The dictionary defines stress as “a pressure or tension exerted on another object; a demand on physical or mental energy; or forcibly exerted influence usually causing distress or strain.” In short stress is any factor, positive or negative that requires a response or change. Medical research recognises that chronic ongoing stress can lead to illness, aggravate existing disease conditions and accelerate aging.
Whilst spending time in South Korea it is obvious that I should blog about the famous Korean Kimchi. Kimchi is a traditional food made by fermenting vegetables with probiotic lactic acid bacteria and served as a side dish with most Korean meals, along with chilli paste, seaweed, and rice.
The main ingredient is Chinese cabbage, often with other vegetables, such as leek, scallions, cucumber and radish, all of which are fermented together in herbs and spices, usually garlic, cayenne pepper and ginger.
Bravo to Heart of Nature for producing this fantastic bread. It is made from wholesome ingredients including seeds of all kinds – chia, linseed and quinoa, wild oats (Avena sativa) and contains no wheat, no sugar and is dairy free.
I love it both toasted or just sliced and fresh with poached egg, avocado, salmon and humus. Not altogether!
Put your hands up if you made a New Year’s resolution to lose several pounds, or to get fitter, or perhaps to cut down on sweet things? This time of the year sees many of us going alcohol free for January, starting that diet which we have been talking about for months, and signing up for that gym membership which we leap into with enthusiasm, but interest soon dwindles when we see limited or little result.
Traditionally and historically garlic is best known for its use in cooking for flavouring stews, pasta sauces etc. Eaten raw this herb strengthens the immune system, but some might say “at a price!” One such person was Thomas Nash, who once said, “Garlick maketh a man wynke, drynke, and stynke.” (First husband of William Shakespeare’s granddaughter Elizabeth Barnard)