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Posts Tagged ‘jamie oliver’

This got the “ding” from Meredith at lunch today.

Spotted in “Jamie’s Italy“–Jamie Oliver’s lively and loving tour of the peninsula–it offers a twist on roasted pumpkin by including fresh sage, cinnamon and a hint of heat in the mix.

It is simplicity itself.

a small pumpkin–sliced in half and seeds removed

1 small cinnamon stick–split into smaller–not too small–lengths

1 small chili–chopped

a good handful of fresh sage–chopped roughly

2 tbsp olive oil

salt and pepper

  • Heat the oven to 220C/430F
  • Slice the pumpkin carefully into smallish crescents
  • Add them to a large bowl
  • Add the sage, chili and olive oil to a mortar and pound gently to release the flavors
  • Add the cinnamon pieces and mix them in thoroughly without allowing them to break up too much
  • Add this mix to the large bowl and season well with salt and pepper

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  • Turn it all over to coat the pumpkin boats
  • Arrange the boats in a shallow, oven-proof pan

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  •  Roast in the upper part of the hot oven for about 20-30 minutes–the time it takes to cook them to tender depends on the thickness of the pumpkin pieces
  • Check after 15 minutes for doneness
  • They should develop a pleasing seared look

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We ate them with magret de canard (duck breast) to welcome in the New Year on a spectacularly beautiful winter’s day.

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Also spectacular is the walnut and garlic sauce, nestling in there.

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(The recipe for this sauce is in Delicious Dishes for Diabetics.)

All good wishes to everyone everywhere for a healthy, happy New Year!

Bonne Année!

Bonne Année!

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The fight goes on to get kids eating more healthily, which is good for them, their future health and welfare and is ultimately a money saver on health costs.

This piece by Mark Bittman from The New York Times  addresses the fight over ensuring school children get healthy school lunches and speaks to the heart of the problem of child and adult obesity that besets populations worldwide.

British cooking guru and author Jamie Oliver comes up against the same difficulties–and fights on.

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…We are in a public health crisis largely brought about by the consumption of sugar and hyperprocessed carbs. It’s fine to scream “don’t eat as many of them,” but that message can’t possibly match the power of the billions of dollars spent annually by an industry ($400 million a year on marketing soda to teens alone) encouraging us to consume more. Government’s proper role is to protect us, and this would be a fine way to start.

…Healthy food initiatives threaten profits and are therefore fought or deflected or co-opted at all costs by the producers of hyperprocessed food. This is true even when those costs include producing an increasingly sick population — and a disproportionate number of defenseless children — and an ever-growing portion of our budget spent on paying for diet-related illness. Big Food will continue to pursue profit at the expense of health as long as we let them.

 

At Jean Jaures College in our local town, a glance at the lunch menu seems to confirm that an effort is being made–though the day we visited we were not invited to sample for ourselves!

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