THE INGREDIENTS " THE CRISPY TEXTURE"
CELERY
Celery (Apium graveolens) is a marshland plant in the
family Apiaceae that
has been cultivated as a vegetable since antiquity.
Celery has a long fibrous
stalk tapering into leaves. Depending on location and cultivar, either its
stalks, leaves, or hypocotyl are eaten and used in cooking
NUTRITION
Celery is a rich source of phenolic phytonutrients that have
antioxidant and anti-inflammatory properties. These phytonutrients include:
caffeic acid, caffeoylquinic acid, cinnamic acid, coumaric acid, ferulic acid,
apigenin, luteolin, quercetin, kaempferol, lunularin, beta-sitosterol and
furanocoumarins.
Celery is an excellent source of vitamin K and molybdenum. It
is a very good source of folate, potassium, dietary fiber, manganese and
pantothenic acid. Celery is also a good source of vitamin B2, copper, vitamin
C, vitamin B6, calcium, phosphorus, magnesium and vitamin A (in the form of
carotenoids).
Celery also contains approximately 35 milligrams of sodium
per stalk, so salt-sensitive individuals can enjoy celery, but should keep
track of this amount when monitoring daily sodium intake.
BENEFIT
- Antioxidant and Anti-Inflammatory Support Provided by Celery
- Digestive Tract Support Provided by Celery
- Cardiovascular Support Provided by Celery
PREPARATION AND HOW STORAGE
To clean celery, cut off the base and leaves, then wash the
leaves and stalks under running water. Cut the stalks into pieces of desired
length. If the outside of the celery stalk has fibrous strings, remove them by
making a thin cut into one end of the stalk and peeling away the fibers.
Be
sure to use the leaves—they contain the most vitamin C, calcium, and
potassium—but use them within a day or two as they do not store very well.
Celery should not be kept at room temperature for more than
several hours. That's because warm temperatures will encourage its high water
content to evaporate, causing the celery to have have a tendency to wilt too
quickly.
If you have celery that has wilted, sprinkle it with a little water
and place it in the refrigerator for several hours to help it regain some of
its crispness.
To store celery, wrap it tightly in aluminum foil and
refrigerate it. We've had celery stay crisp for weeks this way.
COOKING USE
- Add chopped celery to your favorite tuna fish or chicken salad recipe.
- Enjoy the delicious tradition of eating peanut butter on celery stalks.
- Use celery leaves in salads.
- Braise chopped celery, radicchio and onions and serve topped with walnuts and your favorite soft cheese.
- Next time you are making fresh squeezed carrot juice give it a unique taste dimension by adding some celery to it.
- Add celery leaves and sliced celery stalks to soups, stews, casseroles, and Healthy Stir-Fries.
- Consider the purchase of celery in its non-Pascal varieties. Root celery can be served as a major plate vegetable all its own, and leaf celery can be substituted for parsley in almost any recipe.
PEAR
The pear is any of several tree and shrub species of genus Pyrus
/ˈpaɪrəs/ in the family Rosaceae.
It is also the name of the pomaceous fruit
of the trees. Several species of pear are valued for their edible fruit and
juices, while others are cultivated as trees.
Summer and autumn cultivars of Pyrus
communis, being climacteric fruits, are gathered before they are
fully ripe, while they are still green, but snap off when lifted.
In the case
of the 'Passe Crassane', long the favored winter pear in France, the crop is
traditionally gathered at three different times: the first a fortnight or more
before it is ripe, the second a week or ten days after that, and the third when
fully ripe.
The first gathering will come into eating last, and thus the season
of the fruit may be considerably prolonged.
Nashi pears are allowed to ripen on the tree.
NUTRITION
Raw pear is 84% water, 15% carbohydrates and
contains negligible protein and fat (table).
A pear
in a 100 g serving (small pear) supplies carbohydrates and 57 Calories, and
is a good source of dietary fiber, but otherwise provides no essential nutrients in significant
amounts.
BENEFIT
- Treating diverticulosis
- Weight loss
- Cardiovascular disease and cholesterol
- Diabetes
- Digestion
- Detox
- Fighting free radicals
PREAPARATION AND HOW STORAGE
Pears may be stored at room temperature until ripe. Pears
are ripe when the flesh around the stem gives to gentle pressure. Ripe
pears are optimally stored refrigerated, uncovered in a single layer, where
they have a shelf life of 2 to 3 days.
COOKING USE
Pears are consumed fresh, canned, as juice, and dried.
The juice can also be used in jellies and jams, usually in
combination with other fruits, including berries.
Fermented pear juice is
called perry or
pear cider and is made in a way that is similar to how cider is made
from apples.
The culinary or cooking pear is green but dry and hard, and
only edible after several hours of cooking.
Pears ripen at room temperature. They will ripen faster if
placed next to bananas in a fruit bowl. Refrigeration
will slow further ripening. Pear Bureau Northwest offers tips on ripening and
judging ripeness: Although the skin on Bartlett pears changes from green to
yellow as they ripen, most varieties show little color change as they ripen.
Because pears ripen from the inside out, the best way to judge ripeness is to
"Check the Neck": apply gentle thumb pressure to the neck or stem end
of the pear.
If it yields to gentle pressure, then the pear is ripe, sweet, and
juicy. If it is firm, leave the pear at room temperature and check the neck
daily for ripeness.
RADISH
The radish is an edible root
vegetable of the Brassicaceae family
that was domesticated in Europein pre-Roman times.
Radishes are grown and consumed throughout the world, being mostly eaten raw as
a crunchy salad vegetable.
They have numerous varieties, varying in size, flavor, color, and
length of time they take to mature.
Radishes owe their sharp flavor to the
various chemical compounds produced by the plants, including glucosinolate, myrosinase,
and isothiocyanate. They are sometimes grown as companion
plants and suffer from few pests and diseases.
They germinate quickly
and grow rapidly, smaller varieties being ready for consumption within a month,
while larger daikon varieties
take several months. Another use of radish is as cover or catch crop in
winter or
as a forage
crop.
Some
radishes are grown for their seeds; daikon, for instance, may be grown for oil
production. Others are used for sprouting.
NUTRITION
One cup of raw, sliced radishes (116 grams) contains about:
19 calories
4 grams carbohydrates
0.8 gram protein
0.1 gram fat
1.9 grams fiber
17.2 milligrams vitamin C (29 percent DV)
270 milligrams potassium (8 percent DV)
29 micrograms folate (7 percent DV)
0.1 milligram vitamin B6 (4 percent DV)
0.1 milligram manganese (4 percent DV)
BENEFIT
1. Jaundice and Detoxification Treatment
2. Osteoarthritis Relief
3. Weight Management
4. Heart Health
5. Skin Health
PREPARATION AND HOW STORAGE
- first, select a great bundle of radishes from the store or pluck your own from your garden.
- Remove the leaves.
- Wash them to remove any dirt.
- Remove the stem, and roots. If you leave these on, the Radishes shrivel and go soft.
- After you trim off the leaves, stem and roots that often leaves the radish open to drying out.
- Get a large gallon-sized resealable bag and P aper Towels.
- Line the bottom of the resealable bag with Paper Towels.
- Put still-damp radishes on top of the Paper Towels.Add another layer of Paper Towels.
- Add another layer of still-damp radishes on top.
- Repeat this process of a layer of Paper Towels and a layer of damp radishes until all the radishes are in place.
- Make sure the final layer is a layer of Paper Towels.
- Squeeze out excess air from the bag and seal.
- Now store the bag in the fruit or vegetable drawer in your fridge. And your radishes will keep fresh and crisp for 1-2 weeks!
- And whenever you have a craving for fresh radishes, just open the bag, move the paper towels to the side and take out your radishes. Replace the paper towels, reseal the bag, and return to the fridge.
COOKING USE
The bulb of the radish is usually eaten raw, although
tougher specimens can be steamed. The raw flesh has a crisp texture and a
pungent, peppery flavor, caused by glucosinolates and
the enzyme myrosinase, which combine when chewed to form allyl isothiocyanates, also present in mustard, horseradish,
and wasabi.
Radishes are mostly used in salads, but also appear in many
European dishes. Radish
leaves are sometimes used in recipes, like potato soup or as a sauteed side
dish.
They are also found blended with fruit juices in some recipes.
source by
https://www.thekitchn.com/the-best-way-to-store-celery-178575
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=14
https://www.thekitchn.com/the-best-way-to-pick-pears-tips-from-the-kitchn-207857
https://www.medicalnewstoday.com/articles/285430.php
https://draxe.com/radish-nutrition/
https://busycreatingmemories.com/store-radishes/
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