Times they are a-changing - slowly

My local paper recently published a pudding recipe for Easter. The ingredients included 12 hot cross buns, 1 pint each of milk and double cream, 260g sugar, and 4 eggs. It was supposed to serve four people! This monstrosity, coming in at 1100 calories a portion and insane amounts of saturated fat was recommended to be served with clotted cream. I could write to them to mention this but I doubt it would do anything other than brand me a spoilsport and misery who begrudges people a once a year indulgence. I did however sometime ago write to a cookery magazine which regularly publishes healthy eating guidelines to point out that most of their recommended menus supply more calories and fat at one sitting than they suggest should be eaten in a whole day. Now I claim no credit for this at all, but the message seems to be getting across, so I am guessing that other people have written in as well. There was an editorial recently saying that there is more demand for healthy recipes, and they have started including these. One feature of the magazine is a menu recommendation which is a combination of recipes from that issue and this month there was one for a healthy supper. Not CRON, not by a long chalk, but it is progress, and we should be pleased at that.

One thing we do lack in the great mass of cookery magazines is one on healthy cooking and eating. There is a supposedly health-oriented magazine but it contains few recipes and seems mainly to be concerned with illnesses and therapies, chiefly expensive supplements. There are slimming magazines but their recipes are aimed at overweight people who can lose weight on a regime that would actually put weight on little me. I am sure there is a niche for those of us who are already slim and healthy and want to stay that way. Maybe I should drop someone a line?