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#nuts

ramnath@nerdpol.ch
ramnath

#Vegetables are the most important source of nutrients nature has to offer. It provides alkaline-forming minerals, energizing proteins and a multitude of cell-protecting vitamins and secondary plant substances – with a really low calorie and sugar content. In addition, there are dietary fibers and enzymes which we need to ensure regular digestion. Greens such as leafy vegetables and salad should account for the major part of our diet as they reveal a wide range of nutrients and are good chlorophyll suppliers.

#Grasses unite all benefits of green vegetables in themselves –even exceeding them. Edible types include types such as wheat grass, barley grass, oat grass, couch grass and field horsetail. Some of them are available in health food stores but they can also be taken in as food supplements.

#Sprouts and germlings from the seeds of corn, legumes and other plants are loaded with minerals, vitamins, proteins and enzymes. In addition, they are more wholesome than raw or cooked peas, lentils and so on. Homegrown sprouts and germlings can usually be harvested within a few days and guarantee absolute freshness all over the year.

#Soy in the form of soybean sprouts as well as tofu is an excellent source of proteins and contains a number of unique secondary plant substances protecting not only the cells.

#Nuts, seeds and oils made of them provide valuable fatty acids. If you soak almonds, sesame or linseeds, you can even increase their nutritional value as the water activates the enzymes contained therein.

#Omega-3 fatty acids are important for maintaining heart and brain health. Omega-3 fatty acids are readily available in a wide variety of plant foods. Sources include walnuts, flaxseeds, chia seeds, hemp seeds, edamame, seaweed, and algae. Other green leafy vegetables and beans also contain small amounts.

#Herbs and #spices refine every dish and lend some extra health to it. Fresh green herbs provide us with an additional portion of chlorophyll. Garlic, onions and ginger in turn combat harmful micro organisms, and chili, cayenne and cumin stimulate digestion.
#quote from dr Young

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haunisfood@pod.geraspora.de
haunisfood.at

🇦🇹 Einen wunderschönen, herbstlichen Nachmittag! 🍂🍐🍁🍐🍂🍐🍁Ich weiß ja nicht wie es euch geht, aber ich finde ja, dass die Herbstzeit nicht nur Apfelzeit ist, sondern Birnen ein genauso tolles herbstliches Obst sind. Deswegen spielen sie in meinem neuen Rezept gleich die Hauptrolle. 💪🏽☺
🍂🍐🍁🍐🍂🍐🍁
Wer von euch mag die auch so? 😋
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👉 Rezept -> Rezept 💙
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🇵🇱 Życzę miłego jesiennego wieczoru!

Nie wiem jak u was, ale myślę, że czas jesieni to nie tylko czas jabłek, gruszki są tak samo wspaniałe jesienny owoc. Dlatego odgrywają główną rolę w moim nowym przepisie. 💪 ☺ 🍂🍐🍁🍐🍂🍐🍁 Któremu z was to się podoba? 😋
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@thefeedfeed @foodtographyschool @thebakefeed @foodfluffer @biancazapatka .
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#rezept #backen #veggie #weihnachten #sweets #tastyfood #igersaustria #papablogger #igers #pieczenie #slodki #smacznego #herbst #pictureoftheday #foodporn #foodpornography #sugar #dough #easyrecipes #pear #nuts #gruszka #przepis #baking #vienna #stepbystep #haunisfood #foodie

Birne im Teigmantel

Birnengeheimnis im Mürbteigmantel Herbstzeit ist… ? Richtig! Zeit der Äpfel, Kürbisse, Nüsse oder eben auch Birnen. Auf meinem Blog gibt es bisher erst ein Rezept mit Birnen, also werde ich das mit diesem Augen- und…

dkkhorsheed@diasp.org
Donna

#Mediterranean #Eggplant #Yogurt #Pine #Nuts #Appetizer #Mezza #Culinary #Delights #Levantine #MiddleEastern #Cuisine #Food #MyWork #Recipe #Our #World

Middle Eastern / Mediterranean Style Eggplant w/ Yogurt & Pine Nuts

There are different variations of this dish.. This is how I make it. It's easy and very tasty! This makes a nice addition to 'Mezza' ~ Or can be served alone as an appetizer or side dish.

The yogurt and fresh mint make this a perfect dish for the summer!

Ingredients:

2 to 6 Small Eggplants

1/2 to 1 Cup Plain Yogurt ( I recommend using thicker yogurts, preferably a Greek yogurt)

1 Small Clove Garlic (Minced)

1 to 2 Teaspoons Dried Mint

Chopped Italian Parsley

Chopped Fresh Mint

A Few Tablespoons Pine Nuts

A Few Tablespoons Extra Virgin Olive Oil

Two Tablespoons Unsalted Butter

1 Teaspoon Turmeric (Optional)

Salt and Freshly Ground Pepper

Two to six smaller eggplants will easily make 4 to 5 portions as a small appetizer.

Rinse and dry eggplants. Trim tops, and cut in 1/4" slices lengthwise.

Place eggplant slices in a colander, sprinkle generously with salt, and let sit for half hour. This allows the eggplants to 'sweat'.

Note: 'Sweating' is usually only done for larger eggplant. This helps remove any bitterness, and excess water that helps to cook the eggplant faster.. Though I use a smaller, more delicate variety for this dish, I still like "to sweat the small stuff"... ( ! )

Place yogurt in a small bowl, stir in garlic and dried mint... Add a little salt. Set aside.

Dry eggplant slices on paper towels, and place on a baking sheet. Brush with olive oil and place under broiler... 4 to 5" from heat. Watch that you don't burn the eggplant. Turn over (gently) after about ten minutes. Repeat steps until cooked. Eggplant slices should be soft, and browned.

Sauté pine nuts in butter on stovetop. This should take a few minutes.. Pine nuts cook fast (Don't burn!) Pine nuts should be light brown. Remove.

Arrange eggplant on a serving dish in small rows. Spoon yogurt mixture on top. Add pine nuts, and chopped parsley and mint. For the final touch, I sprinkle turmeric on top.. and a little freshly ground pepper and salt.

Serve with pita bread or fresh baguette. This can also be refrigerated, and served cold ~ Enjoy ~ !

Welcome to My Kitchen / Lake Merritt / June 29, 2015

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