Be in the know! Here are the new superfoods for 2015
Do you know your superfoods? A marketing term that was coined to describe foods that contain a myriad of health benefits, superfoods have become major trends among the health conscious in the past couple of years. And if you knew that 2014 was the year of quinoa and kale as the superfoods of choice, then pay close attention because 2015 is going to be the year of black salsify, teff and fermented (or pickled) vegetables.
Satisfy your appetite with black salsify
Black salsify is a root vegetable that looks not unlike a short, stubby Cuban cigar. This root crop isn’t just a great vegan source of iron, it also promotes good bacteria in the gut and is a source of copper and vitamin C. While young salsify can be peeled, grated and eaten raw, this root crop is usually steamed, fried, roasted, boiled or pureed into soups.
One very tasty recipe for salsify fritters involves peeling and grating the root crop, cooking it in butter until soft, and putting everything into a bowl. Mix with 1 clove of crushed garlic, 1 small, finely diced red chilli, 3 tablespoons finely chopped coriander, 1 beaten egg and 1 tablespoon of flour. Season well and shape into 6 fritters, which are then fried in butter or olive oil for 4 minutes on each side until golden. Serve with a rocket salad and Red Kellys Hot Dynamite Chilli dipping sauce.
Get the teff factor
Make the switch to teff, which is a great non-dairy source of calcium, protein and iron. Teff is a gluten free grain that hails from Ethiopia and, with its mild, nutty flavour, is a great grain alternative for those who have problems with their digestive system.
For a healthy gluten free porridge, try making teff porridge with apples, dates and pecans. Toast ½ cup of teff grains in a saucepan on a medium-hot gas or electric hob, stirring regularly to ensure it doesn’t burn. After 10 minutes, when the grains start to “pop”, remove from heat. Add ½ cup of water, a tablespoon of butter, ½ teaspoon of cinnamon and 3 chopped and pitted dates. Stir, bringing the mixture to a gentle boil. Cover the pan and simmer for about 15-20 minutes. Once the grains are thickened, remove from heat and stir in ¼ cup of milk or cream, ladle into bowls, top with chopped apple and pecans, and sweeten with honey if preferred.
Go back to fermented vegetables
Good old fermented vegetables (or pickles) such as pickled cabbage, onions or beetroot are making a comeback. Now hailed as a “must have” superfood, these old fashioned favourites are great accompaniments for a range of crunchy and crisp salads. To add a little extra zing to your salad, serve with a Red Kellys Smooth Tangy Traditional or Red Kellys Tangy Spiced Italian dressing.
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