What cooking means to you? For some people, it is a daily, boring task, and for others, something interesting that excites them. For very few of us, it is an art.
Most recipes are similar and their ingredients are more or less, the same.
Combining them in the right way, they can give us amazing tasting results, where at the same time we get their full nutritional values as well.
In this miniseries, we will examine the basic ingredients and how they can be used to produce tasting dishes.
Lemon is the next salt: use it in spinach and legume
Legume and spinach are the most “advertised” natural foods for the quantities of iron they contain, which it is less absorbed by our body in comparison with the iron we get from animal foods (beef, pork, chicken, fish)
This happens because the iron in legume is tied up with several acids which do not allow it to be absorbed by our system. By adding lemon which contains vitamin C, you practically release the iron.
Legume with rice
Lentils or chick peas with rice, besides being tasty, are foods with a high nutritional value due to the combination of legume with cereals. This combination releases a highly nutritious protein, making this food an essential element for the people that do not eat meat or dairy.
Plant-based proteins, even they offer some amino acids in adequate quantities, lack in other forms. When you combine plant proteins in the right way then you provide a full nutritional food to your body which is almost the same as meat.
Oregano in meat
Apart of adding taste to the meat, it also contributes in minimising all the negative effects by consuming it. Meat contains nitric acids which when mixing up with stomach acids produce nitrozamins, elements that can give you cancer.
Thymol and carvacrol, two elements found in oregano, for which science says that they can stop free radical, have high antioxidant properties, even higher than chemical components that are currently used in packed meat.
Oregano has 12 times more antioxidant properties than orange. It is an excellent source of natural fibre, which can lower cholesterol levels and triacylglycerides in blood, lowering also the negative effects of regular consumption of red meat.
In our next part, we will discuss fava beans, bay leaves and a special trick when preparing legume! Stay tuned!