This month, try the veg that packs a serious crunch. Ever heard the myth that eating celery burns more calories than it contains? Unfortunately that’s a foodie myth, but at 10 calories a stalk, you can eat a lot of celery without worrying about your waistline. Consuming celery will also help reduce inflammation, aid digestion and lower blood pressure. Some may consider celery a rather boring ingredient, associated with no-fun dieting. But in fact, this vegetable can be incredibly versatile – try it cooked in a soup or stir-fried dish, and in its classic raw state, in a salad or accompanying a dip:
No, not the unfashionable haircut. We are of course talking about the delicious mullet fish! Although hard to believe, red mullet and grey mullet are in fact unrelated, but both delicious as an alternative to your regular, less sustainable fish. Red mullet has a delicate flavour and texture, whereas grey mullet is much stronger, and compared and confused often with sea bass. Mullet is an oily fish, high in healthy omega 3 fatty acids which are good for healthy heart functions.
Get a taste for summer with this deliciously juicy, fuzzy fruit. Peaches originate from China and date back as far as the 10th century. In modern times, however, they are cultivated in most cool climate countries. You can tell if a peach is ripe as the flesh will have a slight give, but do be careful not to poke it to forcefully as they do easily bruise. Eating peaches will provide you with a good source of vitamin A (good for eyesight and skin improvements) as well as potassium. Make sure to eat the skins too to really get the most of it’s nutrients, minerals and fibrous benefits.
It may look like it’s just landed from outer space, but kohlrabi (pronounced “coal-rah-bee”) is a vegetable thats name translates as “turnip cabbage”. They have a mild flavour and crunchy texture, and come in both green ad purple varieties. Kohlrabi is low in fact and high in nutrients and vitamins, in particular vitamin C, which is an antioxidant that can boost your immune system and help fight disease. Depending on your tastebuds and dish of choice, kohlrabi can be roasted, steamed or stir fried, but if it’s a new ingredient to you, you might like to try a simple soup out first instead: