Plants, Peels and Rinds – Healthy?
My father has been concerned about his health for years. As long as I can remember we have had health conscious books in the house. There were books on what to eat to live to 100, or how and what to juice to keep the body looking and feeling great. So, it has always been important to me to stay healthy. Aside from eating my vegetables and consuming lean protein, I eat parts of those foods that many discard. My father’s health has proven that these parts truly are derived from the fountain of youth. Below you will find some of the foods that may seem a little odd to consume but really are excellent for your health.
Nutritional Benefits of Aloe
Aloe vera is a rich source of vitamin B12. It also contains zinc, magnesium, calcium, vitamins A, C, & E, amino acids, fatty acids, germanium and enzymes in large amounts. Aloe vera’s specialty is fighting inflammation, bacteria and viruses. It supports a healthy digestive system which helps to better absorb nutrients and to remove harmful toxins from the body. Thereby, it helps to promote overall health of the body.
How to eat it: Juice it or eat it.
Cut the leaf of an aloe plant and remove the gel from the inside. You can eat it by the teaspoon or cut it into smaller pieces and add it to 8 oz. of water to dilute. Aloe gel is really bitter, but my Dad cuts it into bite size portions, peels and eats!
Drink aloe vera gel in juice form. You can blend or purchase aloe juice as a prepared beverage. Drink it as is or add it to vegetable or fruit smoothies.
Nutritional value of an Orange Peel
The peel contains more than four times as much fiber as the fruit inside, and more tangeretin and nobiletin—flavonoids with anti-cancer, anti-diabetic, and anti-inflammatory properties. A 2004 study on animals suggests that these nutrients may even reduce harmful levels of cholesterol better than some prescription drugs.
How to eat it: Grate and sprinkle the zest (the peel) on green beans or asparagus. For dessert, you can simmer strips of the peel in simple syrup and cover in melted dark chocolate.
Nutritional Benefits of Eating Swiss Chard Stems
A study by the Institute of Food Technology in Germany revealed that Swiss chard stems are loaded with glutamine, an amino acid that boosts the immune system and bolsters the body’s ability to recover from injuries and surgery.
How to eat them: Tie the stems in bundles of six to eight with kitchen twine. Braise them in vegetable stock, red wine vinegar, honey, and garlic for 20 to 30 minutes.
Nutritional Benefits of Celery Tops
Celery leaves have five times more magnesium and calcium than the stalks. They’re also a rich source of vitamin C and phenolics, antioxidants and anti-inflammatory compounds.
How to eat them: Finely chop the leaves with parsley and stir into salsa, or use as a garnish on fish, chicken or soup.
Nutritional Benefits of Watermelon Rind
A USDA study found that the tart white rind offers a high dose of citrulline, an amino acid that helps dilate blood vessels to improve circulation (so it’s great for cooling off in the summer in more ways than one!)
How to eat it: The simplest way is to just scoop some out while you are eating the fruit. Alternatively, you could throw the rind in a blender with lime and watermelon flesh to make an agua fresca. Add sugar. (You could also add rum, gin, or vodka, if you choose, but it’s not the greatest idea.)
Nutritional Benefits of Onion Skins
The papery skin contains more antioxidants than the onion itself. It’s especially rich in quercetin, which may reduce blood pressure and prevent arterial plaque.
How to eat them: Simmer in stocks, soups, and stews for additional flavor; discard the skins before serving.
Nutritional Benefits of Garlic
For years, scientists have told us that garlic might be able to assist some people with the management of blood pressure and cholesterol levels. Modern science has shown that garlic is a powerful natural antibiotic. Additionally, the bacteria in the body do not appear to become resistant to the garlic as they do to many antibiotics.
How to eat it: Crush the garlic then let it sit for 10-15 minutes before cooking it. Researchers believe that crushing the garlic before cooking it may allow the alliinase (the enzyme) to work before cooking inactivates it. My dad peels and leaves it in the refrigerator, then crushes it as necessary. There are times, however, when he just crushes it and leaves it refrigerated, but never for more than a 1-2 days.
