Should You Be Eating These 4 ‘Superfoods’?

Remember the 6 super foods video from a few weeks back?! We had loads of interesting comments on your favourite super foods, and there were loads more to choose from than the 6 that we showcased! In fact, we’ve already looked at a few of them on the old blog! This is a combination of a few older posts on some of the best foods that really look after your body! :) 

First up, blueberries. We love blueberries! We’ve done a few recipes with them, but eating them on their own or with a little yoghurt and honey tastes awesome, and gives you all the nutritional benefits! 

First things first…ideally you want to be eating these amazing berries whilst they’re in season! In the UK this is from June - September, but this might differ around the world so it’s worth finding out the season where you are…it will be the difference between getting pops of flavour and a mush in your mouth! Don’t worry about the rest of the year though, find some frozen berries to see you through!

There are loads of reasons why blueberries are great for your health. The most talked about things are the antioxidants and anti-inflammatories that they contain, which helps defend against ‘free radicals’. You’re now probably wondering what ‘free radicals’ are; They’re unstable atoms that damage or kill cells in the body (which contributes to ageing!)! Antioxidants, such as the vitamins A and C that blueberries are full of help to stabilise free radicals by inhibiting oxidisation.

There are plenty of other reasons why you should eat more! They’ve been shown to improve memory, slow down cognitive ageing, they’re low GI and actually have a positive impact on regulation of blood sugar!
To get the full nutritional benefit you really want to be eating them raw! But that doesn’t mean they can’t be stuck into a recipe too!

Brazil nuts 
Are Brazil nuts something that you’d think of as a food that you should be eating? It’s probably not one of the first things that comes to mind, but trust me when I say they’re awesome… and one of my personal favourites! 

The Brazil nut plant is actually in the same order (family) as the blueberry plant, and strangely enough is a native of South America. In Brazil it’s actually illegal to cut down brazil nut trees! The roots of the tree bury so deep that the nuts are radioactive (but still good for you!)

Nutritionally, Brazil nuts are high in protein and VERY high in fat. This puts a lot of people off but fat isn’t as bad as you think, and you only need 2-3 nuts per day to get the benefits. In fact it’s recommended that you don’t eat any more than that! They’re full of anti-oxidents and vitamins, just like blueberries, but they’re also an amazing source of the element Selenium and loads of other minerals.

Selenium works with Vitamins C and E to inhibit oxidisation in cells and so reduces free radicals, which we covered earlier when checking out blueberries. It’s essential to normal thyroid function and is also the reason that we shouldn’t eat too many Brazil nuts. Some foods not only have a recommended daily allowance but also a upper daily limit. Although many people don’t get quite enough Selenium any more than 2-3 could be toxic!

That’s it! Long story short, little and often is the key to sort you out!

Kale is so trendy right now! It’s part of the brassica family. That means it’s related to broccoli, cauliflower and brussel sprouts…but wait! Don’t give up on Kale yet. It’s not just good for you but it tastes pretty awesome too!
When we say good…we mean seriously good for you! It contains a ridiculous amount of vitamin K, which can protect against cancer and Alzheimer’s as well as keeping your bones healthy. It’s also pretty good for getting iron into your body, which is nice for your blood and stuff.

This wouldn’t be a post about healthy food unless we mentioned antioxidants and fatty acids. Kale is filled with them, just like blueberries and brazil nuts! You know what they’re good for by now. If you’re not convinced that you should be including it in your diet, Kale also contains high levels of vitamins A and C, calcium and fibre.

To cook it, it’s great when you treat it like cabbage. Flavours like bacon (naturally), garlic, lemon, orange and apple work really well and it’s great roasted, sauteed or braised.

How do you cook your kale? 

Açai berries

We actually covered Açai berries in the video, but it’s worth having a closer look! Açai berries have exploded into massive popularity since they were hailed a superfood, but how super are they really?

Brazil seems to be one lucky country when it comes to healthy foods. We’ve already covered Brazil nuts and Açai berries come from South America too! Apparently the Açai Berry can be up to 42% of the diet of populations indigenous to the Amazon. They even use the extract to treat all sorts of illnesses, making the Açai Palm one of the most important plants in the Amazon.

As with many ‘superfoods’ Açai berries are full of antioxidents (not to mention vitamins, minerals, amino acids and essential fatty acids) that can help fight against cancer, heart disease and ageing.

They’re also known as being a weight loss supplement, but in fact there’s nothing to suggest that the berry will help with weight loss. They’re actually very calorie dense, which is why they’re such a staple in many diets and known for increasing energy levels.

So how do we eat them? Well you won’t get them fresh outside of Brazil; the quality will start deteriorating within 24 hours of them being picked. They Freeze dried berries are pretty good and you can get them in pulps, smoothies or juices too, but look out for what percentage is actually Açai…they’re often mixed with other berries!

There’s no doubt that these berries are great for your health…but remember they’re pretty expensive too. Is it worth the price or should you stick to blueberries…what do you guys reckon? Have you tried Açai berries, or any of these ‘super foods’?


This was last week’s Fridgecam… 

Looking forward to tomorrow? :) 


Mike and Barry in Not Too Deep with Grace Helbig (video/podcast)

Just in the unlikely case that you haven’t seen this yet! 


How To Get Involved in #beatmyburger

Unless you have Burger Blindness (a horrible debilitating disease that affects 0.005% males globally every year… probably), you’ll have seen that we’re going on a quest to find the internet’s ultimate burger!

We honestly think the key to the best burger around could be floating around somewhere in your mind. Yes, you. You, reading this right now. I know you don’t believe us, but we believe in you and that’s all that matters.

So how can you get involved?

Well, if you have a burning desire to share your most creative and delicious burger idea with the world, then you need to:

1) Sign up to SORTEDfood (on web or iOS)

2) ‘Upload Recipe’ - Upload your burger recipe with as much detail as possible (so other people can recreate it)

3) ‘Tag Recipe’ - just before you finish uploading, tag the recipe into ‘#BeatMyBurger’

It’s as easy as that!!

So how can you win? Well, people can vote for your burger… The 5 burgers with the highest ratings come early December will be chosen to be cooked at some events around the world where judges made up of YouTubers, chefs and people just like you will choose their winner.

How do you vote?

It’s even easier…

1) Sign up to SORTEDfood (on web or iOS) - you’ve already done this, right?

2) ‘Search Recipe’ for “#BeatMyBurger”

3) Browse through all the burgers, pick your favourites and give them a rating out of 5!

In a perfect world you would do all of this… upload a recipe, share it with your friends, get them to vote for you, search for other burgers, vote for your favourites… But we know your time is precious and we don’t live in a perfect world (yet), so please just do what you can!!

Love and hugs and burger buns,



8 Must-Try Curry Dishes. Cook one this week!

You know what? We LOVE a curry here in the UK, so much that its national curry week over here right now!

Curries are really popular all over the world, but the word curry can refer to VERY different dishes in places like the UK, India and Southeast Asia. In fact, in India the cuisine differs a lot from region to region.

Even places like Japan and the West Indies have their own versions of the curry that are extremely popular but maybe not quite as well known as their Indian and Southeast Asian counterparts. To celebrate this incredible dish, here are 8 of our favourites from all over the world:

1. Chicken Tikka Masala

This is a proper favourite in the UK, some even call it a national dish and some say it was even invented here (although, that’s up for debate!).

2. Rendang

One of the most popular curries in South East Asia and for good reason… It’s absolutely delicious! The traditional Rendang is a dark, dry coconut based dish. It’s really, really good, but you’ll often see versions that are a bit more saucy. Our’s uses monkfish and has a bit of a lighter sauce inspired by all the traditional flavours!


3. Biryani

Biryani is another slightly drier curry, with the primary ingredient being rice. There are a lot of different varieties throughout India, but generally the rice absorbs all of the liquid and the flavours from the spices, which can be quite strong or fairly mild. You get all the juices from the meats, seafood and veggies if they’re in there too! Possibly the ultimate one-pot wonder here! 

4. Laksa

Would you class this as a curry? It’s a traditional fusion of Malaysian and Chinese cuisine and it is most definitely delicious. We adapted ours a little for our own palates, but it still seems to have many of the flavours that we associate with an awesome South East Asian curry. What do you think?

5. Katsu

Over to an absolute cracker from Japan. Katsu curry is a firm favourite around the world. The breaded and deep fried chicken combined with an earthy curry sauce delivers on every level! :D


6. Tandoori Burger

*WARNING* This recipe is not traditional in any way! Yes, this is a burger recipe using curry flavours, but it just goes to show how much you can do with a curry as inspiration! A similar, and very popular creation is ‘currywurst’ in Germany. Hooray for (good) fusion food! :)

7. Breakfast?!

You can even have curry for breakfast. The flavour wouldn’t often be associated with this time of day in the UK, but we’ve tried some awesome dishes. Kedgeree (an awesome rice based fish dish) and our Spiced Tomato Frittata, which is really lightly spiced are two favourites.

There are some of our favourite curry dishes, but what are yours? Are there some winners from where you live that we’ve missed off the list? Let us know! 


Maybe possibly the best Sorted gif ever.



The chefs of sorted in:


Yessssss… eyeCandy gifs are coming in! Need more of these :) 


Foodie Spotlight: BitterSweet


This is a little ‘re-feature’ of one of the first blogs we ever featured back on the website over a year ago! Now that we’ve moved over to Tumblr, I wanted to make sure everyone got to see this awesome blog :) 

We are always getting requests for vegetarian and vegan dishes here at Sorted. We try to do our fair share, but today we want to point you over to a blog that specialises in creative vegan dishes. You’ll never be without inspiration here.

Hannah started the blog 7 1/2 8 1/2 years ago, beginning as just a craft blog but quickly moving into the kitchen in the form of vegan baking. As her food has developed so have her photography skills. You can tell that she’s working towards a BFA in commercial photography just by staring at the beautiful shots!


Hannah’s food doesn’t just look good, though. Her recipes push the boundaries of vegan cooking and just goes to show that there’s all sorts that you can do with a good imagination. Although baking is her passion, the recipes range from Vegan Carbonara through to Easy as Pumpkin Pie Ice Cream.


Since we last featured BitterSweet there have been plenty more savoury delights. One that recently caught my eye is an awesome pumpkin burger in the Pump[kin] It Up! post (perfect for this time of year!). Or how about Bamboo Burgers? You’ve probably noticed that we’re talking quite a bit about burgers at the moment (more on that soon). I reckon this one could be up there with the best of #beatmyburger.


There as plenty of sweet treats, including the Cashew (Coconut) Joy and Strawberry and Rose Tartlets that we pointed you guys to in our first feature, but there’s so much more to check out! We featured Hannah’s Strawberry-Cream Pie in another blog round up a while back, and found these Tex-Mex Ice Cream Sandwiches that we didn’t manage to highlight when we last featured Hannah, and wow do they look good! 


Also, please check out ‘Summer’s Sweet Bounty’. It’s a sweet panzanella and it looks amazing. We’ve never thought of it, but it make so much sense right? Almost like a summer pudding in a different form. Love it! 

All this and we haven’t even mentioned the 4 cookbooks that she’s written and photographed herself! If you’re looking for some vegan inspiration, or just some awesome everyday recipes, check out BitterSweet again!

Our favourite recipe: The Creative Cupcake Revolution
Top reason to follow Hannah: Inspirational, imaginative vegan cooking and baking
Other stuff to check out: One of Hannah’s four cookbooks, the latest being Easy as Vegan Pie


3 Essential Videos To Watch Before you Fillet your First Fish


So we’ve noticed that it’s one of those rare times when national food days/weeks/months actually line up in some countries. It’s national seafood week here in the UK, and in the US October is apparently national seafood month. A lot of people aren’t too sure about cooking fish at home, but it can be just as easy as cooking your meat and veggies with a simple recipe, plus seafood can offer a load of extra health benefits, particularly when it comes to stuff like omega 3.

One great skill to learn is filleting fish. It’s definitely optional… Your fish monger or supermarket could definitely do all the work for you, but it’s always great to know how to do it. Sometimes it can be a lot cheaper too! Check out a post that we did on the old blog a while ago. It link to some great videos that you might not have seen! 



Filleting fish is a great skill to have. It means that you can buy cheaper, whole fish and even use the bones to make a delicious fish stock. You don’t have to worry about wasting it either…fish freezes really well and defrosts pretty quickly too!

Where to start?
There are so many different fish that you might think that you couldn’t possibly know what to do with every single one, but you can actually split the vast majority of fish into two categories: round and flat. Learn how to fillet one of each, and you can pretty much deal with anything!

The first thing to do is prepare your fish. It’s all about getting rid of the bits like guts, fins and scales and is really similar for both round and flat fish. In fact, we’ve got a skill video that shows you exactly what to do! Check it out:

Get filleting!
Now you’re ready to get filleting! Now you’re taking the meat off the skeleton and removing the head, tail and even the skin if you want to. You’ll have to remember to pin bone a lot of fish too, which is taking out bones that actually run through the fillet. The last thing you want is someone finding a bone! In general, you’ll find two fillets on round fish and four on a flat fish.

To get you started, we’ve got a skills video on filleting round fish:

Which knife?
Using a sharp knife is really important, you shouldn’t have to use too much force to cut through the skin! If you’re thinking of doing plenty of fish filleting, it could be useful to grab yourself a filleting knife, which is much most flexible than most knifes, allowing you to get right down to bone! Check out our video on choosing knives:


Whether or not you fancy preparing and filleting your fish, or grabbing a couple of fillets from the supermarket, next up is the cooking. We’ve done some awesome fish recipes some simple, like Piquant Tomato and Cod Bake or Mussels in Ale



… Or going slightly more ambitious like DIY Smoked Fish or even the Ultimate Fish and Chips


… Or how about that omega 3 I mentioned earlier? Mackerel is perfect for getting it into your diet and balancing that omega 6 intake. Smoked Mackerel Pate is a classic, but how often have you tried eating mackerel in a curry? It’s AWESOME under the grill. Give it a go :) 



Let us know what your favourite seafood dish is! 



Pasta is one of the humblest of ingredients… so comforting, yet so simple. We invited Michela and Romina from the Chiappa Sisters down to show us their secrets to making awesome pasta. Done properly… there is very little in this world that beats fresh, handmade pasta.

First, go have a sneaky peak at today’s video! All the tips are written out below too, so you can keep them safe for the next time you cook! :) 

Tip 1

Good Quality ingredients: You should ideally use ‘00’ flour to make fresh pasta. It makes the world of difference. Don’t make life difficult; simply invest in good-quality flour. And make sure you have decent free-range eggs, they have better, brighter yolks and make the pasta a richer yellow in colour.

Tip 2

The secret formula… Find yourself a cup that can measure out 100g flour, and nickname it your ‘pasta cup’… so you wont have to weigh stuff out each time. Then all it needs is one egg and a pinch of salt for every 100g cup of flour… that’s enough to make one portion. Scale it up accordingly.

Tip 3

Play-dough consistency… knead the pasta until you have a dough with the consistency of play dough. If it;s sticky add a little more flour, too dry and a tiny amount of olive oil helps.

Tip 4

Wrap and rest… Always keep fresh pasta dough covered with cling film whilst it rests in the fridge, otherwise it will start to go dry and form a crust if exposed to air, and it will be more difficult to roll. The same applies to when you’re rolling it… keep the bits you aren’t using covered.


Tip 5 
Fancy shapes made simple… you can cut so many shapes from pasta, but one of the simplest ways, that gives you fancy looking results is farfelle. Simply squish the middles of small rectangles together to create a bow-tie like shape. Leave the shapes to air-dry for a few minutes before cooking.

Tip 6

Secret semolina… Once you’ve made your pasta shapes, leave them to rest on a tray that has been lightly dusted with a little polenta or semolina. Don’t use flour to dust the tray as too much flour will make your pasta heavy when it hits the water and forms a tacky paste around your beautiful pasta.

Tip 7 
Aqua to pasta… make sure you have at least two-thirds more water than pasta in the pan and always heavily salt your water. This will give the pasta plenty of room to cook and means the temperature of water won’t drop too low when the pasta is dropped in.

If you have any other tips, please comment below… we’d love to see them!