Christmas and the meals around it

Its that time of year again where we dash about looking for the perfect present and the perfect meal to serve on Christmas Day.

We obsess over the turkey and trimmings and forget about what we will eat in the days leading up to the big day, and the days after.

This is a wonderful time to eat staples that we wouldn't normally think of. Meatballs or falafel, soups, home made breads and tea loaves.

I had some wonderful meatballs the night before last, the first time I'd tried to make them. Pork sausage meat, parsley and garlic were the only ingredients in the meatballs, served with a warming tomato sauce and tagliatelle. It really was delicious, vibrant and not too heavy but very filling.

Plans for the menu this week include lentil soup, lamb shoulder (slow cooked with smoked paprika and winter veg in a one pot casserole), falafel and a fish dish (to be decided). We are currently being inundated on the telly with notions of left-over turkey before the event! Generally we don't have much in the way of left-over turkey. We always had enough for Christmas day and Boxing day and that was it. We'd move onto other foods after that, which is such a good thing, after seeing all the possibilities with left-over turkey :D

One of my favourite left over dishes is bubble and squeak. I've seen so many recipes for this over the years but really all you need is left-over potatoes and cabbage, with some oil in a frying pan and an egg to bind everything. It really is that simple. I'd probably add cayenne as I am pregnant just now and loving everything with cayenne at the moment :D

I think a key to surviving this time of year is to not think too hard about it. Just go with what flavours you and your family fancy, nothing too heavy after the main event as your stomach will need a rest, but good, hearty food. Soups never go wrong and make a wonderful winter warmer.

Have a wonderful seasonal feast wherever you are and stay warm and dry xx

On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2 The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin

Winter is on its way

Winter is almost upon us, and we are already craving comforting, warming foods. We want casseroles, stews, curries, one pot wonders. Anything warm and cosy that will make life feel good.

Celeriac is a wonderful root vegetable at this time and if you haven't tried it I strongly recommend it just now, while its in season. Here are a few recipe ideas: http://www.bbc.co.uk/food/recipes/search?keywords=celeriac

Another thing I love at this time of year is a pudding, or a scone, or a cake in the evening. One of my favourite cake/loaves is Date & Walnut and Nigella has a wonderful recipe for this: http://www.nigella.com/recipes/view/date-and-walnut-loaf-1748

Finally a word on thrift regarding winter warmers. We bought a whole rabbit from the butcher last weekend and made a wonderful stew with half of it but the bones were terrible! Please be aware that if you are having rabbit there are many, many bones, some of which are tiny but could make you choke so please be careful.

We also bought a very cheap piece of lamb - the rib. This, stewed or casseroled over 2 1/2 to 3 hours with onions, carrots, garlic, cayenne pepper, stock and bay leaves is simply divine. The meat melts off the bones. I have never been a fan of ribs until trying this and it was so good we are serving it to guests this weekend. Add potatoes in for a filling meal.

On a vegetarian note, puy lentils are a fantastic staple. They are highly versatile and very good for you, hold their shape far better than red or dahl lentils and can be used for chilli's, casseroles and anything else! They will take the boldest of flavours so don't be afraid to try new recipes.

This looks to be a winter of bad weather and cold and/or wet nights. Stay warm and well fed x


On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2 The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin

September foods, harvest time

September is my favourite month of the year and one of the reasons for that is the variety of wonderful foods. It really is a flavour-fest!

This is the time of harvest and we get to reap what we have sown.

Soups are top of the list for me, as we have lentils and squashes, beetroot and courgette.

In season this month:
Apple, Damsons, Figs, Pear, Plum, Raspberry, Sloe
Aubergine, Beetroot, Butternut squash, Cabbage, Chicory, Cobnut, Fennel, Globe artichoke, Pumpkin,
Radish, Rocket, Sweetcorn, Swiss chard, Truffle, Watercress
Grey mullet, Mackerel, Mussels, Oyster, Scallop, Sea bass,
Grouse, Lamb, Partridge, Venison, Wild duck

Going out of season:
Apricot, Bilberries, Nectarine
Courgette, Cucumber, French beans, Greengages, Kohlrabi, Marrow, Pepper, Runner beans, Spring onions, Tomatoes
Crab, Sardine

So do get them while you can!

If the weather holds out, it is a great time to havea few late barbeques before its back indoors for casseroles and risottos or stews and lovely soups. As I mentioned in a post some time ago, Bubble and Squeak is one of my favourite meals, a great way to use up excess cabbage and full of wonderful goodness.

I mentioned before a book I was reading called In Defence of Food by Michael Pollan. I cannot recommend this highly enough! It is an excellent book on food, diets and how to live well and be healthy. It was a Sunday Times best food book of the year and rightly deserves this title.

As a diabetic, i like to know what foods have a good effect on my blood sugars. I monitor regularly and have noticed that lentil soup seems to work very well at balancing my sugar levels. I strongly recommend home-made lentil soup to anyone with diabetes. Lentils are also very good for lowering cholesterol and balancing blood pressure, so if you have a health problem in any of these areas, you might want to start eating a few bowls of soup, or having lentils as part of a main meal. Red work very well but puy are also good. I haven't tried yellow lentils yet and as such cannot state whether they are as effective.

As a result of reading this book, I am more inclined to go for organic produce than before, even though it is more expensive. Organic food has more nutrients than heavily farmed non-organic produce.

Good eating :D

On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2 The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin

Chicken dishes and vegetarian options

Chicken is the kind of food you can eat all year round. But finding new ideas on how to cook it can be tricky. I think finding new types of cuisine is the key here. Many people don't really know much (apart from people from the area themselves) about Middle Eastern cuisine. This type of cuisine seems to have been made for chicken! Spices about as the flavours are fragrant, delighting the sense. And for the vegetarians, we have a few alternatives!

A nice, easy way to get into this flavourful type of cooking is by starting with something like Chicken tagine (can also be used with lamb).

Rather than write out the recipes myself, I'm simply sharing the links to some delicious recipes: http://www.bbc.co.uk/food/recipes/chickentagine_74834

http://uktv.co.uk/food/recipe/aid/648086

The following link is for a general chicken dish with Middle eastern flavours: http://www.womanandhome.com/recipes/292397/middle-eastern-chicken-recipe

The delectable http://www.bbc.co.uk/food/recipes/mussakhan_80246">Mussakhan

Middle eastern cooking includes spices such as saffron, cumin, harissa, raz al hanout and other rubs.

Of course, it doesn't have to be chicken! Many dishes from this area are vegetarian, from baba ganoush to hummus, and lets not forget falafel: http://www.bbc.co.uk/food/recipes/homemade_falafels_with_30527

More vegetarian options include:

Potato and Walnut Kibbe

Fattoush

Whatever you have this summer, keep it lively!


On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2 The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin

In Season in August and kohlrabi

We're fully into summer now and while the year has been sluggish so far, its starting to catch up now that we've had some proper sunshine!

Here's a list of all that's in season this month:

Apple, Apricot, Bilberries, Nectarine, Raspberry

Aubergine, Beetroot, Chicory, Cobnut, Courgette, Cucumber, Fennel, French beans, Globe artichoke, Greengages,
Kohlrabi, Marrow, Pepper, Radish, Rocket, Runner beans, Spring onion, Sweetcorn, Swiss chard, Tomato, Watercress

Crab, Grey mullet, Sardine, Scallop, Sea bass

Lamb, Venison

Stil in season but heading out:
Blackberries, Blueberries, Cherries, Peaches, Redcurrants, Strawberries and also Mangetout!

An unsung hero at this time is the Kohlrabi. This 'cabbage/turnip' is a wonderful vegetable that is hugely versatile. Much like other veg, it is very different cooked than in its raw state. Raw, it is wonderful with apple and citrus flavours in a salad or slaw. Cooked, it is amazing roasted or in a soup. I've included a link here for a wonderful, light summer soup recipe: Kohlrabi soup.


On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2 The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin

Fake food!!! Plus Carrot and Coriander Soup

With every new invention of a type of food with omega 3 added to it, or a cereal with iron and vitamins forced into it, we move further into the realm of fake food.

Eggs generally do not naturally have Omega 3 - it is added to them my feeding the hen flaxseeds etc. Mass producers are going mad in their search for the perfect processed foods - while the real food, unadulterated (we hope!) is being left of a shelf. I have to say that I would rather have a real potato than fake 'low-fat' pasta. Fora that matter, I'd rather have proper pasta than the fake stuff.

We are messing about more and more with our food and it is not healthy! Many people still think margarine is healthier than butter. Butter is a natural by-product of milk. Very little other than churning and packing is done to it - marg is a whole other kettle of fish. Every part of it is processed.

We have become so obsessed with healthy eating that we are eating very unhealthy items because they have healthy nutrients added. This is not a good way to eat!

We need to return to a diet of non-processed foods, or very few if possible, of enjoying and savouring our food and not thinking about the nutrients in a particular product but in the overall goodness of a meal.

Anyone who has read 'In Defence of Food' by Michael Pollan, will recognise what I am saying. I recommend reading this book for anyone who is not sure they should drop the 'altered' cereal boxes.

Nutritionists keep changing their minds about what is good for us - protein, then carbs, not animal fat but trans fats, not trans fats etc. We need to realise that this is an industry closely linked to the processed food industry. We should trust ourselves. Eating a balanced meal of unprocessed foods is far healthier than a ready meal with low fat content and added vitamins.

My mum makes the best soups ever! She has a real talent for them. Last year she started making carrot and coriander soup but not with ground coriander/seeds, with the leaves. It was a blessed change and I found I loved this soup far more than the one with the seed. I can highly recommend this type of soup. So use up those excess carrots in this delicious soup. Simply substitute the ground coriander for fresh and use as much or little as you like!

Bon Apetit!

On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2 The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin

Fabulous Fennel!

Fennel is one of my most favourite and most versatile vegetables out there. You can do so much with it and it really packs a punch. It also happens to be in season at the moment!

If you tried fennel and didn't like it, try it again. The flavour of raw fennel is very different from the cooked, which sweetens it. If you tried it raw, try it cooked and vice versa!

Fennel is wonderful raw in a salad with something citric, like orange or grapefruit, or as an accompanyment to fish (if roasting your fish, lay it out on top of a bed of fennel). Rather than reamin off a huge list of ideas, here are a few recipe links:

Fennel and Orange Salad

Sauteed Caramelised Fennel

Red mullet, fennel purée and fennel salad with lemongrass broth

Griddled fennel with a hot tomato and balsamic dressing

Chicken breasts with fennel

Fennel is not the only thing in season in July. This month has some of the most falvoursome fruit and vegetables available!:
apricots, blackcurrants, redcurrants, loganberries, cherries, strawberries, peaches, nectarines and raspberries
broadbeans, aubergine, chicory, courgette, beetroot, spring onion, swiss chard, watercress, tomato, cucumber, french bean, kohlrabi, greengages, globe artichoke, runner beans, peas, radish, rocket
lamb, mackerel, sardines, crab

So why not get them at their best!


On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2 The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin

Maintaining Starters and Info on Nutrients

Firstly, I'd like to give a little advice on maintaining your sourdough starters. This is very easy but it does involve a committment. A starter is very much like a pet. You need to feed it regularly and make preparations for any time you happen to be away from home. I did hear on a food show a few months ago that there are now hotels that offer to look after your starter for you!!

As you know, to make a starter you simply combine equal parts of water and flour. Occasionally you can feed your starter something sweet like honey or sugar - just a little (a half to one teaspoon once a fortnight is enough). You may also be aware that starters last a lifetime if treated well, in fact many people travel to the likes of Italy to purchase hundred year old starters!!

Feeding dailiy initially is essential. Once it is maintained you can feed it daily to every other day and it should be fine. If you are going away for a long weekend/a week, you can feed it on the day you leave and pop it in the fridge. it will be fine for a week but a fortnight is a little too long to go without being fed. You may want to get someone to feed it for a couple of nights after the week, then refrigerate again for 4-5 days after.

A sourdough starter can easily last a lifetime if it is looked after. Please see other posts for how to use in breads.

Secondly I wanted to mention the fact that many of us think we're geetting enough nutrients from our fruit and vegetables but we are not - unless they have come from a small farm or local gardener. Any mass-produced fruit/veg has far less nutrients because the land is being over-farmed. The soil doesn't have time to replenish and so we acrtually need 2-3 times what we take!! This means our 5 a day minimum should possibly be a 12-15 a day!!! Growing our own is a solution to this, or going to smaller businesses who don't produce for supermarkets. Farm markets (if you are lucky enough to live near one) are the place to go! The other option is going organic, as mass produced non-organic veg tends to have less than half the nutrients of organic (and organic produce tends to be farmed on a smaller scale). Have a look at the Soil Association website for more information (products are not necessarily organic but if they have the Soil Assoc seal of approval then they are the genuine article).

Making a pot luck soup (whatever you have at the time, buing into a pot with stock, garlic, white pepper and blitz when cooked, is a good way to get a mixture of nutrients into you (and is, alas, still classed as 1 of your 5 a day).

Happy cooking!

On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2 The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin

Mediterranean diets

Firstly I would like to stress that I do not mean diets as in limiting food/calories. I mean the kind of food people in the Mediterranean eat. The average person from this area eats plenty of tomatoes, olives, fish, fresh fruit, aubergenes (egg plant), courgettes (zuchinis), lots of garlic, figs and spinach, to name a few items.

This is most certainly the time of year to start eating in a fashion similar to those who are lucky to live in this wonderful area of the world. People from this area tend to be healthier for longer, and live far longer than those of us who do not live there!

Beginning small:
We had a guest over for dinner tonight. We had a selection of antipasto (as a starter). These included red peppers stuffed with feta cheese, olives stuffed with garlic, red grapes, cheddar cheese and a few salamis. Everything was fresh and packed with flavour as they had been purchased from a local delicatessen. The Perfect Antipasto Plate is a great place to start if you're not sure what to serve but I would hasten to say that breads should be an accompaniment for a main course, or soups, rather than antipasto (in my humble opinion), as they tend to fill you up quicky.

If you wish to go much further and really immerse yourself in this type of eating lifestyle, have a look at the Mayo Clinic website for a little insight.

At this time of year raw vegetables are simply divine, especally served with a homemade vinaigrette drizzled over it. Olive oil should always be the base for any Mediterranean food. Please note that the above link uses a 3:1 ratio for oil-vinegar but I do like a tart vinaigrette, so I tend to add a little more vinegar.

I hope you enjoy the Mediterranean diet this summer xx

On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2 The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin

Do diets actually work?

I want to discuss dieting and whether various diets actually work. The quick and simple answer is no in the long run. The whole concept of dieting means you cut things out. When we do this for a while we often find that we will fall off the wagon - be it for sugar, coffee, carbs or fats.

What a lot of these diets don't mention is that many omitted items are actually essential for a healthy body and mind.

Cutting down in some foods is very wise, especially if you are overweight. If you have a high carb diet then cutting this back is good for you. Carbs are essential for our bodies and so we should never cut them out completely but we can ease up on them if we have carbs for each meal and as snacks.

Sugar should be part of our daily diet but not refined sugars. This is where we go wrong. Refined sugars are not part of nature and are harmful to our bodies. To me, honey and maple syrup ar naturally occuring ingredients and can be taken in small amounts as part of a healthy lifestyle. Fruit is another natural sugar. However I would not have more than 1-2 portions a day, as this is not good for you, especially if you are diabetic already.

Fat is essential for our bodies but we have too much or we tend to have the wrong kinds (such as trans and saturated fats). Olive oil is good for us, as is sunflower oil etc if not over-done. Avocados and nuts/seeds have healthy natural fats. If you are trying to lose weight then focus on these fats and ignore spreads, chips, crisps and anything else processed.

Meat/fish. If you are doing this purely for diet, then its not really worth it. However, if you are making a lifestyle choice because you cannot bare to eat meat/fish again then good for you - make sure you have a balanced diet without them. Pulses and legumes should become your best friends. Do not substitute cheese for your main protein as your weight will shoot up, as will your cholesterol and in many cases, your blood pressure. A small amount now and again is fine but do not substitute it daily for your meat/fish as it is simply unhealthy. It is pure fat - and bad fat at that.

If you are believing the hipe re Quorn adverts that it is healthier than red meat then you should realise that quorn is not a natural ingredient either and is processed. Some articles have even linked it to cancer, alhough I would take that with a huge pinch of salt. A little lean red meat, especially lamb (which is very high in protein) goes a long way and is not unhealthy if cooked properly. Smothered in grease, anything is unhealthy. Fish is very good for you, an excellent source of Omega 3, and while there is news about shellfish containing cholesterol, it is the neutral kind of cholestel that does not harm, much like eggs.

As someone who has tried many diets myself, I know what does and doesn't work. Cutting things you enjoy out of your life completely is dooming yourself to failure. As I have said before, and will no doubt say again, everything in moderation. I know this to be true. Cutting things out will cause cravings to kick in and while these may melt away after a few days/wek, they will keep coming back. If you are strong enough willed to maintain that omission, good for you but I know several others who are like me and always return to my vice (in my case, sugar). When you give your body a little of what it craves, just a little, you do not crave it so much and it can become manageable.

To conclude, balance is key. Cutting certain food groups out is not always the answer. Maintaining your health is very important and do not forget to take plenty of water and to take regular exercise. I don't especially like hearing that either bt its true :)

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Fibre and a shocking discovery

2 items on the agenda today.

1. Fibre. I keep seeing adverts for senokot and other laxatives to purchase when you can't go to the toilet. This is so bad for you! You cannot go to the toilet (unless you have an underlying medical issue) because you lack fibre in your diet. Fibre regulates bowel movements. Now this works the other way too. If you go too much (and again, don't have an underlying medical condition), fibre can ease that up.

The key is having a balanced diet. Eating plenty of vegetables and a couple of pieces of fruit regularly. Doing this will keep your bowel movements regular. If you have a good diet and still find you are going too much or not enough, then please see your doctor. IBS, thyroid issues, and other matters can be the cause of going too much or not enough, it is not always cancer, as many people assume. Either way it is good to go to your doctor as early as possible to get it seen to.

My other mention is regarding a policy that is being decided today (and I only learned of today). Big business is trying to interfere in the daily lives of 'the people'. By this I mean that the EU are ruling on whether or not they should prevent people from selling and sharing seeds - such as tomato and other vegetable seeds. This is backed by big companies like Monsanto. Please sign the petition to let them know we will not comply with any ruling preventing us from sharing seeds. It is the right of every individual to grow their own food!!

Petition

Please sign and share.

Sincerely.

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Using as much food up as possible

Waste not, want not, people always used to say, and they were right. We are a generation of throw aways now, chucking perfectly good food in the bin rather than using it up.

We need to make sure we plan out meals and if we don't do this, no time or whatever reason, we need to make sure we make something out of the food we have before it goes out of date.

Iwould also like to note that 'out of date' is a relative term. Many items have best before dates that are there simply because they have to put a best before date. Always check the food yourself. Meat is something you have to be very careful with, and fish/shellfish as well. Cheese will last a lot longer than the date - unless its a soft cheese. Let your nose be your guide. If cheese has a hint of mould, cut it off and keep using (not if pregnant, dump it) - it will be fine for a couple more days. If, however, it is covered in mould, or has a good bit of dark mould, please dump it.

Eggs are easy to test. because they fill with gas the older they get, they float in water when they are past their best. place egg in pan of water. If it floats, dump it. Otherwise, use it.

Just because a garlic clove has a green stalk at the tip, doesn't mean its past its best, and as long as it isn't squidhy, its usable. Firmness is a good guide for vegetables. If carrots/potates/onions and other root veg are a little soft, its up to you whether you want to use or not. if a potato is green it can be toxic. If you peel it and still green, dump it, if not, its usable.

If you find food about to go out of date, cook it up and freeze it or fridge it and have it the next day - it will be fine. Rice and pasta will go a little beyond their sell-by dates too but be wary in the spice/herb department. They do lose flavour after a while, so use your nose for these.

There are so many ways to use food up = preserves, conserves, freezing, stewing and freezing, you name it. Please try to use what you buy and save yourself some money by not throwing food you;'ve paid for out!

Throwing away left overs is a bit of a crime. Potatoes left over taste amazing the next day and frying them in a little oil, or using them in a stew/pie is just wonderful. Meats can be reheated - as long as you heat them through thoroughly - this goes for rice as well, as most upset tummies after a take-away are often from rice not reheated fully enough. I have a friend who takes whatever she had the night before and uses it in the meal she prepares the following night. Nothing is wasted. We don't have to do that but it gives you an idea. Your stew one night, leftovers can be the base of a curry.chilli the following night. Be creative and waste not, want not!

On that note, I have written a bit of a sexy witchy/werewolfy/vampirey book (not erocita, but sexy). If you like Charlaine Harris, Carrie Vaughn, Patricia Briggs, hopefully you'll like this. It is available on kindle and now in paperback.
http://www.amazon.co.uk/The-Wolf-Witch-Coffin-ebook/dp/B00CCWL6ES/ref=sr_1_1?ie=UTF8&qid=1366023812&sr=8-1&keywords=the+wolf%2C+the+witch+and+the+coffin

On another note, my second book, The Island of the Mist, is now available on both Kindle and paperback formats:

Kindle: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

And paperback: http://www.amazon.co.uk/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346506656&sr=1-2

and in the US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

My first book, The Stone in the Sword, is now reduced in price: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

Honey, a natural sweetener

This time of year makes me think of honey. Honey is one of the best natural sweeteners anyone can have. it is good for you in so many ways, especially anyone with diabetes. It is anti-bacterial, anti-fungal and anti-viral.

Honey contains substances that are attributed to anti-tumor and cancer preventing properties - these include caffeic acid methyl caffeate, phenylethyl caffeate, and phenylethyl dimethylcaffeate. However, the more processed a pot of honey is, the less of these wonderful properties they are likely to have. Raw honey, or as close to raw as you can get, is best.

Honey has been used for hundreds of years to aid insomnia. It is also an excellent cough suppressant and boosts the immune system. Further, it is showing promise as a natural cholesterol reducer.

Believe it or not but it is also meant to help aid in balancing blood sugar levels. Part of this is down to the fact that honey is very good for the liver.

As part of a healthy diet, using honey instead of any other sweetener can help you lose weight - part of this is as a result of educing anxiety, oxidation damage and balancing of blood sugars.

Many people will already know about honey's ability to heal wounds and increase the body's ability to heal itself.

Aside from all the above, honey is tasty. It is one of the best sweeteners you can get and is genuinely lovely. I use it in tea if my throat is getting sore. On toast it is dublime but it can be used in so many ways. I've linked a few recipes here for you to take a look at:

http://www.bbc.co.uk/food/recipes/honeythymeandbalsami_86176

Honey Cake

http://uktv.co.uk/food/recipe/aid/632842

Omelette with goat curd and lavender honey

http://uktv.co.uk/food/recipe/aid/610769

Enjoy :D

On that note, I have written a bit of a sexy witchy/werewolfy/vampirey book (not erocita, but sexy). It is available on kindle now, and paperback soon.
http://www.amazon.co.uk/The-Wolf-Witch-Coffin-ebook/dp/B00CCWL6ES/ref=sr_1_1?ie=UTF8&qid=1366023812&sr=8-1&keywords=the+wolf%2C+the+witch+and+the+coffin

On another note, my second book, The Island of the Mist, is now available on both Kindle and paperback formats:

Kindle: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

And paperback: http://www.amazon.co.uk/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346506656&sr=1-2

and in the US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

My first book, The Stone in the Sword, is now reduced in price: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

Detoxing

So many people are so very eager to do a weekend detox, or a month's detox when in reality its what your liver does for you every day. The whole function of the liver is to remove any toxins from your body - 'detoxing'. Its that simple.

Detox diets range from useless to the downright dangerous. If you really want a quick detox, I was always told eat a little orange peel (organic, as you do not want to ingest any chemicals). This flushes anything from your system fairly quickly (a few hours) via diarrhoeia. That may sound disgusting, and I guess it is really but its a whole world safer than cutting out everything that your body requires, the most common item being protein. Without protein we cannot function for very long. it is dangerous to go for more than a day without it, as our body requires it for any activity we do during that day.

Cutting out a food at a time is ok and can benefit your body - omitting caffeine, or sugar, or dairy but doing all of them together just gives you headaches, makes you crabbit and leaves you feeling dreadful. If you want to omit them all from your diet, rather than doing it in one go, take one at a time, and once your body has recovered from lack of one, move on to another.

The key with everything in life is everything in moderation. Not overdosing on anything is good for us (even fruit, which is naturally high in sugars). Let your liver do what it was meant to and try eating a well balanced diet.

Wishing you a healthy and happy spring :D


On that note, I have written a bit of a sexy witchy/werewolfy/vampirey book (not erocita, but sexy). It is available on kindle now, and paperback soon.
http://www.amazon.co.uk/The-Wolf-Witch-Coffin-ebook/dp/B00CCWL6ES/ref=sr_1_1?ie=UTF8&qid=1366023812&sr=8-1&keywords=the+wolf%2C+the+witch+and+the+coffin

On another note, my second book, The Island of the Mist, is now available on both Kindle and paperback formats:

Kindle: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

And paperback: http://www.amazon.co.uk/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346506656&sr=1-2

and in the US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

My first book, The Stone in the Sword, is now reduced in price: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

Iron matters

Just a quick word on iron today. We hear a lot about making sure we have plenty of iron but many people are not aware of how dangerous it can be to become anaemic/have low iron levels. Here is a link to the NHS Iron Deficiency page for more details on this.

Iron deficiency can be a result of heavy periods in women but it can be a symptom of several health issues that can be very serious, so make sure you check with your doctor if you are feeling the symptoms mentioned on the page.

As you can see, feeling very tired all the time is a common symptom. If you find that you feel tired all the time, even though your sleeping well, and look paler than usual, ask your doctor to check your iron levels.

A doctor will give you iron tablets but we can do other things in the hope to prevent requiring iron tablets.

Some foods are naturally rich in iron but these foods need to be taken along with foods rich in Vitmin C which aids in the absorption of iron. There is no point in incresing your red meat or spinach if you don't get enough Vitamin C.

Iron: Alas, red meat is the best source. If you are vegetarian, spinach, dried apricots, nuts, raisins, seeds, olives and any other leafy greens (any green vegetables) are also packed with iron.

Vitamin C: Fruit is the best source - cranberries and pretty much any other berry, pomegranates, kiwi fruit, oranges, carrots (and actually any orange fruit/veg are rich sources), peppers.

You don't have to suddenly buy all of this but introducing one from each of these groups into your daily diet will help to prevent iron deficiency.

Having a piece of fruit every day (and varying it is good), and at least 4 vegetables is an essential part of any diet. Doctors don't simply say that because they like to, it is essential for the basic running of a healthy body.

Don't like spinach?

A little butter in a pan (or olive oil if vegan), add washed and dried spinach, allow to wilt, sprinkle liberally with nutmeg and mix in, before serving. This is wonderful (and works with broccoli too) and takes away that tangy/metallic hint spinach can give off.

OOn another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Food Allergies

I wanted to bring this topic up because a couple of weekends ago I had a reaction to hazelnuts, completely out of the blue. I have never had a food allergy before in my life and it was, to say the least, terrifying. Thankfully I did not go into full anaphylaxis as I had had an antihistamine in the morning (I'm allergic to dogs so take them all the time anyway, in case I come into contact with one) and as soon as I felt my face swelling I took another one.

Unfortunately I now carry an epipen, which is just horrible because I have to remember to have it with me at all times and I just found out that I have to contact airlines in advance of going on a plane so that they can remove any nuts. It's just shocking, all the things I need to remember now that for the first 39yrs + two months of my life I did not need to do. It seems to be that allergies can crop up at any time, although most doctors tend to think they appear in childhood/teens and early twenties.

Needless to say I have to go through a barrage of tests to find out what caused it and whether I'm allergic to all nuts or just some, as well as any other foods. Living in the highlands means I cannot simply go to an allergy clinic to have these tests done - I have to be referred to Glasgow, as Inverness do not have these facilities and Aberdeen don't take on clients outwith their area. There is a lot of mis-information out there. Some people/websites say that its ok to have sesame seeds and pine nuts, as they are not nuts, but other sites say that if you have a nut allergy you are highly likely to be allergic to these as well. I'm erring on the side of caution, although I do know I'm ok (at the moment) with sesame seeds and nutmeg.

I'm sad that I can no longer have any Chinese meals (from a take away or restaurant, as they use groundnut oil for cooking), peaaut butter, praline, pesto, baclava (which I adore) and so many other foods but o have to be careful aou where my food is stored - if I want some ciabatta in a restaurant and it is sitting in a basket with walnut bread, I'm in a whole world of trouble.

I wanted to share this with people because I want people to know that if you have just develoed an allergy and are scared or worried, you're not alone. I also wanted to share a link to the NHS Allergies website for proper advice, and to hopefully make anyone aware out there who deals with food that they need to think about storing foods and letting customers know if you cook with anything that might be hidden becase people can be allergic to anything. I would genuinely ask all restaurants and eateries to be very allergy aware and ask customers whether they have any allergies and to keep the most common food allergy items separate from everything else - these are nuts, strawberries and shelfish.

My husband and I were at the Snow Goose in Inverness on Friday night. We ordered a mezze-type starter - warm breads, olives and a selection of meats to share. I spotted the walnut bread and mentioned it to the waitress. She spoke with the chef, who is also allergic to nuts and he keeps some breads separate from the walnut bread and made sure I was aware that nothing else I ordered had nuts in them. it was wonderful because this was my first eating out experience since the reaction and I hadn't known that even bread touching other bread could set me off. I am truly grateful to this chef and the very kind waitress who brought it to his attention.

I will leave you with a couple of other very useful websites and hope that those of you with allergies out there are getting everything you need and those who don't have any never develop any.

Take care xx

Allergy UK
Food Standards Agency

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Recommendations

As you know, I am a big fan of making pretty much everything myself rather than buying pre-made items in a shop. However, some items are simply too good to miss out on.

MacKay's have a beautiful range of condiments on the go at the moment and I can personally recommend their beetroot and horseradish chutney, their strawberry and champagne preserve and their seedless bramble preserve. These are truly lovely items that are worth popping into your shopping basket. Now I know most supermarkets don't stock these items - we got ours at the local spar but do try any local spar ot deli shop.

The other item I would love to promote is Phillipo Berio's Stuffed Green Olives with Garlic. Yum, yum. Truly lovely and the olives are so much larger than supermarkets own version of this - almost double the size. Of course, this isn't as tasty as the ones you buy in a delicatessan but they are a close second :D

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Sourdough breads and soup

I've been busy doing a lot of bread baking over the past couple of weeks and the one I would like to share with you is the sourdough bread recipe. It is from Patrick Ryan and is on the BBC Food website - Link : Sourdough Bread

It is a wonderful and not too complicated recipe. Some of the others out there suggest very long proving times but if you've never baked this bread before you can't go wrong with this - you can experiment with times as you gain experience.

In a bid to use less processed items in my life, I have opted to substitute the sugar with organic maple syrup, such as Meridian Organic Maple Syrup. This syrup is so divine you'll want to drink it!! I used 1 1/2 tbsp instead of 10oz of sugar.

Another pointer is that I have substituted the strong white flour for Allinson country grain flour and it worked just as well. The bread was beautiful and toasted extrememly well too.

I will warn you that making sourdough bread is sticky business :O) It is a little like a gooey glue until it is kneaded thoroughly.

The other part of this blog is on a rather tasty alternative lentil soup I made. It is very healthy and inexpensive.

2 handfuls puy lentils
2 pints stock (veg or 1 veg, 1 chicken)
1 carrot chopped or sliced
1 potato chopped (maris piper tend to hold their shape better)
1 large onion, chopped
1/2 dozen button/crimin or chestnut mushrooms, whole or if fairly large, half)
1 leek, sliced
1 garlic clove, crushed or finely chopped
Few needles of fresh rosemary
good dash cayenne pepper
good dash paprika (possibly twice paprika to cayenne)
glug worcester sauce
Olive oil (optional)
raw/uncooked sesame seeds (optional)

add stock to a warm pot and add the lentils, followed by the onions, carrot, leek, garlic, mushrooms and potato.
add all your other ingredients.
Bring to boil and simmer for 30 minitues or until puy lentils give.
Serve with a small amount olive oil and (if you like) some sesame seeds.

The soup doesn't need to be cooked with the oil but it does make a difference if added at the end - and olive oil is very good for you like this. The sesame seeds are also packed with nutrients, which is why I have put raw - as they lose many of those nutrients when cooked. The mushrooms together with the puy lentils give an earthy flavour that tones the w. sauce down.

The real hero is the rosemary. it should permeate every part of the soup but not overpower it x

All the best and happy baking/cooking.

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Tesco and sourdough starter

Two things to discuss today. Firstly, Tesco are currently running ad campaigns to win customers back but they are not improving their customer services or their food standards quality.

Tesco have not apologised for the fact that there are pieces of horse etc in their meats. They simply blame their producers, rather than standing up, like the Co-operative has done, and saying yes, we made mistakes, we'll learn and it won't happen again.

To knock them further, a customer allegedly found a dead bird in their salad, according to many facebook postings. Yes, a whole, dead bird, in a salad!! This is beyond shocking and I truly hope it proves to be fake!

Rather than spending money on advertising campaigns they should be spending money complying with the Food Standards Agency and make sure they know exactly what is goin into everything on their shelves. This, to me, shows a complete lack of care for customers and for the rules governing British supermarkets!

The other thing I would liek to discuss is sourdough starters. These look complicated and long winded but are actually very easy to make. Why not have a try?

All you need to start one is an airtight container (I use a large sandwich box, big enough for a few pints liquid), flour, water and a hint of honey at the start.

mix into your container equal measures of flour and water - the back of my flour pack said 70g but measuring that out on my jug is difficult so Imeasure out 100g. On the first day, add a couple dashes honey as this will help feed the bacteria. Mix together then seal and keep somewhere warm overnight.

Then add the equal measures of flour and water each day for 7 days - keeping your starter somewhere warm.

After the 7 days it can be used in bread and can be stored in the fridge. Remember to feed it every few days and take out the night before you need to use it. It's that easy :D

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Parsnip and Leek Soup, February seasonals

February is a surprsingl good time off year for variety in the kitchen deprtmeent.

Cauliflower, parsnip, cabbage, rhubab, goose, horseradish, swede, truffle, pruplesprouting broccoli are all still in season, though not fo much longer, while leek, kal, cockles, mussels, clams, oysters, sea bass, winkles, blood oranges andvension are all now in season.

It is the time ofgren veetables and seafood.

While they aresttll in season, why not try some parsnip and leek soup?

1 large parsnip, chopped
1 large leek, chopped
1 stick celery, chopped
1 small potato, chopped
1 1/2 to 2 pints vegetale stock (enough to cover all vegeableswith a littleextra, so will vary dependin on size of veg)
Spinkle wwhte pepper
1 tbsp sunflowwer oil

Fry of te vegetbles for 2 minutes.

Add stock and bring to boil.

Add pepper.

Simmer for 20 minutes, or until vagetables give.

Liquidise.

This is a warming soup and full of goodness.

If you are a meat/fish eater, this is one of the best times of year to indulge in shellfish!

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Classics Poor Man's Cassoulet

Two things to discuss today. Firstly, Tesco are currently running ad campaigns to win customers back but they are not improving their customer services or their food standards quality.

Tesco have not apologised for the fact that there are pieces of horse etc in their meats. They simply blame their producers, rather than standing up, like the Co-operative has done, and saying yes, we made mistakes, we'll learn and it won't happen again.

To knock them further, a customer allegedly found a dead bird in their salad, according to many facebook postings. Yes, a whole, dead bird, in a salad!! This is beyond shocking and I truly hope it proves to be fake!

Rather than spending money on advertising campaigns they should be spending money complying with the Food Standards Agency and make sure they know exactly what is goin into everything on their shelves. This, to me, shows a complete lack of care for customers and for the rules governing British supermarkets!

The other thing I would liek to discuss is sourdough starters. These look complicated and long winded but are actually very easy to make. Why not have a try?

All you need to start one is an airtight container (I use a large sandwich box, big enough for a few pints liquid), flour, water and a hint of honey at the start.

mix into your container equal measures of flour and water - the back of my flour pack said 70g but measuring that out on my jug is difficult so Imeasure out 100g. On the first day, add a couple dashes honey as this will help feed the bacteria. Mix together then seal and keep somewhere warm overnight.

Then add the equal measures of flour and water each day for 7 days - keeping your starter somewhere warm.

After the 7 days it can be used in bread and can be stored in the fridge. Remember to feed it every few days and take out the night before you need to use it. It's that easy :D

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Bread

My sister contacted me last week to tell me she had seen a tv show that talked about how they inject fat into bread, and to tell me that she was not eating supermarket bought bread any more.

The problem is that they add a load of preservatives to bread to make it last longer. As a result, the bread drys out fairly quickly. So they have come up with this 'solution' to the drying problem - add a load of fat to the bread to keep is moist for longer. We really don't know what we're eating when we opt for anything processed!

The result is that you have bread pumped full of crap that you simply should not be ingesting. Instead, try buying bread from your local bakery, who will not be doing this (if in doubt, ask them), or alternatively, make your own.

I have a fool-proof recipe for a lovely soda bread that I myself have tried out. It has few ingredients and is very simple to make.

Soda Bread

Ingredients
500g plain flour (or 250 plain and 250 wholemeal)
400ml yoghurt (live, natural full fat) Most people say buttermilk but this is as good and far easier to get a hold of.
2 tsp bicarbonate of soda
1 tsp salt
Little water if yoghurt not enough
pinch sugar (optional)

Preheat over to 200C/400F/GM6

Lightly dust counter top and a baking tray

Sift flour and bicarb with salt and sugar. Make well in centre and add yoghurt. Mix together - it is quite a luxurious feeling!

Mix together until a sticky mix - dn't mix much, just until its full cme together.

Place on baking tray andtake a knife an cut a deep cross through top. (I scattered a few poppy seeds over mine here).

Put in oven and leave 40-45 mins. You know its reading when you tap base and sounds hollow.

Put on cooling rack when it comes out. It will be ready to eat around 15 mins after it comes out - nice warm.

That's it - so simple, so hassle free. It will give you the baking bug.

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Better Choices

Many of us want to set ourselves New Years resolutions - losing weight and eating better, or going on a fad diet, getting gym membership etc. We often put a lot of pressure on ourselves to do these things and to succeed. So when we fail (and lets face it, many of us do), we feel awful, that we are failures.

This is not the way to start a new year. we need to give ourselves a break and try something different. Rather than going on a diet and getting that gym membership that we never use, we should aim to change just a few small things within our diet/routine.

Fats are a big issue. One of the first things I did a few years ago after learning that low fat items often have salt/sugar/trans fats was to stop using low fat items. I have a slight high cholesterol issue but I feel now that my body is better able to deal with that cholesterol - because my body is dealing with more natural items.

Our bodies are not meant to take in trans fats. These are present in some margarines and many biscuits etc. Anything that states it has hydrogenated vegetable oil should be avoided at all costs, as it was discovered that trans-fats cannot be absorbed by the human body and are surrounded by our body's natural fats, and stored. This becomes dangerous and in many cases is carcenogenic, and is thought to be a cause of colon, bowel and stomach cancers.

Butter, full fat yoghurt etc are by far the better choices. You simply use a little less of them than you would low fat. Yoghurt has some not-nice ingredients when it is low fat or fat free. Some companies use gelatine, which is especially not nice if you are vegetarian.

One choice I ask you to do is look at the ingredients of all your products the next time you go shopping. Butter should have 1 or 2 (if you like it salted) ingredients only. Yoghurt, 1. Make sure you look at all your processed products for hydrogenated veg oil, and any other nasties as well. You will know to avoid certain foods the next time you go to grocery shopping, so this doesn't have to be something you do every time you shop.

Our bodies require between 20-25% fat a day minimum. While animal fat is not recommended, fats from vegetarian sources is. Nuts are a wonderful source of healthy fats. I was watching the Hairy Bikers diet show the other day and cringed when they said not to have almonds in a Korma and have 2 dessert spoons of cream instead! You can have the creamy luxury with creme fraiche and have a few almonds in a korma instead and it would be far better for you.

Calorie counting can become an obsession for many a dieter. Chosing to live a healthier lifestyle is not about counting calories, it's about making healthier food choices, such as in the korma case.

Another issue I saw on a show on tv was that of vegetable nutrients. Because most of our veg comes from mass-produced origins, it means they are stripped of a lot of their nutrients. This means that the five a day recommended by the government is not only a base minimum, it's far too low. Unless you can buy from local producers who work ona small scale, or you have a garden where you grow your own, then you are not getting enough from a five a day diet of fruit/vegetables.

This is good in the sense that it will hopefully encourage people to buy more products from local providers who grow on a much smaller scale. It may also encourage us to have more than five a day, which really should be a bare minimum - Australians tend to go for seven a day and have a much healthier diet that those in the UK.

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin