Healing Lesson Volume 1Onions-Sweet Lily of the Field Onion, that aromatic bulb that cooks can’t seem to live without. Belonging to the large lily family, onions are an ancient species. Food historians claim that pre-historic clans cultivated them in the Fertile Nile Crescent. Alexander the Great had his troops eat onions to improve their valor and during the American Civil War, Ulysses S. Grant notified the War Department, “I will not move my army without onions.” Onions come in a variety of shapes, colours, textures and sizes, from slim green spring onions to Spanish giants. Leeks and garlic are part of this family of health promoting giants as well. They have an impressive line up of nutrients including vitamin C, vitamin B6, chromium, the flavonoid, quercetin and very important phytonutrients called allyl sulfides. The latter giving onions their health promoting qualities. When preparing onions for the table there is a trick to preserving these nutrients. Research shows that slicing, chopping or mincing onions before cooking will enhance these compounds. A compound called S-alk (en)yl-L-cysteine sulfoxide and an enzyme called sulfoxide lyase (also known as alliinase) are separated in the onion's cell structure when it is whole. When the onion is sliced or cut the cells are ruptured releasing these elements. As they come into contact with each other a new compound is created called thiopropanal sulfoxide. This compound gives off the pungent aroma and causes the weepy eyes during cutting. After slicing the onions thinly, to release as many of the elements as possible, let them sit for a minimum of 5 minutes. This will allow for maximum synthesis of the compounds. Cooking should not inactivate the active phytonutrients as they are quite stable once they have been formed. 
Spiced Asian Onion Soup1 tablespoon olive oil Heat oil in medium saucepan. Add garlic, ginger and spice when oil is hot. Sauté for 2 minutes. Add onions. Sauté until transparent. Add 2 tablespoons of the broth if the pan gets too dry. Add carrots and mushrooms. Stir fry an additional 2-5 minutes. Add the broth and tamari. Let simmer until carrots are tender. Add soba noodles and cubed herb tofu for a complete meal in a bowl. Sprinkle green onions as you serve. Power Plus: Eating for Energy If you haven't already seen this
addition to the website I encourage you to check it out. To tie in with
the Power Plus theme try this delicious
'bundle of energy' bar. My kids love them!
Spring Tonic Have you started or completed your cleanse yet? This is the perfect time of the year for it! Especially if your body is still clogged from all the overindulgences of Christmas and your New Year's Resolutions need a bit of a tune up. A cleanse, at least twice a year, is important for several reasons. The two most important are:
"Elimination equals illumination" -ArgIsle-izms Follow up your cleanse with a healing spring tonic made from nettles. That's right, nettles. Those miserable stinging weeds that pop up in the spring and invade your garden and ditches. For the last five years I have been wild-crafting this delicious herb. I have my own special patch well away from obvious pollutants like car exhaust. I take a pair of scissors and a couple of large paper grocery bags. When they are about three to six inches out of the ground I snip them at the base, hold onto them with the scissors and carefully drop them into the bag. Painless! |
