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Vitamin-loaded juices for the family.
Simple and delicious starters.
Memorable meals with these gourmet, healthy ideas.
Complement your main course with these delights.
End your meal with these less sinful sweet nothings.
Prized for over 2000 years, asparagus has long been eaten for its medicinal properties. Fat free and low in calories, it is also super nutrient-rich.
Asparagus is one of the world’s best sources of folic acid, a form of B vitamin that not only helps prevent birth defects, heart disease and even some kinds of cancer, but also aids in regulating moods. Research shows that up to 50 per cent of people with depression suffer from low folate levels. Just half a cup of asparagus provides 60 per cent of the recommended daily intake of folic acid. Among older individuals, healthy levels of folic acid paired with vitamin B-12 (found in meat, fish, poultry and dairy) also improve mental dexterity and response speed. In addition, this vegetable is one of the top plant-based sources of tryptophan, which the body converts into serotonin, one of the neurotransmitters that contribute to feelings of well-being and happiness. Asparagus is also a particularly rich source of gluthathione, the key antioxidant that helps other antioxidants such as vitamins C and A (which asparagus has high concentrations of) function effectively. Gluthathione is believed to help break down carcinogens.
To take best advantage of the nutritional benefits of asparagus, eat it raw or lightly cooked (steaming is ideal). Of course, they are also tasty when roasted, grilled or briefly stir-fried. Choose asparagus spears that have tightly furled tips and firm stalks that are not woody. Try to pick a bunch that has stalks of fairly equal thickness to ensure even cooking. And eat them as fresh as possible (within approximately 48 hours of purchase). The best way to store them is by wrapping the ends of the asparagus in a damp paper or cloth towel.
Asparagus is available at SuperNature Forum.
Celeriac has to be the unsung hero of the vegetable world, knobbly, odd-shaped and too often ignored. With a subtle, celery-like flavour and nutty overtones, you can mash and serve it with your festive roast or in soups or purees. A great alternative to s
With an earthy, sweet flavour and long tuberous root, it comes as no surprise that the parsnip is closely related to the carrot. This fleshy tuber is chock-full of vitamins, essential minerals and dietary fibre.
A sweet alternative to the regular Russet or Yukon gold, this humble root lends itself to a plethora of different cooking methods. Great as a casserole dish or simply steamed, this spud is no dud when it comes to health-boosting benefits.
Chilli is also known as chilli peppers. The substances that give chilli their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids.
An apple cucumber gets its name because of its resemblance to a green apple. It has a crispy, juicy flesh, very sweet taste, and can be eaten without peeling the skin off. After it ripens, it develops soft prickles or spines that are white.
Black Knight carrots are readily distinguishable by their ink stained skin with variegations of orange and ivory blushing through from the root's core. The flesh's colour is a contrasting warm yellow.
Higher in beta carotene, and vitamins C and A than its green counterpart, red oak lettuce also provides a good proportion of fibre, folate and minerals. Enjoy this attractive, frilly leaf in salads, sandwiches and side dishes.