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Living a Whole Food Life

Living a Whole Food Life

The planned sugar tax is designed to reduce sugar intake from sugar-sweetened beverages by upping the price by 20%.

In doing so, the South African National Department of Health is trying to control non-communicable diseases and obesity.

The move from traditional foods to more processed and convenience foods is also linked to weight gain and an increased risk of developing diet-related diseases such as high blood pressure, heart disease and diabetes.

According to Pouyoukas Foods, supplier of a range of whole foods, South Africans should be eating food that is as close to its natural form as possible. This means eating whole grains instead of refined grains, fruits, vegetables, and beans instead of supplements to provide the fibre and vitamins they contain.

Below is a recipe for crispy sumac salmon and crushed minty chickpeas. According to Pouyoukas Foods, this is the perfect whole food meal, which is the key to a balanced, healthy lifestyle.

Nothing in this meal is processed.

whole foods

Crispy Sumac Salmon and Crushed Minty Chickpeas

0shares Share0 Tweet0 Share0 Print0 Email0The planned sugar tax is designed to reduce sugar intake from sugar-sweetened beverages by upping… Recipes Living a Whole Food Life European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 cups cooked Pouyoukas dried chickpeas
  • 1 small handful fresh mint, chopped
  • ½ red chilli, deseeded and finely chopped
  • Juice of 1 large lemon
  • Small punnet cherry tomatoes, finely chopped
  • 3 tablespoons (45 ml) olive oil
  • 1 small red onion, finely chopped
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon (15 ml) olive oil
  • 2 tablespoons (30 ml) sumac
  • 4 portions fresh salmon
  • Fresh lime or lemon wedges, to serve

Instructions

  1. For the minty chickpeas, in a large bowl combine the chickpeas, mint, chilli, lemon juice, tomatoes, olive oil and red onion. Season well with sea salt and freshly ground black pepper and set aside.
  2. For the salmon, combine 1 tablespoon olive oil and sumac to form a paste. Spread onto the fish, fry in a non-stick frying pan skin side down for 3-4 minutes on either side.
  3. The skin should be crisp, while the fish is still pink and moist.
  4. Serve the sumac salmon with minty chickpea salad and plenty of fresh lemon or lime.

 

 

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