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The cost of living is biting. Here’s how to spend less on meat and dairy

Food & Wine

“You won’t believe it”: An a-moo-sing new addition for one Victorian farm

Megan and Barry Coster, two dairy farmers from Victoria’s West Gippsland region, were given the smiling surprise of a lifetime during their latest round of calving. “My husband was collecting calves to bring in for the day,” Megan told ABC’s rural reporter Annie Brown. “And I think I was off with the kids at sport, and I just got this text message of this calf, and he’s [Barry] like ‘you won’t believe it’. “Originally when he got the calf up he didn’t notice, and then he turned around and looked on the other side, and couldn’t believe it.” The calf, affectionately named ‘Happy’ by the family, had been born with an award-winning grin - just not where one would expect. On his side was a very unique marking - two eyes, a nose, and a big smile. When asked how old Happy was, Megan explained that he had only been born three or four days prior to the discovery, and went on to add that they had a lot of calving going on, so it was a busy time for them, and likely why they hadn’t immediately noticed what made Happy so special. “We’ve seen some number sevens, or love hearts on the head, and a few strange markings but we’ve never seen anything that resembles a smiley face before … we’ve had thousands over the years, and we’ve never had anything like it,” Megan said. “I couldn’t believe it,” she went on, before admitting she’d checked to ensure none of their staff had added any of the lines to the young cow. “And then I was pretty quickly sharing it with some of my friends - none of them could believe it either.” Megan went on to <a href="https://www.facebook.com/groups/1591950161115622/permalink/3523334507977168/" target="_blank" rel="noopener">post to Facebook</a>, sharing a photo of their spectacular latest addition with the caption “the funniest marking we’ve had for a while”, to the delight of fellow dairy fans around the world. “They look fake! How awesome,” wrote one individual, who seemed to share Megan’s initial disbelief, “best marking I’ve seen.” “I guess that's his good side,” joked another. “Love it. That's got to be a keeper as a pet,” said one, unaware that the family had every intention of keeping Happy on a pet - though he might also have to pull his weight as a lawn mower. “One very happy calf,” came one declaration. One person hit the nail on the head when they said “this one will always put a smile on your face every time u c [you see] it.” Although not everyone was quite so onboard with the lovefest, with one woman admitting that she found it to be “a little bit clown-creepy”. Images: Facebook

Family & Pets

Outrage over Cadbury changing iconic Dairy Milk chocolate recipe

Cadbury has released a “diet” version of their popular Dairy Milk chocolate bar and the country has reacted in blaze and fury. There are many of us who may be looking to cut down sugar intake, and the popular Cadbury brand has decided to cater to those looking for a healthier treat when they’re yearning for a sweet snack by creating a version of their all time favourite choccy with 30 per cent less sugar. The news was not met with well wishes though and has caused a mass exodus of the brand on social media, with many customers asking “why?”. “WHAT HAS SOCIETY COME TO?!” one unhappy person commented. “Sendddd it back! No one wanted it!” another angry response read. “What’s bloody next?” One horrified customer wrote. “Cadbury could live to regret this decision.” Another added: “Chocolate is meant to be a treat. Why make it healthy?” This is the first time in 114 years the Dairy Milk recipe has been altered, a representative said. Cadbury brand manager Katrina Davidson said there are people all over the country looking for a healthier alternative to an unhealthy snack. “And that’s why we have worked tirelessly to create a Cadbury Dairy Milk bar with 30 per cent less sugar, which still tastes great,” she said. “We are committed to responding to relevant consumer trends, and are always striving to offer chocolate lovers greater choice through exciting innovations and portion control offerings.”

Legal

Meet Biddy, a 76-year-old award-winning Kiwi cheesemaker

Once a fine artist, Biddy Fraser-Davies became a cheesemaker at 60. This year she turns 76, and will celebrate her birthday at The Great Eketahuna Cheese Festival supported by her husband Colin, with whom she runs a unique tourism attraction in rural New Zealand. Cheese and model trains seem an unlikely combination, but nestled amongst the rolling hills in the Wairarapa/ Tararua districts of New Zealand, is Middleton Model Railway and Cwmglyn Farmhouse Cheese. The business is run by Biddy and Colin Fraser-Davies, a couple who both switched careers in their sixties, and are now considered guiding lights within their own professions. The cheese maker Biddy’s foray into cheesemaking came when she was 60 – after having moved from Wellington to Cwmglyn Farm at Mount Bruce, which is located between the North Island towns of Masterton and Eketahuna just off SH2. She had previously worked as a fine artist in the field of enamelling and alongside Colin, co-authored a book called The Enamellists’ Handbook which is now on display in their reception area. “I taught myself how to hand-milk after being given a four-day calf I named Gwendolyn,” recalls Biddy. “When she grew up and had her own calf, she literally “swamped” me with milk – 26L a day – so I thought to myself, what else can I do with all this milk? Cheese seemed a great solution and gave me something new to focus on.” <img width="500" height="375" src="https://oversixtydev.blob.core.windows.net/media/7816337/intext-1_500x375.jpg" alt="Intext -1 (1)" style="display: block; margin-left: auto; margin-right: auto;"/> Since establishing the Cwmglyn Farmhouse Cheese brand, Biddy has made 2767 “wheels” (or truckle as it is known in Britain) of a traditional English cheddar style cheese with a wholly natural rind that is matured for three to seven months. The “wheel” is made from between 20 – 45L of milk, which comes from her cows (who have lovely names like Dizzy, Patsy or Lily) that have been machine milked by her husband Colin, then stipped milked by Biddy after the milking cluster is removed. The cheese making process - from milk to insertion in the press - takes most of the day. The wheel then spends between 24 - 72 hours in a cheese press, before being air-dried for a couple of days to develop the rind, which is then painted with melted clarified butter (made from the cream of the same cows). It is then placed in storage where it is wiped and turned daily. The result is a beautiful tasting, complex cheese that has earned Biddy several awards including a Super Gold at the 2014 World Cheese Awards which saw an entry field of 2,700 cheeses from 33 different countries. Over the years Biddy has become an advocate for small scale cheesemakers after courting controversy in 2009 when she appeared on a New Zealand television show called Country Calendar. She says after the programme finished at 7.30pm, she received her first email from the Food Safety Authority at 7.31pm. Subsequently three inspectors visited her property. <img width="500" height="378" src="https://oversixtydev.blob.core.windows.net/media/7816338/intext-3_500x378.jpg" alt="Intext -3" style="display: block; margin-left: auto; margin-right: auto;"/> “They admitted the cheese room was one of the cleanest they’d ever seen but said my paper work wasn’t up to scratch,” she recalls. “I don’t want to minimise the problems there would be if an invasion of pathogen material were to occur if you don’t do your job correctly, but there are two things to remember here. There is a big difference between making soft and hard cheese. And secondly scale. I make one or two batches of hard cheese, versus the 800 – 1000 cheeses in a Fonterra batch, but I still had to pay the same for testing procedures and for a risk management plan. To me, that seemed wrong, so I challenged it.” In 2011, Biddy addressed a select committee and as a result MPI developed a Risk Management Template for Farm House Cheese designed to support small operators. This has enabled small businesses like Cwmglyn to survive but Biddy believes there is still a long way to go to grow a national culture that persists in producing and preserving traditional cheesemaking skills. She believes her ability to “stand-up for the little person” comes from a variety of life experiences including being self-employed. “Looking back, I think that’s why I’ve survived in these two careers – fine arts and now cheesemaking. I’ve always been self-employed and had to reply on myself to make it work. It helps that I’m also stubborn and articulate, especially when dealing with bureaucracy. In that regard I think it’s a shame that many people who could blossom, from a business point of view, don’t because they don’t have the self-esteem to cope or fight the system when required.” <img width="498" height="245" src="https://oversixtydev.blob.core.windows.net/media/7816339/in-text-2_498x245.jpg" alt="In -text -2" style="display: block; margin-left: auto; margin-right: auto;"/> On track With Colin Right on the same site as Cwmglyn Cheese is Middleton Model Railway one of the largest model railways in New Zealand. The layout contains over 300m of track, over 227 points, 10 stations, a marshalling yard, a harbour with train ferry, an ironstone mine and a chalk quarry. Visitors can walk around and under the entire layout and view it through glass. Afterwards they can see purchase everything they need to build their own model railway. Colin, a former data architect for TranzRail, spent months creating the model railway after the couple moved from Wellington to the district in 2003. “Trains and model railways had always been a hobby and when we moved here I decided to grow my hobby and share it with others whilst also helping Biddy establish Cwmglyn Cheese,” he says. “It’s great for visitors as they can see this comprehensive display of railway models, take a turn operating the controls and little children can play with a smaller layout built just for them. Afterwards they can taste Biddy’s cheese and come away with a truly unique experience.” <img width="500" height="333" src="https://oversixtydev.blob.core.windows.net/media/7816340/in-text-4_500x333.jpg" alt="In -text -4" style="display: block; margin-left: auto; margin-right: auto;"/> The Great Eketahuna Cheese Festival Both Biddy and Colin are involved in The Great Eketahuna Cheese Festival, a celebration of small artisan cheesemakers on Monday, 14th May in the Eketahuna Community Hall. The festival will bring together artisan cheesemakers from all over New Zealand selling their cheese to the public, chefs, trade, and industry leaders in the field of soil and agriculture as well as several guest speakers. These include Nick Haddow, founder and managing director of Bruny Island Cheese Co (the first producer of Australian Raw Cheese); Craig Prichard, the associate professor of Massey School of Management; Doug Edmeades, a soil and agriculture scientist; Gabrielle Kervella, a goat cheese maker; Colleen Dennison who founded Evendale Cheese from Dunedin and John King, who will talk about sustainability in farming. Also attending is Dr Paul Neaves, a UK dairy microbiologist and Gill Palmer, senior consultant & cheese auditor of Palmer and Randall – both of whom are on the technical committee of the UK Specialist Cheesemakers Association. In addition, Biddy and Calum Hodgson, an Auckland based cheesemonger for the fine food store Sabato, will give “light-hearted” talks about cheesemaking including discussing New Zealand’s regulatory requirements for producing raw milk cheese. Afterwards they will all celebrate Biddy’s 76th birthday. Details: Middleton <a href="http://www.modelrailway.co.nz" target="_blank">Model Railway</a> and Cwmglyn Farmhouse Cheese 36 Morgans Rd RD2 Eketahuna Event: The Great Eketahuna Cheese Festival Monday, May 14, 2018 For full details, <a href="http://www.eketahunacheesefestival.com" target="_blank">click here</a>.

Retirement Life

This dairy-free coffee ice cream contains just four ingredients

A four-ingredient dairy-free coffee ice cream has gone viral for its simplicity and utter deliciousness. The very simple recipe contains just four ingredients and doesn’t need an ice cream maker. The dairy-free treat also calls for fresh bananas instead of cream for the base. The recipe was shared by Becca Ludlum from <a href="https://mycrazygoodlife.com/dairy-free-coffee-ice-cream-recipe/" target="_blank">My Crazy Good Life</a> earlier this year. Dairy-free coffee ice cream recipe Serves: two (two scoops each) Ingredients: <ul> <li>3-4 sliced frozen bananas</li> <li>1/4 cup of very strong espresso coffee (at room temp) </li> <li>Honey/sugar</li> <li>1/2 tsp vanilla extract (I prefer coffee extract if you can find it)</li> </ul> Method: 1. Brew coffee. I made my coffee and sweetened with just a bit of sugar to my liking, as I was worried the ice cream would turn out a bit bitter. Let it cool. 2. In a food processor, add the frozen bananas, coffee, and vanilla extract. Blend until smooth and creamy. 3. Freeze for an hour.

Food & Wine

Chai carrot cake

This chai carrot cake from The Healthy Convert by Nicole Maree is dairy-free and gluten-free, so anyone can enjoy. But most-importantly it’s delicious! Serves: 12 Ingredients: <ul> <li>30g chia seeds</li> <li>90ml boiling water</li> <li>1 chai tea bag</li> <li>450 g gluten-free plain (all-purpose) flour</li> <li>3 teaspoons baking powder</li> <li>2 teaspoons baking soda</li> <li>2 teaspoons ground cinnamon</li> <li>1/2 teaspoon ground nutmeg</li> <li>1/8 teaspoon ground cloves</li> <li>1/4 teaspoon ground ginger</li> <li>1/2 teaspoon ground sea salt</li> <li>160g grated carrot</li> <li>90g sultanas (golden raisins)</li> <li>80g pistachios, chopped</li> <li>80g walnuts, chopped</li> <li>60g desiccated coconut</li> <li>230g apple purée</li> <li>110g rapadura sugar</li> <li>400ml tinned coconut milk</li> <li>165ml maple syrup</li> <li>2 teaspoons vanilla extract</li> </ul> For the icing/frosting <ul> <li>180g raw cashew nuts</li> <li>100g rapadura sugar</li> <li>2 teaspoons arrowroot powder</li> <li>220g orange sweet potato purée</li> <li>2 teaspoons finely grated lemon rind</li> <li>1/4 teaspoon ground sea salt</li> <li>1 teaspoon vanilla extract</li> <li>1 tablespoon lemon juice</li> <li>1 tablespoon plant-based milk</li> </ul> For the crumble <ul> <li>50g walnuts, chopped</li> <li>40g pistachios, chopped</li> <li>60ml rice malt syrup</li> <li>1 teaspoon coconut oil</li> <li>1 teaspoon cinnamon </li> </ul> Method: <ol> <li>Line the base and sides of two 20cm round springform cake tins with baking paper. Preheat the oven to 180°C.</li> <li>In a small bowl mix the chia seeds and 125ml water. Set aside until thick and gelatinous</li> <li>Infuse the chai tea bag in the boiling water for 10 minutes until strong. Discard the tea bag.</li> <li>In a large bowl, sift flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, cloves, ginger and sea salt together. Add the grated carrot, sultanas, pistachios, walnuts and coconut and mix thoroughly.</li> <li>In a separate bowl, beat the chia seed mixture, apple purée, rapadura sugar, coconut milk, maple syrup, vanilla extract and chai tea with an electric mixer until combined. Add the wet mixture to the dry and stir until just combined. Evenly fill the prepared cake tins.</li> <li>Bake for 1.5 hours or until a toothpick inserted into the centre of the cakes comes out clean. Stand the cakes in the tins for 5 minutes before turning out, top-side up, onto wire racks to cool.</li> <li>For the icing (frosting), put the cashew nuts in a small bowl, cover with boiling water and soak for 30 minutes.</li> <li>Drain and rinse well. Transfer to a high-speed blender or food processor. Add the sugar, arrowroot powder, sweet potato purée, lemon rind, sea salt, vanilla, lemon juice and milk and blend until smooth. Transfer to a large bowl and refrigerate until ready to use.</li> <li>For the crumble, add the walnuts, pistachios, rice malt syrup, coconut oil and cinnamon to a small frying pan over a medium–low heat.</li> <li>Toast until the crumble is golden, fragrant and sticky. Set aside to cool.</li> <li>Sandwich the two cakes together with a thick layer of icing. Smooth the remaining icing over the entire cake. Garnish with the crumble. Slice and serve!</li> </ol> <img width="169" height="235" src="https://oversixtydev.blob.core.windows.net/media/36423/the-healthy-convert-cvr_169x235.jpg" alt="The Healthy Convert CVR (3)" style="float: right;"/>Note: Can be stored in an airtight container in the fridge for up to four days or sliced, wrapped in plastic wrap and frozen for up to one month. This is an edited extract from The Healthy Convert by Nicole Maree published by Hardie Grant Books RRP $24.99 and is available in stores nationally.

Food & Wine

Dairy-free cashew nut and coconut cheesecake

Although this is not a true cheesecake, the texture and flavour of this cashew nut and coconut cheesecake are reminiscent of conventional “lemony” dairy cheesecakes. It is delicious and disappears quickly when it is made. Serves: 10–12 Ingredients: For the raspberry topping <ul> <li>2½ cups frozen raspberries, thawed</li> <li>2 tablespoons maple syrup or coconut nectar</li> </ul> For the crust <ul> <li>2 cups coconut flakes</li> <li>3–4 medjool dates, pitted</li> <li>Pinch of salt</li> <li>½ teaspoon pure vanilla essence (vanilla extract)</li> </ul> For the cheesecake filling <ul> <li>2 cups cashew nuts, soaked overnight and rinsed well</li> <li>1 cup lemon juice</li> <li>1 cup coconut cream</li> <li>Zest of 1 large lemon</li> <li>½ cup pure maple syrup or coconut nectar</li> <li>1 teaspoon pure vanilla essence (vanilla extract)</li> <li>¼ teaspoon salt</li> <li>2 dessertspoons psyllium husks</li> </ul> Method: <ol> <li>First, make the raspberry topping. Place the raspberries and maple syrup in a bowl and, using a fork, mash them together until well combined. Set aside.</li> <li>To make the crust, grind the coconut, dates, salt and vanilla in a food processor until the mixture becomes soft and sticks together.</li> <li>The coconut will start releasing its oil and this allows the mixture to stick together when the cheesecake is put in the fridge to set.</li> <li>Using a 30-cm (12-inch) pie dish, spoon the crust mixture into the dish and press it flat with your fingers to make the base. Place the crust in the freezer or fridge to set while you make the filling.</li> <li>To make the filling, combine all filling ingredients in a high-powered blender until silky and smooth.</li> <li>Remove the crust from the fridge and pour the filling evenly over it.</li> <li>Place the cheesecake in the fridge to set overnight or for a few hours at least.</li> </ol> Variations: <ul> <li>You can use blueberries instead of raspberries in the topping.</li> <li>For the crust, you can halve the amount of coconut and substitute this with ground almonds or ground macadamias instead.</li> <li>Instead of the lemon zest you can use 10 drops of organic lemon essential oil in the filling.</li> </ul> <img width="175" height="215" src="https://oversixtydev.blob.core.windows.net/media/34540/feed-your-brain-cover_175x215.jpg" alt="Feed Your Brain Cover (4)" style="float: right;"/> Extracted from Feed Your Brain by Delia McCabe <a href="http://www.exislepublishing.com.au/Feed-Your-Brain.html">(Exisle 2016).</a> Photography by Vanessa Russell. Available from <a href="http://www.exislepublishing.com.au/">www.exislepublishing.com.au</a> and wherever great books are sold. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Examining the effectiveness of consumer boycotts

Are brand boycotts the most effective way to protest? Depends who you talk to. Advocacy group GetUp say "a boycott is a meaningful way to up the ante when other methods have proven unsuccessful." Kelsey Cooke, campaigns director of GetUp, said: "Governments are bound to represent their constituents – if they don't, they're often swiftly replaced. Companies, on the other hand, don't have any of the same checks and balances." Digital strategist Shannon Coulter created the hash tag #grabyourwallet in October in response to Donald Trump's remarks about groping women. A fan of lists, Coulter wanted to give women the space to voice their objections and hit Planet Trump where it hurts – in the wallet. In the US, #grabyourwallet supporters urged major businesses such as Nordstrom, Amazon and Zappos to dump Trump product. Coulter created a Google Doc list that is updated every day and includes numbers for PR departments. Shoes.com pulled Ivanka Trump's collection a few days after the election. Interiors brand Bellacor dropped all Trump House items last week. Brand boycotting has picked up in the recent decade. Writing in the Harvard Business Review, Dr Daniel Diermeier, Provost to the University of Chicago and previously Dean of the Harris School of Public Policy, notes that most activists now focus on companies, instead of governments, as the main engine of social change. "As the public raises its expectations about appropriate corporate conduct … more companies will find themselves in the cross-hairs more frequently," Diermeier says. The #grabyourawllet boycott has spread slowly worldwide to countries like New Zealand, where consumers can access many of these companies with online shopping and international delivery. But since most of the companies are American, the boycott isn't quite having the same punch. "To get a company's attention, a critical mass of individuals need to change their behaviour in concert," says Cooke. "To change a company's behaviour, the company needs to be aware that they're losing customers – and what action they would need to take to correct the trend. When that happens, the impact can be profound." In Australia, consumers recently protested large companies underpaying dairy farmers and organic labelling on organic eggs. In March this year, Choice launched its boycott of 19 supermarket "free range" egg brands, seeking to protect consumers from the "free range egg rip off". "Choice initiated the boycott following the decision by Australia's consumer affairs ministers to sign off on a standard for free range that did not meet consumers expectations," says Choice spokesman Tom Godfrey. "Put simply, we couldn't see why consumers should be paying a significant price premium for eggs labelled as "free range" that come from hens that don't go outside and have stocking densities up to 10,000 hens per hectare." While chief executives at Amazon, Netflix, Starbucks, Grubhub and dozens of other major US brands have spoken out against Trump's policies and beliefs, few of them have committed to pulling tainted stock from their shelves. In fact, some caustic Trump supporters have in turn boycotted these companies, punishing them for speaking out against the President-elect. "The rise of social media has made it easier than ever before for individual consumers to initiate informal boycotts of products and services and gain traction. That said, it's important to look at the motivation and substance of a boycott before blindly signing on to an action," says Godfrey. The #grabyourwallet boycott has found focus in Ivanka Trump's line since she represents a certain type of affluent woman – likely to be offended by her father's attitude to women – with power to spend and influence social debate, and also digitally savvy. Fast Company reported consumer interest in Ivanka Trump's brand has dropped by more than half since October 2016. This, a few days after she sparked outrage by hawking a $10,000 bracelet that she wore on her father's 60 Minutes interview. Last week Ivanka Trump, responding to a storm of criticism, separated her business account from her personal account on Twitter. Has it been successful? In the age of tailored newsfeeds and edited Twitter lists – and in the absence of hard sales figures – how can we know if a boycott has really worked? According to Diermeier, for a boycott to be successful four factors must be considered: consumers must care passionately; the cost of participation must be low; issues must be easy to understand; and the mass media must be involved, separate to the interest generated on social media. According to these markers #grabyourwallet has gained traction but it does show signs of slowing. The recent slump in sales for Ivanka Trump's line, as reported by Shophopper, pointed toward a soft victory, but the movement hasn't had much media coverage the last few days and seems to be struggling. The organic eggs boycott in Australia, however, answered to these four markers. Choice recently published figures showing organic egg sales had increased for independent producers. Choice claimed it as a win for those producers. "Companies can be slow beasts and resistant to change," says Cooke. "Boycotts are a way to demonstrate that consumers won't stand for irresponsible corporate behaviour – and speak in a language company directors understand. Until businesses change their ways, consumers will take their funds elsewhere." Do you think consumer boycotts are effective? Let us know in the comments. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Related links: <a href="/news/news/2016/10/potatoes-hard-to-find-right-now/">The one food that is about to become really hard to get at supermarkets</a> <a href="/finance/money-banking/2016/10/stretch-money-on-a-tight-budget/">12 ways to stretch your money on a tight budget</a> <a href="/health/body/2016/10/healthy-foods-doing-you-damage/">5 “healthy” foods that are doing you damage</a>

Money & Banking

Doctors respond to Pete Evans’ controversial dairy claims

Celebrity chef and Paleo diet devotee Pete Evans has copped backlash once again after he suggested dairy actually removed calcium from bones during a Facebook Q & A session on the weekend. The claims come after he responded to a question from an osteoporosis sufferer, telling her to “[remove] dairy and [eat] the paleo way as calcium from dairy can remove the calcium from your bones,” adding, “most doctors do not know this information.” His comments incurred outrage from doctors around the country, namely Dr Brad Robinson who addressed Evans in an open letter on Facebook. “You are a chef, not a doctor,” Dr Robinson wrote. “You are not someone who magically knows things that the sum of total generations of medical research has determined.” Other members of the medical community have also voiced their anger at Evans’ claims and their support for Dr Robinson’s letter. Medical director of Osteoporosis Australia Dr Peter Ebeling said the My Kitchen Rules chef’s suggestion was based on outdated data proven to be untrue. “It is important to get calcium from your diet,” Dr Ebeling told <a href="http://www.abc.net.au/news/2016-08-29/how-important-is-calcium-doctors-have-their-say-pete-evans/7794132" target="_blank">ABC News</a>. “Dairy products are the richest sources of calcium in our diet.” Contrary to what Evans said, neglecting dairy in our diets actually puts us at risk of osteoporosis and other bone health issues. Additionally, those who consumed more dairy were found to live a healthier life, according to a 2013 study. “Calcium is an important building block for healthy bones throughout life – through childhood to older age,” Dr Ebeling added. Tell us in the comments below, what did you think of Evans’ controversial comments? Related links: <a href="http://www.oversixty.com.au/news/news/2016/08/food-has-more-salt-in-it-than-a-big-mac/">This food has more salt in it than a Big Mac</a> <a href="http://www.oversixty.com.au/news/news/2016/08/migraines-caused-by-a-lack-of-this-essential-nutrient/">Migraines caused by a lack of this essential nutrient</a> <a href="http://www.oversixty.com.au/news/news/2016/08/unhealthy-foods-that-are-actually-good-for-you/">5 “unhealthy” foods that are actually good for you</a>

News

The best breakfast for weight loss has been revealed

Everyone knows breakfast is the most important meal of the day, but how do you make the most of it? For some time, the benefits of consuming a protein rich breakfast have been documented. Better blood glucose regulation and higher ratings of fullness are significant reasons to enjoy dairy, eggs or fish at breakfast time. Researchers from Tel Aviv University compared three different breakfast options, with each option having their protein come from a different food type. Over the 12-week study period, which also included a larger breakfast and lunch followed by a smaller calorie-controlled dinner, dieters who consumed a dairy-based breakfast lost 7.6kg compared to 6.1kg for dieters in the other proteins group, and just 3.1kg for dieters in the high-carb group. The study showed when it comes to weight loss, whey protein specifically found in dairy-rich breakfast options including Greek yoghurt, milk and protein powder, appeared to offer the added benefit of helping to suppress the hunger hormone ghrelin. Carbohydrate-rich meals like cereals, mueslis and toasts on the other hand causes a spike in blood sugar levels, which means participants were burning through their food faster and would feel hungry again sooner. This does not mean that you need to ditch the toast and cereal completely. Rather, look for ways to boost your protein intake via dairy or eggs, both of which offer positive benefits when it comes to weight control. For example, add an egg to your toast instead of peanut butter, or Greek yoghurt to your muesli instead of a flavoured yoghurt. And as every study on breakfast foods finds, skip the fruit juice. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/blueberry-and-grape-superfood-smoothie/">Blueberry and grape superfood smoothie</a> <a href="http://www.oversixty.co.nz/health/mind/2016/03/tips-to-keep-dementia-at-bay/">Tips to keep dementia at bay</a> <a href="http://www.oversixty.co.nz/health/mind/2016/02/the-two-most-important-things-for-brain-health/">The two most important things for brain health</a>

Body

Chocolate cake without milk, eggs or butter

Prepare yourself for a new kind of chocolate cake recipe, one that can be made without eggs, milk or butter. Yes, you read right – this cake is completely dairy-free and doesn’t even need a mixing bowl! Watch the video for a demonstration of the cake or get the recipe below. Makes: 10 Ingredients: <ul> <li>1-½ cup plain flour</li> <li>3 tablespoons cocoa powder</li> <li>1 cup sugar</li> <li>1 teaspoon bicarb soda</li> <li>½ teaspoon salt</li> <li>1 teaspoon white vinegar</li> <li>1 teaspoon pure vanilla extract</li> <li>5 tablespoons vegetable oil</li> <li>1 cup water</li> </ul> Method: <ol> <li>Preheat the oven to 177°C.</li> <li>Grease a cake pan and add all the dry ingredients directly to the pan and mix.</li> <li>Make three depressions – two small and one large – in the mixed dry ingredients. Pour the vinegar in one of the small depressions, the vanilla in the other small depression, and the vegetable oil in the large depression. Pour water over all, and mix with a fork until smooth.</li> <li>Bake on the middle rack of the oven for 35 minutes, until an inserted toothpick comes out clean.</li> <li>Allow to cool. Top with your favourite frosting and enjoy!</li> </ol> Source: TipHero Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/flourless-orange-cake/">Flourless orange cake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/10/vanilla-custard/">Homemade vanilla custard</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/08/potato-bacon-pancakes/">Potato and bacon cakes</a>

Food & Wine

Dairy-free vanilla berry cheesecake

A twist on the classic cheesecake, this dairy-free vanilla berry cheesecake may contain no cheese, but it definitely still tastes as delicious. Makes: 8-12 Ingredients: For the base <ul> <li>3/4 cup almond flour</li> <li>3/4 cup coconut flour</li> <li>3/4 cup of pitted, chopped medjool dates</li> <li>1/4 tsp salt</li> <li>3/4 tsp cardamom</li> </ul> For the topping <ul> <li>3 cups of cashew nuts (soaked for 3 to 5 hours)</li> <li>1/2 cup coconut oil (melted)</li> <li>1/2 cup coconut milk or coconut cream</li> <li>1/2 cup liquid sweetener (agave, coconut nectar or sugar syrup)</li> <li>1/2 cup finely grated beetroot</li> <li>1 tbsp vanilla extract</li> <li>1 tsp freeze-dried raspberry powder*</li> <li>1/2 tsp salt</li> </ul> * If you can't get raspberry powder, use a berry essence, berry juice or a few crushed berries. Method: 1. For the base, mix the almond flour, coconut flour, salt and cardamom in a food processor. 2. While it is running add the dates slowly, allowing each handful to be fully processed before adding another. 3. The base is ready when you squeeze it and it sticks together. Add more dates if not sticky enough. 4. Press the base firmly into the bottom of a springform or silicone baking pan and set aside. 5. For the topping, drain the cashews and blend them in the processor at a high speed until they are relatively smooth. 6. Add the coconut milk, vanilla and salt and continue to blend until the consistency is very smooth - like cream cheese. 7. While the processor is running, add the liquid sweetener and coconut oil. Taste test. 8. Drop large dollops of the mix randomly on the base. Use half the mix. The other half is about to be berrified! 9. Add the grated beet (you don't taste this at all, trust me!) and raspberry powder to the remaining mix and blend. 10. Drop the berry topping into the gaps left between the vanilla dollops, then swirl the topping exactly once with a knife. 11. Freeze for at least two hours until solid, remove from the pan and let sit in the fridge for about an hour before eating. Written by Sara Lake. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">abcshop.com.au</a> to order your copy now. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/lemon-blueberry-muffins/">Lemon blueberry muffins</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/apple-and-cinnamon-mug-cake/">5-minute apple and cinnamon mug cake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/apple-and-blueberry-yogurt-bars/">Apple and blueberry yogurt bars</a>

Food & Wine

Is organic meat and dairy really the best option?

Organic meat and milk could offer more health benefits than conventional products, according to a new wide-ranging study by British researchers from Newcastle University. Published in the British Journal of Nutrition, the largest study of its kind of date looked to see if there was any nutritional differences between organic and its conventional counterpart. In other words, is organic products worth the extra few dollars, nutritionally-wise at least? Analysing the data from 196 studies of milk and 67 papers on meat around the world, the researchers found obvious nutritional differences between conventional and organic meat and dairy. Both organic meat and milk provide 50 per cent more of omega-3 fatty acids, which are important in human nutrition. Organic meat also has slightly lower concentrations of two saturated fats that have been linked to greater risk of cardiovascular disease. Organic milk contains 40 per cent more linoleic acid, as well as carries slightly higher concentrations of iron, vitamin E and some carotenoids. However, conventional milk has 74 per cent more iodine and slightly more selenium, two minerals essential for healthy development. “People choose organic milk and meat for three main reasons: improved animal welfare, the positive impacts of organic farming and the perceived health benefits. But much less is known about the impacts on nutritional quality, hence the need for this study,” said lead author Professor Carlo Leifert of the Nafferton Ecological Farming Group at the University of Newcastle. “Several of these differences stem from organic livestock production and are brought about by differences in production intensity, with outdoor-reared, grass-fed animals producing milk and meat that is consistently higher in desirable fatty acids such as the omega-3s, and lower in fatty acids that can promote heart disease and other chronic diseases.” Chris Seal, co-author and professor of food and human nutrition at Newcastle said “Omega-3s are linked to reductions in cardiovascular disease, improved neurological development and function, and better immune function. Western European diets are recognised as being too low in these fatty acids and the European Food Safety Authority recommends we should double our intake. But getting enough in our diet is difficult. Our study suggests that switching to organic could go some way towards improving intakes of these important nutrients.” Related links: <a href="http://www.oversixty.co.nz/health/body/2015/12/6-signs-you-need-more-sleep/">6 signs you need more sleep</a> <a href="http://www.oversixty.co.nz/news/news/2016/01/side-sleeping-avoid-neurological-disease/">Your sleep position linked to diseases</a> <a href="http://www.oversixty.co.nz/news/news/2015/12/women-have-a-harder-time-sleeping-than-men/">Why do women have a harder time sleeping than men?</a>

News

Is low-fat dairy still the healthiest choice?

A study from Edith Cowan University has revealed that despite what is widely thought, there may not be any nutritional benefit to opting for low-fat dairy products over full-fat options. The research published in January in the journal <a href="http://www.mdpi.com/2072-6643/8/1/22/htm" target="_blank">Nutrients</a> also found that choosing full-fat dairy may be just as beneficial for heart health. For the study, researchers examined 860 WA teenagers aged from their early to late adolescence to discover whether opting for reduced-fat makes any difference. “We have long been recommending people eat low-fat dairy on the assumption that because it has less calories and less saturated fat it is healthier for you, but there was very little out there in terms of good evidence that this is the case,” says study author Dr Therese O’Sullivan from the ECY’s School of Medical and Health Science. Dr O’Sullivan and her team pulled data from the Western Australian Pregnancy Cohort (Raine) Study, following women and their children at regular intervals. In this instance, they pooled data of the children – aged from14 to 17 – which included a food frequency questionnaire, based on the Australian food composition database. The research found both low-fat and regular dairy had a similar impact on heart health. “Low and regular fat dairy intakes both displayed similar association with cardiometabolic risk factors,” the study said. While supporters of low-fat dairy may argue that skim milk has fewer kilojoules, (meaning those who consume reduced fat will have a healthier weight), this research found no link between obesity and the type of dairy eaten in the teenagers in this study. “Given that it has less calories per serve, it was assumed that low-fat dairy would help children and teenagers maintain a healthy weight, but we found that neither low-fat nor regular fat products increased obesity,” says Dr O’Sullivan. While this study examined young people, O’Sullivan believes there may be a similar pattern in adults. “[Based on] my study results in particular, we can’t generalise because adolescence is a unique population, they’re growing and they’ve got hormonal changes,” she said. ”But our results match the majority of other evidence that has been done in adults previously that have shown that intake of full-fat dairy has not been associated with any increased metabolic or cardiovascular risks.” O’Sullivan plans to conduct a dietary-based trial examining the effect of low-fat and regular dairy products over three months. Related links: <a href="http://www.oversixty.co.nz/health/body/2016/01/truth-about-almond-milk/">The truth about almond milk</a> <a href="http://www.oversixty.co.nz/lifestyle/home-garden/2015/05/worst-cooking-habits/">Seven of the worst cooking habits that you need to break</a> <a href="http://www.oversixty.co.nz/health/body/2015/11/healthy-foods-that-are-unhealthy/">‘Healthy’ foods that could be harming your health</a>

News

7 tips to make dairy products last longer

Next to the pantry, the freezer is the last place in your kitchen you’d think to store dairy. But, as we see in the above video from Household Hacker, it’s actually a great option. From milk to cheese and even butter, this video shows that the freezer is definitely an option for storing dairy, particularly if you want to stock up during a sale. To view all the tips see the video above. Video credit: Household Hacker Related links: <a href="/news/news/2016/01/spot-the-panda-hidden-in-this-vintage-school-photo/">Spot the panda hidden in this vintage school photo</a> <a href="/news/news/2015/12/mother-panda-puts-baby-panda-to-bed/">Watch this mother panda deal with her baby panda who is out way past his bedtime</a> <a href="/news/news/2015/12/champagne-helps-prevent-dementia-and-alzheimers/">Champagne helps prevent dementia and Alzheimer’s</a>

News

Chocolate ripple caramello cheesecake

If you’ve got a sweet tooth you simply have to try this recipe for decadent Chocolate Ripple Caramello Cheesecake. Good luck stopping at one slice though! Serves: 6 – 8 Ingredients: <ul> <li>250g cream cheese, cubed and softened</li> <li>200g milk chocolate, melted</li> <li>300ml tub thickened cream</li> <li>250g packet plain chocolate biscuits</li> <li>1/2 cup store bought salted caramel sauce or spread</li> <li>Extra salted caramel, to serve</li> </ul> Method: <ol> <li>Line the base and sides of a 20cm springform pan with cling wrap.</li> <li>Using an electric mixer, beat together the cream cheese and melted chocolate on medium speed, until combined. Add 1/2 cup of cream and beat for a further 2 minutes.</li> <li>Arrange one third of the biscuits over pan base. Top with half of the chocolate cream mixture and dollop with caramel. Repeat another layer of biscuits, chocolate cream and caramel. Finish with remaining biscuits.</li> <li>Refrigerate for 4-6 hours to allow the mixture to set and biscuits to soften.</li> <li>Invert cake onto a serving plate and remove cling wrap. Beat remaining cream with an electric mixer until soft peaks form.</li> <li>Spoon on top of cake and drizzle with extra salted caramel sauce.</li> </ol> Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing">visit their site for more delicious food idea</a>s. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/peach-popsicles/">Peach popsicles</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/baked-parmesan-zucchini/">Baked parmesan zucchini</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/tuna-noodle-patties/">Tuna noodle patties with lime and cucumber yogurt</a>

Food & Wine

Baked vanilla and spice cheesecake with coconut topping

This take on the classic cheesecake combines vanilla, spice and a coconut topping that will have everyone in the family reaching for a slice after dinner. It goes without saying that you should make any excuse necessary, and bake one of these sweet cheesecakes for dessert tonight. Serves: 8 - 10 Ingredients: <ul> <li>50g plain sweet biscuits, crushed</li> <li>100g Australian butter, melted</li> <li>750g Australian cream cheese, softened</li> <li>1 cup caster sugar</li> <li>4 eggs</li> <li>1 teaspoon vanilla extract</li> <li>1 teaspoon cinnamon</li> <li>½ teaspoon nutmeg</li> <li>¼ teaspoon cloves</li> <li>300ml carton Australian sour cream</li> <li>60g Australian butter, extra, melted</li> <li>½ cup brown sugar</li> <li>¼ cup Australian milk</li> <li>1 ½ cups shredded coconut</li> <li>Assorted Easter eggs and ribbon, to decorate</li> </ul> Methods: <ol> <li>Line the base and sides of a buttered, 24cm spring-form pan.</li> <li>Mix crumbs and melted butter together and press into base of prepared pan.</li> <li>Beat cream cheese and caster sugar with an electric mixer until smooth.</li> <li>Beat in the eggs until just combined, then mix in vanilla and spices and sour cream.</li> <li>Pour the mixture over the base.</li> <li>Bake the cheesecake at 160⁰C for 50 minutes.</li> <li>For topping, combine extra butter, brown sugar, milk and coconut and stand for 10 minutes.</li> <li>After baking, sprinkle topping over cheesecake, and bake for 15-20 minutes until golden.</li> <li>Cool in the oven with the door ajar, then refrigerate for several hours or overnight.</li> <li>Remove cake to a serving plate, decorate with eggs and wrap with a ribbon if desired.</li> </ol> Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank">visit their site for more delicious food ideas.</a> Related links: <a href="/lifestyle/food-wine/2015/10/mug-chocolate-chip-cookie/">Chocolate chip cookie in a mug</a> <a href="/lifestyle/food-wine/2015/11/raspberry-muffins/">Raspberry muffins</a> <a href="/lifestyle/food-wine/2015/11/strawberry-ricotta-cake/">Strawberry ricotta cake</a>

Food & Wine

Which is the best milk?

The choices for milk are endless these days, but which milk is best? There is no one answer as everyone is different and everyone’s bodies tolerates (and likes) different things. To let you make your own decision, here’s a breakdown of what the different types of milks offer. Nut and seed milks Almond, cashew, Brazil nut, macadamia, walnut, sesame and hazelnut milks are big in health circles, and with good reason. Nuts and seeds are a great source of Omega 3 fats, which is vital balanced cholesterol levels. Coconut milk The creamy and naturally sweet properties of coconut milk make it a top choice for many. However, coconut milk is particularly rich and does contain significant amount of fat. But the fat is a medium chain fatty acid, which converts to energy when the liver processes it. Quinoa milk A fruit seed full of amino acids, vitamins, minerals, antioxidants, phytochemicals and plenty of plant based protein, it was only a matter of time when quinoa would be made into milk. The taste may be unpalatable to some but it’s a great dairy-free milk option. Rice and oat milks Rice and oat milks are easy to digest, don’t contain the protein and calcium found in other milks, and the flavour is gentle. A great option for people with lactose or nut intolerances. Dairy milk While we were previously told to avoid fats in dairy, it’s become clear that if you can tolerate dairy, full cream milk is best to reap the nutrition benefits. Soy milk Soy contains phytoestrogens, which mimic the action of oestrogen in the body. This could throw out the balance of hormones in women. But if you love soy, aim to drink good quality, organically grown, non-GMO soybeans.

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Chocolate cake without milk, eggs or butter

Dairy-free vanilla berry cheesecake

Is organic meat and dairy really the best option?

Is low-fat dairy still the healthiest choice?

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Chocolate ripple caramello cheesecake

Baked vanilla and spice cheesecake with coconut topping

Which is the best milk?