I began growing micro-greens this year. They are 10 times a nutritious as sprouts and very easy to grow. See Using Microgreens in Your Diet.
December 14, 2016
American Chemical Society
Microgreens are sprouting up everywhere from upscale restaurants to home gardens. They help spruce up old recipes with intense flavors and colors, and are packed with nutrients. Now testing has shown that for mice on a high-fat diet, red cabbage microgreens helped lower their risk factors for developing cardiovascular disease and reduce their weight gain.
Microgreens are sprouting up everywhere from upscale restaurants to home gardens. They help spruce up old recipes with intense flavors and colors, and are packed with nutrients. Now testing has shown that for mice on a high-fat diet, red cabbage microgreens helped lower their risk factors for developing cardiovascular disease and reduce their weight gain. The report appears in ACS’ Journal of Agricultural and Food Chemistry.
Microgreens are tender, immature plants and herbs that take only a week or two to grow before they’re ready for harvesting. A growing body of research suggests that microgreens could offer more health benefits than their mature counterparts. And since previous studies have shown that full-grown red cabbage can help guard against excessive cholesterol, Thomas T.Y. Wang and colleagues wanted to see if red cabbage microgreens might have a similar or even greater effect than their larger counterparts.
To test their hypothesis, the researchers used mice that were a model for obesity. These animals also tend to develop high cholesterol and other risk factors for cardiovascular disease. The team divided 60 of these mice into different diet groups. They received food low in fat or high in fat, and with or without either red cabbage microgreens or mature red cabbage. Both the microgreens and mature cabbage diets reduced weight gain and levels of liver cholesterol in the mice on high-fat diets. But the study also showed that microgreens contained more potentially cholesterol-lowering polyphenols and glucosinolates than mature cabbage. The baby plants also helped lower LDL, or “bad,” cholesterol and liver triglyceride levels in the animals.
Materials provided by American Chemical Society
Like all roasted vegetables, roasted mushrooms are pretty glorious. If you’ve ever made them, you’ve most likely noticed a bit of liquid pooling in the pan. This liquid should be drained to encourage browning, but it should not be tossed, as it makes a delicious, savory condiment.
Serious Eats calls it “mushroom juice,” but it’s really mushroom juice plus olive oil, salt and pepper, and whatever other seasonings you’ve tossed with your ‘shrooms. Like mushrooms themselves, it’s packed with umami goodness, and can be used just like soy sauce. Stir it into stews, drizzle it over rice, or use it as a finishing sauce on meats, seafood, and vegetables.
Millie- I also use the liquid from caramelizing onions (which I do in huge batches and then freeze). I reduce the liquid, just like when I reduce stocks for demi glace’. Then freeze in ice cube trays fro adding to greens and other di8shes.
It’s been Kombucha week all up on Naturally Loriel lately.
First, we walked through a really easy tutorial on how to make kombucha at home. Then we infused it with elderberries and lavender to create an immune boosting elixir that makes the perfect concoction to be consuming at this time of the year.
And finally, we’re ending this Kombucha party with a roundup of some of the most delicious kombucha recipes around the crunchy web-sphere.
The second ferment or flavoring kombucha happens when you take already brewed kombucha and infuse it with fruits, herbs, or flowers. The fruit can be in chunk form, puree, or as a juice. You let the fruit and the brewed kombucha ferment for a few days, and the result is a fizzy, probiotic-rich drink that has taken on the taste of whatever you’ve chosen to put in the bottle. The amount of sugar (fruit chunks, puree, and/or juice) plays a huge role in how fizzy your second ferment will be. More fruit, more fizz. Less fruit, less fizz. Having quality flip top bottles also helps in the fizzy-ness factor.
Flavoring your own homemade kombucha can take a little bit of trial and error to find that perfect taste but, it’s always fun when you hit the golden flavor that makes you gobble it up in one sitting.
When we’re not flavoring our kombucha with elderberries in the Adams’ household, we love simple concoctions like guava and strawberry, simple “lemonade” kombucha, and berries with lemon.
Below in the printable recipe card, you’ll find a few of my personal favorite recipes and then scroll below to find 15 other ways to flavor your kombucha from some of my favorite crunchy bloggers.
20 Ways to Flavor Your Kombucha
Serves: All of these recipes fill up one 32oz bottle
- ½ cup guava juice
- 3 strawberries, cut into small pieces (organic, if possible)
- ½ cup guava juice
- 4 blackberries, cut into small pieces
- 1 inch lime (with rind), cut into pieces
- 2 inches lemon (with rind), cut into small pieces
- 2 strawberries, cut into small pieces (organic, if possible)
- 4 blueberries, smashed (organic, if possible)
- 1 inch lemon (with rind), cut into small pieces
- Place your desired ingredients into your flip top bottle
- Pour the first ferment of kombucha; leaving about an inch from the top
- Leave on your counter for 3-7 days; burp once or twice throughout the day to release excess carbonation
- Store in the refrigerator
Often, the success of a great dish comes down to heat. Gorgeously seared steak, perfect stir-fry, or properly al dente pasta all rely on a big flame and high heat. But here’s a secret: Sometimes, your cooking secret weapon is a cold pot or pan.
While you’d never lay an expensive porterhouse in a chilly pan and then turn on the flame (the steak would eventually cook through, but it’d turn out gray and pallid, not golden-brown and caramelized), there are a few times when starting the cooking process with a cold pan is a must. Beginning with a cold pan allows you to better control the temperature, and lets you slowly build layers of flavor, rather than shocking your ingredients. These are the cooking techniques that call for cold pans.
Perfect BLTs start with crispy bacon. Crispy bacon starts with a cold pan. Photo: Dawn Perry
Rendering Bacon Fat
Add a raw piece of bacon to a hot pan, and it’ll cook up in no time flat—without rendering any of the fat, unfortunately. That’s fine if you’re the type who likes gumming on bacon fat, but, ’round here, we like our cured pork belly crispy. The way to shatteringly crisp bacon is fat in the pan, not on the strip. Plus, if you take things low and slow when cooking bacon, you’ll be rewarded with a panful of rendered bacon fat for later use—not a bad flavor tool to have in your arsenal.
Making Garlic Confit
Garlic confit is made by slowly heating oil with whole cloves of garlic, then letting the mixture cool down together. The result is two-fold: a garlicky flavored oil and tender cloves of garlic perfect for spreading on toast or adding to stir-fries and sauces. The key to developing this flavor is to let the garlic heat up with the oil—so start cold and let it all come together at once. You also don’t want to get the oil to its smoking point; a cold pan is extra insurance against that.
Seared Duck Breast with Mustard Greens, Turnips, and Radishes. Photo: Christopher Testani.
Cooking Skin-On Duck or Chicken
If you add a skin-on duck breast or chicken thigh to a screaming hot pan, the skin will contract quickly, tightening up and shrinking. This is not good. “You don’t want the skin to seize up before the fat has rendered,” explains Claire Saffitz, BA‘s associate food editor. Seized-up skin means chewy, not crispy—and you know we’re all about the crispy skin. This is especially important for duck breast, which has a very thick layer of fat. Start cold, and take it easy: This is no place to crank the heat.
Toasting Seeds and Spices
Tiny toppers like sesame seeds and spices like cumin or fennel taste better toasted—this recipe for Chile-Cumin Lamb Meatballs is proof. Unfortunately, they also cook quickly. If you add them to a pan that’s already hot, they’ll burn and blacken before toasting from the inside out. Another tip: Remove the seeds or spices from the pan as soon as they’re done; if you leave them in the now-hot pan, they will overcook.
The BA test kitchen staff suggests starting boiled eggs in cold water. If you drop a cold, straight-from-the-fridge egg into a pot of boiling water, the extreme temperature change will likely cause the shell to crack, causing the egg white to bubble out of the fissure. This is not the biggest deal in the world, sure, but when presentation matters, you’ll want to take a little extra care.
It’s called brown butter, not blackened butter. Photo: Gentl & Hyers
If you’ve ever made brown butter, you know that it takes just seconds to go from that golden, nutty color to black and burned. (If you haven’t made brown butter, may we suggest cooking these Scallops with Herbed Brown Butter immediately?) Don’t make the process any harder on yourself by shocking the butter in a ripping hot pan. The proper technique is to melt the butter slowly and patiently wait, swirling the pan periodically, as the milk solids toast and become the color of hazelnuts (psst—that’s where the French term for brown butter, beurre noisette, comes from).
Every eggplant recipe I’ve ever encountered has instructed me to salt the big purple fruit before cooking to “draw out bitter compounds,” but it turns out that’s not really necessary.
According to Epicurious, this thinking is leftover from a time when eggplants were much more bitter than what you’ll find in the store today; the bitterness has been bred out of them.
Full disclosure: I’ve only ever salted eggplant once before I’ve cooked it, the first time I cooked it. I had never tasted a difference between salted and not, but it’s nice to have my sloth validated.
I’ve posted before about green smoothies and the fact that it is far better to put your greens in a smoothie than in juices.
I found this great article on NutritionFacts.com;
Transcript: Green Smoothies: What Does the Science Say?
As I’ve explored previously, drinking sugar water is bad for you. If you have people drink a glass of water with three tablespoons of table sugar in it, which is like a can of soda, this is the big spike in blood sugar they get within the first hour. The body freaks out, and releases so much insulin we actually overshoot, and by the second hour we’re relatively hypoglycemic, dropping our blood sugar below where it was when we started fasting. In response, our body dumps fat into our blood stream as if we’re starving, because our blood sugars just dropped so suddenly. And the same thing happens after drinking apple juice.
Here’s what happens to your blood sugar in the three hours after eating four and a half cups of apple slices: it goes up and comes down. But if you eat the same amount of sugar in apple juice form, about two cups, your body overreacts, releasing too much insulin, and you end up dipping below where you started. The removal of fiber in the production of fruit juice can enhance the insulin response and result in this “rebound hypoglycemia.” What would happen though, if you stuck those four and a half cups of sliced apples in a blender with some water and pureed them into an apple smoothie? It would still have all it’s fiber, yet still cause that hypoglycemic dip. The rebound fall in blood sugars, which occurred during the second and third hours after juice and puree, was in striking contrast to the practically steady level after apples. This finding not only indicates how important the presence of fiber is, but also, perhaps whether or not the fiber is physically disrupted, as happens in the blender.
Let’s play devil’s advocate, though. Eating four and a half cups of apples took 17 minutes, but to drink four and a half cups of apples in smoothie form only took about six minutes, and you can down two cups of juice in like 90 seconds. So maybe these dramatic differences have more to do with how fast the fruit entered in our system rather than the physical form. If it’s just the speed we could just sip the smoothie over 17 minutes and the result would be the same, so they put it to the test. Fast juice was drinking it in 90 seconds, but what if you instead sipped the juice over 17 minutes? Same problem—so it wasn’t the speed, it was the lack of fiber. What if you disrupt that fiber with blending, but sip it as slowly as the apple eating? A little better, but not as good as just eating the apple. So eating apples is better than drinking apple smoothies, but who drinks apple smoothies? What about bananas, mangoes, or berries?
There was a study that compared whole bananas to blended bananas and didn’t see any difference, but they only looked for an hour, and it was while they were exercising. Bananas in general though may actually improve blood sugars over time. The same thing with mangoes—and this was with powdered mango—can’t get any more fiber disrupted than that. It may be due to a phytonutrient called mangiferin, which may slow sugar absorption through the intestinal wall.
Berries help control blood sugar so well they can counter the effects of sugar water even when they’re pureed in a blender. Add blended berries in addition to the sugar water, and you don’t get the hypoglycemic dip; you don’t get that burst of fat in the blood. Drinking blended berries isn’t just neutral, but improves blood sugar control. Again, thought to be due to special phytonutrients that may slow sugar uptake into the bloodstream. Indeed, six weeks of blueberry smoothie consumption may actually improve whole body insulin sensitivity.
So while apple smoothies may be questionable, a recipe like Mayo’s basic green smoothie recipe, packed with berries and greens, would be expected to deliver the best of both worlds, maximum nutrient absorption without risking overly rapid sugar absorption.
Most Americans have a compromised Immune System. Most also have leaky gut. If you have allergies, get frequent colds, ear infections, are overweight, have arthritis..you have leaky gut.
Healing a leaky gut means following a nutritional protocol to enable it to heal. Replenishing gut bacteria is crucial; to heal the lining of the stomach, to properly digest foods so that you can actually absorb the nutrients…in order to repair the immune system and enjoy optimal health.
One way to do this is to take probiotics, but they are very pricy and do not really survive the stomach acids to get into the colon where they will do you the most good.
So what should you do?
Eat fermented foods! Sauerkraut, wine, pickles, coconut milk yogurt (you should avoid dairy in all forms for optimal health), and Kombucha tea are great ways to do this.
I began fermenting Kombucha tea about a year ago, it is easy and fun to make…and is very inexpensive. I also now make my own organic Apple Cider Vinegar.
Beginning next week I will begin selling Kombucha tea with my other Culinary Items. I make a mild, very slightly sweet Raspberry Kombucha. It will be on the menu each week.