We all know how
great juices are for us but with so many
to choose from where do we start? Our nutritional
needs seem to change according to our age group
up can be confusing. This may help you to choose
depending on which age-group you fall into-
30s Orange Juice
This vitamin C rich juice helps absorb more iron
from your diet.
It also helps protect against the tiredness of
anaemia. Periods tend to be heavier in your 30s
to anemia is higher.
Tomato juice contains high levels of lycopene
which can help protect your skin from uv damage,
potentially keeping wrinkles at bay for a bit
longer. Its also the lowest in calories, which
is great to offset the pounds we tend to pile
on after 40.
50s Red Grape Juice
Red grape juice (especially the concorde variety)
is high in the polyphenol compound thats also
present in red wine. It can help blood vessels
relax and blood to stay clot-free. It can help
reduce your chances of contracting heart disease
at the time of life when your risk becomes greater.
60s Berry Smoothie
Berries (Blueberries, Strawberries, and Boysenberries)
provide a good source of anthocyanins which have
powerful antioxidant effects to support an ageing
immune system. Drinking Berry Juices regularly
may even help if youve been having problems with
your short-term memory.
½ oz (12g) butter or dash of olive oil
4 eggs (beaten)
10oz (275g) cooked spinach
3 large tomatoes
Handful fresh herbs (chopped)
Heat butter in a large frying pan.
Pour in the beaten eggs, stirring for a few
Once the eggs are settled sprinkle the spinach,
chopped potato pieces and slices of tomatoes evenly
over the surface.
Add the chopped herbs and season according to
Cook on a low heat for 4-5 mins until underside
is set and golden brown.
Transfer pan to under a hot grill and cook for
a further 2 mins.
Serve hot or cold, alone for a snack or with
rice and salad for a main meal.
food terminology can be a little confusing. Here are
some terms you may have come across without knowing
quite what they mean-
Au gratin coated with sauce, sprinkled with
breadcrumbs and cheese and browned under grill.
Bombe a dessert of frozen mixtures usually containing
fruit, frozen and served in a mould.
Canapι an appertiser having a base of toast
or pastry topped with a savoury and decorative mixture,
usually bite size.
seasoned with hot, spicy sauce and fried.
Escalope a slice of meat cut thinly from the top of
Fondue a dish cooked at the table over a spirit heater.
Often cheese based served with chunks of bread or sticks
Grissini Italian bread sticks
Hoisin Sauce Soya beans and vegetable extracts used
in Chinese cookery.
Infuse to extract flavour from spices or herbs by
covering with boiling water and leaving to stand. Liquid
is drained and the herbs or spices discarded.
Julienne fine, long strips of vegetables, often carrots.
Kebab cubes of meat cooked on a skewer after being
marinated and often dressed with chunks of vegetables.