The humidity of this current summer has called for some cool creative cooking or uncooking as the case may be. I have lived off salad greens with homemade dressings, smoothies, and gazpacho.
This last batch of gazpacho took me back East to my days in Boston. The summers I spent there weren’t unbearable, but I would make gallons of gazpacho with my handy dandy handblender. Returning with bags of produce from Haymarket, I spent my weekends and every evening in the kitchen combining this amazing bounty into dinners. I would sit on my back porch sipping the cool liquid with a little jalapeno bite while my cats lounged under or chased squirrels in our canopy of trees.
So today with my hand dandy Blendtec blender I conjured up some memories with 3 Beefsteak tomatoes, 1 red pepper, ½ medium yellow onion, ½ English cucumber, juice of 1 lemon and 1 lime, ½ cup liquid from some jalapeno sweet pickles (Can use a sliver of jalapeno and a dollop of honey), ½ cup Italian parsley (stems and leaves), 8-10 small red dandelion leaves, a pinch or two of pink Himalayan salt, 1 cup or more of water. (From the veggies above, I minced by hand ½ a tomato, ¼ red pepper, ¼ of the cucumber and added those to the pureed mix)
Thanks to the dandelion leaves this version won’t be the light bright red of a traditional gazpacho, it will be brown. The dandelion leaves are internally cooling and a diuretic and a great toning medicinal for the Liver, high in Vitamins A, K and calcium and iron. The parsley is high in Vitamins C and A and folic acid and increase the antioxidant capacity of the blood.
Over the last couple months I wrote about a variety of superfoods. Nuts, seeds,berries, and now green stuff that is nutrient-dense for their tiny size. We’ve got nutritious green stuff that we find in the garden and not as familiar green stuff from the water’s depths.
For the landlovers, we’ve got your grasses-alfalfa, barley, and wheat (no relation to the grain) and your leafy green vegetables – to name a few: arugula, beet greens, chicory, collards, dandelion, endive and escarole, kale, kohlrabi, lettuces, mustard greens, parsley, spinach, swiss chard, turnip greens, and watercress.
Some controversy surrounds the benefits of grasses, but grass is a green plant and contains nutrients. I am allergic to wheatgrass but used barley grass throughout a 6 month cleanse several years ago.
Individuals on blood thinners need to eliminate Vitamin K intake because it is a blood thinning vitamin, meaning you will need to avoid most of these lovely greens. But, the flip side is if your doctor allows it and monitors your blood levels closely and you are committed to maintaining healthy diet chock full of green veggies, you can reduce you medication. This can only be done with the full support and guidance of your doctor!
Other than Vitamin K, depending on the leafy greens you consume, you will be taking in more calcium than you’d get from dairy, Vitamin A, C and E are up there too, magnesium, obviously fiber, inulin, chlorophyll – what I call the “blood” of the plant (a must for vegetarians!)
Yes, greens taste bitter and pungent. Our standard American diet is quite sweet and salty and oily, so the pungent and bitter tastes of veggies will be amplified until you are accustomed to them. This can be like feeding a baby new foods. It takes more than a few tries to not have it thrown back in your face! A little experimenting, a little help from cookbooks or blogs or wherever you collect recipes, will help you find the perfect way to eat your greens. Some I eat raw and some I eat steamed or sautéed. I like the flavors, and am overly sensitive to what most people enjoy, sweet and salty.
If you are going to try ANY superfood, try the grain-like seeds of quinoa and amaranth and then greens. It is easier to try a spin on something you already eat than to implement an additional food. Truly packed with nutrients, my clients with sugar-cravings or chocolate cravings soon lose the urge to OD on sugar when increasing their intake of green vegetables. I have noticed that chocolate cravings are a mask for the body’s need for magnesium, a stress relieving mineral which helps with sleep and muscular tension.
For the waterlovers, we’ve got your algae- wild blue green, spirulina, chlorella and your seaweeds.
I suggest talking to a nutritionist with a Chinese Medicine bent. With a consultation we can assess which green is best for you. Some people have strong, hot digestive systems which can handle the cold natured/temperature spirulina, whereas others need to nourish their yin and need one a little more subtle like chlorella, or, not a seaweed but, a grass that is warm natured like alfalfa. I myself stick with chlorella to nourish my waning yin and Wild Blue Green for all of its neurological attributes. A great supplement that I’ve seen work wonders with kids’ development is BioAge. I am taking the supplement now. I will let you know what I notice!
Sea veggies contain many times more calcium and iron than milk or beef. Brown wakame can be used instead of lettuce in a sandwich. Arame, brown stringy strands, I like to mix with hot pepper sauce, sautéed kale, and a few other vegetables in a cold salad. Kombu is a food tenderizer. I toss a large piece into the boiling water with dry legumes. It begins the process of breaking down fiber reducing the gaseous effects some people experience. Dulse is a red/purple color and available as sheets and flakes. It is nutty and mild. I shake it onto foods and grains as others would salt. No cooking or reconstituting needed. Green nori can be used to wrap something other than sushi.
Here are well-known healthy sea vegetables worth considering:
Irish moss seems to contain 15 of the 18 essential elements that make up the human body. This includes great amounts calcium, iodine, sulphur, and potassium as well as Vitamins A, D, E, F and K. This definitely makes it a superfood, plus it was the main food source during the time of famine in Ireland! It has expectorant, demulcent, anti-inflammatory actions. It is beneficial for the skin, connective tissue, for an array of lung conditions, for peptic and duodenal ulcers, for urinary bladder inflammation, and for diabetic maintenance. I soaked this in water and kept in the fridge and added to smoothies. When blended with 3 times the water, it makes a paste and will add a creamy fluffy texture to recipes.
Other sea veggie options:
Arame , a mild, almost sweet brown kelp is a great place to begin if you’re unaccustomed to eating sea veggies. It's usually found in thin dried strands. Soak a small handful in water until soft, add to your favorite salad then toss on your favorite salad dressing. Your salad becomes even more nutritious. I usually combine with shredded carrots and shredded broccoli stalks, sesame seeds, steamed cool kale, and thai chili paste and veggie mayo. It’s really good!
Dulse is packed with protein and iron. I sprinkle the flakes on many things.
Kombu, a popular ingredient in miso soup and other Japanese dishes. Just put a small strip in water and simmer for 45 minutes or longer on low heat. Now you have a wonderful mineral-rich broth. Now, simple cook veggies, soups, or your grain-like seeds in this broth. I add a small strip of kombu to a pot of cooking beans to soften and increase digestibility.
Wakame – Closely related to kombu, this variety was found to have fat burning properties that could fight obesity, according to research from Japan. I add this to my smoothies. I soak a week’s worth in water and keep in the fridge.
Laminaria Japonica - This miracle cleanser of heavy metals. It’s rich in vitamins and minerals that help support your thyroid, detoxify your body from heavy metals and ward off disease.
Kelp – A brown algae, kelp grows in nutrient-rich ocean water and is packed with vitamins, minerals and iodine. Kelp is thought to be especially useful for prostate, pancreas and digestive health. It is recommended for a gamut of thyroid disorders. Your thyroid needs minerals (like the ones found in ocean veggies) and certain fats to work well.
Nori – the common sushi wrapper, as “seaweed sheets” use them as wraps or they taste delicious when toasted. Nori in Japan is used like injerra in Ethiopia as implement to convey food like rice to mouth.
Hijiki – Makes a great natural beauty aid. It needs more cooking than arame.
Agar – Agar is wonderful for creating delicious sugar-free desserts. It is a vegetarian alternative to gelatin. It can be used in both sweet and savory dishes and has mild laxative properties...so can be helpful for those who suffer from constipation.
Hemp Hemp is big right now. It is more alkaline than most proteins, and more easily digestible. Our bodies need to be more alkaline, and it also needs protein. Hemp is a complete protein containing all 10 essential amino acids our bodies don’t produce. When muscle repair and reduction of inflammation is paramount, hemp would be the protein of choice as it contains anti-inflammatory properties for speeding soft-tissue repair.
The athletic community will swear by animal protein stating treat like with like -eat muscle to treat muscle. I have swallowed my tongue a few times because I just can’t expend too much energy on brainwashed, sore-muscled athletes! My gym experience speaks for itself. I have experienced little to no muscle soreness, and quicker recovery than my meat-eating workout partner (She’s great but a staunch believer in treat like with like).
I believe in eating an array of foods, and our bodies like diversity, so you don’t need to make hemp your only protein! There are plenty of nuts, grains, oils that are equally beneficial in combination. Hemp is very easy to add to a smoothie for protein, more easily digested as a powder than possibly adding ground seeds to a smoothie. Whichever form you choose Thrive states to “look for a deep green color, pleasant smell and sweet, nutty taste” free of pesticides and herbicides.
Quinoa Here’s one of those protein alternative to hemp. Is it a grain? is it a seed? No matter, it is cooked like a grain, pulverized into a gluten-free flour, sprouted in the raw tradition. I’ve been eating quinoa since the mid-90’s. I didn’t like it initially since I was used to rice and pasta, but soon it became a staple. I started eating it as a cooked grain, then as flour in my gluten-free creations, and most recently as a sprouted raw ingredient. The profile of quinoa? It contains twenty percent protein, is packed with lysine, iron and potassium and B vitamins. It does contain a high fat profile but its good fat.
Amaranth is another high protein (17%) grain/seed but lower in fat (8% in the form of Vitamin E) than quinoa. It is not as readily available in grocery stores, but easily found online. I started using this as a gluten-free grain in the beginning of 2002 as the easily digestible protein in my Power Puff muffins for my triathlete friends. It has a 90 percent digestion rate so it is easy on the digestive system and a high net food meaning you get lots of nutrition in this one seed! It is high in calcium, iron, potassium, phosphorus, and vitamins A and C. Amaranth contains THREE times the fiber of wheat and FOUR times the iron.
Twister Powder Superfood Blend contains Hemp, Cacao, and Maca providing antioxidants, omega fatty acids, and protein. Mix your hemp that is high in protein and omega 3 oils; your antioxidant rich cacao and maca for the endocrine system creates an energizing nourishing easy blend that is also easily digested and absorbed. (see previous post for info on Cacao and Maca)
Navitas Naturals, the maker of Twister Powder provides organic power foods that increase energy and enhance health. You can easily add this to cereals - I like it with oatmeal, or use in smoothies, or as a flour substitute.
Coconut Tried coconut water? The water of the young Thai white coconut is sweet, cooling, refreshing and chock full of potassium, magnesium and calcium. The potassium makes it a great supplement for some forms of hypertension. Magnesium is beneficial for stress reduction and easing muscle tension. Coconut contains lauric acid which can ease digestive issues during pregnancy. It contains antiviral properties and is said to improve the immune system.The electrolyte content makes it perfect for replenishing and rehydrating the body after a workout or a day in the heat. If you need serious replenishing after a workout, you may need to add a little sodium to your post workout intake since coconut water doesn’t have as much as commercial sports drinks. Coconut water is available commercially, but I prefer to purchase cases of coconut at Asian markets to avoid any processing.
You can also use the water to make coconut kefir. Kefir consists of healthy bacterial strains like yogurt but at higher concentrations. Adding kefir starter to the naturally sweet coconut water creates a fizzy, sour, champagne-like drink, like a spritzer. The bacteria feeds on the natural sugar and your body won’t suffer from the long term effects of consuming too much sugar. Those unwanted effects are any conditions resulting from a too acidic environment: joint pains to skin and intestinal issues to cancers.
How about coconut meat? If you mix the meat with the water, you have the creamy coconut base for Thai curry. Coconut oil and therefore the meat are a saturated fat. Use of saturated fats in moderation is beneficial; coconut oil specifically can aid is weight loss as it boosts the metabolism. Of course it is most beneficial used in conjunction with a whole plant-based diet. I personally still promote the primary consumption of olive oil, flax and hemp oils.
Next, By Land or By Sea, we will find the Green Superfoods.
