Top TV chef Theo Michaels has joined up with SmarterNaturally to create a series of free online cooking lessons to create delicious type 2 diabetes friendly meals. The innovative UK company is unique in the market.
Theo and SmarterNaturally are launching some fantastic free online cooking series creating delicious type 2 diabetes friendly meals.
SmarterNaturally - New Super Soup uses super strength broccoli in a bid to lower blood sugar and the risk of type 2 diabetes
TV Chef Theo Michaels has launched a series of cooking videos creating delicious food for people who are looking to lower their blood sugar - a key risk factor for type-2 diabetes.
The star of Channel 4’s Steph’s Packed Lunch has teamed up with SmarterNaturally, which is an innovative and exciting UK company which has created a unique super-strain of broccoli with wonderful and patented health-boosting properties.
SmarterNaturally have turned their super-strength broccoli (called ‘GRextra’) into a ‘SuperSoup’ designed to support people suffering from diabetes (plus high cholesterol and other health conditions).
Theo, who is an award-winning author and former MasterChef contestant, has created the free videos which show how to prepare a range of delicious, easy-to-make and diabetic friendly meals using this super soup.
The collaboration aims to use science and nutrition to help people with diabetes eat better and gain control of their blood sugar levels. (EDITOR: As someone with Diabetes I 100% agree with this stance!)
The recipes are free to watch on SmarterNaturally’s website (www.SmarterNaturally.com/recipes) and show how the special broccoli soup can be used to create different flavoursome dishes, all of which contain a week’s worth of glucoraphanin (the health-boosting molecule which makes SmarterNaturally Soup so very special).
Most people eat SmarterNaturally’s SuperSoup once a week by just adding boiling water. But for those who prefer the culinary over the convenient, Theo Michaels has given the soup a makeover to show just how easy it is to use as an ingredient in more exciting dishes, instead.
The first three recipes in the series are Smoked Haddock with Cheddar Broccoli Sauce, Thai Green Curry and an Indonesian Laksa, all of which have been certified by nutritionists as diabetic friendly and can be made either vegetarian or vegan with just a few tweaks.
In the coming weeks and months, Theo's planning to add more delicious meals to the list, all of which are inspired by and incorporating the SuperSoup.
Theo said: “After being introduced to Smarter Naturally soup and reading the research behind the health benefits, I was sold on how beneficial their soup is for maintaining a healthy metabolism and supporting your body.
"So I set about creating recipes that are filled with flavour that complement the broccoli soup as well as being type 2 diabetes friendly. I’m really very excited to be working with such a talented team at SmarterNaturally who are dedicated to increasing the quality of life of so many people!”
Laura Knight, CEO, SmarterNaturally said “Our SuperSoup is a science-backed functional food designed to support people with high blood sugar, and it’s really convenient. Our long-term customers started to use the soup as an ingredient in all kinds of ways to keep things interesting.
"That’s way we’re excited about our partnership with Theo; he’s using his creativity and skills in the kitchen to turn our SuperSoup into culinary delights that people can easily make and enjoy at home, safe in the knowledge that the recipe protects the bioactivity of the soup and analysed by a dietician as being suitable diabetics. It’s an important step forward for us in our goal of supporting prediabetics and diabetics on their journey towards a healthier future."
THE RECIPES:
Smoked Haddock with Cheddar Broccoli Sauce
Serves 1
Smoky haddock poached in milk with aromatics combined with Smarter Naturally soup to create a delicious cheddar sauce served with the gently poached haddock on a bed of fresh baby spinach leaves.
Ingredients
1 x40g sachet Smarter Naturally Soup
140g smoked haddock fillet
250ml skimmed milk
2 cloves garlic, cracked
2 bay leaves
30g cheddar cheese, grated
25g baby spinach
Pinch chilli flakes
Few sprigs fresh parsley, chopped
1 tsp olive oil
Method:
Pour the milk and water into a shallow frying pan along with the garlic, bay leaves and smoked haddock. Bring to a simmer for about 6-8 minutes until the fish is cooked through then remove from the heat. While the fish is cooking mix together a sachet of Smarter Naturally soup with the grated cheddar cheese and reserve.
In your serving bowl, bundle the baby spinach leaves into the centre and once the fish is cooked place on top of the spinach. Finally strain the hot milk through a sieve into the bowl of Smarter Naturally soup and cheese and mix together until combined. Pour the sauce around the edge of the fish in the bowl and garnish with few sprigs of chopped fresh parsley, pinch of chilli flakes and a drizzle of olive oil.
Thai Style Green Curry
Serves 1
This punchy fragrant Thai inspired curry is perfect to incorporate your SmarterNaturally soup; full of flavour this one never fails to satisfy!
Ingredients
1 x40g sachet Smarter Naturally Soup
½ zero-salt chicken stock cube
250ml hot water
1 tsp olive oil
90g chicken breast, cubed
200ml light coconut milk
80g mange tout
½ tbsp fish sauce
1 lime
Paste
10g coriander
½ small onion, quartered
2 cloves garlic
1 inch ginger, peeled
1 green chilli
½ stick lemongrass
Method:
Start with the curry paste, add all the paste ingredients to a food processor and pulse until you have a smooth paste (you may need to add a little water to help it mix). Add a splash of olive oil to a frying pan and fry the curry paste for a couple of minutes then drop in the diced chicken breast and after another minute pour in the coconut milk and leave to simmer for five minutes. If it gets too thick you can top it up with a little extra coconut milk.
While the chicken is cooking; add the stock cube to a bowl and pour in 250ml just boiled water and then pour in the soup sachet and mix to combine.
Once the chicken is cooked add the mange tout, fish sauce and give it a squeeze of lime. Remove the pan from the heat and stir in the SmarterNaturally soup until fully combined. Taste; adding more of the fish sauce or lime juice as preferred. Pour into a bowl, garnish with any left over coriander and drizzle of coconut milk.
Theo’s top tips:
- omit the chilli if you prefer mild heat
- try with fish instead of chicken
Indonesian Style Laksa
Serves 1
Theo says he can’t get enough of this one; a hearty yet vibrant Indonesian style prawn laksa with NaturallySmarter soup that makes this not only delicious but healthy too!
Ingredients
1 x40g sachet Smarter Naturally Soup
½ zero-salt vegetable stock cube
50g vermicelli rice noodles
250ml hot water
40g choi sum, stalk trimmed
1 tsp olive oil
1 clove garlic, chopped
½ small white onion, sliced
1 inch ginger, grated
1 red chilli, chopped
½ stick lemongrass
150g king prawns
200ml light coconut milk
50g bean sprouts
1 tbsp tomato puree
1 tbsp peanut butter
½ tbsp curry powder
½ tsp turmeric
1 lime
10g coriander for garnish
Start by hydrating the noodles in a large mixing bowl with enough hot water to cover by a couple of inches, leave to hydrate.
In a hot pan, add a splash of oil and then add the onion, garlic, ginger, lemongrass and chilli and cook for a couple of minutes (don’t let it burn) before stirring in the curry powder and turmeric and quickly followed by the coconut milk. Mix together and then stir in the tomato puree and peanut butter.
Add the choi sum to the pan and leave to simmer for five minutes until cooked through (you can add a splash of water if it starts to dry out/go too thick), then add the prawns and cook for another two minutes and remove from the heat.
In a separate bowl; mix together the vegetable stock cube with just boiled water and stir in the NaturallySmarter soup. Pour boiling water over the beansprouts to balance and remove from the hot water after a minute. Remove the frying pan from the heat and place the choi sum into a serving bowl along with the noodles (either drain in colander or use tongs to life out of the water).
Stir the soup into the Laksa and once combined pour over the noodles and choi sum, garnish with extra coriander, the beansprouts on the side, a squeeze of lime and any extra chilli you wish to use.
Theo’s top tips:
- You can use frozen prawns instead of fresh; in that case, just add just before the choi sum.
- Can easily replace the prawns with Tofu or chicken if preferred.