Category: Nutrition

5 Easy-Peasy Herb Upgrades to kickstart your Flavour Bowls!

You might love sprinkling Cilantro to garnish an omelet, or Spring Onions to a Noodle bowl, but there are plenty of other herbs out there to add to your recipe library. Most folks realise that leafy greens provide a ton of nutritional benefits to the diet, but they often overlook herbs!

Teeming with nutrients like Vitamin A, C, K, folate, and fiber, herbs actually provide a ton of nutrition in a small package — and they certainly pack a flavor punch.

1.

You don’t need a lot of them to add big flavor to a dish!

PROTIP:

1. Add chopped basil to your omelet or besan chilas
2. toss thyme & rosemary with veggies & protein in the oven

2.

A little goes a long way – save time and resources while cooking!

PROTIP
1. toss herbs with clean your fridge up veggies for a hearty flavourful soup
2. basil or carrot top pesto for quick pasta or spread for toast

It’s easy to gravitate towards the same two or three herb flavors, Here are a few great herb substitutions for cooking to try if want some inspiration…

  • Italian basil has sweet notes, so that’s why you might use it in some sweeter dishes, like a salad with fresh blueberries or citrus, a watermelon dish with feta, or even in Italian ice or ice cream.
  • Thai basil is more savory, with notes of licorice and a little bit of spice, often used in Thai and other Asian cuisines. Try using it in a noodle or ramen dish. Or you can use it in a spicy chicken salad or stir-fry with veggies.
  • Parsley, Originating from the Mediterranean, is a staple in many dishes. Parsley works well in pesto recipes, sauces, and dressings, and even as a garnish for pizzas and flatbreads. It complements cheese, tomatoes, and other delicious ingredients, like olives or truffle oil. Curly parsley will have a bit of a softer flavor, so it won’t overwhelm your dips and dishes.
Pavithra Muthalgan, Graphic Designer and founder of Pointful.in with her Vegan version of a loaded omlette with herbs.

Green of the week – A Guide to everything Kale! (Part 1)

What better time to explore this health and nutrition powerhouse than at the start of a brand-new year. Let’s talk about Kale! 

Kale is a crisp and hearty vegetable, with a hint of earthiness. The flavors and nutritional content can vary between types. Younger leaves and summer leaves tend to be less bitter and fibrous. 

An entire generation depending on supplements for proteins, vitamins and minerals, and people still choose to overlook Kale. We decided not to and here is why…

  1. One of the most nutrient dense greens on the planet, giving you ample supply of  Vitamins and Antioxidants. A cup of cooked kale offers over 20% of your daily recommended dose of vitamins A and C, along with plenty of vitamin K, all of which makes it an efficient vitamin-delivery food.
  1. The major portion of fat in Kale is Omega-3 Fatty acid, so why rely on supplement pills anymore?
  1. When you think Vitamin C, citrus fruits come to mind right ? What if we said Kale had twice the amount of Vitamin C than Orange or Lemon. You don’t want to aggravate your sore throat, drinking lemonade or chewing an Orange. A chopped up sauted cup of Kale with lunch should do the trick!
  1. Eat your carrots or you will end up wearing glasses, we’ve all heard that! Did you know Kale does the job just as well! The ratio of lutein and zeaxanthin is the highest in Kale and your eyes are taken care of, just by adding a handful of these greens to your meal.
  1. Weight loss! Thats right, Kale is weight loss friendly food. It makes you feel full, but low in calories. Despite the low amount of calories, kale contains protein and fiber. These are two of the most important nutrients when it comes to losing weight. So if you are on a diet, make sure Kale is the center piece.

We understand there are other sources of these nutrients, so why not switch to plant-based nutrition, especially leafy greens. Because we can guarantee its safety. Hydroponically grown, contamination-free and reaches your plate within hours of harvest with almost nil nutritional loss.

So why not!

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