Dandelions

Nutritious, seasonal, local, and also – sounds almost too good to be true – free! The humble but ubiquitous dandelion (Taraxacum officinale). If there is a flower that one cannot help noticing, it is a dandelion with its radiant, joyful, and sunny bright yellow...

Persimmons

Do you like persimmons? We are at the peak of their season now, which will last until early spring. These luscious looking and tasting fruits, also called kaki or Sharon fruit, are native to Japan, China, and Korea but nowadays are also grown in California, South...

Sprouting

Although spring is bringing us a greater variety and quantity of fresh produce, the availability of it cannot be guaranteed because of the lockdown and all its consequences. Necessity is the mother of invention – or just an incitement to remember some great old...
A Big Fat question – do vegans get enough DHA?

A Big Fat question – do vegans get enough DHA?

‘Where do you get your protein?’ ‘But what about iron?’ ‘Are you sure you get enough calcium?’ – I challenge any vegan to say that no one has asked them at least one of these questions before. And we all know the answer – actually, many versions of the same answer –...
The Pumpkin – facts, ideas, and recipes

The Pumpkin – facts, ideas, and recipes

It is that time of the year. Orange. No escaping it. Orange leaves on the trees and orange pumpkins on doorsteps, walls, shop counters, porches, and windowsills.Leaves fall to rot on the ground, and the ‘used’ pumpkins are tossed into a compost pile (if they are...

Sauerkraut – or fermented cabbage (plus a recipe)

In August 1768 Captain Cook left for an expedition on board of his ship “Endeavour” in quest of discovering just another new, rich and beautiful land, thus ascertaining himself glory and historical immortality. The expedition proved to be very successful, not only...

Plant sources of iron

World Health Organisation (WHO) states that approximately 2 billion of the World’s population (30%) have iron deficiency anaemia (1). Some these cases are due to impaired absorption, but the major part is related to malnutrition and undernutrition....
If broccoli tasted like chocolate…

If broccoli tasted like chocolate…

Would people be happier (and healthier) if we could make broccoli taste like chocolate? I have come across this question quite a few times recently.“Chocolate is nice, delicious, desirable, rewarding, etc., etc. etc”. Right?  “Broccoli (Brussels sprouts even more so)...