Allspice
Despite its name this is a single spice and not a combination of
spices. It is a spice that is usually purchased in its ground form
although it is better to buy it in its whole form and grind it just
prior to use. It is a small dried berry from a tropical south
American tree. It tastes like a mixture of cinnamon, nutmeg and
cloves. It is used mainly in sweet baking, such as in biscuits and
cakes but can also be used in meat dishes such as stews.
Almonds
Almonds date back to the Old Testament and they are part of the
cherry, plum and peach family. Almonds are a good source of
vegetable protein and they are highly suitable for vegetarians and
vegans. They are considered to decrease coronary heart disease
risk factors. They help lower the bad
cholesterol, LDL. They have a high content of minerals, magnesium,
potassium, phosphorous and calcium.
Amaranth
Amaranth is considered a "super" grain because it has exceptional
nutritional values - it contains all the essential amino acids. It
is a native to Mexico and was a sacred food of the Aztecs. Amaranth
can be eaten as a vegetable or as a grain. It has a peppery
flavour and can be ground into flour. This flour is often used
in conjunction with other flours because it doesn't have gluten in
it so it can be more difficult to cook with by itself.
Amaranth has leaves similar to spinach and these leaves can be eaten
cooked or used raw in salads. Amaranth is high in protein and is a
good source of iron and calcium.
Apples
A medium apple has about 80 calories. 25% of an apple's volume is
air - that is why they float. Apples cleanse and purify the blood and the liver. They are
a good source of vitamin C and fibre. Remember your Gran's old
saying "An apple a day keeps the doctor away". Well it's
pretty good advice. Remember to eat the skin if you want to maximize the fibre. Eating an apple decreases the chances of
tooth cavities by cleaning the teeth and massaging the gums.
Apricots
Apricots were first found growing wild in China. They have
been around for 4,000 years. Apricots are rich in beta carotene, minerals and vitamin A plus
they are a good source of fibre.
Asparagus
Asparagus is a member of the Lily family. It was consumed
for its medicinal qualities before it was ever eaten as a food. It
was very highly regarded back in the Roman days. There are now
over 120 species of asparagus. Growing from seed it takes 3 years to
cultivate Asparagus which may explain the price we pay for it.
Young asparagus shoots are cooked by steaming or blanching.
Asparagus has great stores of Vitamin C and can be used as a
laxative and diuretic
Aubergine (Eggplant)
The aubergine gets its nickname - eggplant - from an American
variety which is an ivory white colour and shaped like an egg.
In Australia we generally see the large purple aubergines that have
shiny skins. Aubergines are often used in casseroles and in
tomato flavoured dishes although they are also tasty grilled or
baked. Aubergines are full of vitamin C and they also have
substantial amounts of iron, calcium, potassium and the B group of
vitamins. We eat them as a vegetable but they are actually
fruits.
Avocados
Avocados provide more than 25 essential nutrients, including fibre, potassium, Vitamin E, B-vitamins folic acid and lutein. The
phytochemicals they contain are naturally occurring chemical
compounds found in foods that may prevent disease and preserve good
health. Vit. E is a powerful anti oxidant that is known to fight
cancer, to slow aging and to protect against heart disease .
Lutein is believed to protect against prostate cancer and eye
disease such as cataracts and macular degeneration. Avocados contain
60% more potassium than bananas contain. They are high in fat
but they contain mono unsaturated fats which are good for the heart.
Because they are high in fat they contain more calories than other
fruits and vegetables do. One avocado contains about 300
calories. Avocadoes are native to central America and it is believed
the Aztecs regarded them as a sexual stimulant.
|
