Irakoanago Nigiri Sushi

The Sushi

The Fish (Synaphobranchus Kaupii)

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Kid’s Lunch

Hello Kitty Character Bento

Ingredients

  • Kitty – Rice ball with plum, parprika, corn and nori
  • Berry – Rice with colour sushi powder, peapod, parsley and fish cake
  • Chick – Quail egg cooked in curry sauce, nori, cheese and carrot
  • Tuna and pumpkin croquette
  • Weiner and corn
  • Simmered burdock and bacon
  • Petit tomato
  • Broccoli
  • Boiled broccolini
  • Cherry

Position Statement on the Role of Vitamin D in Postmenopausal Women

Elsevier announced today the publication of a position statement by the European Menopause and Andropause Society (EMAS) in journal Maturitas on the role of vitamin D in postmenopausal women with summary recommendations.

Vitamin D deficiency is common and may affect up to 70% of Europeans. It is classified as a public health issue as it can contribute to many diseases, especially osteoporosis. EMAS has risen to the challenge of increasing awareness of vitamin D deficiency to women and health professionals. The position statement describes the implications of vitamin D deficiency and provides clear recommendations on why and how adequate levels should be maintained.

Osteoporosis is a common condition in postmenopausal women leading to bone fractures. However, there is now evidence that vitamin D deficiency is also associated with other medical conditions important in older women. These include cardiovascular disease, diabetes, cancer, infections and neurodegenerative disease. The major natural source of vitamin D is cutaneous synthesis through exposure to sunlight with a small amounts also coming from the diet in animal-based foods such as fatty fish, eggs and milk. Levels of vitamin D are lower in those with poor sun exposure and in the winter. Obesity, malabsorption syndromes and certain medications (e.g. anticonvulsants, antiretrovirals) can also lower vitamin D levels. Regular sunlight exposure (without sunscreens) for 15 minutes, 3-4 times a week, in the middle of the day in summer can generate healthy levels.

Supplements of vitamin D are recommended for those women who cannot obtain the required quantity through sun exposure and diet. The recommended daily allowance is 600 IU/day increasing to 800IU/day for those aged 71 years and older.

Source: Elsevier

Salad with Radicchio and Poached Egg

Ingredients

1 cup radicchio, shredded
1 cup Belgian endive, shredded
1 cup frisée, in bite-sized pieces
½ cup shallots or onions, julienned
1 cup pancetta or bacon, diced in 1-inch pieces
1 tsp honey
2 tbsp red-wine vinegar and an extra splash (divided)
1½ cup squash, roasted and cut into 1-inch cubes
1 cup chestnuts, roasted and peeled
3 tbsp extra-virgin olive oil
4 eggs, poached
Salt and pepper to taste
Parmigiano-Reggiano shavings for topping, to taste

Method

  1. Place the lettuces in a bowl, toss well and set aside while you prepare the vinaigrette.
  2. To make the vinaigrette, heat a sauté pan on medium. Warm the oil, then add shallots and pancetta and cook until shallots are translucent and pancetta is rendered.
  3. Add honey and a splash of vinegar, let it evaporate for a few seconds, then add the squash and chestnuts and remove from heat. Let cool for 1 minute.
  4. Pour 3 inches water into a large saucepan, bring to boil and add 2 tbsp vinegar. Reduce heat to a simmer.
  5. Break each egg individually into a small ramekin, gently slide egg into simmering water and cook until done to your liking.
  6. Toss salad with dressing mixture and divide among four plates. Top each mound with an egg and serve immediately with a generous shaving of Parmigiano.

Source: The Globe and Mail

Note: Gesundheit is an exclamation used to wish good health to a person who has just sneezed.

What’s for Dinner?

5-course Contemporary Dinner

Menu

  • Cream of Parsnip, Potatoes, and Cumin Soup, Cappuccino Style
  • Baby Pickerel Tempura-style with Salsa
  • Red Beet Honey Sorbet in Ice (see recipe below)
  • Quail Napoleon on Roasted Japanese Eggplant and Red Onion
  • Saskatoon Berry Flan and Maple Syrup Mousse

Red Beet Honey Sorbet in Ice

Ingredients

400 g red beet (pre-cooked until soft, puréed in food processor)
1 tbsp honey
1 cup simple syrup (1 cup sugar and 2 cups water)
1 tbsp lemon juice
1/2 can 7-Up (165 ml)

Method

Combine ingredients in a ice cream maker. Run maker until the consistency of soft ice cream (about 30 minutes). Scoop out and serve.