Meet these taste-enhancing health heroes
It's time for a shake-up in your food cupboard; instead of reaching for the same old staples in the supermarket, make a beeline for these taste-enhancing health heroes. You might have skipped straight past them before (what is matcha powder anyway?), but nutrition experts Natasha Corrett and Ian Marber are here to explain exactly what they are - and how to use them in everyday life.
This feature first appeared in the December 2014 edition of GLAMOUR Magazine
iStock100% Cocoa Powder
“When I need an urgent chocolate hit, I add this to a bowl of plain yoghurt with fruit,” says Marber. “You get that strong chocolatey flavour minus the sugar and fat.”
AlamyCoconut Oil
“Rich in antioxidants, coconut oil also has a higher smoking point than olive oil, so it’s better to cook with,” says Corrett. “You can use it in raw foods, too: add a tablespoon to your porridge or smoothie to give it a velvety texture, or use it to make granola bars – the coconut oil sets firm when it’s refrigerated.”
iStockMatcha Powder
“This is one superfood that deserves the hype. It’s finely ground green-tea leaves (hence the bright green colour) and has hundreds of antioxidants in it,” says Marber. “Make a tea with it, add it to juices and smoothies, or sprinkle it over muesli.”
iStockMirin
“This is a clear Japanese rice wine – similar in flavour to sake,” explains Marber. “There’s a mild sweetness, but in the form of a complex carbohydrate, rather than refined sugar. I splash it on fish, vegetables and salads.”
Rex FeaturesMustard Seeds
“I have lots of herbs and spices in my cupboard, but these I couldn’t be without,” says Marber. “They’re a good source of magnesium and selenium – both essential minerals. Toast the seeds in a pan until they pop for a strong, nutty flavour, then add to fish or green vegetables.”
iStockNori Strips
“A healthy diet can lack on the flavour front, so besides the basics, the ingredients in your food cupboard should maximise nutrition and flavour,” says Marber. “I crumble these sheets of toasted seaweed over salad or noodles, to add crunch – they’re high in fibre and give a strong, salty flavour.”
iStockPomegranate Molasses
“This is pomegranate juice that’s reduced to a syrupy consistency, intensifying the flavour,” explains Corrett. “It’s tangy and tart, rather than sweet, so you can use it in savoury sauces, and packed full of vitamin C.”
iStockTahini
“I have this protein-rich paste – made from sesame seeds – on toast, instead of peanut butter. Or I’ll add water, lemon juice and salt to make a quick salad dressing,” says Corrett.
iStockTamari Sauce
“Use it instead of soy sauce; it has a richer flavour, but is lower in sodium, and contains little to no wheat (always double-check the label if you can’t eat gluten). I add it to my stir-fries and soups,” says Corrett.
