Veggie of the Week

[:en]The Pistachio: Heart-Healthy Nuts[:]

[:en] What are Pistachios? Similar to mangoes, the pistachio is a member of the cashew family. Although now grown in California, it originates from the Middle East and is native to Syria, Iran, Lebanon, Turkey and the Caucausus Mountains (southern Afghanistan and Russia). It’s the seed of a very hardy tree that grows in dry, stoney, nutrient-poor soil under a hot…

Veggie of the Week

Garlic: The Magic Pill?

What is Garlic? A nickel will get you on the subway, but garlic will get you a seat. –Yiddish proverb The Stinking Rose or Russian penicillin, as garlic is also called, is a member of the lily family. The bulb, which grows underground, is the most used part of the plant, but the leaves, called scapes, are also edible and…

Veggie of the Week

[:en]Broccoli Takes a Bat at Breast Cancer[:]

[:en] What is Broccoli? Broccoli is part of the cruciferous (cabbage) family of vegetables. The most common type you see in the UK and the United States is the Calabrese, or Italian green. When speaking about broccoli, we include broccolini, which is a mix of broccoli and kale; the broccoflower, which is a mix of broccoli and cauliflower, and broccoli sprouts when we talk…

Veggie of the Week

Two Peas in a Pod

[When you have two people that are similar, we say, “Those two are just like two peas in a pod!”. I have that with my BFF and I’d like to think that a lot of the vegetables we’re talking about are also very similar to each other. Some good examples include turmeric and ginger, which both have strong anti-inflammatory properties….

Veggie of the Week

Coriander: You Love it or You Hate it

What is Coriander? Coriander (Coriandrum sativum) is both a herb and a spice (as both leaves and seeds are used) that causesmuch contention. If you come from the US, you may call the leaves cilantro and the seeds coriander, but in Europe, the entire plantis called coriander. The seeds tend to taste fragrantly of sage and citrus peel, while the…

Veggie of the Week

Free Introduction to Fermentation

Since 2014, we’ve been offering a free introduction to fermentation so you can get over the fear of the bubbling jars (kidding!). You’ll receive the basics of how to ferment foods and the health benefits at the same time as meeting some lovely people. In November we made sauerkraut and in December it was kombucha, kefir and sourdough starters. You…

Veggie of the Week

5 Tips for Detoxing Safely

Doing a detox sounds very trendy at the moment, but do we really know what it means? Is it just about giving up alcohol and sugar? You may have heard of the Maple sugar detox (sometimes called the Lemon detox), the Foot spa detox, the Detox food patch and more, but are they safe? A detox that focuses on little…

Healthy Recipes/Veggie of the Week

Highlights on Horseradish

[:en]Horseradish, wasabi, mustard…all of these cause that distinctive sharpness in your nose. There’s a reason that they have a similar reaction and we’re going to give you our horseradish highlights. The long white root we call horseradish, like wasabi, is from the Brassica family of plants (as well as broccoli, cabbage and Brussel sprouts). Mustard shares the same pungent oils…