Tag: community

SUPERFOOD SERIES: Beetroot

Posted by on 12th June 2017

DSC 0074  SUPERFOOD SERIES: Beetroot

Beetroot’s deep, overpoweringly red juice has earned it the reputation as the bossiest of vegetables. It’s much-deserved place at the centre stage of a healthy diet is because these ruby gems are a goldmine of essential everyday nutrients like iron, manganese, copper, magnesium, and potassium.

Whether you blend into a classic soup, drink as juice like elite athletes or roast whole and create a delicious fulfilling salad like our ‘Garden Beet Salad’ (pictured above), beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants – a health-food titan.

Belonging to the same family as chard and spinach both the leaves and root can be eaten, making the beetroot of exceptional nutritional value. They are an excellent source of folic acid and fibre, essential to the health and maintenance of the intestinal tract.

Beetroot is rich in nitrates and when ingested, scientists believe our body converts nitrates into nitric oxide, a chemical thought to lower blood pressure.

If ever we had a perfect food to cleanse the liver, it would be beets! Why? Because beets are extremely high in plant ‘flavonoids’ and beta-carotene. Beetroots have long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver’s detoxification processes.

Need a boost to make it through your next workout? Beet juice may again prove valuable. Those who drank beet juice prior to exercise were able to exercise for up to 16 percent longer. Researchers believe beetroot juice may work to boost stamina by affecting how the body processes nitrate into nitric oxide, thereby reducing the amount of oxygen burned by the body during a workout.

Beets are a unique source of betaine, a nutrient that helps protects cells, proteins, and enzymes from environmental stress. Research also found have found that drinking juice from beetroot can improve oxygenation to the brain, slowing the progression of dementia in older adults. And let’s not forget choline, a very important and versatile nutrient in beetroot, which helps with sleep, muscle movement, learning and memory.

Beetroot’s delicious but distinctive flavour and nutritional status have escalated it to the root you can’t beat!

GARDEN BEET SALAD

Ingredients

beetroot
arugula
shaved fennel
long beans
vanilla goat cheese
seville orange and honey dressing
brasserie bee pollen

Method

Combine beetroot, arugula, shaved fennel, long beans and goat cheese. Drizzle with dressing and sprinkle with bee pollen.

World Oceans Day

Posted by on 7th June 2017

What does the ocean mean to you?

In Cayman, the Caribbean Sea is a prime food source and a place to learn about and enjoy our diverse marine life.

However, did you know that invasive lionfish are out-breeding, out-competing and out-living native fish stocks and other marine species? The consequences are impacting food security and economies affecting over a hundred million people.

Introducing CULL, Cayman United Lionfish League. Our on-site Executive Chef at The Brasserie, Thomas Tennant, is one of the founding members behind this conservation effort to protect Cayman’s reefs and marine life.

“Lionfish are disrupting the food chain. They eat the marine ecosystem that clean the reef and if the reef is not cleaned, algae and bacteria start to build up which decreases coral growth rates,” says Thomas.

“The fish we love to eat, like snapper and triggerfish, are reliant on the reefs for protection to grow. If the reefs are no longer there, the fish have no protection and fish stocks are reduced.”

Data collected is showing that lionfish will eat anything that they can fit into their mouths. Their stomach can expand up to 30 times the normal volume and a lionfish will fill it up to capacity as soon as it is able. Scientists have catalogued over 70 different species that lionfish will eat through stomach content analysis. In addition to the fish they eat, they also eat invertebrates and molluscs – shrimp, crabs, juvenile octopus, squid and juvenile lobster, for example.

Lionfish are not native to Caribbean waters (they are native to the Indo-Pacific oceans and the Red Sea), so they have very few predators, yet they themselves are voracious predators. Pretty much everything about the lionfish – its red and white zebra stripes, long, showy pectoral fins and generally cantankerous demeanor – says, “Don’t touch!”

“We’d love to find a natural predator for the lionfish. In the meantime, we need to lead by example, encourage local divers to follow suit, and increase the education and awareness of the detrimental impact that lionfish are having on marine life. The coastal waters around the islands are our backyard and we need to focus on mowing our own lawn,” Thomas explains.

“If you have a licence to spear, hunt lionfish on your next dive and sell them to a local restaurant like The Brasserie. The demand is there. People enjoy eating lionfish and as long as the fish are fresh, I’ll take them.

“Just remember to buy and eat local lionfish to support the health of our local reef systems. Restaurants now have the option of importing lionfish, but in order to make a difference locally, we need to be sourcing and eating local lionfish.”

Thomas is one of several chefs on island who is incorporating lionfish into the menu. So, enjoy eating lionfish at The Brasserie Restaurant knowing the conservation effort behind this dish and the low food miles that it took to get to the plate.

Please contact the restaurant with your lion fish catch on 945 1815.

Another inspiring local initiative is the Cayman Swordfish tag and release program that is “single-handedly becoming responsible for more satellite tagging data and science on the swordfish than anywhere else in the world,” according to Gray FishTag research scientist Travis “Tag” Moore.

“The data indicates peak seasons for when the swordfish are in the Cayman waters. The data shows feeding behaviour and the vertical migration patterns. The data can indicate how long swordfish stay around the islands and which islands they stay around the most.

“This information is important to help protect Cayman’s exclusive fishery against international rogue fishing fleets by establishing scientific evidence for international authorities that illustrate these fish are in the Cayman waters for certain time periods.”

How do you intend to celebrate World Oceans Day?

June in Cricket Square

Posted by on 2nd June 2017

Summer fun at Cricket Square from SWIRL to Flowers Sea Swim

SWIRL: 5-7pm, Thursday 29 June

It’s well known that the Lord of the Rings was filmed in New Zealand and that the All Blacks won the last Rugby World Cup, however did you know that the vineyards are the first in the world to see the sunrise? Find out why “no one in the world produces sauvignon blanc quite like Marlborough”. Tickets are $30. Email Corey to reserve your spot.

Cricket Square Shuttle

Some of you may have seen Susan driving our new six-seater golf cart. You are welcome to get on and take a lift to wherever you may be going around Cricket Square. Simply flag Susan and she will stop for you. Should you need assistance the Cricket Square shuttle service is available from 8am to 6pm. Please call 936 SAFE (7233). Enjoy the ride!

Free juice at Juiced @ The Wicket

Buy 10 juices or smoothies from our delicious menu and get one FREE. Collect your Juiced @ card from Sharon at The Wicket and reward yourself with a healthy and delicious treat from our extensive menu that incorporates the freshest seasonal produce on island. In a hurry? Call 927 6419 and order ahead. And don’t forget Happy Hour is every Friday, 5pm.

Lexi’s Summer Whiskey Smash

Come to The Brasserie and try Lexi’s refreshing and seasonal Summer Whiskey Smash, or if you would like to make this delicious cocktail yourself click here for the recipe. You can purchase all your beers, wines and spirits from Brasserie Purveyors. View our extensive menu here and email us to place your order. It’s that easy!

Flowers Sea Swim: Saturday 10 June

The Flowers Sea Swim is the world’s richest open water event with over $100,000 in cash and prizes. Last year’s race boasted over 1000 registrants. Participants vary in age from 8 to 80 years old and in skill from first-timers to gold medal Olympians. 100% of proceeds go towards the Cayman Islands Cancer Society. Register here.

Experience the power of Pilates

Feel good with ENERGY’s Pilates Start Up Package! For just $199 enjoy three private pilates sessions and one group fitness session. The ENERGY fitness philosophy is inspired by the values of pilates movement including self awareness, core-based movements and natural alignment, as well as cardio and strength elements. Email Colleen to get started.

Restaurant closing dates in summer

The Brasserie Restaurant will be closed from Friday 28 July until Friday 1 September. We apologise for any inconvenience and hope that you will continue to come and visit us at The Market, Juiced @ The Wicket and Friday Happy Hour at The Wicket, which will all be staying open during the month of August.

SUPERFOOD SERIES: Olives

Posted by on 29th May 2017

DSC 9830  SUPERFOOD SERIES: Olives

Want that “healthy glow” and perhaps a few less wrinkles? The answer could be staring you in the face while you eat your lunch.

Black olives are rich in fatty acids and antioxidants that nourish, hydrate and protect. Chief among those is vitamin E. Whether applied topically or ingested, vitamin E has been shown to protect skin from ultraviolet radiation, thus guarding against skin cancer and premature ageing. Create a healthy, glowing complexion by washing your face in warm water, applying a few drops of olive oil to vulnerable spots, and letting it work its magic for 15 minutes before rinsing it off. In fact, you can moisturise with olive oil before any bath, and even condition your hair by mixing it with an egg yolk and leaving it before rinsing and washing.

The vitamin E content in black olives also has the ability to neutralise free radicals in body fat. The anti-inflammatory abilities of the monounsaturated fats, vitamin E and polyphenols in black olives may help dull the severity of asthma, osteoarthritis, and rheumatoid arthritis.

Olives are known to eliminate excess cholesterol in the blood, control blood pressure and are an alternative source of dietary fibre to fruits and vegetables. They are not only tasty but nutritious and rich in minerals such as sodium, potassium, magnesium, iron, phosphorus and iodine. Olives contain polyphenols, a natural chemical that reduce oxidative stress in the brain. Eating a daily serve of olives helps to improve your memory by up to 25 per cent.

On the topic of olives, ‘cold pressed’ means that the olives are kept under a temperature of 27ºC when the oil is being extracted to retain more nutrients, flavours and aromas. ‘Extra virgin’ means that the olives are only pressed once to produce the highest possible quality oil.

PICKLING OLIVES

Ingredients

plain table salt (not iodised)
vinegar
water

Method

Make sure olives are fresh and are firm to touch. Cut the skin 3 times along the olives and drop them into cold water. Leave in water for 1–3 days, changing water every day. (Green olives require 3 days; black olives 1 day.) Pack olives tightly into clean jars with tight-fitting lids. Fill the jars up with water, then tip it into measuring jug. This helps you calculate how much brine to make. When you’ve done all the jars, add a little more water because a bit of extra brine if needed. Use a ratio of 10:1, water to salt. This means for every litre of water you need 100 grams of salt. Dissolve the salt in the water, add about 2 per cent vinegar (this is 20 millilitres per 1 litre of brine). Fill up the olive-filled jars with the brine and allow to stand for a while, so that air bubbles can escape. Top up the jars with brine if required and seal the jars. Check the jars after a few days, because you may need to top them up with brine. Don’t be concerned if the brine seeps out slightly as the pickling gets underway. Keep olives in brine for at least 3 months, then open a jar and try them. If there’s a creamy white scum on the surface (yeast) and the olives and brine smell pleasant then normal fermentation is taking place and there’s no concern. However, if the scum looks grey and hairy and/or if the brine smells foul, toss them out! Something has gone wrong with the fermentation. If the olives are too bitter for your taste, close them up and leave in the brine longer. Once you are happy with the flavour, they are ready to eat. Store your olives in the brine.

This recipe is from the the book, From Paddock to Plate.

“THE MARKET” SALAD
(pictured above)

Ingredients

olives, handful
fresh spinach
cherry tomatoes
green beans
tofu, cubed
radish, sliced thinly
red pepper, sliced thinly
feta, crumbled
chickpeas
pepitas
sunflower seeds
chia seeds
coconut, shredded

Method

Combine all ingredients in a bowl and enjoy!

SUPERFOOD SERIES: Eggs

Posted by on 25th May 2017

eggs  SUPERFOOD SERIES: Eggs

The humble egg has impressive health credentials.

Both the white and yolk of an egg are rich in nutrients – proteins, vitamins and minerals with the yolk also containing cholesterol, fat soluble vitamins and essential fatty acids.

More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg yolks contain more calories and fat. They are the source of cholesterol, fat soluble vitamins A, D, E and K and lecithin – the compound that enables emulsification in recipes such as hollandaise or mayonnaise.

Vitamin B2 (riboflavin) helps your body to break down food into energy, vitamin B12 (cobalamin) is vital for producing red blood cells, vitamin A (retinol) is great for eyesight and vitamin E (tocopherol) fights off the free radicals that can cause tissue and cellular damage, which may lead to cancer.

Eggs are also rich in several nutrients that promote heart health such as betaine and choline.

The egg is a powerhouse of disease-fighting nutrients like lutein and zeaxanthin. These carotenoids may reduce the risk of age-related macular degeneration, the leading cause of blindness in older adults. Brain development and memory may be enhanced by the choline content of eggs.

Hang on, but aren’t eggs loaded with cholesterol? Just because a food contains cholesterol doesn’t mean that it will raise the bad cholesterol in the blood. The liver actually produces cholesterol every single day. If you eat cholesterol, then your liver produces less. If you don’t eat cholesterol, then your liver produces more of it. The thing is, many studies show that eggs actually improve your cholesterol profile. They raise HDL (the good) cholesterol and increase the size of LDL particles, which should lower the risk of heart disease.

In need of a delicious breakfast? You must try The Brasserie Market’s ‘Breakfast Sandwich’, ‘Omelette’ and ‘Brasserie Style Breakfast Platter’ all using our ‘Chateau Chooks’ fresh eggs.

For lunch at the Brasserie Restaurant, you can’t go past our ‘Brasserie’ Chopped Salad packed with chickpeas, cranberry beans, quinoa, long beans, carrots, ‘Chateau Chooks’ hard boiled egg and garden oregano yogurt vinaigrette.

And for dinner, Poached ‘Chateau Chooks’ Egg with confit chicken, caboose roasted pumpkin, local mustard greens and chicken jus, or a Grilled 16oz. Kansas City Steak with ‘Chateau Chooks’ poached egg, roasted localbreadfruit, charred leeks and red peper sofrito.

Who’s hungry?

eggs 2  SUPERFOOD SERIES: Eggs