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Posts Tagged ‘vegetable’

Potatoes

Potato is a perennial belonging to the nightshade family. Beginning of its history to be found in the Andes, where it was domesticated about 8,000 years ago. Potatoes were brought to Europe by conquistadors who in the thirties of the sixteenth century fought for Peru. Potatoes are one of the world’s most important foods today. According to USDA figures, Americans eat about a potato a day. One in every three restaurants meals includes potatoes.

Properties:

  • Sweet taste
  • Mild diuretic effect
  • Contains large amounts of carbohydrates present in the form of sugars
  • Reduce inflammations (except in some arthritic conditions)
  • Source of complex carbohydrates
  • Has a 2% protein
  • Contains vitamins

Potatoes juice has antibiotic properties, helps lower blood pressure, and treats stomach and duodenal ulcers. It is an excellent source of vitamin C, enzymes and minerals, also supports the creation of beneficial intestinal flora. Just beneath the skin there are significant amounts of manganese, chromium, selenium and molybdenum.

1 cup baked potato with skin contains 133 calories and:

  • Vitamin C – 15.74 mg
  • Vitamin B6 – 0.42 mg
  • Copper – 0.37 mg
  • Potassium – 509.96 mg
  • Manganese – 0.28 mg
  • Tryptophan – 0.04 g
  • Dietary fiber – 2.93 g

From 10 to 50% of a potato’s potassium may be lost during boiling; steaming, baking, and frying do not significantly reduce the potassium.

Warning:

don’t eat potatoes  with sprouts (“eyes”) or any green flesh or skin; thet contain the poisonous alkaloid solanine.

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Children made ​​a cake

Tortillas

Buckwheat with parsnips, onions, carrots and beets

 

Buckwheat

Berry-cherry cake

Marbled muffins

Whole wheat pancakes

Vegan pumpkin seed pâté

Grilled vegetables prepared by a friend

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My Indian friend shared with me a recipe for spinach paratha. Very tasty, nutritious meal.

Spinach paratha

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…for example like this:

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Quinoa and broccoli

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Creamy beet soup:

Vegetable broth, potatoes, carrots, sauteed sweet onion, garlic, parsley. Cook until soft, then add the previously cooked beets and fresh ginger.Cook a few more minutes. Mix all ingredients. Add parsley and a little olive oil.

Fine barley, green peas, red, green, yellow pepper, sweet onion, parsley.

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