Flaxseed - a super source of omega-3s.
Kale - a multivitamin masquerading as a vegetable.
Pomegranate - a juicy, crimson-coloured fruit whose juice packs a powerful antioxidant punch.
Kombucha - a fizzy, fermented health tonic and iced tea.
Dark Chocolate - the healthiest indulgence around.
Chia Seeds - they have a higher concentration of cholesterol-lowering omega-3 fatty acids.
Seaweed - seaweed is a good source of vitamins A and C, calcium and iron, and also rich in iodine.
Tart Cherries - this fruit delivers a free-radical-fighting wallop. It tempers inflammation, too.
Kefir - this drink is full of probiotics that improve digestion.
28 April, 2013
Onion Guide
- Yellow Onions are the most common and versatile variety. These pungent bulbs mellow when cooked and are great for soups, sauces and stews.
- White Onions are particularly sharp and juicy, which makes them an ideal accent for spicy dishes.
- Red Onions have a sweet bite, which is why they're commonly used raw in salads, sandwiches and burger.
- Sweet Onions, like vidalias, walla wallas and mauis are mild with a high sugar and water content. They're excellent on sandwiches when raw.
- Pearl Onions are perfect for pickling or tossing into the slow cooker to braise with meats.
- Cippolini Onions are larger, flatter and a bit sweeter that pearls. They can be a tad pricier, too, so do not waste them in soups and sauces. Their natural sugars make them exceptional for roasting until sweet and serving as a stand-alone side dish.
You can also serve any of these onions as side salad with sprinkle of sea salt. Onions are good accompanions for meat dishes.
- White Onions are particularly sharp and juicy, which makes them an ideal accent for spicy dishes.
- Red Onions have a sweet bite, which is why they're commonly used raw in salads, sandwiches and burger.
- Sweet Onions, like vidalias, walla wallas and mauis are mild with a high sugar and water content. They're excellent on sandwiches when raw.
- Pearl Onions are perfect for pickling or tossing into the slow cooker to braise with meats.
- Cippolini Onions are larger, flatter and a bit sweeter that pearls. They can be a tad pricier, too, so do not waste them in soups and sauces. Their natural sugars make them exceptional for roasting until sweet and serving as a stand-alone side dish.
You can also serve any of these onions as side salad with sprinkle of sea salt. Onions are good accompanions for meat dishes.
Vanilla Coffee
- Organic Vanilla Extract 1 ts;
- Organic Cane Sugar (Brown or Ivory) 3 tbs;
- Organic Ground Italian Roast Coffee 2 tbs;
- 1 1/2 qt or 1.5 litre spring water.
Add water and coffee to one pot and bring it to boil together, then add vanilla extract and sugar and simmer it for about 5 more minutes. Then cover it and let it stand to cool down for 5 more minutes. Strain with mesh colander and funnel to cups or put it to French Press as I'm doing and it's Ready. Enjoy!!! :-)
- Organic Cane Sugar (Brown or Ivory) 3 tbs;
- Organic Ground Italian Roast Coffee 2 tbs;
- 1 1/2 qt or 1.5 litre spring water.
Add water and coffee to one pot and bring it to boil together, then add vanilla extract and sugar and simmer it for about 5 more minutes. Then cover it and let it stand to cool down for 5 more minutes. Strain with mesh colander and funnel to cups or put it to French Press as I'm doing and it's Ready. Enjoy!!! :-)
Radishes
Crisp radishes plunged into dip are delicious. Their sweet and peppery flavor shines when they're roasted, pickled, braised, salted and shredded.
Radishes have long been prized for their anti-inflammatory properties and volatile oils that help clear stuffy noses, soothe sore throats and even ease flu symptoms. We eat radishes mostly in Spring and Autumn.
They're about 100 radishes varieties, ranging in size from tiny to tremendous.
- Cherry Belles are the spicy orbs we're most likely to find at the grocery store. It's delicious just as side salad or in soups.
- Plum Purples are sweet and look like their namesake fruit. Try them roasted or braised in butter as an accompaniment to chicken or red meat, like lamb or beef.
- Bur-pee Whites are smooth and mild, but pack of chomp. Substitute crisp cubes for high carbohydrate croutons in a salad.
- White Icicles are distinctively sharp in both flavor and frost-like appearance. Layer thin slices in a sandwich for crunch or eat salted as salad with main course dishes.
- French Breakfasts are commonly served as bistros with smear of butter and a sprinkle of sea salt to temper their assertive flavor.
- Watermelons are pale green outside, with bright magenta centre. Just slice it and sprinkle some iodized salt and it pairs well with beef dishes or with white cheese and bread.
- Easter Eggs vary in colour and flavor. They pop beautifully on vegetable platter.
Radishes have long been prized for their anti-inflammatory properties and volatile oils that help clear stuffy noses, soothe sore throats and even ease flu symptoms. We eat radishes mostly in Spring and Autumn.
They're about 100 radishes varieties, ranging in size from tiny to tremendous.
- Cherry Belles are the spicy orbs we're most likely to find at the grocery store. It's delicious just as side salad or in soups.
- Plum Purples are sweet and look like their namesake fruit. Try them roasted or braised in butter as an accompaniment to chicken or red meat, like lamb or beef.
- Bur-pee Whites are smooth and mild, but pack of chomp. Substitute crisp cubes for high carbohydrate croutons in a salad.
- White Icicles are distinctively sharp in both flavor and frost-like appearance. Layer thin slices in a sandwich for crunch or eat salted as salad with main course dishes.
- French Breakfasts are commonly served as bistros with smear of butter and a sprinkle of sea salt to temper their assertive flavor.
- Watermelons are pale green outside, with bright magenta centre. Just slice it and sprinkle some iodized salt and it pairs well with beef dishes or with white cheese and bread.
- Easter Eggs vary in colour and flavor. They pop beautifully on vegetable platter.
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