Monday, December 31, 2012
Οι πιο «κατεβασμένες» ταινίες του 2012 (1).Project X
Σύμφωνα με το TorrentFreak
Το download ή αλλιώς «κατέβασμα» μπορεί να μην είναι νόμιμο αλλά σίγουρα αποτελεί και αυτό έναν δείκτη για το ποιες ταινίες είχαν επιτυχία -όχι ακριβώς εισπρακτική- και το ποιες πήγαν «άπατες». Όπως και να έχει η λίστα που δημοσίευσε το TorrentFreak με τις πιο «κατεβασμένες» ταινίες του 2012 έχει από μόνη της ένα ενδιαφέρον.
Ένα πρώτο συμπέρασμα που μπορούμε να βγάλουμε είναι πως δεν διαφέρει η συγκεκριμένη λίστα και πολύ από αυτή του παγκόσμιου box-office, μια και σχεδόν όλες οι ταινίες που συναντάμε είχαν «σπάσει» τα ταμεία όταν βγήκαν στις σκοτεινές αίθουσες.
Στην πρώτη θέση βρίσκεται το «εφηβικό» Project X, ενώ ακολουθούν δύο εισπρακτικές επιτυχίες - υπερπαραγωγές, το Mission: Impossible – Ghost Protocol και ο Σκοτεινός Ιππότης: Η Επιστροφή.
Αναλυτικά οι δέκα πιο «κατεβασμένες» ταινίες του 2012:
1.Project X - 8,720,000 (downloads)
2.Mission: Impossible – Ghost Protocol - 8,500,000
3.Σκοτεινός Ιππότης: Η Επιστροφή - 8,230,000
4.The Avengers - 8,110,000
5.Sherlock Holmes: A Game of Shadows - 7,850,000
6.21 Jump Street - 7,590,000
7.Το Κορίτσι με το Τατουάζ - 7,420,000
8.Ο Δικτάτορας - 7,330,000
9.Ice Age: Continental Drift - 6,960,000
10.The Twilight Saga: Breaking Dawn, Part 1 - 6,740,000
Να σημειωθεί πως τα περισσότερα εισιτήρια παγκοσμίως έκοψαν οι Avengers (1,511,757,910 δολ.), μετά ο Σκοτεινός Ιππότης (1,081,041,287 δολ.) και το Ice Age (875,093,094 δολ.).
Where To Watch David Tennant In 2013
There's lots to look forward to in the year 2013 for all you David Tennant followers out there!
David will be making appearances in three, yes THREE!, new dramas..
He will also be recording a new Hiccup audiobook and filming a new drama for the BBC and there's bound to be even more exciting projects in the pipeline....
So don't forget to continue to visit www.david-tennant.com as we enter our 10th year of providing you with all your David Tennant news and more!
So don't forget to continue to visit www.david-tennant.com as we enter our 10th year of providing you with all your David Tennant news and more!
Here's the lowdown on what's coming up:
Spies Of Warsaw
David Tennant and Janet Montgomery star in Alan Furst’s celebrated novel, Spies Of Warsaw, adapted by Dick Clement and Ian La Frenais. A thrilling spy story set in Poland, Paris, London & Berlin in the years leading up to the Second World War. French and German intelligence operatives are locked in a life-and-death struggle on the espionage battlefield.
At the French embassy, the new military attaché, Colonel Jean-Francois Mercier (Tennant), a decorated war hero of the 1914 war, is drawn into a world of abduction, betrayal and intrigue in the diplomatic salons and back alleys of Warsaw.
At the same time, the handsome aristocrat finds himself in a passionate love affair with Anna (Montgomery), a Parisian lawyer for the League of Nations. Their complicated love affair intensifies as German tanks drive through the Black Forest.
Two 90-minute film adaptations of one of Furst’s most acclaimed novels will bring to BBC Four a combination of historically located, intelligent narratives, interlaced with flawed, romantic and utterly compelling characters.
Spies Of Warsaw comes to BBC Four in the UK on Wednesday 9th January at 9pm and TVP1 in Poland on Friday 11th January. It is due to be shown on BBC America from 6th February and on ARTE France and UKTV in Australia later in the spring (dates to be announced).
It is released on DVD in the UK on 21st January. You can order your copy here.
Visit the David-Tennant.com Spies Of Warsaw section here.
Broadchurch
A new eight part ITV ensemble drama series, Broadchurch, led by David Tennant, Olivia Colman and Vicky McClure will explore what happens to a small community when it suddenly becomes the focus of a major event and is subjected to the full glare of the media spotlight.
Produced by Kudos Film and Television, Broadchurch features an amazing array of British acting talent including Jodie Whittaker as Beth, Andrew Buchan as Mark, Will Mellor playing Stephen Turner and Arthur Darvill as the town priest Paul Coates. Bloodied and dirty, Danny Price has been found dead on an idyllic beach, surrounded by rocks and a jutting cliff-face from where he may have fallen. Whilst his death remains unresolved, the picturesque coastal town of Broadchurch is at the heart of a major police investigation and a national media frenzy.
Written and created by Chris Chibnall, whose previous work includes United, Torchwood, Law & Order: UK and Doctor Who, Broadchurch is a story Chris has wanted to tell for some time. “Broadchurch focuses on a small British community which finds itself at the eye of a storm. In the wake of one boy’s death, the residents of Broadchurch come under scrutiny and suspicion,” said Chris. “It’s a story of scale and intimacy, as the lives of the characters are laid bare,” he added.
The sadness of losing a child consumes Danny’s family, Beth and Mark Price (Jodie Whittaker and Andrew Buchan), their daughter 15 year old Lara and Beth’s mum, Liz as they attempt to cope with their grief. Understandably they struggle to cope with the unwarranted attention heaped upon them. Devastated by their loss, they struggle to relate to their friends, neighbours, the church, the press, and the police.
David Tennant takes the role of DI Alec Hardy; an out-of-town, newly promoted police detective who takes the job local girl DS Ellie Miller (Olivia Colman) believes should have been hers. Ellie has to find reserves of patience and toughness to negotiate a professional relationship with the difficult and unyielding Hardy. Yet as the drama progresses, Hardy’s own secrets are laid bare. Ellie is also emotionally involved with this case. Ellie’s son Tom was the dead boy’s best friend and she’s known Danny all his young life. How could she not be drawn in? But Hardy’s clinical methods force Ellie to see the community she grew up in through a different prism. One by one the community of Broadchurch are drawn into the police enquiry. Local hoteliers and business people are implicated as the effects of a death in the community begins to impact on their hard-earned livelihoods. But can the town survive such a seismic shock during its economically crucial summer months? As the case drags on, the whole town will come under pressure: personal, economic, professional and emotional.
Broadchurch has been commissioned for ITV1 by drama commissioning team, Laura Mackie and Sally Haynes. “Broadchurch tells the story of a small community and the devastating emotional repercussions for everyone caught up in the mysterious death of a young boy,” said Laura. “It’s not a ‘whodunit’ or a traditional police drama. Chris Chibnall’s superb scripts have attracted a stellar cast,” she added.
James Strong (United, Downton Abbey, Silent Witness, Doctor Who) will direct the first two episodes and episodes seven and eight of the series. Richard Stokes (Silk, Law & Order: UK, Torchwood) will produce the drama and Jane Featherstone (The Hour, Life on Mars, Law & Order: UK) will executive produce with Chris Chibnall. The drama will be filmed on location in Portishead near Bristol and Dorset and filming begins from mid August and will continue until the end of November. “We’re proud to have cast an outstanding array of Britain’s finest performers to appear in Broadchurch,” said executive producer Jane Featherstone. “The drama is a snapshot of modern Britain. Its community represents a microcosm of life as we know it with the character of Ellie part of the fabric of Broadchurch. She’s lived amidst the people in this coastal town all her life so when the fabric begins to tear it’s Ellie who will feel the impact the hardest,” added Jane.
Broadchurch comes to ITV1 in the early part of 2013 and is expected to air between February and March - though dates are yet to be officially confirmed.
Visit the David-Tennant.com Broadchurch section here.
The Politician's Husband
David Tennant and Emily Watson will star as husband and wife in Paula Milne's (White Heat, Endgame, Small Island, The Virgin Queen, The Fragile Heart, The Politician's Wife) new drama The Politician's Husband, a 3 part serial about marriage, power and politics. A bookend to the multi award winning The Politician's Wife. The Politician's Husband will be produced for BBC Two by Daybreak Pictures and directed by Simon Cellan Jones (Our Friends in the North, The Borgias, Boardwalk Empire).
A highly authored, gripping drama The Politician's Husband follows the shifting balance of power in a political marriage and the ensuing consequences when a wife becomes more successful than her husband.
Writer and creator, Paula Milne, said: "It is said that all power corrupts but the power balance within a marriage can be unspoken and subtle whereas the power games in politics are more overt and manipulatory. The drama explores the personal realm of a political marriage played against the ruthless hubris of Westminster politics - and what can happen when those two realms collide. "
Senior Cabinet Minister, Aiden Hoynes (Tennant), is happily married to Freya (Watson), a junior Minister. When we initially meet Aiden he is considered to be a rising star in Westminster. He went into Parliament driven by idealism but after his son Noah was diagnosed with Aspergers he allowed himself to be sucked into the power games of Westminster. It was somewhere to hide.
Freya Gardner (Watson), although equally able she had to put the brakes on her own political career in order to provide stability for the family. Even so, as a Junior Minister, most recognize she is a political star in the making.
David Aukin, Executive Producer and Creative Executive for Daybreak Pictures, adds: "We're delighted to be working again with Paula Milne who has delivered not only a cracking political thriller, but a forensic dissection of a modern marriage."
Bruce Babbish played by Ed Stoppard (Upstairs Downstairs, Any Human Heart) is one of Aiden's closet friends. Bruce chose a political career, not out of ideology but because it suited his Machiavellian nature and lust for power and its trappings. For him the fun lies in the chase, in second guessing your opponents. Bruce is ambitious and even Aiden isn't immune from his friend's ruthless streak.
The stellar cast also includes: Jack Shepherd (The Nativity, WyCliffe) as Aiden's Father Joe, Roger Allam (The Queen, The Thick of It) as Chief Whip Marcus Fitzwallace and Oscar Kennedy (Toast, Great Expectations, Hunted) as the Hoynes' son Noah.
The drama began shooting this month on location in London. Commissioned by Janice Hadlow Controller, BBC Two and Ben Stephenson, Controller, BBC Drama Commissioning. This is a Daybreak Pictures production, executive producer for Daybreak Pictures is David Aukin (The Promise, Endgame, Mrs Henderson Presents), the director is Simon Cellan Jones and producer is Hal Vogel (The Promise, Endgame, The Trial of Tony Blair). Executive producer for the BBC is Lucy Richer.
The Politician's Husband will air on BBC Two later this year.
Visit the David-Tennant.com The Politician's Husband Section here.
HAPPY NEW YEAR!!!! HOW TO JUMP START YOUR WEIGHT LOSS
Happy New Year to you all. May this Year be the year that all your weight loss dreams come true!! Plan, strategize, choose how you will lose weight and with which plan and then plan again when necessary and journal as well to keep you focused, if desired.
Please consider subscribing by email so you don’t miss a single post. See the subscribe option in the right sidebar to add your email address. Thanks so much!!! My personal posts have the TITLES in capital letters. The rest are the Facebook posts by the Low-Carbing Among Friends' Authors which are being Indexed for your convenience on my blog.
Want to jump start your weight loss? Check out More Splendid Low-Carbing (It is not gluten-free, so you'd need to substitute my gluten-free bake mix in a few of the recipes, but those typically are not used in the Fat Fast) for the ATKINS FAT FAST recipes and menus which is for people in a stall or who have difficulty losing weight. It has to be done very carefully and not for more than 2 or 3 days at a time.
An Update on Low-Carbing Among Friends, Volume 3!: It is going to print this week most likely and shipping soon thereafter. Only start worrying if you don't have your cookbook by the end of January.
Happy New Year To You All
Happy New Year to all our friends and readers, as we enter our tenth year (don't we feel old), of bringing you your regular David Tennant news and more. We want to wish you all the very best for 2013, a year that will be bringing us a plethora of new projects from the man himself.
Whilst we're feeling nostalgic (and possibly slightly squiffy) why not take a look round our main site at www.david-tennant.com where you will find detailed information on each and every project Mr Tennant has been involved in, relax and read through our press archive and chortle at some of his witty interviews in our video archive.. There's also thousands of photos in our image archive for your perusal, plus so much more!
We have lots of exciting things lined up on the website for this year and can't wait to bring you some amazing exclusives which we know that you'll love!
We hope that you enjoy visiting the site as much as we enjoy working on it and if you'd like to help us continue to bring you all the latest on David please consider making a donation below to help us continue our work and ensure that the site continues to grow.
Love, luck and good health to you all for 2013. Best wishes from all at www.david-tennant.com
Japan: Death row inmates want prior notice of execution, prefer lethal injection
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| Execution chamber at Tokyo Detention Center |
A survey conducted by Mizuho Fukushima, deputy chairwoman of the nonpartisan Parliamentary League for the Abolition of the Death Penalty of Japanese death row inmates show that more than 50% of respondents prefer to know ahead of time when their execution will be carried out. The majority also wants the government to review the current method of execution.
The survey covered 133 people on death row, with 78 replying to the questions. 51 said that they wanted advanced notice, to be able to prepare themselves mentally and some to get the chance to say goodbye to their loved ones. More than half also want a review of the current method of execution, which is hanging. 25 of the respondents said they prefer death by lethal injection.
Japan is one of two major industrialized economies (the other being the United States) that still carries out capital punishment. But Japan is unique in the fact that a death row inmate can languish for years in solitary confinement without knowing when the punishment will be carried out. They are only told of their impending death a few hours before execution, a fact that has been protested by international human rights organizations.
Just last December 20, 111 countries voted for a moratorium on capital punishment at a UN General Assembly human rights meeting. Japan was one of 41 nations that voted against the motion, including China, Iran, North Korea and the US. Capital punishment has enjoyed public support, despite repeated protests from European governments and human rights groups.
Source: The Japan Daily Press, December 31, 2012
No plans to execute Bali 9 pair in 2013
Of the hundreds of people on death row in Indonesia, 2 are members of the Australian drug trafficking group dubbed the Bali 9.
Andrew Chan and Myuran Sukumaran were both sentenced to death for their part in the failed operation and are now in Bali's infamous Kerobokan prison.
While 133 criminals have been sentenced to death in Indonesia this year alone, delays have meant none have been executed since 2008, when 3 of the Bali bombers faced the firing squad.
But the attorney-general's office has now announced plans to carry out the death sentence for eight convicted criminals next year.
The office has not said who those 8 people will be, other than they would be people who were sentenced in 2012.
That leaves Chan and Sukumaran off the list of executions for next year.
Both Chan and Sukumaran have lost all judicial appeals.
Source: Australia News Network, December 31, 2012
Impressive 2012 finale from IGP-Archives
GENERAL IRELAND Genealogy Archives
Military & Constabulary – 1854 Irish Constabulary with no Irish County stated
Emigration – Ship Diana 18 May 1803; Ship Active 6 May 1803; Ship Wilmington 9 July 1803
DUBLIN Genealogy Archives – Headstones
Dalkey; St.Begnet's Cemetery
FERMANAGH Genealogy Archives – Church
Garvery; Baptisms, Marriages and Burials (3 large files)
MAYO Genealogy Archives – Local History
Toughanane, Mayo
TYRONE Genealogy Archives – Military & Constabulary
1854 Irish Constabulary men
WATERFORD Genealogy Archives – Military & Constabulary
1854 Irish Constabulary men
WESTMEATH Genealogy Archives - Military & Constabulary
1854 Irish Constabulary men
WEXFORD Genealogy Archives
Military & Constabulary – 1854 Irish Constabulary men
Emigration – Ship Margaret 12 July 1803
Cemetery – Old Ross Memorials
Church – Killinick Vestry Book
WICKLOW Genealogy Archives
Military & Constabulary – 1854 Irish Constabulary men
Arklow Parish Church Records
Cemetery: Arklow; St. Gabriels, Arklow & Barinsky Gravestone Inscriptions
Irish Genealogy Toolkit is the Research Help partner of Ireland Genealogy Projects Archives.
Α, ΡΕ ΣΑΜΑΡΑ. ΜΙΑ ΖΩΗ ΛΙΓΟΥΡΗΣ(ΕΝΑ ΑΠΟ ΤΑ ΚΑΛΥΤΕΡΑ ΣΑΤΙΡΙΚΑ ΣΠΟΤ ΠΟΥ ΚΥΚΛΟΦΟΡΕΙ ΣΤΟ ΔΙΑΔΙΚΤΥΟ)
Το διαφημιστικό σποτ της Νέας Δημοκρατίας με τον Αντώνη Σαμαρά. Έτσι έπρεπε να γυριστεί, όχι όπως το γύρισαν οι άσχετοι επικοινωνιολόγοι της ΝΔ.
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Ο δε Χάρρυ Κλυνν, χίλια χρόνια μπροστά. Τα αποσπάσματα είναι από την ταινία: "Made in Greece" (1983). Σκηνοθεσία: Πάνος Αγγελόπουλος. Σενάριο: Χάρρυ Κλυνν, Γιάννης Κακουλίδης. Ηθοποιοί: Χάρρυ Κλυνν, Χρήστος Βαλαβανίδης, Γιούλη Γαβαλά, Παύλος Κοντογιαννίδης, Αρτέμης Μάτσας και άλλοι.
Ακρως επικίνδυνος οπλισμός..Στην κατάληψη της δημοτικής αγοράς στην Κυψέλη, βρέθηκε και κατασχέθηκε ένα πιάνο...
Αυτοί μας κυβερνούν...
Στις κατά καιρούς εφόδους σε καταλήψεις και χώρους πανεπιστημιακού ασύλου έχει βρεθεί και κατασχεθεί βαρύτατος και άκρως επικίνδυνος οπλισμός...
Όπως για παράδειγμα...
Villa Amalias μία μηχανή εκτύπωσης...
Και σήμερα στην ΑΣΟΕ ένας ραδιοφωνικός σταθμός...
Αυτοί μας κυβερνούν... Αυτοί που κατάσχουν ένα πιάνο, μια μηχανή εκτύπωσης κι έναν ραδιοφωνικό σταθμό ως υλικά ανομίας...«Αν δεις ειδήσεις, είναι σαν να παρακολουθείς θρίλερ»
Οι Έλληνες, στην πλειονότητά τους, θεωρούν ότι λόγω της οικονομικής κρίσης οι φετινές γιορτές είναι οι πιο μελαγχολικές. Τι πιστεύει ο Δημήτρης Μπάσης;
«Νομίζω πως ναι. Εδώ και πολλούς μήνες, ο καθένας μας πια ξεκινά από το σπίτι του με ένα βάρος στο στήθος. Αν δεις ειδήσεις, είναι σαν να παρακολουθείς θρίλερ. Ακούς ότι θα αυξηθεί η ΔΕΗ 48%, κάτι ποσοστά απίστευτα. Είναι πάρα πολύ δύσκολα, δεν πρέπει όμως να το βάλουμε κάτω. Νομίζω ότι τα καταλάβαμε πια πως η ουσία βρίσκεται στις ανθρώπινες σχέσεις, να έχουμε έναν φίλο να
μπορεί να μας στηρίξει, την οικογένειά μας. Μόνο έτσι θα ξεπεραστεί αυτή η κρίση» δήλωσε ο τραγουδιστής στο περιοδικό «Λοιπόν». «Νομίζω πως ναι. Εδώ και πολλούς μήνες, ο καθένας μας πια ξεκινά από το σπίτι του με ένα βάρος στο στήθος. Αν δεις ειδήσεις, είναι σαν να παρακολουθείς θρίλερ. Ακούς ότι θα αυξηθεί η ΔΕΗ 48%, κάτι ποσοστά απίστευτα. Είναι πάρα πολύ δύσκολα, δεν πρέπει όμως να το βάλουμε κάτω. Νομίζω ότι τα καταλάβαμε πια πως η ουσία βρίσκεται στις ανθρώπινες σχέσεις, να έχουμε έναν φίλο να
Νίκη Βόλου: Απέκτησε Χατζή, Χάρη Παππά και Πιέτρα
Ο Κώστα Χατζής
Κώστας Χατζής:
"Η ΠΑΕ Νίκη Βόλου ανακοινώνει την απόκτηση του ποδοσφαιριστή Κώστα Χατζή, ο οποίος υπέγραψε συμβόλαιο συνεργασίας για έξι μήνες. Ο έμπειρος αμυντικός μέσος γεννήθηκε στις 22/3/1985. Ξεκίνησε το ποδόσφαιρο στον Προμηθέα Λάρισας και συνέχισε την καριέρα του στην Καστοριά. Την περίοδο 2007-2008 αγωνίστηκε με τα χρώματα της Καλαμάτας (29 συμμετοχές), ενώ στη συνέχεια μεταπήδησε στον Ιωνικό. Μετά την αποδέσμευσή του από τον Ιωνικό, αγωνίστηκε για έξι μήνες στον Διαγόρα Ρόδου (12 συμμετοχές). Με τη φανέλα του Πιερικού αγωνίστηκε την περίοδο 2010-2011 (27 συμμετοχές, 3 γκολ), ενώ τελευταία ομάδα που αγωνίστηκε ήταν η ΑΕΛ (26 συμμετοχές, 1 γκολ)". Για τον παίκτη, ενδιαφέρον είχε δείξει και ο Ολυμπιακός Βόλου, ενώ χθεσινά δημοσιεύματα, από την Αθήνα και όχι μόνο, τον έφερναν κοντά στον Ηρακλή. Τελικά, ο πρώην παίκτης της ΑΕΛ θα συνεχίσει την καριέρα του στη Νίκη κι αναμένεται να βοηθήσει σημαντικά.
Χάρης Παππάς:
"Η ΠΑΕ Νίκη Βόλου ανακοινώνει την απόκτηση του ποδοσφαιριστή Χάρη Παππά, για έξι μήνες. Ο Παππάς γεννήθηκε στις 12 Μαΐου του 1983 στην Ελευθερούπολη της Καβάλας. Το 2006-2007 αγωνίστηκε με τα χρώματα του Ολυμπιακού Π. (17 συμμετοχές, 3 γκολ), βοηθώντας στην κατάκτηση του πρωταθλήματος. Αμέσως μετά πήγε στην ΑΕΚ (8 συμμετοχές, 2 γκολ) και στη συνέχεια στην Ξάνθη (20 συμμετοχές, 2 γκολ). Το 2009 έπαιξε στη γερμανική Μόναχο 1860 (23 συμμετοχές, 3 γκολ), αγωνιζόμενος στη Β’ κατηγορία της Μπουντεσλίγκα. Επέστρεψε στην Ελλάδα το 2011, όπου αγωνίστηκε στον Παναιτωλικό (29 συμμετοχές, 2 γκολ) και στη συνέχεια στον Ολυμπιακό Βόλου (4 συμμετοχές)".
Γιάννης Πιέτρα:
"Η ΠΑΕ Νίκη Βόλου ανακοινώνει την απόκτηση του 23χρονου ποδοσφαιριστή Γιάννη Πιέτρα, για 1,5 χρόνο. Ο Πιέτρα αγωνίζεται στη θέση του αμυντικού μέσου ενώ στο παρελθόν έχει φορέσει τη φανέλα της ομάδας του Μακροχωρίου Βέροιας".
Χειροκρότα ρε βλάκα, θες να σε πάνε μέσα;
Είχε πάει κάποτε ο Παττακός σ ένα κινηματογράφο. Κάθισε, δεν τον πήρε χαμπάρι κανένας, γιατί ήταν ημίφως. Στα επίκαιρα, που προβάλλονταν τα «κατορθώματα» της χούντας, το ακροατήριο ξεσπούσε σε χειροκροτήματα. Μάλιστα φώναζαν «ζήτω» κάθε φορά που εμφανίζονταν στην οθόνη, ο...
Παπαδόπουλος, ο Μακαρέζος, ο Παττακός κλπ. Εκεί λοιπόν που παρακολούθησε χαζογελώντας, ο δικτάτορας, τρώει μια δυνατή φάπα στο σβέρκο. Ο άνθρωπος, που κάθονταν πίσω του και του έριξε τη σφαλιάρα, του είπε:
- Χειροκρότα ρε βλάκα, θες να σε πάνε μέσα;
Τροχαίο ατύχημα στην Π.Ε.Ο. Βόλου - Φαρσάλων
Τροχαίο ατύχημα σημειώθηκε την Κυριακή στο 52ο χλμ. της παλαιάς εθνικής οδού Βόλου - Φαρσάλων.
Συγκεκριμένα, Ι.Χ. επιβατικό φορτηγό που οδηγούσε ένας 22χρονος εξετράπη από την πορεία του και ανετράπη. Σοβαρά τραυματίστηκαν ο οδηγός του φορτηγού κι ένας 32χρονος συνεπιβάτης, ενώ πιο ελαφρά μια 33χρονη, η οποία επίσης επέβαινε στο όχημα.
Προανάκριση για τα αίτια του ατυχήματος διενεργεί το Αστυνομικό Τμήμα Φαρσάλων της Αστυνομικής Διεύθυνσης Λάρισας.
GI News—January 2013
- Check out Jamie’s low GI 15-minute meal;
- How honey helped to make us human;
- The scoop on quinoa plus recipes to enjoy;
- GI provisions in new health claims legislation for ANZ;
- How low should a low GI diet go?
- Why going meatless one day a week is a good idea.
Good eating, good health and good reading.
Editor: Philippa Sandall
Web management and design: Alan Barclay, PhD
Contact email (for questions or permission to reproduce stories from this newsletter): info@gisymbol.com for technical problems or faults please contact smb.ginewstech@sydney.edu.au
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Food for Thought
Add years to your life and life to your years with Dr David Katz’s Super Six.
‘Feet, forks, fingers, sleep, stress and love are the best medicine we have for preventing cancer and other chronic diseases, and all are good for health anyway,’ says Dr David Katz.
Dr David Katz
‘Regular physical activity (feet) is associated with weight control, reduced inflammation, enhanced immune function and reduced cancer risk specifically. Optimal diet (forks) exerts far-ranging effects on every aspect of physiology, and similarly stands to reduce the risk of all chronic disease. Combine eating well and being active with a commitment to never hold a cigarette (fingers), and the risk of all chronic disease declines by roughly 80 per cent.
Those are my top three, but the list of health promotion priorities very reasonably extends to three more. The quality and quantity of sleep has profound effects on psychology, immunology and neurology. A linkage to cancer risk is suggested by a rudimentary connection of these dots. Much the same is true of stress, which can contribute to hormonal imbalances and inflammation that propagate cancer – or can be managed to prevent such effects.
And, finally, there is love. We are, from our earliest origins, social creatures much influenced by our relationships with others. While love may seem a “warm and fuzzy” topic, it is in fact the cold, hard scrutiny of clinical trials demonstrating that those with loving relationships are far less vulnerable to chronic disease and death than those without.
Combine all six salutary practices, and the evidence is clear that benefits reverberate all the way to our chromosomes, altering the behavior of genes in a way apt to reduce chronic disease risk in general, and cancer risk specifically.
I hasten to append to this paean for the power of lifestyle a proviso: there is never a guarantee. Think of it this way: lifestyle practices are the ship and sails, but there are still the wind and waves. The former we can control to increase the probability of a safe crossing; the latter, we cannot – and thus even a well-captained ship may founder. But the Super Six can assuredly put probability on your side. You'll need a little help with love, but the other factors are up to you. Don’t wait for that brush with mortality – I commend the Super Six to you right now.’
About Dr David Katz Known internationally for expertise in nutrition, weight management, and chronic disease prevention, Katz is the founding director of Yale University's Prevention Research Center. He is the editor-in-chief of the journal Childhood Obesity, President-Elect of the American College of Lifestyle Medicine, founder and President of the non-profit Turn the Tide Foundation, and a blogger/medical review board member for The Huffington Post.
www.davidkatzmd.com
http://twitter.com/DrDavidKatz
‘Feet, forks, fingers, sleep, stress and love are the best medicine we have for preventing cancer and other chronic diseases, and all are good for health anyway,’ says Dr David Katz.
Dr David Katz
‘Regular physical activity (feet) is associated with weight control, reduced inflammation, enhanced immune function and reduced cancer risk specifically. Optimal diet (forks) exerts far-ranging effects on every aspect of physiology, and similarly stands to reduce the risk of all chronic disease. Combine eating well and being active with a commitment to never hold a cigarette (fingers), and the risk of all chronic disease declines by roughly 80 per cent.
Those are my top three, but the list of health promotion priorities very reasonably extends to three more. The quality and quantity of sleep has profound effects on psychology, immunology and neurology. A linkage to cancer risk is suggested by a rudimentary connection of these dots. Much the same is true of stress, which can contribute to hormonal imbalances and inflammation that propagate cancer – or can be managed to prevent such effects.
And, finally, there is love. We are, from our earliest origins, social creatures much influenced by our relationships with others. While love may seem a “warm and fuzzy” topic, it is in fact the cold, hard scrutiny of clinical trials demonstrating that those with loving relationships are far less vulnerable to chronic disease and death than those without.
Combine all six salutary practices, and the evidence is clear that benefits reverberate all the way to our chromosomes, altering the behavior of genes in a way apt to reduce chronic disease risk in general, and cancer risk specifically.
I hasten to append to this paean for the power of lifestyle a proviso: there is never a guarantee. Think of it this way: lifestyle practices are the ship and sails, but there are still the wind and waves. The former we can control to increase the probability of a safe crossing; the latter, we cannot – and thus even a well-captained ship may founder. But the Super Six can assuredly put probability on your side. You'll need a little help with love, but the other factors are up to you. Don’t wait for that brush with mortality – I commend the Super Six to you right now.’
About Dr David Katz Known internationally for expertise in nutrition, weight management, and chronic disease prevention, Katz is the founding director of Yale University's Prevention Research Center. He is the editor-in-chief of the journal Childhood Obesity, President-Elect of the American College of Lifestyle Medicine, founder and President of the non-profit Turn the Tide Foundation, and a blogger/medical review board member for The Huffington Post.
www.davidkatzmd.com
http://twitter.com/DrDavidKatz
What’s New?
Prof Jennie Brand-Miller on how low should a low GI diet go?
‘The GI was introduced back in 1981 to rate the glycemic character of the carbohydrate in individual foods like bread, breakfast cereal, rice, pasta, apples etc.,’ says Prof Jennie Brand-Miller. ‘The purpose was to exchange one carbohydrate source with another for snacks and in your meals (e.g. replacing a high GI breakfast cereal like corn flakes with a low one like natural muesli). The decision behind the cut-offs for rating high GI (70 or higher) and low GI (55 or less) foods, was based on the scatter of GI values among the single foods that had been GI tested.
Increasingly we are asked about the GI of mixed meals and the effect of extra protein and fat in the food on GI and blood glucose response. Eaten alone, protein and fat have little effect on blood glucose levels, but that’s not to say they don’t affect your blood glucose response when they are combined with a carb-rich food. Protein will stimulate additional insulin secretion, resulting in lower blood glucose levels. Protein and fat both tend to delay stomach emptying, thereby slowing the rate at which carbohydrate can be digested and absorbed. So a high fat meal will have a lower glycemic effect than a low fat meal even if they both contain the same amount and type of carbohydrate.
We believe there’s a real need to define the difference between a low GI diet and/or meal and a low GI food. Because a low GI food is defined as 55 or less, people have made the reasonable assumption that a whole diet that averages less than 55 is low enough. In fact the average Australian and American diets already has a GI of 56 to 58 because we all eat low GI fruits and dairy products and of course sugar has a medium GI (65). To reduce the risk of chronic disease, we believe that a low GI eating pattern/diet must have much lower number.
We would propose that a GI of 45 or less is a reasonable definition of a low GI diet or meal. This is because what we now know from numerous observational cohort studies around the world is that the daily average GI of the diet of people in the lowest quintile (20% of the population) is about 40–50. Similarly, in a meta-analysis we published in Diabetes Care of 15 experimental studies investigating the role of low GI diets in managing diabetes, the daily average GI was 45. Since this average GI has been proven to have significant health benefits in people with existing diabetes and in reducing the risk of chronic diseases like heart disease and diabetes, and importantly, people can and do achieve it in real life, we believe a GI of 45 or less is what we all need to be aiming for.’
Why we can't afford to be so dependent on so few crops.
Graziano da Silva
From the peaks of the Andes to the Asian steppes, from the Arctic coasts to the African savannah, roughly 30,000 edible crops have been identified throughout the world. At December 2012’s international Crops for the 21st Century seminar José Graziano da Silva reminded us that while some 7000 species of plants according to FAO estimates have been cultivated or consumed as food throughout human history, many of these species are disappearing today. ‘If we lose these unique and irreplaceable resources, it will be more difficult for us to adapt to climate change and ensure a healthy and diversified nutrition for all,’ he said. ‘Globalisation has created an abundance of food in some parts of the world, but has failed to end the chronic shortages that exist elsewhere. It has also created a homogeneity of products, accompanied by a loss of different culinary traditions and agricultural biodiversity.’
According to FAO, the caloric intake of most people on the planet is based today on only four crops: rice, maize, wheat and potatoes. ‘Our dependence on a few crops has negative consequences for ecosystems, food diversity and our health. The food monotony increases the risk of micronutrient deficiency,’ he said. ‘We are slowly forgetting how to identify, cultivate, cook and conserve hundreds of local varieties that have adapted over time to the climactic conditions and the characteristics of every kind of land. We are losing a precious fountain of knowledge that has been accumulated over generations to find in local nature a response to our needs.’
To address these challenges, the FAO has called for the sustainable intensification of agricultural production via a food production model it calls Save and Grow, that also preserves and enhances natural resources. In calling for increased research on under-utilised crops, Graziano da Silva stresses that such species ‘play a crucial role in the fight against hunger and are a key resource for agriculture and rural development’.
He also underlined the importance of sustainable diets. ‘While almost 870 million people go hungry, an even greater number are overweight or obese. And even as inadequate access to food causes suffering in poor countries, every year consumers in industrialised countries waste 220 million tons of food, an amount equivalent to sub-Saharan Africa’s total annual food production,’ he said.
‘The GI was introduced back in 1981 to rate the glycemic character of the carbohydrate in individual foods like bread, breakfast cereal, rice, pasta, apples etc.,’ says Prof Jennie Brand-Miller. ‘The purpose was to exchange one carbohydrate source with another for snacks and in your meals (e.g. replacing a high GI breakfast cereal like corn flakes with a low one like natural muesli). The decision behind the cut-offs for rating high GI (70 or higher) and low GI (55 or less) foods, was based on the scatter of GI values among the single foods that had been GI tested.
Increasingly we are asked about the GI of mixed meals and the effect of extra protein and fat in the food on GI and blood glucose response. Eaten alone, protein and fat have little effect on blood glucose levels, but that’s not to say they don’t affect your blood glucose response when they are combined with a carb-rich food. Protein will stimulate additional insulin secretion, resulting in lower blood glucose levels. Protein and fat both tend to delay stomach emptying, thereby slowing the rate at which carbohydrate can be digested and absorbed. So a high fat meal will have a lower glycemic effect than a low fat meal even if they both contain the same amount and type of carbohydrate.
We believe there’s a real need to define the difference between a low GI diet and/or meal and a low GI food. Because a low GI food is defined as 55 or less, people have made the reasonable assumption that a whole diet that averages less than 55 is low enough. In fact the average Australian and American diets already has a GI of 56 to 58 because we all eat low GI fruits and dairy products and of course sugar has a medium GI (65). To reduce the risk of chronic disease, we believe that a low GI eating pattern/diet must have much lower number.
We would propose that a GI of 45 or less is a reasonable definition of a low GI diet or meal. This is because what we now know from numerous observational cohort studies around the world is that the daily average GI of the diet of people in the lowest quintile (20% of the population) is about 40–50. Similarly, in a meta-analysis we published in Diabetes Care of 15 experimental studies investigating the role of low GI diets in managing diabetes, the daily average GI was 45. Since this average GI has been proven to have significant health benefits in people with existing diabetes and in reducing the risk of chronic diseases like heart disease and diabetes, and importantly, people can and do achieve it in real life, we believe a GI of 45 or less is what we all need to be aiming for.’
Why we can't afford to be so dependent on so few crops.
Graziano da Silva
From the peaks of the Andes to the Asian steppes, from the Arctic coasts to the African savannah, roughly 30,000 edible crops have been identified throughout the world. At December 2012’s international Crops for the 21st Century seminar José Graziano da Silva reminded us that while some 7000 species of plants according to FAO estimates have been cultivated or consumed as food throughout human history, many of these species are disappearing today. ‘If we lose these unique and irreplaceable resources, it will be more difficult for us to adapt to climate change and ensure a healthy and diversified nutrition for all,’ he said. ‘Globalisation has created an abundance of food in some parts of the world, but has failed to end the chronic shortages that exist elsewhere. It has also created a homogeneity of products, accompanied by a loss of different culinary traditions and agricultural biodiversity.’
According to FAO, the caloric intake of most people on the planet is based today on only four crops: rice, maize, wheat and potatoes. ‘Our dependence on a few crops has negative consequences for ecosystems, food diversity and our health. The food monotony increases the risk of micronutrient deficiency,’ he said. ‘We are slowly forgetting how to identify, cultivate, cook and conserve hundreds of local varieties that have adapted over time to the climactic conditions and the characteristics of every kind of land. We are losing a precious fountain of knowledge that has been accumulated over generations to find in local nature a response to our needs.’
To address these challenges, the FAO has called for the sustainable intensification of agricultural production via a food production model it calls Save and Grow, that also preserves and enhances natural resources. In calling for increased research on under-utilised crops, Graziano da Silva stresses that such species ‘play a crucial role in the fight against hunger and are a key resource for agriculture and rural development’.
He also underlined the importance of sustainable diets. ‘While almost 870 million people go hungry, an even greater number are overweight or obese. And even as inadequate access to food causes suffering in poor countries, every year consumers in industrialised countries waste 220 million tons of food, an amount equivalent to sub-Saharan Africa’s total annual food production,’ he said.
Get the Scoop
The scoop on quinoa.
The United Nations has declared that 2013 is International Year of Quinoa. It was extensively cultivated by pre-Columbian cultures from around 3000 BC, and along with corn and potatoes was a staple in Andean meals and referred to as the ‘mother grain’. During 2013, food security, agriculture, and nutrition experts want to work together to make sure that traditional growers in South America can keep up with the demand, and that the crop can continue to feed millions as the world’s rising population and growing food shortages make eradicating hunger a formidable challenge.
Photo credit: Lauran and Henriette Damen, Kindred Organics
What’s so super about quinoa? One of the things that make quinoa a ‘super food’ is its resilience. In a world where climate change and natural disasters are threatening many traditional types of agriculture, heartiness is a much-desired quality in a crop. It’s a cool climate crop and the world’s main producers are Peru, Bolivia and Ecuador but it is also being grown in the US. Here in Australia, Lauran and Henriette Damen of Kindred Organics in Tasmania are in their fifth year of growing, harvesting, cleaning and polishing organic quinoa on a commercial scale. ‘It’s an amazing crop,’ they told us, ‘but rather challenging to grow.’
Nutritionally, it is an excellent source of low GI carbs (GI 53) and protein (around 8 grams per cup of cooked quinoa) and is rich in B vitamins and minerals including iron, phosphorus, magnesium and zinc. It is also gluten free.
It's also versatile. In the kitchen, you can use it in dishes that call for other grains or grain products including rice, couscous, bulgur or barley. It cooks in about 10–15 minutes and has a light, chewy texture and slightly nutty flavour. The beige/tan variety tends to have more flavour than the red – but a combination of the two makes a colourful dish. Here is a taste of the quinoa recipes we have published:
The United Nations has declared that 2013 is International Year of Quinoa. It was extensively cultivated by pre-Columbian cultures from around 3000 BC, and along with corn and potatoes was a staple in Andean meals and referred to as the ‘mother grain’. During 2013, food security, agriculture, and nutrition experts want to work together to make sure that traditional growers in South America can keep up with the demand, and that the crop can continue to feed millions as the world’s rising population and growing food shortages make eradicating hunger a formidable challenge.
Photo credit: Lauran and Henriette Damen, Kindred Organics
What’s so super about quinoa? One of the things that make quinoa a ‘super food’ is its resilience. In a world where climate change and natural disasters are threatening many traditional types of agriculture, heartiness is a much-desired quality in a crop. It’s a cool climate crop and the world’s main producers are Peru, Bolivia and Ecuador but it is also being grown in the US. Here in Australia, Lauran and Henriette Damen of Kindred Organics in Tasmania are in their fifth year of growing, harvesting, cleaning and polishing organic quinoa on a commercial scale. ‘It’s an amazing crop,’ they told us, ‘but rather challenging to grow.’
Nutritionally, it is an excellent source of low GI carbs (GI 53) and protein (around 8 grams per cup of cooked quinoa) and is rich in B vitamins and minerals including iron, phosphorus, magnesium and zinc. It is also gluten free.
It's also versatile. In the kitchen, you can use it in dishes that call for other grains or grain products including rice, couscous, bulgur or barley. It cooks in about 10–15 minutes and has a light, chewy texture and slightly nutty flavour. The beige/tan variety tends to have more flavour than the red – but a combination of the two makes a colourful dish. Here is a taste of the quinoa recipes we have published:
- Chicken and pumpkin soup with quinoa
- Sumac-spiced lamb backstrap with quinoa and roasted grapes
- Quinoa, mackerel and spinach kedgeree
- Avocado, sesame and sumac quinoa in baby gem leaves
- Jamie Oliver’s Blackened chicken with San Fran quinoa salad in Jamie’s 15 Minute Mealsand
- Yotam Ottolenghi’s Avocado, quinoa and broad bean salad in Plenty.
In the GI News Kitchen
American dietitian and author of Good Carbs, Bad Carbs, Johanna Burani, shares favourite recipes with a low or moderate GI from her Italian kitchen. For more information, check out Johanna's website. The photographs are by Sergio Burani. His food, travel and wine photography website is photosbysergio.com.
![[JOHANNA]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tdmgRQrh7rz_YurKfzEznFK0swsSia0lPt-bjLwCiWYsBNRAFUU4BGz06T7CQoE5Qk9j7_LjK17kbJSc1KhXDZxw_WYVDR8Xl_A_NTeAO0kf8wXxV1zQgXEZCpkfHm=s0-d)
Spaghetti al gorgonzola.
This quick and easy pasta dish made with these simple ingredients absolutely belies its special occasion taste. Try it tonight with a crispy garden salad. Makes four 1-cup servings. Enjoy.
For the sauce
1/3 cup (80ml) evaporated skim milk (Italians use cream)
2 tbsp unsalted butter (Australian cooks use 1½ tbsp)
4–6oz (110–170 g) gorgonzola, crumbled
8oz (230 g) spaghetti
For the topping
2 tbsp walnut pieces, toasted
2–4 tbsp fresh mint, finely chopped
grated parmigiano-reggiano cheese, optional
Bring sauce ingredients to room temperature.
Cook spaghetti according to package directions until al dente. Do not overcook.
Warm the milk over low-medium heat in a large non-stick sauté pan. Add the butter and when it is melted add the gorgonzola. Stir until creamy. Remove from heat and set aside.
Drain the pasta, add to the sauce. Mix well.
Sprinkle the walnuts and mint on top of the spaghetti. Serve immediately with grated cheese on the side.
Per serve
1690 kJ/404 calories; 16g protein; 18g fat (includes 10g saturated fat); 47g available carbs; 2g fibre
Cut back on the food bills and enjoy fresh-tasting, easily prepared, seasonal, satisfying and delicious low or moderate GI meals that don’t compromise on quality and flavour one little bit with our Money Saving Meals packed with fresh produce including these delicious stuffed vegetables from the Low GI Vegetarian Cookbook (Hachette Australia)
Stuffed vegetables with barley, quinoa, pine nuts and pepitas.
You could substitute the pearl barley and quinoa with cooked brown rice or couscous. Any variety of fresh herbs, vegetables and nuts/seeds can be added to the stuffing mix. Serves 4.
½ cup pearl barley
½ cup quinoa
3 cups water
2 medium eggplants (aubergine), halved lengthwise
1 tbsp olive oil 1 onion, finely chopped
1 stick celery, diced
2 garlic cloves, crushed
1 tsp dried oregano
1 zucchini (courgette), finely diced
2 red capsicums, halved, deseeded
6 large vine ripened tomatoes
2 tbsp pine nuts
2 tbsp pepitas
2 tbsp freshly chopped mint
1 tbsp freshly chopped parsley
sea salt and freshly ground black pepper
Photo of vegetables stuffed with quinoa: Ian Hofstetter
Cook the pearl barley and quinoa in separate pans following packet instructions until tender. Drain well. Meanwhile …
Scoop out the flesh of the eggplants, leaving a 1cm (½in) shell. Sprinkle the shell with salt and turn upside down on kitchen paper to drain off the bitter juices. Dice the eggplant flesh.
Preheat oven to 180ºC (350ºF).
Deseed and dice 2 of the tomatoes. Cut of the tops of the remaining 4 tomatoes and scoop out their seeds, leaving a shell, set aside.
Heat the olive oil in a large frying pan over a medium–low heat. Add the onion and celery, cook stirring occasionally for 5 minutes or until soft. Add the garlic, oregano and zucchini, cook stirring for 1 minute more. Increase the heat to medium–high, add the diced eggplant and zucchini and cook stirring for 2–3 minutes or until light golden. Add the drained barley, quinoa, diced tomato, pepitas, pine nuts, mint and parsley and season.
Rinse the eggplant shells out and pat dry. Fill the eggplants, tomatoes and capsicums with the stuffing, place on a lightly oiled baking tray and roast for 30 minutes or until vegetables are soft and golden brown. Serve.
Per serve
1538 kJ/368 calories; 12g protein; 19g fat (includes 2g saturated fat); 31g available carbs; 13g fibre
Jamie’s 15 Minute Meals.
The cover describes the recipes in this book as ‘delicious,’ ‘nutritious’ and ‘super-fast’. And they are. We particularly like the fact that many are also low GI and that Jamie seems as keen on a can of legumes as we are! Check out www.jamieoliver.com for more information.
Lamb meatballs, chop salad and harissa yoghurt
‘This book is an expression of big, exciting flavours, fast, for busy people’ writes Jamie in his intro. This recipe is certainly all that. Recipe © Jamie Oliver 2012. Serves 4.
Meatballs
400g (14oz) lean lamb mince
1 heaped tsp garam masala
olive oil
1 pinch of saffron
½–1 fresh red chilli
2 spring onions
½ a bunch of fresh coriander (cilantro)
2 cloves of garlic
1 x 400g (14oz) tin of chickpeas
350g (12oz) passata
Salad
½ a cucumber
2 little gem lettuces
1 bunch of radishes
2 ripe tomatoes
1 tbsp extra virgin olive oil
1 lemon
To serve
1 heaped tsp harissa
4 heaped tbsp fat-free natural yoghurt
8 small wholewheat tortillas
1 orange
Photography © David Loftus, 2012
Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, medium-high heat
Mix the mince in a bowl with salt, pepper and the garam masala • Divide into 4, then roll each piece into 4 balls with wet hands, placing them in the frying pan as you roll them and adding 1 tablespoon of olive oil • Toss regularly until dark golden all over • Put the saffron into a cup, just cover with boiling water and leave to soak.
Finely slice the chilli, trimmed spring onions and coriander stalks (reserving the leaves), put them into the large pan with 1 tablespoon of olive oil, then squash in the unpeeled garlic through a garlic crusher • Fry for 40 seconds, then add the saffron and its soaking water, the drained chickpeas and the passata, cover and bring to the boil • In a small dish, swirl the harissa through the yoghurt.
Roughly chop and mix all the salad veg for the salad on a board • Add the extra virgin olive oil and lemon juice, then season to taste • Loosen the sauce with a splash of water if needed, then pour into the meatball pan and season to taste • Microwave (800W) the tortillas for 45 seconds • Serve it all with orange wedges and a scattering of coriander leaves.
Per serve
1945 kJ/465 calories; 34g protein; 18g fat (includes 5g saturated fat); 36g available carbs; 12g fibre
Jamie’s 15 Minute Meals is published by Michael Joseph, Penguin and is available in good bookshops and online.
Spaghetti al gorgonzola.
This quick and easy pasta dish made with these simple ingredients absolutely belies its special occasion taste. Try it tonight with a crispy garden salad. Makes four 1-cup servings. Enjoy.
For the sauce
1/3 cup (80ml) evaporated skim milk (Italians use cream)
2 tbsp unsalted butter (Australian cooks use 1½ tbsp)
4–6oz (110–170 g) gorgonzola, crumbled
8oz (230 g) spaghetti
For the topping
2 tbsp walnut pieces, toasted
2–4 tbsp fresh mint, finely chopped
grated parmigiano-reggiano cheese, optional
Bring sauce ingredients to room temperature.
Cook spaghetti according to package directions until al dente. Do not overcook.
Warm the milk over low-medium heat in a large non-stick sauté pan. Add the butter and when it is melted add the gorgonzola. Stir until creamy. Remove from heat and set aside.
Drain the pasta, add to the sauce. Mix well.
Sprinkle the walnuts and mint on top of the spaghetti. Serve immediately with grated cheese on the side.
Per serve
1690 kJ/404 calories; 16g protein; 18g fat (includes 10g saturated fat); 47g available carbs; 2g fibre
Cut back on the food bills and enjoy fresh-tasting, easily prepared, seasonal, satisfying and delicious low or moderate GI meals that don’t compromise on quality and flavour one little bit with our Money Saving Meals packed with fresh produce including these delicious stuffed vegetables from the Low GI Vegetarian Cookbook (Hachette Australia)
Stuffed vegetables with barley, quinoa, pine nuts and pepitas.
You could substitute the pearl barley and quinoa with cooked brown rice or couscous. Any variety of fresh herbs, vegetables and nuts/seeds can be added to the stuffing mix. Serves 4.
½ cup pearl barley
½ cup quinoa
3 cups water
2 medium eggplants (aubergine), halved lengthwise
1 tbsp olive oil 1 onion, finely chopped
1 stick celery, diced
2 garlic cloves, crushed
1 tsp dried oregano
1 zucchini (courgette), finely diced
2 red capsicums, halved, deseeded
6 large vine ripened tomatoes
2 tbsp pine nuts
2 tbsp pepitas
2 tbsp freshly chopped mint
1 tbsp freshly chopped parsley
sea salt and freshly ground black pepper
Photo of vegetables stuffed with quinoa: Ian Hofstetter
Cook the pearl barley and quinoa in separate pans following packet instructions until tender. Drain well. Meanwhile …
Scoop out the flesh of the eggplants, leaving a 1cm (½in) shell. Sprinkle the shell with salt and turn upside down on kitchen paper to drain off the bitter juices. Dice the eggplant flesh.
Preheat oven to 180ºC (350ºF).
Deseed and dice 2 of the tomatoes. Cut of the tops of the remaining 4 tomatoes and scoop out their seeds, leaving a shell, set aside.
Heat the olive oil in a large frying pan over a medium–low heat. Add the onion and celery, cook stirring occasionally for 5 minutes or until soft. Add the garlic, oregano and zucchini, cook stirring for 1 minute more. Increase the heat to medium–high, add the diced eggplant and zucchini and cook stirring for 2–3 minutes or until light golden. Add the drained barley, quinoa, diced tomato, pepitas, pine nuts, mint and parsley and season.
Rinse the eggplant shells out and pat dry. Fill the eggplants, tomatoes and capsicums with the stuffing, place on a lightly oiled baking tray and roast for 30 minutes or until vegetables are soft and golden brown. Serve.
Per serve
1538 kJ/368 calories; 12g protein; 19g fat (includes 2g saturated fat); 31g available carbs; 13g fibre
Jamie’s 15 Minute Meals.
The cover describes the recipes in this book as ‘delicious,’ ‘nutritious’ and ‘super-fast’. And they are. We particularly like the fact that many are also low GI and that Jamie seems as keen on a can of legumes as we are! Check out www.jamieoliver.com for more information.
Lamb meatballs, chop salad and harissa yoghurt
‘This book is an expression of big, exciting flavours, fast, for busy people’ writes Jamie in his intro. This recipe is certainly all that. Recipe © Jamie Oliver 2012. Serves 4.
Meatballs
400g (14oz) lean lamb mince
1 heaped tsp garam masala
olive oil
1 pinch of saffron
½–1 fresh red chilli
2 spring onions
½ a bunch of fresh coriander (cilantro)
2 cloves of garlic
1 x 400g (14oz) tin of chickpeas
350g (12oz) passata
Salad
½ a cucumber
2 little gem lettuces
1 bunch of radishes
2 ripe tomatoes
1 tbsp extra virgin olive oil
1 lemon
To serve
1 heaped tsp harissa
4 heaped tbsp fat-free natural yoghurt
8 small wholewheat tortillas
1 orange
Photography © David Loftus, 2012
Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, medium-high heat
Mix the mince in a bowl with salt, pepper and the garam masala • Divide into 4, then roll each piece into 4 balls with wet hands, placing them in the frying pan as you roll them and adding 1 tablespoon of olive oil • Toss regularly until dark golden all over • Put the saffron into a cup, just cover with boiling water and leave to soak.
Finely slice the chilli, trimmed spring onions and coriander stalks (reserving the leaves), put them into the large pan with 1 tablespoon of olive oil, then squash in the unpeeled garlic through a garlic crusher • Fry for 40 seconds, then add the saffron and its soaking water, the drained chickpeas and the passata, cover and bring to the boil • In a small dish, swirl the harissa through the yoghurt.
Roughly chop and mix all the salad veg for the salad on a board • Add the extra virgin olive oil and lemon juice, then season to taste • Loosen the sauce with a splash of water if needed, then pour into the meatball pan and season to taste • Microwave (800W) the tortillas for 45 seconds • Serve it all with orange wedges and a scattering of coriander leaves.
Per serve
1945 kJ/465 calories; 34g protein; 18g fat (includes 5g saturated fat); 36g available carbs; 12g fibre
Jamie’s 15 Minute Meals is published by Michael Joseph, Penguin and is available in good bookshops and online.
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