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The Pounamu Prophecy - birth of a book Two women, two cultures and an ancient Maori prophecy that will change their lives. That's the tag line for The Pounamu Prophecy - my first novel. It has been a slow process, interrupted by moving...

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Can I eat mussels if I have high cholesterol?Can I eat mussels if I have high cholesterol? The short answer is yes - you can eat mussels if you have high cholesterol. Mussels are low in kilojoules, cholesterol and fat. The little fat they do have is mostly healthy unsaturated fat with plenty...

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Bran MuffinsBran Muffins These bran muffins (adapted from a recipe by Alison Holst) are super filling - a great snack when you are trying to control your weight. Enjoy these muffins with a cup of tea but don't expect to absorb...

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Beat the flu with Chicken Noodle Soup It’s Queen’s Birthday holiday today in New Zealand and thank goodness, the sun is shining. I’m sitting in a sunny room writing this post, sheltered from the icy wind blasting up from Antarctica....

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My nanna's recipe for homemade Rewena (Maori) bread Rewena Bread Step 1 1 c flour 1 tsp sugar 1 potato Peel and cut potato into small pieces. Place in pot with 1 cup water, lid on, and simmer to mashing consistency. Mash, cool and when luke...

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Give us this day our daily bread…

Posted on : 27-05-2017 | By : Cindy | In : Aging, Bread, New Zealand, Older-age, Policy watch & public health, Research

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‘I need to eat more bread for protein,’ my 79 year old mother announced over the phone.

‘Bread?’ I countered in my ‘dietitian/daughter knows best’ voice. ‘Milk would be better, or nuts or tuna.’

‘Well, the report said that bread is a good way for us older people to keep up our protein so I’ve just bought myself a lovely, little loaf from the French bakery and eaten the whole lot!’ my Mum replied.

The moment I got off the phone I searched for the report she had cited, convinced that she was somehow mistaken. But there it was, the LiLACS study by Professor Ngaire Kerse and Professor David Cameron-Smith, Chair in Nutrition at the University of Auckland’s Liggins Institute following the health of almost 1000 people (Maori and European) aged 80-90 years. It’s the world’s first longitudinal study of an indigenous population aged 80 or over. Highly timely considering that over the next ten years there will be an estimated 166% increase in Maori reaching this age.

So where does the protein – bread story fit in? Protein is needed to maintain muscle mass. We need muscles not only to give us a great shape but more importantly to keep us strong and steady on our feet. Elderly people need strong muscles to stay active, mobile and to reduce the risk of falling. This is why the recommended daily amount rises an extra 10-15 grams for people over 70 to 57 grams for women and 81 grams protein for men.

How much protein is in bread? I raced to my pantry, pulling out bread, milk, tuna and peanut butter to check the labels. Here’s what I found.

Two 45g slices of my organic wholemeal bread = almost 10g protein  (Bread varies in protein content depending on ingredients so check your own favourite loaf.)

A small cup of milk (200mls) = 7.g

A small tin (95g) tuna = 15g

Two teaspoon 100% peanut butter (20g) = 5.6g

1 egg = 6g

150g fillet steak = 40g

Bread can’t compete with meat for being a protein powerhouse but it certainly helps. Some current ‘healthy’ diets vilify and exclude bread as a criminal carb. Yet bread, especially slow rise, sourdough, has been a  staple part of the diet for thousands of years, providing energy, protein, vitamins and fibre.

Prof. Cameron-Smith said that elderly people lose muscle on the current ‘healthy’ diet and that bread is an important protein to help combat this. A sedentary, middle aged person might well do with eating less bread but for those heading towards 80 who find their appetite waning or meat too hard to chew, a peanut butter or cheese sandwich might be just the protein boost your muscles need.

http://m.nzherald.co.nz/brand-insight/news/article.cfm?c_id=1503637&objectid=11858469

Walnut & fig rye bread

Posted on : 26-05-2011 | By : Cindy | In : Bread, My idiot-proof recipes

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This is my favourite bread to make. It tastes delicious on its own and even better with a hard Parmesan or soft goats cheese.  This loaf which I made a few days ago was not quite up to standard because I used ordinary white flour from the supermarket. It’s much more authentic if you use top quality flour – usually from a health food shop.

This is my adapted version of a recipe by Patricia Wells from her book ‘At home in Provence‘. She has great recipes. You don’t need to use the exact amounts of the dried fruit and nuts – just whatever you prefer. You make the dough in the evening, then leave it overnight in the fridge.

Sunday night fun at the bakery!

Posted on : 21-09-2010 | By : Cindy | In : Bread, Yummy recipes

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Razor blades, scissors and fermented raisins – in what type of place would you find all these? Answer: my favourite French bakery. On a chilly Sunday evening a few weeks ago a group of us girls got together for an evening of baking bread under the expert tutelage of Thierry – the fantastic baker at Paris-Berlin bakery (formerly known as Boulangerie L’Epi) in Michaels Ave, Ellerslie, Auckland. We kneaded dough, tossed dough for pizzas, and neatly wrapped up a huge chunk of butter in dough and sugar to make a traditional sweet bread from Brittany – delicious and deadly for the thighs.

If you want to learn how to bake bread, or if you just want a fun evening out with pizza and red wine to finish book in at the bakery for a Sunday night class. Thierry only takes six people at a time so you get individual attention, and best of all you get to take home all the bread you make – about four loaves, a pizza and the deadly delicious one.

And where do the razor blades, scissors and fermented raisins come in? Thierry uses fermented raisins to start his sour dough which is the base for all his delicious organic breads. And we used the scissors and razor blades to make pretty shapes on our bread just before we baked it. Check out our baking creations here.

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