise levels of bad cholesterol.

Ironically, this belief that saturated fats are unhealthy is also a myth, and one that needs to be widely debunked for the sake of human health and well-being. Contrary to popular belief, saturated fats like the kind found in coconut and palm oils, for instance, or in grass-fed meats, milk, eggs, butter, and cheese, are crucial for maintaining healthy cells, healthy organs, and a healthy body (http://www.lewrockwell.com/miller/miller33.1.html).

Learn more:http://www.naturalnews.com/035069_low_fat_diet_myths_weight_loss.html#ixzz1oKnITUdC

Nushie’s Natural Organic Ice Creamery is made from organic coconut milk and cashews. It has good saturated fats and is gluten and dairy free. It is also Australian certified organic, suitable for vegans and has no harmful preservatives or chemicals. Try it is is fabulous.

Sources for this article include:

http://www.hsph.harvard.edu

http://www.zesterdaily.com/health/801-say-goodbye-to-low-fat

http://www.ciaprochef.com/wohf2011/pdf/CIA-HARVARD-AFocusonFat.pdf

Learn more:http://www.naturalnews.com/035069_low_fat_diet_myths_weight_loss.html#ixzz1oKpnFzs8

Cacoa Helps Prevent Cancer. New Study Finds

Tuesday, February 14th, 2012

Researchers from the Science and Technology Institute of Food and Nutrition in Spain have published the result of a study in the journalMolecular Nutrition & Food Research detailing the potent anti-carcinogenic effect of the natural chocolate compound, cocoa.

Natural News Reports:
“Scientists determined for the first time that regular consumption of cocoa negates the inflammatory effect of digestive oxidative stress that results in intestinal complaints and is a precursor to the genesis of colon cancer. Cocoa is now considered a superfood as it has been shown to improve blood lipids and help prevent cardiovascular disease in past research. The result of this current study demonstrates that a daily dose of the compound can help prevent colon cancer progression.

Researchers studied rats that had been fed a cocoa-rich diet consisting of twelve percent cocoa, as compared to a control group that received the same diet with the chocolate compound enrichment. Both groups were exposed to a chemical known to induce colon cancer. Animals such as mice and rats have been used for decades to conduct this type of research because they exhibit a similar line of carcinogenesis that is comparable to humans.

Cocoa polyphenols from dark chocolate significantly lower colon cancer risk

The study leader, Dr. Maria Angeles Martin Arribas noted“Being exposed to different poisons in the diet like toxins, mutagens and pro-carcinogens, the intestinal mucus is very susceptible to pathologies…foods like cocoa, which is rich in polyphenols, seems to play an important role in protecting against disease.”After a period of eight weeks, the scientists were able to confirm the protective effect of cocoa polyphenols in protecting against this insidious form of digestive cancer.

The study results showed a marked decrease in the number of pre-malignant neoplastic crypts in the lining of the colon in the cocoa-treated group as compared to the control animals. Further, the researchers found a rise in antioxidant defenses in the supplemented rats and a decrease in oxidative stress biomarkers that are known to be protective against chemical exposure and the prevention of colorectal cancer.

The team concluded that the protective effect of the bioactive compounds in cocoa stopped cell-signaling pathways that typically promote cell proliferation and lead to tumor development. The treated animals also exhibited a much higher degree of apoptosis, or normal programmed cell death of potentially cancerous tissues. It is important to note that milk chocolate is not a good source of cocoa due to its low concentration of the polyphenol and high sugar content, known to promote cancer. Choose a dark chocolate with a minimum 70 percent cocoa content to significantly lower the risk associated with colorectal cancer.”

At Nushie’s Natural we make our chocolate ice creamery with raw cacoa powder and nibs and as well as being healthy for you it tastes fabulous
Sources for this article include:

www.newsmaxhealth.com

http://www.eurekalert.org/pub_releases/2012-01/f-sf-ccp012412.php

www.huffingtonpost.co.uk

About the author:
John Phillip is a Health Researcher and Author who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life. John is the author of ‘Your Healthy Weight Loss Plan’, a comprehensive EBook explaining how to use Diet, Exercise, Mind and Targeted Supplementation to achieve your weight loss goal. Visit My Optimal Health Resource to continue reading the latest health news updates, and to download your Free 48 page copy of ‘Your Healthy Weight Loss Plan’.

Learn more:http://www.naturalnews.com/034883_cocoa_dark_chocolate_colon_cancer.html#ixzz1mMDdh7nA

An Apple a Day

Tuesday, January 31st, 2012

A new study recently published in the Journal of Leukocyte

Biology shows that antioxidants found in apple peel may lead
the way to better treating
inflammatory diseases. The study has discovered that oral
ingestion of anti-inflammatory polyphenols (found in apple
peel) can suppress T cell
stimulation, resulting in colitis prevention in mice.
Scientists found that apple polyphenols failed to protect
against colitis in mice which were
lacking in T cells, suggesting that these antioxidants work by
suppressing T cell activity.

The hope is that this new information could lead to new
therapies and treatments for people suffering from conditions
such as colitis and Crohn’s
disease. Colitis is the inflammation of the colon,
specifically the large intestine, whereas Crohn’s disease can
affect any part of the
gastrointestinal tract, from the mouth to the anus. Both
conditions can often be extremely painful and debilitating
when at their worst. So this
news may prove heartening for sufferers.

Colitis treatment

“Many people with colitis use some form of dietary supplement
to complement conventional therapies, but most of the
information on the health
effects of complementary medicine remains anecdotal. Also,
little is known about exactly how these therapies work, if
they work at all,” said David
W. Pascual, Ph.D., a researcher involved in the study at the
Department of Immunology and Infectious Diseases at Montana
State University in
Bozeman, Montana. “Our results show that a natural product
found in apple peels can suppress colonic inflammation by
antagonizing inflammatory T
cells to enhance resistance against autoimmune disease.”

Polyphenols are found in a number of food stuffs, including green tea (you
can read our article on the benefits of green tea here)
and red wine. However, the apple polyphenols are
slightly different, as they are water soluble. Polyphenol-rich
diets have been shown to not only help with inflammatory
diseases, but also to
promote better heart health, and even lower cancer rates.

Blood fat drop

The good news doesn’t stop there. When these antioxidants are
combined with a form of fibre called pectin, which is also
found in apples, this can
help lower blood fat levels. However, this can only happen
with regular consumption of unpeeled apples, meaning that to
see any possible benefits
you should eat at least one apple a day.

Deputy Editor of the Journal of Leukocyte Biology, John
Wherry, Ph.D., said, “In addition to the obvious health
benefits of the nutrients and fibre
in fruits and vegetables, this study indicates that even
something as relatively common as the apple contains other
healthy ingredients that can
have serious therapeutic value.”

Apples are proving to be an all-round perfect health food,
with growing evidence that ‘an apple a day’ really can keep
the doctor away. Other
apple-eating benefits include:


  • Stabilizing blood sugar levels
    – The Pectin found in apples has been linked to lower
    risk of insulin resistance and less likelihood of
    developing pre-diabetes.

  • Weight control
    – Another benefit of Pectin is that it can reduce
    appetite, because it is a filling form of fibre. This
    makes apples the perfect snack if
    you’re trying to manage your weight.

  • Improved allergy symptoms
    – Quercetin is another anti-inflammatory found in
    apples, and is a natural antihistamine. Studies have
    shown that children who regularly
    eat apples have lower rates of asthma. It can also
    help improve allergy symptoms in adults.

  • Alzheimer’s prevention
    – Researchers at Cornell University have found
    another use for Quercetin, discovering that it may
    protect brain cells from free radical
    damage that can lead to Alzheimer’s disease.

Although all apples contain these nutrients, organic apples
have been shown to contain greater concentrations. Studies
from Britain, France, Poland
and the US all agree that organic apples contain higher
amounts of vitamin C, polyphenols, betacarotene and
flavonoids. Many of the same benefits
can be gained from consuming apple products, such as apple
juice, or apple cider vinegar. For example, apple cider
vinegar has long been known to
treat a whole host of different ailments, from allergies,
sickness, even muscle spasms. With the latter, cider vinegar
can help by either consuming
orally in some water, or by rubbing it directly onto the
affected area. It can ease cramping almost immediately.

So while it’s great to keep up to date with all the latest
super fruits and wonder grains, and latest gadgets and
products that can help us lead
more healthy and natural lifestyles – such as the juicer,
the all-natural
mattress
or the vegan shoe – it
pays not to forget the humble, simple apple.

Eating Fresh Fruits and Vegetables Prevents Brain Damage

Tuesday, January 3rd, 2012

Recent research points to more reasons why we should eat more raw fruits and vegetables such as strawberries. Natural News reports:

Fisetin  a Favanoid Found in Many Fruits and Vegetables Helps Prevent Inflammation in the Brain to Boost Memory and Cognition

“(NaturalNews) Fisetin is a unique flavonoid compound found naturally in many fruits and vegetables including strawberries, blueberries and the skin of cucumbers. A wealth of scientific research now explains how a diet packed with raw fruits and vegetables can help prevent amyloid plaque formation in the aging brain and can promote the early destruction of cancer cells by triggering the body’s innate immune response. Researchers reporting in the journal Neuroscience Letters found that fisetin is neuro-protective and helps to maintain normal memory processes while inhibiting plaque formation around synapses. The International Journal of Oncologyhas published the work of Chinese scientists documenting how fisetin promotes the natural death of potentially malignant breast cancer cells. Fisetin is rapidly emerging as a powerful tool in the arsenal against a number of diseases associated with premature aging.

Fruits and vegetables in their natural state are typically packed with polyphenols; these polyphenols are structurally bioactive and target specific areas of the body or help to lower oxidative stress and inflammation that is behind many disease processes. The brain is particularly sensitive to stress from a high rate of metabolism necessary to oxygenate and fuel the sensitive neurons that control memory and cognition.

Researchers have found that fisetin operates in a very specific pathway to boost nerve cell glutathione levels and to reduce one of the most damaging free radicals, peroxynitrite. Scientists have determined that the natural compound protects nerve cells from damage during stroke, while at the same time maintaining vital energy production in the brain. Fisetin also prevents excess activation of specialized glial cells in the brain that helps deter inflammatory nerve damage, excitotoxicity, and declining neurological health. And fisetin reduces amyloid beta fiber accumulation to improve memory and thwart cognitive decline.

In a separate body of research, scientists examined the effect of fisetin from dietary and supplemental sources on breast cancer programmed cell death. Cancer cells normally are detected and destroyed by an alert immune system response. Inflammatory messengers such as TNFa (tumor necrosis factor alpha) allow cancer cells to become cloaked and invisible to our immune system, which prevents cancer cell death through the process known as apoptosis. Fisetin negates the damaging effect of TNFa, reducing systemic inflammation and enabling the normal immune response.

Many health-conscious individuals may not be immediately familiar with fisetin, although they already consume therapeutic quantities from their healthy dietary choices.
Nutrition experts recommend including fruits such as strawberries and mangoes as a source of dietary fisetin or supplementing with 50 mg per day to boost memory and high-level brain function and to promote natural cancer cell death.”

 Try Nushie’s Natural non dairy organic gluten free Strawberry Ice Creamery. Nushie’s Natural Strawberry Ice Creamery contains 23% organic strawberries. Two servings or scoops contain approximately 25% of the recommended daily intake of vitamin C.

 


Chocolate Rich in Cocoa Reduces the Risk of Strokes and Heart Disease by a Third

Friday, December 23rd, 2011

The Christmas Season is often a time of over indulgence, particularly deserts. For those of us who enjoy chocolate in our puddings or as a treat here is some good news. Chocolate has been shown to reduce the onset of strokes and help prevent heart disease. But make sure that what you indulge in is chocolate rich in cocoa.

Natural News reports:

“Everybody likes chocolate, a fact supported by the annual increase in consumption documented by chocolate manufacturers around the globe. This may be good news for many chocolate consumers, but caution is advised to carefully monitor the quantity consumed and the cocoa content of the product purchased. We now have documented evidence to explain how dark chocolate consumption lowers stroke risk in women and slashes heart disease risk in adults. Researchers publishing theJournal of the American College of Cardiologyfound high chocolate consumption correlates with a lower risk of stroke in women. Further proof of vascular benefits is documented in theBritish Medical Journalas scientists explain that chocolate consumption lowers heart disease risk by more than a third.

A number of recent studies have shown that eating chocolate has a positive influence on human health due to its antioxidant and anti-inflammatory properties. This includes reducing blood pressure and improving insulin sensitivity, a primary factor in diabetes development and progression in millions of at-risk children and adults. The World Health Organization predicts that nearly 24 million people will die from heart disease by the year 2030, yet proper diet and lifestyle could significantly lower the mortality rate.

High Levels of Chocolate Consumption Dramatically Lower Heart Disease and Stroke Risks

In an effort to confirm past research efforts that suggest a connection between chocolate consumption and lowered risk of heart disease and stroke, Dr. Oscar Franco and colleagues from the University of Cambridge in England analyzed the results of seven studies involving over 100,000 participants with and without existing heart disease. Researchers compared the group with the highest chocolate consumption against those with the lowest, taking into account differences in study design and quality of reporting.

Researchers performing a meta-analysis of all studies examined found a significant correlation between higher levels of chocolate consumption and the risk of cardiovascular events. They determined that the“highest levels of chocolate consumption were associated with a 37% reduction in cardiovascular disease and a 29% reduction in stroke compared with lowest levels.”Although the final analysis did not distinguish between dark and milk chocolate consumption, nutritional experts recommend choosing dark chocolate with minimal added sugar and at least 75% cocoa content.

There are many documented lifestyle changes that have been shown to dramatically lower the risk of heart disease and stroke including vitamin D optimization, fish oil supplementation and potent antioxidants such as resveratrol. Chocolate eaten in small amounts several times a week can now be added to the list as research confirms the powerful human health benefits of cocoa.”

Nushie’s Natural Chocolate  Ice Creamery contains 99% pure cocoa and is a great source of anti oxidants and nutrition. It is organic, diary free and gluten free and tastes fabulous.

Learn more: http://www.naturalnews.com/034077_chocolate_stroke_risk.html#ixzz1d1Old8Tt

 

 

More Reasons Why Green Tea is So Healthy.

Wednesday, December 14th, 2011

Green Tea has many health benefits and two recent studies reported in Natural News have confirmed the many benefits that can be derived from taking Green Tea.

1. Green Tea confirmed as a weight loss nutrient and heart health antioxidant

Many studies over the past decade have shown that green tea is a powerful tool to improve metabolism in a way that is supportive of weight loss.

Scientists publishing in the Journal of Agricultural Food Chemistry demonstrate that it activates genes associated with fat burning while also helping to reduce absorption of fat from the digestive tract. Further evidence on the gene-altering activity of green tea is reported in the International Journal of Cardiology, as polyphenols from the drink lower free radical damage to help maintain telomere length in heart cells. Drinking several cups of green tea each day may hold the key to effective weight management and cardiac health.

Researchers from the Departments of Chemical Biology and Pharmacology and Toxicology at Rutgers University in New Jersey examined the effect of green tea supplementation on obese mice, known to exhibit similar metabolic characteristics to humans. The animals were broken into two groups and both were fed a traditional high fat/Western style diet. One group received water supplemented with the green tea bioactive catechin EGCG, while the second group acted as a non-supplemented control.

The study determined that EGCG supplementation significantly reduced body weight gain, associated with increased fecal lipids and decreased blood glucose levels, compared to those of the control group. Scientists further found that fatty liver incidence, associated liver damage and liver triglyceride levels were also decreased by the EGCG treatment. Treated animals also experienced improved insulin response as well as lowered C-reactive protein (CRP) and interlukin-6 (IL-6) levels, both strong indicators of systemic inflammation and immune response.

The study authors concluded “Our results demonstrate that the high fat/Western diet produces more severe symptoms of metabolic syndrome and that the EGCG treatment can alleviate these symptoms and body fat accumulation. The beneficial effects of EGCG are associated with decreased lipid absorption and reduced levels of inflammatory cytokines.” Green tea helps our cellular engines (mitochondria) to better metabolize calories more efficiently, providing a significant weight management tool.

Additionally, supporting research documents the effect of green tea catechins on extending the lifespan of heart muscle cells. Scientists found that EGCG supplementation exerted a potent antioxidant effect that lowered free radical damage to preserve telomere length and reduce heart cell death. Nutrition experts recommend two to four cups of fresh brewed green tea daily or an organically compounded and standardized EGCG supplement (300 to 500 mg daily) to assist weight management goals and improve cardiovascular health.

2. Green Tea can also help naturally lower bad cholesterol levels.

A recent study published in the Journal of the American Dietetic Association  reveals that consuming green tea or green tea supplements regularly can help naturally lower LDL, or “bad,” cholesterol levels.

For their study, Olivia Phung, an assistant professor of pharmacy at Western University of Health Sciences in Pomona, Cal., and her colleagues analyzed data from 20 clinical trials on green tea that included more than 1,400 adults. They found that participants who consumed green tea or green tea supplements every day experienced a five-to-six point average drop in LDL cholesterol compared to those taking a placebo.

The various trials included in the evaluation lasted anywhere from three weeks to six months, and the benefits of green tea were most apparent in participants that already had high cholesterol prior to joining the studies. Green tea in beverage form was reportedly more effective than green tea in capsule or supplement form at lowering cholesterol levels.

Green tea contains polyphenolic compounds known as catechins, which in previous studies, has been shown to promote weight loss (http://www.naturalnews.com/News_000…). These same antioxidant compounds are believed to be what is responsible for green tea’s cholesterol-lowering effects.

“Green tea catechins have been studied fairly extensively as preventive agents for cardiovascular disease,” writes Tori Hudson, ND, in her book Women’s Encyclopedia of Natural Medicine: Alternative Therapies and Integrative Medicine for Total Health and Wellness. In one cited study, “flavanoid-rich green tea extract (375mg) for three months along with a low-fat diet decreased total cholesterol by 11.3 percent and LDL by 16.4 percent in men and women with mild to moderate hypercholesterolemia.”

 

Not all cholesterol is bad, however, and the jury is still out as to whether or not having “low cholesterol” is a good thing. It appears as though cholesterol itself is not the culprit in heart disease and artery hardening, but rather the accumulation of oxidized cholesterol, which is a result of other dietary factors.

Researchers from the Norwegian University of Science and Technology, for instance, recently found that women with high cholesterol levels actually have fewer heart attacks and strokes than women with lower cholesterol levels.

Try Nushie’s Natural Green Tea Ice Creamery. It tastes fabulous and is very healthy being non dairy and gluten free. It contains more than 15% steeped brewed and fresh organic raw Green Tea leaves. It also contains wheat grass which is full of anti oxidants as well as natural epicatechin compounds.

Sources:

www.naturalnews.com/033975_high_cholesterol_heart_attacks.html

www.foxnews.com/health/2011/11/17/green-tea-may-trim-bad-cholesterol-study-says/

http://www.naturalnews.com/034153_green_tea_weight_loss.html#ixzz1dkzNWzyj

www.wellnessresources.com/weight/articles/green_tea_as_a_potent_weight_loss_nutrient/

 

 

Busting Food Myths: Sustainable Food is Not just a Greenies Issue

Tuesday, August 2nd, 2011

Some well considered points made by highly regarded dietitian Nicole Senior.

“Myth: Sustainable food is only a greenie’s issue.

Fact: Sustainable food should be on everyone’s shopping list if we want quality of life for our children and grandchildren. World population is exploding and we’re starting to run out of the raw materials to grow food: land, soil, water, fossil fuel and fertiliser.

Farming: We’ve done a great job in producing more food and quite cheaply, but we failed miserably in feeding everyone and feeding ourselves in a healthy way: just look at the dual-scourges of hunger and over-nutrition. We have also done terrible damage to the environment while doing it. Our food systems have simply failed to account for the environmental costs of deforestation, soil erosion, salinity, residues of artificial fertilisers and pesticides, rivers drained for irrigation and severe losses of biodiversity: an awful case of short term-ism that is now starting to bite, and hard. We only have a small amount of arable land and fertile soil which we are losing at such a rate there are new terms to describe these dual disasters: ‘peak land’ and ‘peak soil’: Some experts say we only have 60 years of topsoil left.

Climate change is the big fat blow-fly in the ointment, adding further pressure to a system already under extreme stress. Changes in temperature, rainfall, carbon dioxide concentrations in the atmosphere and increased extreme weather events all add uncertainty and variability to growing food the way we always have. Water is another precious resource to grow food, yet our rampant over-use, inefficiency and waste is compromising future food supplies: you can add ‘peak water’ to the list. Innovative sustainable agriculture is our best hope, but many governments around the world are complacent and not funding the research needed.

People: The global food system is under pressure from exploding population growth and the ‘nutrition transition’ whereby people emerging from poverty start to eat a more Western (higher protein) diet. We will have more mouths to feed, and more of them will want meat. And why shouldn’t they? Iron deficiency anaemia is one the most common childhood illnesses in the developing world and eating a little meat will fix it. And yet here we are ordering 500g (1lb 2oz) steaks in restaurants for lunch or dinner (enough meat for others for a whole week).

Choices We are lucky enough to be able to choose what we eat. Many people are already choosing better for a more equitable and sustainable food system. But there are also folks who don’t know where to start to make an impact on such huge complex problems. Here are my small but positive steps you can take to ensure you’re eating a fair share of the earth’s bounty, and moving our food system toward sustainability:

Respect and appreciate your food: it is precious and life-giving – you are lucky to have it
Base your meals on plant foods and use meat as a nutritious garnish: meats from smaller animals and eggs are nutritious and have a smaller environmental impact
Choose local, seasonal, organic produce and ‘fair trade’ when you can
Try not to overeat, and eat less highly processed ‘junk’ food
Teach your children where food comes from and how to cook healthy meals
Grow whatever vegetables, fruit and herbs you can (in a window-box if necessary)
Avoid food waste by only buying what you need and managing leftovers wisely
Recycle food packaging and compost green waste (or get a worm farm)”

We would simply add always choose organic wholefoods such as Nushie’s Natural products where possible. They do taste fabulous and are healthy for you.

© GI News, Human Nutrition Unit, University of Sydney
Nicole Senior is an Accredited Practising Dietitian, nutrition consultant, author and food enthusiast with an interest in food and environment issues. She believes healthy food need not cost the earth.

Orange Carpaccio

Tuesday, July 19th, 2011


 

Ingredients

  • 1 organic Orange
  • 1tbsp raw agave
  • 16g Cacao Powder
  • 20g Cacao Butter
  • 1 scoop Nushie’s Natural Ice Cream

Equipment

  • 1 Mandoline
  • 1 medium round cutter
  • 1 large bowl filled with a small amount of warm water.
  • 1 small bowl

Method

Place your Cacao Butter in the small bowl. Rest the small bowl in the larger bowl in order for the Cacao powder to melt. Once the butter has melted mix in your cacao powder making sure there is no lumps. Add 1tbsp of Agave. Taste and add more agave if desired. Pour the chocolate mixture into your round mould and place in the freezer to set. This mix should make about six rounds of chocolate.

 

Cut all the skin of your orange and slice thickly on your mandoline. Rest sliced orange pieces and excess juice in a bowl and drizzle with Agave to marinate.

 

Place the orange slices around your plate and top with the chocolate round and one scoop of ice cream. Garnished with a small slice of orange, some mint or cinnamon.

Banana Split Recipe

Thursday, March 17th, 2011

 

Ingredients (serves 1)

  • 1 banana, peeled, cut lengthways
  • 2 scoops Vanilla Nushie’s Natural Ice Creamery
  • 2 tablespoons chocolate sauce (see related recipe)
  • 3 pecans, chopped

Chocolate Sauce

  • 40g cacao powder
  • 100ml agave or maple syrup
  • 10g coconut oil

Method

  1. Place banana slices on a plate. Top with scoops of Nushie’s Natural Ice Creamery .
  2. Drizzle with chocolate sauce. Sprinkle with nuts. Serve.

Chocolate Sauce Recipe

Put all ingredients into a blend, and process till smooth. Can be stored for around a month.