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Welcome to the home page of PHA-UK's radio programme exclusive for people with or affected by Pulmonary Hypertension (PH).
The aim of EmPHAsis On-Air, (which will appear four times a year online and in CD format to accompany the PHA-UK newsletter) is get to grips with the issues and topics important to the PH community in an informative and easy to digest, relaxed, authoritative and where appropriate, entertaining manner.
To listen, all you have to do is click on one of the shows below, which will then open a sub menu of the different sections of each programme, click on the relevant section you want to hear and as long as you have speakers and audio is enabled/not muted on your computer it should play out immediately.
PHA-UK welcomes your feedback, so please email your thoughts, views and suggestions to office@phassociation.uk.com
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Winter Warmer from ‘Miriam’s Marvels’ available via the PHA-UK office
Liz Hinchey writes: Soups are simple and filling and this one's got loads of vegetables (to help you achieve your five a day), whole grains and plenty of flavour with garlic, herbs and onions. You can make extra and freeze it in portions for another time when you might not be feeling so well. You don’t have to get too hung up on following the recipe to the letter. Soups are very forgiving, it’s not like baking a cake where you have to get the proportions exactly right. You can use whatever you have in the fridge or the pantry and adjust it to your taste.
- Two TB of olive oil 1 large chopped onion
- 2 cloves of finely chopped garlic.
- A large peeled potato, chopped into small pieces,
- Two large carrots sliced,
- 50g of pearl barley,
- 2 teaspoons of dried mixed herbs
- One vegetable stock cube that’s been dissolved in a pint of hot water (you can always leave out if you are particularly concerned about salt and compensate with other flavours.)
- A small can of peas and sweet corn or a handful of frozen vegetables
1. First, heat the two TB of olive oil over a low heat, and add the 1 large chopped onion and 2 cloves of finely chopped garlic. Let that cook for about 5 minutes until it’s a light golden brown colour
2. Next add a large peeled potato, chopped into small pieces, two large carrots sliced, 50g of pearl barley, 2 teaspoons of dried mixed herbs and one vegetable stock cube that’s been dissolved in a pint of hot water.
3. Part cover this and leave it to simmer for 20 minutes. Keep an eye on it and if you want to adjust the thickness of the soup, you can always add a little more water.
4. Add a small can of peas and sweet corn, or, a handful of frozen and cook for a further 10 minutes.
A very big thank you to everyone who has made a contribution to EmPHAsis 'On Air' . We always welcome your feedback and ideas which you can email to media@phassociation.uk.com
