Infographic: Eat More Colour

Celebrating the National Month of Fruits and Vegetables in June

See large image . . . . .

Source: American Heat Association

Moroccan-style Stuffed Leg of Lamb

Ingredients

1.5 kg leg of lamb, boned
2 garlic cloves, crushed
40 g butter
3/4 cup chicken stock
1 tbsp cornstarch
1 tbsp apricot jam
salt and freshly ground black pepper

Stuffing

1 green chili, seeded
2 shallots
1 garlic clove
1 bunch fresh coriander
sprig of fresh parsley
25 g butter
2 tsp ground cumin
1/2 tsp ground cinnamon
3/4 cup cooked long grain rice
2 tbsp pine nuts

Method

  1. Preheat the oven to 200ºC/400ºF.
  2. To make the stuffing, finely chop the chili, shallots, garlic and herbs in a food processor.
  3. Fry the shallot, chili and herb mixture gently in the butter for 2-3 minutes to soften the shallots. Stir in the spices.
  4. Place the cooked rice in a bowl, add the pine nuts and then stir in the rest of the stuffing ingredients from the pan. Season well with salt and freshly ground black pepper.
  5. Season the meat on both sides and rub the outside with the crushed garlic and putter. Place the meat, skin side down, on a work surface and spread the stuffing evenly over it. Roll the meat around the stuffing, secure the roll with a skewer and tie with cooking string at even intervals along the roll.
  6. Place the meat in a roasting tin and cook in the oven for 20 minutes, then reduce the heat to 180ºC/350ºF and continue to roast for a further 1-2 hours. Baste the meat during the cooking process. Remove the meat from the roasting tin.
  7. To make the sauce, pour away the excess fat from the roasting tin and add the stock. Heat gently, stirring all the time, to deglaze the tin. Blend the cornstarch with 2 tbsp water and add to the roasting tin with the apricot jam. Gradually bring to the boil, stirring all the time. Strain the thickened sauce into a serving jug and serve with the stuffed leg of lamb.

Makes 6 servings.

Source: Best of Morocco

In Pictures: Israeli Food

Shakshouka

Falafel

Freshly-baked pita bread

Hummus

Israeli salad

Schwarma

Schnitzel

Jerusalem bagels

First the Avo-latte, Now this. What’s Next?

Carrot Latte

Sarah Young wrote . . . . . . .

Coffee lovers are certainly a creative bunch – think turmeric lattes, bulletproof coffee made with butter and even espresso tonics.

But, if you thought we had reached peak coffee fusion, think again because there’s a new beverage which looks set to reinvent the entire sector; the carrot-cino.

On the back of the ‘avo-latte’ – a bizarre trend that saw coffee poured into the skin of an avocado, one café has decided to take things even further and serve theirs in, wait for it, a carrot.

That’s right, someone has actually invented the world’s first piccolo sized coffee in everyone’s favourite root vegetable.

Always coming up with new ways to incorporate caffeine into our lifestyles, Locals Corner in Seaforth, Sydney Australia, posted a photo of their creation on Facebook late Sunday afternoon.

“We just like doing different things, we’ve being doing a few of these, one with an apple, one with an avocado, this week was a carrot and next week we will do something different,” cafe owner Vanja told Daily Mail Australia.

Could this be the next big food trend?

Maybe not. A technique which looks to shock and appal the internet, Vanja admits that serving coffee in a carrot isn’t very practical because it can leak and because of its size, has to be a very strong serving.

“It would be very hard to drink out of because it doesn’t hold coffee well,” she confessed.

Instead, the café will continue to trial different variations of coffee-food combos all in the name of fun.

That being said, one eager commenter thought the creation was an excellent idea writing, “Wow! So creative you guys! Keep re-inventing the wheel I say!!!”

Source: Independent

Red Onions Pack a Cancer-Fighting Punch, Study Reveals

The next time you walk down the produce aisle of your grocery store, you may want to reach for red onions if you are looking to fight off cancer.

In the first study to examine how effective Ontario-grown onions are at killing cancer cells, U of G researchers have found that not all onions are created equal.

Engineering professor Suresh Neethirajan and PhD student Abdulmonem Murayyan tested five onion types grown in Ontario and discovered the Ruby Ring onion variety came out on top.

Onions as a superfood are still not well known. But they contain one of the highest concentrations of quercetin, a type of flavonoid, and Ontario onions boasts particularly high levels of the compound compared to some parts of the world.

The Guelph study revealed that the red onion not only has high levels of quercetin, but also high amounts of anthocyanin, which enriches the scavenging properties of quercetin molecules, said Murayyan, study’s lead author.

“Anthocyanin is instrumental in providing colour to fruits and vegetables so it makes sense that the red onions, which are darkest in colour, would have the most cancer-fighting power.”

Published recently in Food Research International, the study involved placing colon cancer cells in direct contact with quercetin extracted from the five different onion varieties.

“We found onions are excellent at killing cancer cells,” said Murayyan. “Onions activate pathways that encourage cancer cells to undergo cell death. They promote an unfavourable environment for cancer cells and they disrupt communication between cancer cells, which inhibits growth.”

The researchers have also recently determined onions are effective at killing breast cancer cells.

“The next step will be to test the vegetable’s cancer-fighting powers in human trials,” said Murayyan.

These findings follow a recent study by the researchers on new extraction technique that eliminates the use of chemicals, making the quercetin found in onions more suitable for consumption.

Other extraction methods use solvents that can leave a toxic residue which is then ingested in food, said Neethirajan.

“This new method that we tested to be effective only uses super-heated water in a pressurized container,” he said. “Developing a chemical-free extraction method is important because it means we can use onion’s cancer-fighting properties in nutraceuticals and in pill form.”

While we can currently include this superfood in salads and on burgers as a preventative measure, the researchers expect onion extract will eventually be added to food products such as juice or baked goods and be sold in pill form as a type of natural cancer treatment.

Source: University of Guelph


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