This item introduces us to the benefits of cassava generally. The
modern world is seeing these plants in our supermarkets without much
help in deciding what to do with them. My own experience tells me
that any new product has to be tried and tested at least three times
before we get it right. This may help.
I suspect that we will be seeing much more of this plant and its
derivatives as we master the art of its use. I also think that food
science can do wonders here to make attractive products.
It certainly has more uses than as a pudding.
The amazing cassava
root: Vegan tapioca recipe included
Thursday, March 07,
2013 by: Eric L. Zielinski
(NaturalNews) Cassava
or yucca is a nutty flavored, starchy tuber of the spurge family
(Euphorbiaceae) from the South-American origin. This sweet, crunchy
underground tuber has been a popular edible root for centuries in
many parts of Africa, Asia and South America; it is an indispensable
part of the carbohydrate diet of millions of inhabitants living in
these regions.
Cassava can grow in poor soil and can withstand drought. It is an important famine reserve crop in countries with unreliable rainfall. According to the Food and Agriculture Organization of the United Nations Global Cassava Development Strategy, cassava is the third most important source of calories in the tropics, after rice and corn. Millions of people depend on cassava in Africa, Asia and Latin America. It is grown by poor farmers, many of them women, often on marginal land. This crop is vital for both food security and income generation.
Health benefits of
cassava
Cassava has nearly
twice the calories than potatoes, perhaps highest for any
tropical starch-rich tubers and roots. Like other roots and tubers,
cassava too is free from gluten. Young, tender cassava (yucca)
leaves are a good source of dietary proteins and vitamin K. Vitamin K
has a suspected role in bone mass building by promoting osteotrophic
activity in the bones. It also has an established role in the
treatment of Alzheimer's disease patients by limiting neuronal
damage in the brain. Cassava is a moderate source of some of the
valuable B-complex group of vitamins such as folates, thiamin,
pyridoxine (vitamin B-6), riboflavin, and pantothenic acid. The
root is the chief source of some important minerals like zinc,
magnesium, copper, iron, and manganese for many inhabitants in the
tropical belts. In addition, it has adequate amounts of
potassium (271 mg per 100 grams or six percent of RDA). Potassium
is an important component of cell and body fluids that help regulate
heart rate and blood pressure. Other health benefits cassava is
linked to are: increased immune function, DNA repair and
protection, reduced frequency of migraines, relief from PMS,
epileptic seizures, and alopecia.
Mama Z's homemade
tapioca
Organic tapioca pearls
are delicious in puddings, pies, and bubble tea.
Prep: 10 min
Bake: 2 hours
Stand: 15 min
Servings: 8
2 cups water
3 Tsp
organic tapioca pearls
2 Tsp honey granules,
coconut crystals or equivalent
1/8 tsp pink Himalayan
sea salt
2/3 cup organic
coconut milk
In saucepan, bring water to boil. Use whisk or fork to add tapioca (this prevents them from sticking together. Let the pearls cook for about 17 minutes or until they have lost their opaque appearance stirring with a whisk. The mixture should be slightly thickened and the liquid cloudy. In a separate bowl, whisk the honey granules, salt, and milk. When the tapioca has finished cooking, whisk in milk mixture, stir, and cook for 10 more minutes. Place contents in a greased glass casserole pan at 350 degrees and cook for one and a half hours stirring every 15-20 minutes.
Let cool, serve, and enjoy!
Sources for this article include:
About the author:
Eric is a peer-reviewed, published researcher. His work on heart disease and autism has been accepted internationally at various scientific conferences through organizations like the American Public Health Association and Australian-based Baker IDI Heart and Diabetes Institute. Visit his blog. Track his work on facebook. Read Eric's other naturalnews.com articles.
No comments:
Post a Comment