What could be more beautiful than flowers?  Their colors, their perfume, their shapes: everything regarding flowers is a true gift of nature.  They provide decorations in a home, color in a garden, gifts for people when happy, sad, healthy or sick.  What would we do without flowers?

And yet, as if this gift were not enough, they can be used in cooking as well.  Many chefs, famous and not so famous, have begun adding flowers to their meals.  Not all flowers are edible.  In fact, some are poisonous but the following ones may be eaten without fear:  nasturtiums, pansies, bachelor buttons, violets, freesias, marigold, roses and snap dragons.

For a long time cooks would add a flower or two on a plate for decoration. Today they are added in the actual food giving not only color but taste.  Arugula flowers are very popular for this because of their peppery and spicy taste.

Lavender flowers are a delight when incorporated in a cake or lemonade, emitting a delectable scent and flowery taste.  Red rose petals in a green salad delight the eyes.  The stems of hostas are consumed steamed or raw in Japan where they are sold at markets.

So to beautify your cuisine and have unusual tastes, add edible flowers, and you will feel as though you are dining in heaven!

Grandma Nature

Celery is a versatile vegetable, which has green stalks and white bulbs.   Both varieties are very nutritious and can be prepared in various ways, either cooked or raw. The bulb is consumed most often in wintertime with other cooked vegetables.  Green celery stalks are added to salads, stuffed as an appetizer or cooked in small pieces to make a decorative vegetable accompaniment to a meal.

Celery is a very ancient vegetable and was highly respected in antiquity because of its virtues.  These virtues are especially interesting to us as we age.  Celery is known to be a diuretic as well as a stimulant and anti-rhumatismal food.  It is rich in potassium, good for lowering blood pressure, and is rich in fibers, vitamins and minerals, all essential for a healthy body.  Studies have shown that celery has various anti-cancer compounds as well.

In addition it is one of the vegetables that is very low in calories.

Always available in food shops, celery is convenient to have on hand in order to enrich your meals and enhance your health.

Grandma Nature

We all know about calcium, how good and necessary it is for strong bones and teeth.  We all probably know as well in what foods high quantities of calcium are found such as milk, cheese and yogurt among others.

Latest studies show that calcium is also helpful in maintaining the arteries and a healthy heart.  It is the only natural nutrient which plays this double role. In fact, it is known to lower blood pressure.  This wonder mineral also aids in weight loss, eliminating bad fat.

However, most recent research in various countries and through many tests show that in  order for calcium to be assimilated in the body and deposited where it should be, in the bones and the blood, and perform its miracles, vitamin K2 is needed.  Where is vitamin K2 found?

For many years the Japanese have known the benefits of menaquinones which is found in vitamin K2. The highest amount is in a food called natto (fermented soja) which they eat in abundance.  In other parts of the world where this food is not consumed one can get vitamin K2 in the following foods: dark green vegetables, meat, eggs and high fat dairy products.

A balanced diet, by eating a variety of food, will supply enough vitamin K2 so that one will feel healthy and strong because of the assimilation of calcium in the body.

Grandma Nature

When you see a banana do you think of a monkey?  It so happens that bananas are the most purchased fruit in supermarkets.  So, there is at least one similarity between man and monkeys!

Bananas are good for you.  They are full of potassium and magnesium.  Both are important as we age.  Potassium is very important in controlling blood pressure and stimulates enzymes and regulates metabolism.  Magnesium keeps the nerves solid and is efficient in preventing leg cramps. A combination of sugar and amino acids found in bananas enables the brain to synthesize serotonin, “the happiness hormone”.

Bananas are very low in calories and very inexpensive.  They can, of course, be eaten on their own but are delicious in baked goods and as an accompaniment to cereals as well.

Nurture your body by eating bananas. – One could even say that a banana a day keeps the doctor away.

Grandma Nature

It would be interesting to know the origin of the expression, “He’s driving me nuts”.  Nuts do not make you crazy!  On the contrary, they are very, very good for you.

There are many kinds of nuts-cashew, almond, walnut, Brazil nut, hazelnut, etc. and each has its own beneficial property for the body.  This is of special interest as we age.

Of all nuts, cashews have the highest rate of magnesium, which is very efficient in controlling cramps, especially leg cramps.

Pistachio nuts are used in baking and in mediterranean dishes.  They are very rich in vitamin B which is so valuable for the nervous system.

Walnuts are known to be very healthy for the heart, with their antioxidant properties.

Almonds play an important role in containing and even decreasing bad cholesterol levels while enhancing the good cholesterol.

Almonds and Brazil nuts are the only nuts that are alkaline in the acidic-alkaline chart.  Most of the food we eat is acidic, and it is this acidity in the body which promotes cancer and rheumatism among other ailments.

Judging from what is known about them, it is better to pick up a bag of nuts at the grocery store than potato chips or other starchy foods.  The choice of nuts is there, and they are all healthy.

Grandma Nature

What came first – the chicken or the egg?  This question can be debated again and again but one thing is for certain.

According to the most recent research, eggs are very good for you.  Yes, eggs are healthy for you and more can be eaten than previously recommended as they are not linked to bad cholesterol.   There is no danger for most people to eat even two per day, according to one study, but even three or four per week would be beneficial.  This amount will not increase cholesterol levels or the risk of heart disease.

It is shown in several studies that eggs protect against the health risks which come with aging.

Eggs are rich in vitamin D, so needed for strong bones.  Two other substances, lutein and zeaxanthin, are found in them which help prevent macular degeneration and loss of eyesight as one ages, and control the development of cataracts.

Being very rich in protein with few calories, eggs are a valuable substitute for meat.  Memory is enhanced by eating eggs as well.  Finally, when you do eat eggs, you will feel full and thus eat less and thus lose weight!  Of course, they are beneficial when incorporated with other ingredients as well such as quiches or soufflés.

So, have eggs on hand all the time.  Eat eggs for healthy aging!

Grandma Nature

Beans, beans, the magical food; the more you eat the better your mood…

…. for your body will profit in many ways and you will feel great.  There are various types of beans – red kidney beans, white navy beans, green lima beans, brown lentils – and all are available in all parts of the world.  The beans, as opposed to string beans, are dried and have to be soaked before cooking, usually overnight.

They contain many nutrients and they have very little fat and thus no cholesterol.  Dried beans contain a lot of protein and can be substituted for meat or other high protein foods.  They regulate sugar in the blood and are important in controlling cardio-vascular conditions such as high blood pressure.   As they are very inexpensive, they can be eaten often and can be prepared in many different ways to vary meals.

Grandma Nature

PARMAGIANO REGGIANO

Mammamia!   What is this?

Actually, it is the Italian name for parmesan, the well-known, universally used Italian cheese so important in the cuisine of Italy.

Parmesan has a great quantity of calcium and is very low in fat, thus nearly no cholesterol.  This is a big contrast to most other cheeses which are high in fat.  Calcium, in addition to strengthening bones and teeth, is very important in controlling high blood pressure.

This cheese is also rich in protein and phosphorus and contains many vitamins.  It stimulates digestion and because of this it is very good for children.

Parmesan can be added to food during cooking or sprinkled on top of prepared dishes.  Aside from pasta, it is delicous in omelettes.  As cocktail food, serve small cubes of parmesan. It is very tasty, and the health benefits are enormous.

Parmesan is made in certain parts of Italy only, in the Parma region, and is aged for one to three years in cellars before being put on the market.   Add it to your grocery list and enjoy!

Grandma Nature

Acidity in food leads to joint pain making it more challenging to exude your age esteem.

Tackling the acid-alkaline composition of food is very complex.

It is known today that we all have too much acid in the body.  This enhances conditions such as rheumatism, arthritis and even cancer to name a few.  The problem is that nearly all foods are acid: meat, fish, cheese, eggs, and starch such as rice, pasta and oats.
The alkaline or non-acid foods are vegetables, some fruits and some nuts.  Anything green is alkaline and thus very healthy for you.  In fact, all vegetables are non-acidic except for tomatoes.  Potatoes are alkaline as well as dried fruits in moderation, except for apricots.  Only two kinds of nuts are known to be alkaline – almonds and brazil nuts.

With fruit it becomes complicated as well. The sweeter the fruit, the more basic or alkaline it is.  Bananas are alkaline. Strawberries and raspberries among other berries are acid; and one interesting fact is that lemon, once it is absorbed in the body, becomes alkaline.

Therefore, if you want to get rid of some aches and pains, try increasing the amount of vegetables eaten as well as the other alkaline foods mentioned above.

Grandma Nature

Watercress, what a lovely name. – And it does grow in water, being semi-aquatic.  Since modern medicine has existed, watercress has been considered a miracle vegetable as it is an aid in preventing and healing a number of conditions.

Watercress is a green salad type vegetable which can be used in various ways according to your taste and ingenuity. For example use it in sandwiches or mixed with other salads, or even on its own with a delicious vinaigrette. It has a peppery taste.

Calcium, iron and folic acid are important minerals found in watercress, and it is a potent antioxidant which is believed to help in controlling cancer cells.  It purifies the blood and kidneys. It eliminates metals from the body.  It is considered a powerhouse of good things for you with its minerals, vitamins and heart-preserving properties. It helps in reducing water retention which plays an important role in controlling cardio-vascular illnesses.

In addition it is loaded with the phytonutrients, lutein and zeaxanthin, which help prevent aging related changes in the eyes.  The amount of vitamin C is greater in watercress than in oranges and the iron content is higher than in spinach.  Rashes, eczema and other skin conditions are treated with substances containing watercress such as creams to be rubbed on the rash.

The moral to this story? – Always have some watercress within reach!

Grandma Nature