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Tag Archives: vegetarian

Rocket – Eruca vesicaria sativa

02 Sunday Mar 2014

Posted by Brigid Jackson in Health, Herbs, Organic, Recipes

≈ Leave a comment

Tags

Cashew, cashew nut, dinner, Eruca sativa, food, gardening, home grown, Italian, Mediterranean, Olive, olive oil, organic, pesto, rocket, Seed, skin blemishes, teaspoon cayenne pepper, vegetarian



Rocket has undergone a huge revival in popularity, even though it has been cultivated since the Middle Ages. It is native to the Mediterranean and was prized among the Romans and Persians. It fell out of use for 200 to 300 years. It only in the 1990s that the Italians started using it in ‘designer salads” that it regained its popularity. Medieval Monks were not allowed to grow Rocket in the cloister gardens as it was considered an Aphrodisiac.CULTIVATION
Rocket is a fast growing annual. It will often reseed itself 3 times in the Summer. It demands little attention and will thrive in full sun on compost and regular water.PROPAGATION
Collect seeds from dry pods. Sow from early Spring until mid Autumn. They can be sown in trays and planted out. Once planted out do not move them.HARVESTING
Pick the leaves and flowers often. The more you pick the more it produces.

USES:
Medicinal: Rocket has been used to treat bruises and sprains. Crushed seeds are spread on top of a warmed flannel bandage and holding against the skin without allowing the seeds to touch the skin. Crushed petals are made into a paste to treat skin blemishes. In Medieval times the flowers and green seeds were crushed and mixed with honey to treat coughs. Rocket is an invigorating tonic taken when tired or anxious. To make the teas, use 1/4 cup rocket and 1/4 cup parsley, pour over 1 cup boiling water, allow to steep for 5 minutes, strain and sprinkle with 1/4 teaspoon cayenne pepper. Drink slowly.

Cosmetic: Rocket juice is used as a facial cleanser for oily skins. It is often used to treat itchy inflamed spots, bites and rashes. Rocket seeds, pounded and mixed with Olive oils is used to treat broken nails and calluses.

Culinary: Rocket is used in many Italian dishes and designer salads. Steam the leaves and make a rich white sauce, and use over baby potatoes of leeks. Rocket pesto is also a firm favorite.

Rocket Cashew Nut and Chili Pesto Recipe
Ingredients:
1 cup fresh Rocket leaves
1 clove garlic crushed
1 teaspoon Olive Oil
50g crushed Cashew nuts raw
1 small chilli

Place all ingredients in food processor, blend until smooth, more Olive oil may be added to make into a creamy paste.

Bottle and enjoy with all your favorite pesto meals.

The Amazing frozen Lemon

27 Monday Jan 2014

Posted by Brigid Jackson in Green tips, Health, Re-use, Recycle, Upcycle

≈ 8 Comments

Tags

cancer, Cell (biology), Chemotherapy, Citrus, Doxorubicin, food, freezer section, garden, green tips, grow your own, health, home grown, Lemon, Lemonade, Malignancy, organic, plant, vegan, vegetarian


amazing lemon

Amazing Frozen **Lemon**

Many professionals in restaurants and eateries are using or consuming the entire lemon and nothing is wasted.

How can you use the whole lemon without waste?

Simple.. place the lemon in the freezer section of your
refrigerator. Once the lemon is frozen, get your grater, and
shred the whole lemon (no need to peel it)and sprinkle it on
top of your foods.

Sprinkle it to your whisky, wine, vegetable salad, ice
cream, soup, noodles,spaghetti sauce, rice, sushi, fish
dishes.

All of the foods will unexpectedly have a wonderful taste,
something that you may have never tasted before. Most likely
, you only think of lemon juice and vitamin C. Not anymore.

Now that you’ve learned this lemon secret, you can use
lemon even in instant cup noodles.

What’s the major advantage of using the whole lemon other
than preventing waste and adding new taste to your dishes?

Well, you see lemon peels contain as much as 5 to 10 times
more vitamins than the lemon juice itself. And yes, that’s
what you’ve been wasting.

But from now on, by following this simple procedure of
freezing the whole lemon, then grating it on top of your
dishes, you can consume all of those nutrients and get even
healthier.

It’s also good that lemon peels are health rejuvenators in
eradicating toxic elements in the body.

So place your lemon in your freezer, and then grate it on
your meal every day. It is a key to make your foods tastier
and you get to live healthier and longer! That’s the lemon
secret! Better late than NEVER! The surprising benefits of
lemon!

Lemon (Citrus) is a miraculous product to kill cancer
cells. It is 10,000 times stronger than chemotherapy.

Why do we not know about that? Because there are
laboratories interested in making a synthetic version that
will bring them huge profits.

You can now help a friend in need by letting him/her know
that lemon juice is beneficial in preventing the disease.
Its taste is pleasant and it does not produce the horrific
effects of chemotherapy.

How many people will die while this closely guarded secret
is kept, so as not to jeopardize the beneficial
multimillionaires large corporations?

As you know, the lemon tree is known for its varieties of
lemons and limes.

You can eat the fruit in different ways: you can eat the
pulp, juice press, prepare drinks, sorbets, pastries, etc…
It is credited with many virtues, but the most interesting
is the effect it produces on cysts and tumors.

This plant is a proven remedy against cancers of all types.
Some say it is very useful in all variants of cancer. It is
considered also as an anti microbial spectrum against
bacterial infections and fungi, effective against internal
parasites and worms, it regulates blood pressure which is
too high and an antidepressant, combats stress and nervous
disorders.
The source of this information is fascinating: it comes
from one of the largest drug manufacturers in the world,
says that after more than 20 laboratory tests since 1970,
the extracts revealed that It destroys the malignant cells
in 12 cancers, including colon, breast, prostate, lung and
pancreas…
The compounds of this tree showed 10,000 times better than
the product Adriamycin, a drug normally used
chemotherapeutic in the world, slowing the growth of cancer
cells.

And what is even more astonishing: this type of therapy
with lemon extract only destroys malignant cancer cells and
it does not affect healthy cells.

wilcraftingwednesday

This post was shared on Wild-crafting Wednesday 

Globe Artichokes

26 Sunday Jan 2014

Posted by Brigid Jackson in Organic

≈ 4 Comments

Tags

dinner, edible bud, food, genus cynara, Globe Artichoke, involucral bracts, vegetarian


globe artichoke

The globe artichoke (Cynara cardunculus var. scolymus] is a perennial thistle of the genus Cynara originating in Southern Europe around the Mediterranean. It grows to 1.4–2 m (4.6–6.6 ft) tall, with arching, deeply lobed, silvery, glaucous-green leaves 50–82 cm (20–32 in) long. The flowers develop in a large head from an edible bud about 8–15 cm (3.1–5.9 in) diameter with numerous triangular scales; the individual florets are purple. The edible portions of the buds consist primarily of the fleshy lower portions of the involucral bracts and the base, known as the “heart”; the mass of immature florets in the center of the bud is called the “choke” or beard. These are inedible in older, larger flowers.

Artichokes can be produced from seeds or from vegetative means such as division, root cuttings or micropropagation. Though technically perennials that normally produce the edible flower only during the second and subsequent years, certain varieties of artichoke can be grown from seed as annuals, producing a limited harvest at the end of the first growing season.

Cooking

In the US, large globe artichokes are frequently prepared by removing all but 5–10 mm (0.2–0.4 in) or so of the stem. To remove thorns, which may interfere with eating, around a quarter of each scale can be cut off. To cook, the artichoke is boiled or steamed. The core of the stem tastes similar to the artichoke heart, and is edible.

Salt may be added to the water if boiling artichokes. Leaving the pot uncovered may allow acids to boil off. Covered artichokes, in particular those that have been cut, can turn brown due to the enzymatic browning and chlorophyll oxidation. Placing them in water slightly acidified with vinegar or lemon juice can prevent the discoloration.

Leaves are often removed one at a time, and the fleshy base eaten, with hollandaise, vinegar, butter, mayonnaise, aioli, lemon juice, or other sauces. The fibrous upper part of each leaf is usually discarded. The heart is eaten when the inedible choke has been peeled away from the base and discarded. The thin leaves covering the choke are also edible.

Canned, marinated artichoke hearts

In Italy, artichoke hearts in oil are the usual vegetable for ‘spring’ section of the ‘Four Seasons’ pizza (with olives for summer, mushrooms for autumn, and prosciutto for winter). A recipe well known in Rome is Jewish-style artichokes, which are deep-fried whole

Stuffed artichoke recipes are abundant. A common Italian stuffing uses a mixture of bread crumbs, garlic, oregano, parsley, grated cheese, and prosciutto or sausage. A bit of the mixture is then pushed into the spaces at the base of each leaf and into the center before boiling or steaming.[13]

In Spain, the more tender, younger, and smaller artichokes are used. They can be sprinkled with olive oil and left in hot ashes in a barbecue, sauteed in olive oil with garlic, with rice as a paella, or sautéed and combined with eggs in a tortilla (frittata).

Often cited is the Greek, aginares a la polita (artichokes city-style, referring to the city of Constantinople), a hearty, savory stew made with artichoke hearts, potatoes, and carrots, and flavored with onion, lemon, and dill.[14][15] The finest examples are to be found on the island of Tinos, and in Iria and Kantia, two small villages in Argolida in the Peloponnese of southern Greece.

Another way to use artichokes is to completely break off all of the leaves, leaving the bare heart. The leaves are steamed to soften the fleshy base part of each leaf to be used as the basis for any number of side dishes or appetizing dips, or the fleshy part is left attached to the heart, while the upper parts of the leaves are discarded. The remaining concave-shaped heart is often filled with meat, then fried or baked in a savory sauce. Frozen artichoke hearts are a time-saving substitute, though the consistency and stronger flavor of fresh hearts when available is preferred.

Throughout North Africa, the Middle East, Turkey, and Armenia, a favorite filling for stuffed artichoke hearts includes ground lamb. Spices reflect the local cuisine of each country. In Lebanon, for example, the typical filling would include lamb, onion, tomato, pinenuts, raisins, parsley, dill, mint, black pepper, and allspice. A popular Turkish vegetarian variety uses only onion, carrot, green peas, and salt.

Tisane

Artichokes can also be made into a tisane. It affords some of the qualities of the whole vegetable, acting as a diuretic and improving liver function[citation needed]. “Artichoke tea” is produced as a commercial product in the Da Lat region of Vietnam. The flower portion is put into water and consumed as a tisane, called alcachofa in Mexico. It has a slightly bitter woody taste.

Liqueur

Artichoke is the primary flavor of the 33-proof (16.5%-alcohol) Italian liqueur Cynar produced exclusively by the Campari Group. It can be served over ice as an aperitif or as a cocktail mixed with orange juice, especially popular in Switzerland. It is also used to make a ‘Cin Cyn’, a slightly less-bitter version of the Negroni cocktail, by substituting Cynar in place of Campari.

Medical uses

The total antioxidant capacity of artichoke flower heads is one of the highest reported for vegetables. Cynarin, an active chemical constituent in Cynara, causes increased bile flow. The majority of the cynarin found in artichoke is located in the pulp of the leaves, though dried leaves and stems of artichoke also contain it. It inhibits taste receptors, making water (and other foods and drinks) seem sweet.

This diuretic vegetable is of nutritional value because of its exhibiting an aid to digestion, strengthening of the liver function and gall bladder function, and raising of the HDL/LDL ratio. This reduces cholesterol levels, which diminishes the risk for arteriosclerosis and coronary heart disease. Aqueous extracts from artichoke leaves have also been shown to reduce cholesterol by inhibiting HMG-CoA reductase and having a hypolipidemic influence, lowering blood cholesterol. Artichoke contains the bioactive agents apigenin and luteolin. C. scolymus also seems to have a bifidogenic effect on beneficial gut bacteria. Artichoke leaf extract has proved helpful for patients with functional dyspepsia, and may ameliorate symptoms of IBS.

http://en.wikipedia.org/wiki/Artichoke

Green Fig Preserve

27 Friday Dec 2013

Posted by Brigid Jackson in Health, Organic, Recipes

≈ 2 Comments

Tags

carbonated soda, Christmas, christmas puddings, cooking, Ficus, fig, food, fruit, gardening, home, Lemonade, pantry shelves, preserve, recipe, Syrup, vegetarian


green figs

Most Afrikaner grew up in homes where rows and rows of jams, pickles and chutneys were stuffed into pantry shelves, jostling for position – a legacy of an era where everything edible had to be preserved in some way or another. Groenvyekonfyt (green fig preserve) may not have originated in the Afrikaner kitchens but almost every home had a couple of jars squirreled away for special occasions and it was served with cheese or bread and butter, turned into cakes and tarts and at Christmas, became an essential ingredient in the trifles and Christmas puddings inherited from the British.

1. Select figs which are plump, with no cavity inside.

2. Scrape and wash the figs. Make an incision in the shape of a cross at the blossom end of the fig. Weigh.

3. Soak over night in a solution of  Bi-carbonated soda, 2 (T) soda to 3,5 liters of water.

4. Rinse fruit, place in boiling water, and boil for about 15 minutes until tender. Use the water to make the syrup.

5. Press out the water and gradually put figs into boiling syrup. Use 2 cups sugar for every 500gs fruit, and for extra syrup 1 cup per every 375ml water. Prepare 1,5l (6 cups) of extra syrup to add when necessary.

6. Add a few cloves, cinnamon sticks and bruised pieces of ginger and 3 to 4 teaspoons lemon juice for every 3kg fruit.

7. Boil rapidly for about 2 hours in the syrup until the fruit is clear and the syrup thick.

8. Pack into clean sterilized jars, fill with syrup and seal.

Tip: Test the syrup by allowing a little to cool in a spoon and then pouring it from the spoon. It should stick together and not fall in separate drops.

green fig preserve

Allow to mature for 6 weeks.

Related articles
  • Fresh Fig topped with Fig Pesto and Caramelized Walnuts (cali-zona.com)

Raw Lasagne

02 Monday Dec 2013

Posted by Brigid Jackson in Health, Recipes

≈ Leave a comment

Tags

almond, basil, basil sauce, Cashew, cashew nut, clove garlic, food, garlic, lemon juice, meat free monday, mushroom, olive oil, organic, raw, raw almonds, raw cashew nuts, recipe, rosemary, sun-dried, sweet basil, Tahini, Tahini sauce, tomato, Tomato sauce, tsp lemon juice, vegan, vegetarian, Zucchini


raw lasagne

Just reading this recipe makes my mouth water.

Cashew Cheeze

1 cup raw Cashew Nuts

1 cup raw almonds

1 onion, peeled and sliced

1 clove garlic, peeled and sliced

2 tsp lemon juice

salt and pepper

Place all ingredients in food processor and blitz, tamping down the edges  until it resembles dough.

Tomato Sauce

1 cup sun-dried tomato reconstituted in warm water

1 small tomato

1 sprig rosemary

1 clove garlic

1 tsp lemon juice

1 chili (optional)

glob of honey

salt and pepper

Process all ingredients until a smooth paste forms.

Basil Sauce

1 cup fresh sweet basil

1 clove garlic

olive oil

Blitz all ingredients until a smooth paste is formed.

Other

Soak thinly sliced mushrooms in Tahini and Olive Oil for 1 hour

Mandolin a baby marrow. If you do not have a mandolin, use a potato peeler.

slice 1 tomato finely.

Construction

In a lasagna dish start with a layer of Cashew Cheeze, then tomato sauce, then mushrooms, baby marrow and tomato. Alternate layers. Top with basil sauce. Leave in refrigerator for an hour, to set.

My neighbor had this to say about it… WOW, such a fusion of delightful tastes.

Raw Lasagne

Raw Lasagne

Featured on Wildcrafting Wednesday

 

Meat free Monday – Raw Cheesecake

02 Monday Dec 2013

Posted by Brigid Jackson in Reblog

≈ 2 Comments

Tags

Berries. Strawberry, Berry Cheesecake, Blueberry, Cashew, Cheesecake, Coconut, coconutoil, cup lime juice, food, Lemon Cheesecake, Macadamia, macadamia nuts, Raspberry, raw, raw cashews, Raw Cheesecake, Raw foodism, recipe, vegan, vegetarian


Fresh Strawberries from the garden

Raw Cheesecake

RAW CHEESECAKE

Ingredients:

100g macadamia nuts

100g raw cashews

1/2 cup pitted dates

1/4 cup dried coconut

6 tablespoons coconut oil melted

1/4 cup lime juice

1/4 cup raw honey

1 tablespoon of vanilla extract

2 cups mixed berries such as blueberries, strawberries and raspberries for garnish

Method:

1. Soak the cashews and Macadamias in water in separate bowls for at least 3 hours.

2. Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make crust.

3. Place cashews, coconut oil, lime juice, honey, vanilla and 6 tablespoons of water in a food processor and process until smooth fluffy puree texture.

4. Pour mixture onto crust, and freeze 2 hours or until firm. Remove from freezer, slice while frozen, and serve with berries!!!

Let it defrost to get soft or eat it as a hard slice!

Raw cheesecake is high in calcium, magnesium, protein, and rich in mineral copper. It’s great for hair and skin, weight loss, and preventing gallstones!

And the picture tells all,  – delicious

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Meat free Monday – Baby Marrow and broad bean salad

02 Monday Sep 2013

Posted by Brigid Jackson in Growing, Organic, Recipes

≈ 6 Comments

Tags

baby marrow, Bean, broad beans, food, garlic, home grown, lemon juice, meat free, meat free monday, olive oil, organic, pecan nuts, recipe, vegan, vegetarian, Zucchini


I picked these wonderful broad beans from Bonnie’s garden.

IMG00925-20130820-1755 (2)

 

I shucked the beans and look what I was left with. I poured boiling water over the beans and left them to stand.

IMG00928-20130820-1812 (2) IMG00929-20130820-1821 (2)

I chopped up some Baby Marrow at an angle and lightly fried them in Olive Oil.

I chopped some Garlic and Pecan nuts and mixed them with the marrows. I removed the water from the broad beans and mixed them with the marrow. I also added a dash of mixed herbs.

I gently fried the mixture, then turned it out into a salad bowl.

A vinaigrette of Olive oil and lemon juice was then mixed into the salad.

IMG00930-20130820-1830 (2)

The result – totally delicious.

Variations : add sliced mushrooms

add chopped onion

RELATED ARTICLES :

Meat free Monday…. Sweet potato pasta with basil pesto

Meat free Monday – Egg salad

Meat free Monday –  Macaroni Cheese

Raw Lasagne

Moroccan Butternut stew

 

The Borage/ Star Flower or Bee bread has escaped

15 Monday Jul 2013

Posted by Brigid Jackson in Flowers, Herbs

≈ 8 Comments

Tags

Bee, blossom end rot, borage seed oil, cabbage worms, calcium, Flowers, food, garden, home grown, nature, plants, potassium, vegetarian


Borage

The Borage remains in the garden year after year, as it self seeds itself. Borage should never be moved unless it is very young, as it has a tap root.

It is native to the Mediterranean region and has naturalized in many other locales.

The leaves are edible and the plant is grown in gardens for that purpose in some parts of Europe. Pick nice mature leaves, dip in a batter made from egg, flour and milk, they fry. The leaf plumps up and looks like a fritter. Delicious.

Borage is an old herb, known at least since Roman times.

It is said that borage gladdens the heart, and surely the purple flowers are cheery.  But even the small, young leaves are slightly prickly, and the plant may seem rather coarse to a new gardener.

Companion Planting

Borage is very useful in the garden. It attracts bees, which increases pollination of nearby plants. Borage may also enhance the growth of tomatoes (by confusing and repelling tomato hornworm); brassicas (by repelling and confusing cabbage worms); and  strawberries may do better when grown near borage.

Other plants that seem to improve when grown near borage: cucumbers, beans (including climbing and bush beans), grapes, zucchini/squash, and peas. It is not known to be antagonistic toward any plants.

Borage is also useful as a mulch and in a compost pile. Its leaves and stems contain calcium and potassium which may account for another reason why tomatoes do well near borage. Blossom end rot, which affects tomatoes, is caused by lack of calcium. Potassium helps plants to bloom and set fruit, which may increase production in tomatoes and strawberries. Whatever reasons for planting borage, it is likely to do a lot of good for your garden.

The plant is also commercially cultivated for borage seed oil extracted from its seeds.

Meat free Monday – Egg salad

08 Monday Jul 2013

Posted by Brigid Jackson in Recipes

≈ 6 Comments

Tags

basil coriander, eggs, meat free monday, parsley, recipe, rocket, sprouts, sweet basil, tomato, vegetarian


OLYMPUS DIGITAL CAMERA

Ingredients :

Tomato chopped

Eggs hard-boiled and chopped

Handful mixed sprouts

Rocket leaves

Flat leaf parsley

Sweet Basil

Coriander leaves

Salt and pepper

Mix all together, enjoy!

OLYMPUS DIGITAL CAMERA

-33.982832 18.469360

Acid and Alkaline forming foods

26 Wednesday Jun 2013

Posted by Brigid Jackson in Health

≈ 3 Comments

Tags

acid, alkaline, Alkalinity, Avocado, avocado pear, Brazil, Brazil nut, food, health, Leaf vegetable, ph, sprouts, vegetarian


Many years ago, I consulted with an amazing man  Dr P.C Dowling, who was an Osteopath, Homeopath and Natro-path. He gave many many notes, however this one always pops up.

To restore and maintain healthy blood, and tissue fluid, it is essential to consume predominately Alkaline forming foods. Most of what we eat should be uncooked.

Alkaline or base forming foods

– listed from the most alkaline forming to the least.

Green leafy Vegetables : 

Lettuce, spinach, cabbage, chard, celery, watercress, turnip leaves, beetroot leaves, nettles and sprouts

spinach

Sprouted grains and seeds : Sunflower, alfalfa.

Root vegetables : carrots, beetroot, sweet potato, potato, yams, radish and parsnips.

carrots

Ripe fruits : apples, pears, grape, gooseberries, apricots, peaches, plums, watermelon, cantaloupe, honeydew.

cape gooseberry

Sun-dried fruits :  apples, apricots, prunes, mangoes, bananas, peaches, pears. N.B. they MUST be un-sulfured. Sulfured fruit becomes acid forming.

Tropical fruits : Pawpaw, mangoes, avocado pear, bananas, breadfruit, figs, oranges, grapefruit (if ripe), lemons, pineapple (if ripe), dates.

Nuts: Almonds, coconut.

Sprouted beans if eaten raw, otherwise listed under “Acid” : chickpeas, lentils, cow-peas, aduki beans, mung beans.

Acid forming foods

– listed from the least acid forming to the most.

Nuts : pecans, walnuts, pistachio, pine kernels, macadamias, hazel nuts, chestnuts, cashews, Brazil nuts (These are man’s most valuable concentrated protein foods, but must be eaten sparingly.)

Legumes : peanuts, dried beans, soy beans, chick-peas, lentils.

Seeds : sunflower kernels, sesame seed, linseed.

Grains :wheat, barley, oats, millet, rye, sorghum, maize, pasta.

(Grains are best eaten after soaking and sprouting)

wheatgrass

The following do not constitute natural foods for man but are listed here because they are still commonly eaten. They are especially acid forming : red meats, poultry, game birds, fish, shellfish, snails, insects, snakes, lizards, frogs, fungi.

Refined sugar and all products containing it, including treacle, brown, Barbados etc. Puddings, sweets, chocolate, soft drinks, cola drinks, ice cream.

Dairy products : Cream, cows milk, yogurt.

 

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Every Cancer can be cured

 

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