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Original Olive Oil OOO

OOO Company Olive OilAt Glebe Farm, we like supporting local businesses, such as the Cambridgeshire apple growers to make Side-R.

Recently we met another local “foody”; Rob Marsden at the Tastes of Anglia event at Elveden.

Rob is from Broughton, which is the adjacent village to Kings Ripton and is also blessed with a great pub, The Crown, where Rob organises local Food and Drink Festivals.

His partner Pam, is Cypriot and they produce olive oil from their family farm in the coastal village of Pervolia, Cyprus. They use a local ‘Cyprus’ olive variety that is nurtured by both temperature and the warm sea breeze.

Their Olive Oil is called ‘OOO’ and, as he tells me, rhymes with zoo and stands for Original Olive Oil. It’s also the sound you make when you try it!”

The olives are handpicked, unfiltered and cold pressed in the village (single estate!) before being sent to the UK for serving at your table.

Its taste is unique. “A fruity, smooth and naturally rich olive oil with just a hint of a peppery finish”. Delicious drizzled over salad, as a dipper for bread and for everyday cooking.

Check out Rob’s OOO company on: www.ooocompany.com – 5000 years young!

Gebe Farm are offering OOO Olive Oil for 500ml bottles at £7.50 and the smaller 100ml for £3.00

~ Rebecca Rayner

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Different Types of Oats

Glebe Farm Gluten Free Porridge OatsGluten free versus normal oats
All pure oats are gluten free ie they can be tested with the ELISA test to be tested to be <20ppm. However, in reality, oats are usually grown after a previous crop of wheat or barley as these are more profitable to the average UK cereal farmer. Unfortunately the previous crop wheat or barley grows through into the oats and the farmer harvests the crop as one. Furthermore, the combine harvester, grain trailer and store would be contaminated from harvesting a previous glutinous crop in another field. Porridge made from normal oats can make a coeliac seriously ill.

Husked oats
Husked oats are as oats are grown in the field. They have an outer protective jacket. These are used for human consumption.

Naked oats
Naked oats have been bred with no outer husk. They are higher in oil and are favoured by poultry.

Dehulled oats
Dehulled or de-husked oats have had their outer husk removed to be used for human consumption. Also known as an oat groat.

Stabilised oats
All dehulled oats need to be heated/steamed to be used for human consumption. These are also known as stabilised oat groats. If not stabilised, oats will develop a rancid taste. If this happens the oats can only fit for animal feed.

Jumbo oats
The whole stabilised oat groat is rolled into a flake which makes a thick porridge.

Steel cut/pinhead oats
These are when the oat groats are cut into 2-3 pieces. Some people say they produce a thicker textured porridge.

Rolled oats
The steel cut/pinhead oats have been rolled and produce small flakes. They cook quicker and produce a finer, smoother porridge, popular with children.

Oatmeal/oatflour
The stabilised groats are milled, using a grinder, into a wholemeal oat flour. This makes a thicker porridge texture.

Making porridge for one person
On a warm hob, in a saucepan, add a half a cup of oats and one cup of water or milk. Stir continuously until the oats gently boils and thickens.

Jazz up your porridge by adding fresh fruit eg sliced bananas, tinned satsumas, fresh blueberries or oat granola.

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Sally Morrinson’s Book on Candida Albicans and MS and Keeping to a GF Diet

I recently finished reading Sally Morrinson’s book Candida Albicans and Multiple Sclerosis, which I read avidly! What an amazing woman!

In 1985 after being given two types of antibiotics for a sore throat causing ‘pseudo membranous colitis’, Sally developed a yeast infection: Candida Albicans which lead to MS. Over the next 10 years her eye sight and muscles deteriorated until she became blind, partially deaf and totally crippled.

She discovered that by keeping to a strict diet she managed to bring herself back to life. She eliminated ‘yeast feeding’ foods from her diet such as sugar, yeast and gluten. Being on a gluten free diet helped her enormously as gluten sticks to the lining of the bowel and provides a home for the nasty organism to live in.

She recommends the Glebe Farm flours and mixes; firstly as a good gluten free flour and secondly, as she writes, it is important to avoid tapioca flour (p137 of Sally’s book). Glebe Farm flours do not contain tapioca flour.

She has written this book in the hope that it will help anyone suffering from a Candida Albicans related illness based on her own observations and experiences. Its a bargain for £10 for a downloadable book and there are over 100 recipes in the book to aid recovery.

I will be trying some of Sally’s recipes very soon!

~ Rebecca Rayner

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SEO Course with friends!

SEO CourseWe had an interesting Search Engine Optimisation course last week with teacher Patrick from Green Shoots, and Breckland Orchard, who make delicious cloudy lemonade.

Breckland Orchard which makes Posh Pop was set up by Claire Martinsen and it was great to meet India, who has just joined the Posh Pop Team. It was held at the new meeting room which overlooks the hay field at Glebe Farm.

~ Rebecca Rayner