Mixed Oriental Vegetables

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1 head Chinese cabbage, chopped (bok choy)1/2 cup julienned carrot 2 cups fresh Chinese pea pods3 tablespoons butter (3/8 stick)3 tablespoons peanut oil1 cup sliced fresh mushrooms 3 cups fresh bean sprouts1 basket cherry tomatoes 4 ounces miniature canned cornDRESSING (MAKES 1 QUART)1 cup oyster sauce 1 cup sugar 2 cups soy sauce salt and pepperDirections:1 Saute cabbage, carrots and pea pods al dente in butter and oil.2 Add mushrooms, bean sprouts, tomatoes, corn and dressing to taste.3 Simmer for 2 minutes, taking care that vegetables do not overcook.4 Serve immediately.5 Dressing:6 Blend all ingredients thoroughly.7 Adjust seasonings..ob_empty

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Lamb Stew With Spring Vegetables (Navain D'Agneau)

Metric

6 fresh parsley sprigs2 fresh thyme sprigs2 fresh rosemary sprigs2 turkish bay leaves or 1 california bay leaf 6 whole black peppercorns3 lbs boneless lamb shoulder, trimmed of excess fat3 tablespoons olive oil1 large onion, finely chopped 4 garlic cloves, finely chopped1 1/2 cups dry white wine2 1/2 cups beef stock or 2 1/2 cups broth1 teaspoon salt 1/4 teaspoon black pepper 10 ounces white pearl onions1/2 lb baby turnip, trimmed and halved lengthwise if large 1/2 lb baby carrots, peeled, trimmed, and halved lengthwise if large1/2 lb baby zucchini, trimmed and halved lengthwise 1/2 lb sugar snap pea, trimmed 2 tablespoons unsalted butter, softened3 tablespoons all-purpose flourDirections:1 Special equipment: cheesecloth2 Preheat oven to 325°F3 Wrap herb sprigs, bay leaves, and peppercorns in a square of cheesecloth and tie into a bundle to make a bouquet garni.4 Pat lamb dry, then cut into 1 1/2-inch pieces and season with salt and pepper.5 Heat 2 tablespoons oil in a 6- to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, turning occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.6 Add remaining tablespoon oil to pot and saute chopped onion and garlic over moderately high heat, stirring, until onion is golden, about 6 minutes.7 Add wine and stock and deglaze pot by boiling, scraping up brown bits, 1 minute.8 Return lamb to pot along with any juices that have accumulated in bowl and add bouquet garni.9 Braise lamb, covered, in middle of oven until tender, about 1 1/2 hours. Stir in salt and pepper.10 While lamb is braising, cook pearl onions in a 5- to 6-quart pot of boiling salted water until tender, about 10 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking (reserve cooking water).11 Remove onions and peel.12 Boil turnips, carrots, zucchini, and sugar snaps separately in reserved cooking water until just tender, about 5 minutes for turnips, 4 to 6 minutes for carrots, 2 minutes for zucchini, and 1 1/2 minutes for sugar snaps.13 Transfer vegetables as cooked with a slotted spoon to ice water and, when all are cooked, drain vegetables in a colander.14 Make a beurre manié by stirring together butter and flour in a small bowl to form a paste.15 Bring lamb stew to a simmer on stove top and whisk in enough beurre manié, bit by bit, to thicken to desired consistency, then simmer about 2 minutes.16 Add vegetables and simmer, stirring occasionally, until heated through, about 2 minutes.17 Season with salt and pepper.18 Cooks' notes:19 • Lamb can be braised 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before adding beurre manié and vegetables.20 • Vegetables can be cooked 1 day ahead and chilled, wrapped in paper towels in a sealed plastic bag..ob_empty

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Vegetables are an extremely important part of our every day diet. Failure to consume a staple intake of veg will have a significant effect on our skin as we age, especially between the age from 30 to 40 where crossing into that young mature age can have a profound effect on your skin and body if you decide to not take care of yourself.

1. Anti-Aging Broccoli:



Take broccoli for example. The health benefits that this wonderfully vitamin rich green vegetable possesses are still being understood.



From diabetes to colon, breast, prostate and pancreatic cancers to brain injuries, broccoli's vitamin B6, C and E all help make it one of the most important longevity vegetables there is.



Best steamed or boiled to contain its all important nutrients, the stock from broccoli is often used in gravy ensuring none of its goodness is lost.



2. Anti-Aging Green Cabbage:



It's difficult to not realize just how good for you green cabbage is when freshly steamed or boiled.



According to a study carried out by Harvard and Stanford University, there are more nutrients present in green cabbage that will potentially protect you from cancer than any other vegetable.



This veggie firstly contains a tonne of iron, again we all know how important iron is for keeping the blood healthy and strong. It also accommodates nitrogenous compound indoles, essentially these help lower your blood pressure.



Green cabbage shakes, which to be fair aren't the most satisfying in taste are a good detox and dietitians suggest that if eaten fresh, they help restore your gastrointestinal tract, heal ulcers and help restrict blood clots.



Again, if cancer is hereditary, green cabbage is stated to warn off ovarian, colon, breast and prostate cancer.



It is also rich in vitamin C.



3. Anti-Aging Cauliflower:



Cauliflower will help inhibit the growth of cancer cells in the breast as recent studies have revealed in the States, whilst helping to maintain a healthy heart, detoxing the liver and potentially reducing the risk of having a stroke due to the compound allicin.



Again, high in vitamin C.



4. Anti-Aging Spinach:



Often office workers are now quite regularly seen in the West to be munching on a cluster of spinach.



Topped off with some Balsamic vinegar, spinach is wonderful for maintaining mental clarity.



Brimming with vitamins from A to D, it's a vegetable great for avoiding many cancers.



5. Anti-Aging Knotweed:



Consumed as a staple part of an Okinowans' diet, this community boasts one of the largest number of centenarians per capita along side Sardianians.



The reason for this has been suggested by studies that both communities consume a large percentage of the polyphenol resveratrol.



Known for its ability to clean your arteries, Okinawans' have been using resveratrol in a medicinal form for centuries now.



High cholesterol levels, inflammatory diseases and diabetes have all been treated with knotweed in some medicinal form or another.



Placed near the top of the anti-aging vegetable pyramid, it contains a vast array of anthocyanins - anti oxidants which fight free radicals.

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