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Tuesday, July 17, 2018

Lychee Fruit

Lychee Fruit:

About:

The lychee is  a small evergreen tree, bearing small fleshy fruit.  The outside of the fruit is a covering of  pink - red roughly textured and inedible skin.  The inside is sweet flesh eaten in many different dessert dishes.  Since the perfume like flavor of the lychee  is lost in the process of canning, the fruit is usually eaten fresh.   The lychee is the sole member of the genus Litchi in the Soapberry family, Sapindaceace.

History:    

The lychee tree is a tropical tree native to Guangdong and Fujian provinces of China where cultivation is documented from 1059 A.D.  China is the main producer of lychees followed by India, other countries in Southeast Asia,  the Indian subcontinent, and South Africa  produce lychees, but lychees are grown in tropical climates worldwide.

My Story:

I did not have any experience with lychee fruit while in the produce department.  The first time I ever saw lychee fruit was when my daughter brought over a bag full from her future mother in  law's yard.  They were easy to peal and deliciously sweet.  When I found out all the health benefits of lychee fruit, I was hooked.


Health Benefits:

Lychees contain the following health benefits:
  • Disease -Fighting Flavonoids - Lychees contain quercetin, a powerful antioxidant with anti-inflammatory properties, cancer fighting heart healthy kaempherol and more. 
  • Antioxidant Protection - Lychees are rich in antioxidant vitamin C with more than 100 % of the RDA of vitamin C in one cup.
  • Heart Health - The flavonoids, fiber, and antioxidants in lychee may support heart health.
  • Blood Regulation - The nutrients in lychee including magnesium, copper, iron, vitamin C, manganese, and folate are required fora blood circulation and formation.
  • Rutin - Lychees have one of the highest concentrations of polyphenols among fruits.  Among them is rutin, a bioflavonoid known to strengthen blood vessels,
  • Anti-inflammatory Benefits - Flavonoid rich lychee fruit extract has been found to suppress inflammation and tissue damage caused by high-intensity exercise training and researchers believe may even be used to treat inflammatory diseases.
  • Vitamin C - One of the most prominent nutrients in lychee is vitamin C which has many functions in the human body including acting as an essential cofactor in enzygmatic reactions.  Vitamibn C has been found to play a role in preventing the common cold, cancer, osteoarthritis, age-related macular degeneration, asthma and more.
  • Mitochondrial Health -  Lychee pulp contains large amounts of phenolic compounds and exhibits antioxidant activities,  In an animal study lychee pulp phenols protected against stress-induced liver injury by modulating mitochondrial dysfunction.  The researchers concluded that lychee pulp may be a functional biofactor to mitigate oxidative stress.
  • Anti-Viral Activity -  Certain proanthocyanidins in lychee seeds have shown powerful anti-viral activity including against coxsackie and herpes simplex virus.
  • More Antioxidant Power than vitamin C, additional proantocyanidins in lychee seeds showed more potent antioxidant activity than vitamin C. 

Eating a Lychee:



1.  Choose a ripe lychee - a firm red fruit that gives a little when squeezed .
2.  Peel the end of the lychee to reveal the semi-translucent flesh.
3.  Squeeze to pop out the flesh or tear off the skin.  
4. Gently tear apart the flesh and pick out the glossy brown seed and discard it.  The seed is slightly        poisonous.

Ways to Eat Lychee:

1.  A Sweet Main Dish: Prepare lean beef, chicken, or pork with your favorite flavoring, and top with a lychee sauce made with lychee sauce made with lychees, golden raisins, and red onions.

2.  Combine fat free cream cheese, lychee pulp, chopped pecans, a hint of pineapple or orange juice, and shredded coconut.  It makes an appetizer served in lychee shells

3.  Top off your breakfast with sliced lychee.  They are great with pancakes, waffles, and crapes.  Add other fruit such as strawberries and pineapple for color and flavor.

4.  Make a jam by blending lychee pulp, lemon juice, pineapple juice, apple sauce, and a little cinnamon and sugar.

5.  Chopped lychees make a great topping for any salad,


So..... Eat up.  Enjoy.  I show you how. 



Lychee Lime Lassi (Yogurt Drink)

1 cup yogurt (Lemon - lime)
1/2 TBS honey
1/2 cup seeded and chopped lychees 
6 ice cubes
Juice of 1 fresh lime 
1/4 tsp ground cardamom

Blend all ingredients in a blender until smooth and frothy.  Enjoy !






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Tuesday, June 26, 2018

Dragon Fruit:



About:

A pitaya or pitgahaya is the fruit of several cactus species indigenous to the Americas.  Pitaya usually refers to the fruit of the genus Stenocereus , while pitahaya also called "Dragon Fruit" refers to the genus Hylocereus.  
Sweet pitahayas come in 3 types all with leathery, slightly leafy skin. 
  • Hylocereus undatus: white-fleshed pitahaya has a pink skinned fruit with a white flesh.  This is the most commonly seen dragon fruit.
  • Hylocereus costarecenus, red fleshed pitahaya has red skinned fruit and red flesh
  • Hylocereus megalanthis has yellow skinned fruit with white flesh.



The dragon fruit's texture is sometimes likened to that of a kiwi fruit because of the black crunchy seeds.  The flesh is mildly sweet and low in calories.  The seeds have a nutty taste and are rich in lipids.  The taste of the dragon fruit has been describes as a bit like a cross between a kiwi fruit and a pear.  The dragon fruit can be eaten and is also used to flavor and color juices and alcoholic beverages.  The flowers can be eaten or steeped to make a tea

History:

Pitahaya, producing a cacti of the genus Hylocereus, is originally native to a region including Mexico, Guatemala, Costa Rica, and El Salvador and were transplanted to Central America probably by seed dispersal over centuries by European explorers in the 16th century.  The dragon fruit is also cultivated in Southeast Asia, the Caribbean, Australia and throughout tropical and subtropical areas around the world.


Nutrition:

The dragon fruit contains around 60 calories each and is rich in vitamin C, B1, B2, and B3 also containing minerals such as iron, calcium, and phosphorus.   Dragon fruit is an excellent source of monounsaturated fats, helping the heart stay is great condition.   The dragon fruit is high in fiber and can help regulate diabetes by supressi8ng sugar level spikes.   It also has active antioxidants to rid the body of free radicals and cancer producing properties. 

Health Benefits:

Dragon fruit contains a number of phytonutrients and is also loaded with antioxidants.   A phytochemical called "captin" is present in dragon fruit.  Captin is typically used in medicines that may help alleviate heart problems.  Other known benefits of dragon fruit include boosting the immune system, promoting quicker recovery from wounds and bruises, and reducing the risk of respiratory problems..  
Eating dragon fruit may help the body maintain its normal function by eliminating toxic heavy metals and improving eyesight.  Lycopene in dragon fruit w, which gives it its red color has been linked with lower prostate cancer risk.  Seed extracts from dragon fruit are high in polyunsaturated fats (omega 3, and omega 6 fatty acids)that may help reduce triglyceride levels and lower the risk of cardio-vascular disorders.
Moderation should be used, however, in consuming dragon fruit because it contains fructose , a type of sugar that may be harmful to your health if consumed in excess. 

Season:

Dragon fruit can be found year round though the season peeks in summer and lasts into early autumn.


How to Prepare Dragon Fruit to Eat:

  1. Place the dragon fruit on a clean cutting board
  2. Cut the fruit straight down the middle with a sharp knife
  3. The fruit is then separated into 2 sections  and a spoon is used around the circumference to separate the flesh from the skin


So..... Eat up !  Enjoy !  I'll show you how.


Dragon Fruit Smoothie Bowl:

2 cups frozen dragon fruit cubes
1/3 cup plain Greek yogurt
1 banana

In a blender liquefy the ingredients.  Serve into 2 bowls (one can be frozen and kept for later).  Add the topping of your choice and enjoy.

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Wednesday, June 6, 2018

Sunflower Seeds

Sunflower Seeds:

About:

The sunflower seed is the fruit of the sunflower (Helianthus anuus).  There are 3 types of commonly used sunflower seeds: linoleic (most common), high oleic, and NuSun (developed for sunflower oil. 
The world's production of sunflower seeds is led by Ukraine with 24% and Russia 21% of the world's total production.  China, Romania, and Argentina also contribute significant volumes. 

History:

According to the National Sunflower Association sunflowers are native to North America.  There is evidence that sunflowers were cultivated by native Americans since 3000B.C.   Sunflower seeds were discovered and taken to Europe and from there spread to Russia where they were first commercialized as a crop and harvested for their oil.  During the late 1800's they were brought  back to North America where they are popular for their oil, seeds, and as a beautiful addition to a garden.  

My Story:

My first memory of sunflower seeds was in shells in vending machines, where for a penny you could get a handful.  Later I remember my mother buying shelled sunflower seeds in a jar.  She kept up nutrition and would often buy a new food that had high nutritional value that she had read about.   I don't remember stocking sunflower seeds in the produce department.  They were kept in packages and jar in the grocery department of the supermarket. 

Nutrition:

Sunflower seeds are an excellent source of vitamin E and a very good source of copper and vitamin B1.  In addition sunflower seeds are a good source manganese, selenium, phosphorus, magnesium, vitamin B6, folate and niacin.
Sunflower seeds, like nearly all types of nuts and seeds provide a healthy source of essential fatty acids in the form of linoleic acid.  Sunflower seeds are an excellent source of fiber, amino acids (especially tryptophan) which make up the building blocks of proteins, B vitamins, phytosterols and more.

A 1/4 cup serving of sunflower seeds provides:

180 calories, 16 grams of fat, 6 grams of protein and 4 grams of fiber

RDA's:
82% of vitamin E
70% of copper
43% vitamin B1 (thiamine)
34% of manganese
34% of selenium
33% of phosphorus
28% of magnesium
28% of vitamin B6
20% of folate
18% of vitamin B3

Health Benefits:

High in vitamin E, the body's primary fat soluble antioxidant.  Vitamin E travels throughout the body and neutralizes free radicals that would damage fat containing structures and molecules.  E has significant anti-inflammatory effects that result in the reduction of symptoms of asthma, osteoarthritis, and rheumatoid arthritis.  Vitamin E has also been shown to reduce the risk of colon cancer, decrease the severity and frequency of hot flashes in menopausal women, and reduce the development of diabetic complications.  Vitamin E also helps in the prevention of cardiovascular disease. 
Phytosterols found in sunflower seeds are believed to reduce blood levels of cholesterol.  Sunflower seeds also contain cardio protective fiber.
Sunflower seeds are a good source of magnesium , which has been demonstrated to help reduce the severity of asthma, lower high blood pressure and prevent migraine headaches., as well as  reducing the risk of heart attack and stroke. 
Selenium in sunflower seeds is a trace mineral that is of fundamental importance to human health.  Selenium has been shown to induce DNA repair and synthesis in damaged cells, to inhibit the proliferation of cancer cells and to induce their apoptosis, the self destruct sequence the body uses to eliminate worn out or abnormal cells.

Uses:

Sunflower seeds are more commonly eaten as a snack than as part of a meal.  They can also be used as garnishes or ingredients in various recipes.  The seeds may be sold as in-shell seeds as dehulled kernels.  When in-shell seeds are processed .  They are first dried.  afterward they may be roasted or dusted with salt or flour for preservation of flavor.  in-shell sunflower seeds are particularly popular in the Mediterranean, Eastern European  and Asian countries where they can be bought freshly roasted and are commonly consumed as street food, the hull being cracked open witah the teeth and spit out.  In-shell sunflower seeds are also commonly eaten by baseball players as an alternative to chewing tobacco. 
Sunflower oil has become popular over the p ast few decades.  The oil is typically extracted by applying great pressure to the sunflower seeds and collecting the oil.

Selecting and Storing:  

Sunflower seeds are sold either shelled or unshelled and are generally available in prepackaged containers as well as bulk bins.  As with any bulk bin product, make sure the bins are kept covered and that the store has a good turnover to insure maximum freshness.  Once at home store in the refrigerator to retard oil in sunflower seeds from becoming rancid.

Ways to Eat Sunflower Seeds:

  • Add the seeds to homemade veggie burgers, meatballs, or meatloaves
  • Toss some seeds onto a salad or  use sunflower seed butter in a homemade sauce
  • Try adding them to tuna or salmon salad since they add a nice crunch and texture
  • Add some sunflower seed butter to your oatmeal in the morning, spread it on your sprouted grain toast instead of peanut butter, or add a tablespoon to your favorite healthy smoothie recipe
  • Add the seeds to any baked goods you make, including grain=free muffins, breads, and scones
  • Use ground sunflower seeds in place of chia seeds in any recipe, or sunflower butter in place of another nut butter

So......... Eat up !  Enjoy ! I show you how !




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Monday, April 2, 2018

Coffee

Coffee:

About:

Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the coffee plant.  The genus Coffea is native to tropical Africa and Madagascar, the Comoros, Mauritius, and Re'union in the Indian ocean.  The two most commonly grown varieties are Arabica and Robusta.  Once ripened coffee beans are picked, processed and dried.  Dried coffee beans are roasted to varying, depending on the desired flavor.  roasted beans are ground and brewed with near boiling water to produce coffee as a beverage.

History:

The plant was exported from Africa to countries around the world.  Coffee plants are now cultivated in 70 countries, primarily in the equatorial regions of the Americas, Southeast Asia, India, and Africa.  The earliest credible evidence of coffee drinking appears in Yemen in southern Arabia in the middle 15th century.  It was in Arabia that coffee seeds were first roasted and brewed in a similar way as we do today.  Brazil is the leading producer of coffee in the world today producing 1/3 of the world's total. 


Health Benefits:


In 2008 a Harvard - led study that examined data over 130,000 participants were followed up for 20 years.  The results showed that regularly consuming up to 6 cups of coffee per day(with around 100 mg of caffeine per 8 oz, cup) was not linked with increased deaths in either men or women from any cause or death from cancer, or from death from cardio-vascular disease.  Earlier studies didn't always take into account that known high risk behaviors, such as smoking and physical inactivity, tended to be more common among heavy coffee drinkers at the time. 
Some other evidence has emerged in recent years that suggests coffee consumption may lower the risk of heart disease and stroke.
A Kaiser Permanente study that examined 130,000 plan members found that people reporting drinking between 1 and 3 cups of coffee a day had a lower risk than non drinkers regardless of other high risk factors of being hospitalized for heart rhythm disturbances.  In a systematic review and meta analysis of 28 prospective observational studies representing over 1 million participants every additional cup of caffeinated coffee and decaffeinated coffee consumed in a day was associated, respectively with 9 % and 6 % lower risk of type 2 diabetes.  


Cancer Risk:

A judge in California ruled that sellers must post a warning about cancer risk.  Some scientists and available evidence suggests the risk is not very great.
The problem is not with coffee itself , but s chemical called acrylamide that is made when the beans are roasted.  Government agencies have called acrylamide a probable or likely carcinogen based on animal research.  The problem is that no one knows what levels are safe for people.   The Environmental Protection Agency sets levels for acrylamide in drinking water, but not in food.  Daltis Brawby, the American Cancer Society's chief medical officer states , "The issue is dose, and the amount of acrylamide that would be included in coffee which is really very small compared to the amount from smoking tobacco.  I don't think we should be worried about a cup of coffee." 

Coffee Brewing Methods:


Espresso:
Prepared by pushing hot water through a layer of compacted ground coffee contained in a port=filter.  Espresso is a very concentrated coffee with a lot of body, aroma, and flavor.  It contains a lot of coffee oils and solids.  The most distinctive feature of espresso is the foamy layer on top and the low volume of the drink.

Turkish Coffee:

a method of infusing finely ground coffee in nearly boiling water.  The Turkish Coffee grind size is extremely fine, almost a powder.  It has the fullest body of all brewing methods.

Drip Coffee:

Is the most popular preparation in North America.  The method is to pour hot water over ground beans through a paper filter.  The coffee is clear and clean.


French Press:

Consists of a plunger/filter.  The technique is to pour hot water over coffee grinds and let it steep for a few minutes.  After steeping the plunger is used to separate the grinds to the bottom of the beaker.  French Press coffee has a medium body, less than espresso, but more than drip. 

Moka Pot:

A device for making coffee that uses steam pressure to push water through grinds similar to espresso, but with much lower pressure.  The coffee is very bold and resembles espresso. 

Cold Brew:

The preferred method of brewing for people with stomach problems.  The brewing method consists of steeping coffee grinds for extended periods of time (12 to 36 hours) then straining and then serving cold or hot.


Aeropress:

A manual coffee making device that allows you to use pressure to brew a cup.  The method involves a few minutes of steeping followed by pushing the brew through the coffee grinds under pressure to extract more solids and caffeine,  Aeropress coffee is strong with body and resembles espresso.



Friday, February 2, 2018

Kimchi

Kimchi:

About:

Kimchi, a staple in Korean cuisine , is a traditional side dish made from salted and fermented vegetables, most commonly nappa cabbage and Korean radishes with a variety of seasonings including chili powder,m scallions , garlic, ginger, and jeatgal (salted seafood).   There are hundreds of varieties of kimchi made from different vegetables as the main ingredient.  In traditional preparations kimchi was stored underground in jars to keep It cool, and then unfrozen in the winter months.  Today kimchi refrigerators are more commonly used to make kimchi.
Kimchi is served at every meal , either alone or mixed with rice or noodles.  Kimchi is used in everything from soups to pancakes and as a topping on pizza and burgers.   As part of a high fiber, low fat diet, kimchi has kept obesity ast bay in Korea. 
Native Koreans say, "Kimchi!" when they are having their picture taken instead of "cheese". 

History:

The origin of Kimchi dates back at least to the early period of the 3 Kingdoms (37BC - 7AD).  Fermented foods were widely available, as Records of the Three Kingdoms, a Chinese historical text published in 289AD mentions.   A 23003 article in the Los Angeles Times reported that South Koreans consume 40 pounds of kimchi per person annually. 


Nutrition:

Kimchi is loaded with vitamins A, B, and C.  It's biggest benefit may be its healthy bacteria, called lactobacilli found in fermented foods such as kimchi and yogurt.  This good bacteria helps with digestion.  Some studies have shown that fermented cabbage has compounds that may help prevent the growth of cancer.  Kimchi is made of various vegetables and contains a high concentration of dietary fiber while being low in calories.  One serving of kimchi provides 50% of the daily recommended amount of vitamin C  and carotene.  Most types of kimchi contain onion, garlic, ginger, and chili peppers.  Kimchi is rich in vitamin A, thiamine (B1), and riboflavin (B).



Health Benefits:

Health benefits of kimchi:

  •  Promotes digestion, source of probiotics
  • Regulates cholesterol
  • Antioxidant Properties with phenols and flavonoids
  • Treats atopic dermatitis's
  • Helps with weight loss 
  • Boosts immune system
  • Has anti-aging properties
  • Prevents cancer
  • Treats diabetes - study shows better glucose tolerance, and lower fasting glucose

Ways to Use Kimchi:

  1. Add kimchi to scrambled eggs
  2. Layer kimchi on grilled chicken 
  3. Whip kimchi into develed eggs
  4. Put kimchi into tacos
  5. Stir kimchi into fried rice
  6. Stuff kimchi into a quesadilla
  7. Put kimchi on a pizza
  8. Top a rice bowl with kimchi




Prepared kimchi is available in your local supermarket.  While you can make it yourself, that is for after you've tried it and know you like it.


Thursday, December 21, 2017

Oats

Oats:

About:

The oat (Avena sativa) is a member of the grass family of plants sometimes called the "common oat".Oats are suitable for human consumption as oatmeal and rolled oats.  Oats are a nutrient rich food associated with lower blood cholesterol when consumed regularly
Oatmeal is made of hulled oat grains - groats - that have been either milled (ground), steel-cut, or rolled.  Ground oats are also called "white oats".  Steel-cut oats are known as "coarse oatmeal" or "Irish oatmeal" or "pinhead oats". Rolled oats can be either thin or thick and may be called "old fashioned", "quick" or "instant".
The oat grains are dehusked by impact, then heated and cooled to stabilized the oat groats - the seed inside the husk.  The process of heating produces a nutty flavor in the oats,  These oat groats may be milled to produce fine, medium, or coarse oatmeal.  Steel-cut oats may be small and contain broken groats from the dehusking process (these bits may be steamed and flattened to produce smaller rolled oats.)  Both types of rolled oats may be eaten uncooked as in muesli, or may be cooked with water to make porridge.  Rolled oats are steamed and flattened whole oat groats.  Old fashioned oats can be thick and take a while to boil into a porridge.  Quick-cooking rolled oats are cut into smaller pieces before being steamed and rolled.  Instant oatmeal is precooked and dried often with a sweetener such as sugar or flavoring.

History:

Ancestral wild oats are believed to have multiple centers of origin including one center in Southwestern Asia, as well as a center in the general area of the Mediterranean Sea.  As a family of plants, grasses (including  oats) evolved ten's of millions of years ago.  As a cultivated food, the planting of oats still goes back in time several thousand years.  
Today the Russian Federation remains the world's largest producer of oats with Canada coming in second.  Oats are grown throughout Europe and the Middle East.  Oats are also grown in the United States and Australia, and also in parts of South America and Mexico. 

Nutrition:

Unenriched oatmeal cooked by boiling or microwave is 84% water, and contains 12% carbohydrates, including 2% dietary fiber (7.5 grams) and 2% each of protein and fat.  In a 100 gram serving cooked oatmeal cooked oatmeal contains 17 calories and 29% of the Daily Value for manganese and moderate amounts of phosphorus and zinc.  In the phytonutrient category oats provide valuable amounts of beta-glucan and saponins.

Health Benefits:

Consuming oat bran or whole rolled oats can lower the risk of heart disease when combined with a low fat diet via the effect of oat beta glucan to reduce levels of blood cholesterol.    Oatmeal has proven ability to curb bad (LDL) cholesterol due to a type of fiber called beta-glucan.  The fiber in oatmeal helps you feel full and eat less later on during the day.  Fiber also eases constipation and helps control blood sugars.  Both oats and oatmeal may provide digestive benefits in connection with their ability to increase the viscosity of our digestive tracts.  Viscosity refers to the thickness of the contents and their likelihood to flow too quickly or too slowly through the digestive tract..  Intake of oats and oatmeal has been associated witah optimal levels of viscosity in which it becomes easier for food to pass through our upper digestive tract and improve our blood sugar regulation.  Healthy passage of oats through the digestive tract has also been associated with an increased feeling of fullness.  Smaller waist circumference, lower body mass index (BMI), and decreased risk of metabolic syndrome in adults has been associated with oatmeal intake.  The beta-glucan found in oats helps prevent abrupt increase in blood sugar levels after consumption.  Intake of oats and oatmeal has been shown to improve post-prandial blood sugar and insulin levels and also healthy levels of A1c.

Selecting and Storing Oats:

 Buy small quantities of oats at one time, since this grain has a slightly higher fat content than other grains and will go rancid more quickly.  Oats are generally available in prepackaged containers and bulk bins.  If buying from a bulk bin make sure the bins are covered, free from debris and that the store has a good turnover to insure the store has a good turnover to insure maximum freshness.  Smell the oats to make sure they are fresh.  When purchasing oats in bulk or packaged containers, make sure there is no evidence of moisture.  
Store oat in an airtight container in a cool, dry, and dark place where they will keep for approximately two months.  It buying prepared oatmeal products check the ingredients to insure the product does not contain any salt, sugar, or other additives.  



So, eat up.  Oats are good for you.

Saturday, November 11, 2017

Celery Seed

Celery Seed:

About:

 Celery seed is the dried fruit (seed) of Apium graveolens L.  The light brown seeds have a characteristic aroma and warm bitter taste.  Celery seed is the dried fruit (seed) of a wild variety of celery called "smallage" which grows to a height of about 18 inches.  It is not derived from the vegetable of the same name. 

Celery seeds and its oil have been used for thousands of years in the treatment of many ailments. It is known for its anti-inflammatory, antibacterial, calming , and diuretic activity.
It has been used to treat the following problems and conditions:
  • Stomach and digestive issues such as dyspeptic/poor digestion, irregular bowel movements (IBS) , loss of appetite, flatulence.
  • Water retention
  • Arthritis/gout
  • Joint pains
  • Muscle spasms
  • Hysteria and nervousness
  • Exhaustion
  • Insomnia
  • Urinary tract infection (UTI).
  • Hypertension
  • Low libido
  • Menstrual problems.

Usage  Tips:

  • Use in making pickles
  • Add to cole slaw, potato salad, macaroni salad, egg salad, and fruit salad dressing.
  • Use in meat loaf, salmon loaf, and chicken dishes
  1. Beware that celery seed has a very strong taste.  Treat it like a highly concentrated celery.
  2. Use celery seeds in vegetable dishes and sauces.  Give these dishes a touch of celery flavor with the addition of just a few seeds.
  3. Use celery seeds in pickles, mustard, and chutney.  Toss in a few seeds when preparing the pickles or chutney.
  4. Use celery seed in homemade bread or bread rolls.  Use it both to decorate and flavor the bread.
  5. Add to soups and stews.  The celery seeds will give an oomph of celery flavor.  Try them sprinkled over thick soups such as chowder.
  6. Add to fish dishes.  For a strong flavored fish celery seeds can make an interesting tasty addition to the marinade or poaching sauce.
  7. Sprinkle over sandwich fillings to give them a strong flavor. 
  8. Make Celery seed tea by pouring one cup of boiling water over one teaspoon of freshly crushed celery seeds.  Steep for 10 = 20 minutes, strain and drink.

Health Benefits:

  1. Celery seeds have cancer fighting ability.  They contain tumor fighting polyacetylenes and phthalides
  2. They help manage blood pressure.
  3. They protect against  and reverse the bad effects of acetaminophen on the liver.  Daily consumption of celery seed helps balance the harmful effects on the liver.  
  4. Celery seeds have the ability to reduce cholesterol levels and are used to cure circulatory system problems.
  5.   Celery seeds contain flavanoids, linoleic acid, coumarins, and several volatile oils which are helpful ion curing many diseases.
  6. Celery sees have anti-inflammatory agents which with daily consumption help in treating pain and inflammation of the joints and help in curing inflammation related to gout, rheumatism, and arthritis.
  7. Celery seeds stimulate the uterus and help in easing muscle spasms especially related to the female reproductive system.
  8. Celery seeds are diuretic and cause excess urination which helps to flush out toxins with extra water host importantly uric acid along with the urine.
  9. Celery seeds are recommended for people with kidney stones, water retention , and gout.  Celery seeds do not permit extra accumulation of uric acid and fluids.
  10. Celery seeds are antibiotic and antiseptic in nature.  They are essential in curing infections of the urinary tract.
So, that's the info about Celery seed. 


Eat up.  Enjoy.  Get Healthy!