Vegetables are herbaceous, or non-woody, plants that are edible to human beings. They come in many shapes and sizes and can be merely a part of the plant, such as cucumbers, which are actually the fruit of the cucumber vine, or they can be the plant itself, such as is the case with broccoli. They are an important part of good healthy diets, and a simple rule-of-thumb recommends eating five different colors of vegetables each day in order to ensure the most complete nutrition possible.

Getting good vegetables means carefully choosing them, selecting for quality and freshness. This usually means those which are locally and organically grown. Organically grown vegetables do not contain pesticides and other chemical agents that not only harm pests and vermin but human beings as well. Locally grown vegetables are usually less expensive to purchase because of the shorter distances involved in transporting them to market. Locally grown vegetables also means vegetables that are in season, which studies confirm to contain the highest nutritional values. For example, spinach that is in season can contain up to three times more Vitamin C than during other times of the year.

It is important to also check on the maturity of your vegetables. Although they do not ripen in the same way as fruits, they do reach maturity nonetheless and it is important to check this factor as taste and nutritional value depend on it. Bruising is an important aspect to consider, as cell damage can degrade their vitamin content, particularly Vitamin C. Storage is also an very important consideration, as some kinds of vegetables are better unrefrigerated and others almost require it if they are not scheduled for consumption within as little as a day after purchase or even picking!

Preparation is also important because nutritional value can be lost through careless handling; for example, soaking leafy green vegetables for longer than a couple of minutes will cause water-soluble vitamins, such as Vitamin B and Vitamin C, to “leak out.” Another example of proper preparation is cutting vegetables into small pieces prior to cooking so that they will cook more quickly and therefore better preserve their nutritional content, which is affect by the heat. And when it comes to cooking, sometimes it is critical to treat each vegetable as an individual food or dish in itself and not simply as mere garnishment; most vegetables are almost unforgiving of overcooking, unlike meats or grains.

This writing has been posted by me, Isaac Toussie, strictly for information and human interest purposes only, not for medical or advisory purposes and does not necessarily constitute the opinions or conclusions of the provider, Isaac Toussie. The reader should not rely upon the validity of any of the information contained herein. The reader should consult a doctor, nutritionist, and other medical professionals when seek advice about food, nutrition, diet, and physiology.

Quick: are tomatoes plants or fruits? The answer is that they are both: they are technically fruits, as per botanical taxonomies, though typically enjoyed – and legally sanctioned (more on this soon) – as vegetables. This question isn’t just a cute amusement, but had historically been at the center of tariff disputes, as different taxes were imposed on fruits and vegetables! It actually took an 1893 decision by the United States Supreme Court, no body of botanists that, to determine that tomatoes are actually vegetables. (No word on whether “tomato” is properly pronounced “to-MAY-to” or “to-MAH-to.”) Even more interestingly, scientific research seems to indicate that tomatoes are most nutritious when cooked, though they are often enjoyed raw as a part of salads or sandwiches.

There are many varieties of tomatoes, and though they are closely associated with Italian cuisine, they are actually native to South America. They are members of the nightshade family of vegetables and come in various shades of red, yellow, orange, and even green and brown. While the leaves of the tomato plant are inedible as they contain toxic alkaloids, the fruit of the tomato plant, which we simply call “tomato,” is highly nutritious and available in literally thousands of different varieties. Most tomatoes can be classified according to five categories:

Cherry tomatoes are red, orange, or yellow in color and are bite-sized. These little round tomatoes most often used as garnishes or in salads. They are sometimes called grape tomatoes.

Plum tomatoes are also known as Roma Tomatoes or Italian Tomatoes. They are also small and round, but appear more egg-shaped than cherry or grape tomatoes. They contain less juice than slicing tomatoes, which make plum tomatoes ideal for use in tomato sauces.

Slicing tomatoes are the common tomatoes often used for sandwiches. One kind of slicing tomato is the flat beefsteak tomato easily available in many supermarkets.

Heirloom tomatoes are considered to be those varieties that have been specially bred by several generations of a family. There are hundreds of varieties classified as heirloom tomatoes, though the category has no standard definitions. As these are “specialty tomatoes” in a very real sense, most heirloom tomatoes are available only locally. Heirloom tomatoes are very important for the biodiversity they embody as a class.

Finally, green tomatoes are those unripe tomatoes which have less nutritional value because the phytochemicals which give a tomato its red color have not been developed and concentrated yet.

This writing has been posted by me, Isaac Toussie, strictly for information and human interest purposes only, not for medical or advisory purposes and does not necessarily constitute the opinions or conclusions of the provider, Isaac Toussie. The reader should not rely upon the validity of any of the information contained herein. The reader should consult a doctor, nutritionist, and other medical professionals when seeking advice about food, nutrition, diet, and physiology.

People have said that it is of course important to watch out for food scams, as fraud could exist on food labels. Pardon the thought but I, Isaac Toussie, say that today, when so many people are concerned about issues like housing and work place discrimination, fashion, entertainment, real estate, mortgages, vacations and the like, issues like food quality and food awareness may become unnecessarily overshadowed.

Though it appears that cucumbers originated over ten thousand years ago in southern Asia, they are now common garden vegetables cultivated as annuals all over the world. Cucumbers have been popular since ancient times, where classical Egyptians, Greeks, and Romans prized the vegetable for its healing properties, especially as they relate to skin health. The cucumber plant is a hairy-stemmed vine similar to melon vines, with many long, trailing tendrils. It bears yellow or whitish flowers on its short stems, with triangular leaves that may have three pointed lobes. The fruit of this plant is the edible cucumber that is beloved of cuisines the world over, growing anywhere from only an inch up to about thirty-six inches long. This pulpy fruit contains many seeds and is covered by a thin smooth or prickly skin that is often green but can sometimes be almost yellow. The flesh itself is usually white or slightly yellowish. Mature cucumber fruits are tough and contain many seeds.

People eat this cucumber fruit – colloquially just called “cucumbers” – raw or pickled. While the small cucumbers that are usually used for pickling are called gherkins, true gherkins are actually a different plant, though closely related to cucumbers, which bear little spiny fruits shaped like olives. Raw cucumbers are typically eaten in salads or sandwiches; rarely are they served hot. Scientific research indicates that cucumbers are rich in phytonutrient compounds, such as caffeic acid, which help soothe irritated skin and reduce swelling. Caffeic acid and Vitamin C, which is also found in high amounts in this vegetable, prevent water retention and may help explain the cucumber’s association with good skin health. Cucumbers are also known for their concentration of silica, a mineral that is an essential component of collagen, which in turn forms an important part of our skin; collagen is also especially vital to tendons and ligaments, as well as cartilage and bone. Cucumber juice is often recommended for a healthy skin complexion. The cucumber’s high water content also makes it feel like the right vegetable to eat for healthy skin. In that regard, cucumber slices are often used topically for treating swelling under the eyes or cases of sunburn. Indeed, one is reminded of the expression “cool as a cucumber!”

Cucumbers also promote a strong heart, being a good source of potassium, magnesium, and fiber, as well as folate, a B-vitamin critical to cardiac health because it helps to keep homocysteine levels in check. Cool crunch cucumbers are also thought to aid in proper digestion.

Cabbages are native to southern Europe, around the Mediterranean Sea, having been cultivated for well over 4,000 years, and there are ancient Chinese references dating back to 1,000 BC that mention the health benefits of this widely popular vegetable. Cabbage is a staple of Chinese stir-fry recipes, and it is even considered the national food of Russia, where consumption is seven times more on average than in North America. Cabbage is also extremely popular in Germany, typically in the form of Sauerkraut, or sour, fermented cabbage.

There are many varieties of cabbages, with red cabbages usually having more flavor than green ones. Savoy Cabbage and Chinese Cabbage (or Bok Choy, literally “white vegetable”) are among the most distinctive ones. No matter the kind of cabbage, you can be sure that they all contain a lot of powerful antioxidants. Long before modern science discovered Vitamin C, sailors from the Netherlands were accustomed to provisioning themselves with stores of Sauerkraut for long voyages in order to prevent scurvy. In common with most cruciferous (Brassica) vegetables, cabbage contains the largest concentrations of health-promoting sulfur compounds, such as sulforaphane and isothiocyanates, which increase the liver’s ability to produce enzymes that neutralize toxic substances.

Cabbages are available throughout the year, though their flavor tends to peak during the colder months when it is said that the frost helps them to develop some sweetness and a crisp texture. By contrast, cabbage harvested during warmer times of the year can be rather less tender and thus will require about a minute more of cooking time. The best cabbages are those heads with a vibrant bright color and are firm, heavy, and dense. Make sure only a few of the outer leaves are loose, and even then they should still be attached to the stem; leaves that are detached often have undesirable textures and tastes. (The best tasting vegetables will have the highest levels of nutrients.) Severe damage to the outer leaves can be tell-tale signs of decay and even worms, possibly affecting the inner core as well. Avoid cabbage that are cracked, bruised, or have too many blemishes. Precut halves and shredded cabbage should also be avoided because cabbages begin to lose their nutritional value immediately upon the exposure of their “inner flesh” to the air.

Cabbage storage is simple because it is a hearty vegetable and not especially delicate, but as with all vegetables cabbage will become limp and start to lose its freshness if not cared for properly. Unless it will be used the very day of purchase, cabbage can lose up to thirty percent of its vitamins, along with much of its flavor, if not stored properly. It continues to aspire even after harvest, and slowing down its respiration rate is the key to preserving and extending its flavor and nutritional value. A whole head of cabbage can be stored for seven to ten days, but a partially cut one should be tightly sealed and kept for no more than three to five days.

This writing has been posted by me, Isaac Robert Toussie, strictly for information and human interest purposes only, not for medical or advisory purposes and does not necessarily constitute the opinions or conclusions of the provider. The reader should not rely upon the validity of any of the information contained herein. The reader should consult a doctor, nutritionist, and other medical professionals when seek advice about food, nutrition, diet, and physiology.

Everyone knows that veggies form an important part of a nutritionally balanced diet, but science has only fairly recently started observing that there is a whole lot more to Vegetables than carbs, some protein, and a lot of vitamins and minerals. Each and every type of plant – including vegetables – contain many thousands of defensive chemicals collectively called Phytonutrients, “phyto” from the Greek meaning “plant.”

In common cause with vitamins and minerals, phytonutrients are chemicals which help the plant protect itself against, among other things, the damaging oxidative effects of respiration. Some examples of phytonutrients are flavonoids, catechins, carotenoids, terpenoids, phenols, anthocyanins, isothiocyanates, and a whole range of other compounds with tongue-twisting names. It is thought that phytonutrients (sometimes also known as “phytochemicals”) modify gene expression, each one promoting different healthy physiological functions in human beings. To receive all the benefits that come with phytonutrients’ interactions with our genes, we need to enjoy every day a wide variety of locally grown produce, perhaps preferably organic. A good rule-of-thumb is to eat five different colors of vegetables each day for good health.

Many phytonutrients are found in or just right underneath the skin of a vegetable, and processing typically removes this nutritionally rich layer, which is why fresh produce is recommended over any that has been canned or even flash-frozen. Many phytonutrients also evaporate or are otherwise damaged upon exposure to heat, light, and air, and processing generally involves some sort of sterilization by heat. And many phytonutrients are activated once a plant’s surface has been breached, such as from being cut and picked, with reserves used up within hours or days, long before it has become a part of our meals. And research has observed that plants produce many more phytonutrients when they are not being helped along by pesticides. Pesticides, of course, can often be harmful to human beings. Due to this and many other similar reasons, buying organic and buying locally is highly recommended.

Each vegetable has developed its own unique combination of phytonutrients for its own defense and growth. Luckily, these strange compounds, which are only just beginning to lend themselves to scientific scrutiny, seem to be very good for human beings, perhaps helping to protect us against premature aging and chronic disease. They might interact with our genes to increase the expression of those which encode for antioxidization and detoxification while inhibiting harmful ones which promote inflammation or cancer. Many more years of careful research are needed, but it’s a surety right now that phytonutrients are fundamentally a good thing.

This article has been posted strictly for information and human interest purposes only, not for medical or advisory purposes and does not necessarily constitute the opinions or conclusions of the provider. The reader should not rely upon the validity of any of the information contained herein. The reader should consult a doctor, nutritionist, and other medical professionals when seek advice about food, nutrition, diet, and physiology.

Broccoli is a cruciferous vegetable that originated in the Mediterranean region of southern Europe. Being in the cruciferous family of vegetables places broccoli among cauliflower, kale, collard greens, cabbages, mustard greens, and Brussels Sprouts. Broccoli seems to date back to ancient Rome, where it was developed from wild broccoli, plants that resembled collard greens, and its name comes from the Latin for “branch,” “brachium.” Some common varieties of broccoli today are green broccoli, broccolini, broccoflower, broccoli raab, and broccoli sprouts. I, Isaac Toussie, have my own favorite, which is green broccoli. Green broccoli, sometimes called sprouting broccoli but also known as Italian Green or Calabrese Broccoli, is the most popular kind of broccoli, and the most commonly found in supermarkets today; it’s named after the famous geographical area of Italy where it’s reputed to have been first grown. This kind of broccoli has light green stalks topped with clusters of dark green, often purplish florets. Broccoli raab is intensely flavorful, with a slight pleasantly bitter taste. It has more leaves and a longer stem than common green broccoli, and though its stem is tender enough and needs no peeling the bottom last inch or two should be discarded as it is wood-like and tough. Broccoli raab is generally similar enough to regular broccoli to serve as a substitute for the latter in most recipes. Broccoli sprouts are really just sprouts from broccoli seeds, and are now popular for their high concentrations of healthy phytonutrients. Broccoflower is a cross between broccoli and cauliflower, but more like cauliflower than broccoli. Broccolini means, as the Italian diminutive would suggest, “baby broccoli” but it’s actually a cross between green broccoli and kale. This is the best kind of broccoli to serve uncooked.

People have said that it is of course important to watch out for food scams, as fraud could exist on food labels. Pardon the thought but today, when so many people are concerned about issues like housing and work place discrimination, fashion, entertainment, real estate, mortgages, vacations and the like, issues like food quality and food awareness may become unnecessarily overshadowed. This Article, posted by Isaac Toussie, has been posted strictly for information and human interest purposes only, not for medical or advisory purposes and does not necessarily constitute the opinions or conclusions of the provider. The reader should not rely upon the validity of any of the information contained herein. The reader should consult a doctor, nutritionist, and other medical professionals when seeking advice about food, nutrition, diet, and physiology.

At the monastery, I especially enjoy this meal after evening services. Inspired by the rays of sunlight at dusk as they cascaded through the refectory widow, our conversation became heightened from the mundane work of the day. When I’m back at home using that same chicken soup recipe, it lets my mind wander back to a nice, quiet serene moment. Isn’t it wonderful that both body and soul thrive on chicken soup? You can know from daily drudgery, you can find many good find stories from our troubles.

Fulfilling and lifting the soul is just as important as healing the body. The right chicken soup recipe can do both. What about a chicken wing recipe? Chicken wings are really expensive to buy at restaurants especially when you can buy a whole bag of frozen ones for five or six dollars and you get sixty or seventy wings in a bag. You can buy fresh ones and its usually three or four dollars for twenty or thirty wings. I dont have a fryer so I usually place the wings on a foil lined baking sheet and brush them with vegetable or olive oil to help them crisp and cook them in the oven.

I usually turn them once when I am cooking them and brush the other side with oil as well. The oil usually helps keep them from sticking to the pan. Purchased wing sauce and ranch dressing are generally all I need once they are fully cooked. If you prefer hotter wings, smear a little oil on them before sprinkling some red pepper flakes and seasoning with spices. Now that summer is here you can cook outdoors more often instead of slaving away in a hot kitchen. You can make a quick healthy inexpensive diner by firing up the barbeque and making some boneless skinless cubed chicken grilled on skewers with fresh garden vegetables like mushrooms, tomatoes, peppers and onions.

You can marinate the chicken and vegetables first in a zesty Italian salad dressing for seasoning. You can serve it on top of rice or pasta and have a fresh salad to go along with it. Another tasty vegetable you can make on the grill is baked potatoes. Just wash the spuds and wrap them in tin foil so they dont get scorched. If you prefer not to heat up an already hot day by using your oven, you can bake the potatoes for 30 mintues or so in the coals. Cooking time will vary based on the size of the potato. You can season the spuds with the dressing as well for a healthy alternative to butter and cream cheese.

Ensure that the chicken is submerged in beer, as per the recipe’s direction to pour the beer over the chicken. The chicken needs to be cooked for a minimum of 30 minutes on each side at boiling temperature. Serve it up as you desire. This is one chicken recipe that is not suitable for eating as you drive! Cheers. One of the most delicious salads is chicken salad. I had a chance to go to a dinner party on the marriage of one of my friends. He was very meticulous, and made certain that the ideal menu items were fixed. He had hired the best caterer in town even though he had to shell out a small fortune for the same.

He told me that when he discussed the menu with the caterer, He said that his specialty was ‘mutton roganjosh’, a special Kashmiri dish and chicken salad. The food had a unique tangy flavor. It was so good that I immediately requested a copy of the recipe. I helped myself to three servings of this salad, and actually had it for my main course. The caterer had used really tender chicken and decorated it in a very attractive way. I think the appeal of chicken barbecue is mostly psychological. There does not seem to be any significant difference based on the technique used to prepare the chicken, it essentially tastes the same wether it is prepared in an electric oven or roasted on a grill.

Just cover it with barbecue sauce and roast it until it is slightly burned and you will duplicate what most people produce when they grill chicken. Soak it or rub it with a wet or dry marinade, then see if you can tell the difference once you bake it. You may think you are able to but the truth is you will not know unless you try, and the sad truth is only few try. They will just continue to fool themselves. Ignorance is bliss they say, and it is true apparently. So go on grilling your chicken and I’ll go on baking mine and we’ll both be happy. This also works well for seafood, steak and even vegtables that are prepared such that they can be grilled easily.