Edition 38
September 2025

 
 
 
 
 

Coming Back From Holiday? Let’s Remove the Guilt About Rest!

By Shola Oladipo, Food for Purpose CEO 

Welcome to September! 

A new month, a fresh page, and for many of us, the start of new routines as summer winds down. How was your summer? Did you retreat, take a break? Do you have one planned? 

I recently returned from my holiday break in the US. It started quite busy, and then I was comforted by the opportunity to rest. I was smothered in sunshine, good food, soothing naps, spa treatments,  and much-needed pampering from friends and family. 

I won’t lie, at several intervals, that little voice tried to creep in: “Shouldn’t you be doing something more productive?”

Here’s the truth: rest is not laziness! No ma’am, no sir! Rest is life-giving.

Studies show that regular rest improves focus, lowers stress, boosts immunity, and even sharpens decision-making. So if you’ve been wearing busyness like a badge of honour, your body is probably waving a white flag saying, “Please, give me a break!”

Rest is not a human invention—it’s divine design. God modelled it, so why do we still feel guilty about it?

Think of rest like plugging your phone into the charger. Would you scold your phone for recharging? Exactly. So why do we treat ourselves like machines that should keep going without pause?

As we enter this new month—put your feet up, sip that tea, and know this: when you rest well, you live well.

In faith, fun and purpose,

Shola Oladipo 

 
 
 
 
 
 
 
 

  • Big News!

    • Food for Purpose CIC has received a £10,000 grant from ECLAS Scientists in Congregations to launch Rest, Digest, Reset—a 21-day faith-based wellness programme.

      ECLAS – A UK-based initiative supporting Christian leaders and communities to engage with science in meaningful, practical, and faith-informed ways.

      This initiative helps participants rest deeply, nourish themselves with micronutrient-rich foods, and reset lifestyle habits for long-term health. By blending scripture with science, it supports body, soul, and spirit in a holistic journey toward vitality. Stay tuned for workshops, resources, and practical tips to join the journey!

  • More Good News

    • Food for Purpose has also been awarded a £30,000 grant from The Fore to support investment to build our Marketing and Commercial Operations functions. The Fore is the UK’s only venture philanthropy fund backing the best small charities and social enterprises. We are delighted to have this investment to support our ‘FFP 2.0’ objective to grow our business and it’s impact. Watch this space for our upcoming adverts to recruit to these roles. A massive thank you to The Fore!

      https://thefore.org/grantee/food-for-purpose-cic/

  • The GOHEALTH Podcast

    • Our CEO will be joining Dr Gillian Straine, CEO of GOHEALTH on 12th September 2025 as a guest on her podcast.. Watch out on our socials for details of their enlightening conversation about health, faith and culture in Black faith communities.

      Keep an eye on our social media channels for clips from their insightful discussion on health, faith, and culture within Black faith communities.

      https://gohealth.org.uk/

  • Cooking Sessions News

    • Food for Purpose delivers culturally tailored cooking sessions designed to support African and Caribbean communities living with conditions such as type 2 diabetes and hypertension. By adapting familiar dishes in healthier ways, we help people manage their health while still enjoying the flavours they know and trust. For partner organisations, the impact is clear: improved health outcomes, stronger community engagement, and a service that members genuinely enjoy attending.

      If you are looking for a proven, culturally relevant way to support healthier living in your community, we would be delighted to work with you.

  • We’re Hiring

    • Sessional Healthy Living Instructors to support the delivery of community education sessions such as the Healthy Church Initiative.

      Interested? Contact admin@foodforpurpose.org for role descriptions.

National Days / Weeks / Month - September 2025

 
 
 
 
 
 

The Healthy Church Initiative (HCI) continues to grow across Greenwich!

This month brings exciting developments:

Upcoming Taster Session: We're thrilled to partner with Sword of the Spirit Ministries - Christ Life Church for a taster session on Saturday 6th September (see poster below). We'll be highlighting the vital importance of church health and encouraging this wonderful congregation to join our movement by signing up for the HCI.

New Partnership: We're delighted to kick off the programme with St. Johns Church this month. A heartfelt thank you to Rev. Timmy for embracing the HCI so warmly!

What's Next: Watch for updates from our taster session and news of new church partnerships in the coming months.

Join Us: If your Greenwich-based church would like to be part of this transformational health journey, contact us on 0207 101 3170 or email admin@foodforpurpose.org.

 
 
 
 
 
 

​​Beat the Heat: Staying Safe While Exercising in Hot Weather

By Precious Oladipo
FFP Director & Physical Activity Lead

​​Beat the Heat: Staying Safe While Exercising in Hot Weather

I never thought I’d be talking about this, but here we are, after the weather and heatwaves we’ve had in the UK this year, it feels like a must. Earlier this year, we even saw one of the hottest London Marathons on record. That’s not just “phew, it’s warm” territory, that’s “let’s take this seriously” territory.

Heat illness can creep up on you faster than you’d expect. It can start with heat cramps, painful muscle spasms from fluid and salt loss. Push on, and you risk heat exhaustion: dizziness, nausea, a pounding heart, and heavy sweating. Ignore those signs, and it can tip into heatstroke, when your body can no longer cool itself. Confusion, collapse, and dangerously high body temperature follow. That’s a medical emergency.

Prevention is everything. Start hydrated and keep sipping water regularly, not just when you’re already thirsty. Wear light, breathable clothing, and try to exercise early in the morning or later in the evening when the sun is less fierce. If you’re sweating buckets, a sports drink can help replace lost salts, but plain water should be your main go-to. Always listen to your body: if you feel faint, sick, or just “off,” stop, find shade, and cool down.

The sun might feel glorious, but it can also be unforgiving. Whether you’re training for a race or heading out for a casual run, respect the heat. Enthusiasm is great, but not if it outruns your common sense. 

 
 
 
 
 
 

Caribbean Shrimp Ceviche

This month, we're heading to the Caribbean Islands to give a lively spin on the classic shrimp ceviche. Bright, citrusy, and bursting with Island flavours, this Caribbean-style ceviche is simple and quick to make. It can be enjoyed chilled on hot summer days, served as a snack with drinks, or as a light appetiser for any gathering.

Serves: 4

Preparation time: 30-40 minutes

Ingredients

  • 450g (1lb) medium-sized shrimp, cooked

  • 1 lime

  • 1 lemon

  • 1 small red onion, thinly sliced

  • 1 avocado, ripened and diced

  • 2 tablespoons chives,chopped

  • 2 medium tomatoes, diced

  • 1 mango, peeled and diced

  • 4 chadon beni leaves (culantro), thinly chopped

  • ½ teaspoon black pepper

  • 1 scotch bonnet pepper, thinly sliced (optional)

Method

  1. Place the shrimp in a bowl, squeeze lime and lemon over them, and let marinate for about 20 minutes. You can refrigerate during this time.

  2. Add all the other ingredients to the shrimp.

  3. Stir well to combine all the different flavours.

  4. Chill for another 10 - 15 minutes, then serve.

Tips

  • If you can’t get your hands on chadon beni, you can use cilantro

  • Use a half-ripe mango for a sweet-tart flavour.

Recipe courtesy of

https://caribbeanpot.com/recipe-tag/caribbean-shrimp-ceviche/

https://www.allrecipes.com/recipe/264646/easy-shrimp-ceviche/

 

Image courtesy of

https://caribbeanpot.com/recipe-tag/caribbean-shrimp-ceviche/

 
 
 
 
 
 

Long Pepper

This month, we’re celebrating Long Pepper for the letter L!

Long pepper, also known as ‘Piper longum’, is a distinctive spice with deep roots in both African and Asian cuisines. While it is native to South Asia, the spice has a well-established profile in African cooking. 

In East African culinary practices, long pepper, known as ‘timiz’ is often dried and ground into spice blends such as ‘berbere’, a staple spice mix used in stews such as ‘diro wat’ and ‘shiro’. Compared to the Indian variation of the spice, the Ethiopian long pepper has a milder, less sweet taste profile, offering a subtle heat that balances well with other spices like fenugreek, ginger, and cloves. 

Long pepper's usage stretches beyond East Africa. It has also been found in sub-Saharan regions including Angola, Tanzania, and South Africa, reflecting its integration across diverse culinary landscapes on the continent.

Nutritionally, long pepper:

  1. Contains the bioactive compound piperine - which exhibits anti-inflammatory properties which may help to reduce bloating, stimulate digestion, and improve gut motility.

  2. May have antimicrobial and expectorant effects which can be used to ease coughs and clear mucus from the respiratory tract.

  3. Is being explored for antioxidant effects, with the potential for relieving stress and improving mental as well as physical health.

While long pepper has flavour-enhancing effects and medicinal properties which are well-established in traditional healing systems, modern scientific evidence is still emerging, and further research is needed to validate these health claims.

Where to find long pepper in the UK:

  1. Specialty spice shops and ethnic grocery stores, catering to East African or South Asian communities.

  2. Health food stores – sometimes stocked for its traditional medicinal value or under the name ‘pippali’ as part of Ayurvedic herbal blends.

As awareness of traditional spices continues to grow, long pepper is becoming more accessible to home cooks and health-conscious consumers.

Image courtesy of:

 
 
 
 
 
 

The Truth About Carbs: Celebrating Cultural Foods as Part of a Healthy Diet

Your Guide to Nutrition Made Simple!

If you’ve ever been told to cut out starchy foods like yam, plantain, rice or fufu completely to manage your weight, diabetes, or blood pressure, you’re not alone. Many people from Black African and Caribbean communities hear this advice, and it can feel like being asked to give up a part of your culture. The good news? You don’t need to stop enjoying your traditional staples.

Yam, green plantain, cassava, fufu, rice and other starchy foods provide energy, fibre, vitamins and minerals, and have kept our ancestors fed for generations. The key is not to avoid them altogether, but to think about portion sizes and cooking methods.

Portion size guide: approximately ¼ of your plate should be filled with starchy carbs. Make sure to include plenty of protein and fruit/veg items too!

Top tip: If you no longer feel full/satisfied after reducing portion sizes, try using wholemeal alternatives, in addition to adding lentil, beans and leafy veg to your meals. This boosts fibre and helps you to feel fuller for longer.

Cooking methods: When frying carbs like plantain or yam, this adds saturated fats. When these fats are eaten in larger quantities, it can lead to problems with heart health. Instead, try boiling or baking your plantain and yam – or, if you’re after that crispy texture you get from frying, air-frying is another tasty solution!

So, the takeaway message? These foods are NOT inherently unhealthy, the issues commonly highlighted in the media stem from portion sizes and cooking methods. When applying the small changes suggested, traditional starchy carbs can DEFINITELY be enjoyed and celebrated as part of healthy, balanced, delicious dishes which honour our culture!

Special thanks to Amber (Dietetics student from the University of Nottingham) for her contribution to this month’s ‘Balanced Bites’.

 
 
 
 
 
 

University of Nottingham Dietetics Placement: Student Reflections

Back in June, we had the pleasure of welcoming our last two Dietetics students from the University of Nottingham, Jess and Jesse, for a two-week placement with us. Their time here was filled with learning, collaboration, and valuable experiences for both them and our team. In this month’s edition, they share their reflections on the placement, highlighting the skills they developed and the insights they gained during their time with us.

 
 
 
 
 
 

The Role of Herbal Remedies & Food Supplements in Type 2 Diabetes Management

By Modupe Peters
FFP Director & Diabetes Lead

In this edition of our PY’s ‘Diabetes Tips’, we will be looking at the roles of different herbal remedies & food supplements in diabetes management. Many people rely on herbal and complementary remedies to treat and manage their diabetes. Although some of these remedies offer some benefits in lowering blood sugar levels, there is, however, limited research to support their use as a treatment for diabetes.

The following are some of the common herbal remedies:

  • Cinnamon (Cassia or Ceylon cinnamon)

  • Fenugreek seeds

  • Bitter melon (Karela)

  • Ginger

  • Aloe vera

  • Okra

  • Bilberry extract

Research is ongoing into various micronutrients like vitamin D, vitamin B3, chromium, magnesium, and zinc, focusing on their impact on diabetes management and their potential link to causing diabetes. Currently, there is no evidence that any of these nutrients can prevent or cause diabetes

Many of the herbal remedies mentioned above have not been tested and are not regulated in the same way as prescribed medicines.

If you are taking or thinking about taking any of the remedies listed above, it’s important to speak with your healthcare provider and continue to take your diabetes medication. There may be risks involved with supplements because they can affect how your diabetes medication works and could worsen diabetes complications such as kidney disease.

 
 
 
 
 
 

H₂-Oh Come On…

We’ve all heard it, someone boldly declaring, “I don’t like water.” Which, let’s be honest, sounds a bit… childish. Like refusing broccoli because it’s “too green.” Water doesn’t taste of much, and that’s kind of the point. It’s not here to entertain your taste buds; it’s here to keep you alive, fresh, and less like a shrivelled raisin.

In the UK, the recommendation is around 6–8 glasses a day (roughly 1.5–2 litres). Yes, tea, coffee and even milk count, but let’s not pretend six Earl Grey teas are the same as hydration. Water helps regulate temperature, cushions your joints, keeps skin from looking crispy, and sharpens concentration (so you might actually remember where you left your keys).

If plain water feels like a punishment, jazz it up: lemon, cucumber, squash, or even sparkling water, basically hydration with a party hat.

So next time you hear “I don’t like water,” remind yourself - your body’s made of the stuff. Declaring that you don't like water is kinda like saying you don't like yourself...just saying.

 
 
 
 
 

Let's keep in touch

For general enquiries about Food for Purpose:

admin@foodforpurpose.org 

 

For Newsletter enquiries / content suggestions:

sandra.thomas@foodforpurpose.org