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It's not just a souper food; FOOD&DRINK EXTRA Go green and super-charge your meals. MARION MCMULLEN finds out why water algae is now appearing on the menus of top restaurants.

DDING algae to your food could mean serving up a splash of colour ... and a host of health benefits on a plate.

Award-winning nutritionist, chef and author Christine Bailey has written more than 14 health and recipe books from The Gut Health Diet and The Brain Boost Diet.

She recently teamed up with Sun Chlorella to show how to add a touch of goodness to meals. Chlorella is a type of fresh water algae that is appearing as an ingredient on the menus of some of the country's leading healthy restaurants. It's also being recommended by leading nutritional chefs, who claim the health benefits could include everything from helping with muscle fatigue to reducing period pain.

Christine says there are lots of ways to use the algae in cooking and she is a big fan of the broccoli, fennel and pear soup recipe. She says: "This is beautiful, light yet creamy tasting soup. Perfect for detox days. The addition of pear provides a natural sweetness to this soup and is rich in pectin, a soluble fibre to support bowel health."

| Go to christinebailey.co.uk for more information and for 60 delicious, familyfriendly and allergenfree recipes.

SUPER BERRY CHIA PUDDING INGREDIENTS (serves 2) ripe banana; 100g blueberries; 250g raspberries; 250ml coconut milk; 6 tablespoons chia seeds; 2 teaspoons maple syrup or honey; 1tsp Sun Chlorella powder serve: 60g raspberries; fresh berries top METHOD 1. In a blender process all the ingredients briefly to combine. Pour into a jug or bowl and chill in the fridge overnight ready for the morning.

2. Place the remaining raspberries in a blender and blitz to form a thick sauce - add a little water if needed to blend. For a smooth sauce you can pass it through a sieve.

3. Spoon the chia pudding into glasses. Drizzle over a little sauce and top with a handful of fresh berries.

broccoli, fennel and PEAR SOUP INGREDIENTS (SERVES 2) 1tbsp olive oil; 1 small onion, chopped; 1 garlic clove; 150g broccoli, chopped; 1 fennel bulb, chopped; 600ml vegetable stock; 1 pear, cored and chopped; 1tsp Sun Chlorella powder; olive oil for drizzling METHOD 1. Heat the olive oil in a large pan and saute the onion and garlic for a couple of minutes. 2. Add the broccoli and fennel and stir. 3. Add the vegetable stock and bring to a boil, then simmer for 20 to 25 minutes until the vegetables are tender.

4. Place the soup in a blender with the pear and chlorella powder and process until smooth and creamy. Serve with a drizzle of olive oil.

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Awardwinning nutritionist, chef and author Christine Bailey

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Publication:Evening Gazette (Middlesbrough, England)
Date:Apr 10, 2019
Words:441
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