Staying in this Valentine’s weekend? Great idea. Who needs stuffy, overpriced restaurants when you can have gorgeous takeaway in the comfort of your own love shack?
The good news is, with Camile Thai, takeaway needn’t be something to feel guilty about. This month, they’ve themed up with the brilliant Susan Jane White, otherwise known as the queen of the superfood.
When asked about the superfoods on Camile Thai’s menu and, in particular, her dish Stir Fried Asian Greens with Superfood Satay available until the end of February 2015…
Chilli – “One of life’s greatest pleasures. This devious little vegetable raises our body temperature and helps release endorphins to keep our blood gurgling with excitement. These endorphins are your body’s natural painkillers, so pile them on your Asian greens at the end of a rough day!”
Turmeric – “Strong curcumin compounds give this spice its superstar status. This luminous yellow root has been shown to tackle inflammation in the body by interrupting the production of pesky leukotrienes. Think Lara Croft in the blood stream.”
Goji berries – “These teensy, gnarled berries hide most of its beauty. Gram for gram, one serving of goji berries can deliver more vitamin C than those boastful oranges. Goji berries are a good plant source of iron and protein (for the teenage vegetarian in your house). Its stock of carotenoids, like zeaxanthin and beta-carotene, will work magic on pooped-out skin after last month’s debauchery.”
Ginger – “This boasts potent anti-bacterial and anti-inflammatory compounds that can help soothe anything from swollen tonsils to achy limbs. But not inflated egos, we tried that. Did you know that most common skin complaints involve inflammation? Dandruff, psoriasis, acne and eczema should all benefit from a good frolic with ginger. Your liver will thank you too.”
Raw garlic – “King of superfoods. Don’t knock it for its pong. That kiss-busting smell can slay bugs and chase away infections. But did you know raw garlic is also responsible for keeping tabs on your heart? A nifty chemical called ajoene protects against blood clots. Ajoene also helps disarm nasty toxins that wreak havoc in our system. These renegade cells, or ‘free radicals,’ can contribute towards premature aging and the genesis of many health disorders. Scientists have discovered that ajoene is most active when garlic is crushed and macerated in oil, just like our superfood satay.”