Author Archives: editor

Umami, the fifth taste

Umami….the fifth taste.  It is directly connected to the brains pleasure center.  Want to know why everyone loves pizza?   Tomatoes & cheese are major triggers of umami.   Add mushrooms & you have an umami trifecta!  Mother’s milk is filled with umami, fat & sugar…..now you understand that blissful look on baby’s face!  MSG is the umami taste.

Foods high in umami are: green peas & beans, legumes, red meat, chicken, seafood [especially crab], beans, tomatoes, mushrooms, cheese [especially parmesan].

My advice……if there is a vegetable that is really good for you that you find just tolerable, add a little MSG to it & you’ll probably love it! Spaghetti squash or Brussel sprouts with butter & parmesan!

Legumes….beans, peas & lentils, oh my! 

Only in 2004 did they test the 100 most common fruits & vegetables & the TOP 4 IN ANTIOXIDANTS WERE ALL LEGUMES!  Highest to lowest in ranking: 1) Lentils 2) Black Lentils 3) Red Kidney Beans 4) Yellow peas 5) Chick Peas.   Navy beans have the most fiber.

Eat 4 servings weekly to effectively guard against: heart diseases, obesity, cancer, digestive diseases.

Ready for this? CANNED BEANS ARE EVEN MORE NUTRITIOUS THAN FRESH COOKED! Whohoo!

Use the liquid.   Pressure cooking best. Let sit in their liquid one hour after cooking to re-absorb nutrients leached into cooking liquid.

Canned Kidney & Pinto beans have a higher ORAC value than blueberries, red wine, red cabbage, spinach & green tea.   What’s ORAC?  Trust me, it means it a super food.

Edamame: Soy Beans   They have ALL the amino acids & are NOT GMO!  Buy whole  with pods.

½ Cup has 5 grams of fiber, 10 grams of protein, vitamin K, folate, Manganese.   Brain food plus!

Buy frozen, steam, sprinkle with seas salt & suck them out of the pods for a delicious, healthy snack.

Edamame Dip: sauté inside beans w/crushed garlic, splash of soy, puree w/lemon, top w/cilantro.