What's In Your Kitchen?

[Manfred_Man]

What's In Your Kitchen?

Almonds
Almonds are a very useful food. Almond flour is a good substitute for wheat flour for those who are sensitive to gluten, making very nice breads and pastries. Also, Almonds can be made into very adequate milk substitute for those who are lactose intolerant by processing a few nuts in a cup of water in a blender.

You may add them until you get the consistency that you want. Almond extract is a very nice flavoring for cookies etc. Unlike flax oil, almond has a very low iodine number and it is very stable in storage. Almond oil us often used in hand creams ant other similar products. Almonds are a good source of iron, vitamin B, protein and calcium. There are many nice recipes for making nut butter, and baked goods.


Asparagus
Asparagus is a delicious early vegetable that can be found growing wild along in large parts of the country. It is a perennial grows in dense beds and when well established can be harvested for a hundred years and more. The shoots are harvested in early spring, making it the earliest to harvest of garden vegetables.

Asparagus may be eaten raw and it is also delicious cooked as a side dish or in soup. It is high in folic acid content, and low in calories, providing less than 4 calories for each spear. It is high in potassium and folacin and is a good source of vitamin B6 and thiamin. It also is a very rich source for rutin which strengthens the wall of capillaries. Asparagus also supplies some iron, calcium, and vitamins A and C.


Barley
Barley has been grown since 7,000 BC. It has long been known for its nutritive and medicinal values. Great amounts of nutritive elements are found in barley grass. The west has largely considered it to be a cereal grain. Barley leaves and barley grain, as are some other grains, are each uniquely endowed with nutritive values and provide their own special benefits. The green barley leaves are especially rich in the enzymes that are destroyed by cooking our foods.

If you do not have the ability to pluck the young tender leaves from the field, as is the situation of nearly everyone, the benefits may be realized by taking the dried leaves in tablets or as a loose powder. Barley leaves are able to provide complete nutrition for people of all ages, from infant to old age. It is rich in protein, and has 'every' enzyme. The juice contains 11 times more calcium than is in cow's milk. It is rich in iron and vitamin C as well as many other vitamins and minerals.

As a counteraction to the destroyed enzymes in our cooked foods, the dried green barley leaves may be taken with our meals, where the enzymes are utilized as digestive enzymes as the help us to digest our meals. In the case of serious disease, such as arthritis or cancer, the enzymes are better utilized by taking the dried barley grass in the period of 2 hours after a meal to 20 minutes before the next meal, This plan allows the enzymes to be taken directly into the blood stream where they are used by the body to repair and heal.

The barley grain is available as 'pearl' barley that is devoid of most of its nutritional value. It cooks quickly and is popular for making soups etc. It's most nutritious form is called 'hulled' barley which retains the bran layer. In the hulled state it requires overnight soaking to tenderize it before cooking.

Processed barley grain may be gotten in several forms, Barley is rolled into flakes, toasted and cracked to become 'grits' and if may be found as black barley, which has a black exterior to the grain.


Beets
Beets are one of the few vegetables whose roots and tops are both consumed as food. There are several varieties that range in color from the familiar 'beet red' to yellow, white, and rainbow colored.

Beets may be pickled, juiced raw, and cooked and served hot with butter. Beets have the more sugar than any other vegetable. 'Sugar beets' are grown for the commercial production of sugar. Beets are a good source of folate, manganese, sodium, and potassium. They also provide vitamin C, magnesium, iron, copper and phosphorus.

Beets provide an effective defense against heart disease and birth defects. The red color of the beet is the active ingredient that protects against cancer as it promotes the formation of antioxidant liver enzymes. Beets counteract the cancer causing nitrates found in the stomach from eating processed meats such as wieners, making beet juice a great ally for fighting stomach cancer.


Broccoli
The Etruscans brought broccoli from what is now Turkey to the Mediterranean countries as they migrated. The Romans immediately adopted broccoli into their culture where the most popular variety, Calabrese was developed. Broccoli has recently been crossed with cauliflower, resulting in a dark green head. It was not a popular vegetable among the Europeans, however, and it lay in obscurity until the 1900's when it became popular in the US.

Broccoli is very nutritious, as is indicated by its dark green to purple color. It is rich in vitamins A and C, the B vitamins and the minerals; magnesium, iron, potassium and zinc. It is, also, a good source for folic acid. Broccoli is very low in calories, having 44 calories per cup - cooked, and 12 calories per cup - raw.

Do not wash broccoli before storing as the excess moisture promotes the formation of mold. Broccoli can be tastefully prepared by serving raw, steamed or carefully boiled so as not to overcook, producing an unpleasant smell and degrading its nutritional value.


Brussels Sprouts
Over 5,000 years ago, Brussels sprouts were prescribed by ancient Chinese doctors as a treatment for a wide variety of illnesses. They are believed to have originated in the area of Iran, Pakistan and Afghanistan. Brussels Sprouts get their name from the 13th century markets in Belgium where they were sold. They became very popular in England where they are a traditional part of Christmas dinner.

During WW2, 'sprouts' were often the only fresh vegetable available on the market. Great Britain produces six times as many sprouts as the United States. Brussels sprouts are a member of the cabbage family, but with a distinctive flavor of their own. Each sprout has about 10 calories. They are rich in folic acid and vitamins A and D. They are fat and sodium free and provide potassium and iron.


Cabbage
Cabbage has been in use for 4,000 years. It has been cultivated since 500 BC when it was brought to Europe by the Celts. Cabbage grows well in cool climates. It is a high yielding vegetable and it stores well. It soon became a major crop of Europe. The original cabbage plant was lose leafed and did not have the dense head as we know it now. Cabbage as we know it to be now was developed during the middle ages. Cabbage has been credited with many healing powers, including preventing a hangover from too much consumption of alcohol.

Cabbage comes in hundreds of varieties, including red, white and purple and with loose or tightly formed heads. Cabbage may be preserved by pickling in brine. Sauerkraut is made at home by filling a crock to the top with shredded cabbage, pouring a generous amount of salt over it, placing an inverted dinner plate over the contents and placing a weight on top. The weight is often a carefully washed rock of suitable size. The crock is left in a cool dark place for several weeks while the fermentation takes place.

Cabbage juice deteriorates rapidly, losing its essential nutrients, so should be consumed within a minute after it is made. Cabbage has no cholesterol or fat. It is rich in vitamin C and has 20mg of sodium, 5g of carbohydrate, 2 g of dietary fiber, 3g sugars, 1g protein, calcium and iron.


Carrots
Carrots are a very old plant. Fossil records show that fossil pollen of 55 million years ago belonging to the carrot family. The wild carrot, from which all cultivated carrots have come, is a noxious weedy plant. It was first used 5,000 years ago in Afghanistan as a pale, black, red, green, or purple root. The carrots enjoyed by the early Romans were yellow or white. The familiar orange carrot was not known until the 1500's in Holland when patriotic farmers bred the carrot to grow in the color of the House of Orange by crossing the yellow and the red carrots, thus giving us the vegetable that is rich in carotene. The Greeks called the carrot "philtron' and considered it to be a 'love medicine' and it was touted as an aphrodisiac. China, India and Japan had established the use of carrots as a staple by the 13th century, spreading on to Europe and England where they were valued no only as food, but the fragrant leaves were used to decorate and also worn on hats and clothing.

The carrots that we see in the store are far removed from what they were a mere 70 years ago. They have been hybridized to produce the short, wide, blunt root that makes a superior product without the waste of the long tapered root of its ancestors. Carrots are considered to be 'the best' vegetable for balanced nutrition. Many treatments for chronic disease such as cancer and arthritis use the regular consumption of large quantities of carrot juice as an important part of the treatment protocol. Carrots are famous for their high vitamin A content. They are also rich in vitamin C.

If you have the good fortune of having a garden plot, carrots will keep in the ground all winter. Otherwise, they can be stored in dry sand in a 'root cellar', which is, for city folk, a cool dark place set aside for winter storage of root crops.


Cashews
Cashews are native to equatorial South America. From there it migrated to through the East Indies to India by the Portuguese in the late 16th century.
From there it was introduced to Asia and Africa and later to Australia.
The cashew is a strange fruit. The edible nut grows on the blossom end of an edible apple which is very fragile and cannot be exported. The apple is made into jam, jelly, marmalade and locally, as a very popular juice. The juice is fermented to produce an alcoholic drink.

The sap produces a resin that is used in book binding and an insect resistant varnish. The oil of the toxic shell is used to make waterproofing and is used as an adhesive. The oil of the shell is also a bactericide. Cashews are lower in fat than almonds, walnuts, peanuts and pecans. They provide protein, fiber, potassium, iron, and zinc. Cashews make delicious nut milk as a substitute for cow's milk. Simply put an appropriate amount of water in a blender and add as many cashews as may be desired to make the strength to you desire.

Eaten in moderation, they are a useful addition to healthy diet. The largest cashew tree in the world is in Pirangi do Norte, city of Parnamirim, Rio Grande do Norte. It was planted in 1888 and measures 500 feet (166 m) across. The trees show an interesting anomaly as they grow roots wherever the sprawling branches touch the ground.

[maddawg73]

nice post, i eat all those foods except barley and beets. never tried them. asparagus and broccoli are two of my favorite green veggies.

[Manfred_Man]

Celery
Celery is believed to have been first cultivated in Italy prior to 600 AD. It was used as a medicinal plant only. The first recorded use of celery as a food was in France in 1632. In the late 17th century, celery was first eaten as a salad herb with an oil dressing. The very strong flavor of the wild plant was tamed by blanching and it became suitable as a table food. Blanching is a method of covering the growing stalk with dirt as it grows to prevent the sunlight from turning the stalks green. Several self blanching varieties have been introduced, but they have not proven to be satisfactory.

Celery seed was first brought to North American from Scotland where it was used to start the first commercial production near Kalamazoo Michigan. The five most significant nutrients in celery, in order, are Vitamin C, potassium, folate, dietary fiber and manganese; with vitamin B6, calcium, vitamin B1, magnesium, vitamin A, tryptophan, phosphorus, riboflavin and iron. Cultivated celery grows 12 to 16 inches high. The world's tallest celery plant was 9 feet tall. It was grown by Joan Priednieks of Weston Zoyland, Somerset England in 1997 There are many ways to prepare celery for the table.

Celery is a popular ingredient for poultry stuffing, being lightly sautéed in oil or butter before mixing with the other ingredients. A celery stalk can be 'stuffed' with a variety of fillings. Celery can be included in stews, salads, and it is an excellent addition to fresh vegetable juices. In order to prevent the celery strings from clogging the juicer, the celery may be cut into small pieces. Celery is...


Collards
Collards were introduced to the west by African slaves and they have become a staple in the southern diet. They are often served with black eyed peas and corn bread for 'sopping up the pot likker', (Dipping into the juice in which the collards were cooked).

Collards grow as a long stemmed, broad leafed plant that is usually cooked by slowly simmering until tender, often with a piece of salt pork or a ham hock included in the pot to help to mellow the taste. They have a flavor that somewhat resembles cabbage. The leaves are the usual part that is eaten as the stems may be to rough to eat. One cup of chopped collards provides11 calories, .8g of protein, 2g carbohydrates, .15g of fat, and 1.25g of fiber.


Corn
Corn is a western grain. It is believed to have been developed by Central American farmers from a native grass, thousands of years ago. When Columbus discovered America, he also discovered corn, which was a staple of the Native Americans. There are three basic varieties of corn. The most valuable is 'dent' corn, called 'field corn' which is used as cattle feed. The familiar 'sweet corn' that shows up in roadside stands in late summer in North America. There is, of course, 'pop corn' which is a kind of 'dent' corn that is characterized by a very hard shell on the kernel. It is also called 'Indian corn' and is used for decorations in the fall season in North America.

Our concern here is regarding sweet corn. There are many varieties, ranging from the yellow Golden Bantam with its full rows of heavy kernels that delight the mouth when eaten as 'corn on the cob' to Country Gentleman, which has a white sweet and tender kernel. The enzymes in corn immediately begin to convert the sugars into starch when the corn is picked from the stalk. The rule is; have the water boiling before you pick the corn. Fresh corn cooks very quickly, usually in 3 minutes. It is done cooking when a single kernel can be removed whole from the cob.

Sweet corn can be eaten raw if the ear is plucked before the grains are fully mature. For a camping treat, place 'roasting ears' of corn, still wrapped in their husk, directly on the coals of a campfire. Historical note: During WW2, popped pop corn was used as packing filler for military supplies. This was before the ubiquitous plastic pellet was invented for this purpose.


Cucumbers
The cucumber has been cultivated in Asia for 3000 years. Spreading from India, it traveled to China, Greece and Italy, appearing in the 9th century in France, it spread to England in the 14th century and to North America in the 1500's. When preparing cucumbers for a salad, you may wish cut off the blossom end as this part of the cucumber may be taste bitter. The world's largest cucumber was grown in 1988 Australia. It weighed in at 59 pounds. However, small cucumbers are preferred for making pickles. The sweet gherkin, from the German word for cucumber; 'gurke' is made of very small cucumbers.

As the cucumber grows, it ripens; turning yellow, soft, full of mature seeds, and coarse, becoming less attractive as a food. Cucumbers are a source of vitamin A and C, Molybdenum, potassium, manganese, tryptophan, and dietary fiber. Dill pickles have similar nutritional values to cucumbers with the addition of 660mg of sodium per pickle.


Dandelion
Dandelion is corrupted French for 'dents de lion' (tooth of the lion), referring to the jagged edge of the leaf. It is also known as bitterwort, wild endive, Irish daisy and some other names as well. It is universally considered to a noxious weed that destroys lawns. It does have its good side. In fact it is actually cultivated as a salad herb. Just because it grows wild in your yard should not dissuade you from taking advantage of this 'first crop of spring' as a nice salad.

Most people prefer to eat it 'wilted' with vinegar dressing. Dandelion is a member of the sunflower family. Its official name; Taraxacum officinal; is derived from the Greek words, 'taraxos' meaning 'disorder', and 'akos', meaning 'remedy', so we understand that dandelion has long been regarded to be a therapeutic herb.

Dandelion leaves and roots are used to treat various ailments by Europeans, Asians, and Native Americans as well. It stimulates the liver and the kidneys and is a general tonic. It stimulates digestion and acts as a mild laxative. The most therapeutic form is as juice. The leaves are richer in vitamin A than are carrots. One cup of dandelion greens provides 25 calories, 1.5g protein, 5g carbohydrate, 19mg Vitamin C, 7,700 IU of vitamin A and 103 my calcium.


Garlic
It is not surprising that the ancients ascribed many properties to the very strong smelling garlic. It was alluded to drive away evil spirits, protect against werewolves and vampires, protect from evil and to bring good luck. In 1,500 BC, the Egyptians used garlic to treat 22 different conditions. The ancient Greeks credited it for repelling scorpions and treating dog bites.

Louis Pasteur credited garlic as an effective germicide, and during WW1 it was used for treating wounds. It has been found that a compound called allicin contained in garlic is effective against 23 types of bacteria. Garlic has long been used to treat high blood pressure and as a prevention of strokes. Garlic is rich in vitamins B6 and C, manganese, and other minerals.


Kale
Kale is an ancient plant, believed to have been first cultivated in the Mediterranean area. Kale is a member of the cabbage family with large loose leaves. It was many varieties, some of which are brightly colored, making them useful as ornamental plantings for rock gardens and the like. Kale is very high in vitamin B. One ½ cup will provide 100% of a person's daily requirements. It is also a good source of vitamin C and manganese. It contains lutein which effective in preventing and treating visual diseases such as night blindness and macular degeneration.

Kale provides many times more beta-carotene and Vitamin K than broccoli. Kale is available in the market and at its best during the winter and early spring.

It is an excellent addition to other dishes, such as a stir fry, and it also stands alone boiled or with the addition of other vegetables. Kale is made sweeter by having a light frost before it is harvested, and by cooking longer in the pot.


Kidney Beans
Beans are believed to be native to equatorial America, 7000 years ago, as archeological indications of their use have been found in the ancient villages. Kidney beans are very high in molybdenum, a half cup providing nearly half of the daily requirement. Kidney beans also provide large amounts of folate and tryptophan. As with all dried beans, they should be sorted and washed before cooking. Soaking ahead of time reduces cooking time.


Lentils
The history of lentils goes bad 10,000 years. The ancient Greeks used lentils in a variety of ways including making bread. Catholics who could not afford to buy fish during lent, ate lentils. The double convex optical lens gets its name 'lenticular' from the shape of the lentil. Although lentils have been considered to be 'peasant' food, they are nutritious and flavorful. They store well and are easy to prepare. Lentils, like beans, are a good source of protein. Lentils also provide calcium and phosphorus, vitamin B and iron. Lentils may be prepared in many ways by combining them with beans, rice, and a variety of vegetables such as carrots, and of course, as lentil soup.


Lettuce
Lettuce originated in the Mediterranean area. The character of lettuce is such that it cannot be preserved. It is available only as a fresh plant. The darker the leaves, the more healthful is the lettuce. Pale, iceberg lettuce is virtually devoid of nourishment. Boston and Bibb lettuce are a valuable soured of iron. Dark lettuce leaves are a refreshing addition to vegetable juices.


Millet
Millet has been cultivated in China since 4500BC. Millet is tall grass standing up to 15 feet (5 m) high. The grain is formed in 'ears', called heads, similar to corn. Each stalk forms 6 heads, called a 'spray'. There are two basic varieties, broomyard millet that grows in China and pearl millet that is grown in Africa and Egypt where they make it into a kind of flat bread. The popular table variety is pearl millet and it is a favorite grain to use in bird feed. Finger millet is a variety that was stored in the head as the longest keeping variety. Egyptians make a beer from fermented millet. Millet is often used as a cooked cereal and provides twice the protein of wheat. Millet may be added to soups and baked into baked goods, giving a nice crunch and taste. It is gluten free, which is an important consideration for those who are gluten sensitive. It is unique as in remains alkaline after cooking.


Mung Beans
Mung beans were originally cultivated in India and migrated to China where they have been used for thousands of years. They are dark green outside and dark yellow inside. They may be split or ground. They may be used peeled or whole. They are sweet, and soft, and they are easily digested. Ground beans may be used in a variety of ways, including making noodles. In India , the ground beans are used for making a fried cake. Their most popular use of mung beans in the western world is for sprouting. Interestingly, the sprouts contain vitamin C that is not found in the bean. Sprouting is an easy and convenient way to provide fresh salad ingredients on demand. The sprouts are used when they are about 2 inches long. The may be eaten row or lightly boiled, providing a convenient fresh food source when they may not otherwise be available.

[Manfred_Man]

Onions
Onions are of uncertain origin. They grow wild in many places and may be found in the hardwood forests in early spring. Chinese records show the cultivation of onions for 7,000 years. Ancient Egypt considered onions to be a symbol of eternity.

Onions are un-demanding and are easily grown in almost any tiny corner of our yard. They are welcome as the ‘first breath of spring.’ They are the ‘proper’ garnish for a hamburger sandwich and are great in salads, soups and stews. They are available in several forms. Beside the familiar green onion that is eaten leaf and all, they are available as the bulb with no top and are classified as ‘dry’ onions. They may also be gotten as chopped ‘dried’ onions which will store for a long time are excellent when they are reconstituted in soups and stews.

We are familiar with some of the varieties, such as the yellow onion, the white onion, the Bermuda onion, and the sweet tasting Vidalia onion which is not so much a variety as it is the result of the soil where it is grown. It is interesting to note that onions are latitude sensitive. The further we are from the equator, the longer are the summer days. This has a great effect on growing onions. The longer the daylight hours the larger will be the root growth. By careful selection, you can plant a variety that will do best for you in your particular latitude.


Papayas
Papayas are native to Central America. There are two varieties of papayas, the Hawaiian papaya is the most common variety and may weigh one pound each, and the less common Mexican Papaya which can weigh up to 15 pounds. They are available all year. Papayas are known for their enzyme; papain, which is the basis for many meat tenderizing products on the market. A genetically altered papaya was introduced to Hawaii when the crop was destroyed by a virus. The following information is a summary from the site, killerplants.com:

Relatively few papaya fruits reach the supermarkets. Their greatest demand is for the latex that exudes from the cut green fruit, which is the source of the enzyme, papain. This enzyme has a multitude of commercial uses. Besides its use as a meat tenderizer, it is used to treat wool products to prevent shrinkage. It used in products that remove stains from fine fabrics. It is used in antidotes for insect and jellyfish stings. It is used in making toothpaste, beer and cosmetic products. It is used in cleaners for soft contact lenses.


Parsley
Parsley has been cultivated for 2,300 years. There are three kinds of parsley, curly, Italian and Hamburg. Parsley is rich in Vitamins A and C and the minerals, iron and calcium; although it is unlikely that anyone would consume parsley in qualities that would make a significant contribution to their diet. Parsley is a strong flavored herb that is used in very limited amounts. It is used as a garnish and decoration and is seldom eaten. Parsley has folk lore about it. If you cut parsley; you will cut your luck. Food is protected from contamination if a sprig of parsley is placed on the plate. As a medicinal herb, parsley seeds oil is used as a breath purifier. It is also used to treat digestion problems, kidney problems, arthritis, bladder problems, menstrual disorders, and sciatica.


Peanuts
The peanut is native to Brazil where they have been cultivated for 2000 years. They came to North America by way of Africa with the slaves. Peanuts grow in a peculiar way. The white blossoms are fertilized and then the pods re lowered several inches on strings where they enter the ground. The ‘nut’, actually a bean, is developed under ground where it is harvested by pulling up the plant. A plant will have many such strings hanging to the ground as the plane matures. Although peanuts are generally considered to be a healthful food, peanuts are among the eight most common foods that produce allergic reactions. Two percent of the population is allergic to them, so peanuts and peanut products should be introduced cautiously to small children. It is best to not expose children to peanuts until they are four years old. Such small amounts; as the residue from an improperly cleaned utensil is sufficient to trigger a violent reaction. Even the smell of peanuts is sometimes enough to evoke the problem. Peanuts and honey are two of the few foods that are generally considered to be healthful, that should not be given to small children.

Peanuts and peanut products are used in many so many food products, baked goods, and as fillers in processed foods. This makes the process of keeping peanuts from small children a difficult task, requiring home preparation of foods a wise choice until the child is old enough to safely try peanuts in a small amount before admitting them to the child’s diet. This may seem to be an over emphasized problem, but the reactions can be very severe, even leading to death. Peanuts are a quarter to a third protein and up to half fat, making them an energy powerhouse.


Peas
Peas have been cultivated for over 5,000 years. The earliest record of them is found in Asia , dating back to 9,750 BC. Originally, peas were grown for their dried seed. It was the English that developed that are delicate and sweet varieties that are the most commonly available in our markets. Most pea varieties do not form pods in temperatures over 80 degrees F. (22 degrees C.) There are many varieties of pea developed over the past 200 years. There is the ‘black eyed Susan’ that was a mainstay in the diet of the colonial south of the United States. Pink eyed peas, purple hill peas, cream peas, and crowder peas are the latest development of the cow pea or southern pea as the black eyed pea is called.
If you grow peas in your own garden, you will learn how to judge when the peas are ready to pick at the peak of flavor. They will have a glossy pod. Waiting until the pod is dull; yields a pea in which the sugar has turned to starch. Some varieties of pea are grown to be eaten whole, pod and all. They are picked just a few days after blossoming. Peas are processed into the familiar dried split peas. The whole seed is available canned or frozen. Peas are the earliest crop of spring, growing well in cool weather. Dried peas with yellow seeds are processed into flour which is used in a variety of ways, including; pea meal bacon. In earlier times peas were made into puddings. Peas are a good source of vitamins A and C and they provide protein and dietary fiber.


Pepper
The pepper plant is a member of the nightshade family which also includes potato, tomato, eggplant, tobacco, petunia, and the poisonous members of the family, henbane, nightshade and jimson weed. When we talk about pepper, we can refer to two separate parts of the pepper plant, the fruit, which is an edible herb, and the ground seed which is used as a spice. The fruit of the sweet pepper, which is large and hollow, is popular for adding color and flavor to salads and stir fry dishes. They are also popular for stuffing with a rice mixture and baking as ‘stuffed pepper.’ Then, there are hot peppers that may be eaten whole and used in many ‘hot’ dishes. Peppers ripen only on the vine.
When we refer to pepper as the spice, we are talking about the familiar ground seeds that make the black pepper and white pepper that we have on our kitchens. White pepper is milder than black pepper. Each provides their own distinct character.

We are also familiar with red pepper, which is the dried, ground fruit pod. It is also called cayenne pepper and it provides the dominant flavor of chili con carne.
The nutritional value of peppers depends on how they are prepared. A cup of fresh sweet peppers will provide 40 calories, I gram of protein, 10 grams of carbohydrate, and 3 grams of fiber. They are also rich in vitamins A and C. It is a good idea to keep cayenne pepper in your first aid kit. It is a marvelous aid for stopping internal bleeding that may result from an accident and it can abort a heart attack in progress. A tablespoonful should be taken in a glass of water as soon as possible. It will be very hot to the taste, but if it saves a life; that is a small price to pay for a brief period of discomfort.


Pinto Beans
Pinto beans are a variety of kidney bean. They have a hearty flavor and are popular as ‘baked beans’ and in bean salads.


Potatoes
The potato is native to the cold mountainous regions of Peru . The earliest evidence dates them back to 2,500 BC. Potatoes are a cool weather crop, growing in climates too cold for grains, making them extremely valuable as an energy food in areas where other starchy vegetables can’t grow. Spanish explorers introduced potatoes to the western world, where the quickly became a staple food. There are several varieties of the ‘white’ or ‘Irish’ potato. They are the familiar brown skinned potato, the russet, which is a thin skinned potato that is eaten in potato salads etc. unpeeled. There is the yellow fleshed variety named Klondike Gold.

Potatoes were vital to survival in cooler climates with severe winters. They keep well when properly stored. Farms in the north temperate zone had cool dark cellars where potatoes were a staple for winter survival. Potatoes are a versatile vegetable, taking on several textures and flavors, depending on how they are prepared. They are boiled ands served in stews, mashed and served with gravy, pan fried with onions, French fried, baked and served whole with sour cream and chives, made into potato chips, and used in potato salad. Each method of preparation reveals a different character of the ubiquitous potato.

Potatoes are a starchy food. However, they provide only 100 calories per serving and are a good source of potassium and fiber. They are a rich source of vitamin C. The nutrition of the potato, except for the starchy calories, are in the skin and the layer a quarter inch (1 cm) under the skin as indicated by the dark ring that can be seen if you cut a potato in half.


Pumpkin Seeds
Pumpkin seeds are also called pepitas are a delicious and nutritious snack that are valuable in making your own trail mix or for adding a crunch to your favorite salad. They are rich in amino acids and zinc. They may prove to be valuable in the prevention of prostate cancer when current studies are complete.
A variety has been developed which produces seeds without shells, making them more easily available as a food. The absence of the shell makes the oils in the raw seeds more vulnerable to oxidation damage if the raw seeds are stored outside the fruit.
Raw foods are virtually always more nutritious than cooked foods. Roasting the pumpkin seeds destroys the enzymes and degrades their nutritive value.


Quinoa
Quinoa, pronounced keen-wa, was called the Mother Grain by ancient Aztecs. The seeds have a bitter coating which much be removed by washing or polishing in order to make it ready to cook. The leaves are also nutritious food, but are only locally available, of course. It can be substituted for rice on many recipes. Quinoa was introduced to the western world in 1984 when it was considered to be a crop suitable for cultivation in the United States . One quarter cup of quinoa provides 160 calories and 3 grams of fiber. It also contains potassium, phosphorous and iron.


Radishes
Radish added to vegetable juice will help clear sinus cavities and calm a sore throat. Low in calories, radishes are rich in mineral salts, especially sulphur, iron, and iodine and in vitamins, particularly C. They must be eaten when very fresh, smooth, and firm, with an unblemished brightly coloured skin (if they are red or pink varieties); the leaves should be rather short, bright green, and stiff.

[Manfred_Man]

Sea Vegetables
There are over 2,500 varieties of marine plants in the vast oceans which cover two-thirds of our planet. Giant seaweed known as kelp grow to over 200 feet tall and are capable of growing a foot a day. Seaweed has many uses and was even harvested in the First World War for the production of explosives. It is commonly used as a stabilizer, thickener and binder for ice cream, chocolate milk, aspirin and many other products. It is used worldwide as a fertilizer.

Seaweed is best known for its high amounts of iodine, containing 62,000 mcg. of iodine per hundred grams of seaweed, compared to 7,000 mcg. of iodine per 100 g. of iodized salt. In this aquatic underwater jungle, there are highly nutritious plants that have been harvested and used for thousands of years as an important staple in the diet.
Twenty-five percent of all food consumed in Japan is made up of seaweed. Unlike land vegetables, sea plants are the last frontier of food that has been unchanged by man’s industrialized, destructive growing methods. The growth of seaweed is not affected by drought, pesticides or disease and does not require planting, weeding or fertilizing. A global garden, perfectly tended by the hand of God.

Off the coast of California, large barges mechanically harvest the giant kelp. It is dried, then ground into a fine olive, green powder for human consumption. The majority of this nutrient-rich food is marketed for livestock feed. There is a tremendous future for sea farming because of the vast unlimited acreage of kelp beds in the oceans. One acre can yield 60 tons of seaweed. Seaweed is sold in a variety of ways. In a powder form, it can be added as a nutritious salt substitute to salads, soups, tomato juice, fruit juices and even baked potatoes. The high mineral content in seaweed is a result of its ability to absorb and utilize the suspended wealth of minerals in the ocean water.

Replace your salt shaker and begin to explore the varied products found in your local health food store that come from this rich resource of nutrients. An all-time favorite is nori sheets. The texture is like paper and can be used as a wrap for avocado and raw vegetable fillings.


Sesame Seeds and Sesame Oil
Sesame seeds are believed to be the oldest spice being used in India over 5000 years ago. Sesame seeds are the primary source of cooking oil in the east. The Chinese used the soot produced from lamps burning sesame oil as their source for the black pigment used in their ink. Sesame seeds arrived with the slaves from West Africa and have been part of our cuisine ever since. The United States imported sesame seeds as a primary source of cooking. oil until the mid 1900’s.

The nutty flavor of roasted sesame seeds was used by the ancients as sprinkles on breads and pastries, long before the sesame sprinkled hamburger bun was developed. Sesame seeds are 1/4th protein. The way that the western world uses sesame seeds as a spice, it is not likely that the seeds make a significant contribution to our diet, but they have a nice flavor and are ‘fun’ to eat.


Soybeans
Soybeans are Chinese in origin, where they have been cultivated for over 4,000 years, existing in thousands of varieties. Soybeans were introduced along the trade routes and became a standard cattle food. They arrived in North America, early in the 19th century and 100 years later they were introduced as a crop. It was another 40 years before soy bean production became a serious project. Over half of the soy beans produced, are grown in The United States.

Soy beans are rich in protein and make an important contribution to the western diet as flour, soy milk as a non dairy and non lactose milk, and as sprouts they can’t be beat.


Spinach
Spinach has its origin in Asia and by the 14th century it had spread along the trade routes into Europe . It arrived in America in the early 19th century. Spinach is a leafy vegetable with oval leaves. It is excellent as a salad herb and it makes a delightful variation it the flavor of fresh vegetable juices. Cooking destroys some of the nutritional value of spinach, and cooking also makes some of the nutrients more available, so you may alternate between cooked and fresh spinach. Spinach is rich in beta-carotene and other carotenoids. The protein in spinach is incomplete and may be supplemented by the inclusion of rice or other grains. Select spinach with small stems, indication that it is young, sweet and tender When preparing spinach, the first step is to thoroughly wash the leaves to remove any grit.


Sweet Peppers
Peppers can come in many different colors. The most common is the green pepper which is an unripe red pepper. Red peppers are more expensive but sweeter and higher in vitamin C. Great for the skin and swelling due to arthritis because of the high silicon content. Excellent addition to any vegetable juice. Juice seeds, stem and all. Look for smooth firm nonwaxed peppers. Will keep in refrigerator for one week.


Sweet Potatoes
Sweet potatoes are native to Central America and were included in the treasure that Christopher Columbus brought back to Europe . Sweet potatoes quickly found favor in the French court. The names sweet potato and yam are often used interchangeably. However, there are 16 differences between them, including the appearance of the fruit. The sweet potato has a thin, smooth skin and the yam has a thick, rough skin, resembling the bark of a tree A yam can grow up to seven feet long and weigh one hundred pounds. Yams are seldom seen in North America. What are called yams, are actually a moist and highly colored variety of sweet potato. The two major varieties of sweet potatoes are the yellow and dry ones and the deeply colored and moist ones. As with all fruits and vegetables, the deeper the color, the more nutritious they are.

Sweet potatoes may be baked, boiled, fried, juiced, or eaten raw. They may be shredded and added to a salad. From experience, we know that sweet potatoes are available in a wide range of sizes. If they are to be baled, whole, for uniform baking time, select sweet potatoes of uniform size. They may also be peeled, cut in to pieces, lightly oiled, and baked in a pan.
Sweet potatoes are rich in vitamins A and C and they provide manganese, calcium and dietary fiber.


Sunflower Seeds
Sunflower seeds are native to North and South America. Sunflowers were exported to Europe where they found favor with Russia , where developed disease resistant strains and exported around the world.

Did you ever wonder how it is that sunflower heads are so large? The answer is simple. During the cultivation of sunflowers for 4000 years, the biggest and best heads were used for seed, selectively developing the species to the state that we know it to be. Russia regards the sunflower to be their national flower. Iowa considers the sunflower to be a weed. Such is the dichotomy that surrounds the sunflower.

Two types of sunflowers are grown in the United States , those grown for their seeds and those grown for production of oil. A Russian horticulturist developed a sunflower whose seeds are half oil. The pithy residue of the sunflower head after the seeds are removed is lighter than cork and is used to make life jackets. Raw sunflower kernels are more nutritious than when they are roasted. Sunflower sprouts are very nutritious. Sunflower petals are poisonous, so don’t use them as food or as a decoration near food.


Tofu
Tofu has been used for over 2,000 years in the Asian world and recently has exploded as a health food craze in North America. Tofu can replace meat in any application. It is easy to digest, making it excellent for babies or the elderly. Cooked soybeans have a digestibility rate of 68%, whereas tofu is 95% digestible. It has all the nutritional qualities of raw soybeans. You can purchase tofu in soft, regular, or firm cakes. Firm is best and the most versatile. It has a higher nutritional value because of a lower water content.

Fresh tofu will have a slightly sweet smell and taste. Older tofu will begin to have a vinegary smell and flavor. It can be purchased in bulk in oriental food markets where it is often made fresh the night before. The most common tofu is in plastic tubs, packed in water. Look for the date stamped on the package to ensure freshness. Some health food stores are now carrying vacuum sealed tofu which has a much longer shelf life. There are some varieties of flavored and spiced tofu that are wonderful in salads and soups. Once tofu is opened, it should be stored in water and the water should be changed every day. Eat within a week. You can freeze tofu to retain freshness and nutritive value. Freezing tofu can be beneficial if desiring a firmer cake. As it thaws, much of its water content separates.

You can achieve varying degrees of firmness by pressing the excess water from tofu. Simply cut tofu into quarters and place on a flat surface, slanting it slightly for the excess water to run off. Place a plate with 2-5 lb. of weight on tofu slices for 20 minutes to 1 hour. A well-pressed slice of tofu will be firm, allowing you the same versatility as a sirloin steak.
For dips, spreads, sauce puddings and pies, you can blend tofu into a white creamy texture. Slight blending will result in a cottage cheese-like texture. Tofu adapts to just about any flavor, making it an easy food to prepare. It can be boiled and served just as it is.

Marinating tofu is an excellent way of adding flavor and color. It takes on the flavors quickly and is best marinated in small cubes.


Unpasteurized honey
Raw honey has the plant enzyme amylase which is concentrated in the pollen of flowers. It is effective in helping the predigestion of starchy foods. Try spreading raw honey on a piece of bread and allow it to sit for 15 minutes. The honey will immediately begin to break down the starches in the bread. Most commercial honey has been pasteurized, heated for up to 24 hours to prevent it from turning hard or hazy. In 1930, the German Honey Ordinance ordered that honey could not be sold for table use unless the enzyme, amylase was intact. North America has no such requirement. Although not as high in vitamins and minerals as Sucanat, honey is a useful natural sweetener.


Walnuts
A person would not ordinarily think about these things, but, there are so many varieties of walnuts that they are numbered instead of named. They are developed by budding and grafting from promising specimens as judged by the qualities of their nuts. The more promising varieties are given names, such as Dublin’s Glory and Rex. However, our main concern for walnuts is regarding their use in our diet. There are two basic walnuts, the English and the Black walnut which is native to North America. Commercial production centers on the faster growing English walnut. The black walnut is known for its extract that is used as a flavoring. The English walnut is easily cracked open with a nut cracker. You may find yourself chasing a black walnut around the room before you finally get it open, as it has a very bard shell. Flax seed and walnuts are the riches sources of omega-3 fatty acids. Including only 1 ½ ounces of walnuts in your daily diet is an effective measure to prevent heart disease. Walnuts contain some vitamin C, calcium and iron.


Wild Rice
Wild rice is an important component of a balanced diet and is an aquatic cereal grain that grows wild in isolated river and lake bed areas located within the continent of North America. Dating back to approximately 12,000 years ago this ancient grain has been found in layers of the earth. When wild rice is uncooked it contains more then 12 percent of protein. It is richer in protein than common white rice and most other grains. Wild rice contains more Niacin (also known as vitamin B-3), than brown rice and is a very good source of other B vitamins, such as calcium and potassium. It is also a good source of fiber and is high in carbohydrates.

[maddawg73]

very informative again. mung beans are awesome. i usually soak the split beans overnite and steam on a cone shape bamboo steamer. very healthy. as for the whole beans with the green covering, you can easily sprout them. they are the same bean sprouts used in chinese food and in salads. soak them overnite and bury them in clean sand about a inch deep. make sure the sand is wet all the time. if the sand dries, there won't be any sprout. mung beans can be found in any asian stores.

[Doughboy]

Great post!!!

[hybrid559]

very intresting

[number2pa]

I love almost all them foods