After my chat with Fabrizio Marini and Jane Carroll for our Therapist of the Month blogpost I asked Fabrizio to tell me what he considers to be his top Superfoods and how he likes to use them. You’ll be glad to see that these amazing foods can be introduced to your daily diet with no greater effort than mixing them into a juice, smoothie, breakfast cereal or soup. It’s so easy yet the benefits can be huge! Here are Fabrizio’s top six superfoods.
So what is a superfood?
A superfood can essentially be classified as any food item that contains an extremely dense concentration of vital nutrients, vitamins and/or minerals, as well as antioxidants, good fats and healthy enzymes. It is for this reason that we call such foods Super.
I for one firmly believe in food as our source of minerals and vitamins and always try my absolute best to add nutrient dense foods to my daily food intake. For sure at times we may find ourselves lacking and will need to supplement in very specific circumstances (always supplement under read more →
Jane Carroll and Fabrizio Marini only met this year and out of their friendship has come what promises to be a great working partnership. Jane offers massage therapy as well as acupuncture and traditional Chinese medicine and Fabrizio is a nutritional therapist. They both work from the Therapy Centre which Jane established in Tomcoole in Barntown in 2005.
Jane’s training in Traditional Chinese Medicine (TCM) and Acupuncture was with Dr. Vincent Carroll in Lansdowne College but her experience of also working in a conventional medical environment with the in depth knowledge of pharmaceutical practice that this has given her has been instrumental in forming her own practice methods.
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I’ll have a burger and chips please
How can you turn the ultimate bloke’s chow down into something that’s good for you? It can be done, read on!
The burgers in question are Oliver McCabe’s ‘Lentil and Cashew Burgers’ from the ‘Fuel Food Cookbook, they’re simple to make and taste wonderful. They’re full of protein, fibre and vitamin C, gluten free and low GL.
145g red lentil, rinsed and drained
2 tablespoons apple cider vinegar
1 tablespoon extra virgin olive oil
115g red onion, finely chopped
100g kale, washed and shredded
70g toasted cashew nuts, finely chopped
5 cloves of garlic, finely minced
1 teaspoon Himalyayan fine rock salt
30g oat bran
Rapeseed oil, for frying
- Place the lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 25 minutes, until the lentils are soft and the liquid is absorbed.
- Use a spatula to scrape the lentils into a medium-sized bowl. Add the apple cider vinegar and mash well.
- Heat the olive oil in a wok over a low heat. Add the onion and sauté for 7 minutes, until softened. Add all remaining ingredients except the oat bran and sauté for 7 minutes more, until all the vegeables are tender. Add to the lentils with the oat bran and mix well. Leave to stand for 1 hour, until cool.
- Form six medium-sized burgers with clean hands. Heat a little rapeseed oil in a large frying pan over a medium heat. Fry the burger for about 5 minutes per side, until cooked through and golden on the outside.
Then for our ‘chips’. This simple recipe for ‘vege fries’ comes from Anthony William’s medicalmedium.com website where you’ll find all manner of great recipes based on natural food and superfoods.
The trick is to boil the root vegetables and then shake them vigorously before baking. The herbs and garlic generously coat the outside and the smudged edges will turn crispy in the oven. If you’re pressed for time, you can omit the extra steps and send them straight to the oven, though those few extra minutes will yield truly amazing results. Make a big enough batch to share -these won’t last long.