Easter Lamb
Ingredients:
1 large leg of lamb
3 lb potatoes, peeled and quartered
1 tbsp Olive oil
1 oz Butter
2 tbsp Rosemary, chopped plus 3 extra sprigs
1 tsp thyme
1 tsp oregano
pint Water
Salt and Pepper
Juice of a lemon
Preheat over to 425F.
In a large roasting tin, arrange the leg of lamb and cover with 3 crushed rosemary sprigs. Season the lamb with pepper and rub with 1 tbsp of honey and the juice of of a lemon. Leave the meat to sit for about 4 to 24 hours.
After marinating, put the potato quarters around the lamb and sprinkle lemon juice over the potato wedges. Place the water carefully in the edge of the roasting pan, then add the fresh herbs to the meat and potatoes and season with salt and pepper. Combine 1 tsp honey with 1 tbsp olive oil and pour over meat and potatoes. Cut up the butter in little squares and dot around the potatoes.
Put the roasting tin in a preheated oven and roast for about 1 to 1.5 hours depending on the size of your leg of lamb. From time to time, turn the wedges and make sure the meat doesnt stick and if necessary add additional water.
Enjoy this delicious Easter feast with your family!
Asthma and Exercise
We all know that exercise is crucial to good health. Our doctors tell us so, we read articles in magazines and online, and new studies about the benefits of exercise are all over the news. For most of us, getting enough exercise is a matter of getting motivated and making the time for it. But for asthma sufferers, exercise can be a very scary concept.
Asthma attacks are no laughing matter. They cause great difficulty in breathing, and if they’re untreated or treatment is not effective, a trip to the emergency room is necessary. Asthma is the cause of a huge number of missed days at work and school each year. So many asthma sufferers avoid exercise altogether for fear that it will trigger an attack.
Exercise-induced asthma is usually caused by breathing through the mouth during exercise. When we breathe through our noses, the air is warmed and moistened before it reaches the lungs. But when we breathe through our mouths, as we tend to do during exercise, the air that goes into the lungs is much colder and drier. This causes sensitive muscles in the airway to contract, constricting the airway. This can cause an asthma attack in chronic asthma sufferers, as well as some people who do not otherwise experience asthma symptoms.
There are also other factors that may cause exercise-induced asthma. Two of the things that often cause regular asthma symptoms, pollen and pollution in the air, can also contribute to exercise-induced asthma. And in some particularly sensitive people, just the increase in the amount of air inhaled and exhaled can trigger an attack.
Preventing Exercise-Induced Asthma
Exercise-induced asthma is no reason not to get the exercise your body needs. There are things you can do to prevent it, such as:
- Avoid exercising in cold weather. Work out indoors instead. If you must exercise outside when it’s cold out, wear a scarf or bandanna over your mouth and nose to help warm the air you breathe.
- Take the time to do a 15-minute warm-up and a 15-minute cool-down each time you exercise. This will help the lungs adjust to the fluctuations in breathing.
- Avoid things that have triggered attacks in the past when exercising. If the pollen count is high or air quality is low, postpone your workout or keep it indoors.
- Talk to your doctor about medication for exercise-induced asthma. He may suggest using your regular inhaler 15 to 20 minutes before exercising. If you’re particularly active, he might prescribe a long-acting asthma medication that will help prevent exercise-induced asthma for 12 hours.
A diagnosis of asthma does not mean you can never exercise safely. It just means that you’ll need to take a few extra precautions. There’s no reason that asthma should stand in the way of physical fitness.
Delicious Lentil Salad
Ingredients:
1 cup brown lentils
1 cup carrots, diced
1 cup red onions, diced
2 large cloves of garlic, minced
1 bay leaf
tsp dried thyme
2 tbsp olive oil
2 tbsp lemon juice
cup celery stalks, diced
cup fresh parsley, chopped
1 tsp salt
tsp pepper, freshly ground
Put the lentils, carrots, onion, garlic, bay leaf and thyme in a saucepan and cover with water. Bring mixture to a quick boil, lower heat and simmer uncovered for about 15 20 minutes or until the lentils are cooked (dont let them get mushy). Remove the bay leaf and after draining the lentil mixture, combine with lemon juice, celery and parsley. Season with salt and pepper and mix gently. Enjoy with fresh crusty bread!
