Thursday, 26 July 2012

Lotus Root (Raw)

Raw Lotus Root V/s 

 of Lotus Root (Raw)


Raw Lotus root is an excellent source of Vitamin C and Dietary Fiber. It is a very good source of Vitamin B1, B2, B6, Phosphorus and Potassium and is a good source of Carbohydrate, Calcium, Magnesium, Copper, Iron, Manganese etc.

Sunday, 22 July 2012

Lettuce, Red Leaf (Raw)

Raw Lettuce V/s 
 of Lettuce, Red Leaf (Raw)
Lettuce is an excellent source of vitamin A, vitamin K, folate, and vitamin C. In addition, lettuce is a very good source of dietary fiber, molybdenum, manganese, potassium, and iron. It is also a good source of vitamin B1, vitamin B2, vitamin B6, omega-3 fatty acids, magnesium, calcium, phosphorus, and copper.

Saturday, 21 July 2012

Lettuce, Green Leaf (Raw)

Lettuce was first cultivated by ancient Egyptians for oil. Lettuce generally grown as a hardy annual, and it is easily cultivated, although it requires relatively low temperatures to prevent it from quickly flowering.
Lettuce can use either raw or cooked.
To clean lettuce, first remove the outer leaves and with one slice cut off the tips of the lettuce since they tend to be bitter. Chop the remaining lettuce to the desired size and discard the bottom root portion. Rinse and pat dry or use a salad spinner if you have one available to remove the excess water.

Raw Lettuce V/s 
 of Lettuce, Green Leaf (Raw)
Lettuce is an excellent source of vitamin A, vitamin K, folate, and vitamin C. In addition, romaine lettuce is a very good source of dietary fiber, molybdenum, manganese, potassium, and iron. It is also a good source of vitamin B1, vitamin B2, vitamin B6, omega-3 fatty acids, magnesium, calcium, phosphorus, and copper.

Friday, 6 July 2012

Leeks (Cooked)

Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.


Raw Leeks V/s 
 of Leeks (Cooked)
Heat 3 tablespoons of broth in 10-12 inch stainless steel skillet until it begins to steam. Add 1 pound of cut leeks. Cover and Healthy Sauté for 4 minutes. Add 2 more tablespoons of broth, reduce heat to medium low, and Healthy Sauté for 3 more minutes uncovered while stirring frequently. Toss with 2 tablespoons of extra virgin olive oil, 1 teaspoon of lemon juice and salt and pepper to taste.