What Is The Health Benefits Of Zucchini
It can grow to more than 3.2 feet (1 meter) in length but is usually harvested when still immature — typically measuring under 8 inches (20 cm)
It can grow to more than 3.2 feet (1 meter) in length but is usually harvested when still immature — typically measuring under 8 inches (20 cm)
The reality star, 21, and husband Joshua Efird welcomed their second baby together, son Bentley Jameson, Pumpkin announced on her Instagram Wednesday."After being admitted into the hospital last night at 2-3 centimeters with heavy contractions our baby boy has finally made his debut," Pumpkin wrote alongside photos of the newborn.Speaking exclusively with PEOPLE in April, Pumpkin revealed her pregnancy news, saying they "weren't really expecting" it at the time.Subscribe to our new podcast, PEOPLE Every Day, to get the essential celebrity, entertainment and human interest news stories Monday through Friday.Learning she was expecting again "was definitely a shock because we had been trying and I've been buying pregnancy tests and they kept coming back up negative," said Pumpkin
The discrepancy in berry nomenclature arose because people called certain fruits "berries" thousands of years before scientists came up with a precise definition for the word, said Judy Jernstedt, a professor of plant sciences at the University of California, Davis.Usually, people think of berries as small, squishy fruit that can be picked off plants, but the scientific classification is far more complex, Jernstedt said.For instance, a grape's outer skin is the exocarp, its fleshy middle is the mesocarp and the jelly-like insides holding the seeds constitute the endocarp, Jernstedt told Live Science.The same layered structure appears in other berries, including the banana and watermelon, although their exocarps are a bit tougher, taking the form of a peel and a rind, respectively.(The suffix "carp" comes from the word "carpel," which refers to the pistil, the female organ of the flower, Jernstedt said.).Rather, cherries, like other fleshy fruit with thin skin and a central stone that contains a seed, are called drupes, she said.Like other berries, bananas are composed of three fleshy layers: the outer skin, the mushy middle and the innermost part with the seeds.In other words, it can be difficult to classify nature's many fruits, which evolve without a thought about how scientists will view them
Clay soil can be challenging in the garden but there are actually some vegetables that can tolerate—or even benefit from—these growing conditions.This list from the book High Value Veggies by Mel Bartholomew is provided by Cool Springs Press.Other root crops, like daikon radishes and potatoes, help to break up a heavy clay soil.Heavy clay soils are slow to warm, so planting early spring crops may not be possible.This list comes from the book, High Value Veggies by Mel Bartholomew, author of the popular Square Foot Gardening series.Cauliflower does best in nutrient-rich soil so be sure to add compost or another fertilizer like fish emulsion on a regular basis.It doesn’t matter where you garden—in a community plot, in containers, in raised beds, or straw bales, or in a Square Foot Garden—deciding which edibles to plant is perhaps the biggest factor in whether or not your garden succeeds.While success means many things to many gardeners, there’s no getting around the issue of cost versus payback.Does it make sense to spend $5 and use up three feet of garden space to grow one cabbage when you can buy a beautiful one at the farmer’s market for $2?The book, High-Value Veggies, evaluates 59 of the most common home garden vegetables to determine which edible crops give you the biggest bang for your buck.• Leaf Mold | Decomposed fall leaves beneficial to soil structure.I’m not talking the clay-like soil that many gardeners have, but pure, ready-for-the-pottery-studio, dense, unforgiving, relentless, clay.The problem was, when you’re starting out as a gardener, it’s very hard to know when the challenges are caused by your own lack of knowledge or the conditions themselves.I spent the first few years assuming I was the problem rather than the unaccommodating evils of a pit of clay.I tried everything short of frantic dances to entice the gods of soil quality, but, after splitting a few shovel handles in half just trying to dig holes, it gradually dawned on me that my clay situation was unsual.My daughter making a pottery tea set from our garden soil was the final tipping point
This is the perfect keto fauxtato recipe modeled after smashed roast potatoes.It makes this low carb side dish perfect for dinner or any healthy meal plan!But chances are eating more than a few bites would eventually lead to throwing you out of a state of ketosis.That being said, many people who are following a ketogenic way of eating are most likely not looking to use their days allotment of carbs on a potato (but if you do, I’m here for that too).But a roasted radish is low carb gold my potato loving friends.As a girl who grew up on meat and potatoes, I can honestly say I love these a low carb option.Radishes are a keto friendly low carb vegetable that contain very little calories and a lot of fiber and other nutrients.Larger radishes need to be sliced in half typically to help create even baking as much as possible.Let them bake until fork tender (makes it easier for smashing), this takes around 30-40 minutes so plan accordingly!Once they are soft, you can use a potato masher or just simply a fork to smash them and flatten them slightly on the baking sheet.This once ugly looking vegetable really transforms into the perfect keto and gluten free side dish that will be a gorgeous addition to your dinner table
Cruciferous veggies are a diverse group that includes broccoli, cauliflower, cabbage, kale, bok choy, arugula, Brussels sprouts, collards, watercress and radishes.Cruciferous vegetables also are rich in fiber and low in calories, a combination that will help you feel full and satisfied without overeating.One cup of raw and cooked veggies, such as broccoli, cauliflower and Brussels sprouts, is equivalent to a 1-cup vegetable serving.For a melt-in-your-mouth side, roast and toss with something sweet, such as dried fruit or maple syrup, as well as something savory — anything from Parmesan cheese to sliced olives.To balance the bitter bite, pair it with something sweet such as roasted carrots, diced apple or dried fruit.For a classic combination try fresh arugula paired with feta cheese, cubed watermelon and a balsamic dressing
Hoi lai หอยลาย Undulated Venus This clam[17] is highly appreciated in Thai cuisine; usually steamed, stir-fried or added to soups.Pla kot khang ปลากดคัง Hemibagrus wyckioides A type of catfish usually used in Thai cuisine in tom yam or, when shortly blanched, to be eaten with a nam chim (dipping sauce).Pla kraho ปลากระโห้ Siamese giant carp Highly valued in traditional Thai cuisine.Like most of the Thai food species that are not bred in fish farms, overfishing has caused a serious decline in its numbers.Pla krai ปลากราย Chitala ornata Usually eaten deep-fried with nam chim (spicy dipping sauce) and leafy greens.Pla lai na ปลาไหลนา Swamp eel Traditional food item found in flooded ricefields.Pla salat ปลาสลาด Bronze Featherback Dried and smoked it is the main ingredient of a type of nam phrik.Pla sawai ปลาสวาย Iridescent shark Traditionally boiled in tom yam or fermented with pineapple as khem mak nat.Usually eaten with nam phrik kapi (a chili and shrimp paste dip) and leafy greens and vegetables.Pla yisok ปลายี่สก Jullien's Golden Carp One of the most valued fishes in traditional Thai cuisine, nowadays it has become rare and expensive due to overfishing
This cold winter weather calls for our 15-Bean and Turkey Slow Cooker Soup recipe.Before you soak the dried beans, grab a handful of them to plant with your kids for a fun growing project at home.This makes it easier to transplant the bean shoots as they outgrow the dome into larger pots.This way if some beans sprout quicker than others and outgrow the dome you can transplant them easily without disturbing the others.Put a single bean into the center of each pot and push it under the soil just a little with your finger.Spray each of the peat pots making sure that the soil is damp, but not drowning.Note: The only varieties in the package that won’t sprout are the green and yellow split peas.Put the dome over your tray and place it in front of a window that gets natural light and sun.You can also see tiny sprouts starting to form from the Northern and garbanzo beans.We’ve been through an ice and snow storm so the window is cold, but we have a heating vent underneath which I guess is keeping the plants warm
Is broccoli that turns yellow just another color or it is something you want to avoid?Is that broccoli I forgot about that turned yellow still ok to eat.We love to answer your food related questions here at Eat Like No One Else.Feel free to ask another one in the comments section when you are done reading the answer to this question.This is broccoli that I grew in my garden several years ago.This type of broccoli is sweeter to start with, so it's better balances out any bitterness.If you don't feel comfortable eating the even the stalks once the florets turn yellow, then toss them or throw them into your compost - as long the broccoli isn't full of mold.As broccoli ages the florets turn yellow due to the break down of chlorophyll - the pigment that gives broccoli and other plants their green color.Same thing happens every fall when the leaves in the trees begin changing color
This article reviews the safety of eating raw Brussels sprouts, how cooking changes their nutrient content, and ways to prepare them.Some people avoid eating certain legumes, grains, and vegetables unless they’ve been cooked due to concerns about antinutrients, or compounds that can inhibit the absorption of important minerals.Unlike certain other vegetables, grains, and legumes, Brussels sprouts don’t contain some of the common antinutrients that some people avoid.When bacteria in your large intestine try to break this and other indigestible fibers down, they produce gases like hydrogen, carbon dioxide, and methane ( 9 , 10 ).This may cause even more discomfort among people with existing digestive conditions like irritable bowel syndrome (IBS), as well as in those who may not be used to eating Brussels sprouts or similar vegetables.Mix thinly sliced Brussels sprouts into a salad with leafy greens and other raw vegetables, such as carrots, radishes, and tomatoes.Mix thinly sliced Brussels sprouts into a salad with leafy greens and other raw vegetables, such as carrots, radishes, and tomatoes.Mix them with slaw ingredients like olive oil, vinegar, honey, brown mustard, minced garlic, almonds or pecans, and dried cranberries.Mix them with slaw ingredients like olive oil, vinegar, honey, brown mustard, minced garlic, almonds or pecans, and dried cranberries.Thinly slice your Brussels sprouts and use them as layering greens on a sandwich, as you would with spinach or lettuce, for a nice crunch.Place Brussels sprouts in your basket, cover them, and let them steam for 5–7 minutes or until the desired tenderness is reached.Heat them for about 5–7 minutes on each side and season them with a few pinches of salt, pepper, and garlic powder or lemon juice.Heat them for about 5–7 minutes on each side and season them with a few pinches of salt, pepper, and garlic powder or lemon juice.Cut your Brussels sprouts in half and toss them in a large mixing bowl with olive oil and a pinch of salt and pepper.Cut your Brussels sprouts in half and toss them in a large mixing bowl with olive oil and a pinch of salt and pepper.Whether you choose to chop them raw into a salad or sauté them as a side dish, Brussels sprouts offer a healthy and delicious addition to meals
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Different plants can help one another in different ways, either by offering protection from pests, amplifying the delicious flavor of a vegetable or fruit, keeping weeds at bay, preserving moisture, or adding nutrients to the soil.In some instances, tall sturdy plants can even provide some much-needed structure and support for nearby vining varieties like beans and peas.Both zucchini and summer squash (members of the Cucurbia pepo species) require a lot of space in the garden, making it essential to find them companion plants with opposite traits.Their broad leaves and vining nature offer shade which helps keep weeds in check and retain soil moisture which will benefit companion plants with those requirements.The ample growth of squash and zucchini plants shade the soil and prevent the infiltration of weeds, while their spiny leaves deter rodents who may enjoy a bean or sweet corn snack.Mixing edible flowers and herbs into your vegetable garden will make it pleasing to the eye and can benefit your crops.Nasturtium's spiciness adds a nip to a butter lettuce salad, while marigold's sweetness mellows out the peppery taste of arugula.Fragrant herbs like peppermint, dill, oregano, lemon balm, and parsley help ward off pests and insects from squashes.Other cool season crops like lettuces, beets and radishes can be succession planted in garden areas shaded from intense summer heat
However, a little ongoing care and maintenance can mean the difference between productive, healthy plants and a disappointing yield.Spacing depends on a few factors including the types of tomatoes you’re growing and how you intend to support the plants.For more information on spacing tomatoes, check out this article I wrote on proper planting distances.Growing vertically allows better air circulation, less splashing of water onto leaves (therefore fewer occurrences of soil-borne diseases), and more light to reach the plants.Indeterminate or vining varieties, on the other hand can grow seven feet tall and require strong support.However, because I grow dozens of plants each season, these aren’t practical, easy to store, or economically feasible for me.However, they make irrigation more difficult and you need to run soaker hoses beneath the mulch to provide water.Blossom end rot results in black, leathery patches at the bottom of the fruits and, while it isn’t a disease, it is a condition triggered by inconsistent watering.Installing a soaker hose around the base of plants is another irrigation option that make watering quick and easy.My goal is to feed the soil with plenty of compost or aged manure, as well as slow-release organic tomato fertilizers.If your garden is prone to tomato diseases, be sure to practice crop rotation, all the tips mentioned above, and grow disease-resistant varieties like Defiant, Jasper, and Mountain Merit
Save a couple days in August or when tomatoes are at their peak and enjoy preserving summer in a jar!Farmers really don’t have the luxury of waiting until tomatoes are at peak ripeness, as the fruit becomes too easy to bruise at this stage, and tomatoes continue to ripen in the box or on the counter with the potential to spoil.Improper canning techniques can lead to the growth of the bacteria, Clostridium botulinum, that produces a toxin (botulin) that causes botulism, which is deadly illness.To prevent this bacterium from growing and releasing botulin in your canned goods, you need to lower the pH of your canning mixture - in other words, the canning mixture must be made acidic using lemon juice, citric acid or vinegar.In the past, tomatoes were considered a high-acid food which meant that they could be canned without the addition of an acid.However, we now understand that the acidity of a tomato depends on its variety and its ripeness, which makes it impossible to know for sure, if it is high- or low-acid.While you may be tempted to add other ingredients, it’s best to stick to this recipe until you really know how to can, as it has been tested for safety, and it is a good introduction to canning at home.Set a pot of water to boil and thoroughly wash the tomatoes, removing any minor blemishes and form an X on the bottom with a paring knife.Then, using a slotted spoon, dip the tomatoes (maybe three or four at a time) into the boiling water and leave until the skins slip off about 30 seconds.Then place approximately one-sixth of the tomato pieces into a large pot and crush them with a wooden spoon or mallet to liquefy them.Wash the canning jars, bands and set-aside, and using your dishwasher makes this task easier.Next comes a VERY IMPORTANT step—it’s absolutely critical to wipe off the top of the jar with a cloth before putting on the lid.Any tiny particle of food left on the rim could cause a jar to not properly seal.Pop on the lid, adjust the screw band until finger tight, and prepare for processing.Make sure that everything continues simmering while you are filling the canner and that there is at least 1 to 2 inches of boiling water above the top of the jars.Put the cover on the pot, bring to a boil and start timing the processing.Note: Processing takes longer at higher altitudes, so consult this table to see how much time is required in your area.After cleaning up the accrued dishes, I take a break and read while my jars are dancing away.Once the timer dings, I turn off the stove and very carefully take the top off of the pot venting the steam away from me.I look lovingly at my beautiful trivet of summertime bounty, and I wait until the next day to finish the job.I take off the screw bands (carefully) because they sometimes get food on them and leaving them on makes them rust.Into the pantry go the canned tomatoes to await use in canned tomato soup, stews, American chop suey (I cook the elbows right in the mix) or anything else I decide to make during the long winter months.This Canning Guide was updated and fact-checked as of August 2020, by Christina Ferroli, PhD, RDN, FAND
However, if you don’t mind the loss of some nutrients, it’s possible that your greens won’t turn bitter in the freezer as long as they’re only stored frozen for a short while.This is a hit or miss scenario that you can’t rely on, though, so if you do choose to freeze Swiss chard without blanching it first, make sure to taste the greens before you prepare and serve them, because they might have become too bitter to be enjoyed.Some people like to let their greens soak in the cool water for 10 minutes or longer before they begin cleaning the leaves, but whether or not you take this step is a matter of personal preference.For a chiffonade, just stack the greens on top of one another and roll them into a cigar shape, then slice thinly to make pretty, delicate narrow strips that will cook quickly and evenly.As an added bonus, your dinner guests won’t find themselves chasing the last bite or two of chard that’s been sliced in a chiffonade around their plates trying to pile it onto their eating utensil, because the thin ribbons of greens are just as easy to twirl around a fork as spaghetti noodles.Use a genuinely large pot like a stockpot, not something medium large-ish like a saucepan, because blanching happens very quickly and relies on plenty of boiling water surrounding the vegetables.When the two minutes are up, use a slotted spoon to remove the chard leaves from the boiling water and transfer them to the ice bath you got ready earlier.Lay the servings on a cookie sheet, without touching, and freeze them for an hour or two so they’ll stay together in their portions and won’t stick to one another
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But the question has made me think back on it, and to be honest, I can remember losing quite a few beautiful summer tomatoes over the years to rapid rot and decomposition, because they were sitting out in sweltering heat.Right now, for example, I'm typing this while sitting in my sweltering apartment, and I'd guess—based on the amount of sweat soaking from my lower back into my chair—that it's at least 90° in here.To answer these questions, I set up a series of experiments that spanned an entire summer and included literally hundreds upon hundreds of tomatoes of different sources, varieties, and quality and ripeness levels, and recruited a small army of blind-tasters to evaluate the results.If your tomatoes have never been refrigerated (i.e., if you grew them yourself or bought them from a farmers market stand you trust, in season):.Remove the stems and store unripe tomatoes upside down on a plate or cutting board at room temperature until they fully ripen.Refrigerate any unconsumed fully ripe tomatoes, but allow them to come to room temperature before serving them.But this is the relevant quote: "Red ripe fruits were stored at 5°C for 1, 3, or 7 d followed by a recovery period of either 1 or 3 d at 20°C, and volatiles were measured.So here’s what you need to know: Leave your tomatoes at room temp for as long as possible, especially if they’re still a little shy of hitting their peak ripeness.And here’s the other thing to know: The refrigerator is not great for tomatoes—it can degrade their texture and dampen their flavor—but it’s far more harmful to lower-quality and underripe tomatoes than it is to truly ripe, delicious ones.I bought several of each variety, selecting similar-looking specimens to minimize variations in ripeness—fairly easy, given that these were all pretty crappy yet highly invariable mass-market fruit.In terms of relative quality, the cherry tomatoes were the best, the plums in the middle, and the standard ones were the worst.To make sure the cold of the refrigerator didn't sway their votes, I let the chilled tomatoes warm up to room temp before proceeding with the tasting.The standard tomatoes, for instance, had turned redder on the counter than they had in the fridge, though the difference was subtle.The plum tomatoes showed a similar effect, with the countertop ones (at left in the photo above) redder than the chilled ones to the right.Here, the refrigerated sample is to the left, with a slightly lighter, less red color, though the difference is just barely visible.The plum tomato showed the most drastic visual difference, with the refrigerated sample appearing more white and grainy in its flesh than the countertop one.The cherry tomatoes showed the least difference, with a just barely perceptible increase in redness in the countertop sample (at left).Well, first, my mom was disqualified because she kept rejecting all the tomatoes, regardless of storage method, while reminiscing about what they used to taste like in the farmlands of Maryland where she grew up in the '40s and '50s.My sister, thankfully, was able to focus on the task at hand—analyzing the relative, not absolute, merits of these tomatoes—and give me her opinion.She found the countertop ones to be more aromatic and sweet, with a better texture, than the refrigerated ones, though she said the differences weren't as apparent with the cherry tomatoes.A tomato that is just fine, but not great, like the plums I bought, can benefit quite a bit from being left out at room temp.So, a day later, I sat my family down again—this time my sister, stepfather, and mother (who, I explained to her, could only participate if she forgot about those mythic Maryland tomatoes and focused on the ones in front of her).Once again, I let the refrigerated tomatoes warm up to room temperature before serving them alongside the countertop ones.And the weirdest thing happened: My sister reversed all her picks from the day before, and consistently selected the refrigerated tomatoes as her favorites this time.One possibility with this initial set of test results is that, because my mom's home was a warmish 75 to 80°F, the heat started to take its toll on my countertop samples once enough time had elapsed.As I've reviewed some tomato literature, this explanation starts to make some sense, though I haven't verified that it's correct.According to this report from the Department of Plant Sciences at UC Davis, firm, ripe tomatoes are best held at anywhere from 44 to 50°F (7 to 10°C), which is higher than fridge temperature but lower than most rooms.But what the studies I've found fail to explore is the effect of even higher temperatures on tomato storage.Given that tomatoes ripen in the summer, the challenge is that we're trying to store them at home during a season characterized by intense heat, and we don't usually have storage conditions in the 44-to-50°F range.This article from Business Insider illustrates my point well: The scientist quoted in the piece, who is recommending that we not refrigerate our tomatoes, casually defines normal kitchen temperature as between 68 and 73°F (20 and 23°C).My first test delivered some surprises, but it was based on just a few varieties of lesser-quality supermarket tomatoes, which left some questions unanswered.In five out of 11 tests, tasters unanimously preferred the refrigerated tomatoes—the countertop tomatoes tasted flat and dull in comparison.Below, you can see the relative merits of counter versus refrigerator storage at the four-day mark on a pair of tomatoes that started out just about equally ripe.If you buy underripe tomatoes, leave them out at room temperature until they're fully ripened, then move them to a cooler spot for longer storage.If you have a wine fridge or cool cellar, store all ripe tomatoes that you can't eat within the first day there.If you don't have a wine fridge or cool cellar, store all ripe tomatoes that you can't eat within the first day in the refrigerator.If you're storing tomatoes in the refrigerator, it may be better to locate them on a top shelf near the door, which is often warmer than the bottom and back of the fridge.If you're the kind of person who can't stand eating fridge-cold tomatoes and doesn't have the time or patience to let them warm back up on the counter, then you've got some tough decisions ahead of you, I'm afraid.Here on the East Coast, I went to the farmers market and bought a large load of both regular red tomatoes and a variety of heirlooms.** My plan was to do one giant blind tasting in the office, with as many people as I could wrangle, and more quantitative measures (as opposed to the strictly qualitative assessments I had done earlier in the summer).Meanwhile, over yonder in the Bay Area, Kenji went and picked his own tomatoes straight from the vine, just to remove any lingering question about the handling practices of the middlemen.When I ran my initial series of tests, it was at the height of summer in New York City, with temperatures well above 80°F (27°C).My whole argument revolved around very hot summertime conditions, and I had made no claim that the refrigerator was equal to or better than temps in the 70s and below.Tasters evaluated the tomatoes on a scale of one to 10 on four criteria: overall preference, flavor, aroma, and texture.Of all the tomatoes in the tasting, all of us (the 10 tasters plus me) agreed, unanimously, that the small yellow tomatoes—the ones that scored highest in the fridge and out—were the best.After 12 rounds, Max had correctly identified the odd tomato six times, which is slightly better than chance.(In a triangle test, random guessing should yield correct answers one-third of the time, which in this case would be four out of the 12 rounds.).What this test shows is that once that knowledge is removed, the differences can be subtle enough that tasters have a very hard time telling refrigerated and countertop tomatoes apart.Out in the Bay Area, Kenji also ran his tests, with tomatoes he picked directly off the vine himself.The fourth person who did the triangle test selected the odd one out incorrectly, but she still picked the refrigerated tomato as her favorite.Science itself has done nothing wrong: It's a beautiful system—the best one we've got—for answering questions about how pretty much everything in the observable universe works.The studies I found didn't examine tomatoes that were picked when fully ripe, and they didn't consider warmer storage temperatures, certainly not above 80°F.But that last step is the problem: The don't-refrigerate wisdom was good throughout the supply chain and kept the tomatoes in the best possible condition, but it doesn't necessarily apply to the retail customer with different storage conditions at home, or to tomatoes that are picked when ripe—conditions that had not been tested in any scientific study I found.Another example of the misuse of science is in this Alton Brown Facebook directive: "Do me a favor: Never put tomatoes in the refrigerator," he implores.How can we possibly draw an actionable conclusion from one single factor in such an intricate system as a tomato?None of my tests, nor Kenji's, are rigorous enough for publication in any kind of scientific journal, but I think we've each had clear enough results that no one should at this point continue to believe that the no-refrigeration rule is always true
This shrimp marinade is infused with garlic, lemon, and other fresh herbs and spice to create a deliciously tangy flavor!If preparing the marinade ahead of time, don’t toss in the shrimp until 20 minutes before ready to cook to ensure they are not over-marinated (making them mushy)!If the skewers you are using are made from wood then you’ll want to soak them so they don’t catch fire from the grill (or oven, or broiler) before the meat is finished cooking.Shrimp is a popular protein all year because not only does it have a mild flavor that fits into many different cuisines (Italian, Thai, Japanese, American), but it takes mere minutes to cook!Garlic grilled shrimp pairs perfectly in a taco with shredded lettuce, and a tangy pico de gallo.Try grilled shrimp over a bed of lettuce with sliced red onions and a tangy vinaigrette for a delicious salad!
Spinach regenerates its leaves from their growing point, which is the crown of the plant where the stems join the root system very near to the soil’s surface.When harvesting, use a pair of scissors or garden shears to cut the spinach leaves back to within 2 inches of the ground
Moreover, studies show that a diet high in fiber-rich vegetables like cauliflower is linked with a lower risk of several illnesses, including heart disease, cancer and diabetes ( 4 , 5 , 6 )
Vegetables: Lettuce, beets, broccoli, carrots, kale, swiss chard, squash, pumpkins and cucumbers.Undercooked or dried beans can be harmful because they contain a compound known as hemagglutinin, which can inhibit digestion of everything the bird eats.Rhubarb damaged by the severe cold can also contain a high concentration of oxalic acid, which can be fatal to chickens.If you’d like to offer treats and free-range time, here are a few tips to keep in mind.Chickens require 38 unique nutrients at the correct levels.The remaining 10 percent can be filled with chicken treats, table scraps or scratch grains.But what does the 90/10 rule mean?Laying hens eat approximately 0.25 pounds of complete feed each day, which is about the same as one-half cup.Remember that scratch grains should be viewed as a treat and not be mixed with the complete feed.Chickens are natural foragers, so trying new foods is inevitable.Place a Purina® Flock Block supplement in the yard to encourage natural pecking.Avoid treats that may cause an off-flavor in eggs.Garlic and onions are the two most common culprits that may impact egg flavor.A few other foods should be avoided because they contain toxins that can make birds ill or even be fatal.Feeding chickens a balanced and complete diet is simple if you follow the 90/10 rule and are mindful of the foods your birds have access to
We’re not talking about heirloom varieties that come in dazzling colors like orange and purple, but your standard head of cauliflower that arrives in our supermarkets white as snow.But the result is a harsh reality few of us realize: thousands of cauliflower heads get left to rot in the field each year for one reason only — we won’t buy them.But it also encompasses the good food left in the field unpicked because farmers know it won’t meet distributors’ standards as dictated by us, the consumers
In this article, we discuss foods that can help to reduce high blood pressure and provide the scientific evidence.Medications, dietary changes, and other lifestyle modifications can reduce high blood pressure while lowering the risk of associated conditions.Share on Pinterest Blueberries and strawberries contain anthocyanins, which can help reduce a person’s blood pressure.According to the American Heart Association, potassium reduces the effects of sodium and alleviates tension in the walls of the blood vessels.Drinking beet juice can reduce blood pressure in the short and long terms.In this study, those who drank 1 cup of the beet juice every day had an average drop in blood pressure of around 8/4 millimeters of mercury (mm Hg).On average, a single blood pressure medication reduces levels by 9/5 mm Hg.The researchers suggested that beet’s high levels of inorganic nitrate caused the reduction in blood pressure.A review of 15 trials suggests that cocoa-rich chocolate reduces blood pressure in people with hypertension or prehypertension.Choose high-quality chocolate that contains a minimum of 70 percent cocoa, and consume a single square, or a piece measuring about 1 ounce, each day.A daily serving of kiwi can reduce blood pressure in people with mildly elevated levels, according to results of one study .The researchers compared the effects of apples and kiwis on people with slightly high blood pressure.Watermelon contains an amino acid called citrulline, which may help to manage high blood pressure.Citrulline helps the body to produce nitric oxide, a gas that relaxes blood vessels and encourages flexibility in arteries.In one study, adults with obesity and prehypertension or mild hypertension who took watermelon extract showed reduced blood pressure in the ankles and brachial arteries.In one study, mice who drank a solution containing watermelon juice had 50 percent less plaque in their arteries than the control group.A review of 28 trials concluded that higher consumption of beta-glucan fiber may lower both systolic and diastolic blood pressure.Start the day off with a bowl of oatmeal, or use rolled oats instead of breadcrumbs to give texture to meat or vegetarian burger patties.To consume a daily dose of green vegetables, stir spinach into curries and stews, sauté Swiss chard with garlic for a tasty side dish, or bake a batch of kale chips.Share on Pinterest Eating garlic can increase a person’s nitric oxide levels.Some research suggests that garlic increases the body’s production of nitric oxide, which helps the smooth muscles to relax and the blood vessels to dilate.One study reported that garlic extract reduced both systolic and diastolic blood pressure in hypertensive people.Fermented foods are rich in probiotics, which are beneficial bacteria that play an important role in maintaining gut health.Lentils are a staple of many diets around the world, as they are an excellent source of vegetarian protein and fiber.In 2014, researchers who studied the effects of a diet rich in pulses on rats reported decreased levels of blood pressure and cholesterol.A total of 30 percent of the rats’ diet comprised pulses, including beans, peas, lentils, and chickpeas.Many people use them as a vegetarian alternative to minced beef or to add bulk to salads, stews, and soups.The America Heart Association has reported that yogurt may reduce the risk of high blood pressure in women.Drinking 1 cup of pomegranate juice daily for 28 days can lower high blood pressure in the short term, according to the findings of a study from 2012.Add cinnamon to the diet by sprinkling it over oatmeal or freshly chopped fruit, as an alternative to sugar.One study reported that including pistachio nuts in a moderate-fat diet may reduce blood pressure during times of stress
The perfect healthy weeknight dinner and one of our favorite ways to get a few extra servings of greens.Side note, but still related: every Thursday, my mom teaches a healthy cooking class at our local Gilda's Club.It's a fantastic, supportive community and my mom has had the opportunity to share her knowledge with many people that truly want to improve their diets.Another bonus: this super green vegetable soup can be ready in just under 30 minutes, including prep time!I added in some spicy chicken sausage for my husband and he loved it - feel free to add some if you're not vegan/vegetarian
There’s nothing more frustrating than watching your beautiful pumpkin plant produce gorgeous flowers but no plump orange gourds.You want them to be ready in time for Halloween, or maybe for a fun dinner party where all your guests pick their own homegrown pumpkins to take home with them.In this article, I’ll reveal the top 5 reasons why your pumpkin isn’t producing fruit — and how to fix them.If, on the other hand, you see female and male flowers open at the same time but the ovaries never enlarge and instead shrivel up and drop off, you can probably blame a lack of pollination.If a lack of pollination is what’s keeping your gourds from forming, hand-pollination should greatly increase your chances of seeing those ovaries turn into squash.I imagine a female pumpkin under heat stress to be like me, on the Fourth of July in Oklahoma, at nine months pregnant.For some reason I had decided to tromp around town with friends and watch a fireworks show in 92-degree weather with 60 percent humidity.Under that type of stress, the plant simply doesn’t have enough energy to do the hard work of producing fruit.In addition, high temperatures around the time of pollination can prevent the pollen from germinating and fertilizing the female flower.So keep an eye on the weather in your area, and if stressful conditions are in the forecast, provide your plants with shade.Old sheets tied over hoops work well, as do row covers or some other type of shade cloth from the gardening store.Be sure to provide adequate irrigation during hot periods as well, and lock the moisture in with a light-colored mulch that deflects sunlight.While your gourd plant definitely needs this nutrient, it doesn’t need excessive amounts — especially if there’s a shortage of available phosphorus, which directly contributes to flowering and fruiting
She said that she never used a steamer basket either, and gave me simple instructions on how to steam broccoli without one.Once you’ve steamed your broccoli, you can serve it as a side dish or use it in your favorite recipe.Keep it simple with a sprinkle of sea salt and fresh ground black pepper, if you prefer, or drizzle it with a little sauce for flavor.If it’s a smaller pot (such as a 2 quart), you’ll need to stir the broccoli every minute or so to ensure even cooking.If it’s a larger pot (such as a Dutch oven), you’ll want to stay close by to make sure the water doesn’t boil away.Cook for 5 to 6 minutes, or until the broccoli florets are easily pierced with a fork but not limp.Nutrition Facts How to Steam Broccoli Without a Steamer Basket Amount Per Serving Calories 51 % Daily Value* Sodium 54mg 2% Potassium 480mg 14% Carbohydrates 10g 3% Fiber 3g 13% Sugar 2g 2% Protein 4g 8% Vitamin A 945IU 19% Vitamin C 135.5mg 164% Calcium 74mg 7% Iron 1.1mg 6% * Percent Daily Values are based on a 2000 calorie diet
Golden zucchini grown in the Netherlands for sale in a supermarket in Montpellier, France, in April 2013.Zucchini occasionally contain toxic cucurbitacins, making them extremely bitter, and causing severe gastero-enteric upsets.Causes include stressed growing conditions, and cross pollination with related species such as cucumbers and ornamental squashes.The plant has three names in English, all of them meaning 'small marrow': zucchini (an Italian loanword), usually used in the plural form even when only one zucchina is meant, courgette (a French loanword), and baby marrow (South African English).[11] The feminine zucchina (plural: zucchine) is also found, and preferred by the Italian-language encyclopedia Treccani, which considers zucchino to be a Tuscan Dialect word.However, the varieties of green, cylindrical squash harvested immature and typically called "zucchini" were cultivated in northern Italy, as much as three centuries after the introduction of cucurbits from the Americas.A 1928 report on vegetables grown in New York State treats 'Zucchini' as one among 60 cultivated varieties of C.When used for food, zucchini are usually picked when under 20 cm (8 in) in length, when the seeds are still soft and immature.A zucchini with the flowers attached is a sign of a truly fresh and immature fruit, and it is especially sought after for its sweeter flavor.It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés.Zucchini has a delicate flavor and can be found simply cooked with butter or olive oil and herbs, or in more complex dishes.When frying zucchini, it is recommended to pat down cut sections to make them drier, similarly to what may be done with eggplant, in order to keep the slices’ shape while cooking.In Bulgaria, zucchini may be fried and then served with a dip, made from yogurt, garlic, and dill.In France, zucchini is a key ingredient in ratatouille, a stew of summer vegetable-fruits and vegetables prepared in olive oil and cooked for an extended time over low heat.In Greece, zucchini is usually fried or stewed with other fruits (often green chili peppers and eggplants).Zucchini is also stuffed with minced meat, rice, and herbs and served with avgolemono sauce.In several parts of Greece, the flowers of the plant are stuffed with white cheese, usually feta or mizithra, or with a mixture of rice, herbs, and occasionally minced meat.In Mexico, the flower (known as flor de calabaza) is often cooked in soups or used as a filling for quesadillas.In Russia, Ukraine and other CIS countries, zucchini usually is coated in flour or semolina and then fried or baked in vegetable oil, served with sour cream.The flowers are also used in a cold dish, where they are stuffed with a rice mix with various spices and nuts and stewed.Typical stuffings in the Middle Eastern family of dolma include rice, onions, tomato, and sometimes meat.Members of the plant family Cucurbitaceae, which includes zucchini / marrows, pumpkins and cucumbers, can contain toxins called cucurbitacins.Cultivated cucurbitaceae are bred for low levels of the toxin and are safe to eat.Dry weather or irregular watering can also favor the production of the toxin, which is not destroyed by cooking.[29] Investigators warned that gardeners should not save their own seeds, as reversion to forms containing more poisonous cucurbitacin might occur.One good way to control overabundance is to harvest the flowers, which are an expensive delicacy in markets because of the difficulty in storing and transporting them.Closely related to zucchini are Lebanese summer squash or kusa (not to be confused with cushaw), but they often are lighter green or even white.Various varieties of round zucchinis are grown in different countries under different names, such as "Tondo di Piacenza" in Italy, “Qarabaghli” in Malta[31] and "Ronde de Nice" in France.[33] White zucchini (summer squash) is sometimes seen as a mutation and can appear on the same plant as its green counterpart
