Ask the Ancestors

I was recently talking to a friend and she asked if I knew anything about Acai berries, with it being so hyped up right now. My response to her was that I was familiar with it and this new rage sweeping health nuts; but that I don’t give much credit until I find some historical or cultural background. For example, if you take green tea, it’s been around for centuries in the Middle Eastern (Arab), Indian and East Asian (Chinese and Japanese) cultures. People from these cultures have been drinking green tea for centuries, post dinner or after large meals to help with digestion. They also add mint or cardamom to act as a breath freshener and digestive.

The Japanese culture also used green tea for medicinal purposes and for centuries has produced it in many forms to serve a variety of purposes. One thing which was never proven in the western world is how green tea can help reduce the harmful affects of smoking in the human body. It was widely understood that green tea helps cleanse the body of toxins but traditionally men in the Arab world drank green tea when they smoked the water pipes (hookah). Japanese men, a group known to be heavy smokers, are more commonly known to have health issues related to stress, NOT smoking. The benefits of incorporating green tea as part of a health food regimen are vast.

We can find a similar cultural significance with Fish Oil or Omega fatty acids. In the South Indian and Bengali cultures, the importance of fish oil is widely understood. If you ask a child on the street” what is the best food you can have”, they will tell you fish! Ask why? Its not only brain food, its food that gives you life. They may not know the medical benefits or theories but they know it’s good for the heart, thus giving you life. You can find many recipes and even videos on how to make fish on Gourmandia.com.

Getting back to the initial topic of this article; based on our conversation my friend sent me information on the Acai Berry. Its significance in the Amazon culture, its use for health and healing and the number of tribes that believe in its benefits are shocking! I had no idea that it was something so common in South America and that it was widely used for many medicinal purposes centuries ago. The various tribes not only used Acai for antibiotic and anti-venom purposes but understood its energy boosting properties. The men also used Acai to help with prostate issues (it was considered natures Viagra).

More recently, researchers have found that the Amazonian people used to have Acai when they would have fatty foods. It was learned that the Acai not only has antioxidant properties but is high in Omega fatty acids, which help to reduce the bad cholesterol and increase good cholesterol in our body. One important thing to note, the health properties of an Acai berry are only active for 24hours once it has been stripped from the tree. This is why many people used to pulp and freeze the berry when using it in other forms. If you find yourself getting a smoothie with a boost of Acai or having desserts with Acai berries… learn the nature of the source. In other words see if the chef or restaurant is using pulp, freeze-dried powder or juice? The juice will most likely be good for flavor but not the nutrients, unless of course you are in Brazil or Peru where the berry could have been freshly harvested!

I will leave you with some traditional ways in which the berry was/is eaten. In Northern Brazil, the Acai or Jussara (one of the common folk names) is served either sweet or salty with tapioca. In southern Brazil they like to have it in a bowl with granola or all over Brazil in ice cream form. Acai used to be sold commonly as a juice, soda or ice cream flavor but the old Amazonian tribes used to also make Acai wine!

Acai Berry

I was talking to a friend today and she asked if I knew anything about Acai berries, with it being the new fad an’ all. My response to her was that I was familiar with it and this new rage sweeping health nuts; but that I don’t give much credit until I find some historical or cultural background. For example, if you take green tea, it’s been around for centuries in the Middle Eastern (Arab), Indian and Asian (Chinese and Japanese) cultures.

Based on this conversation, she sent me information on the Acai Berry and its significance in the Amazon culture. I was shocked! I had no idea that the benefits of this berry were so vast and that it was widely used for many medicinal purposes centuries ago. She also related to me that her friends’ parents, from when she was a child, used to sell Acai juice and swear by it. I guess it comes down to exposure. She is from South America and had exposure to people from those cultures when growing up. I was part of the Arab and Indian culture; hence my awareness of certain foods or ingredients comes from those traditions and beliefs that were passed on from generation to generation.

So here lies the purpose of my next article! I will take time this week to write about this in more detail and share the significance of Acai! I’ll include other natural foods that have been around long before western popularization. Keep your eye out for “Ask the ancestors”!

Is something missing?

We recently had some friends come stay with us. One of them is a vegetarian and I made dinner for them one night. Now, I have to preface this post by saying I AM A HUGE MEAT EATER... I love meat, especially red meat!

Don't get me wrong, I love vegetables too; but for me a meal isn't really complete until there is a meat component involved. Most of my vegetable recipes include some form of meat, for eg. when I make a vegetable or potato pulao I add chicken stock for flavor and nutrients.

So here I was standing in the kitchen trying to put together a meal (not just a single dish) with no time to head to the grocery store. Make do with what I have and about an hour to have it all ready and serve! I managed to pull it off but constantly felt as though something was missing or that I didn't add everything necessary.

Moral of the story: think creatively. I made a potato pulao but instead of chicken stock I added extra salt and extra green chili's. I made a Mulligatawny soup (lentil soup) which usually has not only chicken stock but actual chicken in it. Instead of adding the chicken stock, I pureed some onion, tomato and garlic in to it for flavor. I also made some okra on the side, which mind you was the only true vegetarian dish. It all worked, even despite my feeling that something was missing.

Simple Soup

Have you ever had one of those days when its one thing after the next and before you know it, the day is over? I had a relatively busy day today and decided I was fine with having left overs for dinner. My husband cooked up some "Hoppin' John", last night and there was quite a bit left. We spent most of Sunday watching various cooking shows with a variety of chefs, one was all about the South and Creole recipes. Anyway, as wonderful as this dish was, by the time we decided to actually eat, I felt I really wanted soup.

There seemed to be nothing in the pantry and we used all the chicken stock Sunday night. I decided to try a little experiment and it turned out pretty well, so I'm going to share it with you! I guess you can call it a vegetable egg drop soup. It took less than 20 minutes to whip up so its really simple!

1/4 cup chopped onion (frozen)
1/4 cup chopped celery (fresh)
1/3 cup mixed vegetables (frozen)
2 tblsps butter
1 tspn garlic salt
1-2 cubes chicken bullion
1 egg beaten
2-3 cups water

Saute the onion and celery in the butter for about 4 minutes on medium heat. Add the mixed vegetables and continue to saute. When the frozen vegetables seem to be cooking and turning color just slightly, add the garlic salt and water. Mix well. Let the soup cook for a few minutes then add the chicken bullion and dissolve directly in the soup. Continue to simmer the soup, do not boil.
Beat the egg, adding some soy sauce if you like. When the bullion has dissolved and the soup is almost ready, slowly add the egg. Stir as you pour the egg allowing it to break in the water and not become a blob. Let everything simmer for an additional 5 to 7 minutes. Check for seasoning and if you want, add some salt, pepper, soy, vinegar, etc.