Nov 30, 2015
Pictures my brother Gary took of Northern and Southern Ontario
My brother loves taking pictures especially of trains on bridges. I hope you enjoy them .
Pictures my brother Gary took of Northern and Southern Ontario
My brother loves taking pictures especially of trains on bridges. I hope you enjoy them .
Nov 9, 2015
Beef meatballs, peach sauce
- Beef Meatballs
- 1 1 / 2 lb (750 g) lean ground beef
- 1 / 2 cup (125 mL) fresh bread, crumbled
- 1 egg, beaten
- 1 small onion, chopped
- salt and freshly ground black pepper
- Peach Sauce
- 1 cup (250 mL) chili sauce
- 1 / 2 cup (125 ml) brown sugar
- 2 c. tea (10 ml) soy sauce
- 4 c. tea (20 ml) dry mustard
- 1 cup (250 mL) peach nectar
- peach slices (optional)
Preparation
Preparation of pellets1. In a bowl, combine all ingredients. Salt and pepper. Using about 1 tablespoon to tab (15 ml) at a time, shape mixture into 12 to 15 meatballs. Place meatballs in a baking dish.
Preparing the sauce
2. In a bowl, combine chili sauce, brown sugar, soy sauce, mustard and peach nectar. Pour the sauce over the meatballs. Bake in preheated 350 ° F (180 C) for 30 to 35 minutes or until the meatballs have longer pink inside.
3. Just before serving, garnish with peach slices, if desired.
Nutritional Value
PER SERVING:
Calories: 610
Protein: 42 g
mg: 27 g (11 g sat.)
cholesterol: 165 mg
Carbohydrates: 49 g
fiber: 5 g
Sodium: 1315 mg
Calories: 610
Protein: 42 g
mg: 27 g (11 g sat.)
cholesterol: 165 mg
Carbohydrates: 49 g
fiber: 5 g
Sodium: 1315 mg
Beef meatballs, peach sauce
- Beef Meatballs
- 1 1 / 2 lb (750 g) lean ground beef
- 1 / 2 cup (125 mL) fresh bread, crumbled
- 1 egg, beaten
- 1 small onion, chopped
- salt and freshly ground black pepper
- Peach Sauce
- 1 cup (250 mL) chili sauce
- 1 / 2 cup (125 ml) brown sugar
- 2 c. tea (10 ml) soy sauce
- 4 c. tea (20 ml) dry mustard
- 1 cup (250 mL) peach nectar
- peach slices (optional)
Preparation
Preparation of pellets1. In a bowl, combine all ingredients. Salt and pepper. Using about 1 tablespoon to tab (15 ml) at a time, shape mixture into 12 to 15 meatballs. Place meatballs in a baking dish.
Preparing the sauce
2. In a bowl, combine chili sauce, brown sugar, soy sauce, mustard and peach nectar. Pour the sauce over the meatballs. Bake in preheated 350 ° F (180 C) for 30 to 35 minutes or until the meatballs have longer pink inside.
3. Just before serving, garnish with peach slices, if desired.
Nutritional Value
PER SERVING:
Calories: 610
Protein: 42 g
mg: 27 g (11 g sat.)
cholesterol: 165 mg
Carbohydrates: 49 g
fiber: 5 g
Sodium: 1315 mg
Calories: 610
Protein: 42 g
mg: 27 g (11 g sat.)
cholesterol: 165 mg
Carbohydrates: 49 g
fiber: 5 g
Sodium: 1315 mg
Sep 22, 2015
Health Benefits of Food
https://www.organicfacts.net/organic-products/organic-food/health-benefits-of-food.html
The health benefits of food have been studied by countless ancient civilizations and modern herbalists, naturopaths, and dieticians. Doctors have always told us that a properly balanced diet will help us prevent the incidence of a number of illnesses and diseases, treat most ailments, and help us live a healthy and happy life. Despite that advice, most people limit themselves to only a few types of food items, and do not always get the nutrition their body needs.
Our body requires a variety of nutrients for its metabolic functions. Here is a short list of nutrients that our body requires – calories, carbohydrates, fats, proteins and fiber, minerals such as boron, calcium, chlorine, chromium, copper, fluorine, iodine, iron, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, silicon, sodium, sulfur, vanadium and zinc. Along with minerals, the body also needs vitamins such as vitamin A, Retinol, Vitamin B, Vitamin B1, Thiamine, Vitamin B2, Riboflavin, Vitamin B3, Niacin, Vitamin B5, Pantothenic Acid, Vitamin B6, Pyridoxine, Vitamin B7, Biotin, Vitamin B9, Folic Acid, Vitamin B12, Cyanocobalamin, Vitamin C, Ascorbic Acid, Vitamin D, Vitamin E, Tocopherol, and Vitamin K. To get all these nutrients, it becomes necessary to eat a wider variety of food items.
Count the number of different food items that you have eaten in the past month. In most circumstances, you will not exceed 20 unique items. Now, look at all of the different types of food items that are popular throughout the world.
Ahipa, Amaranth, American Groundnut, Aonori, Armenian Cucumber, Arracacha, Arugula, Asparagus, Asparagus Pea, Avocado, Azuki Bean, Bamboo Shoot, Beetroot, Bitter Melon, Bitterleaf, Black Cumin, Black Eyed Pea, Brinjal, Broadleaf Arrowhead, Broccoli, Caigua, Cabbage, Canna, Cardoon, Carola, Carrot, Cassava, Catsear, Cayenne Pepper, Celeriac, Celery, Celtuce, Ceylon Spinach, Chayote, Chickpea, Chicory, Chile Pepper, Chinese Artichoke, Chinese Mallow, Chrysanthemum, Corn Salad, Cress, Cucumber, Dabberlocks, Daikon, Dandelion, Dolichos Bean, Drumstick, Dulse, Earthnut Pea, Eggplant Or Aubergine, Elephant, Endive, Ensete, Epazote, Fat Hen, Fava Bean, Fiddlehead, Florence Fennel, Fluted Pumpkin, French Bean, Garlic, Ginger, Globe Artichoke, Gobo, Golden Samphire, Good King Henry, Guar, Hamburg Parsley, Hijiki, Horse Gram, Iceplant, Indian Pea, Jerusalem Artichoke, Jicama, Kohlrabi, Kombu, Kuka, Kurrat, Lady Finger, Lagos Bologi, Land Cress, Leek, Lentil, Lettuce, Lima Bean, Lizard’s Tail, Lotus Root, Luffa, Maca, Malabar Gourd, Malanga, Marrow, Mashua, Mauka, Melokhia, Moth Bean, Mozuku, Mung Bean, Mushroom, Mustard, New Zealand Rock Lily, New Zealand Spinach, Nopal, Nori, Oca, Ogonori, Okra, Onion, Orache, Parsnip, Parwal, Pea, Peanut, Perennial Cucumber, Pigeon Pea, Pignut, Plectranthus, Potato, Prairie Turnip, Prussian Asparagus, Pumpkin, Radicchio, Radish, Rhubarb, Rice Bean, Runner Bean, Rutabaga, Salad Rape, Salsify, Samphire, Scorzonera, Sea Beet, Sea Grape, Sea Lettuce, Seakale, Shallot, Sierra Leone Bologi, Skirret, Snake Gourd, Soko, Sorrel, Soybean, Spinach, Summer Purslane, Sweet Pepper, Sweet Potato, Sweetcorn, Swiss Chard, Taro, Tarwi, Tepary Bean, Ti, Tigernut, Tinda, Tomatillo, Tomato, Turnip, Ulluco, Urad Bean, Velvet Bean, Wakame, Wasabi, Water Chestnut, Water Spinach, Watercress, Welsh Onion, West Indian Gherkin, Wild Leek, Winter Melon, Winter Purslane, Yacon, Yam, Yardlong Bean, Zucchini, and Courgette.
In a similar vein as vegetables, fruits grow in various types all throughout the world, and have long been an essential part of the human diet.
Acai, Acerola, African Cherry Orange, Akee, Amazon Grape, American Grape, American Mayapple, American Persimmon, Amla, Apple, Crabapple, Apricot, Arhat, Longevity Fruit, Avocado, Babaco, Bael, Banana, Barbados Cherry, Barberry, Bearberry, Bilberry, Whortleberry, Bilimbi, Black Mulberry, Blackberry, Dewberry, Boysenberry, Olallieberry And Loganberry, Blueberry, Breadfruit, Buffaloberry, Burmese Grape, Butternut Squash, Calabash, Camucamu, Canistel, Carambola, Star Fruit, Cempedak, Che, Cudrania, Chinese Mulberry, Cudrang, Mandarin Melon Berry, Silkworm Thorn, Zhe, Cherimoya, Cherry, Chokeberry, Cooking Apple, Chokecherry, Citron, Clementine, Cloudberry, Coconut, Cocoplum, Cornelian Cherry, Cranberry, Crowberry, Currant, Cushaw Squash, Custard Apple, Bullock’s Heart, Damson Plum, Satin Leaf, Date Palm, Date-Plum, Dragonfruit, Pitaya, Durian, Eggfruit, Canistel, Yellow Sapote, Elderberry, Elephant Apple, False-Mastic, Feijoa, Fig, Goji Berries Wolfberries, Gooseberry, Goumi, Gourds, Grapes, Raisin, Sultana, Grapefruit, Greengage, Ground Plum, Guarana, Guava, Guavaberry, Rumberry, Hackberry, Hardy Kiwi, Hawthorn, Honeysuckle, Horned Melon, Hubbard Squash, Buttercup Squash, Huckleberry, Indian Prune, Jaboticaba, Brazilian Grape Tree, Jackfruit, Nangka, Jambul, Jatoba, Jenipapo, Jujube, Kaffir Lime, Kahikatea, Kandis, Keppel Fruit, Key Lime, Kiwifruit, Chinese Gooseberry, Kumquat, Kundong, Langsat, Longkong, Duku, Lapsi, Lemon, Lime, Lingonberry, Loganberry, Longan, Loquat, Lucuma, Lychee, Litchi, Lichi, Mabolo, Velvet Persimmon, Mamey Sapote, Mamoncillo, Quenepa, Genip, Fijian Longan, Mandarin, Mango, Mangosteen, Manoao, Marang, Mayapple, Medlar, Melon, Cantaloupe, Galia, Muskmelons, Honeydew, Monstera, Swiss Cheese Plant, Split-Leaf Philodendron, Mulberry, Murta, Nageia, Nannyberry, Sheepberry, Naranjilla, Lulo, Olive, Orange, Orangelo, Tangelo, Rangpur And Ugli Fruit, Oregon Grape, Papaya, Passion Fruit, Grenadilla, Galendar, Pawpaw, Annonaceae, Peach, Peanut Butter Fruit, Pear, Pequi, Souari Nut, Persian Lime, Persimmon, Pigeon Plum, Pineapple, Pitomba, Plum, Pluot, Aprium, Peacotum, Podocarpus, Poha, Cape Gooseberry, Poisonleaf, Pomegranate, Pomelo, Pond Apple, Alligator Apple, Monkey Apple, Prickly Pear, Prumnopitys, Pumpkins, Acorn Squash, Summer Squash, Pupunha, Peach Palm, Quince, Rambutan, Raspberry, Red Mombin, Riberry, Lilly Pilly, Lillipilli, Chinese Apple, Rimu, Rose Apple, Malay Apple, Rosehip, Rowan, Sageretia, Mock Buckthorn, Saguaro, Salak, Snakefruit, Salal Berry, Salmonberry, Santol, Sapodilla, Chiku, Mespel, Naseberry, Sapadilla, Snake Fruit, Sawo, Saw Palmetto, Sea Buckthorn, Sea Grape, Service Tree, Sorb, Sorb Apple, Serviceberry, Saskatoon, Shipova, Soursop, Guanabana, Star Apple, Caimito, Strawberry Guava, Strawberry, Sugar Apple, Surinam Cherry, Brazilian Cherry, Cayenne Cherry, Pitanga, Tamarillo, Tree Tomato, Tamarind, Tangerine, Texas Persimmon, Thimbleberry, Toyon, Watermelon, Wax Apple, Wineberry, Wolfberry, Yangmei, Yamamomo, Chinese Bayberry, Japanese Bayberry, Red Bayberry, and Chinese Strawberry Tree.
Ajowan Seed, Almond, Anise Seed, Bambara Groundnut, Barley, Beech, Black Pepper Seed, Brazilnut, Breadnut, Buckwheat, Butternut, Candlenut, Caraway Seed, Cardamom Seed, Cashew, Castor Seed, Cattail, Celery Seed, Cempedak, Chestnuts, Chia, Chickpeas, Chile Pepper Seed, Chilgoza Pine, Chinese Chestnut, Cockscomb, Colocynth, Colorado Pinyon, Common Bean, Coriander Seed, Cowpeas, Cubeb Seed, Cucurbita Ficifolia, Cumin Seed, Cycads, Dill Seed, Durian, Fava, Fennel Seed, Fenugreek Seed, Filbert, Fluted Pumpkin, Fonio, Ginkgo, Gnetum Gnemon, Grain Amaranth, Hemp Seed, Hickory, Hyacinth Bean, Jackfruit, Juniper, Juniper Seed, Kamut, Kañiwa, Kola Nut, Korean Pine, Lablab, Lentils, Lotus Seed, Lupins, Macadamia, Mace, Maize, Malabar Gourd, Mamoncillo, Maya Nut, Mexican Pinyon, Mongongo, Mustard Seed, Nigella Seed, Nutmeg, Oak Acorns, Oats, Ogbono Nut, Palmer’s Grass, Paradise Nut, Peanuts, Pearl Millet, Peas, Pecan, Pigeon Peas, Pili Nut, Pine Nuts, Pistachio, Pitseed Goosefoot, Podocarps, Pomegranate Seed, Poppy Seed, Pumpkin Seed, Quinoa, Rice, Rye, Sesame Seed, Shagbark Hickory, Single-Leaf Pinyon, Sorghum, Soybeans, Spelt, Stone Pine, Sunflower Seed, Sweet Chestnut, Teff, Tonka Beans, Triticale, Vanilla, Velvet Beans, Vetch, Vigna, Walnut, Wattleseed, Acacia Seed, Wheat, Wild Rice, Winged Beans, and Yam Beans.
Agar Agar, Agrimony, Ajwain, Alfalfa, Alino Crio, Alkanet, Allspice, Aloe Vera, Amaranth, Ambrosia, Amchur, Angelica, Anise, Aniseed Myrtle, Annatto, Apple Mint, Arrowroot, Artemisia Vulgaris, Arugula, Asafoetida, Asarum Europaeum, Ashwagandha, Astragalus, Avens, Avonsol Root, Balm Of Gilead, Balmony, Balsam Of Mecca, Balsam Of Peru, Balsam Of Tolu, Barberry, Basil, Bayberry, Bay Laurel, Bay Leaves, Bearberry, Belladonna, Berebere, Bergamot, Bethroot, Birch, Bison Grass, Bistort, Bitters, Black Cardamom, Black Cohosh, Black Limes, Black Pepper, Black Tea, Blackberry, Bladderwrack, Blue Cohosh, Boldo, Bolivian Coriander, Boneset, Borage, Brahmi, Broom, Bryony, Buckthorn, Buchu, Burdock, Calamus, Calendula, Calumba, Camomile, Candle Nut, Cannabis, Caper, Caraway, Cardamom, Carob Pod, Cascara Sagrada, Cassia, Casuarina, Catnip, Cat’s Claw, Catsear, Cayenne Pepper, Celery Salt, Celery Seed, Centaury, Chervil, Chickweed, Chicory, Chile Pepper, Chili Powder, Chives, Cicely, Cilantro, Cinchona, Cinnamon, Clary, Cleavers, Clover, Cloves, Coffee, Coltsfoot, Comfrey, Condurango, Coptis, Coriander, Costmary, Couchgrass, Cow Parsley, Cowslip, Cramp Bark, Cress, Cudweed, Cumin, Curry Leaf, Curry Powder, Damiana, Dandelion, Demulcent, Devil’s Claw, Dill, Dill Seed, Echinacea, Edelweiss, Elderberry, Elderflower, Elecampane, Emmenagogue, Epazote, Ephedra, Eucalyptus, Eyebright, Fennel, Fenugreek, Feverfew, Figwort, Filé Powder, Fumitory, Galangal, Garden Cress, Garlic, Garlic Chives, Ginger, Ginseng, Goat’s Rue, Golden Rod, Golden Seal, Gotu Kola, Green Tea, Ground Ivy, Guaco, Gypsywort, Hawthorn, Hawthorne Tree, Hemp, Hibiscus, Holly, Holy Thistle, Hoodia Gordini, Hops, Horseradish, Horsetail, Hyssop, Jalap, Jasmine, Jiaogulan, Juniper, Knotweed, Kokam, Labrador Tea, Lady’s Mantle, Land Cress, Lavender, Ledum, Lemon, Lemon Basil, Lemon Mint, Lemon Myrtle, Lemon Thyme, Lemongrass, Lime Flower, Lingzhi, Linseed, Liquorice, Long Pepper, Lovage, Luohanguo, Mace, Mahlab, Malabathrum, Mandrake, Marjoram, Marshmallow, Mastic, Meadowsweet, Mei Yen, Milk Thistle, Mint, Motherwort, Mullien, Mustard, Mustard Seed, Neem, Nepeta, Nettle, Nigella, Nigella Sativa, Noni, Nutmeg, Oenothera, Olida, Olive Leaf, Oolong Tea, Oregano, Orris Root, Osmorhiza, Pandan Leaf, Paprika, Parsley, Passion Flower, Patchouli, Pennyroyal, Pepper, Peppermint, Perilla, Pine, Plantain, Pomegranate, Poppy Seed, Primrose, Psyllium, Purslane, Quassia, Ramsons, Raspberry, Red Rooibos Tea, Reishi, Restharrow, Riberry, Ringwood, Rooibos, Rosehips, Rosemary, Rowan Berries, Rue, Safflower, Saffron, Sage, Sage, Salad Burnet, Salvia, Sassafras, Savory, Schisandra, Senna, Sesame Seed, Sheep Sorrel, Sialagogue, Siberian Chaga, Sichuan Pepper, Skullcap, Sloe Berries, Sonchus, Sorrel, Southernwood, Spearmint, Speedwell, Squill, Star Anise, Stevia, Strawberry Leaves, Suma, Sumac, Summer Savory, Sweet Cicely, Sweet Grass, Sweet Woodruff, Tacamahac, Tamarind, Tansy, Tarragon, Tea, Teucrium Polium, Thai Basil, Thistle, Thyme, Toor Dall, Tormentil, Tulsi, Turmeric, Uva Ursi, Valerian, Vanilla, Vasaka, Vervain, Vetiver, Wasabi, Watercress, Wattleseed, Wild Lettuce, Wild Thyme, Winter Savory, Witch Hazel, Witches Grass, Wolfberry, Wood Apple, Wood Betony, Woodruff, Wormwood, Yarrow, Yerba Buena, Yohimbe, Zaatar, and Zedoary Root.
Acai Oil, Almond Oil, Amaranth Oil, Apricot Oil, Argan Oil, Artichoke Oil, Avocado Oil, Babassu Oil, Ben Oil, Blackcurrant Seed Oil, Borage Seed Oil, Bottle Gourd Oil, Buffalo Gourd Oil, Canola Oil, Carob Pod Oil, Carob Seed Pods, Cashew Oil, Coconut Oil, Cohune Oil, Coriander Seed Oil, Coriander Seed Oil., Corn Oil, Cottonseed Oil, Evening Primrose Oil, Flax Seed Oil, Grape Seed Oil, Hazelnut Oil, Hemp Oil, Kapok Seed Oil, Lallemantia Oil, Macadamia Oil, Meadowfoam Seed Oil, Mustard Oil, Okra Seed Oil, Olive Oil, Palm Oil, Peanut Oil, Pecan Oil, Pequi Oil, Perilla Seed Oil, Pine Nut Oil, Pistachio Oil, Poppyseed Oil, Prune Kernel Oil, Pumpkin Seed Oil, Quinoa Oil, Ramtil Oil, Rice Bran Oil, Safflower Oil, Sesame Oil, Soybean Oil, Sunflower Oil, Tea Oil, Thistle Oil, Walnut Oil, Watermelon Seed Oil, and Wheat Germ Oil.
Fish Oil, Cod Liver Oil, Honey, Milk, Cheese, Curd, Butter, Ghee, Eggs, Yoghurt, Whey, Kumis, Casein, Cream, American Bison, Cattle, Chicken, Conch, Crab, Crayfish, Cuttlefish, Duck, Emu, Goat, Goose, Kangaroo, Lamb, Lobster, Mussel, Octopus, Ostrich, Oyster, Pheasant, Pig, Prawn, Quail, Rabbit, Scorpions, Sheep, Shrimp, Squid, Turkey, Turtle, Wild boar, and Yak.
This is definitely a huge list and a single person cannot eat everything that is mentioned on it. However, we should make sure that we have as much variety of food in our diet as possible, since the nutritional value and health benefits of each food item is different. 5-6 cereals, 8-10 pulses, 20-25 vegetables, 15-20 fruits, and 20-25 spices and herbs, and 6-8 animal products on a monthly average is a good idea, provided you are not a vegan. Click on the food items above to learn more about their health benefits and select the food items you want to add to your dietary regime based on your health requirements! Enjoy!
The health benefits of food have been studied by countless ancient civilizations and modern herbalists, naturopaths, and dieticians. Doctors have always told us that a properly balanced diet will help us prevent the incidence of a number of illnesses and diseases, treat most ailments, and help us live a healthy and happy life. Despite that advice, most people limit themselves to only a few types of food items, and do not always get the nutrition their body needs.
Our body requires a variety of nutrients for its metabolic functions. Here is a short list of nutrients that our body requires – calories, carbohydrates, fats, proteins and fiber, minerals such as boron, calcium, chlorine, chromium, copper, fluorine, iodine, iron, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, silicon, sodium, sulfur, vanadium and zinc. Along with minerals, the body also needs vitamins such as vitamin A, Retinol, Vitamin B, Vitamin B1, Thiamine, Vitamin B2, Riboflavin, Vitamin B3, Niacin, Vitamin B5, Pantothenic Acid, Vitamin B6, Pyridoxine, Vitamin B7, Biotin, Vitamin B9, Folic Acid, Vitamin B12, Cyanocobalamin, Vitamin C, Ascorbic Acid, Vitamin D, Vitamin E, Tocopherol, and Vitamin K. To get all these nutrients, it becomes necessary to eat a wider variety of food items.
Count the number of different food items that you have eaten in the past month. In most circumstances, you will not exceed 20 unique items. Now, look at all of the different types of food items that are popular throughout the world.
Cereals
In most parts of the world, cereals comprise a major part of every cultural diet. Some of the most important and widespread cereals are Barley, Buckwheat, Corn, Fonio, Kamut, Maize, Millet, Oats, Palmer’s grass, Quinoa, Rice, Rye, Sorghum, Spelt, Teff, Triticale, and Wheat.Pulses
The options for pulses are even greater, although they are not commonly as vital to a cultural diet as cereals. Some of these pulses include Bengal Gram, Black Gram, Broad Bean, Butter Bean, Cajan Pea, Chickpea, Congo Bean, Cowitch, Cowpea, Field Bean, Garbanzo, Garden Pea, Groundnut, Haricot Bean, Horse Bean, Kidney Bean, Lentil, Lima, Lupin, Moth Bean, Mung, Navy Bean, Pigeon Pea, Pinto Bean, Protein Pea, Rice Bean, Tepary Bean, Toor, Urad, Velvet Bean, Winged Bean, and Yams.Vegetables
It seems impossible to have a diet without a decent amount of vegetables, but plenty of people somehow manage to avoid these healthy, widespread, and delicious dietary items. Here are some of the major vegetables from around the world.Ahipa, Amaranth, American Groundnut, Aonori, Armenian Cucumber, Arracacha, Arugula, Asparagus, Asparagus Pea, Avocado, Azuki Bean, Bamboo Shoot, Beetroot, Bitter Melon, Bitterleaf, Black Cumin, Black Eyed Pea, Brinjal, Broadleaf Arrowhead, Broccoli, Caigua, Cabbage, Canna, Cardoon, Carola, Carrot, Cassava, Catsear, Cayenne Pepper, Celeriac, Celery, Celtuce, Ceylon Spinach, Chayote, Chickpea, Chicory, Chile Pepper, Chinese Artichoke, Chinese Mallow, Chrysanthemum, Corn Salad, Cress, Cucumber, Dabberlocks, Daikon, Dandelion, Dolichos Bean, Drumstick, Dulse, Earthnut Pea, Eggplant Or Aubergine, Elephant, Endive, Ensete, Epazote, Fat Hen, Fava Bean, Fiddlehead, Florence Fennel, Fluted Pumpkin, French Bean, Garlic, Ginger, Globe Artichoke, Gobo, Golden Samphire, Good King Henry, Guar, Hamburg Parsley, Hijiki, Horse Gram, Iceplant, Indian Pea, Jerusalem Artichoke, Jicama, Kohlrabi, Kombu, Kuka, Kurrat, Lady Finger, Lagos Bologi, Land Cress, Leek, Lentil, Lettuce, Lima Bean, Lizard’s Tail, Lotus Root, Luffa, Maca, Malabar Gourd, Malanga, Marrow, Mashua, Mauka, Melokhia, Moth Bean, Mozuku, Mung Bean, Mushroom, Mustard, New Zealand Rock Lily, New Zealand Spinach, Nopal, Nori, Oca, Ogonori, Okra, Onion, Orache, Parsnip, Parwal, Pea, Peanut, Perennial Cucumber, Pigeon Pea, Pignut, Plectranthus, Potato, Prairie Turnip, Prussian Asparagus, Pumpkin, Radicchio, Radish, Rhubarb, Rice Bean, Runner Bean, Rutabaga, Salad Rape, Salsify, Samphire, Scorzonera, Sea Beet, Sea Grape, Sea Lettuce, Seakale, Shallot, Sierra Leone Bologi, Skirret, Snake Gourd, Soko, Sorrel, Soybean, Spinach, Summer Purslane, Sweet Pepper, Sweet Potato, Sweetcorn, Swiss Chard, Taro, Tarwi, Tepary Bean, Ti, Tigernut, Tinda, Tomatillo, Tomato, Turnip, Ulluco, Urad Bean, Velvet Bean, Wakame, Wasabi, Water Chestnut, Water Spinach, Watercress, Welsh Onion, West Indian Gherkin, Wild Leek, Winter Melon, Winter Purslane, Yacon, Yam, Yardlong Bean, Zucchini, and Courgette.
Fruits
In a similar vein as vegetables, fruits grow in various types all throughout the world, and have long been an essential part of the human diet.Acai, Acerola, African Cherry Orange, Akee, Amazon Grape, American Grape, American Mayapple, American Persimmon, Amla, Apple, Crabapple, Apricot, Arhat, Longevity Fruit, Avocado, Babaco, Bael, Banana, Barbados Cherry, Barberry, Bearberry, Bilberry, Whortleberry, Bilimbi, Black Mulberry, Blackberry, Dewberry, Boysenberry, Olallieberry And Loganberry, Blueberry, Breadfruit, Buffaloberry, Burmese Grape, Butternut Squash, Calabash, Camucamu, Canistel, Carambola, Star Fruit, Cempedak, Che, Cudrania, Chinese Mulberry, Cudrang, Mandarin Melon Berry, Silkworm Thorn, Zhe, Cherimoya, Cherry, Chokeberry, Cooking Apple, Chokecherry, Citron, Clementine, Cloudberry, Coconut, Cocoplum, Cornelian Cherry, Cranberry, Crowberry, Currant, Cushaw Squash, Custard Apple, Bullock’s Heart, Damson Plum, Satin Leaf, Date Palm, Date-Plum, Dragonfruit, Pitaya, Durian, Eggfruit, Canistel, Yellow Sapote, Elderberry, Elephant Apple, False-Mastic, Feijoa, Fig, Goji Berries Wolfberries, Gooseberry, Goumi, Gourds, Grapes, Raisin, Sultana, Grapefruit, Greengage, Ground Plum, Guarana, Guava, Guavaberry, Rumberry, Hackberry, Hardy Kiwi, Hawthorn, Honeysuckle, Horned Melon, Hubbard Squash, Buttercup Squash, Huckleberry, Indian Prune, Jaboticaba, Brazilian Grape Tree, Jackfruit, Nangka, Jambul, Jatoba, Jenipapo, Jujube, Kaffir Lime, Kahikatea, Kandis, Keppel Fruit, Key Lime, Kiwifruit, Chinese Gooseberry, Kumquat, Kundong, Langsat, Longkong, Duku, Lapsi, Lemon, Lime, Lingonberry, Loganberry, Longan, Loquat, Lucuma, Lychee, Litchi, Lichi, Mabolo, Velvet Persimmon, Mamey Sapote, Mamoncillo, Quenepa, Genip, Fijian Longan, Mandarin, Mango, Mangosteen, Manoao, Marang, Mayapple, Medlar, Melon, Cantaloupe, Galia, Muskmelons, Honeydew, Monstera, Swiss Cheese Plant, Split-Leaf Philodendron, Mulberry, Murta, Nageia, Nannyberry, Sheepberry, Naranjilla, Lulo, Olive, Orange, Orangelo, Tangelo, Rangpur And Ugli Fruit, Oregon Grape, Papaya, Passion Fruit, Grenadilla, Galendar, Pawpaw, Annonaceae, Peach, Peanut Butter Fruit, Pear, Pequi, Souari Nut, Persian Lime, Persimmon, Pigeon Plum, Pineapple, Pitomba, Plum, Pluot, Aprium, Peacotum, Podocarpus, Poha, Cape Gooseberry, Poisonleaf, Pomegranate, Pomelo, Pond Apple, Alligator Apple, Monkey Apple, Prickly Pear, Prumnopitys, Pumpkins, Acorn Squash, Summer Squash, Pupunha, Peach Palm, Quince, Rambutan, Raspberry, Red Mombin, Riberry, Lilly Pilly, Lillipilli, Chinese Apple, Rimu, Rose Apple, Malay Apple, Rosehip, Rowan, Sageretia, Mock Buckthorn, Saguaro, Salak, Snakefruit, Salal Berry, Salmonberry, Santol, Sapodilla, Chiku, Mespel, Naseberry, Sapadilla, Snake Fruit, Sawo, Saw Palmetto, Sea Buckthorn, Sea Grape, Service Tree, Sorb, Sorb Apple, Serviceberry, Saskatoon, Shipova, Soursop, Guanabana, Star Apple, Caimito, Strawberry Guava, Strawberry, Sugar Apple, Surinam Cherry, Brazilian Cherry, Cayenne Cherry, Pitanga, Tamarillo, Tree Tomato, Tamarind, Tangerine, Texas Persimmon, Thimbleberry, Toyon, Watermelon, Wax Apple, Wineberry, Wolfberry, Yangmei, Yamamomo, Chinese Bayberry, Japanese Bayberry, Red Bayberry, and Chinese Strawberry Tree.
Seeds
Seeds are some of the most power-packed little dietary staples that we should definitely include. They are essential for many bodily processes due to the chemical compounds and impressively compact nutrient load. Some of the most popular are listed below.Ajowan Seed, Almond, Anise Seed, Bambara Groundnut, Barley, Beech, Black Pepper Seed, Brazilnut, Breadnut, Buckwheat, Butternut, Candlenut, Caraway Seed, Cardamom Seed, Cashew, Castor Seed, Cattail, Celery Seed, Cempedak, Chestnuts, Chia, Chickpeas, Chile Pepper Seed, Chilgoza Pine, Chinese Chestnut, Cockscomb, Colocynth, Colorado Pinyon, Common Bean, Coriander Seed, Cowpeas, Cubeb Seed, Cucurbita Ficifolia, Cumin Seed, Cycads, Dill Seed, Durian, Fava, Fennel Seed, Fenugreek Seed, Filbert, Fluted Pumpkin, Fonio, Ginkgo, Gnetum Gnemon, Grain Amaranth, Hemp Seed, Hickory, Hyacinth Bean, Jackfruit, Juniper, Juniper Seed, Kamut, Kañiwa, Kola Nut, Korean Pine, Lablab, Lentils, Lotus Seed, Lupins, Macadamia, Mace, Maize, Malabar Gourd, Mamoncillo, Maya Nut, Mexican Pinyon, Mongongo, Mustard Seed, Nigella Seed, Nutmeg, Oak Acorns, Oats, Ogbono Nut, Palmer’s Grass, Paradise Nut, Peanuts, Pearl Millet, Peas, Pecan, Pigeon Peas, Pili Nut, Pine Nuts, Pistachio, Pitseed Goosefoot, Podocarps, Pomegranate Seed, Poppy Seed, Pumpkin Seed, Quinoa, Rice, Rye, Sesame Seed, Shagbark Hickory, Single-Leaf Pinyon, Sorghum, Soybeans, Spelt, Stone Pine, Sunflower Seed, Sweet Chestnut, Teff, Tonka Beans, Triticale, Vanilla, Velvet Beans, Vetch, Vigna, Walnut, Wattleseed, Acacia Seed, Wheat, Wild Rice, Winged Beans, and Yam Beans.
Herbs and Spices
Where would we be without our herbs and spices? Most people add one or two of these to almost every meal they eat, but they do more than flavor food. They represent a very important aspect of our diet, so try some new ones and see what good they can do!Agar Agar, Agrimony, Ajwain, Alfalfa, Alino Crio, Alkanet, Allspice, Aloe Vera, Amaranth, Ambrosia, Amchur, Angelica, Anise, Aniseed Myrtle, Annatto, Apple Mint, Arrowroot, Artemisia Vulgaris, Arugula, Asafoetida, Asarum Europaeum, Ashwagandha, Astragalus, Avens, Avonsol Root, Balm Of Gilead, Balmony, Balsam Of Mecca, Balsam Of Peru, Balsam Of Tolu, Barberry, Basil, Bayberry, Bay Laurel, Bay Leaves, Bearberry, Belladonna, Berebere, Bergamot, Bethroot, Birch, Bison Grass, Bistort, Bitters, Black Cardamom, Black Cohosh, Black Limes, Black Pepper, Black Tea, Blackberry, Bladderwrack, Blue Cohosh, Boldo, Bolivian Coriander, Boneset, Borage, Brahmi, Broom, Bryony, Buckthorn, Buchu, Burdock, Calamus, Calendula, Calumba, Camomile, Candle Nut, Cannabis, Caper, Caraway, Cardamom, Carob Pod, Cascara Sagrada, Cassia, Casuarina, Catnip, Cat’s Claw, Catsear, Cayenne Pepper, Celery Salt, Celery Seed, Centaury, Chervil, Chickweed, Chicory, Chile Pepper, Chili Powder, Chives, Cicely, Cilantro, Cinchona, Cinnamon, Clary, Cleavers, Clover, Cloves, Coffee, Coltsfoot, Comfrey, Condurango, Coptis, Coriander, Costmary, Couchgrass, Cow Parsley, Cowslip, Cramp Bark, Cress, Cudweed, Cumin, Curry Leaf, Curry Powder, Damiana, Dandelion, Demulcent, Devil’s Claw, Dill, Dill Seed, Echinacea, Edelweiss, Elderberry, Elderflower, Elecampane, Emmenagogue, Epazote, Ephedra, Eucalyptus, Eyebright, Fennel, Fenugreek, Feverfew, Figwort, Filé Powder, Fumitory, Galangal, Garden Cress, Garlic, Garlic Chives, Ginger, Ginseng, Goat’s Rue, Golden Rod, Golden Seal, Gotu Kola, Green Tea, Ground Ivy, Guaco, Gypsywort, Hawthorn, Hawthorne Tree, Hemp, Hibiscus, Holly, Holy Thistle, Hoodia Gordini, Hops, Horseradish, Horsetail, Hyssop, Jalap, Jasmine, Jiaogulan, Juniper, Knotweed, Kokam, Labrador Tea, Lady’s Mantle, Land Cress, Lavender, Ledum, Lemon, Lemon Basil, Lemon Mint, Lemon Myrtle, Lemon Thyme, Lemongrass, Lime Flower, Lingzhi, Linseed, Liquorice, Long Pepper, Lovage, Luohanguo, Mace, Mahlab, Malabathrum, Mandrake, Marjoram, Marshmallow, Mastic, Meadowsweet, Mei Yen, Milk Thistle, Mint, Motherwort, Mullien, Mustard, Mustard Seed, Neem, Nepeta, Nettle, Nigella, Nigella Sativa, Noni, Nutmeg, Oenothera, Olida, Olive Leaf, Oolong Tea, Oregano, Orris Root, Osmorhiza, Pandan Leaf, Paprika, Parsley, Passion Flower, Patchouli, Pennyroyal, Pepper, Peppermint, Perilla, Pine, Plantain, Pomegranate, Poppy Seed, Primrose, Psyllium, Purslane, Quassia, Ramsons, Raspberry, Red Rooibos Tea, Reishi, Restharrow, Riberry, Ringwood, Rooibos, Rosehips, Rosemary, Rowan Berries, Rue, Safflower, Saffron, Sage, Sage, Salad Burnet, Salvia, Sassafras, Savory, Schisandra, Senna, Sesame Seed, Sheep Sorrel, Sialagogue, Siberian Chaga, Sichuan Pepper, Skullcap, Sloe Berries, Sonchus, Sorrel, Southernwood, Spearmint, Speedwell, Squill, Star Anise, Stevia, Strawberry Leaves, Suma, Sumac, Summer Savory, Sweet Cicely, Sweet Grass, Sweet Woodruff, Tacamahac, Tamarind, Tansy, Tarragon, Tea, Teucrium Polium, Thai Basil, Thistle, Thyme, Toor Dall, Tormentil, Tulsi, Turmeric, Uva Ursi, Valerian, Vanilla, Vasaka, Vervain, Vetiver, Wasabi, Watercress, Wattleseed, Wild Lettuce, Wild Thyme, Winter Savory, Witch Hazel, Witches Grass, Wolfberry, Wood Apple, Wood Betony, Woodruff, Wormwood, Yarrow, Yerba Buena, Yohimbe, Zaatar, and Zedoary Root.
Vegetable Oils
Vegetables oils are another unavoidable part of a diet if you eat a lot of vegetables, or do a lot of cooking. Extracted oils are concentrated versions of the health benefits you get from eating the vegetables, so make sure to include these, and try some exotic new ones as well!Acai Oil, Almond Oil, Amaranth Oil, Apricot Oil, Argan Oil, Artichoke Oil, Avocado Oil, Babassu Oil, Ben Oil, Blackcurrant Seed Oil, Borage Seed Oil, Bottle Gourd Oil, Buffalo Gourd Oil, Canola Oil, Carob Pod Oil, Carob Seed Pods, Cashew Oil, Coconut Oil, Cohune Oil, Coriander Seed Oil, Coriander Seed Oil., Corn Oil, Cottonseed Oil, Evening Primrose Oil, Flax Seed Oil, Grape Seed Oil, Hazelnut Oil, Hemp Oil, Kapok Seed Oil, Lallemantia Oil, Macadamia Oil, Meadowfoam Seed Oil, Mustard Oil, Okra Seed Oil, Olive Oil, Palm Oil, Peanut Oil, Pecan Oil, Pequi Oil, Perilla Seed Oil, Pine Nut Oil, Pistachio Oil, Poppyseed Oil, Prune Kernel Oil, Pumpkin Seed Oil, Quinoa Oil, Ramtil Oil, Rice Bran Oil, Safflower Oil, Sesame Oil, Soybean Oil, Sunflower Oil, Tea Oil, Thistle Oil, Walnut Oil, Watermelon Seed Oil, and Wheat Germ Oil.
Animals and Animal Products
We need to get our solid amounts of protein and impressive amount of vitamins and minerals from somewhere, so animals and their subsequent food products are an absolutely essential aspect of this. Obviously, you can be a vegetarian in a healthy way, but it requires a lot of attention and dedication to make sure you get the nutrients that most people only access through animal products. The most popular animal-derived products are as follows.Fish Oil, Cod Liver Oil, Honey, Milk, Cheese, Curd, Butter, Ghee, Eggs, Yoghurt, Whey, Kumis, Casein, Cream, American Bison, Cattle, Chicken, Conch, Crab, Crayfish, Cuttlefish, Duck, Emu, Goat, Goose, Kangaroo, Lamb, Lobster, Mussel, Octopus, Ostrich, Oyster, Pheasant, Pig, Prawn, Quail, Rabbit, Scorpions, Sheep, Shrimp, Squid, Turkey, Turtle, Wild boar, and Yak.
Fish
Anchovy, Barramundi, Bluegill, California halibut, California Sheephead, Capelin, Catfish, Crappie, European flounder, Flatfish, Flathead, Flounder, Giant Gourami, Groundfish, Grouper, Haddock, Halibut, Harvestfish, Hilsa, Kapenta, Kingklip, Mahi Mahi, Marlin, Milkfish, Monkfish, Northern Snakehead, Orange Roughy, Oscar, Pacific Saury, Panfish, Pollock, Red Snapper, Redfish, Russian Sturgeon, Saury, Scrod, Sea Bass, Seer Fish, Shrimpfish, Skate, Snakeskin Gourami, Snapper, Snoek, Snook, Sole, Striped Bass, Sturgeon, Swordfish, Thresher Shark, Tilapia, Turbot, Uilchard, Walking Catfish, Walleye, Walu, Whitebait, Whitefish, Whiting, Mackerel, Atka Mackerel, Black Mackerel, Spanish Mackerel, Basa, Basa Fish, Sardine, Slender, Rainbow Sardine, Surf Sardine, American Shad, Tuna, Skipjack Tuna, Yellowfin Tuna, American Sole, Lemon Sole, Carp, Asian Carp, Common Carp, Silver Carp, John Dory, Eel, Arrowtooth Eel, Atlantic Eel, European Eel, Freshwater Eel, Swamp-Eel, Northern Anchovy, Cod, Atlantic Cod, Antarctic Cod, Blue Cod, Maori Cod, Pacific Cod, Pelagic Cod, Herring, Freshwater Herring, Pacific Herring, Round Herring, Atlantic Herring, Butterfish, Japanese Butterfish, Trout, Atlantic Trout, Brook Trout, Pacific Trout, Rainbow Trout, Salmon, Cherry Salmon, Chinook Salmon, Chum Salmon, Coho Salmon, Pacific Salmon, Pink Salmon, Norwegian Atlantic Salmon, Atlantic Salmon, Australasian Salmon, Black Cod, Blowfish, Bluefish, Bream, Brill, Dogfish, Kingfish, Lamprey, Mullet, Pike, Pomfret, Pompano, Sablefish, Surimi, Tilefish, and Wahoo.This is definitely a huge list and a single person cannot eat everything that is mentioned on it. However, we should make sure that we have as much variety of food in our diet as possible, since the nutritional value and health benefits of each food item is different. 5-6 cereals, 8-10 pulses, 20-25 vegetables, 15-20 fruits, and 20-25 spices and herbs, and 6-8 animal products on a monthly average is a good idea, provided you are not a vegan. Click on the food items above to learn more about their health benefits and select the food items you want to add to your dietary regime based on your health requirements! Enjoy!
Health Benefits of Food
https://www.organicfacts.net/organic-products/organic-food/health-benefits-of-food.html
The health benefits of food have been studied by countless ancient civilizations and modern herbalists, naturopaths, and dieticians. Doctors have always told us that a properly balanced diet will help us prevent the incidence of a number of illnesses and diseases, treat most ailments, and help us live a healthy and happy life. Despite that advice, most people limit themselves to only a few types of food items, and do not always get the nutrition their body needs.
Our body requires a variety of nutrients for its metabolic functions. Here is a short list of nutrients that our body requires – calories, carbohydrates, fats, proteins and fiber, minerals such as boron, calcium, chlorine, chromium, copper, fluorine, iodine, iron, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, silicon, sodium, sulfur, vanadium and zinc. Along with minerals, the body also needs vitamins such as vitamin A, Retinol, Vitamin B, Vitamin B1, Thiamine, Vitamin B2, Riboflavin, Vitamin B3, Niacin, Vitamin B5, Pantothenic Acid, Vitamin B6, Pyridoxine, Vitamin B7, Biotin, Vitamin B9, Folic Acid, Vitamin B12, Cyanocobalamin, Vitamin C, Ascorbic Acid, Vitamin D, Vitamin E, Tocopherol, and Vitamin K. To get all these nutrients, it becomes necessary to eat a wider variety of food items.
Count the number of different food items that you have eaten in the past month. In most circumstances, you will not exceed 20 unique items. Now, look at all of the different types of food items that are popular throughout the world.
The health benefits of food have been studied by countless ancient civilizations and modern herbalists, naturopaths, and dieticians. Doctors have always told us that a properly balanced diet will help us prevent the incidence of a number of illnesses and diseases, treat most ailments, and help us live a healthy and happy life. Despite that advice, most people limit themselves to only a few types of food items, and do not always get the nutrition their body needs.
Our body requires a variety of nutrients for its metabolic functions. Here is a short list of nutrients that our body requires – calories, carbohydrates, fats, proteins and fiber, minerals such as boron, calcium, chlorine, chromium, copper, fluorine, iodine, iron, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, silicon, sodium, sulfur, vanadium and zinc. Along with minerals, the body also needs vitamins such as vitamin A, Retinol, Vitamin B, Vitamin B1, Thiamine, Vitamin B2, Riboflavin, Vitamin B3, Niacin, Vitamin B5, Pantothenic Acid, Vitamin B6, Pyridoxine, Vitamin B7, Biotin, Vitamin B9, Folic Acid, Vitamin B12, Cyanocobalamin, Vitamin C, Ascorbic Acid, Vitamin D, Vitamin E, Tocopherol, and Vitamin K. To get all these nutrients, it becomes necessary to eat a wider variety of food items.
Count the number of different food items that you have eaten in the past month. In most circumstances, you will not exceed 20 unique items. Now, look at all of the different types of food items that are popular throughout the world.
Cereals
In most parts of the world, cereals comprise a major part of every cultural diet. Some of the most important and widespread cereals are Barley, Buckwheat, Corn, Fonio, Kamut, Maize, Millet, Oats, Palmer’s grass, Quinoa, Rice, Rye, Sorghum, Spelt, Teff, Triticale, and Wheat.Sep 9, 2015
Late Summer Herbal Cooking
Author: Karyn Siegel-Maier
Published on: September 1, 1998
This Post I found at herbalmusings
Last week we looked at the various methods of collecting and drying herbs to be used during the winter months. This week, I'd like to share with you some excellent recipes for preserving fresh herbs (and vegetables for that matter) in the form of canning. People preserve goods in sealed jars in a variety of ways, but there are basically 3 key things to remember for success: 1) Always sterilize jars and rings in boiling water and use tongs after doing so when handling them; 2) Never boil the lids - pour boiling water over them instead; and 3) Always make sure the lids seal properly. If the lids don't seal within 12-24 hours, you'll have to reprocess that batch. Also, don't screw the rings down over the lids for 8-12 hours after filling.
Vinegars have many uses, from the culinary to the cosmetic. Wine bottles (with new corks) are perfect for making herbal vinegars, but almost any clean jar will do. Whole herb stems are placed in the jar and then the jar is filled with vinegar. Whenever possible, include the herbal flowers as well. Also, whenever garlic is called for, use whole cloves. With onions, slice into quarters, or smaller, to fit through the mouth of the jar. Vinegars take from 2-3 weeks, preferably on a sunny shelf, to "infuse" the flavors. Feel free to experiment with different combinations of herbs!
Italian Vinegar: Oregano, Red Wine Vinegar, Garlic cloves, chives, basil, red pepper strips, marjoram. This combination is great for salads, soups, bean dishes and marinating vegetables.
Meat Tenderizer: Sage, bay, whole black peppercorns, garlic, rosemary, tarragon, white vinegar. This recipe is also good when combined with vegetable broth and cooked with rice as a substitution for water.
Chicken Marinade: Mashed fresh fruit (such as apricot, apple, blueberries, raspberries), 2-3 sage leaves, cider vinegar. Never heard of fruit vinegars? Try 'em, they're different! And if you use berry-based vinegar for your marinade, your friends will wonder how you ever made "pink" grilled chicken.
Got Veggies to Spare?
After the great salsa-making celebration is over at our house, we always preserve the last of our tomatoes with eggplant and zucchini (or other squash). This mixture can be a great sauce starter, or an excellent addition to soups and casseroles. You might have to make this in batches, depending on how many vegetables you have.
Sauté the zucchini in garlic and olive oil until just tender. Add eggplant and cook 3-4 minutes more while stirring. Add tomatoes and simmer 1 minute. Sprinkle with fresh (or dried) oregano and basil. Seal in sterilized canning jars.
Jams & Jellies
Jalapeno Jelly ~ This jelly is wonderful with cream cheese and crackers! Only the flavor is hot. The more mellow-flavored peppers and sugar help to balance the overall affect. You might be asking where the herbs are. Well…there aren't any. But this recipe is too good to leave out! (As a matter of fact, I make it for so many other people, I rarely get more than a jar for myself!)
5 cups mashed peppers (use at least 4 jalapenos and the remaining a combination of green, yellow, orange and red peppers)
½ cup cider vinegar
4 ½ cups sugar
1 package powdered Sure-Jell
Mash the peppers in a food processor or blender just until you have a firm pulp. Place pepper mixture, vinegar and Sure-Jell in a large Dutch oven or saucepan. Heat on high, stirring constantly, until mixture reaches a boil. Add sugar, stir and boil another 2-3 minutes. Pour jelly immediately into clean jars and seal.
Red Onion-Rosemary Jam ~ Spread this on your next bagel or biscuit. This also makes a good marinade for chicken or beef.
7 cups red onions, sliced thin
¾ cup red wine vinegar
1 tbls. olive oil
3 ½ cups sugar
1 package Sure-Jell Light
¼ tsp. dried thyme
¼ tsp. ground white pepper
½ tsp. dried rosemary, crumbled
Sauté onions in olive oil and vinegar for 10-15 minutes, or until tender. Place onions in food processor or blender. Add rosemary, thyme and white pepper. Blend 1 minute.
Place onion mixture in saucepan or Dutch oven. Add Sure-Jell and bring to a boil, stirring constantly. Add sugar and boil 1 minute more. Remove from heat, stir well and pour into sterile jars (about 6 pints) and seal.
Published on: September 1, 1998
This Post I found at herbalmusings
Last week we looked at the various methods of collecting and drying herbs to be used during the winter months. This week, I'd like to share with you some excellent recipes for preserving fresh herbs (and vegetables for that matter) in the form of canning. People preserve goods in sealed jars in a variety of ways, but there are basically 3 key things to remember for success: 1) Always sterilize jars and rings in boiling water and use tongs after doing so when handling them; 2) Never boil the lids - pour boiling water over them instead; and 3) Always make sure the lids seal properly. If the lids don't seal within 12-24 hours, you'll have to reprocess that batch. Also, don't screw the rings down over the lids for 8-12 hours after filling.
Vinegars
Vinegars have many uses, from the culinary to the cosmetic. Wine bottles (with new corks) are perfect for making herbal vinegars, but almost any clean jar will do. Whole herb stems are placed in the jar and then the jar is filled with vinegar. Whenever possible, include the herbal flowers as well. Also, whenever garlic is called for, use whole cloves. With onions, slice into quarters, or smaller, to fit through the mouth of the jar. Vinegars take from 2-3 weeks, preferably on a sunny shelf, to "infuse" the flavors. Feel free to experiment with different combinations of herbs!
Italian Vinegar: Oregano, Red Wine Vinegar, Garlic cloves, chives, basil, red pepper strips, marjoram. This combination is great for salads, soups, bean dishes and marinating vegetables.
Meat Tenderizer: Sage, bay, whole black peppercorns, garlic, rosemary, tarragon, white vinegar. This recipe is also good when combined with vegetable broth and cooked with rice as a substitution for water.
Chicken Marinade: Mashed fresh fruit (such as apricot, apple, blueberries, raspberries), 2-3 sage leaves, cider vinegar. Never heard of fruit vinegars? Try 'em, they're different! And if you use berry-based vinegar for your marinade, your friends will wonder how you ever made "pink" grilled chicken.
Got Veggies to Spare?
After the great salsa-making celebration is over at our house, we always preserve the last of our tomatoes with eggplant and zucchini (or other squash). This mixture can be a great sauce starter, or an excellent addition to soups and casseroles. You might have to make this in batches, depending on how many vegetables you have.
Sauté the zucchini in garlic and olive oil until just tender. Add eggplant and cook 3-4 minutes more while stirring. Add tomatoes and simmer 1 minute. Sprinkle with fresh (or dried) oregano and basil. Seal in sterilized canning jars.
Jams & Jellies
Jalapeno Jelly ~ This jelly is wonderful with cream cheese and crackers! Only the flavor is hot. The more mellow-flavored peppers and sugar help to balance the overall affect. You might be asking where the herbs are. Well…there aren't any. But this recipe is too good to leave out! (As a matter of fact, I make it for so many other people, I rarely get more than a jar for myself!)
5 cups mashed peppers (use at least 4 jalapenos and the remaining a combination of green, yellow, orange and red peppers)
½ cup cider vinegar
4 ½ cups sugar
1 package powdered Sure-Jell
Mash the peppers in a food processor or blender just until you have a firm pulp. Place pepper mixture, vinegar and Sure-Jell in a large Dutch oven or saucepan. Heat on high, stirring constantly, until mixture reaches a boil. Add sugar, stir and boil another 2-3 minutes. Pour jelly immediately into clean jars and seal.
Red Onion-Rosemary Jam ~ Spread this on your next bagel or biscuit. This also makes a good marinade for chicken or beef.
7 cups red onions, sliced thin
¾ cup red wine vinegar
1 tbls. olive oil
3 ½ cups sugar
1 package Sure-Jell Light
¼ tsp. dried thyme
¼ tsp. ground white pepper
½ tsp. dried rosemary, crumbled
Sauté onions in olive oil and vinegar for 10-15 minutes, or until tender. Place onions in food processor or blender. Add rosemary, thyme and white pepper. Blend 1 minute.
Place onion mixture in saucepan or Dutch oven. Add Sure-Jell and bring to a boil, stirring constantly. Add sugar and boil 1 minute more. Remove from heat, stir well and pour into sterile jars (about 6 pints) and seal.
Late Summer Herbal Cooking
Published on: September 1, 1998
This Post I found at herbalmusings
Last week we looked at the various methods of collecting and drying herbs to be used during the winter months. This week, I'd like to share with you some excellent recipes for preserving fresh herbs (and vegetables for that matter) in the form of canning. People preserve goods in sealed jars in a variety of ways, but there are basically 3 key things to remember for success: 1) Always sterilize jars and rings in boiling water and use tongs after doing so when handling them; 2) Never boil the lids - pour boiling water over them instead; and 3) Always make sure the lids seal properly. If the lids don't seal within 12-24 hours, you'll have to reprocess that batch. Also, don't screw the rings down over the lids for 8-12 hours after filling.
How to soothe your stomach troubles with medicinal thyme
Here are six reasons to make like the Spartans and get some thyme into your diet.
1. Thyme is antibacterial: Thyme contains an essential oil called thymol, which can be used as a surface antibacterial agent. It's also a great natural addition to your first-aid kit as an antiseptic and digestive aid.
2. This herb is high in antioxidants: Thyme contains some of the highest levels of natural flavonoids and polyphenols, beating out other herbs like oregano, marjoram and basil. Try adding some fresh thyme to your salad, steak or smoothie to boost antioxidants and keep your skin looking youthful.
3. It could help prevent food poisoning: Thyme has the ability to help preserve meat against bacterial overgrowth, drastically reducing the chances of decomposition and thus illness when you eat it.
4. Kill pesky parasites with thyme: Many herbs can kill parasites, and thyme is no exception! Adding thyme and other herbs to dishes is a great trick for when you are travelling abroad to prevent coming back with a nasty bug.
5. It's an astringent and an analgesic: This means that thyme has the ability to prevent the production of excess mucous, bile or stomach acid, as well as to relieve pain. This can come in handy if you deal with increased acid production in your stomach and suffer from heartburn as a result.
6. Thyme can kill certain tumor cells: Recent studies have shown that active components of thyme can kill tumor cells that have otherwise been resistant to chemotherapy. The studies are still in animal trials, but they have shown promising results.
Thyme for kale salad
Kale grows so fast this time of year that the bunches sold at the farmers market are triple the size you would get in the winter. Kale is one of the world's richest sources of vitamin K, which works with calcium to build strong bones. As for thyme, there are more than 60 varieties of this herb. At the farmers' market this week, Vikki’s Veggies had a wonderful English thyme that complements kale beautifully.
Ingredients:
1 onion, sliced
2 cloves garlic, finely sliced
1 tbsp extra virgin olive oil
1/8 tsp sea salt
8 cups kale, stems removed
1 yellow pepper, julienned
1/2 cup fresh thyme, stems removed
1/2 cup fresh basil, chopped
Dressing:
1/4 cup extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp maple syrup
to taste sea salt
Directions:
1. Saute onions, garlic, olive oil and sea salt for 3-4 minutes on medium heat until onions soften.
2. Meanwhile in a large pot, steam kale for 3 minutes until just soft. Drain well and place back into pot.
3. Place onion medley, pepper, thyme, and basil into the kale pot.
4. In a separate bowl, mix dressing ingredients well and pour into kale pot.
5. Mix until all ingredients are coated well and serve.
Makes 10 servings
Nutritionist Julie Daniluk hosts Healthy Gourmet, a reality cooking show that looks at the ongoing battle between taste and nutrition. Her soon-to-be-published first book, Meals That Heal Inflammation, advises on allergy-free foods that both taste great and assist the body in the healing process.
For more amazing recipes visit Chatelaine.com's recipe section.
How to soothe your stomach troubles with medicinal thyme
Here are six reasons to make like the Spartans and get some thyme into your diet.
Sep 3, 2015
Crock Pot Recipes
Easy slow-cooker recipes.
Crock pot chicken recipes, stew recipes, goulash recipes and more easy slow-cooker recipes.
( Found these at EatingWell.com )
Our healthy crock pot recipes make a delicious dinner for fall. Our slow cooker stew recipes, pot roast recipes, chicken recipes and goulash recipes are fragrant, hearty dishes that are easy to prepare. Try our Wine & Tomato Braised Chicken for an easy crock pot chicken recipe or Slow-Cooker Black Bean-Mushroom Chili for a healthy chili recipe to feed your family.Begin »
More Healthy Crock Pot Recipes
- Easy Slow Cooker and Crock Pot Recipes
- Healthy Beef Crock Pot Recipes and Healthy Beef Slow Cooker Recipes
- Healthy Crock Pot Chicken Recipes and Healthy Slow Cooker Chicken Recipes
- Healthy Lamb Slow Cooker Recipes and Healthy Pork Crock Pot Recipes
- Healthy Vegetarian Crock Pot Recipes and Healthy Vegetarian Slow Cooker Recipes
Crock Pot Recipes
Easy slow-cooker recipes.
Crock pot chicken recipes, stew recipes, goulash recipes and more easy slow-cooker recipes.
( Found these at EatingWell.com )
Our healthy crock pot recipes make a delicious dinner for fall. Our slow cooker stew recipes, pot roast recipes, chicken recipes and goulash recipes are fragrant, hearty dishes that are easy to prepare. Try our Wine & Tomato Braised Chicken for an easy crock pot chicken recipe or Slow-Cooker Black Bean-Mushroom Chili for a healthy chili recipe to feed your family.Begin »
More Healthy Crock Pot Recipes
- Easy Slow Cooker and Crock Pot Recipes
- Healthy Beef Crock Pot Recipes and Healthy Beef Slow Cooker Recipes
- Healthy Crock Pot Chicken Recipes and Healthy Slow Cooker Chicken Recipes
- Healthy Lamb Slow Cooker Recipes and Healthy Pork Crock Pot Recipes
- Healthy Vegetarian Crock Pot Recipes and Healthy Vegetarian Slow Cooker Recipes
Prevent formation of kidney stones
Wien Med Wochenschr. 2004 Nov;154(21-22):523-7.
[Goldenrod--a classical exponent in the urological phytotherapy].
[Article in German]
Herbal remedies based on goldenrod (Solidago virgaurea L.) have been well-tried for centuries in the treatment of urinary tract diseases. Investigations in molecular pharmacology could show new mechanisms responsible for the biological effect of natural product from goldenrod extracts. The use of such herbal preparations with a rather complex action spectrum (anti-inflammatory, antimicrobial, diuretic, antispasmodic, analgesic) is especially recommended for treatment of infections and inflammations, to prevent formation of kidney stones and to help remove urinary gravel. This therapy is safe at a reasonable price and does not show drug-related side-effects.
Prevent formation of kidney stones
Wien Med Wochenschr. 2004 Nov;154(21-22):523-7.
[Goldenrod--a classical exponent in the urological phytotherapy].
[Article in German]
Herbal
remedies based on goldenrod (Solidago virgaurea L.) have been
well-tried for centuries in the treatment of urinary tract diseases.
Investigations in molecular pharmacology could show new mechanisms
responsible for the biological effect of natural product from goldenrod
extracts. The use of such herbal preparations with a rather complex
action spectrum (anti-inflammatory, antimicrobial, diuretic,
antispasmodic, analgesic) is especially recommended for treatment of
infections and inflammations, to prevent formation of kidney stones and
to help remove urinary gravel. This therapy is safe at a reasonable
price and does not show drug-related side-effects.
Sep 1, 2015
Five reasons to enjoy fresh peaches this summer
By Julie Daniluk, R.H.N. | Chatelaine – Mon, 8 Aug, 2011 12:00 AM EDTWhile sweating through an Ontario heatwave, I found nothing more enjoyable than relaxing by the water with a cold peach. As many of us know, the juice from a fresh peach inevitably ends up running down your chin, but it's worth it - not only for the taste, but also for the iron, potassium, niacin and vitamin C the fruit provides.
Five more reasons to enjoy fresh peaches while they're in season
1. They may help prevent respiratory infections: Peaches are packed full of vitamin C, which has been shown to not only boost your entire immune system, but also specifically to prevent lung infections. Make the most of your summer by stocking up these delicious treats to ward off a dreaded summer cold.
2. Peaches could help with weight loss: Besides being packed full of fiber and water, peaches are also very high in beta-carotene. Recent studies have suggested that beta-carotene plays a role in up-regulating some aspects of the fat-burning process. So try trading in dessert for a fresh peach and keep your weight loss goals on track.
3. They're a source of magnesium: Magnesium has the ability to relax our muscles, both small and large. This makes magnesium especially important in the relaxation of the tiny muscles that contract blood vessels and ease tension. Magnesium helps to relieve migraine headaches and symptoms of muscle tension and inflammation.
4. Potassium-rich peaches are the perfect summer snack: Peaches are high in potassium, which is especially important in the summer due to the heat. In the summertime we lose a lot of water through our sweat; along with that water loss. we also lose many salts that conduct the electrical signals in our body. Potassium is a mineral salt that we lose quite a bit of, so it must be constantly replenished - especially when exercising!
5. Peaches are a rich source of niacin: Niacin is a B vitamin necessary for the metabolism of every cell of you body. Niacin is also being tested as an anti-cancer treatment because of its amazing ability to kill cells in our body that are compromised by cancer, lowering our risk of growth and metastasis.
Peachy keen crisp
This is a great gluten-free summer treat. The combination of summer berries and peaches is a great one for entertaining. You can give them a gift twice - first with the taste, and secondly with the nutritional healing power of the ingredients.
Filling ingredients:
6 cups (1.5 L) organic fresh or frozen strawberries, halved
6 cups (1.5 L) fresh organic peaches, sliced
1/2 cup (125 mL) organic goji berries
1 cup (250 mL) unsweetened berry juice
2 tbsp (30 mL) lemon juice
1/2 tsp (2.5 mL) clove powder
1/2 tsp (2.5 mL) nutmeg powder
Topping ingredients:
1 cup (250 mL) quinoa flakes (rolled oats can be substituted)
1/2 cup (125 mL) brown rice flour
1/4 cup (60 mL) hazelnuts, chopped
1/2 cup (125 mL) honey
2 tsp (10 mL) cinnamon powder
1/2 tsp (2.5 mL) ginger powder
1/4 tsp (1 mL) pink rock or grey sea salt
4 tbsp (60 mL) coconut butter, cut into eight pieces
Filling directions:
1. Preheat the oven at 350°F (175 °C).
2. In a medium bowl combine the strawberries, apples, peaches, and goji berries. Add the berry juice, lemon juice, cloves, and nutmeg.
3. Toss thoroughly and transfer to a 9" x 13" baking dish.
Topping directions:
1. In a large bowl, combine the quinoa flakes, brown rice flour, hazelnuts, maple syrup, mesquite powder, maca powder, cinnamon, ginger, and sea salt. Place the coconut butter on top of the flour mixture. Using your hand, blend until the mixture looks like coarse meal.
2. Sprinkle the topping evenly and loosely over the fruit mixture, leaving fruit visible in a few spots for the juices to bubble up.
3. Transfer to the oven. Bake the crisp for 45 minutes or until the top is brown and the fruit juices are bubbling at the edges.
Makes 12 servings
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