46 - Wednesda’ orth Shore News Celebrate the new season Barbara NicCreadie By RS ISN’T SPRING on the North Shore wonderful? Any other time of year if someone sug- UTMESaN, . Please note there is no sale in this recipe — the lobster is lightly salted when packed. If you prefer, this sauce is deli- cious served in pastry cups and will serve cight for an appetizer. Try this with extra big servings of fresh asparagus, steamed and lightly buttered. Ah, spring! eve I figure that if you're going to do something as decadent as Jobster linguini, shouldn't you go all-out and make your own bread? I love this cheese bread — the recipe makes one big loaf. Next day it’s wonderful toasted for breakfast with an omelette or scrambled eggs. CHEESE BREAD Note: Adding a bit of finely grated carrot is an old baker's trick —— it looks for all the world like bits of cheese. “Ac very wari water 4c. milk ’”Ac. margarine 3 eges plus one egy yolk (reserve the white) 1 Thsp. very finely grated carrot 3% ¢. flour plus a bit more for kneading 2c. grated old cheddar cheese Ina large how!, combine the yeast, sugar and water, Let stand until frothy. Heat the mitk and margarine until margarine melts, Cool, Add to yeast, Beat in salt, eggs and carrot. Add flour and cheese gradually, beating with electric beater until it’s too stiff and continue by hand. Knead until smooth and sitky — about 10 minutes, Butter a big bow! and rotate the dough in it to grease all sides. Cover tightly with plastic wrap and then a big towel. Set in a warm RECTAN SOT ERIE: NNN Oa re Available exclusively at BOBOLI gests travel’ I’m packed before they can change their mind. Not in the spring. Look, 1 planted those daffodils _and I want to be here when they bloom. . . I was only 18 when 1 moved to Vancouver, a homesick kid from a small town'in Alberta. Used to bright, frosty.days in the winter back home, that first year of slog- «ging through the rain on the UBC campus was a killer. : Everything was wet! If I tied a plastic rain hat over my pony tail the rain ‘trickled under my collar. - My wool coat never completely dried in the damp hall of my frigid boarding house. ’ And then it was spring. While Alberta was still shovel- ling snow something wonderful happened here. I'd never seen for- sythia or cherry trees. How was I to know that those muddy flower beds hid crocuses and daffodils? I skipped classes and went to the « beach‘and to Stanley Park. | was hooked. Poor old Alberta — it came sec- ond, all because of a few cherry trees and tulips. I started this ode to spring with a special dinner. Damn the expense and damn the diet. Try this! LOBSTER LINGUINI | I use frozen lobster meat. The brand is Acadian and it comes in 11.3 oz. tins — about $14 (I know, I know!). Costco (Price Club) has these from time to time. Ask your favorite fish store — they can bring them in if you order. The cost is high, but compare with the price of feeding grilled steak to four people. If you are going to double this recipe (for eight) I'd suggest that you use one tin of lobster plus a pound of fresh scallops. 4 tb. fresh mushrooms, sliced 4 Tbsp. butter 4c. flour 2¢. coffee cream 1 tin lobster (as above) or 2 tins canned lobster — 7 0z. each X%e. sherry — I use only shooting sherry In a deep saucepan, gently cook the mushrooms until just tender. Remove from heat for a couple of * minutes then stir in flour. Retum to stove and cook gently until flour bubbles. Stir in cream and stir over low heat until thick- ened. - Drain thawed lobster and cut into bite-sized pieces, leaving claw meat intact. Add to sauce and stir in sherry. Don't add the lobster and sherry until just before serving -— heat toughens iobster. Cook one package of fresh lin- guini or spaghetti as directed on the package. Don’t overcook! To serve, sprinkle with fresh snipped parsley and pass the grated 1 package active dry yeast 1 Tbsp. sugar ert a ihe "They may be much more important than doctors ‘thought in warding off can- cer, heart disease and the ravages of aging - and no, you may be not getting enough of these crucial nutrients in your diet." wi Time Magazine VITAMIN CONFUSION! There has been a fong-standing dispute about the value of vitamin supplements, with firm believers on one side facing off against doubting skeptics who claim that our diets provide us with all the nutrition we need. THE MYTH OF THE WELL BALANCED DIET True believers argue that soil depletion, toxicity, environmental pollution, processed food production and lifestyle factors make our food an inadequate source of essential vilamins in the concentrations necessary for optinwl health. Both sides have nud scientists and research to back them tp. OB wave in vitantin research is lifting the Jer os cone fusion and revealing a surprise ~ vitamins can make a legitiante cuntrihution te the quality of your health. _SECOND WAVE VITAMIN RESEARCH More and more scieotists are reconsidering their traditional med choo! view of vitumins becatise the latest scientific evidence is making it difficult not to believe that the power of vitamins is very, very real. Many new studies from respected research institutes, such as the National Cancer Tastitute and the Harvard Medical School, suggest vitamins, often in doses tnuch higher than previously pre- seribed, can prevent a whole range of ills, from heart disease to cervical cancer to neural-tube birth defects, ANTLOXIDANT RESEARCH A troubling scientific discavery is that while oaygen is absolutely vital tor life, it is paradosical- ly also a patent compound which can greatly dam- age our bodies. To understand oaygen's destructive ability, chink of how oxidation causes the rust chat cats away atatcar, Cellular destruction stems from See Grated page 47 oxygen's tendency to create highly reactive corapounds in ‘the body and they are called free radicals. Even breathing cre- ates free radicals and their concentration within the body is increased by pollution, cigarette smoke, expo- sure to sun and exer- cise. Time Magazine “seported that when left unchecked, free radi- cals “wreak havoc by damaging cells, and results in the develov- “oment of ailments fike cancer, heart, lung disease and aging... When [ree radicals are produced, watch out! ANTI-OXIDANT VITAMINS POTENT AGENTS OF HEALTH A lot of excitement is being stirred up by a group of nutrients - vitamins C, E, Beta-carotene, and the trace mineral Selenium + which are highly effective at neutralizing free radicals. These hard-working nutritional elements - called anti-oxidants - act as cellular sheriffs, collar- ing the radicals and hauling them away. Studies show that Antioxidant supplements have been- linked with lower rates of cancer, heart disease, birth defects and cataracts, and to stronger immune systems. Holding centre stage. in the bade against free radicals, is Beta-caratene which was the focus Of an extensive research stady involving 22,000 mate physicians, conducted by The Harvard Medical School, in which Beta-carotuie supple- mentation was associated with a 50% lower inci- dence of heart attacks in men prone to cardiac problems. The performance of anti-oxidants have some lesearchers 5 they could revolution: health i i ayia Eran NOT ALL VITAMINS ARE CREATED EQUAL This new “vitamin revolution” is begising to create a “movement” that is demanding innovation. reliability. trust and purity, As far bach as 1922. 09 other maker of vitamins and health products has enjoyed a higher degree of immediate recognizability with the consumer than CE. Jamieson & Company. This fame and trust was won only after many years of perseveritace, quality and innovation, which allowed the company to become one of the largest and most respected companies in the health and nutrition industry. Jamivson’s hallmark has always been an almost fanatical obsession with quality. In fact, Jamieson is one of the few vitamin companies that conducts its own nutritional research as well as naanutactur- ing and distribution. Other companies merely package vitamin prod- uct that is bought elsewhere and have so inpat or control as to its fresliaess, research, quality and their “true” to label clainis. One of the must important areas one should look i 2776 Granville Street at 12th Avenue, Vancouver, B.C. + 736-3458 for and be concerned about when buying vitamins is “freshness and purity” of the product. This is sig- nificant because it ensures actual potencies. In fact, potency and purity of vitamins can vary widely — even front tablet to tablet within the same bottle. Sv it’s important to know which brand to trust. Jamieson was the first vitamin company to. understand that if a vitamin is to be truly effective “freshness” is a critical factor. There are two rea- sons why a Jamieson vitamin is the freshest: [. because of their start-to-finish involvement in production 2, because they only inventory small batches of raw material ingredients and produce only a fimited amount of product. NEW SCOOP ON ANTE-OXIDANT FORMULAS There ace several reasons that distinguish Jamieson’s Anti-Oxidant formulas trom other vita- mins, Jamieson formulas include ingredients from actual food sources such as rose hips and acerola in vitamin 'C’, purified saya and wheat germ ofl in vitamin ‘E’, and carrots, parsley, watercress in ‘Beta-carotene’, These are combined with synergis- lig nutrient co-factors fike Rutin, Hesperidin, and Bio-flavonoids to give you a mare complete vitamin, more like the foods we eat, These additional Now research shows vitamins may play a {ingredients make role in DISEASE PREVENTION and the ravages of AGING Jamieson’s Anti- Onidant vitsmins by far the superior formula to safeguard your health. INNER SELF PROTECTION The new evidence of the effectiveness of vita- mins is a call ta action ~ 10 now consider what mary people knew all along that vitamins must be an essential part of your family’s health insurance, Jamieson. Maternal I Sourene Ai? Jeanieson vttamia products are fr ied preservatives, favours, eliminate commen foud allergens, and ave never tested on animals. eee ater rere terreus, a