Gourmet Fusion's Mediterranean Diet

We at Gourmet Fusion have long been advocates of the Mediterranean diet - mainly because we love Mediterranean food, and most of the meals we cook at home have a Mediterranean influence. We also carry several types of virgin and extra virgin olive oil in the Gourmet Fusion store, and oil and vinegar dressings are always the first choice on our salads.

Many of us have read of the benefits of a diet rich in olive oil, whole grains, fish and fruit, because of its low cholesterol and benefit to a healthy heart, but a new study finds that such a diet may also protect aging brains from damage linked to cognitive problems.

The latest study was carried out at Columbia University Medical Center, New york City, and all of the participants, who averaged 80 years old, had no history of strokes, and had MRIs to look for brain infarcts - that is, tissues that have died because of reduced or cut-off blood supply (these infarcts are in fact strokes, but are so small that they escape notice).

The participants were divided into three groups - those who followed the the diet to a high degree, those who followed to a moderate extent, and those who followed very little at all during the previous six years. The people who strictly adhered to the Mediterranean diet had a 36 percent reduced risk of stroke compared with those who followed in the least.

Other studies have already found that this type of diet also lowers the risk for depression, cancer, heart disease, Alzheimer's and premature death, and as it tastes so good anyway, it is probably something we should all consider including as part of a healthy lifestyle.

Super Food Strawberries

If, like me, you love strawberries, the good news from the California Strawberry Commission is that they fall into the group of super foods that improve health and longevity, and are full of cholesterol-lowering antioxidants.

A recent study published in the scientific journal, Metabolism, carried out by the University of Toronto, confirms existing evidence that strawberries are one of the world's most nutrient-rich foods. It showed that the antioxidant power in strawberries can improve and maintain the effectiveness of cholesterol-lowering diets. High cholesterol is known to contribute to heart disease, and including antioxidant-rich strawberries in a healthy diet is a behavior change that is simple and delicious to make.

Here is the US, we are fortunate that California strawberries are grown and available year-round across the country. One serving, about a cupful, or eight strawberries, is not only rich in antioxidants, it is low in sugar (containing about 50 calories), and also an excellent source of vitamin C.

The recipe for the delicious Summer Strawberry Daiquiri shown above, and of course, Paula Deen's Cream Cheese and Pecan Stuffed Strawberries, have been featured in earlier issues of our blog, and are great ways to use summer strawberries. However, if you are looking for the best healthy option, it's advisable to eat the strawberries without the addition of alcohol or cream cheese!

Talk About Coffee

As a big caffeine-loaded coffee drinker, I am always happy to read good news about why I should continue drinking the stuff! There were two articles that caught my attention about coffee today, one on the BBC website, which is headed "Daily Caffeine Protects Brain" that goes on to say that just one cup of coffee per day may prevent dementia, and also have a very positive effect on reducing the harm caused by a high cholesterol diet, so I can continue my daily pilgrimage to Starbucks several times a day with a guilt-free conscience.

The second article was about my favorite coffee shop, Starbucks. Now I know there are many critics of Starbucks, but I am addicted. Ever since arriving in the US, I have always loved Starbucks. It doesn't matter what city I travel to (even when I went back to England I sought out a Starbucks), I am guaranteed a great cup of coffee, some kind of interesting pastry or sandwich, and a funky, coffee shop atmosphere with whatever music they think is "in" at the moment - and the staff are always friendly, and able to give tips and advice about coffee (despite the current lawsuit between Starbucks baristas and management). Now for me this is ideal, so I am always interested to learn of protests and annoyance at the opening of yet another Starbucks.

Today's article was in the New York Times blog and talked about Starbucks opening in Little Colombia in Queens. The concern seems to be that it will take away business from the traditional coffee houses serving strong, dark coffee, and milky, sweet cafe con leche, that is drunk by the serious coffee drinkers of Little Colombia for about half the price of a Starbucks coffee. It then went on to say that the new Starbucks will probably attract a different crowd to those who currently frequent the Colombian coffee houses. As a small business owner myself, I am certainly aware of the negative impact large chain stores and retail outlets can have on small businesses, and how daunting this "invasion" must feel. However, in this case I think that the local coffee houses do offer something unique, and hopefully they will find that the number of their customers increases due to more people in the area looking for coffee, and finding something special in their stores.

So with coffee on the brain, I went on to look for a simple, delicious and decadent recipe to make using coffee, and where else better to find one than in the Deen Brothers Cookbook, 'Recipes from the Road'? This recipe was found by Bobby and Jamie Deen in New York's East Village at Veniero's Italian bakery. It is a dessert called Affogato, which means "drowned". In this recipe you pour hot espresso (Gourmet Fusion's Spanish Torrefacto is ideal) over ice cream that's been drizzled with caramelized sugar, and it's super easy, too.

Ingredients

• 1/4 cup sugar
• 1/4 cup water
• 1 cinnamon stick
• 1 pint (2 cups) vanilla ice cream
• 1 1/2 cups hot, strong-brewed coffee

Recipe (makes 4 servings)

1. In a small saucepan, combine sugar, water, and the cinnamon stick. Simmer over medium-high heat about 5 minutes, stirring until the sugar completely dissolves. Let syrup cool. Discard the cinnamon stick.
2. Scoop ice cream into 4 large coffee cups. Drizzle cinnamon syrup over ice cream. Serve immediately.