Health Benefits Of Polyphenols In Olive Oil
If you’re looking for a way to enjoy good health, you may want to consider cooking Mediterranean Diet inspired meals rich in polyphenols. Present in the best quality extra virgin olive oils, Polyphenols are plant-based chemicals that offer a range of health benefits, from improving heart health to reducing the risk of cancer. In this blog post, we’ll show you how to cook three delicious and nutritious polyphenol-rich meals. Read on to learn more!
This stunning looking colourful salad from Further Food is a great match for Morocco Gold extra virgin olive oil and all the wonderful polyphenols it brings to the party!
Moroccan Red Cabbage and Carrot Salad
- 1/4 red cabbage, thinly sliced
- 2 carrots, peeled and grated
- 1 tablespoon golden raisins
- 1 tablespoon pumpkin seeds
- 1 tablespoon fresh mint
- 1/4 cup of Morocco Gold Extra Virgin Olive Oil
- 1/8 cup fresh lemon juice
- Pinch of cinnamon
- Pinch of ground cumin
- Dash of raw honey
- 1 clove garlic, crushed
- Mix dressing ingredients together in a glass. Whisk until the dressing is emulsified. Set aside.
- Add all salad ingredients to a bowl. Pour on dressing. Toss. Serve immediately or let the salad ingredients marinade in the dressing for several hours.
Purple Cabbage Behl Salad
- 4 cups thinly, sliced purple cabbage
- 1 medium Sweet potato, prebaked until slightly firm
- 1/2 cup of chopped tomatoes
- 2 Green onions, chopped
- 1/4 cup Garlic infused oil or Morocco Gold Extra Virgin Olive Oil
- 1/3 cup Lemon juice You can use lime instead.
- 1 Jalapeno, chopped and seeded
- 1 Avocado Use for garnish at end.
- 1/3 cup Chopped cilantro
- Salt to taste
- Pepper to taste
- After sweet potatoes have cooled, peel and cut them into 1/2 inch cubes. Add thinly sliced cabbage and tomatoes in a medium bowl. Lightly mix in the lemon/lime juice, olive oil, salt, and pepper to taste. Toss in the sweet potatoes and green onions.
- Add sliced avocado and cilantro to the top and garnish with other favorite toppings or serve them on the side.
Olive Oil Poached Salmon
- 2 small lemons, thinly sliced
- 8 sprigs fresh basil, trimmed
- 2 garlic cloves, thinly sliced
- 1 tsp whole black peppercorns
- 1tbsp capers, roughly chopped
- 4 salmon fillets
- 3 Cups Morocco Gold Extra Virgin Olive Oil
- Baby spinach, to serve
- Tomato, to serve
- Kalamata olives, to serve
- Red onion, to serve
- Preheat oven to 130°C/110°C fan-forced. Place half the lemon slices over the base of an 8 cup-capacity ovenproof dish. Top with half the basil, half the garlic, half the peppercorns and half the capers. Place fish in dish. Top with remaining basil, garlic, peppercorns and capers. Pour oil over fish (oil should just cover fish).
- Bake fish for 40 to 45 minutes for medium or until cooked to your liking.
- Using a slotted spoon, transfer fish to a plate. Flake. Serve with lemon slices and spinach mixture.