NEWS & RECIPES
IN THE NEWS THIS MONTHSTRESS DURING PREGNANCY MAY INCREASE RISK OF ASTHMA IN BABIES
A new report has found that stress during pregnancy may raise the risk of asthma in offspring according to a report from Brigham and Womens' Hospital and Harvard Medical School. This study examined immune cells of pregnant women who had high stressors and those who did not and found that the cells of those who were stressed could be a marker as to how their infant's immune system may function. The debate continues as to whether primary sensitisation to allergy such as dust mites etc begins before birth. However the current findings suggest that psychological stress is involved n programming the infant immune response and this begins in pregnancy.
Buying fruit and vegetables in season is important as they retain more nutrients because they are fresher and have not been frozen or flown 1000's of miles. The flavour will also be better as they will not have been grown in unnatural conditions. Also food miles (the distance that foods travel from field to your plate) add to the carbon dioxide emissons that are contributing to climate change.
Acorn squach • Asparagus • Aubergine • Baby courgettes • Beetroot • Broad beans • Cabbage (red, white and green) • Carrots • Cauliflower • Chard • Chicory • Celery • Flat beans • Garlic • Ginger • Globe artichoke • Kale • Leeks • Onions • Mushrooms • Peas • Peppers • Potatoes • Purple sprouting broccoli • Radishes • Shallots • Spinach • Spring Greens • Spring Onions • tomatoes • Watercress
Many Herbs including basil chives coriander dill lemon grass mustard cress mint parsley rosemary sage tarragon thyme
VEGETABLE OF THE MONTHASPARAGUS Asparagus is a member of the lily family and native to the Mediterranean but now grown all over the world. There are around 300 varieties but only 20 are edible. This vegetable was first cultivated in anciet Egypt where it was prized not only as a food but for its medicinal properties. It has historically been used in the treatment of arthritis and rheumatism and as a diuretic due to the amino acid asparagine which, when excreted in the urine gives off a strong odor. It contains some unique phytochemical antioxidants which contain anti-inflammatory compounds.
Asparagus is low in calories and carbohydrates but relatively rich in protein compared to other vegetables. One cup of asparagus supplies only 24 calories and almost half are derived from protein. Asparagus is an excellent source of potassium, vitamin K, folic acid (263micrograms per cup), vitamins C and A, riboflavin, thiamin and vitamin B6 and has an excellent ratio of potassium to sodium. Asparagus is also a good source of dietary fibre, niacin, phosphorus, protein, and iron.
Asparagus should be firm and the tips closed. Generally the darker the stalk, the higher concentration of nutrients. Use within one or two days of purchasing. To maintain freshness for as long as possible, store in the refrigerator with the ends wrapped in a damp paper towel.
Asparagus can be lightly steamed, stir fried, grilled or roasted. It can be served with other vegetables, put in salads, made as a delicious starter with vinegerette sauce, made into a soup, added to omeletes or pasta or even dipped in boiled eggs instead of toast!
Serves 4
Ingredients:
1kg asparagus
olive oil for cooking
2 small leeks well rinsed and finely sliced
4-5 sprigs fresh thyme
1 1/2 tablespoons short grain white rice
l 1/2 litres fresh vegetable stock to cover
freshly ground black pepper to taste
sea salt to taste
fresh flat leaf parsley to serve
Method
Break off the woody ends of the asparagus spears and discard. Cut off the tips to a length of 5cm and set aside. Cut the remaining stems into slices of 1-2cm long. Heat a tablespoon of olive oil in a large saucepan. Add the leeks and thyme and saute over a low heat for about 5mins. Add the rice, cut asparagus stems and the stock. Cook over a gentle heat for 20 minutes or until rice is very soft.
While the mixture is cooking, blanch the asparagus tips in boiling water for about 2 minutes and drain immediately. set aside.
Cool the soup and transfer to a blender and puree till smooth. Check for taste and season if necessary. Reheat and add the asparagus tips and sprinkle with chopped parsley.
Optional: for a more hearty soup add white beans (around half a cup)
USEFUL LINKS
Recommended Personal Trainer: Richard Thomas has been working alongside me to help patients reach their ideal weight, and achieve a better level of fitness. To contact him click here
ANTENATAL PILATES & FIRST AID COURSES
Please contact Daisy on 0845 555 2176
or Visit her website click here
