Bay Leaves for Valentine's Day

Available from McFadden Farms

Valentine's Day is around the corner and thinking of it brings an old, old tradition to mind. The night before Valentine's Day, young women in Europe and Britain, placed a few bay leaves either under their pillows or in little red bags pinned to them. This was said to let them see,in their dreams, who their future husbands would be. The Victoria ladies also liked to chant “Good Valentine, be kind to me, in dreams let me my true love see", as they prepared their little bags.

Most of us have bay leaves (Laurus nobilis), also known as Turkish bay, bay laurel, or sweet bay, in our kitchens. They are well known for the wonderful flavour they impart when cooked in both savoury and sweet dishes. They are also known for their medicinal properties.

Bay leaves contain folate, dietary fiber, vitamins A, C and B6, calcium, manganese, iron and phyto-nutrients. Their oil contain cineole, linalool, alpha-pinene, alpha-terpineol acetate, mucilage, tannin, and resin. Bay leaves properties include being an anti-inflammatory, anti-oxidant, anti-bacterial and anti-fungal.
  
Some of the health benefits bay leaves have due to their excellent properties are stimulating the appetite, aiding in the digestion and absorption of food, reducing flatulence, and treating upper digestive tract disorders. Bay leaves also help both externally and internally by easing arthritic aches and pains and as an aid in the treatment of bronchitis. Some find the tea to be useful in the treatment of migraines. A tea made from bay leaves can cure dandruff. Rub into the scalp and leave on for half an hour before rising. Do this regularly.

WARNING: Pregnant women should avoid eating in excess as they can cause menstruation.

In the kitchen bay leaves are known for their being an ingredient in a bouquet garni and in court bouillon. It should be noted for those growing their own tree that the fresh bay leaf is very mild and does not develop its full flavor and aroma until several weeks when it is fully dry. Bay leaves are generally crushed or ground before cooking. If cooking with whole leaves, remove before serving the food as they can cause choking or cut the tongue. Use in rice and vegetable dishes, sauces, pickling, puddings and as a tea.

A bay leaf tree in a pretty pot is a great present for both a male or female on Valentine's Day as it is a present that will live forever.

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Thyme and Mushroom Gravy

By Celia Brooks Brown From BBC-Food 

2 tbsp olive oil

1 onion, sliced

2 tsp fresh thyme leaves

1 bay leaf

50gms / 1-3/4ozs mushrooms, coarsely chopped

2 tbsp plain flour

125mls / 4-1/2fl ozs port or other fortified wine

250mls / 8-1/2fl ozs  vegetable stock

2 tbsp dark soy sauce

Heat the oil in a saucepan, add the onion and fry until golden. Add the herbs and mushrooms and cook until softened (about five minutes). Sprinkle with the flour and cook, stirring, for about two minutes. Stir in the port or wine, vegetable stock and soy sauce and simmer, stirring, until the gravy has thickened slightly (3-5 minutes). Remove and discard the bay leaf. Pour the gravy into a jug and serve. Serves 4.

Turkish Pilaf

By Niki of Nikibone        

6 tbsps Vegan marg

1 cup rice

1-1/2 cups finely chopped onion

1/2 tsps salt

1 bay leaf, crumbled

1/4 tsp cinnamon

1/2 cup raisins

1/2 cup sliced toasted almonds

2 cups vegetable stock

Preheat the oven to 375F/190C. melt the margarine in a skillet. Stir in the rice and cook over low heat until all the grains glisten. Add the onion and cook, stirring until they are soft. Put the mixture into a 1.5 quart casserole. Add the salt, bay leaf, cinnamon, raisins and almonds. Heat the broth to a boil, mix with all the ingredients in the casserole, cover and bake for 45 minutes.

Spanish Green Beans and Tomatoes

By Jed at AllRecipes         

A traditional Spanish side dish~Jed

2 tbsps olive oil

2 cloves garlic, crushed

2 lbs / 0.9kg fresh green beans, cut into 1" / 2cms lengths

3 cups canned diced tomatoes with their juice

1 tbsps chopped fresh chives

3 tbsps pine nuts

2 tbsps lemon juice

1 bay leaf

salt and pepper, to taste

Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Reduce heat if garlic begins to brown. Add green beans, then continue to cook and stir until bright green but not quite tender, about 4 minutes. Mix in tomatoes, lemon juice and pine nuts, and season with chives, bay leaf, salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer gently uncovered for 25 to 30 minutes. Remove and discard bay leaf before serving   Serves 6

Coconut Payasam (Better than Rice Pudding!)

From the Go Dairy Free Newsletter - Recipe by Chef Jason of the Vegan Culinary Experience.

This is a nice accompaniment to a spicy dish as the coolness, starchiness, and sweetness of the dish will counteract the spicy course. Try serving this with a spicy cauliflower and tomato dish ~ Chef Jason

1/2 cup of long grain rice

1-1/2 cups of coconut milk

1-1/2 cups of almond milk

Option: Almond milk instead of coconut milk

1 tbsp of currants or raisins

1/2 tsp ground cardamom

2 bay leaves

4 tsp of slivered almonds

4 tsp of turbinado sugar

Option: 1/4 cup of broken vermicelli

Bring the coconut and almond milk to a boil. Add all of the ingredients and stir. Cover the pot and reduce the heat to low. Cook this for about 18-20 minutes. Chill the dessert for about 30 minutes. Add more coconut milk as necessary once it is fully chilled. Option: Break the vermicelli, then toast it over a medium heat in a dry pan until it browns. Add it to the pot with the rest of the ingredients.

Presentation: Try serving this in a small glass. It’s the right size for a dessert and it showcases the color of the dessert. Leave a bay leaf in the glasses, too, as it looks exotic and provides a good color contrast. 4 servings.

Almost Hands-Free Dill Pickles

From RealSimple      

4 Kirby cucumbers (about 1 pound), quartered lengthwise

3/4 cup white wine vinegar

1/4 small sweet onion (such as Vidalia or Walla Walla), thinly sliced

2 cloves garlic, smashed

2 tbsps sugar

1 tsp dill seed

1 tsp black peppercorns

1 bay leaf

kosher salt

Place the cucumbers in a 1 quart/0.95litre jar or some other container with a tight-fitting lid. In a bowl, combine the vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, 2 teaspoons salt, and ¾ cup hot tap water. Stir until the sugar dissolves. Pour the vinegar mixture into the jar with the cucumbers, cover, and refrigerate for at least 1 day before serving. The pickles will last up to 1 week.Makes 16 spears

Fantastic Figs

Image via Wikipedia

There is nothing nicer than a fresh, organic, wonderfully sweet fig. Sadly they are not available all year round, so the next best option are dried figs. Figs are very nutritious, great for your health, and can be added to both sweet and savoury dishes.

Figs are the fruit of the Ficus tree, which is a member of the Mulberry family. They can be traced thousands of years ago to Egypt and later to Greece and Rome where they were held in high esteem.  Spanish missionaries introduced them to the Americas. Figs come in many varieties and colours, like the pale green/yellow Calimyma with amber flesh, the dark purple  Mission with pink flesh and the green Adriatic with tan flesh.

They are a very healthy fruit to add to your five-a-day, whether they are fresh or dried.  They are a good source of soluble and insoluble dietary fiber, potassium, manganese, iron, vitamin B6 and calcium. Figs are low in sodium but high in fruit sugars.  Internally figs' potassium helps to control blood pressure, their fiber content is a good weight management aid and also relieves constipation, their calcium helps to promote good bone density and drinking fig juice helps to soothe irritated bronchial passages.. Externally the juice of green figs is said to soften corns, reduce skin pigmentation, and relieve many other skin problems. Fig leaves are said to help diabetic patients reduce their amount of insulin intake.

Note : Figs contain measurable amounts of oxalates. Therefore individuals with kidney or gallbladder problems may want to avoid eating figs.

Fresh Figs are very perishable so only purchase what you intend eating in a few days. Store figs in the fridge.  They can also be frozen. Freeze individually then store in a plastic container in the freezer for up to 3 months.  Freezing will change the texture and the figs will be much softer when thawed, but will still be very tasty. Some people like to dehydrate any excess figs rather than buy commercially dried figs. If buying commercially dried figs, look for those that are organic, sun-dried, and which have no added sulphites.  

Figs are in season in the North at the moment, so those lucky enough to see them in your local shops, pop a few in your basket and enjoy a very tasty treat.

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There was an Old Person of Ischia,

Whose conduct grew friskier and friskier;

He danced hornpipes and jigs,

     and ate thousands of figs,

That lively Old Person of Ischia.

Edward Lear  (1812-1888)

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Fig and Mint Salad

From About.com   By Jolinda Hackett,

This unusual combination of figs and fresh mint makes for an unusual raw food salad ~ Jolinda

handful of fresh strawberries, sliced

6 fresh figs, sliced

2 tbsp agave nectar

2 tbsp balsamic vinegar

2 tbsp fresh mint, chopped

Toss together all ingredients in a large bowl until fruits are well coated. Enjoy!

Nutty Fig Bites

By The Vegan Chef    

20 dried figs

1 cup pecans or peanuts

1/2 cup raisins

1/4 tsp cinnamon

1/3 cup peanut butter

finely chopped peanuts

In a food processor, place the figs, pecans, raisins, and cinnamon, and process for 1 minute to combine. Add the peanut butter and pulse a few times to combine. Using your hands, roll the mixture into 1-inch balls, and then roll the balls in the finely chopped peanuts. Store in an airtight container. Yield: 2 Dozen

Fresh Fig and Rose Smoothie

From the Chocolate and Zucchini blog.

6 ripe black figs (about 250gms/9ozs)

2 or 3 large oranges (about 250 ml / 1 cup juice)

2 tsps rose water, plus more to taste

Remove the very tip of the fig stems and quarter the figs. Juice the oranges. Combine the quartered figs, orange juice, and rose water in a blender, and whizz until smooth. Taste, and add a little more rose water if desired. Serves 2

Marinated Green Bean Salad with Dried Figs, Almonds and Olive Vinaigrette

From California Figs   Created by The Chef's Table Restaurant, Fresno, CA

1 shallot, white part only, minced

2 cloves garlic, thinly sliced

2 tbsps balsamic vinegar

6 tbsps virgin olive oil

1/4 cup pitted mixed ripe and green olives, chopped fine

2 cups fresh green beans, trimmed, cut crosswise in 1/2-inch length, and blanched

6 dried California figs, diced 1/4-inch

4 tbsps sliced almonds, toasted

In large bowl, combine shallot, garlic, vinegar, olive oil and olives; mix well. Add green beans, figs and almonds; toss to coat well. Cover and chill. Divide and serve on lettuce leaves, if desired. Serves: 4

Nothing like Corn on the Cob

I tend to ignore the low carb diet gurus, to me there is very little to beat a steamed or BBQ'd fresh ear of corn (or mielie as I like to call it). Sadly if we are unable to plant our own, with 61% of corn in the US alone being genetically modified, we have to be very cautious and should opt for organic corn and corn products.

Corn is native to the Americas and has a history going back over 7000 years. It was a staple food and fuel to the Mayan, Aztec and Inca civilizations and today is a staple food to Mexico, most of Africa and many other countries. There are a host of different varieties and it comes in many colors, such as white, yellow, red, blue, pink and black.

It is nutritious and is a very good source of folate (folic acid), dietary fiber, thiamin (B1), pantothenic acid (B5), vitamin C, phosphorus and manganese, with traces of iron, calcium and selenium. Yellow corn is more nutritious than white corn and is a good source of vitamin A. Corn only lacks two of the essential amino acids, lysine and tryptophan plus riboflavin and niacin, these can be supplied by beans*. Darker varieties of corn contain antioxidants and have a lower glycemic index.

*Native Americans had an amazing system of farming called the Three Sisters where corn, beans and squash complimented each other both in growing and eating. The corn supported the beans, the beans provided the soil with nitrogen which corn requires a lot of and squash leaves shaded the soil, keeping it moist and preventing weeds growing. Together they created a well rounded meal, the corn suppling carbohydrates and amino acids, the beans giving protein and aminos that the corn lacks and the squash vitamin A and fatty acids lacking in beans and corn. Another example of where wisdom of the Ancients came in to play, truly amazing!

Some of the health benefits of the corn. The fiber aids digestion, the combination of the fiber and folate is excellent for heart health, the thiamin for maintaining a good memory, and the pantothenic acid to both support the adrenal glands and for carbohydrate and protein lipid metabolism. Studies have shown that corn bran, when available, is an excellent heart protector by reducing triglycerides and reducing cholesterol.

When purchasing fresh corn or sweet corn on the cob, as mentioned before, check that it is organic and also see that it has been stored in a cool area as heat quickly converts the sugars in it to starch. Check that the kernels are plump and if juicy they should emit a milky white substance when one of the kernels is pressed hard. Try to eat on day of purchase. Corn freezes well so frozen, organic corn is also a good option. Tinned whole kernel and cream style corn is always a useful back up pantry item. If you have excess corn you can freeze it yourself by blanching the ears for a few minutes and then either freezing whole or freezing the kernels. They will keep for around 3 months in the freezer.

So why not find a nice sunny spot in your garden this Spring and grow your own corn or even try it the Three Sisters way, you are sure to be pleasantly surprised with the results ?

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Corn Chowder 1 (Raw)
From Jolinda Hackett, Vegetarian at About.com

2 ears fresh corn
2 cups almond milk
dash cayenne pepper

This is an easy recipe for a sweet raw foods soup. In a blender, blend together corn from one ear and the almond milk. Add the remaining corn and a dash of cayenne. Refrigerate if desired to allow flavors to mingle. 1 to 2 servings


Corn Chowder (Cooked)
From Diabetes_Recipes.pdf

1 medium yellow onion, chopped
2 medium carrots, sliced
1 medium potato, chopped
2 cups vegetable broth
1 15oz / 430g / 1-3/4 cups bag frozen corn
1 1/2 cups vanilla soy or oat milk
1/2 tsp turmeric
1/2 tsp sea salt
black pepper, to taste

Place onion, carrots, potato, and broth in a large saucepan. Bring to a boil, then reduce heat to medium and cook until vegetables are tender, about 15 minutes. Add corn, non-dairy milk, and turmeric and heat until corn is thawed. Transfer the mixture into a blender and process until smooth. Return the soup to the saucepan and season with salt and black pepper. Soup will be a creamy thick consistency. 8 servings.


Grilled Corn with Roasted Garlic Butter
From Vegan-Food

2 large heads of garlic
4 tbsps olive oil
10 tbsps Vegan butter equivalent, room temperature
6 large ears sweet corn, husks removed

Position rack in center of oven and preheat to 350F/180C. Cut off and discard top quarter of each garlic head. Place garlic in small baking dish. Drizzle with 2 T oil. Cover dish with foil and bake until garlic is tender, about 1 hour 10 minutes. Cool garlic slightly. Squeeze garlic out of papery skins, letting garlic fall into small bowl. Mash with fork. Stir in butter. Season to taste with salt and pepper. Roasted garlic butter can be made 2 days ahead. Cover and keep refrigerated. Bring to room temperature before using. Prepare barbecue (medium heat). Brush corn lightly all over with remaining 2 T oil. Grill corn until brown in spots, turning occasionally, about 12 minutes. Serve hot, passing roasted garlic butter separately. Makes 6 servings.
Notes: Grilling husked corn on the cob produces nicely browned and sweetly caramelized kernels that are absolutely addictive. The garlic butter is a terrific finishing touch.


Bean and Corn Salad
From The Daily Green

3/4lb / 340g / 1-1/2 cups green beans, trimmed
3 tbsps cider vinegar
3 tbsps olive oil
2 tsps Dijon mustard
3/4 tsp salt
1/4 tsp freshly ground pepper
1 can 15oz / 430g / 1-3/4 cups black beans (red or butter beans also work well), rinsed
1 cup cooked fresh corn kernels (or 1/2 10 ounces box frozen corn, thawed)
1 medium red onion, thinly sliced

Cook green beans in boiling water until tender-crisp, 3 to 5 minutes. Drain and rinse with cold water; drain. Combine vinegar, oil, mustard, salt, and pepper in large bowl. Toss in green beans, black beans, corn, and onion. 4 servings.


Sweet Pepper and Corn Stew
From A Vegan Taste of East Africa by Linda Majzlik

24oz / 675g / 3 cups sliced mixed peppers
1 rounded dessert spoon ground cumin
12oz / 350g / 1-1/2 cups skinned and chopped tomatoes
1 tsp turmeric
3 corncobs
2 tbsps groundnut (peanut) oil
1 red onion, peeled and sliced
black pepper
1 red chilli, deseeded and finely chopped
5 fl.oz / 150 ml / 1-1/2 cups vegetable stock or water
2 garlic cloves. crushed
finely chopped fresh parsley

Fry the peppers, onion, chilli and garlic in the oil for 10 minutes, stirring frequently to prevent sticking. Cut the kernels from the corncobs and add to the pan together with the tomatoes, cumin, turmeric and stock. Season with black pepper and stir well, then raise the heat and simmer for about 10 minutes stirring frequently, until cooked and thick. Serve sprinkled with chopped parsley.

Technorati: corn+chowder mielies organic corn+recipes

Glorious Green Beans

Green beans, or string beans as they are often called, are a very nutritious addition to any meal. Modern green bean varieties are more tender and do not have the "stringyness" of old varieties.

They, with other bean varieties, originated in the Americas and were introduced to Europe by the early Spanish explorers.

Green beans are an excellent source of manganese and vitamins C and K. They are a good source of vitamin A via their beta-carotene content, iron, folate, dietary fiber, potassium, magnesium, calcium, thiamine, riboflavin, niacin, copper and phosphorous. They also contain omega-3 fatty acids. Low in calories and high in fiber they are an excellent diet food.

The combination of vitamin C and the beta-carotene in the beans makes them an excellent natural antioxidant and anti-inflammatory. On the down side, green beans contain oxalates and should be eaten with caution by those with untreated kidney or gallbladder problems.

When purchasing, look for organic, blemish free, green beans which are firm and snap when broken. Store unwashed in a plastic bag or container in the fridge. They will keep up to a week in the fridge without losing any of their nutrients. Green beans are also readily available frozen and canned. You can also bottle, dry or freeze them yourself.

Fresh green beans are wonderful steamed or stir fried for a few minutes or even raw in salads. They can also be curried, pickled or added to stews and casseroles. Wash and prepare at the last minute so as to preserve their nutrients and never overcook as it will cause them to discolor.

Wanting to grow your own green beans ? Garden and Hearth have a quick guide to growing them.

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Oriental Green Bean Salad
From "The Arabian Delights Cookbook" by Anne Marie Weiss-Armush (available at Amazon.com)

1 lb green beans, fresh or frozen (cut into pieces, or French-cut)
2 onions, chopped
2 tbsp olive oil
1 serrano chili, seeded and chopped
1/4 cup water
1/2 tsp salt
juice of 2 lemons

If you are using fresh beans, steam them until crispy-tender. Drain. Sauté the onions in the olive oil until softened and transparent. Add the drained fresh green beans or the frozen beans and the chili, stirring to mix well. Sauté for 2 minutes. Stir in the water and the salt and bring to a boil. Reduce the heat, cover, and steam for about 7 minutes, until the beans are tender. Uncover and raise the heat to evaporate as much of the water as possible. Toss with the lemon juice. Taste and adjust seasoning. Serve at room temperature or slightly chilled.

Quick Pickled Green Beans
From Crescent City Farmers Market - New Orlenes

2 pounds fresh green beans
2 cups water
2 cups cider vinegar
2 tbsp. sugar
4 tsp dill seeds, crushed
2 tsp dry mustard
1 tsp pepper
1/2 tsp salt
2 cloves garlic, crushed

Wash beans; trim ends, and remove strings. Place beans into a large saucepan of boiling water, cook 5 mins. Drain and plunge beans into ice water; drain again. Place beans in a large shallow, nonmetal dish; set aside.
Combine 2 cups water and next 7 ingredients in a small saucepan; bring to a boil. Pour mixture over beans; cover and marinate in refrigerator 8 hours, stirring occasionally. (Can be stored in refrigerator up to 1 week,
stirring occasionally.) Serves 8.

Technorati: green+beans string+beans vegan vegan+recipes

Baby Marrow or is it Zucchini ?

Sorry about the long delay since last posting but everything went haywire this month from internet to computer to offline happenings. This entry rather short as well but hope to do better next time :-)

Whether you call them baby marrows, courgettes or zucchini they have become popular worldwide due to being easy to prepare and having a wonderful delicate flavor whether raw or cooked. Their flowers are also very popular in some areas due to being edible with a wonderful sweet taste.

Baby marrows are actually a small summer squash which archaeologists have traced development back to the Mayan diet thousands of years ago. The early explorers brought them back to Europe.

They have a high water content and a cupful, sliced and raw is only 20 calories. Ideal for a low calorie diet. They contain folate, potassium, magnesium, thiamin, riboflavin, niacin, calcium, iron, phosphorus, manganese, Zinc, copper, beta-carotene and dietary fiber. They also contain the vitamins A, B6, C, E and K. A nutritious vegetable and therefore extremely good for your all round good health and in building up your immune system.

Purchase only firm baby marrows with shiny skins. They will last 4 to 6 days in the refrigerator. Wonderful raw in salads or blended vegetable juices or lightly steamed. They are extremely versatile.

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Recipes of the Day

Easy Ratatouille
The Vegetarian Times
This streamlined version of a classic Provençal dish freezes well, so double or triple the recipe for future meals. If desired, stir some chopped fresh basil into the vegetables just before serving.

3 tbsps garlic-flavored olive oil
2 large tomatoes, halved and sliced 1/2" thick
1 medium-sized eggplant, cut into 1" cubes
1/2 lb. zucchini, sliced crosswise 1" thick
1 medium-sized red bell pepper, cut into 1" pieces

Heat oil over medium-low heat in large, deep skillet. Add tomatoes, eggplant, zucchini and bell pepper. Season to taste with salt and pepper. Cover and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Serve warm. 4 Portions.

Courgette Ribbon Salad with Spicy Beans and Spinach
by Gino D'Acampo from Ready Steady Cook

For the courgette ribbons
1 tbsp olive oil
½ tsp red wine vinegar
½ courgette, peeled into ribbons lengthways with a vegetable peeler
For the spicy beans and spinach
1 tbsp olive oil
1 tsp dried chilli flakes
½ banana shallot, chopped
1 garlic clove, finely chopped
100g/3½oz spinach
55g/2oz kidney beans from a can, rinsed and drained
salt and freshly ground black pepper
1 tsp chopped parsley to garnish

For the courgette ribbons, whisk the oil and vinegar together in a bowl. Add the courgette ribbons, toss together to coat and season, to taste, with salt and freshly ground black pepper.
For the spicy beans and spinach, heat the oil in a frying pan over a high heat. Add the chilli flakes, shallot and garlic and fry until softened. Add the spinach and beans and cook until the spinach has wilted and the beans are warmed through. Drain out any excess moisture and season, to taste, with salt and freshly ground black pepper. To serve, place the spicy beans and spinach onto a plate and arrange the courgette ribbons in a pile on top.

Green Minestrone
The Vegetarian Times

Grated Vegan Parmesan cheese (optional)
Salt and freshly ground black pepper to taste
1 Tbs. olive oil
1 lb. leeks (white and pale green parts), well rinsed and diced (4 1/2 cups)
1 cup diced carrots
1 Tbs. water
6 to 8 cups vegetable broth
1/2 cup small pasta shapes
19-oz. can cannellini beans, drained and rinsed
1 cup sliced green beans
1 cup diced zucchini
1 cup fresh or frozen small green peas
1 cup diagonally sliced, trimmed fresh asparagus
1 Tbs. chopped fresh parsley
1 Tbs. chopped fresh basil
2 green onions, coarsely chopped
1 clove garlic, minced

In large pot, heat oil over medium heat. Add leeks, carrots and water. Cover and cook until the leeks are very tender, about 15 minutes. Do not brown. Add 6 cups of broth and bring to a boil. Add pasta and cook, stirring occasionally, until almost tender, about 10 minutes. Add beans, green beans, zucchini, peas and asparagus. Simmer, uncovered, over medium heat, until vegetables are tender, about 8 minutes. In small bowl, mix parsley, basil, green onions and garlic. Stir into simmering soup. Add additional broth to thin soup if necessary. Season with salt and pepper. Serve with grated Parmesan if desired. 6 servings

Greek Fried Zucchini

2 cups 1/4" sliced baby marrows
freshly ground black pepper and sea salt
flour

Add s & p to flour. Dip each slice of baby marrow into flour and fry in the olive oil until golden brown. Serve with tzatziki (a mixture of plain soy yoghurt, grated cucumber and garlic).

Tabs: baby+marrows zucchini courgettes vegan+diet

Herbs - Sage

Sage (Salvia officinalis) has been known for thousands of years as a culinary and medicimal herb and originated in the lands around the Mediterannean Sea. "Sage" has come to mean "wise" and it's scientific name, Salvia, means "to be in good health".

Why should a man die when sage flourishes in his garden? a saying from the Middle ages.

Apart from containing vitamins A and C, calcium and iron, sage contains a variety of volatile oils, flavonoids and phenolic acids. It is known to be an excellent anti-oxidant and anti-inflammatory plus like its name it improves brain function "wisdom". Its other benefits are as an astringent, hormone stimulant, natural antibiotic, reduces hot flushes in menopause and boosts natural estrogen production, improves liver function and digestion, relieves muscles spasm, reduces excessive perspiration and salivation.

Sage is excellent for treating cuts and minor wounds. Make a make a poultice of crushed sage and apply it to the wound..

Sage Tea
Pour a cup of boiling water over 1 to 2 teaspoons of dried leaves and steep for 10 minutes.
Sage tea is a pleasant drink to drink at any time.
It can also be used as a gargle when you have a sore throat.
Sage tea relaxes the muscles lining the digestive tract and soothes stomach.
Sage tea can be drunk to relieve excess mucous buildup.

Warning: Do not use sage preparations and oil while pregnant.

Worried about Grey Hair ? Why not try this recipe.
Sage Recipe for Covering Grey Hair
This is from Purdue University and will gradually bring back the color of you hair! You
must use it for at least 3 weeks to see results.
1/4 cup dried sage
1/4 cup dried rosemary
2 cups water
Simmer the sage and rosemary in the water for 30 minutes, then steep for several hours.
Apply to hair and leave on until dried. Then rinse and dry. Repeat weekly, until desired shade, then monthly to maintain color.

To store fresh sage leaves, carefully wrap them in a damp paper towel and place inside a loosely closed plastic bag. Store in the refrigerator where it should keep fresh for several days. Dried sage should be kept in a tightly sealed glass container in a cool, dark and dry place where it will keep fresh for about six months.

Sage can be used in many ways like homemade tomato sauce, adding to soups and stews. It is a delicate herb so add it towards the end of cooking in soups and stews to get the best flavour.

For more health and beauty info on sage, with hair care and other recipes, see my other blog Herbs 'n Oils.

Sage and Bean Pasta
SeedsOfKnowledge

8 ounces eggless penne pasta
3/4 cups diced carrots
1 1/2 cups canned green beans, or fresh that have been cooked
2 tablespoon oil
2 tsp. minced garlic
3-4 sage leaves, chopped
salt and pepper to taste

Cook pasta as directed, adding carrots the last 5 minutes.
Drain, and place in serving bowl to keep warm.
Saute drained beans, garlic and sage in the olive oil.
Cook until garlic is lightly colored and beans are hot.
Add to pasta; season with salt and pepper and toss to mix.
Makes 5 1/2 cups.

Delightful Herb Tea Blend

1/4 cup dried orange, pineapple or apple mint
2 tablespoons dried rosemary
1 tablespoon dried sage
2 tablespoons lemon thyme or lemon balm, dried
1 tablespoon dried, calendula petals
3 tablespoons dried chamomile flowers

Combine the dried herbs together and store in an airtight container.
Use 1 tsp. for a cup of tea.

Tags: weblogs health sage