Naturally nourishing OUR resident foodie, JANE HUTTON, explores the health benefits of the humble home grown courgette.
ms like a pro their own speciality mushrooms. Grown and prepared on site, their mushrooms are some of the most sought after throughout the county and used regularly by chefs across the region. Their cafe and shop are also open for drinks, cakes and cream teas for those on the ‘Grow Your Own Tour. Due to social distancing, Forest Fungi are limiting each tour to 12 people, and at the time of writing had to temporarily close the bungalow visitor centre. Scott and his team do have plans underway to change the layout so it is Covidsecure - and one way and then rejoin it to their farm trail. l For more information and to book a ‘Grow Your Own Tour’ visit forestfungi.co.uk or telephone 01626 864111.
The joys of growing your own food
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Healing diabetes the macrobiotic way
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HE UK government recently extended a pilot programme to help people with recently diagnosed type 2 diabetes make changes to their diets and take up exercise. This NHS programme puts people on a restricted diet and exercise plan for 3 months, followed by recommended longer term changes including eating a plant-based diet. What’s exciting about this for Oliver Cowmeadow is that it shows that principles he has been working with in macrobiotics not only work, but they are at last beginning to gain momentum in mainstream medicine. Over Four Decades Of Macrobiotic Experience For the last forty years macrobiotic practitioners have been gaining similar results with type 2 diabetes and obesity. By adopting a balanced diet, making changes emotionally and practising simple exercises such as Doin or Makko-ho (Japanese exercises to help energy flow in the body) it’s possible not only to heal newly diagnosed type 2 diabetes but also to make significant progress with longer-term diabetes and obesity. Oliver said: “Us human beings do have a tendency to only change when we really have to - when our pain is great enough we then feel ready to make changes! But it’s good to see how both nationally and globally we are beginning to wake up and see the connection between our diet, lifestyle, emotional and spiritual health.” At this time of global pandemic, it’s also sobering to look at some of the statistics: l Around 33% of those who have died from coronavirus had type 2 diabetes l Compare this to around 8% of the population that have the condition l People who are obese face a 40-90% higher risk of dying from coronavirus If You Have Diabetes Now Is The Time To Make a Change Oliver, founder of the International Macrobiotic School said: “Right now, there’s no doubt that it’s a good time for those with type 2 diabetes (and obesity) to look at their diet and lifestyle. The NHS programme is encouraging, but only available in some areas of the UK and the diet is very restrictive including mainly shakes and soups. No doubt for many it will be effective, but with macrobiotics we take a different approach and use a less restrictive diet plan whilst also looking at emotional patterns that need healing and holistic exercise such as Do-In or Qigong.” Oliver added: “If this speaks to you then get in touch. We have many courses that can help. Many people have come to International Macrobiotic School and turned around a whole range of health issues. The rewards of making such a change are truly priceless.” l For more information please visit The International Macrobiotic School at macroschool.co.uk or call them on 01803 762598.
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S summer ends and autumn approaches, courgettes really come into their own. I’m still waiting for my yellow courgette plants to really kick in. In spite of all the sun we’ve had, and the fact that they’re in the greenhouse, they are very late. After an array of delicate flowers that I’d have stuffed if I’d had time, a mass of developing babies have appeared, so although I’ve had one very sweet sunny wonder, I just know that the others will all be ready at once. The joys of growing your own food! Yellow Whether green courgettes or yellow, these members of the squash family have a mild flavour, but with an array of health benefits, give them a starring role while they are so fresh and juicy. They might not seem like the natural stars of any meal, but there are lots of ways to make them a feature. With so many nutrients, and seasonally still front and centre, perhaps it’s time to reconsider them if you’ve tended to leave them out of your shopping basket in the past. Chock full of vitamins K, C, manganese and potassium, courgettes don’t just offer a great combination of conventional antioxidant nutrients, they also contain an unusual amount of other antioxidant nutrients, including lutein and zeaxanthin. These antioxidants are especially helpful in protecting eye health,
including age-related macular degeneration and cataracts. Having the nutrients to protect against cardiovascular and digestive inflammation makes courgettes potentially useful in keeping blood vessels strong and soothing ulcers, but they also guard against type 2 diabetes by maintaining healthy blood sugar regulation with their profile of B vitamins, zinc, magnesium, and omega 3 fatty acids, plus, of course, beneficial polysaccharide fibres like pectin. They boast a good range of amino acids too, so if you are veggie or vegan, courgettes should be a major feature on your summer plate. If nothing else, they are one of those seasonal parts of the greengrocery display that scream summer. Yellow courgettes even more so – such a beautiful colour! Delicious sautéed simply with garlic, julienned in salads, or spiralised to create spaghetti-like noodles. What about something sweet? Courgettes in cake is definitely a thing, especially the yellow varieties. This harvest time of the year brings us to preserving excess produce after we enjoy the end of another cycle of growth and freshness, heading into autumn and winter. This issue’s recipe is a great way to get courgette benefits into the whole family, and use up any home grown glut in as many ways as possible!
Jane’s courgette and carrot muffins You will need: 120g sugar 2 tablespoons oil 1/2 teaspoon salt 1 large egg 120g grated courgette 120g grated carrots 50g chopped pecans, toasted 250g flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Squeeze the moisture out of the grated courgette and carrot in a sieve over a bowl, then spread on kitchen paper or a tea towel to drain out the last drops. Whisk the sugar, oil, salt, and egg. Add the pecans,
courgette and carrots, and combine. Combine the remaining ingredients in a separate bowl, then add to the batter. Stir until just combined. Divide the batter evenly among muffin cases, and allow to rest for 10 minutes before baking at 190C. Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes. A cocktail stick inserted into the centre of a muffin should come out clean. Cool muffins in the pan for 10 minutes; transfer to a rack, and cool completely.
Naturally Nourishing is written by nutritionist and “confirmed foodie” Jane Hutton. Visit her website, www.functionalfoodie.com, and sign up for programmes, recipes and advice.
Editorial: 01392 346342 editor@reconnectonline.co.uk
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