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Posted by on in Food Info

Mushrooms

There are multiple varieties of mushrooms. They are a useful source of protein, folate and niacin. Mushrooms have been used in eastern medicine to prevent cancer, lower cholesterol, and help fight other diseases such as Lupus and Arthritis. When storing, keep them in the refrigerator in a paper bag.

 

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 Mangos

 

Did you know that Mangos are high in Vitamin C, Vitamin E, potassium and fiber. They have a low glycemic index which makes it a great fruit for diabetics.

If you buy one that isn't quite ripe, place it in a paper bag in a dark place and in a few days it will be ripe and ready.

 

Eat raw for the most nutritional impact.

 

For an idea or two on how to use mangos check out "The Great Mango Book" it is full of recipes.  

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Need more iron in your diet? Try some kidney beans. One serving contains 1/4 of the daily recommended intake. They also are an excellent source or protein, potassium, zinc, fiber and calcium.

They can be used as the basis of a chile, as seen in the recipe "Chili for those who'd rather not cook" in the book The part time Vegan 

 

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Onions

 

Did you know onions are a good source of vitamin C, have an anti-inflammatory effect, and help prevent blood clots?

While they can be stored in a cool dark place (without touching each other) for several months, the longer they are stored the less vitamin C content they will have.

 

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Ways to eat better and save some money
- grow your own
- cut out the middle man and buy direct from the farmer
- eat seasonally
- create and stick to your shopping list
- eat before shopping
- don't pay for the packaging - buy in bulk

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Sesame Seeds

Best when stored in a cool dry place. They can be eaten raw or toasted. Containing high levels of iron, zinc, calcium, and fiber they have been shown to help lower cholesterol and blood pressure.

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Mint:
Is a popular herb for many home gardeners. Not only is it great for its flavor but is has a variety of medicinal purposes including relieving congestion, and indigestion.
It looses its potency quickly so best if used fresh.
Something refreshing for the summer is to boil water with several leaves of mint in it, place the water in a ice cube tray and freeze. Gives a great taste to your water, lemonade, or tea.
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We wanted to share with you the highlights of our first Plant Based Cooking Class with Edible Education at Relish the Kitchen. The wonderful Chef Nate showed the class basic knife skills like chopping and mincing and also educated everyone on how to properly cut many fruits and vegetables.  Dinner included asian inspired miso soup, a tempeh appetizer and a crowd pleasing sweet and sour tofu with grilled pinapple. Check out the video below for the highlights.

 

We currently have two more of these classes scheduled  on May 13th and June 10th. These classes will focus on seasonal ingredients for spring and summer.

If you would like to participate in the next in our plant based cooking class contact us at This email address is being protected from spambots. You need JavaScript enabled to view it. for more info.

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 Juicing

 Many people have asked us about the benefits of juicing. There are multiple benefits including increased energy, increased libido and significant weight loss. But often those who attempt to add juicing into their life do so without any guidance.  The book "Ultimate Juicing Recipes" is a great guide. It has tips on which types of juicers to buy and is full of recipes designed to help almost any medical condition. Check out the link below and get it for any of your mobile devices.

 

Click Here!

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 Ginger

One of the original medicines. Thru the years it has been used to aid digestion, treat nausea, and aid in motion sickness. It also has been shown to decrease inflammation and pain in the majority of people with arthritis. Ginger is easily added to many juicing recipes.

The film Fat Sick and Nearly Dead shows the benefits of juicing, a must watch.

 

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hydration

drinking enough water is vital to your health and exercise performance.
a general guideline is...

64 ounces a day
divide it into 3-4 20 ounce segments
or 2 32 ounce segments
or drink 8 ounces 8 times a day (its quick and easy)

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Pumpkins seeds

Recently pumpkins and pumpkin spice have been a popular flavor to add to many drinks and dishes. Often those are added as a syrup flavor and not natural. The natural pumpkin seed when roasted make a great snack containing zinc, iron, folate, vitamin E, magnesium and omega-3 fats. 

 

Roasting them is easy 

Rinse and dry

Lightly brush with olive oil

Spread on baking sheet lined with parchment paper

Roast in oven on low heat for about 20 minutes

Add salt if needed for taste

 

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Posted by on in Food Info
7 Cheapest Ways to Eat Healthy | Yahoo! Health
health.yahoo.net
Eating organic isn't all that much more expensive, when you stick with basics and get creative with your cooking.
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Brussels Sprouts

This food has gotten a bad reputation secondary to many servings of over cooked, over boiled to the point of no taste or texture, sprouts. Brussels sprouts have recently become a darling to foodies and are often seen on many menus.

These little veggies pack a big nutritional punch offering nutrients that have been shown to prevent cancer. In fact individuals who regularly partake have lower levels of lung, breast, ovarian and colorectal cancers. They also are loaded with fiber and omega fatty acids promoting lower cholesterol levels. Just 1 cup contains 16% of the RDA for fiber, 25% for folate, 20% for vitamin A, 161% for vitamin C, 273% for vitamin K. Brussels sprouts also have one of the highest protein content of all the veggies.

Preparing them is easy, lightly steaming keeps the most nutrients intact. One holiday favorite is to brush lightly with some extra virgin olive oil, sprinkle with some sea salt and pepper, and roast in the oven until tender.
Enjoy

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