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My Top 7 Culinary Mushroom Recommendations

My Top 7 Culinary Mushroom Recommendations

COOKING, Culinary Mushrooms

 

Add a touch of elegance to everyday meals with culinary mushrooms

 

I absolutely love cooking with mushrooms and I’m not the only one.

Mushrooms have been a prized ingredient for their flavors, textures, and versatility in cooking for thousands of years.

Since there are so many different kinds of mushrooms out there (besides the classic white button) I thought I would narrow it down to seven “other” types that you should definitely check out.

Due to the rising popularity of mushrooms, many of these are relatively easy to find. Higher-end grocers such as Whole Foods will usually carry a larger selection than found at most grocery stores.

If you’re feeling adventurous, “Sampler” packs are sometimes available. I’ve gotten 3-4 different mushrooms in one sampler pack and it kind of forced me to try some new recipes that I might not have tried otherwise.

Anyway, below are my top 7 culinary mushrooms picks, along with a few details about their history, appearance, flavor, uses, and some of their health benefits.

 

1. Portobello (Agaricus bisporus)

 

Portobello Mushrooms

Portobello mushrooms are what you get when an ordinary White Button mushroom is allowed to keep growing to maturity – seriously!

 

These giant mushrooms are excellent for stuffing or grilling. They are very popular in vegetarian dishes as an alternative to meat.

History: Originally cultivated in Italy, Portobello mushrooms are the mature form of the common button mushroom.

Appearance: Large, flat cap with a dark brown color and visible gills underneath.

Flavor: Rich, meaty flavor with an umami depth.

Uses: Often used as a meat substitute in vegetarian dishes, grilled, stuffed, or baked.

Recipes: Grilled Portobello Mushrooms, Stuffed Portobello with Quinoa, Portobello Mushroom Burger.

Healthy: Portobello mushrooms are rich in Antioxidants, a great source of dietary fiber, and help to support the immune system. Additionally, they’re low in calories and high in nutrients like B12, niacin, riboflavin and potassium.

 

2. Shiitake (Lentinula edodes)

 

I’ve been eating a lot of Shiitake Mushrooms lately. Excellent with omelets, soups and other dishes.

 

AND they’re great for your immune system too!

History: Shiitake mushrooms have been cultivated in Asia for over a thousand years. They are an integral part of Chinese and Japanese cuisines and are also valued in traditional medicine.

Appearance: Shiitake mushrooms have a brown, umbrella-shaped cap with a slightly curled edge. The stems are tough and woody, often discarded before cooking.

Flavor: They have a savory, umami flavor with a slight smokiness. When dried, the flavor becomes even more concentrated.

Uses: Shiitake mushrooms are used in stir-fries, soups, noodle dishes, and as a topping for rice. They are also popular in vegetarian dishes for their meaty texture

Healthy: Shiitake are famous for supporting a healthy immune system. They are rich in antioxidants like selenium and also help to reduce inflammation thereby helping to protect the heart. Shiitake contain kojic acid and a rich content of B vitamins which both help to improve skin health by promoting cell turnover.

 

3.Chanterelle (Cantharellus cibarius)

 

Chanterelle Mushrooms

Chanterelle mushrooms are such a beautiful color!

 

They’re delish in creamy soups and with eggs!

History: Chanterelles have been foraged and enjoyed in European and North American cuisines for centuries. They are often associated with French cuisine.

Appearance: Chanterelles are funnel-shaped with wavy, wrinkled edges. They range in color from yellow to deep orange and have a delicate, smooth texture.

Flavor: They offer a delicate, fruity flavor with notes of apricot and a slightly peppery finish. The texture is firm but tender.

Uses: Chanterelles are excellent sautéed with butter, used in sauces, or paired with eggs. They are also delicious in creamy soups and pasta dishes.

Healthy: Chanterelles are high in antioxidants as well as vitamins and minerals including beta-carotene, vitamins A, C, D, B2, and Copper. Plus, they have shown antimicrobial properties which may help protect against bacterial and fungal infections.

 

4. Morel (Morchella spp.)

 

Morel Mushrooms

These crazy looking mushrooms are usually found in forests.

 

Better yet, find them at your local grocery store.

History: Morels have been foraged and consumed for centuries, particularly in Europe and North America. They are highly sought after by chefs and mushroom enthusiasts.

Appearance: Morels have a distinctive honeycomb-like, spongy cap that ranges in color from light tan to dark brown. They are hollow inside.

Flavor: They have an earthy, nutty flavor with a hint of smokiness. The texture is firm yet tender.

Uses: Morels are often sautéed in butter, used in cream sauces, or paired with meats like chicken or beef. They are also popular in French cuisine.

Healthy: Morels are rich in vitamins D, and B-complex (B1, B2, B3, and B6), and minerals such as iron, copper, potassium, and manganese. They’re high in antioxidants, supports immune function, low in fat, high in protein and fiber. They also contain antibacterial properties.

 

5. Oyster (Pleurotus ostreatus)

 

Closeup of the underside of white oyster mushrooms

These Oyster mushrooms are so pretty!

 

They also come in different colors such as white, blue, gray and even pink. 

History: Oyster mushrooms have been cultivated for over a century and are popular in various cuisines worldwide, particularly in Asia and Europe.

Appearance: Oyster mushrooms have a broad, oyster-shaped cap that ranges in color from white, blue,  gray, brown, and even pink! They grow in a shelf-like formation.

Flavor: They have a mild, slightly sweet flavor with a delicate texture. When cooked, they can take on a slight anise or seafood-like taste.

Uses: Oyster mushrooms are versatile and can be used in stir-fries, soups, and as a meat substitute in vegetarian dishes. They are also excellent when grilled or roasted.

Healthy: Oyster mushrooms are low in calories yet packed with nutrients. They provide essential vitamins such as B vitamins (B1, B2, B3, B5), minerals like zinc, potassium, magnesium, and selenium, and are also a good source of dietary fiber. Their benefits range from immune support to heart health, anti-inflammatory effects, and more.

 

6. Enoki (Flammulina velutipes)

 

Enoki Mushrooms

I love Enoki in soups and a great addition when cooking up a quick ramen.

 

They are a very versatile mushroom than can also be deep fried, or used in wraps.

History: Popular in East Asian cuisines, especially in Japan, where they are known as “enokitake.”

Appearance: Long, thin stems with small white caps, often sold in clusters.

Flavor: Mild, slightly fruity with a crunchy texture.

Uses: Often used in soups, salads, or as a garnish for dishes.

Recipes: Enoki Mushroom Salad, Enoki Miso Soup, Ramen, Stir-fried Enoki with Soy Sauce.

Healthy: Enoki mushrooms offer a range of health benefits such as being rich in antioxidants and bioactive compounds. They support immune function, cardiovascular health, digestion, as well as brain and cognitive functions.

 

7. Truffle (Tuber spp.)

 

Black truffles gourmet mushrooms

These hardly look like a mushroom!

 

Truffles are silly expensive.  Depending on the variety they can cost anywhere from $3.00 to $5,000 a pound – yikes!

History: Truffles have been considered a delicacy since ancient times, particularly in Europe. They have a rich history in French and Italian cuisine and are often associated with luxury.

Appearance: Truffles are small, lumpy, and irregularly shaped. They can be black, brown, or white, depending on the species. The interior is marbled with white veins.

Flavor: Truffles have a strong, earthy aroma and a complex, musky flavor that is both garlicky and nutty.

Uses: Truffles are typically shaved or grated over dishes like pasta, risotto, and eggs. They are also infused into oils and used to flavor various gourmet products.

Healthy: Truffle mushrooms are not just a luxury food item; they offer a variety of health benefits due to their rich content of antioxidants, proteins, and essential minerals. Regular consumption may help support immune health, reduce inflammation, and promote heart health.

 

In Summary

Culinary mushrooms are celebrated not only for their unique flavors and textures, but also for their versatility in various culinary traditions around the world as well as their overall health benefits.

Have fun and experiment with different mushrooms to create your own 5-star meals!

 

Website Update

I’ll be adding a “Recipe” section soon where I’ll upload some of my favorite recipes.

 

Until next time …

Here’s to Your Good Health!

 

Views: 31

Overlooked Remedy for Itchy Mosquito Bites

Overlooked Remedy for Itchy Mosquito Bites

HEALTH

Summer is in Full Swing and so are the Mosquitos!

 

Mosquitos have always been the norm here in Minnesota due to the thousands of lakes and thick, lush plant life. It truly IS a paradise for these annoying little bloodsuckers.

The old joke around here is that the mosquito is actually our state bird. Thankfully they’re not as big as birds – yikes! At least you can see a bird coming but we sure can’t say that about mosquitos.

There’s no question about it being a worldwide problem. To combat the issue, many cities and local townships have a truck that slowly drives around the neighborhoods (usually late at night) spraying for mosquitos. I’ve already seen the trucks several times in my neighborhood, and I’ve got to say it does help bring their population down.

To be realistic, eradicating them completely will probably never happen. Our best defense at present is to use repellant on our bodies and spray the neighborhoods. There are bug zappers, fly swatters, citronella coils and citronella plants to name a few, that help to stave them off, but they only go so far.

In the meantime we’ll still get bit and when we do, how can we relieve the inevitable itch that  follows?  There’s only so much that can be done after the fact – like trying not to scratch! Yeah right.

 

Why Do Mosquito Bites Make Us Itchy?

 

Why does it itch when we get bit by a mosquito? Here’s what I found out:

When a mosquito bites us, it introduces their saliva into the skin. Mosquito saliva interferes with the blood’s ability to form clots. When there is no clotting, it allows a mosquito to feed uninterrupted.

Their saliva contains proteins that provoke a reaction from our immune system and in turn, our system responds by releasing histamines. These chemical messengers summon white blood cells to the affected area resulting in the typical itching sensation associated with mosquito bites.

I never used to be as allergic to mosquito bites as I am now. I don’t know if it’s me or if the mosquitos have become more powerful.

When I was younger and got bit by a mosquito, a small itchy little bump would appear. But now, those “little bumps” can get quite large! Most times, they’ll swell up fairly quick to the size of a large grape cut in half (without scratching).

And other bites, well… check it out.

Left: My Normal Hand / Right: My Hand after a Mosquito Bite.

 

If I scratch, the effects of the insect’s saliva tends to spread out and therefore that little bump becomes much bigger.

Of course it makes sense not to scratch – if only that were possible.

 

What Works to Quickly Calm the Itch of a Mosquito Bite?

 

In the past, the only thing I could use was my best Jedi mind tricks on them hoping that the “mind over matter” thing would work – uh, nope.

I’ve tried the classic itch reliever “Calamine Lotion”, but it left a coating on my skin that got on everything. Plus, it was rubbed off too easily by my clothing and it didn’t really help me out that much. I even reapplied it hoping to ease the itching. It was… ok. I had to find something better.

That’s when I started checking out different lotions and salves used for sore muscles and compared the numbing ingredients in each. Most of these products mention that they can also be used for bug bites, but not all of them contain enough of the right ingredients.

One note, as with any of these, it may need to be reapplied (depending on the power of the mosquito bite) to keep the itch at bay. But they work great by quickly bringing relief!

 

 

My 3 Favorite Itch/Muscle Relieving Product Lines

 

1. Icy Hot

Icy Hot Original in the Tube:

Active Ingredients: Menthol 10% / Methyl Salicylate 30%

Early on in my bug bite research I happened to have some “Icy Hot” lotion in my medicine cabinet and thought I’d give it a try.

It had quite a bit of Menthol and Methyl Salicylate in it (ingredients that numbs the skin and muscles) and it worked really well. It did seem to fade fairly quickly but I think that’s because it’s light “lotion” as opposed to a “balm” which is thicker.

Icy Hot has a few different options: a cream, a balm, and one that has Lidocaine in it. I haven’t tried the Balm or the Lidocaine versions, so I didn’t include them below.

You’ll most likely need to reapply it once or twice when it starts to get itchy again, but it does give good relief. And, it’s in a handy tube.

Where to find it: Icy Hot Original can be found for around $6 at most grocery stores, Amazon, Walgreens, Walmart, CVS, etc.

 

2. Tiger Balm Product Line

    a. Tiger Balm Neck & Shoulder Rub:

Active Ingredients: Menthol10% / Camphor 11%

Other Ingredients include Lavender and Eucalyptus which contribute nicely to the fragrance.

I like this creamy lotion a lot. It works great on my bug bites and is wonderful for my sore muscles and joints.

The Lavender gives it has a sort of floral fragrance mixed with Eucalyptus and the Menthol.  I like that it rubs into my skin without leaving any surface residue or oils.

It come in a tube so it’s easy to throw in your bag to have handy when bugs attack or even when your muscles start to ache while on the road.

Where to find it: I found Tiger Balm Neck & Shoulder Rub on Amazon.

Click here for the link on Amazon.

 

    b. Tiger Balm Ultra Strength: My #1 Tiger Balm Favorite! 

Active Ingredients: Menthol 11% / Camphor 11%.

Other Ingredients that contribute to the overall numbing power are: Cajeput Oil (similar to Tea Tree Oil), Cassia Oil (cinnamon oil), and Clove Oil.

What I like about it:  Tiger Balm Ultra Strength (unlike lotions) is a thick balm/ointment making it more waterproof helping it to stay put and last longer. And I really love the cinnamon/menthol scent! Sounds terrible but somehow it works nicely.

You can choose between a 1.7oz (50g) Tin or a 0.63oz (18g) Jar.

Also, the Cajeput, Cassia (cinnamon), and Clove Oils not only add to the fragrance but also work to step up the soothing effect which also relieves the itching for a lot longer than anything else I’ve tried.

Click here for the link to the 0.63oz (18g) Jar.

When it comes to the Tin and the Jar, I like them both, I use them both – for different reasons.

– The Tin holds more BUT, it’s hard to open which makes me crazy when I’m itchy!  However, it’s a great size when you need more coverage for achy muscles.

– The Jar is smaller, and I can open it faster. I have one on my desk and carry one in my bag for quick access, and a tin in my suitcase for use on larger areas like muscles.

Where to find it: I haven’t seen it on the shelves in any of my local grocery stores, Walgreens, Walmart or CVS’s. So far  I’ve been ordering it online from Amazon.

 

    c. Tiger Balm “Red”: 

Active Ingredients: Menthol 11% / Camphor 11%.

Other Ingredients that contribute to the overall numbing power are: Cajeput Oil (similar to Tea Tree Oil), Cassia Oil (cinnamon oil), and Clove Oil.

It contains everything that’s in the “Ultra Strength” above, but it has a kind of orangish-red color from the cinnamon which can stain your clothing. I don’t use this one at all but wanted to mention it.  

Where to find it: I haven’t seen it on the shelves in any of my local grocery stores, Walgreens, Walmart or CVS’s. So far  I’ve been ordering it online from Amazon.

Click here for the link to the Tiger Balm Red version 0.63oz (18g) Jar

 

3. Thai White Balm Monkey Holding Peach (that’s really its name) from Thailand

Active Ingredients: 19% Menthol / 3% Methyl Salicylate / 22% Camphor.

Other ingredients include Eucalyptus Oil, Cinnamon Oil, Peppermint Oil, and Clove Oil. These also boost the numbing effect and lasts quite a while.

Monkey Holding Peach duo-pack 18gm Jar and small 8g Tin

What I like about it:  I tried this one and I really like it. It’s super strong and stopped the itching fast! It comes in a small 0.28oz (8g) Tin for your pocket or purse,  and a in a small 0.63oz (18g) Jar and runs about $13 for at the link below for the duo-pack.

Where to find it: Again, I’ve only been able to find it on Amazon.

Click here for the link to White Monkey Holding Peach Balm

 

The Bottom Line

No matter which muscle reliever you choose for mosquito bites, make sure it includes enough Menthol, Camphor, Clove (or whatever you prefer), to numb the skin.

These ingredients will calm that miserable itch long enough for the mosquito bite to fade on its own. Yay!

And as a bonus, you’ll also have a great muscle reliever on hand for those other moments when life throws pain at you.

Stay Safe and Itch-Free this Summer! 

Views: 31

Drunken Cherry Chocolates – With or Without Liquor

Drunken Cherry Chocolates – With or Without Liquor

DESSERTS

Drunken Cherry Chocolates

 

Since chocolate is great for stress, this is how I spent my “stay-at-home” time.

 

Ingredients:

 

1. Cherries: Large, pitted sweet cherries – frozen or fresh (10-12 cherries per tiny liquor bottle works well)

2. Favorite Liquor: Use your favorite. I personally recommend Rum for cherries. Omit liquor for alcohol-free Cherry Chocolates

3. Chocolate for Melting: You have options: Ghirardelli Melting Wafers (as seen in the photo), standard chocolate chips, or small chocolate bars.

 

Instructions:

 

1. Soak Frozen Cherries for 24-48 hours in Rum, Whisky, Vodka (or whatever you want really).

2. If not using liquor, be sure to defrost cherries first. Then drain excess juice. Skip to step 4.

3. After soaking the cherries, drain liquor back into the little bottle for a second batch (or into a shot glass – makes an excellent cherry flavored shot while you finish making the candy – lol!)

4. Pat cherries dry and set aside.

5. Melt chocolate in small bowl. Do not add water or they won’t harden properly.

  • If melting chocolate in a microwave be careful to start slow. If using a small amount, begin with 20 seconds, then stir. Heat for another 20 seconds, stir again. Repeat with 15 seconds if necessary. Always stir between heating sessions until all are melted. Don’t overdo it or they can scald. OR Follow instructions on the package. Use melted chocolate quickly.
  • CAUTION: I have found that if you re-melt “Hershey’s” chocolate bars in a microwave more than twice, the molecular structure of the chocolate changes. Basically, it becomes rubbery and it won’t stick to anything, not even something super dry like a pretzel – it slides right off. So be sure to use the melted chocolate quickly. The Ghirardelli re-melts quite well.

6. Roll cherries around in the chocolate and place them on parchment or wax paper, or put into little paper cups.

7. Let chocolate harden. Store in fridge – that is if they don’t all get eaten – lol!

 

      Chocolate Cherries in Tub

 

Variations:

 

Works great with Blueberries, Raspberries, and Blackberries too!

  • Follow the recipe above but substitute the cherries with your favorite berry.
  • Roll the small berries around in the chocolate coating them all.
  • Drop single or multiple berries in little clusters onto parchment or waxed paper.
  • Let chocolate harden.

With regard to liquor choice with Blueberries, I personally prefer Vodka. It has a brighter flavor.

Mostly, just experiment and Have Fun!

 

Chocolate Cheers!

Views: 154

How to Quickly Change Scented Wax Melts Without a Fuss

How to Quickly Change Scented Wax Melts Without a Fuss

AROMATHERAPY, DIY, STRESS BUSTERS

Scented wax melts are one of my favorite ways to change the energy in the room.

 

Scents can pick me up or calm me down depending on the fragrance.

However, something that’s bugged me for years is how to quickly change out the scent in a warmer without much hassle. Once the chunk has melted it’s difficult to get the wax and the smell out of the little bowl.

Wax melt sections are huge and can be quite expensive. I’ve picked the wrong scent before and my place smelled like… well, horrible!

I wanted to start over but it takes a lot of effort in order to change to a completely new fragrance let alone do it quickly.

Then one day it dawned on me – it’s so easy!

 

First, you need to get the old wax out of your bowl. Here are some options for that:

 

1. Freezing Option:

Put the bowl in the freezer for an hour and it will pop out easily. Turn it upside down and give it a slight wack on the counter. If you have issues use a butter knife or spatula to get it started.

2. Heating Options:

 Microwave: Put the bowl into the microwave (make sure there is no metal in the bowl). Start with 15 seconds and repeat a couple of times. Then drop the time to 10 seconds and repeat until it melts. Microwaves vary depending on the power, so it’s best to start slowly. It will melt quickly so be careful.

 Oven: Put the bowl into a conventional oven set on 170-175 degrees (F). Put the bowl on a cookie sheet lined with paper towels (in case of spills) until it melts. Be sure to monitor it while in the oven at all times. Again, it will melt quickly so be careful.

After melting, pour the liquid wax into paper towels before it cools. Then, using a couple more clean paper towels quickly wipe the bowl out. Paper towels help to absorb the wax so it doesn’t make a mess of your garbage container. 

Note: Sometimes a very slight fragrance residue is left. Not to worry though, see below. 

 

Removing Fragrance from the Bowl

 

The good news is... that once the wax is out of the bowl you can get rid of most of the smell right away by:

Reheating again. After the initial melted wax was poured out and wiped down, return the bowl to the oven at 170-175 degrees (F) for another 15 minutes or so which will help most of the remaining fragrance to burn off as well as melt any left over wax. Wipe out with fresh paper towels again.

OR: Wipe down with “Goo Gone” and wipe out with paper towels. Follow up with dish soap and water so that you can get the “Goo Gone” off the bowl, otherwise it will smell like orange engine cleaner and I don’t think that’s the scent you’re going for – lol!

OR: Let the bowl sit for a few days. The scent will fade over time, but this isn’t really necessary unless it was particularly hideous. Even then, heating or Goo Gone are really your best bets.  

Once you get the wax out of the bowl feel free to use the bowl immediately. Any lingering scent will also tend to dissipate the first time it’s heated by the candle or heating element (if using an electric warmer) and should be gone within a few days.

 

 

Now, the Quick Change Solution…

 

Instead of putting the melt directly into the warmer’s bowl, I used a spent aluminum tin from a tea-light candle for each scent. Whenever my tea-light candles finish burning, I pull the wick out and save the tin in a bag for future melt holders.


 

Save money by cutting the melt in half

 

Commercial melts can be silly expensive and you don’t really need to use a whole cube or wedge. There are loads of different wax melts out there and they are all super concentrated.

1. Cut a melt in half and put it into an empty tea-light tin. I have found that a 1/2 cube of melt will fit nicely in a 1/4″ high tin.

2. Place tin into your warmer’s bowl – TaDa! You’ll find that it will still fill your room with glorious fragrance while only using half as much.

3. After they’ve cooled, you can keep them in separate plastic bags or jars for use later on.

 

This also works with electric warmers!

 

When the fragrance in the tin has been used up you can either:

 

1. Pour the melted wax into a paper towel and put it in the trash. Then, just refill the tin with a new chunk of the same fragrance.

2. Or: Recycle the tin. Because the tin is made of aluminum, you can also put it in the recycle bin after removing the wax.

 

 

That’s all there is to it!

 

No more heating bowls, using cleansers, or taking time out of your already busy day to focus on something that’s supposed to bring you peace. Now you can change scents on a whim and focus on more important things like, getting on with your day.

 

Here’s To Fragrant Moments.

Views: 262

Crazy Halloween Fruit – Scary Goblin Fingers

Crazy Halloween Fruit – Scary Goblin Fingers

FRUIT, HOLIDAY

Just in time for Halloween!

 

I was in the produce department the other day and came across these: “Goblin Fingers” – Yikes!  It turns out that this cleverly marketed and rare fruit is really called “Buddha’s Hand Citron”.

This wild looking fruit is actually a a very old form of citrus. It’s been called “lemon with fingers” but has no flesh or juice inside. It’s all rind and pith. 

Mostly it’s used for zest or for infusing into liquors or other spirits like lemon cello, and obviously fun for Halloween decor. 

You can also make salts or sugars  with it and use it in pickles, preserves or salads and anything else you can think of. Its rind is not as bitter as that of a lemon and great for anything needing lemon zest.

 

Happy Halloween!

 

 

 

 

Views: 296

12 Edible Flowers. Add New Flavor to your Recipes

12 Edible Flowers. Add New Flavor to your Recipes

COOKING, Edible Flowers

Try Edible Flowers in Your Next Culinary Creation.

 

Cooking with flowers is a fun way to add a touch of fun and flair to your recipes.

You can create exciting, flavorful and visual experiences when you add lavender to bread or dandelions to salad. There are a lot of delicious flowers that can be used in dishes as both a garnish and as a spice.

 

Important Tips to Keep in Mind: 

No Pesticides: Only eat organic flowers.  Do not eat flowers that you get at the floral department in the grocery store or from a commercial florist. This is because the majority – if not all – are grown using pesticides.

Never eat flowers picked from the roadside, a park, or any flowers that you cannot confirm as pesticide-free.  When using flowers in cooking (fresh, dried or their extracts) double check that they are from organic, pesticide-free flowers only.  Better yet, grow them yourself.

Fragrance: The more fragrance a flower has, the stronger the flavor will be.

Color: Brighter or deeper floral color will also result in more flavor.

 

Here are the Flowers:

 

1. Calendula

 

These happy flowers add a bright spot to any summer/fall garden. They are tasty on scrambled eggs, in soups, herb butters and other foods.

Color: Bright yellow or orange. Flat petals.

Parts:  Flower Petals.

Flavor: The flavors can range from tangy to peppery, bitter to spicy. Also known as the poor man’s saffron because the taste resembles saffron.

Uses: Sprinkle the petals on salads, pasta, rice, soups, herb butters, scrambled eggs, or wild greens. The full flower makes a pretty garnish on the side.

Prep: Fresh or dried.

 

2. Carnations

 

Carnations are so pretty. They also have a spicy fragrance. Carnations have been used as cake decorations and steeped in candy and wine. They have sweet petals but be sure to cut them away from the bitter white base before eating them.

Color: Multiple colors.

Parts: Petals only.

Flavor: Light clove with nutmeg overtones.

Uses: A nice touch to salads or aspics. Very pretty when the whole flower is used on wedding cakes or other baked goods.

Prep: Fresh or infused. Remove the pistils and stamens. Be sure to cut the petals away from the bitter white base. Use whole petals or chop them and sprinkle on your dishes.

Other Notes: Carnations have been used in the French liqueur “Chartreuse” since the 1600’s.

 

3. Chamomile

 

These tiny daisy-like flowers have been used in cooking and traditional medicines for thousands of years. One difference between chamomile flowers and daisies is that chamomile flowers are much smaller than daisies and have raised centers (see above) whereas daisies have flat centers.

Color: Small white flowers with raised yellow centers.

Parts: Flower

Flavor: Slightly sweet and earthy.

Uses: Teas. Smoothies, Syrups. Baked good. Desserts. Anything you want them in.

Benefits: Best known for reducing anxiety and improving sleep.

Prep: Fresh or dried. Pick the flowers when in full bloom but before the petals start to droop. Steep flowers in hot liquid to extract the flavor and to release the bioactive compounds.

 

4. Clover

 

Clover was my first introduction to edible flowers as a child. I remember spending hours looking for 4-leaf clovers when my dad taught us that we could eat the flowers – cool! He said that the sweetest part of the flower is the bottom of the petals. Just pluck the petals off the head and chew on the bottoms. It was great fun! But there’s so much more you can do with them.

Colors: White, Pink, Redish Purple.

Parts: Flower petals, head and stem.

Flavor: Lightly sweet.

Uses: Sprinkle the petals to add color to any dessert or salad. Add to honey, lemonade or tea. The whole clover flower also makes a pretty garnish.

Benefits: White clover tea has been used for coughs and colds.

Prep: Fresh or Dried. Choose the flowers with the brightest color for the best taste. Avoid flowers that are turning brown as they can be bitter and tough.

Cautions: Raw flower heads can be difficult to digest.

 

5. Dandelions

 

Considered a weed by many, this plant is actually a member of the daisy family and highly nutritious. The flower buds can be eaten raw, tossed into a salad and even steamed. Make sure to pick the leaves and flower buds when they are very young and close to the ground. The more mature the leaves and flowers are, the more bitter they taste.

Color: Yellow flowers

Parts: Young flowers before they’ve opened. Young leaves. The Roots.

Flavor: The young flower buds are slightly bitter but much sweeter than the opened flowers which are very bitter.

Uses: Salads, wine, teas, jelly, stews, casseroles or any dishes that call for hearty greens. Young dandelion petals add a unique flavor, not to mention a nice visual when sprinkled over rice.

Benefits: Powerful antioxidant properties.

Prep: Fresh or steamed. In salads, the leaves should be picked before the little flowers open. When using the flower buds, be sure to pick them when they are very close to the ground and bunched up like little marbles.

 

6. Hibiscus

 

The edible variety of Hibiscus is known as “Roselle” and is well known for its medicinal and culinary uses. The flowers can be eaten raw but are mostly used in herbal teas, jams, and salads.

Colors: White with a red center

Parts: Flower

Flavor: A cranberry-like flavor with citrus overtones. Slightly tart.

Uses: Teas (hot or cold), jams, salads, and relishes to name a few.

Benefits: Relaxing. Some research has suggested that hibiscus may help with reducing blood pressure and cholesterol levels. If you have blood pressure issues, consult with your doctor before consuming large quantities of Hibiscus.

Prep: Fresh or dried. Remove pistils and stamens from the center of the flower before consuming.

Cautions: Use sparingly. ONLY USE the edible variety of Hibiscus known as “Hibiscus Sabdariffa (Roselle) not to be confused with the many ornamentals out there.

 

7. Lavender

 

Lavender is a woody, floral herb from the mint family. There are many varieties but the most popular for cooking is “English Lavender” and “Munstead Lavender”.  It has a multitude of tiny flowers on each stem and is the most fragrant as well as flavorful. It goes great with chocolate, citrus, and berries. It can also be paired with savory herbs such as rosemary, sage and thyme.

Color: Various shades of violet and purple.

Parts: Flowers. When cooking, use either English or Munstead Lavender.

Flavor: Strongly floral. Tastes like it smells. Use sparingly to start with when cooking and slowly add more as necessary.

Uses: Adds a nice touch sprinkled on ice cream and sorbets, in baked goods, or spice rubs. It can also be infused into chocolate, syrups, honey, and liqueurs.

Benefits: Calming and relaxing.

Prep: Fresh or Dried.

Cautions: Use sparingly. When cooking (as with any flower or herb but especially lavender) it’s best to start with small quantities and increase it slowly until you achieve the desired taste, otherwise the flavor can quickly become overpowering.

 

8. Nasturtium

 

This lovely vine flower adds color and flavor to any dish. Nasturtium have brightly colored blossoms and a savory flavor.

Color: Bright red, orange or yellow.

Parts: Flowers and the leaves – raw or cooked.

Flavor: Savory and slightly spicy with a peppery finish. The blossoms are milder than the leaves.

Uses: Beautiful as a garnish for salads, pasta, cakes and other pastries.

Benefits: They contain a variety of minerals and compounds with anti-inflammatory properties.

Prep: Fresh

 

9. Pansy

 

Pansies are not only beautiful to look and, but pleasant to eat. You can enjoy both the regular size pansies as well as the small version known as “Johnny Jump-ups”.

Color: There are multiple versions of these tri-color flowers. The most common are purple, blue and yellow.

Parts: Flowers and stems.

Flavor: The flowers have a mild, sweet green flavor. The stems have a wintergreen overtone.

Uses: Fresh or candied petals bring a decorative touch to salads, desserts, pastries, cakes and cookies.

Benefits: Pansies contain a rich source of antioxidant and anti-inflammatory compounds.

Prep: Fresh or candied.

 

10. Roses

 

Roses are an elegant garnish on anything, and in anything. Fresh or dried, adding roses will make everything more special.

Color: Pink, Red, and Lavender roses are the most fragrant and flavorful.

Parts: Buds and Petals.

Flavor: All varieties of roses are edible but the most fragrant will have the most flavor.

Uses: Use in teas, baked goods, green salads or fruit salads, anything you want really. Dry the petals and add them to granola or other herb mixes. Add rose-infused liquid to teas, jellies and jams. You can sugar coat for garnishing desserts or bake them right in. Also, adding roses to butter can give a romantic touch to ordinary ingredients.

Benefits: Reduces anxiety and promotes relaxation.

Prep: Fresh or dried. For rose-infused liquids, steep 1 tablespoon dried rose petals in 6oz of freshly boiled water or other hot liquid for 10 minutes or until the petals turn dark. Strain before using.

Cautions: Never eat roses or any flowers that you buy at the floral department in the grocery store or from a commercial florist! I can’t stress this enough. This is because the majority – if not all – are grown using pesticides.

 

11. Squash Blossoms

 

Squash blossoms also known as zucchini flowers can come from any summer winter squashes. Whether fresh, baked or even fried, they can add a nice touch to quesadillas, burritos and other autumnal foods.

Color: Bright yellow or orange flowers.

Parts: The Flower. If you want to have your squash harvest AND eat the flowers too, pick only the “male flowers”. The male flowers have a long thin stem (see photo) and will grow around the outside edges of the plant. The female flowers are usually close to the center of the plant and have a small, bulbous base at the bottom of the flower where it meets the stem. The bulbous base is what will turn into the squash or zucchini.

Flavor: Tastes mildly like the squash itself.

Uses: Use as a garnish or chop and add to salads. Try them in herb cheeses. They can be eaten raw, baked, and even fried. Great in quesadillas and other southwestern foods. Fry or bake them until the petals are crispy.

Prep: Use quickly as they wilt fast.

 

12. Violets

 

Sweet Violets are actually a member of the pansy family. You can use them in salads, pestos, cakes, drinks, yogurt and so much more.

DO NOT EAT AFRICAN VIOLETS! The ornamental houseplant with the fuzzy leaves is an entirely different variety and are not to be eaten.

Color: Purples and blues are the best for consuming.

Parts: Flowers and leaves.

Flavor: Floral. Very light flavor of violet.

Uses: Lemonade, cake decorations, yogurt topping, dessert topping, candy and loads more.

Benefits: Brings smiles. The leaves are high in vitamins A and C.

Prep: Fresh. Dried. Candied. If making candied violets, be sure to use them quickly as they wilt fast.

Cautions: Again… DO NOT EAT African Violets! African Violets are an ornamental houseplant with fuzzy leaves and yellow pistils are are not to be eaten.

 

In Summary

These are just 12 of the many flowers out there that can be used in cooking. Remember to start with small quantities and then slowly add more until you achieve the taste you want – the intense flavor of many flowers can become overpowering really fast!

When using the flowers for food (fresh, dried, or their extracts) always double check that they are from organic, pesticide-free flowers only.

I hate to be a nag but… Never eat any flowers that you get at the floral department in the grocery store or from commercial florists. This is because the majority – if not all – are grown using pesticides. They were grown for their beauty, not for eating.  Also, never eat flowers picked from the roadside, a park, or any flowers that you cannot confirm as pesticide-free.

There are thousands of delicious possibilities out there. Experiment, be creative, but most of all have fun with edible flowers.

 

Here’s to Your Good Health!

 

 

Views: 129

Get Rid of Slugs and Snails Naturally without Poisons or Salt

Get Rid of Slugs and Snails Naturally without Poisons or Salt

GARDENING

How to Get Rid of Slugs and Snails without Poison or Salt!

 

Snails and slugs are pretty much everywhere but if left unchecked they can become more than just a slimy nuisance, especially in the garden.

I grew up in a very dry climate, and while there I had very little trouble with slugs and snails but all that changed when I moved to Seattle.

The Pacific NW is a very wet place indeed; it’s lush, green and very beautiful but it also means that all kinds of squishy things live there in particular loads of snails and slugs. Not all of them are little either!

Have you ever seen a Banana Slug or a Leopard slug?  Under the right conditions slugs can be huge. Leopard slugs have black spots and can grow to be anywhere from 4-8 inches (10-20cm) long and up to 1 inch (2.54cm) in diameter. Yikes!

Left: Banana Slug / Right: Leopard Slug

ANYway, one evening while out walking in my Seattle neighborhood, I became mildly disgusted at the sight of a couple of big shiny dog turds in the middle of the sidewalk. I thought “How lazy are the dog owners around here?” That’s when they started to move – ewww!

Apparently I surprised them. Their little antenna popped out and they took off (as fast as a slug can “take off”). These were big 5 inch (12.7cm) “black slugs” and they left a slimy trail all the way to the lawn.

Not only that, but there are trillions of little snails everywhere. I got 7 tiny snails in my hair once just by brushing past ivy growing on my house…nice.

I had a couple of little petunia and pansy gardens in my backyard as well as raspberries in a container planter. As it turns out, slugs and snails just love petunias, pansies and raspberry leaves.

Overnight they feasted on my flowers and I was left with nothing but stems the next morning. Something had to be done!

Headed to Breakfast. A snail on my container bowl. Photo: JetCity Designs

Because I had two cats and two dogs that played in that yard, I only wanted a natural solution – no poisons or chemicals – not with little feet wandering about.

I called some of the local garden centers to find something natural and safe to use. Instead of being sold a product, this wonderful clerk gave me a super simple tip for umm, redirecting them as it were.

 

Here’s what you do:

  • Fill shallow tins (like tuna or cat food tins) with cheap beer ($1.49 a quart) and place them in your gardens where they are grazing on your prize whatever’s.
  • Place the tins at twilight or after dark in your garden near the flowers or vegetables that you’re having snail problems with. I do this at those specific times because I noticed that slugs and snails mostly have the evening and pre-dawn munchies. During the day they are usually hiding under a rock or some other place cool and out of the sun.
  • Pick the tins up in the morning (to keep your pets out of the toxic slug beer) and empty in the toilet to keep pets from digging it up and eating it.
  • What happens: Apparently, slugs and snails are attracted more to the hops in the beer than they are to the flowers. They climb into the tin, get drunk, pass out, and drown. I know it is kind of sad, but it’s better than torturing them with salt or poisons. And at least they get to party a little bit before the end.

If You Have Pets

Here are a few things to keep in mind if you have pets:

  • Keep pets inside overnight when you put the tins out because they like beer too. I found that if the slugs and snails didn’t get to the beer tins first then my cats always ended up drinking it and getting drunk. Which was fun for the cats I guess but didn’t promote my cause at all!
  • You must empty the dead snail-filled tins every morning as there is the chance that your pets will drink what’s left of the beer and potentially eat the dead snails, which are toxic.
  • Accompany your pets outside to make sure they don’t get into the beer.

And there you have it.

This is a natural and fairly simple solution to a slimy garden problem no matter where you live. Good luck and let me know how it works out for you.

Here’s to keeping your yard and garden being slug free and poison free.

Cheers!

Views: 93

5 Foods That Fight Stress and Keep Us Balanced

5 Foods That Fight Stress and Keep Us Balanced

STRESS BUSTERS

Help Reduce your Stress with Everyday Foods

 

If you have a busy schedule, work deadlines, and other factors that are causing stress you can help increase the natural defenses of your body by eating everyday foods.

Healthy eating has a positive effect in reducing stress in a natural and effective way. Here are top foods that combat stress:

 

1. Blueberries

Blueberries are a proven stress buster. They are crammed with antioxidants that revives and rejuvenates the damaged cells in the body and relieves stress. They neutralize free radicals in the body and prevent cell damage. They boost the body’s response for fighting stress and anxiety in turn improving immunity, which again, plays a vital role in reducing stress.

 

2. Dark Chocolate

Here’s good news for chocolate lovers. Studies reveal that consumption of dark chocolate shows a reduction in cortisol- the stress hormone, thereby relieving stress. The cocoa has a high amount of antioxidant that lowers the blood pressure and relaxes the blood vessels. For a calming effect, go for chocolates that have over 70% cocoa, says experts.

 

3. Avocados

If you’re not trying to lose weight, avocados may prove to be very helpful for combating stress. The creamy fruit contains glutathione that blocks the absorption of fats responsible for the oxidative damage. The fruit also makes you feel more satisfied. Keep in mind that avocados are high in fats, so consider limiting your intake by adding just half an avocado in your lunch.

 

4. Cashews

Nuts have always been a great snack, but cashews have an added advantage. The crunchy nut is packed with proteins and omega-3s that reduce cravings and make you feel full. They are rich in zinc that helps in preventing stress. Zinc deficiency is one of the major causes of stress and anxiety. So, replenishing your zinc stores may help in preventing stress altogether. Having a few every day may seem beneficial for anyone. Besides, they can also be a great snack for those trying to lose weight due to its high protein content.

 

5. Salmon

Salmon has many heath benefits, the major one being stress relief. The fish is rich in omega-3 fatty acid which is a powerful anti-inflammatory agent. Studies show that it helps in reducing the stress hormone cortisol as well as adrenaline and induces a calming effect. People who consume salmon on a regular basis have shown a reduced level of stress as compared to those who do not. In addition to it, salmon is also a great food for your heart.

 

Eating healthy is only one step in keeping your stress levels in check. Including fresh air, time off to play, moderate exercise, and meditation will go a long way toward living a more stress-free and balanced life.

Views: 65

5 Calming Herbal Teas – Slow Down and Enjoy Life

5 Calming Herbal Teas – Slow Down and Enjoy Life

RELAX, STRESS BUSTERS, TEA

The stresses of daily life can sure take a toll.

 

Sometimes I just need to take a break and reboot my mind back to factory settings. Whether it’s taking a mental break, calming my frazzled nerves, or getting some much needed sleep, a nice cup of the right tea can go a long way to setting me straight again.

Here are some of my favorites when I need a break from this wacky world.  

 

1. Chamomile Tea

One of my go-to gentle calming teas has always been chamomile. Those pretty little daisy-like flowers not only help to calm your nerves and reduce stress, but they can also help to treat insomnia. A cup of chamomile tea before bed has gotten me to sleep on more than one occasion.

Uses: Calming jangled nerves. Insomnia – drink before bed.

How to prepare:

Fresh chamomile: Add chamomile flowers into a pot of freshly boiled water (not boiling) and steep for 5 minutes. Strain before serving.

Dry chamomile: 3-4 tablespoons of dried flowers in 8 ounces of freshly boiled water (not boiling). Steep for 5 minutes. Strain before serving.

Chamomile kind of tastes like fragrant hay to me. If I’m already agitated it’s not going to help calm me down if I’m bumming out on the flavor – lol! So I add a ½ teaspoon of agave sweetener, or 1-teaspoon honey. With a little sweetness everything stays lovely. I pretty much do this with all of them actually.

 

2. Lemon Balm Tea

Lemon Balm has the reputation of relaxing the body without causing drowsiness. Lemon Balm reduces a stress hormone called cortisol so it’s also very helpful in elevating the mood. Lemon Balm is a member of the mint family so there is a touch of mint in addition to it’s lemony scent and flavor.

Uses: Relaxing the body without drowsiness. Lifting one’s mood.

How to Prepare:

Fresh Lemon Balm: 2 Tablespoons fresh lemon balm in 6oz of freshly boiled water. Steep 5 minutes. Strain before drinking.

Dried Lemon Balm: 1 tablespoon dried lemon balm in 6oz of freshly boiled water. Steep 5 minutes. Strain before drinking.

 

3. Passion Flower Tea

Another excellent natural remedy for anxiety and stress is Passion Flower tea. It is a gentle anti-anxiety and mildly sedative herb that can be used to induce a good night’s sleep. Passion Flower is known to be a muscle relaxant as well as containing antioxidant and anti-inflammatory properties.

NOTE: Pregnant women or nursing mothers should not take this herb. Also, those on blood pressure medication should not consume this herb as it can lower blood pressure to dangerous levels. Do not take if using other sedatives.

Uses: Anti-anxiety, muscle relaxant, and sleep aid.

How to Prepare:

Dried, Cut Passion Flower: 1 tablespoon dried passionflower in 6oz of freshly boiled water. Steep 10 minutes. Strain before drinking.

 

4. Peppermint Tea

I Love Peppermint! There’s nothing like peppermint when you’re feeling stressed out. Because it has a relaxing scent and no caffeine, it makes a very nice tea to drink before bed.

How to Prepare:

Fresh Peppermint: 2 Tablespoons fresh peppermint in 6oz of freshly boiled water. Steep 5 minutes. Strain before drinking.

Dried Peppermint: 1 tablespoon dried peppermint in 6oz of freshly boiled water. Steep 5 minutes. Strain before drinking.

 

5. Rose Tea

Roses and Rosebuds have been used in tea and medicines for thousands of years. In addition to Rose’s long list of benefits it also helps to reduce stress and anxiety. The calming effects of rose tea are excellent for helping you to sleep well.

Uses: Anti-anxiety and sleep aid.

How to Prepare:

Dried Rose Petals: 1 tablespoon dried rose petals in 6oz of freshly boiled water. Steep 10 minutes. Strain before drinking.

Fresh Rose Petals: Wash petals thoroughly before adding them to boiling water. Reduce heat and steep for 10 minutes until petals turn dark. Strain before drinking.

 

Bottom Line

As with any relaxing moment you must savor it. Don’t just chug these teas – sip them, enjoy the fragrance, the warmth, and allow yourself to slip into a soothing moment. Put on some meditative music, write in your journal, or just stare out the window.

No matter what you do, be sure to create a space between you and the rest of the world.

Keep your focus on the positive and in no time you’ll begin to feel more refreshed and ready to take on the next challenge with a clearer head and a much better perspective.

Views: 69

Why Go Gluten-Free? How it Can Affect our Health

Why Go Gluten-Free? How it Can Affect our Health

GLUTEN-FREE, HEALTH

What is Gluten?

 

We hear so much about it but what is it really?

Gluten is the protein found in flour, wheat, rye, sauces, and starches, but it’s a major dietary issue for millions of people around the world. Whether you have celiac disease, digestive problems or joint pain, a gluten-free diet may be what you need to live a healthier life. A health care professional can help you identify gluten sensitivity before you cut it out from your diet completely.

Where Gluten is Found:

  • Wheat, rye, barley and some oats
  • Processed foods of all kinds (unless it’s gluten-free) including chips, crackers, sandwiches, cookies, meat products, fish, ice cream and breads
  • Anything that contains additives or preservatives
  • Pasta, alcohol, candy, French fries, beer, pie, cakes, soup, salad dressings (unless marked gluten-free) vegetable sauce, and lunch meats
  • ANY foods that include the statement “may contain wheat”

 

Top Reasons to Go Gluten-Free

  • Going gluten-free promotes a healthier lifestyle.
  • It helps those suffering from celiac disease, an autoimmune disease that makes the body unable to process and digest fat properly.
  • Gluten-free is a good dietary choice for irritable bowel syndrome, wheat allergies, Parkinson’s disease, Alzheimer’s, anemia, and both type 1 and type 2 diabetes
  • If you suffer from chronic fatigue, constipation, painful bowel movements, gas, joint pain, dental issues (e.g., stripped enamel) or have a history of miscarriages, those are indications a gluten-free diet may be better for you.
  • Gluten-free eating can help certain people with restore health, improve mental clarity and enjoy a pain-free body.
  • Eliminating gluten from your diet can help you to shed those unwanted pounds.
  • Cutting out gluten can help to decrease the hard work and pressure currently put on your digestive system.
  • You may see better skin, a leaner physique and stronger defense against illness.

How to Easily Go Gluten-Free

  • Health food stores now have many gluten-free brands! You can still enjoy pizza, bread, deli meat and cookies.
  • Trade out any cereal containing malt or bran for corn or rice-based varieties.
  • Swap regular pasta for rice noodles
  • Become an expert at reading labels. Look for anything that claims to have wheat or wheat products, malt, rye, etc.
  • Many crackers won’t be gluten-free, but thankfully popcorn is.
  • Plan ahead to prepare gluten-free recipes at home, and bring them along to work for lunch.

Gluten-Free Foods That Taste Great

  • Eat potatoes, rice, eggs, chickpeas, legumes, fresh fruit and vegetables, unprocessed meats (including seafood), cheese, dried fruit, olive oil and nuts.
  • Freely use jam, jelly, and honey for something sweet to eat
  • Drink tea or fresh-squeezed orange juice.
  • Enjoy water with apple, watermelon or cucumber slices.
  • Dairy products are allowed – just limit your consumption to one 8-ounce glass a day.
  • Instead of grains, go with soy, cornmeal, flaxseed, chia seeds, quinoa, arrowroot, buckwheat, teff (an ancient grain from Ethiopia that comprises the staple grain of their cuisines) and tapioca.
  • Rather than breaded and fried meats, coat them with coconut oil and seasoning before baking or grilling.

The Bottom Line

Cutting gluten out of your meals can help cure your abdominal and digestive problems, not to mention solve your skin disorders (even when it is hereditary!).

Think of gluten-free not as a diet, but as a lifestyle, and it will become a manageable and healthy way to live your life. Talk to your doctor or nutritionist to see if gluten-free is the best meal plan for you.

 

Views: 59