Author: Christy

Sweet, Sweet Sunday

Corn…The How

Christy

One of my goals in researching and writing this blog has been to get more acquainted with different cooking methods…including what foods work best for which technique…and how to use each method in creating not only meals that are healthier, but also more delicious.

One of the most common ways to cook corn is to boil or steam it. These are both “moist” cooking methods. Other moist-heat cooking methods are braising, poaching, simmering, steaming, and stewing.

 

 

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Moist cooking methods…

  • Bring out more of the natural flavor in the food.
  • Involve cooking food with, or in, some type of liquid—such as water, stock, or wine
  • Maintains most of the nutritional value of the food being cooked
  • Preserve and even add moisture to the food as it is cooking
  • Preserve and maintain water-soluble vitamins and other nutrients
  • Typically are simple and economical.
  • Use a lower temperatures—ranging from 140°F to 212°F—than other methods such as frying,

 

 

 

 

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How to Boil

You probably already know how to do this cooking method called boiling…most of us have been boiling stuff since we were making our own macaroni and cheese out of a box when we were teenagers…assuming that you were born before they started making macaroni and cheese is single-serving microwavable cups.

But what exactly is boiling?

The simple process of boiling has many advantages, including…allowing you to cook a large amount of food quickly and easily

  • boosting the color of green vegetables
  • breaking them down foods that would otherwise be inedible—such as  grains, beans, tougher and cheaper cuts of meat and poultry, and starchy vegetables—so that they are  soft enough to eat
  • concentrating flavors
  • helping to disinfect water if necessary during certain circumstances-
  • keeping your pasta from getting soggy
  • maintaining the nutrittional value, of your food
  • making gravy and pan sauces by simplyg adding a splash of white wine or stock to the pan that you’ve just finished cooking in
  • reducing sauces

Boiling is a moist-heat cooking method that involves immersing food in a liquid that has been heated to 212 degrees F. This hot liquid then transmits its heat to the food being cooked.

This temperature is called the boiling point…the point where the pressure of the liquid equals the pressure exerted on the liquid by the surrounding atmosphere.

As liquids boil, you will see bubbles forming and then exploding on the surface of the liquid.  These bubbles are caused by water vapor rushing to the surface.

The food that you boil should be sturdy enough to withstand the aggressive water without being damaged…because the rough agitation of the water can actually damage the food.

Commonly  boiled ingredients include pasta, grains, green vegetables. dried pasta, dried legumes, rice, noodles, potatoes, and eggs.

Three suggestions for making your water boil faster are to…

  1. add a water-soluble substance—such as oil or sugar—to the liquid
  2. make sure that there is no water on the outside of a pot before you start cooking.
  3. put the lid on your pot

Ingredients an either be added to cold water and heated along with the water…ior added to the water once the water has already started boilling…depending on the characteristics, of what it is that you are cooking…(more on this later)…

As far as seasoning the water that you will be boiling your food in…or at least for those of us who can’t cook a dang thing without a recipe…a good rule of thumb is to add 1-1/2tsp salt per quart of water. …(and how many of us actually measure the amount of water that we put into the pot whenever we are boiling things in the first place, even as obsessive-compulsive as I am)..

As far as keeping the water at the boiling point, be sure to…

  1. add your food a bit at a time
  2. keep the lid on your pot
  3. use plenty of water so that the cooking liquid doesn’t cool down dramatically when you add your food

How long you boil the ingredient depends on several factors, such as…

  • how important maintaining the food’s original color, texture, and flavor is to you
  • how you were brought up….(for example, back in Mississippi we cook our peas along with some bacon practially all day before serving
  • what the ingredient is
  • what your personal preference is

Now that we got that out of the way, let’s move on to far more interesting things—such as recipes…

Sweet, Sweet Sunday

Corn…The Why

Christy

As we have been climbing our way slowly up the raw foods pyramid, we honestly should be talking about leafy greens still at this point…but I got sidetracked on smoothies…which got me sidetracks on the health benefits of particular kinds of smoothies…landing me right now on the topic of antioxidants and which foods offer the most antioxidants.

We started out by talking about alfalfa sprouts…and then talked about broccoli…and now we are talking about corn.

Nutritionally corn can be very beneficial to the health of anyone…especially those who are concerned about maintaining the health of their eyes.

 

 

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Nutritional Facts

Corn contains lots of fiber and many vitamins, minerals, and antioxidants.f

Let’s look more closely at how much nutritional valuer there is in about 1/4C boiled yellow corn.

1.Antioxidants…Corn boasts higher amounts of antioxidants than most other common cereal grains.

2. Calories: 96

3. Carbs…21 grams…Carbs are the main component of corn, as with all other cereal grains….particularly in the orm of starchm, which makes up anywhere from 1/4 to 3/4 of corn’s dry weight.

4. Fat: 1.5 grams

5. Fiber: 2.4 grams…Corn contains a fair amount of fiber, varying from one type of corn to another variety…but typically around 9–15% of the dry weight

6. Protein…3.4 grams…10–15% RDI…Zeins comprise anywhere from one-half to one-thired of the total protein content…and these zeins do not contain some of the essential amino acids…making corn not one of the best foods to choose it you are concerned with the overall protein quality of your diet.

7. Sugar…4.5 grams…Corn typically has a sugar consistency of 1–3% sugar…and despite of its name, sweet corn consists of only 8% of the dry weight.

 

 

 

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Eye Health

But let’s take a look at one jparticular benefits of corn…

Eye Health

Because of the high level of antioxidants—particularly carotenoids—corn is great for maintaining the health of your eyes and preventing eye disease—such as macular degeneration, eye infections, and cataracts.

Corn gives you about 70% of the caratenoids that your body needs.protect your eyes from oxidative damage, especially damage caused by blue light,mpaign for seniors ages 65 and up that can qualify for a free eye exam. .

And while we are on the topic of eye health, let’s look at a few ways to keep your eyes looking…and then looking good.

 

Having regular eye exams is important for the following reasons…

1.  To detect eye conditions… An optometrist can spot early onset signs of diabetes, high blood pressure, glaucoma, cataracts, hypertension, and high cholesterol just by conducting an eye exam.

During your exam, your eye doctor will look for eye muscle imbalance, vision disorders, and eye disease that could potentially cause future problems.

Having your eyes examined on a regular basis can help detect these problems before they escalate and affect not only your vision, but also your overall health.

The American Academy of Ophthalmology recommends that you have a baseline eye exam at age 40, the time when the early signs of disease or changes in your vision may occur.

This baseline screening can help identify signs of eye disease at an early stage, when treatment can have the greatest impact on preserving your vision.

 

2. To determine if you need a stronger prescription, or if you need eyeglasses or contact lenses….Your eyes obviously change over time, especially after the age of 40. Having a current prescription reduces eyestrain and helps you see better.

 

3.   To improve your children’s school performance…Eye exams are an important part of healthcare for everyone, but especially for children.
According to the Vision Council of America, one out of every four children in the U.S. has an undiagnosed vision problem.

It is also estimated that 48% of parents with children under the age of 12 have never taken their children to see an eye care professional.

Vision problems and poor vision are two of the most common reasons why children fall behind in school each year.

Eye exams ensure normal vision development and can detect any vision problems that could contribute to possible learning and reading difficulties.

Early identification of such problems is crucial because children are more likely to respond to treatment when problems are diagnosed early.

 

4.  To keep from having headaches... If you have been having unexplained, constant headaches, the problem could lie with your vision. An eye care professional may be able to pinpoint the cause behind your headaches and help give you the relief you deserve.

5.   To prevent eye diseases, such as macular degeneration or cataracts…Many serious conditions like these often have no symptoms, but an optometrist can detect early signs of such diseases, helping to prevent serious damage.

Now…not that I am a “fashion and beauty” expert and blogger, bur as someone who used to never wear my glasses anywhere because I thought that I looked ugly, and now feel comfortable wearing them anywhere…let’s look at a few makeup tips for women who wear glasses… 

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Makeup Tips for Women Who Wear Glasses

Eyewear makes your eyes the immediate focal point of your face, so it’s imperative to apply your makeup in a way that’s flattering to both your frames and your face.

Less is definitely more. Applying makeup to wear with glasses is not a matter of piling on more and more makeup. Instead it’s about using the right makeup and techniques…things like keeping your eye makeup simple, using a light hand, blending everything carefully, and keeping your makeup tidy, well-defined and as close to “perfect” as possible.

Yet putting on eye makeup can not be thought of as merely a waste of time because any makeup that you apply will simply be hidden behind your glasses.

1.  Primer…Use a primer, such as NARS’ Smudge Proof Eyeshadow Base. This will create a canvas to prevent eyeshadow from flaking off throughout the day.

2. Concealor… If you wear glasses, your under-eye area is one of the first things people see on your face. Be sure to apply an under-eye concealer like MAC’s Pro Longwear Concealer.

3.  Eyeshadow…A full-out smoky eye would look slightly overwhelming. Stick to neutral shades. Get your color from liner, not eyeshadow.

4.  Eyeliner…Eyeliner is also essential. The thickness of the liner should correspond with the thickness of your glasses. If your frames are thick, apply a thick line of liner to the upper lash line…If your frames are thin, apply a softer line.

Wear colorful liners-greens, blues, or purples-such as these Urban Decay’s 24/7 Glide-On Eye Pencils in a shade that is darker than your natural eye color.

5.  Mascara…Finish with two coats of waterproof mascara.

6.  Highlighter…Apply a highlighter like Benefit High Beam to the inner corners of your eyes.

7.  Brows….Eyeglass frames draw attention to the brows, so keep your arches well groomed. Pluck or trim and scraggly hairs. Fill in any sparse spots with a brow pencil or powder shadow.

8.  Lips…Go bold with your lips.

9.  Face…Keep blush and bronzer minimal.

Sweet, Sweet Sunday

Corn…The What

Christy

Corn was first introduced to European settlers cultures by several

Native American tribes, such as the Iroquois of New England and the Pawnees tribes of the Great Plains.

And if we look back at what we learned in elementary school…or what our kids and grandkids are learning now…corn was introduced at the first Thanksgiving feast back iin 1779…(quite timely post since Thanksgiving was two days ago…and we all remember the story about the first Thanksgiving, right?!)

This corn which had been Native Americans had been cultivated in this continent as far back as 1000 BC.

 

 

 

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Facts Abour Corn

One interesting fact that I learned while doing research for the following posts is that corn always has an even number of rows of kernels.

Another interesting fact that I learned about corn is that the eat of the corn is the “female” part of the plant…while the tassel of the corn is the “male” part of the plan.

 

 

 

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Uses for Corn

Many products available on our grocery store shelves…or on the Instacart shopping list are refined or processed corn products…such as…

  • corn chips
  • corn flour
  • corn oil
  • corn syrup
  • cornbread
  • cornmeal
  • cornmeal flour
  • jpolenta
  • taco shells
  • tortillas
  • tortilla chips

 

 

 

 

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Types of Corn

There are currently hundreds of different types of corn, including these

 

 

1.Dent Corn…this is a type of corn that has small indentation (or “dents”) at the crown of each kernel that is typically grown for grain and animal food.

Actually there are two types of dent corn…white and yellow.

White dent corn is typically used to make masa, tortilla chips, snack foods, and grits…as well as producing food-grade starch and paper.

Yellow dent corn is the most commonly grown corn in the United States today…and is the corn mostly used to make cornmeal flour, corn chips, tortillas, taco shells….and even plastics,

 

 

2.  Flint Corn…Flint corn is called flint corn because the corn is as hard as flint, since each kernel of corn has a hard outer layer that protects the soft inner part of the kernel…. kernels that do not have the same “dents” that dent corn does at the end of each kernel.

The kernels of flint corn can range all over the color spectrum…not only from various shades of white and yellow,

This is the corn that many of us refer to as Indian corn and use to decorate our homes during the fall and especially and Thanksgiving.

 

3. Popcorn.,,Everyone who has been to a movie…or breathes in America knows what popcorn is, but in the next post we’ll learn even more about one of our favorite snacks…

..Ev
Sweet, Sweet Sunday

Making the Perfect Broccoli Smoothie

Christy

 

Sweet, Sweet Sunday

Broccoli…The How

Christy

Broccoli contains many nutrients–such as vitamins, minerals and fiber—but what broccoli you buy, how you store it, and how you cook your broccoli can all affect the nutritional benefits…especially the amount of vitamin C…that the vegetable will provide….something that we really don’t want to do this because we can get 84% of our RDI by eating just half a cup of cooked broccoli…more than the amount of vitamin C found in half of an orange….which means that you can get the same amount without having to stand there and peel an orange for twenty minutes.

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Choosing Broccoli

When shopping for broccoli, look for broccoli with the firmest and deepest colored “florets.”because these will contain the greater amount of antioxidants and other nutrients.  Also look for “florets” clusters that are compact and not bruised.

Look for stalks and stems that are firm with no slimy spots. Make sure that the leaves are still attached, and are brightly colored and haven’t wilted.

Never buy broccoli that has any yellow visible. This means that the broccoli has passed its prime.

 

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Storing Broccoli

Store your broccoli in your vegetable crisper, unwashed in a plastic bag, having removed as much of the air from the bag as possible after cramming the broccoli in there. Broccoli will stay good as long as you keep it in the fridge for about a week, but it will be better if you use within a few days.

Do not wash broccoli before storing because this will make it go bad faster.

To store broccoli in your freezer…not that frozen broccoli from the store only costs how much?!_..blanch it and stick it in the freezer…where it will stay good for to a year.

To store broccoli in your freezer…not that frozen broccoli from the store only costs how much?!_..blanch it and stick it in the freezer…where it will stay good for to a year.

 

 

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Cooking Methods

Broccoli contains many nutrients–such as vitamins, minerals and fiber—but how you cook your broccoli—or whether or not you do cook your broccoli—can affect its nutritional value…especially the amount of vitamin C that the vegetable will provide….we don’t want to do this because we can get 84% of our RDI by eating just half a cup of cooked broccoli…more than the amount of vitamin C found in half of an orange.

Of course, broccoli can be eaten raw…but those of us who have not embraced the raw foods diet or don’t feel like chewing broccoli because it can get tiresome, let’s think back on cooking methods—such as steaming, roasting, stir-frying, and microwaving.

And broccoli can be prepared by many different cooking methods—including boiling, microwaving, stir-frying and steaming, alter the vegetable’s nutrient composition, particularly reducing vitamin C, as well as soluble protein and sugar.

The cooking method that you use can affect the nutritional value and health benefits that you get from eating the broccoli.  For example, boiling can take away up to 90% of the valuable nutrients from your broccoli,

The cooking methods that will maintain the most nutritional value in your broccoli are…

  • microwaving
  • roasting
  • steaming
  • stir-frying

The more you cook your broccoli, the softer and more mushy it will be…not only that the broccoli will also begin to lose its flavor and nutrients the longer it cooks.

 

 

 

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Steaming Broccoli

Perhaps the best method of cooking broccoli would be to steam it. Steaming your broccoli will help it maintain its high vitamin C level. Steam your broccoli no more than five minutes.

First slice the stems lengthwise…even though yours truly had been slicing the stems horizontally for how long(?!)

Most people  do not eat the leaves of the broccolii, but the leaves are perfectly edible and contain concentrated amounts of nutrients.

Fill the bottom of your pan…(more on steaming here)…with 2″ of water.

Steam the stems for a couple of minutes before adding the florets and leaves.

The steam for four more minutes.

Sweet, Sweet Sunday

Broccoli…The Why Else

Christy

Let’s look at some more reasons adding broccoli to your diet is beneficial…

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1. Bones and Joints

Broccoli contains many nutrients that have been shown to keep your bones and fjoints healthy and to help prevent bone-related disorders….

  • calcium …broccoli contains almost as much calcium as whole milk.
  • phosphorus…6% DRV per cup
  • vitamin A…11% RDV, in the form of carotenoids
  • vitamin C…Broccoli is an excellent source of  vitamin C.  In fact, only one-half of a cup of cooked broccoli provides a whopping 84% RDV of vitamin C— more than that foundf in half of an orange.
  • vitamin K…broccoli contains 116% RDI of vitamin K.

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2. Brain Function

Broccoli contains many nutrients and bioactive compounds that can keep your brain and nervous system functioning correctly. In fact, eating only one serving of dark green vegetables , such as broccoli, per day may help resist mental decline.

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3. Cancer

Broccoli contains nutrients that may help fight and even prevent certain types of cancer—including breast, prostate, stomach, and intestinal. Eating two cups of broccoli twice a week is the amount most nutritionists consider adequate to reap the full cancer-fighting benefits of broccoli.

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4. Dental and Oral Health

Broccoli contains many nutrients—such as vitamin C , flavanoids, and calcium,—that have been shown to support oral health and prevent dental diseases—such as periodontitis, oral cancers

Many people also claim that eating raw broccoli helps remove plaque and whiten your teeth

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5. Diabetes

Broccoli may be worth adding to your weekly menu because there has been research showing that broccoli can be beneficial to diabetics…definitely adding it to my own weekly menu, know that my husband has been diagnosed with type 2 diabetes and I don’t want to be a fifty year old widow with a five year old, right?

Anyway, why/how is broccoli helpful for diabetics?

First of all, broccoli has been shown to significantly decrease insulin resistance in people with type 2 diabetes….perhaps because of broccoli’s high antioxidant content.

Broccoli has also been shown to lower blood sugar levels and improve diabetic control because of its high content of soluble fiber.

 

 

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6. Digestion

Broccoli may support bowel regularity and healthy gut bacteria because it is rich in both fiber and antioxidants, two nutrients that are important for “bowel regularity” and healthy gut bacteria.

Fiber affects several aspects of our digestive system—the speed that food travels through our digestive system, the consistency of food as it moves through our intestine, bacterial populations in our intestine, the health of your stomach lining.

And for those readers out there who still give a crap…broccoli even makes it easier to take a crap.

 

 

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7. Eye Health

Broccoli contains lutein and eaxanthin, the same antioxidant that have been shown to make carrots so very good for your eyes;.

These antioxidants both help your eyes from eye diseases and problems—such as macular degeneration and cataracts

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8. Heart Health

Broccoli has also been shown to play a role maintaining the health of your heart,  maintaining your LDL cholesterol and triglyceride levels, and keeping your blood vessels strong

First of all, broccoli contains sulforaphane, an anti-inflammatory that has been shown to prevent and reverse damage to blood vessel lining caused by chronic blood sugar problems.

.The fiber found in broccoli may reduce your risk of heart disease.

Finally, B-complex vitamins helps regulate or reduce excessive levels of homocysteine, an amino acid that increases your risk of coronary artery disease.

 

 

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9, Immune System

Broccoli is loaded with vitamin C, possibly one of the most important nutrients for keeping your immune system effectively doing its job of preventing and treating  various illnesses.

The RDV for vitamin C is 100–200 mg….and broccoli contains 78 grams …84% RDI of vitamin C per half-cup serving. of cooked broccoli

 

 

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10. Pregnancy

Broccoli contains many of the vitamins, minerals and protein needed by expectant mothers…especially the B vitamins…and even more specifically the vitamin B9, also known as folate…that are important for the development of the fetal brain and spinal cord.

Eating broccoli and other fiber-rich foods while pregnant can can help ensure healthy pregnancy outcomes and support healthier cognitive development of the newborn.

 

 

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11. Skin

Broccoli, mainly in the form of broccoli extract, contauns nutrients that have been studied as far as protecting you from getting skin cancer and other skin damage that result from exposure to a damaged ozone layer and increased exposure to ultraviolet (UV) rays.

 

Sweet, Sweet Sunday

Broccoli…The Why

Christy

So now that we know what broccoli is, let’s take a look at why you should be eating broccoli.

What nutrients does broccoli contain…What health benefits does it offer…

 

 

 

 

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1.Anti-inflammatory

Whenever our bodies are threatened with dangerous levels of potential toxins or overly-reactive, oxygen-containing molecules, it sends signals to our inflammatory system….telling our brain to “kick in” and help protect from any possible  damage….(more on this later)…

Certain nutrients help slow down the damage to joints, such as arthritis,..such as kaempferol, a flavonoid that especially works within our digestive tracta by  (by lowering your immune system’s production of allergy-related substances…and omega-3, another nutritent that prevents the inflammatory system from going bonkers.

Two cups of broccoli contain about 400 milligrams of omega-3…actually in the form of alpha-linolenic acid, or ALA—as much as one soft gel capsule of flax oil

 

 

 

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2.  Antioxidant…

Btoccoli also contains vitamins, minerals, and other nutrients that can act as an antioxidant—such as flavonoids, carotenoids, and beta-carotene.

This means that broccoli can help your body fight against the many toxins that pose a risk to our cells.

 

 

 

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3. Aging Process.

No, broccoli can’t keep us from getting older…even though that would be nice.

But it can help prevent age-related diseases because of these same antioxidant functions.

 

 

Sweet, Sweet Sunday

It’s a Beautiful Day in the Neighborhood

Christy

It’s a beautiful day in the neighborhood, and just like any other neighborhood…and just like any other neighborhood, the produce bin neighborhood has several families.

Although these families are primarily designed for crop rotation, these families will be a great asset as we start discussing the fruits and vegetables segment of the Raw Foods Pyramid…

…and since we talked about broccoli as being a crucifer…(no, George Bush, not Lucifer….I thought that this might be a good time to go ahead and introduce you to the rest of crucifer’s tribe.

 

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 THE ASTERCEAS FAMILY

This, at least to me, seems to be the miscellaneous category where those vegetables do not belong to any other family all hang out…If you’re a farmer, and know differently, then tell me…but for the purpose of making vegetables in the Raw Foods Pyramid easier to categorize, I’m using this family for my “junk pile.”

Members of this family include…

  • artichokes
  • lettuce
  • tarragon

 

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CHENOPODIACEAE FAMILY

The chenopodiaceae family are typically plants without petals, such as…

  • beets
  • spinach
  • Swiss chard

 

 

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CRUCIFER FAMILY

The crucifer family consists of those vegetables with four petals arranged in a cross shape …with six stamens, including two smaller ones, such as…

  • arugula
  • Asian greens
  • broccoli
  • Brussels sprouts
  • cabbage
  • cauliflower
  • Chinese cabbage
  • kale
  • kohlrabi
  • mustard greens
  • radishes
  • turnips
  • watercress

 

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CUCURBITACEAE FAMILY

The cucurbitaceae family, also known as the gourd family, includes those plants that typically run rampant, climb, or have spiral tendrils. Each of these plant produces their fruits on a long vine with seeds running through the center, usually protected by a hard rind.

This family not only has vegetables as members, but has also welcomed melons and some other large to join their gang…and includes…

  • cantaloupes
  • cucumbers
  • gourds
  • melons
  • pumpkins
  • squash
  • watermelon
  • zucchini

 

 

 

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FABACEAE FAMILY

The fabaceae family, also commonly known as legumes of pulses, includes…

  • beans—all beans…including fava beans, lentils, soybeans
  • peas
  • peanuts

 

 

 

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LAMIACEAE FAMILY

The lamiaceae family are those highly fragrant plants that are often used to make essential oils and herbal teas, such as…

  • lavender
  • lemon balm
  • marjoram
  • mint
  • oregano
  • sage
  • thyme

 

 

 

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LILIACEAE FAMILY

The liliaceae family includes plants with leaves that usually have vertical and very long leaves and flowers with six colorful petals, including…

  • asparagus
  • chives
  • garlic
  • leeks
  • onions
  • shallots
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    NIGHTSHADE FAMILY

The nightshade family includes…

  • eggplant
  • peppers, both sweet and hot peppers
  • potatoes,  but not sweet potatoes
  • tomatoes

 

 

 

 

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POACEAE FAMILY

This family consists of nearly 12,000 species of  “grasses” or grains that are so very important to our every diets, including…

    • barley
    • corn
    • rice
    • rye
    • wheat
    • A few examples: corn, rice, wheat, barley, oats, rye, and millet.

 

 

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ROSACEAE FAMILY

The Rosaceae family consists of herbaceous, woody plants with alternating leaves and pink flowers, such as…

  • apples
  • blackberries
  • cherries
  • pears
  • plums
  • raspberries
  • strawberries

 

 

 

 

 

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UMBELLIFERAE FAMILY

The umbelliferae family consists of those vegetables that produce the vcegetable part that we eat under the ground. Members of this family include…

  • carrots
  • parsley
  • dill
  • cilantro
  • fennel
  • celery
  • parsnips
Sweet, Sweet Sunday

Broccoli…The What

Christy

Another vegetable with high antioxidant properties is broccoli.

Broccoli is the most common member of the family tree called cruciferous vegetables, a family that includes Brussel sprouts, cauliflower, kale, cabbage., collards, kale, mustard greens, and turnip greens. You may hear this family referred to as either the “mustard family” or the “cabbage family.”

Broccoli firsts started out as a type of wild cabbage way back during the Roman times, when it was enjoyed immensely by the Romans.

Broccoli did not gain popularity until the 1920’s, even though it had been ntroduced to the United States during colonial times,

The word “broccoli” is derived from an Italian word meaning “branch” or “arm,” which is a perfect description of its blossom-bearing, cross-shaped stems that resemble mini trees

There are several different types of broccoli, including…

  • Broccoflower,…a pale green hybrid of broccoli and cauliflower..
  • Broccolini ,,,baby broccoli that is a hybrid of broccoli and Chinese kale
  • Broccoli raab… this vegetable does not have the tree-like “heads” we’re used to, but instead has the same florets but on longer and thinner stems. I
  • Broccoli rapini,…this vegetable has fewer florets and a mustard-like flavor Chinese

Most broccoli grown in the United States comes from either California

China is the country that produces the most broccoli per year, over 8 million tons per year.

Sweet, Sweet Sunday

Making the Perfect Blackberry Smoothie

Christy