Banana bread, as the name suggests is made up of bananas. This type of bread is usually sweet in taste and often used as dessert or tea-time cake. The exact origins of the bread are unknown but it became popular in America during the early 20th century.

In the 1930s, baking soda and baking powder became quite common and so Banana Bread became quite popular as both baking soda and baking powder were needed to bake the bread.

The first recipe for the bread was published in Pillsbury’s 1933 Balanced Recipes Cookbook and later after appearing in the Chiquita Banana’s Recipe Book in 1950 the bread became even more popular.

Another reason for the widespread popularity of the bread was due to the Great Depression. During the Great Depression, women would use overripe bananas to make banana bread instead of just throwing them away. Bananas were expensive back then, and households couldn’t afford to waste them away.

Banana bread is a quick bread and doesn’t use yeast. Instead, it’s leavened with baking powder.

Banana bread might also be good for cardiovascular health as it contains bananas which are rich in potassium. Potassium helps to regulate blood pressure. However, there’s no decisive study to prove how effective banana bread is in reducing blood pressure.

Bananas are a quick energy source because they are rich in carbohydrates. As bananas are the main ingredient in Banana bread, one can assume that the bread is a gold source of energy.

Banana bread is made using ripe bananas, flour, baking soda and baking powder. Other ingredients are also added depending on the recipe e.g eggs, butter e.t.c. There are many recipes for Banana bread. All the ingredients are mixed together and then the bread is baked in an oven.

The bread comes in different variations. Some breads have nuts in them, other breads may have raisins, chocolate chips, cinnamon, blue berries or raspberries in them.

Chimichurri is a popular uncooked sauce from South America. The green colored sauce originally originated in Argentina but has become popular all around the world. Another version of the sauce is red in color. The green version is more commonly used so when people talk about Chimichurri, they’re generally referring to the green one.

Chimichurri is very widely consumed in Argentina and Uruguay. It’s also used in other parts of South America.

The red version of Chimichurri is prepared in the same way, but require the addition of tomatoes and red bell pepper as well. 

Chimichurri may be applied to meat during cooking to keep it moist.

It’s also used as a table condiment with meat and vegetable dishes such as cooked beef, chicken and fish.

The sauce is often used with grilled meat in cooking and as a side condiment.

Ingredients:

Chimichurri is made up of parsley, garlic, olive oil, oregano and red wine vinegar.

Preparation:

Chopped parsley, minced garlic, olive oil, oregano, and red wine vinegar are mixed together and blended in a food processor.

2 tablespoons of Chimichurri contain about:

• 51 Calories
• 5 g Fat
• 1 g Fiber
• 1 g Carbohydrates
• 1 g Pprotein
• 23 µg Folate
• 1,310 IU Vitamin A
• 20 mg Vitamin C
• 23 mg Calcium
• 1 mg Iron
• 149 mg Sodium
• 89 mg Potassium

Gabon nuts are tropical fruits grown on Gabon tree, scientifically known as Coula edulis which belongs to the Olacaceae plant family. These nuts are found natively in the tropical regions of western Africa. Gabon nuts have good nutritional value and a lot of health benefits. They are much similar to walnuts in shape and size but are not related. Because of the similar physical characteristics they share with walnuts, Gabon nuts are also sometimes called African walnuts or Black Walnuts owing to their dark color.

Gabon nuts are much rare then other nut species. They have thick shells which makes germination difficult and as such these nuts are not so commonly found outside their native habitat.

They are usually found in the tropical rainforests of Western Africa, typically in Gabon, Sierra Leone, Angola, Congo, Cameroon and Nigeria.

Each nut is about 3-4 cm in length and 0.5-0.6 cm in width. Gabon nuts have a taste similar to chestnuts and hazelnuts.

The nuts grow on the trees from August to January. During this period the nuts are plucked off for consumption by humans and animals like chimpanzees.

Gabon nuts are either eaten raw, cooked or boiled. Though it’s better to not boil them as they lose some nutritional and health value when boiled. Cooking them or eating them raw is more healthy.

They are also used as a flavoring especially in desserts and meat dishes. The nuts are also sometimes ground into flour.

Gabon nuts are also very rich in oil which is extracted and used in making cooking oil.

A Gabon nut contains 50% oil of which 87% is the fatty oleic acid. Protein content of the nut ranges between 8.96 and 21.80 percent. Raw nuts have the highest protein concentration. Boiling or cooking can result in some protein loss, hence it’s better to consume them raw to gain maximum protein energy.

These nuts have a lot of health benefits. The nuts are rich in proteins, vitamins, healthy fatty acids, anti-oxidants and fiber. Each nut has an abundance of vitamins such as Vitamins E, B1, B6, B7 ,B9.

Omega-3 and Omega-6 fatty acids present in the nut can improve heart health by reducing bad cholesterol, blood pressure. They also promote mental health, decrease memory loss and help in reducing liver fat.

Phytosterols and Omega-3 fatty acids present in the nuts can reduce the risk of getting cancer.

Research shows that the nuts also exhibit anti-inflammatory properties and can reduce the risk of chronic inflammation.

They also have a high fiber content which helps aid digestion.

Vitamin E present in Gabon nuts helps fight infections. Other Vitamins present like Vitamin B1 promotes healthy growth, Vitamin B6 keep the immune system strong, Vitamin B7 is important for strong hair and nerve health, Vitamin B9 helps in reducing the risk of birth defects.

Gabon nuts are also believed to increase male fertility by increasing the sperm count in males.

Pomegranates are not ordinary fruits. Many people consider pomegranates to be the King of all Fruits. This delicious fruit is packed richly with minerals, vitamins, and phytonutrients. A lot of research has been conducted on the fruit’s nutrient properties and its health benefits. Scientists are learning more about the fruit and we hope that in the future, more health benefits will be discovered.

The pomegranate is also known as the Chinese Apple or the Granada, and it is well known for its juice and fruit.

The origins of the pomegranate are in Persia and India.

Pomegranates are grown in early spring through late summer between the months of February and September. Pomegranates grow in warm climates.

Pomegranates are similar to grapefruits in size and are red in color.

This fruit with softball shape has high nutritional value with low calories.

This fruit contains high amounts of vitamin C, and other vitamins such as vitamin A, vitamin B5, and vitamin E.

Additionally, it is packed with numerous minerals such as potassium, calcium, as well as iron.These compounds improve body health, prevent ageing and increase immunity.

Pomegranates have a lot of seeds within themselves. These seeds are full of fiber. Pomegranate seeds also prevent clotting and coagulation of blood and hence act as a blood thinner. This can prevent blood clots in arteries.

Studies have shown that pomegranates also help in reducing bad cholesterol levels and triglycerides in the human body.

Pomegranates can prevent heart disease and also reduce blood pressure.

Pomegranates also fight enzymes that damage bone cartilage, hence ensuring and prolonging bone health.

Studies have shown that consuming pomegranate juice improves our visual and verbal memory.

Pomegranates also have anti-inflammatory properties and can have positive health effects on people suffering with rheumatoid arthritis and osteoarthritis.

Research has also shown that people who consume pomegranates, have lower levels of the stress hormone Cortisol, hence pomegranates can contribute to reducing stress in our body.

This fruit also contains compounds that prevent plaque formation, hence ensuring healthy teeth and gums.

Pomegranates have three times more antioxidants than any other antioxidant-rich food; it consists of numerous polyphenol such as flavonoids, tannins, catechins, ellagic acid, and anthocyanins. These phytochemicals increase the ability of pomegranate fruits to decrease the effects of disease and tissue damage.

Salal berries are native to North America. These berries are abundantly found in the wild in the coastal regions of western North America but have been localized in Europe too. The scientific name for Salal is Gaultheria Shallon and it belongs to the Ericaceae plant family. The plants are mainly popular in the floral industry where the leaves of this plant are used in floral arrangements, however they’re also known for their berry fruit and health benefits.

The words Salal and Shallon originate from native American languages. The name Gaultheria comes from the name of Canadian botanist, Jean-François Gaultier. The genus Gaultheria Shallon(Salal Berry) was named after him by a fellow botanist named Pehr Kalm.

Gaultheria Shallon(Salal) are small trees or shrubs that grow in thickets and can reach a height of 5m.

These shrubs prefer moist and shaded conditions and that’s why they are commonly found near coastal areas. They are also found growing under the canopy of trees in coniferous forests.

Leaves are dark green, shiny and thick with a leathery texture. Each leaf is about 2-4 inches in length.

The Gaultheria shallon’s flowers are bell shaped, hairy and pinkish-white in color. The flowers are short, about 0.7cm to 1cm in length.

The berries themselves also have a slightly hairy appearance. They grow and become mature in summers. Their color changes to dark-blue when fully ripe, much similar to blue-berries.

However they taste a bit different and are slightly less juicy and sweet than other berries.

In old times, these berries were a staple fruit of the Native people of North America. Salal berries were eaten fresh or sometimes dried up into cakes for consumption in winter.

Some native populations also used the berries to thicken salmon eggs and some would dip the berries in fish grease and eat them during large feasts.

In modern times people eat them raw or use them to make jams, jellies, pies or as dried fruit.

Research conducted has shown that Salal berries are rich in nutrients like Vitamin C, and have a much higher antioxidant content than most of the other berry fruits. Antioxidants are very important for brain and cardiovascular health.

Salal berries are also good for hair and skin health. The berries are rich in vitamins and flavonoids that prevent ageing and skin degeneration.

The leaves of this plant also serve several edible and medicinal purposes. In ancient times, Native American people used the leaves of the plant to flavor fish soup. At other times, the leaves were used as appetite suppressants. People would chew them to suppress their hunger.

Tea prepared by boiling the leaves in water is believed to have positive effects in decreasing and treating bladder inflammation, stomach and intestinal ulcers, heartburn, indigestion, sinus conditions, diarrhea, fever, sore throat, and menstrual cramps.

Apart from being used in tea, the leaves are also used in making poultice that is used to ease pain and discomfort caused by insect bites and stings.

Salal also acts as a food source for animals. Salal berries are consumed by squirrels, chipmunks and bears while the leaves and shrub are consumed by deer and mules.