balsamic notes which nicely complement chicken and fresh vegetable stir-fry, and though back garlic can be used in nearly any dish, salmon, halibut and shrimp pair beautifully with black garlic, as do creamy pasta and potato dishes. Adding black garlic to your favourite risotto dish is a favourite amongst black garlic lovers, and is incredibly easy to prepare.
Sea-Buckthorn Berries Kale is similar to spinach in the sense that it is great fresh, sautéed or pureed—try throwing some into scrambled eggs for breakfast or into your favourite smoothie for an extra boost. Kale chips are simple and delicious, and while the idea of baking leafy greens may seem absurd, kale tossed in olive oil and salt and pepper, then baked in the oven for approximately 15 minutes at 350° F is a fantastic way to enjoy a healthy and flavourful snack.
Think of salmon when you hear “omega-3?” Try thinking seabuckthorn berries: Tart little berries that are surprisingly rich in Omega 3, 6, 7, 9 and over 100 other amazing compounds. Packed with vitamins and antioxidants, this “superberry” puts oranges and lemons to shame with fifteen times the vitamin C than oranges per 100 grams.
Black Garlic Just when we thought garlic couldn’t get any better, along came black garlic (ah, bliss). Though its name seems rather daunting, black garlic’s sweet and savoury notes are far less overpowering than white garlic, has twice the antioxidants, and can be eaten on a first date. Because it is made through a fermentation process where whole bulbs are cooked at high temperatures, the sulphuric compounds that create bad breath are nearly absent in black garlic—making it not only delicious, but also edible for those who cannot handle the strong taste and smell. Try using black garlic as a substitute for white garlic in dips, salsas and pesto to experiment with a gentler zing. Additionally, because black garlic is fermented, it possesses
Similar in taste to gooseberries with a citrus spin, seabuckthorn berries tend to be unpleasant to eat raw due to their astringent taste but can be turned into the most flavourful jams and distinctive desserts. Sea-buckthorn juice—which is often blended with apple or white grape juice to sweeten its natural tart taste—is a brilliant addition to cheesecakes, curds and meringue dishes as sea-buckthorn desserts carry balanced passion fruit and peachy notes. Seabuckthorns aren’t just for desserts, however. Some of the most flavourful chicken dishes around are infused with the juice from the berries, as are fish dishes, which complement the fruity notes of the berries. Lastly, while the task of creating your own salad dressing is daunting for some, mixing up a sea-buckthorn juice and agave nectar (or honey) salad dressing is a simple and delicious way to freshen up your favourite leafy greens.
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