I am sitting here at El Karama (www.elkaramalodge.com) having just eaten the most incredible fresh wholesome food with produce straight from their kitchen garden and I feel inspired to tell you about an amazing book that I was given by my lovely friend Pips for Christmas.
How To Eat Better by James Wong is a beautiful book all about how you can take your produce and get that much more from it just by the way that you store, prepare and cook it – he calls it super charging nutrition. Better still the whole thing is based on science …
James Wong talks about how a little kitchen science can dramatically boost the nutrition in the healthy, everyday ingredients you love – and we are talking measurably more vitamins, minerals, fibre, anti-oxidants and a whole host of benefits in everything from apples and oranges to coffee and pasta,
Here are a few of my favourite tips and if you love this idea too here is the link to the book on amazon
HOW TO MAKE ANY FOOD A SUPER FOOD“Lycopene is cancer-preventative phytonutrient, and one of the most powerful antioxidants, most commonly found in tomatoes. Antioxidants are so important for many reasons, especially in a world where processed food has eliminated most of what gives your body the ability to prevent and fight disease. Lycopene plays a role in preventing certain cancers, keeps your eyes healthy, boosts brain power, improves heart health and helps keep your bones strong”.
and one final tip:Pop a punnet of mushrooms on a sunny windowsill for an hour or two and get a 100 x more vitamin D.Simmer blueberries into a tasty 3 minute compot and get 100% more antioxidants than eating them raw.http://www.jameswong.co.uk