Brussel sprouts have a history of under appreciation, being boiled or steamed to an olive colored mush and strongly eliciting smells of sulfur. Over the past few years, however, they’ve taken a turn in the eyes of the public and have become a favorite of foodies, bloggers, and some of the best restaurants in NYC. This is good news for the health minded and flavor-seeking alike!
Blending or juicing fruit and vegetables has become incredibly popular for people hoping to improve their health, not without good reason. When attempting to consume a diet that is based in plant-foods, drinks made of these things can serve as an appropriate quick fix.
Breast Cancer Awareness Month comes to us in October, a time when the cooling weather and change in seasonal produce lead us to reach for our favorite fall comfort foods. Spiced ciders, doughnuts, and pumpkin everything are a few of the season’s best indulgences, but as indulgences they should remain, or we’ll find ourselves entering the holidays with bloated stomachs and ill-fitting clothes.
For centuries before becoming the sweet treat we know today, chocolate, the product of fermented cacao beans, was used as medicine. Early Aztec cultures concocted remedies using cocoa from the “chocolate tree” to ease intestinal complaints and upset stomach, control diarrhea, reduce fevers, and boost strength before military conquests. Later eras linked chocolate to other properties, such as a cure for “chocolatomania” cravings in the mid-1900s, which were believed to occur in young women.
Allium vegetables comprise approximately 500 species, the most common including onions, leeks, garlic, chives, and shallots. They have been valued throughout history for their flavor as well as their medicinal properties. Rich in health-promoting flavanols and organosulfur compounds, alliums have increasingly attracted the interest of the medical community for their potential to play a part in preventing cancer.