Food we should learn to love!

27.07.2014

Celery is a commonly disliked vegetable because of its distinctive taste but it is packed with vitamin K which is important for blood clotting and helps with bone formation. It is low in calories and can help lower blood pressure.  If you really hate taste try sneaking some celery into your diet by adding to blended soup. Not only will this help disguise the texture of celery, but with the taste of other ingredients you will hardly know it’s there.

When you consider their smell and appearance (and the after effects!), it’s not surprising that brussel sprouts are an unpopular food.  Shame because they are an extremely healthy source of vitamins K, C, which helps tissue growth and repair and is a powerful antioxidant  and omega-3 fatty acids which are good for healthy hearts  and brains and are high in cancer-fighting substances and can even taste good when prepared right! To make them more appealing, choose fresh sprouts rather than frozen, and be careful not to overcook them as this is what causes that trademark smell!

Whether it’s the smell, the texture or those hidden bones, many kids hate fish and this can be something that sticks with us when we’re adults. Fish is not only a great source of protein, but the oily kinds are packed with omega-3 fatty acids. To give fish a second chance, try serving it with a healthy marinade to enhance the flavour, or try a more “meaty” fish such as tuna steak.

Love it or hate it Marmite is an extremely healthy, versatile and diet-friendly spread. Not only is it low in fat and calories, but marmite is packed with B vitamins which are good for the nervous system, mood and energy levels. If you want to give it a go but find the taste too strong, dilute marmite by adding to a savoury sauce.

Although some people hate tomatoes in any form, there are others who dislike the raw fruit but will happily tuck into tomato sauces or salsa (me!) The good news is research has suggested that the antioxidant lycopene is better absorbed by the body when eaten in processed and cooked tomatoes than the fresh, raw variety. As lycopene is great for fighting heart disease and cancer, carry on tucking into tomato products all you like – just try to opt for the low sugar options when possible.

As with sprouts, broccoli’s reputation has been ruined for many of us by our common exposure to badly cooked forms of the veg! However, try ditching the soggy, boiled broccoli for a better recipe and you may find you actually change your mind. To reap the antioxidant benefits of this healthy veg, try lightly roasting broccoli with olive oil, garlic and seasoning for a crunchy, flavourful meal accompaniment or as part of a stir fry.

Many people dislike the texture of avocados and avoid eating it as they think that it will make them put on weight but in fact they contain unsaturated fats which we should be increasing in our diet. They are extremely high in vitamin E which helps with blood circulation and slowing the aging process (hence avocado face masks!), potassium and essential fatty acids and is great for heart health. To add avocado into your diet, try mixing the fruit into a tasty guacamole dip and serving with grilled pita bread wedges or add to salads and try blending with lemon juice, oil and seasoning to make a healthy alternative to mayonnaise.

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