Definitions

Is a dark leafy green vegetable that is a member of the cabbage family. Kale can be eaten both cooked and raw and is an excellent vegetable juicing. This dark leafy green vegetable is one of the most nutritious vegetables providing nutients such as vitamin C, vitamin E, various B vitamins, manganese and minerals such as copper, iron and calcium. Kale has three times more calcium than phosphorus. It is extremely high in chlorophyll, carotenes, beta-carotene, lutein, and zeaxanthin.

Is used to identify acidity or alkalinity. It is made from Litmus a blue vegetable compound extracted from lichens. There are two kinds of Litmus paper. Blue tests for acidity and red for alkaline detection. When the blue Litmus paper comes in contact with an acid its blue color changes to red.

The combination of onions, carrots and celery in a 2 -1-1 ratio to make vegetable stock . (50% onions to 25% carrots and 25% celery).

Everything in its place. Everything is set up, prepped and ready to be cooked or prepared.

Poultry food label claiming that nothing synthetic has been added or injected into poultry. The bird has not been injected or pumped up with salt or seasoning water.

Poultry and egg industry food label which means the food product is from poultry that were allowed to graze on purselane, primrose and flax meal.

The 100% organic labels mean that the food product is free from non-organic ingredients. The food product does include substances that are unnatural in nature. Organic means no cloning, no antibiotics, no hormones administered and no genetic modification. Regarding animal products, organic does not mean that the animal was raised humanely, or that the animal had access to a natural habitat or outdoor area.

Food that is grown without genetic modification, pesticides and other unnatural substances.

Keeps the amount of water constant in the body.

To fry in skillet with oil halfway up the sides of the food item.

To cook partially in boiling or simmering liquid.

To cook food in a liquid that is very hot but not bubbling at about 160° F to 180° F with a lid or some type of cover.

To cook food in a tightly sealed pot with some added liquid that holds in steam under pressure. As the pressure cooker heats up, the trapped steam rises above 212° F (standard boiling point) to 250° F. This method shortens the cooking time of foods such as beans and grains.

A food that has been mashed, whipped, finely chopped, grated or strained into a smooth pulp, paste or creamy sauce.

Is considered by most people to be a grain but it is actually a seed that comes in many colors such as yellow or red. Quinoa is somewhat transparent when cooked. It was a staple food of South American Native Americans before the Spanish Conquistadors prevented the cultivation of the plant. Quinoa was considered by the Incas to be "the mother seed." It was also called "the gold of the Aztecs" because it was known to provide strength and physical endurance. Quinoa is very high in protein and rich in all the essential amino acids making it ideal for vegans. Though rarely ever found in grocery stores, the quinoa plant has edible leaves similar to that of its relatives - beets, spinach and chard. Quinoa also provides good sources of magnesium, manganese, B2, vitamin E, fiber, iron, phosphorous, copper and zinc.

To cook a liquid on high heat quickly to thicken and condense the liquid into a sauce.

To cook foods by surrounding them with hot dry air in an oven or on a spit over an open fire at 400° F.

To cook quickly in a small amount of fat or oil over medium-high heat.

To plunge blanched food into cold ice water to stop the cooking.

To cook food in a liquid that is bubbling gently at about 185°F to 205° F.

Is the temperature or point where an oil starts to break down. This varies depending on the type of oil used.

Are body cells that form specialized tissue such as nerve, muscle, connective tissue, tendon, cartilage, skin, bone, and fatty tissue. They grow further to become specialized organs of the body. Over time they age and die.

A seasoning agent that is generally from a tropical climate. Roots (ginger), bark (cinnamon), seeds celery), flowering bud (peppercorns).

To cook food in vapors produced by a boiling liquid or in a tightly wrapped or covered pan so the food cooks in the steam created by its own moisture.

To cook briefly over high heat in a small amount of fat. The food is kept moving constantly by stirring and is usually done in a wok.