11 minute read
BIO HEALTH SCAN
Are you curious about your health? We have found a way to help you feel better quicker
Experience rapid recovery from orts injuries as we Scan & Treat in the same session and help you become your own Health Boss. Friday Open Days 11am to 2pm, Ta er sessions from £40
We look at the processes keeping you healthy, we can see the stress your body is having to deal with from your sporting activities, then use our Bio Resonance system for Accelerated Healing which means we can reduce your time o because of injury by up to 50% or for sports, means you can train harder for longer! And we help you become your own Health Boss. We are now working towards ways to do it faster, better and cheaper.
THE INSIDE STORY... Beneath the surface there are a lot of things that can go wrong, leading to good health vanishing all too quickly. With the increase in antibiotic resistant diseases, bacteria & viruses are wreaking havoc, with our bodies expressing all manner of symptoms.
Our Bio Health scan completes a fast automated full-body scan and treats you in the same session. The All In One Biophilia takes preventative health measures to the next level. Many families are waking up to a better way to manage their health thanks to our unique method. ABOUT KEVIN DAVIES Kevin Davies is the enthusiastic, full-of-life Founder of Bio Health Scan that focuses on Frequency Medicine technology to help people recover from sports injuries and chronic pain, quickly.
Kevin’s remarkable story began when he sadly lost 90% of his gross motor function due to an unprovoked attack from behind. This blow to his head knocked his health back for years while he dealt with back spasms that felt like sharp little stabbing knives on his nerves. It was when the doctors told him there was nothing more they could do, that Kevin, with all his positivity and determination looked for alternative solutions to get his body back on track. That was the beginning of his new life changing journey, leading him to discover the amazing benefits that Frequency Medicine has to o er. He is now a trusted advisor and distributor of Bio Health Scans that automatically detect pain signals at the source and then treat it rapidly. BOOK YOUR TASTER SESSION • Bioscan Mineral & Vitamin report £40 • Bio Health Scan 20 min demo £40.
To include one of the following:
Daily Vitality Stimulation, First Fifteen,
Top 30 Bug Zap or a Zonal Protocol. Book your Friday Taster session call Kevin today on 02079 657 548
CONTACT
02079 657 548
biohealthscan@gmail.com ADDRESS
Walton House, Richmond Hill,
Bournemouth BH2 6LT WEBSITE
www.BioHealth-scan.com
Jane Dunn talks sugar, cake and the impact of pandemic baking
Blogger Jane Dunn has seen interest in her bakes grow exponentially since the pandemic hit. Ella Walker finds out about her debut cookbook.
Chocolate cheesecake crepes. Pina colada cupcakes. White chocolate biscotti. Chocolate cherry babka. Bakewell blondies. Such bakes – are you lulled into a confectioner’s heaven too? This is the pattern of food writer Jane Dunn’s debut cookbook, named after her blog, Jane’s Patisserie. Sweet treat after sweet treat; each one seemingly promising comfort, deliciousness and nostalgia.
The 28-year-old has been blogging her bakes for around six-and-a-half years, creating recipes designed to suit all skill levels – hence why she wouldn’t dream of judging you for buying ready-made caramel (it involves far less risk of singeing your fingers on molten sugar), and gladly recommends decorating her no-bake millionaire’s cheesecake with shop-bought millionaire shortbread bites.
Jane’s Patisserie the cookbook presents her easy-breezy chocolate-adoring ethos in paper form – and “you can get it messy!” says Dunn, which means no more coating your phone in flour as you scroll to the next step in the recipe.
Eliminating fear around baking is something that underpins Dunn’s bakes. Each comes with customisable elements, so you can amp up flavour combinations, swap in ingredients you do have for ones you don’t, and avoid having to nip to the shops midmix for a missing item. “I tried to cover all bases so people can just have fun with it, and not be scared,” explains Dunn. “With cooking, you can sort of wing it mostly, but with baking, it is science. So you have to get it right mostly.” She’s hoping her nifty comments and reassuring advice will ease any oven-related concerns. Her honesty around her own cake mishaps help too (“I’ve dropped entire cheesecakes and it’s been quite heart-breaking”).
Dunn grew up in Hampshire, loving baking, a fascination passed onto her by her late grandmother. “My mum always tells me I’m so like her,” she says, emphasising the fun that can come from turning flour, butter, eggs and sugar into something spectacular and shareable. “I like seeing people’s faces – nothing is better than when you arrive at a friend’s house and you’ve brought cookies. If somebody’s having a bad day, a good day, or whatever, they’re gonna go, ‘Ohh!’ And then suddenly, everyone’s just in a different mood.”
Realising her initial plans to study graphic design or architecture at university weren’t to be, Dunn leapt into an “intense” six-month cookery course in Devon, with a view to work on patisserie in restaurants. Cookery school helped her understand that, “I want to do this with my life, completely and utterly”, she says. But the industry is a tough one, and while her peers went into the kitchens of super yachts, Rosette and Michelin starred restaurants, she found she “wasn’t a massive fan” of the lifestyle and began blogging instead.
By April 2020, she’d hit around 200,000 followers, but as the first lockdown drove many of us towards banana bread and comfort baking, more and more people began to discover her blog. “I don’t think I ever could have imagined it. It was surreal,” she says now, with three-quarters of a million Instagram followers to her name. “Everyone was just baking so much stuff every day. It was amazing to see it. I’d get comments from teachers saying, ‘We made this in class over Zoom!’ It was the cutest thing,” she recalls.
Dunn – who is inspired by legends Mary Berry, Nadia Hussain, Nigella Lawson and Delia Smith – hopes our renewed appreciation for baking doesn’t wane. “I’d love to see it grow and people to fall more in love with [it].”
Funnily enough, Dunn admits she (shock horror) actually prefers savoury food… “Maybe, probably because I have so much sugar in my life every day, I actually adore savoury food,” she says with a laugh. “I love saltiness. But baking is best to share. Baking is better to bring to a party.” The occasion factor, the way bakes are used to celebrate and adorn an event, is what her recipes revolve around, “so for me, I love savoury foods, but I’m always happy to bake something.”
What she does find problematic is when sugar is demonised, and when people make comments that connect food with guilt and judgement. “I’ve suffered with an eating disorder in the past,” she notes, “so I find it quite difficult when people make those associations.”
Comments like, ‘that’s diabetes on a plate’ she says are unhelpful, potentially harmful and “can be insulting to people who do have diabetes, whether it’s type one or two”. It’s also unnecessary when “everything is about balance, at the end of the day. My recipes are designed to be for an occasion, not something you eat every second of the day.” Within a balanced diet, enjoying the odd slice of cake is perfectly reasonable – “even if it’s full of sugar,” says Dunn, “which I think makes it taste beautiful! [Sugar] exists, people enjoy it,” she continues. “And that’s what you should do with food, whether it’s low calorie, high calorie, savoury or sweet.” It’s when someone has the opinion “of food as being scary” that things may have tipped, and professional support may be needed.
Dunn’s bakes focus on bringing the joy, and as you’d imagine, stumble into her kitchen and you’ll find an incredible stash of sweet treats. She buys her baking chocolate in huge bags, and then, because her bakes demand it of course, she’ll “go down the supermarket and buy 10 Terry’s Chocolate Orange, five giant Toblerone…” Her friends and family reckon she has the best snack cupboard that’s ever existed, which is fortunate, because they – and her local coffee shop – help her keep cake waste to a minimum. “Sometimes people think I just make it and throw it away. No, no, no! My friends and family love me because I always have cake available.”
So what’s next for Dunn? “I just want to roll with it and see where my baking takes me,” she says. “I’m a normal person, just chilling, baking cake. But the rate it’s grown, I’m like, how far can this go? It’s just cake! But it’s so much fun.” Dunn looks set to ride that icing wave, and happily take us with her.
Jane’s Patisserie by Jane Dunn is published by Ebury Press, priced £20. Photography by Ellis Parrinder.
Words by Ella Walker, PA Photos by Ellis Parrinder/PA
Ellis Parrinder/PA
INGREDIENTS 200g unsalted butter 200g caster sugar 200g self-raising flour, plus 1tbsp for dusting 4 eggs Zest of 1 lime 200g fresh or frozen blueberries
Buttercream: 125g unsalted butter, at room temperature 250g icing sugar Juice of 1 lime
For the decoration: 100g blueberries Lime zest 1. Preheat the oven to 180°C/160°C fan and grease and line a 900g loaf tin with parchment paper.
2. Put the butter and caster sugar into a bowl and beat until light and fluffy. Add the selfraising flour, eggs and lime zest to the bowl, and mix again until combined.
3. Put the tablespoon of plain flour into a bowl and add the blueberries, mixing until they are coated (this stops the blueberries all sinking to the bottom of the cake). Fold the blueberries through the cake mixture, then pour into the prepared tin and bake for 50–55 minutes, or until baked through. Remove the cake from the oven, and leave to cool fully in the tin while you make the buttercream.
4. Add the butter to a bowl and beat on its own for a few minutes to loosen and soften. Add the icing sugar and beat again until combined. Finally, add the lime juice and beat again.
Pipe or spread the buttercream onto the loaf cake, then sprinkle over the blueberries and lime zest.
Ellis Parrinder/PA
INGREDIENTS 125g unsalted butter 175g soft light brown sugar 1 egg (medium or large) 1tsp vanilla extract 300g plain flour 1½tsp baking powder ½tsp bicarbonate of soda 1tsp sea salt 250g milk chocolate chips or chunks 8–16 soft caramel sweets 1. Beat the butter and soft light brown sugar together until creamy. Add the egg and vanilla extract and beat again.
2. Add the plain flour, baking powder, bicarbonate of soda and sea salt and combine until a cookie dough is formed, then add the chocolate chips or chunks and mix until they are evenly distributed.
3. Portion your dough out into eight balls – each should weigh about 110g. Once rolled into balls, flatten slightly and put one or two soft caramels in the middle, then wrap the cookie dough around the caramels and re-roll into balls. Put into the freezer for at least 30 minutes, or in the fridge for an hour or so. While the cookie dough is chilling, preheat the oven to 200°C/180°C fan and line two baking trays with parchment paper.
4. Take your cookies out of the freezer or fridge and put onto the lined trays (I do four cookies per tray) and bake for 12–14 minutes. Once baked, leave the cookies to cool on the trays for at least 30 minutes as they will continue to bake while cooling.
Blueberry lime loaf cake SERVES 8-10
TIP The blueberries can be swapped for any other berry you like, such as raspberries or blackberries. The lime can also be switched for another citrus fruit.
Salted caramel-stuffed NYC cookies MAKES 8
Ellis Parrinder/PA
INGREDIENTS 175g rhubarb 300g white granulated sugar 2tbsp water 200g unsalted butter, melted 3 eggs 125g plain flour 75g custard powder 200g white chocolate chips or chunks 100g custard 1. Chop the rhubarb into pieces, and add to a pan with 50g of the sugar and the water.
Place over a medium heat, stirring occasionally, for about five minutes, or until the rhubarb softens. Set aside to cool.
2. Preheat the oven to 180°C/160°C fan and line a 23cm square tin with parchment paper.
3. Put the melted unsalted butter and remaining 250g sugar into a large bowl and beat until smooth. Add the eggs and beat until smooth, then add the plain flour and custard powder and beat until combined. Fold through the white chocolate chips or chunks.
4. Pour the mixture into the tin and spread out evenly. Dollop the rhubarb mixture and custard over the top and swirl through slightly using a cake skewer or knife.
5. Bake the blondies for 30–35 minutes, or until there is an ever so slight wobble in the middle. Leave the blondies to cool fully in the tin before cutting into 16 squares.
Rhubarb & custard blondies
MAKES 16
TIP I use fresh or tinned rhubarb depending on the season – if using tinned rhubarb, use the syrup from the tin instead of the two tablespoons of water. You can use ready-made custard, or make up some custard using more custard powder.
