CHILI PEPPERS BLOCK PAIN !

Researchers have discovered that the key ingredient of chili peppers, capsaisin followed by a derivative of lidocaine can block pain. Capsaisin is the thing that makes hot peppers hot and now is found to open a gate in cells to allow the lidocaine derivative in.

It seems very effective in the experiments they have conducted without the usual risks you encounter with regular anesthesia. For dental patients it will control pain without making you numb.

GREEN BAGS FOR PRODUCE

The other day I saw a commercial for a new product they called "green bags". They showed fruit and vegetables that were purchased at the same time but half were stored in these green bags and half were stored in either containers or plastic bags. Weeks later the produce that was stored in the regular fashion were rotting whereas the half stored in the green bags remained fresh.

They explained that the produce gives off a kind of gas and regular storage just recirculates that gas which in turn causes rot. The green bags are different because they absorb the gas keeping the produce fresh for much longer periods of time. What's even nicer is each bag can be reused up to ten times!

I am hoping they work as well as they claim because I mostly buy produce on sale so I buy more than I need at the present moment but I end up throwing a lot of it away that my family hasn't used in time.

Keep your eyes open for this product and when I get mine I'll let you know how well they work.

POMEGRANATE FACTS

Here are some useful facts about one of my favorite fruits, the pomegranate or as we used to call them, Indian Apples.

• Pomegranate juice stains
• Pomegranates are picked when ripe
• The heavier the fruit the more juicy it is
• They are high in vitamin C
• They are very high in all three types of antioxidants
  
• The seeds can be eaten
• This fruit or this fruit juice can interfere with some medications

INTERVIEW with KAMIE, on CANNING TOMATOES

Today we are lucky enough to get an interview with Kamie, the founder and owner of the SPEAK FREELY FORUM on canning tomatoes. Kamie usually grows a hearty and tasty crop and spends plenty of harvesting time canning the wonderful tomatoes, so we'd thought we'd like to get a quick "how to" .


FV : I'll begin by asking how you know when to can them?

KAMIE : When I have enough ripe. LOL! Seriously, they are ripe enough when they a all red and soft to the touch.

FV : Can you can green tomatoes?

KAMIE: Yes you can, but I don't. I do have a recipe for green tomato pickles that my grandma used to make.

FV : Is there a certain variety of tomatoes that work best?

KAMIE : We grow celebrity because I like the taste for eating fresh. If I was solely canning and not eating them I'd use beef steaks because they are bigger and grow faster.

FV : Why do they call it canning if you use jars?

KAMIE : Because, that's what my grandma called it.

FV : How do you prepare the tomatoes?

KAMIE : I either just lightly flour and throw in the deep fryer with peanut oil, or fix them baked. If I'm doing baked, I place them on a cookie sheet, sprinkle with Italian dressing, fresh garlic, garlic salt, salt pepper and basil, then toss some Parmesan cheese on top, bake at 350 till golden brown. That is for making green tomatoes.

FV : Do they have to be stored in the freezer or frig?

KAMIE : Nope, after they are canned, they last for about 2 years in a cool dark place.

FV : Do they loose any quality of color, or taste?

KAMIE : Not really.

FV : What do you use canned tomatoes for?

KAMIE : Chili, stews, goulash, and cabbage rolls mainly.

FV : Thanks Kamie! One more question though, I don't get why they don't get bad or rotten? Is it some kind of air proof seal or something?

KAMIE : Yes, it's a seal. You can only use the lids once, but it has a rubber seal that you get hot and put it on the jar when the tomatoes are hot, then you will hear a pop when it's sealed. You can tell if the seal is broken if it has any give in it.

Well there you have it! It not only sounds easy to can your tomatoes, but delicious as well. Thank you Kamie for sharing your info and your time with us!

POTATO SALAD

Every family has their own recipe for potato salad. My mom always made hers with big wedges of potatoes, mayonnaise, onions, celery,and green pepper. It was always a treat especially when the potatoes were still warm.

She doesn't make it much anymore for health reasons, but when she does for holidays my sister and I fight over who takes home the leftovers. Mom of course knows this ahead of time and makes plenty for the dinner and leftovers enough for both of us.

When my moms health was in question, my father took over the potato salad duty and made a very different version. His potatoes were cut smaller and with a lite salad dressing and much more vegetables.

I'm always looking for a great potato salad recipe so if any of you have a special one you are willing to share please let me know!

WHAT TO DO WITH AN ARTICHOKE?

First wash the artichoke under cold running water. Then take a knife and cut the top petals that seem to be smaller than the rest. Next, cut the stem off, it is edible if you want to cut and cook it. You can also trim the tips of the petals if you want. Then all you have to do is cook it. Boil, microwave, or steam it. Or use it in a recipe.

To preserve color add some lemon juice or vinegar to cold water and put the artichoke in it. They can be eaten hot or cold.

The way to eat them is to cut the tip of the petals and pull out the inside with your teeth.

At only 25 calories for one and no fat plus vitamin C and plenty of potassium , you can't go wrong!

SUMMER GOODNESS !

I have been away for awhile but am back now and ready to start posting again. I hope some of you have had time to explore my archives. There are many wonderful and informative articles about some of your favorite fruits and vegetables!

Farmers markets are opening now and if you've never been to one, you've got to go. The two grocery stores near my house usually only put produce on sale when it's starting to go bad, they can't compete with the farmers market in size, quality and price. It's worth the trip !

LEEKS

A leek is part of the onion and garlic family. It looks like a large scallion but has a milder flavor. They are available all year but they are best from fall to spring. Since they are a part of the garlic and onion family of vegetables called the Allium family, they also contain the same health benefits.
Eating them at least twice a week lessens the chance of colon and prostate cancers. It also helps to reduce cholesterol overall and lowers the bad and raises the good hdl. Leeks can also help lower high blood pressure and because of the combination of nutrients they contain, it also it good for stabilizing blood sugar, meaning its low on the glycemic scale.

HOW TO STORE AND BUY A LEEK

Leeks should not be wilted, but firm. The leaves should be dark green and the necks white. Do not buy them if they are yellowing or are bruised and cracked. Try not to choose the overly large diameter ones, the perfect leeks should be an inch or inch and a half in diameter at most.

STORAGE OF LEEKS

To keep them for up to two weeks in the refrigerator don't trim or wash them, just put them in an unsealed plastic bag. You can also freeze them for two or three months by blanching them first for no more than three minutes. Be aware they will loose a little quality, having them fresh is much better. After you've cooked them, only store them in the frig for a couple days, they won't be very good if stored cooked for longer.

Be sure to wash them before using by cutting the neck in half length wise and making sure the water gets in between the layers.

Leeks are a wonderful vegetable and there are many recipes and salads that contain them, so be healthy and enjoy!

WHAT MAKES A GREAT SALAD ?

The answer is anything and everything. In fact don't be afraid to pig out on salad. The things that make a salad fattening are adding too much egg, cheese, croutons, and dressing. Pasta salads should be eaten with care also if you are on a special diet. If you like mayo, or other salad dressings have them on the side. Try olive oil and a flavored vinegar, the olive oil has the right fat to help lower your bad cholesterol and the vinegar will lower your blood sugar by about 30%. Another great idea for dressing if you like it creamy is to cut the mayo with some sour cream. It's lower in calories and better for you. You can also try a simple tomato salsa as a dressing.

As for the salad itself, go crazy and put what you like in it. One thing that I do is if I'm putting in celery,onions, and peppers , is I cook them to soften just a little bit before adding them to the salad. Use any kind of lettuce, or use spinach or even cabbage.

Don't forget fruit salads , you can use those for dessert if you want. Some people use yogurt as a dressing, but I prefer no dressing because the fruit is usually very moist, sweet and flavorful on it's own.

It is a good idea to eat your salad about 20 minutes before the dinner is served, it helps to fill you up. Salads also make a perfect lunch and go great with some soup if you want.

CELERY

Celery adds wonderful flavor to recipes and is great for a lo-cal snack. The thick bottom part can be very bitter especially in wild celery. You want to use it within a couple of days, because once it starts to wilt it releases more of its oils, which are said to contain carcinogens and can be very bad on contact with skin. The leaves are the most flavorful so don't throw those away.

Celery that has gone soft can be re-crisped by adding a little water and storing in the refrigerator.

I really love the combination of onions, green peppers, mushrooms, and celery. Cooked or raw, those flavors work well together.

SALSA IS PRODUCE TOO

I would venture a guess that most of us like salsa which is good because salsa is produce. You can buy a low sodium salsa if you want or you could even make your own.

It's easy, chop tomatoes and add other things you like to taste. Here are some ideas.

• lemon or lime juice
• hot sauce
  
• hot peppers
  
• garlic
  
• avocados
  green, yellow, or red, peppers
  
• cilantro
  
• finely chopped cucumbers
  
• celery
  
• eggplant
  
• mushrooms
  

Put it on chips, use it as a dip for raw veggies, put it on baked potatoes, top your meat or fish with it, use it as a taco topping, the list is endless of what you could do with it. The important thing is it's produce and it's good for you, and it helps fill you up. If you add water or broth you could even have it as a cold summer soup.

EAT YOUR FRUITS AND VEGGIES !

Two recent studies have shown that Americans are not eating their five servings of fruits and veggies a day. As a matter of fact, they are eating less than they were several years ago. To make matters worse, doctors now suggest that more is better and five servings is not nearly enough. They say that an average adult should consume seven to thirteen cups every day.

Vegetables are doing even worse than fruits are. These are power foods. They are good for your body, it needs them, and if you knew what your body goes through to keep you alive and healthy, you would gladly reward it by giving it what it needs.


Maybe it would help to think of yourself as two separate entities who are tied together and must work together. Call one your spirit or soul or even just your consciousness and the other the body you inhabit. Can't go on in this life without the body, so make your choice. Keep being a weak willed individual and keep feeding it crap, or be mature and do the right thing.

My kids are now adults at 20 and 22 and they love fruits and vegetables. I really believe that they do because I never forced the kids to eat them. Early on the kids doctor told me that their bodies would tell them what they need and just to offer the produce. I made it available, I ate it and the kids just followed suit. I believe that if you force the food they will push it away even more.

CARROTS

First, the healthiest way to eat a carrot might be to cook it , and not eat it raw. A raw carrot has a lot of material that our bodies can't digest, so by cooking it, the process allows us to actually get more antioxidents and nutrition. An experiment was done where the carrots were cooked and then stored for a month. It showed that for the first week of storage after cooking, the value seemed to increase and did not stop increasing until the start of the second week, where it continually fell from weeks two to four.


When the plant is cut with a knife prior to harvesting it causes stress and the stress causes the plant to release even more nutrients to the vegetable.

"Carrots have the highest content of beta carotene (vitamin A) of all vegetables.

Carrots were first grown as a medicine not a food.

Carrots are not always orange and can also be found in purple, white, red or yellow.

Carrots were the first vegetable to be canned commercially.

The carrot is a member of the parsley family including species such as celery, parsnip, fennel, dill and coriander.

• Researchers at the USDA found that study participants who consumed 2 carrots a day were able to lower their cholesterol levels about 20 percent due to a soluble fiber called calcium pectate.

There is as much calcium in 9 carrots as there is in a glass (250ml) of whole milk.

Wild rabbits do not eat carrots

Three Carrots give you enough energy to walk three mile

• One pound of carrots will make approximately six to eight ounces of carrot juice.

Cooked carrots are rated at 49 in the Glycemic Index.

• Large Carrots make excellent baby teethers.

Roasted carrots can be used as coffee substitute.

Carrots are not recommended for diabetics " Thank you to the Carrot Museum !

One more thing, it is true that you can discolor your skin from eating too many carrots, or drinking too much carrot juice. If you are eating a lot of carrots don't eat or drink them all at once. Spread it throughout the day.

Serving : 1 medium carrot, calories 35, fats and cholesterol 0, sodium 40mg, carbs 8g, fiber 2g, sugar 5g, protein 1g, vitamin A is 270%, vitamin C is 10% , calcium is 2%, iron is 0 , on a 2000 cal diet.

BRUSSEL SPROUTS

Brussel sprouts look just like tiny cabbages. They really are very cute, but I've seen these cute little cabbages cooked into a bitter dark green globe of a mess.

Some people like to take a knife and make a cross in the rind, that's after you slice a bit off the rind and remove some loose outer leaves. The pro of the x is that the core will get a chance to cook with the leaves rather than after the leaves. The con is that it may crack the vegetable and cause a bad taste.

The leaves should be bright green when purchased and not stored more than a day in the fridge for best taste.

They can be boiled, or steamed, but take care not to overcook, that seems to be why they can get a bitter taste. The longer they cook the darker the leaves will get and the mushier the sprout.That is what you want to avoid. They should never be cooked longer than seven or ten minutes no matter what the cooking method is. They are done just before the leaves darken.

Brussel sprouts are an unusual vegetable because they have a lot of protein in them, but it is said to be an incomplete protein. If you have whole grains with them then you can make it complete. Other nutritional values are (for 1/2 cup cooked), calories 30, protein 2 grams, carbs 7 grams, fiber 2 grams, potassium 247 mg, vitamin C 48 mg, folate 47 mcg, vitamin A 561 IU.

IU stands for international unit and does not really have an American measurement equivalent, it more closely refers to the potency rather than weight or size.

TOMATOES AND BROCCOLI

We all know that tomatoes and broccoli are very healthy things to eat, but a recent study says that when eaten together at the same meal they are so powerful they shrink tumors in prostate cancers.


The very best way to eat them of course would be raw and as fresh as you could get them, but cooked is good too!

HUMMUS

Just recently I have discovered hummus. For those of you who don't know what hummus is, it is a dip or spread that is made mainly from chick pea paste and sesame seed paste, along with some oil and seasonings.


It can be found in almost any grocery store and comes plain as described above. or flavored, such as tomato, garlic, parsley and scallion, for examples.

I tried it with crackers, chips, and tortilla chips, and it was equally good with all. In fact I even made some salsa to top it with and it was fantastic!

It's low calorie, low fat, and low carb. So this is a snack food I plan on keeping around. It's filling so just on a few crackers you can't go wrong!

FROZEN, FRESH, OR CANNED?

Obviously the best choice is fresh vegetables. The healthiest way to eat them is washed, and raw if possible. Otherwise steaming is the way to go. The next best is frozen, they are cooked, cleaned and require thawing or just a mild reheat.

I save canned vegetables for last, because they like most canned products , usually contain a lot of sodium. If you need to watch your salt intake, you should try to stay away from canned foods. Also canned vegetables tend to be overcooked and soggy in some cases.

COUSCOUS ?

I must be the last person in America to know what couscous is but I just had to try it. I have to say I thought it was interesting but somehow incomplete.

For those who have never have had it, it's very much like cream of wheat or grits. It is semolina ground pasta. I know there are many recipes for it, but I was thinking along the lines of flavored stuffed grilled mushrooms.

Let me know if any of you out there have a secret recipe for couscous, with some kind of vegetable. I'm game to try almost anything!

PORTOBELLA MUSHROOMS

A small brown mushroom called a crimini is a young portabella mushroom. An adult portobella is just the larger adult version, usually four to six inches wide.


Buy the portobella that is firm and not slimy. When you get it home, tap off the excess dirt gently and then take a paper towel and wipe off the rest of it. Most cooks recommend that you not rinse them off in water because mushrooms absorb water. However I saw an experiment done, where two identical weight piles of mushrooms were cleaned, one with water and one only wiped. They were weighed afterwards and the amount of water the mushrooms absorbed was so small as to not be a problem, especially if the mushrooms are to be cooked.


Portobellas are even called steaks by some because of their meaty quality, remember the longer you cook them the more meaty and firm they become. The next post is another recipe video from the talented Dani Spies. Don't be afraid to experiment with your recipes, for instance you can substitute spinach for the arugula, and another cheese for the goat cheese.

Once cleaned place the mushrooms in a paper bag to absorb moisture, they should last about 5 to 6 days, cooked mushrooms will last months in the freezer, those that are not cooked are said to not freeze as well.

Nutritionally these are very good for you, they contain a lot of fiber, hardly any sodium or fats, no cholesterol and a medium cap of about four or so ounces will give you only about forty calories!

TODAYS WEATHER