Cristiano Ronaldo has missed out on being nominated for the men’s Ballon D’Or, football’s biggest individual prize, for the first time in 20 years. The annual list of the world’s top footballers includes his long-time rival Lionel Messi – but Ronaldo’s move to Saudi Arabian club Al Nassr appears to have put him out of the reckoning for the award. Meanwhile, Spain's Aitana Bonmati is nominated for the women’s prize after leading her country to World Cup glory in August. The ceremony is set to take place in October. Ronaldo, who is training with Portugal ahead of a round of international fixtures this week, said: “Those who like Cristiano Ronaldo don't have to hate Messi and vice versa. “We’ve done well, we have changed the history of football. We are respected all over the world, that's the most important thing. “He’s followed his path and I have followed mine, regardless of playing outside of Europe. From what I’ve seen, he’s been doing well and so have I. “The legacy lives on, but I don’t see the rivalry like that. We shared the stage many times, it was 15 years. I’m not saying we’re friends, I’ve never had dinner with him, but we’re professional colleagues and we respect each other.” However, the 38-year-old’s army of fans on social media didn’t appear to see it that way. One person pointed out that Ronaldo “remains the last Premier League player to win the Ballon D'or,” adding that this record was likely safe this year because of Messi’s “robbery expertise” when it comes to the award. Another person said: “Most nominations in the history of Ballon D’OR: Cristiano Ronaldo 18 times, Lionel Messi 16 times. Remember. The one whom the system hates, is always the hero.” And one other commented: “Ronaldo has never 1. Robbed a [European Champions League], 2. Robbed a World Cup, 3. Robbed a Ballon d’Or. Messi has done all three.” Argentine Messi could win the award for a record eighth time this year after winning the men’s World Cup in 2022. His main challenger looks set to be Manchester City star Erling Haaland, who scored 52 goals in all competitions last season. Sign up to our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Flights to DC-area airports are able to resume after the Federal Aviation Administration lifted a ground stop made earlier Sunday evening due to equipment problems at an air traffic control facility in Virginia.

Understanding your gut can be confusing, particularly when it comes to what to eat and which ingredients can support and improve digestive health. To help, Love Your Gut Week (18-24 September) has partnered with author and writer Dr Joan Ransley to share six new simple recipes that both you and your gut will love. Each dish is based on gut-healthy combinations of foods to showcase how easy and delicious it can be to cook to support digestive health. c. From a vibrant breakfast smoothie bowl, to tasty sardines and cherry tomatoes on toast, comforting smokey beans, a fresh pea and prawn stir-fry, herby meatless meatballs and a zingy Mexican chicken and black bean chilli, there’s a dish for everyone to enjoy this Love Your Gut Week and beyond. Breakfast smoothie bowl This smoothie bowl makes a great nutritious breakfast to help kick start the day. Thanks to the oats, muesli, fruit, nuts and seeds, this dish contains dietary fibre, which helps the passage of food through the gut and feeds healthy bacteria. Government guidelines recommend that adults in the UK should consume 30g of fibre per day, but most only manage about 20g. This recipe also provides plenty of plant points, as well as calcium, protein, vitamins and minerals, and a range of polyphenols – to help support the good bacteria in the gut. Prep time: 5-10 minutes | Cooking time: NA Serves: 4 Ingredients: 250g live, plain, dairy yoghurt or plain, vegan yoghurt 2 ripe, medium sized, peeled bananas 30g rolled oats 120g frozen mixed berries, defrosted 80g muesli (no-added-sugar) 20g mixed seeds ie, sunflower, pumpkin, poppy, linseed 30g walnuts, chopped 150g fresh seasonal fruit such as blueberries, raspberries, kiwi, blackberries, strawberries Method: Place the yoghurt, bananas, oats and defrosted berries into a blender and blitz until smooth. You may have to do this in batches. Pour the smoothie mixture into the base of four bowls. Scatter the seeds of your choice into a small pan and heat gently until they are just beginning to brown. Remove the pan from the heat and allow to cool slightly. Sprinkle the muesli between the four bowls, followed by the toasted seeds and walnuts. Finish it off by arranging an assortment of fresh seasonal fruit around the top of the bowls. Cooking tip: If the fruit is not completely defrosted it can still be added to the yoghurt and puréed, which is a nice touch during hot weather. Sardines and cherry tomatoes on toast This dish is made mainly from store cupboard ingredients and is ideal for weekday meals or as a snack. Tinned sardines are a cost-effective way of getting healthy fish oils such as omega-3 into our diet. Omega-3 fatty acids can have a positive effect on the type and abundance of gut microbes and could also play a key role in the gut immune system. The wholegrain toast provides a source of insoluble fibre, which can help decrease your chance of constipation dietary fibre, which can help decrease your chance of constipation. Due to the vibrant colours in the tomatoes and watercress, you will also get a wealth of polyphenols, which promotes the health of the gut. Polyphenols can act as antioxidants in the body, to neutralise harmful free radicals that can cause disease. When polyphenols which promotes good health in the gut. Prep time: 10 minutes | Cooking time: 15 minutes Serves: 4 Ingredients: 4 slices of toasted wholegrain bread 1 clove garlic, peeled 2 tins sardines in oil 150g cherry tomatoes, cut in half 85g watercress 1 lemon, cut in half 4 dessertspoons kimchi or sauerkraut 20g fresh parsley, chopped Method: Rub each piece of toast with the garlic and place on a plate. Remove the sardines from the tin reserving the oil. Cut each sardine in half lengthways along the side where it has been gutted. Divide the sardines between the four pieces of toast. In a small bowl, mix the oil reserved from the sardines with the tomatoes and the watercress. Squeeze a little of the lemon over the tomatoes and watercress and mix well. Scatter the tomatoes and watercress around the sardines on toast and add a serving of kimchi or sauerkraut on the side. Finish with a sprinkle of chopped parsley. Cooking tip: Store any leftover sardines in an airtight container. Left over sardines can be mashed with a little olive oil and lemon juice and used as a sandwich filling. Smokey beans topped with feta cheese and coriander Step aside beans on toast, this wholesome and warming smokey beans dish is packed full of different beans and tasty veggies to add depth and texture, helping to keep the gut happy. The beans are a good source of fibre and a complex carbohydrate, meaning it is digested slowly by the gut. The combination of herbs and spices also increases the diversity of plants in the dish and adds additional micronutrients. Prep time: 10 minutes | Cooking time: 25 minutes Serves: 4 Ingredients: 1 tbsp olive oil 1 medium onion, sliced 2 sticks of celery, diced 2 red peppers, seeds removed and roughly chopped 2 cloves of garlic, peeled and chopped 2 tsp smoked paprika 1 tsp ground cumin 2 x 400g tins of mixed beans, drained 400g can chopped tomatoes 150g feta cheese, crumbled Small bunch coriander, leaves and stalks chopped (or fresh parsley) Method: Warm the olive oil in a large pan and add the onion, celery, red peppers, garlic, smoked paprika and cumin. Cook for a few minutes until the vegetables are soft but not coloured. Add the beans and chopped tomatoes to the vegetables. Fill one of the empty cans with water and add it to the pan. Add half of the chopped coriander. Stir well and bring the pan to the boil. Turn the heat down to a simmer and cook for 20 minutes until the tomato sauce is rich and thick. Add a splash of water if the sauce for the beans gets too dry. Divide the beans between four plates and scatter with crumbled feta cheese and chopped coriander. Serve with baked sweet potato wedges or wholemeal brown rice. Cooking tip: Both the tender stalks and leaves of coriander can be chopped up and used in recipes. If you don’t like coriander, you can use fresh parsley instead. Pea and prawn stir-fry with ginger and coconut This tasty, one pot meal is a real crowd pleaser that screams gourmet but is super simple to make. It’s also great for the gut. The peas and sugar snap peas provide soluble dietary fibre. This means that it is a prebiotic, which acts as food for healthy gut bacteria to feed on. Soluble fibre dissolves in water and can help the passage of food through the gut and soften stools. It also contains ginger, which has been shown to help relieve gastrointestinal discomforts in clinical studies. The colourful vegetables also contain polyphenols, which are known to increase the diversity of bacteria in the gut. Prep time: 10 minutes | Cooking time: 20 minutes Ingredients: 6 spring onions 2 cloves of garlic, peeled and chopped 1-2 fresh red chillies, seeds removed and chopped ½ stalk of lemongrass (optional) 20g piece of fresh ginger, peeled and finely chopped 1 orange pepper, cut into strips 1-2 tsp olive oil 340g frozen king prawns, defrosted 150g sugar snap peas 100g frozen peas, defrosted 80ml coconut cream 100ml vegetable stock 2 limes. Juice and zest one. Cut the other into 4 wedges 30g coriander, leaves and stalks roughly chopped 1 tsp Thai fish sauce 4 nests of wholewheat noodles Method: Trim the spring onions and cut into 2cm lengths. Discard the outer layer of the lemongrass (if using) and finely chop the bottom part of the stem. Drizzle a little oil into a large frying pan or wok and cook the spring onions, garlic, chilli, ginger, lemongrass, and pepper strips over a medium heat until soft but not coloured. Add the prawns, sugar snap peas, peas, coconut cream and vegetable stock to the pan. Add the lime zest and add half of the chopped coriander. Bring the pan to a simmer. Cook gently for 5 minutes or until the prawns are cooked (they will turn pink) and the vegetables are tender. Just before serving add a splash of Thai fish sauce, a squeeze of lime juice to taste. While the vegetables and prawns are cooking, place 4 nests of wholewheat noodles in a separate bowl and cover with boiling water. Drain the noodles after 4 minutes and place a few noodles in the bottom of four warm serving bowls. Serve the prawns and vegetables with the noodles and a scattering of chopped coriander and lime wedges. Cooking tip: Other vegetables can be used in this dish instead of peas, such as baby sweetcorn, fine beans, or broccoli, which all have dietary fibre. Meatless meatballs with a herb flavoured tomato sauce Looking to cut down on red meat? These meat-free meatballs are the perfect substitute. Infused with spices and herbs, this dish is packed full of flavour and high in resistant starch and dietary fibre – all of which contribute towards a healthy gut. Resistant starch is important in the diet because it resists digestion, passing directly through the small intestine to the colon. It is then fermented by “good bugs” to butyrate which plays a key role in reducing inflammation, increasing calcium absorption, and maintaining the health of the gut lining. Prep time: 10 minutes | Cooking time: 30 minutes Serves: 4-6 (makes 20 “meat” balls) Ingredients: 1 tbsp olive oil 1 medium onion, chopped 2 cloves garlic, peeled and roughly chopped 1 x 400g tin chickpeas 1 x 400g tin red kidney beans 1 tsp ground cumin 1 tbsp wholemeal four 1 medium egg Pinch of black pepper Zest from 1 lemon 3 tbsp chopped coriander both leaves and stalks 1 tbsp chopped parsley 50g fine breadcrumbs e.g. panko Rapeseed oil for shallow frying For the tomato sauce: 1 tbsp olive oil 2 cloves garlic, peeled and chopped 2 x 400g tin chopped tomatoes ½ tsp dried oregano 2 bay leaves Method: Warm the olive oil in a small frying pan, add the chopped onion and cook for 5 minutes until soft but not coloured. Set aside and allow to cool. Meanwhile, place the chopped garlic in a food processor with the drained chickpeas, kidney beans, cumin, wholemeal flour, and egg. Pulse the bean mix so there are still a few visible lumps of beans and chickpeas. Transfer to a bowl and season with pepper. Add the fried onion, lemon zest, chopped coriander and parsley to the bean mix. Keep a little coriander back for garnish. Place the fine breadcrumbs onto a plate. Take a tablespoon of the bean mix (about 30g), shape into a ball, roll in the breadcrumbs and place on a sheet of baking parchment paper. Continue rolling the balls until you have used up all the mixture. Place the balls in the fridge while you make the tomato sauce. Preheat the oven to 200C/400F/gas mark 6 and place a shallow oven proof dish in the oven to warm. Warm the olive oil in a small saucepan and add the chopped garlic and cook gently for 5 minutes. Add the chopped tomatoes bay leaf, and dried oregano to the saucepan and heat until they just begin to simmer. Continue to simmer the tomato sauce while shallow frying the meatless “meat” balls. Remove the ‘meat’ balls from the fridge and shallow fry in oil for about eight minutes, or until the breadcrumbs are golden, draining the balls on kitchen paper after frying. You may have to do this in batches and place the balls in the dish warming in the oven. Pour the tomato sauce over the ‘meatballs’ and serve with brown rice and a scattering of parsley and coriander. Cooking tips: For a gluten free option, use gluten free bread to make the breadcrumbs by cutting it into small cubes and adding it to a food processor until fine. Spread the crumbs on a parchment lined baking sheet and bake for 20 minutes at 200°C until golden. Once the breadcrumbs have cooled, add seasonings of choice. For a vegan version, leave the egg out of the recipe and replace the flour with chickpea (gram) flour to help to bind the bean mixture together more firmly. This version of the recipe will be slightly crumblier than the original one, but the meatballs will hold together and taste great. Mexican chicken and black bean chilli Make it a Mexican night without the worry of gut troubles. This recipe contains more than 10 different plant foods and is high in dietary fibre thanks to the black beans. The dish also contains two types of onions. Onions are a major source of inulin, a naturally occurring prebiotic. Inulin travels through the gut and is fermented by the colon helping healthy gut bacteria to thrive, keeping the immune system functioning efficiently and the cells lining the gut healthy. Prep time: 15 minutes | Cooking time: 30 minutes Serves: 4 Ingredients: 1 tbsp olive oil 1 medium onion, peeled and thinly sliced 2 cloves of garlic, peeled and chopped 30g bunch of fresh coriander, stalks and leaves chopped separately 1 tsp ground cumin ½ tsp ground coriander 1 pinch of dried chilli flakes 2 skinless chicken breasts, cut into 1cm strips 1 x 400g tins of chopped tomatoes 1 x 400 g tin of black beans, drained For the tomato salsa: 4 ripe tomatoes, roughly chopped 1 green chilli, seeds removed and chopped 3 spring onions, trimmed Juice of 1 lime 1 tbsp olive oil To serve: 4 wholemeal flour tortillas 1 little gem lettuce, leaves pulled apart and torn 100g low fat Greek style yoghurt Method: Warm the olive oil in a large pan and add the sliced onions and chopped garlic. Cook gently for 5 minutes until soft. Sprinkle the chopped coriander stalks, ground cumin, coriander and chilli flakes into the pan and add the chicken strips, turning them in the hot oil. Add the chopped tomatoes and bring to the pan to the boil. Reduce the heat and simmer the chicken, partly covered, for 20 minutes. Finally, add the drained black beans and cook for another five minutes. The chicken and bean mixture should be quite thick. Mix the chopped tomatoes, green chilli and spring onions and place in a small bowl. Add the chopped coriander leaves, a squeeze of lime juice (to taste) and a drizzle of olive oil Warm each tortilla in a hot frying pan or griddle until the outside begins to char. Place the chicken and bean mix, torn lettuce leaves, a dollop of Greek yoghurt and a tablespoonful of salsa on the tortilla and fold in half. Cooking tip: To make a vegetarian version of this dish, omit the chicken and serve the beans with grated cheddar cheese, salsa, and yoghurt. 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Omegle, a popular website used to video chat with strangers, is shutting down after almost 15 years. The closure comes amid increasing criticism that the site endangered its users, with reports of child sexual abuse and other crime on the platform. Omegle allowed users to sign up and then be launched into a video chat with another stranger using the site. The two could chat for as long as they wished – until they ended that conversation and embarked on a new one. The app was launched in 2009, and became popular almost straight away. Its founder said that its popularity was a result of “meeting new people being a basic human need”. Quickly, however, it became known for explicit and other criminal content. Leif K-Brooks, the company’s founder, admitted that Omegle had been misused, “including to commit unspeakably heinous crimes”. The site attempted to introduce new features to stop that misuse, such as “monitored chats” that would allow moderators to try and stop criminals using the site. But they did not work, and the site continued to receive criticism for its lack of safety. Now Mr K-Brooks has said that the criticism has become too much, and Omegle will shut down. The intensity of the fight over use of the site had forced him to decide to shut it down, he said, and it will stop working straight away. “As much as I wish circumstances were different, the stress and expense of this fight – coupled with the existing stress and expense of operating Omegle, and fighting its misuse – are simply too much. Operating Omegle is no longer sustainable, financially nor psychologically. Frankly, I don’t want to have a heart attack in my 30s,” wrote Leif K-Brooks, who has run the website since founding it. Omegle saw a huge surge in popularity during the pandemic, as people not only flocked to the site but recorded their interactions and shared them on social media. But that popularity also brought more awareness of the problems on the site, and increased criticism of it. Mr K-Brooks acknowledged that criticism. But he also suggested that at least some of it was in bad faith, and that it was intended to force the site to shut down. “In recent years, it seems like the whole world has become more ornery. Maybe that has something to do with the pandemic, or with political disagreements. Whatever the reason, people have become faster to attack, and slower to recognize each other’s shared humanity. One aspect of this has been a constant barrage of attacks on communication services, Omegle included, based on the behavior of a malicious subset of users,” he wrote. He said that the site had been shut down on the basis of “fear”. “If something as simple as meeting random new people is forbidden, what’s next?”, he wrote, comparing the end of Omegle to “shutting down Central Park because crime occurs there – or perhaps more provocatively, destroying the universe because it contains evil”. The decision to shut down Omegle comes amid increasing concern about regulation of the internet and how best to protect its users. It comes just days after the introduction of the UK’s Online Safety Act, for instance, which aims to hold platforms to account for crimes on their platform, including online grooming. Read More Omegle anonymous chat app shuts down after 14 years Setback for Ireland as EU legal adviser recommends revisit of Apple tax case New AI Pin clips ChatGPT to your clothes Setback for Ireland as EU legal adviser recommends revisit of Apple tax case New AI Pin clips ChatGPT to your clothes Google issues three-week warning to Gmail account holders

MILPITAS, Calif.--(BUSINESS WIRE)--Jun 29, 2023--

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The daughter of Dame Deborah James has helped create a one-year anniversary collection of her late mother’s In The Style clothing line to continue raising funds for cancer research. Dame Deborah raised more than £1.7 million for her Bowelbabe Fund when she launched her fashion collection last year, which featured T-shirts with the words Rebellious Hope across the chest. In memory of her late mother, Eloise James has collaborated with In The Style to create an anniversary clothing line using Dame Deborah’s favourite prints and colours. In a video shared on Instagram, she said: “I am so excited to be working with In The Style to help create the one-year anniversary collection of my mum’s line. “I know she loved making this collection and so did I. She got all of her favourite patterns and designs so we took them out and put them into this new collection so I really hope you enjoy it. “100% of the profits are going to the Bowelbabe Fund and we’re keeping everybody in mind while doing this, this collection is for everybody.” You, Me And The Big C podcast host Dame Deborah, known as Bowelbabe online, died in June 2022 at the age of 40 after suffering from bowel cancer. She set up the Bowelbabe Fund for Cancer Research UK which has raised more than £10 million. On Instagram, In The Style said: “Just over a year ago, we launched a very special collection with our hero, Dame Deborah James. “Captivated by her rebellious hope and inspiring journey, together we created a range to raise awareness of her life-changing Bowelbabe fund. “This was something that Deborah felt really passionate about and she really put her all into creating this range with the team. “She had an immense love for fashion and the way you can use clothes to ‘make you feel better & get you through the day’, which is something we wanted to champion throughout her collections.” The online fashion house ​said despite raising almost £2 million through her collection, “in true Deb style, we’re not done yet”. “We promised Deborah that we would work closely with her family to continue to spread her message of hope and positivity and help keep her legacy going,” it said. “With this in mind, we are thrilled to announce that we’ve collaborated with her daughter Eloise James over the past few months to bring you a new collection! “This stunning range includes a variety of dresses, skirts, tops and more in sizes six to 28, and Eloise and the team have included many prints and colours that were Deborah’s favourites. “We hope you love the collection as much as we do and continue to support Deborah’s charitable legacy with these beautiful pieces.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Government has more work to do to ensure families secure quality childcare – MPs Wall squat exercises can help lower blood pressure, study suggests Wall sits and planks the best exercises for lowering blood pressure, study suggests

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