07.03.07
Posted in Our Recipes at 4:43 pm by henri
Asparagus juice is usually taken in the quantity of a sherry-glassful three times a day before meals. Asparagus extract has been used not only to remove water from the body but as a purifier of the blood, to tone up the nervous system and as a gentle laxative.
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The thickness of the asparagus used has little effect upon the value, only upon the cost.
So choose fresh looking stems that have not dried out and gone floppy. The white, woody base of the stem helps prevent it from losing moisture. It can be stored for a few days wrapped with a damp cloth around the base and kept in a cool place. Asparagus is a luxury vegetable that still grows wild in Mediterranean countries. Old herbals called it sparrowgrass and farmers still call the plant ‘grass’.
A big helping will contain less than 40 calories and it is a good provider of vitamins C and E and folic acid. The therapeutically active substance found in the asparagus is the alkaloid asparagines which exert a rapid effect upon the kidneys, stimulating them and coloring the urine a dark yellow within hours of consumption.
The asparagines is much reduced in quantity during cooking, so that the use of quite a small amount of the raw juice produces a good diuretic effect. Not only is the urine colored, the asparagus also imparts quite a strong smell to it, so do not think anything is amiss should this phenomenon surprise you. The essential oils which give asparagus its distinctive and pleasant flavor are very powerful because they are present in such small amounts that special analytical methods have to be employed to detect them.
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07.02.07
Posted in Our Recipes at 4:43 pm by henri
Recently it has become popular to cook with green tea.
In powder and liquid form it’s so easy to use, delicious and good for you it’s really no surprise. You may ask why people would try to cook with such a thing. Well green tea is filled with a wide array of health benefits. It lowers cholesterol, is high in vitamins, minerals and antioxidants. In fact most Asian countries have used green tea for cooking purposes for these very reasons. The other reason would be flavor.
Green tea has a very distinct flavor that many enjoy and cannot be easily emulated by anything but green tea itself. So now the big question, "How do I cook with green tea?" Well as I said earlier it’s really very easy to do. A very simple way is to substitute the water in a recipe with brewed green tea (at room temperature or as specified by the recipe).
This is probably the best way for someone who is experimenting with a recipe or this style of cooking. When you do this keep in mind that you want the green tea to be strong. The stronger the tea is the more flavor and color will remain in the end product. This is why loose leaf tea is generally recommended. You may also just want to look for green tea recipes. I see new ones popping up every day. Simply go online and search for "green tea" and your favorite recipe. You may be surprised to find several already available. A lot of green tea recipes will ask for green tea powder or matcha. This is ground up green tea leaves. Matcha specifically is ground up Gyokuro leaves and is used for tea ceremony purposes. You will find matcha generally more expensive than green tea powder, which can be made from almost any green tea. However you may find matcha worth the extra price for those specially recipes. If you have never done it, I recommend buying green tea powder or matcha and trying it on some of your favorite recipes. You will find it amazing how much color and flavor one teaspoon of this stuff can provide.
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