Each fruit, vegetable and herbs has its own share of nutrients and health benefits. But there are certain foods just a class apart from the rest. These super-foods are absolutely irreplaceable!
Check out these 6 super-foods!
Abiyuch or garlic pear
Abiyuch better known as garlic pear is a fruit found in South-East Asia and the South Pacific Islands. Botanically referred to as Crataeva religiosa, this fruit earns its name after its fruit that looks like a pear, but smells and tastes like garlic. The caper trees, on which these fruits are borne are usually found growing along the banks of streams and rivers mostly near temples and monasteries. The oval-round garlic pears are a have a thick rind and kidney-shaped seeds. But the yellow pulp within this fruit is a powerhouse of Vitamin C and other minerals such as iron, potassium, phosphorus and magnesium.
For hundreds of years, these delicious fruits have been relished by local communities. Besides being just a tasty treat, these fruits have also been used in a number of traditional medicines, particularly to treat kidney stones. The locals not only ate the fruits but made full use of the whole tree. The young shoots were cooked as a vegetable or used in curries. When in bloom, the flowers were picked and pickled. The fruits were used as a spice because of its garlic-like flavor.
Acorn Squash, also known as the pepper squash is a variety of squash distinct from the others because of its longitudinal ridges and yellow-orange flesh. The Native Americans were juicing the goodness out of these squashes way before the European settlers had a clue about it. Each of these fruits weighs about 1 – 2 pounds and are known to have a shelf life of shy of a few weeks. The locals in the Philippines prefer to chow down on the leaves and flowers too along with the fruits.
Besides the great taste, this creeper is known to survive through some of the harshest conditions. Undoubtedly this survivor is one of the most nutrition-dense squashes from the entire family.
This vegetable is packed with enough dietary fibre to keep the bowels moving like a smoothly oiled machine. Besides that, it is also a treasure trove of Vitamins A & C besides housing the B complex vitamins. Abound with potassium, magnesium, iron and copper, this vegetable is the perfect addition to a power packed meal.
All through Asia, these beans are used behind the screens to make those power punch red sauces. These red little ninjas are loaded with razor-sharp antioxidants, essential vitamins and minerals. In Japan, where these beans are believed to have originated, they are used to make cakes and bean jams which are usually eaten with rice-dumplings.
Adzuki beans are a great source of protein and fibre making a great help to those trying to normalize blood sugar. Adzuki being a rich source of protein is a great choice for anyone looking to beef up the healthy way. Besides that, these beans have been shown to rein control over cholesterol and completely relax those blood vessels.
The story goes that the Dutch were trying to imitate an avocado-based drink from Java or Brazil. And in their version, they added eggs instead of Avocados along with the brandy. “Advocaatpeer” which stands for “avocados” in Dutch, is very similar to “Advocaat” the Dutch word for “Advocate”. Over time the drink came to be known as advocateborrel which could be translated to “lawyer’s drink” What better name for a boozy eggnog that lubricates the throat?
This creamy drink is usually made with egg yolks, vanilla, sugar and brandy. This smooth, custard-like flavored drink had a typical alcohol content of anywhere between 14% and 20%. But modern versions of this liqueur have had a few changes over the years. The drink is usually cooked like a mixture of custard for fears associated with raw eggs, and the alcohol content is pushed up to almost 40%. The original version of this drink was dairy free, but recent versions have also whipped cream or condensed milk to make this one heavy liqueur.
Back in the medieval period, ale with bread was an important source of nutrition. What was then a mild beer, contained just enough alcohol to preserve all of its nutrition without any intoxicating effects. Small beer was consumed almost on a daily basis by everyone, including children in the medieval world. During those times, it was probably a safer bet to gulp ale as compared to water since the germ theory of disease and the sterilizing properties of boiling were absolutely unknown!
The alcohol and hops used to preserve some of these ales could have played a role in staving off the pathogens. But more importantly, this was safer because of the hours of boiling required in the production! These drinks were mostly brewed by the womenfolk who were referred to brewsters or alewives. Not surprisingly, the men couldn’t be trusted with the finished ale!
In modern day, ales are made at temperatures between 15 and 24-degree Celsius. In all brews which are heated above 24 degree Celsius, the result is a fruity flavor attributed to the esters released.