Summer Smoothies

Milk Shake - Photo: Pixabay

The summer sun swelters outside. Inside it is warm, the fruit bowl sits lusciously on the window sill, bursting with seasonal plenty – peaches, mangoes, grapes as well as the year-round banana. All of the fruit is at a point of perfect ripeness, begging to be eaten right now before it descends into a pool of pulp. It could have stayed in the fridge and been brought out in economical relays to ripen for a day, but there is something about a full fruit bowl, a promise of health and succulence, that time and again makes me arrange it as a still life, as I unpack the shopping, only to be wrong-footed when it all ripens at the same time.  Typically the children are only bothering to eat apples, which last forever in the fridge. Desperate measures are called for.

It is time to make smoothies. Even children, who wouldn’t give a second glance to raw fruit, can usually be beguiled by a smoothy. It is also a special treat for adults, an easy thing to do for visitors who drop by when it’s too hot for tea. Any ripe fruit can be used, even if it is slightly overripe, as long as it still smells good and not fermenting.  You get a mega-dose of vitamins, plus calcium from the yogurt and milk, almost a meal in itself. Healthy eating in a glass!

Giving a recipe for a smoothy is hardly necessary. It depends on what you have in the house already. Use this example as a template and adapt and change it as you like. As long as you use fruit that is truly ripe, it’ll be delicious. The one essential piece of equipment is a liquidizer or food processor, without that I’d just have to force feed the children the fruit as is, it is far too laborious to puree fruit by hand on a hot summer’s day. The joy of making smoothies is the effortlessness. 

No set quantities, but as a guide, I’d use one mango with one or two bananas. Just peel and stone the fruit, fling it into the liquidizer with a large dollop of plain yogurt and a cup of milk and blitz. If it is too thick for your liking add more milk.  Chuck in some ice cubes for instant chill factor.

A tip for dealing with mangoes: without peeling, slice off both the long sides as close to the stone as you can., cut the flesh in a criss-cross fashion to make 1cm cubes, without going right through the skin, then push the skin up to invert the cubes into a mango hedgehog! The children eat them like this and a very messy business it is, needing a bath afterward.

Suggestions for fruit combinations:

Mango and banana

Pear, berry, and banana

Peach and berry

Strawberry and banana

Peach, apricot, and banana

Any fruit in the whole wide world can be added to this list, experiment with whatever is in season and make up your own combinations.

Bananas make a good background for most other fruits and give a good velvety texture, besides being the most likely fruit to have around overripe. If you want to move away from the healthy fruit scenario, you can use bananas with a few teaspoons of hot chocolate to make a scrummy, decadent milkshake. Or go the whole way and put a blob of vanilla ice-cream in too. I remember as a child, my mother adding a raw egg to ours to build us up. It made it wonderfully frothy, but then nobody worried about salmonella in those days – I wouldn’t recommend it unless you have a guaranteed source of salmonella-free eggs.

If you have berries of any sort stashed in the freezer, you can throw in a handful still frozen and watch the color transform as you blitz. Mulberries, blackberries, youngberries, blueberries all add deep color and plenty of useful nutrients, loads of anti-oxidants – instant immune boosters in winter if you can keep them until then. I usually freeze strawberries as puree, when the strawberry harvest overwhelms us, so can bring it out for a change later on in the year. The other berries I freeze whole, stalks and leaves picked off, so they are ready to use. You can also buy frozen berries in mixed packs, which would work fine.

Whatever fruit you’re using, let the children press the buttons on the liquidizer and then dole out the smoothie, in glasses with straws, easy in the knowledge that the vitamin quota for the day is being filled.

Copyright 2006 Kit Heathcock

---

---

Palm Trees – Uses And Locations

Palm Tree - Photo: Pixabay

Palm trees, scientifically known as Arecaceae or Palmae, are trees belonging to a family of monocot flowering plants. There are approximately 2,600 different species of palm trees, the majority of which are native to tropical or subtropical climates. Some well-known trees that belong to this group include coconut trees, rattan trees, and date palm trees. 

Uses of palm trees 

Palm trees have many uses. Palm tree sap is sometimes fermented in order to produce palm wine or palm toddy. To make palm wine from the sap of palm trees, the sap is first collected by cutting between the tree kernels. A container is placed below the cut to collect the sap, a process that takes one or two days. The sap begins fermenting immediately and creates a wine within two hours. If the palm sap is allowed to sit too long, however, it turns into vinegar. 

Heart of palm is also derived from several species of palm trees. Heart of palm is also referred to as swamp cabbage, palm heart, or palmito. Heart of palm is a vegetable harvested from palm trees. Because the vegetable is taken from the inner core of the palm trees, however, it kills the tree when it is harvested. Therefore, it is quite costly and salads in which it is added are often referred to as “millionaire salad.” 

In addition, oil palms belonging to the genus Elaeis are used to produce palm oil. This form of vegetable oil is obtained from the palm tree’s fruit. The edible form of palm oil is extracted from the pulp of the fruit. This is what is generally referred to as “palm oil” or “edible oil.” This oil is generally reddish in color and contains high levels of carotenoids. It is most often used in margarine or in cooking oil. 

“Palm kernel oil” is derived from the kernel of palm trees. This oil is not edible but is used mostly to make soap. Palm kernel oil contains olefins and lauric acid. Both forms of palm oil also contain a large amount of tocotrienol, which is part of the Vitamin E family. 

Palm trees in the United States 

Very few palm trees are capable of tolerating severe cold. The hardiest palm trees include the Trachycarpus, which is native to eastern Asia, and the Rhapidophyllum, which is from the southwestern United States. 

Other palm trees are native to warmer climates in the United States, such as California, Florida, and southern California where a tropical climate is prevalent. Other states with Mediterranean climates, such as the Gulf Coast states of Alabama, Mississippi, Louisiana, Texas and southern Georgia also are home to native palm trees. Some desert states, such as Arizona, Nevada, New Mexico, and Utah are also home to some species of palm trees. 

In addition, the Atlantic coast of South Carolina contains numerous palm trees, earning the state the nickname of “Palmetto State.” 

Palm trees have also been known to grow as far north as Arkansas and Maryland in the United States, as well as along the Pacific Coast to Washington and Oregon. Some species of palm trees have also been successfully transplanted to states as far north as New Jersey.

---

---

Oregano

Oregano - Photo: Pixabay

If someone says Oregano, it is likely that you will think in terms of cuisine. You would be right as most people do think of Oregano is sauces and so forth. However, there are actual medicinal properties to Oregano as well. Oregano makes a luscious cup of savory tea that works well for gas, indigestion, bloating, coughs, urinary problems, bronchial problems, headaches, and swollen glands and to induce and regulate a woman's menstrual cycle. Others swear that is can cure fevers, diarrhea, vomiting, and same jaundice.

In the capsule form, the leaves are dried and then crushed and placed into the empty capsule shell. Further, even others use the dried leaves by crushing them and adding just enough water to create a paste like substance and use it for a cream to apply for arthritis, itchy skin, sore muscles, and swelling. For a relaxing and soothing bath use Oregano leaves in the bath water. Finally, some people make Oregano oil and claim it helps rid toothaches. 

In Jamaica, people burn Oregano scented incense to ward off coughs and other respiratory distresses. Oregano has been used in ancient Greece and many other places across the globe where people have found a different use for Oregano besides cooking. Oregano is a perennial herb that is relative to the mint family and it is a very important culinary herb that is used in a lot of Greek and Italian cuisines. For cooking purposes it is the leaves that are used and while some like nothing but a fresh Oregano sprig, most will agree that the dried Oregano is much more flavorful.

Especially in Italian cooking, you will notice a distinct relationship between the uses of Oregano in combination with Basil. The two always seem to create the perfect marriage, especially in a tomato sauce. Oregano is also used on many vegetable dishes as well as a seasoning on various meats. The Greeks would never consider cooking with Oregano in their pantry. The famous Greek salad boasts its flavor of Oregano. No one could imagine eating a piece of pizza without a taste of Oregano added to it.

Oregano is commonly mistaken for Marjoram as the plants look very similar. Outside of the kitchen Marjoram and Oregano are best friends and do a lot together. The pair has quite plentiful properties in the areas of antioxidants and antibacterial. Together they are not only a great combination for flavoring food but also for preserving it too. Because both of their oils are perfumery they are placed in many different soaps and lotions. They are also used in combination for many potpourris and home décor. 

There is no denying that Oregano has been around since ancient times both in and out of the kitchen. It had many medicinal properties then and it still does now. It was used in the kitchen and it is still used there now so those from ancient times started a tradition that is still followed to this day. Oregano's uniqueness is fully utilized in many different ways and will be for years to come. 

---

---

A Take on Grasses - Appreciating the Lowly but Important Garden Element

Photo: Flickr

When the subject of gardens and landscaping is brought into a conversation, the first things that pop into people’s minds are trees, shrubs, flowers. Rarely do people take notice of something very significant and crucial for the beauty of most landscapes – grasses. Humans step on them, children play on them, dogs roll over them, but most of the time people ignore these prominent figures of gardens and parks. Imagine how a landscape would be without grasses – it would be dull, dry, boring if not downright ugly. Without grasses, a scenery would usually not be complete.

Grasses are very useful not only for their aesthetic qualities but for some practical purposes as well. Grasses are very flexible as they can grow in almost any quality of soil more than other kinds of plants. Grasses do not need so much for them to thrive, just water is enough for most grasses to grow and make any landscape green. While many people have the notion that grasses are boring, their wide variety makes them interesting components of a landscape as they come in different colors, textures, and heights. Even when grasses die and get dry, they still have certain decorative and practical value. Grasses are very important for the environment as well as they serve as ground covering that can prevent soil erosion and maintain a good amount of water for other plants to grow.

There are many kinds of grasses each having the distinct qualities that make them worth planting in different kinds of landscapes. Here are some of them:

Bermuda grass – this is perhaps the most popular kind of grass which is extremely popular in places where the sun shines most of the time. This kind of grass is ideal for sunny areas because they are very resistant to heat and drought. This high tolerance makes it an ideal grass to cover vast tracts of lands. However, the hardiness of Bermuda also gives it the tendency to “invade” areas inhabited by other plants.

Blue grass – this is another popular type of grass that grows well during the summer being drought tolerant like Bermuda. This is very common in the north because of its tolerance cold weather. However, blue grass can grow clumpy when not maintained well.

Bahia grass – this is very popular in the Southeastern parts as they are very easy to maintain. Bahia grass has coarse blades that are resistant to drought and shade as well as salty water and soils. However, this grass requires a lot of mowing because of its texture.

Buffalo grass – this one is very much like the blue grace and is also rather common in the Northern parts. This grass is good for parts that there is little rainfall. The appearance is somewhat a cross between the blue and Bermuda grasses. Its blue-green tinge in summer turns straw brown during winter.

Kentucky bluegrass – this is the most popular kind of grass in the north, and it is sometimes planed in the south. It is characterized to have a soft texture and a dark green shade, it is quite resilient to cold.

Bent grass – this is a perennial type of grass with a fine texture. It is known to form soft turfs that are tightly knit. This characteristic makes it an ideal grass for golf course greens.

There are many other types of grass, each grows for appropriate purposes for appropriate regions and weather conditions. There are several books and magazines for landscaping that tackle everything about grasses. There are also many online resources about the subject.

Grasses are important parts of any landscape. They add life to any dull piece of land as they provide a sense of warmth and coziness.

---

---

Salmon - An Affordable Luxury

Salmon Dish Food - Photo: Pixabay

Salmon is one of the most versatile fish we can buy, and despite its longstanding reputation as a luxury fish, is nowadays surprisingly affordable.

Salmon is available in both farmed and wild varieties, and while the wild salmon has the edge in terms of both flavour and texture, the quality of the farmed fish has improved greatly over the years and is now a fish that makes thoroughly respectable eating. The comparative rarity of wild salmon, which is only available for half the year between February and August, is at least as responsible as quality for the higher prices it commands compared to its farmed cousins.

Most of the wild salmon you can buy will be from the Atlantic Ocean, both off the shores of North America and Northern Europe, with Scotland being an especially famed source of the fish. Salmon can also be found in the Pacific, although these fish tend to find their way into cans rather than the wet fish counter of your local fishmonger.

An enduring image of wild salmon is of a sleek silver arch of fish leaping up weirs and waterfalls, and this arises because they are born in freshwater, but spend most of their lives in the sea after migrating while young. They will stay in the sea for between one and four years, before returning to the very same river they were born in to spawn, which is usually their last act before expiring from the exhaustion of the journey upstream.

Farmed salmon, in contrast, spend their entire lives in lochs or river estuaries, swimming in net cages, sometimes at densities higher than is healthy for the fish. Fish farming has gathered something of a bad reputation over the years, and it's true that salmon farms once showed a similar disregard for animal welfare that you'd find in most industrialized farming operations. In recent years, though, public opinion has forced a rethink, and standards have widely improved - you can even find organic farmed fish these days.

When you come to buy salmon, the usual rules for buying fish apply. Make sure you can see a whole fish so that you can get an idea of how fresh it is - the pre-wrapped anonymous fillets packaged in a 'protective atmosphere' you find in many supermarkets is a gamble at best. A fresh fish will have bulging eyes rather than sunken ones, will feel firm to the touch, and should not smell 'fishy' as this indicates that it is past its best.

Depending on how many you are feeding, you can buy a steak which is cut from the shoulder of the fish, a fillet from nearer the tail end, or even a whole fish. Tail end fillets possibly offer the best eating, as they are more or less free of bones apart from the pin bones which can easily be removed during preparation. Steaks, however, are a more meaty cut and are perhaps more suited to cooking methods such as a barbecue or grill.

Whichever cut you buy, you can be assured that your health will benefit - as an oily fish, salmon is high in Omega 3, which has been shown to be of use in preventing heart problems and is widely believed to be helpful for brain and nervous system development and operation.

Enjoy your salmon!

---

---

Vegetable Gardening Tips At Your Backyard

Veggie Garden - Photo: Flickr

Would it be possible for you to grow a vegetable garden in your backyard? Consider this option, healthy foods just within your reach. Even your children can help and cultivate their own vegetables. Having fun while learning is not a bad idea right? But you have to plan ahead before you start. 

Which Veggie?

Plan which vegetables you would like to grow in your garden. Choose early, middle of the season and late kinds of these vegetables, which you like best. 

Against all veggie odds

You have to know the odd characteristics of certain vegetables and use them to best advantage. Some vegetables bloom even in partially shaded positions, while others require lots of sunshine. 

Goodie veggies

Good vegetables are of exceptionally slow growth during the seedling stage of development. You have to take advantage of this by using space between rows for quick-growing crops. For example, propagate beet seed by the middle of April and position young lettuce plants between the rows. 

Don't let the water run dry

Throughout dry periods, vegetable gardens need extra watering. Most vegetables benefit from an inch or more of water each week, especially when they are fruiting. 

De-pest the infested

During the growing season be attentive against insect pests. If you discover a bug problem early it will make it much easier to take suitable action and get rid of the pests. But be careful to not use pesticides once the vegetable has grown unless it becomes an absolute necessity. Organic gardening is one healthy and environment-friendly option. Once you have reaped your crop, put the used up vegetable matter into your fertilizer pile so that it can be recycled for next spring. 

Animal appeal not needed

It is important to protect your vegetable garden. In most cases, the garden is surrounded by a fence adequately high and close-woven to keep out dogs, rabbits, and other animals. The harm done by wandering animals during a season can equal the cost of a fence. A fence also can serve as a frame for peas, beans, tomatoes, and other crops that need support. 

Protection is needed in order for your vegetable garden to yield a bountiful harvest. Hard work would pay off if necessary precaution has been made. Learning is a process, vegetable gardening needs time. See to it you have patience and dedication to it.

---

---

20 Delicious Casserole Ideas for Any Occasion

Cheese Casserole - Photo: Pixabay

Making a casserole is one of the quickest and easiest ways to serve a delicious dinner. If you’re wondering what to make for lunch, dinner, or a potluck, try one of these great casserole recipe ideas.

• Tuna Noodle Casserole – with tuna, egg noodles, onions, cream of mushroom soup, and cheddar cheese.
• Green Bean Casserole – with green beans, cream of mushroom soup, and fried onions.
• Breakfast Casserole – with sausage, eggs, bread, and milk.
• Hamburger Casserole – with ground beef, tomatoes, cheese, mushrooms, and noodles.
• Potato Casserole – with potatoes, cheddar cheese, sour cream, and green onions.
• Chicken Rice Casserole – with chicken, cream of mushroom soup, cream of chicken soup, and rice.
• Spaghetti Casserole – with spaghetti, turkey, green peppers, mushroom soup, and cheese.
• Zucchini Casserole – with zucchini, American cheese, green peppers, and cracker crumbs.
• Taco Casserole – with hamburger, kidney beans, lettuce, tomatoes, corn chips, and taco sauce.
• Corn Casserole – with creamed corn, butter, sour cream, eggs, and corn muffin mix.
• Enchilada Casserole – with ground beef, cream of chicken soup, green chilies, cheese, and flour tortillas.
• Squash Casserole – with zucchini, cheese, carrots, sour cream, cream of mushroom soup, and herb stuffing.
• Spinach Casserole – with spinach, milk, onions, cheese, and brown rice.
• Eggplant Casserole – with eggplant, onions, bread crumbs, and Parmesan cheese.

• French Toast Casserole – with bread, raisins, eggs, cinnamon, and vanilla.
• King Ranch Casserole – with cream of chicken soup, tomatoes, Monterey Jack cheese, chicken, and sour cream.
• Pizza Casserole – with hamburger, onions, noodles, mozzarella cheese, mushrooms, spices, and tomato sauce.
• Turkey Broccoli Casserole – with turkey, broccoli, onions, green peppers, rice, and cheddar cheese.
• Shrimp Casserole – with shrimp, rice, Worcestershire sauce, and buttered bread crumbs.
• Mexican Casserole – with chicken, sour cream, green chilies, and Monterey Jack cheese.

Author: Donna Monday

---

---