Samual Alexander Kinnier-Wilson by Dr Edward Reynolds MD FRCP FRCPsych; Artists’s Eyes: Oscar Claude Monet and Vincent van Gogh by Winston Leigh BA MB ChB MRCGP
This dish, like so many we eat here, is simplicity itself, yet the height of good eating. It shows why the English are famous for the (wrongly) maligned ‘meat and two veg’.
Our first attempt at making this fermented beverage went well.
Key article & video: Scant Evidence That Salt Raises BP, Review Finds During our second Food and Health Group meeting, Caroline was demonstrating how to
Our second local food group meeting took place on 2nd December 2012, with 35 people attending. The wrist bands worn by these tribal elders are
One of our foodie friends, Sally, just brought round her homemade biltong – that’s it above – and it was delicious! Her biltong is made from beef and her
I make my own clarified butter – which is called ghee in Asia – for a number of reasons: Firstly, some members of my family are allergic
There can be nobody who isn’t fascinated by the Ancient Egyptians. Clearly the first of todays lecturers was so riveted by the ancestral treasure trove
I have been slow to post this on my blog, but at the last West Sussex History of Medicine Society meeting the presentations were of their usual
About 2 million year’s ago the human brain began an exponential growth in size, unparalleled in the animal kingdom. What propelled this remarkable development?
In this family we prefer to have our food as close to ‘natural’ as possible. This, of course, is a debatable point for many food
✓Low-carb ✓Gluten-free ✓Lactose-free (Using ghee – clarified butter) There is nothing more English than mutton. (Er, except the name – ‘Mutton’ is French. C’est la vie!) Mutton has
Today’s Food Programme on Radio 4 was all about lard! Includes interviews with Stephanie Seneff and Gary Taubes.
Below is a list of our local animal food producers. Local food is food you can trust, animals that you can see grazing, farmers you
The first of the Food and Health Group meetings was held on Sat 27th Oct and was a huge success. Thank you to all those
✓Low-carb ✓Gluten-free ✓Cow-dairy-free (Using sheep’s cheese and goat’s butter) This traditional moussaka recipe is a classic for low-carb-high-fat diets. We have it mainly in summer and autumn when
A low-carb, grain-free birthday cake fit for a king. Or your little princess for that matter.
I can now confirm that the first of my workshops/presentation on Food and Health will take place on Saturday October 27th at the Bassil Shippam
Keta salmon cooked in a clever low-carb lemon sauce, which I often use with fish dishes, and a wild mushroom vegetable accompaniment.
Yesterday I was busy, but not in a rushing around way, more in a nourishing, warm, mind expanding and communicative way. I will explain. I
Study shows that Echinacea reduces common cold frequency and symptom severity.