Did you know that bitter foods are packed with an array of plant-based compounds that offer significant health benefits? These foods aren't just nutritious; they can also lower the risk of various diseases such as cancer, heart disease, and diabetes, while promoting better gut, eye, and liver health. However, acquiring a taste for bitter foods can be challenging if you didn't grow up consuming them. Research indicates that in countries like Italy and Japan, where children are introduced to bitter vegetables and tubers early on, they develop a fondness for bitter flavors as adults. Conversely, individuals who haven't been exposed to bitter foods during childhood often develop an aversion to them later in life.
Interestingly, the acquired taste for bitter foods has roots in our primal instincts. Many poisonous plants and berries found in nature are bitter, triggering our innate response to reject them. This instinct serves as a protective mechanism for our bodies. Despite this, the bitter taste of certain foods can actually contribute to our well-being. Bitter foods have been shown to aid digestion, enhance nutrient absorption, boost immune function, and curb sugar cravings. They stimulate our digestive system, optimizing the absorption of essential nutrients. Additionally, bitter green vegetables are rich in vitamins A and C, folate, fiber, potassium, and calcium.
"Let food be thy medicine and medicine be thy food."
Hippocrates
A little history on dandelion?
Let's delve into a bit of history regarding dandelions. The common dandelion (Taraxacum officinale) belongs to the sunflower family (Asteraceae) and goes by many names worldwide, such as "dente de lion," "taraxacum," and "cicoria." Dandelions are often among the first plants we think of when foraging. I fondly recall my grandmother gathering dandelions while my sister and I played in the park during our childhood. Despite being considered weeds, she would wash and cook them for us as a snack. In Italy, dandelions have been cherished for centuries and are affectionately called the "vegetable of the poor." Who among us hasn't made a wish while holding up a dandelion seed head or admired their cheerful yellow flowers in spring?
Dandelions have a rich culinary history, dating back to ancient times. They are part of a group of plants known as chicories, which humans have consumed for centuries. During wartime, chicory was even used as a coffee substitute. The Mediterranean region, particularly Italy, boasts rich cultural and historical connections to dandelions.
Dandelion flowers possess antioxidant properties and may help bolster the immune system. Herbalists utilize dandelion root to detoxify the liver and gallbladder, while dandelion leaves aid kidney function.
In Italy, dandelions are commonly referred to as "cicoria" and have been incorporated into various soups, sautéed greens, pasta dishes, and the famous springtime mixture of wild greens in Liguria for centuries. Today, I'll share a beloved Roman side dish known as "Cicoria Ripassata in Padella." Recently, while dining at a restaurant, the waiter enthusiastically announced "CICORIA!" when I inquired about the day's side dish options. He even suggested enjoying it as a starter, with pasta, or alongside my coffee, if I wished! When in season, it's a quintessential Roman side dish that never fails to impress, despite its bitterness, and it's remarkably easy to prepare.
Give it a try, yogis and yoginis!
"To keep the body in good health is a duty, otherwise we shall not be able to keep our mind strong and clear."
Buddha
laviYOGA's Cicoria (Ripassata in Padella) alla Romana!
CICORIA RIPASSATA IN PADELLA ALLA ROMANA
INGREDIENTS
750g cicoria (dandelion)
2 tbsp salt
60ml extra virgin olive oil
1 garlic clove, whole or cut in half
1 small chilli pepper
INSTRUCTIONS
Cut the ends of the chicory stalks. Wash the chicory leaves in the kitchen sink filled with cold water.
Place the chicory in a saucepan filled with salted water and bring to the boil. Allow to boil for about 5 minutes (until bright green) and then drain. Leave to cool a little and then squeeze it well so that it loses as much water as possible.
Heat the extra virgin olive oil in a large frying pan, then add the whole garlic clove, and the chopped chilli pepper. Pan fry for a few minutes (making sure not to burn the garlic).
When the garlic is golden in color, add the chicory leaves and toss in the pan for about 5 minutes over a high heat ensuring the chicory leaves are covered well with the oil mixture.
Remove the garlic clove and serve hot or warm. You can add more salt or lemon if you feel it’s necessary but taste the chicory first before doing so.
BUON APPETITO!
"Tell me what you eat and I’ll tell you what you are."
Комментарии