Green onions probably aren’t anything new for many of us, but they are an essential ingredient in all types of cuisine. I don’t mind onions raw, I love them cooked, and I ADORE them caramelized. I realize that not everyone feels this way about onions, especially children. Jennifer Tyler Lee suggests including them in omelets or even making savory green onion pancakes. I like the idea of using them to make savory pancakes, but choosing a grain free flour for the pancakes, rather than whole wheat flour. (You probably know my stance on wheat, but if not, check out this post.)
- Onions are members of the allium family, like garlic and leeks.
- Smaller onions have less water and a greater concentration of phytonutrients.
- The sweeter the onion, the less phytonutrient activity.
- The Western Yellow variety of onion has the most antioxidants
- The papery skin layer of the onion has the most concentration of bionutrients. And while we don’t eat that part of the onion, it should be saved and added to homemade broth.
- Onions are a rich source of the antioxidant quercetin. This phytonutrient is vital to support digestion and gut issues.
- The antioxidant values in onions have been shown to prevent cancer
- Onions have also been shown to fight against cardiovascular disease and osteoporosis.
- Good source of vitamins C and B6, potassium, and manganese.
- Onions have been also been shown to support the respiratory system and fight coughs and congestion.
- The sulfur in onions (and all alliums) is great for liver detoxification.
- A good source of prebiotic fiber (this feeds your gut bacteria and helps to keep the colony thriving).
From: The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee, Superfoods: The Healthiest Foods on the Planet by Tonia Reinhard, and Eating on the Wild Side: The Missing Link to Optimum Health by Jo Robinson.
Photo Credit: Luv Kreativ Photography https://www.instagram.com/luvkreativ/?hl=en
Well, this post is later than I had planned, but better late than never! Summer is in full swing here in Northern California and it has been quite warm. School is out, the days are long, sunny, and beautiful, and the bounty of produce options leaves me like that heart googly eyed emoji.
Now we have herbs like basil in season. And…….. Blueberries!!!!! I literally can’t get enough of them. Next up is corn. I know most people LOVE corn, and I while I do like it, I almost never eat or buy it. If I do, it absolutely must be organic. Once we went paleo, it was one of those things that I just didn’t feel the urge to splurge. I am also very excited that it is now raspberry and
nectarine season. And that summer squash will be coming to a zoodler near you! Here is the Spiralizer that I use to turn my zucchini into “noodles”: Tri-Blade Vegetable Spiral Slicer, Strongest-Heaviest, Best Veggie Pasta Spaghetti Maker for Low Carb/Paleo/Gluten-Free Meals.
Happy June! Enjoy the bounty from the farmer’s market!! Or join a CSA!
Hugs & Health <3,
May is the first sign of summer produce. It makes me extremely h
appy so see summer produce. For me, it’s the berries that are the most exciting. I could eat a pint of strawberries every day. And actually, I pretty much do. ;-). My husband loves when cherries are in season and it is a pretty short season. I try to buy them for him often during May and June. I have never bought rhubarb, so it should go on my list of things to buy and cook with.
What are you most excited for?
Hugs & Health <3,
April is here and that means that STRAWBERRY season
is upon us. This means that I will be eating as many strawberries as I possibly can from now until about October. Here is a list of what is in season in April (in Northern California).
What are you looking forward to in April?
Hugs & Health <3,
March is one of my favorite months because SPRING officially begins and because my birthday is in March. 🙂 As for what’s in season in Northern California in March, I wish there were fruits that were in season besides citrus fruits, but since there aren’t, I’m enjoying the citrus. March is officially asparagus season in most of North America. After reading Barbara Kingsolver’s Animal, Vegetable, Miracle: A Year of Food Life I decided that I would only be eating asparagus during the late winter and early spring.
It’s what I’m most excited for this month! Bring on the stinky pee!! What seasonal produce are you going to enjoy in March?
Hugs and Health <3,
It’s February!! <3 <3 <3 For me, the first day of February means January is over. Woot! I’m not a fan of January. 1.) It’s winter. 2.) It’s cold. 3.) It’s dark really early. 4.) It’s winter. 🙂
With the start of February in Northern California, comes cherry blossoms. I also love seeing trees, plants, and bushes in my garden with little flower buds. Just this morning, I saw blossoms on my blueberry bushes! This fills me with happiness because homegrown blueberries = happiness in my world.
Well, even though blueberries aren’t on the list, here is what is in season in February. What seasonal produce are you looking forward to? I’m enjoying mandarins and arugula.
Health & Hugs <3,
The 52 New Foods Challenge Food of the Week: Leeks
I’ve used leeks before in Potato Leek Soup (YUM!!) and instead of onions in a recipe, but I’ve never cooked them on their own before. Jennifer Tyler Lee has a recipe for “roasted leeks” and I made them and they were delish! I did use bacon grease instead of EVOO, which might have helped with the YUM factor.
- Good source of manganese, and vitamins k and c.
- Leeks lose most of their nutritional value within a few days, so they should be cooked as soon as possible
- The greenest part of the leek is often discarded, even though it has the most health benefits – save the tops to put in your home made broth!
- Leeks are a member of the allium (lily) family and are related to garlic & onions
- Alliums are known to have a cholesterol reducing effect
- They have a milder and sweeter flavor than onions
- Known for their ability to help fight off cold and flu viruses
From Eating on the Wild Side: The Missing Link to Optimum Health by Jo Robinson, The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee, and Superfoods: The Healthiest Foods on the Planet
by Tonia Reinhard
Yikes! It’s already January 14th! Better late than not at all. Here is the list of what’s in season [especially in Northern California] in January.
I’m still enjoying all the cruciferous veggies and the citrus fruits! What seasonal foods do you enjoy in January?