2018 has heralded the arrival of an updated list of superfoods that will bring exciting ingredients to meals and dishes. Be bold – they may be unfamiliar but these are exciting new additions to boost your diet.
Touted as the king of superfoods in 2018, offal is the internal organs and entrails of a slaughtered animal. Sounds unappetizing? The proven benefits of eating chitterlings, trotters, kidneys, livers, tripe and snouts, should bring a change of heart. Kidneys, for example, are full of iron, folate, niacin and vitamin B12 among others. Liver is a great source of protein, vitamin A, folic acid and CoQ10 (for cardiovascular function). Heart is a lean muscle meat that contains thiamin, selenium, zinc, vitamin B and CoQ10.
Recipe: Braised Stuffed Lamb Hearts
For this bit of hearty goodness, please check out this fantastic recipe.
Goats have been around since 10,000 years BC. Including goat meat in your diets ensures that you will be getting loads of nutrients and vitamins such as B, E and K. It is a low natural fat that is healthy for consumption and is good for a Mediterranean type of diet. According to a 2012 study published by the Michigan State University Extension, the fat content of goat meat is 50% lower than beef and 40% lower in saturated fat compared to chicken. Consuming goat meat reduces the risks of coronary diseases, may prevent cancer, improves cholesterol levels, lowers the risk of obesity and keeps the body healthy.
Recipes: These are too numerous to mention, but goat meat is currently most frequently found in Indian meals such as curries, but also Persian and Central Asian dishes. You can turn goat meat into burgers, sausages, goat chops, and steaks as well.
Seaweed in general has been a staple in Asian cuisine since prehistoric times. It is healthy and packed with vitamins and minerals. Red algae are used as food or medicine. In addition to vitamins and minerals, they have super antioxidant properties that promote healthy circulation, control blood sugar levels and improve overall cholesterol. Red algae helps to improve the immune system and is good for the skin.
Recipe: Irish Moss Pudding
Irish moss is a type of red algae, so while this is not an Asian dish, it does contain the red seaweed… you will need:
3-4 pieces of irish moss
1 pint of milk
½ tsp vanilla essence
First you need to soak the moss in cold water for 10 minutes then remove it and place it in a saucepan with milk and vanilla where you will slowly bring it to the boil and let it simmer for 15 minutes. Pour the Irish moss through a strainer to get the jelly out then mix the jelly in with milk with sugar, egg yolk, and vanilla. Beat them together then whisk egg white before folding it too into the mixture. Serve with a fruity compote.
Also called Gubinge or Billygoat plum, these tangy fruits are native to Australia. They are praised for their amazing concentrations of vitamin C which are 50 times more potent than those found in oranges, according to Edible Medicinal and Non-Medicinal Plants, Volume 2 by T.K. Lim. While mostly used as traditional medication amongst the Australian Aboriginal people, Kakadu Plum is gaining recognition as a superfood that also benefits the skin and hair.
Recipe: Kakadu Plum and Sweet Potato Fries
A good one for kids as both main ingredients are far healthier than normal potato fries. You will need:
2 sweet potatoes
1 tsp paprika
½ tsp kakadu plum powder
Olive oil to coat
After preheating the oven, cut the sweet potatoes into fries then place in a bag with the sat, olive oil, and paprika then shake to coat them. Bake in the oven for about 15 minutes then let them cool down before sprinkling the Kakadu plum powder over them.
Yes, we went there. Subject of the odd documentary and the weary traveller’s tale of yuck, the insect is actually pound for pound the most environmentally friendly and economical meat to produce. For example, 100g of crickets contains 214% more protein than 100g of chicken breast. Time to stop being squeamish and get crunching.
Recipe: Ginger Cricket Candies
When starting out in insect foods it’s good to hide them in something nice and sweet. For this recipe you will need:
20 dry, roasted crickets
20 pieces of crystalized ginger
4oz dark chocolate
First, melt the chocolate then once melted, hold a piece of ginger and a cricket together and dip in the chocolate until totally covered. Repeat 20 times and store on a greaseproof paper lined tray or plate in a cool place. Bit like a tray bake, once the chocolate is nice and solid, you can try your first one.