Food Inspiration Magazine

‘Eat food. Not too much. Mostly plants’

This is one of the most famous quotes of food writer Michael Pollan. He says that plants are the richest, most bountiful sources of vitamins and minerals as well as fiber. Pollan: ‘They contain hundreds of thousands of phytochemicals, and many of these contain disease-fighting properties that a laboratory can’t duplicate. Just about anybody can add more plants to their plate. Add fruit to breakfast, a leafy green and one other vegetable to lunch, and a leafy green and three other vegetables to dinner.’

Dietary guidelines

Studies supporting the health benefits of a Mediterranean diet led to the emphasis on plant-based foods in the 2010 Dietary Guidelines for Americans, according to Linda Van Horn, professor of preventive medicine at Northwestern University Feinberg School of Medicine who chaired the dietary guidelines advisory committee. Those guidelines, which are released every five years by the U.S. Departments of Agriculture and Health and Human Services, showed that we're filling up on the wrong things. Consuming, for example, nearly triple the recommended limit of solid fats and added sugars while getting only 15 percent of the whole grains and 59 percent of the vegetables we need.

There are many reasons to stimulate a more plant based diet. It’s better for your health, better for the environment and it’s better for the economy.

Lots of research, including some from the Harvard School of Public Health, suggests a diet loaded with fruits and veggies can lower blood pressure. About 1 in 3 American adults suffers from high blood pressure, meaning they're at higher risk ofheart disease and stroke two of the leading causes of death in the United States.

Koppert Cress is a company that specializes in living cress, cut microgreens and specialties that each has their own, surprising taste sensation.

Every year they add at least one new product to their collection. ‘We come up with the best flavors by looking at the nature and culture of different countries,’ director Rob Baan says. These flavors are then used in seed form by leading restaurants around the world.

AGF Innovation Award

Koppert Cress B.V. was established in the Netherlands on July 1, 2002 after being purchased by Rob Baan. In 1993 and 2001 the company received the prestigious AGF Innovation Award. This biannual award was the perfect stimulant to spark further developments. Koppert Cress has since grown to be one of the leading horticultural businesses in the world.

In October 2006, it launched its first branch in the United States. The 100,000 square foot greenhouse is located on Long Island, New York, a strategic location that guarantees fresh supply across the United States. To maintain accurate market prices, major investments in automation and modernization took place over the years.

We wanted to show that plants can be a main focus of the dish, and not only a side to meat. These days, vegetables are a far cry from the side dish or garnish they used to be. Let us fill you with more plantspiration!

In the last issue of Food Inspiration Magazine we gave our readers the opportunity to taste the specialties of Koppert Cress. We gave away 100 tasting packages containing four special plants, each offering their own unique taste sensation. We sent out: Oyster leaves, apple blossoms, majiileaves and sechuanbuttons.