Herald - Issue 412

OPEN SUNDAYS & BANK HOLIDAYS • RINGWOOD ROAD, TOTTON • PLAZA PARADE, ROMSEY • THE PRECINCT, CHANDLERS FORD ALL DAY COD & CHIPS £1 OFF On presentation of this advertisement MONDAY, TUESDAY, WEDNESDAY, THURSDAY ONLY Not valid with any other offer. Valid until 6th October 2021 16th September 2021 • The HERALD • Page 47 v INDEPENDENT, LOCAL AND PROUD v FOOD FOR THOUGHT The Blackfield Baker Ltd Traditional Quality Bakery Bread, Cakes, Savouries and Take-away Birthday Cakes Tel: 023 8089 8688 • 139 Hampton Lane, Blackfield ‘The Blackfield Baker’ Makes & Bakes the best Bread & Cakes YES IT’S BACK! BEAULIEU VILLAGE HALL’S FARMERS & PRODUCERS MARKET SATURDAY 9TH OCTOBER 10AM TO 2PM We have lots of plants, cakes, soft berries, pickles, local honey, meat, cheese and eggs and much more, also the CET centre selling their produce COME ALONG AND STOCK UP FOR THE WEEKEND Future Dates: 13th November, 18th December, 8th January and 12th February TOO MANY APPLES & PEARS? Transition Town Romsey invites you to take your spare apples and/or pears to 3, Station Road, Romsey (next to the dentist) on Saturday 25th September and Sunday 26th September , where they will have a press available for use from 10am – 4pm each day, to turn them into juice for free. Everyone is welcome to take their surplus fruit – any type of apple is suitable (including cookers) - as are falls. is year they will have a small and a medium-sized press - so anyone who wants to, should be able to have a go. ere will also be apple-based snacks available to sample. e resulting juice will keep for 3 days in the fridge; can be frozen; made into jelly; or for the more adventurous – it can be made into cider. Please remember to take containers, such as plastic drinks/ milk bottles (2 litre is easiest), to take the juice home in. ere will also be sacks of the crushed apple pulp available to anyone who wants some for their composter, or as animal feed. e ‘Transition: Bounce Forward’ project funded by ‘ e National Lottery Community Fund’, has helped put on this FREE event, to encourage the resurgence in interest in gardening and local food production seen during Lockdown. anks to National Lottery players for making this possible. For more information about ‘Transition: Bounce Forward’, Why not turn your glut into glory by pressing your own juice, for FREE! go to www.transition- bounceforward.org or go along to this event. Embrace a Meat Free Existence with Watercress According to the Vegan Society, vegans and vegetarians look set to make up a quarter of the British population by 2025, and exitarians just under half of all UK consumers. According to Mintel, retail sales of vegetarian and vegan products are expected to be worth £658m by the end of 2021 as retailers develop their own range of plant based foods and more and more new brands are launched. But why buy these ready meals, many of which are surprisingly high in sugar and salt, when it’s easy to make your own inspiring dishes using fresh ingredients that are so much better for you? e Watercress Company has collaborated with Dorset based chef, Suze Morrison to develop six new mouth-watering vegan and vegetarian recipes in time for World Vegetarian Day on 1st October and World Vegan Day on 1st November. Mother Nature is a wonderful thing and generally provides for our bodies everything we need to be healthy. When opting for a veggie or vegan diet it’s important to compensate for the nutrients typically obtained from meat. Iron is a prime example and iron is why watercress should play a key role in any vegan or vegetarian’s life. Not only does watercress contain over 50 vital vitamins and minerals, in fact gram for gram it boasts more calcium than milk, more Vitamin C than an orange, more folate than a banana and more Vitamin E than broccoli, but crucially for vegetarians and vegans, it’s also high in Vitamin A and rich in iron. For plant iron to be absorbed, vitamins C and A are required to convert it into a more easily absorbable form such as haem iron as found in meat. Not all veg that contain iron have as high levels of Vitamins A and C as watercress, and so the iron is not as readily available in some green veg as in watercress. Watercress is also a rich source of bre and of crucial antioxidants, both vital for gut health, which in turn is linked to immunity and mental health. Finally, the distinctive peppery kick that makes watercress so special is down to the compound PEITC, which has been scientifically proven to help prevent certain cancers, and to aid post-exercise recovery by preventing DNA damage. When all’s said and done, watercress is a great addition to any diet but for vegans and vegetarians it’s key.