Energetics of Food
Energetics of Quinoa: Colorful Superfood of the Andes
Native to the Andes mountains along the western coast of South America, quinoa has sustained the Incas since as early as 3,000 B.C.! Quinoa is a nutritional powerhouse. It forms a complete protein, meaning that it contains all nine essential amino acids. This is of particular importance because it is one of the few non-animal foods that supply this.
Energetics of Turmeric: An Honorable Herbal Spice
Modern medical sciences are beginning to recognize its importance: there are currently over 3,000 scientific publications researching turmeric—all of which have been published within the last 25 years. So, what’s the health buzz about?
Energetics of Broccoli: Even More Nutritious Than You Thought
Many parents know broccoli as one of the “green monsters” of dinner time, a tough contender with young ones. This cruciferous vegetable has quickly become one of the United States most popular veggies, thanks to its unique flavor and incredible nutritional value.
Energetics of Rice: A Grain Like No Other
Rice has been a staple food for over 9,000 years and today it is consumed daily by more than half the world. It is a great source of antioxidants and heart-healthy phytonutrients.
Energetics of Radish: Radical Groundlings
Radishes are grown and consumed all around the world with the first written records being found from the 3rd century B.C. Surprisingly, there are numerous varieties of radishes, varying in size, flavor, color, and length of time they take to mature. Radishes can be sweet or spicy, owing to their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate.
Energetics of Mushrooms: Literal Magic
The earliest mushroom cultivation was documented in China & Japan around 600 CE, although many scholars believe that mushrooms have been foraged since pre-historic times
Crimini, portobello, button, porcini, and oyster mushrooms function as powerful antioxidants, protecting against oxidative damage to cell structures and DNA. Shiitake, maitake, and reishi mushrooms are very good sources of iron and protein. All mushrooms are high in nutrients and low in calories and can promote healthy weight control.
Energetics of Tomatillo: Not Your Average Green Tomato
Although tomatillos are sometimes called “green tomatoes”, they should not be confused with green, unripe tomatoes. They are very close in taste and nutrients to tomatoes but are actually closer to the pichuberry.
A nutritious fruit, tomatillos contain a large amount of dietary fiber, minerals, antioxidants, and vitamins.
Energetics of Pichuberries: The Lost Incan Crop
The Pichuberry looks like a small orange/gold tomatillo, but is actually its own fruit of the nightshade family! It is a relative of tomatoes, eggplants, and tomatillos. This little bundle packs a punch when it comes to vitamin C (20X more than an orange) and antioxidant power. They have even been found to help regulate blood sugar!
Energetics of Mint: Keep Cool All Year Round
Mint has been cultivated for centuries as both cooking and medicine. From Ancient Egypt & China to modern times, mint is used by many people throughout the world as a treatment for various internal and external ailments. Mint is a very broad category, with around 20 species (although some sources say up to 600 species) that all come from the Mentha Family.
In Chinese Medicine, the 5 flavors are pungent, sweet, sour, salty, and bitter. The SAD (Standard American Diet) consists primarily of just 3 of the 5 flavors. Your diet should consist of a balance of all 5 flavors for optimal health. Balance does not refer to equal amounts, but to bring the body into harmony with your own constitution and the seasonal influences.