Archive for December, 2009

Blackcurrants and tomatoes go incredibly well together; especially with some mint thrown in with this recipe:
this is perfect as a vegetarian salad but comes into its own when served with any grilled meats or
cold meats: especially lamb or smoked chicken. Make the day before and the flavours get better as it sits!
This is a recipe shared with us by Sophie Grigson; one of the UK’s top media celebrity chefs.

You need:

Ø 200g Sujon frozen Blackcurrants
Ø 400g tomatoes
Ø 4 teaspoons caster sugar
Ø 1 Tablespoon white wine vinegar (lemon juice or Sauvignon Blanc will do if no vinegar on hand)
Ø Small handful finely shredded mint leaves
Ø 4 spring onions
Ø Salt and pepper to taste (say half teaspoon of each)

What to do:

1. Heat Blackcurrants in pot with sugar and vinegar until sugar melted and juices starting to flow from the Blackcurrants.
2. Take off heat and pour into salad bowl (when cooled).
3. Add all other ingredients and stir gently together.
4. Leave sit for at least 30 minutes.
5. Go for it!

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Computers, videogames and cell phones are the favoured communication conduits and recreational playgrounds of everyone from Gen X down. Wonderful technology but high usage can come with a price; known variously as visual eye fatigue or focus freezing (aka asthenopia)…
…And what could this have to do with kids eating blackcurrants?

Scientists in Japan, concerned with the growing prevalence of asthenopia, have carried out major research at the Nishikasai Inouye Eye Hospital. Clinical trials have established that taking New Zealand-grown Blackcurrants reduced asthenopia (the fixed focus that creates visual fatigue).
The active ingredient in the Blackcurrants is the purple-black group of antioxidants called anthocyanins and the trials gave each person the equivalent of 50mg of anthocyanins per dose. (Equivalent to the content of two dessertspoons of frozen berries or a juice concentrate equivalent.)

This means that providing school children with foods including Sujon Blackcurrants could have a beneficial effect on learning in areas of high computer use.

But we’re not suggesting caterers become pharmaceutical purveyors! Blackcurrants are a totally natural food and rightfully could be part of any 5+ a day diet regardless. But this research resonates well with the young people and it’s a colourful inducement for them to select a good food or drink over a less desirable one. A nice win-win all round.

Smoothies are a great way to deliver the anthocyanins in Sujon Blackcurrants.

If parents, menu planners, school dieticians or caterers want further advice on anthocyanin levels in Blackcurrants they can contact info@sujon.co.nz.

You can also connect with us on:
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New Zealand blackcurrants contain the highest levels of anthocyanins than any other variety grown in the world. This is due to high intensity natural UV light, a pristine environment, perfect growing conditions and unique varieties, which combine to make New Zealand blackcurrants the richest source of blackcurrant polyphenolic compounds available.

Research now indicates a key support role for anthocyanins, the polyphenolic class found in blackcurrant fruit, in metabolic and physiological processes essential to health well being and an active longevity.

These include…
• At the cellular level – inhibitors of oxidative stress and DNA damage, key elements in the onset of cardiovascular disease, cancer and neurodegenerative diseases such as Parkinsons’s and Alzheimer’s.

• In brain function – enhanced cognitive performance, short term memory and neurogenesis.

• In eye function – reducing eye lens opacity, visual fatigue and enhancing visual performance including acuteness in night vision.

• In cardiovascular function- supporting blood flow via a vasodilation response improving blood circulation to peripheral muscles, reducing muscle fatigue and the onset of soreness during and post exercise.

Not only are New Zealand blackcurrants a natural source of blackcurrant polyphenols available they also outperform acai, goji, pomegranate, grape seed, pine bark, bilberry and blueberry in anti oxidant potency.

You can now buy blackcurrants in a convenient powder form online from http://www.sujon.co.nz/powder

Copyright Dr Greg Clark 7th October 2009 ©

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This drink is full of anthoycanin rich fruits. Anthoycanins help protect against ageing by keeping your blood vessels healthy and preventing the break down of collagen to keep your skin looking good!
Antioxidant Kick Smoothie Mix
Serves 1
1 x Sachet of SuJon Frozen Smoothie Mix

1 cup of water – or orange juice

Whizz together in a blender – or with a stick blender and serve

For more information visit our website http://www.sujon.co.nz

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Chicken, Berry, Bacon Supreme!

I have tried and tested this one & it passes…

Easy to make and very tasty  10/10

Try it and let me know if you liked it!

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Click on the following link for the recipe… Quick & Easy Smoothie

Try it and let me know if you liked it!

Like this Smoothie?  Get more recipes… You can follow us on:

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You can purchase SuJon frozen berries all year round in New Zealand from the following supermarkets.  We like to think that we have most bases covered, but if there’s not a supplier in your district and you want one then let us know!

Email: emarketing@sujon.co.nz

And to the rest of the world, we will be offering berry product online very shortly at http://www.sujon.co.nz so stay tuned on that one!

In the mean time you can follow us on:

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New Zealand-based Plant & Food Research scientists have discovered an extract from New Zealand blackcurrants that could help protect the body from the stresses of exercise.

Researchers have found signs that the extract – taken in capsule form before and after exercise – has three combined effects: minimising muscle damage by modulating oxidative stress, reducing inflammation and potentially enhancing the body’s natural defences against disease. The findings are  published in the ‘American Journal of Physiology – Regulatory, Integrative Comparative Physiology’.

Biomedical scientist Dr Roger Hurst leads the Plant & Food Research team and says blackcurrants have long been known to have health promoting properties. In recent years there has been emerging evidence that some of the flavonoids in the fruit have a role in antioxidant, anti-inflammatory and immune mechanisms in the body.

The extract tested was from New Zealand blackcurrants, was rich in anthocyanins but had very little vitamin C.

“In our experiments, we chose a group of ten healthy everyday people with a wide age range who exercised regularly and measured biochemical indicators to assess the effect of taking the blackcurrant extract capsules before and after exercise,” says Dr Hurst. “We found changes in the levels of compounds that indicate antioxidant activity, inflammation modulating ability and a support for the natural immune responsiveness to potential pathogens.”

The blackcurrant finding is from a preliminary study undertaken and supported by Plant & Food Research and underpins a research programme called ‘New Berries’ funded by the Government and the New Zealand Blackcurrant Industry. This programme investigates the antioxidant and immune supportive properties of berryfruit and products and aims to use this knowledge to breed elite New Zealand berries with assured health-promoting properties that will have multiple end-uses including the development of functional foods.

Plant & Food Business Manager for Food Innovations Karl Crawford says the paper has generated strong interest from industry and has also highlighted new areas for further research.

“This is early stage research, which by its very nature often raises as many questions as it answers. That is certainly the case here. We know we’re on the right track in our belief that fruit extracts, combined with exercise, can have a beneficial effect on human health. In essence, this latest study is predictive – it is showing us where we need to look if we want to really maximise the health potential of fruit.

“We know fruit and vegetables are good for us, and science obviously has an in-depth understanding of fruit composition and the potentially beneficial effects of fruit compounds at a cellular level. This paper is part of one of the fastest growing areas in food and health research – looking to build knowledge that links those two areas of established science. It is exciting for consumers because the link for them will come in the form of new functional food products that deliver a proven, specific benefit to their health and wellbeing.”

“We’re talking about the potential to focus wellness benefits from foods. That means moving from, say, broad claims about potential antioxidant function toward far more specific information about benefits and the mode of action behind them.”

Ref Science Paper Source: http://ajpregu.physiology.org/cgi/content/abstract/90740.2008v1

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This is from one of our customers who we met at a recent food fair & he was skiting about his beetroot salsa!!

200 grm cooked beetroot diced
100 grm black currents ( Sujon of course!!)
2 tb crème de cassis
2 tb red wine vinegar
Good handful shredded mint
2 tb sugar
Pepper & salt to taste
1. dice the beetroot
2. gently heat vinegar , sugar, crème de cassis then adding beetroot blackcurrants & seasoning
3 add the mint & check seasoning.

It is fantastic with cold ( & prob hot ) lamb for example… He said its definitely worth trying.

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Posted: December 2, 2009 in Uncategorized

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