Contact Val at
val@macroval.com
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Barley
is a whole grain that originated in southwestern Asia around 8500 B.C.
It is known for being a very cleansing grain and is the signature grain
for spring time. Spring is when your body goes through a natural cleansing
and by incorporating barley in your diet you help your body do what
it does naturally. High in protein, barley is also known for being a
strengthening grain. It was the main source of food for the gladiators
who were known for their physical strength.
When buying
barley, I usually get mine from the bulk section. You will see two different
kinds, pearled barley and whole, hulled barley. Pearled barley has a
nice creamy taste that some people prefer, however the bran has been
polished off so you lose some of the fiber, fat and protein from the
grain. I prefer the whole, hulled barley. It takes longer to cook, but
I think it has a nuttier taste and I like getting as much of the nutrients
out of my food as possible.
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Tofu
is one of the most versatile foods there is, however it has received
a bad reputation. I believe it is because people do not know how to
properly prepare it, so it ends up tasting plain and blah. First of
all always use the fresh kind of tofu, packed in water. The silken
kind is used only for desserts because it does not absorb flavors
very well. In a main course dish such as a stir fr, or when marinating,
the silken version does not give you the taste and texture you are
looking to achieve.
A
little known fact about tofu is you should not eat it right out of
the package. Because it is made from soy beans it tends to be hard
to digest. By cooking it, or just steaming it, you make the tofu much
more digestible.
Tofu
is the curd from soy beans. Soy beans have been eaten in this way
for over 5000 years. The soy beans have a lot of anti-cancer properties,
contain B vitamins, support detoxification and feed and nurture the
lungs and large intestines.
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June
- Chick Peas
Chick peas,
also known as garbanzo beans, are very high in vitamin C and iron. One
of the first cultivated crops, these tasty beans support and nurture
your spleen, pancreas and stomach. High in good quality fat, these beans
are an excellent source of protein also.
Best know
for making humus and falafel, chick peas can be used in soups, stir
fries, salads and casseroles. When cooking with them from scratch make
sure you soak them to help eliminate getting gas. I suggest soaking
them over night, then discard the soaking water and cook them in fresh
water. If you use canned beans the ratio of exchange is: 1/2 cup dried
beans equals 1 (15 oz.) can of beans.
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July
- Corn
For a strong
heart and a happy, healthy brain eat your corn! Although most people
consider corn their favorite vegetable it is actually a grain. In fact
it is the signature grain for summer. Known for its sweetness, it feeds
and nurtures your heart and brain. A tea made from the corn silk is
said to promote a healthy heart.
Here are
some nutritional facts about corn.
-Prevents the formation of urinary stones.
-Strengthens your over all energy.
-The only grain that contains Vitamin A.
-Helps lower blood sugar levels.
Corn on
the cob is one of my favorites cooked on an open fire. To do this, you
soak the corn in water while still in its husk, about 5 to six hours.
Then you put it over the fire on a grate or other cooking devise. I
have one of those tri-pods that sits over the fire. Depending on how
hot your fire is, it will take anywhere from 20 to 40 minutes until
the corn is done. Once done remove the husk and enjoy the smoky, wonderful,
sweet taste. For something different try spreading a little ume plum
paste over the corn.
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August
2009 - Blueberry
Blueberries,
my own personal favorite berry, are sweet and wonderful when they are
picked fresh. You really have never had a blueberry unless you have
tasted them picked out in the wild. They are smaller then commercial
grown ones, however the taste makes up for their lack of size. Most
people know they have bacteria fighting capabilities but here are some
more wonderful things about blueberries.
-Excellent
source of Vitamin C.
-Good source of Vitamin A and manganese.
-Feed and nurtures blood and liver.
-Helps treat urinary-tract infections.
-Helps support eye function.
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September
2009 - Blackberry
Blackberries
are so colorful and full of flavor, you just have to have them in your
next dessert. They are rich in vitamin C, and very high in fiber. Blackberries
can be useful in the treatment of hemorrhoids, dysentery and diarrhea
because of their astringent and diuretic properties.
If you
are luck enough to find them growing wild, you are in for a treat. The
wild ones are much sweeter than the commercial grown ones. And always
remember to buy the organic variety. The conventional grown variety
tend to have a slight bitter taste due to the chemicals sprayed on them.
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October
2009 - Winter Squash
Squash,
one of the sweetest, most wonderful tasting vegetable to grace our tables.
It comes in so many varieties: acorn, buttercup, butternut, spaghetti,
kobocha and, my favorite, delicata. They all have their own unique sweetness
and taste, however the delicata is the sweetest. It is the little yellowish
colored one that has green stripes on it. It comes around this time
of year and stays for a couple of months but then you can not get them.
Although they make a great addition to soups and casseroles, the best
way to eat them is just cut them in half, place on a cookie sheet and
bake at 350°F for one hour. Most of the winter squashes can be cooked
this way and are a great addition to any meal.
Winter
squashes feed and nurture you spleen, pancreas and stomach. High in
vitamin A and C, potassium and magnesium. These sweet wonders also help
build you immune system. Isnt it wonderful how nature takes care
of us, just when the cold season starts to come upon us these tasty
vegetables become ripe for us to start eating so we can build our immune
systems.
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Delicata Squash
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November
2009 - Mochi
Mochi
is a traditional Japanese food. They have a tradition of making the
sweet, gooey treat at the end of December for their festive New Years
dinner. It is made by soaking, then steaming sweet brown rice. What
makes the mochi so unique is then they pound it to get a thick, gooey
mass of rice. If you make it yourself this way you can eat it right
away, as they do in some families still to this day. It is traditional
for the pounding to be done by the grandparents. The grandfather doing
the pounding and the grandmother turning the hollowed out log that is
used to make the mochi. In most cases, however, you will probably be
buying your mochi from the refrigerated section of a health food store.
The sweet
brown rice used to make the mochi is high in protein. Mochi is known
to be a strengthening food that increases your stamina. It is recommended
for people dealing with such health problems such as: blood sugar imbalances,
weak intestines, anemia and lactating women. Mochi is great to keep
your bowel movements regular and can help with constipation.
The mochi
you buy in the store is not made by a grandparent hand pounding it for
you. They have to produce large volumes of the food, so they have come
up with machinery to imitate the traditional way of making the mochi.
But no matter how they make it, it is a delicious food that is one of
my favorites. Look for different flavors of mochi such as sesame garlic,
cinnamon raisin and chocolate.
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