October 2017 // Archive

Date based archive
30 Oct

HISTORY

Halloween evolved from the ancient Celtic holiday of Samhain, but Halloween today is less about the fear of ghosts and ghouls and more about costumes and candy. The Celts, who used the day to mark the end of the harvest season and the beginning of winter, also believed that the change of seasons was a bridge to the world of the dead. Over the centuries, Halloween transitioned from a pagan ritual to a day of parties, costumes, jack-o-lanterns and sweet treats for kids and adults.

Gaels believed that it was a time when the walls between our world and the next became thin and porous, allowing spirits to pass through, come back to life on the day and damage their crops. Places were set at the dinner table to appease and welcome the spirits. Gaels would also offer food and drink, and light bonfires to ward off the evil spirits.

The origins of trick or treating and dressing up were in the 16th century in Ireland, Scotland and Wales where people went door-to-door in costume asking for food in exchange for a poem or song. Many dressed up as souls of the dead and were understood to be protecting themselves from the spirits by impersonating them. More about that below.
The Christian origin of the holiday is that it falls on the days before the feast of All Hallows, which was set in the eighth century to attempt to stamp out pagan celebrations. Christians would honour saints and pray for souls who have not yet reached heaven

 

20 Oct

Homemade chicken & Broccoli Pasta

Cook angel hair pasta in salted water until a la denta stage and drain well.
Cook broccoli florets in boiling water for 3 minutes and drain.
In a large saucepan, sauté chicken pieces until done. Remove and set aside.
In same pan melt butter and add cream, garlic powder, salt and pepper. Heat for 2 minutes without boiling. Add parmesan cheese and stir to melt. Add chicken pieces, cooked pasta and broccoli florets lightly tossing to coat. If you want more sauce, use optional milk.
Serve and sprinkle parmesan cheese as a garnish

This is very delicious! My family loved it. The sauce is just wonderful. I did use angel hair this time, but next time I will use a thicker noodle. I always want to try angel hair, but I’m always disappointed – don’t know why. Anyway, this is a wonderful meal and one I will make again. I doubled this recipe for my family of four

• 6 ounces angel hair pasta
• 2 chicken breasts, cut in pieces
• 3 tablespoons olive oil
• 2 cups broccoli florets
• 1⁄4 cup butter, melted
• 1 1⁄2 cups heavy cream
• 1⁄4 teaspoon garlic powder
• 1 cup parmesan cheese, grated
• salt and pepper (to taste)
• 1⁄3 cup milk (optional)
• 1⁄4 cup parmesan cheese (garnish)

 

11 Oct

Home Made Roast

With an assortment of delicious fresh vegetables now in season, Sunday Roasts don’t need to turn into a gut busting cheat meal.  A joint of your favourite meat can be slow roasted and frozen (sliced in a small amount of gravy) so that whenever you want a tasty home cooked roast, it’s just a case of defrosting a portion in the microwave and steaming some veg to go with your meat.
Here we served a mix of rump of beef and loin of pork, the squash was chopped and roasted with the meat and the veg was steamed for 10 minutes. We get our veg from the local farm shop and use the water from the steamer to make a bit of gravy – extra taste and lots of nutrients.

06 Oct

Sweet Potato & Red Pepper Soup

1 Onion chopped, 20g butter (Kerry Gold is a good choice)
1 Garlic clove crushed.
1 Table spoon of ground coriander.
2 red peppers chopped, 450g of sweet potato grated. (chopping those bad boys can sometimes be an effort)
1.5 pints of veg stock.
400g can of Coconut milk, fresh coriander to serve.
Cook onion, ground pepper in butter for 2 mins. Add potato and peppers and soften for 5 minutes. Add veg stock and simmer for 20 minutes.
Cool, blend and add coconut milk. Add fresh coriander and enjoy.

06 Oct

Keep It Simple 

The eating plan that I follow does not involve a load of maths to calculate this every day… (I hate that), but if you eat well and follow simple rules, like avoiding sugar and eating roughly 250g of lean protein with veg three times per day, you will be eating roughly the right amount.
Are calories all equal? NO. If you eat 2000 Calories in healthy protein and veg, it will have a totally different effect on your body than if you just ate 2000 worth of sugary cake or chocolate. Yes you would be within your calorie intake but it is not going to help you.
Sugar is the enemy, it wreaks havoc on the body and there is a wealth of information on the net as to why. Processed foods are rammed full of sugar, read labels and get cooking. If you did one thing and one thing alone, that is, cut all sugar out, that alone would have a huge impact on your life and physique.

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