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If there's just one food that seems to have appeared out of nowhere in the last few years, it's got to be quinoa. It's so popular that the UN named 2013 International Year of Quinoa in recognition of its high nutritional content.
 
It's hardly surprising that this pseudo-cereal - which is actually a seed related to beets, spinach and chard - has become such a big hit. It's a complete protein and contains more calcium than milk, and it's also a rich source of iron, manganese, B vitamins and dietary fibre.
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Of all the food crazes that have come and gone in the last 10 or 20 years, there's one that's showing no sign of going anywhere anytime soon and that, my friends, is the juicing phenomenon. You can't open a newspaper or a magazine without a gorgeously dewy-skinned model telling you that the secret to her other-worldly glow and fabulous figure is all down to raw food and vegetable juices.
 
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Unlike us, our frugal friends over in France, Italy and Spain are huge fans of bread that is stale. We, on the other hand, throw away more bread nowadays than any other food, which is such a shame, when you consider how many delicious dishes can be conjured up from the stuff.
 
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My sister (being four years older than me), has always been the organised one. She used to call a 'conference' each year, a few days after Easter Sunday. We'd have a meeting in her bedroom to decide what we were going to bake with our leftover Easter eggs. We'd scheme about the different chocolate cakes or buns we were going to make, pooling our resources to find out what we could really achieve. I haven't changed much. I always try and find creative ways to use leftovers, whether they're from Easter eggs or from a succulent roast of sweet spring lamb.
 
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