Latest Nutrition/Food News



A reminder that this list doesn’t try and cover everything but a selection along with some alternative inspirational ways of using them rather than the normal steam, boil, bake...Feel free to contact me via or Twitter @Ninanutrition, with your ideas, I will try then and then if I use them in future editions I will credit you accordingly.  You can also check out my foodie travels by visiting my travelogue





During the first part of the year, often diets are talked about and started. But instead of following a strict regime, think healthy, seasonal and where possible local, you will see some of the foods whilst not local are still in season and readily available.. Seek out your local producers and get to know them, you will soon see a benefit from this relationship not only knowledge wise but on your budget too....... |One of the things you may notice is the rich sources of potassium in these seasons vegetables. You will notice that I don't include recipes for everything, as some you will already have your favourites for but if you find one and want to share your own personal recipe let me know and I will try it and then share with everyone, giving you the credit of course. My recipes are a little bit different and hopefully you will find them inspirational and create and not just the norm




APPLES – Plain crumble is always a good standby, but I find that apples cooked with Cinnamon Apple Crumble, then with a nutty oaty crumble on top not only allow less sugar to be used but then add all sorts of taste and nutrient dimensions into your diet.

Pork and apples, is also a good combination, when your pork is nearly ready, peel and slice into rings a large apple, into a pan add a knob of butter allow to brown then add your apples, sprinkle of sugar on top to caramelise, then turn after 5 mins while they are still crunchy but sticky too..... serve along side your pork...


BRASSICAS - BRUSSELS SPROUTS, CAULIFLOWER, BROCCOLI, KALE, RED CABBAGE [ SAVOY CABBAGE I HAVE SHOWN SEPERATELY WITH ITS OWN RECIPE IDEAS. - A good source of your antioxidant vitamins A, C, E , fibre, potassium, calcium, iron and folate. So you can see how important these are to your overall health. Of these Brassica's Kale is your best source of Vitamin A and lutein and calcium so protects not only your eyes, and skin it is useful for healthy and strong bones. Broccoli is a rich source of suforaphane which studies have found have anti cancer and anti inflammatory properties. Obviously what you don’t want to do is overcook any of these in water and lose the water soluble vitamins A, C and E. I try and steam my vegetables now and they do cook remarkably quickly whilst retaining the nutrients better. One of my favourite ways to get them into the diet is to make them into a soup, so if you have excess cauliflower try a Cauliflower Cheese Soup – I guarantee that anyone who thinks they dont like caulflower will fall for this simple recipe. You just need a head of cauliflower, litre of stock – cook till soft! [ dont worry you retain the nutrients as you are using the water youve cooked it in] Drain off 500ml of stock then puree the rest together when cooked. Leave to one side to cool slightly then make a roux sauce, with 50g of butter [ or oil] 28g of spelt flour and 250ml of milk – you will find this a very thick sauce, so add the cooking liquid you have put to one side. Stir to remove any lumps and bumps and stir in the pureed mixture and 100g of grated cheese. Serve with a few chopped chives or drizzle of cream if you have any to use up. Serve as a main course lunch with some crusty rustic wholegrain bread. Broccoli and Salmon Pasta Bake – This is a great way to use up left over salmon be it freshly cooked or smoked salmon end pieces, Add your freshly steamed broccoli, mix into a tin of chopped tomatoes and add with lots of black pepper to your ready cooked pasta, pop into an oven proof dish and then heat thoroughly to make sure it bubbles, sprinkle with cayenne infused breadcrumbs or grated cheese further 5 mins to crisp/melt and then a perfect omega 3, potassium, vitamin A and folate lunch!



CITRUS FRUITS – ORANGES, SATSUMAS, CLEMENTINES, LEMONS AND LIMES. - often just thought of as a source of Vitamin C, but this group pack more of a punch than that. One fruit ranges between 130 – 200 mg of your 3500mg daily needs of potassium, between 20 and 45mg of your 800mg of calcium per day, and of course a good source of fibre. Whilst you might find it easy to incorporate the oranges you may struggle with the lemon and lime. A perfect way to use the lemon is in a Greek recipe for Lemon chicken and potatoes. You can either do a whole chicken stuffed with 2 lemons halved , sprinkle with thyme and if in the slow cooker [ yes you can cook a whole chicken in there!] cook the potatoes with it. Or if you have chicken legs then place on a tray, add your potatoes [ cut into large chunks] using two lemons [ one per person] sprinkle the zest over the ingredients, pour your lemon juice over and then drizzle of olive oil and freshly ground black pepper over. Cook for approx 45 mins in 180 oven. There your meal is ready and smells delicious. My friend Elli at Ellis restaurant in Aghios Nikolaos, Mani actually does the most delicious Elli's Greek Oven cooked Lemony Potatoes, where she slow cooks in the oven peeled potato thick wedges, with olive oil, lemon juice then the bodies of the lemons and white wine. These cook for hours at a medium temperature, in other words they cook whilst the ovens are on, they are divine. I have tried to replicate them here but without the view of the harbour and the warmth of the sun they are not quite as good as hers'!!

IN FEBRUARY THE SEVILLE ORANGES ARE IN SEASON, make your own marmalade, you will taste such a difference and often you can cut the sugar slightly whilst still achieving a good set





HORSERADISH – Try making your own horseradish sauce to serve with your Grilled Mackerel fillets, or grass fed roast beef!. Creamy Horseradish Sauce – Mix together 2teaspoons of freshly grated horseradish, 2 level teaspoons of sugar, salt and freshy ground pepper, ¼ teaspoon of mustard, 1 tablespoon of white wine vinegar - mix well together then add to it 150ml of freshly whipped [ to a soft consistency] cream. Mix well together and then chill ready to serve.


LEEKS – In ancient Greece these were used as a medicine as the nutrients in them have healing properties for sore throats, but in addition, they are delicious accompaniment to many meats/poultry and fish at this time of the year. One of my favourites is Leek and Potato soup, one large potato, one large leek cooked together in a vegetable or chicken stock, puree when cooked and add nutmeg and black pepper...... to serve you can sprinkle on a little bit of grated cheese to add some protein to this but it is a hug in a dish! You can also do my Taster salad, where you use the leek raw in stead of lettuce as the basis for a winter salad. Recipe on my website.

MACKEREL - Prepare the fillets, ensuring you have removed all the bones, and believe me this is no mean feat! Then grill and serve with the homemade horseradish sauce.



PARSNIPS – Quick Roast 'Snips a quick way to prepare these to roast, is to peel, quarter and then par cook either steam, boil or in the microwave will al dente, drain well and then put into an oven proof dish, drizzle with olive oil and black pepper and roast for approx 30 mins in a medium/hot oven 180Fan is fine.


POMEGRANATE - wow its like adding rubies to your salad!. But there is more to this jewelled beauty. Studies show it is full of antioxidants and is often quoted as having anti cancer properties, also stopping your arteries furring up! Dont just sprinkle them over your yoghurt, or salad, make a Pomegranate Tzatziki – take 150g of 0% Total Greek Yoghurt, mix in chopped coriander, pomegranate seeds, chopped mint and stir and chill. Makes a great accompaniment for Lamb, or just a protein packed low fat dip!

POTATOES – Check out my Cheat's Dauphinoise recipe already on my recipe pages for a different and healthier version without using Cream. It also cooks alongside the casserole/stew/roast meat with minimal interference so ideal if you are cooking for friends, and it doesn’t spoil if you need to turn the heat down because you are all talking so much!

PURPLE SPROUTING BROCCOLI – How many face pulling have we had thinking about this veg, well a good way to use it is to disguise it – Yes honestly. Try a Purple Pesto Steam, then add 2 x spring onion, 30g feta cheese, olive oil and blitz in your foot processor mix in a squeeze of seasonal lemon juice and serve either as a sauce for plain meat, pasta or a dip......



SAVOY CABBAGE – apart from the usual steaming, try Spicy Fried Savoy , by shredding it and frying it in olive oil with onions and garlic and if you require a little fresh ginger. This makes a lovely accompaniment to a roast meat . With any of your cabbage if you have any left over then chop it all together and then mix well top off with some grated cheese and pop in the oven it makes Nina's own Squeak and Bubble! but without using too much added fat.



SHALLOTS – Stifado!!! These really are a must addition to your Greek Stifado. I have been experimenting and put my own take on this traditional Greek recipe on my recipe pages have a look and feel free to tweak and experiment with the framework I have put together.

SWEDE Two root Mash cook carrot and swede together, drain, mash adding either a little butter or a spoonful of horseradish and this is delicous with your mackerel, roast meats etc..

TURNIPS – often overlooked but right a the moment the small purple ended turnips are tender and delicious especially if incorporated into a Pot au Feu Stew with beef, in fact just root veg and beef in your slow cooker then when almost cooked stir in either shredded savoy cabbage or kale and enjoy.

VENISON – Recipe already on website.






Some interesting nutritional articles to give you "food for thought"!


Tomatoes are a major source of lycopene, which is a carotene [ vitamin A sourced] antioxidant, it is known to help fight heart disease and also preventative against prostate cancer.

Tomatoes also have anticoagulant properties and contain a good source of vitamin C, potassium [ helps to regulate the body's fluids] and fibre.

Tomatoes are unusual because the lycopene is more active in processed tomato products such as tinned, puréed, tomato juice and ketchup rather than in their raw form. However, don’t discard the raw product as there is a way to maximise the lycopene and to help you do this ;-

  • the redder and more ripe the tomato is the higher its content of lycopene


  • Vine ripened tomatoes contain more lycopene than those ripened after picking, because they are ripening whilst still taking goodness from the mother plant.

  • Tomato peel is richer in nutrients that the flesh and the central seed is high in salicylates [an anticoagulant] so avoid peeling and don’t de seed unless you have too.

  • The Lycopene in raw tomatoes is better absorbed by the body if its eaten with some oil i.e. olive oil dressing in a salad dressing.

The additional benefit of using oil works with either raw or cooked tomatoes as it helps the lycopene to be absorbed better by the body. This is because the lycopene is from the Vitamin A source, Vitamin A being a fat soluble vitamin.



A very general guideline for a low-oxalate diet 

is to eat meat, dairy and eggs, which are very low sources of oxalate. Plant foods and virtually all nuts and seeds are low to high sources. Some examples of high level foods are almonds,spinach, soy milk, potato and tomato.


A low-oxalate diet may benefit sufferers of kidney stones as well as those suffering from many other chronic conditions. Oxalate are organic acids that occur naturally in plants, animals and humans. Only when there is an excess or sensitivity to them are there problems such as kidney stones, inflammation, pain, and irritation of tissue and mucous membranes. They are eliminated in the urine, but because they are crystallized in structure when combined with calcium, they may irritate vulvar tissue and cause vulvar pain.


An acceptable amount for those following a low-oxalate diet is between 40 to 60 milligrams a day. Levels present in foods can vary according to factors such as the type of soil the food has been cultivated in, the climate, and the cooking methods.

The issue of oxalates in the body is very closely linked to gut problems and gut function. People who have these problems find that one of the benefits of a low-oxalate diet is improved gut function. Others who follow this diet but did not have any initial kidney trouble have experienced improvements in other chronic conditions.

Drinking water can help dilute oxalate in the blood and make it easier for you to flush it out of your body, reducing your risk of kidney stones. Drink at least 8 to 12 cups of fluid each day. Citric acid from lemons and other citrus fruits can also help prevent the formation of calcium oxalate fluids


Although a high level of calcium in the blood is associated with the development of kidney stones, calcium in the diet may be able to protect against kidney stones. Dietary calcium, such as that found in dairy, can bind to the oxalate in the digestive tract and keep the oxalate from being absorbed. Three to four servings of dairy each day may help neutralize oxalate from the diet


Hard water (which contains calcium and magnesium) is likely to exert a beneficial effect with respect to oxalate absorption because these minerals will tie up much of the oxalate consumed in the diet within the gastrointestinal tract, thereby decreasing oxalate absorption. Less oxalate absorption translates to less oxalate gaining access to various tissues within the body.


Most foods do not contain significant amounts of oxalate. The primary sources of dietary oxalate are plants and plant products. Although the physiological role of oxalate in plants is not clearly understood, it is well established that a number of plants have the ability to synthesize oxalate. Seeds and leafy plants related to spinach and rhubarb contain the most oxalate.


Meat:All fresh and frozen meats: beef, pork, chicken, turkey; fish and seafood such as flounder, salmon, tuna, shrimp, scallops; and eggs. (Avoid cured meats.)

Dairy: Dairy products made with cow’s and goat’s milk, including buttermilk, skim milk, 1% and 2% milk, whole milk; butter; all cheeses, including cheddar, feta, farmer, goat, mozzarella, Parmesan; sour cream, whipping cream, half & half; yogurt, plain, or with low oxalate fruit.

Fruits: Apples, avocados, cherries, cranberries, melons (cantaloupe, honeydew, watermelon), seedless grapes (red and green), peaches, plums.

Vegetables:Asparagus, broccoli, cauliflower, cucumbers; iceberg and Romaine lettuce; radishes, mushrooms, onions (yellow and white); squash (zucchini, acorn, and yellow); red sweet peppers, turnips (root), water chestnuts.


Beverages:Spring and filtered water, chamomile tea, ginger ale, beer, apple juice, apple cider.


Chocolate:White chocolate.


Grains:White and wild rice; barley.


Herbs and Spices: Basil, cilantro, mustard, nutmeg, white pepper, saffron, tarragon, vanilla, salt.


Condiments: Mustard, mayonnaise, vinegar.


Nuts, Peas and Seeds: Coconut; black-eyed peas, green peas, and yellow split peas; flax seeds.


Fats and Oils: All vegetable oils, including olive, rapeseed, safflower, soy; margarine. My preference would be a good quality Greek Extra Virgin Olive Oil – this is the best olive oil for not having been “messed about with”


Sweets and Sweeteners: Sugar (white), maple syrup, corn syrup, honey.


Increasing your calcium intake when eating foods with oxalate can help lower oxalate levels in the urine. Choose high-calcium dairy foods such as milk, yoghurt, and cheeses. Vegetables can also provide a good amount of calcium. Choose broccoli, watercress, kale, or okra to increase your calcium levels. Cheese, milk and buttermilk are all low in oxalate and valuable sources of calcium, vitamin D and protein. Calcium is important within a low oxalate diet, says the NKF, because it binds oxalate in foods, preventing its absorption. Choose low-fat dairy products most often to avoid excessive saturated fat intake, which can increase inflammation and kidney stone symptoms.


Many fruits are considered low-oxalate, meaning they contain less than 2 milligrams per serving. These include bananas, cherries, grapefruit, grapes, mangoes, melons, green and yellow plums and nectarines. Canned fruits including peaches and pears and dried fruits such as raisins are also low in oxalate.


Low-oxalate vegetables, which are also low in calories, include cabbage, chives, cauliflower, cucumbers, endive, kohlrabi, mushrooms, radishes and water chestnuts. Peas, which are legumes, are also low-oxalate.





Certain illness affects your immunity and can leave it lacking the fight and a little weak.

Rheumatoid and psoriatic arthritis are two such illness. This reduced immunity means that a simple cold can turn into a chest infection, a muscle twinge can last months with swelling and pain, what others fight of quickly lasts and lingers.

Inflammation is high in the body with both these forms of arthritis, it is caused because the antibodies produced by the body attack itself as opposed to just fighting infection.

Medication prescribed for such illness help manage the pain but leave the immunity very weak, so one thing you can do is ensure that your nutritional intake maximises the nutrients from the food you eat, so, it might be worth a bit of a food stock-take and some home truths to help you self manage your condition.


Your 5+ a day portions of fruit and veg needs to become far more than this, originally the advice was to have 7-9 a day but it was felt by some that this was not achievable when the averages in Northern Europe fall well short of this recommendation. In fact consider this key information when deciding which lifestyle or food diet to follow;-


In the UK Britons east 258g of fruit and vegetables per day compared with a European Average of 386g [ and this is higher still in Greece – hence my love of the Greek Diet]

So you can guess from this what the first thing is you are going to do;-


  • Up your fruit and vegetable intake

  • Concentrate on your vegetable green leafy and ensure it is there every day in one form or another

  • include garlic and onions

  • Boost also by using any cooking liquid and make into a vegetable broth to capture every last bit of goodness.


Concentrate on including foods which include the following vitamins and minerals as these are known to have the biggest influence on our immune system, these are;-

  • Vitamins A, C, D and E

  • Zinc – helps viruses enter the body

  • Selenium – acts like a sponge mopping up the free radicals caused by infection once in the body

  • iron

  • copper


Some of these help protect the nasal and mouth lining which in turn can prevent nasties entering the body. Others such as a vitamin D rich yoghurt will help to keep the gut bacteria healthy and in turn help with the fighting of illness.


You can see that if you are suffering from any of these immune depleting illnesses one of the worst things you can do is to cut all healthy fats out of your diet, Avocado is a great source of Vitamin E, yet left out of diets owing to its high fat content. This healthy fat along with olive oil is integral to keeping you healthy. Like anything its important to vary your diet, unprocess your diet but not remove any food groups i.e. dairy free, wheat free unless you have a medical need to do so that has been confirmed.





Around 50% of a woman's body and 60% of a man's body is made of water. Water is needed by every single cell in your body to help it function properly, to keep healthy you need to drink 6 – 8 glasses [each being 225ml or 8fl oz in old money!] of water every day. In hot weather or if you exercise this amount needs to be increased.


Not drinking enough water can result in;-

  • feeling tired

  • dry eyes

  • headaches

  • dry mouth

  • difficulty concentrating.


Drinking enough water also gives many positive health benefits including;-

  • fewer cases of kidney stones

  • lower risk of colon cancer

  • not as many urinary tract infections

  • lower risk of urinary cancer

  • less chance of constipation


So as you can see there are many reasons to drink enough water. In addition to the above water also;-

  • controls body temperature

  • assists with weight control

  • gives you energy

  • transports nutrients and waste in and out of cells

  • stops dehydration

  • keeps digestive processes healthy


For Children, they are less likely to feel a need to drink, this is because the mechanism in their body which alerts them to being thirsty doesn't fully form until they are a little older. So especially during hot weather, when they also don't perspire as much as adults do, this means their bodies do not control their temperature. So it is important that they are encouraged to drink water especially during and after exercise to prevent heatstroke and dehydration.


A good tip for anyone is to carry a bottle of water, not only is it on hand then but it is measured so you know exactly how much you are drinking.


On the adverse side of the coin, excess drinking of water can result in the body losing nutritional salts which in turn cause a confused state to set in. This is often prevalent in the elderly and can be mistaken for the early onset of dementia.



Some recent donations

From my talks over the last few months I have been able to support the following charities

Blood Bikes £100, Gnosall First Responders £100, Pensioners Presents in the village at Christmas £150, Lions Club £100 - A Grand total to date of £450 from my Food and Nutrition Talks. 


Handing over a £100 donation, from some talks and masterclasses I have delivered in the last months at Good Food and Nutrition, to the Staffordshire and Shropshire Blood Bikes to help keep the wheels turning throughout the year.  Volunteers do a sterling job, spending many hours transporting life saving blood, breast milk and other medical supplies to our hospitals across Staffordshire and Shropshire. and supporting our hospitals in Staffs and Shropshire including a little bit of Cheshire and the borderland of Wales too.
Have a read of my blog to catch up on my recent foodie adventures!. 

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BBC Radio Shropshire - Invited to be the guest on their Food Programme, where I spent the hour promoting local and seasonal foods, sharing ideas and recipes to get you cooking.



Thank you to all the people who took part in my Mediterranean Masterclasses at Ludlow Food Festival, we had a great time, lots of nutrition tips, cookery ideas and you all had the opportunity to cook with me and create the dishes to eat and enjoy.