Cherish Your Chervil

photo via dirtdoctor.com

by Francine

A member of the parsley family, chervil has a mild flavor with hints of liquorice or anise. The leaves are delicate (feminine) and curly. The French love to add it to their omelets, salads, and soups.

Chervil has strong anti inflammatory properties. (Are you starting to get the idea that adding herbs of all kinds to your cooking is extremely good for you? It's true. And isn't it wonderful that nature has provided us with such wonderful flavors to enjoy. Yes, there are so many things that taste good and aren't really that good for us. But when you consider how many things are good for us--it makes it that much easier to thumb our noses at the bad stuff.

Here is some interesting health information culled from http://www.diethealthclub.com

• Chervil can be used to cure hiccups. 
• It can be used to lower blood pressure, as an aid for digestion, and as a mild stimulant.
• This herb is a great source for minerals like magnesium, selenium, potassium, manganese, calcium and many vitamins including vitamin B, vitamin C, and beta carotene.
• The above-mentioned minerals and vitamins combat free radicals and increase antioxidants which helps to boost the metabolism and improve the immune system.
• Its diuretic properties make it a good herb to have during menstruation.
• It is also beneficial for people who suffer from kidney disorders, bladder disorders and cystitis.
• Chervil combined with celery is very effective for cystitis.

Digestive Problems:
Chervil also has a good amount of fiber, so eating large quantities of chervil is good for digestion. Chervil alleviates stomach pain and other digestive problems, including internal and external allergy inflammations.

Skin Treatment:

• Chervil leaves are also very beneficial if you suffer from eczema and aggravated acne.
• The medicinal properties of chervil make it a favored ingredient in lotions and cleansers.
• Due to its effectiveness in skin treatments, this herb is also used in creams for hemorrhoids and varicose veins.
• Chervil juice taken at periodic intervals can improve and heal the skin from injuries and scars.
• The medicinal benefits and uses of the chervil leaves include using them in a poultice to remedy for aching joints.

So what can you do with chervil and tofu? Lots. You can make a faux egg salad, using tofu, turmeric (remember--that yellow color?), and chervil. You can also make a tofu scramble--with a variety of veggies such as zucchini, peppers, and onions. Bon appetit, and 'Le'Chaim.' (To life!)

Tofu at the Ball Park?

by Francine

photo of Philadelphia Citizens Bank Park via visitphilly.com

Well, who would have thought that the "All-American" national pastime  could be the home of anything other than hot dogs, hamburgers, fries, peanuts. . . etc.? Goes to show you. . . we've come a long way. Last week PETA (People for the Ethical Treatment of Animals) published a list of the top 10 ball parks in our own U S of A where guess what--vegetarian food is served for those of us who prefer, for a variety of reasons, to not eat meat. 


The most surprising thing to me about this list is that San Francisco's AT&T Park is not on the list. Although they did get an honorable mention. Oakland Athletics' O.co Coliseum is one of the top 10, however. Hmm, San Francisco--maybe it's time to get on board? You gonna' let that city across the Bay get the better of you?? We're not trying to get pushy or anything, but ah--why don't you give TofuYu a call? We've got LOTS of amazing, eat it 'right-out-of-the-package' kind of grubb that would work just fine in the stadium!

Check out the Top 10 List.

The Stuff of Miracles

by Francine

photo via pureandhealthy.com

By now most of us agree that wine is good for us in many ways--from body health to the spirit and the soul. It's no wonder that it is known by many as the nectar of the gods. . . 


Here are some of the benefits in resveratrol (derived from the skins of red grapes) I found in an article on care2.com (condensed).


Weight Loss
Research shows that resveratrol (particularly when combined with soy isoflavones) works on the body to  assist with weight loss efforts.
Heart
In research, resveratrol demonstrated the ability to improve the dilation of blood vessels, which may allow blood to flow more easily through blood vessels.  Relaxes the walls of the blood vessels, making their diameter larger, thereby lowering blood pressure.
Mop Up Brain Damaging Plaques
Studies at the University of Switzerland proved resveratrol’s brain-protecting ability. They found that resveratrol mopped up brain-damaging plaques and free radicals, which have been linked to Alzheimer’s disease.
Brain Power
In a British study, students given resveratrol increased blood flow to their brains by 200 percent.  Scientists believe resveratrol can help speed our mental responses.
Protect Your Skin from Cancer
In numerous studies, resveratrol has had a positive effect on cancer. Research also shows that resveratrol protects the skin from damaging UVB rays of the sun, thereby protecting it against skin cancer.
Protect Your Body from Radiation
Protects the body against radiation therapy when used as an adjunct to radiation treatment of cancer.
Turn On Your Longevity Gene
Activates the human gene for survival and longevity.
Fight Diabetes
Prediabetics given resveratrol had a 10 percent drop in blood sugar levels, according to research by the Albert Einstein College of Medicine.
Turn Down Inflammation
Anti-inflammatory, which may be one of the reasons it may be effective for heart disease.
Supports Muscle Recovery
As a potent antioxidant, it supports the cells and organs in eliminating uric acid and other toxins from the body, supporting muscle recovery for athletes.

Copyright The Life Force Diet by Michelle Schoffro Cook.

Tofu gone wild!

by Francine

If you've been following us on Facebook lately, you've seen some photos of some pretty amazing new tofu products -- delectable treats designed in our magical kitchens purveyed by Helen Yu (yes the Yu in Tofu Yu). 

Turkey Loaf--photo by Tofu Yu

Teriyaki Tofu - photo by Tofu Yu

Flower Tofu - photo by Tofu Yu

The Turkey Loaf was created for delis and markets to cut slices of turkey flavored tofu for some pretty inventive and delicious sandwiches!  Flower Tofu was created for Pebbles Donuts for weekend breakfasts as an vegan alternative to scrambled eggs. Teriyaki Sushi is one of our popular new tofu Sushia, flavored with our Teriyaki Tofu! There is also Quinoa and Tofu sushi. Tofu Sushi was the first of our new, popular Sushis to be sold, and it remains very popular thanks to its wonderful flavor! 

Pebbles Donuts cooks up the flower tofu for breakfasts:
            Pepples Donuts
            6037 San Pablo
            Oakland , CA   94608
 

Braised Tofu Triangles - photo by Tofu Yu

The braised Tofu triangles are available through Natural Choice Distribution, who distribute our products to several stores and locations. They may be contacted through their website at http://www.naturalchoicedistribution.com
 
The Berkeley Food Collective carries that amazing sushi. They are located at:
            2440 Bancroft Way
            # 102
            Berkeley , CA 94704
 
The loaf was made for one of our catering clients, La Bonne Cuisine Catering, though we can do it by order for anyone  (typically we ask for a 48-72 hour lead time on custom/catering orders).

Be sure to give some of these new products a try. If your favorite grocer doesn't carry the items you are interested in, be sure to put in a request. And in the meantime, go to your usual Farmers Market where you find our tofu. You'll be sure to find it there!

Chives - A-K

by Francine

photo via redcook.net

My mom, who is Roumanian, but who moved to France when she was five and considers herself French, loves chives. In fact, she loves everything in the allium family, as do the French in general. I used to hate when she had onions, because as a child I hated them. And just like garlic--when someone is eating them and you're not--let's face it--their breath STINKS! I used to give her a hard time when I saw her eating her onion and sardine sandwiches, which of course now I realize are jam-packed with all kinds of amazing nutrition. Anyway, mom--if you happen to be reading this, know that I love you and have grown to appreciate many of what I used to consider less than appealing eating habits. (Although the raw ground beef topped with a raw egg is still in the same category it used to be--Ewwww!)

Interesting little tidbit about chives (particularly interesting if you are a gardener): Chives are beneficial to rose bushes, since they emit an odor which discourages aphids. I love this sort of thing as it pertains to growing. People into organic and biodynamic farming have devoted themselves to learning the natural ways to prevent "pests" and to work in harmony with plants and animals to grow healthily and bountifully.

As usual--when you eat fresh produce from the earth in the form of greens, roots, etc.(especially if it has been grown free of pesticides, sustainably, etc) --you're doing yourself a big favor. Not just in flavor, but in health benefits. And eating chives is no exception.  

Allium herbs were popular among the Egyptians, Greeks and Romans. The strong odor, so typical of these herbs, is due to a variety of sulfur compounds, such as alkyl sulfoxides and allyl sulfides. These are all reported to have beneficial effects on the circulatory, digestive and respiratory systems. 

I found these interesting attributes on nutrition-and-you.com and the vegetarian nutrition link listed below:

• Like in scallions, they contain more plant derived dietary fiber than fellow allium members like onions, shallots, leeks. . . etc. 100 g fresh leaves provide 2.5 g or 7% of daily-recommended levels of dietary fiber.
  
• Like other allium members, they too possess thio-sulfinites anti-oxidants. Thio-sufinites such as diallyl disulfide, diallyl trisulfide and allyl propyl disulfide convert to allicin by enzymatic reaction when its leaves disrupted (crushing, cutting etc). Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral, and anti-fungal activities.
  
• Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
  
• Chives have exceptionally more vitamin A than any other allium family member vegetables.100 g of fresh leaves contain 4353 IU of vitamin-A or 145% of daily recommended levels. In addition, their green leaves have other flavonoid phenolic anti-oxidants such as carotenes, zeaxanthin, and lutein. Together, they help body protect from lung and oral cavity cancers.
  
• They also have some other essential vitamins such as vitamin C and K. In fact, chives are one of the richest sources of vitamin K, slightly more than that of scallions. 100 g of fresh greens provide 212.7 µg or about 177% of daily recommended intake. Vitamin K has potential role in bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet helps limiting neuronal damage in the brain; thus, has established role in the treatment of Alzheimer's disease.
  
• Fresh chives are rich source of folates.100 g fresh leaves provide 105 µg or 26% of DRI of folates. Folic acid is essential for DNA synthesis and cell division. Adequate folate levels in the diet during pregnancy may help prevent neural tube defects in the newborn babies.
  
• Furthermore, the leaves are packed with other B-complex vitamins as well as some essential minerals such as copper, iron, manganese, zinc, and calcium. The leafy greens contain several vital vitamins such as pyridoxine, pantothenic acid, niacin, riboflavin, and thiamin in healthy proportions. 
  
  Population studies have shown that a higher intake of allium vegetables is associated with a reduced risk of several types of cancers. The organosulfur compounds they contain inhibit tumor growth and cell proliferation, and arrest the cell cycle in tumor cells. Allium vegetables, including chives, especially have a protective effect against both esophageal and stomach cancer as well as prostate cancer. The highest antioxidant activity in chives is observed in the leaves, which are also rich in flavonoids. 
  
  Like most herbs (dare I say all?) chives are best when fresh--more flavor, more nutrition. Personally I love sauteed tofu and use it as a base for so many meals. Try some tofu sprinkled generously with chopped chives. (Add a little cilantro while you're at it. . . Go crazy!)
  
  
  Resources:
  http://www.nutrition-and-you.com
  http://www.vegetarian-nutrition.info/herbs/chives.php
  
  

Cilantro- you do so much more than taste good!

by Francine

photo via food-strong.com

I continue to be amazed by the health benefits of herbs and spices. I used to think they were around as tasty and decorative additions to our culinary art. With summer, the taste of cilantro plays big in so many dishes and mixed drinks. The aromatic herb is well known and adored in Mexican, Middle Eastern, and Thai food, but who knew how healthy it is?! (Maybe they knew  knew all along, and that's one of the reasons they've been using it!. . . )

Cilantro has been effectively used to help remove toxins from the body. The chemical compounds in cilantro actually bind to the heavy metals, loosening them from the tissues, blood and organs. Cilantro's chemical compounds then help to transport these damaging substances out of the body through elimination. Does this sound a bit like natural magic? It actually is! (BTW- at your grocer's or farmers markets, cilantro is usually right next to Italian or the "ordinary" frizzy type parsley we're usually most familiar with. The only way to tell for sure--unless it's labelled--is to sniff it. That's when you'll recognize the inimitable aroma of cilantro.) 

Many claims have been made suggesting that cilantro could be one of nature's best chelation agents, particularly for individuals who have been exposed to heightened levels of mercury. Mercury excess is a common problem that may be the result of metallic teeth fillings or over-consumption of predatory fish (tuna, for instance).

Also, the rich qualities of cilantro oil have a powerfully positive effect on our inner digestive tract. The oils aid our digestive system in its production of digestive enzymes, acids and juices. The oil also helps to stimulate digestion through peristaltic motion.

The known benefits of cilantro are extensive, and researchers are discovering more every day. Currently, there are several well-known, well-documented benefits of organic cilantro. Here is a list I found on nutrition-and-you.com.

Cilantro Benefits:

• Powerful anti-inflammatory capacities that may help symptoms of arthritis
• Protective agents against bacterial infection from Salmonella in food products
• Acts to increase HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind)
• Relief for stomach gas, prevention of flatulence and an overall digestive aid
• Wards off urinary tract infections
• Helps reduce feelings of nausea
• Eases hormonal mood swings associated with menstruation
• Has been shown to reduce menstrual cramping.
• Adds fiber to the digestive tract
• A source of iron, magnesium, and is helpful in fighting anemia
• Gives relief for diarrhea, especially if caused by microbial or fungal infections
• Helps promote healthy liver function.
• Reduces minor swelling
• Strong general antioxidant properties
• Disinfects and helps detoxify the body
• Stimulates the endocrine glands
• Helps with insulin secretion and lowers blood sugar
• Acts as a natural anti-septic and anti-fungal agent for skin disorders like fungal infections and eczema
• Contains immune-boosting properties
• Acts as an expectorant
• Helps ease conjunctivitis, as well as eye-aging, macular degeneration, and other stressors on the eyes.
• Jam-packed with Vitamin A, 100gms provides 225% of the recommended daily intake. Vitamin A helps protect the body from lung and oral cavity cancers.

Cilantro is also one of the richest herbal sources for vitamin K; it has a potentially important role in bone mass building and has been used in the treatment of Alzheimer's disease patients to limit neuronal damage in their brain.

Resources:

globalhealingcenter.com

nutrition-and-you.com

Have-a Avo-cado!

by Francine
 

photo via vegkitchen.com

Did you know that avocados are part of the fruit family? And specifically—the berry? Well, they are. And here’s an even more surprising fact--there are nearly 500 varieties of this creamy, delightful food.

According to whatscookinginamerica.com, avocadoes got their name from Spanish explorers who couldn't pronounce the Aztec word for the fruit, know as ahuacatl, "testicle," (because of its shape). The Spanish called it the aguacate, leading to the guacamole we know today.

And now researchers in Mexico are saying that avocado oil could be used to counteract the effects of diseases such as diabetes and hypertension. Avocado is already well known for its cholesterol-fighting properties but these research scientists are saying it contains antioxidants that protect cells from damage caused by environmental factors like radiation or air pollution. Good stuff, considering how delicious and versatile these wondrous fruits are.

Avocado's anti-inflammatory nutrients fall into five basic categories:

•                phytosterols, including beta-sitosterol, stigmasterol, and campesterol

•                carotenoid antioxidants, including lutein, neoxanthin, neochrome, chrysanthemaxanthin, beta-cryptoxanthin, zeaxanthin, violaxanthin , beta-carotene and alpha-carotene

•                other (non-carotenoid) antioxidants, including the flavonoids epicatechin and epigallocatechin 3-0-gallate, vitamins C and E, and the minerals manganese, selenium, and zinc

•                omega-3 fatty acids, in the form of alpha-linolenic acid (approximately 160 milligrams per cup of sliced avocado)

•                polyhydroxylated fatty alcohols (PSA)s

We know that heart health is improved by intake of oleic acid (the primary fatty acid in avocado) and by intake of omega-3 fatty acids (provided by avocado in the form of alpha-linolenic acid and in the amount of 160 milligrams per cup). Since elevated levels of homocysteine form a key risk factor for heart disease, and since B vitamins are very important for healthy regulation of homocysteine levels, avocado's significant amounts of vitamin B-6 and folic acid provide another channel of heart support.

The anti-cancer properties of avocado are related to its unusual mix of anti-inflammatory and antioxidant nutrients. That relationship is to be expected since cancer risk factors almost always include excessive inflammation (related to lack of anti-inflammatory nutrients) and oxidative stress (related to lack of antioxidants). 

Avocadoes are delicious plain, or with a dash of pepper, or just about anything you like. I know someone who likes to put ketchup on them. Maybe some lemon juice or salsa! Just cut one in half and spoon out the deliciously textured fruit. You can also mash and make a variety of mouth-watering guacamoles, or as part of creamy salad dressing (the texture creates the creamy texture of the salad dressing--w/o mayonnaise). Or you can cube or slice and mix into your salads.

Sources:

care2.com http://www.care2.com

http://www.whfoods.com

http://whatscookingamerica.net

avocado.org