PLANT-BASED TIPS
By Catherine Barclay
IS MISO HEALTHY?
Fiona @ abundentlyclear.nz introduced us to something very interesting. Dr. Greger @ Nutritionfacts.org has shown a study that explains that miso though high in salt doesn't have the same dangerous effects for stomach cancer or high blood pressure as salt normally does. The reason for this is the soy in miso counteracts the effects of the salt. See the YouTube video on this on pg. 61
TEST YOUR GOUT RISK AT HOME
FORAGED INFUSED VINEGAR
It is easy to test your gout risk at home. In reference to the article on page 10, you can test your uric acid level with a device like the one picured below. These products are available from many online chemists and from Amazon. But our tip here comes with a warning, if your levels are high (7 or above) you should consult a doctor immediately.
SPROUTING POTATOES Store potatoes with an apple to avoid early sprouting. Keep them away from onions and in a cool, dark place. The ethylene gas given off by an apple will prevent potatoes from sprouting, while keeping onions nearby will actually cause them to sprout.
CORN ON THE COB
PREVENT BROWNING OF AVOCADO'S WHEN OPEN Citrus fruits, like lemon or lime, naturally contain strong antioxidants, which work against oxygen to slow down spoiling or browning in certan foods. Brush a little lemon or lime juice on the flesh of sliced avocado, and seal in an airtight container, this will delay the browning process
CLEAR ICE EVERYTIME For clear ice use extra hot tap water. It improves the clarity of ice when freezing, it might take a little longer to freeze but the results are worth it.
There are a wide range of plants around us that would make a perfect infusion in vingar for very little cost. Not only does it look attractive but with the right plant the fusion can be both tasty and aromatic. Some plants that you can easily forage around New Zealand and Australia are, rosemary or lavander sprigs, no more than a couple needed. Other ideas are chamomile flowers, crab apple, elderflowers or elderberries, fennel flowers, kawakawa or manuka leaves, pine, spruce and fir leaves or tips. Just clean your foraged plant, and pat dry with a paper towel. Cram your plants into a bottle and pour in you vinegar. A wonderful infused addition to soups and sauces or when added to a salad dressing.
MAKE YOUR OWN BREADCRUMBS
Janita placed a tip on loveffodhatewaste.co.nz which is a site worth checking out: If your loaf of bread or rolls are getting a bit stale turn them into breadcrumbs using a food processor. We store these fresh breadcrumbs in a bag in the freezer and take out only what we need for recipes! It’s brilliant – we save money by reusing our own bread & we always have breadcrumbs on hand!
Have you ever had issues with not being able to peel away all the outer greens to get to the corn before you cook it in water. Try this tip, before peeling away the greens place the whole cob in the microwave and heat for 1.5 mins. Remove from microwave and slice through the base of the corn, then holding the top of the corn with the base pointing downwards squeeze out the corn. It should just slide out easily.
INTANT OAT FLOUR
Find yourself without any oat flour mid recipe, not an issue, simple process a cup or whole grain oats in a blender.
GOT SOME GREAT TIPS TO SHARE? CONTACT ME AT CATHERINE@WHOLEFOODLIVING.LIFE wholefoodliving.life | Winter 2022
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