Superfoods Recipes (Inspired by World's Cuisines)

When I hear ‘superfood’, I immediately think ‘chocolate’. Simply because it is super. To my surprise, I found that dark chocolate is a superfood due to its high antioxidant levels. It’s also high in flavonoids, substances that have been shown to improve blood flow, suppress coughs, improve memory, and keep one hydrated, smooth skin etc etc.

There are differences of opinion about the term ‘superfood’, and the list of superfoods can get wild, wacky and arguably unrealistic. So in the interests of being balanced, let’s say that superfoods are, broadly speaking, foods with high nutritional value that contribute significantly to your well being. 

Here is a list of just some of the superfoods, to give you a rough idea: Avacado, Beans, Blueberries, Broccoli, Cabbage, Cinnamon, Figs, Flax Seed, Miso, Oats, Oranges, Oregano, Pumpkin, Quinoa, Salmon, Sardines, Soya, Spinach, Tea (green or black), Tomatoes, Turkey, Walnuts and Yoghurt.

Palak Paneer
All credit goes to Popeye, the sailor who made it tempting to eat spinach! Kids voluntarily ate spinach because they wanted to be as strong as him. Mothers were certainly not complaining!

North Indians have used spinach for years in a traditional vegetarian dish called Palak Paneer, which consists of fresh spinach and ricotta or Indian farmer’s cheese cubes in a thick, smooth and creamy curry. This dish is served with basmati rice, naan or roti. 

  • 3 bunches of fresh spinach
  • 200g of Paneer (Ricotta or Indian farmer’s cheese) cut up into small cubes
  • 2 medium onions, sliced
  • 6-7 tbsp of oil
  • 1 piece of medium sized ginger, minced
  • 3-4 cloves of garlic, minced
  • 2 tsp Garam Masala (curry powder)
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • ½ tsp Turmeric Powder
  • Red chilli powder – to taste
  • Salt – to taste
  • 6 tbsp whipping cream or yogurt

1. Fry cubes of paneer in 2-4 tbsp of oil until they reach golden brown in colour.
2. Chop the spinach into smaller pieces and steam it in a large container with plenty of water for 5-7 minutes. Strain off the water and blend the spinach with a spatula.
3. Heat about 3 tbsp of oil on medium flame and add onions, ginger and garlic and let it cook for about 4-5 minutes.
4. Add cumin powder, coriander powder, garam masala, turmeric powder, red chilli and salt. Keep stirring until the mixture starts to look dark brownish.
5. Add in the mashed spinach and mix well. Wait 2-3 minutes and add an appropriate amount of whipping cream to achieve the desired consistency of the curry.
6. Cook for 4-5 minutes and add the fried paneer cubes.
7. Mix well and serve hot!

Cabbage And Broccoli Soup
Healthy option which gives instant energy to the body. Not only is it super easy to make, it is rich in nutrients too!

  • 1 tablespoon butter
  • 1 medium onion, peeled and finely chopped
  • 1 Avocado finely diced
  • 2 celery sticks, sliced
  • 1 large carrot, peeled and chopped
  • 1/2 medium cabbage washed and chopped
  • 300g purple sprouting broccoli (or green broccoli)
  • 800ml vegetable stock
  • 1 teaspoon mixed herbs
  • pinch salt
  • plenty black pepper to season

1. Heat the butter in a large heavy bottomed saucepan.
2. Add the onions and cook for a few minutes
3. Add the celery and carrots and sweat for a few minutes
4. Add the cabbage and cook, stirring frequently as it wilts down
5. Add the chopped broccoli stirring in with the other vegetables and continue sweating all the vegetables for a few more minutes.
6. Make avocados puree using an immersion blender until smooth and add to the soup
7. Add the stock and bring to the boil then add the mixed herbs and salt
8. Turn down the heat and simmer for about 20 minutes until all the vegetables are soft
9. Liquidise and return to the pan. Adjust seasoning to taste

Blueberry and Raspberry Cake
A moist, fruity, tangy cake with a superfood contained.

  • 225g softened butter, plus extra for greasing
  • 225g golden caster sugar
  • 4 medium eggs
  • 2 limes, grated zest and juice
  • 250g self-raising flour, sifted with a pinch of salt, plus extra flour
  • 25g ground almonds
  • 100g of blueberries and 100g raspberries
  • For the syrup
  • 8 tbsp lime juice (about 4 limes)
  • Zest of 1 lime
  • 140g golden caster sugar 

1. Heat the oven to 180°c. Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper.
2. Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in about 3 tablespoons of the lime juice so you have a good dropping consistency (the mixture should drop easily from the spoon when tapped). Gently fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top – it will sink as the cake rises.
3. Bake for about 1 hour (cover with foil if it starts to brown too much), or until firm in the centre. A skewer pushed into the centre should be clean when removed.
4. While it bakes make the syrup – Put the lime juice, zest and sugar in a small saucepan over a gentle heat and stir, without allowing it to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it and leave it to cool completely before wrapping in paper and/or foil.

Herb Salad with Figs and Walnuts
Use whole herb leaves to add bursts of flavor to this salad. If you can find good fresh figs, use them here in place of dried ones.

  • 1/2 cup walnuts
  • 1 tablespoon sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 4 ounces dried Black Mission figs, thinly sliced (2/3 cup)
  • 8 cups mixed greens
  • 1/2 cup flat-leaf parsley leaves
  • 2 tablespoons torn mint leaves
  • 2 tablespoons chopped dill
  • 2 tablespoons snipped chives
  • 1 ounce fresh cheese, shaved


1. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast until golden, about 10 minutes; let cool, then coarsely chop.
2. In a large bowl, whisk the vinegar with the oil and season with salt and pepper.
3. Add the figs, greens, parsley, mint, dill, chives, cheese and walnuts and toss gently. Serve right away.

Green Quinoa Salad
Quinoa is a grain which, unlike wheat or rice, is a complete protein containing all 8 essential amino acids. It has been recognised by the United Nations as a “super crop” for its health benefits – packed with dietary fibre, phosphorus, magnesium and iron. It is also gluten-free and easy to digest. 

  • 50g quinoa
  • 4 spring onions, finely chopped
  • 1 small avocado, diced
  • 1 lemon, juiced
  • 1 tsp ground cumin
  • 100g frozen edamame (soy) beans
  • 100g frozen peas
  • ½ small bunch mint, chopped
  • ½ small bunch parsley, chopped
  • ¼ cucumber, diced
  • Olive oil

1. Cook the quinoa by following pack instructions, drain and rinse under cold water, then drain completely.
2. Put the onion and avocado in a bowl with the lemon juice and cumin. Season with salt. Blanch the edamame and peas for 2 minutes, drain and rinse.
3.Add to the bowl. Tip in the rest of the ingredients with the quinoa. Toss everything together.

Nutritionists also recommend a healthy diet incorporating a variety of superfoods and say it will help you maintain your weight and fight disease.

Hope you all like the post and use more superfoods in your everyday diet. Thanks for reading!



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