Fermented foods have long been renowned for their nutritional benefits. An ancient form of food preservation, the harnessing of ‘good bacteria’ preserve the full nutritional profile of the vegetables whilst boosting your gut flora to aid digestion. This Korean speciality is eaten as a pre dinner digestive aid but I find myself snacking on it at all times of the day!
This vegan recipe really makes the most of the flavours and aromas of the La Reunion Estate Cacao. The sweetness of the fruits mellows the bitter notes of the cocoa mass, whilst the sharpness of the cherries enhances the piquancy and smoky flavours to bring another dimension to the mouthfeel and overall taste sensation.
When I was given the opportunity to work with Miso Tasty’s new Fermented Miso, I jumped at the chance! Inspired by my travels to Mexico, where I learned how much the Asian culture inspires their food, I created this Mole harnessing the antioxidant properties of high percentage cocoa from the plantations of L’Artisan Du Chocolat. The cocoa mellows the tang of the spices and miso, adding a roundness to the dish.
I’m a huge fan of the flavours of the East, in particular Thai. Light and fragrant, they impart a unique freshness to spiced food, but are all too often combined with fried meats and saturated fats, offsetting the benefits of the other ingredients.
Don’t get me wrong, I’m not averse to eating fat, quite the contrary. Fat is an essential part of the human diet, without it we could not exist. From insulating nervous fibres to protecting organs, fats are everywhere in our bodies. Indeed, we cannot absorb certain fat soluble nutrients from vegetables without fats.
But, there are good fats and there are bad fats. This recipes optimizes the nutrients in all the fresh vegetables it contains by combining them with fats high in Omega 3 and 6. Not only that but it tastes so delicious, you would have no idea that it is so virtuous!