Kale
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Kale is a member of the cabbage family and is related to cruciferous vegetables like broccoli and cauliflower. There are many types of kale that can have green or purple leaves and either a smooth or curly shape, with curly kale being the most common. Kale provides risk-lowering benefits for at least five types of cancer, including bladder, breast, colon, ovary, and prostate cancer.
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gene pool
This document discusses genetic pollution that can occur when exotic or non-native species are introduced to an environment. Intentional introductions are done to establish populations for things like aquaculture, but species may escape and interbreed with native species. Unintentional introductions can also occur through human transport. Introgression through hybridization between exotic and native species can lead to genetic contamination of native gene pools. This has caused extinction of species like Apache trout. Hybridization may also cause loss of beneficial traits or a genetic bottleneck effect in resulting populations over time. Examples of impacts on fish species in lakes in Kazakhstan and Tien Shan are provided.
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Genetic drift occurs when random chance alone causes changes in allele frequencies in a small population without selective pressures. A catastrophe reduced a beetle population to 25% green and 75% brown alleles randomly. If the last few green beetles fail to pass on the green allele, it may be lost forever through genetic drift. Genetic drift can reduce genetic diversity and occurs through genetic bottlenecks, where a population is drastically reduced, or the founder effect, where a small group from a population establishes a new population with low genetic variation.
All about kale
Kale has recently become an extremely popular food. And guess what? It's worth all the hype!! Kale does so much good for our bodies in so many ways. Kathleen Berry-Hebert shares some of her recent kale research. You can find more from here at http://kathleenberryhebert.net
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Amaranth
Amaranth is an herbal plant known as cholai in Hindi. It has broad leaves and flower heads with many tiny seeds. The leaves come in various colors like white, green, orange, pink, and red. Amaranth grain is nutritious with high fiber, calcium, iron and other vitamins. It contains a nearly complete set of amino acids.
Chives
Chive is a member of the onion family that is aromatic and has long green needle-like leaves with a mild onion flavor. It is originally from East Asia and is an important ingredient in many Asian dishes, containing various minerals that help improve metabolism. Chives should be purchased fresh with firm green leaves and can also act as an insect repellent or be made into a lotion due to antibacterial and antifungal properties.
Microgreen
Microgreens are the young versions of edible vegetables and herbs that contain more nutrients and vitamins than their mature counterparts. They come loaded with phytonutrients and antioxidants but require soil, light, and time to grow. Microgreens have been used as garnishes by chefs for years and have gained popularity as a superfood, with their nutritional value depending on the type of plant or herb and containing antioxidants, beta-carotene, iron, calcium, and vitamins C, K, lutein, and zeaxanthin.
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gene pool
This document discusses genetic pollution that can occur when exotic or non-native species are introduced to an environment. Intentional introductions are done to establish populations for things like aquaculture, but species may escape and interbreed with native species. Unintentional introductions can also occur through human transport. Introgression through hybridization between exotic and native species can lead to genetic contamination of native gene pools. This has caused extinction of species like Apache trout. Hybridization may also cause loss of beneficial traits or a genetic bottleneck effect in resulting populations over time. Examples of impacts on fish species in lakes in Kazakhstan and Tien Shan are provided.
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Wine leaf
Grape leaves are a staple of Mediterranean cuisine and are rich in vitamins and minerals. They are often canned or bottled, but raw or fresh grape leaves are best consumed after steaming or blanching. A popular Greek dish called dolmas uses grape leaves as a wrapper for rice, onions and meat. Whether freshly picked or canned, grape leaves can provide a wide range of beneficial nutrients, from omega-3 fatty acids and antioxidants to magnesium and calcium. To reap the nutritional and health benefits of grape leaves, incorporate them into delicious rolls filled with rice, meat, or vegetables, or use them in salads.
Sago
Sago is made from the milk of tapioca root, which is cleaned, peeled, crushed to release the milk, and then converted into small globules using a special machine before being dried under direct sunlight. Sago, also known as sabudana in India, is a popular infant food and for breaking fasts as it is high in starch and energy but low in protein, vitamins, and minerals. It can be enriched by adding items like groundnuts, vegetables, and milk.
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Chia seeds are small oval seeds that are mottled brown, gray, black, and white in color. They have the ability to absorb up to 12 times their weight in liquid when soaked due to being hydrophilic. Chia seeds are a rich source of B vitamins like thiamine and niacin as well as minerals like calcium, iron, magnesium and zinc. They can be added to foods as a topping or included in smoothies, breakfasts, cereals and bars.
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Bocconcini cheese
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The hazelnut is a small deciduous tree native to Southern Europe and Turkey. It produces sweet, nutritious kernels that are part of the birch family. Scientifically known as Corylus avellana, hazelnuts can be eaten raw, roasted, salted or sweetened. They have a nutty yet sweet taste and are rich in fiber, vitamins, minerals and phytochemicals that promote health and protect against diseases and cancers.
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Jaggery
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Bottle gourd with misto vegetable
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Poached salmon
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Poached salmon
This recipe calls for poaching salmon with a court bouillon made from fish stock and white wine. A variety of baby vegetables are blanched and arranged with the poached salmon. A creamy herb sauce is made by mixing fish stock, cream, butter and olive oil flavored with parsley and thyme. The salmon and vegetables are plated with the sauce and garnished with parsley.
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Grape leaves are a staple of Mediterranean cuisine and are rich in vitamins and minerals. They are often canned or bottled, but raw or fresh grape leaves are best consumed after steaming or blanching. A popular Greek dish called dolmas uses grape leaves as a wrapper for rice, onions and meat. Whether freshly picked or canned, grape leaves can provide a wide range of beneficial nutrients, from omega-3 fatty acids and antioxidants to magnesium and calcium. To reap the nutritional and health benefits of grape leaves, incorporate them into delicious rolls filled with rice, meat, or vegetables, or use them in salads.
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Chia seeds
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Palm heart
Heart of palm, also known as palm heart, is the edible core harvested from palm tree stems that resembles an artichoke in flavor and texture. It has a crisp texture ideal for salads and stir-fries, and contains beneficial nutrients and fiber that contributes to a healthy diet and fights constipation by improving digestion.
Barley
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Truffle
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Caviar
Traditionally, caviar refers to roe from wild sturgeon in the Caspian and Black Seas, including beluga, ossetra, and sevruga caviars. Depending on the country, the term caviar may also describe roe from fish such as salmon, steelhead, trout, lumpfish, and whitefish. Pasteurized caviar has a slightly different texture than traditional caviar as it is less perishable and may not require refrigeration before opening. Pressed caviar is made from damaged or fragile eggs and can be a combination of several different roes. Caviar is an extremely perishable ingredient that must be kept refrigerated until consumption.
Bocconcini cheese
Bocconcini cheese is a small, egg-sized mozzarella cheese that originated in Naples, Italy. Traditionally made from water buffalo milk, bocconcini cheese is now commonly produced using a mixture of water buffalo and cow's milk. It has a semi-soft, white texture without a rind and mild flavor, and is best consumed fresh as it is perishable.
Vanilla
Vanilla is the only fruit-bearing member of the orchid family and is native to Central Mexico. It was first used by the ancient Toltec Indians of Mexico from the tlilxochitl vine, whose pods produce vanilla. Madagascar is currently the world's largest producer of vanilla beans. Vanilla beans contain vanillin, which has strong antioxidant and antibacterial properties and may have anti-cancer effects. Vanilla pods also include numerous other constituents like eugenol, caproic acid, phenols, alcohols, carbonyl compounds, acids, esters, and lactones.
Hazel nut
The hazelnut is a small deciduous tree native to Southern Europe and Turkey. It produces sweet, nutritious kernels that are part of the birch family. Scientifically known as Corylus avellana, hazelnuts can be eaten raw, roasted, salted or sweetened. They have a nutty yet sweet taste and are rich in fiber, vitamins, minerals and phytochemicals that promote health and protect against diseases and cancers.
Feta cheese
Feta cheese is a creamy, soft cheese originally from Greece that is made from sheep's milk, though sometimes goat's milk or a mixture is used. It has been produced for centuries in Greece but most imported feta cheese comes from Italy. Authentic feta is aged for 4 to 6 weeks in brine which gives it its characteristic salty and sharp flavor as well as its crumbly texture and cream white color with small holes.
Organic farming
Organic farming is a holistic system that aims to optimize the productivity and health of diverse communities like soil organisms, plants, livestock, and people. It focuses on developing sustainable enterprises that are harmonious with the environment by protecting the environment, maintaining long-term soil fertility, and preserving biological diversity on the farm. The key principles are minimizing pollution and soil degradation while promoting biological productivity and health.
Jaggery
Jaggery is a traditional unrefined sugar consumed in Asia that is made from concentrated cane juice without separating the molasses and crystals. It comes in colors ranging from golden brown to dark brown. According to Ayurvedic medicine, jaggery is considered a wholesome sugar that is high in iron and minerals not found in ordinary sugar, and can benefit health by helping treat throat and lung infections.
Cheese terreine
This recipe describes how to make a cheese terrine by melting mozzarella and red cheddar cheeses separately in a double boiler, mixing chopped herbs and cream into the mozzarella, layering the cheeses in a mold, chilling for 30 minutes, demolding, and serving garnished with bell pepper and tomato slices. The ingredients are 100g mozzarella cheese, 50g red cheddar, 10g mixed parsley and thyme, 50g cream, and salt and pepper to taste.
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This recipe provides instructions for making a blue cheese dressing with sour cream, mayonnaise, vegetable oil, white vinegar, blue cheese, salt, and black pepper. All ingredients are blended together until well mixed but still chunky, then served immediately or chilled until ready to use.
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Arborio rice
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Bottle gourd with misto vegetable
Bottle gourds are hollowed out to make cups, which are then filled with a mixture of sautéed vegetables including onions, garlic, bell peppers, zucchini, and tomatoes. The vegetable-stuffed bottle gourd cups are baked for five minutes and served with tomato sauce, garnished with parsley and cherry tomatoes. A variety of vegetables are sautéed with olive oil and herbs to create a filling for hollowed out bottle gourd cups in this simple baked vegetable dish.
Poached salmon
This recipe calls for poaching salmon with a court bouillon made from fish stock and white wine. A variety of baby vegetables are blanched and arranged with the poached salmon. A creamy herb sauce is made by mixing fish stock, cream, butter and olive oil flavored with parsley and thyme. The salmon and vegetables are plated with the sauce and garnished with parsley.
Poached salmon
This recipe calls for poaching salmon with a court bouillon made from fish stock and white wine. A variety of baby vegetables are blanched and arranged with the poached salmon. A creamy herb sauce is made by mixing fish stock, cream, butter and olive oil flavored with parsley and thyme. The salmon and vegetables are plated with the sauce and garnished with parsley.
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Kale
- 1. INGREDIENT OF THE WEEK # 23 KALE KALE IS A MEMBER OF THE CABBAGE. IT IS RELATED TO CRUCIFEROUS VEGETABLES LIKE CABBAGE, BROCCOLI, CAULIFLOWER, COLLARD GREENS AND BRUSSELS SPROUTS. THERE ARE MANY DIFFERENT TYPES OF KALE. THE LEAVES CAN BE GREEN OR PURPLE IN COLOR, AND HAVE EITHER A SMOOTH OR CURLY SHAPE. THE MOST COMMON TYPE OF KALE IS CALLED CURLY KALE OR SCOTS KALE, WHICH HAS GREEN AND CURLY LEAVES AND A HARD, FIBROUS STEM. KALE'S RISK- LOWERING BENEFITS FOR CANCER HAVE RECENTLY BEEN EXTENDED TO AT LEAST FIVE DIFFERENT TYPES OF CANCER. THESE TYPES INCLUDE CANCER OF THE BLADDER, BREAST, COLON, OVARY, AND PROSTATE. ( CHEF DHEERAJ SINGH )