Pomegranate

Pomegranate

Pomegranate Seeds

Ok, we’ve done the hard yakka for you: ready to eat freshly squeezed Pomegranate.

Deseeded

It’s deseeded a delicious and incredibly healthy pomegranate, scooped out the seed and juice into a punnet – ready to sprinkle over a salad, breakfast cereals – or just spoon them straight into your mouth as they come.

Nutrient Dense

The pomegranate is a nutrient dense food source rich in phytochemical compounds. Pomegranates contain high levels of flavonoids and polyphenols, potent antioxidants offering protection against heart disease and cancer.

A glass of pomegranate juice has more antioxidants than red wine, green tea, blueberries, and cranberries.

Health Benefits of the Pomegranate

  • Most powerful anti-oxidant of all fruits
  • Potent anti-cancer and immune supporting effects
  • Inhibits abnormal platelet aggregation that could cause heart attacks, strokes and embolic disease
  • Lowers cholesterol and other cardiac risk factors
  • Lowers blood pressure
  • Shown to promote reversal of atherosclerotic plaque in human studies
  • May have benefits to relieve or protect against depression and osteoporosis

What more can we say?

All things Red

 Red Chard All things Red

If you’re looking for lycopene (LIKE-oh-peen), an antioxidant phytonutrient, and flavonoids called anthocyanins then you can’t go past Red Chard and Red
Cabbage.

Now stop for a minute if you went ‘Yuk’. These two can be really delicious and we have provided some recipes for you to try. See below. For more on anthocyanins worth a read.

Prostate Cancer Prevention

They also have amazing health benefits being ‘power packed food’ and because they were picked less than 48 hours ago they hold they are very fresh.Research shows that the red in the chard help protect against prostate cancer which accounts for 30% of all new cancers in Australian men.1 in 5 men before they are 85 will most likely be diagnosed with prostate cancer. So gentlemen do eat foods rich in lycopene such as strawberries, raspberries, Watermelons, pink grapefruits,tomatoes and beetroots.

RED CHARD

The Red Chard is grown by Michallef in Windsor. Throughout winter and spring, he’ll have least 2 crops, and 3 if it’s a mild winter. We just hope he’ll have enough over the next week to fill our orders, as we don’t any farmers who grow red chard. (Grima brothers grow rainbow chard in 5 colours, but randomly sown so the patch looks like a wildly psychedelic Persian carpet…)

RED CABBAGE

The red cabbage is grown by Steve and Sam Grima in Horsley Park. The outer leaves are a beautiful green and red hue, and if we left them whole, you’d get the outer leaves as well. But they weigh around 3kg each – probably more cabbage than most of us can handle. So we clean off the leaves and cut them in halves and quarters for your convenience.

The purple colouring in red cabbage provides a powerful source of Anthocyanins, and group of Flavonoids (or Antioxidants) that help fight cancer, maintains a healthy heart and reduces weight gain. Use red cabbage to make coleslaw, or bake it with Bonza apples, cinnamon and a splash of red wine.

Recipes – Red Chard

  • Red Chard Stuffed with Ham & Cheese
  • Chickpeas with Red Chard
  • Braised Red Chard – Acelgas Guisadas  
  • Red Chard & button mushroom filo with tomato salsa

Recipes for – Red Cabbage

  • Cabbage Rolls
  • Red Cabbage with Mushrooms and Mandarins

  • Wilted Red cabbage salad