Creative & Healthy Vegetables
old saying that the way to a man's heart is through his stomach has
a new meaning lately. We used to think the best method for enticing a
was to ply him with rich, buttery sauces, heavy meat dishes and
chocolate desserts. These days we're more likely to protect the heart
the one we love by serving lighter and healthier foods that won't
clog the coronary arteries or raise cholesterol levels. While it's true
that love is ultimately less about what you eat than whom you eat, a
help from our creative and healthy vegetables cookbook doesn't
roots are a commonly neglected bunch, but have recently emerging from
shadows to make their presence definetly known. They have never
love at first sight anyway. Beneath their rough skinned, knotty, and
outer cloak, they harbor a wealth of earthy flavors and nutritiens.
are excellent sources of fiber, minerals, vitamins and low calorie
It is important to know that not everything that grows below ground is
a root vegetable.
Potatoes, jicama, turnips, cassava, kumara, yams, rutabagas, sweet
oca, these are just a few of dozens of underground tubers that sustain
modern humans, who boil, bake, and fry them for lunch, dinner, and
breakfast. Tubers are storage organs which preserve the plant in a
state through the winter, and give the plant a boost in making new
in the spring. The tubers come in many shapes and sizes and are an
source of nutritiens.
garlic and shallots are underground bulbs. Each root has its own unique
taste and nutritional value, so be daring and expand your taste buds!
to know: beet, burdock, carrots, celery root, celeriac, horseradish,
radish, parsnips, radishes, parsley root, salsify... More...
tomatoes are the best source of lycopene, many studies have suggested
tomato products such as tomato sauce, ketchup, tomato paste and coctail
sauce seem to contain a much higher concentration of the chemical.
and cooking, because of the high temperatures involved, release
from its food matrix and make it more easily absorbed by... More...
|THE ONION STORY
group of ingredients is more versatile and basic to cooking than the
member of the allium family - onion. Cultivated around the world for
over 5,000 years onion is thought to be of central Asian
Allium family encompasses more than 500 members and most of them are
but not all... more...
Great Cookie Treasure
Tortes, Tarts & Related
Tips & Ideas
For Healthy Eating
saturated fat, control
the size of your portions, trim the fat off meat and remove the skin
from poultry before cooking. Make a meat marinade from
non-fat or low-fat salad dressings, wine, flavored vinegars and citrus
fruits, such as limes, lemons and oranges. Try healthy cooking methods
that don't call for fat, such as braising, baking, grilling... more
nature's most special season is a time of re-emergence and expectation.
The sleeping earth slowly begins to aweken with the lenghtening
hours and first tentative rays of sunshine. During this season of
nature offers some of her most luscious culinary gifts: tender young
spring onions, tasty tomatoes, asparagus, sweet peas and new
at their best.
advantage of these succulent ingredients in meals that are not
easy to make and delicious to eat, but also signal the seasonal
from hearty to lighter fare. more...
are nature's BEST source of the very powerful antioxident Vitamin
A! Antioxidants protect cells
from free radicals which
can damage the basic structure of healthy cells. Many
studies show that the nutrients in carrots may reduce risk of... more...
usually take their name from their chief ingredient, as, for instance,
potato salad, chicken salad, tomato salad, etc. Just what place salads
have in the meal depends on the salad itself. A high protein salad,
as lobster salad, should take the place of the meat course, whereas, a
light salad of vegetables or fruits may be used as an additional
we usually think
fruits as the main source of vitamin C, black
currants contain much more of this vital nutrient. Just one
nearly 203 mg. of vitamin C, or about 338 percent of the RDA
Daily Allowance), compared with about 69 mg. for a 4-1/2 oz. orange.
The oil from... more...
careful selection of the food that
is to be preserved is the most important part of the whole
process. The flavor of the finished product also depends a
great deal on the condition of the food. So, whenever possible, any
food that is to
be preserved should be perfectly
fresh. The sooner it is preserved after it has been gathered, the more
satisfactory will be results. Keep in mind that a successful preserving
depends entirely on
destroying harmful micro-organisms that are present in the food and
preventing those present in the air from entering the food.... more...
is an convenient way to preserve foods and it is one of the oldest
of food preservation for later use. It is simple, easy to learn, safe,
and requires only basic equipment. It is not difficult, but it does
time and a lot of attention. With the renewed interest in gardening and
natural foods, drying foods at home is becoming popular
kinds of fresh fruits, vegetables, herbs, meat, and fish can be
dry your own herbs, you will always have a fresh, inexpensive supply
at hand for making delicious foods. For people on salt-free diets,
enhance the flavor of otherwise bland foods and do not add calories to
foods. If you want to cut down on salt or calories, you can use herbs
spices to give zest to familiar, low-calorie or low-salt foods. For
a pinch of rosemary dropped into the water that potatoes or rice are
in will give a delightful taste to these vegetables... more...
Watch humidity and
ventilation during the drying process very carefully. Humid air slows
evaporation. Food contains a lot of moisture and rapid dehydration is
The higher the temperature and the lower the humidity, the more rapid
rate of dehydration will be... more...
Curing and smoking is an
excellent way to preserve animal products such as meat, poultry and
fish. Smoking and curing affects the texture,
color, juiciness and flavor of meat. The quality and safety of the
product depends on how the product is handled before, during and after
curing and smoking... more...
are dried seeds, fruits, roots, bark or other vegetative
substance used in nutritionally insignificant quantities as a food
additive for the purpose of flavoring, and indirectly for the purpose
of killing and preventing growth of pathogenic bacteria... more...