Edition 29
November 2024
Celebrating the Impact of Seven Years!
By Shola Oladipo, Food for Purpose CEO
Blessings to you dear readers,
I am delighted to share that November 7th is our birthday at FFP!
The team and I are grateful for another year of doing what we love! This month is full of gratitude, throwbacks, and celebration!
As always, I will start by thanking God for the amazing honour and privilege of leading this vision. It all started as an idea, and it grew, and grew. We were blessed with extraordinary people who serve as part of the directors, operations team, advisory group, and FFP family and friends. Then I must thank you, our dear readers and supporters, – we could not have reached here without you!
One of the most rewarding aspects of FFP for me is our commitment to addressing the health disparities faced by Black communities. We achieve this by consistently consulting with these communities and co-creating culturally relevant and accessible healthcare solutions tailored for underserved populations, ultimately enhancing their overall well-being. Basically, we are positively affecting cities, homes, generations and families - someone’s mum, dad, auntie or child! We are honoured to be present and active in this space. We make it our business to educate health care providers, and broaden their knowledge and applicability of cultural sensitivity and humility in a way that favours our people.
It is not always easy, but it is so worth it! We have so much more to offer our community and indeed, the nations at large. We see it as our job to uncover health myths and expose ignorance - reinstalling truths about health, disease, and wellness in people of Black African and Black Caribbean heritage, as well as other global majority communities. The next seven years will be phenomenal in light of new scientific knowledge and delivery systems, including personalised nutrition and Artificial Intelligence (AI).
Like seven-year-old children, we have learned loads, made loads of friends (hopefully zero enemies!), and made great memories. On this journey, we have sustained a few trips and scuffs, but rather than harm us, they have served as opportunities to learn more.
I've been reading about the typical healthy growth milestones for a business at seven years. There was so much to digest, and to be frank, though interesting, I carefully decided to focus on the unique journey of FFP and our milestones. Sometimes, the pressure to fit a particular mould in business can leave you feeling shame, fear, and inadequacy. This not only stifles growth but also halts gratitude. So, rather than just counting the years, I am much more persuaded to celebrate our impact.
Here are seven celebratory milestones for FFP over the last seven years:
November 2017 - We were officially constituted as CIC and installed our fantastic board of directors.
July 2017 - We ran our first ever interfaith community project working in Woolwich with Christian women and Muslim women exploring the impact of a 6-week faith-based health intervention
June 2018 - I was invited to meet the Queen at Buckingham Palace in recognition of our work with Black faith communities
January 2019 - The relaunch of the Healthy Church Initiative following significant investment and support from Cinnamon Network
January 2022 - We were excited to welcome our first group of dietetic students and successfully completed our first 4-week placement programme for them.
February 2022 - Launched the maiden edition of ‘Purposeful You’, our monthly newsletter
April 2023 - We launched our new logo and brand identity – and began our journey towards being better!
There are several other impactful, exciting, memorable events and occurrences that make me smile about FFP's progress. Please follow our socials for these—you will get to meet our team members and their top impactful moments, too.
Thank you again for your committed support and encouragement!
Stay blessed
Shola Oladipo
CEO Says - Celebrating the Impact of Seven Years!
Physical Activity Tips - Staying Active During the Colder Months: Keep Moving, Keep Warm!
Recipe of the Month - Etor
A-Z of Soul Food - Bay Leaves
Diabetes Tips - Understanding Type 2 Diabetes Remission – Part 3
Let’s Talk - Pounded Yam
We’re Turning 7 on the 7th!
Happy Birthday to us! 🥳This November, Food for Purpose is celebrating 7 amazing years of nourishing lives and empowering communities—and we couldn’t have done it without you!
From day one to now, you’ve been part of our journey, and we are beyond grateful for your support. Here’s to many more years of making a difference together! Thanks for being part of the Food for Purpose family. 💚 Let’s keep growing, glowing, and giving back!
With love & gratitude,
The Food for Purpose Team 🎂
The Food Foundation Report
In the latest report from the Food Foundation, there’s eye-opening insights into how food insecurity and mental health are connected. It shows that people struggling with food insecurity are over twice as likely to face mental health challenges, with families and children being especially affected. We invite you to check out the full report to learn more about this important topic!
Lewisham Maternity Project
In June, we were contracted by Lewisham Council to deliver targeted community engagement aimed at co-designing a tailored Tier 2 adult activity and nutrition service for expectant and new mothers from Black African, Caribbean, and Asian communities. We are now nearing the end of our Lewisham Maternity Project and would like to thank everyone who has participated and shared their experiences. Your input has been invaluable. We are currently writing up the final report and look forward to sharing it with you soon! Stay tuned for further updates!
Free Defibrillators for Your Community!
Heart health is vital for everyone, and being prepared for emergencies like cardiac arrest can save lives. Having access to a defibrillator and knowing how to perform CPR significantly increases the chances of survival during such critical moments.
The British Heart Foundation is now accepting applications for free, BHF-funded defibrillators. Find out if your community group qualifies and take this important step towards improving the safety and well-being of your community.
Applications are open until 5pm on Friday, 28 February 2025, but may close earlier if demand is high. To avoid missing out, we strongly recommend applying as early as possible.
For full details and to submit your application, visit:
FitsMeWell Cooking Sessions
As part of the FitsMeWell 12-week tier 2 weight management programme in Lambeth, we deliver culturally tailored cooking sessions. We proudly showcase our traditional dishes with a ‘healthier’ twist for participants to view and taste. At a session in October, a lovely Nigerian lady was baffled at how quickly the pounded yam was prepared and advised she avoided it because she thought it was unhealthy and did not like using the powders.
We always get positive feedback about our pounded yam and kale riro combo! It’s a constant quick win, which we feel is a great way to enjoy pounded yam as part of a healthy lifestyle.
Check out our article below titled ‘Let’s talk Pounded Yam’ for more information about fresh yam and powders!
SEL Diabetes project update - Solution Workshops
We have been working with Black and Global Majority communities across South East London boroughs: Lewisham, Southwark, Lambeth, Bexley, Greenwich, and Bromley, to understand patients’ views on diabetes care pathways. Our solution workshops are designed to explore what patients feel can be done to improve care. Our findings so far involve suggestions for culturally tailored resources, better tools to support self management, and easier systems for accessing health care professionals.
Watch this space for more news about this project…
National Days / Weeks / Month - November
1st-30th - Movember - Men's Health Awareness Month
4th-8th - International Stress Awareness Week
10th-17th - Inter Faith Week
11th-17th - UK Malnutrition Awareness Week
14th - World Diabetes Day
19th - International Men's Day
The HCI is in Southwark!
We have partnered with the Southwark Council to bring the Healthy Church Initiative (HCI) to black majority churches in the area for free. The HCI is a comprehensive six-week programme designed to provide education, and practical tools to encourage and promote a healthier lifestyle. It is tailored specifically for black churches, recognising and addressing the unique needs of African and Caribbean populations.
The sessions, delivered by dietitians and physical activity specialists, cover topics such as managing food portions, reducing sugar, salt and fat as well as exercise and fitness challenges to promote physical activity.
We are excited to announce that we are looking forward to starting the HCI programme with RCCG Rock of Redemption and Peckham Methodist Church! Watch this space for more updates on their progress!
Great news! We still have spaces available for the HCI programme! If you’re interested in signing up your church, please reach out to us at admin@foodforpurpose.org. Best of all, the programme is completely free!
Staying Active During the Colder Months: Keep Moving, Keep Warm!
By Precious Oladipo
FFP Director & Physical Activity Lead
As the days get shorter and temperatures start to drop, it can be tempting to trade your workout gear for a cozy blanket and a cup of hot chocolate. But don’t let the chilly weather slow you down! Staying active during the colder months is important for both your physical and mental well-being—and with a few simple adjustments, you can keep moving all season long.
1. Layer Up and Head Outside
The cold doesn’t have to keep you indoors! Outdoor activities like walking, running, or cycling are still great options if you’re dressed for the weather. Layer up with moisture-wicking clothes to keep sweat off your skin, add a thermal layer for warmth, and top it off with a wind- and water-resistant jacket. Don’t forget gloves, a hat, and thermal socks to protect your extremities.
2. Take Advantage of Indoor Spaces
If outdoor workouts aren’t your thing when it’s cold, this is the perfect time to explore indoor options. Check out local gyms, indoor pools, or even community centres that offer fitness classes. If you’re working from home, set up a little space for bodyweight workouts, or Pilates. These exercises don’t need much room but can keep you moving and strong.
3. Try Online Workouts
With a world of fitness content available online, you can try something new without even stepping outside. There are tons of free workout videos on platforms like YouTube or fitness apps. Whether it’s HIIT, dance cardio, or a gentle stretch, you can easily find a workout that fits your mood and energy level. No gym? No problem!
4. Keep It Fun
In the colder months, it can be harder to feel motivated, so it’s important to make fitness fun. Set small goals, reward yourself after a workout, or work out with a friend to stay accountable. Even turning on your favourite playlist and dancing around your living room counts as exercise! Just make sure to keep moving.
5. Don’t Forget to Stretch
As the temperature drops, muscles tend to tighten, which increases the risk of injury. Make sure you stretch before and after your workouts to stay flexible and prevent stiffness. Adding a few minutes of dynamic warm-ups (like arm circles, leg swings, or light jogging in place) before you start can make a big difference.
7. Listen to Your Body
Colder months can also bring on fatigue or seasonal mood shifts. It’s okay to slow down if you need to but try not to stop entirely. Even short bursts of activity can boost your mood, improve circulation, and keep your energy levels up. Remember, it’s not about perfection, but progress!
So, whether you’re braving the cold for an outdoor run or finding your groove with an indoor dance aerobics session, staying active in the colder months will help keep you feeling good—inside and out. Stay warm, stay moving, and you’ll be ready to spring into action when the warmer months return!
Etor
Etor (also known as "Eto" or "Oto") is a traditional Ghanaian dish made primarily from mashed yams or ripe plantains. Etor is a deeply cultural dish and is mostly served during special occasions like birthdays, weddings, naming ceremonies, festivals, and at sacred festivals.
Plantains and yams are excellent sources of fibre and are combined with palm oil and a variety of toppings e.g., avocados, boiled eggs, groundnut or green onions. Etor can be high in carbohydrate and fat, so it is important to have smaller portions. You can make some healthy adjustments to the meal whilst maintaining its flavour and authenticity. For example, reducing the amount of palm oil used, and choosing high fibre options e.g., avocados and green onions as garnish will further improve the nutrient profile of the meal.
Serves 4
Ingredients
500g of yam or plantain
Pinch of salt
Pepper
Water to boil the yam/plantain
1 teaspoon of red palm oil
2 onions, finely chopped
4 tablespoons groundnuts (peanuts or peanut paste)
4 eggs, hard-boiled
1 avocado, sliced
1 stalk green onions, sliced
Method
Peel and chop the yam into smaller pieces. Wash the yam and boil in slightly salted water until cooked.
Drain the yams and crush them using a potato masher.
Add 4-5 sprays of the olive oil spray into a saucepan.
Heat the palm oil in a pan over a medium heat. Once the oil is hot, add the onions and sauté, until they become soft and golden brown (caramelised).
Pour about three-quarters of the sautéed onions along with the heated palm oil into the yam purée and mix together.
Garnish with groundnuts (peanuts), the rest of the sauteed onions, green onions, eggs and sliced avocado.
Serve and enjoy!
Pictures courtesy of:
https://mealsbymavis.com/yam-eto-mashed-ghanaian-yams/
Bay Leaves
This month, we are celebrating Bay Leaves for the letter B!
Bay Leaves:
Bay leaves from the laurel tree are a staple ingredient in many African Caribbean cuisines known for their fragrant aroma and flavour that enhances a wide range of dishes. They can be used as a fresh leaf; however, the dried leaf or powder form can be used too.
It can be incorporated into various meals such as meat dishes, stews, soups, marinades and sauces.
Nutritionally, bay leaves:
Are a good source of vitamin A, which aids visual health and is vital in supporting immune health
Are a good source of vitamin B6, which is vital in supporting immune health and brain function
Are a good source of vitamin C, which boosts antioxidant function and is vital in supporting immune health
Contain small amounts of many minerals such as calcium, manganese, copper, iron, and zinc
Bay leaves can be found in dried whole leaf form in many supermarkets and ethnic shops across the UK.
Understanding Type 2 Diabetes Remission – Part 3
By Modupe Peters
FFP Director & Diabetes Lead
November 14th is World Diabetes Day, and this year’s theme, “Diabetes and Wellbeing,” is all about supporting people with diabetes in every aspect of life, not just medically. With 537 million people around the world affected—and nearly half still undiagnosed—diabetes can have a big impact on quality of life. It often brings challenges to both physical and mental health, which is why it’s so important for diabetes care to focus on wellbeing, too.
As part of our awareness efforts, welcome to the third and final part of our series on understanding type 2 diabetes remission! Type 2 diabetes is a serious chronic health condition, characterised by high blood glucose (sugar) levels due to the body not producing enough insulin, or the insulin it produces being ineffective (insulin resistance). As one of the leading causes of death globally, its risk factors include obesity, sedentary lifestyles, and poor dietary habits. While traditionally viewed as a lifelong condition, recent research has shown that type 2 diabetes can be put into remission. Evidence highlights that weight loss is key to achieving remission. In this final segment, we will explore various approaches to achieving weight loss and their role in type 2 diabetes remission.
1. Intermittent fasting: also known as time restricted eating. This however, not the same as religious fasting. There are two common methods: 16:8 and 5:2.
The 5:2 method: With this approach, you consume a very low-calorie intake (around 500–600 kcal) on two days of the week, while eating normally without restrictions on the remaining five days.
The 16:8 method: This involves an 8-hour window each day during which you can eat and drink, followed by a 16-hour fasting period where no food is consumed, though fluids are allowed.
2. Increased physical activity level: regular exercise can help improve insulin sensitivity, support weight loss and reduce blood glucose levels. Physical activity on its own however, is insufficient for type 2 diabetes remission but it plays an important role in maintaining weight loss when combined with dietary changes.
3. Bariatric surgery: this is another method that can help achieve remission in obese individuals. Procedures such as gastric bypass and sleeve gastrectomy can lead to substantial weight loss and improved insulin sensitivity.
Research has shown that weight loss is key to achieving type 2 diabetes remission, but there is no "one-size-fits-all" approach. It’s important to find a plan that works best for you. Speak to your GP or practice nurse about the support available locally to help you reach your goals. The NHS Type 2 Diabetes Path to Remission programme is also available for eligible individuals—if you’ve been diagnosed with type 2 diabetes in the past six years, ask your GP if you qualify for this programme
Let’s Talk - Pounded Yam!
Traditionally, pounded yam is made by pounding boiled yam with a pestle and mortar (see picture below). Using hot water, along with considerable energy and skill, the carbohydrate-rich tuber is transformed into a smooth, dough-like mound. This dish is often referred to as "swallow" because of how easily it is consumed and how readily it slides down the oesophagus.
The authentic delicacy can be eaten with different traditional soups – egusi is my favourite! The pounding of yam is historically deemed labour-intensive – and not practical for our busy lives. Over the years, excellent technological advances have led to the development of electric pounding machines – which theoretically do the job of the pestle and mortar. Some pounding machines can cook the yam, then proceed to crushing the yam, and subsequently mashing it into a smooth semi solid paste or dough. Without machines, pounded yam can be prepared by simply peeling, washing, chopping, and boiling it until soft. After this, the yam is pounded using a wooden spoon. A hand blender makes this even more achievable, as demonstrated in our cooking sessions.
The beauty of this method is that the raw ingredient—yam—is unadulterated, fresh, and tasty, and it reminds us of home!
Instant Pounded Yam Flour (IPYF)
IPYF were developed with convenience and accessibility in mind. Unlike our freshly pounded version, instant pounded-yam flour products involve the yam being boiled and processed into a dried powder (dehydrated yam flour) by sun drying yam or commercially using desiccating machines. If you were to go to an ethnic or African Caribbean supermarket, you would note the many IPYF brands available for consumers. The market for IPYF in the UK is quite vast – annual growth is about 3-5% yearly in nations with high numbers of Nigerians and other West African natives. Nigeria has a large, expanding and sustainable market for IPYF, and there is high demand for it in Europe and America.
The composition of IPYF can vary from brand to brand. In terms of taste and consistency – many consumers have their favourites - often determined by their personal comparisons with the authenticity of the freshly pounded version.
Our research into IPYF
A few years ago, we carried out some market research which involved reviewing the labelling of 16 brands of IPYF available in the UK to ascertain how many actually contained yam as the main carbohydrate source.
Our research examined:
Whether there was an ingredients list / nutritional information
Whether ‘yam’ was named on the ingredients list
Which other ingredients were listed on the label / ingredients list
Our results showed:
Labelling:
76% (13/17) of the products included an ingredients list
Yam listed as an ingredient:
23% (3/13) listed yam as the only ingredient
38% (5/13) did not list yam as an ingredient
Other ingredients listed:
50% listed potato flour/potato starch, others included rice flour, food starch, corn starch, soy and vegetable fibre.
What does this mean?
The important factor here is checking what you are eating and understanding the effect it may have on your overall health. Yam is a good source of energy, vitamins, minerals and fibre. Pestle and mortar, pounding machines and even boiling and pounding on the stove top, all mean you are consuming just boiled yam, and hopefully benefitting from the nutrient composition. The convenience of instant powders is liberating and time saving, however it’s good to know what you are eating. Our research showed that not all product brands contained yam, and that many were mixed with potato flour, potato starch, corn, soya, rice and vegetable fibre. Many consumers purchase IPYF and in choosing to do so, should be accompanied with knowledge of the ingredients – by reading the label.
Which is healthier?
As previously mentioned, fresh yam is a good source of nutrition, particularly fibre. Once fresh yam is processed as an IPYF, the fibre content is much less than an equivalent portion of boiled and pounded yam (either by hand or machine). The benefits of fibre include improved bowel health, control of blood lipids (fat in the blood) and feeling fuller – which can help with weight management. Regular use of IPYF can also mean that people eat a more significant portion, using more powder to feel fuller, which can lead to consuming more calories.
To maintain good health, it is important to practise portion control and avoid overeating pounded yam. A fist-sized portion is recommended. If you are using IPYF, the fibre content can be increased by reducing the amount of powder and adding oat fufu (milled oat powder). Cook your pounded yam and oat as normal, it may require additional water due to the fibrous nature of the oats. When eating pounded yam made with IPYF – which is generally quite low in fibre, it is also very important to eat an accompanying soup with high fibre content, such as okra, spinach or kale. Adding leaves to soups such as egusi and ogbono can also help increase the meal's fibre content.
Enjoy!
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