Collard Greens, which are eaten year round down south but particularly on New Years Day, are eaten that day because they supposedly bring good financial health, as they resemble money when folded. I want you to be “armed and ready” for the new year so you’re getting this offer in plenty of time! Collards (as well as Tuscan Kale, Kale, and Mustard Greens) are absolutely LOADED with good for you vitamins A, C, K, and Calcium, as well as contain a good amount of antioxidants and protein (3 grams per 1/2 cup cooked), no fat, and are incredibly low in calories. They are in the broccoli family. Enjoy! – Lula
How cute is this? You can find this dried Bowtie SEAWEED in the Asian section of a good supermarket. Seaweed is LOADED with nutrients, extremely low in calories, and can be enjoyed in virtually any soup or casserole without a hint of the “sea”. Seaweed is now being cultivated, it’s become so popular. If you LIKE seaweed, order it raw in a seaweed salad at many Asian restaurants. I love it both ways. If you haven’t tried it, be BRAVE, do so, and be GOOD to yourself!! With love, Lula
Below is an excerpt to a great article helping explain one aspect of sustainability. Click on the link at the bottom for more…
“Human life on this earth does not exist without healthy soil,” Tessa Peters, commercialization manager at The Land Institute, says. “We need grain crops [for foods] like bread, rice, pasta, and all of those are based on an annual agriculture, which is extractive. The development of a perennial agriculture that’s regenerative is essential to human life, because it means that we are not washing soil away, so we are able to survive the current existing climate crisis.” MORE HERE
If you’ve been wondering about why/how your grocery store is operating and behaving right now…or if you’ve been wondering about how safe your food is, or how safe a restaurant’s food is, OR, if you’ve been wondering about when or if your money OR your food supply will dry up and how you will handle it, you can educate yourself a bit here .
And…to take your mind off of the sobering information in the article, please enjoy these pretty pictures of a July 4th Grillout!
Hurry, quick! If you love Brussels Sprouts get them now before they leave the store. In the US, fresh runs from about June to January. But DID YOU KNOW…they get their name from where they were originally mass cultivate – Brussels Belgium? They’ve been widely enjoyed since the 1500’s over there…but just in the 20th century did they gain in popularity in the US. Mostly from California, you can get them frozen all year round, but fresh is best.
LOADED with good stuff our bodies need, BS (you know what that means right? and it’s so fitting since they can smell like a fart if you overcook them 🙂 ) are a super food. Coming from the cruciferous veggie category, they contain the metals and micronutrients we need along with loads of Vitamins A, C, K, and B6, not to mention folic acid and fiber.
Lula’s BS recipes include but are not limited to Roasted (simple and our favorite), Dijon Garlic, and a magnificent festive Fennel & Pomegranate Salad. Relax…they won’t make YOU smell like a fart!
Shelling out for a bag of almonds might not be a bad idea if you need to lower your cholesterol. Almonds are recognized as a cholesterol-lowering food; studies also show that they can reduce the risk of heart disease.
One ounce of almonds, about 25 nuts, contains 164 calories and 1.10 grams of saturated fat. That same ounce is also a good source of protein, potassium, vitamin E, and magnesium, and has no cholesterol.
The “ancients” seemed to already know these facts. Ancient desert nomads combined almonds with chopped dates, bits of pistachios, sesame oil, and breadcrums and rolled them into balls. The world’s first trail mix!!
King Tut apparently knew the nutritional value of almonds. Several handfuls of them accompanied him into the tomb, perhaps to nourish him on his post-life journey.
Lula’s for Lunch…and More! Catering www.lulasforlunch.com uses all KINDS of nuts in every way possible. We LOVE them for their deliciousness and their nutritional value. We always label our foods that contain nuts, however, for our clients that may have nut sensitivities .
Native to South America, the quinoa seed comes in 3 different varieties, and I like them all – particularly together. Sometimes its hard to find the blend though, and when I can’t I’ll settle for red.
White quinoa is the most plentiful; it is the largest and has a nutty vegetal flavor and the softest texture of the three. Red is next in size and is crunchier because it has an outer seed coat that makes it even nuttier (any reason, you think, why this would be my fave?!?) Black is the tiniest and the crunchies with an even thicker seed coat.
The reason I personally like to mix them is because the white explodes and is fluffiest, the red has the best flavor and texture (to me – this is personal folks!), and the black will virtually always remain crunchy. Interesting flavors and textures always make for a more delicious meal! Lula’s Catering makes soups and stews with quinoa as well as entrée salads and side dishes. It’s packed with nutrition and is gluten free … a real winner! For more tips & tidbits from Lula you can always go here – just type in your key word question and I’ll probably have some sort of answer!! With love, Lula
It might be a major diet component in the coming decades…but for NOW, we’re just going to discuss Kombu – a dried kelp that contains “umami” (specifically glutamic acid but what do you care?!?). If you missed that post look it up!
Kombu is used in Japanese (and my) cooking to enhance umami in many dishes – it can be found in Asian markets and these days quite a few grocery stores in dried form. Kombu is also a vegetarian source of the brain function enhancing Omega 3 fatty acid.
Just drop one 2×2 square per quart of liquid into soups and stews (think vegetable soup, tomato sauce) and pull it out when the liquid begins to simmer. You don’t want to forget it- bitter compounds form at a full boil. But you WILL add that indefinable “what is IN this that makes it so rich and tasty?!?” vibe if you pull it out at the simmer! If you liked this tidbit you can get one weekly here!
Pumpkin seeds are one smart snack. They’re rich in zinc, a mineral vital for memory and thinking skills. They’re also packed with magnesium, a mineral that fights inflammation and contributes to the creation of new brain cells.
In addition, pumpkin seeds contain a hefty amount of tryptophan, an amino acid that the body converts to the good-mood chemical serotonin. As if that’s not enough, pumpkin seeds contain a wide variety of antioxidants that may slow brain aging. At Lula’s for Lunch…and More! Catering , we toast our pumpkin seeds and use them in many salads as well as garnish entrees for a satisfying crunch! This picture is of our Citrus Avocado Salad. Now, drool!
Underneath its spiny exterior, pineapples pack a brain-boosting wallop. Bromelain, an enzyme found only in pineapples, keeps blood platelets from sticking together and forming clots. These clots can break off from artery walls and interrupt blood flow to the brain, setting you up for a memory-damaging stroke. Pineapples are also rich in folate (aka vitamin B9), which can help make you more alert and better able to focus!