Contact Val at
val@macroval.com
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Although
it has two names, it is essentially the same. In the stores, usually
kasha is the grain in its whole form, while buckwheat
is in a flour form. Although not a true cereal grain, it is used like
a grain and has similar properties of grains. And even though it is
in the name, it is not a wheat at all, in fact it is gluten free.
Many people with food allergies get confused and stay away from buckwheat,
however they will find it is an excellent grain to start including
in their diets.
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Because it is a
good blood building food, it can neutralize toxic acidic wastes. In
Chinese Medicine it is known for feeding and nurturing the kidneys and
reproductive organs. Also known as the signature grain of the winter
time, it is medicinal to capillaries and blood vessels and can increase
circulation to the hands and feet. Buckwheat has the longest transit
time in the gut which makes it excellent to stabilize blood sugar levels.
Also rich in vitamin E, very high in vitamin C, and contains almost
the whole range of B-complex vitamins.
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Sweet
potatoes with their signature dark reddish color can make very colorful
dishes to celebrate Valentine's day. And sweet potatoes have many
health benefits for the heart also. High in fiber, potassium, pantothonic
acid, manganese, iron, vitamin C, A and B2.
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Millet is known
for feeding and nurturing your spleen, pancreas, and stomach, it is
considered an anti-stress grain. Millet has the highest amino acid protein
profile and highest iron content. It is a gluten-free grain and contains
B vitamins, also rich in phosphorus. Millet is the easiest whole grain
to digest and is alkalizing to the body.
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Nearly
all lotus root comes from Hawaii or the Orient. Here in America the
natives ate the seeds and root of the American water Lilly, a close
relative to lotus root. It is available most of the year at Oriental
stores or health food stores. It is a fall vegetable and feeds and nurtures
the lungs and large intestines. If fact it is one of the best plant
foods we have for the lungs.
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When shopping for
the lotus root, look for it to have a light brown skin and be firm.
If there are dark brown spots on the root, it is probably old and you
do not want to consume old food.
It has a light brown
skin and it is white on the inside. The root is made up of several oblong
pieces about six inches long that are connected together. When the lotus
root is cut it reveals a beautiful snow flakes or lace looking appearance.
Health Benefits:
Anti inflammatory, anti microbial, anti cancer, anti viral
High in antioxidants
Enriches blood
Heals, cleanses, strengthens the lungs
Drinking a decoction of lotus tea can help overcome uterus cancer
Contains tannin; properties, astringent and styptic, which leads to
stopping bleeding from an injury, when applied in poultice
Contains gallic acid; properties, antioxidant, anti microbial, anti
inflammatory, anti cancer which can help with these conditions: cough,
bronchial inflammation, irritated bowels, urinary spasm, reduce toxin
absorption
Contains sulfur; properties, builds and repairs DNA damage, protect
cells against damage
Has anti scrofulous properties, meaning it can help with the bacteria
that causes tuberculosis, causing symptoms outside the lungs usually
take the form of inflamed or irritated lymph nodes in the neck
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Barley is
one of the signature whole grains of spring. It has a chewy texture, becomes
creamy when cooked, has a slightly sweet taste, and helps cleanse the
body of toxins. Barley strengthens and nurtures the liver, gallbladder
and nervous system, the organs associated with spring season.
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It is an ancient
whole grain and humans have been eating it since about 8500 B.C. In
Roman times, the Gladiators, who had to be very physically strong, ate
a diet of mostly roasted barley.
Barley contains
manganese, selenium, copper, vitamin B1, B6, chromium, phosphorus, and
contains all eight essential amino acids making it a complete protein.
It also contains beta glucans making it good to help reduce high cholesterol,
manage a good blood sugar level, and decrease inflammation.
Barely also contains
a trace mineral called molybdenum, which is essential for your
health and the key to many vital functions such as detoxing the body
of deadly sulfates and toxins that build up in the body. And if that
was not enough reason to consume barley, it also breaks down hardened
accumulation of fat, helps to restore smooth organ function, helps loosen
rigid muscles, and restores flexibility and graceful movement.

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May - Fennel
Fennel
is a member of the broadleaf family (carrots, parsley, celery, dill)
and has been eaten and used for medicinal purposes since ancient times.
It was used by ancient Chinese, Egyptians, Greeks and Romans. In the
1300's fennel was a staple in the royal household of Edwards the first
of England. The English used it for its apatite suppression capabilities
and through out the years it has been used to help people lose weight.
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Fennel has anti
microbial, anti fungal, anti inflammatory, anti viral, and anti spasmodic
properties. It has been used to treat digestive issues, congestion,
insect bites, sooth sore throats, draw out poisons, and to strengthen
eye sight.
It contains potassium,
calcium, iron, zinc, magnesium, manganese, vitamins B6, C, and K. Fennel
contains saponin compounds that are commonly used in treatment in Chinese
and Japanese medicine for liver disease. The fennel seeds are know as
hepatoprotective (hepatic, relating to the liver). The high antioxidant
properties of fennel help fight free radicals and oxidized stress in
the body.

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Summer
is in full swing and time to eat cooling whole grain salads. Quinoa
is one of the signature whole grains for summer. It is a light, quick
cooking whole grain that is cooling in nature. Quinoa is a complex carbohydrate
and also a complete protein which is why it is a power house of nutrition.
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Quinoa (pronounced
'keen-wa') was the mother grain of the Incas. They considered it sacred
and held ceremonies honoring quinoa. In South America, in the high altitudes
of the Andes mountains, quinoa has been grown, harvested, and eaten
since at least 3,000 B.C. Because of its hardiness, being able to survive
at such high altitudes, quinoa is considered a strengthening food.
Quinoa is high in
calcium, phosphorus, iron, vitamin E, magnesium, and manganese, and
is a complete protein. Quinoa is high in quercetin and kaempferol, two
flavonoids that have anti-inflammatory, anti- viral, anti-cancer and
anti-depressant properties.

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September -
Brown Rice Vinegar & Ume Vinegar
These
two vinegar are the perfect combo, one is sweet and one is salty. Being
that both are a fermented vinegar then both have the pungent, sour and
slightly bitter taste also. I use these two together often especially
in the summer and late summer for salad dressings.
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The traditional
way of making brown rice vinegar is a long process that yields the best
tasting vinegar. The brown rice is cooked outside in a large iron cauldron,
on a wood fire with a heavy lid. This creates similar cooking as a pressure
cooker. The finished rice is a soft and watery porridge. Koji is then
added. What is Koji? It is a mold made from fermenting rice. The rice
is fermented for 3 days to produce this Koji. Once the Koji is added
to the cooked brown rice it is poured into large earthen jars that are
sunk down into the earth and stand upright about waist high. Added to
the jars is water and the 'seed' which is simply some vinegar mash saved
from the previous batch. The jars are covered and left to ferment four
to six months. This is a quick explanation of how traditional brown
rice vinegar is made. There is a lot more details and commercially made
vinegar probably does not do through this process.
Ume vinegar, also
known as umeboshi vinegar, is not really a true vinegar. it is a product
of lactic fermentation of the unripe umeboshi plums, shiso leaves and
salt. The vinegar is the salty brine that is from making umeboshi plums
or umeboshi plum paste. However for using in cooking and for most of
us we call this delicous salty, pungent, bitter, sour, sweet condiment,
ume vinegar.
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