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Gill Swan Nutrition, New Milton (2025)

28/10/2025

30+ Plant Foods – Pistachios

In Iran, they’re considered the ‘smiling nut,’ in China, they’re the ‘happy nut,’ in India, they’re the ‘hot nut’ and in California, they’re ‘green gold.’ The name pistachio comes from the Persian/Farsi word, pistake. Cultivation originated in Mesopotamia and Central Asia. Today the biggest producers are Iran and the US.

They get their green colour from chlorophyll and the carotenoids lutein and zeaxanthin.

Pistachios are considered a complete protein because they contain all nine essential amino acids in significant amounts. They are high in B6 and contain vitamin C and precursors for Vitamins A and E. They contain phosphorous, magnesium, potassium, copper and fibre. Their phytonutrients are anti-inflammatory and antioxidant. They support digestive health and eye health. They are low in calories compared to other nuts. Studies have shown they can help regulate blood glucose levels. Their plant sterols can inhibit cholesterol absorption. However, eating lots of salted pistachios may have a detrimental effect on blood pressure.

Pistachios are eaten as snacks, as baklava, in nougat, ice-cream, tiramisu, cakes and cookies and as toppings for desserts. They can also be added to salads and savoury dishes such as pilau.

For more information and in-depth, personalised nutritional advice and plans - www.gillswannutrition.co.uk

28/10/2025

30+ Plant Foods – Figs

Figs are thought to have been the first food to be domesticated. There is evidence that they were cultivated more than 11,000 years ago in the West Bank of Palestine.

Many scholars think the apple tree in the Garden of Eden was a mistranslation of a fig tree. This fits with Adam and Eve making clothes out of fig leaves to cover their nakedness. Michelangelo’s painting, in the Sistine Chapel, has a fig tree rather than an apple tree.

Figs grow inside out. Inside a fig is a collection of flowers. Consequently, the fig requires a specialist pollinator, the fig wasp, which enters the fig through a small hole at the bottom. The female wasp lays eggs in a male fig. She then usually dies inside the fig. The young males hatch first and impregnate the young females before they are hatched. The males die while the females pick up pollen and find a new fig which they pollinate and lay eggs in. Enzymes in the figs break down the bodies of the dead wasps.

If you don’t like the idea of dead wasp figs, there are many varieties that are parthenocarpic. This means growth of the fruit is stimulated by plant hormones rather than pollination and fertilisation.

Figs contain B vitamins, vitamins C and K, copper, manganese, potassium, magnesium, calcium and iron. They are a good source of fibre. Their phytonutrients are anti-inflammatory and antioxidant. They can help with hormone balance and heart, vascular and digestive health. Syrup of figs has traditionally been used as a laxative.

Figs can be eaten raw or grilled or roasted. They can be added to salads, tarts, cookies, cakes and smoothies. They can be made into compotes, chutneys or ice-cream.

For more information and in-depth, personalised nutritional advice or plans - www.gillswannutrition.co.uk

28/10/2025

30+ Chia seeds

Chia is the Mayan word for strength. Aztec warriors consumed chia to enhance their energy and endurance. The Raramuri (lightning-footed people) of Mexico’s Copper Canyon, known for their extraordinary abilities in ultramarathons, attribute their success to a chia-based drink.

Chia is a type of sage originating in Central America. It has been used for millennia as food, a spiritual offering, as glue and gloss and as medicine. It was used as a poultice for wounds, skin rashes and joint pain and also for digestive issues.

Chia contains all nine essential amino acids and so is considered a complete protein. This means chia can help build and repair tissue and make enzymes, hormones and antibodies. It is high in B1, B3, manganese, copper, selenium, magnesium, phosphorous, calcium, iron, zinc and fibre. It is also a source of vitamins E, B2, folate and potassium. It is a good source of Omega 3. Its phytonutrients are anti-inflammatory and antioxidant. It supports heart, gut and bone health.

Chia seeds can be sprinkled onto salads, yoghurt and oats or added to smoothies, energy balls, cakes and bread. It can be made into chia pudding (chia seeds, milk, optional sweetener) and jam (stewed fruit, chia seeds, optional sweetener). Soaked chia seeds can be used as an egg substitute in baking.

For more information and in-depth, personalised nutritional advice and plans - www.gillswannutrition.co.uk

28/10/2025

30+ Plant Foods – Radish

Ancient Egyptian labourers were sometimes paid in radishes (and onions and garlic). Green radishes were valued as ornaments during China’s Shang dynasty. Mexico’s Noche de Rabanos (night of the radishes) is a radish carving competition held on December 23rd.

Radishes are diverse in shape and colour. They range from the familiar red globe through the black/nero tondo, watermelon, green luobo and red king to the daikon/mooli which can be white, purple, red or green.

The longest ever radish, according to the Guiness Book of Records, was over 7m long and was a variety of daikon/mooli grown in the Midlands. The heaviest ever radish was grown in Japan and was a Sakurajima daikon. It weighed almost 46kg.

Radishes are 95% water. They are a good source of vitamin C and also contain B6, folate, potassium, manganese, calcium and fibre. Their phytonutrients are anti-inflammatory and antioxidant and support detoxification. They support heart, gut and skin health. Radish tops are also edible and are a source of vitamins C, K, potassium, magnesium and iron. However, they also contain goitrogens which can block iodine absorption and impair thyroid function.

Radishes are often eaten raw in salads, but they can also be fermented in kimchi or pickled. They can be roasted or added to stir-fries, curries, soups and stews. Radish greens can be eaten in salads, added to other dishes or used to make pesto.

For more information and in-depth, personalised nutritional advice and plans - www.gillswannutrition.co.uk

21/10/2025

30+ Plant foods – Kiwi

Yang Tao (sunny peach) was first cultivated by China’s Song dynasty. Its seeds were taken to New Zealand in 1904 where, originally, it was known as Chinese gooseberry. It was rebranded as ‘kiwi’ in the 1950s. This was to boost international sales and promote it as a ‘kiwi’ product. It was named for its resemblance to the iconic flightless bird, the kiwi.

Kiwi is very high in vitamin C – just one provides 60-70% of the RDA. It is a good source of vitamins E, K, folate and fibre. It also contains B1, B2, B6, choline, potassium, calcium, magnesium and copper. Its phytonutrients are anti-inflammatory, antioxidant and support digestive, cardio and eye health. Eating the skin is controversial but those of us who don’t mind the rough texture get extra helpings of fibre and nutrients. However, kiwi skin is also high in oxalates and should be avoided by people with a history of kidney stones.

It can be eaten with the skin, from the skin, peeled or in salads, smoothies, ice cream, tarts, cakes, jams and chutneys.

For more information and in-depth, personalised nutritional advice and plans - www.gillswannutrition.co.uk

17/10/2025

30+ Plant Foods – Oats

First cultivated in the Middle East, oats spread further north where they flourished in cooler, wetter climates. Oats became a staple food in Scotland and, traditionally, they were used to protect people, and especially infants, from faeries. People would carry oatmeal in their pockets, put it on their children’s heads at All Hallows and scatter oatcake around the house of a newborn.

The high starchy, glutinous content means they can be used as glue additives. They are also used in body washes, shampoos and creams. Oat humectants, antioxidants, lipids and vitamin E all support skin health. Oat poultices can be soothing for eczema, psoriasis and other skin conditions.

Oats are a good source of vitamin E, B vitamins and fibre. They are also a source of calcium and iron. Phytonutrients in oats are anti-inflammatory and antioxidant. They support skin and cardiovascular health and healthy blood sugar levels.

Oats are traditionally a breakfast food, e.g. porridge, muesli, granola and overnight oats. They are used in bannock, bread, flapjacks, cakes, cookies, pancakes and energy balls. They can also be added to soups, patties and burgers.

For more information and in-depth, personalised nutritional advice and plans - www.gillswannutrition.co.uk

14/10/2025

30+ Plant Foods – Pomegranate

Australians traditionally call Brits ‘poms’ because of their tendency to redden in the sun, like a pomegranate.

The Greek myth that explains the seasons involves the seeds of the pomegranate. Zeus’ daughter, Persephone, was abducted by Hades, the king of the underworld. Persephone’s mother, Demeter, was the goddess of agriculture and her grief caused the crops to fail. It was agreed that Persephone could return to Demeter for part of the year – spring and summer. However, because she had eaten six pomegranate seeds in the underworld, she had to return there for six months a year thus triggering Demeter’s grief and winter.

Pomegranates are high in Vitamins C and K as well as folate, magnesium, potassium and fibre. Their phytonutrients are anti-inflammatory antioxidant. They are cancer protective and support healthy cholesterol levels. Many ancient cultures used them medicinally for digestive health, parasites, and ulcers.

Pomegranate can be consumed as juice, made into molasses or added to salads, yogurt, desserts and curries. The peel can be used for tea or as a dye.

For more information and in-depth, personalised nutritional advice and plans - www.gillswannutrition.co.uk

10/10/2025

30+ Plant Foods – Kale

The Halloween tradition of ‘kail’ divination used to take place in Scotland and Ireland. Young people would pick a stalk of kale in the dark. The kale’s appearance and amount of soil on the roots was said to reflect the appearance and wealth of their future spouse.

Kale originated in the Eastern Mediterranean but adapted well to colder climates as it spread further north. Varieties such as Siberian kale are very hardy and frost sweetens the flavour. The word kale comes from the Scots word ‘kail’ meaning meal. A ‘kailyard’ is a kitchen garden.

Types of kale include curly, Cavolo Nero/Tuscan/dinosaur kale, Red Russian, scarlet and walking stick kale.

Kale is very high in vitamins K and C. It has good levels of vitamins A, B2 and folate. It also contains vitamins B1, B3 and E. It is a very good source of manganese and calcium. It contains potassium, iron, copper, zinc, magnesium and selenium. It is a very good source of fibre and so supports digestion. Its phytonutrients are anti-inflammatory and antioxidant and support detoxification and eye health

Kale leaves can be massaged with olive oil, lemon juice or apple cider vinegar and eaten raw in salads. They can be cooked as a side dish or added to soups, stews, casseroles, stir-fries, pastas and risottos. They can be mixed with mashed potato to make the traditional Irish dish, colcannon. They can be baked with oil and salt to make kale chips. They are a common ingredient in green smoothies. They can also be added to cakes and bread to add nutritional value and to give a vivid green colour.

For more information and in-depth, personalised nutritional advice and plans - www.gillswannutrition.co.uk

03/10/2025

30+ Plant Foods – Plums
Plums are a stone fruit that originated in China where plum blossom is considered a symbol of good fortune. The five petals of the plum blossom are said to represent the Five Blessings – longevity, wealth, health, love of virtue and a peaceful death.

There are over 2,000 varieties in various hues of yellow, green, red and purple. These include the Victoria, Mirabelle, Santa Rosa, Merryweather, damson, greengage, and elephant heart.

Plums are a good source of vitamins A, C, K, B6 and folate. They are also a source of potassium, magnesium and copper. Anthocyanins make plums a red-blue-purple colour. Beta-carotenes give the yellow-orange plums their colour. These and other phytonutrients in plums are anti-inflammatory and antioxidant. Plums may support heart, brain and bone health. They support the digestive system and, in their dried form (prunes), can alleviate constipation.

Plums can be eaten as a snack or made into pies, puddings, crumbles, cakes, sauces, jams or drinks. They can be stewed, roasted, spiced, pickled or dried.

For more information and in-depth, personalised nutritional advice and plans - www.gillswannutrition.co.uk

30/09/2025

30+ Plant Foods – Dill

The herb, dill, gets its name from the Norse word, dylla, meaning to soothe. Ancient Egyptians used it as an aphrodisiac and to ward off witches. It symbolised wealth to the ancient Greeks and good luck to the Romans. Puritans and Quakers gave dill seeds to their children in church to suppress their appetites. Today the seeds are used to relieve colic and stimulate production of breast milk.

It is said that the average Russian eats enough dill each year to fill a suitcase and the only country that eats more dill than Russia is Ukraine. It is also popular in Scandinavian, Persian and Middle Eastern cuisines.

It is a source of vitamins A, C, B2, folate, manganese and iron. Its phytonutrients are anti-inflammatory and antioxidant. They support digestive and cardiovascular health. Studies have shown it may be neuroprotective.

Dill can be used as a garnish, in salads, sauces and dips, dressings, pickles, sauerkraut, bread, soups and stews.

For more information and in-depth, personalised nutritional advice and plans - www.gillswannutrition.co.uk

26/09/2025

30+ plant foods – cabbage

Many folkloric traditions have used cabbages to ‘explain’ where babies come from. The shape of a cabbage is likened to a womb and the layered leaves are considered representations of fertility and nurturing. In rural France, the largest cabbage in a patch would be cooked for newlyweds the day after their wedding night. Coleco Industries has drawn on this mythology to find over 130 million ‘adoptive’ parents for their cabbage patch dolls.

European cabbages include red, green, Savoy and Jaroma. Asian cabbages include Hispi (pointed white), Napa and Bok Choy.

Cabbage is high in vitamins C and K, potassium, calcium and selenium, glucosinolates, anthocyanins, flavonoids and fibre. Glucosinolates support detoxification pathways in the body. Cabbage is a good source of glutamine which supports the lining of the gut. When fermented into kimchi or sauerkraut, cabbage boosts our digestive systems with both prebiotics and probiotics.

Cabbage is versatile and can be eaten raw (coleslaw), fermented (kimchi, sauerkraut) or cooked (steamed, roasted, sauteed). It can be added to stir-fries, soups, stews, casseroles and the traditional Irish dish, colcannon. It can be made into broth and Christmas spiced red cabbage.

For more information and in-depth, personalised nutritional advice and plans - www.gillswannutrition.co.uk

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