New Beetroot and Flaxseed Bar

With this post I am continuing with my healthy theme. I have used the same design elements as with the previous products.

The color theme I was trying to keep in the same color as the actual beetroot which in this case is pink.

The software used is Adobe Photoshop.

An introduction to beetroot

Like many modern vegetables, beetroot was first cultivated by the Romans. By the 19th century it held great commercial value when it was discovered that beets could be converted into sugar. Today, the leading commercial producers include the USA, Russia, France, Poland and Germany. Many classic beetroot recipes are associated with central and Eastern Europe including the famous beetroot soup known as borscht. Beetroot’s earthy charm has resulted in its ubiquitous influence on fashionable menus and recipes. Its delicious but distinctive flavour and nutritional status have escalated it to the root you can’t beat!

Belonging to the same family as chard and spinach, both the leaves and root can be eaten – the leaves have a bitter taste whereas the round root is sweet. Typically a rich purple color, beetroot can also be white or golden. Due to its high sugar content, beetroot is delicious eaten raw but is more typically cooked or pickled.

Nutritional highlights

Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fiber, manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach.


 

A 100g serving of raw beets provides:
36 kcals   1.7g protein   0.1g fat     7.6g carbs2.5g fiber     

Historical health uses

The plant pigment that gives beetroot its rich, purple-crimson color is betacyanin; a powerful agent, thought to help suppress the development of some types of cancer.

Beetroot is rich in fiber, exerting favorable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too.

Research

Beetroot fiber has been shown to increase the number of white blood cells, which are responsible for detecting and eliminating abnormal cells. Red beetroots have been ranked as one of the 10 most potent antioxidant vegetables and are also one of the richest sources of glutamine, an amino acid, essential to the health and maintenance of the intestinal tract.

Other studies have looked at the effect of beetroot juice on blood pressure. A reduction in blood pressure is beneficial for the avoidance of heart disease and stroke. Studies state that nitrate rich foods like beetroot may help in heart attack survival.

Beetroot juice has gained popularity since Paralympic gold medalist David Weir announced that a shot of the juice was his secret to success.

I am slightly tweaking the design in those.

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New Beetroot Crackers

I have done this packaging as continuation of the previous designs. I have chosen beetroot as seems attractive to me.

In reality I have tried beetroot crisps, but they weren’t very tasty.

I am adding a recipe, if you want to prepare it yourself.

I have notice the flaxeed, I have also created packaging for that one too.

Flaxseed Beetroot Crackers

  1. 100g ground almonds or Sun Flour.
  2. 60g grated raw beetroot (use a food processor or the fine teeth on a hand grater. …
  3. 90g whole flaxseed.
  4. 1tsp garlic powder or finely grated fresh garlic.
  5. 1tbsp herbs or spices, such as fennel seeds, herbes de Provence or fresh or dried thyme or rosemary.
  6. 1⁄2tsp sea salt

How To:
1.Preheat the oven to fan 180°C/Gas mark 6, if using.

  1. In a large bowl, combine all the ingredients with your hands to make a dough, but don’t overmix otherwise it becomes too moist.
  2. Bring the dough together into a ball and roll it between 2 sheets of baking parchment to a 3mm thickness. When rolling out, try and roll into a neat rectangle with straight edges as this will make it easier to snap off good-sized, evenly baked crackers.
  3. Keeping the top layer of baking parchment in place, gently mark the dough through the paper into 5cm squares with the back of a knife, without breaking the paper. Carefully peel back the top piece of baking paper.
  4. Transfer the bottom layer, with the scored cracker dough, directly onto the oven shelf, rack or dehydrator. (If using the dehydrator, dehydrate at 45°C for 8 hours until crisp.)
  5. Bake in the oven for 12 minutes, then check the crackers. The ones on the outside will be nicely toasted and golden, so snap these off and put to one side (they will crisp up as they cool). Return the rest of the crackers to the oven for a few more minutes, until also crisp and toasted.
  6. Leave the crackers to cool on a wire rack for 20 minutes, then finish snapping them and enjoy alone or serve with dips. These will keep for 1 week in a sealed container in the fridge.

http://www.hemsleyandhemsley.com/recipe/flaxseed-beetroot-crackers/

Vegetable Crisps Packaging

With this post I am continuing in line with other crisps I have designed the packaging for.

I wanted to do 2nd version of the same product. I have enlarged the veggie image a little.

I feel the slight adjustment helped to improve the overall look.

Fruit and vegetables are a good source of vitamins and minerals, including folate, vitamin C and potassium. They’re an excellent source of dietary fibre, which can help to maintain a healthy gut and prevent constipation and other digestion problems. A diet high in fibre can also reduce your risk of bowel cancer.

Carrot Crisps Packaging

I have done another packaging for healthy product. This time it is Carrot Crisps.

Some benefits of eating carrots

Carrots are often thought of as the ultimate health food. Generations of parents have told their children: “Eat your carrots, they are good for you,” or “Carrots will help you see in the dark.” Yes I remember that one.

People probably first cultivated the carrot thousands of years ago, in the area now known as Afghanistan. It was a small, forked purple or yellow root with a bitter, woody flavor, quite different from the carrot we know today.

Purple, red, yellow, and white carrots were grown long before the appearance of the sweet, crunchy, and aromatic orange carrot that is now popular. This type was developed and stabilized by Dutch growers in the 16th and 17th centuries.

Evidence suggests that eating more antioxidant-rich fruits and vegetables, such as carrots, can help reduce the risks of cancer and cardiovascular disease.

Carrots are also rich in vitamins, minerals, and fiber.

Actually I haven’t thought if it is possible to get carrots crisps before designing packaging for them, but I have actually found a recipe which you can find below.

Place the carrot slices in a large bowl and add the oil, salt, cumin, and cinnamon. Toss well to thoroughly coat. Then lay the slices in a single layer on the baking sheets. Bake for 12-15 minutes, until the edges start to curl up and turn crisp.

Quite easy

Apple Snack Packaging

For this post I have created another packaging. This time the miracle food is apple crisps.

As one of the most cultivated and consumed fruits in the world, apples are continuously being praised as a “miracle food”.

In fact, apples were ranked first in Medical News Today’s featured article about the top 10 healthy foods.

Apples are extremely rich in important antioxidants, flavanoids, and dietary fiber.

The phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease.

Dried Fruit Factors

As water evaporates during drying, the fruit shrinks in size and the remaining nutrients become more concentrated. In spite of the size differences, ChooseMyPlate.gov makes it easy to compare dried to fresh fruit because it defines 1/2 cup of dried fruit as equal to 1 cup of fresh fruit. Fruits are often treated before being dried to preserve the natural color and prevent bacterial growth. The treatments may be natural substances, such as lemon juice and vitamin C, or they may consist of sulfur or sulfites. If you have asthma or you’re allergic to sulfites, avoid treated dried fruit.

Sulphites are substances that are naturally found in some foods. They are used as an additive to maintain food colour, shelf-life and prevent the growth of fungi or bacteria. Sulphites are also used in food packaging like cellophane.

Apple Crisps Packaging

Today I decided to continue in my healthy snacks theme. I have done an apple crisps.

I wanted to do a small set of different designed packaging snacks, but want to keep it similar to each other so it would be easily called collection or “family”.

ChocolateBox Packaging

One more box this time not as healthy as the previous three.

I wanted to keep a style consistency in all these boxes. Everything was created in Adobe Photoshop.

I was wondering why is chocolate so addictive. I have also observed I am more prone eating while I am quite low. Here are some reasons I have come across.

What Makes Chocolate so Addictive?

There are a few theories about why chocolate is so addictive, ranging from the fairly obvious (like the idea that the sugars and fats in it keep you coming back for that sweet taste) to the unexpected. A particularly interesting theory proposed by a group of scientists who fed chocolate to rats suggests that the drug enkephalin may be key in creating so-called chocoholics. Enkephalin is a natural brain chemical, but the researchers found that levels surged unnaturally high after the rats consumed chocolate m&ms. This is significant because enkephalin triggers opioid receptors, the very same ones activated by drugs such as morphine and heroin. Basically, eating chocolate heightens your levels of enkephalin, and heightened levels of enkephalin lead you to want to eat more chocolate. In the study conducted the rats gorged themselves on about 5% of their body weight in chocolate, which is equivalent to an average human eating about three and a half kilos of m&ms! Thankfully, it seems like humans are less susceptible to enkephalin than rats, but the vicious circle of addiction is still clearly evident in many people in regards chocolate.

Does It Actually Help With Depression?

There have been many studies linking chocolate to increased levels of serotonin (a feel good chemical), and research has shown that people with depression eat almost twice the amount of chocolate as those without a diagnosis. However, this doesn’t necessarily mean that chocolate functions as an antidepressant. There is no conclusive evidence that it has a positive long term effect on mental health, and it’s important to remember that though it tastes good, chocolate isn’t good for the body. Eating it to excess in order to feel better will lead to nasty consequences like obesity and heart disease, which would stack the odds against someone already trying to manage their depression. Chocolate is a nice occasional treat and as such can make you feel good, but eating it as a replacement for actual medicines is dangerous and unwise.

So to summarise, chocolate is good, but only sometimes and not too much.

FreshFish Box

Today I was thinking what can I add to my small packaging collection. I came to an idea to create a fish box.

The style is same, vintage look with hand drawn elements. I tried to keep the colors bright and attractive. I think blue calls for water. The whole project was done in Adobe Photoshop.


Why is eating fish healthy?

Fish is a high-protein, low-fat food that provides a range of health benefits. White-fleshed fish, in particular, is lower in fat than any other source of animal protein, and oily fish are high in omega-3 fatty acids, or the “good” fats. Since the human body can’t make significant amounts of these essential nutrients, fish are an important part of the diet. Also, fish are low in the “bad” fats commonly found in red meat, called omega-6 fatty acids.