september 10, 2012
Seafood medley with Herbs and vegetables
frozen seafood: squid, cuttlefish, cooked mussel, cooked clams
lemon balm (Melissa officinalis) - Lemon balm tea was known to have powers of longevity. Today the tea is taken to treat colds and flu, lower blood pressure and for insomnia and indigestion.
Balm is an excellent carminative herb that relieves spasms in the digestive tract, and is used in cases of flatulent dyspepsia. Because of its mild anti-depressive properties, it is primarily indicated where there is dyspepsia associated with anxiety or depression, as the gently sedative oils relieve tension & stress reactions, thus acting to lighten depression. Primary chemical constituents of this herb include essential oil (citral, linalool, eugenol, citronellal, geraniol), tannins, bitter principle, resin, tannins, polyphenols, flavonoids, succinic acid, and rosmarinic acid. The volatile oils appear to act between the digestive tract and nervous system. It may be used effectively in conditions of migraine that are associated with tension, neuralgia, anxiety induced palpitations, and/or insomnia. Lemon balm has a tonic effect on the heart and circulatory system causing mild vasodilation of the peripheral vessels, thus lowering blood pressure. It can be used in feverish conditions such as influenza. Hot water extracts have anti-viral properties, possibly due in part to rosmarinic acid and other polyphenolics constituents. A lotion-based extract may be used for skin lesions of herpes simplex, the anti-viral activity having been confirmed in both laboratory and clinical trial. It also inhibits the receptor binding and biological activity of immunoglobulins in the blood of patients with Graves disease, a condition which results in hyperthyroidism. German studies show that the essential oil of Lemon Balm acts upon the part of the brain governing the autonomic nervous system and protect the cerbrum from excessive external stimuli. This is a safe herb for children, and it tastes very good.
Fresh leaves can be used to sooth insect bites, and a linement made with lemon balm will help heal cold sores.
orange mint (menta spp. ) - Orange mint leaves have a taste like candied orange peel with lavender tones.
golden lemon thyme (Thymus vulgaris) -High in Vitamin A and C
chives - (Allium schoenoprasum) - Chives are also rich in vitamins A and C, contain trace amounts of sulfur, and are rich in calcium and iron.
Basil (sweet and purple opal) - Basil contain large amounts of (E)-beta-caryophyllene (BCP), which might have a use in treating inflammatory bowel diseases and arthritis.
ginger, onion, garlic
tropical spinach (Basella rubra)- Excellent source of calcium and iron; good source of vitamins A, B, and C, with a high roughage value.
Bitter melon leaves (Momordica charantia) - The leaves and fruit - used as vegetables - are excellent sources of Vit B, iron, calcium, and phosphorus. It has twice the amount of beta carotene in broccoli and twice the calcium content of spinach.
Rattlesnake snap beans - have significant amounts of fiber and soluble fiber, with one cup of cooked beans providing between nine and 13 grams of fiber. Soluble fiber can help lower blood cholesterol. Beans are also high in protein, complex carbohydrates, folate, and iron.
Rhubarb - roots and stems are rich in anthraquinones, such as emodin and rhein. These substances are cathartic and laxative, which explains the sporadic use of rhubarb as a dieting aid.
Sweet potato vine leaves (Ipomea batata) -Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B6. Pink, yellow and green varieties are high in carotene, the precursor of vitamin A.
Okra (Hibiscus esculentus) - Okra is a popular health food due to its high fiber, vitamin C, and folate content. Okra is also known for being high in antioxidants and is also often eaten as part of a weight loss diet since it is both fat-free and cholesterol-free.Okra is also a good source of calcium and potassium.
Optional: Coconut milk 440ml in cans
Seasoning : sea salt
1. Pour 1 tsp of EVOO in your wok or sautee pan and heat is at medium.
2. Add diced ginger, onion, garlic. cover for 1 minutes.
3. Add seafood medley and rhubard slices. Cover for 3 minutes, stir ocassionally.
4. Add all the vegetables, then herbs. Stir for about 3 minutes, until the greens look blanche.
5. Season with salt and pepper to taste, about 1tsp of salt.
6. Serve hot on top of brown rice or whole wheat pasta.
Add coconut milk and stir for 2 minutes.