Then you will love these fun and fabulous milkshake recipes! It’s all about trying something new and confidently mixing odd flavours in your blender to create total deliciousness. From Banana and Avocado to Red Wine and Vodka, get ready for some taste sensations!
MINTY BANANA AND AVOCADO MILKSHAKE
Ingredients
250ml frozen sliced banana
1/2 medium-sized avocado, peeled and pitted
3 dates, pitted
4–6 leaves of mint
15ml dark chocolate chips
250ml unsweetened plain almond milk
Directions
Using a high-speed blender, blend all the ingredients together until smooth and creamy.
Garnish with fresh mint leaves and chocolate chips.
Serve immediately.
CHOCOLATE COFFEE MILKSHAKE
Ingredients
20ml cacao powder
2 shots espresso
5 scoops ice cream
5ml salt
250ml almond milk or regular milk
Directions
The first step is to prepare your shots of espresso.
Using a blender, mix together the cacao powder, espresso, ice cream, salt and milk until creamy.
Pour into cups and garnish with extra cacao powder and cacao nibs. Serve.
RED WINE MILKSHAKE
Ingredients
1,4L natural vanilla ice cream
240ml red wine
120ml vodka
Whipped cream for serving
Maraschino cherries for serving
Directions
In an electric blender, blend together the ice cream, red wine and vodka until smooth and combined.
Divide the milkshake mixture between glasses and garnish with whipped cream and maraschino cherries.
GOURMET GRANADILLA AND COOKIE MILKSHAKE
Ingredients
375ml vanilla ice cream
160ml milk
115g granadilla pulp
125ml whipped cream
6 – 8 ginger cookies
Directions
Using an electric blender, blend together the ice cream and milk until thick and smooth. Add 3/4 of the granadilla pulp and pulse to mix. Do not over blend as the granadilla pips will break up.
Pour into serving glasses and top with whipped cream.
Garnish with crushed ginger cookies and the remainder of the granadilla pulp.
Serve immediately.
SPICED PUMPKIN COFFEE SHAKES
Ingredients
250ml milk
125ml canned pumpkin
30ml sugar
5 ml pumpkin pie spice
250ml strong brewed coffee
15ml vanilla extract
1L vanilla ice cream
250ml crushed ice
Sweetened whipped cream
Directions
In a small saucepan, heat milk, pumpkin, sugar and pie spice until bubbles form around sides of pan and sugar is dissolved. Transfer to a bowl; stir in coffee and vanilla. Refrigerate, covered overnight
Place milk mixture, ice cream and ice in a blender; cover and process until blended. Serve immediately with whipped cream; sprinkle with additional pie spice.
The “High Tea” is a British tradition that originated in the mid-1700s. Working men would take a break, usually between 15:00 and 16:00, and either standing around or leaning casually against high stools (hence “high tea”) have an informal meal of tea and finger foods. Or so the story goes.
Today High Tea has become a decadent affair and Cape Town’s hospitality industry, as usual, presents some of the finest experiences in the world. We take a look at some of our clients’ offering the best in the City from the traditional to the dynamic…
The Mount Nelson Hotel
High tea at the Belmond Mount Nelson is a bit of an institution. Take a seat in the bright and enchanting lounge and snack your way through a leisurely afternoon. It’s a lavish colonial affair with live piano music and decadent treats. Guests are invited to sample over 40 of the finest teas accompanied by a wide selection of sweet and savoury nibbles, served on a silver tiered stand. The assortment showcases local and global classics, such as melktert with cinnamon and cardamom; and baked cheesecake with white chocolate and tangy berry tartlets; baskets of warm, freshly baked scones; koesisters sprinkled with coconut; the hotel’s famous mushroom empanadas; cauliflower and onion pakoras; Farmer Angus beef frikkadels; and delicate finger sandwiches filled with smoked Franschhoek trout.
Situated in Artem Galleria in Sea Point, Coco Safar’s interiors evoke the grand hotels of the 1940s and 50s. Think old-fashioned rattan trolleys with tableside plating, exceptional service from waiters in full linen uniform, not to mention couture pastries – and without any snobbish exclusivity. Teatime here feels accessible and welcoming.
Certainly not your usual high tea, this 17-item culinary journey, is a flurry of sensations. From siphon-made botanical teas to dry-ice smoked palate cleansers, you’re in for a wild ride!
Served in the Garden Lounge, high tea at the Vineyard Hotel in Newlands features a three-tier stand groaning with a fine selection of savoury nibbles and sweet delights. Savoury scones with smoked snoek mousse and dill, petit garden vegetable quiche, rare roast beef on brioche with horseradish crème fraîche, homemade buttermilk scones with strawberry jam and whipped cream, Belgian chocolate brownies with blueberry and pomegranate ganache, and rose and French vanilla custard tartlet are just a few of the treats on offer. The menu also offers an extensive selection of infused and flavoured teas.
Set in beautiful grounds in the lush Constantia Valley this is a high tea experience to remember. From savoury treats (traditional finger sandwiches, roasted vegetable and goat’s cheese tarts, and grass-fed beef and peppadew sosaties) to sweet delights (classic Madagascan chocolate cake, a mélange of flavoured cupcakes, and fresh fruit pavlovas), a high tea at the Cellars-Hohenort is an indulgent experience that includes a fine selection of fragrant teas and coffees – and you may want to add a celebratory glass of bubbly!
Beautifully manicured gardens and a stunning coastal landscape make this the perfect setting for afternoon tea, which is served on a three-tiered stand at your table. You just will not get anything more Instagramable than this venue. Your tea stand is filled with a variety of savoury and sweet treats, including apple and cinnamon verrines, vanilla and lemon macarons, forest berry and white chocolate choux puff, Mrs T’s cheesecake with strawberries, passion-fruit madeleines, cheese scones with jam and cream, and Death by Chocolate brownies. Pastries are made with real butter and Valrhona chocolate. Sit back and enjoy the views possibly even into sunset.
Get the party started with these fantastic, colourful and totally delicious cocktail recipes that you and your guests will love!
Passion Fruit Caipirinha
Ingredients
• 3 limes • 4 tablespoons golden caster sugar • 75ml cachaça • 1 ripe passion fruit • crushed ice
Directions
Cut the limes into wedges and muddle them with the sugar in a cocktail shaker but keep two wedges separate. Once the sugar is dissolved, add the cachaça and most of the passion fruit pulp. Fill the shaker with crushed ice and shake vigorously. Pour the cocktail in suitable glasses, top with ice and garnish with the remaining wedges and pulp.
Pear Mojito
Ingredients
• 45ml rum • 22ml lime juice • 22ml simple syrup • 30ml pear puree • fresh mint leaves • top up with soda water
Directions
In a highball glass, lightly press on mint leaves with a muddler. Add the rest of the ingredients except the soda water. Add ice and transfer into a shaker and shake. Add soda water and pour it back in a highball glass. Garnish with mint leaves.
Blackberry And Thyme Champagne Cocktail
Ingredients
• 3 Limes • 4 Tablespoons of golden caster sugar • 75ml cachaça • 1 ripe passion fruit • Crushed ice
Directions
Cut the limes into wedges and muddle them with the sugar in a cocktail shaker but keep two wedges separate. Once the sugar is dissolved, add the cachaça and most of the passion fruit pulp. Fill the shaker with crushed ice and shake vigorously. Pour the cocktail in suitable glasses, top with ice and garnish with the remaining wedges and pulp.
Vodka Rosé Lime
Ingredients
Vodka
Sweet rosé (sparkling works best)
Lime juice
Sliced lime
Directions
In a glass half-filled with ice, add 30ml of vodka. Follow with a splash of freshly squeezed lime juice. Top off with Sweet or Sweet Sparkling Rosé. Garnish with sliced lime.
The Firecracker
Ingredients
120ml cucumber vodka
4 cubes seedless watermelon
2 diced limes
60ml simple syrup
2 watermelon slices
2 cucumber slices
2 sprigs of mint
Directions
Combine vodka, watermelon cubes and lime in a cocktail shaker. Muddle well and add simple syrup and ice. Shake once more till it’s ice-cold. Rim glasses with cut lime. Fill glasses with ice and pour ingredients from the shaker. Garnish with watermelon slices, cucumber slices and a sprig of mint.
Lemonade Cocktail
Ingredients
• 180ml sugar • 180ml water • 430ml fresh lemon juice • 125ml bourbon • 1500ml ginger ale • Lemon slices to garnish
Directions
Combine sugar and water in a small saucepan over medium heat until sugar dissolves and simmer for 1 minute. Remove from heat, add lemon juice, mint, bourbon and cool. Strain the mixture, add ginger ale and stir. Add ice and lemon slices to garnish.
Raspberry Lemon Drop Martinis
Ingredients
• 60ml fresh raspberries and more to garnish • 90ml vodka • 4 tablespoons fresh lemon juice and slices to garnish • 60ml lemon lime soda • 4 tablespoons sugar
Directions
Muddle the raspberries with sugar. Press through a strainer, release as much juice as possible and remove seeds. Mix with vodka, soda, lemon juice and ice in a cocktail shaker. Pour and garnish with lemons and raspberries.
The Michelin Guide: A Culinary Journey Through History
The Michelin Guide, an iconic symbol of culinary excellence, traces its origins back to the early 20th century. Created by the Michelin tire company, the guide’s inception was far from its current status as a gastronomic authority. We explore the rich history of the Michelin Guide, from its humble beginnings to its global influence in the world of cuisine.
In 1900, the Michelin brothers, André and Édouard, founded the Michelin tire company in France. Recognizing the burgeoning popularity of automobiles, they sought to encourage travel and, consequently, increase demand for tires. To achieve this, they published the first Michelin Guide, initially a simple handbook offering practical information for motorists, such as maps, tire repair instructions, and lists of mechanics and hotels.
However, the guide underwent a significant transformation in 1926 when it introduced restaurant reviews and ratings. The Michelin stars, now synonymous with culinary excellence, were born. A single star signified “a very good restaurant”, two stars denoted “excellent cooking worth a detour”, and three stars indicated “exceptional cuisine worth a special journey”. This star rating system revolutionized the restaurant industry, setting a benchmark for excellence and elevating chefs and establishments to legendary status.
The Michelin Guide’s expansion beyond France occurred gradually, with the first international edition launched in Belgium in 1904, followed by the United Kingdom and Germany in subsequent years. As the guide gained popularity and acclaim, its influence extended across Europe and eventually reached other continents.
Throughout its history, the Michelin Guide has faced criticism and controversy, particularly regarding its selection process and perceived biases. Critics argue that the guide favors traditional, high-end establishments over innovative or diverse culinary experiences. Additionally, accusations of favoritism towards French cuisine have been leveled against the guide, although efforts to diversify its coverage have been made in recent years.
Despite these criticisms, the Michelin Guide remains highly influential in the culinary world. Its star ratings can make or break a restaurant, with chefs and restaurateurs striving for the coveted recognition. The guide’s anonymous inspectors meticulously evaluate each establishment, considering factors such as the quality of ingredients, culinary techniques, consistency, and overall dining experience.
In addition to the prestigious star ratings, the Michelin Guide also includes Bib Gourmand awards, which recognize restaurants offering exceptional food at moderate prices. This category celebrates culinary diversity and encourages diners to explore a wider range of dining experiences.
Over the decades, the Michelin Guide has continued to evolve, adapting to changing culinary trends and consumer preferences. In recent years, it has embraced digital platforms, launching mobile apps and online resources to provide users with real-time updates and personalized recommendations. This shift towards digitalization reflects the guide’s commitment to staying relevant in an increasingly interconnected world.
Furthermore, the Michelin Guide has expanded its scope beyond traditional fine dining establishments to include street food vendors, food trucks, and casual eateries. This inclusive approach reflects a broader appreciation for culinary diversity and recognizes the importance of accessible dining experiences.
In conclusion, the Michelin Guide’s journey from a humble tire company publication to a revered culinary authority is a testament to its enduring legacy. Despite facing criticism and controversy, the guide remains a symbol of excellence, guiding food enthusiasts on a culinary journey around the world. As it continues to evolve and adapt to changing tastes and technologies, the Michelin Guide will undoubtedly remain an indispensable resource for gastronomes everywhere.
MICHELIN INSPECTOR’S 5 RESTAURANT RATING CRITERIA
Quality of products
Mastery of flavor and cooking techniques
The personality of the chef represented in the dining experience
Value for money
Consistency between inspectors’ visits
TOP FIVE COUNTRIES WITH THE MOST MICHELIN STAR RESTAURANTS (2023)
This savoury-sweet salmon is quick and easy to make but fancy enough to impress your guests. The melody of flavours combined with beautiful texture of the salmon makes this dish one to remember !
Ingredients
1/3c. honey
1/4c. low-sodium soy sauce
2tbsp. lemon juice
1tsp. red pepper flakes
3tbsp. extra-virgin olive oil, divided
4 6-oz. salmon fillets, patted dry with a paper towel
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1 lemon, sliced into rounds
Directions
Step 1: In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.
Step 2: In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil.
Step 3: Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.
Col’cacchio specialises in traditionally inspired Italian food with its famous, thin-based pizzas and a variety of freshly prepared salads and pastas. It’s obvious from the moment you bite into one of their mouth-watering dishes that it’s made with the utmost love and care. The atmosphere is tangible, the food delectable and the love deliciously obvious.
And this is key to their success and the reason why South African’s love this brand. Whether enjoying their food in one of their easy going restaurants or ordering through Uber eats everyone knows – nothings tastes better than Col’cacchio
THE STORY
This is just your typical boy meets girl, boy falls in love with girl, boy and girl join forces as master entrepreneur and master restauranteur to create South Africa’s most loved eatery story. Michael Terespolsky and Kinga Baranowska’s vision was to build a restaurant that would serve the most mouthwatering, Italian-inspired meals made with love and the finest, freshest ingredients.
With artisanal wood-fired pizzas, sumptuous pastas and gourmet salads, it was not long before the Col’Cacchio’s magic spread far and wide. Now, 31 years later, with restaurants across Southern Africa, the mention of Col’Cacchio sends taste buds into a wild frenzy. It’s more than a menu. It’s a celebration. A journey. A story of 31 years in the making, of love, passion, adventure and loads of pizza.
Yes you really have arrived Col’cacchio. Keep doing what you are doing. We couldn’t be prouder to name you as one of our valued clients !
Even if your culinary repertoire doesn’t go beyond boiling an egg or pasta and dumping on some store-bought tomato sauce, you are sure to have heard at least some cooking rules in your lifetime. For instance, while you were boiling the aforementioned pasta, you may have heard of one the following three rules: add olive oil to the water to prevent the pasta from sticking, throw pasta on the wall if it sticks, it’s done and rinse pasta after its finished draining. But have you ever stopped and wondered why exactly these techniques work time and again? Perhaps you’ve thought there must be some science behind it. Well, the fact is there is quite a bit of molecular transformation and interaction going on while you cook, and there is a whole discipline of study dedicated to it called molecular gastronomy.
If you haven’t heard of molecular gastronomy, Chef Heston Blumenthal or cooking terms like spherification and sous vide, this is a great place to start. In this article, we’ll get you up to speed with this fascinating discipline and if you’re up for some culinary experimentation, we’ll even show you some simple molecular gastronomy techniques you can try at home with unique spins on old favourites.
What Is
Molecular Gastronomy?
It all started with the temperamental soufflé that wouldn’t rise. Long before the bizarre culinary marvels of chef Heston Blumenthal in his 3-Michelin star restaurant, The Fat Duck, there was chemist, Hervé This and the frustrating soufflé. After several kitchen mishaps, This became obsessed with this dish and started to question the time-honoured rules behind cooking. He theorised that there must be a whole world of undiscovered cooking ‘precisions’ to explore and he was right. Just like everything else, food molecules obey specific processes that describe the behaviour of solids, liquids and gases, and if properly researched this new way of thinking about food can revolutionise cooking. Thus, together with Nicholas Kurti, This created the academic discipline of molecular gastronomy.
At first, their new field of study had very little interest of the outside, however, as soon as it was discovered that their understanding of the science behind cooking could lead to new and creative culinary creations, the world of fine-dining changed forever. This transformation led to the development of several well-known, shocking but supposedly delicious meals like snail porridge, meat fruit, and egg and bacon ice cream that has become the obsession of foodies from around the world.
How Does
Molecular Gastronomy Work?
Molecular
gastronomy uses special techniques, ingredients and cooking principles to
encourage favourable chemical reaction to occur. These reactions produce
surprising new flavours and textures that you never thought were possible. Though
it may seem overly scientific, there is actually a range of molecular
gastronomy techniques that you can easily try at home, for instance cooking
meat sous vide.
What Is Sous Vide?
Sous Vide is a French term that means “under vacuum”. The idea behind this cooking technique is to prepare meat without losing all of its delicious natural moisture. Basically it involves cooking meat in a vacuum-sealed container by submerging it into a temperature-controlled water bath after which it is opened and finished off in a hot frying pan. The result is a cut of meat that is juicy, tender and supremely delicious.
How To Prepare
Steak Sous Vide
Ingredients:
400g boneless steak of about 40mm thickness
¼ teaspoon garlic powder
¼ teaspoon onion powder
3 sprigs rosemary
3 sprigs thyme
1 tablespoon olive oil
Salt and pepper to taste
Method:
Rub steak on all sides with garlic powder, onion powder, salt and pepper and place in a steak bag. Lightly bruise rosemary and thyme to release their oils and place them in the steak bag.
Vacuum seal or partially close the bag and completely submerge it in a hot water bath of 130°C. Cook the steak in the water bath for 2½ hours at a constant temperature of 130°C.
Remove the bag from the water and let it rest for 15 minutes to absorb some of the juices. Remove the steak from the bag and pat dry with paper towels. Season with salt and pepper, and let it air dry for a few minutes.
Heat a large cast-iron skillet, add the olive oil and cook the steak on all sides for 1-2 minutes or until a nice crust forms around the meat. Slice the steak against the grain, season and serve!
How To Prepare Salmon Sous Vide
Ingredients:
650g salmon fillet (scaled, trimmed and cut into 4 pieces)
500ml ice water
60ml olive oil
30ml kosher salt
Finely chopped fresh dill
Finely chopped fresh chives
Lemon wedges
Method:
First, you need to prepare a brine for the salmon. Dissolve salt in ice water and combine it with olive oil in a Ziploc bag. Add salmon with some dill and pepper for flavour. Push as much air out of the bag and seal. Refrigerate for 30 minutes.
Remove salmon, pat it dry and transfer it to another bag along with 15ml olive oil. Again, remove as much air from the bag as possible and seal.
Immerse the bag in water preheated to 50°C and cook for 1 hour at a constant temperature. Stir every 7-10 minutes to prevent hot and cold spots.
Once cooked, remove the salmon fillets from the bag and sear skin side for 45 seconds over high heat.
Garnish with chopped dill and chives, and serve with lemon wedges.
What Is
Spherification?
Described as beads that explode in the mouth with a juicy pop, spherification involves the distillation of flavour into delicious caviar-like spheres. This cooking process relies on a simple gelling reaction between calcium chloride and alginate, a gumlike substance extracted from seaweed or algae. Spherification can be used to create an array of dishes with spectacular flavour combinations, for example, fresh oysters with passion fruit caviar and molecular mojito spheres.
How To Prepare Fresh
Oysters With Passion Fruit Caviar
Ingredients:
½ cup vegetable oil
⅓ cup passion fruit juice puree
¼ teaspoon agar-agar powder
Freshly shucked oysters
Method:
Chill the vegetable oil in a tall glass.
Mix the passion fruit puree and agar-agar in a saucepan and bring to the boil.
Simmer until the agar-agar dissolves and cool for 5 minutes.
Take a straw and fill it with the cooled mixture and drop droplets one at a time from the straw into the cooled oil.
The caviar droplets will form on contact with the oil.
Strain the caviar out of the glass and rinse with water.
Pop on your fresh oysters and serve!
How To Prepare Molecular Mojito Spheres
Ingredients:
4 wedges of lime
5ml sugar
30ml white rum
60ml soda water
24 fresh mint leaves
1ml calcium lactate
12 small mint leaves (for the mold)
500ml water
2,5ml sodium alginate
Method:
In a glass, smash calcium lactate, sugar and lime together with a muddler. Add rum and soda, and stir until the calcium lactate dissolves. Strain.
Fill every mold of your silicone tray with one small mint leaf and the mojito mixture. Freeze.
Blend together the water and sodium alginate in a bowl and set aside for 15 minutes.
Remove frozen mojito molds from the silicone tray and add them to the water bath leaving enough space between them so that they don’t stick together. Allow them to set for 3 minutes while gently stirring.
Transfer the transformed spheres from the bath using a slotted spoon. Give them a quick rinse and serve immediately.
What Is Flavour
Juxtaposition?
Flavour juxtaposition is yet another molecular gastronomy technique and is perhaps one of the most important tenets of the discipline. According to Hervé This, juxtaposition can be used to intensify a more flavourful ingredient by pairing it with a much less flavourful ingredient. You can also intensify the flavour of two dominant flavours by pairing them together, for instance, chocolate and orange. The science behind this technique is that foods with similar volatile molecules (those that leave food as a vapour and waft to your nose) taste good together. This has led to some daring but delicious pairings like avocado and coffee, bacon and pistachios, and watermelon and black pepper – a must-try for summer.
How To Prepare
Watermelon Salad With Feta And Black Pepper
Ingredients:
12 cups cubed watermelon
¼ olive oil
3 juiced limes
1 cup fresh mint
1½ cups crumbled feta cheese
Salt and pepper to taste
Chopped cucumber (optional)
Method:
Skin the watermelon and cut it into cubes.
Chop the cucumber (optional)
Whisk together
olive oil, lime juice, salt and pepper to prepare a dressing.
Place watermelon in a large salad bowl, top with chopped mint, cucumber, salad dressing and crumbled feta.
Stir to combine
and grind some extra black pepper on top.
How To Prepare White Chocolate Discs With Caviar
Ingredients:
125g quality white chocolate
30g Sevruga caviar
Method:
Melt the chocolate carefully using a bain-marie or microwave until the chocolate is liquid and completely smooth.
Spread the chocolate on a sheet of parchment paper using a pallet knife, place on a flat surface and refrigerate till it hardens.
Once hard, cut the chocolate into its desired shape using a knife or circular cutter.
To serve, spoon some caviar on top of the disc and eat.
The sensation of this flavour juxtaposition is heightened if you place the entire disc on the tongue to melt. This way the flavour and tasting sensation changes gradually with the introduction of caviar to melted chocolate.
How To Prepare Peach Tarts With Goat Cheese
Ingredients:
1 sheet frozen puff pastry
450g ripe peaches, pitted and cut into wedges
120g goat cheese
30ml honey
freshly ground black pepper to taste
Method:
Preheat oven to 210°C and line a baking sheet with parchment paper.
Cut the pastry into 6 squares and place on the baking sheet. Use a fork to prick the pastry all over. Spread a spoonful of goat cheese on each square and top with peaches. Season with black pepper.
Bake for 20 to 25 minutes. Rotate the pan halfway through to ensure an even bake. The pastry is done once its puffed and golden, and the peaches are soft.
Drizzle with honey before serving.
Though it may
seem strange at first, the key to molecular gastronomy is experimentation. There
are so many interesting flavour and texture combinations out there to surprise
and stun your guests. Invest in quality kitchenware from Core Catering Supplies
and start with something simple like sous
vide and with time and the right kit you’ll quickly work yourself up to the
truly marvellous and miraculous. It pays to keep things fresh and exciting, so
start crafting new and creative culinary creations today!
World famous executive pastry chef Mark Perkins is taking High Tea to new artistic heights at London’s Rosewood Hotel, creating delectable high tea treats inspired by legends of the art world such as Bansky, Jackson Pollock and Yoyoi Kusama.
Each delicate creation is a masterpiece, decorated in the manner of the painter. Splatters for Pollack, a mini graffiti photo wall for Banksy to name a few. In London’s fiercely competitive hotel world standing out is always important and this clever and stylish idea is a sure winner.
As health and wellness become a top priority for many, customers are looking for dishes that not only taste good but also provide various health benefits. With this in mind, it’s essential for chefs and restaurant owners to stay on top of the latest health trends and adapt their menu options accordingly. We take a look at the top five healthy food trends.
1. Superfoods on the menu: avocado, quinoa, kale, turmeric, and more
Superfoods are nutrient-dense foods packed with vitamins, minerals, antioxidants, and other beneficial compounds. These foods have been shown to have various health benefits, including reducing the risk of chronic diseases, improving heart health, and supporting weight loss.Avocados are high in healthy monounsaturated fats that can lower cholesterol levels and reduce the risk of heart disease. They also contain Vitamin K, which is essential for bone health and numerous other vitamins like folate, which is vital for pregnant women.
Berries are a great source of antioxidants, which help protect against cell damage from free radicals. In addition, they contain fibre which can help improve digestion, as well as Vitamin C, which helps with the absorption of iron.
Dark Leafy Greens such as spinach and kale are loaded with fiber, calcium, vitamin C, iron, potassium, folate, beta-carotene, and magnesium. All these nutrients work together to boost immunity, improve digestion, regulate hormone balance, promote eye health, reduce inflammation, aid in detoxification and more!
Nuts and Seeds are packed with healthy fats and plant proteins. They also provide essential minerals such as zinc, magnesium, selenium, and copper. All these nutrients contribute to improved cardiovascular health and brain function.
Legumes such as beans, lentils, and peas contain protein, soluble fiber, B vitamins like folate and B6, as well as minerals such as iron and potassium.
Incorporating superfoods into healthy menu items is a great way to add a boost of nutrition to dishes while also making them more appealing to health-conscious customers. For example, a salad topped with quinoa, kale and turmeric would be a flavourful and nutritious option. Alternatively, a smoothie made with acai and bluwould be a delicious way to offer a dose of antioxidants.
2. Functional ingredients add more than just flavor
Functional ingredients are ingredients that have been shown to have specific health benefits. These ingredients can include probiotics, antioxidants, omega-3 fatty acids, and more.Probiotics are beneficial bacteria and microorganisms in certain foods like yogurt and fermented vegetables. They help maintain a healthy digestive system by restoring the natural balance of bacteria in the gut and preventing the overgrowth of harmful bacteria. Some probiotics may also help with skin conditions such as eczema and psoriasis and boost immunity.
Prebiotics are food components that feed probiotic bacteria in the gut, allowing them to flourish. Foods rich in prebiotics include garlic, onions, artichokes, chicory root, and asparagus. Prebiotics have been shown to improve digestion, reduce constipation and bloating, and increase mineral absorption from other foods consumed at the same time.
Omega-3 fatty acids are essential fats found mainly in fatty fish like salmon, tuna, sardines, mackerel, herring, anchovies and trout. These fats can help protect against heart disease by reducing inflammation throughout the body and improving blood cholesterol levels. They may also play a role in brain development during pregnancy and infancy.
Antioxidants protect cells from damage caused by oxidation — an imbalance between oxygen molecules (free radicals) and other molecules in our bodies that can lead to cell damage. Foods high in antioxidants include berries (such as blueberries), nuts (like walnuts), green tea and dark leafy greens (like spinach).
Dietary fiber is important for digestion because it helps slow digestion so that nutrients can be absorbed more effectively into your body. It also helps reduce cholesterol levels by binding with bile acids produced by your liver for digestion. Good sources of dietary fibre include fruits (especially apples), legumes (such as beans), whole grains (like oats), nuts (like almonds), seeds (like flaxseeds), leafy greens (such as kale), bran cereals, potatoes, squash, cucumbers, carrots, Brussel spouts and avocados.
3. Next-level ingredients: Coming to a restaurant menu near you soon
Next-level ingredients are unique and innovative ingredients used to create healthy menu options. These ingredients can include edible flowers, matcha, and insects. For example, edible flowers such as nasturtiums and pansies can add a pop of color and flavor to dishes. Matcha, a type of green tea powder, is an excellent source of antioxidants and can add a unique flavor to dishes. Finally, insects like crickets are a sustainable and nutritious alternative protein source.
Here are some more to consider:Red quinoa richer in protein than regular quinoa and contains more antioxidants per gram than blueberries. It’s also an excellent source of iron and dietary fiber, which helps keep blood sugar levels steady throughout the day! For a faster, more consistent way of preparing quinoa.
Pumpkin seeds provide essential minerals like magnesium and phosphorus, which are beneficial for our overall well-being – they also contain zinc which helps support a healthy immune system.
Chlorella is known for its detoxifying powers due to its high chlorophyll content – it is also a great source of antioxidants. It has been said to help reduce cholesterol levels when consumed regularly.
Maca root is full of vitamins B, C, E, and amino acids. Research suggests that consuming maca root may help improve energy levels while helping regulate hormone balance in the body.2
Moringa has leaves with high amounts of Vitamin A, C and K, making it an incredibly nutritious food – research suggests that consuming moringa can help reduce inflammation in the body while improving cardiovascular health.
Wheatgrass is loaded with antioxidants such as vitamins C and E and chlorophyll, which helps protect our cells from damage caused by free radicals. Its high iron content provides us with more energy throughout the day!
4. How disease management is changing healthy menu options
Food has long been viewed as a vital component of good health. In recent years, the concept of food as medicine—or using dietary modifications to treat and manage disease—has gained much attention in the medical field.
As disease management becomes an increasingly important focus for customers, many restaurants are adapting healthy menu options to meet these needs. This might include offering gluten-free, low-sugar, and low-sodium options for customers with celiac disease, diabetes, and hypertension.
Additionally, providing nutritional information for dishes can help customers make informed choices about what to order. And creating disease management-focused items can be a great way to attract customers with specific dietary needs.
5. Eating for the planet: Understanding the climatarian diet
The Climatarian diet is a new trend gaining popularity among health-conscious customers. It is a diet focused on reducing the environmental impact of food production by choosing foods with a lower carbon footprint. This might include eating a plant-based diet, choosing locally-sourced ingredients, and avoiding heavily processed foods.
By offering Climatarian-friendly menu options, restaurants can attract environmentally-conscious customers and show their commitment to sustainability. This can include incorporating plant-based options and reducing food waste. Be sure to provide information about the environmental impact of menu items, so customers can make informed choices about what they order.
Offering healthy options broadens your audience
Adding healthy menu options can help increase business at a restaurant by appealing to a wider range of customers. Many diners are looking for healthier options, whether for dietary restrictions or personal preferences. By catering to the growing demand for healthy food, your restaurant can differentiate itself from competitors and increase its customer base.
The best part about the Fresh Watermelon Cake it is that you only need three ingredients to make it. It’s delicious, and even more so now because juicy watermelons are ripe and readily available at the grocery stores. It’s gluten-free and low in sugar, so it is also a great alternative to cake for those with dietary considerations.
INGREDIENTS:
1 large whole seedless watermelon
2 1/2 cups 580g heavy whipping cream
1/4 cup 50g sugar
Seeds from one vanilla bean
Mint sprigs for garnish optional
DIRECTIONS:
Using a large sharp knife, cut the top and bottom off of the watermelon flat and save the ends for later use. Turn the watermelon upright and carve away the rind in downward strips until all of the green and white pith is removed and you’re left with a red, ripe center. Carve away small pieces from the sides and top until the center is roughly cake-shaped.
In a large mixing bowl, beat the heavy cream on high speed with an electric hand mixer until it begins to thicken. Add the sugar one tablespoon at a time, and then the vanilla bean seeds. Beat until the mixture is thick and spreadable, about 3 minutes.
Transfer the watermelon to a cake stand or serving plate and pat the outside with paper towels to remove excess water. Spread the whipped cream over the entire surface of the watermelon. Use a melon baller to cut round pieces of melon from the two reserved ends. Place them on the top centre of the cake and garnish with mint sprigs, if using. Store the cake in the refrigerator.
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