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Edible flowers, Ramen noodles are part of 2015 trends


Cheese garnished with edible flowers

Cheese garnished with edible flowers

I know I’ve blogged about food trends for this year but did you know that some of those have ancient Biblical  histories? Here’s a few I chatted about with Matt Swaim on the Sonrise Morning Show on Sacred Heart radio this week.

Edible petals as an ingredient. One of my food magazines has cookies with edible rose peals on the cover.  Roses and Day lilies are two of the popular Biblical flowers used in cooking.

Mediterranean diet. Hummus, falafel, and Zaatar seasoning on flat bread. Heck, that’s no trend at our house, that’s dinner.

Fruit and veggie cleanses. My answer to that is the juice of a lemon in a glass of water. It acts as a natural liver cleanser and immune booster and turns alkaline in the body. Drink first thing in the morning. They say Nero drank lots of lemon juice to prevent poisoning from his enemies.

Root to stalk. Remember “tail to snout” recipes. Look for “root to stalk” recipes, like pickling leaves of radishes, another vegetable eaten during Bible days, or using stems of herbs as a savory base to roast meats.

Anything fermented is huge. Kimchee and sauerkraut head the list and cauliflower, is the “new kale”.  A type of cabbage was known to both the ancient Greeks and Romans, who considered it health food.

Thai Basil. The legend of basil is that it was first found growing outside of Christ’s tomb after His resurrection.  Like all basils, Thai basil contains antiviral, antifungal and anti-inflammatory properties. Thai basil has a licorice like flavor and lends itself well to the sweet sour taste of Thai foods.

Mint.Peppermint is the star here, but mints in general help reduce cholesterol and lowers risk of obesity due to its fiber content. Mint is great for healthy skin and eyes with its Vitamin A, and spearmint is a good source of minerals.

Ramen noodles, made with wheat, a staple in Bible days,  are back again. In both soups and salads. (Not the seasoning packet, just noodles).

Ramen Noodle Salad with Sweet ‘n’ Sour Dressing

Adapted from a recipe by Dolores Brignac.

Ramen Noodle Salad

Ramen Noodle Salad

Check out the Bible ingredients: wheat noodles, almonds, butter, onions, red wine vinegar, olive oil & salt!

1 package (3 ounces) ramen noodles
1 cup chopped nuts – walnuts, toasted slivered almonds, etc.
1/2 stick butter, 4 tablespoons
6 cups torn romaine
1 small head broccoli, broken into florets, about 3 cups or so
1 container grape or cherry tomatoes, halved
1 bunch green onions, sliced – white and green parts both – to taste

Dressing: Blend in blender or food processor
1/2 cup Canola or olive oil
1/4 cup sugar
3 tablespoons red wine vinegar or to taste
1 tablespoon plus 1-1/2 teaspoons soy sauce or to taste
Salt and pepper to taste
Break noodles into small pieces, discarding seasoning packet.
In a skillet over medium heat, saute noodles and nuts in butter for 5-6 minutes or until lightly browned. Cool.
In a large salad bowl, combine the romaine, broccoli, tomatoes and onions – go easy on the onions and taste as you go along – you may not need the whole bunch .  Add dressing and noodle mixture to salad; toss to coat.

Permanent link to this article: http://abouteating.com/edible-flowers-ramen-noodles-are-part-of-2015-trends/

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