Welcome! This site can be easily viewed with a PDA or a mobile phone. If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
Peppers are a good source of Vitamin C and beta-carotene. Surprisingly weight for weight peppers are a better source of Vitamin C than Citrus fruit. The average sized green 125g pepper contains 300% of an adults RNI for Vitamin C. Better still a red one contains 400%!
This is because the common peppers ripen from green, to yellow, to finally red. Once picked a pepper won’t ripen further. They only ripen on the vine. Perhaps you were like me and thought the different colours were different varieties!
There are other varieties which appear purple brown and it is known that the deeper colours of pepper are high in bioflavonoids which can help prevent cancer.
Spanish explorers are responsible for the naming of the pepper. They apparently confused them with peppercorns which are unrelated.
Advantageously fast cooking peppers, such as stir frying do not greatly lower their nutritional value.
Tags: pepper, peppers
Add to Onlywire
Other related posts:
Vegetarian Chilli and Rice
Here’s a delicious healthy eating recipe for a dinner packed
with vegetables and serves 4.
Each serving of the vegetarian recipe contains approx 350 calories, 20g of sugar, 50g of Carbs and
Greek Roast Salad
Here’s an idea for a change of scenery rather than just eating the usual salad. It’s from Greece and you can add that Mediterranean atmosphere to your meal for
5 a Day
by Rebecca Burn Dip RNT, MBANT
Fruit and vegetables are fantastic providers of key vitamins and minerals necessary for all aspects of health. Not only this, fruit and vegetables provide
Your Ultimate Guide To Australian Winesby Ian Love
French, Californian & Australian wines
credit: Yandle
The Australian Wine Guide targets the upper middle Australian audience with a taste for and appreciative of fine wines. The guide
by Leah Quinn
Fun loving pasta eaters, rejoice! The fennel, garlic and broccoli go very well with sliced sauteed sausage and freshly grated parmesan cheese along with the crumbled goat cheese - ciao bella! Quick and easy meal to help sneak in some veggies to unsuspecting teenagers and hubbys everywhere!
Ingredients:
- 2 or 3 each hot and sweet sausage links, semi-frozen
- 2 small crowns of fresh broccoli
- 3-6 cloves of fresh garlic
- 1/2 cup crumbled goat cheese
- 1 or 2 bulbs fennel with their fawns
- Olive Oil
- Large pot of boiling water for pasta - try rotitini or penne
- One large deep skillet, enough that when after cooking sausages and veggies, you can also throw pasta in.
- 1/2 cup freshly grated parmesan
- A couple shakes of dried red pepper flakes
- Freshly cracked pepper
- Salt
Directions:
- Put pot on to boil for pasta
- Take out sausage from freezer, and slice links into 1/3 inch slices
- Put skillet onto stove, add small drizzle of olive oil and put sliced sausages in.
- Add red chili flakes and fresh cracked pepper - the heat from the skillet opens up their flavors.
- While the sausage cooks, mince up garlic and set aside.
- Rinse and break apart broccoli into small bite size pieces and set aside.
- Cut off frawns from fennel, and with the remaining bulb, slice thin and break apart to resemble onion slices. Set aside frawns for now.
- Once water has started to boil, add good amount of salt to water and a bit of olive oil.
- To cooking sausage slices, add sliced fennel and broccoli to skillet.
- Continue cooking broccoli, sausages and fennel allowing the fennel to caramelize along with sliced sausages.
- Mince up two tablespoons fawns from the fennel and grate up your cheese.
- Drain pasta when just al dente, but try and reserve up to 1 cup of pasta water.
- Add drained cooked pasta to deep skillet and add freshly minced garlic to the mix.
- Add 1/2 of the cheese and up to 1/2 cup pasta water and stir till all are combined. Continue cooking for one to 4 minutes. Add crumbled goat cheese.
- Serve up on plates, sprinkle a little of the minced fennel frawns and extra grated cheese. Ciao Bella! Mangia Mangia pronto!
This is one of those great tasting easy dishes, and the goat cheese once is melts creates a similar feel in your mouth to alfredo sauce but without a lot of the naughty added fat.
Leah Quinn, a multi-media artist and writer whose work specializes on food, health, feng shui, and self-improvement. http://leahquinn.com
Tags: pasta, sausages, broccoli, fennel, pasta recipe
Other related posts:
Fried Duck With Mango Salsa
Here’s an exotic choice for a main dish, but because duck
is high in fat, you must discard the skin and remove as much
visible fat as possible. (Serves 4). Suitable
Blue Cheese Omnivorous
By Bryan Applegate
Ingredients
Romaine Lettuce (head $1.29)
1 pound of steak ($10 per pound)
1 box of colorful pasta ($1.03 Blue’s Clues because my inner child sways me at times.)
1 red pepper ($2.62)
Blue
5 a Day
by Rebecca Burn Dip RNT, MBANT
Fruit and vegetables are fantastic providers of key vitamins and minerals necessary for all aspects of health. Not only this, fruit and vegetables provide
Cauliflower
Cauliflower is another food in the group of anticancer foods. Like most vegetables it is of course an excellent source of vitamin C, as well as folate and potassium.
Shrimp Recipes & Easy Shrimp Dishes You Can Make
by Norm Butler
There are many different shrimp recipes that you can prepare yourself in under 10 minutes. Talking about the popular seafood people from all over the world has a
Vegetarian Chilli and Rice
Here’s a delicious healthy eating recipe for a dinner packed
with vegetables and serves 4.
Each serving of the vegetarian recipe contains approx 350 calories, 20g of sugar, 50g of Carbs and
Celeriac is a winter vegetable which you may or may not have heard of. Certainly, it is not a vegetable that I have eaten or am familiar with myself. It is a kind of celery, which is grown as a root vegetable, and is also known as celery root, knob celery, or turnip-rooted celery.
On average celeriac is about the size of a large potato, but only contains about 6% starch by weight. It is low in calories and a source of vitamin C and folate. It is also a good source of potassium.
Fresh celeriac looks like a small round knobbly turnip, however when peeled white flesh is revealed with a favour very similar to celery. It is often grated raw into salads and used to flavour soups and stews. It has also been known to be chopped and added to stuffing for the Sunday chicken dinner.
It is also known to be delicious when served as an accompaniment to Salmon or spicy pork.
Tags: celeriac, celery root, knob celery, turnip-rooted celery
Add to Onlywire
Other related posts:
No related posts
