-1 large onion
-1 large red pepper
-1 large sweet potato
-1 large carrot
-1 package frozen butternut squash
-1 &1/2 tablespoons avocado oil
-1 &1/2 tablespoons coconut oil
-1 &1/2 teaspoons of turmeric
-Saute’ chopped onion and chopped red pepper in avocado and coconut oil until light brown
-Steam sweet potato and carrot until able to pierce with knife, add the frozen butternut squash until soft, mash and add turmeric-mix adding the sauted onion and red pepper
Dill weed, as it is sometimes called, is part of the family of plants with hollow stems called umbellifers. Other plants included in this family are carrots, fennel, cilantro and parsley. Its origin can be traced back to Southern Russia, the Mediterranean and Western Africa but its name is derived from an Old Norse word “dilla” which means to calm and sooth. The Greeks used it as a symbol of wealth. The Romans believed it brought good fortune and made wreaths for their athletes from it. The Egyptians used it as an aphrodisiac and to ward off evil. However, in spite of all the beliefs placed on this herb, these different cultures used dill to sooth stomach ailments and to relieve one of flatulence. In fact it was commonly served at large banquets to sooth over-indulgence. The essential oils in dill seem to stimulate the secretion of bile and digestive juices and at the same time usher gas gently down the digestive tract and out of the system. It accommodates and enhances the flavors of vegetables, meats and seafood. My personal favorite use of the herb is simply mixing it with scrambled eggs.
The challenge for fruit growers has always been, how can you leave fruit on the vine long enough to ripen and still be juicy when it arrives at market? This is the goal of Apeel Sciences a company whose aim is to eliminate gas and wax used by most commercial farmers. We have grown accustomed to fruits and vegetables that are devoid of taste simply because of their ability to withstand time and transportation. In so doing most produce is picked before it is truly ripe. Crops can be dipped in a solution called Edipeel created by Apeel Sciences. It is a product that has been derived from totally organic sources composed of grape skins after wine-making, stems of broccoli that have been discarded, banana peels and other fruit and vegetable waste. Edipeel creates an edible barrier that can repel pests and fungi during transport.
Why are we drawn to different colored foods? Does red velvet cake have a special taste because it is red or does it just look more luscious? Do green cupcakes on St. Patrick’s day or orange cupcakes on Halloween make that day more festive? Food that has been colored has now become a part of our way of eating. Food Dyes have been classified as GRAS (Generally Recognized As Safe) and now are offered as powders, gels and liquids. The origins of food dyes can be traced as far back as ancient Egypt when their sources were mainly vegetable or mineral and their use was purely cosmetic. However, we use food coloring now as a visual to give the impression of quality by making an item appear richer and appeal to what a consumer might expect. Early pieces of legislation in France both in 1396 and in 1574 made it illegal to add color to both butter and pastries. In 1531 Germany went as far as calling for the death by burning of anyone who used saffron as a coloring agent. As we entered the Industrial Age around 1820 there is documentation of mercury, lead, copper and sulfates being used to color candy, cheese, pickles, lozenges and certain teas. Not only was this misleading the consumer by disguising poor quality but more importantly, it proved to be poisonous and sometimes deadly. This practice continued until the middle of the 19th century when synthetic coloring was by accident discovered while making an anti-malaria drug. This led to a whole range of synthetic colors that proved to be cheaper and more stable than their predecessors. In turn, it opened the door for use in the textile as well as the food industry. By the turn of the 20th century restrictions on the use of color additives had become totally unregulated and were now being used in all of the popular foods throughout Europe and the United States. This became common practice in ketchup, jellies, mustard and even wine. It wasn’t until 1906 that the government passed the Pure Food and Drug Act and the 80 colors in use were reduced to 7 which were considered less harmful. However, laws were loosely enforced and the number crept back up to 16 causing serious illnesses and adverse reactions. Although at present the number of artificial food dyes is under 10, there is also now in use more natural and safe substitutes. Everything from beets to carrots, grapes to paprika even insects are being used to add color. This is the result of the public demand for a greater say in what is being used in our food supply. In the future we can look forward to having a purple cupcake, a piece of green candy, a bowl of orange rice and most importantly red velvet cake without having to think about chemicals.
Great for endurance and contains a healthy vegetarian source of iron, Teff originated some 3,000 years ago in Ethiopia. North Africans consume about 15% of their diet from this grain. It is the size of a poppy seed and provides slow burning energy especially for runners. Iron deficiency is especially high among female runners and Incorporating Teff into a diet may be the solution. This ancient whole grain has been showing up in pastas, protein bars and pancake mixes. It also has a high protein content and can be eaten by people who are gluten intolerant. Try substituting it for a hot cereal in the morning.