3 Super Healthy Foodsby Émilie Carignan
published September 06, 2010
We love comfort food, especially in the fall. Sometimes, it can even fall into the “exotic” category… which is all the better! Many foods from around the world have health benefits and are especially tasty. We’ve got three ingredients that warrant some attention; give them a try tonight!
About it: A plant originating in Brazil and Paraguay, its sweetener form is pretty popular in South America and Asia. In fact, its sweetness is pretty impressive: one tablespoon of stevia can replace a half-cup of sugar, so be sure to use it in moderation.
Its properties: How does “zero calories” sound? Forget sugar and aspartame in your coffee! What’s more is that according to a study conducted on animals, stevia does not cause cavities. You can both purchase it in both natural food stores and larger grocery stores.
About it:It is composed of cooked soybeans, and then fermented for 24 hours. It is cultivated in Indonesia, and its taste is similar to mushrooms and hazelnut.
Its properties: Tempeh is richer in protein than tofu. It has a firm and granulated texture, as well as an intense flavour; basically, it’s the perfect meat substitute! We prepare it the way we do meat, whether grilled whole or cut up for sauces. Your meals will end up succulent and nourishing, and easy to digest. Tempeh’s fat content is also exemplary: it contains 9g of fat for every 100g of tempeh (the same amount of semi-lean ground beef has 16g, and regular ground beef contains 24g). Try it tonight!
About it: Once consumed by the Mayans and Aztecs, chia originated in Mexico. Today, the food (mainly sold by the brand Salba) is produced in Peru. It comes in the form of grains, with its colour ranging from white to brown.
Its properties: A winner across all categories, chia is high in fibre (25% of its weight), contains a bevy of vitamins and minerals, particularly linolenic acid, an omega-3 fatty acid. The latter has many cardiovascular health benefits, and is also good for the cerebral, hormonal, and inflammatory systems. To benefit from its properties, there is no need to grind the seeds; you can simply sprinkle them on your breakfast cereal, yogourt, and any other foods you enjoy. Beware, however: because of its high fat content (even the good fats), it should not be overused.
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