Eat Healthy Nuts each Day.

Almonds are especially known for having a slimming effect and a special beneficial effect upon the fat of the stomach. But almonds are also a fine source for E- vitamin, a strong antioxidant, which both strengthens the immune system and takes care of the aging proces of your cells, when they are threatened because of oxygenation. In addition, the almonds have a high content of dietary fibers, iron and magnesium. The dietary fibres are good for you because they at the same time saturate and benefit the digestion, while the magnesium plays a part of your Heart Health.
NUTRITIONAL PR. 100 G:  
Energy: 527 kcal.
Protein: 20,5 g
Fat: 39,1 g
Carbohydrate 29,5 g
dietary fibers: 9,2 g 


 Hazelnuts abound with E-vitamin which is a common term for a group of vitamins, which among others work as strong antioxidants. If you  eat 30 gram hazelnuts, the body's daily need of E- vitamin is covered. Besides this the hazelnuts have a fine content of the B-vitamin folic acid, which among others supposedly can prevent depression, blood clots and dementia.
 


 
NUTRITIONAL PR. 100 G:
Energy: 640 kcal.
Protein: 14,9 g
Fat: 54,4 g
Carbohydrate: 29,3 g
Dietary fibers: 8,2 g

Walnuts - if  you don't eat much fish it would be good for you to eat some walnuts, which have a fine content of the special omega-3 fatty acid ALA, which your body changes into the genuine and important fish oils EPA and DHA. Because of the fatty acids the walnuts attenuate inflammation in the body and lower the blood content of the dangerous LDL- cholesterol. Besides of the healthy fatty acids you'll also get lots of B6-vitamin, which is a part of a multitude of metabolic reactions - and which has an important function in the formation of the red blood cells.

NUTRITIONAL PR. 100 G: 
Energy: 678 kcal.
Protein: 14,3 g
Fat: 64,3 g
Carbohydrate: 16,2 g
Dietary fibers 5,6 g


 



Pecans have a very high content of the mineral zink, which plays an essential role in the metabolism of the body and is a part of many enzymes and hormones. At the same time zink is important for the skin. Pecans have a high content monounsaturated fat, which works beneficially upon the cholesterol level. Besides the pecans have a high concentration of E- vitamin, which keeps the cell membranes healthy by creating a protection against the free radicals.
NUTRITIONAL PR. 100 G:
Energy: 707 kcal.
Protein: 9,2 g
Fat: 72 g
Carbohydrate: 13,9 g
Dietary fibers: 9,6 g

Pistachios are stuffed with dietary fibers and proteins - and they are a very good solution, if you are a little hungry and need a saturating snack. They are a good choice if you wish to keep the slim line. Besides they give you a shot of potassium, which is important for the function of muscles and nerves. They also regulate the heart rhytm and the blood pressure. The nuts have a high content of E-vitamin and riboflavin, which is a B-vitamin with a big influence upon your skin, nails and hair. A bonus is the high content of the antioxidant lutein which protects your eyes against the ultraviolet rays from the sun.

NUTRITIONAL PR. 100 G: 
Energy: 566 kcal.
Protein: 20,6 g
Fat: 44,4 g
Carbohydrate: 28,0 g
Dietary fibers: 10,3 g

Cashew nuts have in general a high content of various minerals, like zink which is an important piece of the body's metabolism, but they also bring you magnesium, which is important for the nerve function, the metabolism and the muscles. The nuts also give you a fine supplement of iron, which is a part of the production of the red blood cells. Cashew nuts are rather caloric , but at the same time you'll get many heart-healthy fatty acids.





NUTRITIONAL PR. 100 G:
Energy: 597 kcal.
Protein: 15,3 g
Fat: 46,4 g
Carbohydrate: 32,7
Dietary fibers: 3,0 g

Peanuts are propped with niacin which both is a part of the metabolism of the body and plays an important role for the hormone production and the repair of the body's dna. In addition you'll get two strong antioxidants , E-vitamin and resveratrol (which is known from grapes). The experts have the opinion that resveratrol protects against aging and against cardiovascular diseases. Although all nuts in general are a fine source of protein, the peanuts have a high content which reminds about the protein content in meat, chicken and fish.

NUTRITIONAL PR. 100 G: 
Energy: 576 kcal.
Protein 24,9 g
Fat: 42,7 g
Carbohydrate: 28,4 g
Dietary fibers: 7,7 g

Brazil nuts  are especially known for the huge content of selen. This trace element is a strong antioxidant which among others can protect you against cardiovascular diseases - and on the whole protect the body cells against damage and destruction. Selen supports your immune system and is also an important piece in the formation of metabolic hormones . Brazil nuts also give you a  supplement of E-vitamin, which strengthens your immune system and of potassium which lowers your blood pressure. 
 


NUTRITIONAL PR. 100 G: 
Energy: 678 kcal.
Protein 15,0 g
Fat: 65 g
Carbohydrate: 13,8 g
Dietary fibers: 5,3









Photos from wikipedia
Source: Hjerteforeningen. dk, article in sundhed@soendag.dk /2015

Quote for the New Year 2018

You are never too old to set another goal or to dream a new dream.


C.S. Lewis 


photo gb/ Sculpture by the Sea

Common Purslane / Sommer Portulak

Portulaca oleracea



Common Purslane

Common purslane, also known as verdolaga, little hogweed, red root, or pursley and khorfe is an annual succulent in the family portulacaceae, which may reach 40 centimetres (16 in) in height. Approximately forty cultivars are currently grown. The plant was cultivated as a kitchen herb since antiquity. Purslane is very rich in C-vitamin and the important omega 3 fatty acids, which strengthen the immune Systeme. The plant is also diuretic. 

It has an extensive distribution throughout the Old World extending from North Africa and Southern Europe through the Middle East and the Iran, Indian Subcontinent to Malesia and Australasia. Scientists suggested that the plant was already eaten by Native Americans who spread its seeds. How it reached the New World is currently unknown. It is naturalised elsewhere, and in some regions is considered an introduced weed

Mostly prostrate stems and alternate leaves clustered at stem joints and ends. The yellow flowers have five regular parts and are up to 6 millimetres wide. Depending upon rainfall, the flowers appear at any time during the year. The flowers open singly at the center of the leaf cluster for only a few hours on sunny mornings. Seeds are formed in a tiny pod, which opens when the seeds are mature. Purslane has a taproot with fibrous secondary roots and is able to tolerate poor compacted soils and drought.

A common plant in parts of India, purslane is known as sanhti, punarva, paruppu keerai (Tamil), gangavalli(Telugu) or kulfa (Hindi) 

Australian aborigines use the seeds of purslane to make seedcakes.

Greeks, who call it andrakla or glystrida  use the leaves and the stems with feta cheese, tomato, onion, garlic, oregano and olive oil. They add it in salads, boil it, or add it to casseroled chicken.

In Turkey, besides being used in salads and in baked pastries, it is cooked as a vegetable similar to spinach, or is mixed with yogurt to form a tsatsiki variant.

Similarly, in Egypt, it is known as reglah  and cooked as a vegetable stew.

Called Bakleh in Syria and Lebanon, is eaten raw in a famous salad called fattoush, and cooked as a garniture in fatayeh (triangular salted pastries).

In Albania, known as burdullak, it also is used as a vegetable similar to spinach, mostly simmered and served in olive oil dressing, or mixed with other ingredients as a filling for dough layers of byrek.

In the south of Portugal (Alentejo), baldroegas are used as a soup ingredient.

In Pakistan, it is known as qulfa and is cooked as in stews along with lentils, similarly to spinach, or in a mixed green stew.

Known as Ma Chi Xian (pinyin: translates as "horse tooth amaranth") in traditional Chinese medicine Its leaves are used for insect or snake bites on the skin, boils, sores, pain from bee stings, bacillary dysentery, diarrhea, hemorrhoids, postpartum bleeding, and intestinal bleeding.

Use is contraindicated during pregnancy and for those with cold and weak digestion

Nutrition and chemicals of the plant read wikipedia

Denmark:
Common Purslane/ Sommer Portulak is an old kitchen herb which was known back from the 1500s. The fresh shots can be eaten raw in salads etc. The taste reminds about mangetout peas, but with a sour touch. In old garden books it was often classified as a spice herb. Both leaves and stalks can be cooked and be mixed into mashed potatoes, in soups and sauces. The leaves act as a smotthing. The plant is suitable for vinegar pickling and it  can also be caramelized when fried in an oven.



Folk Medicine:

Harpestræng ab. 1300s: the juice from the herb to drink or the herb to crush and put upon the stomach against fever; the crushed herb upon an aching tooth or sick eyes; the plant to take with salt and wine against indigestion; purslane was the part of an ointment for abscesses and wounds.

Henrik Smid 1546: the juice from the seeds and destilled water from the plant against stomach-, liver- and kindey diseases. The plant and the juice against cough, shortness of breath and gonorrhea.
Purslane attenuates the superfluous unchastity.
Herb or seeds crushed and mixed with barley flour upon forehead and temples against headache.
Juice or destilled water from the plant with rose oil rubbed upon the forehead give a restful sleep. 

Simon Paulli 1648: put the plant on left side of body against pains from malaria. 

1700s: at the pharmacy was sold a sirup from purslane seeds for childrens' stomach pain.

The seeds were written into the pharmacopoeia in 1772.

Kitchen:
In 1648 purslane /portulak grew in the Danish gardens, and the chefs used it in a salad. 
In 1800 purslane was used in soups, the chopped parts in kale soup.
The stalks were sugar candied like pumpkins, and vinegar pickled and used in a sharp sauce. 

 Superstition:
Purslane counteracts drunkenness.
If the plant hangs above the bed peope don't get bad dreams.


Livestock:
Purslane in the fodder provides greater milch production in cows.

Source of the Denmark-text: 
V.J.Brøndegaard: Dansk Etnobotanik 1978-80, Folk og Flora, Portulak/ Portulaca oleracea 



photo and image: wikipedia.