Fat Burning Soup Recipes

Fat Burning Soup Recipes For Weight Loss

Fat Burning Soup Diet refers to an eating program that with recipes that contain limited calories and fats but has a high fiber content. It is an easy guide that can prove effective for individuals who may want to cut weight. This is a product of Dr. Anna Noel Harris, a licensed dietician, who designed these recipes to help you lose pounds in only seven days. The diet provides your body with foods with much lower calories compared to what you have been taking before. It is important to note that the program does not require you to change your eating habit but rather replace only one or two meals with the suggested ones. The program will empower you to acknowledge the principal secrets of effort free and bearable weight loss. It is a very effective guide and in just a week time, you will start to realize significant changes within your body. In fact, you can lose as much as ten pounds during this period. The product has a 60-day money back guarantee, meaning that your deposit is fully secured. In case it does not yield the results as expected, you can claim for a refund and cancel membership More here...

Fat Burning Soup Recipes For Weight Loss Summary


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Brief History Of Life

Primitive atmospheres in a sealed glass apparatus and produced aldehydes, carboxylic acids, and most important, amino acids, the building blocks of proteins. In the absense of life on early Earth, these compounds could accumulate until the seas consisted of primordial soup. These compounds could be further concentrated in drying coastal ponds or at hot springs. Experiments have shown that under realistic conditions, polymeric macro-molecules could be formed. Other steps along the way to a viable self-replicating cell have been reproduced, but many critical steps have not. Overall, the process is still a mystery.

The Flavour and Fragrance Industry Sectors and Materials

The results of all current trends are more and more convenient products which combine many of the actual tendencies (e.g. new soups classified as 'all natural, high fibre, wholegrain, cholesterol and additive-free, fortified with minerals') in products which possess a good window of opportunity for fast and successful market entry. Supported by skilful and clever sales promotion, it is suggested to consumers, especially the youngest ones, that 'it's cool to eat healthy'.

Linking Evolution and Information

The origin of biological information holds the key to understanding the origin and evolution of life. Can we view evolution as a sort of computer algorithm that generates information step by step, through mutation and selection, or are there other principles at work Conventional wisdom has it that Darwinian processes are responsible for the information content of genomes each time natural selection operates to choose one organism over another, information is transferred from the environment into the organism. But two of this volume's contributors challenge this orthodoxy. William Dembski argues that the type of information found in living organisms, namely, complex specified information, cannot arise via an evolutionary algorithm of the Darwinian variety. In particular, he claims that a prebiotic phase of molecular evolution in a chemical soup cannot create anything like a living organism from scratch.

Primary Nursing Diagnosis

Prevent aspiration pneumonia by first determining the patient's ability to handle solids and liquids. Keep a suction machine nearby while feeding the patient. Some patients have difficulty with liquids, so thicken fluids with soft foods like cooked cereal, applesauce, soup, or mashed potatoes.

ORigin botanical fActs

Prickly pears are refreshing when eaten with a sprinkle of lime or lemon juice. They can be diced and used to top ice cream, sorbet, yogurt, and various desserts, or they can be pureed to make marmalade and dessert sauces. The pads (nopales), which are served as a vegetable, can be cut into pieces, steamed or stewed, and added to omelets, salads, and soups.

Origin bcttanical facts

Beets also keep their color better if an acid ingredient such as vinegar or lemon juice is added during cooking. Canned beets are available, but fresh beets are crisper and more flavorful. Beets are used to make the traditional Russian soup borscht, which is colored red by the beet juice.

Genetic Considerations

It is important in the initial examination to determine if PROM actually occurred. Often, urinary incontinence, loss of the mucous plug, and increased leukorrhea, which are common occurrences during the third trimester, are mistaken for PROM. Inspect the perineum and vaginal vault for presence of fluid, noting the color, consistency, and any foul odor. Normally, amniotic fluid is clear or sometimes blood-tinged with small white particles of vernix. Meconium-stained fluid, which results from the fetus passing stool in utero, can be stained from a light tan to thick green, resembling split pea soup. Take the patient's vital signs. An elevated temperature and tachycardia are signs that infection is present as a result of PROM. Auscultate the lungs bilaterally. Palpate the uterus for tenderness, which is often present if infection is present. Check the patient's reflexes, and inspect all extremities for edema.

Serving Suggestions

Clams should be cooked at low heat to prevent toughening. Clams cooked in their shells are done just when their shells open. Soft-shell clams are best for this method. Use only fresh or frozen clams for soups and stews, because the texture of canned clams is too soft for long-cooking dishes. Clams are often added to soups and stews. A famous dish in which they are featured is clam chowder. When adding clams to this type of dish, do so at the last minute so they do not lose their texture. Clams are also excellent additions to dips, salads, and quiches.

Is It Safe to Eat Raw Sprouts

Chickpeas have a mild, slightly nutty flavor and a firm texture. They can be used in appetizers, salads, soups, or main dishes. Flour made from ground chickpeas can be made into breads or used as batter for deep-fat frying. They also can be combined with pasta or simply served by themselves. Sometimes they are served roasted and salted like peanuts. They are part of cuisine worldwide. In the Middle East, they are mashed and used as the main ingredient in hummus, a thick sauce made with lemon juice, olive oil, and sesame seed paste. Hummus is becoming a popular dish in the United States. Falafel, a Middle Eastern croquette, is another dish that draws on the chickpea as its main ingredient. In the Mediterranean region, chickpeas are added to Spanish stews and Italian minestrone soups. Presoak beans. Black beans are relatively thin-skinned and cook quickly (about 30 minutes) if you want to keep them somewhat firm. For soups and stews, they may need to be boiled for 1 1 2 hours or longer....

Integration Of Simultaneous Signals

Integration occurs at various levels along signal transduction pathways, with cross-talk among the various G-protein-receptor-mediated signaling pathways or among the various tyrosine-phosphorylation-dependent pathways and among G-protein- and tyro-sine-kinase-mediated pathways and nuclear-receptor-mediated pathways. Integration thus is not limited to the rapidly expressed responses that result from phos-phorylation dephosphorylation reactions but can also occur at the level of gene transcription or may involve a mixture of the two. In fact, phosphorylation of nuclear receptors catalyzed by MAP kinase, CAM kinase II, or PKC alters their ability to bind to other nuclear factors and hence may increase or decrease their ability to influence gene transcription. In responding simultaneously to multiple inputs, cells are able to preserve the signaling fidelity of individual hormones even when their transduction pathways appear to share common effector molecules. Understanding of how cells...

Loschmidt and Reversibility

The most enthusiastic proponent of time-reversibility as an argument against the second law ofthermodynamics was Josef Loschmidt, in 1869. Loschmidt disliked the second law's implication that the long-term fate of the universe was heat-death, a lukewarm, uniform, totally disordered, maximum-entropy soup. He devised examples to show that whether or not the second law was a valid description of most real situations, there were cases where it failed. He derived a counterexample, as follows. Consider a system of particles that are all at rest at the bottom of a container, except for one particle that begins some distance away from them and is moving toward them. It collides with the others, causing them to start moving, and (with high probability) the ensuing motion leads to a fully disordered, equilibrium state in which the particles occupy the entire container.

Ongin botanical facts

A flavoring in East Indian and Middle Eastern dishes, in much the same way lemon juice is used in Western cuisine. Tamarind's sweet-sour flavor combines well with the spicy flavor of chili in the Thai and Vietnamese cuisines, where unripe pods are used in soups and stews. In Indian cooking, tamarind is used as a seasoning in lentil and bean dishes and in the dish called vindaloo. Tamarind syrup, which can be found in Dutch, Indonesian, and East Indian markets, is used to flavor soft drinks.

Novel and uncommon food allergies

Table 10.12 makes the point that uncommon food allergens are important causes of food allergy in specific countries. In an Israel allergy clinic population, sunflower seed was responsible for 22.3 of 112 positive food challenges in subjects between 10 and 48 years of age (Kivity et al. 1994). In Singapore, out of 124 consecutive admissions with anaphylaxis, the commonest cause was bird's nest soup (Goh et al. 1999), a food not implicated in allergy elsewhere in the world. In Japan rice appears to be a relatively common cause of allergy causing atopic eczema, although more severe acute reactions to rice are rare (Ikezawa et al. 1992). Rice is also a common cause of food allergy in Thailand (Hill et al. 1997). Adverse reaction to buckwheat is a common problem in Japan. In a population of 92,680 schoolchildren in Japan, the incidence of adverse reaction to buckwheat on questionnaire was 0.22 (Takahashi et al. 1998). The risk of anaphylaxis to buckwheat was higher than for egg and milk....

Foods that commonly cause allergy

Foods that can give rise to allergic reactions in susceptible individuals appear to be diverse in nature. However, although reactions to many different foods have been described in individual case reports, the list of common causal agents is relatively short. This has led researchers to postulate that there may be certain features characteristic of food allergens. Common causes of allergy are milk, egg, peanut, tree nuts, fish, shellfish, soy and citrus fruits for populations in the UK and the USA. The list can vary for different countries for example, Mediterranean countries such as Italy have a high incidence of sensitivity to olives, and in Japan even sensitivity to birds' nest soup has been described.

Hymenoptera Ants Bees Wasps Family Apidae Honey Bees

Honey is prized by many indigenous cultures, and bee pupae mature larvae, sometimes called grubs or brood, are often as highly prized as the honey. In southeast Asia, three species of wild bees, Apis dorsata, A. florea, and A. indica, are important sources of honey, wax, and brood. A. dorsata is the largest species and its nests, in the higher branches of large trees, may be up to 2 m in diameter. Its honey is also the most expensive, but honey from A. florea is most commonly found in the markets. People often eat the grubs uncooked, but they are also fried or put into soup. In Latin America, the grubs of A. mellifera and of species in several genera of stingless bees (subfamily Meliponinae) are used as food, and some of the bees, in Brazil and Mexico, for example, are semidomesticated. Bees, including stingless species, are also important in Africa. In some places, such as the Congo (Kinshasa), honey and brood are still harvested by cutting down the tree although the practice has...

Batrachus porosissimus See Toadfishes

CD, ever a gentleman, did become an ornithologist, as well, but we can't follow him there the birds considered in this book consist only of species mentioned in *Birds, or in CD's Ornithological Notes (Barlow 1963) and BigSpecies Book, and which feed on, or otherwise relate to fish. (See also Bird's nest soup Cormorants Kingfishers Mother Carey's chickens Penguins Petrels Scissor-beak). Thus, we shall ignore the fishing owl in Richardson's Fauna Boreali-Americana (1829-37) although it was noted in CD's Marginalia. Bird's nest soup The question arises what could this entry possibly have to do with fishes, given that t he nest is composed of a brittle white translucent substance very like pure gum-arabic or even glass . This dry mucilaginous matter soon absorbs water & softens examined under the microscope it exhibits no structure, except traces of lamination & many generally conspicuous in small dry fragments, & some bits looked almost like vesicular larva (Big Species Book,...

Linking Subunits into Chains

Mineral catalysts have also been useful in forming chains of RNA-like molecules from the activated precursors. James Ferris has focused on the ability of montmorillonite (a type of clay) to promote the assembly of the ribose-phosphate backbone, starting with a special, uracil-containing compound known as a phosphorimidazolide. Although phosphorimidazolides do not occur in nature today, they are highly reactive species and closely related to the modern building blocks of RNA. Most scientists do not maintain that these compounds were present in the primordial soup, but they are convenient substitutes for the natural precursors of RNA.

The Cosmological Origin of Times Arrow

The history of the universe, then, is one of entropy rising but chasing a moving target, because the expanding universe is raising the maximum possible entropy at the same time. The size of the entropy gap varies sharply as a function of time. Consider the situation at one second after the big bang. (I ignore here the situation before the first second, which was complicated but crucial in determining some important factors, such as the asymmetry between matter and antimatter in the universe.) The universe consisted of a soup of subatomic particles, such as electrons, protons and neutrons, and radiation. Apart from gravitons and neutrinos, which decoupled from the soup due to the weakness of their interactions well before the first second, the rest of the cosmic stuffwas more or less in equilibrium. However, all this changed dramatically during the first 1,000 seconds or so. As the temperature fell, it became energetically favorable for protons and neutrons to stick together to form...

Lowpolarization Surface Electrodes

Recording gel is available at medical supply stores (also from In Vivo Metric). However, if you really want a home brew, heat some sodium alginate (pure seaweed, commonly used to thicken food) and water with low-sodium salt (e.g., Morton Lite Salt) into a thick soup that when cooled can be applied between the electrodes and skin. Note that there is no guarantee that this concoction will be hypoallergenic A milder paste can be made by dissolving 0.9 g of pure NaCl in 100 mL of deionized water. Add 2g of pharmaceutical-grade Karaya gum and agitate in a magnetic stirrer for 2 hours. Add 0.09 g of methyl paraben and 0.045 g of propyl paraben as preservatives and keep in a clean capped container.

Treatment For Periods Of Orthostatic Decompensation

Often, however, no cause is found. The patient appears to respond to management with volume expansion. The first approach is the bouillon treatment. The patient makes one of these extremely salty soups and drinks about five 8-ounce servings in half a day. An alternative is supplemental sodium chloride, 2 g three times daily, and a minimum of eight 8-ounce servings of fluids daily for 2 days. If the patient does not have improvement with this regimen or reports that fluid is not being retained, desmopressin, one puff each nostril at bedtime, is taken for 1 week. The dose of vasoconstrictor can be adjusted upward. This is when a tight-fitting body stocking (e.g., Jobst) can be beneficial. Fludrocortisone, 0.2 mg three times daily, can be taken for 1 week. The drug is traditionally considered to be slowly cumulative in its action however, recent studies have suggested that it also has a rapid mode of action. If all these measures are unsuccessful, the treatment is isotonic...

Paul Davies

Where did all this complexity come from The universe burst into existence, possibly from nothing, in a big bang about 13 billion years ago. Astronomers have discovered strong evidence that just after the big bang the universe consisted of a uniform soup of subatomic particles bathed in intense heat radiation. Some theories suggest that this state may have been preceded, a split second after the cosmic birth, by little more than expanding empty space. In other words, the universe started out in a simple, indeed almost totally featureless, state. The complexity, diversity, and richness that we see today on all scales of size have emerged since the beginning in a long sequence of physical processes. Thus the complexity of the cosmos was not imprinted on it at the beginning but was somehow implicit in the laws of nature and the initial conditions.

Grains Wheat

In addition to wheat of the Triticum aes-tivum genus and durum wheat, the Romans and medieval Europeans cultivated several other wheat species whose plants bore only a single or double grain, among them einkorn, spelt, and emmer. Although wheat played some role in stuffings, potages, soups, and sausages, most of it was turned into bread. For thousands of years bread has been synonymous with food and has figured prominently in religion and society. The breaking and blessing of bread is a fundamental aspect of orthodox Jewish custom, and Christians believe that in the Eucharist bread is transformed into the body and blood of Jesus. To modern consumers it may seem like a simple foodstuff, and yet much technological progress was needed to turn cultivated grain into leavened bread. Milling, leavening, and baking went through various stages of development over the centuries. In Roman times, waterpower was already used to grind flour, and by a.d. 1000 windmills...


Common millet was cultivated in Europe before 2000 b.c. For the Greeks and Romans it was a staple food eaten primarily in the form of porridge or coarse, unleavened bread. In medieval Europe it was eaten by peasants and the poor in soups and porridges, or it was used as animal feed. The upper-class cookbooks rarely mention it. Physicians criticized the cool and dry nature of millet, its constipating effect, and its low nutritional value unless it was prepared with milk, meat, or meat broth, which supposedly made it more easily digestible.

Iodine Excess

It is worth to mention that perinatal exposure to excess iodine can lead to transient hypothyroidism in the newborn. In Japan, large quantities of iodine-rich seaweed such as kombu (Laminaria japonica) are consumed. The concentration of iodine in serum, urine, and breast milk in addition to TSH, free T4, and TG was measured in 34 infants who were positive at congenital hypothyroidism screening. Based on the concentration of iodine in the urine, 15 infants were diagnosed with hyperthyrotropinemia caused by the excess ingestion of iodine by their mothers during their pregnancy. According to serum iodine concentrations, these infants were classified into group A (over 170 xg l) and group B (under 170 xg l) of serum iodine. During their pregnancies these mothers consumed kombu, other seaweeds, and instant kombu soups containing a high level of iodine. It was calculated that the mothers of group A infants ingested approximately 2,300-3,200 xg of iodine, and the mothers of group B infants...


(Lens esculenta) This is one of the oldest legumes, known to have been cultivated in the Bronze Age (Bianchini & Corbetta), and may be a lot older than the Bronze Age, for carbonized seeds, which are the edible part of the plant, have been found in the Near East dating back six to seven millenia BC (Zohary). The seeds are made into a porridge or soup, and are the best source of protein apart from meat (Schery). There are references in the Bible to the Hebrew adashim, and to Arabic adas both mean lentil (Zohary). Was this the mess of pottage that Esau sold to Jacob

Preparation Tips

Peas are available fresh, canned, frozen, or dried. Dried peas, which can be yellow or green, are sold whole. Or, they may be split. Whole dried peas need to be soaked before cooking and may take up to 1 to 2 hours to become soft. Split dried peas do not need to be soaked however, they do not hold their shape during cooking and so are generally used for sauces and soups. A familiar dish made of split peas is, of course, split pea soup. Snow peas and sugar snap peas are usually sold fresh. Before eating, rinse them off and then cut the top from a snow pea pod. Remove the string from both sides of a sugar snap pea's seams by pulling the attached fibrous string upward from the bottom. Although they are delicious raw, pea pods also can be cooked in the same

Common spices

Curry is a staple of Indian and southeast Asian cuisine. It is used to flavor many meat-based dishes and soups. Curry powder adds a sweet, distinctive, and sometimes hot flavor to foods. A common use is in stews. Curry also complements the flavor of lamb. Because the flavor of curry may vary, many cooks prefer to grind their own. Beware of store-bought curry powders, which may contain mostly turmeric. This gives dishes a yellow color, and the flavor may be bitter.

Shepherds Purse

Shepherd's Purse belongs to the cress family, and it is perfectly edible, and was at one time eaten as a potherb. It tastes something like cress, and when dried, the leaves make a peppery flavouring for soups and sauces (Loewenfeld). Apparently, it was specially grown (in good soil, so that it was very much bigger) in America, as a green vegetable (C P Johnson). It is, too, a great medicinal herb, still used to stop bleeding. A 17th century physician, Symcott by name, was treating a pregnant woman for blood. Then a beggar woman told me that she would recover if she took shepherd's purse in her broth. She was cured (Beier). It is still being recommended for similar purposes. The powdered plant mixed with the normal diet has been used to inhibit the oestrous cycle (Watt & Breyer-Brandwijk). Langham had a different method of achieving the same end nothing is better to stop the flowers, than to make a fomentation or moyst-bath thereof, and to sit over it close, and to drinke of the...

Sow Thistle

(Sonchus oleraceus) Despised these days as a food plant, but it was not always so - whilst they are yet young and tender, they are eaten as other pot-herbes are (Gerard). And so it has been all over the world. All the sow thistles are edible (though not very interesting). They are probably best in soups and casseroles. Or cooked as a vegetable with something else with a stronger flavour. Some people actually eat them raw, as an ingredient in salads (Jordan).


But it was more popular as a spice than as a dye, and as such was one of the chief trade commodities - it is still part of the arms of Saffron Walden. It was used a lot in cookery - warden pies were coloured with saffron in Shakespeare's time, in the same way as pears are coloured with cochineal now. In Cornwall particularly, it was used for colouring cakes, but Cornish fishermen viewed it with suspicion, for it would bring bad luck, they said saffron cake in a boat spoiled the chance of a catch (Vickery. 1995). In 17th century England it was fashionable to use starch stained yellow with saffron, and in a cookery book of that time, it is directed that saffron must be put into all Lenten soups, sauces, and dishes also that without saffron we cannot have well-cooked pies (Fernie). It is still used for soups on the Continent, especially for the Marseilles soup called bouillebaise, in which it is an essential ingredient, as it is for the Spanish paella. In the East, it is used extensively...


The flowers used to be candied, too, and preserved, even made into wine (Clair). Marigold puddings had the finely chopped petals as an ingredient (Clair), and marigold buns were made, too (Grieve. 1931 has a recipe). The petals were added to cordials, too, and given in possets to treat a cold. And they were at one time a common feature in salads (Rohde. 1936). In fact, the flowers were so useful that as a matter of course they were dried and stored away for winter use they were particularly popular for boiling in soups, stews and broths, especially mutton broth (Oxfordshire & District Folklore Society. Annual Record.7 1955). The petals give quite a distinctive taste to stews, and indeed they do to salads, and even to porridge (A W Hatfield. 1973). Pot Marigold is a name sometimes given to the plant (E Hayes) - nothing to do with growing it in a pot, rather it is because it is a potherb. Mrs Leyel gave a recipe for marigold cheese, too (Leyel. 1973). Gerard mentions this use of what...


Most varieties of peppers can be eaten either raw or cooked. Sweet peppers frequently are julienned or chopped and added raw to salads or cooked in soups, stews, and stir-fries. They also can be roasted (which makes it easy to remove the skin and adds smoky flavor) and marinated, or they may be stuffed and baked or microwaved. Hot peppers are used in a wide variety of Latin American and Asian recipes. Raw hot peppers can be chopped and added to salsas, relishes, and salad dressings. The internal veins and seeds, which can be bitter or hot, can be


Poem called Isabella, or the pot of basil, originally told by Boccaccio. Isabella laid the head of her murdered lover in a pot of basil, which kept it fairly unspoilt (Swahn). It is used in cooking, of course, but only a tiny pinch is needed in soups (particularly turtle soup). It was said by Parkinson to procure a cheerful and merrie heart, and Gerard also says that the seeds drunken is a remedy for melancholy people, but on the other hand, notes that Dioscorides saith that if Basill be much eaten, it dulleth the sight, it mollifieth the belly, breedeth winde, provoketh urine, drieth up milke, and is of hard digestion. Evelyn also warned that it was sometimes offensive to the eyes and therefore the tender tops to be very sparingly us'd in our Sallet (Evelyn. 1699). It is said to have been the characteristic taste in the famous Fetter Lane sausages, a 17th century invention. The sausage-maker made a fortune by spicing his sausage with basil (A W Hatfield).


In spite of the extraordinary belief that in the month of February, eat no pottage made of hocks, for they are venomous (Dawson. 1934), mallow leaves are perfectly edible, either boiled like spinach, or better, for they are very glutinous, made into soup. In Arab countries, the leaves of an almost identical species are the basis of the famous soup, melokhia (see Mabey. 1972 for receipt).


A more durable foodstuff than either milk or butter, cheese has been made by humans since prehistoric times. The ancient Egyptians ate cheese, and so did the Greeks at the time of Homer. The Romans produced a great variety of different cheeses, and cheese is also mentioned several times in the cookbook of Apicius. To make cheese, ripened or sour cow's, goat's, or sheep's milk was first curdled by adding rennet, an enzyme taken from a calf or other young ruminant. The curd was then separated from the whey, heated, formed into the cheese, salted (if it had not been salted earlier), and aged. The remaining whey was either drunk by the lower classes, or cooked again to make ricotta cheese, or fed to farm animals. In the Middle Ages, cheeses ranging from fresh and soft to well aged and hard were popular across Europe, and cheese soup made from cheese, eggs, and pepper, was standard fare in German monasteries. Then as now, French Brie, Dutch Edam, German Limburger, and Italian Parmesan were...

Green Purslane

Liberia, who recognize it as an accessory green food, specially prescribed for malnutrition (Harley). There are a number of other medicinal uses throughout the world. The Navajo use the green plant for stomach ache (Elmore), and the Mano too recognize it as an indigestion remedy (Harley). In Central America, Maya medical texts prescribed the crushed plant, rubbed on the body, for tuberculosis. The juice is given for giddiness, and an infusion is used as a bath for convulsions (Roys). In West Africa it is prescribed for local application to swellings and bruises, or as a poultice for abscesses or boils. The juice is sometimes dropped in the ear for earache, and is also used for toothache. Skin diseases are treated in West Africa, as well as in China, with purslane, but in Ghana they eat the leaves along with tiger nuts as the remedy (Dalziel). The Mano look on it as a sore throat remedy, too. They take a large handful, beaten up with root ginger. It has to be mixed with water from a...

Cardinal Flower

Used to be an essential institution at the feasts given by farmers to their labourers at the end of wheat-sowing (Grieve.1931). In Wiltshire, seed cake was always given at funerals, and in Lincolnshire, seed bread, made with either caraway or tansy seeds, is still traditional at funerals (Widdowson). Lozenge-shaped buns with caraway seeds were called shittles in Leicestershire they were given to children and old people on St Valentine's Day. The village of Hawkshead, in Lancashire, used to be famous for its Seed Whigs - oblong buns like teacakes in consistency, and flavoured with seeds (Lancs FWI). Caraway comfits are the usual flavouring added to cabbage as it is being salted down to make sauerkraut (Mabey.1972), and Germans use them to flavour cheese, cabbage soup and household bread (Grieve.1933), and one finds them with meat, and in sausages, too (Usher). They have even been put in beer (Johnson).

Edible Valerian

In stone-lined pits in the ground, or made them into soup or bread. Not any more, though. For nowadays they are convinced the plant is poisonous (Yanovsky). Some groups used it medicinally. The Menomini, for instance, used it for for cuts and wounds, and it was taken as a tapeworm remedy, obviously successfully, for it is reported that after the worm was expelled it was washed clean, pulverized, and swallowed again, to make the patient fat and healthy once more (H H Smith. 1923).

Chicken Capon

Of more modest means also partook of chicken. Sometimes as much as a quarter of the dishes in a late-medieval cookbook consisted of chicken recipes. With its white meat chicken was ideal for white dishes, above all the feast-day version of blanc manger. The meat was frequently shredded or pounded into a paste, and used in pie fillings, or as a topping on flat dough preparations not unlike our modern pizza. Chicken liver and stomach are also mentioned as ingredients in a variety of dishes. Chicken soup was prescribed even then for convalescents as a restorative. Capon, the castrated domesticated cock, was a luxury usually reserved for the tables of the rich. Physicians classified chicken as moderately warm, and capon as somewhat cooler. Both were considered easily digestible, nourishing, and overall ideal for the dainty stomachs of the leisure class and those recovering from illness. Young hens and cocks that had not reached sexual maturity were considered the best. Plump chickens were...


Fresh octopus already dressed and ready for dishes can be found in many supermarkets and specialty fish markets. Frozen, smoked, and canned octopus is also available. Shop for octopus the same way you shop for fish, using your nose as a guide. Octopus should smell fresh, not fishy, and if it has eyes, they should be bright, not cloudy. As with most aquatic species, octupus that is smaller is younger and more tender. Both the body and all of the tentacles are edible. The ink sac contains an edible black liquid that can be used to color and flavor foods such as pasta, soups, and stews.


Friend claimed that cyclamen was used as a charm against bad weather, though in some parts of America it was not a favourite to keep indoors anyone who did so would get chills, so it was said (Hyatt). But it certainly enjoyed a reputation as an aphrodisiac, unlikely as that sounds, from ancient times. In fact, it became the very symbol of voluptuousness (Haig). According to Gerard, the root should be beaten and made up into trochisches, or little flat cakes, when it is reported to be a good amorous medicine to make one in love, if it be inwardly taken. Another opinion was that it should be burned and the ashes marinated in wine and formed into little balls which could then be concealed in soups or stews (Haining). Expectant mothers should avoid it, especially stepping over it (Friend). Gerard fenced his cyclamens in for this very reason. Midwives, by the same extended logic, regarded it as invaluable, for old herbals advised women in labour to hang the root around their neck to ensure...


One of the Mashona witch doctor's medicine for a persistent cough in adults is to take a piece of bark from the east side of the tree, and a piece from the west side, and crush them with the inner part of a waterlily (Nymphaea caerulea) root. The result is soaked in water and given in thin porridge (Gelfand). Or they cook the roots with a chicken, and take the resultant soup as a cough medicine (Gelfand). Elsewhere, a root decoction is used to cure malaria and blackwater fever. The sap of this tree is red and sticky, hence the name Bloodwood (Palgrave), or Bleedwood (Howes). It is this red gum that many people compare with blood. So it (or the wood) is used in rituals in which blood flows -boys' circumcision rites, hunting rituals, and in rites concerned with menstrual disorders, and childbirth (V W Turner). After a boy's circumcision, he is made to sit on a log of this wood, the belief being that this will cause the cuts to stop bleeding, in sympathy with its coagulative...

Beet Root

(Beta vulgaris 'Maritima') Very popular in Russia, where it is mainly used as a base for the soup borsch. The only note there is as to the use of anything but the root comes from the Isle of Wight, where apparently it was the custom to eat the leaves, under the name Wild, or Sea, Spinach (Grigson. 1955).

Red No

When MSG is added to foods, it provides a flavoring function similar to the glutamate that occurs naturally in food and has been used effectively to bring out meaty taste in foods. Many researchers also believe that MSG imparts a fifth taste, umami, independent of the four basic tastes of sweet, sour, salty, and bitter. This taste in Japan is described as savory or meaty. It works well with a variety of foods such as meats, poultry, seafood, and many vegetables. It is used to enhance the flavor of some soups, stews, meat-based sauces, and snack foods.

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