Chickpea-Carrot Bowl with Coriander

Our Metabolic Balance Chef Jan P. Cleusters has created this delicious recipe using carrots and chickpeas, give it a try!

Ingredients:
500 g carrots
2 shallots
1 Tbsp coconut oil
2 tsp curry powder
1 tsp tomato paste
1/2 cup (100 mL) vegetable broth
1 cup (200 mL) coconut milk
1 small can of chickpeas
6 sprigs of coriander
Salt and pepper

Preparation:
Peel the carrots and cut into cubes. Peel the shallots and dice finely. Heat coconut oil in a medium-sized saucepan. Cook the carrots and shallots over medium heat for a few minutes until they start turning golden brown. Add the curry powder and tomato paste. Add the vegetable stock and coconut milk and bring to a boil slowly. Cook the covered carrots on low for about 4 minutes. Then add the chickpeas to the carrots and season with salt and pepper. Arrange the curry in bowls and sprinkle with coriander. Enjoy!

Crunchy Carrots

Carrots are a staple in many kitchens and today we have a few tips that all involve carrots!

Although baby carrots are a convenient option, try picking up large, regular carrots the next time you are at the store. Not only do these taste even more delicious than baby carrots but they also keep much better in the fridge. After shopping, carrots should be taken out of their packaging immediately and preferably stored in the vegetable drawer in the fridge. We also advise always removing the green leaves before storing, but don’t throw them away! Carrot leaves are far too good not to use – we suggest adding them to a green smoothie like this one. Simply blend the green stems from three carrots with 1.5 cups of water, 150g baby spinach, a peeled orange, a few chunks of mango and banana, and a tablespoon of cold pressed flax oil! This smoothie is not only delicious but also provides a great boost of energy.

By the way, did you also know that the alpha and beta carotenes in carrots are a precursor of vitamin A? This is what makes carrots so good for your skin. In addition, they contain B vitamins and vitamin E plus an excellent level of the minerals magnesium, phosphorus, calcium and iron as well as the fiber pectin.  

A final couple of tips: Always add a little oil to your carrot dishes, otherwise the fat-soluble vitamins they contain will not be able to be fully absorbed by your body.

 

Turbot with Savoy Cabbage

After introducing savoy cabbage yesterday we wanted to share a delicious recipe using it today. Give this recipe a try and let us know what you think!

Ingredients:
1 serving of turbot
1 serving of savoy cabbage
1 apple
Vegetable broth
Salt and pepper

Preparation:
Cut the turbot fillet into medium sized pieces, season with salt and pepper, and then cook in a pan for two to four minutes, depending on the thickness, just before serving. Clean the savoy cabbage, remove the hard stalk, wash, drain and slice into thin strips. Heat a pan over medium heat and cook the cabbage for 3 minutes. Wash, quarter, pit, and dice the apple and add to the savoy cabbage. Add the vegetable broth and simmer for 10 minutes and season with salt and pepper. Serve the turbot on a bed of the cabbage and apple mixture. Enjoy!

Savoy Cabbage

Savoy cabbage or also known as curly cabbage is one of the prettiest and unique varieties of cabbage. It has green, slightly curly leaves and is less tightly packed than some of its relatives in the cabbage family. For a long time it wasn’t a very popular ingredient but has recently risen in prominence. As a vegetable it is extremely versatile and can be used in many dishes from soups and salads to wraps and lasagna. Savoy cabbage is also very healthy, packed full of vitamins C, B6, E, folic acid, as well as potassium, calcium, and iron. During your next trip to the grocery store pick up a savoy cabbage and try it out in some new dishes!

The Impressive Pineapple

The pineapple originally comes from South America and Hawaii but is now commonly grown in many warm and tropical regions. This fruit not only tastes delicious but also contains high amounts of bromelain, an enzyme which breaks down proteins. This enzyme can have phenomenal effects on the body: it inhibits blood coagulation, improves blood circulation, has an anti-inflammatory effect, lowers blood pressure and helps to break down deposits on the inner walls of the blood vessels. Note though that this enzyme is broken down when heated, so cooked pineapple will no longer contain active bromelain. In addition to bromelain, pineapples contain almost all essential vitamins as well as important minerals and trace elements. No matter how you enjoy pineapple, in sweet or savory dishes, this superfood is worth incorporating into your diet.

German Field Salad

Rapunzel, corn salad or lamb’s lettuce – no other variety has as many names as the popular field salad. And the name speaks for itself: It comes straight from the fields. This is a great leafy vegetable to include in your diet because it contains valuable nutrients such as vitamin A, vitamin C and folic acid as well as iron, potassium, calcium, magnesium and phosphorus. But you shouldn’t enjoy this salad too often. It contains quite a lot of oxalic acid. This acid is considered a “calcium scavenger” because it binds the mineral and prevents it from being stored in bones and teeth.

Avocado

Avocados have increased in popularity in the US since the early 2000’s and are now a staple in many households. What many people may not know is that they are one of the most nutrient dense and healthy fruits! Not a vegetable, avocado is the only fruit that contains high levels of healthy monounsaturated fatty acids. In addition, avocados contain high amounts of fiber, are a great source of vitamins C, K, B6, and are rich in magnesium, potassium, and omega-3 fatty acids. Although most of the calories are derived from fats, these are all healthy fats that the cells in your body need for essential metabolic processes.

Avocados are extremely versatile and can be used in many different dishes. Try them mashed on toast, blended into a pasta sauce, on top of a salad, or even in a creamy chocolate pudding. The possibilities are endless!

Picture: Lemonly

Red and Purple

Red and purple foods! You’ve probably heard of how important it is to “eat the rainbow”. Well red and purple foods are an essential part of that rainbow. This is because they are a great source of polyphenols. These essential phytochemicals are excellent antioxidants which we need for healthy ageing and protecting our cells from damage and inflammation. Natural and real foods have an incredible ability to keep us healthy. So enjoy something red or purple today and of course we say choose it from your Metabolic Balance food list. It’ll then be even more incredible for you! What are some of your favorite red and purple foods?

Credit: Metabolic Balance Australia and New Zealand

White Cabbage

White cabbage is available all year round but is seasonal in the fall and winter months. This vegetable is extremely versatile in the kitchen. It can be used raw in salads or slaw, to make sauerkraut, to make soup, or filled with a mix of ingredients to make cabbage rolls. In addition to being a great ingredient to cook with, white cabbage has a lot of nutritional benefits. It is rich in folic acid, Vitamin K, calcium, iron, and Vitamin C. Noteworthy is that unlike many other vegetables, white cabbage doesn’t lose vitamin C during cooking! This is because it also contains a lot of ascorbigen, a precursor of Vitamin C. The next time you are at the store consider picking up a head of white cabbage and exploring all of the ways use you can use this healthy and delicious vegetable!

Beauty in Food

At Metabolic Balance we are all about real whole foods!
It is so easy to take our food for granted but if you take time to look then you’ll see real foods are simply gorgeous! The vibrancy and life that they hold is amazing. The color and shape is beautiful. The promise of health and wellbeing is so exciting! We encourage you to stop and look at your food. Look at what you are putting in your mouth and think “is this what I want my body to be created from?” Your body needs whole fresh vibrant foods that are filled with vitamins, minerals, and antioxidants. Colorful foods are nutritious, delicious, and much better than any processed food containing chemicals and fillers!
So the next time you are cooking or eating a meal, take a moment and try to really “see” your food!

Adapted: Metabolic Balance Australia and New Zealand