Even when down or sick, women often admit that a smear of red lipstick does wonders as a pick me up. But the powers of the colour red are much more than a superficial touch of vanity. The colour red sympolises energy and power. An important colour in branding and symbolism, red is strongly represented in various cultures and is often associated with good luck, joy, life, energy, and creativity. Red encourages action and confidence and provides a sense of protection. (Read more).
But when it comes to what we eat and drink, there is no debating that red is good for body as well as mind and soul. Phytonutrients and antioxidants like lycopene and anthocyanin responsible for the colour red in fruit and vegetables, have health benefits that can play a role in reducing the risk for diabetes, osteoporosis, and high cholesterol. They help with the prevention of cancer, strengthen the immunity, protect the liver and reduce blood pressure and inflammation. What better reason to add ingredients such as tomatoes, capsicums, peppers, beetroot, apples, strawberry, watermelon, cherries, raspberries, chillies and pomegranate to your diet?!
And then of course there is red wine. According to Scientific researchers at Washington University in St Louis, Missouri, “The contributing component of red wine is believed to be resveratrol, an antioxidant also found in red grapes, blueberries and cocoa. Resveratrol works by suppressing molecules which cause inflammation as well as compounds in the blood which interfere with the production of insulin, and could also contribute to long life.” (Read more)
Now if you ever needed an excuse… Make use of our #whatsyourcolour wine promotion to stock up on your favourity healthy reds!
Join our colour journey as we share more about our favourite colours, combined with colour-based recipes and an exceptional, not to be missed #whatsyourcolour wine promotion! Until 30 June, visit our Tasting Room and pick up your favourite 6 wines – reds, whites or even pink! – from our Classic Range and only pay R280!
And while red can be super healthy, it can also be inviting and very delicious! Make our healthy baked red apples for a warming winter treat or try a slightly more decadent and summery, Strawberry mille-feuilles.
Easy Baked Red Apples
4 large red apples
1/4 cup caramel (or brown) sugar
1/4 cup chopped nuts such as pecan or walnuts (optional)
1/4 cup raisins, currants or sultanas
3/4 cup boiling water
1 Tablespoon butter
1 teaspoon cinnamon (or mixed spice)
Combine the sugar, nuts, dried fruit and cinnamon.
Core the apples and fill with the sugar mixture.
Place a piece of butter on top of each filled apple.
Arrange apples in a baking tray with the boiling water.
Bake uncovered at 180 °C for 30 minutes or until soft but still holding shape.
250ml of whole milk
1 vanilla pod, or 1 tsp vanilla extract
50g of caster sugar
3 egg yolks
10g of plain flour
10g of cornflour
1 roll ready made Rough puff pastry
Flour for dusting
200g strawberries, cut into slices
20ml strawberry jam
In a saucepan, bring the milk and vanilla to the boil and then remove from the heat.
Mix the sugar, egg yolks and flours together until thoroughly incorporated.
Pour 1/3 of the warmed milk over the egg mixture and whisk vigorously.
Pour the egg mixture into the saucepan with the milk and continue to whisk over a medium heat.
Cook until the mixture boils and thickens, being careful not to let it burn on the bottom of the pan.
Remove from the heat cover with cling film to prevent a skin forming. Allow to cool and place in the fridge until needed.
Roll out the pastry on a lightly floured surface. The pastry should be 3 mm thick and the size of the baking tray. Roll the pastry loosely around the rolling pin and place onto the tray lined with baking paper. Using a fork, prick the pastry and place in the refrigerator for 30 minutes.
Preheat the oven to 200 °C.
Bake the pastry for 15 – 20 minutes, until puffed and light brown. Lower the oven temperature to 170 °C and bake until cooked and golden brown.
Remove from the oven, then transfer to a cooling rack and allow to cool completely.
For the filling, whip the cream to soft peaks. Fold in the crème pâtissière and spoon into a piping bag fitted with a plain nozzle.
Cut the pastry into 4 equal sheets.
Now for the layering.
Spread the jam over one of the pieces of the pastry. Place another pastry piece on top of the jam.
Pipe a small amount of the filling onto this pastry sheet and arrange the strawberries on top of the filling.
Place another piece of the pastry on top of the strawberries. Pipe the filling onto this layer and finish with a final pastry sheet.
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