Healthy Food Recipes

Delicious Galangal Veg Soup

Greater Galangal Also known as galangal languas, Siamese ginger. Herbaceous perennial rhizomatous rootstock used as flavoring. Tender. Value: Negligible nutritive value. Culinary Before use scrape or peel off the skin. The raw chopped or ground root is used in Malaysian and Indonesian dishes with tofu, meat, poultry, fish, curries, and sauces. It is also used as a marinade to flavor ...

Read More »

Garlic Recipe of La Gasconnade

Garlic Perennial grown as annual for strongly aromatic bulbs. Half hardy. Value: Contains small quantities of vitamins and minerals. Culinary Garlic is used almost exclusively as a seasoning in a range of dishes from curries and stews to pasta for the daring, the whole immature plants can be added to salads. La Gasconnade Serves 6-8 Jeanne Strang gives this recipe ...

Read More »

Recipe: Celery and Zucchini with Blue cheese Dip

Celery Biennial grown as annual for fleshy leaf stems and leaves. Hardy. Value: Low in carbohydrate and calories, high in potassium. Culinary Usually eaten raw rather than cooking, celery adds welcome crunchiness to salads, particularly in winter months. It is a key ingredient of waldorf salad, made with equal quantities of chopped red-skinned apples and celery, combined with walnuts and ...

Read More »

Healthy Vegetarian Recipe Monkfish With Celeriac

Celeriac (celery root)Biennial usually grown as annual for edible root. Hardy. Value: Rich in potassium; moderate amounts of vitamin C. Culinary Containing only 14 calories per 4 oz., celeriac is excellent for anyone on a diet. Scrub the bulb well to remove dirt before peeling it discolors rapidly when cut; put immediately into acidulate water. Shredded celeriac can be added ...

Read More »

Brussels Sprout Recipe

Brussels Sprout Biennial grown as annual for leafy buds and “tops”. Hardy. Value: Excellent source of vitamin C, rich in beta carotene, folic acid, vitamin E, and potassium. Culinary Steam or boil sprouts briskly for the minimum time required cooking through—they should not turn mushy. Small sprouts can be shredded in salads—’Rubine’ and Falstaff are particularly attractive. They can be ...

Read More »

Vegan Spicy Beet Salad Rcipe

Beet Also known as Beetroot. Biennial grown as annual for swollen root and young leaves. Hardy. Value: Slightly higher in carbohydrate than most vegetables, good source of folic acid and potassium. Culinary The roots are eaten raw— try them shredded as a crudité—or cooked and served fresh or pickled.  Young “tops” can be cooked like spinach and used as “greens.” ...

Read More »

Delicious Very Tasty Asparagus Risotto Food Recipe

Asparagus Long-lived perennial grown for slender young shoots and ornamental foliage. Half hardy. Value:  high in potassium and folic acid, moderate source of beta carotene and vitamin E. Culinary/Recipe Asparagus spears should be used as fresh as possible, preferably within an hour of harvesting. They can be refrigerated in a plastic bag for up to 3 days. To freeze, tie ...

Read More »