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The Guardian
11-07-2025
- General
- The Guardian
Rachel Roddy's recipe for roast summer vegetable, herb and pearl barley salad
It is the time of year when the fruit syrups get moved to a more accessible shelf at our local supermarket. They have a range of eight to 10 flavours, but the two that dominate are mint and orzata, luminous green and cloudy white syrups respectively, that need diluting with fizzy water and maybe topping up with ice. I have mentioned orzata here before, how popular it is in Italy and how the name means a drink made from orzo (barley), and also how at some point the barley was replaced by almonds; then, at another point, the almonds were replaced by deacidified benzoin, which is a balsamic resin obtained from trees of the genus Styrax from south-east Asia. Deacidified benzoin is actually delicious and I become dependent on orzata at this time of year, and the sound of the ice clanking against the side of the glass as I walk my cold, cloudy drink back to my hot desk is the sound of summer. However, I have always wondered what orzata made with orzo is like. And finally an opportunity presented itself when, having lifted cooked barley out of the pan with a slotted spoon, I was left with a pan of cloudy water at the back of the stove. I would have thrown it away, if I hadn't had a glass of orzata on the go. Straight from the pan, the barley water tasted like milk diluted with water, thin porridge and a mouthful of soapy bath water. Undeterred, I consulted Mrs Beeton, who has it in her cooking for invalids section and suggests adding just lemon zest. Then I looked at the ancient Roman guide Apicius, who suggests boiling it with prosciutto and adding pepper. I found my answer on an Italian website called Agrodolce and drained the water, strained it, sweetened it with caster sugar, added a strip of lemon zest, then, for an aesthetic transformation, poured the whole, cloudy lot into an Ikea glass bottle with a stopper. A few hours later, I mixed 50% barley water with 50% fizzy water and added ice and, I have to say, it was fantastic. Yes, ever so slightly soapy still and reminiscent of porridge, but above all like barley, barley sugar and lemon drops, soft, cold and clinking. The thing about making Roddy orzata is that, as a result, you will have 400g cooked barley to deal with – you can use pearl (hulled) or pot. My suggestion is to mix it with roast vegetables: red pepper, tomatoes, onion and aubergine, a few cooked green beans and lots of herbs. While this salad is more than substantial just as it is, it can be bolstered by a tin of chickpeas, white beans or tuna, a few snipped anchovies and a handful of olives. It is also lovely with crumbled cheese (feta or salted ricotta), grilled halloumi or chopped hard-boiled eggs. It is also a patient dish that will sit around at room temperature until you are ready to serve. Just add a little more olive oil, a teaspoon extra of vinegar and toss again before you serve, with an optional glass of orzata on the side. Serves 4 2 red onions, peeled and sliced into chunky moons1 large red pepper, stalk, pith and seeds removed, flesh cut into short, chunky strips1 aubergine, cut into 2 cm cubes300g ripe tomatoes, roughly chopped, or halved cherry tomatoesOlive oil Salt 250g pearl barley 200g cooked green beans, chopped into little bits (optional)1 big handful fresh mint, basil, parsley, oregano, dill 1 tsp red-wine vinegar 1 tsp honey vinegar, or other sweet vinegar (optional) Heat the oven to 200C (180C fan)/390F/gas 6. Put the onion, pepper, aubergine and tomatoes on a baking tray, spoon over four tablespoons of olive oil, sprinkle with salt and toss well so all the vegetables glisten. Bake for 25 minutes, stirring occasionally, or until the vegetables are very soft and golden at the edges; if they are also a bit mushy, that is fine, too. Meanwhile, boil the pearl barley in plenty of salted water for 15-20 minutes, or until al dente, then drain and spread on a plate to cool slightly. Mince the herbs and put them in a large bowl with the lemon zest, three tablespoons of olive oil, a teaspoon of red-wine vinegar and, if you wish, a teaspoon of honey vinegar or other sweet vinegar. Add the pearl barley, roast veg and green beans, if using, and toss well.
Irish Times
05-07-2025
- General
- Irish Times
Crispy calamari with Asian dressing
Serves : 2 Course : Dinner Cooking Time : 5 mins Prep Time : 15 mins Ingredients For the Asian dressing: 1 red chilli, seeds removed 1 small piece of ginger, peeled 1tbs vegetable oil 50ml rice wine vinegar 50ml soy sauce 2tbs fish sauce 1tsp cornflour 1tsp honey 1 lime, juice and zest 2 large squid tubes, cleaned About 80g self-raising flour About 80g rice flour Sea salt and black pepper Vegetable oil Handful fresh coriander leaves, picked Handful fresh mint leaves, picked 1 red chilli, thinly sliced Start by making the dressing. Finely dice the chilli and ginger and add to a small pot with the vegetable oil. Cook over a medium heat for three minutes until softened, stirring regularly, then add the vinegar, soy sauce, fish sauce, cornflour and honey. Stir together and bring to the boil, then remove from the heat. Allow to cool before finishing with some lime juice and zest, then set aside. Slice the cleaned squid tubes into rings about 1-1½cm thick. Add the flour and rice flour to a bowl, season with salt and pepper, and mix together with a spoon. Heat the oil in a wide-based pot (you want about one inch of oil in the pot). Test the oil is hot enough by dropping a bit of flour in; if it sizzles straight away, it's ready. Place the squid rings in the flour blend and dredge well until evenly coated, then place on a plate, ready to fry. Carefully place them in the oil using a tongs and shallow fry for two to three minutes until golden brown and crispy on the outside, then remove the calamari from the pot with a tongs and place in a bowl. Add a few spoons of the Asian dressing to the calamari to evenly coat in the sauce, then place in a serving bowl. Serve alongside a small salad bowl of the picked coriander and mint leaves and garnish with some thinly sliced red chilli.
Yahoo
12-06-2025
- General
- Yahoo
Quick & Easy Grilled Pork Chops with Pineapple Relish Recipe is a Taste of the Tropics
In my opinion, everything tastes better on the grill! So when summer rolls around, I'm excited to cook up some delicious meals. Chicken and beef and are some of my go-to grilling foods, but I like to experiment with different proteins. That's why I was excited to get my hands on this grilled pork chops with pineapple relish recipe. Hearty chops are so good when they're grilled! Their slightly smoky flavor combines perfectly with our sweet pineapple relish, which really gets a pop from some lime juice, mint and just a bit of chopped chile pepper for a little extra zing. Yum! This dish is easy to make, too, so it's a dinner winner all around. You can prepare the pineapple relish up to a day ahead, then cover and chill until ready to serve — the flavors get even better the longer it sits. Give it a try and see for yourself. 4 servings 45 min 25 min 20 min 2 tsp. fennel seeds 1 Tbs. chopped fresh thyme 1/2 tsp. salt 4 (1' thick) pork loin rib chops, about 3 lbs. 1/2 cup diced fresh pineapple 2 Tbs. finely chopped red onion 2 Tbs. finely chopped fresh mint 2 Tbs. lime juice 1 Tbs. seeded and chopped red chile pepper Mint leaves (optional) Prepare grill for medium direct-heat cooking. In small food-storage bag, using rolling pin or heavy-bottom pot, gently pound fennel seeds until lightly crushed. In small bowl, mix thyme, fennel seeds and salt; rub over all sides of pork chops. Let stand at room temp. 30 min. Grill chops, flipping once, until slightly pink near bones, 8–10 min. per side. Transfer to serving platter; cover with foil and let rest 5 min. Meanwhile, in small serving bowl or glass jar, combine pineapple, red onion, mint, lime juice and chile pepper; stir until evenly coated. Serve pork chops with pineapple relish. If desired, garnish with mint leaves. Calories: 389 kcal Fat: 22 gram Saturated Fat: 7 gram Protein: 41 gram Carbohydrate: 5 gram Fiber: 1 gram Cholesterol: 111 mg Sugar: 2 gram Sodium: 384 mg Main Dish, Dinner, Fruit, Pork Edit list
Health Line
04-06-2025
- Health
- Health Line
6 Foods That Lower Testosterone Levels
Certain herbs, seeds, and beverages, among other foods, may lower testosterone levels, which can affect muscle mass, sexual function, and overall strength. Testosterone is a sex hormone that plays a decisive role in health. It's estimated that 1.2–12.8% of males have low testosterone levels, also known as hypogonadism. Low testosterone levels may put you at risk of developing a number of health conditions, including: obesity metabolic syndrome type 2 diabetes cardiovascular disease osteoporosis Many factors are involved in regulating testosterone, but a healthy diet may help you keep your levels in check. Here are six foods that may help lower your testosterone levels. A note on sex and gender We use 'women' and 'men' in this article to reflect the terms that have been used in the cited research. That said, your gender identity may not align with how your body responds to lower levels of testosterone. A doctor can better help you understand how your specific circumstances will translate into diagnosis, symptoms, and treatment. 1. Mint Research suggests that mint may cause a dip in testosterone levels. In particular, spearmint and peppermint —two herbs from the mint family of plants—have been shown to directly affect testosterone. One 12-week study of 150 subjects, divided between a group with polycystic ovary syndrome (PCOS) and a control group without it, showed that drinking spearmint herbal tea daily caused a significant decline in testosterone levels, with a slightly greater decline for the individuals with PCOS. Similarly, an animal study found that administering spearmint essential oil to rats for 20 days resulted in reduced testosterone levels. However, most research on mint and testosterone focuses on women or animals. High-quality human studies focusing on all sexes assigned at birth are needed to assess how mint affects testosterone levels in both males and females. 2. Licorice root Licorice root is an ingredient commonly used to sweeten candies and beverages. It's also a popular natural remedy in holistic medicine and is used to help treat everything from common colds to chronic pain. In recent years, several studies have found that licorice may also influence hormone levels, potentially leading to a decline in testosterone over time. In a 2003 study, 25 men consumed 7 grams of licorice root daily, which caused a 26% drop in testosterone levels after just 1 week. Another older study showed that licorice may reduce testosterone levels in women as well, reporting that 3.5 grams of licorice daily decreased testosterone levels by 32% after just one menstrual cycle. That said, a recent 2021 animal study found that licorice extract helped raise testosterone levels in mice who were injected with methotrexate, which lowered testosterone levels. Newer research in humans is needed to further support the effects of licorice root on testosterone. It's also important to note that this applies to licorice root rather than licorice candy, which often doesn't contain any licorice root. 3. Flaxseed Flaxseed is packed with heart-healthy fats, fiber, and various important vitamins and minerals. In addition, some research shows that it may cause a decrease in testosterone levels in certain populations. This is because flaxseed is high in lignans, which are plant compounds that bind to testosterone and force it to be excreted from your body. Furthermore, flaxseed is rich in omega-3 fatty acids, which may also be linked to a decrease in testosterone. In a 2001 study of 25 men with prostate cancer, supplementing with flaxseed and decreasing overall fat intake was shown to significantly reduce testosterone levels. Similarly, a case study reported daily flaxseed supplements decreased testosterone levels in a 31-year-old woman with polycystic ovary syndrome, a condition characterized by increased male hormones. However, more large-scale studies are needed to further evaluate the effects of flaxseed on testosterone levels. 4. Trans fats Trans fats are an unhealthy type of fat that has been banned in the United States since 2015, but may be present in some imported or older products. These fats have been linked to an increased risk of heart disease, type 2 diabetes, and inflammation. Plus, some studies have found that regularly consuming trans fats from sources like processed foods could decrease testosterone levels. For example, one study of 209 men showed that those who consumed the highest amounts of trans fats had 15% lower testosterone levels than those with the lowest intake. Animal studies have also found that a high intake of trans fats could lower testosterone levels and even impair reproductive performance. 5. Alcohol While enjoying the occasional glass of wine with dinner has been linked to health benefits, a small 2004 study in 19 healthy adults showed that consuming 30–40 grams of alcohol per day, which equates to about 2–3 standard drinks, decreased testosterone levels in men by 6.8% over 3 weeks. Another study in 2014 reported that alcohol consumption reduced semen and changed reproductive hormones in young Danish men. However, the evidence isn't entirely clear-cut when it comes to the effects of alcohol on testosterone. In fact, both human and animal studies have had mixed results, with some research indicating that alcohol could actually increase testosterone levels in certain cases. Further research is needed to understand how different doses of alcohol affect testosterone levels in the general population. 6. Nuts Nuts are a great source of many important nutrients, including fiber, heart-healthy fats, and minerals like folic acid, selenium, and magnesium. However, some studies suggest that certain types of nuts may decrease testosterone levels. One small study in 31 women with polycystic ovary syndrome showed that walnuts and almonds increased levels of sex hormone-binding globulin (SHBG) by 12.5% and 16%, respectively. SHBG is a type of protein that binds to testosterone, which can lead to a decrease in the levels of free testosterone in your body. Nuts are also generally high in polyunsaturated fatty acids, which have been associated with decreased testosterone levels in some older studies. Despite these findings, more research is needed to determine if and how certain types of nuts may affect testosterone levels. In the meantime, current research supports nut intake for cardiovascular and endocrine health unless you have an allergy. What about soy? There is a common belief that regularly eating soy products like edamame, tofu, and soy milk may cause a drop in testosterone levels. One older rat study from 2001 seemed to show that consuming phytoestrogens significantly decreased testosterone levels and prostate weight. However, more recent human studies have found that soy foods did not affect testosterone levels in men. While more research is needed to confirm, the belief that soy products affect testosterone appears to have been debunked. Frequently asked questions What foods decrease testosterone? Research in both animals and humans suggests that certain foods may decrease your levels of testosterone. These include: mint nuts alcohol trans fats flaxseed licorice root It's important to note that more studies with humans are needed to better support these findings. Research in both animals and humans suggests that certain foods may decrease your levels of testosterone. These include: mint nuts alcohol trans fats flaxseed licorice root It's important to note that more studies with humans are needed to better support these findings. Do eggs lower testosterone? Eggs are a great source of omega-3 fats, protein, and vitamins. Their yolks are also rich in selenium, which is a mineral that acts as an antioxidant in your body. One review of animal test-tube studies suggests that selenium may enhance testosterone production. Another study found that egg white powder helped increase testosterone levels in men with obesity. Although more research is needed, whole eggs are very nutritious foods. Eggs are a great source of omega-3 fats, protein, and vitamins. Their yolks are also rich in selenium, which is a mineral that acts as an antioxidant in your body. One review of animal test-tube studies suggests that selenium may enhance testosterone production. Another study found that egg white powder helped increase testosterone levels in men with obesity. Although more research is needed, whole eggs are very nutritious foods. What food has the highest testosterone? Certain foods may boost your levels of testosterone more than others, including: fatty fish dark, leafy greens avocados cocoa products berries shellfish Certain foods may boost your levels of testosterone more than others, including: fatty fish dark, leafy greens avocados cocoa products berries shellfish Takeaway Modifying your diet is a great way to help maintain healthy testosterone levels. If you're concerned about low testosterone levels, swapping out these testosterone-lowering foods and replacing them with healthy, whole-food alternatives may help keep levels in check and enhance your overall health.
The Guardian
31-05-2025
- Health
- The Guardian
Meera Sodha's vegan recipe for squash and fennel agrodolce
Being in the business of recipe writing means I am always seeking the new, always moving on and rarely resting on a single dish. Until summer starts knocking, that is. The sun makes me want to slow down, and I find myself wanting a variation of vegetables agrodolce on repeat. Agrodolce is Italian for sour (agro) and sweet (dolce), which in my kitchen translates to a pile of meltingly soft vegetables, all slick with olive oil, sweet with onions, and cut with vinegar and capers. Often, this takes the form of my husband Hugh's oven-baked caponata, but I also love the comfort of squash and the liquorice sweetness of the cooked fennel here. Prep 15 minCook 40 min Serves 4 1 squash (1.1kg), halved, deseeded and cut into 1½cm dice8 tbsp extra-virgin olive oil, plus extra to finishFine sea salt 2 tbsp capers in brine, drained2 tbsp pine nuts 2 tbsp raisins 1 fennel bulb (300g), trimmed, halved and cut into ½cm-thick slices1 red onion, peeled and finely diced2 large tomatoes (300g), finely diced2 tbsp balsamic vinegar 30g mint, leaves picked, to get 15gGreek flatbreads, to serve Heat the oven to 240C (220C fan)/475F/gas 9, and line two medium baking trays (or one large tray) with greaseproof paper. Put the diced squash in a bowl, pour over three tablespoons of the oil, add a half-teaspoon of salt and toss to coat. Tip out evenly on the lined trays and roast for 25-30 minutes, until cooked through and nicely browned. Meanwhile, put two tablespoons of oil in a large frying pan on a medium heat and, once hot, add the drained capers and cook for five minutes, until they start to crisp up. Add the pine nuts and raisins, cook for a further two minutes, until the raisins puff up and the pine nuts brown, then tip into a bowl. Put the remaining three tablespoons of oil in the same pan, set it over a medium heat, then add the fennel, onion and three-quarters of a teaspoon of salt, and cook, stirring occasionally, for 20 minutes, until soft. Add the tomatoes and balsamic vinegar, and cook for another eight minutes, until the mixture turns jammy. Fold in the roast squash and reheat, if need be, then stir through the mint. Top with the pine nut mixture and serve with grilled flatbreads.
