LEARN MORE ABOUT LUNCH-DINNER
See Similar Recipes, Similar Products, My Recommendations Don't know your body type? Take our free Dosha quiz!
TAKE THE QUIZ
(4.00 out of 5 stars) 1 rating, 462 likes Amaranth represented up to 80% of the caloric intake of the Aztecs before the Spanish conquest. Amaranth tastes somewhat like corn, but is somewhat less sweet. Others have described the taste as nutty, like bacon or wood, or slightly bitter. It is... (5.00 out of 5 stars) 1 rating, 477 likes Asparagus has a delicate flavor and texture making it an ideal vegetable for gourmet cuisine! (5.00 out of 5 stars) 2 ratings, 706 likes Ancestors of the wild carrot came from Iran and Afghanistan, the center of genetic diversity for carrot. Carrots were bred from a species of wild carrot, called Queen Anne's Lace. Originally they were grown for their aromatic leaves and seeds. Since... (5.00 out of 5 stars) 1 rating, 109 likes This bright food is one of the lightest of root vegetables. It's the only root vegetable with as much flavor and freshness as leafy greens - something you can't get from a turnip or carrot. Imagine a root vegetable that's perfect for spring, and that... (5.00 out of 5 stars) 1 rating, 123 likes Daikon is native to southeast and east Asia. From white to purple to green to pink, Daikon comes in several varieties. It's also known as white radish, winter radish, long white radish, oriental radish, and mooli. In Japan, many types of pickles are... (5.00 out of 5 stars) 2 ratings, 116 likes Parsnip is native to the Mediterranean, where it is cultivated like carrots. (5.00 out of 5 stars) 1 rating, 302 likes Sprinkle dried nettles into any soup or stir-fry, and they will impart a rustic, hearty earthiness. This is a rough, tough plant that brings its strength and stamina as a gift for your body. It's deep green color is a sign of its stellar nutritional... ENZYME DEFICIENCIES
IMPROVE ENZYME OUTPUT & MASTER YOUR DIGESTION
|