Tag Archives: Alkaline

Cauliflower and Almond Soup

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How versatile cauliflower is! It is a pack of vitamins and fibre. Cauliflower belongs to the same family as cabbage, broccoli, and most of green leaf vegetables.

Its taste is mild, creamy and slightly sweet, that makes it a perfect candidate to be partnered with delicate almond flavours. I am delighted with this combination, this is why my soup doesn’t have many ingredients and it has two simple steps to cook. A perfect soup for spring or autumn, hope you will enjoy it too.

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Cauliflower and Almond Soup

Ingredients:

1 L filtered water
1 L almond milk
1 Kg fresh cauliflower
1 leek white (about 20 cm)
Seasoning
Optional: 0.5 g saffron

Method:

1. Separate all the cauliflower florets and finely slice the leek. If using saffron soak it in little water.
2. Cook the vegetables in the water with seasoning until soft, then add the saffron.
3. Process the soup until smooth by gradually adding the almond milk. Serve warm.

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Pumpkin and Chia Jam

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Yet another Pumpkin recipe!

If you’ve managed to quit the sugar or trying to, but craving for a jam, try this recipe. You will love it!

Maybe you have some baked pumpkin left from Pumpkin Bread recipe, then this will be a great use for it.

This recipe also contains chia seeds; such a good source of calcium, protein, magnesium and phosphorus. Enjoy and stay healthy.

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Pumpkin and Chia Jam

Ingredients:

500 g ripe sweet pumpkin, alternatively roasted ready-to-use pumpkin
2 tablespoon black Chia seeds
3 tablespoon honey, for diabetic version use 1 teaspoon of Stevia sugar or add no sweetener at all

Method:

1. Preheat oven to 185C. If using ready-to-use pumpkin go to step 3.
2. Remove the pumpkin seeds, cover and bake for 50 minutes or until soft.
3. Transfer all the soft pumpkin including any liquid collected in the pumpkin into a food processor, add chia seeds and honey. Process until smooth and put into a glass jar to refrigerate.

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Cloudy Spinach Soup

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Spinach is very versatile and it is easy to incorporate spinach into a diet. That is great because spinach has so many health benefits. Vitamin C, or ascorbate, is chemically the simplest vitamin. Unlike humans, plants can synthesise ascorbate, accumulating it up to 10% of the total water-soluble ‘carbohydrates’, according to research findings. The washing process of pre-packaged spinach, which uses circulating water with chlorine-based sanitiser, “can be a potential source of ascorbate loss and younger plant tissues often have higher ascorbate concentrations than older ones, e.g. in spinach.” (Food Chemistry 233 (2017) 237–246) So, if you are buying spinach for a salad, try the baby spinach that is sold unpacked and wash it yourself.
The following is very interesting too:
“Dark green leafy vegetables are primary food sources for lutein and b-carotene, however these bioactives have low bioavailability… Lutein liberation and in vitro accessibility were three-fold higher from spinach puree compared to whole leaves. Results for b-carotene liberation were similar, whereas that of b-carotene accessibility was only about two-fold.” (Food Chemistry 224 (2017) 407–413) This is good to know, well supports my recipe for Tabouleh. They call lutein ‘eye vitamin’.

Spinach can be added to many savoury dishes, raw or cooked. I prefer cooked spinach in winter and raw in summer. We are in the middle of the winter right now in Australia. And, here I am again with a new soup recipe. Please enjoy!

Cloudy Spinach Soup

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Marinated Zucchini Salad

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Courgette (Zucchini) is a simple and affordable fruit that is harvested immature. Some information about zucchini was collected in the other post for Zucchini Patties recipe. Young zucchini have a subtle taste and they are perfect for being used raw in salads. If you like cucumbers try to substitute them with young zucchini and you will increase your vitamin intake. Below recipe uses uncooked zucchini but not completely raw!

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Marinated Zucchini Salad

Ingredients:

 5 small zucchini
100g soft goat cheese

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Hawthorn Tea Recipe

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Hawthorn (Greek Crataegus) is a beautiful plant that grows in all continents now. The leaves, flowers and berries have health benefits and they are used to produce medicine for heart diseases.

The British Homeopathic Review revealed of Dr. Green (Ireland):
“… For many years had a reputation for the cure of heart disease that caused patients to flock to him from all parts of the United Kingdom. He cured the most of them and amassed considerable wealth by means of his secret. 

For, contrary to the code, he, though a physician in good standing, refused to reveal the remedy to his professional brethren. After his death … (in 1894), his daughter, a Mrs. Graham, revealed the name of the remedy her father had used so successfully. It is Crataegus oxycanthus …”

The health qualities of Hawthorn are still being researched:
‘This study was to investigate the anticancer effects of the peel polyphenolic extract (HPP) and flesh polyphenolic extract (HFP) from hawthorn fruit in human MCF-7 breast cancer cells. It was found that the polyphenol and flavonoid contents of HPP were significant higher than that of HFP. Both HPP and HFP inhibited cell growth in a dose-dependent manner with …, suggesting that HPP was more effective against MCF-7 cells than HFP. … All these findings indicate that hawthorn fruit, especially its peel, is an excellent source of natural chemopreventive agents in the treatment of breast cancer.” (Food Chemistry, Volume 141, Issue 2, 15 November 2013, Pages 1008-1018)

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Hawthorn tree, Daylesford


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Pumpkin Soup Recipe

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The pumpkin is a large fruit that is so versatile that it can be used in many sweet and savoury dishes. Pumpkin is packed with vitamins and minerals. Of note, it is very high in vitamin A and C, potassium and the minerals copper and phosphorous. Pumpkin is also very low in calories.

NPK fertilizer is often used to grow pumpkin. NPK stands for Nitrogen, Phosphorous and Potassium. One study from 2012 evaluated the influence of NPK fertilizer on protein, fibre, fat and carbohydrates, which collectively are called proximate content. The main focus of the study was to assess the effect of NPK fertiliser on antioxidant activities and antioxidant phenolic compounds in immature and mature fruits of pumpkin. It was found that ‘Between the control and the highest fertilizer rate, proximate compositions decreased by 7–62% while the antioxidant profile decreased by 13–79% for both immature and mature fruits. Across all the measured parameters, mature fruit had higher proximate contents and higher antioxidant concentrations.’ (Food Chemistry, Volume 135, Issue 2, 15 November 2012, Pages 460-463)  It seems like buying very ripe pumpkin is a good idea. The conclusion made was ‘ For the high health value of pumpkin fruits to be maintained, little or no NPK fertilizer should be applied.’ Unfortunately, considering NPK can be organic fertilizer, how do we know how much of it was used in the pumpkin we buy?

Here it is my version of pumpkin soup that can convert anyone into becoming a pumpkin soup lover.

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Pumpkin Soup

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Avocado Breakfast Recipe

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Avocados

Avocado is an amazing fruit. It’s been very popular amongst healthy eaters for years now. No wonder why we have this sudden wave of avocado popularity. Any cafe you come in for a breakfast will have an avocado dish, I could say it is basic now.

Avocados are very healthy. Mostly for two important things: antioxidants and phytosterols. Phytosterols are plant cholesterols, they compete with cholesterol and get absorbed in our body. So, eating more avocados will protect your heart and brain.

If you wonder why the avocados are sometimes stone-hard on the shelfs of the retail shops, the following could be an answer for you. There is an effect of harvest date on the nutritional compounds and antioxidant activity in avocado. You can ripen avocados at +25C for the best effect of the fruit’s health benefits. Antioxidant activity in avocados harvested earlier then stored at cold temperatures was much higher than in the later harvested fruit according to this research. It was concluded, ‘Therefore, avocado can be harvested earlier for economic benefits according to the market and can keep high nutritional value for human health benefits.’ (Food Chemistry, Volume 135, Issue 2, 15 November 2012, Pages 694-698)

According to another scientific research, avocado oil is richer than olive oil in total phytosterols, although olive oil has higher in vitamin E and retains it for longer during the heating (180 °C). (Food Chemistry, Volume 132, Issue 1, 1 May 2012, Pages 439-446)

Another interesting fact, ‘For all varieties, seeds contained the highest antioxidant capacities, phenolic content, and procyanidins, whereas the pulp had the lowest.’ (Food Chemistry, Volume 122, Issue 4, 15 October 2010, Pages 1193-1198)

I am very curious now, about the avocado seeds 🙂

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Avocado Breakfast

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