At Tideford we’ve always believed in the power of plants, which is why everything we make is 100% vegan.
All of our soups and sauces are packed with veg and bursting with the finest organic ingredients. So you can be sure they’re good for you and the planet!
But what exactly is so special about these ingredients and how are they doing you good?
Here are four of our favourite superfoods that feature in a few of our products and how they can help keep you feeling tiptop this Veganuary:
Chilli: Our award-winning Red Lentil, Apricot + Chilli Soup, Lentil + Spinach Dahl, and new fresh organic curry sauces all benefit from a gentle sprinkle of chilli, which is high in antioxidant carotenoids and vitamin C. Studies on capsaicin (the active ingredient in chillies that makes them hot!) suggest it may also promote weight loss, by reducing appetite and increasing fat burning. That’s why some people add some chilli to their breakfast in the morning (it goes wonderfully with avocados on toast) – because it can help kick-start the metabolism.
Beetroot: Beetroot brings beautiful hues to an autumnal table, but we also love it because it’s packed with a huge variety of essential nutrients including folate, manganese, potassium, iron and vitamin C. Traditionally used to support liver and bile flow, the fibre content of beetroot also helps keep our digestive systems healthy.
Lots of people also like to drink beetroot juice before exercising, because it’s really rich in nitrates. This helps improve blood flow and oxygenation, and lowers blood pressure, enabling you to exercise harder, for longer. That’s why we’ve made beetroot the star of our Beetroot + Curly Kale Soup. Packed with goodness, it’s just the lunch you need to propel you through the afternoon.
Ginger: Ginger’s been used for medicinal purposes for centuries, and it’s hard to find something it’s not considered beneficial for.
A member of the Zingiberaceae family (which might explain its wonderful zing-iness), it’s closely related to some of the tastiest spices out there: turmeric, cardamom and galangal. You’ll find it cropping up in all sorts of meals and juices thanks to the health benefits of its main bioactive compound, gingerol:
- Gingerol is known for its powerful antioxidant effects and is a famous stomach-soother and cure for nausea. That’s why people often eat ginger biscuits on rocky car journeys, or drink ginger tea to settle their stomachs.
- It’s also an anti-inflammatory – studies suggest it may help reduce symptoms of osteoarthritis, menstrual pain and joint pain.
- People find ginger can be brilliant at helping to relieve indigestion – try seeping root ginger slices in warm water with lemon.
We’ve included a grating of ginger in both our new Winter Spiced Parsnip Soup and Sweet Potato + Quinoa Soup, which was also awarded ‘Best Healthy Boost’ by Madeleine Shaw at this year’s Great British Food Awards.
Turmeric: This gorgeous golden yellow root has been used in India for thousands of years as a spice and medicinal herb. It brings a distinctive yellow colour to curries, as well as to your hands if you’re preparing it fresh! Recent research has been supporting its many benefits, which appear to be due to the various compounds within Turmeric known as curcuminoids.
The most important of these compounds is curcumin, which is known for its powerful anti-inflammatory and antioxidant properties. Consuming more turmeric and particularly curcumin may therefore be helpful in reducing the risk of certain health conditions – for example it has been shown to be beneficial for the heart and brain, lowering inflammation and reducing joint pain.
As curcumin is poorly absorbed into the bloodstream on its own, it’s best consumed with a little black pepper and some healthy fats which can enhance its absorption. Try it in a vegan Turmeric Latte, or our delicious Pea, Coconut + Turmeric Soup.
To find out more and to take the pledge to eat more veg visit www.tidefordorganics.com