On Friday’s #BBCMorningLive Dr Punam’s looking at the latest health news including how music could help people with dementia and that scientists may have found the cause of Multiple Sclerosis. If you have any health questions, email us morninglive@bbc.co.uk or reply below
This superfood omelet is full of nutrient-rich veggies. Brussels sprouts and kale provide folate and glucosinolates. Seaweeds are full of minerals and avocados are loaded with healthy monounsaturated and saturated fats. Ingredients 2 large kale leaves, stemmed and halved lengthwise 4 Brussels sprouts, trimmed and halved 3 large pasture-raised eggs 5 large pasture-raised egg whites freshly ground black pepper and sea salt, to taste 2 tablespoons extra-virgin olive oil 6 crimini mushrooms, sliced 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh dill 2 (1/2-ounce) packages roasted seaweed snacks (see note*) 2 cups baby spinach 1 avocado, peeled, pitted and sliced, for garnish 1 teaspoon white truffle oil (optional, for garnish) Note: If you can’t find roasted seaweed snacks, you can substitute 1 ounce plain nori. Before using nori, brush it with a tiny bit of oil and toast it in a lightly oiled skillet over medium-heat for 10 to 15 seconds on each side. Cut into 3-inch squares before using in the omelet. Directions Bring a large pot of water to a boil over high-heat. When it boils, add a large pinch of sea salt. Drop in the kale leaves and Brussels sprouts and blanch just until they turn a brighter shade of green, 2 to 3 minutes. Drain well. Crack the 3 eggs into a medium mixing bowl, and then add the 5 egg whites. Whisk the eggs together and season with salt and black pepper, to taste. Heat the oil in a large nonstick pan over medium-heat. Add the eggs and immediately turn the heat down to low. Stir to scramble the eggs, tilting the pan to distribute them in an even layer. As soon as the eggs are no longer runny, arrange the Brussels sprouts on one side of the omelet and scatter the mushrooms over them. Add the kale and sprinkle the cilantro and dill on top. Cover the herbs all with the seaweed snacks and top with the spinach. Cover the pan and cook over the lowest possible heat for 5 minutes. Fold the omelet in half and then cut it into 4 sections. Garnish each portion with a few slices of avocado and a drizzle of truffle oil, if using. Serve immediately. Nutritional information Each slice of omelet contains: Calories 248 Fat 18g Saturated fat 3g Cholesterol 123mg Fiber 6g Protein 14g Carbohydrate 12g Sodium 120mg Facebook Twitter
Tips to keep your bones healthy Protecting your bone health is easier than you think. Understand how diet, physical activity and other lifestyle factors can affect your bone mass. https://mayocl.in/3jirTlV
The Mediterranean Diet is the real deal — there’s a lot of evidence to support its positive effects, like lower risk of cardiovascular disease and diabetes. Here are five simple ways to start eating more Mediterranean today: https://wb.md/3A9QPUp
#ThroughHerEyes diary Dr Eleanora Fleury (1867-1960) was home-schooled and went on to become the first female medical graduate from the Royal University in Dublin in 1890 (coming first in her class) and later, the first female psychiatrist in Britain and Ireland.
Our health is just as important as the health of the planet. For #WorldHealthDay, start by reducing meat consumption. Opting for more veggies, fruits and nuts has definite health benefits as well as a positive environmental impact. #Sustainability#HealthforAll
Today is #WorldHealthDay and the well-being of our consumers is at the core of everything we do as a business, and the safety and quality of our products are our top priority at Fresh Del Monte Produce #DelMonteFreshProduce#WorldHealthDay#Healthy
Healthaware 