The ever popular Corned Beef & Cabbage!

There’s only 4 days left until St. Paddy’s Day. Are you gearing up for a tipple or two to celebrate us lovely Irish people?
As you know I’ve been showcasing Irish food all week (new & recycled recipes) and to be fair, I didn’t think I could shove any more Irish food in one week’s blog but they just keep appearing! Today’s recipes are two stellar Irish classics, Cottage & Shepherd’s Pie (left) and one mighty fine adapted version, Vegetarian Shepherd’s Pie (right).

So far I’ve covered some really traditional Irish fare but one veg that doesn’t get a lot of attention in the States is the parsnip.
Here are two videos I did nearly 2 years ago (boy I’ve changed!) which show off this great veg. Since I was still getting used to the video stuff I may have left out my ‘healthified’ tips so here goes:
Olive Oil vs. Butter: it’s true parsnips love butter but your arteries and arse may not appreciate it as much. Olive oil contains the “good fats” and works just fine on those taste buds.
Honey vs. Sugar: parsnips are also partial to sugar but as we all now that’s a no-no as much as possible. Lean towards honey, agave, or even pure maple syrup to get the effect but without using refined sugars. Parsnips tend to be sweet on their own so you’ll be amazed how easy it will be not to use sugar.
Curry Powder: bloody good stuff on ‘em!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

Continuing on with my Irish recipe round up…..Yep, it’s another Irish beef stew. I can’t help it–it’s in my DNA!
You’re probably familiar with my Beef & Guinness version and you may remember I made an Autumn Stew this past year. What’s the difference besides the obvious use of Guinness? Subtle differences like using more types of root veg, pearl onions and no potatoes in the stew itself (I saved those for the delicious mash!) are the main differences, which goes to show that you can take the same idea and make it different and seasonal.

RECIPE:
Serves 4

Preheat oven 380°F

2 1/2 lbs organic/grass-fed chuck steak – 1″ cubes
1 leek – white part only, halved lengthwise, 1/4″ slices, washed
8 oz pearl onions
2 garlic cloves – minced
1 cup red wine (use what you’re drinking!)
1 turnip – peeled, halved, 1/2″ slices
1 rutabaga – peeled, halved, 1/2″ slices
2 parsnips – peeled, halved lengthwise, 1/2″ slices
1 bunch (10 approx) baby carrots – washed
8 oz button mushrooms, sliced
8 cups organic beef broth
1 bouquet garni (thyme, bay leaves, rosemary)
olive oil
1 cup all purpose flour (omit if Paleo)
S&P
scallions for garnish

DIRECTIONS:
Preheat large non-stick skillet on medium high meat.

Add the beef to a large mixing bowl and add 1/2 cup white flour, 1/2 tsp salt and 1/2 tsp pepper. Toss the beef around in the flour. Drizzle 2 tbsp olive oil in pan and add the coated beef in batches. Shake off any excess flour before searing meat.

NOTE: If following Paleo diet just brown meat without dredging in flour and continue directions there after.

NOTE: It’s best to brown the beef in 3 batches adding in  just enough beef to fill the bottom of the pan without over-crowding.

After each batch, using a kitchen towel wipe out any excess oil and add another tbsp olive oil to sear next batch. Once all meat has been browned remove to a large deep roasting tray.
Again wipe out the same pan and add another tbsp olive oil. Saute leeks, onions, mushrooms and garlic for 5-6 minutes stirring. Add wine and de-glaze pan. Cook for 1 minute and add mixture to beef along with everything else i.e., raw vegetables, stock and bouquet garni.
Cover with foil and pop in oven for 1 1/4 hours or until the meat is fork tender.
Taste sauce and season with S&P if needed.

Serve with:

Horseradish Mash Recipe:
You’ll need potatoes, fresh horseradish, chicken broth, S&P, scallions

I assume everyone knows how to make mash potatoes (and I don’t mean out of a box!) but just in case you don’t, here’s the quick version: Peel potatoes. Halve or quarter them. Boil them in salted water until they’re soft (pierce them with a knife or fork and if it goes in easily they’re ready). Drain. Mash (there’s a mashing tool you should have in your drawer). To flavour my mash I add low-sodium chicken broth instead of butter to make it creamy. Delicious & healthy. Season with S&P.
For this version, simply add some chopped scallions and grated horseradish to your mash potatoes to suit your taste. Season to taste. I love the kickeen from the horseradish!

Want another way to liven up your mash? Here’s another Irish recipe I learned from in cooking school from the lovely, Darina Allen: Roast Black Cod with Ulster Champ, which is mash made with fresh peas and parsley. Delish!

Even more Irish recipes to come tomorrow!!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

The countdown continues–7 days until St. Paddy’s Day!
(I wasn’t joking when I said yesterday that I had more Irish recipes in the bag!)

Here are some classic Irish soups: Rustic Potato Cabbage Soup (containing two of Ireland’s finest veg!)
and
Leek & Potato Soup.

Popular and super easy St. Paddy’s Day sides are Colcannon and delicious Parsnip & Carrot Mash. The business!

That should keep you busy for a while. Click here for more and keep checking back!

Cheers!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

One week until St. Paddy’s Day and everyone is gearing up for the celebration, myself included! If you’re planning on throwing a bash you’ll definitely need some Irish food and I’ve got you covered. Of course all of my dishes are made the healthy way but that’s so you have room for the drink (I’m always thinking ahead!)

Kicking off our countdown is one of my favourites, Irish Stew. Traditionally Irish foods use simple, basic and cheap ingredients and tend to be very simple and rustic. Though there are many versions of Irish stew out there, it is only a traditional “Irish stew” if using lamb or mutton (a lamb over 1½ years old). Using other meats such as beef is not considered a traditional Irish stew. Bet you didn’t know that did you? Although I have kept the original ingredients I have put my own spin on the style and presentation of the dish. Believe me though the flavour is all there.

RECIPE
Serves 4

3 lbs. grass fed Lamb shoulder
3 large parsnips – peeled & sliced in ¼” rounds
½ lb. baby carrots
3 garlic cloves – peeled
1 lb. mini potatoes – halved
1 Bouquet garni – rosemary, thyme, bay leaf
1 cup white wine (whatever you’re drinking will work)
7 cups organic beef broth
olive oil
S&P

DIRECTIONS:
Preheat oven to 400°F. Begin by preheating a heavy bottomed sauté pan on high heat for 3-4 minutes. Add 2 tbsp olive oil. Season each lamb chop with S&P and sear in hot pan for 3-4 minutes each side until golden brown. Remove to large roasting tray. De-glaze sauté pan with white wine for 1 minute and scrape all carmelised bits from bottom. Add to lamb along with bouquet garni, garlic and broth. Cover with foil and place in oven for 1 ½ hrs. Reduce oven to 375°F. After initial cooking time add vegetables (baby carrots, parsnips and mini potatoes). Cover and return to oven for additional hour or until veg are fully cooked and meat begins to fall off the bone. That’s how tender it should be! Taste and season to desired taste.

NOTE: Never season your gravy before braising meat. The saltiness of the dish will intensify too much over the long cooking period. Always best to season just before serving.

In addition to this one I’ve got a couple more new Irish recipes I’m working on but I already have a ton of recipes out there so this will be the start of the Irish recipe round up. Looks like it will end up being in several posts so keep checking back all week for great ideas. Nobody does healthy Irish food like yours truly (at least that’s what I keep telling myself!)

Starting off the round up is an all time Irish favourite, Beef & Guinness Stew. This is brilliant party grub since it can be made it big batches and it’s pretty easy to do. Even now I wish I had this in front of me to tuck into! Hard to imagine this video is nearly two years old. (Notice I’m rockin’ the Topo tee?)

Though this stew is brilliant on its own, having some brown soda bread and a good ol’ pint would get you into Heaven (plus the soda bread is good soakage!) It’s super easy–watch me make it in record time!

If you’re whipping up a batch of soda bread you might as well slap some Irish Smoked Salmon on top! It’s a brilliant easy appetizer.

This is just the beginning. More Irish classics to come!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

It seems the day after a bank holiday it’s a little hard to get back into the swing o’ things. Usually these long weekends are packed with too much good food and lots of drink, notorious for leaving us feeling a little heavy and drained. Here’s a refreshing way to recharge the batteries, get some good nutrients back into the body and beat the heat without costing much. It might sound like a strange combo but it’s surprisingly delicious. Thanks to my good friend and celebrity trainer, Valerie Waters for sharing her recipe with us!

RECIPE:
Serves 2

2 big handfuls of fresh raw spinach
1 cup frozen mango chunks
1 banana
1 cup of water

DIRECTIONS:
Combine all ingredients in a blender and blend until smooth.

Since we’re using frozen mango there’s no need for ice but of course you can use fresh mango if you’d like, just add in a little ice to get the smoothie consistency. I’ve made this with mixed berries, which also tastes great and I like adding in protein powder especially for my vegetarian Missus, which makes a great after-workout snack. Who knew spinach would be such a great base for a smoothie?!

Welcome to our 3rd and final installment for turmeric week. I suppose when I asked myself, ‘could I do more?’ I wasn’t messin’ about! I had a blast trying out all these new recipes and I definitely learned some new skills. I hope you enjoyed this week as much as I did.

If you’re not familiar with quinoa, it’s time to try it out! Quinoa is packed full of nutrients and is cooked very much like rice although it has more protein than most other grains. I’m a big fan of using quinoa in place of rice because it adds a nutty flavor, which also adds a new dimension. It’s not as heavy as rice tends to be, it’s light and nutty—just like my Missus. (Ha! I’ll get some brownie points for that!)

RECIPE:
Serves 4

1/2 can garbanzo beans (15 oz can) Also known as chickpeas.
1  tbsp fresh lemon juice
1/2 lemon – zested
2 1/2 tbsp olive oil

1 garlic clove – minced
1 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp sweet paprika
1/4 tsp cinnamon

1 cup veg broth / water
1/2 cup quinoa – rinsed (any color quinoa works–I used Inca Red)
1/4 tsp salt

2 zucchini, topped and tailed, sliced in half lengthwise, sliced in diagonal slices 1/4″ thick
3/4 tsp ground cumin

2 green onions (scallions) – thinly sliced
1/8 cup chopped parsley

DIRECTIONS:

Begin by adding beans, lemon juice & zest and olive oil in a small bowl. Combine and let stand for at least 15 minutes.
Preheat medium saute pan on medium heat for 1 minute.
In small pot add broth and quinoa. Cook for 15 minutes, partially covered until tender. While that’s going, add 1 tbsp olive oil to a saute pan and add cumin seeds, turmeric, paprika and cinnamon. Mix together for about 30 seconds over low heat. Add in zucchini and minced garlic and continue sauteing on medium heat for 10 minutes, stirring occasionally.
Once quinoa is cooked, drain.
In a large bowl, combine the cooked quinoa, spiced zucchini and add in ground cumin, green onion and parsley to finish. Mix well. Taste and season. Serve warm or at room temp.

Here’s another great quinoa recipe to try out.

Now, the first time I made this I realized I forgot to buy quinoa. Luckily I had couscous in the pantry, which is my usual substitute for quinoa as they’re similar-ish in texture. So yes, you can use couscous instead if you wish.

One good one down, one to go.

To accompany my couscous I made a traditional Tikka Marinade, which I decided to use with a lovely piece of wild salmon. I thought the flavours would work really well together. They did but….the salmon didn’t turn out as I had expected. It wasn’t bad but it wasn’t great. It happens, right?
I decided to post it anyway, in hopes that you could help me out. Here’s what I did:

Tikka Marinade
Serves 2

1″ piece of ginger, minced or finely grated
2 garlic cloves, crushed to a fine paste
1/4 cup non-fat Greek yogurt
1 tbsp lime juice
1/4 tsp ground turmeric
1/8 tsp cayenne
3/4 tsp garam masala
1/4 tsp cumin (plus an extra dash)
1 tsp peanut oil
1/4 tsp salt

DIRECTIONS:

Mix the garlic and ginger into a paste-like mixture. In a bowl, mix together the paste, yogurt, lime juice, garam masala, cumin & salt.

Heat the oil in a small sauce pan over medium-high heat for about a minute or until hot hot. Then add in turmeric and cayenne–you should hear them sizzle upon contact with the hot oil. Mix quickly for just a few seconds so it doesn’t burn, then stir this into the yogurt mixture.

I then marinated the salmon for about 2 hours and baked on 400F for 15 mins approx. At first guess I think I put too much marinade on the fish. What do you think? Where did I go wrong and how can I make it better?

Ah, the glory of cooking!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

I was asked by one of my subscribers if I could come up with a recipe for buckwheat. I’m not exactly renowned as a baker generally, although I did make all the breads in a catering company I worked for a few years back, so I have the basic knowledge of what to do. Shouldn’t be too hard to incorporate buckwheat into baking, right? Since we’re also featuring Allspice on Spice week and had requests for Nutmeg, this recipe covers all bases.

Here Stateside, buckwheat is primarily sold as processed flour or in pancake mixes. The Japanese use buckwheat flour to make Soba noodles as well as other products. In Europe, buckwheat groats (de-hulled seeds) called Kasha are cooked as a rice substitute. The groats are sometimes used in the U.S. as a breakfast cereal in place of oatmeal or porridge.Buckwheat is a suitable substitute for grains for people who are sensitive to wheat or gluten because it’s actually a fruit seed (and not a cereal grain) that is related to rhubarb and sorrel. The nutrients in buckwheat may also contribute to controlling blood sugar and lowering high cholesterol.

I’ve had this recipe in the bag for a while although there wasn’t any buckwheat in it so I figured I’d play with it and see what happened, or should I say, I gave the directions to the Missus, my favorite helper! Although it took three rounds for the end result, we finally got it right (and they are well good!)

RECIPE:

1/2 cup buckwheat flour
1/4 cup whole wheat flour
1/4 cup oats – toasted in dry saute pan for 5 mins, lightly browned
2 tbsp raw wheat germ
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp salt
3/4 cup Xylitol (birch sugar)
1 1/2 bananas – mashed
2 large organic eggs – whisked
1 1/4 cups grated carrot
1/4 cup canola oil

DIRECTIONS:

Preheat oven 325F.
Combine flours, oats, wheat germ, allspice, nutmeg, cinnamon and salt in a food processor and mix until fine.
Add all remaining ingredients in a large mixing bowl and using your hands, mix until all ingredients are incorporated. Then add in the blended dry ingredients and mix everything together until moist.

Spray muffin tin with canola oil spray and fill each muffin mold 3/4 full.
Pop in oven for 20-25 minutes.

To check if they’re baked all the way though, pierce a muffin in the center with a toothpick and if it comes out clean, you’re good to go.

Remove from oven and let cool in the tins.

To store: Once completely cool and at room temperature, store in an airtight container to retain freshness.

To Freeze: Put in airtight tupperware containers or ziploc bags and freeze for up to 3 months. Freeze in batches of 3 or 4 for convenience.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible

The infamous Kogi BBQ

“Food on the Go” has its meanings. It used to mean, well still does, a fast food drive through. Grab a greasy quickie (still talking food here peeps) and eat it while you drive from point A to point B. A hot dog stand comes to mind for New Yorkers. Eat and walk. My version usually means a bag of almonds and a protein drink, but then we all know I’m not your typical guy.

You may have noticed there’s a new kid in town which is taking cities across the nation by storm: the Food Truck–and it’s a booming business. Haven’t heard of them? Let me think of the best way to describe them…Ever pass by a construction site and see the taco trucks serving up lunch? (States side anyway.) You may know them as “roach coaches”, not quite renowned for having the best quality food but more of a cheap ‘n’ cheerful street food. Well these new Food Trucks are basically pimped out glorified roach coaches. It’s true these taco trucks aren’t a new idea though this latest crop of mobile food trucks have taken the concept to a whole new level, offering quality ingredients and a large variety of cuisines. Here in LA (on Abbot Kinney alone) there are sometimes 4 different ones catering to the shop owners, shoppers and even the late night bar clientele. The range and variety of food is super ranging form Korean tacos (Kogi) to Barbie’s Q (down-home bbq) to organic meals (Greentruck, whose serviettes & packaging are made from bio-compostable products and is run on bio-diesel) to ice cream sandwiches (Coolhaus). In Brooklyn it’s ribs, Manhattan has desserts and dumplings, DC has On The Fly.

Afraid? Don’t be. These companies have just taken their businesses to the streets. Instead of having one stationary restaurant or store where people may or may not travel to, they are taking the food to the people in all different neighborhoods throughout the city AND they’ve gotten smart about advertising their locations. The first high profile pioneer was the brilliant mastermind of Kogi Korean BBQ, whose headquarters is based in NY. They would let their peeps in NY know when and where they’d be stopping and they’d then Tweet (@kogibbq) about it, thus creating a craze that is still going strong. I don’t think I’ve ever passed by this truck without a line wrapped around it. They’ve been known to feed up to 800 peeps at one stop. Crazy.

Have a read here from the LA Times to see how Kogi came to be. Quite interesting and inspiring I think.

As I was thinking about writing about this ‘phenomenon’ I came across an article this past week in the LA Times Business section about a cupcake business here in LA, Sprinkles Cupcakes, who have just launched their “Sprinklesmobile”. Brilliant. I’ve been to this place and they do make good cupcakes. They’re conscious of not diluting the market with their brand by opening too many stores so they figure they can hit some new markets frequently by bringing the cupcakes to them. Interestingly, they plan on using social media platforms, Twitter and Facebook to ‘talk’ to their potential customers and decide where to sell their product. It’s not only the name of the game for techies, it’s the wave of the future for all businesses. Are you on board?

Image courtesy of LA Times

I’m doing some research for an article I’m writing about this subject, so let me know if you have seen the truck phenomenon in your area. Keen to find out if it’s just a US craze or if it’s gone global so do you have a local company delivering quality food in your town, city or country?

And if not, I may have just given you a brilliant business idea!

Cheers.

In the States, May is the month we celebrate our Mums. Mother’s Day is May 10th this year (for those of you who need a little reminder). What does every mum want for her special day? Breakfast in bed and a trip to the spa (so I’ve been told). We can handle that, right guys? Here’s a recipe that even the kids can get involved in, which means they’re likely to eat it, too. Getting the kids to eat a nutritious meal while making the Missus happy—Priceless!

It’s also a great spring/summer brunch idea, especially delicious when heirloom tomatoes are in season. The combination of the roast tomato works great with the eggs. I used one whole egg and one egg white in each to decrease the cholesterol and increase the protein in each portion. Speaking of portion, this dish is also makes perfect portion sizes. I’ve thought of everything!

Serves 6

6 large beefsteak or heirloom tomatoes
6 whole organic eggs
6 egg whites
1 tbsp fresh thyme
Sprinkle of feta cheese
Chives, chopped

Preheat oven to 450F (230C).
Begin by cutting the top from each tomato, about a quarter of the tomato. With a pairing knife, cut around the inner flesh of the tomato and using a spoon scoop out the seeds. Make sure you don’t scoop too much from the bottom or the egg mixture will seep out.
Season each tomato with S&P and a drizzle of olive oil. Crack one egg white in each tomato cup. Sprinkle a little feta cheese and fresh thyme in each. Follow that by adding a whole egg in each tomato.
Place carefully on a foiled oven tray and pop in oven for approx. 25 minutes or until eggs are cooked.
When they’re ready, sprinkle with chopped fresh chives and serve with Spanish Potatoes.

SPANISH POTATOES

Serves 6

1 lb white potatoes – cut into ½” cubes

Cook in boiling salted water until potatoes are almost cooked (10 mins approx) but still firm to touch. The idea here is to par-boil them, not cooking them completely. This helps speed up the cooking time when sautéing. Drain potatoes.

½ red onion, thinly sliced
4 tbsp olive oil

While potatoes are boiling, carmelise the onions in 2 tbsp oil on a medium low heat for 10-12 minutes. Remove onions until needed. In the same sauté pan, add in another 2 tbsp of oil on medium heat. We’re using the same pan to get the flavor from the onions. Add in the boiled potatoes and brown in a single layer, turning occasionally. Don’t turn over too often as they’ll brown better if left alone.

Tomato Sauce (add to potatoes)
1 14oz can diced tomatoes
3 garlic cloves
½ tsp. ground cumin
½ tsp chili flakes
½ lemon – zested
S&P to taste

Pulse all tomato sauce ingredients together for 20 seconds.
Once potatoes have browned completely, fold in tomato mixture and carmelised onion. Reduce heat to medium and cook for 6-8 minutes until potatoes are cooked through.
Taste and season with S&P.

Mum will be proud!

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

Gavan Murphy is the The Healthy Irishman.
Fueling your body with healthy food. Fueling your mind with the wealth of health.

Baked pita chips with hummus & guacamole, Lavash pizza and Apple Jicama slaw

I know what you’re saying…Is it possible to eat healthy on Super Bowl Sunday? Did you know that:

• Nearly one in eight or 13% of Americans order takeout/delivery food from a restaurant for a Super Bowl gathering.
• Most popular choices of takeout/delivery items on Super Bowl Sunday are pizza at 58 percent, chicken wings at 50 percent and subs or sandwiches at 20 percent.
• Approximately one in 20 (4 percent) Americans watch the big game at a restaurant or a bar, over 9 million Americans.
• On Super Bowl Sunday, Americans will eat an estimated 20 million pounds of potato and tortilla chips and eight million pounds of avocados.
• Sales for antacid increase by 20% on Super Bowl weekend.

After all these stats and being the Healthy guy that I am, I just had to throw out ideas that wouldn’t bust your gut. After all, the beer consumption alone will do that!
So here’s some healthy Super Bowl ideas perfect for a hungry (wo)man’s buffet:

BAKED PITA CHIPS WITH HUMMUS & GUACAMOLE: (Try making pita chips from scratch!)
Recipe: Serves 6. Adjust accordingly.
1 packet whole wheat pita bread
olive oil
1/4 tsp salt
1 tsp cumin
Preheat oven to 400 F.
Begin by cutting each pita bread in half and then into 12’s. Toss in a large mixing bowl with 1 tbsp olive oil and 1 tsp cumin. Place on oven tray in single layer and bake for 10 minutes approx. or until crispy but not burned. Remove from oven and set aside. (Yes, it’s that easy!)

Hummus (Smashed Chickpeas)
1 15oz can chickpeas (garbanzo beans)
2-3 tbsp olive oil, divided
1 lemon – zested & juiced
1/8 tsp chili powder
2-3 tbsp cold water, divided
S&P to taste
Hummus is traditionally made with tahini but in my version I omit it as I prefer the simple taste of the chick peas and lemon. Tahini also has a high fat, high calorie content so in order to cut calories I do without it.

Drain the chickpeas and put in food processor. As they’re pureeing gradually add cold water & olive oil, alternating 1 tbsp at a time to blend. You want a smooth but not a runny consistency. Remove to a mixing bowl. Add 1/2 of the lemon juice, all the lemon zest, 1/4 tsp salt, 1/4 tsp pepper and chili powder. Taste and add more lemon juice if preferred. I like my hummus zesty so tweak it to your taste.

A couple of other ideas for you are:

LAVASH PIZZA. This is a great healthy alternative to your regular thick crust pizza we all know. I’ve used both white and wheat lavash (fancy word for flatbread) so check your local grocery or specialty store. In the version above I made a roasted red pepper and tomato sauce and used part-skim mozzarella & fresh basil. If you want this recipe leave a comment here or on my site.
I’ve also made this with fresh basil pesto and blistered cherry tomatoes, click here for recipe. Both versions are damn tasty and perfect for adult or even kid gatherings.

APPLE JICAMA SLAW. What exactly is Jicama? This is a light refreshing slaw that’s the complete opposite of a regular coleslaw that’s mayo based. The sweetness of the apple and the crunchiness of the jicama work brilliantly together and you can snack on this all day if you wanted.

So to answer my own question, yes it is so no excuses here people. I’ve got more football food up my sleeve at thehealthyirishman.com.
One step ahead of me? Let me know what healthy Super Bowl dish you’re planning.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

The Healthy Irishman Fueling your body with healthy food. Fueling your mind with the wealth of health.