Fruity Pebbles and Lucky Charms Threaten to Block “Healthy” Food Labeling Guidelines in Court

Fruity Pebbles and Lucky Charms Threaten to Block “Healthy” Food Labeling Guidelines in Court

The makers of Fruity Pebbles, Froot Loops, Fortunate Charms, and other common cereal makes are bitterly lobbying versus a new Meals and Drug Administration proposal that would reduce them from labeling their solutions as “healthy.”

The proposed Food and drug administration rule mandates that meals labeled as nutritious ought to have a main food items team — this sort of as dairy, fruits, or full grains — and must in shape specific restrictions on saturated extra fat, sodium, and added sugars.

The rule boundaries cereals, for illustration, to no far more than 2.5 grams of sugar per serving in order to be labeled as balanced — a restriction food companies assert would exclude above 95 per cent of ready-to-try to eat cereals on the market place.

In response, processed foods companies that produce a range of treats, baked merchandise, pastas, and frozen pizzas are demanding the principles just before they are finalized by the agency. Between the most vocal food companies are producers of large-sugar cereals, which are mostly promoted to little ones and have been criticized as a driver of the weight problems epidemic in The usa.

In a joint filing made last month, the premier cereal producers in the country — Basic Mills, Kellogg’s, and Article Client Brands — decried the proposed dietary standards and threatened to file a lawsuit, hard the recommendations as a violation of company no cost speech rights.

The rule, “if finalized in its existing sort,” the firms wrote, “would be open to authorized challenge in that it violates the Initial Modification by prohibiting truthful, non-deceptive promises in an unjustified manner and also exceeds FDA’s statutory authority in numerous ways.”

The idea of a authorized obstacle might not be an idle threat.

The public remark docket incorporates a submitting from the Washington Legal Foundation, a shadowy nonprofit that litigates esoteric and often controversial organization interests. The group submitted a letter in opposition in the variety of a legal quick, laying out a wide case for a foreseeable future court obstacle from the Food and drug administration suggestions.

The organization contended that the wholesome labeling requirements are an unconstitutional overreach of authorities power. Meals corporations, the Washington Authorized Foundation argued, have “constitutionally guarded professional speech” rights covering their skill to use the time period “healthy” to explain their additional sugar solutions.

The Food and drug administration, the Washington Legal Foundation wrote in its quick, “cannot clarify why buyers are not able to make their very own wholesome selections primarily based on [nutrition labeling] info. Alternatively, it seeks to limit the foods companies’ speech.”

The group does not disclose its donors and did not answer to a request for remark. In previous a long time, the Corn Refiners Affiliation, a lobby group that signifies the large fructose corn syrup industry, has disclosed financial ties to the Washington Authorized Basis.

Drug businesses, which includes Purdue Pharma, the makers of OxyContin, have also utilised the Washington Lawful Foundation to challenge federal government procedures and set up lawful precedent to reduce the means for prosecutors to look for prison charges for drug business executives.

Conagra, Ocean Spray, the American Frozen Food items Institute, and the American Bakers Affiliation in the same way hinted at a authorized threat to the Fda healthier foodstuff labeling rule. All four companies cited constitutional issues with the proposed labeling requirements in letters to the company.

The joint filing from cereal companies not only scorns the labeling procedures, but also argues that sugary cereals pose no wellbeing hazards and are, in fact, advantageous to culture and childhood health and fitness.

The firms stated that they look at the “extremely strict” suggestions as “alarming” mainly because “cereal is one particular of the most very affordable, nutrient dense breakfast decisions a person — grownup or boy or girl — can make … with a large selection of solutions to fit unique cultures, preferences, and flavor.” Cereals, the companies claimed, are now regarded for “nutritional added benefits,” offered their inclusion in a assortment of federal courses that “serve the nation’s vulnerable populations,” this sort of as the Special Supplemental Diet Program for Girls, Infants, and Children and the Nationwide Faculty Lunch System.

The providers charged that cereal “delivers on nourishment when eaten by itself, but when eaten as aspect of breakfast, it elevates the nourishment further more,” with cereal eaters exhibiting an “overall higher diet plan high quality.” As evidence, the filing cites a 2019 analyze done by in-residence scientists used by General Mills, the maker of Lucky Charms, Cinnamon Toast Crunch, and Trix, among other models.

Lucky Charms and Trix contain around 12 grams of sugar for every serving, virtually 5 periods the limit proposed by the FDA’s nutritious labeling suggestions. What’s additional, researchers have found that small children ordinarily consume much more than twice the encouraged serving measurement of cereal for breakfast, which means that a normal sugary breakfast cereal part is made up of 24 grams of sugar, shut to the sugar information of a Snickers chocolate bar.

The meals producers also pressured that the Food and drug administration ought to contemplate that cereals characterize an affordable and accessible solution for “families who are encountering meals insecurity.” As evidence, the companies reference yet another Standard Mills-funded analyze to demonstrate that minimal-money cereal individuals had higher day-to-day calcium intake and throughout all money concentrations, cereal eaters ended up associated with much better diet regime high quality.

The agency, they wrote, really should figure out the valuable job of sugar. “Sugar performs a role in foodstuff over and above palatability it controls water action, generates texture, adds bulk, and also contributes to taste complexity,” the filing states.

General Mills, Kellogg’s, and the Shopper Brands Association, a trade team for cereal makers, in the same way filed a protest against the Fda proposal, citing its impact on sugary cereal models. Cereal makers made 50 {d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} a dozen separate filings, counting several trade teams and individual protest letters from companies.

Unbiased scientists, on the other hand, have discovered that diet programs substantial in processed food items and sugar are linked to being overweight, diabetes, substantial pitfalls of stroke, obesity-related cancers, hypertension, and dental diseases.

Children’s eating routines of significant-sugar cereals and treats, multiple scientific tests have proven, are the driving issue for superior concentrations of childhood being overweight. Little ones are also bombarded with promoting for ultrasweet cereals, a dynamic that has been discovered to enhance the subsequent consumption of advertised cereals.

The FDA’s transfer to discourage sugary diet plans to youngsters and curtail advertising of this sort of foods to kids echoes the Obama administration, when a variety of voluntary pointers were being proposed in 2011.

At the time, lobbyists for the food stuff sector mobilized a wide counterassault in Congress, with allied lawmakers inserting provisions into the authorizing laws to hold off the voluntary recommendations. During this struggle, the food stuff industries hired SKDK, a consulting agency co-established by Anita Dunn, who went on to enable take care of President Joe Biden’s recent marketing campaign and at present serves as his close adviser in the White Household.

The new proposed guidelines also grow the groups of food items that might be labeled as healthier, such as nuts, higher-unwanted fat fish this sort of as salmon, avocados, and drinking water.

The open comment interval for the Fda guidelines closed on February 16. The agency, which has offered corporations a few many years to comply with the rule as soon as it is finalized, is nevertheless examining the responses.

Borsch without a ‘t’: Kyiv chef uses food to reclaim culture

Borsch without a ‘t’: Kyiv chef uses food to reclaim culture

KYIV, Ukraine — Don’t tell Ievgen Klopotenko that borsch is just food. For him, that bowl of beet-and-meat soup is the embodiment of everything Ukraine is fighting for.

“Food is a powerful social instrument by which you can unite or divide a nation,” said Klopotenko, Ukraine’s most recognizable celebrity chef and the man who in the midst of a bloody war spearheaded what would become an unlikely cultural victory over Russia.

“It’s our symbol,” Klopotenko said. “Borsch is our leader.”

If that seems hyperbolic, you underestimate how intrinsic borsch (the preferred Ukrainian spelling) is to this country’s soul. More than a meal, it represents history, family and centuries of tradition. It is eaten always and everywhere, and its preparation is described almost reverentially.

And now, at the one-year mark of the war with Russia, Klopotenko uses the dish as a rallying call for preserving Ukrainian identity. It’s an act of culinary defiance against one of Moscow’s widely discredited justifications of the war — that Ukraine is culturally indistinct from Russia.

Thanks to a lobbying effort that Klopotenko helped lead, UNESCO issued a fast-track decision last July declaring Ukrainian borsch an asset of “intangible cultural heritage” in need of preservation. Although the declaration noted borsch is consumed elsewhere in the region, and that no exclusivity was implied, the move infuriated Russia.

A Russian foreign ministry spokesperson accused Ukraine of appropriating the dish and called the move an act of xenophobia and Nazism.

But in Ukraine, where until a year ago Russian was as widely spoken as Ukrainian, the declaration legitimized a notion that many had struggled to express.

“People started to understand that they are Ukrainians,” Klopotenko said recently while preparing borsch at his Kyiv apartment. From his living room window, the husk of a high-rise gutted by Russian missiles dominated the view.

“A lot of people started to eat Ukrainian food. A lot of people began to discover Ukrainian traditions,” he said.

Klopotenko, 36, is an unlikely figure to grab headlines during a war that has left hundreds of thousands from all sides dead or wounded. But the television chef and restaurateur — recognizable by an unruly head of curls, rapid-fire dialogue and lively fashion sense — began his mission to elevate Ukrainian food years before Russia’s invasion in February 2022.

Though born in Kyiv, Klopotenko had by age 5 spent months at a time living with his grandmother, who had moved just outside Manchester, England. He’d been raised on bland Soviet-era cuisine, and this was a culinary awakening. He encountered waves of new flavors and ingredients, experiences that set him on a path to restaurant work.

His break came in 2015 when he won the television competition “MasterChef Ukraine.” He parlayed that into study at Le Cordon Bleu in Paris and later a successful campaign to overhaul the Soviet-influenced cafeteria menus in Ukrainian schools.

Always in the background was his sense that Ukrainian food — ditto the country’s culture writ large — wasn’t being true to itself. Much of Ukraine’s identity, he felt, from language and food to fashion and architecture, had been subjugated to Russian influences. Before the start of Soviet rule in 1917, Ukrainian cuisine was more diverse and robustly seasoned. That was quashed in favor of a more uniform palate with socialist sensibilities.

Even after the dissolution of the USSR in 1991, Ukraine’s cuisine didn’t quite bounce back. But Russia’s invasion and annexation of Crimea from Ukraine in 2014 was a trigger. Trying to identify and hold onto Ukrainian heritage, Klopotenko and others began researching pre-Soviet Ukrainian cooking, hoping to return it to the mainstream and give people another toehold for reclaiming their culture.

In 2019, he opened his Kyiv restaurant, 100 Rokiv Tomu Vpered (100 Years Ago Ahead), a reference to what Ukrainian cuisine was before Soviet rule, and what it could be again. The menu draws heavily on flavors and ingredients many have forgotten.

Roasted parsnips with smoked sour cream. Buckwheat bread flavored with chamomile. Banosh, a sort of corn porridge topped with cottage cheese, mushrooms and apples.

And, of course, borsch seasoned with the traditional smoked pears. Written records tie the recipe to Ukraine over many centuries. The effort to have it declared a cultural asset began in 2018, when Klopotenko enlisted the help of Maryna Sobotiuk, an adviser to the Ukrainian Ministry of Information Policy and co-founder of the Institute of Culture of Ukraine.

They assembled a dossier that would become the country’s application to UNESCO. Their work took on greater urgency after Russia’s invasion a year ago and received the blessing of Ukraine’s government.

Like Klopotenko, Sobotiuk said it’s a cause much deeper than dinner.

“Our neighbors want to not just take our territory, but also our culture and our history,” she said, calling culinary heritage a soft power with tremendous potential to motivate and inspire. “It is important to give people something they can align with Ukraine except war.”

Darra Goldstein, a food historian and expert in Eastern European cuisines, agreed, noting that the difficulty of delineating culinary boundaries doesn’t diminish the cultural import of the dishes.

“It’s not simply a matter of claiming ownership of a dish, since the precise origins of any given dish are often difficult to trace. Instead, food goes to the heart of national belonging, how people define who they are,” she said.

Borsch, of course, was just the start for Klopotenko. As more Ukrainians have rejected Russian culture since the war began, and consumption of traditional Ukrainian foods has spiked, he and others see an opening for codifying and celebrating more of their own.

Though UNESCO is unlikely to grant similar status to other Ukrainian dishes — chicken Kyiv, garlicky pampushky bread and latke-like deruny enjoy similar popularity — Klopotenko said the next step is to raise the profile of the country’s cuisine as a whole, at home and abroad.

To that end, his cookbook, “The Authentic Ukrainian Kitchen,” which offers modern takes on traditional Ukrainian cooking, will be released this fall in the U.S.

“The war accelerated the growth of Ukrainian culture,” he said. “Russia wanted to kill the culture with the huge invasion, but it’s worked the other way.”

It’s a sentiment shared widely on the streets of the nation’s capital, where restaurants have revamped menus to replace Russian dishes with Ukrainian ones. They’ve been rewarded with packed dining rooms despite rolling blackouts and frequent air-raid warnings.

At Kyiv’s bustling Volodymirsky market — a warren of stalls offering beets, smoked seafood, caviar and mounds of the local, crumbly cottage cheese — Tetyana Motorna has sold pickled fruit and vegetables for decades. She held back tears as she discussed the war and why Klopotenko’s work to secure borsch as a national treasure for her country matters.

“Borsch is everything for Ukrainians,” she said. “The war has made borsch even more important. … With borsch, we prove that we are a separate nation. It confirms us as a nation.”

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J.M. Hirsch is the editorial director of Christopher Kimball’s Milk Street and the former food editor of The Associated Press. This reporting was a collaborative effort between AP and Milk Street. Hirsch can be followed @jm_hirsch.

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For more AP stories about Ukraine, go to https://apnews.com/hub/ukraine.

Authentic Mexican Pozole Rojo Recipe (Pork Stew): Comfort Food From Mexico | Mexican Recipes

Authentic Mexican Pozole Rojo Recipe (Pork Stew): Comfort Food From Mexico | Mexican Recipes


Sometimes we just crave comfort food. Maybe it’s more like a need than a craving. The Today Show recently released 72 best comfort food recipes to nourish your soul. They had me at their headline! These comfort food recipes are “sure to soothe your soul and warm you from the inside out.” Sounds good to me! Their list is long and varied, and I had trouble deciding where to start.


I love learning about international recipes and have a soft spot for the recipes of Spanish-speaking countries because I studied Spanish for many years. Hence, Mexico’s pozole rojo caught my eye (though I should note that while 90 percent of Mexico’s residents speak Spanish, about 10 percent speak one of Mexico’s native languages). 

Pozole is one of Mexico’s most iconic dishes, a stew made with pork (or chicken or seafood today). It was first prepared by the Aztecs hundreds of years ago. The word pozole means “foam” (pozolli in Nahuatl, the Aztecs’ language). The type of kernel used was white (cacahuazintle) and, once cooked, resembled a beautiful white foam.


According to Marcela Valladolid, whose recipe is featured in the Today Show article, the most challenging part of this authentic Mexican recipe (her family’s recipe!) is “cleaning the maiz of its small caps at the base.” This process takes about one hour. According to Valladolid, “you can skip the whole process of cooking it by simply purchasing canned hominy and adding it at the end.” As someone who doesn’t like to spend more time in the kitchen than necessary, I appreciate the time saver myself.


If you’d like to make (and eat) a traditional, comforting Mexican dish, this pork pozole recipe is a winner!


Cuisine: Mexican

Prep Time: 30 minutes to 1 hour

Cook Time: 1 1/2 to 2 1/2 hours

Total Time: 2 hours to 3 1/2 hours

Servings: 6


Ingredients


  • 4 cups, maiz pozolero tip caps removed from kernels (this can take up to an hour) or 4 cups canned, drained hominy
  • 1/2 medium white onion
  • 1 head garlic, halved on “the equator”
  • 2 bay leaves
  • 4 pounds pork butt, cut into 2-inch pieces
  • 2 tablespoons kosher salt, plus more to taste
  • 1/2 cup cooking liquid (water, stock or wine)
  • 10 guajillo chiles, stems and seeds removed, torn into pieces


For Serving


  • shredded cabbage (seasoned with red wine vinegar, olive oil, salt and pepper)
  • sliced radishes
  • minced white onion
  • crumbled Mexican oregano
  • hot sauce (or salsa macha)
  • lime wedges


Here’s how to make it:


  1. If you are cleaning the hominy, add it to a very large pot along with enough water to cover by 4 inches (about 26 cups of water). Add the halved onion and both garlic halves to water and cover. Bring to a boil over high heat (it takes about 30 minutes to bring to a boil). Reduce heat and simmer, covered, for 1 hour. If you have canned hominy to add at the end, begin by adding onion and garlic to the pot of water.
  2. Remove onion and garlic and discard. Add bay leaves and pork butt pieces, then stir in salt. Bring to a boil over high heat. Reduce heat, cover and simmer for another 1 hour.
  3. While the pork simmers, make the chile puree. Place chile pieces and 2 cups of water in a small pot and boil for 5 minutes. Transfer chiles to a blender with 1/2 cup cooking liquid (water or stock or wine) and blend on high until smooth. Strain the blended chiles into the pozole pot and bring to boil over high heat. Reduce heat and simmer, covered, 30 minutes longer.
  4. To serve, scoop some broth, pozole and pork pieces into a bowl. Top with cabbage, radishes, white onion, oregano and hot sauce, if desired. Squeeze lime wedges over the top.

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Big food companies slam government proposal for regulating “healthy” food labeling

Big food companies slam government proposal for regulating “healthy” food labeling

As the federal federal government moves to change procedures for what food items can sport “healthier” labels, companies are pushing again.

Some of the most significant makers of cereals, frozen and packaged food items have submitted dozens of statements to the Food items and Drug Administration objecting to new policies that would exclude food stuff with large amounts of additional sugar and salt from being labeled as “healthful” on packaging. Some manufacturers have even referred to as the restrictions unconstitutional, saying they violate companies’ Very first Modification legal rights. 

The Fda last tumble moved to update its necessities close to what meals can use the phrase “healthy” on packaging — the to start with improve since the rule was applied in the 1990s. The proposed adjustments would depart out large-sugar, lower-fats items that at this time are authorized to use the healthful label now, these types of as fruit-flavored reduced-extra fat yogurts and Raisin Bran cereal.

Which is unfair, quite a few foods providers gripe, complaining that the additional rigorous nutritional criteria would wrongly malign a selection of well known meals. The rule “mechanically disqualifies full types of nutrient dense meals,” Kellogg’s wrote in a February 16 remark on the agency’s proposal. 

Standard Mills goes even further, arguing that the FDA’s “extremely restrictive” rule violates companies’ legal rights to totally free speech.

“[T]he Proposed Rule precludes quite a few objectively healthier goods, such as all those promoted by the Dietary Suggestions, from partaking in truthful, nonmisleading industrial expression — and these overly restrictive boundaries for ‘healthy’ violate the 1st Modification,” the packaged-foods giant writes. 

Normal Mills has a slew of very well-regarded models, such as Annie’s, Betty Crocker, Cascadian Farm, Pillsbury and Yoplait, as nicely as cereals Chex, Cheerios, Choco Puffs, Cinnamon Toast Crunch, Raisin Nut Bran and Wheaties.

The window for submitting general public reviews on the proposed regulations shut before this month. The Fda will now evaluation the suggestions, although the timing of a remaining rule is uncertain.


Food and drug administration proposes new principles for plant-dependent milks

04:16

The Customer Manufacturers Affiliation, whose users consist of Coca-Cola, PepsiCo, Hain Celestial and the Campbell Soup Organization, took a related tack, producing that “consumers have a 1st Modification appropriate to get truthful info about products and solutions and brands have a 1st Amendment suitable to give it to them.” The group estimated that 95{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} of foods presently on the sector would not qualify for a “balanced” label under the government’s new demands. 

Type, the granola bar company, took challenge with the FDA’s proposed boundaries on added sugars in food items, indicating they “established a barrier for fruit, vegetable, and protein food stuff innovation” and would lead to a lot more firms employing artificial sweeteners in their items to mimic the flavor of sugar-sweetened food stuff.

“Criteria for use of ‘healthy’ must not be so restrictive that they allow only a really confined selection of foods to qualify, mainly because this could lead shoppers to conclude that other nutrient dense foodstuff possibilities are ‘unhealthy,'” the enterprise extra.

No label, no customers?

Conagra Makes, creator of the “Healthy Preference” manufacturer of frozen meals, made available a blunt evaluation: If it reinvents “Nutritious Preference” to comply with the new policies, people won’t invest in it, the enterprise explained. 

“Conagra can’t keep on to invest in ‘healthy’ innovation if we are not ready to meet the required style, taking in tendencies and affordability our buyers be expecting. If the foods does not taste superior, folks will not get it,” Conagra stated. 


Fda has not reviewed some foodstuff additives in decades

02:33

A lot of “Healthful Option” objects have been criticized for their higher total of sugar or salt. For occasion, the “Healthful Selection Sweet and Bitter Hen” food consists of 21 grams of added sugar — 42{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} of the present advisable every day benefit — although providing just 390 energy. 

“Conference people today where by they are”

The American Frozen Food Institute claimed that constraints on sodium would outcome in “wholesome frozen things currently being excluded due to a little total of sauce that helps make the item substantially more probably to be consumed.” 

“Shoppers by now know that full fruits and vegetables are healthy and may possibly not be consuming these types of products and solutions for a range of factors,” the Institute said, introducing that the Fda should really be “assembly people the place they are.”

The Shopper Model Association echoed this comment, crafting: “Quite a few individuals are constrained from preparing meals and snacks from ‘plain’ ingredients because of to minimal time, affordability, quick access to shops that offer these elements, kitchen resources, and cooking expertise. And most shoppers do not commonly try to eat food items in a plain, unflavored variety.”

Even with this industry’s grousing, numerous nutrition specialists have come out in favor of the FDA’s revised tips. Demands for the “balanced” label haven’t improved in the 28 decades since it was initial produced, even as the general public being familiar with of what’s wholesome has progressed. 

“We want to use guidelines that advocate for a much healthier diet regime than we at the moment have, and which is why we consider the healthy claims must be authorized only for food items that are certainly wholesome,” explained Eva Greenthal, senior policy scientist at the Middle for Science in the Community Interest. The CSPI primarily supports the new policies but says they allow for way too a great deal refined grain and processed fruit.

Powerful marketing 

Under the FDA’s proposed rules, meals significant in sugar, sodium or refined grains will not be banned fairly, meals makers would not be allowed to label these types of items as “healthier,” which can be a powerful promoting claim.

“There are now some items labeled ‘healthy’ that comprise insane quantities of sugars,” Greenthal claimed. 

That’s a remnant of the reduced-excess fat trend of the early nineties, when processed-food stuff brands developed a slew of supposedly small-unwanted fat treats that contained substantial amounts of sugar and salt to compensate for the reduction of taste. Due to the fact then, exploration has overturned the perception that all fats is negative for overall health even though demonstrating the dangerous consequences of large sugar usage. 

Greenthal sees the revised Food and drug administration pointers as typically good, although she doubts it will have significantly effect on Americans’ feeding on practices.

“What we truly need to have are necessary labels that pressure corporations to disclose information they otherwise conceal,” she claimed. “Organizations are quite swift to notify us if a products is large in fiber or vitamin C, but not when a product is significant in saturated unwanted fat, sodium, or sugar. These are the goods that are linked to coronary heart condition, large blood stress and diabetic issues.”

The CSPI a short while ago petitioned the Food and drug administration to demand food makers to prominently label these elements on the entrance of a food bundle.

“The Fda just needs to consider its mission, to defend community wellness, and use that as its guiding star as it faces market stress to prioritize marketplace passions about public wellness,” Greenthal stated.

Delicious, easy-to-make, healthy comfort food recipes by Amal Tamara

Delicious, easy-to-make, healthy comfort food recipes by Amal Tamara

Delicious, easy-to-make, healthy comfort food recipes by Amal Tamara

27/02/2023

Delicious, easy-to-make, healthy comfort food recipes by Amal Tamara

“Comfort food is the foundation of memories. When things are bad, a good meal shared with loved ones may provide a lifetime of peace and warmth.”

The appeal of comfort food stems from its potential to transport us to happier and more familiar times. It conjures up images of home-cooked meals, family get-togethers, and holiday traditions. Especially during tough or stressful times, comfort food has a way of helping us feel good and delivering a sense of warmth and stability. The scents and textures of comfort food are extremely delicious, giving one a feeling of indulgence and pleasure.

Indulge in the warm and familiar flavors that will bring you back to your happiest memories with these recipes by Amal Tamara.

Pumpkin Ada

Ingredients
● Semolina – ½ cup
● Pumpkin – 200grm
● Salt – to taste
● Cardamom powder -1/2 teaspoon
● Jaggery syrup – 1 cup
● Grated coconut – 200 gm
● Cumin powder -1 pinch
● Ghee – 2 tablespoons

Direction
● Peel and grate pumpkin and keep aside
● Pour ghee in to a hot pan and add the grated pumpkin, sauté well
● Then add grated coconut, cardamom, and cumin powder
● Add jaggery syrup and mix well
● Add dry roasted semolina and make it to a smooth dough
● Place small piece of dough in the center of the banana leaf, flatten it using
hand
● Fold the leaf into half, tuck the ends of the leaf

● Grill the ada on a pan and serve hot

Banana flower cutlet

Ingredients
• Chopped Banana flower – 1 cup
• Colocasia – 100 gm
• Rock Salt – to taste
• Green chili, curry leaf, coriander leaf, ginger, garlic – ½ Teaspoons each
• Turmeric powder – 1 or 2 pinch
• Chili powder – 1 pinch
• Cumin powder -1 pinch
• Coriander powder- 1 pinch
• Fennel powder – ½ tsp
• Coconut oil – 3 table spoons
• Brown rice puttu podi- To dip
• Shallots – 50 gm

Direction

• Finely chop banana flower and keep in turmeric water
• Boil the Colocasia, mash it and keep aside
• Into a hot pan add coconut oil, ginger, garlic, curry leaf, shallots and sauté for a
while
• Add all the powdered masalas and sauté well
• Once masalas are cooked, add the chopped banana flower after squeezing all the
water out and cook well
• Once it cooks add well mashed colocasia and chopped coriander leaves
• Switch off the flame and make the mixture into cutlet patties and coat the pattie
with brown rice powder and grill it on a tawa and serve hot

Spinach Clear Soup

Ingredients

● Spinach -200gm
● Chopped carrot & Zucchini- 25gm
● Vegetable stock-
● Salt-to taste
● Crushed pepper- one pinch
● Cumin powder – one pinch

Direction
● Finely chop the spinach and vegetables
● In a pan add the finely chopped spinach and vegetables and boil in vegetable stock
● Add salt, pepper, cumin powder and cook well
● Serve hot

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Sophie Monk shares her favourite food hacks and quirky cooking tips

Sophie Monk shares her favourite food hacks and quirky cooking tips

Television personality Sophie Monk, 42, has spent most of her adult life in front of the camera, getting her career break on the reality TV series Popstars with girl group Bardot in 1999. She spent a decade in Los Angeles making films before returning to Australia in 2015. 

Monk says she’s found her happy place in Terrigal, on the NSW Central Coast, where she lives with her husband, Josh Gross. A self-described homebody, the Gold Coast native enjoys dining at home with friends and doesn’t mind sending herself up on Instagram for a laugh. Never far from our screens, Monk is a series regular on The Hundred with Andy Lee and is tipped to return later this year as the host of Love Island Australia (both on Nine, owner of this masthead). 

Her new role, as ambassador for Tropic Co National Prawn Day on March 18, came about after her husband posted about their love of prawns on his social media accounts. Now she’s swapping high heels for a fishmonger’s apron to hang with the experts at the Sydney Fish Market on Friday, March 17, channelling Paul Hogan’s 1980s shrimp-on-the-barbie tourism commercial for the TikTok generation.

Low Carbohydrate - Lettuce Wrap Burger with Tomato, Onion and Mayo iStock image downloaded under the Good Food team account (contact syndication for reuse permissions).
Lettuce burgers, swapping the buns for lettuce, with onions, a large beef patty and lots of mayonnaise and pickles.
Good Food, Feb 28, 2023

Lettuce burgers, swapping the buns for lettuce, with onions, a large beef patty and lots of mayonnaise and pickles. Photo: iStock

EATING IN

Signature dish and what is your go-to at home

I’ve lived with my husband, Josh, in Terrigal for two years now. It’s where Josh’s family is from. It’s close enough to Sydney but I prefer to be a little further out these days. We’re real homebodies and love to just chill out together. I like to whip up a spaghetti bolognese because you can’t go wrong with a classic like that and I do enjoy my carbs. When we’re trying to be good, we make lettuce burgers, swapping the buns for lettuce. We add egg and it’s very messy – there’s onions, a large beef patty and lots of mayonnaise, tomato sauce and pickles.

My guilty pleasure

My guilty pleasure is going wild on anything that is ultimately bad for you. Whether it’s burgers and chips from our local takeaway shop in Gosford or chocolate cake, I take the time to savour every moment because I love food, and especially the naughty stuff. We are obsessed with Red Rooster. I am not an ambassador. I just love their chicken. I get the family meal and share it with Josh – we live for the cheesy nuggets. Pizza Hut has a great dessert, too – a gooey Hershey’s lava cake. I have been to restaurants around the world, but this is seriously delicious. I am not usually a sweet tooth, but this hits the spot.

Best kitchen wisdom I cling to

My mum is the most amazing cook and I grew up with her making healthy meals every night. But the truth is, I am not the best cook as I’m often travelling for work and eat out a lot. When at home, I keep it simple with meals that are easy to prepare and are still delicious. I have a hack for poaching eggs in the microwave. You crack an egg into a mug, and add water, and blast it for 30 seconds. You’ll get the best-looking egg and it tastes good, too. I also like putting sour cream and avocado on the top of spaghetti bolognese – it’s not really what people do with bolognese but it’s delicious and you should try it. I always look for the quickest pasta to cook as well.

Comedian Pam Ann for AT LUNCH WITH at Nobu with Andrew Stephens...Yellowtail Halopeno sashimi with Yuzu Soy.
26TH FENRUARY 2014
PHOTO: PENNY STEPHENS
THE AGE

Yellowtail sashimi with jalapeno at Nobu. Photo: Penny Stephens

EATING OUT

My favourite hometown restaurant (and go-to dish):

We always go to Arc in Terrigal. It’s not far from our house. I don’t make a huge fuss when we dine out – we always book at the last minute. The food is beautifully presented, the service is top-notch and the venue is near the beach. I love to order the Atlantic salmon with house Caesar salad, beef carpaccio and roast pork belly with braised fennel. 

My favourite hometown cafe 

Luna Cafe in Terrigal is a regular go-to. Josh and I love a big breakfast – bacon and eggs. I always order a skim flat white for coffee. We also head there for their burgers and chips. 

What’s your favourite place to eat in Australia?

A favourite place to dine is George’s Paragon Seafood Restaurant in Coolangatta – I love the location on the water. The restaurant is known to serve only the freshest produce. I am a big fan of creamy garlic and white wine sauces. The charcoal prawns are a winner here. 

The Age, Spectrum Lunch with Jewel Topsfield and Angela White at Nobu. pic shows black cod miso. Pic Simon Schluter 23 November 2022

Black cod with miso (saikyo yaki) at Nobu. Photo: Simon Schluter

ON THE ROAD

What’s your favourite food city and why?

I spend a lot of time in Melbourne, and I think I have spent more time in restaurants there than in Sydney. My good friend Oscar is a foodie and is always in charge of organising where to eat when I visit. You’ll find me at Clover on Swan Street, Richmond – I always order the honey bread with herbes de provenance, half roast chicken with shallots and mustard, and grilled zucchinis.

Nobu’s Melbourne restaurant is one of their best. I love seafood and will always order the Hiramasa yellowtail sashimi with jalapeno. The Nobu-style seafood ceviche, prawns with spicy garlic sauce, and black cod with miso (saikyo yaki) are outstanding. Nobu always tastes better when someone else is paying because every bite is $10. But for a special occasion, it is worth it [laughs]. 

Bar Carolina in Toorak Road, South Yarra, is another favourite. I can recommend the oysters with finger lime mignonette, burrata with ‘nduja, barramundi cooked in negroni, truffle chips and their signature Lavender Spritz.

I can also often be found at the Richmond Oyster Bar on Church Street. I order grilled local prawn cutlets, sherry-garlic prawns, the seafood platter and their house-made Golden Gaytime.

Where do you stay when you’re there and why?

When in Melbourne, I like to stay at Crown Towers because the beds are insanely comfortable and the restaurants are great and within easy access. I also love to stay at The Langham and the Park Hyatt in Melbourne. I like to change it up, but these are my three faves.

Toko, Sydney. Terry Durrack review. 21st Oct 2022. Photo: Edwina Pickles / SMH Good Food

Black cod with miso (saikyo yaki) at Nobu. Photo: Edwina Pickles

SYDNEY

I have a few favourite restaurants in Sydney. Raw Bar in Bondi is a regular go-to. I love their fresh seafood and prawn rolls. I will always order miso black cod from Toko. And China Lane in Angel Place in Sydney is really good for modern Asian food – from steamed prawn and water chestnut dumplings to steamed WA scallops. 

Stay

When in Sydney I like the convenience of Bondi QT, Crown Sydney and the Ace Hotel. I always like to mix up my stays. I’m a homebody naturally, so when I’m staying in these great hotels, I like to enjoy a little bit of the luxury, even if I’m only there for a short time. I love a bit of indulgent junk food from the room service menu: burgers and fries or classic club sandwich or anything else that feels naughty.

Sophie Monk is an ambassador for Tropic Co. National Prawn Day, March 18, 2023