(Photo: How to Peel a Tamarind Pod)
Recently I have fallen head over heels for Tamarind. Not only does the salty/sweet taste thrill me every time I pull one of the pulpy seeds into my mouth but the calming effect that it had on my digestive system sent me delving a little deeper into the possible nutritional/health benefits of this quirky looking little fruit. There was plenty to recommend it.
Among the many nutritional values and health benefits of tamarind, quite a few of these benefits stand out, namely that:
- Tamarind is a good source of antioxidants that fight against cancer. Tamarind contains carotenes, vitamin C, flavanoids and the
Kale and collard greens are very similar. Both are considered warming , with a sweet, slightly bitter-pungent flavor similar to that of cabbage. Kale and collards are rich in iron, potassium, sulfur, beta-carotene, vitamin-C, folic acid, chlorophyll and calcium – in fact, 1 cup of kale or collard greens has more calcium than 1 cup of milk. They also contain indoles that protect against colon, breast and lung cancer.
Kale and collards have antibiotic and antiviral properties, they benefit the stomach, dispel lung congestion, rejuvenate the liver and have been used to treat arthritis, constipation, dental problems, gout, obesity, pyorrhea, skin disorders and ulcers.
Select tender, dark green or even bluish-green leaves, avoiding those that are yellowed. Kale and collard greens can be finely chopped and added to salads, steamed, stir-fried, made into soup or included in vegetable juices
Note: People with an overly acidic condition may find that kale and collards are intestinally cleansing and may therefore cause flatulence when initially being added raw into the diet. This can be prevented by adding a bit of ginger, cumin, or caraway to the greens.
Excerpted from “Rawsome: Maximizing Health, Energy, and Culinary Delight with the Raw Foods Diet” by Bridgette Mars
