The Rabot range was inspired by the tropical goodness found on Saint Lucia. Much of what we use in our range is, of course, edible and in this week’s blog we’re focusing on three of our much-loved ingredients and how you can incorporate them into food and drink.
We use it in our products to soothe and calm the skin but you can also use it as an antioxidant-rich, immune-boosting addition to smoothies. Try this recipe from Healthy Smoothie HQ. Its alkaline, water-dense make-up means it’s a brilliant liver-cleansing addition due to its high levels of phytonutrients. It also contains folic acid and vitamins B, C, E, along with calcium, copper, chromium, sodium, selenium, magnesium, potassium, manganese and zinc.
Research suggests that aloe vera may help reduce stomach and intestinal disorders and irritation. Its anti-inflammatory properties have been shown to help calm the gut (rather as it calms skin when used topically) and could be helpful for those suffering from IBS.
Hello Glow has some suggestions on how to use the plant and if you want to try growing your own, read Happy DIY Home's green-fingered advice on how to give it a little TLC. If harvesting your own seems one step too far, aloe vera juice is now stocked in most health food shops.
Whilst for many of us a world without chocolate doesn’t bear thinking about, the cacao bean is not just limited to satisfying our sweet tooth. Both beans and butter have been used for thousands of years - the Aztecs and Mayans used cacao for currency as well as medicinally. Phytochemicals within cacao may improve blood flow to the skin and slow skin ageing by protecting against damage from UV rays.
Recipe blog The Sweet Keto has this delicious recipe for cacao butter keto blondies or, if you’re intrigued by how cacao can be used in savoury dishes, you should visit the Rabot restaurant at Borough Market. Chef David Demaison and his team come up with highly inventive, delicious dishes and cocktails that use cacao as a subtle twist. Think Radish, Pea & Tarragon Cannelloni, The Rabot Gazpacho, Lobster Tail & Seafood Cacao Bouillabaisse and the Rabot Rum Sour. We’ll drink to that!
With a smoking point of 500°F, avocado oil is one of the safest oils to cook with. High in monounsaturated fats, and with a mild taste, it’s also great used as a salad dressing or in homemade mayonnaise. The oil is produced by pressing the flesh of ripe avocados and is high in phytosterols, which have been shown to reduce ‘bad’ cholesterol, along with antioxidant vitamin E (25% more than in olive oil), lutein (important for eye health) and beta-carotene. Studies also suggest that pain from osteoarthritis can be reduced when consuming higher levels of avocado oil. You could trying adding a drizzle or two to a smoothie or roast vegetables in it. For maximum nutritional benefit, try to use cold-pressed oil.