Cape gooseberries
These brightly orange-coloured super foods, with the botanical name Physalis peruviana, originate from South America and grow in warm regions. They are commonly known as Inca berries, Peruvian ground cherries, poha berries, husk cherries and golden berries, depending on where you are in the world. Sounds confusing, right? Don’t let the name “berries” fool you; cape gooseberries are actually closely related to tomatoes and eggplants since they are members of the nightshade family. Their distinctly sweet, slightly tart and tropical taste is often likened to pineapple and mango.
So what makes gooseberries so special as a superfood? Gooseberries are rich in nutrients and minerals, offering a bevy of health benefits for those willing to try something a bit different. They have a particularly high concentration of vitamin C (21 per cent of the recommended daily intake (RDI) for women and 17 per cent for men), vitamin E, vitamin K, thiamine, riboflavin, niacin and iron. They also contain carotenoids and polyphenols, which are potent antioxidants vital in neutralising free radicals in the body. Gooseberries are also particularly beneficial for immunity and digestive health, and help to reduce inflammation, detoxify the body and manage blood sugar levels.
Compared to other types of fruit, gooseberries have a lower sugar content, making them an ideal fruit for diabetics or people who are watching their calories. Just make sure to watch out for hidden added sugars, if purchasing the dried variety.
How to eat them
هذه القصة مأخوذة من طبعة Issue #29, 2020 من Eat Well.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue #29, 2020 من Eat Well.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
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Decipher the deeper causes of your cravings and discover tricks to curtail them.
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Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
