Healthy Food

Pathrode | Patra | Colocasia Leaves Pinwheels – Cookilicious

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Pathrode/Patra/Alu Vadi is a delicious Indian delicacy. This is a Karnataka-style recipe, where the colocasia leaves are smeared with spiced rice and lentil paste, then steamed and fried. It can be made in 30 minutes (excluding the soaking time) and is a vegan and gluten-free snack.

a hand picking up one patra from a plate
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What are pathrode

Pathrode, Pathravade, or Patra is a traditional pinwheel-style snack recipe made in different parts of India using a special leaf called Colocasia. Colocasia leaves are also called arbi ke patte, alu leaves, or taro leaves.

The Colocasia leaf is smeared either with besan paste or ground spiced rice and lentil coating, then steamed, sliced into pinwheels, and fried. It’s a flavorful dish with a good mix of spicy, sweet, sour, and tangy.

While the leaves are the same, the masala or stuffing differs depending upon the region. Even the names vary from cuisine to cuisine. Patrode is a Mangalorean and Konkani delicacy (coastal Karnataka) and the recipe is slightly different because the stuffing is prepared with rice, lentils, and coconut.

These Taro leaf rolls are called Alu Vadi in Maharashtrian cuisine and Patra in Gujarati cuisine. In both of them, the stuffing is mainly prepared with besan. In the Udipi cuisine, they make pathravade without rice. It’s an easy, and handy alternative to the traditional one.

Colocasia spirals served in a platter with green chutney

What are colocasia leaves

Colocasia leaves also known as taro root leaves, gabi, alva panna, gabi leaves, arbi ke patte in Hindi, and Alu in Marathi are large green heart-shaped leaves. These leaves are not to be eaten raw as they can cause itching in the mouth and throat. They need to be cooked first (steamed, fried, sautéed, and boiled).

BTW, recently I got to know that you get Taro leaves in Hawaii and they are called luau leaves. Even in the Philippines, Colocasia leaves are used to make a dish called Laing. In India, they are found in Maharashtra, Udipi, and Mangalore, and they grow generously adjacent to water streams in Coastal Karnataka.

Health benefits

  • Low in saturated fat, cholesterol, and sodium
  • Rich in vitamins A and C
  • A low-calorie green vegetable
  • High in fiber and micronutrients
  • Rich in potassium and folate
  • Helps boost heart health

This is a hand-me-down Karnataka/Konkani/Manglorean-style Patra vada recipe and could vary slightly from the traditional one because every home has its own way of making it. It’s made using rice, and lentils but without besan, milk, or tomatoes.

Why make this

  • A naturally vegan and gluten-free snack
  • Great way to include Colocasia leaves in the diet
  • Can be enjoyed as a healthy low-fat steamed snack
  • It can also be served as a fried snack
  • Simple, and quick to make
  • A relatively easy recipe
  • An innovative traditional Indian dish
  • Great for large groups

Ingredients needed 🧾

all the ingredients needed to make patra placed on a table with labels on them

Colocasia leaves are the key ingredient here. Carefully pick the ones that need to be fresh, tender, young (not fully ripe), and green. Use fresh tender Colocasia leaves with black stalks as far as possible as they tend to have less calcium oxalate in them. Calcium oxalate crystals in these leaves are responsible for the itching or stinging sensation in the throat, and mouth. So be careful when choosing the leaves.

You can find Alu leaves in Asian or Indian grocery stores or check with your Indian neighbor if they have this growing in their garden. That is exactly how I got my hand on these leaves. But yes, ensure that you buy them from a reliable source and cook them thoroughly to avoid their side effects.

Rice – This taro leaves recipe is made using rice. Use any variety of rice because it doesn’t matter. It’s all going to be ground, so pick any variety.

Lentils – moong dal and tur dal are the two kinds of lentils used in this recipe. You can find this in an Indian grocery store or on Amazon. You can also use chana dal instead.

Jaggery is added to this masala paste to minimize the impact of itchiness from the Colocasia leaves and also helps balance the sour flavor. You can also use sugar instead.

Tamarind paste is added to help balance the slightly sour taste of the leaves. If you don’t have tamarind paste, add lemon juice instead. It also helps reduce itchiness.

Coconut – I have used unsweetened desiccated coconut here. You can also use freshly grated coconut, or dry coconut shreds/flakes.

Spices – coriander seeds, fenugreek seeds, cumin seeds, turmeric powder, and dried red chillies are the basic whole spices that you will need to make these colocasia leaves pinwheels.

Oil for frying – Use coconut oil for the best flavor.

How to make it 🔪

4 image collage showing the steps to prep for making patra
  1. Wash and soak the rice and dal in water for 3-4 hours.
  2. Clean and wash the Colocasia leaf well. Flip the leaf, and using a knife, remove the hard protruding stem & the large veins of the leaves as much as possible. Chef Tip – Keep doing it till the vein is flat as the taro leaf. Additionally, you can also flatten it with a rolling pin. This will help them cook fast and make them less itchy. Plus it helps to roll them easily. But be careful to not tear the leaf. Use gloves if needed.
  3. In a grinder, add coconut, coriander seeds, fenugreek seeds, cumin seeds, turmeric powder, dried red chillies, and jaggery powder. Drain the water and add the rice and dal, tamarind pulp, and salt.
  4. Grind this to a thick paste (not runny) consistency by adding water.
4 image collage showing how to make alu vadi using colocasia leaves
  1. Generously smear the ground masala on the veins side of the largest leaf using your fingers.
  2. Place another leaf over it and again generously smear the masala all over it. Layer at least 3 more leaves over it in the same manner.
  3. Fold the sides of the leaf towards the center and then roll it tightly along the length of the leaves to make a roll.
  4. After it is rolled, smear some masala on top of it as well. Make as many rolls as you want. Place the rolls in the steamer and cook them for 15-20 minutes. Chef Tip – The masala should be fully cooked, and the roll should be firm and hold its shape. You can pierce a knife or toothpick to check if it’s fully cooked or not.
2 image collage showing how to slice and fry the pathrode
  1. Slice the rolled cooked pathrode evenly (½ inch thick) like pinwheels or spirals after they have cooled down. You can serve them at this point or choose to fry them.
  2. If you choose the second option, deep-fry or shallow fry the patra golden brown. Keep the flame on medium. Cook one side till it turns golden and then flip to the other side. The fritters need to turn crisp and golden.
a hand transferring a small platter of patra to a big platter

Serving suggestions 🍽

There are 4 ways of serving them after they are steamed and sliced. You can either enjoy them as is or:

  1. Pour a tempering of mustard seeds, sesame seeds, curry leaves, and cilantro over these steamed rolls and serve.
  2. Deep-fry the Patra till they turn crispy. Then serve them. This is my favorite and the traditional way as it brings out the flavors in the best possible way.
  3. They can also be pan-fried till they turn crisp and golden.
  4. If you are health conscious and want to avoid fried foods, you can also air-fry or bake them at 375 degrees F for 5 minutes on each side. Spray oil on them to make them crispy.

Alu Vadi can be served warm as a snack at any time of the day. They can also be served as a party appetizer or finger food. We normally serve it as an evening snack along with Tea or Coffee or as an accompaniment with these Arbi leaves Patra. When serving, add some green chutney and/or ketchup on the side. You can also make it for festivals like Ganesh Chaturthi, and Diwali, or for the holidays like Thanksgiving or Christmas.

Top recipe tips 💭

To make the pathravade spicy, add 1-2 teaspoons of chilly powder to the batter. It helps. I would suggest you portion the masala depending on the number of leaves you have before you start smearing. Leave just a small bit to smear over the rolls. This is to ensure there is an equal amount of masala in every layer. I used a total of 8 leaves and made two rolls using 4 in each. Also, arrange the leaves from large to small.

The number of Alu Wadis may vary depending on the size of the Colocasia leaves. If after 20 minutes, you feel the rolls are not cooked, continue to steam them for another 8-10 minutes. The leaves should turn soft and the masala should be cooked and not raw when done. Slice them after they are steamed as they are easier to cut.

Recipe FAQs 📖

Working with Colocasia leaves

When cutting the stems from the colocasia leaves, be careful. Slice the stems thinly so that you don’t end up cutting into the leaf. Use a small knife. Additionally, you can also run a rolling pin over the patra leaves lightly to press the stems down. This helps to roll the leaves easily. If you feel itchy after eating these Vadis, then drink lots of sour buttermilk.

Substitute for Colocasia leaves?

You can use large spinach, swiss chard, cabbage, mustard, or kale leaves. Basically, use any greens that won’t get wilted easily upon cooking. The flavors will vary but still taste great.

Which steamer to use?

I prefer to use Idli Cooker to steam the Patras. I place them on a dhokla plate and steam them. You can also steam these Colocasia pinwheels in the Instant Pot, Multipot, or in a regular Pressure Cooker without the whistle.

Alternate ways to fry the patra

There are 3 ways of serving them after they are steamed and sliced. You can either serve them as is or pour a tempering of mustard seeds, sesame seeds, and curry leaves, over these steamed rolls before serving.

Alternatively, you can deep-fry or shallow fried the patra till they turn crispy. Then serve them. If you are health conscious and want to avoid fried foods, you can also air-fry them at 375 degrees F for 5 minutes on each side. Spray oil on them to make them crispy.

How to store them?

You can store them after steaming and slicing them. Then fry them fresh as and when needed. Steamed ones stay well in the fridge for 4-5 days. If storing the fried ones in the fridge, they will lose their crispiness. But they will still taste good when reheated. The steamed ones can also be frozen for a couple of months. You can also freeze the Alu Vadis in freezer-safe containers.

Is this safe for pregnant women?

This seems to be a very popular query, so addressing it here. Indian Taro/Colocasia/Gabi leaves can cause trouble so it’s best to avoid it or check with your doctor first.

More unusual Indian recipes

Pathrode served in a round plate with chutney on the side

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Recipe 📖

Pathrode served in a round plate with chutney on the side

Pathrode | Patra | Alu Vadi | Colocasia Rolls

Pathrode/Patra/Alu Vadi is a delicious Indian delicacy. This is a Karnataka-style recipe, where the colocasia leaves are smeared with spiced rice and lentil paste, then steamed and fried. It can be made in 30 minutes (excluding the soaking time) and is a vegan and gluten-free snack.

Print
Pin
Rate

Course: Appetizer, Snack

Cuisine: Indian, Karnataka, Konkani

Prep Time: 10 minutes

Cook Time: 20 minutes

Soaking time: 2 hours

Total Time: 2 hours 30 minutes

Servings: 16 slices

Calories: 259.79kcal

Author: Priya Lakshminarayan

Instructions

  • Wash and soak the rice and dal in water for 3-4 hours.

  • Clean and wash the Colocasia leaf well. Flip the leaf, using a knife, remove the hard protruding stem & the large veins of the leaves as much as possible. Chef Tip – Keep doing it till the vein is flat as the taro leaf. Additionally, you can also flatten it with a rolling pin. This will help them cook fast and make them less itchy. Plus it helps to roll them easily. But be careful to not tear the leaf. Use gloves if needed.

  • In a grinder, add coconut, coriander seeds, fenugreek seeds, cumin seeds, turmeric powder, dried red chillies, and jaggery powder. Drain the water and add the rice and dal, tamarind pulp and salt.

  • Grind this to a thick paste (not runny) consistency by adding water.

  • Generously smear the ground masala on the veins side of largest leaf using your fingers.

  • Place another leaf over it and again generously smear the masala all over it. Layer at least 3 more leaves over it in the same manner.

  • Fold the sides of the leaf towards the center and then roll it tightly along length of the leaves to make a roll.

  • After it is rolled, smear some masala on top of it as well. Make as many rolls as you want. Place the rolls in the steamer and cook it for 15-20 minutes. Chef Tip – The masala should be fully cooked, and the the roll should be firm and hold its shape. You can pierce a knife or toothpick to check if its fully cooked or not.

  • Slice the rolled cooked pathrode evenly (½ inch thick) like pinwheels or spirals after they have cooled down. You can serve them at this point or choose to fry them.

  • If you choose the second option, deep-fry or shallow fry the patra golden brown. Keep the flame on medium. Cook one side till it turns golden and then flip to the other side.

Notes

To make pathravade spicy, add 1-2 teaspoons of chilly powder to the batter. It helps. I would suggest you portion the masala depending upon the number of leaves you have before you start smearing. Leave just a small bit to smear over the rolls. This is to ensure there is equal amount of masala in every layer. I used a total of 8 leaves and made two rolls using 4 in each. Also, arrange the leaves from large to small.
The number of Alu Wadis may vary depending on the size of the Colocasia leaves. If after 20 minutes, you feel the rolls are not cooked, continue to steam them for another 8-10 minutes. The leaves should turn soft and the masala should be cooked and not raw when done. Slice them after they are steamed as they are easier to cut.

Nutrition

Serving: 2pieces | Calories: 259.79kcal | Carbohydrates: 42.82g | Protein: 6.36g | Fat: 7.67g | Saturated Fat: 6.21g | Polyunsaturated Fat: 0.23g | Monounsaturated Fat: 0.64g | Sodium: 25.52mg | Potassium: 327.23mg | Fiber: 5.47g | Sugar: 6.84g | Vitamin A: 3646.66IU | Vitamin C: 9.77mg | Calcium: 56.61mg | Iron: 2.95mg

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Why is healthy food so expensive in America? Blame the Farm Bill that Congress always renews to make burgers cheaper than salads

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The 2023 Farm Bill is projected to spend $700 billion over the next five years, with powerful industry lobbyists directing funds to enrich themselves at the expense of agricultural communities, human health, animal welfare, and environmental sustainability. It’s far from its original intention: to help struggling farmers and hungry citizens during The Great Depression and Dustbowl. This year, with growing awareness about the myriad harms of our factory farm system, we have a critical opportunity to shift Farm Bill programs to serve our nation and our planet better.

Most Americans have never heard of this massive omnibus bill, which Congress reauthorizes every five or so years, yet it impacts us every day. It shapes our food system–from subsidizing factory farms to funding food and nutrition programs, and it is why burgers are artificially cheap and salads cost more than they should.

How did this happen? Farm Bill policies have been hijacked, resulting in the demise of family farms, the proliferation of food that makes us sick, and widespread ecological destruction.

After World War II, to meet the needs of a booming US population and a growing export market, the Farm Bill invested heavily in monocrops, including millions of acres of corn and soy, used to feed animals on industrialized farms. We subsidize the overproduction of fat-laden animal products and highly processed foods, making unhealthy food cheap and accessible. This contributes to heart disease and other chronic diet-related illnesses that cost our nation billions of dollars annually in preventable health care costs.

Farm Bill programs should be revised to incentivize fruits, vegetables and other healthy foods and to make them more accessible and affordable. Nine out of 10 US adults do not consume nutritionists’ recommended fruits and vegetables, and access to fresh produce is especially limited in lower-income communities. The Farm Bill can be crucial in supporting Americans’ nutritional needs by making healthy food accessible where it’s most needed.

Factory farming is capital and resource intensive, and it is inefficient. In the US, 10 times more farmland goes to feed farm animals than to feed people, destroying ecosystems and biodiversity, while wasting water and other scarce resources.

News reports recently covered western states vying for a dwindling supply of Colorado River water. Still, they failed to adequately address that the river’s water is running out because most of it is used to grow crops to support animal agriculture. Bottom line: plant-based agriculture can feed more people with less land, less water and fewer resources.

Embedded interests

Agribusiness has wielded undue political influence and profited from the misdirection of billions of dollars in public funding. One of the most entrenched lobbies in Washington, DC, is the dairy industry, which receives government support to produce more cows’ milk than we consume. Besides funding overproduction, the USDA uses additional tax dollars to purchase and market the glut of dairy products to our school children and through exports. One 2015 study found an astounding 73% of the US dairy industry’s income came from government programs. Dairy industry interests are so embedded that prior to his appointment as the USDA Secretary by President Biden, Tom Vilsack was the CEO of the US Dairy Export Council. The revolving door between USDA leadership and employment for the dairy, meat, and commodity industries is staggering.

Farm Bill programs have followed the industry’s “get big or get out” mantra for decades and incentivized large farms and industry consolidation. Besides causing animals, workers, and residents living near these polluting operations to suffer every day, the fragility of our factory farm system was exposed during the COVID-19 pandemic when slaughterhouse closures led to supply chain back-ups. Millions of animals grew past their scheduled slaughter date and were brutally killed, including by suffocation through “ventilation shutdown,” and their carcasses discarded at taxpayer expense.

Instead of bailing out factory farms and paying to clean up their messes, including animal carcasses, excrements, and other waste, public funds should support sustainable farmers who grow food that nourishes their communities. The Farm Bill should invest in enterprises that act with integrity, not unethical profiteers who lobby for unconstitutional “ag-gag” laws that prevent free speech, transparency, and accountability.

Our industrial animal agriculture model undermines the health and well-being of people and communities and harms animals and our shared planet. All of us can benefit from a more just, resilient, and ecologically sustainable plant-based food system, and shifting Farm Bill spending can help to bring about this much-needed transformation.

Gene Baur is the president and co-founder of Farm Sanctuary, the world’s first farm animal sanctuary and advocacy organization.

The opinions expressed in Fortune.com commentary pieces are solely the views of their authors and do not necessarily reflect the opinions and beliefs of Fortune.

More must-read commentary published by Fortune:

15 Best Foods for Gut Health, According to Experts

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Eating the best foods for gut health is vital to your overall wellness—research points to the importance of the gut-brain connection. What we feed our bodies can impact not only the way our bellies feel but how our whole body feels and functions. In fact, crafting a nutritious menu full of vitamins, fiber, probiotics, and prebiotics can go a long way toward better digestive health and gut health.

“Having the appropriate amount of bacteria in the gut helps to process foods and keeps your body nourished and healthy in every aspect,” explains Rudolph Bedford, MD, gastroenterologist at Providence Saint John’s Health Center in Santa Monica, CA. “The bottom line is that your gut is the center of the universe. Anything that goes into your gut will essentially affect any other organ in your body.”

If your gut is off you may experience symptoms such as chronic constipation, diarrhea, gas, bloating, depression, and lack of sleep, according to Keri Gans, RDN, the author of The Small Change Diet and podcast host of The Keri Report. Luckily, there are ways to tackle these symptoms.

Ready to reap some serious gut-boosting benefits? Try adding some of these foods to your diet.

1. Kimchi

Kimchi, fermented cabbage, is one of Gans’ top foods for improving gut health. “Fermentation results in postbiotics, non-living metabolites that provide a health benefit when consumed,” Gans says. “Research on postbiotics has shown they help balance the microbiome in our gut and maintain digestive health.”

2.Gingers

While some may complain of bloating after consuming ginger, according to Dr. Bedford, it tends to be a great food for regulating gut health (and adding some flavor to your dishes). “It cuts down on gut inflammation and fermentation, it helps in terms of bowel habit or bowel movements and contains antioxidants,” Dr. Bedford says.

3. Black beans

You may have heard that high-fiber foods are good for your health—this is also true for your gut. “Black beans are packed with fiber, both insoluble and soluble,” says Gans. “Insoluble fiber specifically has been associated with decreasing the risk of constipation.”

4. Almonds

Almonds are high in healthy fats, fiber and protein and are a great nut option to support your overall health. These nuts “help to support the gut microbiome,” Dr. Bedford says, and are “definitely good for gut health.”

5. Yogurt

Gans recommend adding yogurt to your diet as it is a great option for a probiotic-rich food. “Probiotics consist of living microorganisms that help increase the good bacteria in our gut,” Gans explains. Plus, yogurt can be easily eaten as a tasty snack or added to foods like smoothies, soups, condiments, baked goods, and more.

6. Bananas

If you’re looking to add more fruits to your diet, dr. Bedford recommends eating more bananas. They are high in fiber, which aids in digestion and helps you feel full longer. Bananas also contain prebiotics, which help the good bacteria in your gut (also known as probiotics) thrive, Natalie Rizzo, MS, RD, previously explained of banana health benefits.

7. Apples

The phrase “an apple a day keeps the doctor away,” may actually have some merit. Along with bananas, apples are “definitely a good fruit for gut health,” Dr. Bedford notes. This fruit is also rich in fiber and prebiotics.

8. Pears

Pears are another great fruit to add to your menu because they are also “a good source of fiber, specifically soluble fiber,” Gans explains. “Soluble fiber helps promote regular bowel movements.”

9. Asparagus

“Asparagus is a prebiotic food that is good for your gut,” Gans explains. “Prebiotics are food for the good bacteria in your gut which helps it thrive and keeps a healthy balance of the microbiome.”

10. Kale

Like asparagus, kale is a green leafy vegetable, which is a variety that Dr. Bedford notes are “full of various vitamins and antioxidants that are certainly important to not only gut health, but also your overall health.”

11. Collard greens

If you’re looking for more leafy greens to add to your plate, look no further than collard greens. This vegetable is high in (you guessed it) fiber and has a high water content, which aids in digestion.

12. Salmon

Seafood lovers, rejoice. “Salmon is rich in omega-3 fatty acids which have anti-inflammatory properties and may help reduce any potential inflammation in the gut,” Gans explains.

13. Onions

Onions are another great probiotic-rich food that helps contribute to better gut health, according to Dr. Bedford. Plus, onions are great for adding lots of flavor to a variety of dishes.

14. Sauerkraut

If you’ve ever topped your hot dog with sauerkraut, you’ve been doing your gut a favor. This fermented cabbage product is a probiotic-rich food that makes for a tasty side or condiment.

15. Kefir

Think of kefir as yogurt’s more fermented (derived from milk) sibling. Dr. Bedford recommends this probiotic powerhouse as it aids in digestive and immune health. “Anything that is fermented is essentially a good, probiotic-friendly food,” Dr. Bedford explains.

d

What are probiotics?

Probiotics are “living microorganisms,” says Gans. These microorganisms are bacteria—commonly referred to as “good” bacteria. These good bacteria can be found in lots of foods (as well as probiotic supplements) and help contribute to a healthy balance of bacteria in the gut and the rest of the body.

d

What are prebiotics?

Prebiotics and probiotics are actually very different—but we depend on both for optimal gut health. While probiotics, like yogurt or miso, are foods fortified with good gut microflora, prebiotics are the foods that have the nutrients to feed that gut microflora, Sunny Jain, molecular biologist and Sun Genomics founder previously explained. “A prebiotic food’s purpose is not to provide nutrition to you and your physiology, but to your commensal gut microbes and their micro-physiology, broadly called gut health,” Jain added.

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Shannen Zitz is an Assistant Editor at prevention, where she covers all things lifestyle, wellness, beauty, and relationships. Previously the Editorial Assistant at prevention, she graduated from the State University of New York at Cortland with a bachelor’s degree in English. If she’s not reading or writing, you can probably find her frequenting the skincare and makeup forums on Reddit or hogging the squat rack at the gym.

Are Mined Diamonds Forever? The Emergence of Lab Diamonds and the Suppression of Conflict Diamonds in the UK 

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The diamond industry has long been associated with both timeless beauty and controversial practices. From concerns about the environmental impact of mining to the issue of conflict diamonds, the sourcing and ethics of diamonds have come under scrutiny. However, the emergence of lab grown diamonds uk, has offered a new alternative that addresses these concerns. This article explores the rise of lab-grown diamonds and their role in suppressing the trade of conflict diamonds in the UK. 

Lab-grown diamonds, also known as lab-created or synthetic diamonds, are produced in a controlled laboratory setting using advanced technology. These diamonds possess the same physical, chemical, and optical properties as mined diamonds but are created in a matter of weeks rather than millions of years. This sustainable and ethical alternative has gained significant traction in the diamond market, including in the UK. 

One of the major advantages of lab-grown diamonds is their ability to address the issue of conflict diamonds. Conflict diamonds, also referred to as blood diamonds, are diamonds that are mined in war zones and sold to finance armed conflicts, often resulting in human rights abuses and environmental destruction. The trade of conflict diamonds has been a global concern for decades. 

Lab-grown diamonds offer a transparent and traceable supply chain, ensuring that they are free from the taint of conflict. Their origin is known and they can be certified to verify their ethical sourcing. By choosing lab-grown diamonds, consumers in the UK can be confident that their purchase is not supporting conflicts or contributing to human rights violations. This has had a significant impact on suppressing the trade of conflict diamonds in the country.

Furthermore, lab-grown diamonds are a sustainable and eco-friendly option. Traditional diamond mining is associated with land degradation, deforestation, water pollution, and carbon emissions. By opting for lab-grown diamonds, consumers can reduce their environmental footprint and support a more sustainable diamond industry. The controlled production process of lab-grown diamonds eliminates the need for extensive mining operations, saving natural resources and reducing ecological damage. 

In addition to ethical and environmental considerations, lab-grown diamonds offer other advantages. They provide a more affordable option for consumers, as they are generally priced lower than mined diamonds. This accessibility allows a broader range of individuals to enjoy the beauty and brilliance of diamonds without compromising their values. 

The rise of lab-grown diamonds in the UK has also prompted traditional diamond companies to adapt. Many well-established jewelry brands and retailers have started offering lab-grown diamond options alongside their natural diamond collections. This shift reflects the changing consumer preferences for ethical and sustainable products. 

However, it is worth noting that lab-grown diamonds are not meant to replace natural diamonds entirely. Mined diamonds still hold cultural and historical significance, and there will always be a market for them. Nonetheless, the emergence of lab-grown diamonds has opened up new possibilities and choices for consumers who prioritize sustainability and ethics. 

In conclusion, the emergence of lab-grown diamonds in the UK has brought about a positive shift in the diamond industry. These diamonds offer a sustainable and ethical alternative to mined diamonds, addressing concerns about conflict diamonds and environmental impact. With their transparent supply chain and affordable pricing, lab-grown diamonds have played a significant role in suppressing the trade of conflict diamonds and reshaping the diamond market in the UK. As consumer demand for sustainable and ethical products continues to grow, the popularity and accessibility of lab-grown diamonds are expected to increase, further shaping the future of the diamond industry in the UK and beyond.

Government of Newfoundland and Labrador Prioritizes Improved Access to Healthy Food Through Food System Transformation Initiatives

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Today, the Provincial Government is announcing support of approximately $386,000 to Food First NL. This one-time funding will support Food System Transformation initiatives and advance collaborative efforts through four interrelated community food projects, and will open up opportunities for future investments from national partners.

These community food projects include:

  • Great Things in Store: Working with a cohort of eight food retailers across the province to develop and pilot partnerships and programs that improve food access for lower-income Newfoundlanders and Labradorians.
  • Rethinking Food Charity: Supporting the implementation of recommendations developed through a year-long consultation process that engaged people with a lived experience of food insecurity and food program providers all over the province.
  • Labrador Anchor Collaborative: Expanding and solidifying the work of the Labrador Anchor Collaborative, an initiative (part of a national cohort) focused on strengthening access to traditional foods through the health care system, led by a collaborative team that includes Indigenous Governments and Organizations, health care leaders and community partners.
  • School Food Planning: In line with the federal commitment to a National School Food Policy, Food First NL will support collaboration around planning for future approaches to school food in Newfoundland and Labrador.

The Provincial Government has committed to improving access to food through annual operating grants since 2007. The Department of Health and Community Services provides $105,000 to Food First NL annually to advance joint priorities related to food security and improving access to healthy foods.

This Provincial Government investment aligns with the recommendations of the Health Accord NL, which identify improved food security as one of several factors that can reduce poverty and lead to better health and well-being for Newfoundlanders and Labradorians.

Food First NL is a food security leader in the community and has collaborated with government, communities and organizations to advance food security in the province for over 20 years.

Quotes
“Access to affordable and nutritious food is vital to creating healthy communities. By supporting organizations like Food First NL, we’re investing in the health and well-being of all Newfoundland and Labradorians by ensuring food accessibility programming is taking place in our province.”
Honorable Tom Osborne
Minister of Health and Community Services

“Food security is essential to well-being and a key social determinant of health. Working with community partners such as Food First NL helps our government support well-being for individuals and families. This partnership approach is important to create stronger, more resilient communities and contributes to improved social well-being for all Newfoundlanders and Labradorians.”
Honorable John G. Abbott
Minister of Children Seniors and Social Development and Minister Responsible for the Community Sector

“To move the needle on food security in Newfoundland and Labrador, work needs to be happening all across our food system – with retailers, in schools, in the food charity system, and in health care. This investment will help leverage commitments from national partners and push forward urgently-needed structural changes.”
Josh Smee
CEO, FoodFirstNL

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2023 05 23
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Six heart-healthy foods that can slash cholesterol levels

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High cholesterol is a stepping stone to serious health problems, ranging from heart disease to strokes.

After statins, a healthy diet is the most popular way to slash your cholesterol levels.

Luckily, Stewart Mcginn, Managing Director at Baycroft Care Homes, shared six heart-healthy foods that could do this with gusto.

1. Oily fish

From tuna to mackerel and salmon to swordfish, oily fish is rich in omega-3 fatty acids which can help keep cholesterol levels in check.

McGinn said: “These are essential fats that help you maintain healthy cholesterol levels by lowering your triglyceride levels (the main component of body fat in people).

“For those with high cholesterol, fish is a healthier alternative to meat, especially red meat, which is high in saturated fats.”

2. Wholegrain foods

Whole grain foods can help bridge the gap between getting to enjoy foods like rice and bread and getting more fiber.

Packed with the key carbohydrate, foods like brown rice, whole wheat pasta and wholemeal bread don’t only move through your digestive system quickly but also help lower the fatty substance.

The expert recommended eating these options instead of your regular white rice, bread or pasta.

3. Nuts and seeds

McGinn said: “When trying to lower your cholesterol, it’s important to cut out the saturated fats in your diet and replace them with healthier unsaturated fats like nuts.

“Whether you want to snack on a bag of healthy nuts, or add them to savory recipes or salads, they are good for the body as they contain fiber which can stop cholesterol from entering the bloodstream.”

Some “great” options include almonds, pistachios, cashews, pecans, hazelnuts and walnuts.

4. Oats and barley

Both of these staples contain a soluble type of fiber called beta-glucan, which forms a gel that attaches to the cholesterol in your intestines and prevents your body from absorbing it.

“Try swapping out your usual breakfast for porridge, as an easy way to add them to your diet,” the expert said.

5. Beans and pulses

Whether it’s kidney beans or lentils, legumes can “significantly” cut your risk of heart disease, by lowering your “bad” cholesterol levels.

McGinn said: “You can easily start consuming more beans and pulses regularly by adding them to recipes – whether it’s a curry, a homemade soup, a chilli or even a variety of dips.”

6. Fruits and vegetables

Similarly to whole grains, both fruits and vegetables are packed with fiber which helps to keep cholesterol in check.

When it comes to fruit, the expert recommended oranges, lemons, pears, apples and plums.

McGinn added: “Avocados contain monounsaturated fats and fiber that lower bad cholesterol and increase good cholesterol.

“Broccoli contains high levels of fiber but also beta-carotene which prevents ‘bad’ cholesterol, and Brussels sprouts are full of vitamin C, which helps keep your blood vessels healthy and lowers blood pressure.”

Before you decide to make any alterations to your diet, experts recommend seeking medical advice from a doctor or healthcare professional who can provide you with information that is tailored to your personal needs.

Sweet Lassi With Mango & Rose

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Yogurt – Since this is a vegan lassi recipe, I have used it plain unsweetened almond milk yogurt from Kite Hill. The consistency of this dairy-free yogurt works best in this recipe. There is no need to add additional water or milk. It gives a natural creaminess to this Indian yogurt drink. Just remember to use chilled yogurt.

If you are not vegan, use regular whole milk yogurt/curd or Indian dada that’s either homemade or store-bought. If you are sensitive to lactose, you can use Fage lactose-free yogurt. Full-fat, Low-fat yogurt, or Greek yogurt can also be used in this meetha lassi recipe. If you want to make it without yogurt, you can use kefir.

Sweeteners – Fine or powdered sugar is what you will need. Instead of refined sugar, you can also add brown sugar, jaggery, honey or maple syrup. Condensed milk can also be used instead. It will give the mango rose lassi a creamier texture as well. If you use sweetened yogurt, then you can skip adding additional sugar when making this sweet mango rose vegan lassi recipe.

Mangoes – You can use mango in any form – fresh/frozen mango chunks, or fresh/canned mango pulp. Indian Alphonso or Kesari mangoes or mango pulp will give this Indian yogurt drink the best flavour. Chef Tip – If your mango is not naturally sweet, you can add more sugar to get the desired sweetness.

Rose flavor – I have used Rooh Afza, a herbs rose syrup from India. You can use any brand of rose syrup. If that’s not available, add edible rose water, rose essence, and pink food color.

Cardamom is very significant to this Indian sweet lassi recipe. It gives it that unique flavor and aroma. Please don’t skip it. I have used cardamom powder, but you can also crush a fresh pod and use it.

Garnish – Dried rose petals, saffron strands, sliced ​​almonds, and chopped pistachios are some ingredients that make great toppings when making this Punjabi lassi recipe. You can add them all or add whatever you have at hand.

Besides these ingredients, you will also need a blender. Also, serving them in shot glasses or small glasses will make them look even more appetizing.

To Your Health: Unhealthy Eating

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“Not surprisingly, we found that a lot of students didn’t have very healthy eating habits. This study was actually conducted in a number of universities across China with my colleagues there. The findings of this study could have easily been done here in Canada as well and found similar results. I don’t think it’s too surprising that students do have poor eating habits in colleges and universities when we think about it.” – Dr. Joan Bottorff, Professor, School of Nursing, UBCO

Establishing healthy eating habits early on can help dissuade unhealthy habits in the future. Unhealthy eating can also affect a student’s academic achievement.

“Establishing these healthy habits, eating habits early when people are beginning to establish independent lifestyles away from their families is really important.” – Dr. Joan Bottorff, Professor, School of Nursing, UBCO

To help students foster a culture of healthy eating, create an awareness of understanding what is important for students, on how to prepare healthy meals for example.

How to Encourage Healthy Eating in the Workplace | Corporate Wellness

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As professionals, we all strive to achieve success in our careers. However, with busy schedules, high-stress environments, and a fast-paced work-life, it can be challenging to maintain a healthy lifestyle. Making healthy food choices is an essential part of maintaining good health and well-being. But, how do we encourage healthy eating habits in the workplace?

  1. Provide Healthy Food Options
    Providing healthy food options is an effective way to encourage healthy eating habits in the workplace. Stock up on healthy snacks like fruits, vegetables, nuts, and whole-grain crackers. Consider providing healthy breakfast options such as low-fat yogurt, oatmeal, and whole-grain bread for toast. Ensure that there are healthy meal options available in the cafeteria or at local restaurants.
  2. Organize Healthy Potlucks and Cooking Demonstrations
    ‍    Organizing healthy potlucks and cooking demonstrations can be an excellent way to encourage healthy eating in the workplace. A healthy potluck could be a fun way for employees to share their favorite healthy recipes with colleagues. Organizing cooking demonstrations could be an opportunity for employees to learn new healthy recipes and cooking techniques.
  3. Offer Nutritional Education and Counseling
    ‍    Offering nutritional education and counseling can help employees make informed decisions about their food choices. Consider bringing in a registered dietitian to provide educational seminars or offer individual consultations. A dietitian can help employees create personalized meal plans and provide guidance on healthy eating habits.
  4. Encourage Meal Prep and Healthy Eating Challenges
    ‍    Meal preparation can help employees save time and money and promote healthier eating habits. Encourage employees to plan their meals in advance and prepare healthy meals to bring to work. To make it more engaging, consider organizing a healthy eating challenge. For example, you could encourage employees to eat a certain number of servings of fruits and vegetables each day and track their progress.
  5. Create a Supportive Environment
    ‍    Creating a supportive environment can be an effective way to encourage healthy eating habits in the workplace. Encourage employees to take breaks to stretch, walk, or do other physical activities. Offer standing desks to promote better posture and health. You could also organize wellness walks and group exercise sessions to encourage physical activity.
  6. Lead by Example
    ‍    Management can play a crucial role in promoting healthy eating habits in the workplace. Managers can set an example for employees to follow by modeling healthy habits. Encourage managers to take breaks to eat healthy snacks, participate in wellness challenges, and promote healthy eating habits to their teams.
  7. Measure and Evaluate
    ‍    Finally, it is essential to measure and evaluate the success of your workplace wellness program. Analyze data from employee surveys, health screenings, and other metrics to assess the effectiveness of your program. Use the information to make changes and improvements to your program to ensure that you meet the needs of your employees.

Promoting healthy eating habits in the workplace is essential for employee health and wellness. By providing healthy food options, organizing healthy potlucks and cooking demonstrations, offering nutritional education and counseling, encouraging meal preparation and healthy eating challenges, creating a supportive environment, leading by example, and measuring and evaluating the success of your program, you can create a culture of health and wellness in your workplace. With the help of Global Healthcare Resources, you can take your workplace wellness program to the next level. Contact them for wellness consulting services that can help improve the health and well-being of your employees. visit https://www.globalhealthcareresources.com/wellnessconsulting for more information.

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Michelle Obama launches a food company to produce healthier options for kids: Shots

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Michelle Obama promoted healthy eating habits when she was first lady. Now, as co-founder of PLEZi Nutrition, she aims to give parents healthier food options for their kids.

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Michelle Obama promoted healthy eating habits when she was first lady. Now, as co-founder of PLEZi Nutrition, she aims to give parents healthier food options for their kids.

Chip Somodevilla/Getty Images

Michelle Obama is taking on a new role as the co-founder of PLEZi Nutrition, which aims to market food and beverages for kids that are both tasty and healthy. The company, which announced its launch Wednesday, is starting with a line of low-sugar, nutrient-dense kids’ drinks made from a fruit-juice blend.

“I believe there is a way to build a successful company and do it right for our kids,” Mrs. Obama said during remarks at the Wall Street Journal Future of Everything Festival on Wednesday. “I’m putting some skin in the game to put this theory to the test,” she said.

As first lady,Mrs. Obama promoted healthy habits with the Let’s Move campaign, which addressed nutritious school meals and asked food companies and restaurant chains to commit to lower sugar, lower salt and lower-calorie options.

“I’ve learned that on this issue, if you want to change the game, you can’t just work from the outside. You’ve got to get inside,” Mrs. Obama said. “You’ve got to find ways to change the food and beverage industry itself,” the former first lady said.

The launch comes at a time when about half the young children in the US don’t eat fruits and vegetables daily, but most consume an excessive amount of sugary drinks. While pediatricians have long called for limiting sugar and sweetened juices, the majority of families do not follow this advice and some products advertised as healthy may still contain lots of sugar or sweeteners.

Kid YouTube stars make sugary junk food look good — to millions of young viewers

To address this gap, there’s an increasing focus on changing the food supply to offer healthier versions of the products consumers like. “A wave of investment is now directed toward more nourishing and authentic foods,” says Dariush Mozaffarian, a cardiologist and Professor of Nutrition at Tufts University, Friedman School of Nutrition Science and Policy.

“We are not going to solve today’s nutrition crisis with yesterday’s solutions,” said Mozaffarian, pointing to the critical need for innovation and entrepreneurship. “It’s terrific to see a leader like first lady Michelle Obama in this innovation movement,” Mozafarrian said.

Mrs. Obama will not be the face of the PLEZi Nutrition brand. Her plan is to work behind the scenes to help navigate the mission to drive changes in the food supply.

The US diet is deadly. Here are 7 ideas for getting Americans to eat healthier

The company’s first product is a line of kids’ drinks called PLEZi, which has about 75% less sugar compared to top brands of fruit juice, and no added sugar. Fiber is blended into the beverage as well as nutrients such as potassium, magnesium and zinc. The drinks come in flavors including Sour Apple, Blueberry Blast and Orange Smash, and will be sold at retailers including Target and online at Walmart. A four-pack of 8 ounce drinks will cost just under $4.00.

There are plenty of skeptics who will question the benefits of marketing kids’ beverages, and Mrs. Obama, as well as his partners and advisors, are well aware of this. “While we know that water or milk is always the best option for kids, and we’ll continue to recommend that first, kids who are used to drinking soda or 100% fruit juice daily are not going to easily make that switch,” says Dr. Shale Wong, a pediatrician at the University of Colorado School of Medicine who is on the PLEZi advisory committee. The company’s approach is to meet parents where they are, at a time when kids consume 53 pounds of added sugar a year.

“Innovation must happen from within the food system if we’re going to ultimately make the kind of change that will create a healthier environment for kids,” says Nancy Brown, CEO of the American Heart Association. “We certainly applaud Mrs. Obama and everyone who’s trying to innovate in the food system to create these healthier options for our kids and families,” Brown said.

PLEZi Nutrition is incorporated as a Public Benefit Company that will invest 10% of profits back into initiatives that promote kids’ health. PBCs are for-profit companies that operate to produce a public benefit in a responsible and sustainable manner.

PLEZi Nutrition will operate with integrity, transparency and accessibility, Obama said. “Ensuring great taste, because kids have to want it. Driving change through innovation and always, always putting children’s well-being first.”

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