“Tell Me What You Eat And I’ll Tell You Who You Are”- Jean Anthelme Brillat Savarin
Scallions are a variety of young onions and also referred to as green onions and spring onions. A scallion is made up of a white base that has not fully developed into a bulb and long green stalks that resemble chives. Both the white and the green parts are used in recipes and eaten both raw and cooked.
Scallions have a sweeter, milder flavor than mature onions and are a bit stronger than chives. The white part has more flavor than the green leaves. The tops of these green onions may be used as a substitute for chives in many recipes.
Although scallions may be cooked, either whole or chopped, they are perhaps most enjoyed fresh in salad. Scallions are a popular ingredient in Chinese and Mexican cooking and are often used as a garnish in a variety of recipes.
I always keep fresh ginger root on hand. It’s kinda like salt-and-pepper to me, as it has become a staple for me over the years. Added to soups and stews, it provides subtle heat to Indian or Asian-inspired flavors. I’ve grated it into salad dressings or teas. Fresh ginger offers spicy zing to vinaigrettes.
Problem is, fresh ginger doesn’t last very long when stored at room temperature. Try storing it in the refrigerator to preserve it a little longer.
Fresh ginger smells lovely! It helps fight inflammation in the body, soothe upset stomachs, aid in motion sickness, and can help prevent disease.
A cup of fresh ginger in fennel tea is known to calm and sooth the upset stomachs.
Garlic is a common spice that can be found in most houses. This ingredient has many health benefits that have been discovered in the previous years. Garlic tastes bitter and harsh when alone, but when added to different dishes, it adds amazing flavors.
Garlic is more than just a spice as it is full of nutrients such as manganese and vitamin B6. It is also a great source of vitamin C and copper. It also has a variety of minerals like selenium, phosphorous, calcium and vitamin B1.
Garlic is also an allium vegetable, which means it has sulfur-containing compounds that provide benefits to almost all of the systems of the body.
Garlic is also a powerful microbial, and antiviral. Its known for its antibiotic properties. The vitamin C in it can be used to treat colds in several ways.
I found a great recipe for treating colds. Crush or chop a few cloves of garlic, letting it rest for 5 minutes and then mixed with honey or olive oil. This mixture can be placed on top of a slice of bread or a cracker.
Red or Yellow Onions
Yellow onions have a nice balance of astringency and sweet in their flavor. Some onions become sweeter the longer they cook. Spanish onions are a particular kind of yellow onion and some people find them slightly sweeter and more delicate in flavor.
White onions tend to have a sharper and more pungent flavor. More so than yellow onions. They also tend to be more tender and have a thinner, papery skin. They can be cooked just like yellow onions. Try mincing them and adding them to raw salsa or chutney.
Red onions, with their deep purple outer skin and reddish flesh, are a staple. They are fairly similar to yellow onions in flavor, though their layers are slightly less tender and meaty. Red onions are most often used in salads, salsas, and other raw preparations because of their color and relatively mild flavor.
Their only flaw is the lovely red color becomes washed out during cooking.,,
If you like crunchy snacks, carrots might be the perfect treat! Its relatively low in calories and easy to pack. Carrots also can add color, valuable vitamins and nutrients to a variety of salads, soups, stews, and side dishes.
Carrots are high in fiber. A single, medium carrot contains about 25 calories. The calories in carrots can add up quickly, especially if you add dip and eat them mindlessly. Did you know, carrots are high in sugar, and have less sugar than bananas.
“One older study, reported cooked carrots, showed a high glycemic index of 92, which is nearly that of sugar. “But another study of cooked carrots showed a glycemic index of 33, which is moderate, and the Mayo Clinic notes that raw carrots have a glycemic index of 35.”
Carrots are an excellent source of vitamin A. You can get your entire day’s needs from a quarter cup of grated carrots or an ounce of carrots. Vitamin A is essential for vision and helps the body with cell growth, immune function, and reproduction. A diet high in carotenoids has been associated with decreasing your risk of heart disease and some cancers.
Celery is known for its conventional antioxidant content such as vitamin C, manganese and beta carotene but it also possesses a number of other phytonutrients that are specifically anti-inflammatory in nature.
Celery extracts have also been known to prevent inflammatory reactions not only in the digestive tract, but also in blood vessels. Flavonoids like luteolin and organic compounds like coumarin double up to offer protection by blocking inflammatory signals to the brain.
Celery is known as one of the most nutritious vegetables that comes with an equal number of health benefits as well. It is commonly used as a crunchy snack on its own, added to salads and dips as well as a popular ingredient in stir fries.
Leeks’ mild flavor works well in vegetable-based dishes. Prepare a healthy but decadent breakfast by cooking leeks and chopped sweet potatoes in a cast iron skillet, then crack an egg on top and broil until it’s set. Use leeks in crust-less quiche, they pair well with mushrooms and red peppers. Try a homemade leek and potato soup for a hearty meal to warm you up in cool weather.
“A leek has the ability to prevent and treat cancer. “Insulin, which is found in leeks acts as a cancer protective component.” “A study showed leeks prevent the DNA mutation, which causes cancer.”
A daily intake of leeks may help reduce the risk of prostate cancer.
Consider ingesting more leek!