Thursday 4 January 2024

Beat the post-holiday season blues with these healthy alternatives from Japan Centre

With the new year well underway, it’s no secret we all want a fresh start when it comes to our health. After the indulging and exciting period of the Christmas season, there’s no better time to look for healthy alternatives to kickstart our health journey.

Japan Centre, which is the largest Japanese food hall in Europe, has just what you need to curate that healthy lifestyle. From a range of high-quality food and drinks, taking control of our wellbeing has never been more exciting.

Whether you are taking on Veganuary, Dry January or looking for other ways to improve your health in the new year, Japan Centre has great options to help you become the best version of yourself! 

Japan Centre products to keep you on top of your health this January:

Chilled Japan Centre Vegan Kodawari Tofu (RRP: £4.38)

Created to ensure the best quality, this tofu has been given extra care in its creation to ensure the best quality. Packed with nutrients from organically grown soybeans it is great for absorbing soups and sauces. Kodawari tofu was developed to maximise its health benefits, taste and versatility.  

Chilled Japan Centre Vegan Momen Tofu (RRP: £3.59)

Made from organically-grown yellow soybeans, this tofu packs high levels of protein, calcium, and fibre in each sturdy block – an essential vegan-friendly ingredient. With excess water pressed out as it’s formed, this regular tofu is perfect for fried Veganuary dishes.

Vegan Kayanoya Original Vegetable Dashi Stock Pack (RRP £29.99 for 24 packs)

Using the highest quality vegetables, this stock is naturally rich in umami to enhance dishes from ramen and stew to soups and pasta. Simply add the dashi powder to your vegan dishes to add a depth of flavour this Veganuary.

Premium Stone Ground Matcha Green Tea Powder (RRP £6.35)

Start the year off properly with Japan Centre’s own matcha green tea powder, perfect for exquisite cups of green team, creamy matcha lattes, bubble tea, smoothies, and even mocktails!

Yamaei Matcha Green Tea Kudzo Jelly Pots (RRP: £5.55)

Refreshing and chewy in texture, this soft, gelatine-free jelly packs rich aromas and invigorating green tea tastes. Best served chilled, satisfy your sweet tooth with this delicious and healthy dessert.

Chilled Japan Centre Vegan Natto Fermented Soybeans (RRP: £3.20)

These much-loved fermented beans of Japan and all their wonderous benefits are made from their very own organically grown soybeans. Packed with nourishing proteins and fibres, these soybeans provide a rich source of vitamins from the abundant fields of Spain where they are grown. They are the perfect addition to breakfasts or snacks, providing a bold flavour and a healthy alternative.

Chilled Japan Centre Vegan Tofu Hamburger with Mushrooms (RRP: £3.20)

Try a new recipe using these nutritious tofu hamburgers full of flavour. Combining tofu, brown rice, oats and seitan for a dense and wonderful hamburger texture. The meaty mushroom comes together with the tofu to enhance each burger’s herby, savoury taste. Low in calories, start your Veganuary off right with these healthy meat-free alternative.

Kirin Perfect Free Alcohol-Free Beer (RRP: £1.69)

This non-alcohol beer from the Kirin brewery delivers a classic, sweet taste packed with satisfying ingredients. Enjoy each sip guilt-free as this zero-calorie beer is rich in fibre and soy protect, reducing the absorption of fats and sugars. Wind-down the chilly evenings with this sugar-free beer.

Kitou 100% Yuzu Fruit Juice (RRP: £9.28)

100% pure, tangy citrus juice squeezed from Tokushima’s Kitou yuzu fruit. With no added sugar, yuzu juice is perfect for pouring and squeezing into all your favourite recipes, whether it be a marinade, dressing, sorbet or ponzu.





FACTFILE: Founded in London in 1976, Japan Centre is one of the largest and most influential Japanese stores in Europe. With a passion for supplying the best authentic goods, the Japan Centre has a range of over 3,000 products spanning food, drink, and lifestyle.

 In-store experts make Japanese sushi and hot souzai, and the fishmonger and butcher counters serve fresh produce cut the traditional Japanese way. The in-store bakery serves a large selection of hand made and hard to find Japanese pastries and breads, which are baked daily.    

In 2005 Japan Centre launched an online store, to bring a slice of Japan to those outside of London and the UK with over 3,000 Japanese and Asian products sourced direct from Japan and across Asia, making it the number one destination for those interested in the very best of Japanese & Asian food and culture.    

Japan Centre now has three food halls in Leicester Square, Westfield White City and Stratford, where it sells a plethora of authentic Japanese food ingredients and food to go stands, alongside a huge selection of sake, and is expanding into the beauty and lifestyle area with cookbooks, crockery and Japanese skincare products. The Leicester Square branch opened London’s first mochi bar back in 2021, where it sells all things mochi including doughnuts, cookies, pan bread, ice cream, daifuku and dango.   

The food halls have also been expanding in recent years. At Westfield White City, the brand launched a Sake & Oyster Bar in April 2022 to highlight how the umami flavours complement each other.    

For those looking for a slice of authentic Japanese cuisine outside of the home, Japan Centre Group has a number of restaurant offerings; Shoryu - Hakata Tonkotsu Ramen specialists and Ramen Yokocho - a ramen bar specializing in regional ramen from across Japan and Ichiba - Europe’s largest Japanese food hall.   

Tak Tokumine - Japan Centre CEO is a successful entrepreneur and a key figure in the specialty food market, Tak gained invaluable business skills working for his family’s steel mill in Fukuoka, before marrying and settling in the UK in 1975. From its beginning in 1976, Japan Centre has grown to become one of the most influential and well-known Japanese stores in the UK and Europe. 

https://www.japancentre.com

Fine Vegan dining at home with Viva! Vegan Recipe Club

You'll be able to enjoy absolutely delicious and nutritious meals during Veganuary and beyond with the wonderful recipes from the Viva! Vegan Recipe Club.

Photograph by Rebel Recipes
One of these recipes is their Thai Coconut & Lentil Soup, which they have kindly allowed us to share here:-

Preparation time 10 min, Cook time 35 min, giving you a total time of 45 minutes.

Ingredients

1 onion, finely diced

1 red pepper, deseeded and chopped into bite-sized pieces

3 cloves garlic, finely crushed

1 tbsp coriander seeds

1 tsp turmeric

1 tsp chilli powder

2 tbsp vegan Thai red curry paste

300g/1½ cups red lentils

1 x 400ml/14 fl oz tin coconut milk

800ml/3⅓ cups vegan stock

3 tbsp soy sauce (use tamari if gluten-free)

1 stick of lemongrass, bashed with a rolling pin

3 kaffir lime leaves

2 tsp soft brown sugar

Juice of 1 lime

Optional toppings: chilli flakes, crispy onions, croutons, fresh chilli, fresh coriander, sesame seeds, sliced spring onion, Thai basil, toasted seeds, vegan cream or crème fraîche, vegan lardons.

Instructions

In a large saucepan, fry the onion and red pepper until the onion is soft.

Add the garlic and coriander seeds and fry for a further 2 minutes.

Stir through the turmeric and chilli powder and heat for 1 minute.

Add the Thai red curry paste and lentils and stir thoroughly.

Add the coconut milk, stock, soy sauce, lemongrass, kaffir lime leaves and sugar. Bring to the boil and then simmer for 20 minutes. You might need to add a bit more stock if it gets too thick.

Remove the stick of lemon grass and kaffir lime leaves before transferring the soup to a blender and then blending until smooth.

Return to the pan, add the lime juice and continue to simmer for 2 minutes. Taste the soup and add more sugar, lime juice and/or soy sauce if needed.

Add any of the optional toppings and serve with crusty bread.

And they have also released their own vegan cookbook, too!

It's called "Everyone Can Cook Vegan" and it which has plenty of delicious recipes to choose from. 

It costs £12.00 and you can order it here: https://vivashop.org.uk/products/everyone-can-cook-vegan

We'd like to offer our special thanks to Maryanne Hall from Viva!'s Vegan Recipe Club.

You can check out Rebel Recipes here: https://www.rebelrecipes.com


Celebrate Veganuary at the Caxton Restaurant, Westminster

The Caxton Restaurant & Bar located within the historic St Ermin's Hotel in Westminster today announces the launch of its Veganuary menu that will be served throughout January. 

Vegans, and those wishing to live a vegan lifestyle for the month, can enjoy the selection of carefully curated plant-based dishes, perfectly paired with a chosen offering of specially selected vegan wines in the stylish, two AA Rosette Caxton Restaurant. Vegan Afternoon Tea is also available to book in the hotel's award-winning Tea Lounge.

Inspired by seasonal ingredients from the hotel's very own rooftop kitchen garden, visitors can choose from a two or three-course Veganuary menu from £28 per person (two course) or £35 per person (three course).

Starters include heritage beetroot with vegan feta, hazelnuts and orange dressing, and cauliflower, cumin and leek soup with crispy chickpeas. The choice of mains includes portobello mushrooms with toasted fregola, kale, tahini dressing and garlic sauce, and josper grilled tikka marinated tofu served with vegetable quinoa pilaf, puffed quinoa and curry oil. Delicious desserts include seabuckthorn cheesecake, coconut Chantilly and puffed wild rice, and a selection of sorbets.

The accompanying wine list features world-renowned Vegan wines such as Crémant de Loire Amirault, Heiderer Mayer Gruner Veltliner, Xarel-Lo Chardonnay, and Château Peybonhomme-les-Tours Blaye Côtes de Bordeaux.

The exquisite Vegan Afternoon Tea starts from £45 per person / £55 per person with a glass of champagne. The menu offers plain and fruit scones and a selection of mouthwatering Vegan sandwiches including lovage pesto with toasted red peppers, tomato hummus with blue cheese and saffron shallots, smashed avocado with vegan feta, and Coronation chickpea. Sweet treats include lemon and coconut sponge, strawberry and basil trifle, chocolate rose ganache, red velvet cake and vanilla and pineapple tart. 

The Caxton, St Ermin's Hotel, 2 Caxton Street, SW1H 0QW

www.caxtongrill.co.uk  |  Tel: 0800 652 1498

Open: Lunch 12.00pm - 2.00pm | Dinner 6.00pm – 09:30pm

The Caxton is a 72-cover restaurant, with private dining available for ten people

The St Ermin's Hotel is also home to the Caxton Bar for a lighter menu, Caxton Terrace for snacks and the Tea Lounge serving seasonal afternoon tea.

https://www.sterminshotel.co.uk

Wednesday 3 January 2024

The Flower Farm – a plant-based, palm oil free margarine alternative

Just because a margarine can proudly declare itself to be 100% vegetable-based doesn't mean that it's good for the environment, good for you or that it is vegan-friendly.

For example, did you know that many traditional vegetable margarines include up to 50% palm oil? And palm oil is one of the world's biggest causes of rainforest deforestation and habitat and wildlife loss.

Unfortunately something in the order of 85% of palm oil is produced unsustainably, with millions of hectares of rainforest in Asia being systematically burned away to make way for oil palm plantations.

Deforestation accounts for 10% of all greenhouse gas emissions and is a major contributor to global warming.

This is not only devastating for the environment, but is also the leading cause of orangutan extinction, with up to 5,000 orangutans killed each year in palm oil concessions. This is simply not sustainable.

That isn’t the case for The Flower Farm.

Unlike traditional margarines, The Flower Farm spread swaps palm oil for shea butter, a sustainable alternative extracted from the nuts of the Karité tree, 2 billion of which grow naturally in the African Savannah, with no deforestation required.

Eat plants, not palm!

Free from palm-oil, gluten, lactose, and cow’s milk protein, The Flower Farm is an absolutely delicious, vegan spread made using shea butter, sunflower oil, lemon juice and carrot juice, with a pinch of sea salt and vitamins A and D.

You'll find it stocked at Sainsbury’s at a RRP of £2.95 for a 450g tub.

An ideal way to ease yourself into Veganuary. 

You can learn more about Flower Farm spread here https://theflowerfarm.world

Hard Rock Cafe goes all in for Veganuary with special vegan menu

Hard Rock Cafe Manchester, in partnership with Veganuary and Moving Mountains, the nine times Great Taste Award Winning, pioneering, plant-based food company, are working together to offer a special limited time plant-based menu during the month of January. 

“Offering the Hard Rock Cafe x Veganuary Menu to diners in Manchester allows us to open our doors to a growing community of vegan guests,” said Aneta Jarzmik, General Manager.

“We’re positive this will contribute to customers’ enjoyment of the unparalleled Hard Rock experience.”  

Launching today on January 3rd at participating cafes worldwide, including Hard Rock Cafe Manchester, the new menu showcases unique vegan dishes with a signature twist, such as the Courgette and Guacamole Bruschetta; Quinoa Mexicana Salad; the Great Taste Award winning Moving Mountains Patty which is a Stacked BBQ Plant Burger; as well as Chili Sin Carne Tacos using Moving Mountains Mince; Quorn Tenders Salad; and Cauliflower Wings.

For those with a sweet tooth, there's also the indulgent Sticky Toffee Pudding with vegan vanilla ice cream.

Hard Rock Cafe has also released refreshing mocktails in support of Dry January, including the Chile Lime Pineapple, Cucumber Mint Lime Press and Strawberry Basil Lemonade.

“We're absolutely thrilled to partner with Veganuary and Moving Mountains with this special menu,” said Anibal Fernandez SVP Global Cafe Operations, Hard Rock International. 

“We aim to offer a truly exceptional selection of vegan options for our patrons across participating locations.” 

“Veganuary is really over the moon to have Hard Rock Cafe participating this January and offering its customers a range of exciting plant-based dishes that will help everyone do their bit to Save the Planet!” says Toni Vernelli, International Head of Policy and Communications for Veganuary. 

Eloise Bristow, Head of Marketing at Moving Mountains said: “We are really very pleased to be partnering with Hard Rock Cafe this Veganuary and can’t wait for customers to enjoy the delicious Moving Mountains serves the chefs have created! 

"Hard Rock Cafe were one of the first venues to stock Moving Mountains when we launched back in 2016, and the restaurant has been a fantastic partner ever since then. We’re proud to be working with them yet again on a great Veganuary activation, to ensure that their menu stays ahead of the curve and makes plant-based food accessible and delicious.”

To view “The Hard Rock Cafe x Veganuary Menu” and learn more about the “Veganuary” campaign, visit Hard Rock Cafe Veganuary https://www.hardrockcafe.com/veganuary-month-at-hard-rock-cafe.aspx

How to make Happiee! Swaps this Veganuary

This Veganuary, plant-based brand HAPPIEE!™ will be increasing awareness about the vital importance of conserving our seas and oceans. 

Their delicious and versatile range of plant-based seafood not only makes sustainable swaps straightforward but also offers a more affordable alternative to traditional seafoods. (And also good for those with seafood allergies, too, perhaps?)

With fisheries worldwide being pushed to their limits, choosing HAPPIEE!™'s plant-based alternatives represents a meaningful step towards a more sustainable future.

International Head of Policy and Communications at Veganuary, Toni Vernelli, comments - "A recent survey of Veganuary participants found fish and other seafood is one of the food groups they miss most when trying vegan with us. We're delighted to see options like HAPPIEE!™'s plant-based seafood emerge, providing accessible alternatives that we hope will encourage people to continue making plant-based choices well beyond January."

Dive into HAPPIEE!™ with Shrimpiee, Squidiee, and Calamariee plant-based prawn and squid. Available in both plain and breaded varieties, they perfectly complement dishes like stir-fries, curries, ramen, and paellas. They cook quickly, absorb flavours well, and are ideal for both pan and air frying. The breaded options add a crispy touch, ideal for snacking and party platters. Certified by the Vegetarian Society, HAPPIEE!™ is perfect for vegans and seafood lovers alike.

Choose HAPPIEE!™ Save our Seas!

· Environmental Sustainability: Traditional fishing practices lead to overfishing, threatening marine biodiversity. Plant-based seafood is a sustainable alternative, reducing the demand for overfished species.

· Reduced Ocean Impact: By avoiding large-scale fishing operations, plant-based seafood lessens habitat destruction and helps preserve marine ecosystems.

· Decreased Bycatch: Conventional fishing methods for seafood often result in the accidental capture of non-target species. Plant-based seafood eliminates this issue, protecting diverse marine life.

· Value for Money: Happiee is more affordable than traditional seafoods, making it wallet-friendly and a better swap all around.

HAPPIEE!™'s plant-based seafood is now available nationwide, including Ocado.com, and Tesco, and is launching in Asda stores today, 3rd January 2024 - RSP £3.50/ 180g pack.

https://happiee.co.uk

https://www.mckinsey.com/industries/agriculture/our-insights/the-next-wave-alternative-seafood-solutions

TRIP is the official soft drink of Dry January. Find out what TRIP can do for you

Every January, people all over the UK decide to ditch drinking for the month. Considering that a third of adults report feeling anxious after alcohol (TRIP), breaking boozy habits is certainly a good way to start the year feeling healthier and happier.

Last year, 2023, 9 million UK adults participated in Dry January® (Alcohol Change UK), with similar numbers of participants expected this year. 

But one in three fail to make it to the end of the month without reverting to their usual drinking habits (reports YouGov); the tools and support of Alcohol Change UK make it much easier to enjoy lasting success.

Why? Studies show people often drink in order to unwind, and alcohol alternatives generally don't have the same calming effect. Swapping out your usual tipple for a booze-free option might leave you hangover-less, but often the soft drinks we reach for are filled with sugar or have other additives that won't help you to relax in the same way a glass of wine with dinner does.

It's for this reason Dry January® is widely assumed to be a month of sacrifice. We forget it doesn't have to be this way. Not drinking doesn't need to be boring.

Wellness expert and co-founder of non-alcoholic CBD drink brand TRIP Olivia Ferdi that it's possible to take the edge off without reverting to our normal drinking habits: “CBD can be an exciting part in how we socialise.”

But why the sudden demand? Studies indicate people are increasingly giving up drinking, and since most alcohol alternatives generally don't have the same calming effect, only TRIP can help people unwind in a similar way.

In the first month of this year, approximately 8.8 million adults attempted to go without alcohol (Source: Alcohol Change UK), and with its delicious and functional flavours, TRIP helped many of these people stay on track. In fact, among Generation Z - the most likely age group to be teetotal - 1 in 2 have now tried a CBD drink (Source: KAM Media and Drinkaware). 

As part of their awareness driving for Dry January, TRIP has begun working with Roman Kemp, a vocal advocate for looking after your mental health; Olivia Ferdi comments, “Roman was a natural choice to partner with to promote our Dry January campaign, which is encouraging people to unwind naturally with TRIP and avoid the dreaded alcohol hangiexty.”

Roman Kemp adds, "Have you recently been affected by that dreaded word… hangxiety? Well, you don't have to feel like that, that's why I'm sticking with TRIP. A non-alcoholic drink that still gives me that relaxation and feelings of unwinding without the horrible aftermath and only 24 calories, too."

With 30 million impressions on TikTok and Instagram in January alone it's increasingly obvious just how in demand these kinds of functional alcohol alternatives really are. It seems that the only way is up for TRIP. As a result, TRIP now appears above both trip.com and Tripadvisor when searching 'TRIP' on Google! As consumers change their habits to drive soft drink sales, it's no coincidence that the official drink of Dry January®, TRIP, is also the fastest selling soft drink nationwide.

https://www.drink-trip.com

Vegan campaign flag flies on International Space Station in historical first

Veganuary, the exciting global campaign to encourage people to try vegan food and drinks for January and also beyond, expanded into space in 2023 by sending a flag bearing its logo to the International Space Station where it orbited Earth 4,400 times, a historical first for a vegan campaign. This landmark event coincides with Veganuary’s 10th anniversary as the very first pledge took place in January 2014.

The initiative was the brainchild of Richard Garner, the founder and director of The Space Collective, who is also celebrating 10 years of being vegan this year.

Speaking about his idea, Richard says: “Why launch the first Veganuary flag into space? Well, why not? The future of spaceflight is vegan after all. Curious? As you should be! See, when humanity finally settles on a new world, those first brave explorers will be vegan by necessity.

Transporting the materials necessary to grow plants in space is considerably easier than transporting live animals. This is why NASA and other space agencies’ endeavours in prolonged spaceflight are centred around establishing greenhouses in space and on new worlds."

He went on to say: "Even as we speak, aboard the International Space Station where the Veganuary flag flew, there's a Vegetable Production System that allows astronauts to grow their own food. This also has the added benefit of enhancing the astronaut’s happiness and well-being as it is a touch of nature from home. After all, it's really amazing what a little bit of greenery does for the soul, isn’t it?

"The flag spent 275 days in space, orbiting Earth 4,400 times, travelling 112,000,000 nautical miles, and passing over every country on Earth. In a way, the flag followed the same journey as us, spreading the hope of a kinder, more compassionate world across the globe. Start as you mean to go on, right? To the stars with kindness.”

Veganuary’s Head of Communications, Dr Toni Vernelli, added: “It’s absolutely amazing how the presence and acceptance of veganism has grown around the world in the past 10 years and I know Veganuary’s friendly, non-judgemental, just-give-it-a-go-for-a-month-and-see-what-you-think approach has played an instrumental role in this shift.”

She added: “We’re thrilled to be now taking our message into space to spread this positive vegan vision even further. To everyone who took their first step towards a vegan diet with us in January 2014 – Happy 10th Veganniversary! To everyone taking their first step with us today – welcome to a growing movement taking positive action for a better world – and future worlds!”

There's no cost involved in joining Veganuary and readers of That's Food and Drink can sign up at veganuary.com to receive their new 7-Day Revolutionary Meal Plan, Celebrity eCookbook, the Official Veganuary Starter Kit and an e-mail a day throughout January packed with nutritional info, delicious recipes, more meal plans and helpful advice.  

Since Veganuary launched its first pledge 10 years ago, back in January 2014, millions of people, coming from almost every country in the world, have officially taken part. From humble beginnings on a kitchen table in Yorkshire, Veganuary now has campaign hubs in Germany, USA, Brazil, Chile, Argentina, India, Spain and the UK. It has truly become a global phenomenon.  

Tuesday 2 January 2024

AI "no food safety magic bullet" warns expert

The food industry has been warned that AI technology is no magic bullet to ensure food safety and that developing the right culture should always be the first step.

While AI presents opportunities to improve overall efficiency within global food supply chains, LRQA believes that the industry needs to foster a culture in which food safety is emphasised at every part of the supply chain before new technologies can fully be leveraged.

Jan Kranghand, who is the Global Head of Food Centre of Excellence at LRQA, says: “Technological advances have the potential to revolutionise the way we approach food safety. AI systems could enable large amounts of data to be analysed to identify patterns and generate insights, while blockchain, which is an unchangeable digital record of transactions, promotes transparency by monitoring the movement of food products through the supply chain.

“But it's vital we put the foundations in place before we put all our faith in technology. Food is better than ever, but this must not be taken for granted. The food industry must prioritise transparency, ensure it is collecting the right data, and focus on creating a food safety culture.”

Jan says that many food businesses operate with a traditional, science-based approach that addresses food safety on a compliance basis: “Before organisations implement technologies such as AI, blockchain and the IoT (Internet of Things), they must first change the way they think.

“Moving forward, this means evaluating processes and asking if current techniques are fit for purpose. Companies must understand what ‘best-in-class’ food safety is, with business leaders driving change from the top. Plus, by taking a step back to assess systems, processes, and procedures, gaps can be identified to achieve a harmonised risk-based approach.”

The Global Food Safety Initiative (GFSI) defines culture as, ‘shared values, beliefs and norms that affect mindset and behaviour toward food safety in, across and throughout an organisation’. The GFSI’s position paper, A Culture of Food Safety, clearly stipulates the importance of all employees having a basic overview of hazards so they recognise the responsibility that comes when working in an industry that delivers consumable goods.

Jan went on to say: “For an effective food safety culture, implementation requires employee engagement. It’s about clearly explaining not just what staff need to do, but why these protocols matter and what the consequences of falling short are. Doing this helps gives teams ownership of food safety and ensures they feel more accountable for their actions.”

For organisations looking to implement or augment a strong culture, the Food Safety System Certification (FSSC 22000), among other schemes, offers an excellent framework for action. Supply chain integrity programmes from independent assurance specialists, such as LRQA, can also guide organisations on how to create a strong food safety culture that balances compliance with a holistic approach.  

Jan also points out that technology will have a role to play, but that a cultural framework is absolutely vital: “From a traceability perspective, a combination of technologies could provide end-to-end traceability, enabling consumers to verify the origin and quality of their food. If applied appropriately, they could also transform the risk analysis framework from reactive to proactive. And, when this comes together, auditors will be able to conduct a risk-based approach assessment rather than 'ticking the boxes' for scheme requirements. This added value will benefit us all.”

For more information on how to create a food safety culture, please visit www.lrqa.com. Or to download LRQA’s Food Safety Culture Whitepaper, follow this link https://www.lrqa.com/en-gb/resources/food-safety-culture-whitepaper

(Image courtesy of  Gerd Altmann from Pixabay)

TV Chef Theo Michaels has launched a special Veganuary recipe teaming up with SmarterNaturally

TV Chef Theo Michaels has launched a delicious Veganuary recipe for people who are looking to lower their blood sugar - a key risk factor for type-2 diabetes.

The TV star has teamed up with SmarterNaturally, an exciting UK company that has created a unique super-strain of broccoli with patented health-boosting properties.

Earlier this year Theo and SmarterNaturally launched a very popular series of cooking videos creating delicious food for people tackling type 2 diabetes.

Theo, who is an award-winning author and former MasterChef contestant, created the free online videos which show how to prepare a range of delicious, easy-to-make and diabetic friendly meals using the super soup.

And to celebrate Veganuary Theo has created a vegan pasta dish which is healthy and has a SmaterNaturally twist!

The new dish is called Sun Blushed Tomato and Walnut Pesto Rigatoni incorporating health boosting SmarterNaturally soup mixed with a dose of very smart science.

Packed with flavour and goodness, this is a great vegan recipe to have in your repertoire, using vegan parmesan alternative which doesn’t compromise on flavour while also being packed with goodness. Theo’s recipe makes enough for two servings and it keeps in the fridge for a week or the freezer for a month.

The dish uses courgettes, sunblushed tomatoes, walnuts, garlic, fresh coriander, vegan Parmesan cheese, olive oil, salt and the SmarterNaturally broccoli soup.

Theo Michaels 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. 

"I set about creating recipes that are full of flavour that complement the broccoli soup as well as being type 2 diabetes friendly. I’m now excited to launch a special Veganuary dish which is delicious and healthy and I’m pleased to be working with such a talented team at SmarterNaturally who are dedicated to increasing the quality of life of so many people!”

SmarterNaturally’s super-strength broccoli (called ‘GRextra’) has created a ‘SuperSoup’ designed to support people suffering from diabetes (as well as high cholesterol and other health conditions).

The collaboration with Theo was designed to use both science and nutrition to help people with diabetes eat better and gain control of their blood sugar levels. 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 special).

Most people eat SmarterNaturally’s SuperSoup once a week by simply adding boiling water. But for those who prefer the culinary over convenience, 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.

Recipes in the series include 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 is planning to add more delicious meals to the list - all inspired by and incorporating the SuperSoup.

SmarterNaturally brand is owned by The Smarter Food Company, a spin-out from one of the UK’s leading food and health research organisations, the Quadram Institute.

 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.”

For more information check out www.smarternaturally.com

THE VEGANUARY RECIPE:

Sun Blushed Tomato and Walnut Pesto Rigatoni

Serves 1

(with pesto for 2 dinners)

Delicious and easy diabetic friendly recipe with homemade sunblushed tomato and walnut pesto woven through a Smarter Naturally soup for a hearty and healthy vegan meal.

Ingredients

1 x40g sachet Smarter Naturally Soup

35g wholemeal rigatoni pasta

100g courgette, halved lengthways and sliced

Pesto:

90g sunblushed tomatoes in olive oil

30g walnuts

2 cloves garlic, medium size

Few sprigs fresh coriander + extra for garnish

20g vegan parmesan cheese + extra for garnish

Drizzle olive oil for garnish (optional)

½ tsp sea salt

Method:

Place pasta in boiling water and cook to packet instructions; about 8 minutes for al dente. Two minutes before the pasta finishes cooking; drop in the courgette to blanche.

While the pasta is cooking, add the sun blushed tomatoes (including any oil), walnuts, coriander (including the stalks), garlic, vegan parmesan to a food processor and pulse, adding a little water if it’s too thick, until you have a smooth thick paste. Decant into a sterialised jar and keep in the fridge for up to a week.

Add one sachet of SmarterNaturally soup to a bowl and pour in about 250ml of the pasta cooking water and mix together. Then add two heaped tablespoons (about 40ml) of the homemade pesto to the soup.

Once the pasta is cooked, drain, return the pasta and courgette back to the saucepan and pour in the prepared soup mixture and fold together, do not reheat. Serve in a bowl, garnishing with a pinch of additional vegan parmesan, drizzle of olive oil and some chopped coriander.

Theo’s top tips:

A pinch of chilli flakes go well as garnish just before serving.

Go gluten free by changing the pasta to GF.

Traditional Parmesan isn't vegetarian/vegan so you'd need to check out a vegetarian version. In fact, here are links to some home made artificial Parmesan cheese that you could try yourself or check out the non-dairy cheese substitute fridges at your favourite shop.

https://cookieandkate.com/easy-vegan-parmesan-cheese-recipe

https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese