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Foods of the Month 2023

January - Kasha   February - Sweet Potato   March - Lotus Root
April - Barley   
May - Fennel   July - Quinoa 
September - Brown Rice Vinegar & Ume Vinegar

January - Kasha

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.

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.

 

February - Sweet Potato

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.

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.

March - Lotus Root

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.

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

 

April - Barley

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.

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.

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.

Fennel

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.

July - Quinoa

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.

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.

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.

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.

 

October -

 

November -


December -

 

 

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