Love Life, Eat Real
Certain countries in the Mediterranean are known for the good health of their inhabitants. And certain places within those countries are known for the extraordinary good health and longevity of the people who live there.
Continue reading “The amazing health benefits of the Mediterranean diet”
When I visited the Greek island of Symi, where people live ultra-long, disease-free lives, the wine-loving locals told me they like to line their stomachs with olive oil before an evening on the razzle. So it’s exciting to see that the latest in nutrition research suggests that olive oil can reduce the toxic effects of alcohol consumption – just in time for Christmas.
Continue reading “Olive it up a little”
Years ago, renowned cardiologist Serge Renaud found that heart attack patients eating a typical Cretan diet of fruit, vegetables, fish, nuts, and olive oil had a seventy per cent lower incidence of heart attack and death after two years than other patients.
Continue reading “Be young at heart with olives”
Wouldn’t it be amazing if we could have the cholesterol levels of children, even in our seventies, eighties and beyond, and if chronic diseases such as heart disease and cancer were almost unheard of?
Continue reading “Olives in the Longevity Hot Spots”
One of the most effective ways you can stave off the ageing effects of time is to eat plenty of foods known as ‘Sirtfoods’. That’s because these foods have the ability to activate sirtuins – genes which keep us young and slim by instructing the body to repair and rejuvenate our cells.
Continue reading “Olives and olive oil: powerful anti-ageing ‘Sirtfoods’”
Super for summer and alfresco dining, this simple yet delicious recipe by our good friend, James Strawbridge, it one to be trying as soon as the sun comes out.
For the Fish
2 fillets of Cornish hake
1 tsp finely chopped rosemary
Generous pinch of sea salt
Zest of ½ lemon
Pinch of cracked black pepper
1 tbsp olive oil
40-50g knob of butter
For the bean salad
350g Bold Bean Co Queen Butter Beans
Pot of Sun Dried Cherry Tomatoes
1 tbsp chopped fennel fronds or dill
Zest and juice of ½ lemon
1 tbsp olive oil
Sea salt and cracked black pepper
Pinch of fennel seeds
For the greens
Large handful of Rainbow chard or spinach, roughly chopped
Broad bean tops [optional]
½ red onion, finely sliced
Pot of Garlic, Peppers & Mustard Seed Olives
1 tbsp olive oil
Pinch of salt and pepper
Juice of ½ lemon
Lightly cure your fish by sprinkling with salt, pepper, lemon zest and pepper. Leave on a wire rack for 30 mins to draw out some excess moisture.
Make your bean salad by mixing the butter beans with sun dried cherry tomatoes, fennel and lemon. Season to taste and keep at room temperature.
Cook your wilted greens simply in a large pan for 3-4 minutes until soft and finish with fresh lemon juice and a small pinch of salt. Add the olives, they should provide a sweet, briny seasoning to this side dish.
Cook your fillets of Cornish hake in a hot pan with a little oil and sear on one side. Then flip over after 2-3 minutes and add a knob of butter. Spoon the hot foaming butter over the fish until cooked.
Serve the dish simply with a handful of greens, large spoon of the bean salad and a fillet of pan-fried fish.