Just in time for Father’s Day there is a new food trend on the scene and it’s called Dude Food, writes Me­gan Baad­jies

The Star Early Edition - - NEWS -

IT’S be­come com­mon­place for guys to get a Man Cave and a Man-Size meal, but Dude Food is a bit dif­fer­ent and for all the right rea­sons. In fact, the term is ac­tu­ally not gen­der-spe­cific and the term “dude” is used to de­fine the food genre rather than keep it a men-only food zone.

June is recog­nised as men’s health month and the Dude Food cam­paign, by the South African Mush­room Farm­ers’ As­so­ci­a­tion) (Samfa), is aimed at pro­mot­ing healthy liv­ing and eat­ing for men by adding mush­rooms to their diet. The cam­paign’s ob­jec­tive is to alert men to the spe­cific male-ori­ented health ben­e­fits of eat­ing mush­rooms.

Mush­rooms help fight the three lead­ing risks to men’s health: obe­sity, heart at­tacks and prostate can­cer.

The de­li­ciously meaty flavour and tex­ture is ex­actly what dudes – and dudettes – need to stay healthy, and the fact that it’s fat-free and low in both calo­ries and car­bo­hy­drates, is a bonus.

Samfa chair­per­son Ross Richard­son says: “Dude Food tra­di­tion­ally refers to guys who are up for spend­ing time in the kitchen with recipes that are rel­a­tively un­fussy, tasty, meat-cen­tric and writ­ten in ‘dude styled’ lan­guage.”

While dude food sta­ples would typ­i­cally in­clude burger and steaks, Richard­son says the birth of the metro-sex­ual man has changed this.

“There is a greater in­ter­est among th­ese ‘evolved’ men in other non-meat op­tions that give the same sat­is­fac­tion as meat but with greater health ben­e­fits. Umami-rich flavour­ful mush­rooms fit the bill ex­actly. They are lower in calo­ries, low in choles­terol and sodium and packed with vi­ta­mins and min­er­als. That is also why we cre­ated a se­ries of easy-to-make de­li­cious Dude Food recipes that guys can make at home for them­selves, or to im­press their part­ners with min­i­mal ef­fort.”

Dude Food is said to be a health­ier, eas­ier and “ut­terly de­li­cious” global trend.

“As to­day’s garage is in­creas­ingly be­com­ing the kitchen, more and more men will latch on to (this) trend where the meati­ness of mush­rooms, their ease of use and their con­stant avail­abil­ity in su­per­mar­kets will tick the box,” Richard­son says.

Mush­rooms are rich in vi­ta­mins B and D, a good source of es­sen­tial min­er­als like heart-healthy potas­sium and se­le­nium, have dis­ease-fight­ing ca­pa­bil­i­ties and are a good source of pro­tein – ex­actly what men want to­day.

“We are also show­ing with this cam­paign that we are los­ing the gen­der stereo­types of the ‘80s, when ‘real men’ didn’t eat quiche!,” says Richard­son.

If you still need con­vinc­ing, here are some Mush­room for Men facts:

One cup of mush­rooms con­tains a mere 18 calo­ries and zero grams of fat, mak­ing it a “must in­clude in­gre­di­ent” in any weight-loss pro­gramme.

To lose weight, but still gain mus­cle, all you have to do is to re­place the meat on your plate with mush­rooms: not only are they low in calo­ries, they are also high in fi­bre and pack a pow­er­ful pro­tein punch.

Se­le­nium is a recog­nised ally against prostate can­cer and a serv­ing of Por­to­bello mush­rooms (80100gm) pro­vides al­most one-third of your daily se­le­nium in­take.

Re­search stud­ies show that di­ets rich in potas­sium and low in sodium can re­duce the risk of car­dio­vas­cu­lar dis­ease, the num­ber one killer of men.Two-thirds of a cup of sliced, grilled Por­to­bello mush­rooms con­tains as much potas­sium as a medium-sized banana.

And, while a low-salt diet al­lows 400-1 000 mg of sodium per day, fresh mush­rooms con­tain only 14mg of sodium per 100gm. Im­pres­sively healthy!

Fi­nally, adding mush­rooms to your diet could im­prove your sex life! They in­hibit oe­stro­gen pro­duc­tion and con­tain en­zymes that pro­mote testos­terone con­ver­sion mak­ing sure that testos­terone lev­els re­main high. And that’s never a bad thing.

Now that should be enough rea­son to add mush­rooms to your diet.

Recipes and Pic­tures from: South African Mush­room Farm­ers’ As­so­ci­a­tion BA­CON, MUSH­ROOM, RED PEPPER, GRUYERE AND POTATO FRITTATA (Serves 6) 10ml oil 15ml but­ter 250g but­ton mush­rooms, thickly sliced 5 spring onions 1 red pepper, de-seeded and sliced 125g streaky ba­con, grilled and diced 2 medium pota­toes, cooked 100g gruyere cheese, grated 6-8 eggs salt and milled black pepper To Serve: crispy ba­con fried mush­rooms rocket salad Pre­heat the oven to 190°C. Heat the oil and but­ter in a pan and fry the mush­rooms for 2-3 min­utes. Add the spring onions and red pepper and cook for 3-4 min­utes. Re­move from the heat and add the ba­con, pota­toes and cheese. Gen­tly com­bine. Trans­fer the mix­ture to a well-greased tin or oven­proof round casse­role. Whisk the eggs to­gether and sea­son well with salt and pepper. Pour the egg mix­ture over the mush­room mix­ture and bake in the oven for 25-30 min­utes, or un­til the cen­tre is just cooked. Al­low to stand for 5 min­utes, be­fore un-mould­ing or slic­ing from the tin. Serve warm or at room tem­per­a­ture, topped with ex­tra crispy ba­con, fried mush­rooms and a rocket salad.

Pic­ture: South African Mush­room Farm­ers’ As­so­ci­a­tion

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