Go Exotic for Five a Day
Cherimoya, feijoa, pepino: Sound foreign? They’re specialty fruits. This National Fresh Fruit and Vegetable Month is the time to enjoy them both for their flavor and their nutrient and phytonutrient benefits.
Enjoy exotic fruits over ice cream, frozen yogurt, or even cereal; in a fruit smoothie or salad; or by themselves for their unique flavor.
Try one or more of these specialty fruits today:
• Cactus pear,or prickly pear, is the sweet, mild fruit of cactus plants. Peel; remove the seeds.
• Cherimoya(chair-oh-MOY-ah), or custard apple, has a custard-like consistency and flavor. Cut in half, remove seeds, and scoop out the fruit.
• Feijoa(fay-YOH-ah or fay-JOH-ah) looks like a kiwifruit with-out fuzz.
• Guava(GWAH-vah), sweet and fragrant, ranges from white- to red-fleshed. Enjoy whole if you like.
• Kiwano(kee-WAH-noh), orange and spiked outside, is juicy and green inside, and tastes like cucumber, banana, and lime.
• Loquat,a small tart fruit, is eaten whole. Remove the pit.
• Pepinois fragrant, with a juicy sweet yellow flesh. Peel first.
• Persimmonlooks like a tomato. It’s sweet when ripe, but bitter and sour when it’s not.
• Starfruit,or carambola, forms a star when sliced.
Skillet pasta with shrimp, scallops and vegetables
Prep: 10 minutes Cook: 10 minutes Serves: 3 to 4
This dish is a good one for those watching their calories.
1 tablespoon vegetable oil
3 small zucchini, cut into thin strips
1 medium red bell pepper, slivered
1 medium yellow bell pepper, slivered
1 medium green bell pepper, slivered
1 small red onion, thinly sliced
2 tablespoons finely chopped parsley
1 (8-ounce) bottle clam juice
1/3 cup heavy cream (optional)
½ pound bay scallops
6 ounces bay shrimp
¼ teaspoon salt
Dash of cayenne
1 (9-ounce) package fresh angel hair pasta, cooked and drained
1.In a 10- or 12-inch skillet, heat oil over medium heat. Add zucchini, bell peppers, and red onion. Stir to coat with oil. Cover and cook, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes.
2. Add parsley, clam juice, cream, and scallops. Cook, stirring occasionally, until scallops are just opaque throughout, about 3 minutes. Add shrimp and heat through, 1 minute. Season with salt and cayenne.
3. Spoon sauce over hot cooked pasta.
Food Cures for Seizure Disorders
The most important aspect of the treatment of epilepsy is the diet.
To begin with, the patient should be placed on an exclusive fruit diet for first few days. During this period he should have three meals a day of fresh juicy fruits such as oranges, apples, grapes, grapefruit, peaches, pears, pineapple and melon. Thereafter, he may gradually adopt a well balanced diet of three basic food groups viz. (i) seeds, nuts and grains, (ii) vegetables and (iii) fruits with emphasis on sprouted seeds such as alfalfa seeds and mung beans, raw vegetables and fruits. The diet should include a moderate amount of raw milk preferably goat’s milk and milk products such as raw butter and homemade cottage cheese.
The diet should eliminate completely all animal proteins, except milk, as they not only lack in magnesium, but also rob the body of its own magnesium storage as well as of vitamin B6. Both these substances are needed in large amounts by epileptics. The best food sources of magnesium are raw nuts, seeds, soyabeans, green leafy vegetables such as spinach, kale, beet-tops etc. The patient should avoid all refined foods, fried and greasy food, sugar and products made with it, strong tea, coffee, alcoholic beverages, condiments and pickles.
The patient should avoid over eating and take frequent small meals rather than a few large ones. He should not eat large meals before going to bed.