“With Christmas soon upon us and the swing of festive parties and celebrations underway, champagne corks will be a-popping and cocktail shakers to the ready. I, like many, really do love a glass or two, especially at times of celebration, but I’m so often asked for guidance about how much is too much?”
Amelia Freer,Registered Nutritional Therapist FdSc, Dip ION
Amelia further goes on to say that there has been a long-held belief amongst the medical community that a little bit of alcohol does us good. this comes from studies that seem to show that all causes of death (but particularly heart disease) are higher in people who completely abstained from alcohol, than was in people that drank moderately (a couple or so units a day). (Corraeo et al., 2004)
She does however, point out that alcohol consumption has been linked to a huge number of problems. It is after all, a psycho-active substance that can sadly lead to significant problems with addiction and dependency. It has also been linked to over 200 disease and injury conditions.
Continue reading “Alcohol: How much is too much?”
Quantities given are for 4 servings
Make a point of sourcing organic chickens rather than free-range for this Banting staple. Although free-range birds are not penned, they are still fed hormones.
1 head garlic
1 tbsp dried thyme
1 tbsp dried parsley
1 tbsp dried oregano
4 tbsp melted butter
1 medium white onion (quartered)
1 whole chicken
2 large lemons (quartered)
1 handful fresh thyme
2 medium red onion (quartered)
- Preheat your oven to 200°C.
- Cut the garlic in half vertically through the middle.
- Peel the cloves off one half of the garlic and place them in a pestle and mortar with the dried herbs and the melted butter.
- Mash together with some seasoning to make a paste.
- Rub the chicken all over with the paste and season well with salt and pepper.
- Place the quarters of one onion and a lemon in the cavity of the chicken with some of the fresh thyme.
- Place the remaining ingredients into a roasting tray and place the chicken on top.
- With a piece of string, tie the legs together to keep the aromatics in the cavity (the most basic form of trussing).
- Roast for 70 to 85 minutes, depending on the size of your chicken. Check to see if the chicken is cooked by sticking a skewer into the thickest part of the leg – the juices should run clear. If not, return it to the oven for another 10 minutes and check again.
If you roast it properly, not only do you get some good fat in the tray for later use, and obviously heaps of protein, but more importantly, once you’ve finished carving you can bang that carcass straight into water to make a broth.
More common sense from Jonno Proudfoot, CEO of the Real Meal Revolution, Chef and extreme adventurer.
“When I get eight hours, I know the difference. I know I’m more effective: I’m a better version of myself.”
– Arianna Huffington, co-founder of the Huffington Post, CEO of Thrive Global, and author of The Sleep Revolution: Transforming Your Life One Night At A Time
Formally sleep-deprived, Arianna Huffington, was interviewed by the National Geographic magazine in the following Q & A article with Susan Goldberg.
Thanks for sharing your expertise on sleep, the topic of our cover story. Thomas Edison called sleep “an absurdity” and “a bad habit”. Is that idea ingrained in our culture?
I think it is deeply ingrained, but we’re at a moment of transformation. What stops people from prioritizing sleep is the fear that somehow they’re going to miss out. We have so many phrases that confirm that – “You snooze, you lose,” “I’ll sleep when I’m dead.” But now there are role models, people who prioritize sleep and are super effective.
This recipe is best when it’s made in the same pan you grilled a steak in. The brandy picks up all the burnt bits of meat and seasoning, which adds awesome depth. If you back yourself to do it, use the same pan while your meat rests.
Quantities given are for 250 ml sauce.
- 4 tbsp madagascan green peppercorns
- 2 tbsp butter
- ¹⁄₂ medium red onion (super-finely chopped)
- 1¹⁄₂ tsp dijon mustard
- 80 ml brandy
- 250 ml cream
- 1 handful fresh chives (finely chopped, optional)
- 1 pinch salt and pepper
- First, crush half the peppercorns in a pestle and mortar, or chop them finely with a knife.
- Melt the butter in a medium-sized pan over a medium heat and add the peppercorns (whole and chopped) and the red onion, and sauté them gently until the onions begin to caramelise.
- Add the mustard and stir it around until it begins to stick to the bottom of the pan.
- Now throw in the brandy and light it with a lighter to burn off the alcohol. If that scares you, just boil it until it has reduced by two-thirds. It’ll give you the same end result – but, of course, flambéing looks cooler.
- Add the cream, reduce the heat and simmer until the sauce has thickened.
- As your last move before serving, season it with salt and pepper and stir through the fresh chives.
Quantities given are for 1 serving
- ¹⁄₄ head cauliflower
- 1 tbsp butter
- ³⁄₄ tbsp double cream
- 1/8 head green cabbage (finely shredded)
- 1/8 cup spring onions (chopped)
- ¹⁄₄ handful dill (finely chopped)
- ¹⁄₄ pinch salt and black pepper
- Steam the cauliflower
- While you’re steaming the cauliflower, saute the cabbage in the butter in a large pan until it soft and translucent.
- Once the cauliflower is soft, pour off the water and add the the cauliflower to the pot with the cream and 2 tbsp of butter with some salt and pepper, then puree with the a stick blender.
- Now, mix the ‘caulimash’ with the cabbage along with the spring onions, dill and a last round of seasoning.
- Serve immediately.