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#Post#: 7161--------------------------------------------------
Re: Healthy Eating
By: AGelbert Date: May 18, 2017, 5:04 pm
---------------------------------------------------------
[center][img
width=640]
HTML https://1.bp.blogspot.com/-UBqEDWQh5Hs/VtkDYh2hxpI/AAAAAAAAKQg/NYXBYCF9L3k/s1600/tomato%2Bvarieties.jpg[/img][/center]
[center]How Did Modern Tomatoes Lose Their Flavor? [/center]
Agelbert NOTE: The short answer is GREED! >:(
It’s not just your imagination. Today’s tomatoes simply don’t
taste the way they used to, and now science has told us why.
Researchers working on a study published in the journal Science
performed exhaustive taste tests of 100 tomato varieties and
sequenced the genomes of nearly 400 varieties. They were able to
identify 23 volatile compounds that give a tomato its flavor.
Unfortunately, many of those compounds, plus essential sugars,
are missing from today’s supermarket tomatoes -- they were
inadvertently [img
width=20]
HTML http://www.createaforum.com/gallery/renewablerevolution/3-280515145049.png[/img]<br
/> [img
width=20]
HTML http://www.createaforum.com/gallery/renewablerevolution/3-051113192052.png[/img]<br
/> lost when the industry sought to maximize yields and improve
tomatoes' resistance to pests and disease.
Better tomatoes on the way? [img
width=30]
HTML http://www.pic4ever.com/images/bc3.gif[/img]
• “The flavor got lost because people didn’t know what the
molecular and genetic bases were, so they couldn’t apply them,”
said study author Antonio Granell.
• Major seed producers are expected to use this new genetic
information to make seeds that will grow into new, tastier
tomatoes -- possibly within four years.
• Harry Klee, professor of horticultural sciences at the
University of Florida, also accused supermarkets of ruining the
taste of tomatoes by chilling them at low temperatures, which
adversely affects the flavor.
HTML http://www.wisegeek.com/how-did-modern-tomatoes-lose-their-flavor.htm
HTML http://www.wisegeek.com/how-did-modern-tomatoes-lose-their-flavor.htm
[center]
HTML https://a.disquscdn.com/uploads/mediaembed/images/1780/632/original.jpg[/center]
#Post#: 8667--------------------------------------------------
Re: Healthy Eating
By: AGelbert Date: December 22, 2017, 11:09 am
---------------------------------------------------------
[move][font=courier]What thistle is purple in color, part of the
sunflower family, and is eaten as a vegetable? ???[/font][/move]
[center][img
width=640]
HTML http://www.condorseed.com/wp-content/uploads/2013/04/Purple-Romagna-4-640x480.jpg[/img][/center]
[center]Purple of Romagna Artichoke: Italian heirloom favored by
chefs for its tenderness and unique nutty taste[/center]
Agelbert NOTE: The creator's fibonacci footprint can be clearly
seen in the artichoke. [img
width=30]
HTML http://www.createaforum.com/gallery/renewablerevolution/3-141113185701.png[/img]
[center]How to Grow Artichokes[/center]
SNIPPET:
Interesting Facts About Artichokes
Native to the Mediterranean region, artichokes (Cynara scolymus)
became scarce with the fall of the Roman Empire. After making a
comeback in Italy in the 1500s, artichokes were introduced to
the Americas by French and Spanish gardeners. California is the
biggest producer of artichokes in the U.S. Other interesting
facts about artichokes are:[sup]1[/sup]
Although commonly referred to as a vegetable, artichokes are
actually a thistle that is part of the sunflower family
Artichokes can be grown as either a perennial or an annual;
perennial artichoke plants last up to five years
When you let their buds open and flower, artichokes produce
striking bluish-purple flowers that attract pollinators like
bees and butterflies
Types of Artichokes
Artichokes come in several varieties, including:[sup]2,3[/sup]
Big Heart: Thornless, slightly purple variety that can handle
some heat
Green Globe: Heavy-bearing perennial that does best in ideal
growing conditions, including California, where it is grown
commercially
Imperial Star: Adaptable and easy to grow from seed as an
annual; recommended for gardeners in cooler climates (U.S.
Department of Agriculture Plant Hardiness Zone 6 or lower4)
Purple of Romagna: Italian heirloom favored by chefs for its
tenderness and unique nutty taste
Violetto: Oval-shaped Italian heirloom known for producing
dozens of small side shoots
Full article:
HTML https://articles.mercola.com/sites/articles/archive/2017/12/22/growing-artichokes.aspx
HTML https://articles.mercola.com/sites/articles/archive/2017/12/22/growing-artichokes.aspx
#Post#: 8674--------------------------------------------------
Re: Healthy Eating
By: AGelbert Date: December 24, 2017, 11:41 am
---------------------------------------------------------
[b]Agelbert NOTE[/b]: I found the info in this article very
valuable. It is rock solid and backed up with the latest
studies. Boosting mitochondrial function is exactly what the
ketogenic diet does. [img width=25
height=30]
HTML http://www.createaforum.com/gallery/renewablerevolution/3-080515182559.png[/img]<br
/>Please read the whole thing and watch the video. It will do yo
u
good. [img
width=60]
HTML http://renewablerevolution.createaforum.com/gallery/renewablerevolution/3-020617175335.png[/img]
[move][font=courier]What You Really Need to Know About Heart
Disease and Its Treatment[/font][/move]
December 24, 2017
Story at-a-glance
֍ Recent research shows stents do not improve angina,
thereby negating the sole remaining medical indication for
angioplasty or the placement of a stent to unblock a blocked
artery
֍ Earlier research showed angioplasty does not reduce
mortality, nonfatal myocardial infarction or hospitalization
rates for acute coronary syndrome
֍ Coronary artery disease is not a disease per se. It’s a
symptom of “a diffuse systemic disease,” caused primarily by
poor diet, inactivity, insulin resistance and stress
֍ The largest study done on heart attack incidence
revealed only 41 percent of people who have a heart attack
actually have a blocked artery. Of those, 50 percent of the
blockages occurred after the heart attack. This means at least
80 percent of heart attacks are not associated with blocked
arteries at all
֍ Three primary causes of heart attacks are decreased
parasympathetic tone followed by sympathetic nervous system
activation, lack of microcirculation and lactic acid buildup in
the heart muscle
SNIPPPET 1:
High Cholesterol Does Not Cause Heart Attacks
As noted by Cowan, many cardiologists would probably answer that
question saying the underlying problem is high cholesterol.
Alas, the evidence does not support this position either. “I
actually looked up four papers, [one] in JAMA, three in The
Lancet, showing that life expectancy tends to increase as
cholesterol goes up, and that there is no relationship between
high cholesterol and death,” Cowan says.
SNIPPET 2:
The Role of Mitochondria in Heart Attacks
Another area of concern is your mitochondria. Unfortunately,
this is an area that conventional cardiology is still largely
unfamiliar with. In essence, angina is a symptom of poor
mitochondrial function, causing a buildup of lactic acid that
triggers cramps and pain. When this pain and cramping occurs in
your heart, it’s called angina. The lactic acid buildup also
restricts blood flow and makes the tissue more toxic.
When a cramp occurs in your leg, you stop moving it, which
allows some of the lactic acid to drain off. But your heart
cannot stop, so the glycolytic fermentation continues, and the
lactic acid continues to build up, eventually interfering with
the ability of calcium to get into the muscle. This in turn
renders the muscle — in this case your heart — unable to
contract, which is exactly what you see on a stress echo or a
nuclear thallium scan.
“You see a dyskinetic or an akinetic muscle, which means it
doesn't move, because the calcium can't get into the cells
because the tissue has become too acidic,” Cowan explains.
“Eventually, the acidosis continues, and that becomes the cause
of necrosis of the tissue, which is what we call a heart attack
…
By the way … [the] dyskinetic area … the part of the heart
that's not moving, creates pressure … in the artery embedded in
that part of the heart, which causes clots to break off. That
explains why you get clots forming after the heart attack, not
before. This lactic acidosis buildup is one of the key events,
without which you won't have angina, and you won't have the
progression to necrosis.
Those are the three [primary causes of heart attacks]: The
autonomic nervous system, the microcirculation and lactic acid
buildup. Luckily, there are safe, nontoxic, effective ways to
address each of those, either individually or together.”
[center]
HTML https://youtu.be/8Zxa_2M74D8[/center]
[center]
HTML https://youtu.be/AeZih12H3JM[/center]
Detailed article; [img width=75
height=50]
HTML http://www.pic4ever.com/images/reading.gif[/img]
HTML https://articles.mercola.com/sites/articles/archive/2017/12/24/stents-heart-disease-treatment.aspx
#Post#: 8675--------------------------------------------------
Re: Healthy Eating
By: AGelbert Date: December 24, 2017, 1:27 pm
---------------------------------------------------------
[quote author=Eddie link=topic=559.msg143188#msg143188
date=1514139599]
[quote author=agelbert link=topic=559.msg143186#msg143186
date=1514139020]
[b]Agelbert NOTE[/b]: I found the info in this article very
valuable. It is rock solid and backed up with the latest
studies. Boosting mitochondrial function is exactly what the
ketogenic diet does. [img width=25
height=30]
HTML http://www.createaforum.com/gallery/renewablerevolution/3-080515182559.png[/img]<br
/>Please read the whole thing and watch the video. It will do yo
u
good. [img
width=60]
HTML http://renewablerevolution.createaforum.com/gallery/renewablerevolution/3-020617175335.png[/img]
[move][font=courier]What You Really Need to Know About Heart
Disease and Its Treatment[/font][/move]
December 24, 2017
Story at-a-glance
֍ Recent research shows stents do not improve angina,
thereby negating the sole remaining medical indication for
angioplasty or the placement of a stent to unblock a blocked
artery
֍ Earlier research showed angioplasty does not reduce
mortality, nonfatal myocardial infarction or hospitalization
rates for acute coronary syndrome
֍ Coronary artery disease is not a disease per se. It’s a
symptom of “a diffuse systemic disease,” caused primarily by
poor diet, inactivity, insulin resistance and stress
֍ The largest study done on heart attack incidence
revealed only 41 percent of people who have a heart attack
actually have a blocked artery. Of those, 50 percent of the
blockages occurred after the heart attack. This means at least
80 percent of heart attacks are not associated with blocked
arteries at all
֍ Three primary causes of heart attacks are decreased
parasympathetic tone followed by sympathetic nervous system
activation, lack of microcirculation and lactic acid buildup in
the heart muscle
SNIPPPET 1:
High Cholesterol Does Not Cause Heart Attacks
As noted by Cowan, many cardiologists would probably answer that
question saying the underlying problem is high cholesterol.
Alas, the evidence does not support this position either. “I
actually looked up four papers, [one] in JAMA, three in The
Lancet, showing that life expectancy tends to increase as
cholesterol goes up, and that there is no relationship between
high cholesterol and death,” Cowan says.
SNIPPET 2:
The Role of Mitochondria in Heart Attacks
Another area of concern is your mitochondria. Unfortunately,
this is an area that conventional cardiology is still largely
unfamiliar with. In essence, angina is a symptom of poor
mitochondrial function, causing a buildup of lactic acid that
triggers cramps and pain. When this pain and cramping occurs in
your heart, it’s called angina. The lactic acid buildup also
restricts blood flow and makes the tissue more toxic.
When a cramp occurs in your leg, you stop moving it, which
allows some of the lactic acid to drain off. But your heart
cannot stop, so the glycolytic fermentation continues, and the
lactic acid continues to build up, eventually interfering with
the ability of calcium to get into the muscle. This in turn
renders the muscle — in this case your heart — unable to
contract, which is exactly what you see on a stress echo or a
nuclear thallium scan.
“You see a dyskinetic or an akinetic muscle, which means it
doesn't move, because the calcium can't get into the cells
because the tissue has become too acidic,” Cowan explains.
“Eventually, the acidosis continues, and that becomes the cause
of necrosis of the tissue, which is what we call a heart attack
…
By the way … [the] dyskinetic area … the part of the heart
that's not moving, creates pressure … in the artery embedded in
that part of the heart, which causes clots to break off. That
explains why you get clots forming after the heart attack, not
before. This lactic acidosis buildup is one of the key events,
without which you won't have angina, and you won't have the
progression to necrosis.
Those are the three [primary causes of heart attacks]: The
autonomic nervous system, the microcirculation and lactic acid
buildup. Luckily, there are safe, nontoxic, effective ways to
address each of those, either individually or together.”
Detailed article; [img width=75
height=50]
HTML http://www.pic4ever.com/images/reading.gif[/img]
HTML https://articles.mercola.com/sites/articles/archive/2017/12/24/stents-heart-disease-treatment.aspx
[/quote]
Very interesting stuff, AG. I have to read more about this. It
all makes sense to me.
[/quote]
[center][center]Short heart with stenosis film. It's VERY
informative![/center][/center]
[center]
HTML https://youtu.be/VdmygoHb0x8[/center]
SNIPPET:
The Riddle’s Solution
A blood vessel that is blocked to a large extent will obstruct
the flood flow. A slowly closing narrowing will allow less and
less blood to pass. This is known as “critical stenosis”, but in
fact, this is not as critical as conventional medicine claims.
Heart seizure and heart attacks are by no means an inevitable
result. Why is this? The solution to the riddle is that the
three coronary arteries are not isolated from one-another; they
are not “end arteries” that are not connected with one another,
but part of an extensive network of blood vessels that exist in
all parts of the heart muscle. Furthermore, the body is capable
of helping itself should there be a blockage of the blood flow
or in the oxygen supply and it is able to extend this network in
a substantial way.
Detailed article:
HTML http://heartattacknew.com/faq/how-dangerous-are-my-blocked-coronary-arteries/the-riddles-solution/
#Post#: 9344--------------------------------------------------
Re: Healthy Eating
By: AGelbert Date: March 20, 2018, 2:20 pm
---------------------------------------------------------
[quote author=Palloy2 link=topic=10769.msg150242#msg150242
date=1521505866]
[center]
HTML https://youtu.be/fYvLq4o7j_w[/center]
Unlikely to work with so much dirt about. Potential for
methanol poisoning.
[/quote]
This is interesting. Having lived many years in the tropics, I
am familiar with banana plants and plantain plants used for
various purposes besides fermenting or eating the fruit. You can
chop the whole plant off just above the base of the trunk after
you have harvested the fruit if you have a need for drinking
water. You make a wide bowl shaped cut in the trunk base. You
then allow it to fill with water from the roots. You scoop that
water out. You allow the bowl to fill anoterh time. You scoop
that water out too (the first two water products are too bitter
tasting). The third time you can drink the water. The U.S.
Marines recommended this for jungle survival during WWII.
I also noted the clever use of banana plant leaves by this
fellow. Banana and plantain plant leaves are used to wrap
"pasteles", a type of plantain starch meal flavored with chunks
of pork, garbanzo beans (chick peas), capers and an olive here
and there. Eating off the plantain leaf is quite enjoyable.
Back to fermentation of bananas for wine in the you posted, I
was surprised to not see flies trying to get to the bananas
prior to them being heated. In the tropics, flies are
ubiquitous, as you know. The bamboo forest area in the video is
apparently favored in not having pesky flies around.
Down in Puerto Rico they make a kind of moonshine ("pitorro")
from fruit. However, they are not limited by one type of fruit.
They will throw grapes, pieces of oranges (skin included!),
bananas and even guavas (as long as the fruit has a reasonable
amount of fructose in it, it is fermentally elgible) in a
container for making the Puerto Rican verson of white
lightinin'. Their methods are not primitive like in the video.
They use distillation columns and such to get their product.
At any rate, thank you for posting something that contributes to
our knowledge base.
#Post#: 9670--------------------------------------------------
Re: Healthy Eating
By: AGelbert Date: May 18, 2018, 8:32 pm
---------------------------------------------------------
Agelbert NOTE: This short video has very interesting info about
how we got the type of flour we now mostly use.
[center]The Western Pattern Diet[/center]
Planet Earth FilmsPRO
John Downes explains the nature of the Western Pattern diet.
[center]
HTML https://vimeo.com/173008113[/center]
[center]History and Culture[/center]
Planet Earth FilmsPRO
Legendary Australian sourdough baker John Downes on the history
and culture of sourdough bread (Part 1).
[center]
HTML https://vimeo.com/171682214[/center]
[center]Hydration 💧[/center]
Planet Earth FilmsPRO
Not all fours are the same. Here John demonstrates how to
hydrate flour grown in the the hot South Australian Wheatbelt
before baking a wholemeal loaf with it.
[center]
HTML https://vimeo.com/171664039[/center]
[center]Making Wholemeal Pt 1 😋[/center]
Planet Earth FilmsPRO
Part 1 of John's wholemeal sourdough bread baking tutorial.
[center]
HTML https://vimeo.com/171680787[/center]
#Post#: 9797--------------------------------------------------
Re: Healthy Eating
By: AGelbert Date: June 6, 2018, 2:09 pm
---------------------------------------------------------
[font=times new roman]Modern Farmer[/font]
May. 27, 2018 07:45AM EST
[center]More Than Good Looks: Try These 10 Edible Flowers
😋[/center]
By Brian Barth
Eating flowers seems almost heretical. If plants could talk,
wouldn't they say, you can look, even sniff, but please don't
chow down on my pretty petals? The dainty apple flower, after
all, is what gives way to the fruit, and thus the seed, ensuring
the cycle of life continues. Do you dare give into the
temptation to pluck it for food?
Many a chef certainly has. But most folks are clueless to the
vast array of edible flowers. Apple blossoms, for example,
impart a delicate floral flavor to fruit salads, along with a
heavenly aroma. With many herbs, the flowers taste just like the
leaf—chive flowers are a colorful way to infuse salad dressing
with a garlic flavor.
On the other hand, some flowers are technically edible, but
unpleasantly acrid. Chrysanthemums, for example, or begonias.
One reference describes the flavor of wax begonias as slightly
bitter with "a hint of swamp."
A word of warning before we get on to our list of edibles:
Exercise caution when using flowers in the kitchen; many are
poisonous. Those daffodils in your perennial border could cause
nausea, diarrhea, itchiness, stupor, convulsions or even death,
depending on how much you eat. (In almost all cases it's not
just the flower that's poisonous, it's the entire plant.) Below,
you'll fine a list of safe-to-consume flowers that we think
you'll enjoy, with a few thoughts on how to grow and use them.
And if you're ever unsure, here's a list of common poisonous
☠️ plants
HTML https://aggie-horticulture.tamu.edu/earthkind/landscape/poisonous-plants-resources/common-poisonous-plants-and-plant-parts/<br
/>whose flowers you never want to ingest.
[center]field marigold (Calendula arvensis)[/center]
[center][img
width=800]
HTML https://upload.wikimedia.org/wikipedia/commons/6/67/Calendula_January_2008-1_filtered.jpg[/img][/center]
[center]field marigold (Calendula arvensis)[/center]
Calendula
Annual
All Zones
In the Kitchen: These cheery flowers have a fairly neutral,
nondescript flavor and are used to brighten-up both salads and
sweets. Pastry chefs sometimes use Calendulas to make floral
designs on cheesecakes and other goodies. Because the
golden-orange petals hold their hue when cooked, they're
sometimes used as a saffron substitute as well.
In the Garden: Calendula is easy to grow from seed, and often
reseeds itself in the garden each year without any effort on the
part of the gardener. Needs full sun and regular water.
[center]orange or tawny daylily (Hemerocallis fulva)[/center]
[center][img
width=800]
HTML http://bogsofohio.files.wordpress.com/2010/06/061610-025b.jpg[/img][/center]
[center]orange or tawny daylily (Hemerocallis fulva)[/center]
Daylily
Perennial
Zones 3 to 9
In the Kitchen: Most types of lilies are mildly toxic when
consumed, but not daylilies. (Though botanically speaking,
daylilies are not a true lily.) Daylily blossoms are meatier
than most flower petals, with a succulent texture and a mildly
sweet taste, similar to romaine lettuce. Chop them up and add
them to salads, but be sure to sample the flavor first, as some
daylily varieties taste better than others. Try stuffing them
with herbed cheese or dipping the unopened flower buds in batter
and frying them up as an hors d'oeuvre.
In the Garden: Daylilies are generally sold as a potted plant
and are easy to grow in sun or part sun, as long as you provide
ample moisture. In rich soil, they spread to form extensive
colonies.
[center]Dandelion (Taraxacum officinale) [/center]
[center][img
width=800]
HTML https://learningherbs.com/wp-content/uploads/2017/05/dandelions-1030x687.jpg[/img][/center]
[center]Dandelion (Taraxacum officinale) [/center]
Dandelion
Perennial
Zones 3 to 9
In the Kitchen: Adventurous foodies relish the bitter flavor of
dandelion greens in salads and soups, though few realize the
flowers are also edible. Use dandelion flowers exactly as you
would calendula (a close botanical relative). The flavor is
sweeter if picked immediately after the flowers open.
In the Garden: Dandelions can be found growing as a weed almost
everywhere (lawns, sidewalk cracks, soccer fields), though you
can purchase seeds if you want to establish a bed for culinary
use. The plant needs full sun and is drought tolerant, once
established.
[center]elderberries (Sambucus berries ) and their
flowers[/center]
[center][img
width=225]
HTML https://cdn.shopify.com/s/files/1/0733/9811/products/elderberries_hand_prod_grande.jpeg?v=1419883741[/img][img<br
/>width=300]
HTML http://snilde.dk/wp-content/uploads/2017/06/img_1698_elderflowerbush.jpg[/img][img<br
/>width=330]
HTML http://www.asergeev.com/pictures/archives/2012/1060/jpeg/16.jpg[/img][/center]
[center]elderberries (Sambucus berries ) and their
flowers[/center]
Elderberry
Zones 3 to 9
In the Kitchen: Elderberry flowers have a light, honey-like
aroma and taste, and they're often used to flavor white wine,
champagne, lemonade, iced tea, and other summery drinks. You can
sprinkle the tiny individual flowers in salads, or fry the
dome-shaped clusters whole to make elderberry fritters. Beware
that elderberry foliage is mildly toxic, as is the uncooked
fruit (the cooked fruit, however, is edible and delicious).
In the Garden: Elderberries are typically purchased as a potted
plant, and are easy to grow in full sun or partial shade. Water
frequently until established.
[center]Borage ( Borago officinalis)[/center]
[center][img
width=800]
HTML https://cdn.shopify.com/s/files/1/1420/8798/products/borage-borago-officinalis-seeds-amkha-seed_641_1200x1200.jpg?v=1535009314[/img][/center]
[center]Borage ( Borago officinalis)[/center]
Borage
Annual
All Zones
In the Kitchen: Borage flowers have a mild, cucumber-esque
flavor and are used to jazz-up salads, drinks, and savory
dishes. The plant's electric-blue hue is a great compliment to
calendula's golden tones, making for a photo-worthy plating.
In the Garden: Borage is easily grown from seed, and typically
reseeds itself in the garden year after year. Drought tolerant.
[center]Lavender (Lavandula Angustifolia Grosso)[/center]
[center][img
width=800]
HTML https://img1.hyperinzerce.cz/x-cz/inz/12859/12859471-levandule-lekarska-orig-provence-semena-50ks-2.jpg[/img][/center]
[center]Lavender (Lavandula Angustifolia Grosso)[/center]
Lavender
Zones 4 to 9
In the Kitchen: Lavender flowers have a unique, savory flavor
with a hint of floral sweetness, and they're usually employed in
summer drinks, ice cream, chocolate, and other sweets. Rub the
flower buds between your fingers to separate the tiny individual
flowers and sprinkle them into your dish.
In the Garden: Lavender is typically purchased as a potted
plant. Grow it in a location with full sun and well-drained
soil. Lavender is highly drought tolerant—once established,
water only when the soil is bone dry.
[center]Pansy (Viola tricolor)[/center]
[center][img
width=800]
HTML https://bonnieplants.com/wp-content/uploads/pansy.jpg[/img][/center]
[center]Pansy (Viola tricolor)[/center]
Pansy
Annual
All Zones
In the Kitchen: Pansies are one of the few flowers that come in
every color of the rainbow. They have a mild, nondescript flavor
and are used primarily for decorating salads and desserts. Use
violets, a close relative of pansies, in the same way.
In the Garden: Pansies are typically grown from seed. They
thrive in locations with rich, moist soil and part sun. Pansies
suffer in the heat of summer, so they're primarily grown as
spring and fall annuals.
[center]Hibiscus (Hibiscus
[color=red]rosa-sinensis)[/color][/center]
[center][img
width=800]
HTML https://upload.wikimedia.org/wikipedia/commons/c/cb/Hibiscus_flower_TZ.jpg[/img][/center]
[center]Hibiscus (Hibiscus
[color=red]rosa-sinensis)[/color][/center]
Hibiscus
Hardiness Zone Varies by Species
In the Kitchen: Hibiscus flowers have a cranberry-like flavor
with tropical notes. Though they're most often made into iced
tea or infused into other cold drinks, chopped hibiscus flowers
add a tangy spunk to salads and desserts.
In the Garden: There are numerous edible species of hibiscus,
but it is the Jamaican species Hibiscus sabdariffa that is most
known for its flavor.
[center]Jamaican species Hibiscus sabdariffa[/center]
[center][img
width=800]
HTML https://renewablerevolution.createaforum.com/gallery/renewablerevolution/2/3-240221154320.jpeg[/img][/center]
[center]Jamaican species Hibiscus sabdariffa[/center]
Hibiscus is typically purchased as a potted plant. Needs full
sun and ample irrigation.
[center]Nasturtium (Tropaeolum)[/center]
[center][img
width=800]
HTML https://www.edenseeds.com.au/flux-content/eden/graphics/products/seeds/F_Nasturtium_Mixed.jpg[/img][/center]
[center]Nasturtium (Tropaeolum)[/center]
Nasturtium
Annual
All Zones
In the Kitchen: Nasturtium flowers have a peppery zest similar
to watercress, to which the plant is closely related. They are
primarily used in salads and as a garnish for hors d'oeuvres.
Though the tubular flowers are large and sturdy enough to stuff
with cheese or tapenade.
In the Garden: Nasturtium is easily grown from seed in partial
shade or full sun, and often reseed themselves in the garden.
Thrives in rich soil with regular irrigation.
[center]Rose (Rosa rubiginosa)[/center]
[center][img
width=445]
HTML https://renewablerevolution.createaforum.com/gallery/renewablerevolution/2/3-240221152951.jpeg[/img][img<br
/>width=355]
HTML https://images.fineartamerica.com/images-medium-large-5/rosa-rubiginosa-bob-gibbonsscience-photo-library.jpg[/img][/center]
[center]Rose (Rosa rubiginosa)[/center]
Rose
Zones 3 to 10
In the Kitchen: Most people pick roses as a centerpiece for
their table or to give as a symbol of their affection, but their
culinary qualities are unsurpassed. Roses taste much like they
smell, but with a slightly bitter undertone. Use in drinks,
desserts, and salads, or make rose petal jam.
In the Garden: There are literally hundreds of rose varieties to
choose from, some of which are much easier to grow and others.
Iceberg roses and Knock Out roses are two of the most foolproof
varieties. Roses thrive in a location with rich, well-drained
soil and full sun. They require regular irrigation
HTML https://www.ecowatch.com/edible-flowers-2571727474.html
HTML https://www.ecowatch.com/edible-flowers-2571727474.html
#Post#: 10422--------------------------------------------------
Re: Healthy Eating
By: AGelbert Date: July 17, 2018, 5:45 pm
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[center]Now here's something good and wild that you CAN
eat![/center]
[center][img
width=640]
HTML http://bogsofohio.files.wordpress.com/2010/06/061610-025b.jpg[/img][/center]
[move]Daylillies are known as the poor man's asparagus. A nice
seasonal summer treat![/move]
[center]Cooking with wild edibles[/center]
[center]Please Do Eat the Daylilies
[/center]
Both the buds and the blossoms of daylilies are edible, a fact I
regrettably learned only after I had dug out numerous flowering
clusters encroaching on my lawn. But now I get a kick out of
astonishing friends when I casually pluck a daylily "bean" from
their backyard patch, and take a bite. Next thing you know,
they're inviting me to gather a handful, which I'm happy to add
to my next stir-fry. And they're happy to know that when the
vivid flowers bloom, they will make a sweet-spicy bonus in the
kitchen.
Daylilies are a common garden plant that have "gone wild."
They're found throughout most parts of the United States from
late spring through summer, often near sunny fields, roadsides
and empty lots.
Buds are distinguished from the plant's non-edible fruits by
their layered interiors. Choose smallish buds that are just
beginning to open and cook them as you would beans: boil and
serve them with butter or add chilled, tender-cooked buds to
salads. Or, if you happen upon a spicy batch (they're typically
mild-flavored, like beans or zucchini), stir-fry them with Asian
flavors.
Daylily buds will keep in the refrigerator for several days, but
the delicate flowers (trumpet-shaped blooms that grow in
multiples on a leafless stalk) should be consumed the same day
they are picked; they are very short-lived. You can add the
petals to egg dishes, soups and salads, or dip whole flowers in
batter and deep-fry them, as you would squash blossoms.
HTML http://www.organicvalley.coo
p/recipes/features/wild-edibles/please-do-eat-the-daylilies/
HTML http://www.organicvalley.coo
p/recipes/features/wild-edibles/please-do-eat-the-daylilies/
#Post#: 10597--------------------------------------------------
Re: Healthy Eating
By: AGelbert Date: August 12, 2018, 11:29 am
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[center][img
width=640]
HTML http://upload.wikimedia.org/wikipedia/commons/2/25/Four-leaf_clover.jpg[/img][/center]
The four-leaf clover is an uncommon variation of the common,
three-leaved clover. The three-leaf clover or shamrock had been
used by St. Patrick as a metaphor for the Christian Trinity.
According to tradition, such leaves bring good luck to their
finders, especially if found accidentally. In addition, each
leaf is believed to represent something:
the first is for faith,
the second is for hope, the
third is for love,
and the fourth is for luck
[quote]It has been estimated that there are approximately 10,000
three-leaf clovers for every four-leaf clover; however, this
probability has not deterred collectors who have reached records
as high as 160,000 four-leaf clovers.
[/quote]
HTML http://en.wikipedia.org/wiki/Four-leaf_clover]http://en.wikipedia.org/wiki/Four-leaf_clover
Agelbert NOTE: When I was a kid in Kansas, I used to eat clover
leaves and stems by the bunches. They have a nice sour pickly
taste. I never did eat the flowers though. I figured if bees
liked them, some small bugs might like them too and I would eat
them by mistake. Bugs never were my thing. :P :D
The word "shamrock" is derived from the Irish word seamróg,
which means "clover". White clover is the real Irish shamrock.
A lot of popular images you see for shamrocks show leaves that
look more like our friend the wood sorrel, but clover is the
real thing.
The binomial name for white clover is Trifolium repens. Red
clover is Trifolium pratense.
All of those are Latin words. Trifolium means "three leaves",
repens means "recent, sudden, or fresh", and pratense means
"found in meadows."
The clovers are native to Europe, Asia, and northern Africa.
They were introduced to the Americas by settlers. Clover is
commonly used as fodder for livestock and is also a valuable
soil builder.
[center]Red Clover Herb[/center]
[center]
HTML https://youtu.be/D9bnzuK8N8Y[/center]
Eating clover
The leaves, flowers, seeds, and roots of clovers are all edible.
😋
The young leaves, taken before the plant flowers, can be eaten
raw in salads. As the plant matures, cooking the leaves is
recommended. The dried leaves are said to add a slightly
vanilla-like flavor to baked goods. In my own experience with
clover leaves, I found them to be rather bitter (maybe I picked
them at the wrong time). I stick to the flowers.
The roots should be eaten cooked.
The flowers and seeds are the parts of the clover that are of
greatest interest to most foragers. The flowers are used raw in
salads as well as sauteed, stir-fried, or fried as fritters.
They are also popular for making teas and wines.
The flowers and seeds can be dried and ground into a flour.
HTML http://www.squidoo.com/trifolium
#Post#: 10915--------------------------------------------------
Re: Healthy Eating
By: AGelbert Date: October 19, 2018, 1:19 pm
---------------------------------------------------------
EcoWatch[center]
Find Out Your 'Foodprint': New Website Helps You Shop, Cook and
Eat More Sustainably [img
width=100]
HTML http://renewablerevolution.createaforum.com/gallery/renewablerevolution/3-130418203111.png[/img]<br
/>[/center]
By Olivia Rosane
Oct. 18, 2018 12:12PM EST
Two days after World Food Day, an innovative nonprofit has
launched a website to help you reduce the environmental impact
of the food you eat.
FoodPrint, designed by GRACE Communications Foundation, was
created to educate consumers about everything that goes into
common food items, from farm to fridge, so that they can make
sustainable choices.
"Your 'foodprint' is the result of all of everything it takes to
get your food from the farm to your plate. Many of those
processes are invisible to consumers," the website explains.
[center]
HTML https://youtu.be/Kn5p5hOHLXg[/center]
GRACE Communications Foundation is all about spreading awareness
about the environmental and public health impacts of the
industrial food system in order to promote more sustainable
alternatives, and its latest venture offers all sorts of tips
for food lovers looking for greener diets.
Here are some of the highlights ✨ of how you can shrink
your foodprint at all stages of the meal prep process.
Shopping 🎍
֍ Look for Good Labels: The site offers guides by food
type for which labels guarantee certain standards, which are
less stringent and which are just marketing ploys. For produce,
for example, USDA Organic and Demeter Certified Biodynamic are
the best bets, while terms like "natural" or "pesticide free"
are basically meaningless.
֍ Choose Low-Impact Foods: The Real Food Encyclopedia
assesses the sustainability of more than 200 common foods, and
also offers facts and cooking tips. In the U.S., wild rice is
grown with water intensive methods in California, which is
suffering from increasing drought. Barley, meanwhile, uses a
relatively small amount of water and helps prevent erosion and
weed growth.
֍ Eat Seasonably: The Seasonal Food Guide uses data from
the Natural Resources Defense Council, the U.S. Department of
Agriculture and state agricultural offices to offer the most
comprehensive guide to what is in season in all 50 states.
Cooking 😋
1. Plan Ahead: The post "15 Easy Ways to Reduce Food Waste"
offers helpful tips for planning meals to avoid throwing things
away, from creating a menu based around ingredients you already
have to making sure you don't buy more than you can use.
2. Use All of the Foods You Buy: The post "Cook Like a Chef to
Reduce Food Waste" explains how cooks around the world have
crafted recipes to use all of an ingredient, even when it's less
than fresh. A tough rooster can be the base for a succulent coq
au vin, broccoli leaves are delicious and stale bread can be
turned into breadcrumbs.
3. Reduce Storage and Packaging Waste: From plastic shopping
bags to disposable storage containers to paper napkins, there
are a lot of non-food items that can get wasted in the kitchen.
"Keeping Kitchen Waste to a Minimum" offers solutions like
reusing plastic packaging containers as storage, washing and
reusing free bags and heading to flea markets for cheap cloth
napkins.
Dining Out 🧐
1. Support Sustainable Restaurants: Guides like Certified Green
Restaurants or Zero FoodPrint can help you find restaurants that
have committed to using sustainable food, reduced packaging and
less water, among other concerns. The Restaurant Opportunities
Center's National Diner's Guide can help you find places that
have committed to paying their staff a living wage.
2. Check the Menu: If a restaurant isn't certified, you can
check the menu to see if it offers local, seasonal produce or is
trying to serve asparagus in January in the Midwest.
3. Reduce Waste: If you are eating in or getting takeout, you
can reduce food and packaging waste by sharing menu items,
taking leftovers home and bringing your own reusable straws or
drink containers.
HTML https://www.ecowatch.com/foodprint-food-waste-sustainability-website-2613339060.html
[center]
HTML http://renewablerevolution.createaforum.com/gallery/renewablerevolution/1/3-111018132400-1685431.gif[/center]
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