Check out the video below:. It is commonly and simply referred to as ngangà in Tagalog and mama or maman in Ilokano. The same holds true for the pharmaceutical companies too. Brea and I love you lots! In the Philippines we use it as a vegetable. Lakshmi Moorty on May 6, 9:
The diet tactic actually works, along with eating foods that contain a lot of water, like fruits and veggies. In a University of Tokyo study, women who ate high-water-content foods had lower body mass indexes and smaller waistlines. Researchers speculate that the water in these foods may fill you up so you eat less.
Did you know broccoli is a great source of fiber and calcium? Rich in antioxidants like vitamin C, cabbage is a great immune-booster. Enjoy it lightly sautéed in a stir-fry or paired with sweet-tart apples.
Or, try this recipe for red cabbage and apple salad with ginger vinaigrette. Like other cruciferous veggies, cauliflower is full of cancer-fighting phytonutrients and is a great source of vitamin C and folate. Nibble on raw or lightly steamed florets to maximize cauliflower's antioxidant power, or try this potassium-rich recipe for Cauliflower and Yukon Gold Soup. A powerhouse for heart health, grapefruit contains vitamin C, folic acid, and potassium, along with pectin, a soluble fiber that may be a strong ally against atherosclerosis.
Pink and red varieties also have vitamin A and lycopene, a phytochemical that protects arterial walls from oxidative damage. To get the juiciest specimens, select fruits heavy for their size and make sure to try them in this refreshing salad. With a mere 60—70 calories per pound, lettuce is high on the list of diet-friendly foods.
Romaine lettuce alone is a great source of B vitamins, folic acid, and manganese, which helps regulate blood sugar and is essential for proper immune system function. Add the remaining oil, then the broccoli and carrot.
Cook the vegetables quickly until almost tender minutes. Stir in the snap peas, garlic and 1 tablespoon of the ginger, cook until you can smell the garlic 30 seconds. Add the chilled rice and mix everything together. Once the rice has warmed push everything to the sides of the pan and add the egg, using a spatula quickly scramble be careful not to scorch the egg!
Pour in the sauce and stir to combine, taste for seasoning. Garnish with scallions and black sesame seeds and the remaining ginger. When the stores and markets are practically giving away the strawberries we have to get creative and make some magic!
Speaking of magic, these Strawberry Shortbread Tarts are a delicious way to use them all up. Add the butter, flour and salt to a stand mixer fitted with the paddle attachment, beat until fluffy. Add the egg yolks and mix until combined. Mix in the flour until the dough comes together it is a crumbly dough.
Shape dough into a disk, wrap in plastic, refrigerate for 30 minutes. Spray tart molds with cooking spray or brush with butter and press the dough into tart molds cutting off excess with a pairing knife. Add the almond paste and sugar to a stand mixer fitted with the paddle attachment and mix on medium until it is the size of peas. Add the butter and mix until fluffy. Add the eggs one at a time followed by the almond extract.
On a low speed mix in the flour and almond flour. Place the cream in a pastry bag or zip top bag and refrigerate until ready to use. Place parchment paper on a sheet tray and set out the tart molds. Pipe the almond cream into the tart mold smoothing the top with a small offset spatula.
Bake for 20 minutes until the cream has puffed and browned slightly. Put the jam and water into a small saucepan and simmer until it is reduced to a thin syrup. Place the strawberries around the edge of the tarts and fill into the center to create a flower shape. Finish by brushing on the glaze and enjoy! Add the butter and sugars to a stand mixer fitted with the paddle attachment and beat until fluffy.
Next add in the eggs one at a time followed by the vanilla bean paste. Whisk together the flour and baking soda and add to the wet ingredients be careful not to over mix Add in the oats, cranberries and chocolate chips and mix just until they are incorporated. Using a 1oz scoop portion out the dough onto baking sheets lined with parchment paper.
Bake the cookies for 6 minutes then rotate the pans and bake for another 5 minutes or until they are golden brown. Being a clean freak has its benefits, like actually being able to see your clothes in your closet or not panicking when a friend drops in. But when it comes to food most of us are eating too clean, too clean for our gut health that is. With so many things pasteurized for a longer shelf life we are all missing out on tons of extremely beneficial bacteria that can really impact our digestive health.
I started to learn about probiotics when my friend Midge was visiting me in New York, she told me that she gives each of her kids a little bit of sauerkraut in the morning as a supplement. I was so confused but when she explained that it contains tons of beneficial bacteria that can do everything from support digestion to improve your immune system it made sense to me that you would want to have that in your diet.
On that visit she showed me how to make sauerkraut and kefir at home, it was amazing to learn how it is done. Since then I have learned how to make so many more ferments like kombucha, kimchi, pickles and so on. It is so fun to learn how to make all of these different things but when life gets in the way I do find it hard to make the time to do it myself, luckily I found Farmhouse Culture.
They make their products the way I would myself but I can easily pick them up at the grocery store. I have actually teamed up with Farmhouse Culture to show you 3 different ways you can use the new vegetables in your next meal:. Add the goat cheese, beets, walnuts and top with salt and pepper. As it is chewed, the peppery taste is savoured, along with the warm feeling and alertness it gives similar to drinking a fresh cup of coffee.
Paan-shupari shupari being bengali for areca nut is a veritable Bangladeshi archetypal imagery, employed in wide ranging contexts. Prior to British rule, it was chewed without tobacco and it is still rarely chewed with tobacco. Betel leaves are arranged aesthetically on a decorated plate called pandani and it is offered to the elderly people, particularly women, when they engage in leisure time gossip with their friends and relatives.
During the zamindari age, pan preparation and the style of garnishing it on a plate pandani was indeed a recognised folk art. In Bangladesh pan is traditionally chewed not only as a habit but also as an item of rituals, etiquette and manners. On formal occasions offering paan symbolized the time for departure. In festivals and dinners, in pujas and punyas pan is an indispensable item.
Hindus make use of paans as offerings in worship. Dhakai Khilipan, a ready pack of betel leaf processed in Dhaka is famous in the sub-continent. Old Dhakaites have a rich heritage of creating the best khili paan with many complex, colourful, aromatic and mouth-watering ingredients.
Although 'paan' has been a staple Bengali custom for ages, a number of high-end stores with premium quality paan has become available in recent times. Paan Supari is perhaps the first such brand, which offers a wide range of khili paan. They also offer a khili paan for diabetic patients called the "paan afsana". The sweet paan of the Khasi tribe is famous for its special quality. Paan is also used in Hindu puja and wedding festivals and to visit relatives.
It has become a ritual, tradition and culture of Bangladeshi society. Adult women gather with pandani  along with friends and relatives in leisure time. Total cultivated area under the crop in Bangladesh is about 14, ha and the total annual production is about 72, tons. The average yield per acre is 2. There are usually three crops during the twelve months and they are locally called by the name of the respective months in which they are harvested.
Paan leaf is usually plucked in Kartik, Phalgun and Ashad. The Kartik paan is considered by consumers to be the best and Ashad paan the worst. When plucking, it is a rule to leave at least sixteen leaves on the vine.
Different varieties of betel leaf are grown and the quality differs in shape, bleaching quality, softness, pungency and aroma of leaf.
Tamakh paan, a betel leaf bended with tobacco and spices. Supari paan, another variety of white leaf, Mitha paan, a sweet variety, and Sanchi paan are common varieties of betel leaves.
Almost every paan-producing district has its own special variety of betel leaf of which consumers are well acquainted. In the past, the best quality of elegant camphor-scented betel leaf named Kafuri paan was produced in the sonargaon area of Narayangonj district. It was exported to Calcutta and Middle Eastern countries.
The next best is the Sanchi paan grown in Chittagong hill tracts. This variety is not very popular among Bangali people. It is exported to Pakistan for the consumers of Karachi. Bangla paan, is also known as Mitha paan, Jhal paan or paan of Rajshahi. At present, this variety is becoming extinct, due to emergence of more profitable and lucrative fast-growing varieties of paan crops. Normally, betel leaves are consumed with chun, seed cinnamon, cardamoms and other flavored elements.
Paan is chewed mainly by Madheshis , although migrants in Terai have also taken up chewing paan in recent times. Throughout Terai, paan is as common as anywhere in northern India. There is some local production, generally not commercial, but most leaves are imported from India. Although not as ubiquitous as in the Terai, most residents of Kathmandu occasionally enjoy paan.
A sweet version of paan called meetha paan is popular amongst many who do not like the strong taste of plain sada paan. Some parents allow their children to consume meetha in special occasion because it is tobacco-free. It is a controversial business, with critics questioning entrapment, exploitation, health, class and culture.
A recent study found that areca-nut paan with and without tobacco increased oral cancer risk by 9. In one study c. In hamsters, forestomach carcinomas occurred after painting the cheek-pouch mucosa with aqueous extracts or implantation of a wax pellet containing powdered paan with tobacco into the cheek pouch; carcinomas occurred in the cheek pouch following implantation of the wax pellets.
In human populations, they reported observing elevated frequencies of micronucleated cells in buccal mucosa of people who chew betel quid in the Philippines and India. The scientists also found that the proportion of micronucleated exfoliated cells is related to the site within the oral cavity where the paan is kept habitually and to the number of betel quids chewed per day.
In related studies,  the scientists reported that oral leukoplakia shows a strong association with habits of paan chewing in India. Some follow-up studies have shown malignant transformation of a proportion of leukoplakias. Oral submucous fibrosis and lichen planus, which are generally accepted to be precancerous conditions, appear to be related to the habit of chewing paan.
In a study conducted in Taiwan,  scientists reported the extent of cancer risks of betel quid paan chewing beyond oral cancer, even when tobacco was absent. In addition to oral cancer, significant increases were seen among chewers for cancer of the oesophagus, liver, pancreas, larynx, lung, and all cancer. Chewing and smoking, as combined by most betel chewers, interacted synergistically and was responsible for half of all cancer deaths in this group.
Chewing betel leaf quid and smoking, the scientists claimed, shortened the life span by nearly six years. A Lancet Oncology publication claims that paan masala may cause tumours in different parts of the body and not just the oral cavity as previously thought.
In a study conducted in Sri Lanka,  scientists found high prevalence of oral potentially malignant disorders in rural Sri Lankan populations. After screening for various causes, the scientists reported paan chewing to be the major risk factor, with or without tobacco. In October , 30 scientists from 10 countries met at the International Agency for Research on Cancer IARC , a World Health Organization sponsored group, to reassess the carcinogenicity of various agents including areca nut, a common additive in paan.
They reported there is sufficient evidence that paan chewing, even without tobacco, leads to tumours in the oral cavity and oesophagus, and that paan with added tobacco is a carcinogen to the oral cavity, pharynx and oesophagus.