As human health deteriorates world wide due to excessive sugar intake, there is a strong case to be made for the introduction of clearer food labelling. This would make it much easier for consumers to understand the amount of sugar, added and natural, in the foods they are buying.
Damon Gameau, the maker of “That Sugar Film ” is spearheading this effort in Australia. Read the article in this Australian newspaper. http://www.theage.com.au/lifestyle/diet-and-fitness/the-case-for-smarter-labelling-of-sugar-20160313-gni0b5
How is this being progressed elsewhere in the world? It’s time to find out and put pressure on your politicians! For those of you living in Ireland, who is your local representative? Find out here http://www.oireachtas.ie/members-hist/default.asp?housetype=0&HouseNum=32&disp=const
Today’s LCHF dinner is lamb; fatty and moreish.
- 1 onion finely chopped
- 2 cloves of garlic finely minced
- 1 small carrot finely chopped
- 2 sticks of celery finely chopped
- 2 peppers sliced
- 400g of plum tomatoes (1 tin)
- 454g (1 lb) lamb mince
- 150g of mozzarella cheese
- A handful of fresh rosemary, finely chopped
- A bay leaf, salt and pepper
Season the lamb mince and make into balls. Place in the fridge for 30 minutes to ensure they keep their shape when frying.
Gently sautee the onion, carrots, celery and garlic in some fat (any good fat of your choice, not vegetable oil) in a heavy based pot until they are soft. Add the tin of tomatoes, the peppers, rosemary, salt and pepper and bay leaf. Place the lid onto the pot and simmer for about 20 minutes until you have a thick tomato sauce.
While the sauce is reducing, fry the meatballs on a medium hot pan. By using a non stick frying pan you shouldn’t need to add any extra fat as the lamb mince is fatty enough. Brown the meatballs thoroughly.
When the sauce is cooked, add the meatballs and top with mozzarella. Place under a moderate grill for about 15 minutes to melt the cheese. Serve with some green veggies. Delicious.