Foods to give you your beauty rest!

In the summer months things seem easier: it is easier to get up in the morning, easier to eat fresh fruits and veg, easier to motivate yourself to exercise and easier to fall into a deep nurturing sleep at the end of the day. But as the summer draws to a close and the days get shorter … and a little wetter; things that seemed easy in June suddenly feel like herculean tasks.

I apologise now for turning to an overused phrase, but truly, ‘you are what you eat!’ What you eat plays a huge part in how you feel about the world. And sleep is no exception. Busy schedules, stress, illness, commuting, family needs and work all stand in the way of you getting a great night’s sleep. Surprisingly small things can sabotage your ability to get a great night’s rest; not least of which is the food you eat throughout the day and right before bed. Prepackaged foods (ready-made dinners, crisps, etc.), caffeine, and too much alcohol are just two of the main culprits.

But, don’t fear food because there are some that actually help you sleep! Calcium and magnesium, for example, help to relax the nervous system and are best when consumed together according to dietitians. Try foods that contain whole grains, almonds, yogurt and figs as part of your dinner to get the most delicious (and nutritious) sources of these foods. Tryptophan is purported to be another sleep encouraging amino acid found in foods such turkey, chickpeas, potatoes and peanuts, to name a few. And what you drink matters too. Herbal teas are touted as being the best sleep inducers (along with a lovely cup of hot milk) and among the best of these are some of my personal favourites: chamomile and passion flower tea.

If you want to end a special meal at Jola’s with good night’s sleep in mind, might I recommend pairing our chamomile tea with a crepe or an oat packed seasonal fruit crumble? Because even though the days are darkening does not mean our spirits, or our appetites, have too as well.

Wedding

I was passing a church last weekend when I saw the perfect bride standing in the gardens amidst the late summer flowers. She was dressed in strapless gown with a dark brown velvet sash tied around her waist. Standing near her – holding bouquets packed with foliage and rich yellows, oranges, golds, copper – were three bridesmaids dressed in dark brown satin.

It is true that the most traditional time for a wedding is during the summer months, but with summer being so short, and already packed with happy couples it does make sense for brides and grooms to look to early autumn for their perfect day. Autumn, with its crisp weather and bright foliage, seems to me an ideal time to tie the knot. September brides don't have to contend with the sweltering summer months of running makeup and frizzy hair or the unpredictable storms common in winter months.

And autumn brides have the best of both worlds because the weather is still mild enough to wear a strapless gown and take pictures outside the church, but cool enough that they can dress their wedding party in velvet or incorporate metallics and jewels into their colour scheme. And for dinner? Think candles and brick, velvet and satin, with a scattering of rose petals and in my opinion you have the perfect venue. And what better food than autumn fare for a celebration banquet? The rich flavors and spices are always seasonally appropriate for autumn weddings.

My personal favourite for this time of year is chef’s Irish Beef Roll stuffed with smoked bacon, onions and gherkins served with rocket mash and wild mushroom sauce. Since it is your day, you should always tailor your menu to your tastes. Consider using harvest vegetables such as squash and pumpkins in your menu as not only do they represent the autumnal feel of your celebration, but they are also in season, so they are packed full of goodness. A fun addition to traditional dessert options can include gingerbread cookies or pumpkin cookies for a taste of spicy, authentic autumn fare. Or give your guests an alternative to wedding cake and offer them pumpkin cheesecake or apple, blackberry pie.

But no matter what food, décor or flowers she chose, the bride standing in the church gardens last week looked to all the world like it was the perfect day. Just as it should be.

Omega 3

I have a theory that food is one of the most important things in life: eating together as a family builds strong bonds; cooking with your children expands their range of tastes; and celebrating with a gourmet feast makes special occasions into lifelong memories. Of course food is also responsible for our physical health and what we eat can cause or cure many of the most common illnesses and ailments. While flavour is obviously of paramount importance to me as a restauranteur, I am also very interested in the health benefits of what we serve.

For the past few decades researchers have been touting the benefits of Omega-3 fatty acids, which are the healthy fats found in foods like fish and nuts. For anyone worried about a healthy heart it is a good idea to pay attention. Omega-3 fatty acids benefit the heart of healthy people, and those at high risk of — or who have — cardiovascular disease. Research has shown that Omega-3 fatty acids decrease risk of arrhythmias (abnormal heartbeats), which can lead to sudden death. Omega-3 fatty acids also decrease triglyceride levels, slow growth rate of atherosclerotic plaque, and lower blood pressure (slightly).

Omega-3 fatty acids are just one of the hot button issues of recent years, but the research shows they are more than just a fad. So how do we get the most ‘good’ fats into our diet? Fish is king when it comes to Omega 3 – It is recommended to eat fish (particularly fatty fish) at least two times (two servings) a week. Each serving is 3.5 ounce cooked, or about ¾ cup of flaked fish. Fatty fish like salmon, mackerel, herring, trout, sardines and albacore tuna are high in omega-3 fatty acids.

The beauty of living in Ireland is that we are surrounded by the sea ad therefore have easy access to beautiful fish and because we are an island nation we also look to our own fields and pastures for the foods we eat ¬– both these factors contribute to a healthy diet.

For people concerned about the levels of mercury in fish why not try flax as an alternative? Also – it is good to note that five of the most commonly eaten fish or shellfish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish.

Why not Go fish! And a good place to start is with the catch of the day at the restaurant. We change it daily based on what is fresh, available and will taste the best with the seasonal produce in Cork.

Black Pudding

Cork has long been famed for its black pudding and for good reason – some of the world’s best blood sausage comes from this area.

Black pudding has long been a breakfast favourite, but it's a versatile ingredient for brunch, lunch and dinner, too. A wild mushroom sauce complements the crumbly texture and intensely rich taste of black pudding very well, as does a whisky, onion and cream sauce. Why stop there? Be imaginative – add tomatoes and basil or even add it to a pasta sauce?!

I love using it my menu in various new and challenging ways – my personal favourite is the black pudding pierogis that our guests come from far and wide to sample!

But it is not just my restaurant that recognizes black pudding as being the gem of Cork. In April, Jack McCarthy a well-known butcher from Kanturk, Co. Cork, became a 'Knight of the Black Pudding' and a proud winner of a gold medal for his 'Celebration Black Pudding' at the Black Pudding Championships in France.

This is the first medal won by an Irish establishment at the renowned competition that is held each year in the Normandy town of Mortagne au Perche. The competition is open to French producers but it also has an open category for non-French producers. The awards are organised by La Confrérie des Chevaliers du Goûte Boudin, or the Brotherhood of the Knights of the Black Pudding.

Now all we need is for one of our fabulous local butchers to find a White Pudding Championships and we will literally bring home the bacon!!!