Food labelling

I don't mind the occasional takeaway, but sometimes when I peel back that plastic lid, I wonder what I've gotten myself in for. Yes there are regulations as to what can and can't be included in food, but honestly, the number of colourings, flavourings, preservatives and nasty oils that must be thrown in to boost the longevity and 'flavour' sometimes scare me.

So I'm loving the major food labelling review being undertaken by the government at the mo. Go Kevin 07! They're looking at actually labelling ingredients and nutritional information on all restaurant and take-away foods. Information is key to health, so I can only imagine the incredible impact this will have... not only on what's added to food, but how conscious consumers then shop. They're also considering labelling all GM foods and country of origin on packaged/tinned food. Aren't we sick of "Australian owned" labelling where half the ingredients are imported from who-knows-where? Fingers crossed they make the smart choices so we can be informed on all accounts.

Truth, however disenchanting, is better than falsehood, however comforting. Schweitzer

Smashing launch

Last week I had the great pleasure of meeting the co-founder and Chief Creative Officer of Smashbox Cosmetics, Davis Factor. All round incredible guy, supremely talented photographer and visionary, it was such a treat spending time with him and hearing all about the creation of Smashbox Cosmetics. I've been reading about Smashbox for years in US beauty mags, but finally I've been able to try it for myself - it's available locally at Kit Cosmetics.

David and his brother Dean are great-grandsons of the legendary Max Factor, so they know a thing or five hundred about cosmetics. In the early 90s Dean was flying out to New York to shoot celebs in studios, as LA didn't have any (it was the city everyone flew to for outdoor photoshoots). Because he's so clever, he and his bro decided to set up Smashbox Studios in LA, where celebs and their make-up artists flocked to for shoots. Celebs (think Angelina, Madonna, Drew, Gisele) were having cosmetics constantly created for them, so after endless requests for particular colours, the Factor brothers launched Smashbox Cosmetics in 1996.

Today it's adored for its primers, foundations, powders, mascaras and general ability to make women look flawless. Seriously. One of their most unique line of products is the intuitive bronzer, lip and cheek colours. Genius. I've been using them and even my hubby stands back with a "oh wow" look on his face. Hooray for Smashbox, we're so glad you could make it!

Comfort chicken

Roast chicken with rice or potatoes is a favourite comfort food of mine. During summer I have it with an avocado, tomato and fetta salad, but I like a bit of carbs when the nights chill out. And man are they getting chilly!

Sunday night I made a roast chicken that turned out real nice. It went something like this: clean one organic chicken, place in roasting dish. Rub in mix of finely chopped half brown onion, five garlic cloves, one chilli, small knob of ginger and lime zest. Pour in a good splash of vegetable stock, drizzle with fish sauce, tamari and sesame oil. Pop in a 200C oven for two hours with a lid, remove lid half an hour before taking out of oven. Twas lovely with rice and green beans.

Roast chicken has the greatest leftover potential of any cooked meat. So last night I made a soup and threw the chicken and juices in. Just make sure you scrape and discard the fat off the top off the leftover juices before you eat. I sauteed a chopped leek with some garlic in butter and oil, added frozen peas and lemon zest. When leek was soft and peas were bright green, I added the chicken juice/jelly, a cup of vegie stock (also leftover from the night before) and a cup of water. Simmer for ten minutes, then throw in a bit of fresh parsley. Mix with a hand blender and taste - add salt and pepper accordingly (with a good vegie stock you shouldn't need much). Throw in shredded leftover chicken, simmer a further two minutes and serve with a drizzle of evo.

Long weekend, longer legacy

Happy long weekend peeps! Enjoy Anzac Day, and in case you didn't know much about our great day, here's what it's all about...

* Anzac day marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War.

* In 1915, the soldiers set out to capture the Gallipoli peninsula so as to open the Dardanelles to the allied navies. They landed on April 25th, meeting major resistance from Turkish defenders. It was meant to be a bold strike to knock Turkey out of the war, but the tough campaign dragged on for eight months. Over 8,000 Australian soldiers were killed.

* Although the Gallipoli campaign wasn't a success, the Aussie and Kiwi fighters and heroes left an important legacy that should be remembered every year.

* Since that time, the meaning of the day has been further broadened to include Australians killed in all the military operations in which we've been involved.

* Lest we forget.

(All info is from awm.gov.au)

Munch me happy

Too many people suffer from depression, especially during winter. And while the woolly months feel like the perfect time to indulge in not-so-great comfort food and vino rosso, you're more likely to smile your way through the grey days if you make whole foods your friends. They can be superbly comforting too. And, of course, a glass of vino on the side won't hurt... (but a bottle might).

* A sizeable five year study in the UK looked at 3,500 people and found that those with a diet high in processed meat, fried foods, sweet desserts and refined grains (white bread, sugar-packed cereals, etc) had a substantial 58% greater risk of depression.

* On the other hand, people who ate plenty of whole foods - especially vegetables, fruits and fish - had a 26% lower risk of developing depression.

Look after your brain, strengthen your muscles, keep your skin looking younger, your weight under control and brighten your bushy tail by cooking most of your own food at home with whole, fresh ingredients... it's worth it in the short and long run.

Holidays forever

I know a few people who rarely take holidays, preferring to save up their annual leave for a few hard-working years and then letting it rip with two months overseas. This is not my style, but I do understand how easy it is to work crazy hours for nine or 29 months and then realize you seriously need a break. But by then stress may have become chronic, the cold a common occurrence or you're so wound up that the first three days are spent in bed. Not so fun.

So while you're enjoying this long weekend coming up, take a minute to plan something with your partner or a friend. Spain in Spring? New York for New Years? Or perhaps a week of back-to-nature camping in the mild QLD winter. Besides a week away, try and be open to last-minute long weekends with someone who makes you laugh and isn't afraid to play board games. Your mental and physical health (not to mention relationships) will benefit beyond your wildest dreams.

Just make sure your vacay isn't as busy as the job you're leaving behind. Turn on your phone only occasionally, leave the laptop at home and scrap the to-do list. Life's for living, not for working.

Light my fire

Candles are amazing - they can set a mood, completely relax and bring the nicest ambiance to any room. But unfortunately many candles are toxic, and when you've got a few burning for hours at a time, that's not so sexy. Here's what you need to know...

* Parrafin candles, the most common form, are made from a by-product of petrol. Mmm. Lovely. They're apparently as bad for you as second-hand smoke. Ditch.
* A study in the US found that frequently lighting parrafin candles in an unventilated space could lead to health problems, including asthma, allergy-like symptoms and an irritated respiratory tract.
* Some cheap candles still use lead in their wicks. And then we burn them. And inhale. Eww. Make sure there's no wire in the middle of the wick before you buy.
* Soy candles are a better idea, but where are the soy, palm or coconut oils coming from? If the crop isn't ripping apart a country's resources, then these are definitely a good idea.
* Fragrances aren't good for you, no matter what they're called or where they're found. If you want a scented candle, find one with pure essential oils.
* Beeswax candles are the absolute best choice for your homey. They are made from a renewable resource - a by-product from honey - last up to three times longer than parrafin, twice as long as soy, they're hypo-allergenic, they clean the air (they release negative ions) and are a beauty to behold. Just make sure you only buy 100% beeswax, nothing less.

There's something in the water

Last night as I flipped through my latest delivery of mags, I saw an ad in Vanity Fair for a new drink called VitaminWater Zero. Hmm. So I got online and did some snooping and I'm less than impressed. As one might expect, I have a few serious issues with this and I'm going to lay them all out here. Right, so..

* They're owned by Coca-Cola. There's a big clue peeps!

* It's cordial. Water with colouring, flavouring and sugar is cordial. Yes they managed to get some teeny tiny amounts of vitamins in there, but honestly, your body will not benefit in any way from them because it won't know what on earth to do with them! Try eating fruits and vegetables instead, tonnes more vitamins there.

* They're harping on about their stevia extract because it's a natural source of sweetener and it's been approved by the big guns (FDA, WHO), but the results are still inconclusive. In fact, about 20 years ago stevia was linked to cancer and infertility in rats. Oh and they don't mention the fructose you can see in the ingredients below. Interesting. If you need sugar, have it in its raw form: maple syrup, rapadura sugar or fruit. But don't go for the latest marketing fad thinking you can eat and drink all the sweetness you want because they promise you won't gain weight or experience any adverse affects. Puh-leese. Everything you put in your body has an effect whether Coco-Cola say so or not. They. Just. Want. To. Make. $quillions.

* This is the full, scary list of ingredients:
Reverse Osmosis Water, Less than 1% of: Rebiana (Stevia Extract) and Crystalline Fructose and Erythritol (Natural Sweeteners), Calcium Lactate and Potassium Phosphate and Calcium Chloride and Magnesium Lactate (Electrolyte Sources), Citric Acid, Natural Flavors, Vitamin C (Ascorbic Acid), Gum Acacia, Beta-Carotene, Sorbitol, Modified/Food Starch, Vitamin B3 (Niacinamide), Vitamin E (Alpha-Tocopheryl Acetate), Vitamin B5 (Calcium Pantothenate), Glyceryl Ester of Rosin, Vitamin B6 (Pyridoxine Hydrochloride), Vitamin B12.

* Drink filtered water instead (buy a water filter and a SIGG bottle or two and you'll save a fortune in the long run). If you're hooked on bottled juices and bright-coloured waters and way-too-sweet iced teas, it might take you a few weeks of major self-control to make it happen. But your taste buds will come back to life when you've ditched all that excess sugar. Plus, you won't crave that afternoon chockie bar as much.

Freshly squeezed

I love fresh juices and smoothies, they're often my afternoon 'snack' of choice. As we all know too much fruit = too much fructose, so it's best to mix up the fruit with either dairy (organic please peeps) or vegies. If you can, try avoiding 'fresh' or re-constituted juices in a bottle. There's waaaay too much sugar and little or no nutrients (they left the building a long time ago). If you can't get to a juice bar, look for frozen fruit with no additives and find a good blender or juicer on eBay. I only ever order or make a small size. Here are a few of my favourite mixes...

* mandarin and beetroot
* apple, mint and celery heart (I only use the young, yellow-ish stalks, they're sweeter)
* watermelon, strawberries and basil
(tis only fruit so make it a super small one... and add some vodka at happy hour!)
* frozen berries, whole milk, creamy yoghurt and a touch of maple syrup
* bananas, vanilla ice cream, milk and five spice powder
* pineapple, lychee, coconut milk, palm sugar and lime

Pancakes and coldplay

Fridays are a great day to look back on what you learned during the week, take the lessons and go into the weekend with a fresh start. So if you're interested, here are some lessons I learned this week...

* 6.30 is an amazing time to go for a walk. It's worth the getting-up pain times a thousand.
* Some people are as stubborn as I am, and dealing with them is like swallowing a very large pill. But it's taught me to listen more and realize that I am not right. Nor are they. And that being right isn't the way forward. Being open is.
* Classical music is the best thing to work to. Coldplay in the morning, Vivaldi/Beethie/Purcell the rest of the day.
* I'm happiest when I'm making other people happy. How corny is that! But I think it's natural for us to be self-centred, as soon as you step out of that, real happiness slaps you in the face like a pancake.
* I love pancakes made by friends at cafe 2042.
* The biggest challenges provide the greatest rewards. Aim high, mon amigos, aim high.

Mastering the art

I recently watched Julie and Julia, starring the inimitable Meryl Streep and wonderful Amy Adams. I thought I'd enjoy it - yeah hello, it's about food - but I didn't think I'd adore it! It delves into much more than de-boning ducks and sauteing mushrooms, it's about love, relationships, purpose, career, and so much more. It's funny, touching and really witty. Here are some fab facts about Julia Child...

* Julia was born on the same day as my Mum (August 15, a LEO, no wonder!) and lived until two days before her 92nd birthday. A long life with so much butter... I think there's a lesson right there peepsies.
* She was a spy (I say, watch those Leo's) and worked for the precursor to the CIA before she found French food.
* In 1966 she won an Emmy for her TV show The French Chef. She once explained her popularity in an interview: ''I fell in love with the public, the public fell in love with me, and I tried to keep it that way.''
* Mastering the Art of French Cooking is now in its 49th printing. Sheesh.
* As the New York Times so brilliantly phrases her influence: "She brought cassoulet to a casserole culture."

Thanks Julia.

Bliss on a bun

I'm feeling fresh today, and I like it. Routine is something that sinks in to your surrounds quite easily when you work from home, but I've discovered ways to make the days feel alive, recharging my brain...

I firstly have a four day weekend and a visit from a gorgeous friend from Germany to thank. Nothing like sunny picnics with hubby, long lunches with family and big girlie catch-ups over pancakes with an amazing friend to awaken the spirit. I've also re-arranged my office, something that I cannot possibly do without clearing out every nook and cranny. The rubbish and recycling bins were very full last week! So my desk is closer to the window (which I can't do in summer, natch) and my magazines, books and thousands of note pads are so delightfully neat. Mmmm. Soothing.

I've also bought new books to read (am so far in love with Mama Mia), tried new recipes (I even made hot cross buns! Check me out!) and booked a week away in the country with hubby. Bliss.