Enjoy the Kitchen mindfully and with compassion

Originally cultivated in the Mediterranean region, it has found its way to the United States from England in the 17th century. It’s one of the hardiest members of the cabbage family withstanding temperatures as low as 5 degrees Fahrenheit which has made it a popular winter vegetable in many countries around the world.
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Adding color to your meals is not only aesthetically pleasing but also a sign of lots of cancer fighting nutrients called phytonutrients. The characteristic red color of beets is betacyanin, a pigment of the anthocyanin family which is one of these phytonutrients. This fleshy root is believed to have originated in North Africa and were first cultivated in the United States around the 19th century. Here are some buying, serving, nutrition, and storing information.
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Collard greens are members of the cabbage family and are closely related to Kale. The ancient Greeks grew collards and kale and made no distinction between them. They’re one of the oldest and hardiest of the greens and can be grown year-round however they’re best from January through April. (more…)