RAW
Autumn/ Winter 2016
KUDOS | a celebration of food
08
All new
recipes inside
Hipster tipples for Bonfire Night
David Cavalier’s alternative
Christmas dinner
Our Cockney-English Food Handbook
SHARING OUR
PEARLS OF WISDOM
Find out what makes us different
from peter bruun , senior partner kudos
As we enter the autumn season and watch the trees shed their leaves and
nature prepare itself for winter, we at KUDOS are also building up momentum.
Having recently joined the company, I am proud to say that we have built
a solid and dynamic senior management team - combining decades of
experience from within KUDOS with a number of newcomers; bringing new
influences, ideas and extremely high standards.
Together we are tirelessly working to improve all of our bespoke food
retail offerings and catering solutions which will reflect our proud historic
pedigree, coupled with creativity and innovation; all centred around
seasonality, premium quality food and service.
I hope you enjoy this issue of RAW which again very much sets the tone for
where we are going in the future.
A MASSIVE thank you to Head Chef, Bradley Smith, and General Manager,
Jonathan Mulgrew from Winchester Cathedral. We couldn’t have produced
this magazine without the wonderful KUDOS team at the Cathedral.
LOOK OUT for the Cathedral’s magical Christmas market this December.
www.winchester-cathedral.org.uk/events/christmas-market-2/
other contributers
David Cavalier, Food Director, KUDOS
Rocio Redoli, creative
Max Burnett, photography
kudos
Crown House, 855 London Road, Grays RM20 3LG
T: 01708 711 200
E: [email protected]
@kudosknowhow
RAW | issue #2 | page 2
| PLUMS | PHEASANT | PUMPKINS | QUAIL | RABBIT | RASPBERRY | SALSIFY | SCALLOPS | SEA BASS | SKATE | TRUFFLE | TURNIPS | VENISON | WATERCRESS | WILD DUCK | WILD MUSHROOMS |
Hello!
T H E
AUTUMN
S E A S O N
Lingering leaves, burning bonfires, playful pumpkins,
glorious game, shucking good shellfish, colourful
cardigans and wonderful walks
Autumn begins with the autumn equinox in late September
and ends in late December with the winter solstice.
Autumn is the best season …
There’s conkers to smash, apples to bob, pumpkins to carve,
fruit and nuts to gather and hoard. The mornings are crisp and
clear. The trees are bronzed and golden. The vintage scarves are
flapping. The morning pumpkin spiced lattes are back!
Are you game for trying something new? Be inspired! Isn’t it about
time you tried your hand at jam making, apple pressing or cider
making? It might even be time to get pickling? It’s harvest time
which means only one thing… an abundance of delicious apples,
pears and blackberries and a world of homebaked treats.
Our culinary repertoire takes a seasonal shift in autumn with
different methods of preparation such as ‘pot-roasted’ and
‘slow-cooked’, and the introduction of more powerful and rustic
dishes, rich sauces and bold colours.
It’s time to get your game on! British game starts to appear in our
farmers’ markets with wild pheasant, partridge, rabbit and venison
full of rich deep flavours too tempting not to give them a go.
| LAMB | MACKEREL | MUSSELS | NATIVE OYSTERS | PARSNIPS | PARTRIDGE | PEARS | PIGEON | PLAICE |
Autumn/ Winter 2016
| CAULIFLOWER | CELERIAC | CHESTNUT | CHICORY | CLAMS | CRANBERRY | FENNEL | GREY MULLET | GLOBE ARTICHOKE | GROUSE | HARE | HAZELNUTS | HERRING | HORSERADISH | KALE |
RAW
| APPLES | BEETROOT | BROCCOLI | BRUSSELS SPROUTS | BUTTERNUT SQUASH | CABBAGE | CARROTS |
RAW | issue #2 | page 3
WAYS TO GIVE YOUR
CONKER SOME
ARMOUR PLATING …
Boil in water
Store in shoebox for 1 year
Paint with nail varnish
Dip in cement
Soak in vinegar for 1 month
Freeze
Bake
Horse
CHESTNUTS
Today, classic cockney or mockney rhyming slang is
as popular as ever.
FOOD SLANG
SLANG FOOD
APPLES AND PEARS - STAIRS
ARMY AND NAVY - GRAVY
LOOP THE LOOP - SOUP
BREAD AND HONEY - MONEY
Today, conker fights are frowned upon, if not banned from
most primary schools. Some schools allow it but provide students
with safety goggles - #bonkersconkers. So forget the iPads
and PlayStations, the real action is outside this autumn.
APPLE CIDER - SPIDER
BORROW AND BEG - EGG
ROAST PORK - FORK
SAUSAGE ROLL - GOAL
SPANISH ONION - BUNION
PIG AND ROAST - TOAST
ROSY LEE - TEA
CUSTARD AND JELLY - TELLY
The game
BAKED BEAN - QUEEN
GIVE AND TAKE - CAKE
RUBY MURRAY - CURRY
LOAF OF BREAD - HEAD
Drill a hole in a large hard conker (aka nut)
Thread a 20cm piece of string (or shoelace) through the nut
Tie a large knot at one end
Find a friend
Player 1 lets their nut dangle on the full length of the string
Player 2 swings their nut to smash their opponent’s
Alternate and repeat until one nut is smashed.
MINCE PIES - EYES
PLATES OF MEAT - FEET
SATIN AND SILK - MILK
SHERBERT (DAB) - CAB
BREAD AND CHEESE - SNEEZE
SCOTCH EGGS - LEGS
we came, we saw, we conkered
WINNER!
Food
slang
&
Slang
food
TEMPTING TOFFEE APPLE
INGREDIENTS
10 Granny Smith apples
150ml water
600g Golden Tate & Lyle caster sugar
1.5 tsp white wine or clear vinegar
5 tbsp golden syrup
Hundreds and thousands
Mini marshmallows
Small mixed nuts
Diced dried fruit
Apples
& PEARS
“apples and pears” is the most widely recognised cockney rhyming slang
Historically the polished display of apples
and pears was used as “steps” and “stairs” to
market the best fruit.
RAW | issue #2 | page 4
Rhyming slang originated in the mid-19th
century in the East End of London, but was
also used throughout the rest of the UK.
It reached its height of popularity thanks to
80s TV hits like Only Fools and Horses and
the colourful “lingo” of Del Boy and Rodney.
spoon into the boiling liquid, then
place into cold water. The toffee
should harden and be brittle
straight away if the correct
temperature has been reached.
Continue cooking if the toffee
has not reached the ‘crack and
brittle’ point.
Place the apples in a large container.
Boil a kettle and pour the boiling water
Every good fruit and veg man worth his salt
knows how to set up an attractive market
stall, and you wouldn’t be a successful trader
without good old cockney rhyming slang.
thermometer or dip a small
over them. Leave for two minutes.
Drain the water off. Wipe the apples
dry. Lightly grease a flat tray.
Place a skewer into the stem
side of each apple. Work quickly
and carefully. Dip and twist each
apple in the toffee until coated,
then place onto the greased
To make the toffee, place the sugar
tray, Heat the toffee again if
and water into a pan. Boil for a few
needed to coat all of the apples.
minutes. When the sugar has
To give the apples a slight twist,
dissolved, add the vinegar and
try also coating them in the
golden syrup. The mixture needs
marshmallows, mixed nuts or
to reach 150c – use a sugar
hundreds and thousands.
RAW | issue #2 | page 5
Halloween
Bonfires
a cauldron of halloween high jinks
get your hipster
hipflask at the ready !
For some, All Hallows’ Eve is all about the
fancy dress and face paint, but we’re more
about taking a twisted culinary stance
to test, tease, trick or treat the taste buds
and celebrate a gastronomic explosion. To
take the hassle (and horror) away, our
team have trawled through an abundance of
innovative ideas to ensure your Halloween
has those all-important devilishly divine
dishes. Here’s some of our ‘trick or treat’ style
favourites from our hero chefs, super trendy
restaurants and funky foodie blogs.
SPICED POPPING CANDY
CHOCOLATE TART
CRAB DONUTS
BLOOD ORANGE
MARGARITAS
An indulgent treat bursting with
sumptuous chocolate, foraged
walnuts and crumbly shortbread, all
served up with a sweet surprise of a
popping candy crunch.
Who said donuts should be sinfully
sweet? Chiltern Firehouse has certainly
got our taste buds tinging with a
deceitfully savoury version!
Why let all the food have the fun,
let’s gross-out our cocktails too!
These wonderfully authentic citrus
margaritas certainly pack a zingy
punch and the ruby red colour
adds to the Halloween festivities.
www.chilternfirehouse.com
Pumpkins
it’s a smashing pumpkin
For what once was invented as a logistical and concealed solution to carrying
a sneaky nip of whiskey, the humble hipflask today is becoming a super trendy
essential for the free-thinking travellers and ‘too cool for a glass’ hipsters.
Whichever self-confessed category you fall into we have the ideal hipflask to
suit all. SWIG offer the trendiest and bespoke hipflasks that boast individuality
and on-point fashion. Each of the hipflasks have their own unique ‘passport’ number allowing the members of the SWIG Society to snap a selfie,
with their hipflask of course, and post it to the eagerly awaiting society.
“
If Benedict Cumberbatch
can sneak a cheeky hipflask
into the Oscars, what’s
stopping us from being
prepared this fireworks
night and heading out into
the frosty night with a vessel
of our favourite tipple?
”
Furthermore, our Creative Director, Daniel Clifford, has waved his two
Michelin-starred wand and created the perfect boozy bonbon to pair with
your winter warmer. Daniel’s whiskey sours are ideal for sharing around a
bonfire or dipping into whilst firework gazing.
So, make sure your hipflask is on-fleek this winter with SWIG and keep
your sweet cravings at bay with Daniel’s whiskey sour bonbons.
Visit: www.swigflasks.com
Create: www.greatbritishchefs.com/recipes/whiskey-sours-recipe
Blackberries
homemade hedgerow wild blackberry gin
shakedown
Our team has been waiting all year to
choose their weapon of choice and hack
away to their hearts’ content in a bid to
transform the humble pumpkin into a work
of art. The ‘pimp my pumpkin’ war has
been declared and we’re only weeks away
from declaring our winning pumpkineer.
PUMPKIN CARVING 101:
RAW | issue #2 | page 6
1. Choose your pumpkin and use a sharp serrated knife to cut
off the top.
2. Using a large serving spoon, scoop out the seeds and
fibres, then discard or save for a pumpkin-licious recipe.
3. With a marker pen, draw a simple outline of your design on
the pumpkin.
4. Use a small serrated knife to cut out the eyes, nose and
mouth. Always cut away from you in case the knife slips - we
don’t want a real life gore-fest!
Perfect for any autumn
foragers (failing that,
your supermarket), our
blackberry gin is an easy
to make tipple that’s a
great companion for a
cold night and perfect for
your hipflask!.
Shake the mixture every day for
about a week.
Pass the liquid through a fine
cheese cloth. Pour the liquid
through a funnel into a clean
bottle. Seal with a tight-fitting lid.
The alcohol will last for 12 months
but is best used at Christmas!
METHOD
Place the blackberries and sugar
into a suitable size pan, then allow
to stand at room temperature for
two hours. Heat the mixture on a
low heat until the sugar has dissolved.
Cool the mixture. Transfer to a
clean bowl. Add the gin and tightly
cling film the bowl.
INGREDIENTS
450g wild blackberries
225g caster sugar
750ml gin
RAW | issue #2 | page 7
S callops
S uper
simple
&
4
sustainable !
Portions
Scallops sometimes get a bad press for being hard to cook, but how
hard can it really be? The great thing about scallops is they can be
steamed, fried, roasted or grilled and once you understand how
quickly they cook, you’ll never overcook them!
FOR THE SCALLOPS
Cut the ham lengthways and use to wrap the scallops. Heat a non-stick
frying pan and add some olive oil and slowly fry the remaining ham until
it is nice and crispy. Drain the excess oil from the pan and sear the scallops
on each side for a couple of minutes.
FOR THE APPLE SAUCE
Place all the ingredients into a covered pan on a low heat and cook until
the apples start to turn to mush. Place into a food processor and blend
into a fine purée.
FOR THE CALVADOS FOAM
Place all the ingredients, except the double cream, into a suitable size pan
and bring to a simmer. Reduce the liquid by half, add the cream and reduce by one third, until the sauce has a velvety appearance. Pass the
sauce through a fine sieve, season and foam using a hand blender.
TO SERVE
50g caster sugar
6 Granny Smith apples, peeled and
chopped (retain peelings)
2 tbsp water
Small squeeze of lemon juice
½ small onion, finely chopped
12 scallops beards and roes, black
sacks removed
25ml Calvados
25ml white wine
50ml water
Peelings from 3 Granny Smith apples
125ml double cream
t
all
p
ap
l
e
as
pu
ré
Ro
sc
Raw | issue #2 | page 8
12 medium fresh scallops
9 slices of air-dried Cumbrian ham
(or Parma ham)
Olive oil
Bunch of chervil
e
Place a spoonful of the apple purée on the desired serving plates with
the scallops on top. Spoon over the Calvados foam and garnish with the
fried ham and chervil.
INGREDIENTS
op
&
sw
m
ith
a
h
d
Cumb
e
i
r
rian air-d
RAW | issue #2 | page 9
VENISON
FEISTY FOOD
Loin of wild venison
‘Wellington’ with
Madeira sauce
FROM ‘THE DUKE’
METHOD
History books will tell us that the Brits defeated
Napoleon at the battle of Waterloo in 1815. but
Finely chop the mushrooms by
hand. Finely chop the shallots, then
sweat in butter with the crushed
garlic. Add the mushrooms and
cook until the liquid has evaporated.
Season with salt and pepper, then
cool. Season the venison, then seal
the outside surface over a high
heat. Leave to cool.
do you know the myth explaining how the first
Duke of Wellington stoked the fire in his belly on
the eve of battle? An indulgent dish of beef, mushrooms,
Madeira and pastry - AKA beef Wellington. Here’s
our twist on a military classic.
Mix the mushroom mixture into
the raw chicken mousse, then add
thyme and mix. Taste the mixture
and check the seasoning. Lay the
Parma ham (or caul fat) on a sheet
of cling film as large as the size of
the venison.
Place the blanched spinach on
top of the Parma ham (or caul fat).
Spread the mushroom and chicken
mixture on top of the spinach. Lay
the venison fillet at the edge of the
mushroom mousse, using the cling
film to help roll the layers around
the venison, trimming any excess
off that overlays. Remove the cling
film and place into a refrigerator to
firm up.
Once the fillet is firm, completely
wrap around with puff pastry sealing
any joins with egg wash. Place the
‘Wellington’ on a suitable baking
tray and egg wash. Place back into
the refrigerator so that the egg
wash dries, then brush with egg yolk
to give it a nice rich golden colour
when cooked. Preheat the oven
to 170c/180c, then place into the
oven for approximately 20 to 25
minutes, or until the pastry is a deep
rich golden brown.
A more precise way of cooking the
Wellington is to use a meat probe.
After 16 minutes place the probe
into the centre of the meat and
when it reaches 52c it will be a perfect pink. If the pastry is not a deep
golden colour, turn the oven up to
200c to brown the pastry faster, or
if it has reached the right colour but
not reached 52c, place some tin foil
over the pastry to protect it. Rest
the Wellington for 15 to 20 minutes
before you cut. Serve with the sauce
and appropriate garnish.
6
Portions
INGREDIENTS
1kg of trimmed loin of venison
250g mixed wild and cultivated
mushrooms
2 cloves of crushed garlic
3 banana shallots, finely chopped
50g unsalted butter
½ bunch of picked and blanched
thyme leaves
100g chicken mousse
400g cauls fat or ten slices of Parma ham
20 large blanched spinach leaves
Two packs of ready to use puff pastry
Egg wash and egg yolk Salt and milled pepper
Olive oil
FOR THE SAUCE
Place the venison and chicken wings into a suitable roasting tray, then
lightly roast the bones. Drain any excess fat, then add the chopped
vegetables. Lightly colour in the roasting pan on top of the stove with
the bones. Add the red wine and the chicken stock to lightly colour the
bones and vegetables, scraping all the residue from the bottom of the tin.
Transfer the contents of the roasting tray to a suitable sized sauce pan,
then simmer for 20 minutes, skimming off any fat. In a clean pan add the
Madeira and reduce by two thirds, then pass the liquid from the first pan
through a fine sieve onto the Madeira reduction. Reduce to the required
consistency. Whisk a knob of butter into the sauce, then spike with a
dash of Madeira at the end. Check the sauce for seasoning.
RAW | issue #2 | page 10
1kg chopped venison bones
250g chicken wings
2 large chopped carrots
1 large chopped onion
1 clove crushed garlic
2 large sprigs of thyme
35cl red wine
50cl chicken stock
20cl Madeira
RAW | issue #2 | page 11
pitch p e rf ec t p e a r p u d d in g
A
P ears
RAW | issue #2 | page 12
12~14
Portions
P ear &
brioche
pudding
“
This decadently creamy pudding is not for the faint-hearted and
is the perfect recipe for the delicate sweet taste of succulent
autumn pears. It’s a palpable pear paradise!
”
Bradley Smith, Head Chef Winchester Cathedral
FOR THE CUSTARD
Bring the milk, sugar and vanilla beans to the boil. Place the whole egg
and yolks into a large bowl. Whisk together, then add the whipping
cream. Add the boiled milk, sugar and vanilla. Leave to infuse for 30
minutes, then strain
4 white wine poached pears
4 brioche buns
INGREDIENTS
750ml whipping cream
250ml semi skimmed milk
1 whole egg
300g sugar
7 egg yolks
2 vanilla bean split
4 cooked croissants
Line the bases of 14 ramekins with
sliced pear. Slice the brioche or
croissants so that they half-fill the
bases of the ramekins. Fill to the
top with the custard.
reaches halfway up the sides of
the ramekins. Place the tray into
a pre-heated oven at 140c, then
cook for 40 minutes until just set.
Serve hot or cold.
Place the ramekins into a roasting
tray lined with old newspaper. Fill
with hot water so that the water
N.B. You can add a dash of Poire Williams
pear brandy to the custard.
RAW | issue #2 | page 13
T H E
WINTER
S E A S O N
Frosty fields, comforting casseroles, deluxe double
duvets, multi-coloured mittens, fabulous fires,
rollicking roasts, crummy crackers, triumphant
turkeys, haphazard hangovers and diehard detoxing.
Winter begins with the winter solstice at the end of December
and ends in late March with the spring equinox.
Winter is the most festive
season…Ever!
There’s soup to simmer, tipples to taste, snowmen to build
(sometimes!), marshmallows to toast, presents to wrap and
resolutions to keep.
Before you know it the nights are longer, the street lights
are on, the winter woollies and ear muffs are out, the TV
box sets are ready and waiting and the John Lewis advert is
on repeat!
Fill up your hot water bottle, tuck into your gourmet marshmallow
vanilla hot chocolate, chop down your Christmas tree and
look forward to the festive family fun, or a luxury winter escape!
Mother Nature may be asleep preparing for the new spring,
but all is not lost, winter is the season for entertaining, family
gatherings, harvesting roots and hearty hotpots!
| CELERY | CITRUS FRUITS | CLAMS | CLEMENTINE | COCKLES | COD | DRIED FRUITS | ENDIVE | GOOSE | GROUSE | HALIBUT | HARE | HERRING | JERUSALEM ARTICHOKE | KALE | LEEKS |
| PIGEON | PLAICE | POMEGRANATE | PURPLE SPROUTING BROCCOLI | QUAIL | RABBIT | SALSIFY | SATSUMAS | SCALLOPS | SWEDE | TRUFFLE | VENISON | WILD GOOSE | WILD DUCK | WINKLES | WOODCOCK |
| BLOOD ORANGE | BRUSSELS SPROUTS | BROCCOLI | CABBAGE | CAULIFLOWER | CELERIAC |
MULLED WINE
&
C R A NBE R R Y
12~14
Portions
christmas cake
Can you get tipsy on cake? This is a gorgeously fragrant,
rich and moist fruit cake that packs a punch! Brimming with
cranberries and doused in mulled wine, it’s an absolute joy.
METHOD
Soak the fruit the night before you
bake the cake. Pour the port into a
saucepan and drop in the mulled
wine bag, a strip of orange zest
and the cloves.
Bring to the boil, then take off
the heat and allow the flavours
to infuse for 15 minutes. Mix the
dried fruit and peel in a large bowl.
Strain the mulled wine port onto
it. Discard the mulling spices and
orange peel. Cover the bowl with
cling film, then leave at room temperature overnight.
Heat the oven to 140c. Grease and
line the tin with a double layer of
parchment paper. Beat the butter
and sugar until light and creamy.
Slowly add the beaten egg, adding
a little flour if it starts to curdle.
Fold in the rest of the ingredients
and the soaked fruit.
Spoon into a tin. Smooth
the surface with a spoon, then
make a slight dip in the middle.
Bake for 60-70 minutes or until an
inserted skewer comes out clean.
Remove from the oven. Allow to
cool before storing or decorating.
INGREDIENTS
500ml sweet port
Mulled wine sachet
½ tsp whole cloves
1 strip orange zest
50g dried cranberries
35g butter
25g dark muscovado sugar
25g mixed peel
25g glace cherries
25g whole almonds
1 egg, beaten
Large pinch mixed spice
Large pinch cinnamon
Pinch ground cloves
50g self raising flour
| LEMON SOLE | MACKEREL | MULLET | MUSSELS | OYSTER | PARSNIP | PARTRIDGE | PHEASANT |
RAW | issue #2 | page 14
RAW | issue #2 | page 15
Turkey
Keep calm and get your pie on!
Christmas in a pie
8~12
Portions
“
If you’re the designated cook on Christmas day, take no prisoners, assume dictatorial
control, don’t panic, stay focused, orchestrate your plans with precision and throw in
an unusual twist to shock and awe. Christmas dinner is epic! A spectacular bronzed
turkey nestled amongst golden roasted vegetables is to die for with stupendous
stuffing, wonderful wine and a fizzed-up family. Chef is always at centre stage on
Christmas day, so why not try something a little different this year and give your guests
an unexpected Christmas bonus.
”
David Cavalier, Food Director
INGREDIENTS
200g chestnut mushrooms
100g peeled cooked chestnuts
20g flaked thyme
35cl red wine or port
1 egg for egg wash
Salt and milled black pepper
RAW | issue #2 | page 16
1 oven ready turkey (Legs removed, meat diced)
100g baby onions peeled and blanched (or frozen)
1 ltr turkey or chicken jus
1 large sheet of puff pastry
Olive oil
Season the turkey leg meat with salt, pepper and
thyme. Fry the meat in a frying pan until golden. Remove and keep warm. Fry the mushrooms and onions
until golden. Add the turkey meat back in, add the wine
and reduce by half. Add the chestnuts and turkey jus.
Braise until the meat is tender and then cool.
fill them all. Cut enough rounds of puff pastry to suit
the amount of ramekins you have. Brush the egg wash
around the inside outer circle of the pastry. Place onto
the ramekin, then seal the pastry over the ramekin.
Brush the outer side of pastry with egg wash. Place into
a fridge until needed.
The portion sizes you yield will depend on the size
of the turkey and the size of the pots you use. Select
several small ramekins and divide the mixture until you
Pre-heat an oven to 180c and cook the ramekins for
about 20 – 30 minutes, depending on size. Serve on
Christmas day.
RAW | issue #2 | page 17
1
Portion
BLOOD ORANGE
Orange is the new quack
Salad of duck confit with orange, lamb’s leaf,
pine nuts & orange dressing
This exquisite warm winter salad is a quacking good treat
METHOD
Season the duck leg with rock salt and leave for one hour. Place all of the
ingredients into a suitable size pan. Bring to the boil. Place in an oven at
120c and slowly cook for two hours. Remove the duck leg and cool.
TO FINISH
Cook the strips of orange in a little boiling water with a little sugar until
tender, then remove and cool. Lightly coat the leaves with the dressing.
Place them onto the centre of the plate, then place the crispy duck leg
on top and garnish with the cooked orange strips. Spoon the dressing
around the plate, then scatter over some pine nuts.
INGREDIENTS
1 duck leg
(duck fat, enough to cover) 50g carrot
1 onion
Bay leaf
2 garlic cloves
1 orange, peeled
Sprig of thyme
TO MAKE THE DRESSING
Whisk the mustard and honey together. Whisk in the orange juice
followed by the olive oil. Season and taste. If the dressing is a little sweet
then add a few drops of lemon juice or white wine vinegar. Place the
duck leg onto a suitable ovenproof tray. Turn the oven up to 160c and
roast until crisp for 30-40 minutes.
RAW | issue #2 | page 18
60g lambs lettuce
1 orange, peeled and juiced
(cut peel into thin strips)
60ml olive oil
1 tsp Dijon mustard
½ tsp honey
15g toasted pine nuts
RAW | issue #2 | page 19
superfoods
superfood superheroes
Superfood seekers in 2017 are scrapping the hellish
word ‘diet’ and replacing it with an upbeat clean regime.
We know how hard it is to avoid those tempting treats,
but we all need a little life balance so we’ve given you
Avocado oil
a head start on a few life hacks into what superfoods
to look out for in 2017. These 14 fab favourites will
have you powering through january and prepping for
that beach body in no time.
Black rice
Avocado oil is the new coconut oil,
high in monounsaturated oleic acid, a
heart healthy fatty acid.
Black rice is crammed with antioxidants, vitamin B1 and 30 times more
fibre than white rice. Nutty!
Natural sweeteners
Black beans
Kohlrabi
These powerful beans are crammed
full of minerals and vitamins, and also
pack a punch of protein.
This ‘turnip cabbage’ is the new kale of
2017, exceptionally rich in vitamin C
and boosts immunity.
Sweet potato flour
Black pudding
Maca root
Teff
Blood sausage is going to become a
superstar in 2017 as it’s packed with
protein and practically carb-free.
Also known as Peruvian ginseng, it is
available in a powder and can be added
to smoothies, juices and puddings.
“Sugar is bad!”, so artificial sweeteners
such as raw honey, pure stevia, lucuma
or monk fruit are very popular.
Gluten-free, paleo-friendly and packed
with all the goodness of a sweet potato.
Rich in flavour with a slight sweetness.
This Ethiopian gluten-free crop has
tiny seeds and is the new quinoa. High
in calcium, iron, protein & amino acids.