Spring is in the air and as the weather finally changes, everyone around me seems to be coming down with a cold. Like so many Irish folks, I am sensitive to foods containing gluten.  And, I try to stay away from dairy in the damp weather.  And, I’m a vegetarian, hmm…. No meat, no wheat, and (mostly) no dairy.  Alas, I’m a professional cook so I spend a lot of time creating recipes to suit a variety of diets. Here’s one of my favorite cold weather  meals that’s tasty, satisying, easy to make and good for ya! (more…)

What could be nicer than always having a big bowl of fresh, organic probiotic yoghurt ready in the fridge.

Making it is easy-peasy and I usually do it while having breakfast. It’s half the price of commercial stuff, and because it has fewer ingredients, it has fewer ‘food miles’ as well.  What could be better.

If you’ve made yogurt before, you probably bought some commercial live yogurt to start, and then saved a fwe scoops from each batch to start the next until, after a few goes, it lost its potency and you had to start again with fresh shop-bought yogurt. All of which was costly and unpredictable.

Well, not any more.

My new, foolproof technique has one crucial ingredient: some probiotic “pixie dust”, aka commercial yoghurt culture.  In other words, the culture that commerical yogurt producers use.

I sourced a sachet from someone selling yoghurt at Dublin’s Temple Bar food-market; it cost €10, and is good for 200 litres of milk… two years later I’m still using it (just store it, sealed, in the freezer)

Or, you can buy a box of 10 sachets here, and sign-up nine friends to share the box with you!

To make 2-litres of yoghurt:
You need:
2-litres of milk (full-fat works best, and I like to use organic)
A pinch of  probiotic  culture (less than 1/8 of a teaspoon works fine)
A timer (essential, so that you don’t forget the heating/cooling milk while doing something else, such as eating breakfast!)
A large bowl & lid to culture the yoghurt
Somewhere warm (I’m currently using a ‘nest’ made out of a sleeping bag (!) in a draft-free cupboard; but I’ve also used a tea-cosy over the bowl, and a south-facing window on a sunny day; and in winter, the warming plate from an old wine-making kit)

Method:
1] heat the milk until nearly boiling (about to lift off!) about 10 minutes.
2] Cool the milk, until it drops to about 45° (so you can just bear to stick a (clean) finger in it and count to 10).   I sit the saucepan uncovered in a sink of cold water for about 10 minutes; remember, the timer!  (if it gets too cold,  just heat it up again a little)
3] Pour the warm milk into the bowl (plastic is best for staying warm; if using glass/metal, preheat the bowl).
4] Add a pinch of the culture, and stir well.
5] Cover, and place somewhere warm and undisturbed for about 10 hours, or over night.
6] Cool fully, before refrigerating
7] Enjoy!

While culturing, try not to disturb it, as this can upset the process.

The bacteria double in number every 20 minutes, so if the yoghurt hasn’t set even after 10 hours, it may just need another 20-40 minutes (happened to me just the once); because it has probably cooled by then, simply transport the bowl (carefully) and set it in a basin of boiling water for 20-40 minutes.

This may sound elaborate, but it really is very simple.  Once you get the hang of it, you can do it in the morning while having breakfast, and come home in the evening to a batch of fresh organic yoghurt, and for a fraction of the price of commercial stuff.

And no plastic rubbish!

And, if you like that, I have a 101 tips for saving time, money and resources in my new book, Drive like a Woman, Shop like a Man.

(c) Mary Mulvihill 2009

Yes the Boomtown Rats sang about it. And you could be excused for thinking that we have been living in one for at least the last ten years, but that’s not the subject for this blog. In fact, it’s the connection between bananas and how they get to this republic that I am more interested in.

The history of the banana and it’s import in bulk quantities into Ireland can be dated back to the beginning of the twentieth century, 1906 actually, when a firm named Charles McCann of Dundalk became the first company to import bananas on the large scale into the country. The likelihood is that the large swathe cut by a colonial Britain had in fact introduced the banana much earlier, probably the seventeeth century, but irregularity of supply and their high price would have made them a very scarce commodity. According to the book, ‘The International Banana Trade’, McCann’s import was the first recorded bulk import into Ireland.

If you trace the history of the banana, it does indeed seem to parallel the history of colonialism. Because the banana can only be grown in semi-tropical conditions, high tech greenhouses being an exception, the usual source for the fruit is Third-World countries. As it happens most of these countries have been colonised at one stage or another in history. With that colonisation came unfair and unethical labour practices, monopolies and in recent times modern agricultural methods, pesticides and such.

It is this method of production and supply, the use of pesticides and low paid labour, that makes the banana an interesting subject for consumers to be aware of, especially since bananas take a lot of energy and water to get here; fossil fuel energy for the pesticides, water to grow, wash and then transport them. They are shipped in a modified atmosphere to avoid ripening, treated with pesticides and wrapped in tonnes of plastic and cardboard before they finally make it to the shelves of the local supermarket.

Long distance usually equals a bigger carbon and water footprint . And since carbon footprints are increasingly becoming part of the lexicon of the language of food, just as water will in the near future, then we as consumers should become more conscious about where our food, the banana in this case, comes from.

With the introduction of fair trade, organic and more sustainable methods of agriculture and consumption we have an opportunity to change this trade for the better. Given predictions on climate change however, we might just be growing them in the back garden ourselves and then we truly would be a banana republic….

Classic reasoning suggests that organic food is more expensive to produce and buy than so called main stream food.  But is it?
If you look at the strict production costs then yes, on average, organic food costs about 10 -15% more to produce.

But, that is not the whole story because you have to consider the side effects as well.

For did you know that the average Irish person consumes 7 kg of preservatives and additives each year?  In fact it takes human beings longer to decompose when they die because of all the preservatives and additives in their bodies!

Many of these chemicals have been shown to cause illnesses and diseases because the body has great difficulty in breaking them down.  As they are ‘foreign’ invaders the body often attacks them and this can cause illnesses such as Cancer.  These illnesses then have Health Service costs that far outweigh the alleged savings produced by using chemicals to produce the food.

These additives and preservatives are not healthy either in a person or in the land where they inevitably end up.  For when you die you yourself could become a source of environmental pollution as all the preservatives and additives in your body slowly seep into the land.  Quite a thought isn’t it?

So don’t become a source of environmental pollution and at the same time save the country money!  Spend a bit more money at the till now and buy green and then it won’t cost you so much later on when your health suffers!  And when you die you can rest easy knowing that you didn’t end up as a source of toxic waste and pollution.

It can often be hard to find objective information on children, health and food. Much of the info is either UK-based and thus relatively useful but not specific to Ireland, or its fairly generic nutrition info from organisations like INDI. What’s a parent with young kids to do?
Guess what? There is a small organisation who have a similar ethos to the UK’s Food Commission, but who are based in County Clare. They have a slightly strange name – Red Branch – but have a great, fearless food ethos.

Check out their resources, tips etc. When there recently, I discovered that Irish children consume the greatest amount of of so called soft drinks in the EU – 63% consume at least one a day.

Red Branch will come into your child’s school and help out with various healthy food initiatives, including initiating school fruit breaks.

It′s that time of year, work places and homes are full of sniffles, sneezing and aches and pains.

You can give these pesky germs the slip with some eco-effective natural get-healthy, stay-healthy solutions.

′Newest research reveals certain foods can significantly alleviate symptoms, as well as boost your body′s natural defenses to help you better fend off colds and flu,′ says Jacob Teitelbaum, author of From Fatigued to Fantastic!

Here are eleven side-effect-free solutions to keep you in fighting form.

Symptom: Coughing

Feel-Better Fix: Dark Chocolate. Just a square or two of this sweet treat can curb coughing, maintains Teitelbaum. Indeed, a recent US study revealed that a natural compound in dark chocolate called theobromine was found to be more effective than codeine (an active ingredient in perscribed syrups) at suppressing persistent coughs without the side effects of drowsiness and constipation.

 Symptom: Sneezing

Feel-Better Fix: Saltwater.  Can′t stop sneezing? Consider saltwater. Researchers at the University of Michigan found this fuss-free mix was just as effective at stopping symptoms as over-the-counter cures. Want to try it? Teitelbaum suggests dissolving ¼ teaspoon of salt in one cup of lukewarm water. Then, sniff up a bit of this solution out of the palm of your hand. Gently blow your nose and repeat this process with the other nostril. You can also use a bulb syringe (available at any chemist) to gently drop in the saltwater and irrigate nasal passages. Why it works: Saltwater naturally soothes inflamed sinus tissue while flushing out symptom-causing bacteria and irritants – making it easier for your body to heal.

Symptom: Congestion
Feel-Better Fix: Onion. ′The natural sulfur content in onions effectively breaks up thick mucus and congestion,′ explains Lauren Feder doctor  and author of Natural Baby and Childcare. The best way to employ this veggie′s healing powers? Make an onion pouch. Chop off a few large pieces of any kind of onion, then stuff it into an old sock and securely tie, suggests Feder. Then, place this pouch near your nightstand or above your child′s crib before bed, and leave it overnight to clear uncomfortable congestion.

Symptom: All-over achiness
Feel-Better Fix: Hot water bottle. This is my favourite – to be honsest I don′t even need to feel bad to get my hot water bottle out!  This medicine chest-must has the ability to provide you with instant warmth whenever you need it to relax tired, achy muscles.

Symptom: Sore Throat
Feel-Better Fix: Lemon and Honey.  When your throat feels scratchy and raw, try this simple recipe. Mix one cup of hot water with the juice of one small lemon and two tablespoons of honey. These natural ingredients provide a one-two punch. ′Lemon dries up congestion while honey (which is a natural antibacterial) soothes inflamed tissue – reducing pain. Or try a hot black currant juice. Researchers at The Common Cold Centre at Cardiff University in the UK found that the traditional English remedy provides immediate relief from a sore throat and coughing.

Sidestep general ills with these science-backed immune boosters.

Shellfish: (as if we needed another reason to eat shellfish) a recent study in the American Journal of Clinical Nutrition revealed that selenium (a nutrient plentiful in oysters, lobsters, crabs and clams) increases immune cell production of flu-fighting proteins called cytokines.

Tea: Researchers from the University of Florida (another US study!!)  found tea drinkers experience 30 percent fewer colds. Why? Experts say the drink is naturally high in an amino acid called L-theanine, which prompts the body′s protective T-cells to secrete more virus-fighting compounds.

Garlic: This plucky vegetable naturally stimulates the production of infection-fighting white cells in the body – bolstering immunity.

Yogurt: ′Seventy percent of our immune cells are located in our gut,′ explains Teitelbaum. ′So this food′s potent probiotics, or ′good bacteria′ prevent cold-causing microbes from flourishing in the body,′

The Skinny on Supplements

Some products have been shown to reduce the intensity or lessen the duration of colds and flu. Below, two science-backed all-stars.

Echinacea: Studies seem conflicting but this herbal immune stimulant has been proven to enhance the body′s natural defenses to help you better fend off colds and flu, explains Teitelbaum. One note: Moms-to-be should avoid Echinacea since the herb can stimulate the uterus, causing premature labor. Additionally, since studies on the herb have all been conducted with adults, not much is known by the scientific community about the risks and benefits in children. Bottom line: Both groups should steer clear. Everyone else, says Teitelbaum, should look for Echinacea products that offer at least 1,000 milligrams and take one pill daily.

Zinc: ′This mineral plays a large role in strengthening our immune system,′ says Teitelbaum.

So there you have it, going green isn’t just the right thing to do, it also good for you!

via: sprig

 Modern life has become so complicated that it is often hard to know what is the right, green thing to do. For instance, which is better for the environment: tomatoes grown in Spain and transported to Ireland, or tomatoes grown here in heated greenhouses?

To tackle this complexity, researchers and companies are putting considerable effort into ‘carbon counting’ , to give us answers in the form of simple numbers.  Answers we can then use to reduce our carbon footprint.

For the last two years, I’ve been researching and compiling a new practical guide to green living, and if I learned one thing, it is that there are no easy answers.  Carbon counting is often only half the story, and if we really want to reduce our footprint, we need to look at the bigger picture.  With that in mind, I’ve drawn up 10 top tips (see below), that can help, and may even save you some time and money.

Focus only on CO2 and the ‘carbon footprint’, and the Spanish tomatoes will be ‘greener’, because the environmental cost of heating an Irish greenhouse is greater than transporting the fruits from Spain.

Perhaps a better question is to ask when is the best time to eat tomatoes?  Now, the answer becomes: in late summer, when they can be grown here without the need for heating.

Or take chicken.  It turns out that, when you do the sums, an organic chicken has a bigger carbon footprint than a conventional one, kg for kg, because organic birds take longer and need more food to reach a comparable weight.

Again, rather than focusing solely on CO2, and encouraging consumers to eat green (conventional) chicken, we need to persuade people to eat less meat, regardless of its carbon footprint.

Which brings me to my 10 green commandments.  Instead of trying to put numbers on things — numbers that will change every time some step in the process changes, forcing us to recalculate, and revise the listings — I prefer simple rules of thumb.

And that’s what I’ve tried to do in my new book, Drive like a Woman, Shop like a Man.  From the 101 tried and tested tips, here are 10 that I hope will help you to live a little more lightly over the coming year, and may even save you some valuable time and money.

1. Get free stuff – try sourcing things you need free on Dublinwaste.ie and Freecycle

2.Eat less meat. (Thou shalt not kill, unnecessarily!)

3. Use off-peak electricity – reduce peak demand, spread the load, and we won’t need to build so many new power plants.

4. Get an SUV! ( A superior urban vehicle — with just two wheels)

5. Eat some of your garden. Forget Spain, grow your own tomatoes.

6. Read newspapers online — quicker, and saves on paper

7.Choose what you wear ‘carefully’ – avoid clothes that need dry cleaning, and look for organic cotton

8.Eat the seasons. Now is the season of parsnips, carrots, and winter greens.

9. Drink sustainable water. From a tap, not a truck

10. Spread the word –  if you find something useful, don’t forget to tell your friends and neighbours.

And a happy Chinese New Year to you.

If ever there was a time to try raw food, then early January has to be the time folks! Maybe you got a juicer for christmas, or maybe you’ve been eyeing one in the sales. But now is the time.

Juicing is a quick, easy, supertasty, uber-fresh way to get the best possible vitamin hit into you. (more…)

The first of our recipes from the Cornucopia at home book is from the bread section. As a place, Cornucopia is great for breads, with an impossible to choose from variety to accompany your soups.

This one is the spelt bread recipe. Even on the first run, it turned out great.

As you can see, I got my 3 year old daughter to help out. She loved rolling, lovely the gooeyness, thought the flour was like snow and was v proud of herself altogether. She also ate it, which is always more likely if she made it. (just noticed the crums on her chin – awww!)

(more…)

Along with our excellent partner sites over there on the right (great food is the our food mint link) have a look at these three great foodie sources of information:

To find out about new stuff in Irish foodie blog land, try gastronom , as its a blog dump (ie it just carries new postings on Irish blogs as they appear, and it has many)

Another great irish food blog type thing is the Terra Madre Ireland Forum, which has (finally!) kicked into gear. There are a multitude of discussions going on at present, registration is easy and you can justpost and see your comment immediately (no waiting around for moderation)

Some of the 49 currently live themed discussions include: healthy eating for kids, farmers’ markets, restaurants, responsible drinking, Irish beef vs imports, organics, bread, honey, community gardening/allotments (v busy that one!) and sustainable food production (also quite busy) Already, the quality of contributor is high, I’d say.

the great thing is, these discussions will feed into the conference type event in early September, which is great value – there are both 50e and 100e options, which is great for a 3 day event!

What’s more, the event will perfectly combine both having culinary fun with workin hard for quality food: u can register here

And finally, I put 58 links onto my own blog, which is here

The categories are Irish organic sites, Irish food sites, Global organic sites, Global food sites, environmental sites, and interesting others. Why not check out the following:

Irish organic: Amanda’s (a fellow organic blogging traveller, based in Dublin. she runs an organic hamper business)

Irish Food: bibliocook John McKenna’s (he of bridgestone guides, so its all v well written)

Global Organic: Yasinne is a great lifestyle type of blog, and good orgnaic info spot in general)

global food: marian nestle (she knows about nutrition and loves quality food)
environmental: tree hugger (I’m here, I’m green, and I look great!)

Other: carl honore’s slow blog – life in the slow lane….ahhhh

happy surfing!