Category Archives: Healthy Living

#thursdaythrive Fennel

#thursdaythrive
All about Fennel
– It’s fennel’s aroma, similar to anise and star anise, but, less pungent. Commonly used in alcohol, fennel is one of absinthe’s three main ingredients.
– There are two varieties of fennel: grown and wild. The grown variety comes with an edible part called the heart, basically at the root of its leaves, sweet and less pungent compared to wild fennel.
– Its seeds are used in herbal teas, but the entire vegetable can be juiced for a healthy snack.
– The little flowers of the wild fennel, the trunk is 2 meters high, are yellow and shaped like umbrellas; you can pick them when they bloom and use them in essential oils, fresh or dry.

#thursdaythrive Cranberries

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#thursdaythrive
Cranberries!
– Cranberries are one of the few fruits native to North America.
– The 5 states known for growing cranberries are: Massachusetts, Wisconsin, New Jersey, Oregon, and Washington.
– Cranberries have small pockets where air seeps into that allows them to float.
– Cranberries have many health benefits such as preventing urinary tract infections, aiding in reducing the risk of cardiovascular diseases, and helping slow down tumor progression.

#thursdaythrive Leeks

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#thursdaythrive
All about Leeks!
– Leeks are very high in vitamin K and are high in manganese, vitamin A and vitamin C, and they have many other vitamins and minerals.
– The flavor of leeks is commonly compared to onions, albeit lighter in flavor with a sweet tendency, and the vegetable has a crisp texture when raw, which sometimes softens, depending on the method of cooking.
– Leeks were popular in Ancient Egyptian, Roman and Greek cuisines, even favored by Roman Emperor Nero, who believed they had positive enhancements on one’s singing voice.
– The white stem of a leek is the most commonly utilized part of the plant, and it can be sliced and eaten raw, or cooked by boiling, frying or steaming, and it is often used in soups, salads or eaten as a side vegetable.

#thursdaythrive Cauliflower

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#thursdaythrive

All about Cauliflower!

The Cauliflower leaves ensure development of the white head. Without leaves, inedible yellow flowers would appear.
The color of the head depends on the variety, the most common type of Cauliflower is white but can also be purchased in green, purple, orange, brown & a yellow color.
Depending on the variety it takes from 50 to 265 days from planting the seed to harvest. Cauliflower is harvested when it reaches expected size & texture.
Cauliflower is an excellent source of dietary fibers, vitamins C, K & vitamins of the B group as well as minerals such as Manganese, Potassium & Magnesium.
Cauliflower has low caloric value & can be used as a substitute for rice & potato.