Leaves As Vegetables
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Leaves As Vegetables
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Author : Roby Jose Ciju
language : en
Publisher: AGRIHORTICO
Release Date : 2021-03-18
Leaves As Vegetables written by Roby Jose Ciju and has been published by AGRIHORTICO this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-18 with Gardening categories.
Leafy vegetables or vegetable greens are considered to be richest source of dietary fiber, vitamins and minerals. Daily consumption of minimum 100 to 150 grams of leafy vegetables along with a main diet is recommended by many health experts for balanced nutrition of a human body. Apart from its health-providing properties many leafy vegetables are considered to have medicinal benefits also, especially those vegetable greens which are loaded with antioxidant vitamins and minerals. This eBook explains in detail the food significance and nutrition of about 48 leafy vegetables.
Leaves We Eat
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Author : Katherine Rawson
language : en
Publisher: EZ Readers
Release Date : 2020-07
Leaves We Eat written by Katherine Rawson and has been published by EZ Readers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-07 with Edible greens categories.
Leaves come in all shapes and sizes. They make food for the plant. They make food for us, too. Find out how leaves help plants grow and learn about some of the leafy vegetables we eat.
Twenty First Century Greens
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Author : David Kennedy
language : en
Publisher:
Release Date : 2011
Twenty First Century Greens written by David Kennedy and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Cooking (Greens) categories.
"In 1535, the French explorer Jacques Cartier became stranded by the harsh Canadian winter. Over fifty of his men had died from scurvy, the lack of vitamin C, and the rest were weak. The native Iroquois saved the lives of Cartier and the remaining men with a simple tea made from a handful of leaves of the white cedar tree. The leaves of the vast pine forest that surrounded them contained far more vitamin C than the limes the explorers had on their ship. Few people die from vitamin C deficiency anymore. But, more than 600,000 children died last year from a lack of vitamin A. Iron deficiency anemia is one of the most common serious diseases in the world, eroding the lives of a billion people. Where can these people find the vitamin A and iron they need to regain their health? Now, nearly 500 years after Cartier, the answer can be found in the same place -- the green leaves growing all around us. Discover a new world of green leafy vegetables and find out how they can help build the food system we need for the 21st Century. Learn how to make green leaf vegetables more; nutritious, delicious, local, inexpensive, and sustainable."--Back cover.
Know Your Green Leafy Vegetables
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Author :
language : en
Publisher: Sanjay & Co
Release Date :
Know Your Green Leafy Vegetables written by and has been published by Sanjay & Co this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Vegetables From Stems And Leaves
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Author : Millicent Ellis Selsam
language : en
Publisher: William Morrow &Company
Release Date : 1972
Vegetables From Stems And Leaves written by Millicent Ellis Selsam and has been published by William Morrow &Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1972 with Vegetables categories.
Explains the cultivation and growth of twelve vegetables including onions, asparagus, cabbage, and lettuce.
Cooking With Asian Leaves
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Author : Devagi Sanmugam
language : en
Publisher:
Release Date : 2004
Cooking With Asian Leaves written by Devagi Sanmugam and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Cookery (Herbs) categories.
Many leafy vegetables can be found in today's markets and many of them are traditionally used by a particular culture, outside of which they are barely kown. Intrigued by the look and smell of a particular leaf at the vegetable stall but have absolutely no idea what its for? Cooking with Asian Leaves unveils some of the mystery behind those leaves. This book is a practical guide to using some of the more common, and some of the slightly less common leaves one comes across at the market. Each leaf is described in detail, to help readers learn to identify them. The medicinal properties of the leaves are also included together with accompanying recipes so that readers can learn how to prepare delicious and nourishing dishes with the various leaves. Some of the leaves featured in the book include Agathi, Basil, Noni, Rice Paddy Herb, Seeru Keerai, Shiso, Ulam Raja to name some. Filled with beautiful food shots, Cooking with Asian Leaves is a one of its kind, innovative cookbook and a perfect companion for anyone who is intrigued by the sight, smells and tastes of the leaves used in Asian cooking.
Vegetable Part 2
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Author : Harshita Joshi
language : en
Publisher: AGRIHORTICO
Release Date : 2019-03-29
Vegetable Part 2 written by Harshita Joshi and has been published by AGRIHORTICO this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-03-29 with Gardening categories.
Vegetable greens are complete source of minerals, vitamins and plant chemicals that keeps oneself protected from various diseases. It is advised by all the health practitioners to include green leaves at least once in a day. Green leafy vegetables are also rich in fibers that help in digestion, keeping check on cholesterol and blood pressure. Most of the dieticians recommend a daily intake of 116 gm of leafy vegetables in the diet. Other than nutrient contents, mere watching a green plant in a home garden gives a sense of joy and energy. Root vegetables such as radish and turnip are planted to be consumed as greens and root vegetables both. Leafy vegetables such as lettuce, celery, parsley, basil, coriander leaves etc are consumed in their natural forms and seeds are used as flavoring agents. Other leafy greens are consumed after cooking or boiling.
Leaves From Our Tuscan Kitchen Or How To Cook Vegetables
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Author : Janet Ross
language : en
Publisher: Good Press
Release Date : 2023-07-10
Leaves From Our Tuscan Kitchen Or How To Cook Vegetables written by Janet Ross and has been published by Good Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-10 with Cooking categories.
"Leaves from our Tuscan kitchen; or, How to cook vegetables" by Janet Ross. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
Root Stem Leaf Flower
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Author : Gill Meller
language : en
Publisher: Hardie Grant Publishing
Release Date : 2020-05-28
Root Stem Leaf Flower written by Gill Meller and has been published by Hardie Grant Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-05-28 with Cooking categories.
Guild of Food Writer’s Awards, Highly Commended in ‘General Cookbook’ category (2021) Root, Stem, Leaf, Flower is a cookbook about plants – it's about making the most of the land's bounty in your everyday cooking. Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing: good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cooking exponentially - they provide a feast of flavours, colours and textures. Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. From springtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn – apples, pears, plums – the food year is marked by growth, ripening and harvest. With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gill's ideas for using the very best fresh ingredients, Root, Stem, Leaf, Flower is a thoughtful, inspiring collection of recipes that you'll want to come back to again and again. Praise for Time: "I love Gill Meller's food: it is completely his own, and ranges from the (unpretentiously) rarified to the smile-inducingly cosy; indeed, he often seems to fuse the two... his recipes make me want to run headlong into the kitchen." – Nigella Lawson "Gill Meller's latest cookbook, Time, is poetic and romantic – a string of beautiful recipes guide you through the seasons. – Yotam Ottolenghi, Guardian Praise for Gather: "My book of the autumn and possibly of the year... Gather is a perfect expression of something food writers have been trying to define for the past three decades: modern British cooking." – Diana Henry "Just stunning. There's no one I'd rather cook for me than Gill and there's not a recipe here I wouldn't eagerly devour." – Hugh Fearnley-Whittingstall
Vegetables From Stems And Leaves
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Author : Outlet
language : en
Publisher:
Release Date : 1988-12
Vegetables From Stems And Leaves written by Outlet and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-12 with categories.
