The Avocado (Persea americana) comes from a wonderful tree native to Mexico and Central America that has provided not only its fruit (the avocado) for nourishment but also its leaves for herbal medicine and as a cooking spice to our Mayan and Nahuan peoples for thousands of years.
The avocado fruit provides essential fatty acids and vitamins and minerals and is one of the healthiest plant foods (not to mention tastiest).
The avocado leaves used as a cooking spice provide something similar in taste to anise and bay leaves combined. Medicinally avocado leaves are used for a wide array of ailments ranging from respiratory ailments to skin problems.
Ashta Nemanha Nuiknew!
Showing posts with label Ancestral nutrition. Show all posts
Showing posts with label Ancestral nutrition. Show all posts
Monday, August 13, 2012
Wednesday, September 14, 2011
Pineapple (Ananas comosus)
The pineapple (Ananas comosus) is native to Central and South America and is known for its edible fruit. Pineapple is not only a nutritious delicious food it also has medicinal properties. The use of pineapple in Traditional Mesoamerican Medicine is very ancient and is utilized mainly for gastronintestinal problems such as abdominal colics and diarrhea. Furthermore pineapple is used to aid in the digestion of food. Pineappled is employed in the treatment of urinary problems as well.
Studies conducted in Mexico have demonstrated that pineapple fruit contains digestive enzymes such as bromelain and other constituents that have anti-inflammatory and anti viral properties.
Photo Acquired from: http://doh.sd.gov/diabetes/img/pineapple.jpg
Ashta Nemana Nuiknew!
Studies conducted in Mexico have demonstrated that pineapple fruit contains digestive enzymes such as bromelain and other constituents that have anti-inflammatory and anti viral properties.
Ashta Nemana Nuiknew!
Monday, August 8, 2011
Amaranth (Amaranthus cruentus)
Amaranth known as huatli or alegria is a grain producing herb native to an area that extends from the Southwestern United States to South America.
Amaranth has been cultivated since about 4,000 BCE (BC) and was an important food crop to the Mayan, Nahuan and Inca peoples. The use of amaranth as a staple crop fell considerably after the arrival of the Europeans but today it is growing in popularity once again.
Both the herb and the amaranth grain are nutritious. The herb can be prepared in any way other leafy greens are (ex. spinach, collard greens etc.) that are used in salads, steamed, stirfried etc. and is quite delicious. The grain is one of the grains with the highest content of protein and other nutrients known to humans and can be prepared in various ways. Traditionally amaranth is prepared by our peoples boiled or in the famous "Alegrias" of toasted amaranth. In essence amaranth can be prepared just like any other side dish grain as a substitute for rice for example.
Photo acquired from: http://www.seedman.com/image/2577.jpg
Ashta Nemana Nuiknew
Amaranth has been cultivated since about 4,000 BCE (BC) and was an important food crop to the Mayan, Nahuan and Inca peoples. The use of amaranth as a staple crop fell considerably after the arrival of the Europeans but today it is growing in popularity once again.
Both the herb and the amaranth grain are nutritious. The herb can be prepared in any way other leafy greens are (ex. spinach, collard greens etc.) that are used in salads, steamed, stirfried etc. and is quite delicious. The grain is one of the grains with the highest content of protein and other nutrients known to humans and can be prepared in various ways. Traditionally amaranth is prepared by our peoples boiled or in the famous "Alegrias" of toasted amaranth. In essence amaranth can be prepared just like any other side dish grain as a substitute for rice for example.
Ashta Nemana Nuiknew
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