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culinary nutrition

Anthocyanins, the purple magic.

Its a well known fact that eating colorful fruit and vegetables supports our health on many different levels. Next to Chlorophyl (the green pigment in all plants) most visible pigments to the human eye are generated by a large group of phytochemicals called Polyphenols. Red, blue, violet and purple pigments of fruit and vegetables are generated by a class of polyphenols called Anthocyanins. These days the products containing Anthocyanins, Proanthocyanidins are all the rage in the health food industry and rightfully so. The latest studies confirm an astounding array of health benefits these complex molecules bring about. Here are just a few: anti-inflammatory, anti-angiogenesis, immune system regulators. There is also evidence that these bright colored pigments have positive effects on vascular system by strengthening the blood vessels, regulating platelets and lipoproteins.
Surely you can find some well-made products to supplement your "winter carbo-loading" by these wonderful nutrients, but why not go the Biofoodcare way and make them part of your daily diet?

But berries, you say, are not in season?! True, but even in the dead of winter you can find produce loaded with these phytochemicals at your local organic market!
Here are just some:
Purple Kale, Purple cabbage, beets, pomegranates, cranberries are the most obvious choices.
You can juice them or make a smoothie, make a quick salad, braise them slowly to soften the texture or make a soup full of these nourishing ingredients.

Biofoodcare Liquid Purple Defense

For best results we recommend the use of masticating juicer and always use organically grown vegetables.
This following recipe should amount to at least 8 to 10 Oz of goodness.

The mix:
1 medium size beet
1/2 of bunch parsley
1 inch size ginger
1/2 wide slice of pineapple
Squeeze of lemon or blood orange (or both if you like it more on acidic side)
Juice all of the above ingredients and enjoy and feel what the Biofoodcare way of energizing is all about!

* If this concoction isn't sweet enough for you, add a drop or two of stevia extract.

Biofoodcare Purple Slaw

This slaw is a perfect companion to any animal protein, making it much more bioavailable.

1/2 medium purple or red cabbage sliced as thin as possible
1/2 red onion sliced as thin as possible*
1 lime juiced**
Extra virgin olive oil**
1/2 tsp or of sea salt ( depending on the type of salt you use, adjust to your liking )
Generous amount of freshly ground black pepper
Handful or two of any of the following herbs: dill / parsley / cilantro / fennel tops -
chopped and added right before serving to avoid oxidation
Handful or two of pomegranate seeds

Make the dressing, chop the vegetables, toss well, cover and let the slaw sit for at least 15 minutes. At serving time add the herbs and enjoy!

* You can tone down the sulfuric acid in the onion by soaking the slices in cold water for few minutes.
If an important social situation where you just can't smell of sulfur is coming shortly after the meal you can skip the onion all together.
** The general rule of thumb in all the dressings is to use the following ratio 1 part acid to 3 parts fat.
But feel free to break the rules and prepare the dressing to your liking!
Enjoy!

By Eli Katz / 04.02.11

Culinary Nutrition