Breakfast potato cakes
Eat apples, drink tea for a longer life
People who regularly eat lots of foods that are rich in flavonoids – substances found in plant-based foods and drinks – are more likely to avoid having cancer and heart disease than those who eat few flavonoid-rich foods, say experts writing in the journal Nature Communications. The researchers studied the diets of
more than 53,000 Danish people over a period of 23 years. Those who ate an equivalent of 500mg of flavonoids each day had the lowest risk of developing terminal cancer or heart disease. This should be easily achievable, they say, with one cup of tea, one apple, one orange, 100g of blueberries and 100g of broccoli providing more than 500mg of flavonoids.
Do you need a vitamin D supplement?
With winter fast approaching, many people in the UK may be at risk of not having enough vitamin D. That’s because from October to early March we don’t get enough vitamin D from sunlight. The Department of Health therefore
suggests everyone should consider taking a daily vitamin D supplement containing 10 micrograms of vitamin D during the autumn and winter.
Ask your local Careway pharmacist to recommend a vitamin D supplement that would suit you and your family.
with smoked salmon and poached eggs Serves 4
Ingredients 500g Desiree potatoes 6 spring onions 2tbsp plain flour 2 knobs butter 4 eggs 1 pack smoked salmon Fresh bunch of chives
Method
1. Peel and quarter the potatoes. Then boil them until slightly soft but still slightly firm. Leave them to cool and then grate into mixing bowl.
2. Thinly slice the spring onions and add them to the potato along with the plain flour, salt and pepper and half of the butter.
3.Divide into four balls and press flat into patties. Cover and leave in the fridge overnight or for as long as possible.
4.Heat a frying pan and melt the butter. Fry the potato cakes for 5 - 10 minutes on each side, making sure they don’t burn.
5.While the cakes are cooking boil some water on the hob with a splash of cider vinegar. Once boiling take off the heat and gently add the eggs, keep the pan off the heat and place the lid on for a further 4 minutes or until the eggs are poached. Remove from water with a slotted spoon and dry on some kitchen roll.
6.Place the cooked potato cakes onto a plate and top with the salmon, then top the salmon with the poached eggs. Chop the chives thinly and sprinkle over the top and season with salt and pepper.
• Recipe by Seasonal Spuds (
www.seasonalspuds.com).
All About health 33
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52
