organic goji berriesOnions: The Chew and the Cry
One of the world�s oldest cultivated vegetables, the onion was considered sacred by the ancient Egyptians and has long been regarded as a symbol of eternity since the layers form spheres within spheres. This is why the symbolic onion-shaped dome features prominently in the architecture of Byzantine religious edifices. During the Middle Ages, onions were as valuable as gold and were used as rent payment and wedding gifts. They were also hung in bunches at doorways to ward off the plague.
A small white onion, studded with black-headed pins and placed in a window, will reputedly protect the home from evil. Another onion legend claims that onionskins and peelings shouldn�t be thrown away as your prosperity with depart with them. Instead, burn them in your fireplace or cookstove to attract wealth.
Alexander the Great fed onions to his troops to give them strength for battle and Captain Cook refused to sail until every man in his crew had eaten 20 pounds of them as a protection against scurvy. During the American Civil War, General Ulysses S. Grant sent an urgent message to the War Department saying, �I will not move my army without onions.� The next day, three trainloads were on their way to the front.
The old folk wisdom testifying to the health benefits of onions, garlic and other alliums has received ample scientific confirmation. In addition to being a superb wellspring of magnesium, potassium, riboflavin (vitamin B2) and vitamins A and C, onions are the very best source of quercetin, a powerful antioxidant and a bioflavonoid that is �fast becoming a superstar�, according to Earl Mindell, Ph.D., pharmacist, master herbalist and professor of nutrition at Pacific Western University in Los Angeles. Mindell goes on to write in his excellent book, Earl Mindell�s Supplement Bible, �Quercetin is now believed to be one of the most powerful anticancer substances discovered to date. According to a recent study published by the National Cancer Institute and the Beijing Institute for Cancer Research, people who ate the most quercetin-rich onions had a 20-fold lower cancer risk than people who did not.� He goes on to claim that quercetin has recently attracted attention as an effective treatment for allergies and inflammatory disorders. Mindell ends his chapter on quercetin by stating that �If you don�t eat an onion or two daily, take quercetin supplements.� The antioxidant qualities of quercetin also neutralize free radicals in the body and are thus able to protect cell membranes from age-related damage. Diabetics value onions for their ability to equalize blood sugar levels. Heart patients are advised to eat raw onions because they promote circulation, reduce blood pressure, clotting and levels of LDL, the bad cholesterol. Other medicinal actions of the onion include its use as a diuretic, antibiotic, analgesic, expectorant and antirheumatic. Cooking onions does not reduce the quercetin content, but studies indicate that medicinally, raw onions are more effective. In the garden onions can be propagated from seed or sets. Seed is cheaper, but sets are faster. Gardeners recommend planting onions with beets, cabbages, lettuce and strawberries for a synergistic relationship. However, onions should be kept away from beans, peas and sage. Reputedly onions repel cabbageworms and loopers, Colorado potato beetles and carrot flies. Keep your onions well watered and weed-free. Harvest onions when the tops start to yellow and topple. Break all the tops� even those that haven�t yet yellowed � and then wait a few days before pulling them. Allow the onions to ripen for a few days in partial sun or in a dry, unheated shed. Store in a cool, dry environment � definitely not in the refrigerator. The onion�s flavor, aroma and tear-inducing characteristics are from its sulfur compounds. When onions are peeled and sliced, these compounds are released, producing a mild form of sulfuric acid in the eyes. Rinsing the onion as soon as it�s sliced or cutting the top and peeling down, trimming off the root end last can minimize this effect. The sulfur compounds are concentrated at the base of the onion. Cooking without onions is like walking down a country lane with your eyes closed. It can be done, but why deny yourself the pleasure? To say nothing of all that superb nutrition. Even the merest hint of onion can enhance the flavor of a meal like the sound of a cello enriches a string quartet. As Sydney Smith (1771-1845) wrote in his Recipe for Salad:
�Let onions lurk within the bowl
And, half suspected, animate the whole.�
If you�re a real onion aficionado, try my favorite sandwich: raw onion on whole wheat with liberal slabs of blue cheese, preferably Stilton. This washed down with a pint of hearty ale makes an unbeatable winter lunch � as long as you don�t have any social engagements for about three days.
In Italy baked onions are served as a freestanding vegetable. The following recipe is inspired by the flavors of the Mediterranean: olive oil, anchovies and the sweet and sour taste of currants or raisins, wine, vinegar and capers. For those poor souls who suffer from anchovy-phobia, you may substitute crisp bacon, pancetta or finely diced ham or prosciutto. MEDITERRANEAN BAKED ONIONS � 6 small-medium yellow onions � 1 small can anchovy fillets, drained � 3 Tbsp. extra virgin olive oil � � cup of fine, dry bread crumbs � � cup of currants or raisins � 4 springs of fresh thyme or 1 tsp. dried � 3 Tbsp. medium-dry sherry � 1 Tbsp. Balsamic vinegar � 1 Tbsp. small capers � Salt and freshly ground black pepper to taste.
Slice half inch from the tops and root ends of the onions and remove the remaining skin (remember to throw these in your fire!). Place the onions in a pot with about one inch of water, bring to the boil and then simmer, covered, for 15 minutes. Rinse under cold water and remove the centres, leaving several layers to contain the filling. Reserve the centres.
Finely chop the anchovies and half of the reserved onion centres (keep the balance for another use) and place them in a bowl with the currants or raisins and add salt and pepper to taste. Pour the olive oil into a pan and turn the heat to medium-high. Add the breadcrumbs and saut� until they are golden brown. Add them to the anchovies and currants and mix in the sherry and vinegar. Stuff the onions with this mixture, place in a covered dish and bake at 375F for 40 minutes. If desired, you can dribble a little extra sherry over the onions. Then remove the lid and bake for a further 20 minutes. Sprinkle the capers over the onions just before serving hot.
Bruce Burnett is an award-winning writer, a chartered herbalist and author of HerbWise: growing cooking wellbeing. Bruce and his wife Delaine own Olivia�s Fashion, Furnishings & Gifts at 428 � 1st Avenue, Ladysmith, BC CANADA. Website: http://www.olivias.ca/
The Health Benefits Of Goji Berries
Goji berries are the latest super food juice to hit the market. It is the juice of choice for many Hollywood superstars. They claim it helps their complexion and boost their immune system. What is this little berry all about? Is it worth all this hype and the cost per bottle that is charged?
Goji berries are grown in China. Himalayan berries are slightly more plump and sweeter than just the Chinese berries and are preferred.
The little berry is packed with amino acids, trace minerals, B vitamins, beta-carotene, vitamins E and C, essential fatty acids, as well as anti-inflammatory, anti-fungal and anti-bacterial properties. That is a lot to put into an exotic tasting berry.
The list of what it is said to help is as extensive as its nutrients. Goji berries are said to help detox the blood and immune system. It strengthens the heart and eliminates palpitations. Anti-aging and helping to eliminate forgetfulness is one of the many benefits as well as an aid in weight loss and morning sickness. It is also claimed to have anti-cancer properties.
The Goji berry is over all a little berry filled with nutrients our body uses and needs on a regular basis. There is no recommendation on how much of this juice to take on a daily basis. It is said to have a sweet and sour taste that appeals to some people. From everything, out there you either love the taste or hate it.
These little berries are worth a try. Finding them in the mainstream can be somewhat difficult. As they become more popular, they will be seen in more places. For now you can mail order the juice from various locations.
Discover the true power and benefits of Goji berries at http://www.squidoo.com/goji-berry-benefits Plus, subscribe for your free natural health newsletter at http://www.revitaliseyourhealth.com
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