Have you eaten much of the mulberry? These tart, yet sweet dried berries sweeten up the best of dishes. These guys have some mighty fine health benefits as well. It packs some important vitamins and minerals, keeps the liver healthy & even aids with weight loss. Why not give them a try?
Country of Origin: Turkey
Ingredients: Organic mulberries
These underrated berries have some health benefits that can really bring something to your table. Here are some of the top benefits:
Cancer Fighting Antioxidants are a big benefit of mulberries. They have an amazing content of antioxidants that have shown to reduce the oxidative stress from free radicals in mice. There has been impressive recent research with breast cancer cells as well.
- They're a nutrient-dense food, which means lots of the good stuff and low in calories, which may translate into weight loss.
- Great for cholesterol due to its high percentage of pectin. Pectin is a soluble fibre that absorbs water and has been shown to reduce cholesterol levels and decrease heart disease.
- The liver loves mulberries. They have shown in studies to reduce fat formation, and helped with clearing fat from the liver.
Loaded with antioxidants as well as:
- Vitamin C, Vitamin K & iron.
- Potassium, riboflavin & Vitamin E.
- Magnesium, calcium & copper.
1 cup of Mulberries contains:
60.2 calories, 13.7 g of carbohydrates, 2g of protein, 0.5g of fat, 2.4g of dietary fibre.
Since these guys are tart, sweet & juicy, they can be replaced as normal berries in your favourite recipes. Add them to yogurt, muesli, jams & spreads.
Dairy Free Mulberry & Pistachio Fudge
Recipe by: Donna Crous
- To soften the cacao butter, place it in a bowl of boiling hot water. The area around the edge will start to soften and change colour.
- Turn the tub upside down in a saucepan and the butter should slide straight out.
- Place the saucepan on a medium heat to melt – (this may take some time as it needs to melt at a lower temperature to preserve the nutrients, turn on your favourite music and just dance instead of watching it)
- Once the butter has melted and is a beautiful golden colour, add the tahini, cacao, maple syrup and most of the mulberries (keep 1/2 cup back for later)
- Stir the mixture together until all of the cacoa lumps have broken up, the mixture should look deliciously chocolaty.
- Keep stirring until the mixture has warmed through thoroughly.
- Using an immersion blender, blitz the mixture making sure all the mulberries are blended and the mixture is smooth.
- Stir through the remaining mulberries and pistachios.
- Transfer to silicon ice moulds or a tub lined with greaseproof paper.
- Place in the fridge for at least an hour maybe more until set.
- Once set, remove and chop into squares