Category Archives: Healthy Living

#thursdaythrive Sweet Potatoes

#thursdaythrive
We love Sweet Potatoes!!
– It is native to the tropical areas of South America. Remains of sweet potatoes have been found there dating back to 8,000 BC.
– In the 19th century, farmers in Benton, Kentucky would bring their sweet potatoes to the town square on county court days. This turned into the annual Tater Day Festival, a festival devoted to sweet potatoes that is still held every April.
– Orange sweet potatoes are sometimes called yams but actual yams are a very different thing. Sweet potatoes labeled as “yams” in the United States are required by the USDA to also be labeled “sweet potatoes.”
– The average American consumes 4.5 pounds of sweet potatoes per year.

#thursdaythrive Parsnips

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#thursdaythrive
All about Parsnips!
– Parsnips are a rich source of dietary fibers, vitamin C, B1, B6, B9, K & E & minerals such as Potassium, Iron, Calcium, & Copper.
– Parsnips can be eaten fresh – in salads – or as ingredients of soups, stews, casseroles, & various savory dishes
– Parsnips were used in treatment of toothaches & tired feet during the middle ages.
– Compounds isolated in Parsnips have anti-inflammatory & anti-fungal properties – they also have the potential to prevent the development of certain types of cancer.

#thursdaythrive Cabbage

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#thursdaythrive
All about Cabbage!
– Cabbage is available in many varieties: red or purple, green and Napa cabbage, usually found in Chinese cooking, Bok Choi and Brussel Sprouts.
– Cabbage is: Low in Saturated Fat, Cholesterol, High in Dietary Fiber, Vitamin C, Vitamin K, Folate, Potassium, Manganese, Vitamin A, Thiamin, Vitamin B6, Calcium, Iron and Magnesium.
– Cabbage contains quantities of fiber and iron, which help to keep the digestive tract and colon in a healthy condition.
– Cabbage is one of the oldest vegetables, dating back to the 1600’s.

#thursdaythrive Squash

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#thursdaythrive

All about Squash!

Squash falls into two categories: summer and winter squash. Summer squash is tenderer and has a thinner, edible rind. Both are high in Vitamins A and C.
Squash originated in Mexico and Central America. The American Indians shared its seeds with Europeans and it is now grown all over the world.
In the United States, Florida produces the most squash, followed by New York, California, and North Carolina. In 2011, the United States grew 743.8 million pounds of squash.
Joel Jarvis in Ontario, Canada grew the world’s biggest squash. It gained 40 lbs a day to reach 1,500 lbs. The giant squash could make 5,360 bowls of soup.
You can also eat the plant’s seeds, leaves, tendrils, shoots, and flowers.