SUMMER HEALTH FOOD TRENDS
Used to make miso and soy sauce, it is now being added to salad dressings and roasted vegetables.
A natural salty flavour without the salt, it is also used to cure chicken and seafood.
Hail algae, the new kale
Low in calories and rich in fibre and polyphenols or phytochemicals that are found in fruits and vegetables, algae is also loaded with amino acids and has traces of vitamin C. Like Spirulina, which is a micro-algae, it is available in powder form but local producers — or foragers — are fishing it out of the sea, pickling it and making it more palatable in salad form. Gluten-free, high-protein and tasty in most forms, chickpea flour has found itself on the Banting list.
A longtime staple in eastern cooking, chickpea flour is flavourful, versatile and a healthy alternative that can be used to make crepes, batters and even fudge.
Savoury yoghurt
If you love raita, the yoghurt condiment made with salt, cucumber and cumin; try a Caprese salad with Greek yoghurt, cherry tomatoes, basil and balsamic vinegar. Add chopped avo and mint or spiced granola and nuts to plain yogurt for a healthy lunchtime option.
Water
Not the stuff that comes out of the tap, but try all manner of tree-sourced waters. Following the coconut water trend, organic raw maple water, cactus water, birch tree water and more will be on the scene this summer.
Like coconut water, these are best sourced fresh for maximum health benefits without the preservatives.
Black raspberries
A relative of mulberries, black raspberries are said to contain three times the amount of antioxidants as the red variety — and they are delicious.
While they differ from mulberries in genetics, the summer special in South Africa, their nutritional value is similar, so raid your neighbour’s tree before the birds get them.