VINE
May-june 2015 | Issue 1
The Meatless edition
Editor Nicole Webber
Editorial Team Emma Allardyce Scott Mcpherson Caitlin O’Callaghan
Design Team Amy Guyan Mirela Pencheva Jani Shutova Tanya Stewart
Researchers Maryam Mohd Noor Lisa Robertson
Editor’s Letter
We all know your health is important - you can’t put a price on it. Life is for living and we need a bit of fun. Grab life by the Vine. This magazine is for those with an interest in nutrition, food or health. We’ve got something to satisfy everyone - even your fussy friend. In this month’s issue we look at things to do across the North-east of Scotland to keep you happy and healthy. We hope you enjoy reading our magazine as much as we enjoyed making it. Vine magazine was created by 10 journalism students in six weeks. I am so proud of my wonderful team and would like to thank them for all their patience and creativity.
Contents
Shelf Life p.35
Nature’s Medicine p.8 Match.bg p.6
Fruit Pastels p.20
“A Change of Diet Saved My Life.” p.10
The Gluten Fee p.16
Gettin’ Figgy with It Mac It Yourself p.38
p.30
Pic a Spot p.48 Fodmap p.36 Following the Fish p.18
I’ll Meat You Later p.50
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Match.bg Finding the perfect milk
A recipe for sour milk
Bulgaria has a long and rich history of yoghurt, a source of pride for its people. The affectionate relationship dates back to the Thracians - the ancient inhabitants of the Bulgarian lands. Farmers would store sheep’s milk in lambskin pouches around their waists, fermenting it with their own body heat and creating the world’s first yoghurt.
1. Bring your milk to a very gentle boil. Too much will result in a burnt tasting yoghurt. 2. Cool it down to 43c. The easiest way to test this is to dip your pinky finger in it. If you can comfortably count to five, the milk is just right.
The Bulgarian term for yoghurt - kiselo mlyako - literally translates as ‘sour milk’ and refers to the distinctive taste of the yogurt.
3. Place it in a jar or container and add the bacteria. Stir for around five minutes. The movement creates the perfect environment for the bacteria to begin multiplying.
Not content with simply being the inventor of one of the world’s favourite dairy snacks, Bulgarian yoghurt is also one of the healthiest in Europe due to the unique bacteria that is native to the country. This bacteria is live and provides a number of health benefits including the reduction of bad bacteria in the gut.
4. Wrap the jar or container in a blanket for around six-seven hours. This is when the fermentation process happens. 5. After this, place the yoghurt in the fridge for another three hours to stop the fermentation.
The bacteria - Lactobacillus Bulgaricus - also promotes the growth of more beneficial bacteria. This means that a small amount of yoghurt containing the live bacteria can be used to produce more traditional Bulgarian Yoghurt.
6. After this the product is ready to eat. Fresh yoghurt is best eaten within a day or two and tastes really good served with honey and walnuts.
This is the best and most natural way to produce the snack, starter kits containing the bacteria can be bought online and from here you can start your own bacteria production.
If you can’t get enough yogurt, you can save two spoon fulls to use next time. Just keep it in the fridge until you are ready to make a new batch. Follow steps one and two then add your saved yoghurt during stage three instead of shop bought bacteria.
The challenge is finding the perfect Scottish milk to pair with your Lactobacillus Bularicus. In Bulgaria sour milk is made using unpasteurised whole cow’s milk which is rarely found in Scotland. If you are friends with a dairy farmer you may be able to source this, but otherwise look out for unhomogenised Jersey full cream milk which is a great alternative. This is available in most supermarkets and usually has a gold top. When you have completed your quest and assembled your ingredients, it’s time to get making. -7-
Nature’s Medicine
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Sore throat? Indigestion? Stomach bug? Instead of reaching for painkillers, pills and medicines, try these all-natural alternative remedies.
Ginger – A great natural remedy to soothe a sore throat, settle nausea and treat motion sickness. While it’s commonly found in teas and cold drinks, it can be chewed on and can be used to cook with when you’re feeling under the weather.
Chamomile– Known to relieve anxiety, induce sleep, settle a cough or throat irritation and soothe indigestion. The fragrant herb also claims to banish stomach cramps and boost the immune system. Chamomile tea bags can be found at most supermarkets.
Cranberries – Studies have found that drinking juice
from cranberries is an effective way to prevent a urinary tract infection. They can be taken in a concentrated tablet found in pharmacies or health food shops, or eaten in its original form.
Blackcurrant – The berry can be used to soothe sore
throats and colds, by eating or drinking the juice. The dried leaf can treat joint pain and ease rashes and insect bites by rubbing directly onto the skin.
Peppermint – Peppermint oil can help with digestion and
soothe sickness. Capsules of peppermint oil can be found in pharmacies and health shops, but peppermint tea will also do the trick.
Spearmint – Can be used as an appetite suppressant to
reduce hunger, and also used to soothe stomach and bowel complaints – this is why they are served as after dinner mints!
Cod liver oil – Thought to help relieve joint stiffness
and pain associated with arthritis, have a positive effect on cardiovascular health and repair wounded teeth, nails, hair and skin. Cod liver oil can be taken in capsules that can be bought in supermarkets and pharmacies.
Lavender – The essential oils found in lavender help to stimulate hair growth. Simply rub the lavender oil directly on to the hair for a natural treatment against hair loss. Inhaling lavender can also help with pain relief and anxiety and can help you get a good night’s sleep.
Oranges – High in vitamin C, oranges help combat the common cold, sore throats, congested ears and phlegm. Oranges are also a natural decongestant that provides around 7% of the body’s daily potassium requirement. They are also known to be effective in strengthening the nerves of the body.
Lemons – Lemons are used to treat kidney stones due to
their high vitamin C content. It has also been suggested that lemons help reduce a persons sweat, by rubbing the juice directly onto the armpit. They can also help treat swelling and bloating of the body by drinking hot water with fresh lemon juice. -9-
“A change of Diet saved my life.” by Scott McPherson
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A change of diet saved my life. It might seem like a dramatic statement but it’s the truth. A change of diet gave me a quality of life which seemed unimaginable four years ago.
This gave me time to hopefully put this mysterious stomach problem behind me. By this point I had started going to the hospital. They tried everything to no avail. I went through every single stomach test they could offer. An endoscopy (camera down the throat) and a colonoscopy (camera up the rectum) were the stand outs. But I endured so many I can’t remember all of their names. I had a test where a camera went down my nose and throat and sat in my stomach for 24 hours while I was connected to a machine which I had to carry around. I had an MRI, but only after having to consume three litres of the most revolting white gunk.
My serious stomach problems started shortly after I turned 18. My father has long suffered stomach problems and his father died of bowel cancer. My issues began, quite poignantly, while biting into a McDonald’s Big Mac. I took my first bite and a sharp pain entered the middle of my stomach immediately. Little did I know at the time that sharp pain would not leave my stomach for the next two years.
Each test would hint at a possible condition. But then the next one would hint at another one. I never received a clear diagnosis. The hospital, after a year of tests and medicine, came to the half-conclusion that I had Crohn’s Disease. They said that this disease can portray symptoms before properly developing, which is why it wouldn’t show up in the tests.
Weeks of nausea, cramps and throwing up followed that Big Mac. At the time I was convinced it was food poisoning. And for weeks afterwards I would slander the name of McDonalds to anyone who would listen. I vowed to never step foot into the fast food chain again.
During a year and a half of being in and out of the hospital I was making myself sick three or four times a day. Not because I wanted to, but because I felt I had to. It was the one small relief I had because it reduced the pain for a little while. It made me sick but it was something I almost became addicted to. It was like medicine for me because it was the only thing that could make me feel even remotely better.
“I lost three stone which left me as a six foot 18-year old who weighed less than seven stone.”
I would wake up every day not wanting to get out of bed, wishing it was night time again so I could go back to sleep, because that was the only time I wasn’t in pain. It was all about just getting through the day.
After a month with no change in my condition I realised that the problem was not food poisoning. A month had gone by and the only things I had consumed in that time was soup and water. And even that would be rejected by my body eventually. My days consisted of feeling awful and puking.
By the end of my year and a half of hospital treatment I was being given a different kind of medicine every two weeks to try and better my condition. But it did the opposite. Changing medication on a fortnightly basis just further irritated my stomach. There were also the side effects of those medications to deal with.
It couldn’t have come at a worse time. I was getting ready to move to Hamilton to start a Sports Journalism course at the West of Scotland University. I did move but my condition meant I only lasted three weeks and eventually had to quit the course and return to Aberdeen. University would have to wait for another year.
Despite the intense hospital treatments my stomach had never been in a worse place. So I took the brave, stupid, and arrogant decision to say enough is enough and basically told the hospital - ‘thanks for your help, but I’ll fix this one myself’.
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That decision was met by hysteria by my girlfriend and family members but I was adamant. I wanted to stop putting toxic medicines into my stomach and keep it as clean as possible. I planned to do this by eating and drinking the right things at the right times. I tried a number of different diets I found online which have helped people with stomach illnesses. But none of these diets quite worked for me. And that is because, in my mind, every single stomach is different. Just because one food doesn’t irritate someone else’s stomach doesn’t mean it won’t irritate yours. I started to keep a military-like record of every single food I ate and the reaction in my stomach, which quickly showed me which foods I could eat without problems. Another important change I made was to try and eat meals at the same time every day. I made an effort to have my breakfast at 8am, lunch at 1.30pm and supper at 8pm every single day to ensure my stomach started to digest food in a regular pattern.
eat whatever I wanted. I lost the chance to go to university to do a degree I had wanted to do for years. And I had lost touch with my friends who were healthy and living their lives.
“I wanted to stop putting toxic medicines into my stomach and keep it as clean as
But the biggest thing I lost was my personality. For the best part of two years I would not speak unless it was absolutely necessary. Every time I opened my mouth it felt like I was going to be sick everywhere. Even when my stomach got better it was damn hard to get my personality back and I almost had to reinvent myself.
possible.”
I also tried to stay active after eating meals. My stomach gets worse if I sit or lay down immediately after eating. So I try to walk or stay on my feet for around an hour after eating meals.
But now, almost four years on I am no longer in pain. I still stick largely to my personalised diet and I will never have the stomach of a normal 21-year-old. I will always have to manage my condition and while I might not be able to eat fatty foods and drink lots of alcohol like my friends, I don’t mind that. I am healthy and for that I can only credit my change of diet.
I lost a lot during the worst of my stomach problems. I lost three stone which left me as a six foot 18-year-old who weighed less than seven stone. I lost the ability to
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MY DIET I started off by cutting out the things I know my stomach doesn’t like. This includes chocolate, caffeine, fruit - particularly pineapple, chips, fatty foods, fizzy drinks, fruit juices, wheat and red meat. So my diet looks like‌
Breakfast Scrambled eggs. Made with no added ingredients like butter or salt. Accompanied by decaf tea with a small amount of milk and half a teaspoon of sweetener.
Lunch Tuna mixed with a little bit of mayonnaise and sweetcorn. Accompanied by chopped up peppers. I also have a pint of water with it.
Supper Usually chicken or grilled fish with vegetables and a glass of water.
Snacks Raw carrots, bananas, plain yoghurt and water - I usually drink five or six pints a day as it settles my stomach.
Treats My stomach tolerates ready salted crisps so I eat them from time to time.
10 things you didn’t know about rowies
1.
Each Rowie has nearly 650 calories and 49% of your daily saturated fat recommendation. Taking into account that some people have two Rowies with toppings such as butter, jam or cheese, they are not the healthiest breakfast option.
2.
The number of calories in one Rowie is equal to almost seven slices of white bread.
3. 4.
Amazon sells Rowies in bulk worldwide.
5. 6. 7.
Rowies have over 13,000 likes on Facebook.
8.
Rowies were originally made for fishermen out in the North Sea. Because of the high lard content they did not expire as fast as bread.
9.
This high lard content is what makes Rowies become intensely hot when toasted.
10.
Rowies divide opinions in the North-east. You either love them or you hate them.
Someone bought a Rowie on eBay for £620. The money was donated to Royal Aberdeen Children’s Hospital.
JG Ross alone makes over 60,000 Rowies every week. Ice cream makers, Stew ‘n’ Drew’s created Rowie flavoured ice cream for their appearance at North Hop earlier in the year.
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The Gluten Fee Why are gluten free products so expensive?
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Many years ago someone would only follow a gluten-free diet if they were medically required to. Now the diet is popular among people who just want to live a healthier lifestyle. Last year in the UK sales of gluten-free products reached £184 million, a rise of 15% from 2013. A report by Mintel found that 15% of households were avoiding gluten and wheat, with more than half of those doing so through their own personal choice. The positives for going gluten free are there for everyone to see. The world’s best tennis player Novak Djokovic credits his rise from being a very good tennis player to the number one in the world to his change to a gluten-free diet. But it’s not for everyone. Fellow tennis player Andy Murray said the diet left him feeling weak and lethargic. There are no direct health benefits for someone voluntarily following a gluten-free diet. The low-carb and high-protein phenomenon of a gluten-free diet is the main reason many people choose to go gluten free. But for many people buying products for an optional gluten-free diet is not financially possible. £2 will buy you 400g of gluten free bread in ASDA, the cheapest the supermarket offers. Just 40p buys 800g of their cheapest normal bread. Tesco charges £1.35 for 500g of gluten free pasta and only 50p for 500g of wheat based pasta. While anyone who has been diagnosed with coeliac disease - an intolerance to gluten - can apply to receive gluten-free products on prescription, those who are taking on the diet voluntarily face a huge increase in the cost of their weekly shopping. Glutafin are one of the leading gluten-free product providers in the UK and have been for over 30 years. Their range includes fresh bread, long life bread, rolls and baguettes, authentic Italian pasta and pizza. They also make flour mixes, crackers and biscuits. A representative from the company has put down the higher prices to the processes and procedures required to make sure products are gluten free. Jayne Massey said: “The tools and work wear used are dedicated to gluten free production and will not be used for anything else. “The ingredients that are used in the products are more expensive as we have to seek alternatives to wheat based products which undergo a testing process before use and then again once the product has been made. “We also find that there are increased costs for running smaller production runs which unfortunately does impact on the price of the product.”
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Following the fish Aberdeen is one of the many places in Scotland known for its fishing industry. It contains many successful seafood restaurants, fish shops and markets that distribute fish throughout the country, but how many of us actually know how it gets there? Who brings the fish to your plate?
Fish that has been gutted beforehand is worth a lot more when it comes to selling time at the market. This is because gutting machines can damage the spine which can cause them to fall from the hook while smoking takes place. Andy said: “Down in Arbroath they’ll only take machine gutted as a last resort.”
Andy Ross is cooped up in his house in Torry waiting for a shoulder operation that will allow him to return to work. He’s been an Aberdeen fisherman since 1967 and has felt the force of various changes to regulations, trends and climates.
The main markets that process fish caught locally are based in Peterhead and Fraserburgh. Buying starts at 7:30am and is usually finished by 9:00am. From here the fish is then distributed from the buyers to various supermarkets, restaurants and fish shops throughout the country. “From the time of landing with our 1,500 or so boxes of fish at 1am, it’s processed and ready for the market in the morning.”
He reminisces: “People onshore used to think we were making big money in those days. But compared to the hours we were working, without any gutting machines, we weren’t.” He tells us that in the spring season fishermen who are based in Aberdeen set out to the Shetland and Orkney Isles where they are able to catch popular whitefish such as Haddock and Cod. The Faroe Islands and the Iceland waters are other popular haunts for bigger catches. He says: “It’s a long steam on the boat. Usually three to six days there and back.” Due to government legislations fishermen are now more restricted with what type of fish they are allowed to catch and where they are allowed to fish depending on the time of the year. “We used to throw monkfish overboard, thinking it was worthless. Now it’s one of the most expensive fish around.” In January 2015, a new discard rule was introduced meaning fishermen must keep everything they catch. So far this new rule applies to species such as Herring and Mackerel, and will take effect a year later for Haddock and Cod. This has had an impact on the amount of fish that is sold at the markets as valuable storage space on boats is now being used to keep fish unfit for sale. All fish that is deemed fit for sale is gutted on board either by a machine or by hand. “A good man can feed 40 fish into the machine every minute.”
Restaurants in Aberdeen have to play to the tune of the sea and chefs mould their menus to what the fishermen have managed to catch. Rye and Soda have a “fish of the day” and a “seafood pasta” because they cannot rely on a certain fish being in good supply all year round. Brian McLeish, head chef of Aberdeen’s Moonfish restaurant, receives his fish supply fresh from the Peterhead market and he tends to stay away from the larger fish companies in the North-east. He said: “There’s never any set things on our menu and it’s forever changing based on what is coming in fresh from the market that day.” He relies on a colleague based at Peterhead to source only the best from the market. Other high-end fish restaurants in the area do the same. Little do many of their customers know that their stellar reputations rely on the North-east’s hard working fishermen. The men who ferry and process the fish in the wee hours of the morning and the market’s “old hands” who know a “good fish” when they see one.
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Fruit Pastels You are what you eat
Gettin’ Figgy With It Every fruit has its secret. The fig has a few. DH Lawrence compared the ripe flesh of the fruit to the most intimate part of a woman in the poem ‘Figs’. With its graphic, saucy stories and sexual tone it made its way into the public eye long before society dictated such discussions acceptable. It was an expression of art, of human passion and the intermingling effects of food and sex.
“And open it, so that it is a glittering, rosy, moist, honied, heavy-petalled four-petalled flower.” During the 19th century, with times of poverty and dismal diseases, fruits such as the fig were seen to be exotic, erotic and the extent of luxury. It separated the masses from those with fine tastes and prude instincts. The fig has played this part throughout history, a temptress with its juicy nourishment swaying the most stoic of characters
“When Eve once knew in her mind that she was naked she quickly sewed fig-leaves, and sewed the same for the man.” It appeared as early as the Bible with some religions believing it was the original forbidden fruit. Other religions use the image of the fig leaves sewn into aprons to cover the naked bodies of Adam and Eve.
mind that she was naked she quickly sewed fig-leaves, and sewed the same for the man.” It was also the sweet taste that tempted one of the most sexualised historical figures, Queen Cleopatra in ancient Egypt. When she died, a snake is said to have entered her room in a fig basket. Is it simply a bygone fruit that once had applicable connotations? It appeared in the raunchy women’s television programme Sex in the City when a male character ate the fruit in the most suggestive manner. He copies the seductive techniques used in the poem, deriving themes for anyone who recognised the sultry connection:
“After you have taken off the blosson, with your lips.” But perhaps we could still learn something. The relationship between figs and wasps has become so profound that neither can exist without the other. Figs can’t ripen without the help of a fig wasp. An insect with a lifespan of only two days enters the fig and pollinates it in order for it to ripen. Laurence wrote:
“There was a flower that flowered inward, wombward; now there is a fruit like a ripe womb”. How many figs are spoiling, lying empty and desolate without purpose today?
Lawrence uses the story to encompass the theme of sexuality within his poem: “When Eve once knew in her - 31 -
ŠLas Iguanas, 2015
take me out: Vegan style Tucked away in a corner of Union Square is the Latin-American restaurant Las Iguanas. With a menu featuring traditional Mexican fayre and contemporary surroundings, the restaurant has built up quite a reputation for itself since it arrived in Aberdeen three years ago.
Even as a carnivore I can say that I was tempted by some of the vegan options and for my friend it was a nice change from the bland choice thrown in by some restaurants just so they can say that they cater for all requirements.
The tempting menu features everything you would expect from a Mexican restaurant with fajitas, chili, tapas, steak and more but what really sets Las Iguanas apart is the addition of a vegetarian and vegan friendly menu. To be a meat eater with vegan friends can make for difficult dinner time decisions when we all want to go for a meal. It was with this in mind that I suggested to a friend that we try Las Iguanas. As we headed into the restaurant on a weekday evening we found it surprisingly busy. A number of tables sit just outside the restaurant and offer a more relaxed and informal option if you are just going for a few drinks. As we were welcomed into the dimly lit dining area, our waiter explained the menu and left us with the exciting cocktail list to peruse. After some tough drinks decisions we turned our attention to the food.
A Three Mushroom Fajita stood out from the menu for my friend but was eventually beaten by the Chili Con Verduras served with rice. I decided to try the meatier option of beef chili and rice with a portion of sweet potato fries on the side. The meal arrived swiftly and I have to say I felt a sting of jealousy when I saw the big chunks of butternut squash and the rich tomato sauce in the Chili Con Verduras but luckily my own meal was perfectly cooked with just the right amount of kick. After the meal, with a reluctant refusal of the desert menu because we were both far too full, we left completely satisfied that we had found the perfect place for vegans and carnivores to coexist peacefully.
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©Foodstory, 2015
Once Upon A Time... Located on Thistle Street in Aberdeen’s city centre, Foodstory is always charmingly busy with a buzz of hungry people. An independent café, Foodstory prides itself on serving healthy and organic food by using local ingredients for breakfast, lunch and snacks, while offering both vegetarian and vegan options. For breakfast, Foodstory’s most popular dish is the “Superfood Porridge” - a traditional porridge topped with chia seeds, nuts and brown sugar. Smoothies, juices and coffees are also staples on the menu. For the less health-conscious, pork sausage and bacon rolls are on offer too.
The staff at Foodstory are currently encouraging people to join them on their “30-Day Challenge”, where they eat a gluten, processed sugar and dairy free diet for a month. Specialised snacks such as kale, carrot and tahini salads, fruit porridges and cocoa truffles are proving to be popular choices as Aberdeen joins Foodstory with the challenge. Webpage: http://foodstorycafe.co.uk/ Opening times: Mon – Thu: 08:00–17:00, Fri: 08:0022:00, Sat: 09:00–17:00
Wraps, salads and soups are included on the lunch menu, some of which can be made with gluten free ingredients. There is also a Daily Special option, where Thai curries and vegetable hot pots are often featured. They also serve raw food which can be sugar and dairy free. Foodstory also provides an evening menu on Fridays for ‘people who want to eat out but still eat healthily’. They are also very passionate about recycling and are keen to reduce their carbon footprint when they can. This is why the café was hand built and almost everything in it was made with recycled materials, including its chairs and tables. - 33 -
shelf life Two people walk into their local supermarket. The first person approaches the cheese isle and reaches their hand to the very back of the fridge and picks up the furthest away block of cheddar in the pile. They do so hoping to buy the cheese with the longest expiration date. Then the second person also approaches the cheese isle. And they see that the first few blocks of cheddar are reduced and now half the original price because its best before date is today. So the person picks up the reduced cheese and gives it a good sniff. It smells alright: so it must be alright to eat, they think. What do both these people have in common? They both have no clue what the dates on the cheese actually mean.
“What do these ‘scientific tests’ actually entail?”
A block of cheese, for example, could have up to four different dates printed on it. A ‘Best Before’ date, a ‘Use By’ date, a ‘Display Until’ date and a ‘Sell By’ date. But studies conducted in the last few years have shown that the majority of people don’t know what they mean. So we at Vine magazine went on a mission to bring clarity to what the different dates actually represent. Firstly, all food you come across is required by European Law to include either a ‘Best Before’ date or a ‘Use By’ date. But ‘Sell By’ and ‘Display Until’ dates are optional and not included by a lot of supermarkets. These
dates are instructions for shop staff and not customers. Customers should ignore those dates. They are included by some shops to help with stock control. The difference between ‘Use By’ and ‘Best Before’ is what you really have to concern yourself with. So we asked Food Standards Agency to clarify the difference. A spokesman for FSA, said: “Use By dates relate to food safety and Best Before dates relate to food quality. “Use By dates are usually applied to fresh perishable foods that might make you ill if they ‘go off’. While Best Before dates are used for products like bread and cakes which are unlikely to make you ill if you eat them past that date, although the quality may have deteriorated.” Right, ok. So don’t eat any food after it’s Use By date, even if it looks and smells alright. It can make you ill. But there are exceptions. ‘Use by’ does not always mean ‘eat by’. If a food can be frozen its life can be extended beyond the ‘Use By’ date. But make sure you follow any instructions on the pack - such as ‘freeze on day of purchase’, ‘cook from frozen’ or ‘defrost thoroughly before use and use within 24 hours’. And you can still eat food that has gone past its ‘Best Before’ date. The food won’t be harmful to your health, but its colour, flavour or texture might have started to deteriorate. Great. That’s sorted, then. Has that whetted anyone else’s appetite to find out more? Well, it did for us. We also wanted to know how ‘Use By’ and ‘Best Before’ dates are decided upon and who makes that decision. So we got in touch with the major supermarkets in the UK and asked them exactly that. Sainsbury’s came back to us with this response: “All products go through a series of scientific tests to ensure food safety and product quality to help determine the best before date.”
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“All food you come across is required by European Law to include either a ‘Best Before’ date or a ‘Use By’ date.”
OK. But I know what you are thinking. What do these ‘scientific tests’ actually entail? We thought the exact same thing and asked them to clarify what they meant. But they declined to comment further. We also got a reply from Aldi. They said: “Aldi ensures that its high quality products are as fresh as possible. Use by and best before dates are decided by our suppliers in line with industry standards.”
Got it. So the suppliers are responsible for deciding the dates on their products. And how do they decide upon the dates? Food Standards Agency again explains: “To help determine the shelf-life of a food, the manufacturer may get expert advice from bodies such as Campden BRI or Leatherhead Food Research.” Campden BRI and Leatherhead Food Research both specialise in the scientific research of food and drink. They analyse the chemicals in food to determine when it is no longer safe to consume. So, be rest assured, the dates on that block of cheddar are there for a reason and will be pretty damn accurate.
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FODMAP Across the UK 620,000 people suffer from Crohn’s disease, Colitis and other inflammatory bowel diseases. These conditions can control people’s lives, restricting what they do as well as affecting their mental well-being and interpersonal relationships. Doctors are inundated with new patients suffering from a varied severity of complaints. In some cases the pain can be so crippling that people are hospitalised and have parts of their intestines removed and replaced with stoma-bags. There are some forms of medication available to help reduce the symptoms but there is no known cure. This is where the FODMAP diet comes in. Developed in 1999 by nutritional expert Dr Sue Shepherd, it is designed to work alongside prescribed medications. It is a form of diet management that can improve the health of people suffering from intolerances and stomach complaints.
The unusual culprits. Some things can be deceptive in terms of compatibility with the FODMAP diet. Garlic and onions for example are added as a healthy ingredient to many simple dishes. However, they are two of the worst things for people on the diet to eat. They are shown to irritate the vast majority of sufferers. Sweeteners - both chemical and natural - also appear to be innocent additives to many foods. Even honey features quite highly in the FODMAP avoid list. Reading the labels and paying attention to what gets added to your dishes is vital for trying the method. Alcohol also features highly on the list. It is recommended that sufferers keep consumption at around one glass or pint. It is all a matter of tolerance. Beer and wine can be major irritants with gin being named as one of the gentler alcohols. There are some scientists who even believe it aids digestion and increases enzymes.
FODMAP is an acronym of Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. Foods that fall under these categories can be hard to digest and cause inflammation in the body. The idea is to limit the intake of these foods to find out which ones cause problems for you personally. FODMAP has grown in popularity over the past five years and Professor El-Omar, a Gastroenterology specialist at Aberdeen Royal Infirmary, recommends that all of his patients should try it. He said: “Keep a food diary to keep track of when symptoms flare up so you can look back and find out which foods could have triggered it. “No one knows your own body like yourself, so having your own records is important for symptom management and cutting out the foods that make your condition worse.”
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mac it yourself
Pan fried squid
Method:
1. Using a sharp knife, slice the squid into rings. If you are eating the tentacles, you can slice these too if required. 2. Heat the oil in a griddle pan, frying pan or wok. Add about half of the squid and stir fry for 2 ½ minutes. 3. Transfer to a plate and repeat with the remaining squid. 4. Return the squid to the pan and add a pinch of sea salt and ground black pepper. If you are using chili or garlic, add it now. 5. Toss the mixture together over a medium heat for around 10 seconds.
Preparation time: 10 minutes Cooking time: 5-10 minutes depending on pan size Total: 20 mins Serves: 4
Ingredients:
Around 750g of squid will serve four people 1 tbsp olive oil Ground black pepper Sea salt Optional: Chili seeds, sliced chili, finely chopped garlic clove Garlic mayo, lemon wedges to serve
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Greek Yogurt Mac & Cheese Preparation time: 30 mins Cooking time: 10 mins Total: 40 mins Serves: 4
Ingredients:
400g whole wheat pasta (We used fusilli) 2 tbsp extra virgin olive oil 1 tbsp flour ¾ cup reduced fat milk 1 tsp Himalayan salt Pepper 1 ½ cup shredded mature cheddar (reduced fat is an option) 1 cup Greek Yogurt (plain) 2 tbsp panko breadcrumbs (optional)
Method:
1. Cook the pasta according to package instructions. Drain and set aside. 2. Preheat oven to 200˚C. 3. In a medium pan, heat half of the olive oil until it simmers. 4. Add the flour and stir to form a mixture. Let it cool for 30 seconds while stirring briskly. 5. Slowly pour the milk, whisking constantly. 6. Add the salt, pepper and ½ cup of cheddar. 7. Stir until the cheese is melted and the mixture is smooth. 8. Remove from heat and let it cool for a minute. Add
the yogurt and whisk. 9. Add the pasta and another ½ cup of cheddar to the sauce. Mix well. 10. Grease a baking tray with the rest of the olive oil and add and spread the mixture. 11. Top with the rest of the cheese and panko bread crumbs. 12. Bake until the cheese is melted (about 10 mins).
Garlic Baguette Preparation time: 5 mins Cooking time: 10 mins Total: 15 mins
Ingredients:
1 granary baguette 10ml extra virgin olive oil 2 garlic cloves Oregano, thyme and basil to taste, fresh or dried Dash of salt and pepper
Method:
1. Preheat oven to 200˚C. 2. Slice the bread and arrange on a lined baking sheet. 3. In a bowl - mix the olive oil, crushed garlic, chopped herbs and salt and pepper. 4. Sprinkle mixture over each baguette slice. 5. Bake until brown and crispy.
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Eggless Chocolate Mousse Preparation: 20 minutes Cooling time: at least 2 hours Serves: 4
Ingredients:
60ml water 3 tbsp granulated sugar 200g chocolate, coarsely chopped 1 cup whipping cream You could also add: ½ tbsp liquor – rum, brandy, whisky etc Or 1 tsp instant coffee
Method:
1. Place chocolate in a large bowl. 2. In a saucepan heat water and sugar until all the sugar has melted. Pour this mixture over the chocolate and leave for 30 seconds. 3. Stir until all the chocolate has melted and the mixture is smooth. If the chocolate doesn’t melt completely, pop it in the microwave for a few seconds and stir again. 4. At this stage you could add your liquor if using. Leave on counter until it reaches room temperature. Beat the heavy cream (and instant coffee if using) in a mixing bowl until it forms soft peaks. Fold half of the cream into your cooled chocolate mixture until combined then add the rest and repeat. Divide into serving cups and chill for at least 2 hours. Mousse can be stored in the fridge for up to 3 days.
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©SoAberdeen. 2015
Source your own
charleton farm Pick Your Own is an alternative way of stocking your fridge with local produce, ensuring you know where your fruit and vegetables come from. Charleton Farm offers a wide range of berries and other fruits in the summer season. At the end of June you can pick or buy boxes of strawberries. Gooseberries, yellow, purple and red raspberries, and any type of currant can be found in July. If you miss these, the brambles will be ready in August. As for this month, there is no fruit but asparagus is on offer.
raspberries being the main produce at the time. He says that it is a hard, but rewarding experience to watch the farm grow “bit by bit” to where they are today. Location: 1 mile north of Montrose on the A92.
The premises include a gift shop, where you can choose from a selection of jams and handmade candles and soaps, and a coffee shop where you can treat yourself to a glass of organic Sicilian lemonade or enjoy a meal from their wide-ranging menu - including gluten-free options. The café garden is conveniently situated next to a playground for children. Rory McQustan, a member of the family run business, tells us at Vine magazine that the farm has grown considerably since 1946 - when it was first established - with
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thainstone market
Logie Trout fishery
Located just 15 minutes outside of Aberdeen, Thainstone Market is the perfect way to spend a relaxing Sunday morning.
Logie Trout Fishery is situated 12 miles south of Aberdeen, near Stonehaven.
The market features a car boot sale – bringing in hundreds of people to sell their unwanted goods – and a number of stalls both outside and indoors selling local produce.
Fishing enthusiasts can try their luck at catching a fresh fish for dinner at two well stocked pools. If you have the patience you could catch yourself a rainbow trout weighing between two and ten pounds, or the more slippery brown and brook trout.
You will find fresh fruit and vegetables, baked goods, farm fresh eggs and garden plants from local nurseries.
Ticket prices vary according to the time spent. A fourhour session and two fish to take home costs £16.
There is also a café that serves hot food all morning.
If you need a break from reeling in monster fish, there are plenty of picnic benches around to sit and rest your weary limbs.
And don’t forget, that old looking table lamp you found amongst the trinkets and bric-a-brac could be a collectable that will net you thousands in profit, and for £5 how can you say no? Location: The Thainstone Centre, Inverurie. For selling, queues start to form around 7am. For buying, any time from 8.30 am until around 12. The market usually closes around 2pm.
The fishery is an official Trout Master venue which means fishermen can take part in monthly competitions for the heaviest fish caught. The monthly winners face each other once a year for the chance to win a national fishing challenge. Location: Stonehaven, AB39 3RH
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Garthdee Field Allotments As the concern for the food we put in our bodies continues to grow, so too does the desire to go back to basics. The demand for natural food that is free from pesticides, genetic modification and artificial colours and flavourings has been steadily increasing year on year as can be seen by the sales figures for organic food. But for some simply going organic at the supermarket is not enough. These people have set their sights on a local allotment to grow their own. In Aberdeen there are 468 council owned allotments in 22 locations across the city. These vary in size from 300 metres squared for a full sized plot to 50 metres squared for a micro plot. These allotments can be rented from the council on a yearly basis and cost between £11.56 and £80.90 annually. But just because the land is affordable doesn’t mean allotments are for everyone. A huge amount of work goes into the upkeep of an allotment and the costs of keeping it going can quickly add up when you start to buy fencing to keep pests out, compost to keep the soil healthy and seeds for the produce you hope to grow. The Garthdee Field Allotments Association are a committee set up to look after the largest area of allotments in the city. Garthdee Field has over 100 allotments. Stuart Oram, chairman of the Association, has had an allotment for over 25 years. He spoke to Vine about what it’s
like to run an allotment and the benefits of persevering with one. He said: “Most weekends are taken up at the allotments and you’ve got to be available during the growing season. The weeds grow so fast and you’ve got to keep on top of them. If you go away on a two week summer holiday and leave the allotment unattended you’ll come back to a jungle of weeds. “When you do get your first haul you feel like you’ve just got to keep eating vegetables. The vegetables themselves can make a lovely meal on their own and there’s nothing finer than inviting friends over for dinner and serving them food you’ve grown yourself.” On his allotment, Stuart has grown potatoes, peas, beans, kale, fruit trees, strawberries, gooseberries and raspberries to name just a few. Unfortunately, there can be a very long waiting list for an allotment in Aberdeen because of a recent rise in popularity. To find out more information visit the Aberdeen City Council website where you can download an application form or see the Garthdee Field Allotment Association’s website at http://garthdeeallotments. org/?page_id=2
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Meet the Nutritionist
How do you help people change their eating habits?
Likewise, what do people think is bad for them but isn’t?
Over the last twenty years, I have observed how society has become a lot busier and more stressful which has a big impact on our eating habits where unhealthy foods are more accessible.
Fat. The fat from the meat of naturally raised, grass-fed or organic animals is a very valuable source of fat-soluble nutrients such as vitamins A, D and E as well as amino acids (such as glycine, an essential amino acid that’s essential during pregnancy). These have important health supporting properties including increasing the body’s defence against prematurely ageing skin.
The main thing is you have to want to change. Willpower is half the battle; you have to be at a point in your life where you are willing to make changes. As people gain weight they get accustomed to eating a lot of extra food. They have to learn to be happy with smaller portions. Adding more fibre (in the form of fruits and vegetables) to your diet will help. The fibre and water content can really help fill you up. For example, if your meal is pot roast with rice you could add a salad or some other vegetable or fruit. This will help you feel fuller and might mean you eat less of the meat and rice.
What do most people think is good for them but actually isn’t? That ‘organic’ or ‘gluten-free’ products are healthy. These can still be packed with preservatives, sugars and hidden nasties so check the labels carefully. Fruit smoothies are another one, and high-dose synthetic supplements that are mostly very poorly ab-
What do you eat on an average day? I eat three smaller meals with two snacks, unless I am eating out. Supper is usually something light. What I eat changes from day to day but the main theme is to pack as much natural ‘colour’ as I can into my food with vegetables and spices to base my meals on a source of plant or animal protein.
It’s expensive to eat healthy food, where can we cut corners? Choosing a wholesome diet is in fact very simple – if you can’t pick it, dig it, chase it or catch it, think twice about eating it. This doesn’t need to include expensive or faddy so-called superfoods or protein powders, it simply means cooking from scratch, eating in season where possible and enjoying the process from soil to plate.
sorbed and therefore excreted. - 45 -
Pic A spot As the summer fast approaches, many people are looking for ways to enjoy it before it’s gone. It can be especially difficult if you have kids, as days out can be very expensive. Admission costs for attractions can be high and then there’s the cost of lunch on top. One way to have a cost effective but fun day out is to go for a picnic. As simple as it may sound, there’s something special about sitting outside on a blanket eating sandwiches (occasionally with added sand) and drinking somewhat flat lemonade. The beauty of picnics lies in the unlimited choice you have in what to pack. You can go for a gourmet picnic with marinated olives, prosciutto and baby mozzarella or stick to tradition with ham sarnies and crisps.
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In the city: Seaton Park – The beautiful green park is located close to Bridge of Don. After you’ve eaten your lunch, the kids can take advantage of the play park or you can go for a stroll around, taking in the scenery. Duthie Park – This may seem like an obvious choice but after the sandwiches are finished there’s plenty to do here. On top of the play parks you have the Winter Gardens to explore and just across the road is the river Dee where you will find some hungry ducks eager for the leftover sandwich crusts. There is also plenty of parking here at the front and the back of the park.
Further afield: Balmedie Beach – The stunning sand dunes and huge stretch of beach with sparking water makes the 20 minute drive worthwhile. You can enjoy your picnic on benches close to the carpark where there is also a play park and public bathrooms then you can leave your basket behind in the car and follow the path to the beach. If you don’t mind a sandy lunch you could of course bring your lunch on to the beach. Splash in Montrose – Located along the seafront is a play park with a difference. The park is designed with water in mind and is completely free. While the kids have fun splashing around, there are plenty of picnic benches and it is minutes from the beach. There are also public showers available close by before the journey home.
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i’ll meat you later By Maryam mohd noor
I realised my week of being a vegan was going to be a struggle halfway through the first breakfast. While I ate my peanut butter with jam on toast I praised myself for beating the system. There is no butter in peanut butter, this experiment is going to be a breeze, I thought smugly. Little did I know. Before I had finished the first slice, my partner informed me that an area the size of 300 football fields of rainforest is cleared each hour to make way for palm oil production. Palm oil which can be found in peanut butter. Damn. Being a vegan was stricter than I had anticipated. A vegan diet is one that avoids all exploitation of animals. That means no dairy, no eggs, no meat, no fish, no honey and, apparently, no peanut butter. My attempt at veganism was all an experiment. Could I find a new perspective of eating? Could I cope? And could a change of diet actually improve my lifestyle or health? As a strong believer in a broad and balanced diet, veganism doesn’t really appeal to me. But ethically I understand why people do it. I recognise the impact my diet has on animals and the environment. I’m picky with my meat. I only buy from trusted sources and try to waste as little as possible. So the knowledge that peanut butter and palm oil were damaging the rainforest meant it had to come off my list. Instead, I got by on smashed avocado on toast with olive oil and basil. But breakfast was the least of my worries. I had 10 lunches and dinners to get through. Working in a bakery, it was challenging to restrain myself from dipping into the temptations of croissants and doughnuts. The first three days were unbearable. I was tired and suffering from extreme mood swings. From happy to snappy. On the verge of giving up being vegan three days in, I decided to make my own dish - chickpea curry with rice. My first vegan dish was surprisingly good. Where I went wrong previously was relying on supermarket foods, like pre-packed sandwiches. I was used to picking up a product without reading the label – it became routine. I soon realised that if I was going to get through this week, I would have to make my own dishes. Yes, it was time consuming at first but it got easier towards the end.
Whether you follow it for ethical or health reasons, there’s no doubting veganism requires restraint and ingenuity. I thought I would miss meat the most but that wasn’t the case. It was cheese, yoghurt, pasta and cakes I couldn’t clear from my mind. I couldn’t help but lust for them. I needed to try and take my mind off these desires. And cooking my own meals and experimenting with classics from my old diet did that. I was too busy thinking of cooking ideas to long after cinnamon buns. Perhaps my biggest success came closer to home – Malaysia. I was craving an old classic dish, ‘Nasi Lemak’, which translates to Coconut Rice in English. The rice is soaked in coconut milk before being steamed. It is usually cooked with pandan leaves which gives the dish the distinctive nutty flavour the leaves are known for. I replaced the traditional accompaniment of anchovies and boiled egg with a mixture of tofu, carrots and long beans with spices. It was a big achievement for me and really took me back to my childhood where this dish was served in Malaysian schools at breakfast, lunch and even during evening meals. This meal and my vegan week really inspired me to cook and experiment with my food more. Before this week I wouldn’t have thought to change one of my favourite traditional dishes. It has definitely been an eye-opening experience, experimenting with types of food I would never usually touch. I must say, I didn’t suffer physically as much as I feared. I thought I would lack energy and feel very lethargic after cutting out many foods I had relied on for years. But that wasn’t the case. I felt a little downbeat in the beginning but I overcame that after the first couple of days. Cooking my own meals really helped and gave me a sense of achievement. I was doing it myself and not relying on anything or anyone else. I think the trick to a change of diet is to make steady, progressive changes rather than doing it all at once.
coming up... MAY
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Knife skills class - Sharpen up your knife skills
at Nick Nairn’s cook school with a three hour class. You will learn how to cut vegetables like a pro, which knife to use for which job, watch demos by a professional chef and at the end of the class you will have made a delicious thai chicken stir fry, putting your nwew found skills into practice. £79 per person, includes refreshments and a pdf recipe pack. Nick Nairn Cook School - Belmont Street 1.30-4.30
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Guided Wild Food Walk
- Led by chef and full-time foraging tutor Mark Williams of Galloway Wild Foods this walk will look at the food, drink and medicinal uses of spring plants About 1 mile easy walking over 3 hours, with tasters and a wild cook-in afterwards. £6/£4 (concession) per person. Seaton Park, Don Street 1pm - 4pm.
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June
Taste of Grampian - The hugely popular free foodie event is back for 2015. Featuring a huge range of local produce including meat, fish, beer, wine and spirits, crafts, a motor show, dancing, magicians and much more; it’s well worth the £5 parking fee. You can also see live cooking demonstration from celebrity chefs for an extra cost. Great British Bake Off winner Nancy Birthwhistle and GBB contestant Norman Calder will both hold baking demos. Jean-Christophe Novelli will host a cooking demo. All of these cost £5. Lady Claire MacDonald will hold a free cookery demonstration. A combined demo with Jean-Christophe Novelli and Brian McLeish of Aberdeen’s Moonfish Cafe will cost £8 Thainstone Centre - Inverurie 9.30 am - 4.30 pm
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Learn how to barbecue
- If you’ve ever looked at your burnt sausages in the summer and wished for a little more barbecue expertise, this is the course for you. Head along to the Cow Shed Restaurant in Banchory for a four hour masterclass on getting the best from your BBQ. After meeting the chef you will prepare a number of dishes from a menu that will include garlic and herb flatbread, coal roasted sweet potato, beer can chicken and chocolate molten puddings. Each class includes a three course meal and a goody bag to take home. The cost is £100 per person and can be booked at the Cow Shed website.
Chocolate making workshop
- A two hour chocolate making class open to adults at Cocoa Ooze. The workshop costs £38.50 per person and includes a chocolate tasting before making your own chocolate bars and truffles. You take home everything you make. Various other dates and classes are available at www.cocoa-ooze.co.uk/ Cocoa Ooze - Belmont Street 6-8pm
The Cow Shed Restaurant - Banchory 10am-2pm
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TH Tea Blending Classes - Learn all about the art of tea blending at Yvi’s House of Tea
in Rosemount. During the 2 hour class you will learn what tea is, the differences in flavour, how to brew a cup correctly and how to blend tea. You will also do some tea tasting and at create your own unique blend to take home. It is £39 per person and places can be booked by emailing penny-yvi@gmx.de Yvi’s House of Tea, 85 Rosemount Viaduct. 5.30-7.30pm
15 Thistle Street. Aberdeen. Scotland. AB10 1XY