In this week’s newsletter you get a recipe AND health and beauty advice (you knew it was only a matter of time before we started doling out health and beauty advice)!
We simply *had* to comment on the news headlines flying around last week. They certainly were sensational : “Red Wine Slows Aging.” In case you missed it, here’s an excerpt from the Times article:
“Red wine may be much more potent than was thought in extending human lifespan, researchers say in a new report that is likely to give impetus to the rapidly growing search for longevity drugs. The study is based on dosing mice with resveratrol, an ingredient of some red wines. Resveratrol’s effects in mice have been tested, mostly at doses far higher than the minuscule amounts in red wine. One of the more spectacular results was obtained last year by Dr. John Auwerx of the Institute of Genetics and Molecular and Cellular Biology in Illkirch, France. He showed that resveratrol could turn plain vanilla, couch-potato mice into champion athletes, making them run twice as far on a treadmill before collapsing. Another report states that resveratrol may be effective in mice and people in much lower doses than previously thought necessary. In earlier studies, like Dr. Auwerx’s of mice on treadmills, the animals were fed such large amounts of resveratrol that to gain equivalent dosages people would have to drink more than 100 bottles of red wine a day. (FV note: so the mice collapsed after the treadmill but not after drinking 100 bottles of wine? hmm) The Wisconsin scientists used a dose on mice equivalent to just 35 bottles a day. But red wine contains many other resveratrol-like compounds that may also be beneficial. Taking these into account, as well as mice’s higher metabolic rate, a mere four, five-ounce glasses of wine “starts getting close” to the amount of resveratrol they found effective”
So there you have it: First Vine’s prescription for eternal youth. You’re welcome.
Dare & Tom
Seared Salmon with Arugula, Bacon and Pine nuts
Several handfuls arugula
8 rashers thin streaky bacon (or prosciutto)
4 x 6oz/175g salmon fillets, skinned and boned
1 bunch fresh oregano or basil, leaves only
3oz/75g toasted pinenuts
extra virgin olive oil
Sea Salt and fresh ground Black Pepper
Put the arugula in a large bowl. Heat a ridged grill pan until really hot, cook the bacon and add to the arugula. Put the oregano or basil in a small bowl, add the pine nuts and drizzle with olive oil, add about 2 tablespoons of balsamic vinegar, season and mix well. Brush some olive oil over the salmon fillets and sear quickly on both sides in the grill pan until just turning a lighter pink in the middle. Arrange the arugula and bacon on a plate and pop the salmon on at the last minute.