Yearly Archives: 2016

May 20, 2016

THE SUPERFOODS YOU’RE THROWING AWAY.

Food_waste

It is likely that you are throwing away the most nutritional parts of certain foods. Take a look at the list below to see how you can put the ‘waste’ to good use.

  • Broccoli Stalks
    Rich in antioxidants, the stem contains more digestion-bossting fibre than the florets. Use in juices and soups, or grate over salads.
  • Sprouted garlic
    When garlic sprouts a green shoot, it contains five times the antioxidants of fresh, lowering the risk of heart disease still further.
  • Orange and lemon peel
    The skin contains more flavonoid phytochemicals – linked to better brain health – than the fruit itself. Grate unwaxed zest into salad dressings or to flavour natural yogurt.
  • Strawberry tops
    Strawberry leaves contain more antioxidants than the fruit. These slow down cell damage linked to wrinkles. Blitz a few into your smoothie.
  • Celery greens
    Higher in vitamins than the fibrous stalks, celery leaves are a good source of immunity-boosting vitamin E. Juice like any other green or add to stocks/soups.
  • Pineapple core
    Tough pineapple cores contain twice as much bromelain – an enzyme with pain relieving and anti-inflammatory properties – as the flesh. Slice thinly and bake on a low heat to make pineapple crisps.
April 22, 2016

TURMERIC: THE SUPER SPICE.

Turmeric

We all know turmeric as a curry spice, giving the dish it’s vibrant colour. But did you know it also has some serious health benefits?

Turmeric is a powerful anti-inflammatory, lowering the levels of enzymes in the body that cause pain and swelling. It’s often used to help alleviate the symptoms of arthritis and ulcerative colitis. It may also help to ease the effects of chronic conditions with low levels of inflammation, such as Alzheimer’s.

The spice also works as an anticoagulant, slowing and stopping blood platelets from grouping together to form clots, thereby contributing to lowering the risk of blood clots.

It’s high antioxidant levels also fight the effects of free radicals in the body, making it helpful in lowering the risk of certain cancers and neurodegenerative diseases.

March 25, 2016

WHAT’S SO GOOD ABOUT AVOCADOS?

Avocado

With a 25% rise in sales last year, what has got everyone obsessed with the humble avocado?

  • Healthy heart – rich in mono-unsaturated fatty acids that can help lower bad cholesterol and increase good cholesterol.
  • High in soluble and insoluble fibre – helping keep the blood cholesterol levels low and your digestive system healthy. Also, high potassium levels help with regulating blood pressure and heart rate.
  • Full of vitamins – a high concentration of vitamin E for healthy skin, vitamin A for a strong immune system and vitamin K for blood-healing functions.
  • An antioxidant punch – high levels of phenol essential for counteracting the effects of free radicals.