Why “going Organic” is the only way forward…

Within the restaurant and my own home every ingredient and product is 100% organic. As a relatively new term , “Organic” can still sound a bit ostentatious. In reality the word wasn’t even necessary until the mass use of pesticides and herbicides began to be introduced to the food industry in the 1950’s. Before then, you didn’t need to state that food wasn’t contaminated or chemical laden, the alternative didn’t exist! There is a very long list of benefits organic produce give and so here are just a few reasons why I’m solely organic

• Its more nutritious- Organic produce has a higher concentration of antioxidants and flavonoids (cancer fighting compounds!). They are lower in heavy metals and toxins that can be harmful and build up in the body.
• It’s tastier- Flavour is so important to me. The best produce isn’t masked by the taste of any chemicals, pesticides or diluted by GM crops that retain more water to make them look bigger. 
• They don’t contain chemicals and toxins- This may seem obvious to say but pesticides are poisons made to kill! For me, removing anything toxic is crucial for living a healthier and longer life. 
• The elimination of GM foods- Genetically Modified (GM) food is produce that has had its DNA altered to produce a higher yield. GM corn, for example, was altered to make its own insecticide using Bt-toxins. Bt-Toxins kills insects by lining their digestive tract. The same toxin has been seen to affect human cells in the same and damage digestion.
• Environmental- All these pesticides and toxins are impacting eco-systems by eliminating pollinating insects that allow natural landscapes and agriculture to exist. Pollution from agriculture also affects water supply in the runoff. 
• Animal welfare- Organic livestock aren’t allowed to unnecessarily be treated with antibiotics and at no stage of their lives come in contact with growth hormones. Compassion in World Farming (CIWF) is a notable animal welfare organisation that rates Organic as the best way to rear livestock. 

It maybe a little more expensive but for me the benefits outweigh the cost. If you aren’t able to always get fruit or veg that is organic, I would always recommend washing produce in a solution of water and 10% apple cider vinegar.

Goodbye WiFi

Wi-fi, the life blood of our current smartphone dependent, technologically diverse world. With all the convenience it adds to our lives why won’t you find it in the restaurant Food by John
Lawson? Quite simply, as with everything we do at the restaurant, it is down to wellbeing.

Since recovering from my Brian Tumour in 2015 I found an increasing sensitivity to EMF (Electromagnetic Fields). Being in an area of WiFi I found I was developing headaches and a brain fog that made it impossible for me to concentrate and function. I realised Wi-Fi negatively affecting my day to day health and needed to avoid it at all costs. This was my own conclusion, so I decided to research further. Although scientific understanding is limited in this area (as with most things that have created a very lucrative market), I am not the only one to note negative side affects and pressure is slowly forcing organisations to look into what we are bathing our bodies in 24/7. Fledgling research certainly supports my own findings. More alarmingly, The World Health Organisation International EMF Project have stated that even low EMF have carcinogenic effects, particularly on children. This is just one major organisation looking into the long term harm we are putting ourselves in.

So, a couple of tips to reduce your exposure…

Use an Ethernet Cable- This is what I do as it fully eliminates WiFi from my home and at the Restaurant. This Hardwires all of your devices to the internet allowing you to just access what you need when you need it. You may want to look into investing into an Ethernet hub to give you more outlets, extra long ethernet cables and ethernet adapters for devices that don’t have ethernet ports such as tablets and some laptops. Using this will also mean you need wired peripherals such as mice, keyboards and headphones.

Turn on your WiFi only when you need it- Beyond the negative health effects of using WiFi a lot of research has gone into the link between technology and insomnia. So why not simply turn off your WiFi before you go to bed and turn WiFi off on your phone? You may find there are only certain times you use the internet when the WiFi can specifically turned on. 

Limit the need for WiFI- Avoid using Wireless technologies around your home such as thermostats, cookers and smart beds. 

Sources  

https://sleep.org/articles/ways-technology-affects-sleep/

Slowly does it

Cooking meat slowly improves the flavour, highlighting the quality of the produce. You can often use cuts of meat that would normally be wasted, making them cheaper to buy and a more sustainable way of living.

Our gut loves slow cooked meat as it is easier to digest and does not have to over work to break it down. When you cook meat slowly good bacteria is created which benefits our bodies further.

There has been lots of research recently about the link between gut health and our general well-being, I believe looking after my gut has aided my recovery from brain injury and I always try to feature a 'slow' cooked meat on the menu at my restaurant.

Chef’s tips

• Buy cheaper cuts of better quality meat,organic and grass fed is best.
   
• Cook them slowly by either steaming them or covering them in the oven at a low temperature
   
• Don’t stress out, its not good for your gut
   

Check out which SLOW dish I am cooking at the restaurant this week here

Why Salt Marsh Lamb is on the menu

The lambs are born in March and April and first live from just their mother's milk. Their mothers have been only fed on the natural marshes, full of plants and minerals grown on the marshes. Ground that has not come into contact with pesticides and fertilisers. The lambs after 4 to 6 weeks then start feeding on the grasses and benefit from the high levels of salt and iodine found in the grasses.

As a result, the meat is juicier and more ‘melt in the mouth’ tender.

We are privileged in Essex to have a long stretch of marshland from West Mersea to Tollesbury. As a natural grazing area that has never had any chemicals or been ploughed to grow anything other than salt marsh grass, it is ideal for sheep as they are light at foot and do not damage the infrastructure of the marsh.

We cook the lamb as slowly as possible to preserve the flavour and make sure it is good for our gut! Slow cooked meats are easier for our bodies to digest.

To find out more about the restaurant please visit the website: www.foodbyjohnlawson.com

Salt.. why we should be using it!

Natural Sea salt

Celtic or Himalayan brands are the most common.

“Naturally air and sun dried” collected by hand with wooden tools to preserve its living enzymes.

Unlike table salt, which in processing has stripped all of its minerals and trace elements except sodium and chloride.

Natural sea salt contains 84 minerals and trace elements. Table salt has 2 !! yes, 2….

This beautiful sea salt is gently hand harvested, sun dried and wind and is never touched by metal and nothing is added or taken away.

Naturally light grey in colour because of its mineral content. It is also moist and will not work in any type of grinder.

John's facts:

• Salt is essential for life itself but your body needs the right type.
• Celtic and Himalayan salt is 100% pure, If you are in the UK you can order from here.
• Over 90% of the worlds salt is produced for industrial purposes
• 5-10% of usage of salt in the world is used for food and that’s the problem! Most manufactures do not view culinary salt as the most important aspect of their business.
• Salt is harvested in marshes under the effects of evaporation, the use of wooden spoons to rake the salt to the edges of the pond, where it is left to drain overnight.

Salts mates:

• Pepper
• Raw salmon and ocean trout
• Meat
• Vegetables
• Brine (to cure meat and fish)

Butter is best

Everything tastes better with butter right?

Butter is essentially over whipped double cream, split and separated into fat and whey (liquid)

It’s actually very easy to make, just takes a little time that's all…

Grass- fed organic butter is the best possible butter you can buy, but it might be hard to get hold of, depending on where you are located. Kerrygold is a brand of butter that is made with milk from grass fed cow.

It is so good for you in moderation as well, rich in vitamins A, d & K-2 and also heart disease preventing CLA (conjugated Linoleum acid) which is a strong cancer-preventing fatty acid! …. I’m Loving butter!!!!

Along with coconut oil, it’s the best to cook with at high temperatures as long as it doesn’t burn. I love roasting vegetables, meats and fish with it if you want a heartier and rich flavour for the end meal, it gives a lovely richness to the meal.

John's facts:

• Grass – fed butter is loaded with Vitamin K2, the missing nutrient that de-calcifies your arteries
• Butter is a great source of a short-chain fatty acids called butyrate, which helps fight inflammation.
• Find the right butter and buy lots and freeze it… butter freezes really well. 

Butters friends:

• Bread
• Welsh rarebit
• Hollandaise sauce
• Beurre blanc

Benefits of Blueberries

The most important thing about the blueberry is they have anti-cancer and anti-bacterial properties. 

Blueberries are an excellent source of antioxidant, they are so important in our diet for long term health, to prevent age related physical changes. 

In particular, people with cardiovascular problems, mild diabetes, eye problems, urinary – tract or intestinal infections should eat blueberries regularly.

Blueberries taste good, they are easy to consume on the go, as a snack and they are a super super food! When you first cut out sugar, these little add these little gems into your food to sweeten it up.

When making muffins chuck a few in the mix… so tasty and great when baked!

Blueberries and feta are a great combination, salty and sweet, nice and tangy. Also with your pancakes with lemon, honey and yoghurt.. OMG !

John's facts:

• If you can’t afford Organic, wash in a 10% solution of Apple cider vinegar and water to remove pesticides and residue
• Great in smoothies and juices
• Perfect snack on the go!

My mates:

• Spices…Cinnamon, cardamom and nutmeg, they go great together
• The herb mint is a very good friend!
• Ginger, mace and vanilla all complement each other well…
• Muffins, I love being inside a fluffy sponge
• Cured salmon is a surprisingly good buddy.. salty and sweet!  

The Craziest Root I know!

Turmeric, is the bright yellow of the spice rainbow, it has an earthy, peppery taste.

Add fresh black pepper and help its absorption into the blood stream by up 2000%!!!

The powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache.

Turmeric is a root plant that belongs to the ginger family.

It is an anti-inflammatory substance that helps your joints recover from any kind of pain. Its properties help repair and regenerate brain cells, which is obviously good for me!

I am in love with this crazy looking root, for me it’s a natural miracle and I put it on everything!

Every morning I drink an Organic Turmeric tea with black pepper, I also have 2 Organic eggs on Whole meal toast with shaved fresh Turmeric, black pepper and fresh pumpkin seeds.

You can also shave on things using a micro plane or grater onto salads, meat and fish dishes, pretty much everything!

John's facts:

• Eat and consume daily intakes of turmeric with black pepper
• Replace regular tea or coffee with Organic turmeric tea
• Eat it and get immune to the flavor, then you can have it on everything!

My mates:

• Black pepper
• Smoked fish (Mackerel, Salmon, trout)
• Roasted with vegetables like Cauliflower, Kale and cabbage
• In curries. YUM
• In soups like Cauliflower and Turmeric…mmm