Birthday Dessert of Denny’s Japan

Pancakes with chocolate cake, chocolate sauce and fruits

You can eat the dessert free of charge in your birthday month with online coupon.

Moroccan Lemon Chicken Kebabs

Ingredients

boneless skinlesi chicken breast halves
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
1 clove garlic, finely chopped
1 teaspoon crushed black peppercorn
finely grated zest and freshly squeezed juice of 1 lemon
1 teaspoon red chili paste
1/4 cup extra-virgin olive oil
lemon wedges, to serve

Method

  1. Cut the chicken into 1-inch cubes.
  2. Mix the parsley, rosemary, thyme, garlic, black pepper, lemon zest and juice, chili paste, and 2 tablespoons of oil in a medium bowl.
  3. Add the chicken and toss well. Marinate for at least 30 minutes.
  4. Soak the bamboo skewers in cold water for 30 minutes.
  5. Preheat a grill pan or barbecue on high.
  6. Thread the chicken onto the skewers.
  7. Cook on the grill, turning and brushing often with the remaining 2 tablespoons of oil, until tender and golden, about 10 minutes.
  8. Serve hot with lemon wedges.

Makes 6 to 8 servings.

Source: Modern Mediterranean Cooking

In Pictures: Food of Mexican Restaurants in the US

Opinion: New EU Law on Plant-based Food Labelling Threatens to Prohibit the Use of Meat-related Words

D Jeanette Rowley wrote . . . . . . . . .

Recent news reports have highlighted that the European Union is set to bring in new legislation, covering the way vegan plant-based foods can be labelled. It is imperative that everyone is made fully aware of the extent of the new proposals because the new legislation will affect us all.

European Union law already limits how the plant-based, dairy alternative food manufacturing sector can label its products. The words ‘milk’, ‘cream’, ‘butter’, ‘cheese’ and ‘yoghurt’ can’t be used on labels because the dairy industry wants to protect its dominance, and make alternative plant-based products difficult to market and sell. The law that restricts the plant-based sector from using these words goes back some decades.

Due to the recent surge in demand for plant-based dairy and meat alternatives, both the meat and dairy industries are concerned that they are losing their dominant foothold in the food sector, and now propose amendments to existing EU legislation to make it even more difficult for manufactures of plant-based alternatives to market and sell their products.

The proposals are comprehensive and, if implemented, will affect not only plant-based food manufacturers, but also consumers, shop owners, cafés, restaurants and the entire range of public authorities, such as schools and hospitals, who need to serve vegan food to those in their care.

With regard to alternative milk products, in addition to not being able to use the words ‘milk’, ‘cream’, ‘cheese’ etc. to describe food products, manufactures will also be prohibited from using words such as ‘style’, ‘type’, ‘imitation’, ‘alternative to’, ‘to be used as’, ‘flavour’, ‘substitute’, ‘like’, or any other similar word that helps the manufacturer explain to the consumer what type of replacement product the food item in question is.

According to the lawmakers, labelling soya milk as ‘soya alternative to dairy milk’, or even ‘soya drink, to be used as milk’, is exploiting the reputation of dairy milk. Lawmakers also argue that the use of these terms confuse consumers, and even go so far as to claim that the vegan plant-based alternatives mislead consumers as to the nature or essential qualities of the product. In a desperate attempt to disrupt the plant-based manufacturing sector, lawmakers also aim to prohibit the use of common sense descriptions on any inner packaging, and any other useful advertising material that would help consumers understand what they are buying.

Because the dairy industry believes that the plant-based manufactures are misusing ‘dairy’ words, the proposals for new law go even further; manufacturers will no longer be able to use their current packaging or containers because the dairy industry believes the use of current packaging gives a false impression of the food inside. This means that vegan yoghurt cannot be called ‘yoghurt’, or ‘alternative to yoghurt’, and could not be packaged in the familiar yoghurt pot. In a further attempt to impact the plant-based sector, lawmakers propose an additional general cover all legal clause to render unlawful ‘any other practice liable to mislead the consumer as to the true nature of the product’.

Proposals for new law also deal with words such as ‘steak’, ‘burger’ and ‘sausage’. Again, due to the increase in demand for plant –based alternatives, lawmakers aim to prohibit any use of such terms to describe, promote or market food products made up of proteins of vegetable origin on the grounds that they are misleading. It would become unlawful to label products in familiar ways such as ‘veggie sausage’ and ‘veggie burger’. Instead the agricultural committee would like the plant-based sector to use terms such as ‘veggie disc’ and ‘veggie tube’.

Clearly, if implemented, these proposals will affect everyone, including all those who provide for vegans, for example school teachers and health care staff. It will generate confusion about what a product is, what it can be used for, how it might contribute to a meal, what kind of packaging it comes in, where in the supermarket it can be found and how it might be incorporated into a common sense menu.

All proposals for new EU law must be examined carefully to ensure that they do not cause disproportional hardship to stakeholders. In addition, the EU is currently implementing measures to reduce red tape, make law easy to understand and implement, and ensure that the needs of small businesses are taken into account. These proposals for new law do not take into account the needs of the plant-based manufacturing and consumer sectors, and are not aligned with the current move to make EU regulation better for small businesses.

These new proposals are relevant to UK citizens despite Brexit, as it is likely that the UK dairy and meat industry will lobby the UK government to try and obtain the ‘protections’ given to their European counterparts. In addition, following Brexit, UK visitors to European countries will undoubtedly be inconvenienced by the lack of clear labelling and visual clues, such as familiar containers in which they expect to find the food items they are searching for.

Through its international reach, The Vegan Society will do everything in its power to ensure that these new proposals do not become law, and following Brexit, we will continue to provide support to the global vegan community. To help us in our work, you can object to the new proposals by writing to your MEP asking that they give urgent attention to this matter.

Source: The Vegan Society

Nut Consumption During Pregnancy Linked to Improvements in Neurodevelopment in Children

Nuts are known to help reduce the risk of hypertension, oxidative stress and diabetes and they may exercise a protective effect against cognitive decline in older age. To this list of beneficial health effects, we can now add new evidence from a study led by the Barcelona Institute for Global Health (ISGlobal), an institute supported by “la Caixa.” The study, published in the European Journal of Epidemiology, found links between a maternal diet rich in nuts during the first trimester of pregnancy and improved neurodevelopment in the child.

The study was carried out in Spain and included over 2,200 mother and child pairs enrolled in cohorts belonging to the INMA Project located in Asturias, Guipuzcoa, Sabadell and Valencia. Information on maternal nut intake was obtained from questionnaires on eating habits, which the mothers completed during the first and last trimester of their pregnancy. The children’s neuropsychological development was assessed using several internationally validated standard tests 18 months, 5 years, and 8 years after birth.

Analysis of the results showed that the group of children whose mothers ate more nuts during the first trimester of pregnancy obtained the best results in all the tests measuring cognitive function, attention capacity and working memory.

“This is the first study to explore the possible benefits of eating nuts during pregnancy for the child’s neurodevelopment in the long term. The brain undergoes a series of complex processes during gestation and this means that maternal nutrition is a determining factor in fetal brain development and can have long-term effects, explains Florence Gignac, ISGlobal researcher and first author of the study. “The nuts we took into account in this study were walnuts, almonds, peanuts, pine nuts and hazelnuts. We think that the beneficial effects observed might be due to the fact that the nuts provided high levels of folic acid and, in particular, essential fatty acids like omega-3 and omega-6. These components tend to accumulate in neural tissue, particularly in the frontal areas of the brain, which influence memory and executive functions.”

The benefits described in this study were observed in the group of mothers who reported the highest consumption of nuts — a weekly average of just under three 30g servings. This is slightly lower than the average weekly consumption recommended in the healthy eating guide published by the Spanish Society of Community Nutrition (SENC: Guía de la alimentación saludable), which is between three and seven servings per week. “This makes us think that if the mothers consumed the recommended weekly average the benefits could be much greater,” Gignac explains. Estimated nut consumption in Spain is more than double the European average (4.8 g vs. 2.2 g).

The study also analysed the mothers’ nut consumption during the third trimester of their pregnancy, but in this case either no associations were observed with the neuropsychological outcomes or the associations found were weaker. “This is not the first time we have observed more marked effects when an exposure occurs at a specific stage of the pregnancy. While our study does not explain the causes of the difference between the first and third trimesters, the scientific literature speculates that the rhythm of fetal development varies throughout the pregnancy and that there are periods when development is particularly sensitive to maternal diet” explains Jordi Júlvez, ISGlobal researcher and last author of the study.

“In any case,” adds Júlvez, “as this is the first study to explore this effect, we must treat the findings with caution and work on reproducing them in the future with more cohort studies as well as randomised controlled trials.”

Source: Science Daily


Today’s Comic