Pink Himalayan Salt

Pink Himalayan Salt:

About:

Pink Himalayan salt is a type of rock salt or halite from the Punjab region of Pakistan.  These minerals give the salt its pink color, near the foothills of the Himalayans.  Pink Himalayan  salt is chemically similar to table salt.  It contains 98% sodium chloride.  The rest of the salt consists of 84 minerals and trace elements including calcium, magnesium, potassium, copper, and iron.

Uses: 

This type of salt is used the same as table salt: in cooking, to season food, and to preserve food.   Blocks of pink salt sometimes become serving dishes, cooking surfaces, and cutting boards.  Some people use pink Himalayan salt in place of bath salts to improve skin conditions and sooth sore muscles.  It is possible to buy lamps, and candle holders made of pink Himalayan salt, which are claimed to reduce air pollutants.

About Sodium:

Sodium is an essential trace element found in salt.  It can support contracting and relaxing muscles, maintain proper fluid balance and prevent dehydration, send nervous system impulses, and prevent low blood pressure.   Recent research suggests that eating salt can reduce the risk of infection, and kill harmful bacteria.  .  One study on animals found that salt may have a positive effect on symptoms of depression. 

Amounts of Sodium in Salt:

1/4 teaspoon - 575 mg sodium

1/2 teaspoon - 1150 mg sodium

3/4 teaspoon - 1725 mg sodium

1  teaspoon - 2300 mg sodium

Dietary guidelines:  limit intake of sodium to less than 2.3 grams (2300mg, 1 teaspoon)

Here are serious health conditions linked to high sodium intake:

• High blood pressure
• Heart disease
• Stroke
• Liver damage
• Osteoporosis
• Kidney disease

Commonly Claimed Benefits of Pink Himalayan Salt:

1. Improves respiratory diseases
2. Balances your body"s pH
3. Reduces signs of aging
4. Improves sleep quality
5. Regulates blood sugar
6. Increases libido

There is actually no clear evidence to show that pink Himalayan salt provides more health benefits than regular table salt.  While pink Himalayan salt does contain several minerals not found in regular salt, these minerals are in very small quantities, and are unlikely to provide any health benefits.  

Pink Himalayan salt is a more natural salt  than table salt.  Table salt is usually heavily refined and mixed with anti-caking agents to prevent clumping, such as sodium alumnosilicate or magnesium carbonate.   Himalayan salt does not usually contain additives.

From Dr. Axe:

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Almonds

Almonds:

About:

While most people think of almonds as nuts, they are actually botonically seeds locked inside the almond fruit that grows on the almond tree.  Technically the almond fruit is a kind of drupe, rather than a nut.  It is actually a stone fruit, relataed to cherries, plums, and peaches.  

History:

Almonds were one of the first foods that humans domesticated.  Records exist from biblical times back to the Bronze age.  More than 80% of the world's almond production is from California.

Nutrition:

Nutritionally, almonds provide protein, antioxidants, healthy fat, fiber, vitamins, and minerals.  They are one of the most nutritious foods.

One ounce (a small handful) serving provides:

Fiber :  3.5 grams

Protein:  6 grams

Fat:  14 grams (9 of which are monounsaturated)

Vitamin E:  37% of the RDI

Manganese:  32% of the RDI

Magnesium: 20% of the RDI

Also contains amounts of copper, vitamin B2 (riboflavin), and phosphorus.

161 Calories

2.5 grams of digestible carbohydrates

 Health Benefits:

1. Reduce heart attack risk: Those who consume nuts 5 times a week have a 50% reduction in heart attack risk.
2. Lower bad cholesterol:  Almonds have a favorable effect on blood cholesterol levels.
3. Protect artery walls from damage:  Flavonoids in almond skins work with vitamin E to reduce the risk of heart disease.
4. Build strong bones and teeth:  Due to phosphorus.
5. Provide healthy fats and aid in weight loss:  Those who ate nuts twice a weel were 31% less likely to gain weight. 
6. Almonds lower the rise in blood sugar and insulin after meals.
7. Provide good brain function:  Riboflavin and L-carnitine in almonds boost brain activity and may reduce the risk nof Alzheimer's
8. Nourish the nervous system:  According to Ayurvida almonds help increase high intellectual levels and longetivity.
9. Alkalize the body:  Almonds are alkaline forming lowering the risk of osteoporosuys, poor immune function, low energy, and weight gain.

While almonds are not considered a "Superfood", they are fairly nutritious.  Almonds are a good source of  fat, protein, fiber, vitamins, and minerals.

Ways to Eat Almonds:

• Drink Almond Milk, a delicious alternative to cow's milk
• Top off yogurt or oatmeal with almonds
• Grind almonds with a little salt into almond butter for snacks
• Include almonds in you protein or vegetable shake
• Top salads with almonds
• Crush almonds and use as a garnish
• Sprinkle almonds on the top of a pizza 
• Use Almond flour in place of wheat flour

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Walnuts

Walnuts:

About:

Walnuts originated in the Mediterranean region and Central Asia and have been part of the human diet for thousands of years.  A walnut is the nut of any tree of the genus Juglans, particular, Persian or English walnuts.  Technically the walnut is the seed of a drupe or drupacious nut and thus not a true botanical nut.  It is used for food after being processed, while green for pickled walnuts or after full ripening for its nutmeat.   The walnut is nutrient dense with protein and essential fatty acids. 

There are at least 30 different cultivars of walnuts grown world-wide.  The 2 most common species of walnuts are grown for their seeds - the Persian or English walnut and the black walnut.  The English walnut originated in Persia and the black walnut is native to eastern North America.  The black walnut is of high flavor but due to its hard shell and poor hulling characteristics is not grown commercially.  Many walnut cultivars have been developed commercially which are nearly all hybrids of the English walnut.

In 2016 worldwide production of walnuts was 3.7 metric tons with China contributing 48% of the world total followed by the U.S. , Iran, Turkey, Mexico, Ukraine, and Chile.

Health Benefits:

1.  Good for Your Heart - Walnuts are an excellent source of monounsaturated fatty acids which contribute to heart health.  A diet rich in walnuts can lead to a reduction in bad cholesterol and a boost in good HDL cholesterol.

2.  Diabetes Control - Studies have shown walnuts can improve the function of blood vessel linings , reduce fasting insulin levels, and improve diabetic neuropathy.

3.  Reduce Inflammation -  Walnuts are full of phytochemical substances and poly phenolic compounds which can reduce inflammation in the body.

4.  Mood Enhancer - The omega - 3 fatty acids in walnuts can boost and balance mood by enhancing the function of neurotransmitters in the brain like serotonin and dopamine.

5.  Gorgeous Skin - Walnuts are rich in antioxidants that help prevent oxidative stress that can lead to skin damage.  Walnuts with their healthful fatty acids and antioxidants have the power to combat common skin stressors such as UV rays, pollution, and dust.  

6.  Sleep Aid - Walnuts contain the antioxidant melatonin which helps regulate the hormones in the body which regulate your internal clock.

7.  Weight Management - While they do contain carbohydrates, calories, and fat, they do not lead to weight gain, but have the power to improve metabolism.

8.  Cancer Prevention - The phenolic compounds and antioxidants contained in walnuts can help control the growth of cancer cells.

9.  Enhanced Bone Health - The high concentration of omega - 3 fatty acids help promote bone health.  They have the power to boost calcium absorption and hence bone density.

10. Cognitive Benefits - The antioxidants, poly phenols, and polyunsaturated fat play a vital role in reducing the risk of inflammation and reduce the oxidative stress associated with diseases like Alzheimer's.  

Nutrition:

1 ounce (30 grams) about 14 halves

185 Calories 

4% Water

4.3 grams Protein

3.9 grams Carbs

0.7 grams Sugar

1.9 grams Fiber

18.5 grams Fat

Walnuts are primarily made up of protein and polyunsaturated fat.  They contain a relatively high percentage of omega - 3 fat which has been linked to various healthy benefits.

Walnuts are an excellent source of several vitamins and minerals.  These include  copper, folic acid, phosphorus, vitamin B6, manganese, and vitamin E. 

Walnuts are one of the richest dietary sources of antioxidants.  These include ellagic acid, ellagitanins, catechin, and melatonin.

Quick Serving Ideas:

• Mix crushed walnuts into plain yogurt and top with maple syrup
• Add walnuts to salads, or sauteed vegetables
• Puree walnuts, cooked lentils, and your favorite herbs and spices.  Add enough olive oil to achieve a dip-like consistency
• Add walnuts to a poultry stuffing recipe
• Roast at 160 - 170 degrees F. for 15 - 20 minutes for a toasted taste and consistency.

Watermelon Radishes

Watermelon Radishes:

The other day my wife came home from work and told me that one of her coworkers brought in something called a Watermelon Radish.  She tried it and it was good.  Next trip to the supermarket we looked for and found Watermelon Radishes.  I had never heard of them before. 

The Watermelon Radish is also known as Rose Heart or Red Meat.  It is an heirloom Chinese daikon radish, a member of the Brassica (mustard) family along with arugula, broccoli, and turnips.   

Watermelon radishes are edible globular roots attached to thin stems and wavy green leaves.  

Their exteriors are creamy white with pale green shoulders, a sign of the chlorophyll it received from exposure to the sun.  Watermelon radish flesh is white closest to their exterior and becomes bright circular striations of pink and magenta toward the center.  Hence the watermelon reference.

The flesh is tender crisp, succulent and firm.  Its flavor is mild, only slightly peppery with some sweet almond notes.  

They can be served raw, pickled,  or cooked, hot or cold.  They can be braised or roasted like a turnip, or mashed like a rutabaga.   Similar to regular radishes  watermelon radishes do not have to be peeled before eating.  Just make sure to wash them very well, and scrub away any dirt.

  They pair well with fennel, apple, cheeses such as feta and chevre, butter, creamy based dressings, vinaigrette, bacon, white fish, cucumbers, mild salad greens, cooked eggs, noodles such as soba and udon, citrus, cilantro, mint, and tarragon.

The watermelon radish is rich in phosphorus, potassium, magnesium, calcium, vitamin A, and vitamin C.  It is also a good source of phytochemicals and antioxidants.  One cup contains just 16 calories. 

Watermelon radishes are available all year, but most commonly available during spring and late fall.  Since they are a cool season crop preferring soil te3mperatures below 68 degrees F., overly warm soil temperatures affect the radishes flavor turning a mild pepper flavor into a bitter sting.

Roasted Watermelon Radishes:

1 lb. Watermelon radishes, trimmed and quartered

2 TBS coconut oil

1 tsp ko0sher salt

1/4 tsp black pepper

2 TBS fresh parsley, finely chopped

1 lemon, zested

Preheat oven to 375 degrees F. 

Toss cut radishes with melted oil and salt on a sheet pan

Roast 30 minutes tossing half way through until slightly browned

Toss radishes with pepper, parsley and lemon zest. 

Enjoy!

Foods That Help You Live Longer

Foods That Help You Live Longer:

These are Foods that are scientifically proven to help you live longer and healthier lives.  The information is from a video posted by Chiropractor Dr. Alan Mandell.

The foods listed foods are anti-inflammatory, high in antioxidants, high in fiber, and also high in Omega 3 fatty acids.  I believe you should include as many of these foods as you can in your diet for a longer and healthier life.  I have included links to posts from this blog next to most of the foods. 

1.  Leafy Greens (spinach, kale, arugula) 

https://fruitandveggiesense.blogspot.com/searchq=spinach   https://fruitandveggiesense.blogspot.com/search?q=kale

https://fruitandveggiesense.blogspot.com/search?q=arugala

2.  Extra Virgin Olive Oil

3.  Walnuts

4.  Avocados   https://fruitandveggiesense.blogspot.com/search?q=avocado

5.  Chia Seeds  https://fruitandveggiesense.blogspot.com/search?q=chia+seeds

6.  Oatmeal  https://fruitandveggiesense.blogspot.com/search?q=oatmeal

7.  Bell Peppers  https://fruitandveggiesense.blogspot.com/search?q=bell+peppers

8.  Blueberries  https://fruitandveggiesense.blogspot.com/search?q=blueberries

9.  Apples  https://fruitandveggiesense.blogspot.com/search?q=apples

10.  Hot Peppers

11.  Salmon

12.  Dark Chocolate (more than 75% cacao) https://fruitandveggiesense.blogspot.com/search?q=chocolate

13.  Coffee  https://fruitandveggiesense.blogspot.com/search?q=coffee

14.  Basil and Mint  https://fruitandveggiesense.blogspot.com/search?q=basil

                          https://fruitandveggiesense.blogspot.com/search?q=mint

15.  Green Tea  https://fruitandveggiesense.blogspot.com/search?q=green+tea

16.  Sweet Potatoes https://fruitandveggiesense.blogspot.com/search?q=sweet+potatoes

17.  Garlic  https://fruitandveggiesense.blogspot.com/search?q=garlic

18.  Yogurt  

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Salanova Lettuce

SALANOVA Lettuce:

About:

Salanova lettuce (Lactuca sativa) is considered the newest innovation in salad mix production, and a superior hydrtoponic lettuce.  There are 5 different types of Salanova lettuce: Butterhead, Oakleaf, Lollo, Crispy, and Batavia, in two different colors, red and green with various shapes and texture.  Each variety has a round base and a rossette pattern with 3 times the amunt of leaves as a standard head of lettuce.  

Sometimes called "Triplehead", Salanova lettuce is made of small uniformly sized leaves growing in a uniquely structured core.  It is also known as easyleaf and multileaf.  Salanova lettuce is harvested when fully mature and may have a sweet flavor and a softer buttery texture or a crisp frilly texture with a crunch similar to iceberg.  

Season:

Salanova lettuce is available year-round.

Nutrition:

Salanova lettuce contains calcium, fiber, a small amount of protein and iron.  Red-leaf varieties offer anrioxidant benefits in the form of anthrocyanins, which are phytonutrients that give the lettuce its dark burgundy color. 

Uses:

Pairs well with Dijon mustard, yogurt, radish, cucumber, mint, bean sprouts, tomatoes, spring onions, red onions, garlic, anchovies, fish duck breast, prawns, and poultry. 

Salanova is a unique lettuce benefitting both commercial farms, and home gardens, because it is easy to grow, produces a higher yiel, has a longer shelf life, has improved resistance to disease, and requires less labor to haravest and prepare for market.

The Salanova lettuce cutter:

Gold Kiwi

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Gold Kiwi:

Here is the link for the green kiwi:  https://fruitandveggiesense.blogspot.com/search?q=kiwi

Description:

The Gold kiwi is different from the common green kiwi in color, texture and flavor.   The Gold kiwi has a bronze toned smooth hairless, paper-thin skin. The Golden kiwi's flesh is dotted with edible black seeds.  Its flavor is sweet and tropical with notes of pineapple, and mango.  Its oval shape is blunted at the stem end.  The entire Gold kiwi fruit is edible.
The Gold kiwi is an edible berry.  All other kiwis are cultivars of Actinidia deliciosa.  The Gold kiwi is a distinct and independent species named Actinidia chinesis.   Italy produces more kiwi fruit than any other country.   Gold kiwi is available summer through spring.

Differences Between Green and Gold Kiwis:

Appearance:  Green kiwi has a fuzzy brown skin.  The Gold kiwi has a smooth hairless skin with a golden brown color.

Flesh:  Green has a bright green flesh with black seeds.  The Gold is vibrant yellow with a smaller core and fewer seeds.

Taste: Green kiwi has a fresh tangy-sweet taste that resemble a cross between banana, strawberry, and pineapple.  The Gold Kiwi has a more sweet taste said to be a cross between mango and strawberry.

Nutrition:

Low Cal  - one serving (2 Kiwis)  Green: 90 calories; Gold: 110 calories

Vitamin E & Folate - both green and gold are good sources of vitamin E.  Only green has a good source of folate.

Vitamin C - green has a full day's supply of  vitamin C, more than an orange.  Gold has 3 times as much as an orange.

Fiber  - high fiber,helps increase metabolism.

10 Kiwi Benefits:

1. Helps digestion with Actinidain
2. High potassium helps control blood pressure
3. Combination of antioxidants helps prevent DNA damage
4. High vitamin C helps boost immunity
5. High fiber and low glycemic index helps in losing weight
6. High fiber helps maintain digestive health
7. High fiber helps eliminate toxins from the digestive tract
8. Consumption helps prevent blood clots and reduce triglycerides
9. Low glycemic index does not raise blood sugar rapidly.
10. Study found 3 servings of kiwi per day reduced macular degeneration by 36%

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

Gold Kiwi - Coconut Upside down Cake:

2 TBS melted butter

2 TBS brown sugar

4 - 5 gold kiwis peeled and sliced

7 TBS butter softened

1 1/3 cups granulated sugar

2 large eggs

2 1/2 cups self-raising flour

1/2 cup shredded coconut 

juice of 2 limes

3 ounces of coconut milk

Pre-heat oven to 350 degrees F.  Grease and line 8 inch round pan.  Pour in melted butter and sprinkle with brown sugar, then top with single layer of sliced kiwi fruit.  Beat softened butter and granulated sugar for 3 minutes until pale and creamy.  Add eggs one at a time  beating mixture with each addition.  Fold in flour, shredded coconut , coconut milk, and lime juice until combined. 

Pour cake mixture over kiwifruit and smooth with a spatula.  Bake for 40 - 45 minutes until toothpick comes out clean.  Cool on a rack for 10 minutes and turn out of pan.

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