Healthy food

Food (and drink) that tastes good and does you good

Diets containing two percent, six percent, or nine percent walnuts, when given to old rats, were found to reverse several parameters of brain ageing, as well as age-related motor and cognitive deficits, says James Joseph, PhD, of the U.S. Department of Agriculture Human Nutrition Research Center at Tufts University in Boston.

Researchers at the University of California, at Davis tested a variety of wines to determine which types have the highest concentrations of flavonoids. Their results concluded that the flavonoid favorite is Cabernet Sauvignon, followed closely by Petit Syrah and Pinot Noir.
Scientists believe that flavonoids, reduce the risk of coronary heart disease reducing production of bad (LDL) cholesterol, boosting good (HDL) cholesterol, and reducing blood clotting.

Doctors often prescribe daily aspirin usage for its cardioprotective effects. However, a percentage of the population is unable to take aspirin as required and chocolate therapy is a pleasant and beneficial alternative. The polyphenols in cocoa can also lower LDL levels.

To maximize the health benefits, you should crush garlic at room temperature and allow it to sit for about 15 minutes. That triggers an enzyme reaction that boosts the healthy compounds in garlic.

dark chocolate, chilli, onion, ...

Red Sea Food Store

recommendation

35 Marshall St,
Nicolson Square,
Edinburgh, EH8 9BJ
0131 662 6555

Khalid, the (halal) butcher is a proper butcher, and the fridge contains olives, pickles (mixed vegeatables), mish (yoghurt laced with nigella, fenugreek and other spices), khobs (flat round bread), and other goodies. Well worth a visit!

The butcher makes his own merguez. They are good. He will prepare a crown roast of lamb, and he will bone and stuff a chicken or a chicken supreme. This makes the recipe simple, and reduces the task of carving to mere slicing.

Much of the other stock is tinned—varied, exotic and good, but tinned. Don't let this put you off!

A simple lunch for two

Take one boned, stuffed chicken supreme (the two breasts, still connected, breast-bone removed). Top and tail a couple of small red onions, halve them top-to-bottom. Rub the chicken and the cut surfaces of the onions with olive oil, dust with freshly-ground black pepper, and salt to taste. Place chicken and onions in an oven-proof dish, all skin-side-up. Roast 40 minutes in a fairly hot (190 °C 375 °F) oven. Allow the chicken to rest 10 minutes. Remove the onion skins, carve slices right across the chicken. Serve with rice, bread, or roast potatoes, the juices from the chicken and a salad.