Healthy Living

The Christmas season, right through to New Year, is perhaps the most stressful time of the year for your body. Not only do we eat more often than usual, but the meals are also richer and more elaborate than our regular “lunch on the go” or “steak & salad dinner”.  If you are hosting a festive meal in your own house, str...read more

We explain when to use what salt and why. TABLE SALT Table salt is your everyday white granular salt found in most kitchens. It is most commonly mined from salt mines and then refined to remove other minerals until it is pure or close to pure sodium chloride. Often you will find table salt referred to as ìiodizedî, this term refers to the fact th...read more

In winter, when fresh fruits on the market are both limited and usually imported from warmer countries, we often use dry fruits as an substitute for fresh in cooking and baking but also as edible snacks.  It raises the question as to whether dried fruits are of equal value to our bodies than the fresh once we eat during the summer months. Generall...read more

A fruit platter is a great addition to any meal whether you are hosting or are the guest at an event or gathering. You can never go wrong with a fruit platter, it is nutritious, eye catching and if made by yourself and freshly presented will certainly gain you the accolades of your guests. Creativity, a sense of when the fruits are at their best an...read more

Food which is not salted tastes dull. Food that has been overly salted, tastes just as off and additionally is not healthy for us. Many of us are so unsure of our salting skills that we place salt on tables in order for our guests to determine their own taste. While salt is essential to life (all bodily fluids contain salt) and we need to ensure ou...read more

With mornings much crisper than they were just a bit ago, the sweatshirts have been broken out of their space saver vacuum bags, pants have replaced shorts, and the smell of winter is in the air. And with this great season comes warming food. Hearty soups, nice and thick creamy dishes, cooked fruits, fruit pies, and roasted dishes are aplenty, all ...read more

As soon as the days get shorter and evenings foggy and cold, all throughout the Northern hemisphere the chestnut vendors set up their stalls. “Caldaroste”; Italian for hot roasted chestnuts, piping hot and straight from the coals over which they have been roasted. Packaged in simple paper cones served without sauce, dip or any seasoning, roaste...read more

Although popularly called a root, ginger is really a rhizome originating from China, but grown anywhere from India and throughout South East Asian countries. Ginger is omnipresent in Asia and the various Asian cuisines and ever more popular throughout the world as a flavoring vegetable and exotic ingredient to bring different textures and tastes...read more

Cell damage in the human body is responsible for cancer, heart ailments such as stroke, ageing and a host of different diseases. During several processes which take place in our cells, the body produces naturally a molecule with uneven electrons called the “free radicals”. This can also occur when the body needs to neutralize bacteria and virus...read more

Since the earliest of time and even before agriculture was used by the Greeks to produce better food resources, nuts were a staple food and nutritional source in the diet of man. During those times nuts were plentiful, as there were great forest areas than today, and they were well liked for their easy storage, which enabled people to keep t...read more

Olives and their oil are some of the oldest foods around today. Cultivation of the olive has been traced back as far as 5000 BC. It really is quite surprising, considering it has been around for so long, that many people are still only just discovering it. The term ‘light’ refers only to the colour and flavour and not the caloric content. Not o...read more