THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website,

Archive for Food Holidays

RECIPE: Coffee Cake Mug Cake & The History Of Mug Cakes

Mug Cakes Cookbook
[1] Get a book on mug cakes, and have an almost-instant cake fix whenever you need one (photo courtesy St. Martin’s Press).

Coffeecake Mug Cake

Coffee Cake Mug Cake
[2] and [3] Coffeecake Mug Cake from Ava’s Bakery.

Cup Of Coffee

[4] While the cake bakes, make a cup of coffee (photo Sxpng | Canstock ).


Mug cakes have been around for a while. They’re a handy solution when you’re jonesing for a piece of cake. Simply combine some basic ingredients in a coffee mug and microwave for 2 or 3 minutes.

Yet, a survey among our cake-loving friends and colleagues indicates that few of us make mug cakes. So today, National Coffee Day, we’re encouraging the practice with the Mug Coffee Cake recipe below.

If you like mug cakes as much as we do, there are several mug cake cookbooks. Start with Mug Cakes: 100 Speedy Microwave Treats to Satisfy Your Sweet Tooth (photo #1).

While unleavened cakes date back to ancient Egypt, most were savory cakes, some garnished with honey. Without leavening, they did not rise.

It took another few millennia, until the 18th century, for bakers to discover the technique of whipping eggs to make cakes rise. While it required many hours of beating, the wealthy had enough labor in the kitchen. These unsung bakers heralded the dawn of modern baking.

By the 1840s, baking soda had been invented, followed by baking powder in the 1860s (the difference). These chemical leavening agents meant that most cooks could make a cake rise.

With cakes came cupcakes. The original cupcakes were baked in coffee cups; hence the name. They were actually mini “test cakes,” to test the heat of the oven.

From the prehistoric dawn of the oven to the latter half of the 19th century, there were no thermostats to regulate the temperature of the oven, which was fueled by a wood or charcoal fire. Delicate cooking like baking required great technique (the history of ovens).

In 1851, the Bower’s Registered Gas Stove debuted at the Great Exhibition in London, featuring a revolution: a thermostat. It became the basis for the modern gas oven.

As ovens with regulated temperatures became available, and sugar became affordable to most people, more home cooks were able to bake to their hearts’ content. This resulted in more creativity in recipe development. The modern cake as we know it began to take shape in the mid-19th century.

Finally, The Microwave!

The next great leap forward, the consumer microwave oven, was launched in 1967. But it took another 50 years or so to popularize a microwaved cake-in-a-mug. Finally, in the Information Age, it quickly gained popularity via online cooking forums.

The technique uses a mug as the cooking vessel and takes just a few minutes to toss the ingredients into the mug: flour, sugar, baking powder, seasonings and fats (butter, cream, oil). The mug goes into the microwave; as the fat in the mixture heats up, it creates air pockets that cause the cake to quickly rise.

Here’s a fun idea for National Coffee Day: a coffee mug cake filled with coffee cake (photos #2 and #3).

If that sounds like too much of a tongue twister, let us explain:

Ava’s Cupcakes, a winner of Food Network’s Cupcake Wars, has created a tongue-in-cheek cake for National Coffee Day. It’s a mug cake—made in a coffee mug. And that’s a streusel-topped coffee cake in that mug.

You’ll also need a separate mug of coffee to drink with the mug cake (photo #4)…but what a memorable coffee break!

If you’re in the neighborhood, Ava’s Bakery has a retail bakery in Rockaway, New Jersey. If not, there’s a large selection of products available online at

Ingredients For The Cake

  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 2 tablespoons heavy cream
  • ¼ teaspoon vanilla
  • ¼ teaspoon cinnamon
  • ¼ all-purpose flour
  • 1/8 teaspoon baking powder
  • Dash of salt
    For The Crumb Topping

  • 2 tablespoons butter, softened
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 2 tablespoons brown sugar
  • Optional garnish: powdered sugar, ice cream or whipped cream

    1. SOFTEN the butter. Place the sugar in the mug, add the butter and combine. Add cream, vanilla and cinnamon, and stir.

    2. MIX the flour, salt and baking powder together in a separate bowl, and add to the cup. Blend.

    3. MAKE the topping: Soften the butter, add flour, cinnamon and brown sugar, and mix until crumbly. Crumble the top onto flour mixture, patting down gently.

    4. MICROWAVE for 2 minutes, let cool for 1 minute. Garnish as desired and consume!



    TIP OF THE DAY: Hey, Honey! 30 Tasty Uses For Honey

    Honey Jars
    [1] Depending on the flower pollen, honey is available in many colors, from palest yellow (fireweed honey) to almost black (buckwheat honey) (photo courtesy National Honey Board).

    Honey Swirler
    [2] The simple solution to messy, drippy honey: a honey swirler (photo Hannah Kaminsky | Bittersweet Blog).

    Honey Yogurt & Smoothie
    [3] Yogurt and smoothie with honey (photo courtesy National Honey Board).

    Salmon With Honey Glaze
    [3] Pan-seared salmon with honey glaze (photo courtesy National Honey Board).

    Roast Duck With Honey Glaze

    [4] Roast duck with honey glaze (photo courtesy National Honey Board).


    September is National Honey Month. Whether used straight as a sweetener in a cup of tea, or as an ingredient in endless recipes, honey is a hero: an all natural energy booster.

    Look for raw or unrefined honey, in varietals: acacia, blueberry, clover, lavender, orange blossom, sage, wildflower—there are hundreds of different varieties around the world.

    We avoid generic honey, the type simply labeled “honey” at the supermarket. It is a blend of cheap honeys, often from countries like Argentina and China that specialize in providing cheap honey.

    These honeys provide sweetness, but that’s it: none of the nuances of flavor from the different flowers (a varietal honey is one particular variety of flower).

    Another reason to buy varietal honey: Honey is one of the most adulterated foods on Earth—many companies mix it with cheaper sweeteners like sugar and corn syrup to cut costs. Look for “pure honey” on the ingredient label—and skip anything that lists “honey blend” as an ingredient.

    Use different types to change the taste in recipes. In general, the darker the honey, the stronger the taste and the higher the antioxidant content. If you can find a honey sampler with one- or two-ounce jars, grab it. Then spend some time with a spoon, tasting the honey from the jars and noting the differences.

    There are many recipes that use honey, from Honey Glazed Chicken and Honey Glazed Carrots to breakfast breads. You can substitute honey for table sugar and brown sugar in any recipe.

    But there’s no cooking required for these tasty uses for honey:

    Use instead of sugar or simple syrup in:

  • Cocktails.
  • Honey milk. Add a spoon of honey to a glass of milk as an alternative to chocolate milk.
  • Tea: hot and iced.
  • Smoothies.

  • Broiled grapefruit. This oldie is a goodie: Drizzle honey on grapefruit halves. Brown it under the broiler (or eat it without broiling).
  • Cereal. Use instead of sugar to sweeten cereal and porridge.
  • Cut fruit. Drizzle on fruit that lacks natural sweetness.
  • Jam substitute. Honey is a nutritious alternative to jam and preserves.
  • Honey Butter. Delicious on breakfast breads and pancakes, simply blend one stick (4 ounces) of room-temperature butter with 3 to 4 tablespoons of honey.
  • Honey yogurt. Mix into plain yogurt. Add chopped basil, mint or rosemary for more dimension of flavor. You can do the same with cottage cheese and ricotta.
  • Maple syrup substitute. For pancakes, waffles and French toast.
  • Muffins. Brush honey freshly baked muffins for a quick glaze, or brush room temperature muffins and give them 5 seconds in the microwave.
  • Peanut butter or other nut butter on toast or rice crackers, drizzled with honey.

  • Cake filling. Whipping 2 cups of low-fat ricotta or whipped cream cheese in a food processor with 4 tablespoons of honey and a pinch of ground cinnamon. Stir in ¼ cup of chopped crystallized ginger, mini chocolate chips or 1 tablespoon lemon or orange zest.
  • Custard. Substitute honey for sugar in custard, flan, panna cotta.
  • Light frosting. Blending 12 ounces of room-temperature whipped cream cheese with ? cup of honey, the grated zest of an orange and a pinch of salt.
  • Topping for ice cream.
  • Topping for un-iced cakes.

    Start with the lower amount of honey, and add more to taste.

  • Barbecue Sauce. Blend= ¼ to ? cup of honey into 1 small can (6 ounces) of tomato paste. Add 1 to 2 teaspoons of prepared mustard and season with Worcestershire or soy sauce to taste. Thin with water, if necessary.
  • Honey mustard. Combine Dijon and honey in a 2:1 proportion. Taste and add more honey as desired.
  • Honey mustard mayo spread. Make a sandwich spread with 4 tablespoons (1/4 cup), 1 tablespoon honey and 1 tablespoon mayonnaise.
  • Peanut sauce or dip. Thinning peanut butter with a little hot water or broth, sweeten with honey taste, flavor with soy sauce and red chile flakes to taste.
  • Vinaigrette. Combine 2 tablespoons wine vinegar, 6 tablespoons olive oil, 1 tablespoon honey and 1 tablespoon Dijon mustard. Option: Add 1/4 teaspoon minced garlic.


  • Baked beans. Use honey instead of sugar in the recipe; or half honey, half brown sugar. (Tip: Most recipes have too much sweetener. Use half or two-thirds of what is called for.
  • Cheese condiment. With all cheeses, from the mildest ricotta and goat to aged parmesan and Gouda.
  • Energy boost. Have a teaspoon from the jar. Unlike sugar, honey is a nutritious carbohydrate that provides immediate energy. If you don’t want to eat it directly, add it to a cup of warm water mixed with lemon, or a cup of tea (no milk), or on a slice of apple or banana.
  • Peanut butter and honey sandwich. More sophisticated than PB&J.

    Honey is a nutritional powerhouse.

  • Minerals: calcium, iron, copper, phosphate, sodium chlorine, magnesium, manganese and potassium.
  • Vitamins: B6, niacin (B3), riboflavin (B2), thiamin (B1), pantothenic acid (B5).
  • Plus: amino acids and antioxdants.

  • Certified Organic Honey & Raw Honey
  • Honey Varietals: The Different Types Of Honey
  • Forms Of Honey
  • The History Of Honey
  • Honey Facts
  • Pairing Honey With Foods & Beverages
  • Storing & Using Honey

    Comments off

    TIP OF THE DAY: Chanterelle Mushrooms and Chanterelle Tacos

    Chanterelle mushrooms are found year-round, but their peak season—highest yield, lowest price—is autumn (September is National Mushroom Month).

    Meaty wild mushrooms that range in color from orange to yellow-gold, the unusual color is due to the presence of carotenoids, antioxidant pigments that also give color to bell peppers, cantaloupe, carrots, papaya, mangos, squash, sweet potatoes, tomatoes and other fruits and vegetables.

    In addition to their color, it’s easy to recognize chanterelles from their wavy caps with ruffled gills that flare upward along the stem—forming a trumpet shape.

    They’re prized because they’re different, and not just for their looks. They have an aroma resembling apricots or peaches, and a nutty flavor. They can’t be cultivated but must be gathered by hand. This can make them more expensive, but wild mushrooms are invariably more flavorful than cultivated ones.

    Cantharellus cibarius, commonly known as the chanterelle or golden chanterelle, grows wild on the forest floor, in old, deep, “leaf litter.” It grows in quantity along the Pacific Coast of North America, and in temperate forests around the world. (Note: Don’t gather your own in the forest, unless you have had expert training in how to identify them, or can get expert advice prior to consuming them.)

    These meaty mushrooms also contain significant amounts of protein, plus chromium, iron, eight essential amino acids, potassium and vitamins A and D2 (the latter helps the body absorb calcium).

    Chanterelles love to be paired with with pasta, risotto, anything with a butter or cream sauce, and in a ragout with other wild mushrooms.

    As with all mushrooms, they shine with garlic and onions, and cow’s milk cheeses like Parmesan (the difference between Parmesan and Parmigiano-Reggiano).

  • Add them to just about any savory course.
  • Sauté or roast them, and serve them as a side with grilled or roasted meats and seafood; or a first course, with grated Parmesan. The simplest preparation: Sauté in butter and garnish with parsley.
  • The latter preparation makes an easy sauce. Don’t hesitate to add a spoonful of Cognac.
  • Roast them and toss with a bit of olive oil, lemon zest, crushed pepper and optional parsley.
  • Have too many chanterelles and not enough time to cook them all? Cook and purée them into soup with a bit of milk, cream or broth; or pickle them.

    Chanterelle Mushrooms
    [1] Ready to clean and cook (photo courtesy Quinciple).


    [2] A simple sauté with salt, pepper and herbs provides a wealth of taste (photo courtesy D’Artagnan).

  • For a first course or brunch, spoon sautéed chanterelles over polenta or eggs (think of Chanterelle Eggs Benedict).
  • For a main course or side, use fresh chanterelles. For soups and sauces, you can reconstitute dry chanterelles.
    Chanterelles can garnish an elegant protein such as filet mignon or turbot; or it can fill tortillas, as in the Chanterelle Tacos recipe below.

  • Like most vegetables, mushrooms do not ripen further after picking. They’re ready to eat: Use them within a week.
  • Keep the unwashed mushrooms dry in the fridge, in a brown paper bag. If you purchased them in a plastic bag, discard it when you get the ‘shrooms home and place them in a Tupperware-type container on paper towels.
  • Like most mushrooms, chanterelles absorb liquids like a sponge. Be careful to wipe with a damp cloth, but don’t soak them.
  • Chanterelles should only be eaten cooked.
  • All mushrooms should be cooked over low heat.

  • The name chanterelle comes from the Greek word kantharos, meaning vase.
  • The Pacific Golden Chanterelle (C. formosus) is the state mushroom of Oregon.


    Chanterelle Tacos

    [3] Chanterelle tacos (photo courtesy Ten Speed Press | Crown Publishers).



    This recipe, sent to us by Good Eggs, is from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen, by Heidi Swanson.


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1/2 white onion, finely chopped
  • 1 small serrano or jalapeño chile, finely chopped
  • 2 cloves garlic, finely chopped
  • Fine-grain sea salt
  • 12 ounces chanterelles, sliced
  • 1-1/2 teaspoons dried Mexican oregano (substitute regular oregano)
  • 8 corn tortillas, warmed
  • Parmigiano Reggiano cheese, to taste
  • Optional garnishes: sour cream, parsley

    1. HEAT the olive oil and butter in a large skillet over medium-high heat. When hot, add the onion, chile, garlic, and 1/4 teaspoon salt. Sauté until the onions are translucent, a few minutes.

    2. INCREASE the heat to high, add the mushrooms, stir well, and cook until the mushrooms release their liquid. Then brown, about 5 minutes more. Stir just a few times along the way; with excessive stirring, the mushrooms won’t brown deeply.

    3. REMOVE from the heat. Rub the oregano between your palms and let it rain down into the mushroom mixture. Taste and add a bit more salt, as desired.

    4. WARM the tortillas. Wrap the stack in a barely damp kitchen towel. Place in a heavy pot over very low heat, cover, and let warm for a few minutes, or until you are ready to use them. If you want char on the tortillas, toast them directly over the flame of the stove.

    5. SPOON the mixture into the warmed tortillas and sprinkle the Parmesan over all of the tacos. Serve with the sour cream and parsley.


    Comments off

    FOOD HOLIDAY: 15 Ways To Celebrate National Coffee Ice Cream Day

    With all the cups of coffee purchased at coffee shops in the U.S, you’d think coffee ice cream sales would be up there.

    About 1.54 billion gallons of ice cream and related frozen desserts were produced in the U.S. in 2015. But coffee ice cream didn’t even make The Top Tens lists* (it’s #11). But we went to the source: See below.

    So show your love: Celebrate National Coffee Ice Cream Day, September 6th, with a coffee ice cream cone. It can be plain coffee ice cream or its brothers:

  • Cappuccino
  • Coffee Almond Fudge
  • Coffee Chocolate Chip
  • Coffee Toffee Crunch
  • Espresso
  • Tiramisu
    Hold the mocha ice cream for another occasion.

  • Affogato: Place a scoop(s) of ice cream in a cup and pour espresso over it.
  • À la mode cake: angel cake, carrot cake, pound cake.
  • À la mode pie: chocolate silk pie, pecan pie, Snickers pie, fruit cobbler or crisp (the difference).
  • Boozy float: coffee ice cream with bourbon, Kahlúa or stout; whipped cream optional.
  • Coffee and donut: Your favorite donut with a scoop of coffee ice cream in the center.
  • Dessert sauce: Just let the pint melt and use it as a sauce on brownies, cakes, pies and puddings.
  • Espresso ice cream shooters: A smaller version of affogato. Here’s the recipe.
  • Homemade or half-made coffee ice cream (photo #1), with mix-ins or garnishes: chocolate chips, chocolate-covered coffee beans, crushed coffee beans, crushed Oreos.
  • Ice cream soda or shake: Here’s the difference.
  • Ice cream cake: An easy recipe is to buy pound cake and ice cream, slice the cake horizontally, add softened ice cream, and re-freeze. Serve with warm chocolate sauce.
  • Ice cream pie (photo #2): Simply buy a chocolate cookie crust, the ice cream and chocolate sauce.
  • Ice cream sandwich with cookies, chocolate pound cake slices or a split brownie.
  • Ice cream sundae with caramel or fudge sauce.
  • Iced coffee float: Two scoops of ice cream, iced coffee (no sweetener), whipped cream and optional garnish.
  • Irish coffee: Make the basic recipe topped with coffee ice cream instead of whipped cream. Consider omitting the sugar.

  • The majority of U.S. ice cream and frozen dessert manufacturers have been in business for more than 50 years and many are still family-owned businesses.
  • The ice cream industry in the United States contributes more than $39.0 billion to the national economy and creates more than 188,000 jobs in communities across the country.
  • The first-known written ice cream recipe is in the recipe book of Lady Anne Fanshawe, dated 1665. It was flavored with orange flower water, mace or ambergris [source].

    Coffee Chip Ice Cream
    Make your own coffee ice cream, or partially soften store-bought ice cream. This version, from Dashing Diva, is a no-churn diet version with just 35 calories per scoop.

    Coffee Ice Cream Pie
    [2] Three-ingredient ice cream pie: cookie crust, coffee ice cream, chocolate sauce. Here’s the recipe from Betty Crocker.

    Kahlua Float

    [3] Who needs a Black Russian? Simply pour Kahlúa (or bourbon) over coffee ice cream (photo courtesy A Better Happier St. Sebastian).

  • Both vanilla and chocolate were found in what is now Mexico by Hernàn Cortez, and brought back to Spain in 1527 or 1528 [more].
  • While sorbet had been made since ancient times, Bernardo Buontalenti of Florence, Italy, a Medici banquet impressario, is credited with inventing ice cream (gelato) in the mid-1500s [more].
  • discovered how to quickly pollinate the vanilla orchid with a thin stick or blade of grass and a simple thumb gesture.

  • Vanilla may be the number-one flavor sold today, but it was quite exotic and rare in the late 1700s. It was difficult to acquire before the mid-19th century.
  • That’s because the plant is sterile and can’t be pollinated by insects. In 1841,a 12-year old slave, Edmond Albius, discovered how to quickly pollinate the vanilla orchid with a thin stick or blade of grass and a simple thumb gesture.
  • Wealthy colonial Americans enjoyed coffee, pistachio, strawberry and vanilla ice cream. They also feasted on asparagus, oyster and parmesan ice cream (all really delicious; just not for dessert).

    In June 2017, International Dairy Foods Association (IDFA) conducted an anonymous ice cream survey among its members who make and market ice cream, as well as members of the National Ice Cream Retailers Association, which includes operators of ice cream parlors in the United States.

    Here’s what they responded regarding America’s top 10 favorite ice cream flavors:
    1. Vanilla
    2. Chocolate
    3. Cookies N’ Cream
    4. Mint Chocolate Chip
    5. Chocolate Chip Cookie Dough
    6. Buttered Pecan
    7. Cookie Dough
    8. Strawberry
    9. Moose Tracks
    10. Neapolitan

    Yes, coffee is not on the list. But when asked about daring and creative flavors, says Audra Kruse of IDFA, they “received one that’s relevant for National Coffee Ice Cream Day: a bourbon- and caffeine-spiked concoction called Exhausted Parent.”

    Our personal favorites: The Top 5! And we wouldn’t mind some Exhausted Parent, as well.


    *The only way to truly look at the top flavors is to look at sales data. However, that number is strongly skewed by commercial sales to food service providers (restaurants, caterers, etc.). Other statistics, including this one, are based on consumer surveys.


    Comments off

    TIP OF THE DAY: Ways To Use Mustard

    August 5th is National Mustard Day, but since this is a big holiday weekend with lots of mustard in play, we’re jumping the gun.

    We have two favorite mustard brands: Maille, the venerable mustard house of Dijon, France, which makes Dijon in dozens of flavors; and Colman’s, the fiercely hot, Chinese-style mustard (the different types of mustard).

    We love mustard—great flavor, virtually no calories—and have written it into many recipes and our 10 favorite ways to use mustard.

    Even if you don’t want mustard flavor, it can work in the background to perk up so many recipes. Our favorite uses:

  • Barbecue sauce (in South Carolina, the BBQ sauce is simply yellow mustard, vinegar, spices and sugar.
  • Burgers, chops, franks, steaks.
  • Cheese plates and charcuterie platters.
  • Condiment: mix with mayo or yogurt for creamy mustard, with honey for sweet-and-spicy mustard
  • Crudités.
  • Glaze or condiment for beef, chicken, fish, ham, lamb, pork (mustard makes a nice crust).
  • Glaze or condiment for vegetables, especially other cruciferous members (see below).
  • Marinades.
  • Pan sauce (deglaze the pan).
  • Potatoes: a dip for fries, a bit into mashed, or toss baby potatoes with Dijon and rosemary.
  • Pretzels.
  • Sandwiches, including grilled cheese.
  • Seasoning, in dips, meat loaf, salads (egg, chicken, potato, macaroni, tuna, etc.), stews, stuffings, vinaigrettes.
    As a recipe helper, just a spoonful of mustard helps to:

  • Add tang.
  • Emulsify vinaigrettes.
  • Make breading adhere (brush with mustard before dipping in crumbs.
  • Thicken casseroles and stews.
    And when we’re stuck for a sauce: Dijon mustard, plain Greek yogurt and some seasonings.

    You can find lots of recipes on

    Although we haven’t tried it, there’s a recipe for carrot cake and a mango cocktail, both of which use Dijon mustard.

    For some real heat, look at this collection of recipes from Colman’s. Add some heat to mac and cheese, soup, even gingerbread.

    Your healthcare providers want you to eat more cruciferous veggies.

    Cruciferous vegetables—also known as brassicas—are superfoods that comprise the Brassicaceae family of vegetables. These nutritional powerhouses are also packed with cancer-fighting* phytonutrients, powerful antioxidants.

    The family includes

  • Arugula
  • Bok choy
  • Broccoli
  • Brussels sprouts
  • Cabbage
  • Cauliflower
  • Collard greens
  • Horseradish
  • Kale
  • Kohlrabi
  • Mizuna
  • Mustard greens
  • Radish
  • Rapeseed/canola
  • Rapini (broccoli rabe)
  • Rutabaga
  • Tatsoi
  • Turnips
  • Watercress

    Steak and Mustard
    [1] Mustard is a spicy-savory condiment, that can be softened with honey, mayonnaise, yogurt (photo courtesy Maille).

    Gravlax With Mustard Sauce
    [2] Use mustard to make a crust on salmon or other proteins. Mix it with yogurt and herbs for a mustard sauce (photo courtesy Kitchen Galanter).

    Mustard WIth Pretzel
    [3] A match made in heaven: soft pretzels and spicy mustard (photo courtesy Ringhand’s Mustard).

    Chicken Nuggets With Mustard
    [4] Anything fried can be paired with mustard or mustard sauce (photo courtesy Betty Crocker).

    Fries With Mustard

    [5] Want fries with that? Mustards and other sauces at Le District | NYC.


    Cruciferous Vegetables

    [6] Cruciferous cousins, clockwise from top: turnip greens, cauliflower, tatsoi, Brussels sprouts, red cabbage, broccoli (photo courtesy PinsDaddy).


    Eat up: Cruciferous vegetables are low in calories and high in fiber, vitamins and minerals. Consume them raw or lightly steamed to get the maximum amount of antioxidants.

    Just don’t overcook them! You can eat overcooked carrots or potatoes, but overcooked broccoli and Brussels sprouts are not so pleasant.

    “Cruciferous” derives from cruciferae, New Latin for “cross-bearing.” It is so named because the flowers of these vegetables consist of four petals in the shape of a cross.

    Here’s a book you may enjoy: Brassicas: Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More.
    *Studies have shown the ability of cruciferous vegetables to stop the growth of cancer cells in the breast, cervix, colon, uterus, liver, lung and prostate.



    Comments off

    © Copyright 2005-2017 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.