Smoothies are more than just a delicious treat or a quick snack. They offer a multitude of health benefits that can help boost your immune system and improve your overall well-being. On the #GTVBreakfast show this morning, Thelma Tackie interviewed two experts—Gracia Helarie Fraikue, a dietician, and Pearlvis Sefakor Tornu, an entrepreneur from Green Café—who shared their insights on the health benefits of smoothies. Let’s delve into what they had to say about the power of these blended wonders.

The Nutritional Powerhouse of Smoothies

Gracia Helarie Fraikue emphasized that smoothies are packed with essential vitamins, minerals, and antioxidants. “Smoothies aid in digestion, improve skin health, and help in weight management,” she noted. By choosing the right ingredients, you can tailor your smoothie to meet specific health goals.

Weight Management Made Easy

Smoothies can be a great tool for weight management. According to Gracia, fruits like avocados and bananas are ideal for those looking to gain weight, while berries and citrus fruits are perfect for weight loss. However, portion control is crucial. “The quantity of fruits you take is a factor in either gaining or losing weight,” she explained.

Nutrient-Rich and Balanced

A well-made smoothie is a nutritional powerhouse, offering vitamins A, C, and E, fiber, potassium, and magnesium. These nutrients are vital for maintaining good health and supporting bodily functions.

Regulating Sugar Levels

Gracia pointed out that while smoothies can help regulate sugar levels, it’s essential to choose fruits with a low glycemic index. Diabetic patients, for example, should avoid high-sugar fruits like pineapples and watermelons.

Beyond Fruits: The Power of Vegetables

Vegetables can also be incorporated into smoothies, enhancing their nutritional value. Ingredients like spinach, kale, and carrots not only add a nutrient boost but also complement the flavors of fruits.

Boosting Smoothie Benefits

To maximize the health benefits of smoothies, Gracia recommended adding ingredients like turmeric, ginger, and honey. These not only enhance the taste but also provide anti-inflammatory properties that contribute to better skin and overall health.

Meal Replacement or Supplement?

Smoothies can be a meal replacement if they contain a balanced mix of nutrients. However, Gracia cautioned against forgoing main meals entirely in an attempt to lose weight. A smoothie should complement your diet, not replace it.

Smoothies for Athletes

Athletes often consume smoothies for pre- and post-workout nutrition. Pre-workout smoothies provide the energy needed for exercise, while post-workout smoothies aid in muscle recovery and replenishment of lost nutrients.

Avoiding Common Mistakes

Gracia highlighted some common mistakes to avoid when making smoothies, such as adding too much sugar or high-calorie ingredients. It’s important to maintain a balance of fruits, vegetables, and protein sources.

Anti-Aging Smoothies

Certain smoothies can support anti-aging. Ingredients like turmeric, carrots, and ginger promote healthy skin and can help you look and feel younger.

Pearlvis Sefakor Tornu’s Smoothie Secrets

Pearlvis Sefakor Tornu from Green Café shared her expertise on creating popular smoothie combinations. She prepared a green smoothie made with spinach, kale, bananas, and honey, a customer favorite for its delicious taste and nutritional benefits.

Ensuring Consistency and Catering to Dietary Needs

Pearlvis emphasized the importance of using fresh, high-quality ingredients and maintaining precise measurements for consistency. She also highlighted the café’s ability to customize smoothies to meet various dietary needs, including vegan, gluten-free, and sugar-free options.

Popular Choices and Recommendations

The green smoothie and berry blast are top choices among customers, loved for their refreshing taste and health benefits. Pearlvis also shared that they consider customers’ health goals, dietary restrictions, and personal preferences when recommending smoothies.

Expert Tips for a Healthier You

A smoothie can be a whole meal if it contains the right balance of nutrients.
Fruits aid in digestion and weight management.
Drinking plenty of water is essential for maintaining clear skin.
Smoothies are more than just a tasty treat; they are a gateway to a healthier lifestyle. So, blend your way to good health and enjoy the numerous benefits that smoothies offer!

For more lifestyle stories and health tips, stay tuned to gbcghanaonline.com.

Reports from Ho in the Volta Region indicate that Passengers are stranded on Ho– Akosombo road along the Juapong stretch following a collapsed culvert causing flooding after heavy rains in the area.

The traffic interruption is causing inconvenience on the road and travelers are being advised to use the alternative Sogakofe road.

Households worldwide wasted over 1 billion meals per day in 2022 according to The Food Waste Index Report 2024, which was composed by the United Nations Environment Programme (UNEP) and Waste & Resources Action Programme (WRAP).

The report disclosed that 783 million people were affected by hunger and a third of humanity faced food insecurity. It further showed 1.05 billion tonnes of food waste generated which equated to 132 kilograms per capita and nearly one-fifth of all food available to consumers.

Additionally, 60 percent (60%) of food waste came about at the household level, with food services and retail contributing 28 percent ( 28%) and 12 percent ( 12%), respectively.

The report, which was published ahead of the International Day of Zero Waste, highlighted the staggering scale of food waste, its detrimental effects on the economy and environment, and the urgent need for action.

Inger Andersen, The Executive Director of UNEP, described food waste as a “global tragedy” with far-reaching consequences for both human development and the environment.

She emphasized the need for countries to prioritize food waste reduction efforts to mitigate climate impacts and economic losses.

More Stories Here

Even visitors from other nations who are critics end up becoming believers. Renessie from Côte d’Ivoire states, “I was a convert from the first spoonful.” One of the few dishes where every element works better together is apapransa.”

Across Ghana, communities come together over shared meals – and one dish in particular lies at the heart of cultural traditions. Apapransa, a slow-cooked utilizing palm nut soup, roasted corn and local ingredients, has nourished Ghanaians physically and spiritually for generations.

A large portion of the protein in this popular meal comes from the sea. Ghana’s coastline offers a sustainable source of fish, crabs, sardines, and tilapia. Packed with omega-3 fatty acids, these mild-flavored fish become perfectly delicate when cooked in the aromatic palm oil base of Apapransa.

Crab and catfish, which fishermen catch in plenty, give the food a robust texture. Coastal towns use smoked fish kinds that are specific to their coastlines. Slow cooking for hours brings out the natural flavours of any fish, enhancing the flavours of the herbs and spices.

Apapransa, a dish that originated with the GaDangme people, entails carefully combining flavours over long boiling times. “What amazed me is how the ingredients blend to create a harmony in your mouth, like a music,” states Nyamekye. Herbs and spices stimulate the senses, while the creamy texture of palm oil calms.

Cape Coast resident Kissi Agyeman found the various layers of flavour in apapransa to be a marvel. “Tastes of smoked salmon danced on my tongue as soon as I took my first bite. Then the warm, rich base of palm nut soup carried me back to childhood family recollections.”

Its health benefits also make Apapransa more than just a delicious part of Ghanaian culture. As a source of plant-based fats and nutrients, palm nut oil supports heart health when consumed in moderation. Herbs like ginger and garlic contain anti-inflammatory compounds.

For Kwadwo Owusu, “enjoying a bowl takes me right back to joyful Sunday lunches of my childhood. My grandmother’s was always the best.” The slow-cooking style allows nutrients to fully release from ingredients.

Apapransa’s rich flavours and cultural significance ensure that this priceless food legacy will continue to sustain Ghanaians for many generations to come, even as chefs experiment with new takes on this beloved dish.

More Stories Here

The new offering combines shredded snake meat, black mushrooms and Chinese dried ham – all indispensable ingredients of an authentic snake stew and part of the Hong Kong franchise’s marketing plot to generate buzz online.

Some diners in Hong Kong and around southern China have long enjoyed snake stew, especially during the colder months.

According to a saying in the local Cantonese dialect, the best time to eat snake is “when the autumn wind begins to blow” – when they’ve fattened up to prepare for hibernation.

Many believe that snake meat has medicinal properties, improving skin conditions and warming up the body.

A rich culinary culture based on snakes is common across other parts of Southeast Asia too, such as Vietnam and Thailand, where snakes are usually farmed for consumption.

“Paired with cheese and diced chicken, the snake meat becomes richer in taste,” Pizza Hut Hong Kong said in a statement before the dish went on sale last week, adding that the “nourishing” meat “can boost blood circulation” – a common belief in traditional Chinese medicine.

“Combined with pizza, it marks a breakthrough from the conventional concept of what maintaining good health means while challenging one’s taste buds,” it added.

The chain has partnered with Ser Wong Fun – a snake restaurant in Central Hong Kong with roots dating back to 1895 – to come up with the latest recipe.

The 9-inch pizza, which comes with abalone sauce instead of the conventional tomato base, is on sale until November 22.

CNN has sampled the pizza and found the texture of the snake similar to dry chicken.

Hong Kong resident Mabel Sieh, a self-described foodie who loves to try different pizzas, said, “I think it’s scary. Snakes aren’t food in many cultures, especially in the West.”

But Hong Kong native Rachel Wong, a big fan of snake soup since she had her first bowl when she was a kid, is excited about the new item on the menu.

“The texture is a bit like chicken and tastes like fish and other kinds of seafood. So I love having it as a high protein meal during winter,” she said.

Karen Chan, general manager of Pizza Hut Hong Kong and Macao, said the company tapped Ser Wong Fun’s expertise to prepare a mixed snake recipe from the breeds of Chinese rat snakes, banded kraits, and white banded snakes.

“The extraordinary snake pizzas offer a perfect balance to all flavors, both tantalizing and savory for this season,” she said.

Hong Kong’s Pizza Hut is partnering up with a local century-old restaurant to introduce a new snake-soup pizza.Pizza Hut

And Hong Kong’s Pizza Hut locations have other plans for new menu items.

The company is also introducing a pizza made with Chinese preserved sausages featured in a claypot rice dish that’s popular among local Hong Kong people when the weather cools down.

It is not the first time Asian franchises of the original American brand have adopted a more adventurous gastronomical approach to celebrate local food culture.

In the past, Pizza Hut in Taiwan introduced pizzas made with durian, pig blood curds, and preserved eggs – ingredients that play a big role in the local culinary culture.

Meanwhile, Pizza Hut in Japan created a pizza topped with Tonkotsu ramen (pork bone soup ramen).

And the craze does not stop at Pizza Hut.

Dominos put boba, the sweet tapioca balls found in bubble tea, on its pizza three years ago in Taiwan as a tribute to the local dessert drink that has gained popularity around the world.

More Stories Here

Source: CNN

Indian chef and former Guinness World Record holder for longest hour of cooking marathon, Lata Tondoh has pleaded with Africans and Nigerians especially, not to make the record-breaking feat chalked by Hilda Bassey a competition between India and Nigeria, asking for peace among both countries on the internet.

“A humble Request to all my sisters and Brothers in Nigeria and India to maintain peace and wait for Guinness to officially announce if the current record is broken or not. Please don’t make it a competition. It’s just a record my friends. I am a peace loving person and wish same for you,” she tweeted.

Miss Lata Tondoh took to her official Twitter handle to make this passionate appeal after a Nigerian Chef, Hilda Bassey on May 15, 2023 broke her record of 88 hours of cooking. Miss Bassey completed her four-day cooking marathon with over 100 hours, preparing over three hundred different dishes and serving over three thousand people without a break.

Though the Guinness World Record tweeted that Miss Bassey’s exploit is yet to be reviewed before confirming a record breaker, netizens have flooded the internet with pictures and quotes, announcing her as the record breaker with some threatening that they won’t accept any annulment of record or whatsoever.

Miss Bassey’s journey to beat Linda Tondoh’s world record began on Thursday, May 11, 2023, at 4 pm and ended on Monday, May 15, 2023, at 8 pm. This saw lots of Nigerians and Ghanaians throw support behind her to see her beat that record, with most Nigerian celebrities thronging to her cooking place to be served the dishes she prepared.

Read More Here

Hilda Baci has used over 100 different dishes since turning on her cooker at 15:00 GMT on Thursday.

Politicians and celebrities have been egging her on, as has the boisterous crowd watching her cook.

The current record is 87 hours and 45 minutes set in Rewa, central India in 2019 by Indian chef Lata Tondon.

Guinness World Records says it is reviewing the evidence before saying if she has broken the record.

Though no officials of the organisation are at the venue in the upmarket area of Lekki in Lagos, CCTV cameras have been installed to monitor the event.

Baci, 27, initially planned to cook for 96 hours – until 15:00GMT on Monday.

But the crowd camped outside the venue is urging her to hit the 100-hour mark.

She has cooked mostly Nigerian meals, such as jollof rice, as well as different types of rice and pasta, and has also made akara – a popular street food made from deep-fried mashed beans. The food is being handed out to invited guests.

She is allowed one assistant at a time, and can take a five-minute break each hour, or the equivalent over several hours.

“This attempt is proof of the strength young people can exhibit with the right platform and support,” the chef told BBC News Pidgin before starting her marathon cooking session.

Baci is showing visible signs of the physical exertion and is getting cold compresses applied to her head, and foot massages during her breaks. A medical assistant is also checking her vital signs.

Her attempt has captivated the country, with politicians and celebrities stopping by to cheer her on.

Lagos state governor Babajide Sanwo-Olu was at the venue on Sunday, and she also received a call from Nigeria’s Vice-President Yemi Osinbajo.

“We are proud to have Hilda embarking on this journey in our state. I will continue to follow the updates and look forward to the final declaration,” Mr Sanwo-Olu said.

Baci is no stranger to the heat of competitive kitchen events. In 2021 she defeated other contestants at the maiden edition of the “Jollof Faceoff”, including a Ghanaian rival in the final, to claim the crown for the best version of West Africa’s fiercely contested spicy rice meal.

She said her passion for cooking was inspired by her mother’s culinary techniques and that her recipes were homemade.

More Stories Here

Source: BBC

The World Food Programme’s Food Safety and Quality team is meeting with external partners and experts in academia, government, international and continental organizations, and UN sister agencies in a two-day Food Safety and Quality Retreat in Accra.

The retreat provides an opportunity to build bridges around food safety and quality, identify opportunities for joint efforts, and establish strategic collaboration and technical approaches considering the challenges of the specific context of Africa.

At the end of the two-day meeting, the following outputs are expected:

• Fostering strategic collaboration and dialogue among key 
stakeholders in Food Safety and Quality in the continent.

• Review current actions and strategies related to Food Safety and Quality improvement in Africa, with a focus on
strategic areas of alignment and complementary intervention

• Address some of the burning and challenging topics for Food Safety and Quality in Africa, such as the aflatoxin control and management strategy, as well as impact of the climate change, and security issues.

The World Food Programme (WFP) is committed to the implementation of a Food Safety and Quality Management System (FSQMS). 

More Stories Here

Ball foods constitute the majority of foods consumed by most Ghanaians. The number of balls consumed is mostly determined by one’s appetite for the day or how delicious the food tastes.

A Nutritionist at the Meridian Medical Centre, Fozia Baidoo, has urged Ghanaians to consume appropriate portions of carbohydrates in their diet.

According to her, the size of Ghanaian ball foods like Banku, Kenkey, Tuo Zaafi, and Fufu should be determined by one’s fist.

“Your fist size should be your guide,” she said on GTV Breakfast Show.

Baidoo, however, maintained that carbohydrates are good for the body.
“Carbohydrate is the only nutrient where you get to have fibre, and if your diet lacks fibre, you are going to be constipated for the rest of your life’, she disclosed.

“A quarter of the plate should be filled with carbohydrates, another quarter should be your vegetables, either filled or chopped, another quarter should be filled with your protein and the other quarter should be your fruits”, she advised on the appropriate food portions.

“We don’t live to eat, we eat to live,” she concluded.

The dish, which is a staple in West African cuisine, is made of rice and fish, accompanied by vegetables and sometimes tomatoes.