Teke Link: August 2020

Monday, August 31, 2020

The secret to better cannabis highs? Eat your broccoli (and these other high-enhancing foods) - GreenState

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(Photo by: Anjelika Gretskaia/REDA&CO/Universal Images Group via Getty Images)

Nothing is more beautiful than a full fridge when you have a case of the munchies.

But while it might feel tempting – even right – to inhale every snack in sight each time you’re high, you may actually be depriving yourself of the highest quality high by doing so.

How? Take it from the experts.

In 2015, a study published by the American Journal of Translational Research showed that pairing foods rich in Omega-3 fatty acids, certain types of terpenes, and/or cannabinoids with cannabis actually boosts THC absorption in the bloodstream. Since then, these kinds of foods have also been proven to enhance the effects of CBD, according to a study by the University of Minnesota.

What this means for you is simple – if you want to get the most out of your high (or CBD regimen,) it’s time start strategizing your munchies.

Always here to serve, we’ve done the grunt work for you. Here are the top 5 foods (and drink) to improve your high:

1) Nuts

Among their many nutritional benefits, nuts contain high levels of healthy (i.e. unsaturated) fats. These fats help the body absorb more THC, faster, which significantly increases the intensity of your high, according to Clinical Nutritionist and Huffington Post Contributor Kelly Dorfman. Grab a handful of them after eating an edible, and you can speed up the time it takes THC (or CBD) to pass through the blood-brain barrier and start working its magic.

“CBD and THC compounds are fat-soluble, so fat is their medium,” Dorfman told GreenState. “If you consume them with foods that contain fat, they will absorb better – just like vitamin E generally absorbs better if it is taken in the oil form.”

For best results, Dorfman recommends sautéing your nuts in some good n’ fatty butter.

Eating nuts before consuming marijuana (which has been proven to slow the heart rate of some individuals) can also help those with cardiovascular issues do so more safely. According to the Harvard School for Public Health, walnuts are especially effective in decreasing inflammation associated with heart disease, reducing blood clot risk, and preventing erratic heart rhythms.

2) Sweet Potatoes

These scrumptious roots are good for more than roasting in brown sugar on Thanksgiving. They’re packed with vitamins and minerals that boost your mood by increasing serotonin production in the brain. When these vitamins (especially vitamins E and B) and minerals interact with cannabinoids, they can heighten the euphoric effects of THC, producing a happy and alert high particularly beneficial to those using cannabis as a treatment for depression.

As with nuts, Clinical Nutritionist and Huffington Post Contributor Kelly Dorfman suggests lathering your sweet potato with some fatty acid-rich butter, making it easier for your body to absorb THC and, subsequently, making your sweet potato-infused high a little bit sweeter.

3) Tea

Feeling tense? Take high tea.

Not only is the act of sipping tea soothing, but tea itself is full of antioxidants. When antioxidants attach to cannabinoids, they can enhance the sedating effects of THC, leaving you with an ultra-mellow high beneficial to those using marijuana for insomnia.

For maximum chill, medical cannabis experts recommend pouring a cup of herbal tea (ideally peppermint, chamomile, or lavender) just after a smoke, or mixing your herb and herbs together in a quality cannabis tea.

Clinical Nutritionist and Huffington Post Contributor Kelly Dorfman told Greenstate that some in the cannabis industry believe tea may also be able to increase the lifespan of your high, as well as strengthen the chemical compounds CBD and THC. While this theory has yet to prove this with certainty, the concept is nothing new. Cannabis tea has been used as a medicinal treatment in India for over 1,000 years, and is widely consumed there to this day to remedy fever, indigestion, and sunstroke. In Jamaica, it has even been used to cure asthma. If the healing properties of cannabis are, in fact, stronger in this form, cannabis tea might help medical marijuana patients experience stronger, faster relief.

4) Mangoes

While there’s nothing proven, it’s virtually common knowledge in the cannabis world that eating a mango before consuming weed seems to increase the psychoactive effects of THC. Some cannabis doctors believe myrcene, a terpene found in mangoes, to be the reason for this. Since numerous studies have shown terpenes can effect on the way we experience marijuana, these doctors believe it’s possible that, if myrcene is in the body prior to consuming cannabis, it can quickly carry THC and CBD through the blood-brain barrier and increase the number of cannabinoids in your brain’s CB1 receptor.

Want to test this theory? Try eating a mango one to two hours before you take your next hit.

5) Broccoli

Finally, try eating your greens before you smoke them. Broccoli contains a high amount of a natural cannabinoid called beta-caryophyllene, which interacts with the cannabinoid receptors in the brain. The result is a reduction in pain and inflammation, and many veggie-loving cannabis consumers say it can also produce an increased sense of calm when paired with THC.

While no explanation of this effect is proven, some experts believe the natural effects of beta-caryophyllene may grow stronger when working with the cannabinoids found in cannabis. If this theory is true, the sudden decrease in inflammation in the body would trigger a deep sense of relaxation – one that could be extremely beneficial for medical cannabis patients and those using marijuana for mental health.

You’ve probably noticed by now that each of these foods will affect your high in a different way. That’s why it’s important to know how your body responds to cannabis before getting fancy with your munchies. As a general rule, steer clear of mangoes if you tend to get anxious while high, and away from broccoli and tea if you tend to become too sedated.

Now, eat up.

Elissa Esher is Assistant Editor at GreenState. Her work has also appeared in The Boston Guardian, Brooklyn Paper, Religion Unplugged, and Iridescent Women. Send inquiries and tips to elli.esher@hearst.com.

September 01, 2020 at 05:55AM
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The secret to better cannabis highs? Eat your broccoli (and these other high-enhancing foods) - GreenState

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How to make a quinoa tabouli salad with chickpeas & feta - WTNH.com

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(WTNH)– Meatless Monday is the perfect opportunity to try a new plant-based dish!

Chef Julie Hartigan is back to share an easy, fun recipe that is a great work from home lunch or a delicious super-packable picnic dish!

Ingredients

1 cup quinoa
1 ¾ cups water
1 ½ teaspoon kosher salt divided
3 tablespoon extra virgin olive oil
2 tablespoon lemon juice
2 teaspoon lemon zest
1/8 teaspoonpepper
1 15 oz can chick peas rinsed and drained
1 cup halved grape tomatoes
1 cup cucumber seeded, diced
2/3 cup minced red onion
1/3 cup chopped fresh mint
¼ cup chopped fresh parsley
6 tablespoon crumbled feta cheese
Optional: lemon wedges for serving

Instructions:

Combine quinoa, water, and ¼ tsp salt in a small saucepan. Bring to a boil, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed. Place quinoa in a large bowl, fluff with a fork, and let cool.
Whisk together olive oil, lemon juice, lemon zest, remaining 1 ¼ teaspoon salt, and pepper. Pour over quinoa and toss to combine. Fold in chick peas, tomatoes, cucumber, onion, mint, and parsley. Serve garnished with feta cheese and a lemon wedge.

Nutrition:

You can find more recipes at CookingwJulie.com.

August 31, 2020 at 10:24PM
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How to make a quinoa tabouli salad with chickpeas & feta - WTNH.com

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Recipe: Stasher CEO’s Chickpea Waldorf Salad on Lavash - Santa Cruz Sentinel

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As the CEO of Emeryville-based Stasher, Kat Nouri is dedicated to eliminating plastic waste through the company’s reusable silicone bags and other products. But she’s also an avid home cook and busy mother of three with fresh and easy recipes in her repertoire. Her new cookbook, “Let’s Fix Lunch! Enjoy Delicious, Planet-Friendly Meals At Work, School or On the Go” (Chronicle Books; $20) features 31 of them, including this vegetarian take on the Waldorf.

For a curried version, add a bit of curry powder to the mayonnaise mixture. You can also use pita bread instead of lavash. And obviously, since most of us are eating at home these days, you don’t need the bags right now, but they’ll come in handy for leftovers now and box lunches later.

Chickpea Waldforf Salad on Lavash

Serves 2

Ingredients

¼ cup mayonnaise

2 teaspoons fresh lemon juice

1 teaspoon Dijon mustard

15½-ounce can chickpeas, rinsed and drained

½ cup halved red grapes

¼ cup diced red onion

¼ cup diced celery

¼ cup peeled and diced Fuji or Gala apple

Kosher salt and freshly ground black pepper

¼ cup roasted sunflower seeds

2 sheets lavash

4 leaves red or green leaf lettuce, washed and dried

Directions

Stasher CEO Kat Nouri debuts her first cookbook, with easy snack and lunch recipes and Earth-saving tips. (Chronicle Books)

In a medium bowl, combine the mayonnaise, lemon juice and mustard. Add the chickpeas and lightly crush with a fork until about half are smashed. Stir in the grapes, onion, celery and apple. Season to taste with salt and pepper. Refrigerate in an airtight container for up to 2 days.

Divide the salad between two sealed containers or Stasher bags and sprinkle the sunflower seeds on top. Divide the lavash and lettuce leaves between the two containers. At lunchtime, place a lettuce leaf and some of the salad on the lavash and roll up gently.

— Recipe from “Let’s Fix Lunch” by Kat Nouri (Chronicle Books, 2020)

August 31, 2020 at 08:46PM
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Recipe: Stasher CEO’s Chickpea Waldorf Salad on Lavash - Santa Cruz Sentinel

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Enjoy this mango-avocado recipe as a dip or salad - KELOLAND.com

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Posted: Aug 31, 2020 / 03:50 PM CDT/ Updated: Aug 31, 2020 / 03:50 PM CDT

Whitney Werner is a certified Holistic Health Coach and with the blog She Lives Fit.

Mango-Avocado “Beauty” Dip
Serves 2

Ingredients:
1 ripe avocado, pitted and diced
1 ripe mango (or papaya works too), cored and diced
1/4 cup medium red onion, finely chopped
Several handfuls of cilantro, chopped, to taste
Juice of one lime (or 1-2 T)
Dash of cumin
Dash of cayenne pepper
(optional) Pink salt, to taste

Directions:
Mix all ingredients together in a medium bowl. Serve with tortilla chips, on romaine or endive boats, or on its own as a salad.

Optional Mix-ins for a heartier meal: Add in 1/2 cup of cooked quinoa & 1 can of drained/rinsed black beans. Serve on top of a mixed greens salad, or use on a tasty taco!

For a spicer dip or salad: Add minced jalapeño pepper and/or more cayenne pepper

September 01, 2020 at 03:50AM
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Enjoy this mango-avocado recipe as a dip or salad - KELOLAND.com

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Amy's Pizza Pasta Salad - Fox11online.com

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[unable to retrieve full-text content]Amy's Pizza Pasta Salad Fox11online.com

August 31, 2020 at 05:56PM
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Amy's Pizza Pasta Salad - Fox11online.com

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One-bite cucumber grown at Mucci Farms - hortidaily.com

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In 2017 Rijk Zwaan introduced the first one-bite cucumber snack variety Quatrino RZ. Time to look back, and forward with Rijk Zwaan and Mucci Farms, one of the first companies to adopt this little thumb size cucumber.

The cutest cucumber
“We began growing the one-bite variety, which we market as CuteCumber Poppers, in 2018, with a small trial planting and quickly grew the program," says Guy Totaro, Cucumber Grower Manager at Mucci Farms. “Plant wise, it’s easy to grow with no issues and it’s similar to other crops in terms of maintenance. The flavour and texture are excellent and it’s consistent with our current snack variety. The only challenge being the labour intensity due to the size of the product.” When asked what Rijk Zwaan can do to improve new one-bite varieties, Guy is clear and concise: “Normally, I would have a response but not for this item. I simply haven’t tasted or grown a better snack variety.”

Healthy snacking
Danny Mucci, President of Sales & Marketing at Mucci Farms, continues, “we have enjoyed a great relationship with Rijk Zwaan over the years and they were fantastic to work with as we trialed and launched this product. The appeal of this product is extensive and it’s available at several major retailers in Canada and the United States. Not only is it a healthy snack, it’s also great for appetizers at family get-togethers or parties. We took a kid-centric approach, which has done exceptionally well, but parents and other adults can’t resist the snacking convenience either. We look forward to our continued partnership and success with one-bite, or what we like to call, CuteCumber Poppers!”

Where it all began
Curious to know more about this product’s background, we asked Gert-Jan Krook, Snack- and Mini-Cucumber Crop-coordinator, where it originated. He replied "the one-bite was specially bred as an easy-to-grab snack.” Rene Aarts, breeder at Rijk Zwaan adds, “I’m also responsible for mini cucumbers and wanted to create something new. In combination with promoting a more healthy way of life and snacking, we came up with the idea of making a cucumber so small that anybody can grab one and eat it on the go as you don't need to cut it. So, consumers can easily enjoy cucumbers as an in-between-meals snack any time of day.” Gert-Jan Krook continues, “At the moment North America is the biggest market for our high-tech variety, Quatrino RZ. China is picking up on the healthy snacking trend and launching one-bite. South Africa and some European Countries are also introducing this cute product.”

For more information:
Rijk Zwaan
info@rijkzwaan.com
www.rijkzwaan.com

Mucci Farms Ltd.
www.muccifarms.com

August 31, 2020 at 06:44PM
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One-bite cucumber grown at Mucci Farms - hortidaily.com

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Schubart: Why is Pharma obsessed with my cucumber? - Vermont Biz

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by Bill Schubart A recent audit report by State Auditor Doug Hoffer lays bare the staggering cost of healthcare to Vermonters – $9,000 per year, almost $2,000 more than the national average. For a worker making Vermont’s minimum wage, that’s over 40% of their gross income of $22,500. The report details many of the drivers of this cost, but nowhere on the list is pharmaceuticals.

The explosion in Pharma costs and profits is well-documented, tripling between 1997 and 2007, as are examples of price-fixing among competitors as seen in the charts below that were compiled by BlueCross BlueShield of VT and track price changes for two of the most commonly prescribed drugs. There are reasons beyond just greed for such price swings, not the least of which is lack of any significant regulation or oversight.

Deregulation began in 1995 during the Clinton presidency when the industry managed to convince the administration and Congress that it should be allowed to market its prescription nostrums directly to consumers under the rubric of “education” – illegal in most other countries.

Pharma’s big challenge was that most consumers knew little or nothing about the drugs they were given, having always trusted their doctors to prescribe appropriate medications.

Since most prescribed drug names were never familiar to the general public, the industry faced a marketing dilemma. Not only were their drugs outside the vocabulary of most consumers, so were many of the conditions their drugs purported to treat. People’s sense of “wellness” is highly subjective.

According to the Journal of the American Medical Association (JAMA), of the $30B Pharma spent on marketing and “disease awareness campaigns” between 1997 and 2016, roughly one third ($9.6B in 2016) targeted potential patients and half targeted doctors in an effort to induce them to prescribe, all under the rubric loosely described as “consumer and professional education.”

Realizing that many consumers didn’t know they were sick, Pharma set out to market diseases to consumers that they didn’t know they had in an effort to develop new lateral sales of existing drugs.

Early on there was a memorable ad in which a cringing housewife is asked by an authoritative male voice if she gets anxious when going to the supermarket and is told dramatically that she has agoraphobia. The cowering housewife is then instructed to contact her doctor to prescribe Prozac which purports to relieve the condition. The ad also flashes a toll-free number to enable consumers to find a doctor who will prescribe the drug if their own won’t, presumably MDs who have been “educated” by Pharma.

According to JAMA: “Marketing to healthcare professionals by pharmaceutical companies accounted for most promotional spending and increased from $15.6 billion to $20.3 billion (1997-2016), including $5.6 billion for prescriber detailing, $13.5 billion for free samples, $979 million for direct physician payments (e.g., speaking fees, meals) related to specific drugs, and $59 million for disease education.”

In 2005-7, when I chaired the UVM Medical Center (then Fletcher-Allen), I met semi-annually with our several hundred docs to hear their concerns and ask them questions. When asked what constituted the largest waste of their time, the response was uniform… patients’ self-diagnosing based on a drug commercial they had seen on TV that led them to ask for a prescription… “the little blue pill,” or a similar Pharma TV star drug.

Convincing a patient that they don’t have a condition that Pharma has convinced them they have and talking them out of a pill they don’t need that might even be harmful was the major time-waster. If the doctor denied a script, the patient could now simply call the toll-free number on the screen and find a prescriber who had been “induced” to prescribe it.

Having surmounted the challenge of selling a disease and then its treatment, the industry confronted another prickly problem (pun intended). [Trigger warning: some readers may find the following content disturbing, or just funny.]

As a regular reader of three U.S. newspapers, I’m confronted daily with an image of a middle-aged man staring at a curved cucumber. On reading the fine print, I am made aware that the cucumber is a hieroglyph for his curved penis. He has… (drum roll) Peyronies Disease (PD). (Cut back to President Clinton, Paula Jones and Monica Lewinsky.)

In a column that is typically about Vermont, you may ask if this opinion writer has fallen down the rabbit hole?

I raise this issue only to offer an example of how far afield the largely unregulated drug industry has gone, bribing the medical community itself and holding Vermonters and all Americans hostage to its predatory pricing and anti-competitive efforts, such as, when their patents expire, paying vast sums to generic companies not to manufacture cheaper generics (generally called pay-to-delay).

Now that members of the Sackler family – Purdue Pharmaceutical – have been accused and compared to a drug cartel selling opiates in easy-prey neighborhoods where low income, hard-working folk are subject to stress and pain as in Appalachia and Detroit, museums around the country are grinding the Sackler name off wings, galleries, and special collections financed with their drug proceeds.

But I write because Vermont is part of a federal system and can’t fully control its own destiny. Pharma must ultimately be regulated at the federal level.

Until we Americans make the basic decision about whether healthcare is a basic human right as so many other civilized countries have or merely a product to be sold to those who can afford it, most Vermonters will never be able to afford health security.

Right now, given that Pharma has spent some $5B in the last ten years to influence Congress not to impose regulation, the chances of bringing the industry to heel seem remote.

August 31, 2020 at 09:52PM
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Schubart: Why is Pharma obsessed with my cucumber? - Vermont Biz

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Global Edible Asparagus Market 2020 Industry Status – Altar Produce (USA), DanPer (Peru), Beta SA (Peru), AEI (Peru), Agrizar (Mexico) - NJ MMA News

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Wild Asparagus Information, Recipes and Facts

The research document entitled Global Edible Asparagus Market 2020 by Manufacturers, Regions, Type and Application, Forecast to 2026 by MarketsandResearch.biz studies and gauges through the current market forces that shows growth direction and holistic growth trends. The report acts as a thorough synopsis on the study, analysis, and estimation of the market. The report offers a concise summary of the global Edible Asparagus market trends, end-user, regions, types, market size, revenue estimation, and geographical outlook. People seeking for their business growth on both local and global level as well as producers, newcomers in the industry, professional association, private businesses, and commercial marketers, will get a thorough assessment of the report.

Enumerating Some of The Most Important Pointers Addressed In The Report:

The report descriptively draws out the competitive backdrop of eminent players driving the market, including their product offerings and growth plans. The regional segmentation has been analyzed in terms of business opportunities, demand & supply, and revenue generation potential. The global Edible Asparagus market distinctiveness depicted from the report is assessed to inherent and technological stance to get a better comprehension of the industry. Each geographic portion of the global Edible Asparagus industry showcase has been freely overviewed nearby valuing, dissemination, and request information for the main geographic market.

NOTE: Our analysts monitoring the situation across the globe explains that the market will generate remunerative prospects for producers post COVID-19 crisis. The report aims to provide an additional illustration of the latest scenario, economic slowdown, and COVID-19 impact on the overall industry.

DOWNLOAD FREE SAMPLE REPORT: https://www.marketsandresearch.biz/sample-request/15524

Some well-known companies identified to operate in the global market are: Altar Produce (USA), DanPer (Peru), Beta SA (Peru), AEI (Peru), Agrizar (Mexico), Limgroup (Netherlands), Sociedad (Peru), Walker Plants (USA)

Regional segment analysis displaying regional production volume, consumption volume, revenue, and growth rate from 2020-2025 covers: North America (United States, Canada and Mexico), Europe (Germany, France, UK, Russia and Italy), Asia-Pacific (China, Japan, Korea, India and Southeast Asia), South America (Brazil, Argentina, Colombia etc.), Middle East and Africa (Saudi Arabia, UAE, Egypt, Nigeria and South Africa)

Moreover, the report highlights product launches, promotional activities, and brand tendencies, as well as ventures, acquisitions, and mergers and consolidation. The market research report classifies the competitive spectrum of this global Edible Asparagus industry in a comprehensive manner. The raw material chain and the supply chain are described to make the user aware of the prevailing costs in the market. Our research analysts have exceptional knowledge and experience in terms of the latest market research techniques and approaches.

Segment by product type, this report focuses on consumption, market share, and growth rate of the market in each product type and can be divided into: Fresh, Frozen, Preserved

Segment by application, this report focuses on consumption, market share, and growth rate of the market in each application and can be divided into: Food, Others

ACCESS FULL REPORT: https://www.marketsandresearch.biz/report/15524/global-edible-asparagus-market-2020-by-manufacturers-regions-type-and-application-forecast-to-2026

The Key Areas That Have Been Focused On the Report:

Major trends noticed in the global Edible Asparagus market
Market and pricing issues
Customary business practices by the market players
Government presence in the market
Geographic limitations
Distribution, scheduling, performance, and supplier requirements

Customization of the Report:

This report can be customized to meet the client’s requirements. Please connect with our sales team (sales@marketsandresearch.biz), who will ensure that you get a report that suits your needs. You can also get in touch with our executives on +1-201-465-4211 to share your research requirements.

About Us

Marketsandresearch.biz is a leading global Market Research agency providing expert research solutions, trusted by the best. We understand the importance of knowing what global consumers watch and buy, further using the same to document our distinguished research reports. Marketsandresearch.biz has worldwide presence to facilitate real market intelligence using latest methodology, best-in-class research techniques and cost-effective measures for world’s leading research professionals and agencies. We study consumers in more than 100 countries to give you the most complete view of trends and habits worldwide. Marketsandresearch.biz is a leading provider of Full-Service Research, Global Project Management, Market Research Operations and Online Panel Services.

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August 31, 2020 at 05:53PM
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Global Edible Asparagus Market 2020 Industry Status – Altar Produce (USA), DanPer (Peru), Beta SA (Peru), AEI (Peru), Agrizar (Mexico) - NJ MMA News

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Global Fresh and Processed Asparagus Market 2020 Industry Status – Altar Produce (USA), DanPer (Peru), Beta SA (Peru), AEI (Peru), Agrizar (Mexico) - NJ MMA News

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Difficult US asparagus market due to coronavirus

Global Fresh and Processed Asparagus Market 2020 by Manufacturers, Regions, Type and Application, Forecast to 2026 was developed to provide a detailed structured analysis of the market and extensive guidelines for the current market size, market share, trends, progressive growth, and the superior players of the market. The report divided into key segments of the global Fresh and Processed Asparagus market analysis each type, application, and including facts and figures to show each analysis. The report analyzes the effect of recent developments and trends on the future scope of the market for 2020 to 2025 time-period. It also focuses on top manufacturers, the driving force of the market, market risk, opportunities, and research results. The report identifies primary obstacles and new expansion strategies implemented by key players in the industry.

Market Overview:

The report provides an in-depth analysis of the global Fresh and Processed Asparagus market position, market segmentation, and regional prominence, market potential, also the market limitations and challenges are recognized. Useful suggestions and opinions from the market experts have made this report a highly reliable and accurate source of data. The report discusses the various factors that play an important role in altering the course of growth the demand for the product, acquisitions, and partnerships, to provide the reader with in-depth information on the key market players. The major segments are categorized into sub-segments and major regions are sub-categorized into countries. The report provides a picture of the competitive landscape of the global Fresh and Processed Asparagus market that profiles each leading company and describes its role in the development of the market in recent years.

DOWNLOAD FREE SAMPLE REPORT: https://www.marketsandresearch.biz/sample-request/15525

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The well-established players in the market: Altar Produce (USA), DanPer (Peru), Beta SA (Peru), AEI (Peru), Agrizar (Mexico), Limgroup (Netherlands), Sociedad (Peru), Walker Plants (USA)

By the product type, the market is primarily split into: Fresh, Frozen, Preserved

By the end-users/application, this report covers the following segments: Food, Others

The regions are extensively analyzed with respect to every parameter of the geographies in question, comprising: North America (United States, Canada and Mexico), Europe (Germany, France, UK, Russia and Italy), Asia-Pacific (China, Japan, Korea, India and Southeast Asia), South America (Brazil, Argentina, Colombia etc.), Middle East and Africa (Saudi Arabia, UAE, Egypt, Nigeria and South Africa)

ACCESS FULL REPORT: https://www.marketsandresearch.biz/report/15525/global-fresh-and-processed-asparagus-market-2020-by-manufacturers-regions-type-and-application-forecast-to-2026

A Short Overview of the Market Scope:

Global Fresh and Processed Asparagus market revenue
The overall projected growth rate
Industry trends
Competitive scope
Product range
Application landscape
Supplier analysis
Marketing channel trends
Sales channel evaluation
Market competition trend
Market concentration rate

Customization of the Report:

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August 31, 2020 at 05:53PM
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Global Fresh and Processed Asparagus Market 2020 Industry Status – Altar Produce (USA), DanPer (Peru), Beta SA (Peru), AEI (Peru), Agrizar (Mexico) - NJ MMA News

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Whole30® Launches First Line of Salad Dressings and Dipping Sauces Exclusively on Thrive Market - PRNewswire

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The Whole30 is a 30-day self-experiment that focuses on eating whole, nutrient-dense food. Urban says, "Dressings and sauces add flavor and variety to your Whole30. But not everyone has 20 minutes to make a homemade Ranch, and finding store-bought without added sugar, soy, or dairy can be challenging. We love making the Whole30 easier and more convenient, and our community says, 'When I see the Whole30 logo, I know I can trust the ingredients.' Creating our own line of dressings featuring my favorite kitchen flavors, is an obvious and exciting next step."

Nick Green, co-founder, CEO of Thrive Market, said: "Whole30 and Thrive Market share the mission to make healthy living easy by providing access to foods that are better for you and better for the planet. We're excited to join with Melissa and Whole30 like-minded partners to offer our members Whole30-friendly, high quality products that are conveniently delivered to your door."

Thrive Market is supporting the Whole30 debut of full-size bottles in five delicious flavors:

These Whole30 pantry staples are made with ingredients that go beyond the Whole30 standard, with no added sugar, gluten, soy, dairy, gums, fillers, or natural flavors, and use Certified Humane eggs in accordance with established animal welfare and Thrive Market standards.

Details about all five flavors, including the full ingredient list, Whole30 recipes, and more can be found at Whole30.com/products. Shop the dressings exclusively at thrivemarket.com as of August 27, 2020.

About Whole30®

Whole30® has been changing lives since 2009, when co-founder Melissa Urban blogged about her self-designed 30-day life-changing dietary experiment. Since then, millions of people have transformed their health, habits and relationship with food through the Whole30 program; eliminating cravings; improving energy, sleep, and digestion; and discovering lasting food freedom. The Whole30 website serves readers in 230 countries and has a combined social media base of more than 4 million. Visit whole30.com or follow @whole30 to learn more.

About Thrive Market

Thrive Market was founded in 2014 with a mission to make healthy living easy and affordable. As an online, membership-based marketplace, Thrive Market delivers the highest quality, healthy and sustainable products at member-only prices, while matching every paid membership with a free one for someone in need. Thrive Market carries over 5,000 organic and non-GMO products, and offers 70+ filters and values, allowing you to shop by diet and lifestyle. Over the last 4 years, Thrive Gives has raised over $3M to fund food access and environmental sustainability causes.
Visit thrivemarket.com or follow @thrivemarket to learn more.

#madebyWhole30, #whole30, #whole30sauces, #whole30dressing, #whole30recipes, #whole30challenge

Thrive Market Media: Kendall Sargeant, [email protected]
Whole30 Media: Heidi Wieland, [email protected]

SOURCE Whole30

August 31, 2020 at 08:13PM
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Whole30® Launches First Line of Salad Dressings and Dipping Sauces Exclusively on Thrive Market - PRNewswire

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Recipe: Stasher CEO’s Chickpea Waldorf Salad on Lavash - Milpitas Post

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Chickpea Waldforf Salad on Lavash

Serves 2

Ingredients

¼ cup mayonnaise

2 teaspoons fresh lemon juice

1 teaspoon Dijon mustard

15½-ounce can chickpeas, rinsed and drained

½ cup halved red grapes

¼ cup diced red onion

¼ cup diced celery

¼ cup peeled and diced Fuji or Gala apple

Kosher salt and freshly ground black pepper

¼ cup roasted sunflower seeds

2 sheets lavash

4 leaves red or green leaf lettuce, washed and dried

Directions

— Recipe from “Let’s Fix Lunch” by Kat Nouri (Chronicle Books, 2020)

August 31, 2020 at 08:45PM
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Watermelon and feta salad at Olive Tree Cafe and Catering - WSAZ

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[unable to retrieve full-text content]Watermelon and feta salad at Olive Tree Cafe and Catering WSAZ

August 31, 2020 at 09:08PM
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Dario Chavez Recognized as Fruit and Vegetable 40 Under 40 - AG INFORMATION NETWORK OF THE WEST - AGInfo Ag Information Network Of The West

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Tim Hammerich

News Reporter

I’m Tim Hammerich with your Southeast Regional Ag Report.

Dario Chavez was recently named to the Fruit and Vegetable 40 Under 40 by Fruit Grower news. Chavez is an Associate Professor at the University of Georgia as a Peach Research and Extension Specialist.

Chavez… “So the 40 under 40, you started in 2017 and is a highly prestigious award that's basically selected by the industry, fruit and vegetable industry.”

Normally award recipients would be invited to be recognized in person at the Great Lakes Fruit Vegetable & Farm Market Expo, but this year it will be online.

Chavez… “There's also an awards ceremony at the Southeast Fruit and Vegetable Conference in Savannah. This is done basically by the Southeast Fruit and Vegetable growers. And this is more related to the people that have been awarded within the region.”

Chavez is being recognized for his efforts to not only help advise students and farmers, but to help move the industry forward through his research and interests in technology.

Chavez… “This very prestigious award that basically is for people that basically are trying to help the industry and they see a future in the research and extension that the people are doing related to the industry.”

August 31, 2020 at 02:08PM
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Dario Chavez Recognized as Fruit and Vegetable 40 Under 40 - AG INFORMATION NETWORK OF THE WEST - AGInfo Ag Information Network Of The West

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It's ubiquitous in Asian cuisine. But this vegetable is outlawed in Arizona. Here's why - AZCentral.com

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Ong choy, trakuon, pak boong — these are just some of the names for water spinach, also known as morning glory, an iron-rich plant that’s common in Asian stir-fry dishes and soups.

Open the menu at a traditional Chinese restaurant in Texas or California and a water spinach dish is usually there under the vegetable section, a stir-fry with garlic, chilies and fermented bean curd.

Open a menu in Arizona and more often than not, water spinach is glaringly absent.

The federal government has strict regulations on water spinach, which is considered an invasive weed. Regulations vary by state, but in Arizona, water spinach is banned outright, making it illegal to grow, sell, buy or import, according to the Arizona Department of Agriculture.

That doesn't stop people from trying to get their hands on it, though.

For many families in the Asian American community, water spinach is a dietary staple. But Arizona's restrictions have elevated an otherwise common vegetable into the status of a rare prize.

"My mom did most of the cooking and every time we were able to get our hands on it, which was typically going to California for it, she would make this soup with water spinach," said Staphany Pich, who grew up in the Valley.

"It kinda sucks that we have to travel elsewhere to get it," she lamented.

What to know about water spinach

Water spinach, with its spindly hollow shoots and arrow-shaped leaves, provides a low-cost source of nutrition in parts of Asia, where it grows abundantly in wetlands and rice paddies.

Pakkawalan Pookim lived in Bangkok before moving to the Valley about 12 years ago. She operates a restaurant in Mesa called Thai Time Kitchen where she wishes she could make water spinach a regular menu item.

In Thailand, she liked to stir fry water spinach with garlic. Sometimes she deep-fries it like tempura to eat with som tam sauce, the same sauce uses for Thai papaya salad. She also likes to have water spinach in suki, a hot pot with glass noodles, cabbage and a sukiyaki dipping sauce.

In Arizona, she knows one person who grows water spinach for personal use. It's a far different experience from the abundance she was used to in Thailand.

RECIPE: How a recipe sparks memories of Phoenix's Chinese restaurant golden age

In the past, Pich and her family would drive out a couple of times a year to Cambodia Town in Long Beach or Little Saigon in Orange County if they wanted water spinach.

Her family ate water spinach in hot pots, and stir-fried with pork belly and fermented soybeans. Sometimes they ate it raw with prahok k'tis, a fermented fish dip with ground pork.

She recently found the vegetable in an Arizona grocery store — the first and only time she can ever recall seeing water spinach in an Arizona store. She used it to make salaw machu kroeung, a sour and savory Cambodian soup with beef, lemongrass and water spinach, accompanied with rice.

Pich said water spinach reminds her of home.

"Having it is like having a special dish during Christmas or Thanksgiving," she said. "You get it once in a while. It’s not an everyday thing, so it makes it a little more special to have."

Why water spinach is banned in Arizona

Water spinach was introduced to the U.S. mainland in the 1970s, according to the U.S. Department of Agriculture.

But the plant’s aggressive nature — it can grow four inches a day — makes it a threat to waterways and native plant species, so USDA put water spinach on the noxious weed list.

Robert Smook, a spokesperson for the Arizona Department of Agriculture, confirmed that in the past, state and federal authorities have conducted joint inspections during which they’ve intercepted, confiscated and destroyed illegal water spinach.

As of August 2020, there are no known infestations in Arizona’s waterways, said Andrew Brischke, an agriculture and natural resources expert at the University of Arizona.

Curiously enough, until early 2020, Arizona’s native species of morning glories were also listed as a prohibited weed. Even sweet potatoes were technically illegal to grow because they were in the same genus, Brischke noted.

“I don’t know why natives were on there in the first place,” Brischke said. “It goes back to it could be a nuisance plant. Even in a backyard garden, before too long it could take over your whole garden in less than a couple years. They’re just very difficult to get rid of.”

Regulators worry about the potential for water spinach seeds to spread and lose containment, he said. Farmers in California, Texas and Florida can apply for a state permit to grow and handle water spinach, but there's no state-run permitting in Arizona. Those interested in Arizona could apply for a federal permit, but it's a fairly rigorous process, Brischke said.

The Arizona Department of Agriculture's Plant Services Division is not aware of anyone in the state who's pursued a federal permit, Smook wrote in an email.

'I didn't think it was anything special'

Michael Lin works as a food tour guide specializing in Taiwanese and Chinese cuisine in the San Gabriel Valley, the region east of Los Angeles known for its large Asian American population.

Lin described water spinach, or kong xin cai, as a beloved vegetable in his community, as well an affordable food for elders who rely on social security and have limited incomes. Southern California has such bountiful access to water spinach that it would be upsetting if they couldn't get a hold of it anymore, Lin said.

"I didn’t think it was anything special," Lin said. "It was definitely common in our household, but to me, it was the definitely the bridge to eating other vegetables."

He didn't like broccoli, cauliflower or asparagus as a kid, so his family fed him water spinach instead. The hollow stems give it a satisfying, cacophonous crunch that made it fun to eat when he was young, Lin said. Stir-frying it with fermented tofu or bean curd gives it an extra salty, pungent aroma.

"Almost everyone I know, especially for those of us Asian Americans who have moved out, when you finally get to have a sit-down meal, whether at home with your parents or at Chinese restaurant, that’s what people almost always default order," Lin said.

"At least from my peers and family members, we definitely need to have our kong xin cai. It reminds us of what our parents made for us when we were kids."

Reach the reporter at Priscilla.Totiya@azcentral.com. Follow @priscillatotiya on Twitter and Instagram.

Subscribe to azcentral.com today to support local journalism.

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August 31, 2020 at 09:02PM
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It's ubiquitous in Asian cuisine. But this vegetable is outlawed in Arizona. Here's why - AZCentral.com

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Vegetable

Norwegian supermarkets saw fruit and vegetable sales peak: tomato sales rose most - FreshPlaza.com

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Norgesgruppen owns supermarket chains like Kiwi, Meny, and Joker in Norway. There, locally grown fruit and vegetable sales rose by 11% this summer.

Pål Westby heads the Norgesgruppen's fruit and vegetable division. He says, "Growers were uncertain in April and May. They were worried about not selling enough in the summer. I didn't share their concern, and we reassured them. We promised to hold back on importing products. And we did throughout the season. Vegetable sales went very well. We even had a cauliflower and broccoli shortage. There were also insufficient strawberries. But that was due to a smaller strawberry season, not necessarily COVID-19."

Westby thinks this focus on Norwegian products shouldn't be a one-off thing either. Consumers share this view. That's according to a survey Norgesgruppen did - people are more attentive to a product's country of origin. "We're working with (the cooperative) Gartnerhallen en (distributor) Bama. We want to sell more Norwegian fruit and vegetables in the longer term. That's not so easy. We want to cultivate more, but there must be consumer demand. We're now seeing this increase. People say they'd like to eat more Norwegian fruit and vegetables in the future," concludes Pål.

Norwegian tomato sales increased the most this summer.

Source: nationen.no

August 31, 2020 at 06:49PM
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Norwegian supermarkets saw fruit and vegetable sales peak: tomato sales rose most - FreshPlaza.com

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Vegetable

No fruit and vegetable shortages in Oman - FreshPlaza.com

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As a result of the heavy rains coming down on some Indian states, there has been a lull in the vegetable trading in Oman. To ease the situation, Oman’s Ministry of Agriculture, Fisheries and Water Resources dispatched a field team to meet those in charge of administration at the central market for vegetables and fruits.

The Ministry also coordinated with the exporters and those in charge of agricultural quarantine outlets at Al Wajajah Port, Sohar Port, Sohar Central Market, and the General Administration of Customs to facilitate a seamless passage of shipments and supply them directly to the central markets for fruits and vegetables.

These efforts resulted in 2,200 tons of Indian, Pakistani and Iranian onions reach the markets and stabilised the supply chain in Omani markets. Another 1,700 tonnes of onions will reach the market in the coming days, ONA reported.

Source: gulfnews.com

August 31, 2020 at 06:49PM
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No fruit and vegetable shortages in Oman - FreshPlaza.com

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Vegetable

Searching for stress-resistant potatoes - Newswise

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Newswise — EU-Project "ADAPT" studies potato’s adaption mechanisms to multiple stresses

Plant Biologist Markus Teige at the Faculty of Life Sciences of the University of Vienna has received a €5 million grant from the Horizon 2020 EU Program to study mechanisms how potato’s adapt to multiple environmental stresses. He coordinates a consortium of 17 European leading academic research institutions, potato breeders, a non-profit EU association, a government agency and a screening technology developer. The ADAPT project aims at identifying new breeding targets and matching potato varieties to specific challenging environmental growth conditions of the future.

The ADAPT consortium has successfully launched the project "Accelerated Development of multiple-stress tolerAnt PoTato", which aims at developing new strategies to make potatoes fit for the challenging growth conditions of the future. The ADAPT project is coordinated by Markus Teige at the Molecular Systems Biology lab at the Department of Functional and Evolutionary Ecology, Faculty of Life Sciences. It will take place over the next four years with a total budget of 5 million Euro from the EU Horizon 2020 program.

Potato is one of the most important food crops worldwide. However, a major threat to tuber yield security for this staple food crop is its vulnerability to environmental stresses; particularly to combinations of heat and drought, which are becoming increasingly prevalent due to climate change. Often these conditions are also followed by seasonal flooding, which can ruin the entire harvest within a few days. While there is some knowledge of responses to multiple stresses from model plant species such as Arabidopsis, similar knowledge in potato is lacking. In the ADAPT project, the complementary expertise of ten leading academic research institutions, four potato breeders, a screening technology developer, a government agency and a non-profit EU association will come together to investigate the mechanisms underlying multi-stress resilience in potato.
The ADAPT project is led by Markus Teige from the Faculty of Life Sciences of the University of Vienna, who explains that the potato comes from areas with a cool climate and is therefore particularly sensitive to heat. Moreover, as the tubers are growing in the soil, they are also extremely sensitive to flooding stress, which also increase their vulnerability to disease.

"With this project we will determine the molecular and phenotypical responses to different stress conditions, which are becoming increasingly important for potato yield under the challenging growth conditions due to climate change. Together with the breeders we will identify traits and genes that can enhance stress resilience in this very important food crop", Teige adds.

The project’s researchers will combine molecular biology, stress physiology, systems biology and analytics with engineering and molecular breeding and include end-user driven agencies for variety testing and potato trading to translate findings. "Arising from our mechanistic understanding we aim to identify new breeding targets and matching potato varieties to specific environmental conditions. Knowledge from our research will directly reach the most relevant stakeholders and end-users feeding into breeding programmes and guiding technology development for improved crop management strategies", Teige concludes.

August 31, 2020 at 07:10PM
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Searching for stress-resistant potatoes - Newswise

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Potato

Bushmans' Wisconsin potato quality 'fantastic' - The Produce News

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by Tad Thompson | August 31, 2020

bushmans44 The 2020 Wisconsin fresh potato crop quality for Bushmans’ Inc. “looks fantastic,” according to Michael Carter, the firm’s CEO. “The size is good.”

On Aug. 10, which was Bushmans’ first day to harvest new-crop Russets, he said, “Two weeks ago, I would have said this crop was going to be a bin buster. But we’ve had a little bit of heat. Now conventional wisdom says we’ll have an average-sized crop.”

Are bin busters good or bad?

“You never know how greater supplies will impact the overall prices. But we like having plenty of product. But this still looks nice,” he said. In early August the high temperatures in Wisconsin were 86 degrees F.

Cooler temperatures were due in mid-August “which will be great for bulking up the spud size,” he said.

He added that because of the COVID-19 crisis, it is tough to tell what the market will be for fresh market potatoes this fall, because of “not knowing what the foodservice industry will look like in a few months.”

The retail business was up significantly for Bushmans’ before finishing the 2019 storage crop in the last week of July. Retail compensated for lost foodservice sales, “which took a hit, and fell to next to nothing,” said Carter.

“Later this year if a second wave of coronavirus comes to fruition, it would definitely have an impact on potato markets.”

This spring and summer, Bushmans’ made minor operational adjustments for COVID-19 health precautions, but “it hasn’t radically affected our production or sales. It was just more complicated,” he said. “The two hardest parts of this business are starting up and stopping.”

Bushmans’ expected to be ramping up volume into late August. The crop can’t be rushed, as Carter noted that growers kill the tops of potato plants three weeks before harvest to let skins “set,” which is hardening to avoid damage in the harvesting process, or breakdown during storage.

“We’ll have a big volume in two weeks. We’ll be ginned up pretty good. We’ll be going full steam,” he said.

Carter added that his firm is not rushing into the deal because of the market presence from shippers in other areas, who are shipping either new or old crop potatoes. “We’ll lay in the weeds and wait for our turn,” he said.

For this season, Bushmans’ potato harvest was expected to wrap up around Oct. 7-10, which is when hard frosts usually can be expected to strike Rosholt, WI, where the firm is based.

Photo: Mike Carter

August 31, 2020 at 06:27PM
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Bushmans' Wisconsin potato quality 'fantastic' - The Produce News

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Potato

Woman Sees Jesus' Face on a Potato, Then Eats It - Our Community Now at Colorado

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Courtesy of Southwest News Service (SWNS)

The discoloration on the potato's skin "obviously" depicted the face of Jesus.

A woman in Scotland was unpacking her groceries when she spotted Jesus' face in the discoloration of a potato skin.

"As soon as I put the packet on the kitchen top, I saw it,” Nikki Halkerston told Southwest News Service (SWNS). “I was staring at it, and it was just quite obvious it was Jesus' face. It was just looking at me.”

The potato was included in a larger bag of potatoes that cost Halkerston roughly $1.50. The natural discoloration seems to depict the face of a bearded man.

"I've seen stories before about people finding Jesus in their food but I can never usually see it," she said. "This was just so obviously him. I called my husband into the kitchen, and he's usually really skeptical about these sorts of things. He never gets over-excited about anything but even he agreed it looked like Jesus!”

Reportedly, Halkerston has since eaten the potato.

August 31, 2020 at 03:00PM
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Woman Sees Jesus' Face on a Potato, Then Eats It - Our Community Now at Colorado

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Potato

An overview of the Italian potato industry - FreshPlaza.com

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The 2020 new potato campaign was overall positive, although it did not reach the peaks of the previous year. A factor that contributed to the favorable aspect were the limited stocks of tubers from the old harvest, which were moved quite quickly during the lockdown period, slightly ahead of the usual trend.

Currently, with the summer heat, the season is showing a decrease in consumption compared to previous months. The overview on the Italian sector was provided by the National Union of Potato Producers' Associations (Unapa).

"During the last weeks of commercialization of the novellas, in late June, and despite the competition from other areas, the Sicilian novellas were sold at 0.35 euro/kg. For the entire season, the price ranged between 0.45 and 0.50 euro/kg. Campania's production was marked by modest yields, caused by the frosts of February, March and April. As a result, sales prices were higher than in recent years. Apulia itself has benefited from the reduced competition of the Campania product, closing off a successful 2020 campaign.”

If at the present time the summer temperatures are unfavorable for the consumption of tubers, which is to the advantage of other vegetable gardens, it will be necessary to wait for the autumn months - September/October - for a resumption and a more stable trend.

"At the moment the products available are from central-northern Italy, the quantities are good, as well as the quality and prices. Only in the area of Bologna there are some difficulties with Agriotes litigiosus, because of the elimination of the active ingredients used and the alternative solutions are ineffective. Lazio, Abruzzo and Veneto have recorded good productions. Moreover, we are close to sowing in Sicily."

Quotations in the center-north differ depending on the different levels of organization. In the areas in which the presence of producers' organizations is stronger, we are able to control speculation.

Compared to other countries that focus the harvest of potatoes in a given period, Italy has a harvest calendar that runs from the end of March to November. The areas of land invested have remained fairly constant over the years.

Italy is not self-sufficient in production and each year imports about 10-11 million quintals of potatoes, mainly from France. "The dry climate that has hit the countries of central and northern Europe, such as France itself, has prevented proper tuberification in the past few months. Despite the limited increase in the areas dedicated to potatoes (about 1%), the forecast of medium-low yields suggests a drop in the volumes of tubers destined for export, which should favor the sale of the Italian product starting in autumn."

August 31, 2020 at 06:49PM
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An overview of the Italian potato industry - FreshPlaza.com

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Potato

Prices sliding down to normal levels on NA potatoes - FreshPlaza.com

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“It’s a chess game right now.”

“The potato market looks like it’s going to be a chess game all year,” says Ken Gad of South Easton, MA-based Cambridge Farms Inc. “That’s the best way to put it.”

As potato growing regions come into production across North America, it’s changing what has been a high-demand, higher-priced market for some time now. “There’s a bit of delay in finishing up Eastern Shore product. And we have a lot of potatoes left in Delaware to go through,” says Gad, noting that regions such as Long Island, Wisconsin, Minnesota, North Dakota, Idaho, Nebraska, Colorado, Washington, Ontario and Quebec are all about to begin or have begun already. “Everyone’s in the game now,” he adds.

While overall volume is anticipated to be similar to last year, some regions have been dealing with dry conditions which may affect size. “On the East Coast, it’s been so dry. The main crop right now, the quality is good but the solid content has got to be up because it’s been so dry,” says Gad. “Some areas will have size issues.”

Spring surprise
All of these growing areas are coming into a system that has seen steady demand for potatoes, particularly since the pandemic caused the North American lockdown near the end of March. “When it hit, we were at the ends of our crop and getting ready to start summer production,” says Gad. “It’s not like we had all this summer storage crop that we had to get rid of.”

At the same time, thanks to the closures in foodservice, demand for processing potatoes to make restaurant staples such as French Fries also dropped. “And some processors started giving back contracts. They tried putting product on the open market and a lot of it wasn’t suitable for open market use. That flooded it a little bit and affected consumer bag prices,” says Gad.

But then that changed again as the U.S. and Canada started reopening and restaurants figured out new ways of doing business if they weren’t going to fully reopen—such as offering curbside pick up, etc. “And then processors started taking back the product because restaurants were reopening,” says Gad. “It created a seesaw in the Russet market.”

Pricing had been up
While Russet FOB prices were prices growers hadn’t seen in a long time, they weren’t the only variety seeing higher pricing. Red potatoes for example, which had been tight in availability, went into the Florida season with historically high prices.

And today, this is where the chess game comes in given all the regions introducing potatoes into the market which will likely see steady retail demand. “The pie is getting sliced up into smaller pieces. Everyone’s getting a piece of it and no one’s getting a lot. That’s why the markets aren’t tanking but coming back to a more realistic market or more of a market they’re used to marketing to,” says Gad.

He notes that Red potatoes for example which were $30 three weeks ago are now under $20. Yellow potatoes which were $40-$50 are now also under $30.

And looking ahead, Gad notes that by October when all the regions are deep into harvest, prices could be down again by as much as 15 percent because of the numerous players. “There are just too many places to get product,” he adds.

For more information:
Ken Gad
Cambridge Farms Inc.
Tel: +1 508-297-2630
Ken@CambridgeFarms.com
https://cambridgefarms.wordpress.com/

August 31, 2020 at 06:49PM
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Potato

Spinach (Palak) Chips Recipe: This Protein-Rich, Bight Green Snack Will Steal The Show At Your Evening Feast - NDTV Food

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HighlightsSpinach is a noted protein-rich green vegetable.

August 31, 2020 at 02:42PM
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Spinach (Palak) Chips Recipe: This Protein-Rich, Bight Green Snack Will Steal The Show At Your Evening Feast - NDTV Food

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spinach

Do you hate Spinach? Here are the 6 ways to incorporate Spinach in your meal - PINKVILLA

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Remember when we were tempted each time to eat spinach when Popeye The Sailor Man crushed open a can of Spinach and grew stronger after gulping it down? However, most of us don't like Spinach. Here are the 6 mouth-watering ways you can cook Spinach that one can’t resist.

Written By Aaliyah Jain 7878 reads Mumbai Published: August 31, 2020 04:09 pm

Do you hate Spinach? Here are the 6 ways to incorporate Spinach in your meal

Let’s be honest, we all hated spinach as a child and most of us still do. However, it is a delightful ingredient to cook with as it’s full of flavour and nutrients. Apart from numerous health benefits, it also adds colour to your plate.

With the dash of culinary modernization, this article unveils a brand-new world of delectable delicacies that are Spinach-focused and will tantalise your taste buds. Here are the 6 recipes you should try right away.

1. Crispy Spinach
Made with deep fried finely shredded spinach, this is a crunchy spinach appetizer that has a smoky flavour. With an interesting twist, this leafy goodness is perked up with a blend of red chili, garlic and sesame seeds.

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2. Spinach Pancake
Made with lip-smacking cheese and vegetable filling, this is a nutritious savory packed with ample of iron element. Made with whole wheat, this is healthy and tasty answer to all your pancake cravings.

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3. Spinach Ravioli
Made with scrumptious cheese, creamy spinach and garlicky parmesan alfredo sauce, this is a quick and easy dish that brings out a fresh wave of jazziness. To make it healthier, throw some finely chopped vegetables in the sauce.

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Also Read: From Pakora to Jalebi: 5 Delectable morsel of snacks that are perfect for your monsoon evening

4. Spinach Soup
Be it chilly winters or cold monsoons, a piping-hot and steamy bowl of soup is the best. Embedded with nutrients and low calories, this soup is a healthy choice for every soup lover.

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5. Palak Paneer
Cooked with cottage cheese in a pool of smooth and creamy Spinach gravy, this is one of the most loved dishes in northern part of the country. With a dollop ghee on top, this gravy can be paired with naan, roti or basmati rice.

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6. Spinach Smoothie
Made with whipped Spinach, this smoothie is boosted with energy and healthy nutrients. Packed with the goodness of fruits and vegetables like apples, pineapples and bananas, this smoothie has a great combination of protein, fiber, vitamins and minerals in every sip.

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South Indian-Style Cucumber (Kheera) Chutney Is Just The Low-Cal Side Dish You Need For Your Weight Loss Diet - NDTV Food

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HighlightsCucumber chutney is commonly consumed in South India.

August 31, 2020 at 11:35AM
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South Indian-Style Cucumber (Kheera) Chutney Is Just The Low-Cal Side Dish You Need For Your Weight Loss Diet - NDTV Food

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Sunday, August 30, 2020

20 Unhealthiest Salad Dressings on the Planet—Ranked! - Yahoo Lifestyle

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Salads seem like the perfect meal for weight loss. They're chock-full of vegetables, you can add protein-packed lean meat, and with some hearty toppings like nuts or avocado, you get your fill of heart-healthy fats, too.

But you can ruin this waist-friendly meal if you reach for a bottle of dressing. You would never dump several packets of sugar or a glop of high fructose corn syrup on your lunch, yet that's what you're getting with some of these grocery store favorites. And while heart-healthy oils like olive oil can help you absorb the vitamins from your salad veggies, many of these are made with cheap and inflammatory vegetable oils, which can be worse for you than sugar.

So when you're thinking about building your healthy salad, steer clear of these unhealthy salad dressings, ranked from best to absolute worst. And be sure to watch out for The 17 Worst Restaurant Salads in America.

Walden Farms Sugar-Free Thousand Island

walden farms thousand island dressing bottle

Per 2 Tbsp (30 mL): 0 calories, 0 g fat, 290 mg sodium, 0 g carbs (0 g fiber, 0 g sugar), 0 g protein

Thanks to the Safe Drinking Water and Toxic Enforcement Act of 1986, you'll find this label on the first item of our list. The California Proposition 65 Warning states, "This product contains a chemical known to the state of California to cause cancer, birth defects or other reproductive harm."

Don't be fooled by the calorie and fat-free nutrition—this dressing is far from harmless. While it may not derail your diet, it could have detrimental effects on your health.

Girard's Champagne 60-Calorie Vinaigrette

bottle of girards champagne vinaigrette salad dressing

Per 2 Tbsp (31 g): 60 calories, 5 g fat (0.5 g saturated fat, 0 g trans fat), 440 mg sodium, 2 g carbs (0 g fiber, 1 g sugar), 0 g protein

One serving of this dressing has nearly one-fourth of your daily sodium intake—and that's if you stick to two tablespoons. Excess salt intake is linked to elevated blood pressure, a higher risk of heart disease, and sabotaged weight-loss goals. It also causes bloating, so cutting down on sodium is one of the fastest ways to flatten your belly. Not sure how much salt you're actually consuming? Check out these 10 Saltiest Restaurant Foods in America.

Kraft Classic Catalina Dressing

Per 2 Tbsp (34 g): 90 calories, 6 g fat (1 g saturated fat, 0 g trans fat), 350 mg sodium, 9 g carbs (0 g fiber, 8 g sugar), 0 g protein

Along with a high sodium count, this dressing contains eight grams of sugar. Yikes!

Wish-Bone Buffalo Ranch

Per 2 Tbsp (30 mL): 130 calories, 13 g fat (2 g saturated fat, 0 g trans fat), 310 mg sodium, 2 g carbs (0 g fiber, 1 g sugar), 0 g protein

Cayenne pepper can boost your metabolism and prevent overeating. However, its waist-whittling effects are canceled out by the sodium and fat content in this dressing.

Marzetti Fat-Free Sweet&Sour Dressing

bottle of marzetti sweet and sour dressing

Per 2 Tbsp (35 g): 45 calories, 0 g fat, 300 mg sodium, 12 g carbs (0 g fiber, 10 g sugar), 0 g protein

High fructose corn syrup (HFCS) is the second ingredient in this dressing—hence the 10-gram sugar count. This dressing is a "Not That!"

For some better-for-you options, check out these 10 Healthy Salad Dressing Recipes to Make.

Ken's Thousand Island

Per 2 Tbsp (30 g): 140 calories, 13 g fat (2 g saturated fat, 0 g trans fat), 240 mg sodium, 4 g carbs (0 g fiber, 4 g sugar), 0 g protein

What do you get when you glop 13 grams of fat, corn syrup, and chemical preservatives over your salad? A fattening, cancer-causing, flat belly nightmare. If we haven't scared you yet, check out these 40 Habits That Make You Sick and Fat.

Kraft Honey Mustard

Per 2 Tbsp (34 g): 110 calories, 7 g fat (1 g saturated fat, 0 g trans fat), 270 mg sodium, 10 g carbs (0 g fiber, 8 g sugar), 0 g protein

Unlike actual mustard, which contains cancer-fighting phytochemicals, honey mustard doesn't do a thing for your health (or your waistline). It's hard to find one that's made with just honey and not HFCS, making Kraft's an exception. Nonetheless, it's still got 270 milligrams of sodium and eight grams of sugar. Next!

For some better dressing choices, check out these 10 Healthy Salad Dressing Brands to Buy.

Newman's Own Sesame Ginger Dressing

bottle of newmans own sesame ginger salad dressing

Per 2 Tbsp (30 g): 35 calories, 1.5 g fat (0 g saturated fat, 0 g trans fat), 290 mg sodium, 5 g carbs (0 g fiber, 4 g sugar), 0 g protein

This dressing doesn't offer much, other than a salty aftertaste. While it won't leave you with bulging love handles, it's not going to be your flat-belly solution, either.

Brianna's Classic Buttermilk Ranch

Per 2 Tbsp (30 mL): 160 calories, 17 g fat (1.5 g saturated fat, 0 g trans fat), 280 mg sodium, 2 g carbs (0 g fiber, 2 g sugar), 1 g protein

You fill your plate with a plethora of superfoods like kale, cabbage, bell peppers, carrots, and even chickpeas. You top it with a piece of lean grilled chicken and a glopping mound of Brianna's Classic Buttermilk Ranch. You think you're doing your body a favor, but you forget that 17 grams of fat is 17 grams of fat, no matter what you place beneath it.

Instead of using store-bought ranch, try our Healthy Homemade Ranch Dressing Recipe.

Newman's Own Ranch

Per 2 Tbsp (30 g): 130 calories, 14 g fat (1 g saturated fat, 0 g trans fat), 240 mg sodium, 2 g carbs (0 g fiber, 2 g sugar), 0 g protein

Like Brianna's Classic Buttermilk Ranch, Newman's Own ranch is loaded with fat and sodium.

Ken's Fat-Free Sundried Tomato Vinaigrette

Per 2 Tbsp (36 g): 70 calories, 0 g fat, 270 mg sodium, 18 g carbs (0 g fiber, 14 g sugar), 0 g protein

With 12 grams of sugar and the first ingredient being HFCS, you might as well top your salad with artificial sugar. As Lisa Moskovitz, R.D., founder of the New York Nutrition Group, previously told Eat This, Not That!, "high fructose corn syrup has been shown to increase appetite and lead to health problems such as obesity and diabetes."

Yeah, yeah, you knew it was bad, but hear us again: HFCS is bad! Don't believe us? Check out What Happens to Your Body When You Eat Sugar.

Kraft Cheesy Jalapeño Ranch

bottle of kraft cheesy jalapeno ranch dressing

Per 2 Tbsp (29 g): 120 calories, 12 g fat (2 g saturated fat, 0 g trans fat), 350 mg sodium, 2 g carbs (0 g fiber, 2 g sugar), 0 g protein

One word: Velveeta. You don't need to be a health expert to know that topping your salad with this chemical cheese sauce is a major no-no. It's fatty, salty, and it probably tastes like a straight-up heart attack.

Newman's Own Family Recipe Italian Dressing

Per 2 Tbsp (30 g): 120 calories, 13 g fat (1 g saturated fat, 0 g trans fat), 270 mg sodium, 1 g carbs (0 g fiber, 0 g sugar), 0 g protein

Italian dressing sounds like it should be healthy—it's usually just a mix of oil, vinegar, and herbs. But Newman's Own adds a ton of questionable ingredients, including corn syrup, caramel color, and the elusive "natural flavor." Add to that the 13 grams of fat coming from the bad-for-you vegetable oil, and you have a dressing that's anything but healthy.

Ken's Chunky Blue Cheese

Per 2 Tbsp (30 g): 150 calories, 16 g fat (2.5 g saturated fat, 0 g trans fat), 290 mg sodium, 1 g carbs (0 g fiber, 1 g sugar), 0 g protein

Chunky is what you'll be if this is your go-to salad dressing. Blue cheese dressings, like ranch dressings, are typically calorie bombs, especially because each two-tablespoon serving is easy to bypass if you're pouring straight from the bottle. And 16 grams of fat per serving is nothing to scoff at; this soybean oil-based dressing is a "Not That!"

Brianna's Creamy Balsamic

Per 2 Tbsp (30 mL): 160 calories, 17 g fat (1 g saturated fat, 0 g trans fat), 290 mg sodium, 6 g carbs (0 g fiber, 5 g sugar), 0 g protein

While the ingredient list is far from the worst one on this list, this dressing has a nutritional profile that's less than impressive. Instead, top your greens with calorie and fat-free balsamic vinegar and heart-healthy extra virgin olive oil. When it comes to nutrition, simplicity is everything. P.S. A Purdue University study found that certain healthy fats—like those in olive oil—were necessary to absorb the full benefits of the other vegetables in a salad.

And if you love balsamic, don't miss our Grilled Strawberry Shortcake with Balsamic Recipe.

Marie's Creamy Italian Garlic Dressing&Dip

Per 2 Tbsp (28 g): 180 calories, 19 g fat (3 g saturated fat, 0 g trans fat), 135 mg sodium, 1 g carbs (0 g fiber, 0 g sugar), 0 g protein

Garlic is great for the body, but when it's soaked in saturated fats, it's not doing you or your social life any favors. That's not the real reason it ranks so low on our list (it's the poor nutritional profile!), but maybe you needed the extra motivation to step away from this salad dressing.

Newman's Own Creamy Caesar

Per 2 Tbsp (30 g): 160 calories, 18 g fat (1.5 g saturated fat, 0 g trans fat), 340 mg sodium, 1 g carbs (0 g fiber, 0 g sugar), 1 g protein

The Caesar salad has doubled in size and calories over the last two decades—and with dressings like this one, it's no surprise. For starters, Caesar salad is drenched in dressing. Imagine you use four tablespoons (as opposed to the advertised serving size of two): You're looking at 320 calories, 36 grams of fat, and 680 milligrams of sodium from the dressing alone. No, thank you! And for the salads to steer clear of, check out these 25 Unhealthiest Restaurant Salads in America.

Wish-Bone Creamy Caesar

Per 2 Tbsp (30 mL): 190 calories, 20 g fat (3 g saturated fat, 0 g trans fat), 370 mg sodium, 1 g carbs (0 g fiber,

If you're still craving that Caesar salad, know that Wish-Bone's version of the dressing is worse for you than the already-bad Newman's Own. It packs more calories and just a little bit more sugar.

But it's the ingredient list that's the most unappetizing here. The main ingredient is inflammatory soybean oil, and the dressing uses not just sugar as an ingredient, but also corn syrup—yuck!

Per 2 Tbsp (28 g): 120 calories, 13 g fat (2.5 g saturated fat, 0 g trans fat), 180 mg sodium, 1 g carbs (0 g fiber, 1 g sugar), 1 g protein

Any dressing with the word "creamy" in it is a red flag, and this dressing is no exception. With a whopping 13 grams of fat, 2.5 of which are saturated fat, this dressing will ruin your salad.

Per 2 Tbsp (29 g): 170 calories, 19 g fat (3 g saturated fat, 0 g trans fat), 250 mg sodium, 1 g carbs (0 g fiber, 1 g sugar), 0 g protein

"Buttermilk ranch" is usually code for "caloric and fattening dressing," and Ken's version certainly fits the bill. There's a reason it's the worst bottled salad dressing on this list. It has nearly 200 calories in just two tablespoons and an astounding 19 grams of fat, three of which are saturated.

With ingredients like inflammatory soybean oil and "natural flavor," this dressing is a no-go. These are just some of our 12 Tips to Make Healthy Salad Dressings.

For more, check out these 108 most popular sodas ranked by how toxic they are.

August 31, 2020 at 11:35AM
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20 Unhealthiest Salad Dressings on the Planet—Ranked! - Yahoo Lifestyle

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Sunday, August 30, 2020

Walden Farms Sugar-Free Thousand Island

Girard's Champagne 60-Calorie Vinaigrette

Kraft Classic Catalina Dressing

Wish-Bone Buffalo Ranch

Marzetti Fat-Free Sweet&Sour Dressing

Ken's Thousand Island

Kraft Honey Mustard

Newman's Own Sesame Ginger Dressing

Brianna's Classic Buttermilk Ranch

Newman's Own Ranch

Ken's Fat-Free Sundried Tomato Vinaigrette

Kraft Cheesy Jalapeño Ranch

Newman's Own Family Recipe Italian Dressing

Ken's Chunky Blue Cheese

Brianna's Creamy Balsamic

Marie's Creamy Italian Garlic Dressing&Dip

Newman's Own Creamy Caesar

Wish-Bone Creamy Caesar

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