Introduction Video

Thanks to CHIPHealth.com (US main site) for making this simple introduction to the CHIP project. For a full introduction to CHIP please attend one of the free 1 hr information sessions.

*The video has been moved to the 'About CHIP' page.

Morriston Hosptal stand

Thank you to everyone who helped share the CHIP programme and to everyone who stopped by for a chat or even a free blood pressure check. We will be at Singleton Hospital dinning hall tomorrow from 8.30am to 4.30pm, please stop by if you happen to be in the area, we'd love to meet you and share what the project can offer.
The next information sessions are on Thursday, so please check the schedule to see if you can attend.

Extra Info. Sessions

Extra opportunities to meet with the CHIP team to find out more about the project.
On Monday (22nd) we'll be at Morriston Hospital's dining room from 8.30am to 4.30pm.
Also on Wednesday (24th) at Singleton Hospital's dining room again, from 8.30am to 4.30pm.
If you're in the area then please stop by for a chat.

Map links updated

The first information session is being held this Sunday at Swansea SdA church. Please check the schedule page for the times and the other dates.

I must apologise to everyone who may have been confused by the map links in the calendar. New maps have been created using Google maps so that you can be sure where the information sessions are being held.

How the Global Food Market Starves the Poor

How can 1 in 7 people be malnourished in the modern world? A beautifully illustrated video shows the causes.

How to feed the world ? from Denis van Waerebeke on Vimeo.

Thanks to FastCompany for sharing this amazing video that really helps explain the complex food production problem that the whole world faces.

CHIP at Natural Living Show

On the March 7-8 we were at the Natural Living show in Swansea's LC2. To help promote the project we provided free blood pressure and BMI checks while providing many free reading leaflets and magazines. We'd like to thank all those who volunteered over the weekend and also thank everyone who came to the stall for a chat. Please check the schedule to see which free information session you can attend, the first one is on Sunday the 21st at Swansea SdA church, Sketty Cross.

Humous (pbc)

Shop bought versions contain too much salt. Make your own and be in control of the ingredients.
Experiment with different beans and broaden your palate. In my version I have left out the olive oil and salt.

400g/1 1/2 cups ckickpeas
2 tbsp tahani ( seasame seed paste)
2 cloves garlic
1/2 lemon/lime( juiced)
1 tbsp tomato paste
1/4 teasp sweet paprika
100 mls vegetable stock.
small handful corriander

Method:
1) Drain chickpeas and place in blender with vegetable stock
2) Add lemon/lime juice and begin blending.
3) Add the tahani and tomato paste
4) If mixture is too thick you may need to add
a little water.
5) When you have reach the right consistency turn out
into a dish.
6) Spinkle the paprika over the top of the mixture and
garnish with chopped corriander.
8) Serve with pitta bread

Vegetable Stock(pbc)

An essentail of good cooking is a good stock. Rice dishes, sauces, gravies and soups can all benefit from a good stock. A good stock adds body to a dish, so experiment and come up with your own recipe. In this version I use one whole Scotch bonnet pepper, because the flavour it gives reminds me of back home food especially pelau. Do not cut or chop the pepper, because its added for flavour and not heat. Keeps in the fridge for three days or freeze.

Vegetable Stock

1 large onion ( chopped)
1 large leek ( chopped)
2 med carrots
1 stick celery
1 clove garlic
1 finger ginger
1 whole scotch bonnet pepper(optional)
8 white pepper corns
2 stalks rosemary
2 sprig thyme
1.2 litres/5 cups cold water

Method
1) Add all ingredients into a large pot and bring to the boil.
2) Reduce heat and simmer 45-60 minutes
3) Remove pepper half way through the cooking process.
4) Remove any scum that forms on the top.
5) Strain and cool
6) Use in any recipe where vegetable stock is required.

Sukuma Wiki (pbc)

Sukama Wiki is a Kenyan vegetable recipe given to me by Solomon, a Ugandan studying in Swansea, Wales. Sukumawiki in Swahili mean," pushing through the week" or "to stretch the week". The main ingredient in the recipe is Kenyan greens (kale / collard greens). These greens were brought to Kenya as fodder to feed the cows and the cows did so well on it. They were producing better milk and they just looked healthier. When the locals saw this, they said," there must be something in this,"and started to use it as food- the rest they say is culinary history.
This is Solomons' version and I have stuck to his recipe.

Sukama Wiki

1 packet Kale/Collard greens ( wash and dice )
1 med Onion ( chopped)
1 small Carrot ( grated)
1tbsp Olive Oil
1 tessp Mixed herbs
1 teasp Cumin
pinch salt
small bunch of corriader leaves for garnish.

Method:
1) Saute onion in oil until soft
2) Add greens, carrots, herbs and spices and steam until soft (5-10 minutes)
3) Add pinch of salt
4) Garnish with corriander

Serve with cornmeal, rice or chapati

Guacamole(pbc)

A Mexican favorite that is so easy to make and it doesn't contain the nasty bits that the shop bought variety contains.

2 ripe avocados
1/2 lime/lemon(juiced)
1 tbsp olive oil
1/2 tsp cumin
Dash of pepper sauce
Salt to taste
Handful of chopped coriander

Method:
1) Cut avocados in half and remove seed and scoop out the flesh
2) Put avocados in a dish with lime juice and olive oil
3) Mash with a fork to a soft consistency
4) Add other ingredients and serve

Tomato Salsa(pbc)

3 large Tomatoes (diced)
1 small Red pepper(diced)
1/2 small Red onion (diced)
1/2 lemon (juiced)
2 tbsp pasta sauce
1 tbsp olive oil
1/2 tsp cumin
1/4 tsp cinnamon
A dash of pepper sauce (optional)
A pinch salt
A bunch of coriander

Method:
1) Mix all ingredients together and let stand at room temperature for half hour before serving.

Teach every child about food

Jamie Oliver is transforming the way we feed ourselves, and our children. Sharing powerful stories from his anti-obesity project in Huntington, W. Va., TED Prize winner Jamie Oliver makes the case for an all-out assault on our ignorance of food.