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Richie Waves · 10-15-2008, 06:31 AM

Although some guys aren't opposed to smoking some weed, most wouldn't think of eating one. It's a shame, really, since a succulent weed named purslane is not only delicious but also among the world's healthiest foods.

Of course, there are many superfoods that never see the inside of a shopping cart. Some you've never heard of, and others you've simply forgotten about. That's why we've rounded up the best of the bunch. Make a place for them on your table and you'll instantly upgrade your health -- without a prescription.

Beets
These grungy-looking roots are naturally sweeter than any other vegetable, which means they pack tons of flavor under-neath their rugged exterior.

Why they're healthy: Think of beets as red spinach. Just like Popeye's powerfood, this crimson vegetable is one of the best sources of both folate and betaine. These two nutrients work together to lower your blood levels of homocysteine, an inflammatory compound that can damage your arteries and increase your risk of heart disease. Plus, the natural pigments -- called betacyanins -- that give beets their color have been proved to be potent cancer fighters in laboratory mice.

How to eat them: Fresh and raw, not from a jar. Heating beets actually decreases their antioxidant power. For a simple single-serving salad, wash and peel one beet, and then grate it on the widest blade of a box grater. Toss with 1 tablespoon of olive oil and the juice of half a lemon.

You can eat the leaves and stems, which are also packed with vitamins, minerals, and antioxidants. Simply cut off the stems just below the point where the leaves start, and wash thoroughly. They're now ready to be used in a salad. Or, for a side dish, sauté the leaves, along with a minced clove of garlic and a tablespoon of olive oil, in a sauté pan over medium-high heat. Cook until the leaves are wilted and the stems are tender. Season with salt and pepper and a squeeze of lemon juice, and sprinkle with fresh Parmesan cheese.

continued:

ABC News: The 10 Best Foods You Aren't Eating

Richie Waves · 10-15-2008, 06:35 AM

I've only recently started looking at what I eat, I've been blissfully living my life cheeseburger to kebab.. Sunday and Tuesday I go to my mums for a nice cabbage filled sunday dinner or tuesday roast that takes the guilt of the rest of the week off my shoulders, but I'm doing something about it now!

I also found this site handy:

Live Life to the Youngest with RealAge

enjoy!

Tyche Shepherd · 10-15-2008, 06:44 AM

Quote:

Originally Posted by Richie Waves

Beets
These grungy-looking roots are naturally sweeter than any other vegetable, which means they pack tons of flavor under-neath their rugged exterior.

Beets... I'm really not sure ... it just sounds wrong

Geaven Gall · 10-15-2008, 06:47 AM

beets.... ewww

i think i'd rather have brussel sprouts than beets lol

but that realage site looks good, especially since i'm approaching one of the big tens in age

thanks for the link richie

Cailyn Miller · 10-15-2008, 08:51 AM

I really like beetroot. Just remember it has a strong colour, and will stain everything red. Everything. So when you go to the toilet later, just remember what you ate. Saves on emergency phone calls to the doctor.

Richie Waves · 10-15-2008, 10:28 AM

Quote:

Originally Posted by Cailyn Miller

I really like beetroot. Just remember it has a strong colour, and will stain everything red. Everything. So when you go to the toilet later, just remember what you ate. Saves on emergency phone calls to the doctor.

Ive destroyed so many article of clothing trying to open jars of pickled beetroot

Cocoanut Koala · 10-15-2008, 01:11 PM

I occasionally, though rarely, have a strong craving for beets. (But not raw.)

The downside, as stated earlier, is due to their staining, you have to handle them like they're nuclear.

coco

Matty Luminos · 10-15-2008, 06:47 PM

Some of those things aren't even available in the UK. Not where I live anyway.

Beets - okay as a garnish but I don't really like them
Cabbage - my favourite vegetable. I never boil it.
Swiss Chard - not easy to find but the local supermarket sometimes has it. usually thrown into a stir fry.
Cinnamon - love it. Especially sprinkled onto a mug of hot chocolate
Pomegranate Juice - has just arrived in the UK. tastes better than cranberry though
Prunes - if they're actually dried, not dried then steeped in syrup or something. No wonder they're a laxative.
Pumpkin seeds - one of my favourite things to snack on at my desk at work is a bag of mixed seeds and nuts

I think I eat pretty healthy overall. Vegetarian, and not much dairy (though not completely vegan)

Able Udimo · 10-18-2008, 02:52 PM

I'm a big fan of purslane. I've had wild stuff growing in my yard for years and couldn't understand why anyone would find it appealing. It seemed real blah to me.

I bought some seeds for a cultivated variety a couple of years ago. It's very tender and tasty and I look forward to munching on it each spring. It's not as weedy as the wild stuff though I've had a few voluteers and I'm encouraging it to spread each year.

I have several potted plants I take in for the winter and I get new seedlings each spring by making sure some of the seed pods get broken open near the pots. I get a good crop of sacred basil each year using the same method.

I searched my seed packets but couldn't find the original one I bought. I think it was from Pinetree seeds though [GOLDGELBER PURSLANE]. Searching google, there are many golden purslanes that I expect are similar.

Rose Alba Karuna · 10-20-2008, 02:39 PM

Ah! You've helped me re-discover [fresh] beets by reminding me they are a choice I can easily make when shopping.

Another forgotten veggie that can be found on your grocery shelf is the parsnip. I have been using them in lots of dishes combined with carrots because they have a natural sweetness. They are wonderful with pot roast. I put the parsnips in the pot roast at the same time I put the carrots in and everything cooks up great.

The parsnip is richer in vitamins and minerals than its close relative the carrot. It is particularly rich in potassium with 600 mg per 100 g. The parsnip is also a good source of fiber. 100 g of parsnip contains 55 calories (230 kJ) energy.

Aodhan McDunnough · 10-20-2008, 02:43 PM

I love sweet beets. I hardly get to see them though.

Rose Alba Karuna · 10-20-2008, 03:11 PM

Quote:

Originally Posted by Able Udimo

I'm a big fan of purslane. I've had wild stuff growing in my yard for years and couldn't understand why anyone would find it appealing. It seemed real blah to me.

I bought some seeds for a cultivated variety a couple of years ago. It's very tender and tasty and I look forward to munching on it each spring. It's not as weedy as the wild stuff though I've had a few voluteers and I'm encouraging it to spread each year.

I have several potted plants I take in for the winter and I get new seedlings each spring by making sure some of the seed pods get broken open near the pots. I get a good crop of sacred basil each year using the same method.

I searched my seed packets but couldn't find the original one I bought. I think it was from Pinetree seeds though [GOLDGELBER PURSLANE]. Searching google, there are many golden purslanes that I expect are similar.

I had no idea that purslane could be eaten. Do you have any recipes?

I found a picture of it and I have an abundance of it in my back yard in S. Florida!

Able Udimo · 10-21-2008, 07:02 PM

Quote:

Originally Posted by Rose Alba Karuna

I had no idea that purslane could be eaten. Do you have any recipes?

I found a picture of it and I have an abundance of it in my back yard in S. Florida!

I just nibble on the leaves while gardening. It makes a nice addition to salads also. You picture looks alot like the wild variety I have. The type I bought seeds for is light green and has rounder and fleshier leaves.

Lewis Luminos · 10-21-2008, 07:58 PM

Quote:

Originally Posted by Rose Alba Karuna

Another forgotten veggie that can be found on your grocery shelf is the parsnip. I have been using them in lots of dishes combined with carrots because they have a natural sweetness. They are wonderful with pot roast. I put the parsnips in the pot roast at the same time I put the carrots in and everything cooks up great.

I adore parsnips. Especially roasted in the oven, alongside the potatoes. They're very much a winter staple in the UK.

10-15-2008, 06:31 AM	#1 (permalink)
Richie Waves Deus ibi est I haz Pacman! Join Date: Jul 2007 Location: Dublin, Ireland Posts: 5,434 SL Join Date: 27/06/2005 My Mood:	The 10 Best Foods You Aren't Eating Although some guys aren't opposed to smoking some weed, most wouldn't think of eating one. It's a shame, really, since a succulent weed named purslane is not only delicious but also among the world's healthiest foods. Of course, there are many superfoods that never see the inside of a shopping cart. Some you've never heard of, and others you've simply forgotten about. That's why we've rounded up the best of the bunch. Make a place for them on your table and you'll instantly upgrade your health -- without a prescription. Beets These grungy-looking roots are naturally sweeter than any other vegetable, which means they pack tons of flavor under-neath their rugged exterior. Why they're healthy: Think of beets as red spinach. Just like Popeye's powerfood, this crimson vegetable is one of the best sources of both folate and betaine. These two nutrients work together to lower your blood levels of homocysteine, an inflammatory compound that can damage your arteries and increase your risk of heart disease. Plus, the natural pigments -- called betacyanins -- that give beets their color have been proved to be potent cancer fighters in laboratory mice. How to eat them: Fresh and raw, not from a jar. Heating beets actually decreases their antioxidant power. For a simple single-serving salad, wash and peel one beet, and then grate it on the widest blade of a box grater. Toss with 1 tablespoon of olive oil and the juice of half a lemon. You can eat the leaves and stems, which are also packed with vitamins, minerals, and antioxidants. Simply cut off the stems just below the point where the leaves start, and wash thoroughly. They're now ready to be used in a salad. Or, for a side dish, sauté the leaves, along with a minced clove of garlic and a tablespoon of olive oil, in a sauté pan over medium-high heat. Cook until the leaves are wilted and the stems are tender. Season with salt and pepper and a squeeze of lemon juice, and sprinkle with fresh Parmesan cheese. continued: ABC News: The 10 Best Foods You Aren't Eating __________________ My lastfm It's not trouble until its wreaked something

10-15-2008, 06:35 AM	#2 (permalink)
Richie Waves Deus ibi est I haz Pacman! Join Date: Jul 2007 Location: Dublin, Ireland Posts: 5,434 SL Join Date: 27/06/2005 My Mood:	I've only recently started looking at what I eat, I've been blissfully living my life cheeseburger to kebab.. Sunday and Tuesday I go to my mums for a nice cabbage filled sunday dinner or tuesday roast that takes the guilt of the rest of the week off my shoulders, but I'm doing something about it now! I also found this site handy: Live Life to the Youngest with RealAge enjoy! __________________ My lastfm It's not trouble until its wreaked something

10-15-2008, 06:47 AM	#4 (permalink)
Geaven Gall Nekoquettish Join Date: Sep 2007 Location: Australia Posts: 342 SL Join Date: 07-28-2005 SLShopper Ads: 4 My Mood:	beets.... ewww i think i'd rather have brussel sprouts than beets lol but that realage site looks good, especially since i'm approaching one of the big tens in age thanks for the link richie __________________ My shop: GG Creations Projects I'm in: Planets Citizens Project Planets Citizens Radio

10-15-2008, 08:51 AM	#5 (permalink)
Cailyn Miller likes you better naked likes shiny stuffs Join Date: Aug 2007 Location: UK Posts: 180 SL Join Date: 2003/03/10 Business: Cailyn's SLShopper Ads: 6 My Mood:	I really like beetroot. Just remember it has a strong colour, and will stain everything red. Everything. So when you go to the toilet later, just remember what you ate. Saves on emergency phone calls to the doctor. __________________ My blog - for new releases, previews and stuff - A small slice of Cailyn! ~ OnRez ~ Gisborne ~ Fuzzy ~ SLX ~

10-15-2008, 01:11 PM	#7 (permalink)
Cocoanut Koala Coco's Cottages There is no sanctuary. You may think there is, but there is not. Join Date: Jun 2007 Posts: 6,398 Business: Coco's Cottages SLShopper Ads: 3 Awards: 1	I occasionally, though rarely, have a strong craving for beets. (But not raw.) The downside, as stated earlier, is due to their staining, you have to handle them like they're nuclear. coco __________________ Newest Addition: Freebie of the Month! 'Lil Cottage Series #8 ARABIAN NIGHTS by Shagz Anubis Pick yours up at Coco's Cottages! Rosieri 87,165,88 http://www.sluniverse.com/php/shop/s...p?product=4862

10-15-2008, 06:47 PM	#8 (permalink)
Matty Luminos neko boy will strip for fish Join Date: May 2008 Location: UK Posts: 219 SL Join Date: Oct 5, 2006 Business: Chaos Cat Blog Entries: 1 My Mood:	Some of those things aren't even available in the UK. Not where I live anyway. Beets - okay as a garnish but I don't really like them Cabbage - my favourite vegetable. I never boil it. Swiss Chard - not easy to find but the local supermarket sometimes has it. usually thrown into a stir fry. Cinnamon - love it. Especially sprinkled onto a mug of hot chocolate Pomegranate Juice - has just arrived in the UK. tastes better than cranberry though Prunes - if they're actually dried, not dried then steeped in syrup or something. No wonder they're a laxative. Pumpkin seeds - one of my favourite things to snack on at my desk at work is a bag of mixed seeds and nuts I think I eat pretty healthy overall. Vegetarian, and not much dairy (though not completely vegan) __________________ meow.

10-18-2008, 02:52 PM	#9 (permalink)
Able Udimo Junior Member Join Date: Sep 2008 Location: Ohio, USA Posts: 13 SL Join Date: 2008August22 Business: Transient Loitering My Mood:	I'm a big fan of purslane. I've had wild stuff growing in my yard for years and couldn't understand why anyone would find it appealing. It seemed real blah to me. I bought some seeds for a cultivated variety a couple of years ago. It's very tender and tasty and I look forward to munching on it each spring. It's not as weedy as the wild stuff though I've had a few voluteers and I'm encouraging it to spread each year. I have several potted plants I take in for the winter and I get new seedlings each spring by making sure some of the seed pods get broken open near the pots. I get a good crop of sacred basil each year using the same method. I searched my seed packets but couldn't find the original one I bought. I think it was from Pinetree seeds though [GOLDGELBER PURSLANE]. Searching google, there are many golden purslanes that I expect are similar.

10-20-2008, 02:43 PM	#11 (permalink)
Aodhan McDunnough exp(ln(Gearhead)) lim as x->0 of Geek/x Join Date: Jun 2007 Location: Philippines Posts: 3,743 Beer Tapper Gone Wild Champion! SL Join Date: March 28, 2006 Business: Aodhan's Forge SLShopper Ads: 2 My Mood:	I love sweet beets. I hardly get to see them though. __________________ We can't get rid of Landbots but we can stop the damage. VOTE this proposal on the Jira. Current votes: 71 http://jira.secondlife.com/browse/VWR-2905 Kontours Classic 1-prim chair. Sculpted, menu controlled http://www.sluniverse.com/php/shop/s...ct=786&cat=500

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