Mangoes are insanely antiageing




Mango magic

This dish was served to us by Alvina and Umberto from www.timeintuscany.com , not in Tuscany but here in Sydney when mangoes were at their best, and Tuscany is under snow. In true Tuscan style, fruits and vegetables in season are used in an amazing variety of simply delicious dishes.

For the mango jelly
makes 4 servings

2 ripe mangoes - peeled and cut (see
¼ cup caster sugar
Juice of 1 lime
1 cup water
1 tbsp gelatine powder
2 tbsp hot water
macadamia pralines - crushed

Place mango, sugar, lime juice and water into the jug of a blender and blend until smooth.
Strain the mango mixture through a sieve into a saucepan. Place it over medium heat and cook, stirring, until it’s heated through and the sugar is melted.
Place the gelatine powder into a small bowl, add the hot water and whisk well until the gelatine dissolves.
Add the gelatine mixture to the mango mixture and stir to combine. Divide the mixture into individual wetted moulds, cover and place into the fridge for 3-4 hours until set.

To serve, arrange slices of cut mango on plates, dip moulds in hot water and invert to release the jelly. Serve with icecream or Greek yoghurt if desired and sprinkle with crushed macadamia praline.

How to choose and cut a mango
The best way by far is to simply eat the mango after cutting it expertly as shown below. Recipes to follow.

Mango - Childers Queensland Australia- in mid January
it was so dry the grass was crunchy beneath my feet.
Two weeks later the area is in flood.

Mangoes - Noosaville Markets

Is it ripe? You can't always judge the ripeness by colour as they come in many hues depending on variety. The best flavored fruit have a yellow tinge when ripe; however, color may be red, yellow, green, orange or any combination.

Ripeness of mangoes can be determined by either smelling or by gently squeezing. A ripe mango will have a full, fruity aroma emitting from the stem end and can be considered ready to eat when slightly soft to the touch and yielding to gentle pressure, like a ripe peach.

Cutting a Mango can be a slimy, slippery challenge. The best way to go about it is to start first with a ripe, but still firm fruit. If the mango is too ripe, it will be a mushy mess, and hard to cut into pieces, though easy enough to scoop out for pulp.

Cubes

Holding the mango with one hand, stand it on its end, stem side down. With a sharp knife in your other hand, cut from the top of the mango, down one side of the pit. Then repeat with the other side. You should end up with three pieces - two halves, and a middle section that includes the pit.

Take a mango half and use a knife to make lengthwise and crosswise cuts in it, but try not to cut through the peel. Using your fingers on the skin side, raise the fruit cubes into eating or cutting position. Simply serve and eat the fruit or for a salad peel off the segments with your fingers. Or use a small paring knife to cut away the pieces from the peel.
Take the mango piece with the pit, lay it flat on the cutting board. Use a paring knife to cut out the pit and remove the peel. Some simply eat this section holding it over the sink as you eat.

For easy slices cut off cheeks as above then slice lengthways

Or using a sharp thin-bladed knife, cut off both ends of the fruit. Place fruit on flat end and cut away peel from top to bottom along curvature of the fruit.Cut fruit into slices by carving lengthwise along the pit.

Nutrition - They are high in fibre and antioxidants and are rich in Vitamin A, C, E, B6 and potassium. They have been found to protect against colon, breast, leukemia and prostate cancers and promote heart health and lower blood pressure.

 




www.timeintuscany.com

 



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Beets rich in anti-ageing anti-oxidants

Hi Babyboomers
While the experts are not saying that there are super foods which make you live longer, they are agreeing that foods rich in anti-oxidants may help you to be healthier as you age  and reduce the likelihood of age-related diseases.  For my favourite beetroot recipes, visit http://fitinyourjeanscuisine.blogspot.com
Clara

The humble beetroot is rich in health-boosting nutrients.

Called a superfood, this common root vegetable is packed with health-promoting antioxidants and nutrients such as beta-carotene, folate, potassium, vitamin C and iron. It is also an excellent source of soluble fibre. The purple pigment contains antioxidants that help protect cells from free-radical damage, prevent the risk of heart disease and certain cancers, as well as protecting brain health.

Beets are particularly nutritious when grated raw - toss with coriander, mint, lemon or orange juice and served with Greek yoghurt. The attractive leaves are also nutritious and are great in salads, dressed with a lemon juice and olive oil dressing.

Beetroot contains some carbohydrate but is still considered a low GI choice. If you are short on time, canned beets are convenient and even though they usually contain additional concentrations of sodium and other preservatives, they are still beneficial to your health. I like the the whole baby beets which when cut into quarters, are great in salads.

Fresh beetroot is fabulous and cooking it is relatively easy Heat the oven to 180°C/ Cut the tops and stringy rootsoff, leaving a crown of stalk left on the root in order not to break the membrane. and stringy root. Reserve small, young leaves to use as part of a salad).

Wrap each beetroot individually in foil with a tablespoon of water, place it in a roasting pan and bake in the oven for 40-50 minutes (20-30 minutes for baby beetroot). Pierce one with a skewer to test if it is soft. When roasted the skin will wrinkle - cool, covered, for 10 minutes before removing the foil, as this will help the skin loosen. Cut a cross at the top and gently push off the flesh with your fingers but if you don’t plan to use them straight away, leave the skin on.

Balsamic vinaigrette works well as a dressing.
Makes about ½ cup (125ml)
1½ tbsp balsamic
1tsp Dijon mustard
1 garlic clove, crushed
3 tbsp extra virgin olive oil
Whisk together all the ingredients, season then drizzle over the salad.

I like to make more than I need as it keeps well - transfer into a lidded container and pour over dressing.
Beetroots tend to bleed when cut so wear disposable gloves and protect your chopping board with baking paper.

To view or add comment, click on 0 comments at bottom of page or send an email - clara@babyboomerconnections.com.au or visit my website at www.babyboomerconnections.com.au

Babyboomers can win the Battle of the Bulge

Battle of the Bulge by
Lynee Follow That Girl who could write a book about jeans; styles, length, what shoes and tops to wear.
She says about me (generously) "My boss has this friend from Australia, Clara -who coincidentally writes a blog called "Fit in Your Jeans Cuisine". How perfect.
The photo's of the finished recipes are gorgeous and mouth watering."
Thanks Lynee, for your kind words. Can't wait to hear how you went and what you were wearing when you cooked your meal.
Clara

It's getting to that time of year. You know, THAT time of year. It's when my husband watches in disgust as I jump, lay on the floor, do a dance routine, lunges or cry to get on my skinny jeans. After I painstakingly inch the zipper up and nearly lose a nail buttoning them, I promise myself that "Today, I'm only eating water." The next thing I know I'm eyeing up something that looks like this...

I am announcing today that I will wear my skinny jeans with comfort all year around. And no, I cannot survive only eating water.

So what am I going to do? I'm going to actually follow Clara's recipes, and make sure I only eat my small portion! I'm excited, and so is my husband. You see, I'm not a very good cook. I screw up scrambled eggs, burn the toast, overcook the noodles and dry out the chicken. So, I plan to write about my "Fit in your Jeans Cuisine" diet once a month, my wins, my failures... my poor husbands love while he eats it even when it's awful (of course I'll throw in what awesome outfit I'm wearing from Next Door while I slave away in the kitchen). Are you excited? I'm excited!

Lynee

To view or add comment, click on comments at bottom of page or send an email - clara@babyboomerconnections.com.au or visit my website at www.babyboomerconnections.com.au

Chicken Chow Mein,Chop Suey !- Remember the first Chinese restaurants?



With a wonderfully wild freshness due to the overuse of
delicate herbs, this is a definite Clara favourite.

Hi there Babyboomers

We love Asian cuisine and Australia's multicultural immigration program lead to a diversification of cuisine, particularly under the influence of Mediterranean and South East Asian migrants.

Chop Suey

Remember the first Chinese restaurants?   So many of the dishes definitely had Chinese origins, but were modified to suit the western taste - I recall going to a Chinese restaurant  in US, which offered a side salad!   In Australia and US, an insipid menu by today's standards - Spring rolls, Dim Sims, Fried Rice, and Chop Suey which was 'assorted pieces of chicken, fish, beef, shrimp / prawns or pork and eggs, cooked quickly with vegetables such as beansprouts, cabbage and celery, bound in a starch-thickened sauce and  typically served with rice.   Then there was Chicken Chow Mein, consisting of celery and onions in a whitish sauce with crunchy noodles, and  Sweet and Sour Prawns or whatever - great if the sweetness and sourness were balanced but more often, particularly re  the US version, consisting of an overly thickened super sweet sauce.

Most Australian country towns, to this day, have a Chinese restaurant where the food can be decidedly gloopy (or surprisingly wonderful)  but fortunately this is usually balanced by a Thai or general Asian restaurant.


The featured Asian herb salad recently got the tick with key players  where it went perfectly with the first course of BBQ chicken skewers served Asian style. See link below

The wonderfully wild freshness is achieved by massive overuse of delicate herbs along with an Asian dressing.   We've come a long way!
Clara
ps - is there any gold left?

Ingredients
250g / 8 oz rocket (arugula) leaves - (rimmed of excess stems (substitute any peppery lettuce)
125g / 4oz each of mint, basil, coriander  (leaves picked from stems, washed and spun dry)
30g / 1 oz chervil if available
2/3 cup canned bamboo shoots - (preferably already cut into matchstick)
Dressing
2 shallots, peeled, halved, and finely sliced
l tbsp rice vinegar (or white wine vinegar)
l tsp sugar
2 tbsp extra virgin olive oil
1 tsp toasted sesame oil
1 tbsp mirin
sea salt and pepper

For the dressing, mix the shallots, rice vinegar, and sugar together in a small bowl and set aside.
Trim any excess stems from the arugula, and pick the herb leaves from their stems. Rinse and spin dry the arugula and herbs. Cut the bamboo shoots into matchsticks.
To make the dressing, whisk the olive oil, sesame oil, mirin, sea salt, and pepper together in a large bowl. Stir in the shallot mixture, then taste and adjust the flavors.
Very lightly toss the arugula, bamboo shoots, and herbs in the dressing, and serve, with chopsticks.

Link for chicken skewers belowhttp://fitinyourjeanscuisine.blogspot.com/2010/10/skewers-capture-finger-food.html
To view or add comment, click on comments at bottom of page or send an email - clara@babyboomerconnections.com.au or visit my website at www.babyboomerconnections.com.au

Leafy green vegetables - 'little black dress' of the vegetable world

Clara says 'Eat More Green Leaves' because we are grazers. Leafy green vegetables are like the 'little black dress' of the vegetable world. They go with just about everything and they’re appropriate for every occasion,Green leaves are perhaps the most anti-ageing of all foods and since I am passionate about my greens, once I start on them I seem to need to give all the good news. (below)

Obviously, the best way to eat greens is uncooked, fresh from the garden, with Spinach or Rocket being my favourites because of their versatility. They can be stir fried in a little olive oil, wilted by steaming for a very short time, but I love them when added to cooked vegetables, at the last minute for extra colour and super nutrition.

'Eat More Green Leaves' because we are grazers

Sichuan Style Spinach or Green Leaves
30g peanut oil
20 black peppercorns
4 dried red chillies
2 garlic cloves
2 bunches English spinach
Sea salt
30ml chinese wine
Dash sesame oil
Heat oil over medium heat, add groundpeppercorns and chilli until fragrant. Remove, add garlic, then wine, salt, spinach and cook until wilted and liquid nearly evaporated. Add seasoning, and chilli.



It was common for our ancient ancestors to eat up to six pounds of leaves per day, ie a grocery bag full of greens each and every day? Calorie for calorie, they are perhaps the most concentrated source of nutrition of any food. They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins. They also provide a variety of phytonutrients including beta-carotene, lutein, and zeaxanthin, which protect our cells from damage and our eyes from age-related problems, can help prevent age-related cognitive decline and may also reduce your risk of skin canceramong many other effects. Dark green leaves even contain small amounts of Omega-3 fats.
Almost Carb-Free, with the carbs that are there packed in layers of fibre, which make them very slow to digest.


Perhaps the star of these nutrients is Vitamin K. A cup of most cooked greens provides at least nine times the minimum recommended intake of Vitamin K, and even a couple of cups of dark salad greens usually provide the minimum all on their own. Recent research has provided evidence that this vitamin may be even more important functions.
Vitamin K
•Regulates blood clotting
•Helps protect bones from osteoporosis
•May be a key regulator of inflammation, and may help protect us from inflammatory diseases including arthritis.
Fat-soluble vitamin, so make sure to put dressing on your salad, or cook your greens with oil.
Quick-cooking Greens
These greens can either be eaten raw or lightly cooked. Six cups of raw greens become approximately one cup of cooked greens and take only a few minutes to cook. Spinach, Chard, Rocket, Beet Greens, Dandelion greens, Sorrel and Cabbage belong in this category.
Greens should be dry or almost dry, after washing; store in a bag with as much of the air pushed out as you easily can. I like to put a barely damp paper towel in for just the right amount of moisture. Then, put them in the vegetable drawer of your fridge.



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Raw parsley cleanses the blood, maintains elasticity of blood vessels, and is said to benefit the sexual system

 Hi there Babyboomers
Raw parsley cleanses the blood, maintains elasticity of blood vessels, and is said to benefit the sexual system. Chewing parsley prevents bad breath!  How good is that?

Flat leaf / continental / Italian parsley said to have the best taste

I have grown parsley in our small plot, and what's more, from seed. It likes the rich, well dug soil and a sunny position (it grows in part sun in our plot) and grows well in pots. What I like about it that it keeps on growing, actually being a biennial and is always ready to be harvested to be used in salads, savoury dishes such as pasta and as a garnish.  Keep reading and eat more parsley.

Clara

Used as a garnish curly
parsley is far too nutritious
to be limited to that.

petroselinum crispum


Parsley is one of the most important herbs for providing vitamins to the body. It's like an immune-enhancing multi-vitamin and mineral complex in green plant form - with more vitamin C than any other vegetable - three times as much as oranges and about the same as blackcurrants, twice as much iron as spinach, rich in Vitamin A it also contains folate, potassium, calcium and flavonoids that act as antioxidants.

History The English introduced it to the world after getting it from the Romans who got it from the Ancient Greeks who thought that Hercules used a garland of parsley so they would crown the winners of games and war with garlands of parsley in honour of the great feats of Hercules. Greek soldiers fed parsley to their horses so they would run better.To view or add comment, click on comments at bottom of page or send an email - clara@babyboomerconnections.com.au
 or visit my website at http://www.babyboomerconnections.com.au/