When it comes to food, purple is the new green, writes MEGAN BAADJIES
PURPLE food is said to be one of the biggest trends for 2017. Not only is it great for adding colour to an otherwise bland meal or drink, but it also has great health benefits. From fighting cancers to antiageing, adding this vibrant colour to your diet should definitely be one of your New Year’s resolutions.
Two of the country’s formidable chefs and TV personalities; author Jenny Morris, also known as the Giggling Gourmet, and the host of Just Cooking and editor of Pick n Pay Fresh Living magazine, Justine Drake, share their tips and ways to incorporate purple foods into your diet.
Morris says purple foods contains anthocyanins, which are healthpromoting chemicals that help protect cells and heal.
“It can also be found in teas, honey, wines, fruits, vegetables, especially the purple ones,” she says.
“Purple veggies to add to your diet are things like purple carrots, purple cauliflower, purple cabbage, aubergines and purple potatoes.
“(It is) known as the food of the gods and 7 000 years ago they were reserved for Incas kings in their native Peru, then you have onions,” Morris adds.
Purple fruits include purple plums and prunes, purple grapes, figs, passion fruit, blueberries, blackberries, youngberries and black currants.
Serves 4 500g lean beef mince olive oil 1 packet (250g) PnP sliced
mushrooms 1 punnet (300g) PnP
mirepoix mix 3 cloves garlic, crushed large sprig of thyme 2 cans (400g each) whole peeled tomatoes, crushed 1 cup (250ml) white wine 1 sachet (50g) tomato
paste pinch of cinnamon salt and milled pepper 2 large brinjals 1 ball fresh or regular
mozzarella, sliced handful grated Parmesan handful basil leaves for
“These dark fruits and vegetables are high in antioxidants which have amazing healing powers and mop up all the free radicals and keep you looking younger,” says Morris.
“They say purple foods are good for fighting cancer, fighting ulcers.
“Purple is after all the colour that symbolises royalty, so it’s time to eat your fill of these royal fruits and vegetables,” says the Giggling Gourmet.
JUSTINE DRAKE’S TIPS ON HOW TO INCORPORATE PURPLE FOOD INTO YOUR DIET
When boiling beetroot, leave the skin and roots on for less colour leakage (the skin is easy to remove once boiled), plus you can add the leaves to stir-fries.
Grate red cabbage into salads and stirfries for a quick and easy way to include this purple vegetable in your diet.
Only add red cabbage at the very end when stir-frying, just before serving, or the colour will leak and stain other vegetables.
There is no need to salt brinjal unless it is well past its sell-by date and likely to be bitter.
Lightly steam vegetables or snack on raw bits for best nutritional benefits.
Add a handful of blue – or blackberries to smoothies, breakfast bowls or salads. oven-proof dish.
Dot over mozzarella and sprinkle with Parmesan.
Grill until bubbling and golden.
Serve scattered with basil and extra parmesan.