Kale and Freekeh Salad with Toasted Coconut and Mango Dressing

There is a new grain in town called Freekeh and it is freekehing delicious! It is actually an ancient grain from the Middle East but is relatively new in western countries. Freekeh is a type of wheat that is picked when green and then roasted which causes the grain to be higher in fibre, protein and nutrients including calcium, iron, zinc and potassium. Freekeh is also great for your eyes as it is a rich source of lutein and zeaxanthin, which have been linked with a reduced risk of macular degeneration. Freekeh is also very high in resistant starch, a type of fibre that has been shown to increase the production of ‘butyrate’ in your gut. Butyrate is a short chain fatty acid that has repeatedly been associated with a reduced risk of developing bowel diseases and is thought to help reduce cholesterol by suppressing cholesterol synthesis. See a CSIRO study on freekeh here.

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Sweet and Salty Seaweed Snacks

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These toasted nori strips are irresistible, especially to kids! They are crispy and slightly sweet with a hint of salt. You won’t be able to stop at just one! They are ready in 10 minutes and make a perfect after-school snack. Continue reading “Sweet and Salty Seaweed Snacks”

Persian Pomegranate Pumpkin Salad with Baharat, Bulgur and Brussels Sprouts

IMG_7555This colourful warm salad is a celebration of autumn. The flavours are so delicious and unique that I promise even the biggest Brussels sprouts haters will be converted! Bulgur, commonly used in Middle Eastern cuisines, is whole-grain and high in fibre. Pomegranate seeds add beautiful colour to the salad while also increasing the antioxidant content with their polyphenols and high levels of flavonoids that protect against heart disease and cancer. Brussels sprouts, a cruciferous vegetable is on the American Institute for Cancer Research’s list of “Foods that Fight Cancer.”(1) See their website here. They are full of vitamin C, folate, magnesium, vitamin K and glucosinolates (compounds that contain sulphur and nitrogen). Glucosinolates form isothiocyanates and indoles in the body. Isothiocyanates (like sulphoraphane) protect against cancer by binding to proteins in cancer cells and slowing their growth or causing the cancer cells to die. In addition, isothiocyanates and indoles have been shown to decrease inflammation in the body.(2) Continue reading “Persian Pomegranate Pumpkin Salad with Baharat, Bulgur and Brussels Sprouts”