As COVID-19 has highlighted, some people are able to live healthier lives and have better access to health services than others – entirely due to the conditions in which they are born, grow, live, work and age.
All over the world, some groups struggle to make ends meet with little daily income, have poorer housing conditions and education, fewer employment opportunities, experience greater gender inequality, and have little or no access to safe environments, clean water and air, food security and health services. This leads to unnecessary suffering, avoidable illness, and premature death. And it harms our societies and economies.
Why World Health Day Is Important
- Why World Health Day is Important
World Health Day inspires action on a global scale World Health Day is one of WHO’s eight official global health campaigns. The day sparks awareness activities and media reports.
- It’s a chance to learn something new
By choosing a different theme each year, World Health Day ensures that we are always learning! WHO picks each year’s subject based on a current pressing health issue and dedicates the week to conferences and activities about the topic.
It brings us together
World Health Day can also be an important day to reflect on your own health. Conversation can help reduce stigma associated with illness and lead to more people seeking support and treatment.
Here are a few healthy dishes to make the family in celebration of World Health Day
Lemon Chicken Stir-fry
- 1 tsp cornflour
- 1 tsp dark soy sauce
- Finely grated zest & juice 1/2 small lemon
- 2 tsp coconut or canola oil
- 1 skinless chicken breast fillet (around 150g), cut into 1.5cm slices
- 1 capsicum, any colour, deseeded and sliced
- 1 medium carrot (around 80g), trimmed and thinly sliced
- 100g broccoli, cut into small florets
- 150ml chicken stock (made with 1/2 stock cube)
- 4 spring onions, trimmed and thickly sliced
1. Mix the cornflour with the soy sauce and lemon juice in a small bowl.
2. Heat the oil in a large frying pan or wok over a high heat, add the chicken, capsicum, carrot and broccoli and stir-fry for 2–3 minutes, or until the chicken is lightly browned and the vegetables are beginning to soften.
3. Pour the lemon and soy mixture into the pan, add the chicken stock and spring onions and bring to a simmer. Reduce the heat and cook for 2 minutes, or until the sauce is slightly thickened and the chicken is cooked through, stirring regularly.
4. Sprinkle with grated lemon zest and serve with rice.
Mint and beetroot infused lamb chops
- 1/2 bunch mint, leaves chopped
- 1/2 bunch flat-leaf parsley, leaves chopped
- 1/4 cup (40g) pine nuts, toasted
- 2 tbs grated parmesan
- 1 garlic clove, finely chopped
- 2/3 cup (165ml) olive oil, plus extra to brush
- 12 x French-trimmed lamb cutlets
- 3 tsp dried mint
- 1 broccoli, sliced lengthways
- 11/2 tbs lemon juice
- 100g watercress
- 2 beetroots, cut into thin matchsticks
- 120g marinated feta, drained, crumbled
1. Whiz the fresh mint, parsley, pine nuts, parmesan and garlic in a food processor until a paste. Gradually add 1/2 cup (125ml) oil and whiz until combined. Set aside.
2. Brush lamb with a little extra oil, then season and coat in dried mint. In a separate bowl, toss broccoli and 1 tbs oil. Preheat a chargrill pan to medium-high heat.
3. Cook broccoli, turning, for 3-4 minutes until lightly charred. Set aside. Cook lamb for 4 minutes each side for medium-rare or until cooked to your liking.
4. Whisk the lemon juice and remaining 1 tbs oil together in a bowl. Season.
5. Arrange broccoli, watercress, beetroot and feta on a platter. Top with the lamb, then drizzle over lemon dressing and mint pesto to serve.