Cornwall Council to buy electric cars

Ecodrive car hire Cornwall

Cornwall Council says it is pressing ahead with plans to convert its fleet of vehicles to battery power.

Last year the council launched a Green Cornwall project which included installing several recharging points along the A30.

The council has admitted it will take longer than planned as there are only a handful of recharging points ready.

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Rezare Farmhouse Sustainable alternatives to smoked salmon

Sustainable alternatives to smoked salmon

Until early 2010 we offered smoked salmon with scrambled eggs as an option on our breakfast menu. It was a very popular option, and rightly so, being a high quality product from the excellent Tregida Smokehouse.

However, we had been growing uneasy about serving it for a couple of reasons, neither to do with the quality of the product itself.

The first is that the raw salmon is farmed in Scotland, and then transported quite some distance to Cornwall to be smoked. Secondly, and more importantly, however, is the fact that the majority of farmed salmon is fed on fishmeal, which is produced by catching and processing large volumes of smaller fish which occupy a place lower down the food chain. read more

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South Penquite Farm Bushcraft courses 2011

Bushcraft Courses

“…essential field skills for all ages…”

This year Yurtworks and South Penquite Farm are running Wildworks Bushcraft days throughout the summer holidays. These family days are an introduction to bushcraft and nature awareness skills that you will be able to use and practice on your holiday and beyond. It is a course where you learn about the local wildlife and the environment in a fun and engaging way and take away skills that you can practice wherever you are. The day is made up of natural shelter building, exploring different ways of making fire, fire safety, and cooking on an open fire. The sessions are very hands on, and you will get to try all the activities…. Read More

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Boscastle walking week 2011

Boscastle Walking Week 3rd April to 8th April 2011 download leaflet

From last years walking week…

“Nobody bothered to count up all the miles trekked during Walking Week  2010 but all who took part were agreed that even the odd blister was a price worth paying  for the opportunity of getting a different take on Cornwall’s  fabulous  coast and countryside”

Check out the photos

Tom Hazzeldine runs bread making courses at Bedruthan Steps Hotel.

Tom Hazzeldine runs bread making courses at Bedruthan Steps Hotel.

Tom Hazzeldine runs bread making courses at Bedruthan Steps Hotel.Baker Tom is running single day and weekend bread making courses at the Bedruthan Hotel.

Tom,’ is passionate about baking, and on this day course he will encourage would-be bakers to rediscover bread in its many various forms, styles and flavours.

Learn to make bagels, olive and tomato bread, soda bread, focaccia and more. A delicious lunch at Cafe Indigo is included.

Weekend courses: 11th – 13th March or 4th – 6th November 2011.

Day course 1: Introduction to bread making – Jan 31st, Feb 21st, May 8th, July 4th, Sep 26th, Dec 5th.

Day course 2: Sourdough, Focaccia, Croissants and Rye – Apr 4th, Jun 27th, Sep 5th, Oct 7th.

Day courses are £75 and include the baking course and lunch.

BakerTom was set up to allow for the creation of good quality, fresh, local bread that is not easily found in the supermarkets around us. BakerTom is a company that prides itself on creating breads of many different flavours and styles that will entice anyone and everyone.

BakerTom shop, FalmouthBakerTom was set up to allow for the creation of good quality, fresh, local bread that is not easily found in the supermarkets around us. BakerTom is a company that prides itself on creating breads of many different flavours and styles that will entice anyone and everyone.

BakerTom's Thyme, carrot and caraway bread.

BakerTom’s  Organic Thyme, caraway and carrot bread.

Miso soup - only three ingredients.

How to make Miso soup…

When looking for something different to eat for breakfast, a bowl of seaweed soup is unlikely to spring to mind. However, the following recipe is a traditional breakfast meal in Japan. It is also a delicious and powerful way to start your day. The Japanese have been breaking their fast with this simple soup for thousands of years and it forms a staple component in the macrobiotic (great life) diet.

Miso soup - only three ingredients. There’s only three ingredients to Miso soup and they don’t look particularly attractive.

Red onions contain more of the healthy stuff than the white ones.

A four inch piece of Wakame sea vegetable is enough for a litre of soup. A very delicate plant, Wakame is grown in the deep clear waters of the Japanese islands and is soft enough to be eaten raw, especially in sandwiches.

The bulk of the soup comes from the Miso paste, a rich, dark and very salty paste that is teeming with live friendly bacteria.

It takes eighteen months to make a good Miso. Soya beans are mixed with rice, barley, other vegetables and sea-salt: a live culture is introduced to start a fermentation process. Traditionally, the mix is stored in large Ceder kegs with heavy rocks on the top to compress the decomposing beans as they sit for up to two years.

The result is a rich, dark salty paste that makes great stock and contains a wealth of life giving nutrients in a semi-digested form. Protein in the soya beans and grains are broken down by the live culture into essential amino acids – saving your body the job – and is by far the healthiest way of adding soya to your diet.

Miso soup ingredientsChop a small onion or half a large one and soak the Wakame in water to remove the excess salt. A small piece of Kombu (see photo) is traditionally used to flavour the soup but is removed before serving. Kombu is a great flavour enhancer and will tenderise most foods it is added to, especially pulses and peas.

The miso paste is not cooked, this would destroy the healthy bacteria and enzymes, instead it is added at the end. So boil the onion and sea veg in 1/2 litre of water for 20 mins or 4 in a pressure cooker and while they are cooking mix the miso paste in a cup with a little water to thin it down.

Boil onions and Wakame with a small piece of Kombu.Remove the cooked ingredients from the heat and leave to cool for a minute or two before stirring in the Miso.

Add more water if the soup tastes to strong, it should have a rich salty taste similar to Oxtail soup, if the flavour is too weak, stir in more Miso  paste.

Serve with fresh bread and butter and add back pepper.

Miso is often recommended for vegans to eat regularly because it is naturally high in protein, vitamin K, and vitamin B12.

Miso soup

Studies show it can protect against radiation and cancer and keep you looking healthy and young.

Miso is also high in the minerals iron, copper and manganese and Studies have shown that women who consume miso regularly are less likely to develop breast cancer.

Use Miso in place of chicken stock or vegetable stock in recipes.

Add Miso to stews and casseroles, use in place of salt (the salt in Miso is natural sea-salt).

Unpasteurised Miso is the healthiest option, dried packet versions are a poor substitute and don’t taste too much like the real thing.

Many people report feeling a surge in vitality after eating Miso soup – if you can face it after a heavy night it is also a great hangover cure.

Many studies have shown the health benefits of miso on humans and animals. Benefits include reduced risks of breast, lung, prostate, and colon cancer, and protection from radiation. Researchers have found that consuming one bowl of miso soup per day, as do most residents of Japan, can drastically lower the risks of breast cancer.

Miso has a very alkalizing effect on the body and strengthens the immune system to combat infection. Its high antioxidant activity gives it anti-aging properties.

Learn more: http://www.naturalnews.com/025519_health_anti-aging_soy.html#ixzz1BJanukVW

2 tablespoons of Linseed (flaxseed).

Cancer prevention breakfast No 1

Budwig Diet

The Flaxseed (Linseed) oil diet was originally proposed by Dr. Johanna Budwig, a German biochemist and expert on fats and oils, in 1951.  Dr. Budwig holds a Ph.D. in Natural Science, has undergone medical training, and was schooled in pharmaceutical science, physics, botany and biology. She is best known for her extensive research on the properties and benefits of flaxseed oil combined with sulphurated proteins in the diet, and over the years has published a number of books on the subject, including “Cancer–A Fat Problem,” “The Death of the Tumor,” and “True Health Against Arteriosclerosis, Heart Infarction & Cancer.”

Dr. Budwig found that the blood of seriously ill cancer patients was deficient in certain important essential ingredients which included substances called phosphatides and lipoproteins, while the blood of a healthy person always contains sufficient quantities of these essential ingredients.

She found that when these natural ingredients where replaced over approximately a three month period, tumors gradually receded, weakness and anemia disappeared and life energy was restored. Symptoms of cancer, liver dysfunction and diabetes were alleviated.

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