Veg A handful of pumpkin leaves, three ways to eat, simple and delicious, the family ate with relish

China Connection

TB Fanatic
A handful of pumpkin leaves, three ways to eat, simple and delicious, the family ate with relish

About 10 minutes long

View: https://www.youtube.com/watch?v=Q-Fxt-6y9M0




酒鬼小莉 Drunkard Lee

酒鬼小莉 Drunkard Lee
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AlaskaSue

North to the Future
Thanks, CC…I had no idea we could eat pumpkin leaves! Fall is upon us and my pumpkins are getting ripe, but the vines still have new leaves growing. Will have to give them a try!
 

China Connection

TB Fanatic
Image result for sweet potato leaves benefits

Image result for sweet potato leaves benefits

Image result for sweet potato leaves benefits

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Here are some of the health benefits of sweet potato leaves:
  • * Anti-Diabetes. They said foods like sweet potato leaves are desired for its anti-diabetes properties and for diet therapy. ...
  • * Helps in Heart Health. ...
  • * Anti-mutagenic and Antioxidant. ...
  • * Anticoagulant. ...
  • * Enhances Eye Health. ...
  • * Anti-bacterial. ...
  • * Helps in Bone Health.
4 June 2018

Sweet Potato Leaves' (Talbos ng Kamote) Amazing Health ...


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Image result for choko leaves edible

The Choko is a green vegetable of the gourd family and is originally from Mexico where it is called a Chayote. ... The tubers (root) can be eaten just like potatoes or other root veggies, and the shoots and leaves are fantastic in salads and stir fry's.3 Mar 2018

The Choko - An Old Veggie Making a Come Back ...
 

inskanoot

Veteran Member
A handful of pumpkin leaves, three ways to eat, simple and delicious, the family ate with relish

About 10 minutes long

View: https://www.youtube.com/watch?v=Q-Fxt-6y9M0




酒鬼小莉 Drunkard Lee
酒鬼小莉 Drunkard Lee
511K subscribers


SUBSCRIBE
Plaese subscribe to 【酒鬼小莉 Drunkard Lee 】Channel on YouTube if you like my videos: http://bit.ly/drunkardlee Turn on the little bell notification, the firs time to watch Drunkard Lee wonderful video~ 开启小铃铛通知,第一时间观看#酒鬼小莉DrunkardLee 精彩视频哦~

Wow! That reminds me, our neighbor brought over a zucchini blossom the other day. She said that we could coat it with flour and fry it.


Crunchy, salty, and utterly addictive, fried zucchini blossoms make for a delicious starter.
Ingredients
SERVINGS

Vegetable oil (for frying)

1 1/4 cups all-purpose flour

1 teaspoon kosher salt

12 ounces chilled Pilsner, lager-style beer, or club soda

Zucchini blossoms (stamens removed; about 2 dozen)

Sea salt


Preparation
Step 1
In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don't overwhisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.
Step 2
For an even lighter, crispier crust, try Crispy-Fried Zucchini Blossoms.
Step 3
Stuffed blossoms are a favorite in Italy. See our Stuffed Zucchini Blossoms recipe.
 
Last edited:

China Connection

TB Fanatic
A Visual Guide to Leafy Greens: How to Cook and Store Them
You know all about kale, the dark, hearty green making its way onto every menu and “kale yeah” shirt. It’s so popular yet, somehow, it never makes it into your grocery basket.
Or maybe it does, but you end up watching it die a slow, wilt-y death in your refrigerator. Good news: Your relationship with greens (and not just kale) changes today.
Leafy green vegetable types
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Gone are the days of being overwhelmed in the produce aisle and not knowing what to do with the goods when you get home. Properly identify each one, understand the best methods for storing them so they last, and start cooking.
We promise these tips will change the way you look at (and eat) these nutrient-packed leafy greens.
Types of greens

Arugula
Arugula
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You’ll find this versatile, peppery salad green in some lettuce mixes, but its sharp flavor really makes it a great standalone option when dressed in a punchy vinaigrette
Better yet: You can sauté and chop arugula, just like spinach, and add it to creamy pasta dishes for extra bite. It’s also such a win on flatbreads and pizza. It’sloaded with vitamin K, necessary for strong bones.Trusted Source
Fun fact: Brits and Aussies call arugula “rocket.” Next time you’re at the salad bar go ahead and say, “I’ll have a rocket salad, please.”
Beet greens
Beet Greens
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The next time you’re wondering if you should keep those stems? The answer is YES. They look tough, but these greens actually cook to tender pretty quickly, whether you steam or sauté them.
If you want to add more flavor to wilted or raw beet greens, go with a squeeze of citrus, minced raw shallots, or Dijon mustard-based vinaigrette.
Or try this beet risotto with goat cheese and beet greens (that uses one pan!).
Bok choy
Bok Choy
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Who doesn’t love adding small baby bok choy to a wok for a better-than-restaurant-quality Asian-style stir-fry? Or check it out grilled.
It’s so mild and tender making it easy to cook down. Plus, with baby bok choy, you don’t need to spend time tearing apart the leaves into bite-size pieces. The stem and leaf can be torn from the base and placed whole into any cooking pan, which will give it a crunchy texture.
If you buy large bok choy, the mom and pop of the bok choy fam, give yourself a little more time to chop into smaller pieces, just like you would with chard or kale.
Cabbage
Cabbage, a leafy green vegetable
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More than just fodder for questionable diet soups, cabbage is a versatile way to pack some density into dishes. Cabbage has long been a staple of diets around the world for its nutrients, availability in winter, and affordability.
Cabbage rocks magnesium, potassium, folate, lots of vitamins, and even sulforaphane, which may help prevent cancer.Trusted Source
Try cabbage in deconstructed egg rolls, ideal for party munching.
Collard greens
Collard Greens
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Similar to Mr. Popular (kale) in heft and nutrition, collards have a more assertive, slightly bitter flavor and a chewier texture. They’ve got vitamin A, vitamin C, calcium, and lots of vitamin K going for them, too.
Collards require cooking — braise, steam, or stir-fry — to break down some of the toughness of the leaves, but they’re also amazing for rolling up your favorite sandwich ingredients when you’re going easy on the bread.
Escarole
Escarole
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Don’t be fooled: It looks like a dark head of lettuce, but escarole has slightly thicker leaves and a distinctive bite that lends robust flavor to salads.
Escarole sautéed with garlic, olive oil, and cannellini beans is a classic combination, especially in a warm, hearty soup.
Plus, you’ll berolling in fiber — just 2 raw cups delivers 12 percent of your daily recs which is helpful in weight control, wellness, and healthy aging.Trusted Source
Kale
Kale
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The celebrity of dark, leafy greens, kale has a mildly bitter bite when eaten raw, but the flavor mellows when sautéd with a little olive oil (just be sure to chop it or tear it finely).
Kale is a powerhouse for nutrients and low in calories (like all of these greens!). Think fiber, antioxidants, calcium, and vitamins C and K.
Kale chips (kale leaves tossed with olive oil and roasted at 350 degrees until crispy) will change the way you think about any leafy green. Or try this simple sauté combo: kale + garlic + olive oil + red wine vinegar. Boom, your side dish is ready.


Mustard greens
Mustard Greens
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These greens have a spicy, peppery kick that pairs well with acids, such as vinegar or lemon juice, when cooked. They also have a huge boost of antioxidant power in the form of vitamin A.Trusted Source
Asian-inspired accents (soy, sesame oil, garlic, rice vinegar) and Southern flavors (bacon, ham hocks, beans, onions) are also a good… no, a great match.
Romaine lettuce
Romaine Lettuce
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There are umpteen varieties of lettuce, but as a general rule of thumb, the darker and thicker the leaf, the more nutritious it is. (Sorry, iceberg.) Sturdy romaine leaves pack the alphabet in nutrients.
Think beyond the salad bowl and use hearty romaine lettuce leaves to make Korean-style lettuce wraps with stir-fried sesame chicken.
Spinach
Spinach
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Popeye’s favorite food packs 5.36 grams of protein per cup (cooked), making it one of the most protein-rich veggies out there. Spinach has a mildly bitter flavor that pairs well with accent flavors of bacon, lemon, garlic, black pepper, or sesame seeds.
Don’t be afraid of the fresh spinach bunches. Even though they have a little dirt on them, they’ll probably be more flavorful than the baby leaves in a plastic container (although those are super convenient for green smoothies).
Swiss chard
Swiss Chard
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Think of chard as the lighter, more tender cousin of kale — these mild leaves taste similar to beet greens and spinach, and the crunchy, slightly sweet stems might remind you of bok choy.
Don’t discount it on the nutrient front, either. Swiss chard is another antioxidant superhero, fighting free radicals by day and diseases by night.Trusted Source
Like most greens, garlic and chard are a good combination, but you can also punch up the flavor of sautéed or steamed chard with a few dashes of balsamic or red wine vinegar, or dare we say crushed red pepper flakes?
Turnip greens
Turnip Greens
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Yes, turnips. (You can eat the greens of almost any root vegetable, including carrots and parsnips). Turnip greens have a slightly peppery bite, giving your taste buds a little more excitement. Cook them with black-eyed peas, ham hocks, onions, or bacon.
FYI: This image shows the turnip greens growing back; eventually they will look similar to the beet greens.
Watercress
Watercress, a leafy green vegetable
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Another peppery, slightly spicy green that needs more love is watercress. The Brits have been pairing this leaf with egg in their famous egg and ‘cress sandwiches for ages. They must be on to something.
Is it healthy? Get ready for this: It was ranked at the top of the U.S. Centers for Disease Control’s Powerhouse Fruits and Vegetables list.
If you’re wanting to get fancy with ‘cress, try a chilled watercress and potato soup or a watermelon salad with goat Cheese, watercress, and mint. We’re ready to serve the red carpet.



 

fish hook

Deceased
A handful of pumpkin leaves, three ways to eat, simple and delicious, the family ate with relish

About 10 minutes long

View: https://www.youtube.com/watch?v=Q-Fxt-6y9M0




酒鬼小莉 Drunkard Lee
酒鬼小莉 Drunkard Lee
511K subscribers


SUBSCRIBE
Plaese subscribe to 【酒鬼小莉 Drunkard Lee 】Channel on YouTube if you like my videos: http://bit.ly/drunkardlee Turn on the little bell notification, the firs time to watch Drunkard Lee wonderful video~ 开启小铃铛通知,第一时间观看#酒鬼小莉DrunkardLee 精彩视频哦~
Thanks, i nver knew this.
 
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