The cauliflower is a member of the Brassica or cabbage family and the white part is the immature flowering head and stalk. This white part contains little beta-carotene compared to other members of this vegetable group and less riboflavin and folic acid. However, cauliflower does provide a good source of potassium and phosphorous, and is available all year round. Combining cauliflower with carrot juice makes it easier to digest.
Salad Recipes
Select small, firm and tight Brussels sprouts that are bright green in color and look vibrant. Avoid yellowing, soft ones with loose leaves – they are old and as such provide less nutrients Wash, dry and store in a cold place prior to juicing Brussels sprouts are traditionally associated with the winter months, and are available from August to March.
Easy Vegetable Recipes
Brussels sprouts are the baby members of the cabbage family and provide bags of vitamins and minerals at a very reasonable cost. The little green balls are a good source of vitamin C, folic acid, potassium, calcium and beta-carotene. The particularly high folic acid content means that the humble little sprout is useful for enhancing your sex life! Cancer, heart disease, high blood pressure and strokes are all diseases thought preventable and treatable by the nutrients contained in this little vegetable.
Healthy Vegetable Recipes
I’m sure it’s peeling the onions that put people off pickling their own! Pouring boiling water over the onions and leaving them for 5 minutes prior to peeling can make the skins easier to slip off. I add sugar to my onions because I like them slightly sweet, but it’s not essential.
Preparation time: 20 minutes, plus 2 days for brining
Spicing and filling time: 21/2, hours for vinegar; 10-15 minutes to fill the jars.
Makes about 21/4 lb (1 kg)
- 21/4 lb (1 kg) pickling onions or small shallots
- 125 ml (4 fl oz) sea salt
- 1 quart (1L) water
- 1/2 cup (125 ml) sugar. Preferably unrefined
- 1L (13/4 pints) malt vinegar
- 2 Tbsp pickling spice or coriander seeds
Method
- Put a small slice from each end of the onions, place them in a bowl, and cover with boiling water. Leave for 5 minutes, then drain the onions and pour in the cold water until cool enough to handle. Slip off the skins.
- Stir the salt into the water until dissolved, then pour the brine over the onions in a mixing bowl. Put a plate on the onions in the bowl, to stop them bobbing out of the brine. Cover and leave for 48 hours – any less and the onions will be soft; some pickling experts say 3 days, but I find 2 days is right.
- Place the sugar, vinegar and spice in a covered pan and bring almost to the boil. Stir in to ensure the sugar is dissolved, cover then leave for 2 hours or until the vinegar is cold. Strain to remove the spice.
- Drain the thoroughly rinse the onions, then pack them tightly into clean pickle jars – really push them in. add enough cold vinegar to cover the onions completely.
- Seal the jars with screw-top lids, then label. Leave to mature for at least a month before eating.
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Courgettes are similar to cucumbers in a nutritional sense. They are great thirst quenchers, cool and act like an internal body brush, cleansing the whole system. An excellent source of silicon, the courgette helps to keep us looking and feeling fit and young. It is a good juice for mixing, especially with carrot and garlic.
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NUT MILK.
Most any kind of nut can be made into yet another delicious alternative to dairy milk. Nut milk can be plain or flavored, and should be used chilled as a beverage, or poured over hot and cold cereals. It can also be substituted measure for measure in baking as a replacement for dairy milk. Add it to soups and sauces toward the very end of the cooking time to prevent them from breaking or separating, or whirl it through a blender with fruit and freeze into pops.
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A few basic foods and flavorings are natural partners to onions. One is cheese – try strong yellow onions with robust Cheddar, or sweet Vidalias with a nutty Swiss cheese such as Emmenthal. Olives and onions go well together, and anchovies are also a very worthy partner. My favorite support herbs for onions are thyme, either common or lemon, and bay leaf. A good spice is mace (the aromatic outer casing of the nutmeg).
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There are a number of ways of adding extra onion flavor to dishes without actually using onions. One of the easiest is dried onion soup mix, which is great in breads, scones and mixed into breadcrumbs for crisp toppings. Onion-flavored salt is good sprinkled over salads – try it also over tomatoes on toast. Onion stock can be bought, but I often make my own, by simmering onion skins in water with a few seasonings, especially if I have been using a lot of onions. This broth is very useful and goes well in almost any dish.
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Or plant to grow your own organic vegetables? Check out 101 Vegetables Gardening to get useful information in easy vegetable gardening at home.
The sweet flavor of honey-glazed rutabagas goes very well with grilled tuna. It will also be delicious with baked ham or smoked pork chop.
Makes 6 servings
Ingredients:
- 2 tablespoons butter
- 1 teaspoon sugar
- 1 teaspoon honey
- 2 tablespoons dry white wine
- 1 large or 2 medium size rutabagas, peeled, cut into ½ inch cubes, boiled in salted water to cover until tender, 15 to 20 minutes and drained
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley
Method:
- Melt the butter in a large heavy skillet over medium heat. Stir in the sugar, honey and wine. Add the rutabagas and toss to coat with the butter mixture. Season well with salt and pepper.
- Cover the skillet and cook over medium heat for 2 minutes. Remove the cover and cook, tossing until the sauce is reduced to a few teaspoons, and the rutabaga cubes are glazed and shiny, no more than 5 minutes. Do not overcook. Serve very hot, garnished with the parsley.
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Makes 3-4 servings
Ingredients:
- 5-6 pounds mushrooms or cepes
- 3-4 chicken bouillon cubes
- 4 tablespoons Parmesan cheese
Methods:
- Before starts to cook, wash and drain the rice
- Slice the mushroom in thin pieces after remove its stem.
- Cut the chicken into your preferable size and shape.
- Melt the bouillon cubes in hot water.
- In a big pan, add in 2 tablespoons of butter as well as olive oil and starts frying the onion using medium heat. Continue frying for about 6 minutes. Stir in the prepared chicken and sake. Cook for about 3 minutes. Pour in rice and mushrooms, follow by bouillon and 1 tablespoon soy sauce.
- When steamed, uncover and cook 5 minutes more. Mix in parmesan cheese and 1 tablespoon butter.
- Garnish with parsley and serve it hot.
Note: Fry onion until golden brown to acquire a better flavor and a more colorful dish. Soy sauce is added. You may substitute small pieces of ham for chicken.
