Colors: Green Color
Colors: Green Color

A green-fingered mum determined to teach kids about the power of fruit and veg has penned a children’s book to educate them on the power of healthy eating.
 
Selina Brown, from Birmingham, wrote and self-published the illustrated children’s book, Nena: The Green Juice, while looking after her two-year-old daughter during lockdown.
 
The idea for the self-funded book came after noticing how claustrophobic her daughter, but also the young children in her family, were feeling and how unhealthily they started eating.
 
The NHS says that eating a healthy, balanced diet promotes good immune function and mood.
 
Wanting to share this message and create a solution, Selina wrote an entertaining children’s book that would uplift their physical and mental health, whilst educating them on the importance of fruits and vegetables and the positive effects on their bodies and immune system.
 
Nena: The Green Juice follows 5-year-old Nena, a young Black girl with a big afro, as she creates her first ever green juice using ingredients like kale and apples. Her journey ends with a big surprise. 
 
Selina said: “I was at home during lockdown seeing the children around me eating unhealthily. Given we were in the midst of a pandemic, it was extremely worrying as I knew how this could negatively affect their immune system. I wanted to create a change so I wrote a book that brings the fun into fruits and vegetables.
 
“I would love for this book to motivate young children to eat their veggies at dinnertime or inspire a family to make a green juice together. Green juice is a staple part of mine and my daughter’s lifestyle – we drink one at least three times a week which has such a powerful impact on our health from increased energy to better concentration and for me, clear skin.”
 
With Covid-19 and the onset of the winter flu season, parents like Selina are increasingly concerned about their family’s health and it’s so important to explain the importance of nutrition to young children. Merging the knowledge into a fictional story makes this information much easier for children understand, Selina explained.
 
She said: “My overall wish is that every child that reads Nena: The Green Juice will fall in love with eating healthily and taking care of their bodies. Or at the bare minimum, eat two pieces of veg off their plate!”
 
Character Nena resembles the children in Selina’s family, which was extremely important as just 1% of children’s books published in the UK in 2017 featured a Black or minority ethnic main character, according to the *Reflecting Realities study.
 
She added: “It was important to me that the main character was Black as you don’t see many books with a young Black female character with a fluffy afro on the cover. Representation and diversity in books really matter to me as young Black children need to see positive images of themselves. I have been getting so much positive feedback from my children that have read the book, they are finally happy to see someone who looks just like them”.
 
“As coronavirus has a higher rate of infection in the Black community, we need to be talking to children about health from as early as possible.”
 
Nena: The Green Juice is now available to purchase on Amazon at: www.selinabrown.com

 

By Roland Joseph Tetteh

Pineapple is one of the most important fruit crops in the world. It is widely cultivated for its edible fruit in the Tropics and parts of the subtropics. In the wild, pineapples are pollinated normally by hummingbirds. Certain wild pineapples are foraged and pollinated at night by bats. The pineapple carries out CAM photosynthesis, fixing carbon dioxide at night and storing it as the acid malate, then releasing it during the day aiding photosynthesis.


Pineapple is a shallow-rooted tropical plant with a fruit that is grown outdoors in frost-free areas where temperatures typically range from 65 to 95 degrees F.  The most economically significant plant in the family Bromeliaceae. The plant is normally propagated by crowns from the offset produced at the top of the fruit, or from a side shoot, and typically mature within a year.


In temperate regions, pineapples are grown indoors in warm greenhouses or in containers as houseplants.


The Tupinambá people from Indian describes pineapple fruit as a Nana made in the manner of a Pineapple. The Tupi word nanas, meaning "excellent fruit". This usage was adopted by many European languages and led to the plant's scientific binomial Ananas comosus, where comosus means "tufted", refers to the stem of the plant and the fruit as Ananas.


In India naming the pineapple has Nana is not strange to know that it is masculine in Ethiopia and India
Nana is a given name to pineapple by Tupi word.


In Ghana, among the Akan people, particularly the Akyem, Ashanti and Akuapim peoples, Nana is used as the title of a monarch to signify their status. Furthermore, the stool name of kings and queens is always preceded by Nana. Non-royal Ghanaian people also use Nana as a given name.
Ghana pineapples contain a higher amount of reducing sugar levels. The whole plant is used to treat typhoid fever in Ghana.
Pineapple is also recommended as a medical diet for a certain diseased person. The ripe fruit contains a lot of vitamin C. The taste and flavour alone, it contains an excellent fruit enzyme called “bromeline”, which reduces inflammations and also aid in the healing of wounds and burns.
Ananas comosus leaves have antihyperglycemic and analgesic properties. That can be used as a cheaper and alternative source of medicine for reducing high blood sugar level of diabetic patients.


The root and fruit are either eaten or applied topically as an anti-inflammatory and as a proteolytic agent.
Green pineapple is also used for making pickles. After extraction of its juice, the leftover is used as livestock feed and also the tender leaves are used for the same purpose. Various food items like squash, syrup, and jelly are produced from pineapple. Vinegar, alcohol, citric acid, calcium citrate etc.


Nutritional Value


Pineapple is more than just a delicious tropical fruit and has immense health benefits. In fact, it’s been used in folk medicine since ancient times.
Pineapple contains a considerable amount of calcium, potassium, vitamin C, carbohydrates, crude fibre, water and different minerals that are good for the digestive system and helps in maintaining ideal weight and balanced nutrition.


Pineapple is also a good source of vitamin B1, vitamin B6, copper and dietary fibre.


Pineapple may Ease Symptoms of Arthritis and also Speed Recovery after Surgery or Strenuous Exercise.


Pineapple juice contains ascorbic acid and is a good source of Vitamin C. Ascorbic acid or vitamin C fights bacterial and viral infections which is an effective antioxidant and helps the body absorb iron.


Medicinal Value


Pineapple can be used as supplementary nutritional fruit for good personal health. Pineapple fruits are an excellent source of vitamins and minerals.


Eating pineapple may boost the immune system and provides antioxidant benefits.


Eating Pineapple May Enhance Your Weight Loss


Along with calcium, the trace mineral manganese in pineapple is essential for maintaining strong bones pineapple is a great source of antioxidants, specifically phenolics, flavonoids, and vitamin C.


“Antioxidants are compounds in food that may help fight inflammation and free radicals in the body, Pineapple Is Packed with Disease-Fighting Antioxidants


When abnormal cells in the body multiply and take over the healthy tissue it causes cancer, pineapple has antioxidants to fight cancer.
Too much inflammation can lead to many diseases, including coronary artery disease, diabetes, cancer, and Alzheimer's therefore Pineapple Fits in an Anti-Inflammatory Diet.


Pineapple Fruit Can Help Boost Immunity!

The price of flour and bread is set to rise after what could be the worst UK wheat harvest in 40 years, the industry is warning. And farmers say that the extreme weather over the last year is likely to mean wheat yields are down by up to 40%.

As a result, some millers have already increased the price of flour by 10% and they warn a no-deal Brexit could push up prices even further. And we're likely to see more of the same weather in future, experts say.

The UK Met Office said that the extremes of wet and hot conditions that have marked this year are likely to become more common as our climate continues to change. Wheat farmers have been hit with a triple-whammy of severe weather, according to the National Farmers' Union (NFU).

First off, unusually heavy rain in the autumn meant many farmers could not plant as much wheat as they usually would. What they did plant did not thrive in the waterlogged soil. That was followed by the wettest February on record.

Storms Ciara and Dennis battered much of the UK in the early and middle of the month, causing widespread flooding. They were followed by Storm Jorge at the end of February.

Then we had the very hot and dry spring which caused droughts in many areas of the UK, making it hard for the crop to take up nutrients from the soil. Finally, the heavy rain this August meant many farmers have had to delay harvesting their crops.

A spokesperson for the Met Office explained: "UK climate projections show a trend towards hotter and drier summers and warmer, wetter winters."

Since 85% of the wheat used for flour is grown here in the UK, flour millers will have to make up the shortages caused by this year's dire harvest with imports. And, because the price of wheat has been increasing steadily since the summer, the price of flour will rise, says Alex Waugh who runs the National Association of British and Irish Millers.

He says wheat prices are already up by £40 a tonne - an increase of more than 20%.
Because the margins millers operate on are very tight, they will have no choice but to pass some of this increase on to consumers by raising prices.

In the event of a no-deal Brexit, wheat imports could be liable for a £79 per tonne tariff, said the National Association of British and Irish Millers. This figure is derived from the World Trade Organization (WTO) standard tariff for wheat.

Wheat prices are always volatile, but this would represent a further 40% hike in wheat prices which, once again, would be likely to drive up the price of flour. And when the price of flour rises, you can expect the price of bread to rise a little - as well as the price of biscuits, pastries and cakes.

This month, the Italian region of Emilia Romagna is celebrating the bicentenary of the birth of Pellegrino Artusi, author of the world’s first recipe book. For this reason, Casa Artusi Cookery School is carrying out a series of online cooking classes for everyone to learn and enjoy the dishes of the acknowledged father of Italian domestic cuisine on the 200th anniversary of his birth.
  
Pellegrino Artusi was born on 4 August 1820 in the town of Forlimpopoli, at the foot of the last hills of the Apennines. As well as being the father of Italian domestic cuisine, he is also the author of the internationally renowned book, “Science in the Kitchen and the Art of Eating Well,” considered worldwide as the Bible of Italian cuisine. Artusi rose to prominence after collecting over 700 Italian home recipes and their stories to create, what is often referred to, as the world’s first recipe book.
 
The book, published in 1891, was not only a showcase of gastronomic traditions from both northern and southern Italy, but also contributed to the cultural formation of the newly-born Italian nation. Italy, in its long history, had never been a whole single state until 1861. Over the decades the book was, and still is now, a hugely popular work that has been translated and sold throughout the world. Since it was first published to today, it continues to be considered by many as a cornerstone of Italian culture, language and traditions, holding it in similar estimate as Dante’s Divine Comedy.
 
The Casa Artusi Cookery School is a complex devoted to Pellegrino Artusi, featuring a cooking laboratory and restaurant where people take a wide variety of cookery lessons. To celebrate the bicentenary, Casa Artusi has taken its in-person cookery classes online. Brits and people from all over the world can now learn how to prepare some of Artusi’s most popular and tasty recipes from the comfort of their own homes. These include the renowned Tagliatelle all'uso di Romagna (Tagliatelle Romagna style), a simple but tasty pasta recipe topped with one of Emilia Romagna’s most desired products: Parmigiano Reggiano PDO – recipe at the end of this press release.

 

All virtual classes are tailored according to the level of participants, as all abilities are welcome. Online cooking classes start from €80 (approximately £70) per person.
 

 


By: Roland Joseph Tetteh

This is one of the oldest traditional fruit in the world and every part of it is medicinal.it is found in all tropical region of the world, wherever the soil is fertile enough.it is a member of the Caricaceae family. Pawpaw is also called papaw or papaya 
Pawpaw plants grow in three sexes and are relatives: The male produces only pollen and never bear fruit, the female produces small, inedible fruits unless pollinated, and the hermaphrodite can self-pollinate since its flowers contain both male stamens and female ovaries. Almost all commercial pawpaw orchards contain only hermaphrodites. 


Pawpaw may help protect against health conditions. 


In Africa, pawpaw leaves are used as a treatment for malaria, hepatitis, cough, bronchitis and gonorrhoea, infected wounds, fungal infections, Asthma attacks, indigestion cases, guinea worms, cancer. Pawpaw is a plant for every illness. The plant contains substances of medicinal value, such as antibiotics, vitamins, flavonoids and enzymes. Pawpaw contains an enzyme called papain that aids digestion. Pawpaw seeds also contain the cyanogenic substance called prunasin. 


Ripe and unripe fruits, seeds flowers, leaves and roots are all used for various treatment. In fact, the pawpaw tree is a pharmacy in itself. 
The fruits give sufficient supply of vitamins: vitamin A for good eyesight and also necessary for the growth of all bodily tissues, including skin and hair, vitamin B for good nerves impulses, assists in the absorption of fat, and reduces chronic inflammation. Choline is a very important and versatile nutrient found in papayas that aids our bodies in sleep, muscle movement, learning, and memory. Choline also helps to maintain the structure of cellular membranes, vitamin C to support the immune system against infections. 


The fiber, potassium, and vitamin content in papaya all help to ward off heart disease. An increase in potassium intake along with a decrease in sodium intake is the most important dietary change that a person can make to reduce their risk of cardiovascular disease. 
Raw pawpaw pulp contains 88% water, 11% carbohydrates, and negligible fat and protein. In a 100-g amount, papaya fruit provides 43 kilocalories and is a significant source of vitamin C (75% of the Daily Value, DV) and a moderate source of folate (10% DV), but otherwise has a low content of nutrients. 


The possible health benefits of consuming pawpaw include a reduced risk of heart disease, improving blood glucose control in people with diabetes, and lowering blood pressure and progression of age-related macular degeneration. 

Parents will rejoice as Springboard’s FutureChef inspires young people on their Summer Holiday to venture into the kitchen and learn the invaluable life skill of cooking with the Summer Kitchen Glow Up.

An impressive line-up of top chefs are creating video cookery demos every Friday, to show young people how to prepare one of their favourite recipes, including expert hints and tips.

Each new video gives newbies the chance to ‘glow up’ in the kitchen, with celebrity chefs Richard Corrigan, Ruth Hansom and Gary Maclean providing the first three videos. They’re also calling on chefs across the UK to support the campaign by posting their own short cooking demos to their social channels, with the #fcsummerkitchen hashtag. The idea is to get as many young people as possible cooking over the summer in a fun and easy access way.

Corrigan, who runs Corrigan’s Mayfair, Bentley’s Oyster Bar & Grill and Daffodil Mulligan in London, said he’s backing the campaign because it’s never been more important to showcase the chef craft to young people.

Hansom, meanwhile was a former FutureChef participant and featured on BBC Two's Million Pound Menu, before recently joining the Princess in Shoreditch, London.

MasterChef: The Professionals 2016 champion Gary Maclean said: "I have been involved with Future chef for over 15 years as a mentor and a judge. I have seen first-hand how this competition not only builds confidence in young people, but also teaches essential life skills and opens up the amazing world of the hospitality industry."  

Springboard are encouraging young people to proudly share their Summer Kitchen creations on social media using #FCSummerKitchen. The best photos will feature on the FutureChef website.

FutureChef’s Summer Kitchen is designed to ignite a passion for food and present younger generations with further career opportunities. Those who enjoy picking up new skills and knowledge will be inspired to take the next step and participate in Springboard’s FutureChef Programme for 2020.

The campaign is backed by the hospitality industry job board Caterer.com, and Head of Marketing Kathy Dyball said: “We want as many young people and parents to have access to free, useful and fun online resources throughout the summer holidays – to enjoy and get comfortable with cooking, inspiring the next wave of FutureChef students.”

Springboard’s FutureChef engages and inspires thousands of UK students each year to learn valuable skills, advance their knowledge and experience with food, from nutrition and safety, through to knife skills and cooking techniques. Older students are introduced to chefs and offered experience in a kitchen, revealing exciting career options and unleashing potential.