SPINACH
May 10th, 2012 → 1:05 am @ Shanti
“Vitamins and minerals in fresh food”. SPINACH Spinach is another one of those wonderful vegetables, that are full of goodies. Spinach is not Silverbeet (or Swiss chard), often called spinach by some people. The spinach is a smaller leaf an d smoother in form, where the silverbeet leaf is large and sort of crinkly and […]
SILVER BEET / SWISS CHARD
May 10th, 2012 → 1:00 am @ Shanti
“Vitamins and minerals in fresh food” SWISS CHARD / SILVERBEET Silverbeet is not spinach, as mentioned in the article “Spinach” on page 28. This leafy vegetable is tall, crinkly and crisp and the colour is a very dark green. The name silverBEET, comes from the family it belongs to, the beets. Young leaves can be […]
RHUBARB
April 10th, 2012 → 1:25 am @ Shanti
“Vitamins and minerals in fresh food” RHUBARB Rhubarb is one of those vegetables you either love or hate. Some people cannot stand the tart-ness and furry taste of rhubarb. My personal thought is not so much the rhubarb, but the amount of sugar people use to make it sweet. As mentioned before, sugar is a […]
PUMPKIN
April 10th, 2012 → 1:20 am @ Shanti
“Vitamins and Minerals in fresh food” PUMPKINS As in potatoes, there are many varieties of pumpkins and they will cross-pollinate very easily as well. You can have very dry, medium and a fairly moist flesh in pumpkins and all are very useful. My father would not eat them, because Mum used to feed them to […]
POTATOES
April 10th, 2012 → 1:15 am @ Shanti
“Vitamins and minerals in fresh food” POTATOES We often hear the expression “the humble potato” used, as it is a staple food for so many people. The potato is a starchy vegetable, supplying us with carbohydrates, which are easily digested, but too many potatoes are not recommended. There are so many varieties on the market, […]
PURSLANE
April 10th, 2012 → 1:10 am @ Shanti
“Vitamins and minerals in fresh food” PURSLANE Purslane, commonly destroyed by gardeners as a weed, is a very, very good herb-come-vegetable. It has more Omega-3 fatty acids in it than some fish oils, so for the strict vegetarian, there is your way of getting them. It is a member of the pigweed family, or the […]
ONIONS
April 10th, 2012 → 1:05 am @ Shanti
“Vitamins and minerals in fresh food” ONIONS Onions must be the most versatile vegetable and they are used in every country around the world. Apart from being edible, they are also used as a medicine. I used it in my practice, to get rid of ear aches. There are many cultivars of the onion family […]
OKRA
April 10th, 2012 → 1:00 am @ Shanti
“Vitamins and minerals in fresh food” OKRA Okra is not a very commonly used vegetable in Australia by the majority of people and a lot of greengrocers do not stock them. I always look for them, but very seldom find them in the stores. Okra, or sometimes called “Lady finger”, is a longish, tapered bean […]
MUSTARD GREENS
March 10th, 2012 → 1:20 am @ Shanti
“Vitamins and minerals in fresh food” MUSTARD GREENS Mustard greens are a bit like lettuce, but a bit more pungent and stronger in flavour however. They lend themselves to dishes, which need spicing up, like stir-fries or soups, but can be eaten raw as well. This vegetable belong to the brassica family, like the cabbage […]
LETTUCE
March 10th, 2012 → 1:15 am @ Shanti
“Vitamins and minerals in fresh food” LETTUCE Quite a few varieties of lettuce are available and can be used for different dishes. I like the loose leaf varieties, as they have many more green or coloured leaves, rather than the solid lettuces, which have only a few. The green leaves are rich in chlorophyll. These […]
