Macular Degeneration Awareness Campaign:

As you are more than likely aware there has been a major media campaign recently to make people aware of Macular Degeneration and the fact it is Australia’s leading cause of blindness.
The macular is the central part of the retina which is responsible for our ability to see detail; you are using your macula to read this now. Macular Degeneration causes progressive macular damage resulting in loss of central vision. It is thought to be caused by a combination of genetic and environmental factors. People over the age of 50, smokers and those with a family history of the disease are thought to be most at risk. Early detection of Macular Degeneration is crucial as any vision lost cannot be regained.

Nutrition and Eye Health

While there is no cure for Macular Degeneration, there are measures that can be taken to optimise eye health and which may slow down the progression of the disease. It has been well documented that Macular Degeneration responds to antioxidants, vitamins, minerals and other nutrients. Most Australians are unaware of the importance of diet and lifestyle in reducing the risk of developing Macular Degeneration.
To raise awareness of this issue The Macular Degeneration Foundation have partnered with Patron Ita Buttrose to develop the Eating for Eye Health cookbook. Along with over 90 tasty recipes there is an informative section on specific nutrients for eye health and the content of these nutrients in common foods. Following are some sample recipes taken from the cookbook, there is also a copy available to view in the practice and it can be purchased at major book shops:

Vegetable Lasagne Stack

This recipe is a quick no-bake alternative to vegetarian lasagne. The spinach is used raw however the hot vegetables and sauce will lightly wilt the leaves.

Serves 2
50g (2oz) unsalted butter
50g (2oz) plain flour
¼ cup (60ml/2fl oz) white wine
200ml (6fl oz) low-fat milk
50g (2oz) fresh parmesan cheese, grated
1 baby eggplant (aubergine), washed and cut into quarters
1 zucchini (courgette), washed and cut into quarters
2 branches cherry truss tomatoes, washed
3 cloves garlic
200g (6½oz) fresh lasagne sheets
1 tablespoon olive oil
6 English spinach leaves, washed and dried

Pre-heat oven to moderately slow, 160ºC (325ºF) Gas Mark 3. Melt the butter in a small saucepan, add the flour and mix into a paste. Add the wine and when it has been absorbed add the milk and cheese and stir until smooth. Coat all the vegetables except the spinach with olive oil and cook in the oven for 30 minutes.
Cut the lasagne sheets into eight 10cm (4ins) squares then blanch for 3 minutes in boiling water. Remove from the water using a slotted spoon. Place in a bowl and coat with olive oil to prevent them from sticking.
Place 1 lasagne sheet on a plate, cover with a layer of hot vegetables, a layer of spinach and then the white sauce. Repeat process to create 4 layers on two separate plates.

Note: Packet or tinned parmesan cheese can be substituted but fresh will give much better flavour.

Poached Salmon with Grilled Asparagus and Poached Eggs

Serves 2
4 spears asparagus, woody stalks trimmed
Olive oil
Sea salt and freshly ground black pepper
200g (6½oz) poached salmon, flaked
2 soft poached eggs
25g (1oz) parmesan cheese, shaved
½ bunch chervil, leaves washed, picked and chopped

Pre-heat oven to moderate, 180ºC (350ºF) Gas Mark 4.
Lightly blanch the asparagus for 4 minutes. Drain and refresh in cold water.
Pre-heat the griddle plate until smoking. Coat the asparagus in olive oil, a little salt and pepper and cook on griddle plate for 5 minutes. Place the salmon on a tray and reheat in the oven for 5 minutes or until warmed through.
Arrange the asparagus on warmed plates and top with the salmon. Place the poached egg beside the salmon. Sprinkle the shaved parmesan over the egg, then sprinkle the chopped chervil over the entire dish and serve.

Note: Use a vegetable peeler to shave the cheese. Chervil is not available all year round especially in the warmer months; parsley is a perfect substitute.

Winter Tamarillos with Rose Water

Serves 4
8 tamarillos
2 cups (500ml/16fl oz) water
2 star anise
1 cinnamon quill
¼ cup (60ml/2fl oz) rose water
200g (6½ oz) white sugar
250ml (8oz) double cream (optional)

Using a sharp knife gently score a cross on the bottom of each tamarillo.
Simmer the water, spices, rose water and sugar in a saucepan for 10 minutes to create a sugar syrup.
Plunge the tamarillos into the syrup and poach for 7 minutes.
Remove and peel. Serve with the warm syrup and cream.

Granola

Serves 6
100g (3½oz) brown sugar
150ml (5fl oz) honey
2 drops vanilla essence
2 tablespoons light olive oil
500g (1lb) rolled oats
70g (2½oz) shredded coconut
170g (5½oz) almonds, chopped
100g (3½oz) Brazil nuts, chopped
60g (2oz) sunflower seeds
60g (2oz) pumpkin seeds
Olive oil spray for greasing

Pre-heat oven to very slow, 120ºC (250ºF) Gas Mark 1.
Put the sugar, honey, vanilla and olive oil in a small saucepan and bring to the boil gradually. Remove from heat.
Mix the remaining ingredients together in a large bowl.
Pour the hot honey mix over the oats mixture and stir thoroughly.
Place on a greased baking tray and bake for 40 minutes or until golden brown.
Allow to cool. Serve with milk or orange juice.

Note: Cooking granola at such a low temperature will cook the oats and nuts fairly evenly; however you might need to stir once during cooking. Granola can be kept for up to four weeks in an airtight container.