I’ve always loved the taste of kasha and have been eating it for many years. I guess I thought it was some kind of cereal or grain and never found out what it was until recently. I was a little surprised at what I learned. Read more
I don’t know if you’re familiar with quinoa, but if you’re not – or you’ve only heard of the name – you should know it is a genuine superfood. One of the things that make this food so special is that it is so rich in protein and contains all nine essential amino acids, the building blocks of protein that your body needs. Soy and quinoa are the only plant based foods that have all the amino acids. Read more
Sesame (sesamum indicum) is an annual flowering herb belonging to the Pedaliaceae family. The plant is thought to have originated in India and the seeds were one of the first crops processed for its flavorful oil. Sesame has been around for a long time and its use as a condiment dates back to Egyptian times.
Pomegranates (punica granatum), are one of the oldest known fruits, dating back thousands of years to Babylonian times. They were mentioned in the Old Testament of the Bible and some say the pomegranate was the forbidden fruit in the Garden of Eden, not an apple. They are native to Persia and are sometimes known as Chinese apples. Pomegranates grow on deciduous shrubs or small trees and today are cultivated in India, Southeast Asia, Malaya, East Indies, and parts of Africa. In the US, they are grown in Arizona and California and are usually available from late summer to mid-winter in the local supermarket. Read more
Cayenne is one of the chili peppers and has been used therapeutically for thousands of years. Cayenne pepper belongs to the genus Capsicum. It was first grown in Central and South America thousands of years ago and now grows naturally in subtropical and tropical climates.
The medicinal properties are derived from the chemical capsaicin (kap-sey–uh-sin), which is the ingredient that gives chili peppers their heat. The more capsaicin present, the hotter the pepper is. Cayenne peppers contain vitamins E, A, C, K, B complex, calcium, manganese, and potassium plus carotenoids which are plant pigments that are powerful antioxidants.
Naturally fermented foods have been around for millions of years. Foods were routinely fermented to help with digestion and to preserve them for long term storage. With the advent of refrigeration in the 1800s and up until today, the need to ferment for preservation has pretty much vanished.
Apple Cider Vinegar (ACV) is made from apple juice that is then fermented to hard apple cider. After a second fermentation it becomes ACV. It has many uses for your health and more, and people who like to keep things as natural and chemical-free as possible especially appreciate its benefits.
Omega-3 fatty acids are polyunsaturated fats that are essential nutrients for health and life. They are needed to support numerous body functions such as blood clotting and building cell membranes in the brain. Our bodies can’t make them so we must get them from the food we eat.
There are three types of Omega-3s; the first two, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) are found in fatty fish such as salmon, tuna, and halibut, and other seafood including algae and krill.