Superfood - March-April 2017

SUPERFOOD 69

The cookery school was on an organic farm

where they grew most of the ingredients

needed for the dishes. An idyllic setting for a full

day in the kitchen! We created eight dishes that

day so by the end our stomachs were certainly

full. Luckily, we had an hour break in-between to

explore the local villages by bicycle.

Lemongrass is a very important element in Thai

food. Perhaps many of us simply do not realise

the amazing benefi ts that it has hidden in that

skinny green exterior. Apart from the obvious

‘lemony’ taste that it lends to Asian cooking,

lemongrass has many medicinal properties that

help to cure, cleanse and purify the body.

The plant contains luteolin, which acts as an anti-

oxidant and anti-infl ammatory agent. Luteolin

is a fl avonoid that helps to slow the growth of

mutated cells that can cause cancer. The anti-

infl ammatory properties help to cure infections

and repair tissue in the body.

If you prefer superfoods that you can drink,

juicing lemongrass stalks is an easy way to

get the detoxifying, zingy nutrients into your

system. Alternatively, cut up a stalk and a few

slivers of ginger and top with boiled water for a

refreshing, reinvigorating tea.

Lemongrass is great for aiding respiratory

issues. Coughs, colds and fl u-like symptoms

can be soothed with a cup of lemongrass

tea whilst the high level of vitamin C will

decongest the sinuses.

Lemongrass is also widely used in aromatherapy

and cosmetic products. Lemongrass oil can

be found in deodorants and foot lotions as

it contains anti-fungal properties and has a

pleasant citrus scent. It also makes a great insect

repellent, as apparently they aren’t too fond of

the aroma and soon buzz off!

If you’re tempted by the taste of the tropical Thai

food, here is the exact recipe that we followed

at the cookery school. You can create your very

own authentic Massaman Thai curry from the

comfort of your own home.

Nam Phrik

Kaeng

Massaman

(Massaman

Curry

Paste)

INGREDIENTS

• 1 tsp ginger


• 1 tsp coriander


• ½ tsp cinnamon


• ½ tsp cardamom


• ½ tsp nutmeg


• 5 cloves


• 5 red chillies,
  deseeded


• 2 tbsp garlic,
  chopped


• 2 tbsp shallots,
  chopped


• 1 tbsp lemongrass,
  chopped


• ½ tsp salt

1. Add all dried
   ingredients into the
   mortar and grind with
   the pestle until fi ne.


2. Add the wet
   ingredients and grind
   until the mixture
   resembles a paste.


3. You now have a
   delicious, handmade
   curry paste, which
   will spice up your life.
   It also has the added
   benefi ts of health-
   boosting superfoods.

Recipe from: The

Art Of Thai Cooking,

Smart Cook Thai

Cookery School

SS

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