Let’s be healthy South Africans
Sugar tax in South Africa is planned to take effect on 1 April 2017. It is designed to reduce sugar intake from sugar-sweetened beverages by upping the price with a 20% fiscal tax. The South African National Department of Health is trying to prevent and control non-communicable diseases and obesity in the country and has set the ambitious target of reducing obesity by 10% by 2020. It has also included salt reduction legislation, trans-fat regulations and stricter label and advertising regulations.
The move from traditional foods to more processed and convenience foods is linked to weight gain and an increased risk of developing diet-related diseases such as high blood pressure, heart disease and diabetes.
The more we learn about nutrition, the more it seems we should eat the way people did a hundred years ago. Recent research says that we should be eating mostly whole foods, that is, foods that are as close to their natural form as possible. This means eating whole grains instead of refined grains, fruits, vegetables, and beans instead of supplements to provide the fibre and vitamins they contain.
Pouyoukas Foods has an extensive range of whole food.s The Pouyoukas beans, chickpeas and lentils are a good place to start. Below is a recipe for crispy sumac salmon and crushed minty chickpeas. This is the perfect whole food meal which is the key to a balanced, healthy lifestyle. Nothing in this meal is processed.
Crispy Sumac Salmon and Crushed Minty Chickpeas
3 cups cooked Pouyoukas dried chickpeas
1 small handful fresh mint, chopped
½ red chilli, deseeded and finely chopped
Juice of 1 large lemon
Small punnet cherry tomatoes, finely chopped
3 tablespoons (45 ml) olive oil
1 small red onion, finely chopped
Sea salt and freshly ground black pepper, to taste
1 tablespoon (15 ml) olive oil
2 tablespoons (30 ml) sumac
4 portions fresh salmon
Fresh lime or lemon wedges, to serve
For the minty chickpeas, in a large bowl combine the chickpeas, mint, chilli, lemon juice, tomatoes, olive oil and red onion. Season well with sea salt and freshly ground black pepper and set aside.
For the salmon, combine 1 tablespoon olive oil and sumac to form a paste. Spread onto the fish, fry in a non-stick frying pan skin side down for 3-4 minutes on either side.
The skin should be crisp, while the fish is still pink and moist.
Serve the sumac salmon with minty chickpea salad and plenty of fresh lemon or lime.
Get it Joburg West – Dec 2017 / Jan 2018