Pizzaritto – Pizza Buritto with Whole Pizza as the Tortilla

Ginzoritto filled with spaghetti, sausage, peppers, onions, and garlic knots

Desseritto with nutella, bananas, Reese’s, and zeppoles

Rice Flour Muffins with Banana and Matcha


1-1/2 cups brown rice flour
1/4 cup white rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1/4 cup coconut sugar
1/2 tsp salt
2-1/2 tsp baking powder
1 large organic egg
1 cup almond milk
2 large overripe bananas, well mashed
2 Tbsp coconut oil, melted
1 tsp vanilla extract
2 tsp matcha powder


  1. Place oven rack in middle of oven before preheating to 350ºF (180ºC). Line muffin tin with paper muffin cups or generously grease and set aside.
  2. In large bowl, whisk together rice flours, potato starch, tapioca flour, coconut sugar, salt, and baking powder until well combined.
  3. In medium bowl, whisk together egg, almond milk, mashed bananas, melted coconut oil, and vanilla extract. Add this wet mixture to dry mixture and, with a wooden spoon or rubber spatula, stir until just combined.
  4. Transfer 1 cup muffin batter to small bowl and stir in matcha powder until well combined and batter is a lovely green colour.
  5. Fill each muffin cup a quarter full with banana muffin batter. Top with about 2 tsp matcha muffin batter and, using a toothpick, gently swirl into banana batter. When swirling batters together, take care not to stick toothpick all the way to the bottom of batter, as this will destroy your first swirl. Instead, just skim the top of the batter to swirl matcha batter into banana batter. Repeat with remaining banana and matcha batter.
  6. Bake until a toothpick inserted in centre of muffin comes out clean, about 20 to 25 minutes.
  7. Transfer muffins to wire rack to cool completely at room temperature.

Makes 12 muffins.

Source: Alive magazine

Video: Why Cake Donuts and Yeast Donuts Are So Different

Donuts are universally beloved. But there’s a significant sensory difference between biting into a cake donut and biting into a yeast-raised donut. The ingredients are almost identical, and in both cases, the dough is deep-fried. This video takes on the secret chemistry of donuts.

Watch video at You Tube (4:44 minutes) . . . . .

Anti-inflammatory Diet

Madeleine Howell wrote . . . . . . .

Inflammatory foods could increase the risk of aggressive breast cancer, researchers suggested this week, and a new study points the finger firmly at processed convenience foods and ‘lazy cooking’.

It found that women who ate the most inflammatory foods were 39 per cent more likely to develop any form of breast cancer than those who ate the least.

Food products suspected to increase inflammation include the likes of ready-made pasta sauces, as well as industrially produced bakery goods like bread and pies.

Presented at the American Society of Clinical Oncology’s annual meeting in Chicago, the study was led by Professor Adela Castello at Instituto du Salud Carlos III in Spain.

So far, so concerning: but if our favourite high-street pastries (guilty) and the jars of curry sauce (cheater) in the cupboard are off the menu, what should we eat to avoid inflammation? What are the benefits of cooking from scratch? And what exactly is inflammation, anyway?

It’s not all bad: according to the Harvard Medical School, there is some evidence that food can also be used to counter inflammation.

“Many experimental studies have shown that components of foods or beverages may have anti-inflammatory effects,” says Dr. Frank Hu, professor of nutrition and epidemiology in the Department of Nutrition at the Harvard School of Public Health.

So, by eating well, you can actually reduce inflammation – rather than exacerbate it with a poor diet. Plus, as anyone who has ever experienced the aroma of a home cooked garlic and red wine sauce will attest, meals prepared from scratch are excellent news for our taste buds.

And Professor Adela Castello’s caveat is that the new findings shouldn’t mean we become “obsessed” with avoiding inflammatory foods: “Eating processed meat, fast foods or sweets once or twice a week probably won’t hurt you. The general advice for healthy dietary habits also serves for cancer prevention,” she emphasises.

“Eat fruits, vegetables and whole grains daily; fish, legumes and nuts three or four times a week; and red meats once or twice per week.

“Avoid as much as possible processed meats, convenience and fast food, industrial bakery, sweets, sugared drinks and high-fat dairy products. And use olive oil as the main dietary fat for cooking and dressing. Avoiding alcohol consumption is also recommended.”

For an eating plan which adheres closely to this guidance, you might consider the Mediterranean diet (fruit, vegetables, whole grains, olive oil, with a moderate amount of cheese, wine, fish, eggs and meat).

There are also lessons to be learnt from the Icelandic diet (rapeseed oil, wild berries, root vegetables and fish), or even the mid-Victorian peasant diet (milk, oats, fish, potatoes, apples and meat once a week). It’s no coincidence that all three are low in processed foods, but rich in an abundance of fresh produce.

A decrease in the risk of inflammatory disease isn’t the only welcome side effect of lifestyle tweaks such as this: a diet low in processed foods and rich in fruit, vegetables and wholegrains may also improve your mood and combat depression.

“The best advice from a dietary perspective is the same whether you have a chronic inflammatory condition or not: to have a healthy dietary pattern and to maintain a body mass index within the normal range,” suggests Melanie Hargraves, registered dietician and spokesperson for the British Nutrition Foundation.

“A healthy dietary pattern is one which contains 5 or more portions of fruit and vegetables per day, is high in fibre and lean protein sources (such as chicken, beans and pulses or fish, including one portion of oily fish per week) and is low in saturated fats, salt, free sugars and alcohol.” Hargraves also points out that excess body weight can contribute to inflammation and exacerbate symptoms of a chronic inflammatory disease. “For most people the advice is simple: eating well, keeping active and maintaining a normal body weight,” she emphasises.

Here, we suggest the anti-inflammatory ingredients to add to your shopping list (and the culprits to strike off) without further ado – along with some delicious tips and recipe suggestions to try at home, courtesy of Telegraph Food. Who are you calling a lazy cook?

What can I eat? Foods to fight inflammation

Here, we pick out the hero foods believed to alleviate inflammation

Nuts and seeds

Nuts and seeds are said to be high in anti-inflammatory omega-3 fatty acids. They’re also believed to promote a good night’s sleep. Check out Christelle Huet-Gomez’s easy ‘mug crumble’ recipes for fun, simple ways to incorporate them into your diet.

Cruciferous vegetables

Cruciferous vegetables including cabbage, broccoli, bok choy, Brussels sprouts, kale and cauliflower were found to reduce inflammation in a study published in the Journal of the Academy of Nutrition and Dietetics. We suggest Stephen Harris’s crowd-pleasing recipe for Marmite-roasted cauliflower with walnuts and grapes to get you started.

Leafy greens such as spinach and kale are not only said to be anti-inflammatory, but research has also suggested that they’re good for your memory. Pass the veg.

Olive oil

According to wine columnist Victoria Moore, the best olive oil is often made by wine producers. It’s extracted from pressed whole olives, and is a staple of the celebrated Mediterranean diet.

Professor Adela Castello, who led the recent study into the risks of consuming inflammatory foods, recommends using olive oil for cooking and dressing. Check out restaurateur Russell Norman’s Venetian recipes for inspiration.

Oily fish

According to Arthritis Research UK, fish oils are rich in omega-3 essential fatty acids, which have strong anti-inflammatory properties: “They significantly reduce the release of several elements that play a part in inflammation from your white blood cells,” it states. Oily fish has also been reported to delay the menopause, and reduce the risk of bowel cancer.

Opt for salmon, mackerel, tuna, anchovies and sardines, and be sure to consider Diana Henry’s new recipe ideas for salmon fillets including roast salmon 
and green beans with cornichons and mustard crumbs and salmon fillets with Indian spices and coconut – or perhaps Rick Stein’s grilled sardines with chopped green herbs.


Fresh berries such as strawberries, blueberries and cherries are said to be anti-flammatory – pick up seasonal punnets at your local market: we recommend Stephen Harris’s garden-fresh beetroot, strawberry and rose salad and Ursula Ferrigno’s chocolate, cherry and raspberry tart.


According to the Harvard Medical School, coffee contains polyphenols and other anti-inflammatory compounds which may protect against inflammation. In fact, there are a number of other surprising health benefits of caffeine, including reducing the risk of Parkinson’s or diabetes. Americano, anyone?


It may sound simple, but water is understood to be anti-inflammatory. Plus, the body needs to be hydrated in order to thrive. The NHS advises that in the UK climate we should be drinking around 1-2 litres of water. That’s roughly six to eight glasses a day.

What to avoid

  • Ready meals
  • Fizzy drinks
  • Alcohol
  • Red meat
  • Ready made sauces, curries and condiments
  • Refined carbohydrates (think industrially produced bread, pastries, cakes and pies)
  • Processed meat, such as sausages

Source: The Guardian

Study: Millions of Americans May be Getting the Wrong Treatment to Prevent Heart Attack or Stroke

Serena Gordon wrote . . . . . . . .

Prescriptions for blood-thinning aspirin, cholesterol-lowering statins and blood pressure medications might be incorrect because a tool that estimates risk appears to be off by as much as 20 percent, Stanford University researchers reported.

That means almost 12 million Americans could have the wrong medication, according to the team led by Dr. Sanjay Basu, an assistant professor of medicine.

It appears medications are overprescribed in many cases. But for black patients, outdated risk calculations may actually underestimate risk, the study authors said.

Risk estimate tools predict the likelihood of a future heart attack or stroke in the next 10 years. Doctors use these tools to help them decide what treatment a patient needs, if any at all.

But these tools are only helpful if they’re accurate. There’s been concern that some of the statistical methods used to develop a commonly used risk estimate tool in 2013 may be prone to miscalculating risk.

“What initially prompted us to do this study was a patient I had, an African-American gentleman who I thought was at pretty high risk for a heart attack or stroke. But when I put his information into the web calculator, it returned a bizarrely low-risk estimate,” explained Basu.

When he looked into this issue, Basu said he saw other doctors commenting on the problem. And it seemed as if the risk estimates were both over- and underestimated.

The study authors cited the example of a 46-year-old white male smoker with normal blood pressure and abnormal cholesterol levels. The risk estimate tool said this man would have about an 11 percent risk of a heart attack or stroke resulting from plaque buildup in the arteries in the next 10 years.

When the researchers used the same information but changed his race to black, the tool dropped the risk to less than 7 percent. That would mean that being black lowered the man’s risk of a heart attack or stroke by 40 percent. Yet past research suggests that being black raises — not reduces — the risk of heart attack and stroke.

Basu said the risk calculator assesses age, gender, race, whether or not people have diabetes, high blood pressure or abnormal cholesterol, and if they smoke tobacco.

Dr. Andrew DeFilippis, who wrote an editorial accompanying the study, said the 2013 risk tool uses information from research studies done decades ago.

DeFilippis is an associate professor of medicine at the University of Louisville.

Basu said using more recent data is one way to boost accuracy. When he and his colleagues updated the statistical modeling, they produced what they feel is a more accurate estimation.

However, Basu said this new risk estimation calculator needs to be validated by other researchers to ensure its accuracy. To that end, the researchers have made their statistical models and calculations available to anyone on the internet.

But if those initial calculations were off by 20 percent, potentially affecting 11.8 million people, where does that leave patients?

“If you’re concerned, the most important thing to do is to talk to your doctor. Risk calculation is one of many factors that go into the decision about treatment. I’m more concerned about people who may have been given false assurances,” Basu said.

DeFilippis concurred. “No one is saying this is a recipe you have to follow. For most clinicians it’s a starting point. This is one tool we use to try to balance the risks of therapy with the potential benefit,” he said.

“People who are at very low risk or very high risk are unlikely to get a different answer, but people who were borderline are the ones who may get a different answer,” DeFilippis said.

Findings from the study were released online in the Annals of Internal Medicine.

Source: HealthDay

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