Foraging and Preparing Purslane
Lee Supercharged with Lee Holmes.
Pearl Beach, NSW, Australia · Have you made my cleansing turmeric and ginger tea yet? This pic is taken from the pages of Danny Seo Naturally Magazine when Danny and his team came over to Sydney from the U.S. to spend the day at my place. If you're looking for inspiration head over to their website www.dannyseo.com they are a gorgeous, authentic and really talented bunch of people! 📷 Shelly Strazis #naturallymagazine #dannyseo #tea #turmeric
Harvest microgreens right after the first true leaves develop. (The first leaves you see when the seeds germinate are cotyledon leaves, which don’t look anything like the leaves of the plant. The next set is the first set of true leaves.) It can take anywhere for four days to three weeks for microgreens to be ready to harvest, depending on the types of greens. Harvesting is much easier if you grow greens that have the same germination time, otherwise you’ll be picking among your tiny greens to reach the ones that are ready.
Always use clean, sharp scissors or shears to harvest microgreens. They’ll last about ten days in the refrigerator, but the sooner you eat them the more flavorful and nutritious they will be.
How to Grow Microgreens: A Beginner's 101 GuideIn "Growing Vegetables"
Want more information about growing Microgreens?
While microgreens are trendy at the moment, their versatility, nutritional value, and enticing flavors may give them a place at the table for a long time. You can learn more about microgreens with these resources:
Year-Round Indoor Salad Gardening: How to Grow Nutrient-Dense, Soil-Sprouted Greens in Less Than 10 days by Peter Burke
Microgreens: A Guide To Growing Nutrient-Packed Greens by Eric Franks and Jasmine Richardson
Microgreens from University of Kentucky Cooperative Extension
Nutritious microgreens are easy to grow at home from Mississippi State University
Video tutorials for growing microgreens indoors:
RE: 8 Tricks Our Ancestors Knew About Preparing Healthy Food
8 Tricks Our Ancestors Knew About Preparing Healthy Food
8 Tricks Your Ancestors Knew About Preparing Healthy Food
Traditional food preparation techniques do more than just preserve food. They remove natural toxins and increase nutrients, as well as the body’s ability to fully use them.
Here’s a list of time-honored food preparation and preservation techniques, some of which you can try at home:
Arugula sprouts Photo
1. Fermenting—Acetic acid, lactic acid, and alcohol act as natural preservatives. Improves digestibility because microbes have predigested. Can create new nutrients, especially B vitamins. Adds helpful bacteria.
2. Soaking—Improves digestibility. Reduces phytic acid, allowing absorption of more minerals, such as iron and calcium. Soaking grains breaks down phytic acid, a substance that prevents the absorption of minerals like calcium, magnesium, iron, and zinc. Also, as grains soak, vitamin content increases, especially B vitamins.
3. Sprouting—Deactivates enzyme inhibitors, making the sprouted seed more digestible.
4. Nixtamalization—Soaking corn with lime (calcium hydroxide) or wood ashes (potassium hydroxide) increases digestibility and bioavailability of niacin, protein, and calcium. Decreases phytic acid and harmful mycotoxins.
5. Pounding—Removes the bran or hull of a seed or grain, which contain most of the antinutrients. Increases digestibility.
6. Drying—Removes moisture, slowing bacterial growth.
7. Salt curing—Draws water out of cells, killing microorganisms and preventing spoilage. Salt denatures meat proteins and produces glutamate, which enhances flavor.
8. Smoking—Dries meat and adds phenolic compounds that bind to the surface of the food and act as antioxidants, preventing rancidity.
New Cook Book! Supercharged Food series / Eat Right for Your Shape
Lee Supercharged’s post.
+3Lee Supercharged added 7 new photos — with Lee Holmes.
I’m so excited to share the happy news that my sixth cookbook in the Supercharged Food series, Eat Right for Your Shape is now available for pre-order here http://www.superchargedfood.com/s…/eat-right-for-your-shape/. I’m taking a fresh look at the ancient healing system of Ayurveda and applying it to the way we eat and live. It’s the book I cooked up in the Ayurvedic kitchens of Kerala, where I spent time last year studying Ayurvedic nutrition and cooking. In the book I show you how to apply Ayurvedic principles to your life. I cover eating habits, digestion, daily routines, yoga and meditation, plus I’ve included over 120 delicious and nourishing recipes that correct your doshic imbalance, in order to create harmony, weight management and health. Whatever size you are or desire to be, the recipes and principles in Eat Right for Your Shape will help you to bring your body into balance. The book embraces guiding principles rather than strict rules. It’s a balanced and considered approach to lifelong health, one that will give you complete control over the interplay of your bodily systems to keep your true self feeling balanced, healthy and calm. As my special gift to you, when you preorder Eat Right for Your Shape you’ll receive my Renewable Table eBook FREE. Some of my favourite recipes featured in the book are a yummy Chai Cream Brûlée and Spiced Poached Pears with Orange and a Fig Cardamom and Quinoa Breakfast Bowl. There are a few fish dishes too; Fragrant Fish Stew and Baked Fish with Flaxseed Crust. You’ll love the Traditional Lamb Korma, Gluten Free Dosas, Keema Matar (mince with peas), Tuna Tikka Curry, Broccoli Bhajis, Slow cooked Balancing Vegetables and Brown Rice Nori. I look after the gut with my Digestive Lassi and Ayurvedic Weight-loss Soup and there are plenty of healthy dessert options like a delicious Oven Baked Peach and Berry Pancake, Coconut Bark with Rosewater, Pistachios and Raspberries, and scrumptious Pistachio Truffles. I hope you’ll like it! You can read more about what’s inside here… www.superchargedfood.com/b…/autumn/eat-right-for-your-shape/
Lee Supercharged added 2 new photos.
Sydney, NSW, Australia · I've put together a little video for you, it's just me, no filters, no makeup, no spicy effects or souped-up editing. I'm feeling relaxed at home in my kitchen and I'm talking about my new book Eat Right for Your Shape. I hope you'll like it! Click on this link to watch...
HMMMM....WHAT COULD I DO WITH ALL THIS?
Time to get serious....just added roasted Chile de arbol...spice it up a LOT!!
Antonio Sanchez shared Decolonize Your Diet's photo.
Decolonize Your Diet
Oakland, CA · A description of tamales from the Florentine Codex to encourage you to get creative with your tamales this season.
"[They] sell meat tamales, turkey pasties, plain tamales, barbecued tamales, those cooked in an olla—they burn within; grains of maize with chili, tamales with chili, burning within; fish tamales, fish with grains of maize, frog tamales,… axolotl tamales, rabbit tamales, gopher tamales; tasty—tasty, very tasty, very well made, always tasty, savory, of pleasing odor, of very pleasing odor, made with a pleasing odor, very savory. Where [it is] tasty, [it has] chile , salt, tomatoes, gourd seeds: shredded, crumbled, juiced. They} sells tamales of maize softened in wood ashes, the water of tamales, tamales of maize softened in lime—narrow tamales, fruit tamales, cooked been tamales…salted wide tamales, pointed tamales, white tamales…roll-shaped tamales, tamales with beans forming a seashell on top, grains of maize thrown in, crumbled, pounded tamales, spotted tamales; white fruit tamales, red fruit tamales, turkey egg tamales, turkey eggs with grains of maize; tamales of tender maize, tamales of green maize, adobe-shaped tamales, braised ones; unleavened tamales, honey tamales, beeswax tamales, tamales with grains of maize, gourd tamales, crumbled tamales, maize flower tamales” (Florentine Codex, Book X, Chapter 19).
Edited: Translation from Nahuatl added gendered pronoun "he". I changed pronoun to gender neutral singular "they."
What kind of tamales are you making this season??? Share ideas and photos!
Decolonize Your Diet
Fluffy Fry Bread recipe and Tacos II, wild rice / at pages
Fluffy Fry Bread recipe and Tacos II, wild rice
INGREDIENTS Can we use Organic and whole grains? And Bake instead of fry?
Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through. In a large skillet, over medium-high heat, cook the ground beef with taco seasoning mix according to seasoning mix package directions. Cover, and keep warm while you prepare the fry bread.
If you have any fry bread leftover try them with ice cream (unbelievable).
OR buy authentic Indian fry bread mix. Named”ha-pah-shu-TSE”…can be found at most large grocers.It’s already mixed, just add a bit of warm water to the mix in a glass bowl,cover with a damp towel and place in a warm over or a warm spot for 2 or 3 hours. (makes the bread lighter and fluffy). Tear the dough into 4 separate pieces and roll them out pencil thin before deep frying. YUM!!
Be sure to dust the dough ball with flour before handling and make sure to keep your surface dusted with flour and your hands too as long as you are patting out the dough.
The old way was to poke a hole in the middle. Indian women would turn the breads using a stick. My Grandma still did it that way! Try drizzling melted butter on the breads and spreading with Salal or wild huckleberry jam on them. A sprinkling of powdered sugar on top – so good!
Eagle Waters Resort Chicken & Wild Rice Soup
Joanne Kempinger Demski
Eagle Water Resort Chicken & Wild Rice Soup is served every Saturday night at Eagle Waters Resort in Eagle River.Sept. 28, 2010 |(2) Comments
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She wrote: “Several of us ‘wined and dined’ in Eagle River recently. We had a bowl of this awesome soup before our meal and it was so very, very good. I offered to see if I could get the recipe for each of us.
“What a great place to eat, awesome food and beautiful atmosphere and excellent service.”
Pete Hafer, chef, sent the recipe. He said this soup is served every Saturday night.
Eagle Waters Resort Chicken & Wild Rice Soup
Makes 12 servings1 cup uncooked wild rice
2 quarts water
4 tablespoons chicken base
Tags: American Indian, Recipes
Annabel Langbein: The Free Range Cook
Celebrity cook, food writer and author Annabel Langbein invites viewers to her idyllic lakeside cabin on New Zealand's scenic South Island, where she creates simple, healthy and delicious meals for family and friends.
"Like many New Zealanders, my roots are deeply tethered in the earth in a satisfying cycle of growing, harvesting, cooking and sharing around the table. My father Fred, who worked in a downtown city office, would come home each night to tend his vegetable garden and his bees. His washed and trimmed vegetable offerings would arrive at the back door, ready for the creation of a delicious dinner."
In the kitchen
Sow seeds in a pot, planter or mini greenhouse, set them on a sunny windowsill and keep the soil moist. Harvest the leaves when they’re 2–3cm tall by trimming them with a pair of scissors. Try to leave one set of leaves on each stalk and they will sprout again for a second picking in another couple of weeks. Use them in sandwiches and salads or as a pretty garnish on meals.
These are some of my favourite recipes for microgreens:
Cold-Smoked Salmon Sandwiches with Microgreens
Mixed Leaf Salad with Honey Mustard Dressing Sometimes the best salads are the simplest. Throw together a salad of whatever salad greens you have to hand and toss lightly with this easy dressing.
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4 large handfuls mixed salad leaves
Honey Mustard Dressing
To make Honey Mustard Dressing place all ingredients in a small jar and shake to combine.
To assemble salad, arrange leaves in a serving bowl and toss through enough dressing to lightly coat the leaves. Store the remaining dressing in the fridge for up to a week to use on all kinds of salads.
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Pear, Walnut and Haloumi Salad
Corn and Quinoa Bowl
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i tried that,and it really works for me,so sweet...
петяспасова February 04, 2014