FISH WITH GREEN VEGETABLES AND EDIBLE LEAVES:
Plants play the most important job on the planet earth to provide oxygen. They do this by purifying the air of carbon dioxide absorbed and processed Taves of photosynthesis. This process is unlike in the animal world: animals consume oxygen and unload carbon dioxide. plants are also indispensable in their ability to transform energy from sunlight into chemical energy. plants not only transform this vital energy but can also store it for later use. This stored chemical energy from light, to eat animals and people in the form of plants is used as fuel. Plants are the true source of protein, carbohydrates and other complex molecules. Without plants the world would be a sphere that turns lifeless, sterile and barren.
leaf plants are the best example of natural law to take (sunlight) and give (oxygen).
There are many varieties of green leafy vegetables are edible and grow as long as those leaves alone (arugula, watercress, mustard greens, rhubarb ...) or the same leaves from the roots (carrot, turnip, of radishes ...) or leaves of other vegetables such as cauliflower, broccoli or green vegetables round as all varieties of cabbage, broccoli, etc ... Most of them can be eaten raw in salads during the summer (and to a lesser extent, also in spring), blanched or steamed. It is very important
eat at least two main meals (lunch and dinner) and can be taken at breakfast cereal accompanying cream.
Some green leafy vegetables, grow during the winter and others during the summer, some are perennials and other seasonal.
currently known about a thousand species of plants with edible leaves.
How to store
Most of them can be stored in the refrigerator for several days slightly damp and in a perforated plastic bag.
harvested leaves tender and delicate structure will soon wither, it is best eaten as soon as possible, or buy the same day that will be consumed.
Leafy plants and health Leafy plants are low in calories, low in fat, high in protein per calorie, high fiber, high in iron, magnesium and calcium. Like many vegetables contain antioxidants that help the body to detox, which places them among foods that help reduce the risk of cancer. Especially
dark green leaves have great nutritional properties. They are rich in fiber, chlorophyll, beta carotene (precursor of vitamin A), vitamin C, calcium, iron and magnesium. They also contain lutein and zeaxanthin, which are thought to protect the eye from cataracts and macular degeneration. Folates are involved in the production of red and white cells in the synthesis of genetic material and the formation of antibodies in the immune system.
green leafy vegetables synergistically affect the organs of the upper body, ie lung, heart and throat.
"When a seed enters its roots in the earth, an outbreak grows in the opposite direction. This outbreak is transformed in the stem and leaves, that rise towards the sky. The leaves absorb light and transform it into art, sits them in the sunlight that has materialized in chlorophyll and carbohydrates. The fresh green leaves provide the necessary in every balanced meal. People need them and they serve as intermediaries for our exchange of energy with the cosmos. " (Anne Marie Colbin - "The Healing Power of Food")
green leafy vegetables that can be found in markets: Beet: macrobiotics indicates limited use if there are problems the kidneys due to its high content in oxalates. Contains:
• Vitamins: A lot and C in smaller amounts.
• Minerals: Potassium, Calcium, Magnesium, Iron, Iodine.
• Others: folate, beta-carotene, acid oxalate. Recommended
:
• anti-cancer, stress, diuretic, laxative, debugger, during pregnancy: a good training aid fetus.
• Thyroid hormones, immune system, antibody formation, production of red and white vision, hair, nails, skin, mucous membranes, bones, teeth. Liver. Lowering cardiovascular defensas.Problemas degenerativos.Transmisión and generation of nerve impulses and muscle. Sex hormones and intestinal suprarrenales.Tránsito
• Growth of children.
• respiratory infections.
Celery: Celery is native to the Mediterranean, the Caucasus and the Himalayas and was already used in ancient Egypt. Began to be cultivated as a vegetable and eaten from the Middle Ages. Currently much is consumed in Europe and America for its great power diuretic, especially in France, Italy and Spain. There are two varieties
Apium graveolens see. sweet and see. rapaceum (celeriac). Belongs to the family of the Umbelliferae. Celery needs a temperate climate. Not bear the cold winter and need light. 30%, which is marketed celery is 70% white and celery green. Traditionally, celery associated with it such important properties of purifying and large quantity of medicines related to digestive issues.
Celery contains:
• Vitamins: C, A, E, B1, B2.
• Minerals: Sodium, Potassium, Calcium, Magnesium, Iron, sulfur, phosphorus, zinc,
• Other: phthalide, folic acid, beta-carotene.
Recommended for:
• Fluid retention, cleanser, laxative ... Tranquilizante.Bueno to reduce cholesterol and uric acid. Helps reduce hypertension. For your vitamin E as a major antioxidants allies against cancer. Against Arthritis and rheumatism. Prevention of cardiovascular problems.
Cress: The cress are from North Asia and Europe. The major products are: Denmark, Holland, France, Belgium and England. It is a herbaceous vegetable that belongs to the family of the Brassicaceae. Calorie is a plant.
past, were used as medicine for rheumatism, skin cracking, anti-inflammatory and specifically in Germany was used as a medicine against scurvy, for its vitamin C. Taste a little spicy and a little bitter, help open the lungs and promote breathing. They have Phenylethyl
isothio-cyanate (PEITC), an oil that causes bitterness and this oil may be what gives their anticancer properties. It also contains beta-carotene, vitamins A, B1, B6, C, E, K, plus plenty of iodine, iron, calcium, magnesium, zinc and a flavonoid called quercentin, which is des-igniters, antihistamine and antioxidant. There are 4 varieties
Watercress: Watercress Mastuerzo
•: is the most common.
• Watercress herb or water, grows in water. They are the most nutritious. The large leaves and dark are the best.
• cocleacia Berro: spoon-shaped leaves. Silvestre in central Europe and north.
• winter cress, grown in France and Europe. To this group belongs Daikon, despite being a damn.
Bok choy (Chinese cabbage, also Pak Choi, Bok Choy, Pak Choi) whose scientific name is Brassica chinensis L. plant is a native of the Far East. It is grown in China over 1,500 years, from where he came to Japan in the late nineteenth century. In recent years consumption and production have undergone a gradual spread to the countries of Europe and America. Like a Swiss chard, green leaves and white stems are used in Asian cooking, especially Chinese cuisine Cantonese. It is a rich source of vitamin C, beta carotene and iron. It is also a good source of folic acid, vitamin B6 and calcium.
Borage: Today, in countries like France and Italy, borage is considered a luxury vegetable dishes where the protagonist is presented as a true specialty in prestigious restaurants. When taken borage is appreciated for its fine flavor and delicate, very vegetal. In the stands borage potassium, calcium, sodium and iron, as well as discrete quantities of magnesium, zinc, phosphorus. Also involved in the formation of collagen, bones, teeth and red blood cells also to promote resistance to infection and absorption of certain nutrients from food (iron, folic acid and certain amino acids). In the kitchen is used raw in salads, stews, boiled, sauteed with garlic, soups etc.
Broccoli Broccoli belongs to the family of the Cruciferae, the variety and subvariety botrytis cymosa Lam.
is a hardy vegetable of the cabbage family, high in vitamins A and D. It grows best in cool seasons of the year. It is increasingly popular and can be steamed, baked, boiled ...
Broccoli is one of the so-called "superfoods" (super food) for their nutritional and antioxidant properties but because of its rich vitamin C and folic acid is interesting to make al dente, you do not lose their properties. Broccoli season in Spain runs from January to March.
Canons: due to its high content of vitamin B9 are good against stress, depression and fatigue. Cardo
: contains vitamin C, potassium and a high amount of iron. Provides vitamin A, vitamin E, potassium, magnesium and beta-carotene. However, like spinach also contains high levels of oxalates and oxalatito too acid can interfere with calcium absorption.
Col: There are many varieties of cabbage,
Kale: By having lots of vitamin A or niacin, kale prevent eye disease, strengthens the immune system and have anticancer properties. Also for its high content of vitamin A, this vegetable also promotes good skin and mucous membranes.
folic acid or vitamin B9 kale, makes this a highly recommended food for consumption on stages of pregnancy or lactation. This vegetable can also help combat the damaging effects of certain drugs absorb vitamin B9 and can help people Alcoholics or smoking, because these habits cause a Folic acid malabsorption.
The antioxidant action of vitamin C, makes the use of Savoy is beneficial to our eyes, skin, ear and respiratory system. Moreover, the high amount of vitamin C of this vegetable can help reduce symptoms of colds and fight diseases such as constipation and hyperthyroidism. It is also recommended during menopause and that vitamin C helps reduce hot flashes and other menopausal symptoms.
The high content of vitamin K in this vegetable makes taking kale is beneficial for proper blood clotting. This food is also beneficial for bone metabolism.
Col de Paperino: variety of typical col de Catalunya, oval and slightly pointed. Its leaves are very tender and a softer green than the kale. Inside is yellow. It has an intense taste yet smooth and quite sweet.
Brussels sprouts: The Brussels sprouts are native to northern Europe, particularly in northern France and Belgium, hence the name of Brussels, the capital of Belgium. And these need a cold, wet weather for cultivation. The countries that consume it are France, Belgium, Holland, Germany and the UK.
They differ from other sprouts to have more Vitamin A, high in potassium and calcium, phosphorus, sodium and magnesium.
Dandelion: grows like weed and can be found in spring in the roadsides and "weed" in the orchards and fields. It has an intense bitter taste, but there are no crop species has the same bitter taste.
Among the properties that have highlighted the colagogas, ie that stimulate contractions of the gallbladder and promotes secretion. It is also considered an effective diuretic because it contains potassium, in fact, is one of the plants used for the disposal of retained fluid even dandelion works in cases of retention caused by heart such disorders.
debugger appetizer and also the blood of toxins while protecting the liver, especially in cases of food poisoning. Also, the dandelion is used to combat lack of appetite.
Other alternative uses include the treatment of rheumatism and its use as a liver tonic, and more, is believed to help in the removal of warts when used topically on them.
The dandelion leaves are rich in vitamin A, C, K, B2 (riboflavin) and calcium, iron and potassium, among others.
Usually, this plant can be eaten fresh in salads, but also can be incorporated through the squeeze juice leaves: It is recommended to take three to four teaspoons per day, depending on the effect sought.
Endive: is native to the Mediterranean or Asia, no one knows exactly, because they are grown on both sides des antiquity. We know that in Egypt, Greece, Rome and took it as a salad. In some places called "endive". Is of the Asteraceae family. Need rather cold temperate climates, but warm to grow smoothly. Escarole has a bitter taste, which displeases many, like endive, however, is the key bitter taste its exquisite when combined with other vegetables.
traditionally eaten in Spain curly variety grown in Catalonia, Valencia and Murcia. Een the Garraf region we have a "endives Cabell d'angel" very tender variety, that can be purchased alone for a couple of months a year, with very thin sheets and delicious "Xató" (salad typical of the region) .
Contains: Vitamins: A, C, B1, B2, Minerals: Potassium, Calcium, Phosphorus, Sodium, Iron, Theanine, riboflavin, niacin, ascorbic acid, folate, beta-carotene, intibina.
Espigalls: brotonera cabbage or espigalls are a variety of cabbage variety of crucifers produced elongated leaves. From October to November generates very leaf buds are called green cabbage or "Brotons" in the region of garraf in Catalonia, which are native and indigenous. Season of espigalls is from January to March. They have a dark green color and mild flavor of cabbage. They are usually eaten fresh, cooked and lined with a little olive oil or sauteed with green beans.
Like most leafy vegetables are rich in folic áacido, highly recommended during pregnancy, Vit C, A, potassium and fiber.
Spinach: belongs to the family of Chenopodiaceae. It is a vegetable that needs a cool spot and a temperate climate to grow. It is planted in August or September, and harvested two months later.
Spinach contains vitamin A, vitamin C and has high levels of calcium, phosphorus and potassium also moderate amounts of protein. However, they also contain oxalates that can interfere with calcium absorption. Recommended especially in cases of iron deficiency anemia due to its high iron content.
Grelos: The turnips are the family of the Cruciferae, variety Rapa. There are some vegetables, which until not long ago is mainly consumed in Galicia and little known in the rest of Spain.
has a characteristic taste of bitterness and a very unique and attractive to some dishes.
turnip greens and turnip greens are the leaves of turnips, which will go before flowering. Both have more vitamins than turnips itself. The origin of the Grelos not clear, for some it is native to Europe and other Asia, which are the two continents where most is consumed.
But in Spain. has grown and consumed for many years only in Galicia. Today, are sold in almost all parts of our country.
with turnip greens are several typical dishes from Galicia. Are used to make stews, tortilla salad. You may to the same use or use the same recipes, spinach.
The problem they have is their bitter turnip greens, which is removed blanching in boiling water for a few minutes before cooking.
Mustard: The Romans were great consumers of mustard. Both its leaves and seeds are edible and the leaves smell like pepper, are used as a condiment, preparing sauces, whole leaves in salads, with fish, seafood ... It stimulates the action of the sex glands, provides minerals and vitamins. Properties: Highly rubefacient and repulsive action. It is ideal for bronchitis, pleurisy, rheumatism
Arthritis, and is stimulating and diuretic. Vitamin K, vitamin C, vitamin E and folate. Are mostly a rich source of calcium.
turnips Sheets: contain vitamin C, calcium, phosphorus, magnesium and high amounts of folic acid. Turnip greens, in macrobiotic are used to make a sitz bath in order to help the female reproductive tract to remove mucus.
radish leaves: As a diuretic and colagogo, make a decoction of leaves of radish, 50 gr. with 1 liter of water.
The radish leaf tea with fennel, is used to treat intestinal gas.
beet common beet comes from the botanical species Beta maritime, popularly known as "sea kale" or "chard brave", a plant native to the coastal area of \u200b\u200bNorth Africa. Its culture is ancient, dating from the II A and C resulted in two different vegetables, one with abundant foliage, chard, and another with thickened, fleshy root, beets. In principle the ancient civilizations ate only the leaves of the beet. The root of the plant is used as a medicine for toothache and headaches. It is known that the Romans ate this root, but it was not until the sixteenth century when he returned to the diet, in this case, English and German.
Currently, its use is widespread in all temperate countries, especially in Europe. France and Italy are the main producers.
are rich in beta-carotene, vitamin C, iron and calcium.
Sheets carrot November to March you can find good carrots of the season. The carrot is a vegetable hard and cold weather, although they can endure the summer heat in many areas, grow best when planted in early spring.
carrots leaves are edible and very nutritious, rich in protein, minerals and vitamins. They are an excellent source chlorophyll (studies have shown that fights the growth of tumors). Chlorophyll contains cleansing properties of the blood, lymph nodes and adrenal glands. Scientists have been unable to synthesize chlorophyll in the laboratory, but green leafy vegetables contain it in sufficient quantities to protect the human body.
have antiseptic properties, so they were added to mouthwashes and to disinfect wounds. Chewing carrot leaves can cure mouth sores, bad breath, bleeding gums and ulcers in the boca.También are diuretic and may help treat kidney disease and edema.
was the Greek physician Dioscorides (40-A to C - 90) quiencataloga more than 600 species of medicinal plants and said that the Greeks used carrot leaves against cancerous tumors.
Beans: belong to the family Fabaceae and Papilionaceae subspecies. Need a temperate climate for growing tropical or subtropical.
The Green Beans are the bean pods and seeds are inside, that the developed and dried, they become the beans or dried beans. May have different shapes: flat, round or heart-shaped or cord and figure eights.
The green beans have been cultivated for 5,000 years. Are from Mexico and Peru, although some believe it originated in Asia, India and China. The truth is that the English conquistadors discovered them when they came to Mexico in the sixteenth century brought them to Spain. Of Spain extended its use to the rest of Europe. Until the nineteenth century did not begin to eat the green pod, ate only seed or dry bean. Not a leaf vegetable but a pod. But the greens will include among their many properties.
contain:
• Vitamins: A, C, B1, B3, B6, B2
• Minerals: Potassium, Calcium, Phosphorus, Iron, Magnesium, Chromium, Iodine.
• Others: Folic acid beta-carotene, amino acids (arginine), antioxidants. Recommended
:
• Gout, arthritis and kidney stones due to folic acid.
• Anemias due to its contribution of iron, calcium.
• Cholesterol.
• Anti-cancer,
• Immune system: up defenses and the creation of antibodies.
• intestinal transit. • diuretic and cleanser
• Hypertension.
• Kidney stones and uric acid.
Lettuce: is a rich source of vitamin A, vitamin K, vitamin C, B1, B2, B3, B5, B6 and E, folic acid, manganese, chromium and fiber. Beta-carotene, calcium, magnesium, phosphorus, potassium and sodium and small amounts of copper, iron and zinc. Aids digestion, stimulates the formation of bile, it is refreshing, rejuvenating, detoxifying the blood, favors the formation of urine, prevents the intestinal fermentations. Useful in those / as who have trouble sleeping because it promotes sleep.
There are very many varieties of lettuce. The most popular types of lettuce are
• Iceberg, round and crisp sheet forming a compact whorl (Campo de Cartagena, Valle del Guadalentín and Eagles) and Alicante, collecting continuously from October to May
• "Little gem" or florets
• curly leaf (loose leaf or separated)
• Romana (elongated leaves with entire margins and midrib very wide). is also the "Miniromana" smaller gauge ideal for a family salad
• Stem (also called asparagus lettuce) with leaves that taste is not advisable.
• Simpson - Oak Black Seed, darker color a few years ago
lettuce Murcia's "Curly" was incredibly good taste. Now it is more difficult to find. Castellón and Valencia also make excellent greens.
Parsley herb native to the eastern Mediterranean, now grown worldwide, contains large amounts of vitamin C and A and minerals like iron, calcium, phosphorus and manganese.
is potent as a diuretic, helps eliminate intestinal gas regulating traffic, is digestive, antispasmodic, stimulating uterine muscle, it's food, improves liver disease, low blood pressure.
Use in infections and urinary stones, when there is fluid retention or edema, digestive or stomach problems, to return the uterus to its state after delivery and to promote the formation of milk in the mother, arthritic problems when there is a defective renal evacuation, anemia, to remove intestinal parasites. Locally used in insect bites, to relieve toothache, in wounds and abscesses, as well as bruises
Warning: Do not use or seeds or plants in the pregnancy because it causes abortion, especially if they are fresh .
Leeks: Leeks contain fiber, 94% water, are low in calories and carbohydrate.
containing:
-Vitamins: A, C, B6.
-Minerals: Potassium, Calcium, Phosphorus, Sodium, Iron.
-Theanine, riboflavin, niacin, ascorbic acid, folate, ascorbic acid.
Recommended for: - Gastrointestinal and pancreas, biliary functions.
- Pregnant women: helps formation of the fetus.
- Promotes intestinal transit.
- Immune system: antibody formation, production of red and white.
- Rise of defenses.
- It is diuretic and laxative.
- Vista, hair, collagen, skin, teeth, bones.
- Appetizer.
- Cardiovascular Disease and degenerative diseases.
- Cholesterol.
- purifies the blood.
- Transmission and generation of nerve impulses and muscle.
-
rheumatism, arthritis .
Rocket: This is an excellent source of vitamin A, vitamin C, folic acid, calcium, manganese and magnesium. It is also a great source of potassium, iron, zinc, riboflavin, copper and chlorophyll.
The rocket, like other cruciferous vegetables contain glucosinolates, an anticancer compound, an antioxidant that stimulates the body's detoxification.
Notes fruits and vegetables lose nutritional properties when stored for long time or, when cooked for a long time. Hence the need to consume fresh, and if the kitchen, which is for a short time (blanched, steamed, sauteed in short, pressed ...)
is important to eat organically grown vegetables tya so much we make a contribution High in vitamins and minerals, but if Laverdure not, the outer parts of the plant should not be eaten because they carry most of chemical products that have been fumigated.
Main sources of information:
http://www.euroresidentes.com/ http://www.innatia.com/ http://www.gastroteca.cat/ http://www.carrotmuseum.co.uk/ http://www.alimentacion-sana.com/ . http://propiedadesalimentos.jaimaalkauzar.es/ The healing power of food: Anne Marie Colbin food energy: Steve Gagné
