Last year I became the local ambassador for Jamie Oliver’s global food revolution here in Marbella.
With the support of Swans International school and Rebecca Cifarelli from Marbella we will join chef and campaigner Jamie Oliver and hundreds of ambassadors across the world to take part in the annual Food Revolution Day on Friday 20th May.
This will be the 5th Food Revolution day so if you haven’t already save the date!
This year, for Food Revolution Day on Friday May 20th Jamie will be asking people everywhere to join him and sign up to his Food Revolution at jamiesfoodrevolution.org. (launched early May). Jamie is passionate about creating a movement that can effect real change and help the world feed the future. You guys are the real core of the movement and Jamie feels that the future of the Food Revolution lies in creating a global army of amazing volunteers to make sure the campaign continues across the world. We can not do it without you!
Food Revolution Day, launched in 2012, is right at the heart of all the work Jamie and the Jamie Oliver Food Foundation do to engage and inspire people of all ages to learn about food and how to cook it.
With overweight and obesity statistics increasing at an alarming rate, and preventable diet-related disease claiming more lives earlier than ever before, it has never been more important to educate children about food, where it comes from and how it affects their bodies. Food Revolution Day is about getting kids food smart and setting them up for a long, healthy life.
More than 1,300 ambassadors in more than 120 countries are currently planning events, both big and small. In Marbella we are planning on making this a yearly event that will get bigger and better with time!
“Food knowledge and education is key! Lets lead by being good example’s and making it possible”
Keep an Eye on our Facebook page for more details about the 20th of May - For now please save the date!!
We are so excited about this xx
Sign the petition. We will be launching our global petition with change.org where Jamie will be calling on the leaders and governments of G20 countries t
Like our local Facebook Page: https://www.facebook.com/foodrevmarbella/
Do you believe in food education? Go to foodrevolutionday.com for petition information, ideas on how you can get involved, resources, exclusive Jamie videos and lots of new recipes make food education a compulsory part of every school curriculum.
So most of us love nut butters but we also usually end up spending a fortune on them! Here is a super simple recipe that is incredibly delicious and super duper easy to make!
Once you start making your own, it will be hard to digest the shop bought stuff that is usually laced with tons of hydrigenetated fats!
2 cups of walnuts (soaked or toasted - up to you)
1 Vanilla pod scraped
1 tbs of maple syrop
1/2 cup of coconut oil
Pinch of Pink salt
Blend all ingredients and keep in a air tight glass jar. If you want the nut butter to be even more nutritious then activate your nuts by soaking them.
If you don't want to just use normal walnuts that are raw or for extra depth of flavour use toasted nuts!
Vibrant Verdejo & Wild Fish
Verdejo is a native grape of Rueda, north-west Spain, in the province of Valladolid; the grape is cultivated in high altitude vineyards where the soils are calcareous and well drained. Barrel fermented Verdejo wines are crisp with soft, creamy, nutty overtones and, sometimes, accompanied by citrus notes and smoke. This ancient grape is arguably Spain's finest white grape variety along with Albarino from Galicia.
D- Wine Choice of the Month
Wild Fish Grilled, Oven-Baked or Salted
When it comes to fish, we try to maintain the highest standards possible and therefore source only the finest wild fish available. Fresh Turbot, Seabass, Gilthead Bream, Snapper and others from the Mediterranean and Atlantic coasts arrive at D-Wine to be part of the specials we offer in our weekly menu.
Each fish is hand-selected to our specifications, expertly prepared by being simply grilled, oven-baked or elegantly salted, according to the client´s preference by our executive chef. At D-Wine delectable fresh dishes can be enjoyed in a relaxed and welcoming atmosphere and our superb wild fish specials make every meal a spectacular dining experience.
The combination of barrel fermented Verdejos and wild fish will please the most discerning gourmand. The freshness and balance of the wine, the creaminess and fruity nuances of green apple, citrus and tropical fruit notes teamed with white blossom, aromatic herbs and fennel, plus a final hint of orange peel will perfectly complement the succulence of the baked Turbot or Snapper, the classicism of the salt-coated Seabass or mellowness of the grilled Gilthead Sea Bream we served every week at D-Wine.
Top 5 Verdejos for wild fish at D-Wine
Belondrade y Lurton
José Pariente Cuvee Special
Kiwi Pinot Noir and Eco-Friendly Lamb
New Zealand wine is distinctive and known for its purity, vibrancy and intensity. Besides producing the zestiest Sauvignon Blanc that is already famous worldwide, Ne Zealand’s signature red grape is the Pinto Noir. The cooler southern islands of New Zealand are one of the few places beyond the sacred home of Burgundy where this grape really performs well. Among the best Kiwi wine sub-regions producing the Pinot Noir today are: Marlborough, Waipara, Martinborough, Nelson and top of them all, the world’s most southerly wine producing region – central Otago. These are all a source of rich Pinots with soaring blackberry fruit and spice, kept fresh by a good lick of acidity, and gloriously perfumed, silky and complex.
D-Wine Dish of the Month - Rack of Lamb from New Zealand
New Zealand lamb is grass-fed throughout its life and tends to have a more pronounced natural flavour. It is slaughtered at a younger age than in some other lamb-producing regions, so despite the lack of grain feeding and the lesser amount of marbling, it is still top of the range and rightly famed for its flavour, its succulence and its nutrition value. Tender, fresh New Zealand lamb is a seasonal product available from January to June.
Pinot Noir is a classic match for lamb. At D-Wine the New Zealand Rack of Lamb is presented with a honey mustard glaze and accompanied with green pea and mint puree and pomegranate sauce, resulting in a glorious concoction of flavours. For the perfect pairing we suggest a sweetly scented, smooth and fruity Kiwi Pinot Noir with raspberry tones and layers of red fruits followed by blackberry black cherry, some spicy notes and a hint of mint at the finish. It’s a real treat for wine lovers and a not-to-be-missed experience that combines a rich texture with everlasting pleasure.
Have we mentioned lately how much we love eating at La Sala? Well, yes – probably a few thousand times by now, but the food there is too good to resist and if we didn't pass on the latest news we wouldn't be doing our job properly, would we?
One of the marks of a great café/restaurant is its willingness to ring the changes, so the La Sala team now offers three great new main courses that are certain to become favourites.
The succulent shredded Braised Lamb Shank in a Red Wine Jus is served with fresh Asparagus Tips, Roasted Vine Tomatoes and Creamed Mashed Potatoes and, apart from being totally delicious, is a real visual treat. If you're one of those people who loves to post pictures of meals on Instagram then you will be in heaven, because this looks like a food bouquet. Is there such a thing? Well, there is now.
Thai cuisine has become something of a foodie phenomenon over the past decade or two and, with more and more holidaymakers travelling to this beautiful country, the demand for Thai dishes has increased. La Sala's Pad Thai is a classic: pieces of Chicken or Vegetables cooked with Noodles and imbued with all the wonderful Thai flavours that you would expect from such a dish.
There are burgers - and then there are La Sala burgers. These are always a popular choice, so the challenge for the team was to create something that not only met expectations but exceeded them; not so easy. Have they delivered? Of course they have! The La Sala Fillet Steak Burger is a burger, Jim – but not as we know it. A gorgeous chunk of Beef served with Grilled Bacon, Melted Cheese and half a Lobster Thermidor (did we mention that it's worth forgoing breakfast to enjoy this treat?) Oh, and don't forget to make room for the Hand Cut Fries, Coleslaw, Crispy Onion Rings and Smoked Jalapeño Mayonnaise.
La Sala is busy at all times of the year but you can guarantee that these new dishes will ensure that the tables are filled to capacity throughout the seasons. If you haven't yet enjoyed the La Sala experience, then this provides the perfect opportunity.
Come on – what are you waiting for?
With Jamie Oliver pioneering with his informative documentary last year. Sugar has been the subject of many discussions.
Lets try and debunk some of the claims and get to the core of wether to sugar or not to sugar.
There are many natural forms of sugar out there some ‘sugar free’ baking recipes could lead you to believe these options are 100% healthy just because they are natural. However, until the last few hundred years, sweet foods were a luxury and our access to them was usually dictated by the seasons, as we didn’t have refrigeration or preserving techniques now available to us. The fruiting season was short and honey was rare. It is estimated that by the time a child is 8 years old today, they will have consumed as much sugar as an adult did in their entire lifetime 100 years ago.
All forms of natural sugar (honey, maple syrup, fruit, coconut nectar, date puree, raw sugar), impact blood glucose levels to some extent and lead to the release of insulin. The hormone insulin instructs the body to move glucose from the bloodstream and into the cells where it is either used for energy or converted into fat for storage. No matter how natural or nutrient rich a sugar may be, the body responds in much the same way. For this reason, all sugars should be used in moderation, regardless of their source.
Low calorie ‘natural’ sweeteners (such as stevia or wood alcohols such as xylitol sometimes made out of birch) are a bit of a cop off – they aren’t quite as harmless as you might think. By all means, use them now and then for a treat but regular use of these sweeteners will continue to encourage your taste buds to want more sugar. To beat sugar cravings and take control of your blood sugars, you really want to take a break from all sweeteners, to allow your taste buds, and brain, to adjust.
Also, recent research has demonstrated if the taste buds and mind are receiving signals to suggest sweet food is being eaten, the body prepares for an influx of glucose. This means that the body does in fact trigger a range of hormonal and metabolic responses ready to manage a blood sugar increase, even though with low calorie sweeteners, the sugar never comes. So you still end up with some of the metabolic consequences of eating sugar anyhow. This may go some way to explain why low calorie drinks and products don’t seem to have the positive impact on obesity that people had expected.
My preference is always to eat real food so no surprise that my recommendation is to use ‘natural sugar´s, but in moderation. Below is a list of natural sugars and sweeteners roughly ranked in my order of preference but different recipes or situations may lead me to use a sweetener that might not be suited to another occasion.
Palmyra Jaggery is the crystallised nectar collected from the flower of the Palmyra palm, grown in Sri Lanka and India
Coconut Nectar/Coconut Sugar:
What is it: is the crystallised nectar collected from the flower of the coconut palm or crystallised in the form of brown small granules.
What is it: use fruit instead of sugar in recipes. A mashed ripe banana, a few dates or apple sauce or pears for example.
What is it: maple syrup is the concentrated sap of the Canadian maple tree. It is lower calorie and fructose content than honey and a GI rating of 54.
What is it: honey is made from bees out of nectar gathered from flowers to feed the hive. Raw honey has more nutrition and health benefits than more highly processed products. GI of 50, and is roughly 50% fructose (a 50:50 ratio of fructose to glucose is easier for the body to metabolise than a higher fructose content product).
Brown Rice Syrup:
What is it: high glucose syrup derived from fermented cooked rice.
Xylitol / Sorbitol / Mannitol:
What is it: wood alcohols which can be derived from the fibre of many types of plants such as oats, mushrooms, corn and raspberries. They aren’t a sweetener that I use or recommend but it may be a useful option for some people, including diabetics who may only be able to use natural sugar options sparingly.
What is it: is a protein found naturally in the stevia plant grown in Peru, which stimulates the sweet receptors on the tongue. Product varies from whole leaf (green) powders through to highly processed white sugar replacements which are mixed with other excipients so that 1tsp stevia – 1 tsp of sugar (such as Truvia).
What is it: Agave is a cactus which grows in Latin America and the syrup is made from the pulp of the cactus leaf. Although agave syrup was used traditionally by native Americans, that ingredient bears little resemblance to the agave syrup we find on the shelves today.
O-MEGA CHIA PUDDING
Mayans prized them for their ability to provide sustainable energy… in fact, “chia” is the ancient Mayan word for “strength.” Chia seeds are among the healthiest foods on the planet. They are loaded with nutrients that can have important benefits for your body and brain. Protein, fibre, omega 3's amongst other things!
This is a super easy recipe that can be made in bigger batches and made the day before! It is a fantastic travel food that keeps you fuller for longer. Here is one of many versions that I love.
Mix all of the ingredients in a mixing bowl, except the fruits used to top it off. Set aside or store in the fridge. You need to give the seeds time to absorb all the liquids and get a rice pudding like texture, leave for about 20-30 minutes.
Portion out in cups, glasses or mason jars (that are so chic right now). If you make more than one portion store in fridge until you want to eat and enjoy.
Lots of Love
1 cup of Nut milk (240 grams)
2 tbs of chia seeds
1 tbs of flax
Pinch of cinnamon/cardamon & clove (spice mix see basics)
Splash of agave
1 tbs of almond flakes
1 tbs of raisins
Fruit of choice to top off
I wonder how many times you have travelled past Restaurante La Parrilla on Bulevar Alfonso von Hohenlohe (more or less opposite the Marbella Club) and thought, “That looks like an interesting place, but I’ve never heard of anyone going here and it looks kind of old-fashioned as well.” I’ve certainly had all those thoughts, so it was a fabulous surprise to discover that I couldn’t have been more wrong.
La Parrilla has been on this spot for 26 years, so yes, it is a mature restaurant, but that certainly doesn’t make it old-fashioned, although its owner would admit that for many years it had a classic approach to Spanish cuisine and that contemporary diners may have felt put off by its style. But, it’s 2016 and owner, Jesus is bringing his restaurant into the 21st century and is taking great strides forward in turning La Parrilla into a more casual and modern dining experience that fits with the times. Take a look at the restaurant’s new website www.laparrillagourmet.com for an impression of the interior design and the quality of the food and wine.
As the restaurant’s home page announces, the mission of La Parrilla is to offer “Meat and fish from the grill with good wines and excellent service.” The understated simplicity of that statement captures the owner’s drive to provide food that is filled with class and quality and which doesn’t require a lot of loud shouting about because it speaks for itself in a quietly authoritative manner. For example, Jesus explained to us that only fresh food is prepared and served at the restaurant, plus all the white fish is sourced from the best Spanish waters and it is all marinated before cooking. This attention to detail and the search for top quality suppliers ensures an exceptional eating experience, as the Society team discovered.
Wise wine choices
Before I start to describe the food and relive the moments of heaven that will undoubtedly set me off salivating again, let me tell you a little about the excellent wine choices at La Parrilla. The restaurant has always made its wine list a cornerstone of its offering and the wine cellar is constantly updated by experts. The choice ranges over hundreds of Denominación de Origen and the sommeliers here are delighted to help you find a wine that suits your taste preferences.
With help we chose a bright and refreshing Albariño. This is a white wine that hails from the Rías Baixas region of Galicia in the northwest of Spain. It’s a distinctly Spanish white that is fast finding fans among white wine drinkers. If you’re more familiar with Spanish Rueda and Verdejo, then do try the sophisticated fruitiness of an Albariño, especially if you’re eating fish.
The Society team love appetisers, partly because we love large selections of small platters so that we can all share. The appetiser menu at La Parrilla is extensive and it took some quite extensive debate to come to a final decision about what to order. In the end we decided on Crujentes con Panceta, because a little bacon always brings a heart-warming aroma with it. Some ‘famous’ Patatas Bravas accompanied these, and perhaps they do indeed deserve celebrity status. Then we launched into the fish. The marinated boquerones from Málaga and the cod fish salad were the epitome of freshness and certainly couldn’t have been very long out of the sea. We also enjoyed the salmon marinated in dill – very Scandinavian and modern – and our photographer Julia swore that the earth moved when she ate the grilled baby cuttlefish. So, that’s definitely a dish to try!
The wood oven roasted red pepper salad finished with olive oil, salt and spring onion was a wonderful accompaniment to the fish and for me, and all mussel lovers, the small wild mussels from Cataluña cooked in cherry wine, olive oil and garlic made me want to return for more…and more. Of course, we had to have some meat as well and the Confit of Crunchy Suckling Pig with apple puree and a reduction of balsamic vinegar syrup won over the “Irresistible Steak Tartar,” but I shall come back for that one. I have long been a fan of this dish, and after it went out of fashion in the 80s, it was almost impossible to find it on a menu, but it seems to be making a comeback and I’ve spotted it on a small selection of classy restaurant menus around Marbella.
We were feeling pleasantly full and reluctant to leave the tastes of the wonderful appetisers behind, but it would not be a complete food review if there were no ‘postres’. We plumped (and by this time I’m definitely feeling plumper) for the Warm Apple Pie in Pastry. As you may know, the British, Irish and Americans have an exceptional fondness for apple pie, so we’re pretty hard to please. So, the fact that this was a success with me says a lot for the quality of the dessert and the pastry chef. The rest of the Society team were impressed with it as well, so top marks for the warm apple pie. We also ordered a dessert that I personally haven’t seen anywhere else; a Spanish French Toast with Raspberry Sauce. Well, who doesn’t love French toast and with the fresh raspberry sauce, it was extremely comforting on a wet and windy day. Other temptations included sorbets made with vodka and a Crème Brûlée that I have no doubt would have been perfection if I had still had anywhere left to fit it in. Still, it is best to leave some things for another time!
So, next time you’re looking for somewhere modern and sophisticated with top quality fresh food and an intelligent wine list, don’t drive past La Parrilla – book a table!