Search Results

Food is the foundation of civilization. The initial stages of civilization started around 10000 years ago when groups of hunter-gatherers were finally able to form communities and grow food after the end of the Great Ice Age. Their way of life changed in China’s Yangtze River Basin when they started to grow rice. Rice is the most ancient and the most common food crop that is grown in every region of the world. Rice is the most versatile food and can be served as an accompaniment or be the base of a meal; it can be used for soups and appetizers to a dessert course. Each country and culture have developed its own cuisine around it such as the Paellas of Spain and the Risottos of Italy, from the fiery Cajun and Creole dishes of America to the exquisite delicacies of Japan. Origin of Rice It is not possible to identify whether rice originated in China, India or Thailand, hence a wider region of South and East Asia has been considered as the home of rice. Many historians believe that rice was domesticated as far back as 5000 to 7000 years BC. Archaeologists excavating in India discovered rice husks buried in earthen pottery dated to 5440 BC in the Ganga River Valley. It is widely considered that the English name of Rice was derived from the Tamil word “Arisi” from South India. Rice has a lot of cultural importance in India where it is considered as the symbol of fertility. It is a long-standing custom in India to shower newly wedded couples with grains of rice and rice is always the first food offered by a new bride to her husband. The historical perspective on the domestication of rice changed in the early 2000s when a group of Chinese archaeologists excavated the region of Shangshan in the Yangtze River basin. They found evidence of a community dating back to 9400 years ago having a diet based around rice in the form of rice husk remains under shards of pottery along with crude stone tools that look like they were used for threshing and milling rice. Rice in China China has been the largest consumer as well as the largest producer of rice throughout the ages. The first recorded mention of rice is in the Chronicled histories of China in 2800 BC when the Chinese Emperor Shen Nung expressed the importance of rice to the culture of his realm. To honour the grain as the provider of food for his people, he established annual rice ceremonies to be held at the time of sowing when the emperor himself would scatter the first seeds. Similar festivities were practised throughout China with the presence of local lords and dignitaries. The Chinese still celebrate rice by designating one day of the New Year festivities to the grain. Rice Across the Silk Road Rice travelled across the Silk Road in the hands of the travellers, explorers, soldiers, merchants and pilgrims who took the grain across Arabia to Europe. However, not all seeds could be transplanted successfully. The British Isles have never been able to cultivate rice due to unsuitable climatic conditions. Rice requires immense quantities of water in its early days followed by a long and uninterrupted season of dry weather which is the perfect situation for Southern Europe especially Italy and Spain considering the tough Mediterranean climate. As a result, Britain has always depended upon trade for its demand for rice. One such journey of a British ship carrying a store of rice in 1694 met a disastrous storm in the Atlantic and brought rice to America. Rice travelled to America Battered by the storm winds and blown off course, the ship drifted ashore into the harbour of Charleston, South Carolina. The friendly colonists helped the crew repair the ship and provided them with food, medicine and shelter. The ship captain, James Thurber gifted a box of rice seeds to the colonists to express his gratitude. While the rice crop flourished in the colony, during the American Revolution, the British sent the entire harvest home without leaving any seed for sowing another crop! President Thomas Jefferson broke Italian laws to smuggle rice seeds out of Italy during diplomatic missions in the 18th century. These rice seeds were planted along the basin of the Mississippi River, especially in Arkansas which is now the largest producer of Rice in the Americas. Culture & Rice Rice is considered a key element in most cultures around the world. Japan and China considered rice as the symbol of a meal. The Chinese word “Fan” (饭) and the Japanese word “Gohan” (ご飯) meaning rice are also used to describe a meal. The East Asian countries start the day with a breakfast of rice which could be either in the form of a dish of fish, egg or tofu served on a warm bed of rice or a sweet congee (rice porridge). One of the most popular forms of breakfasts is rice cereals which provide a nutritious start to the day when enriched with milk.

Fresh, vibrant, healthy and delicious. This delicious vegan kale salad has all you wish for. Great for the autumn when the kale is in season, but also year around when you looking for a simple but flavourful starter, side dish or light lunch. This recipe is a great throw-together salad, made in just a couple of minutes using a handful of ingredients. This dish is naturally vegan and the perfect light and healthy option for all meat-free days. You can use store-bought croutons or make your own. Check out our recipe for Herby croutons here. You need: 50 grams of radicchio 100 grams of iceberg lettuce 100 grams of kale 80 grams of cherry or cocktail tomatoes 2 handfuls of herby croutons 2 tablespoons of virgin olive oil 1 teaspoon of sherry redwine vinegar A good pinch of salt A good pinch of black pepper How you make it: Clean the vegetables and let them dry. Cut the kale, iceberg lettuce and radicchio into bite-size pieces and add them to a bowl. Add the tomatoes and croutons to the salad bowl. Add, salt and pepper and mix well. Drizzle over the olive oil and sherry vinegar. Serve directly as a starter, main course or as a side dish.

A large part of our health is a result of what we eat. In the past decade, people have started eating healthy and making informed decisions about their diets. One of the main concerns in the world is cholesterol and many diets are focused on lowering it. However, to make an informed decision, it’s not enough to know which foods you should eat. You also have to understand what cholesterol is and distinguish between the facts and the myths that are associated with it. What is Cholesterol? The primary myth about Cholesterol is that it is bad for health. Cholesterol is a fatty substance that is essential for many bodily processes including building cells and producing certain hormones in the body. The problem arises when there are high levels of a certain type of cholesterol in the blood that can increase the risk of cardiovascular issues. There are main types of cholesterol, low-density lipoprotein or LDL and high-density lipoprotein or HDL. LDL cholesterol is commonly known as "bad cholesterol" as high levels of it can lead to plaque buildup in arteries which can narrow the blood vessels and also increase blood pressure. On the other hand, HDL cholesterol is commonly known as "good cholesterol" as it helps to remove LDL cholesterol from the bloodstream and transports it back to the liver for excretion. Ultimately, what your diet needs to focus on is the reduction of the "bad" LDL cholesterol and the inclusion of the "good" HDL cholesterol. Food with high amounts of "Bad" LDL cholesterol Some food items are especially high in LDL cholesterol and if you want to moderate your intake of LDL cholesterol, it's advisable to be mindful of certain food items that are particularly high in it. Consider reducing your consumption of: Fried Foods: Foods that are deep-fried or cooked in unhealthy oils, such as French fries, fried chicken, and fried snacks. Processed and Packaged Foods: Many processed and packaged foods, particularly those high in trans fats, may contribute to elevated LDL cholesterol. Examples include certain baked goods, packaged snacks, and pre-packaged meals. Processed Meats: Certain processed meats are high in saturated fats. Such as sausages, spam and bacon. Baked Goods: Pastries, cakes, and cookies made with hydrogenated oils or fats high in trans fats can be high in LDL cholesterol. Healthy Eating Choices The common misconceptions about cholesterol are that all fats are bad for health and that eating foods like meat or eggs which contain dietary cholesterol raises blood cholesterol. Dietary cholesterol has less impact on blood cholesterol levels than saturated and trans fats and the nutritional profile of sources like meat and eggs has more benefits than saturated or trans fats like butter, lard or margarine. Fats are an essential nutrient that plays a major role in many bodily functions from absorption of nutrients like fat-soluble vitamins, bone health, maintaining body temperature and much more. While saturated and trans fats can raise LDL cholesterol levels, monounsaturated and polyunsaturated fats, especially omega-3 fatty acids, can have positive effects. Choose healthier fats from sources like olive oil, avocados, canola oil, grapeseed oil, peanut oil, coconut oil and fatty fish. A Healthy Overall Diet Avoiding foods that are high in cholesterol isn't the best way to lower your LDL. Your overall diet and especially the types of fats and carbohydrates you eat has the most impact on your blood cholesterol values. Foods that Lower Cholesterol and High Fibre Foods Incorporating foods that are known to lower cholesterol, especially those rich in dietary fibre, can be a beneficial and delicious way to support heart health as well as the inclusion of High-density lipoprotein (HDL) "good cholesterol" high foods. While there isn't a specific category of foods that are high in HDL cholesterol, certain dietary choices can contribute to higher levels of HDL cholesterol. Whole Grains Whole grains like oats, barley, brown rice and quinoa are some of the best sources of complex carbohydrates. Oats are a great choice for breakfast because of their high amount of soluble fibre. Fibre does not get digested in the body but helps to move the food down the digestive tract. Soluble fibre is known to bind cholesterol and prevent it from entering the bloodstream. Start your day with a bowl of steel-cut or old-fashioned rolled oats ideally soaked overnight in milk. For additional bonus points, top it with fresh fruits for a little extra fibre as well as nuts and seeds. Nuts and Seeds Nuts and seeds have always been an important energy source throughout history. Almonds, walnuts, flaxseeds, pistachios and pecans are all high in fibre and have a nutrient-dense profile. Walnuts have the added advantage of being a good source of polyunsaturated, plant-based omega-3 fatty acids. Nuts and seeds are a high-calorie snack and are also versatile to use in the kitchen. Beans and Legumes Amongst plant-based sources, beans and legumes have the highest protein content while also being a rich source of soluble fibre. They are known to promote heart-healthy gut bacteria and reduce the absorption of cholesterol. White beans, also called navy beans, rank highest in fibre content while Fava beans have the highest protein. Black beans, garbanzos, and kidney beans are all great additions to salads, soups or stews. However, you should avoid prepared baked beans, which are canned in a sauce that is loaded with added sugar and salt. Fresh Fruits and Berries While most fruits contain natural sugars, they also have a high fibre content that slows down the absorption of sugar in the blood and provides long-lasting energy. Fruits also provide additional nutrient benefits with vitamins and minerals. All fruits have a different nutritional profile and are great for health. Berries are a great addition to your diet whether they are a snack, a topping to oatmeal or a smoothie. Raspberries, strawberries, blackberries, and blueberries, all have some of the highest fibre content in fruits along with being rich sources of vitamins and antioxidants. The creamy and smooth flesh of the Avocado is prized for its subtle nutty flavour while being nutrient-dense. It is not only rich in monounsaturated fat, but it also contains both soluble and insoluble fibre. It is one of the most versatile ingredients whether it is sliced as a snack, diced for a salad or mashed and spread on a slice of whole-grain toast. Check out our recipe for smached avocado here. Learn all about the history of avocado here. Vegetables Vegetables are the most fundamental elements of everyone’s diets and are an important part of most recipes. Among food, they are some of the richest sources of soluble fibre. Many vegetables like carrots, cucumbers and leafy vegetables can be eaten raw as a snack or in a salad to get the best out of their nutritional profile. Cauliflower can be shredded to serve as a substitute for white rice when you are limiting your carbohydrates but need fibre in your diet. Just shred or whirl in a food processor until it resembles rice, then sauté with a little olive oil until tender. The deep purple aubergine or eggplants are one of the richest sources of soluble fibre in the vegetable kingdom. One of the best ways to cook eggplant is to oven-roast or grill it whole until soft and season it with lemon, tahini, olive oil and salt to make a Middle-Eastern dip called baba ganoush. You can even add some raw chopped onions or tomatoes for more flavour. Eating the right types of food and exercise The key to maintaining healthy cholesterol levels lies in both eating the right types of food and incorporating regular exercise into your routine. A balanced and heart-healthy diet, rich in fruits, vegetables, whole grains, and lean proteins, helps manage cholesterol levels by promoting the intake of beneficial nutrients and minimizing unhealthy fats. By incorporating regular exercise into your routine, you can significantly impact your cholesterol levels and contribute to overall heart health.

The most common choices of food during a hiking expedition or a camping trip are either a granola bar or a trail mix. The major portion of these snacks are nuts and seeds. With prolonged periods of walking and unpredictable weather, we need a lot of energy to keep up with our adventurous activities and nuts are one of the most excellent natural sources of energy. They are nutrient-dense and dry, single-seeded fruits enclosed in a tough outer layer. Unless they have a very high oil content like peanuts or hazelnuts, they usually do not tend to go bad for a long period making them a perfect snack for long journeys and an invaluable source of energy during the cold winter months. Ever wondered why Squirrels store a stash of nuts for the winter? History of Nuts as an Energy Source Nuts and seeds have always been an important energy source throughout history. They were a primary part of the human diet during the early years of foraging. Almonds and pistachio nuts are even mentioned as far back as biblical times. Historians believe that nuts were among the first plants harvested by humans when they started agriculture. The ancient Greeks and Romans included a major portion of nuts in their diets and valued them for their long shelf life, especially during winter and generous nutritional density. Ancient Romans gave sugared almonds as gifts during weddings, and this custom is still used to this day. The Age of Exploration in the 15th century played a significant role in discovering different kinds of nuts from all over the world like cashews, pecans, peanuts, brazil nuts and macadamia. Nutritional Profile of Nuts The main reason why nuts provide an ecilent energy boost despite their small size is their rich nutritional profile. These high-calorie snacks consist of a combination of healthy fats, proteins, vitamins, minerals, and fibre. Healthy Fats Nuts are high in monounsaturated and polyunsaturated fats, especially omega-3 fatty acids which are heart-healthy fats that provide a concentrated source of energy. Protein Content Nuts are a good source of plant-based proteins essential for muscle repair, maintenance, and overall body function. Dietary Fibre Nuts are rich in dietary fibre, which aids in digestion, promotes a feeling of fullness and helps maintain a steady release of energy. Vitamins and Minerals Nuts contain various vitamins and minerals with the most common being vitamin E, magnesium, phosphorus, and potassium. These nutrients play crucial roles in maintaining overall health and supporting energy metabolism. Antioxidants Nuts are rich in antioxidants, such as polyphenols, which reduce inflammation and support sustained energy levels. Low Glycemic Index Nuts generally have a low glycemic index, meaning they have a minimal impact on blood sugar levels. Most Commonly Used Nuts There are hundreds of different types of nuts found all over the world and each has its own nutritional properties and calorie content. However, some are more commonly used and can be found at your local grocery store. Almonds 578 calories per 100g Almonds are one of the earliest nuts to be cultivated and are native to the Middle East. In the mid-1700s, the Franciscan priests brought almonds to America during their missions and planted almond trees along El Camino Real, the road that stretched along the California coast. Today, California provides roughly 80% of the world’s almond supply. Almonds are a versatile ingredient in both sweet and savoury dishes. They can be used whole, sliced or chopped to add a crunchy texture to salads, pilafs, and main dishes. They can be ground into Almond flour, a gluten-free alternative, which is widely used in baking recipes, such as cakes, cookies, and granola. Almonds are also used to make marzipan and almond paste, which are often used in the production of confections, cakes, and pastries. Almond milk is a popular non-dairy milk alternative in cafes and many recipes. It is made by blending almonds with water and straining the mixture to remove solids. Cashew nuts 553 calories per 100g The cashew nut grows in a shell hanging under a fleshy, pear-shaped fruit that is yellow, orange or red. They grow in tropical climates like Brazil, India, Mozambique and Vietnam. Fun Fact - Cashews are in the same plant family as poison ivy and poison sumac, and their itch-inducing oil is contained in the shell. That’s why you will only find shelled cashews for sale. Cashews have a rich and creamy texture along with a mild sweet taste. It is a key ingredient in many Thai and Indian dishes used often in stir-fries or rice dishes and as a paste for making rich curries or can be used to make dairy-free ice cream and cheesecakes. Pistachio nuts 557 calories per 100g Pistachios are small, green-coloured nuts encased in a hard, beige shell that splits open when the nut is ripe. They are native to the Middle East, particularly Iran which is the largest producer of Pistachios. They are a staple in Middle Eastern cuisine, where they are used in a variety of dishes, including pilafs, stews, and sweets, especially the Baklava, a decadent layered pastry. In some cultures, pistachios are associated with good luck and prosperity and are a popular ingredient in desserts worldwide from Mithai in India to French Patisserie. Walnuts 654 calories per 100g Walnuts are considered the earliest nuts known to man with their origin dating back to about 7000 BC in Persia. Considered food for the gods in Roman times, walnuts were named “Juglans Regia” in honour of Jupiter. Walnuts have a rich, slightly bitter flavour that works well in both sweet and savoury dishes. They are most commonly used in baking or salads. The slightly bitter flavour of walnuts is caused by a non-harmful tannic acid in the skin of the nut.  It can be easily removed by blanching the walnuts in boiling water before use.

Rosemary is more than just a fragrant herb commonly used in cooking. This mystical herb has a rich history steeped in folklore, known for its historical significance in warding off malevolent spirits and diseases. It is believed to bring good fortune and serves as a protective charm, attracting luck, abundance, and fostering strong bonds of friendship. The herb of Remembrance, Memory, Love and Fidelity One of the most well-known symbolic meanings of rosemary is its association with remembrance and memory. Rosemary is used at funeral rites to mark that the deceased will not be forgotten. It is then placed on the casket or offered as a token of love and respect. In ancient Greece and Rome, students would wear rosemary garlands during exams to bring them luck and success. The association with memory has persisted over the centuries, and even William Shakespeare mentioned rosemary in Hamlet with the line: "There's rosemary, that's for remembrance." Rosemary is also associated with love, loyalty, and fidelity. Historically the herb has often been used at weddings. In some cultures, it was common for brides to wear rosemary in their hair as a symbol of love and to ensure the fidelity of their partner. In medieval Europe, it was often included in wedding bouquets for this reason although it has fallen out of fashion in recent years. Good fortune and Spiritual Cleansing Rosemary has a long history of being used as a charm for its protective properties. It has in some cultures been seen as a symbol of good luck and prosperity as well as used to strengthen the bond of friendship. It was believed that having rosemary growing in the garden or carrying a sprig of rosemary would bring good luck and abundance, as well as keeping bad spirits at bay and bringing positive energy into your home. Rosemary Ward Against Evil and Disease It was believed that planting rosemary near the entrance to a home would ward off evil spirits and it was commonly used as a protective charm during times of illness and to cleanse the air of malodorous and dangerous odours. The practice of painting rosemary on walls and door frames was believed to serve as a sentinel against both metaphysical and earthly troubles. During the Black Death, a devastating pandemic in the 14th century, people would burn bundles of rosemary and other aromatic herbs to purify the air and ward off the disease. They would also carry small bouquets of rosemary or place them under pillows to protect themselves while sleeping. The burning of rosemary for spiritual cleansing or ritual purposes is a practice still used today in some cultures and belief systems. The aromatic smoke produced by burning herbs such as rosemary is believed by some to have cleansing and purifying properties and is thought to help ward off negative energy or spirits. Modern Applications of Rosemary In the modern era, rosemary's aromatic nature has also led to finding a place in the soothing realm of aromatherapy, said to contribute to mental clarity, and relaxation and bringing calm and collected energy into your life. Beyond its therapeutic role, rosemary is celebrated for its culinary versatility. As a fragrant herb, adding a delightful touch to breads, roasted meats, vegetables, and potatoes, becoming a staple seasoning in Mediterranean cuisine. Next time the enticing aroma of rosemary wafts through your kitchen or garden, take a moment to reflect on the rich history of cultural beliefs and mystical folklore that lies within its aromatic embrace.

India, a vibrant country with a myriad of different cultures and festivals, welcomes the new calendar year with Makar Sankranti, a festival that commemorates the sun's transition back into the northern hemisphere. This celebration carries profound significance as one of India's most crucial harvest festivals and is beeing celebrated in different forms across the country, with varying customs and traditions. In some regions, Makar Sankranti is celebrated with feasts, bonfires, and traditional dances. In others, it is observed as a time for introspection and self-purification. Some people also visit holy sites and take a dip in holy rivers to wash away their sins and purify themselves. The skies take upon a colourful display of handmade kites of various shapes and sizes along with kite fighting competitions where you can win whichever kite you cut down from the sky. Makar Sankranti is one of the few ancient Indian festivals that is still observed according to the solar cycle and always falls on the 14th or 15th of January. Lohri Punjab and Northern States In Punjab and the Northern states, Lohri is an official holiday. It marks the beginning of the harvest and warmer days. It is celebrated with bonfires, festive food, dancing, singing and exchanging gifts. The large bonfire is lit at sunset in the main village square. People wear new and bright clothes and dance the traditional Bhangra or Giddha to the beat of the Dhol or large barrel drums around the bonfire till the fire dies out. The festival has a unique collection of Lohri songs themed around the folklore of the tale of Dulla Bhatti, a hero of Punjab who rescued girls from being forcibly taken to be sold in slave markets during the Mughal era. For 10-15 days before Lohri, children go from door to door around the neighbourhood singing songs and collecting logs for the bonfire and sweets. All the food during Lohri celebrates the harvest from sweets made of sugarcane products like jaggery and nuts like Gajak (sweet made from ground sesame seeds, spice and jaggery). People eat sheaves of roasted corn from the new harvest as well as dishes made with radishes and mustard greens. The favourite snack of the festival is the Tilcholi, a mixture of jaggery, sesame seeds and puffed rice. A traditional Lohri dinner consists of Sarson da saag (a curry made out of mustard greens and other green leafy vegetables), Makki di roti (a cornmeal flatbread), grated radish along with groundnuts and jaggery. Pongal or Bhogi Tamil Nadu, Southern States and Sri Lanka Rice is the most important crop in South India. With the year’s rice harvest and as the new agricultural cycle begins with the planting of the new crop, Pongal is celebrated as the most significant harvest festival in the southern states. The word “Pongal” translates to “boiling over” or “spilling over,” and the festival is named after a special dish made from freshly harvested rice which is sweetened with raw cane jaggery and garnished with nuts, ghee, and aromatic spices. The act of cooking Pongal is a ritual in itself, and traditionally done outdoors in large clay pots in the sunlight as the dish is dedicated to the Sun God. The festivities last for four days starting with discarding old belongings and wearing new clothes on the first day symbolising shedding of the past and embracing the change. At dawn, people gather and light a bonfire to burn the discarded items. The Pongal dish is made on the second day and offered to the Sun God to express gratitude for a successful harvest. Cattle are honoured on the third day for contributing to the harvest by bathing them, painting their horns and giving them treats. The final day is a time for family gatherings. The celebrations are accompanied by folk music, dance, temple visits, exchanging gifts and cultural performances. Magh Bihu Assam and North-Eastern states The North Eastern states are a convergence of diverse cultures and minorities that celebrate communal festivals together regardless of their differences. The Magh Bihu marks the end of the harvesting season. In some regions, the festivities last for several days with bonfires and feasts. On the first day, the youngsters build a circle of small makeshift huts out of bamboo, leaves and thatch known as Meji or Bhelagar. In the centre of the circle, preparations for a large bonfire are made while the women prepare the food and sweets for the feast like Doi Chira (Flattened rice with yoghurt and jaggery), Pitha (Rice dumplings filled with plantain, sweet potato or banana), rice cakes and curries made with chicken, fish, pork, mutton or duck. It is a tradition to steal vegetables from the neighbour's backyard without getting caught to use in dishes for the feast. As the bonfire is lit, people celebrate with fermented rice beer while playing traditional games such as Tekeli Bhonga (pot-breaking) and buffalo fighting accompanied by folk dances and singing. People spend the night in the makeshift huts which are burned the next morning after breakfast to mark the beginning of the new agricultural cycle. Unity in Diversity While the festival is celebrated in different forms across India, the feelings remain the same. People greet each other with goodwill and exchange sweets especially made with jaggery and sesame seeds hoping to forget all the hostilities against each other and forgive the past to come together as a community.

The Khubz al Jabal literally translate to Bread of the Mountains in Arabic and understandably gets its name from the mountains regions of Libanon. Khubz al Jabal is a soft flatbread generously brushed with olive oil, that is a delight served with any type of food. When we talk about Lebanese bread, we instinctively think of soft warm pita bread. While pita is one of the most infamous Lebanese breads, the mountainous inland regions of Lebanon do not have the warm and humid climate that serves for the proofing and fermentation of the pita dough. Due to the slightly colder and arid climate in the mountains, their bread tended to dry faster and did not prove as well. Hence, with a dough similar to Pita, the people of the mountains started a tradition of generously brushing their flatbread with olive oil to keep it soft and provide warmth to the body. Ingridiens for the Khubz al Jabal Flatbread 360 grams of flour 250 ml of warm water 7 grams of yeast 5 grams of sugar 15 ml of olive oil 5 grams of salt Extra olive oil (for brushing the bread) How To Make The Khubz Al Jabal 1. Mix the yeast with sugar and warm water along with half a cup of flour and let it rest for a few minutes till it starts to foam. 2. Knead the mixture into the flour till well combined. Add salt and olive oil and knead into a soft dough. 3. Cover and let it rest for at least an hour. 4. Divide the dough into small portions and roll into a flat and thin disc. 5. Heat a pan and brush with some olive oil. Lay the flat disc on the pan and cook for half a minute till bubbles start appearing on the surface, flip it over and brush with olive oil. Let it cook on the other side for a minute and transfer to a plate. 6. Brush generously with olive oil so it stays soft and keeps it covered.

When it comes to maintaining steady energy levels throughout the day, the type of food you choose can make a big difference. Instead of reaching for sugary, processed snacks that provide a quick burst of energy followed by a crash, try nutrient-dense options that will sustain your energy levels for longer periods. You can easy boost your Energy through food and healthy snacking. And thankfully, eating the right types of foods is more than just avocado toast, bananas and drinking cold kale smoothies. When it comes to finding foods that provide a boost of energy, it's important to look for options that provide you with a good amount of nutrients, such as vitamins, minerals, and fibre, in relatively few calories. Not only will high-energy food give you a boost throughout the day, but It will also help you curb unhealthy snacking habits, by making you feel full for longer periods. Here are six great energising food options to add to your daily life: 1. Boost Your Energy Through Food by eating Whole grains Adding whole grains into your diet is a great way to get a slow and sustained release of energy. Oats, quinoa, and brown rice are all good choices. These grains are rich in complex carbohydrates, which are broken down slowly in the body, providing long-lasting energy. They are also a good source of essential vitamins and minerals, such as B vitamins, iron, and magnesium, which are necessary for overall health and energy production. Adding a variety of whole grains to your diet can help you get the nutrients you need to maintain steady energy levels and support weight management, as they are high in fibre, which can help you feel full and satisfied for longer periods. 2. Nuts and seeds Nuts and seeds are a great snack option for sustained energy due to their high protein, healthy fat, and fibre content. Almonds, chia seeds, and pumpkin seeds are all excellent choices. These foods are packed with essential vitamins, minerals, and nutrients that are necessary for overall health and energy production, such as vitamin E, magnesium, and zinc. Nuts and seeds are high in calories, so it's important to pay attention to portion sizes. However, they can be useful for weight management because they are high in fibre and protein, which can help keep you feeling full and satisfied. Aim for a handful of nuts or a tablespoon of seeds as a snack to get a boost of energy and nutrients. Incorporating a variety of nuts and seeds into your diet can help ensure that you're getting the nutrients you need to maintain energy levels. 3. Fruits and vegetables can boost Your Energy For a quick energy boost, try snacking on an apple, banana, or a handful of berries. Fruits and vegetables are great sources of natural energy because they are packed with essential vitamins and minerals, such as vitamins A, C, and K, and potassium, which are necessary for overall health and energy production. These foods are a natural source of energy and can provide a boost without the crash that can occur with sugary snacks. Many fruits and vegetables are high in water, which can help keep the body hydrated and maintain energy levels. They are also low in calories and high in fibre, which can support weight management. Aim for at least five servings of fruits and vegetables per day to ensure that you're getting the nutrients and energy you need. Mix up your choices and try to incorporate a variety of colours to get a range of nutrients. 4. Lean proteins Lean proteins, such as chicken, fish, and tofu, provide sustained energy and are essential for the repair and growth of tissues, including muscle tissue. These proteins are an important part of a healthy diet and can provide numerous benefits for overall health and energy levels. Protein takes longer to digest than carbohydrates, which can help sustain energy levels for longer periods and prevent quick spikes and crashes that can occur with high-carb meals. It's important to choose lean protein sources that are low in saturated fat and calories. 5. Healthy fats Healthy fats, such as those found in avocados, olive oil, nuts, and seeds, provide sustained energy and support brain function. These fats are broken down slowly in the body, providing sustained energy rather than the quick burst followed by a crash of simple carbs. They also help the body absorb fat-soluble vitamins and minerals, such as vitamins A, D, E, and K, which are important for overall health and energy levels. It's important to incorporate healthy fats into your diet in moderation, as all fats are high in calories and should be consumed in appropriate amounts. 6. Boost Your Energy by Drinking Water Maintaining proper hydration is essential for keeping energy levels up. Water is a vital component of the body and plays a role in numerous bodily functions, such as transporting nutrients and regulating body temperature. Water helps regulate body temperature through sweat and can prevent the body from overheating, which can lead to fatigue and a lack of energy. It is also necessary for transporting nutrients and oxygen to cells, tissues, and organs throughout the body. When the body is dehydrated, this transport system is impaired and can cause a feeling of sluggishness. In addition, water helps flush out toxins and waste products from the body, which can lead to increased energy levels. Remember to pay attention to thirst cues and drink more water in hot weather and during exercise. Don't forget to listen to your body Incorporating high-energy foods into your daily routine can help you feel more energized and ready to tackle your day. But it's also important to pay attention to portion sizes and listen to your body's hunger and fullness cues to ensure you're fueling your body with the right amount of nutrients. By paying attention to your body's signals and cues, such as hunger, thirst, fatigue, and pain, you can better understand your own physical and emotional needs and take better care of yourself. By listening to these cues, you can make sure you're getting the proper nutrients, hydration, and rest your body needs to function properly and maintain overall health, well-being and giving you the energy you need to do the things you love.

The dawn of the New Year is drawing closer. It is finally time again for dazzling celebrations, sparkling wines and a boozy night. Whether your New Year plans are dancing and partying all night with your friends or watching the annual TV specials and playing games with your loved ones, popping a bottle of champagne and a round of classy cocktails has to be on your New Year's Eve checklist. No one wants to spend hundreds of dollars at overcrowded and overpriced bars. Whether you’re throwing a party or having a cosy night, we have the perfect sip for you. “I used to know a clever toast, but pshaw! I cannot think of it. So fill your glass to anything and, bless your souls, I'll drink to it!” - Wallace Irwin Negroni Negroni is a simple yet sophisticated Italian classic with its bittersweet and botanical flavours that are reminiscent of winter with notes of juniper from the gin highlighted by sweet vermouth and the herbaceous Campari. The best part is that there are no complicated ratios. Just take equal parts of all three and stir them well. Serve it on the rocks with a strip of orange peel. Appletini Take your martini to the next level with an Appletini that is sweet and full of bold flavour with an enchanting green hue. Fill a cocktail shaker with ice, vodka, apple schnapps, lemon juice and sugar syrup and give it a shake. Pour into a martini glass and top it off with green apple slices and maraschino cherries. You can even step it up and experiment with hand-pressed apple juice or an imported French apple brandy known as Calvados to pack a boozy bunch. Bees Knees Bees Knees is a classic cocktail from the prohibition era where honey and lemon juice were used to sweeten and mask the taste of poorly made alcohol. It is a bright and sweet drink with herbaceous and citrusy notes. Whisk honey with equal parts of hot water to make a syrup and chill it. Take the chilled honey syrup in a cocktail shaker with gin, lemon juice & ice and shake it well. Pour into a chilled coupe glass and top with a slice of lemon or edible flowers. French 75 French 75 is possibly one of the fanciest cocktails for your New Year's Cocktail Party. It outshines the other classics because of the sparkling and elegant Champagne that makes it distinctively French. It was inspired by the 75 mm French Field Artillery guns and it sure packs a punch. Simply pour some gin, lemon juice and sugar syrup with ice in a cocktail shaker and shake well. Pour into chilled champagne flutes and top it off with twice the amount of Champagne! Ingredients: 12 cl gin 12 cl lemon juice 8 cl syrup Champagne French Pear Fizz Cocktails with Champagne simply elevate a party into an elegant affair. Cut round slices of pears and squeeze lemon juice all over, to prevent it from losing colour and adding a citrusy flavour. Run the squeezed lemon around the rim of the martini glass and dip it into sugar. In a cocktail shaker filled with ice, add equal parts pear-flavoured vodka and elderflower liqueur. Shake well and strain into the martini glass. Top it off with champagne and a slice of pear. Prosecco Mint Julep This mint julep is a slightly sweet, pleasant, refreshing and boozy addition to your New Year's dinner that pairs well with almost any dish from vegetables to lamb. In a highball glass, muddle mint leaves with sugar syrup till they turn dark green. Pour bourbon, prosecco, crushed ice and Angostura bitters. Stir well and top it with more mint leaves. New York Sour The New York Sour is the classic Whiskey Sour’s rich and dressed-up cousin. Shake some bourbon whiskey, lemon juice and sugar syrup in a cocktail shaker filled with ice. Strain into an old-fashioned glass over ice and pour red wine over the back of a spoon so that it floats on top. Brandy Alexander The Brandy Alexander is the perfect dessert cocktail that deserves a spot as the last drink of the year. It is just an upgraded and elegant boozy version of the all-time favourite chocolate milkshake. Simply take equal parts of cognac, crème de cacao and heavy cream in a cocktail shaker filled with ice and shake well. Strain into a chilled cocktail glass and sprinkle nutmeg on top.

Christmas Cranberry Cosmopolitan is a holiday twist on an old-time favourite. Fresh cranberries and orange Cointreau makes this cocktail a perfect holiday treat, packed with Christmas flavours. It's super easy to make. You only need a food processor or mixer and no fancy cocktail shaker. This recipe makes two Christmas cranberry Cosmopolitans, perfect for sharing Christmas joy. For the Christmas Cranberry Cosmopolitan you need: 8 cl of Vodka, plain or lemon flavoured 4 cl Cointreau 12 cl cranberry juice The juice of one lime A handful of ice, about 100 ml A handful of fresh cranberries, about 100 ml (or dried cranberries that have been soaked in water for a couple of hours or over night) Optional, 1/2 a teaspoon of raw, brown sugar. This is how you make the Christmas Cranberry Cosmopolitan: Add Vodka, Cointreau, cranberry juice, lime, ice and fresh cranberries to a mixer. If you like your cocktails a bit sweeter, add half a teaspoon of brown sugar. Add the cranberries and ice to the mixer. Use the pulse function on the mixer until the ice and cranberries have broken down into fine pieces. Pour the cocktail into glasses and let the ice rise to the top. Serve directly and enjoy the flavours of Christmas together with friends and family.

Food has the special quality to bring people together for a bonding experience and create everlasting memories. All over the world, Christmas is a time for holidays as people return home to spend time with their families and for the traditional Christmas dinner. However, the traditions that make Christmas the celebration we all know and love have been adapted from the winter solstice festivities all over Europe. “Christmas is the day that holds all times together.” - Alexander Smith Roots of Christmas Traditions Before the spread of Christianity, there were diverse pagan groups all over Europe from the Latin religion to the Celtics, Norse, Druids and Germanic tribes. The early missionaries were fascinated by the ways and customs of different groups of people with varying religious systems and beliefs. At the time, all of these different groups shared one big celebration that just happened to coincide around Christmas time – the winter solstice, a celebration of the shortest day of the year as a tribute to the gods of the sun or the gods of agriculture. Things like kissing under a mistletoe, caroling, wreaths, decorating trees, feasting with loved ones, hanging up socks by the fireplace, and even gift-giving were all aspects of pagan holiday celebrations. Saturnalia The Romans celebrated Saturnalia around the winter solstice as an ode to Saturn, the god of agriculture. The Romans exchanged small gifts as a token of good luck in the hope of bringing a bountiful harvest the next year. They spent the week feasting, drinking, giving gifts and being merry. The Roman feasts were a spread of roasted pig and sausages along with dishes made from winter root vegetables, fresh fruits and nuts along with spiced bread. The holiday drink was made from fresh wine and honey infused with spices called Mulsum. The people of Rome hung small metal ornaments on trees outside their houses as symbols representing gods or family’s patron saints. Holly was a holy plant associated with the god Saturn and the Romans made holly wreaths as a symbol of good luck and prosperity. In the early beginnings of Christianity in Rome, when they were persecuted for celebrating Christmas, they started practising their festivities on the same days as the Saturnalia and hanging holly wreaths around their home to pretend they were celebrating Saturnalia. Pagan Traditions The early Nordic and Germanic tribes celebrated Yule during the winter solstice which has become another word for Christmas. They spent Yule by feasting, drinking, singing, dancing and holding games or sacrifices. The feasts would be centred around spit-roasted boars, geese or rabbits. They decorated the trees around the villages with fruits and candles to honour the god Odin. The deity was portrayed as an old man with a long white beard who rode an eight-legged horse who would fly by and reward children with small gifts. While the carols we sing for Christmas are undeniably Christian, the tradition itself of going door-to-door singing to your neighbours comes from another pagan tradition called wassailing. The Anglo-Saxon phrase ‘waes hael’ translates to ‘good health’. The wassailers would roam through their villages in small groups while drinking mulled ale, singing loudly with the aim of banishing evil spirits and wishing good health and prosperity to those around them. Bûche de Noël The Yuletide or Christmas Eve was celebrated by bringing a large wooden log called the Yule Log inside the house and pouring wine on top. The log would burn slowly over the course of the evening festivities and warm the house while spreading the sweet scent of the wine. While the tradition has become outdated, it is celebrated through the quintessential French Christmas dessert, the Bûche de Noël or Yule Log, a rolled sponge cake with chocolate buttercream and sprinkled icing sugar to resemble the snow on a wooden log. Traditional Christmas Dinner The dinner feasts on Christmas Eve have always been a joyous occasion to celebrate the family’s good health and the abundance of the harvest with seasonal winter vegetables and wild game such as rabbit, boar, goose or sometimes even beef or pork. Meat had always been an expensive commodity making hunting for game the only choice for the common populace. Queen Victoria of England was known for enjoying the tender meat of turkey which led to turkey farms becoming common all over England. The abundance made turkey meat an affordable option and a popular choice to celebrate feasts with family. During the Victorian Era, Potatoes were also brought to Europe from South America. Being easy to grow and abundant, they became increasingly popular among the poor and the nobles alike where some preferred a creamy mash while others preferred them simply roasted and salted. Christmas Around the World Every culture has its own unique Christmas traditions. In the Philippines, a pig is roasted over an open fire pit for 6 hours while in Hawaii it is cooked in an underground earthen oven overnight. The German feast is centred around a roasted goose while Italians enjoy an abundance of fish. In Bulgaria and Poland, people observe a strict plant-based diet on Christmas Eve before an indulgent feast on Christmas Day. While the traditions differ among communities, the joy of the season is shared by all. The tradition of having a meal together during the holidays is a true expression of the spirit of Christmas.

Christmas holidays are a time for celebrations. Whether it’s the kids playing games out in the snow and building a snowman, a family game night, singing carols or a late-night house party, it is a season of love and joy for all. Though every age and culture has its own Christmas activities and traditions, there is one thing that everyone across the world looks forward to. The Christmas dinner feast with family and friends. “Like snowflakes, my Christmas memories gather and dance - each beautiful, unique, and gone too soon.” -     Deborah Whipp Italy – Feast of Seven Fishes Italy is blessed with a long coastline in the middle of the Mediterranean Sea providing the nation with the ocean’s bounty. The Christmas season in Southern Italy celebrates the bounty as an expression of gratitude and love. Traditionally called Festa Dei Sette Pesci, it is a traditional Italian dinner that consists of a seven-course menu. In this grand meal, one can enjoy the fresh catch including cod, octopus, clams, carp, calamari, shrimps, mussels and even fried eel. The variety of different fish used for the meal is a matter of pride for Italians and bragging rights for the rest of the winter. The meal usually starts off with light appetizers like fried shrimp, calamari or grilled oysters along with a salad made with fresh winter greens like arugula, endives and radicchio with a generous amount of seafood. A whole fish on the table signifies abundance be it either baked or fried. The centrepiece is a hearty seafood stew like the Fisherman style Cioppino or Cacciucco which is cooked in tomato sauce and stock or the Brodetto which has a pale white colour from onion, garlic and seafood stock. A heaping seafood pasta completes the all-Italian Christmas experience. In Northern Italy, you will find the classic Christmas bread, Panettone, which is enriched with candied fruits as well as torrone, nougat and nuts. While Sicily is famed for its desserts like cannoli, cassata and gelato al pistachio, the Christmas feast features Buccellato, a circular cake laced with dried figs, almonds and pine nuts. It owes much of its distinctive flavour to marsala, a unique fortified wine added to the pastry dough before oven-baking. Germany The Germans are known for their merry-making with simple yet extensive feasts paired with beer and wine. Celebrations begin in Germany with a simple dinner on Christmas Eve followed by a family feast on Christmas Day. The traditional German Christmas feast features the Weihnachtsgans or the Christmas goose. Other than the traditional roasted goose, the main course at family feasts includes roasted duck, carp or rabbit along with sides of sausage stuffing and blood sausages, roasted potatoes and potato dumplings, brussel sprouts, salads and red cabbage. The country’s most-loved holiday dessert is Stollen, a long, flat sweetened bread that is packed with marzipan, rum and dried fruits similar to a fruit cake along with lebkuchen or spice cakes. Between the mugs of beer, Christmas in Germany calls for a warm pitcher of mulled wine known as feuerzangenbowle. Translating to “fire tong punch”, this drink is no ordinary mulled wine. It starts off as a normal warm red wine infused with orange peel, cinnamon and cardamom. The drink transforms into something magical as a rum-soaked sugar cone known as zuckerhut is set on fire over the wine, filling the spiced red liquid with drops of caramelised, boozy sugar. France - Le Réveillon Christmas dinners in France are a very grand and elegant affair with an extravagant spread of food and wine known as Le Réveillon. The name is derived from the verb ‘réveiller’, meaning ‘to wake’ as eating all of the luxurious food and drink amongst conversations and celebrations takes so long that it often involves staying up until the early hours of the morning. It is one of the most decadent of feasts with the appetizer courses including lobsters, oysters, escargot, pate or foie gras along with a cheese board. The prime centrepiece is a roasted turkey along with other main dishes like Coq Au Vin, a traditional chicken stew with red wine, mushrooms and bacon and a Bouillabaisse, a traditional seafood stew from Provence. The feast also boasts an array of side dishes including chestnut stuffing, roasted potatoes, glazed carrots, gratinated vegetables and green beans almondine. The meal is accompanied by a catalogue of rich wines and champagnes paired with every course. In Provence, 13 courses of desserts are served which represent the 12 apostles and Jesus Christ accompanied by curated wines and champagne. These include fresh fruits, candied citrus peel, almonds and walnuts among classic pastries. All over France, the most popular dessert for Christmas is the Bûche de Noël or Yule Log, a rolled sponge cake with chocolate buttercream and sprinkled icing sugar to resemble the snow on a wooden log. It represents the wooden log burned in homes for warmth on Christmas Eve with wine sprinkled on it. Australia Christmas in Australia is a completely different affair than any other place because December is the peak of the summer season in Australia. While the traditional English-style roast dinners were popular Christmas fare once, in recent years, dining al fresco while sunbathing on the poolside with meat and seafood barbecues has become the perfect way to beat the summer heat. A pool party with a cold beer and grilled lamb chops is what Christmas in Australia looks like. Prawns are quintessential for an Australian Christmas. People line up in queues at the fish markets to stock up on prawns for their party. The sides include cold cuts, oysters, and salads. The most popular choice of dessert is the Pavlova made from a hardened meringue shell with soft marshmellow-like layers inside topped with mixed berries and fruits.