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30 Jul 2015

Bitter Melon

BITTER MELON, BITTER GOURD, BITTER SQUASH, BALSAM-PEAR OR KARELA

Bitter melon comes in a variety of shapes and sizes. The cultivar common to China is 20–30 cm (7.9–11.8 in) long, oblong with bluntly tapering ends and pale green in color, with a gently undulating, warty surface. The bitter melon more typical ofIndia has a narrower shape with pointed ends, and a surface covered with jagged, triangular "teeth" and ridges. It is green to white in color. Between these two extremes are any number of intermediate forms. Some bear miniature fruit of only 6–10 cm (2.4–3.9 in) in length, which may be served individually as stuffed vegetables. These miniature fruit are popular in Bangladesh, India (common name 'Karela'), Pakistan, Nepal and other countries in South Asia.

Health benefit 1: Combats Diabetes
Health Benefit 2: Anti-cancer Properties
Health Benefit 3: Combats HIV Causing AIDs
Health Benefit 4: Antioxidant Properties
Health Benefit 6: Skin Health
Health Benefit 7: Digestive Health
Health Benefit 8: Weight Management
Health Benefit 9: Promotes Healing
Health Benefit 10: Prevents Constipation
Health Benefit 11: Treats Blood Disorders
Health Benefit 12: Energy Boost
Health Benefit 13:Eye Health
Health benefit 14: Relieves Gout
Health Benefit 15: Treats Piles

22 Jul 2015

Amarnathus

AMARANTH GREENS / CHINESE SPINACH / CALLALOO

Resembling spinach in appearance, amaranth leaves come in a few varieties ranging from purple and red to green or gold in color.

Though younger amaranth greens can be eaten raw in salads, the mature plants that you're likely to find in Chinese and other ethnic markets need to be cooked—in stir-fries, soups, simmered dishes, and so forth. The thinner stalks of the plant may be eaten as well. Most similar in taste to spinach, amaranth greens have a deep flavor and a hearty yet tender texture that makes it ideal for use in stir-fries and sautés. The Red Amaranth leaves exude a blood-red juice when cooked that stains the garlic and collects in a pool of red. Other varieties, having leaves tinged with light green, are just as flavorful.

Both the seeds and leaves of amaranth have widespread health benefits:

22 Jul 2015

Winged Beans

GOA BEAN, FOUR-ANGLED BEAN OR ASPARAGUS PEA

The winged bean is known as ''a supermarket on a stalk'' because it combines the desirable characteristics of the green bean, garden pea, spinach, mushroom, soybean, bean sprout and potato. Save for the stalk, virtually the entire plant is fit for human consumption - from flowers and leaves to tuberous roots and seeds.

The winged bean tuber has a whopping 20 percent of protein! Additionally,   save for the stalk, virtually the entire plant is fit for human consumption - from flowers and leaves to tuberous roots and seeds. It is also an excellent soil nitrifying bean crop.

Winged bean nutrition facts

Wing beans offer an abundance of essential nutrients, including protein, complex carbohydrates, B vitamins, calcium, iron and fiber.

Health Benefits Of Winged Beans:

Low In Calorie

Rich In Vitamin C

Rich In Minerals And Vitamins

Rich Source Of Folate

High In Protein

Contains Healthy Fats

Rich In Calcium

Contains Wide Spectrum Of Sugars

22 Jul 2015

Elephant Yam

The elephant yam can be described as an edible tuber, which is one of the most widely consumed food crops, mainly in the tropical regions. This tuber is called elephant yam because the plant that it is derived from is quite huge and resembles the foot of an elephant to a great extent. 

Yam - The Powerhouse of Nutrients

Yams contain high carbohydrate, protein, vitamins, antioxidants, minerals, and dietary fibers. They are known to help the digestive system, being high in fiber, can be used for weight loss because of this, but have also other known benefits. They help reduce LDL (the bad cholesterol) and are thus good for heart health. They are effective against hypertension, apparently also have anti-ageing properties and help maintain the hormonal balance in women. Moreover, they are even credited with increasing the production of red blood cells.

22 Jul 2015

Red Radish

Radishes are popular vegetables, valued for their distinctive flavor and crunchy texture. How many types of radishes are there? The number of different types of radishes is nearly endless, but radishes can be spicy or mild, round or oblong, big or small, with radish varieties available in colors ranging from reddish-purple to rosy pink, black, pure white or even green.

We at Evergreen Organics cultivate two of the common Radish Types:

Cherry Belle – This round, red radish is a common variety often found in your local supermarket. It is delicious in salads.

Daikon Long White – Daikon are huge radishes that can reach lengths of 18 inches, measuring 3 inches in diameter.

22 Jul 2015

Okra

OKRA, LADIES FINGER, BHINDI

Okra is a popular health food due to its high fiber, vitamin C, and folate content. Okra is also known for being high in antioxidants. Okra is also a good source of calcium and potassium. Okra, commonly known as lady’s fingers, is used in various recipes. This vegetable is of high medicinal and nutritional value. it can be eaten raw, cooked, or steamed depending on the diet plan. it helps in normalizing blood sugar levels, relieves constipation acts as a respiratory soother.

Health Benefits of Eating Okra

  • It’s low on calories
  • It contains no saturated fats or cholesterol.
  • It can help stabilize blood sugar levels.
  • It contains lots of dietary fiber.
  • It’s rich in vitamin A and other antioxidants.
  • It’s a rich source of vitamin C, which helps with the body’s immunity
  • It’s a good source of minerals, including iron, calcium, magnesium and manganese.
  • It contains vitamin K, which is important for bone health and plays a major role in blood clotting.
22 Jul 2015

Curry leaves

Aromatic leaves, belonging to the neem family, are also called 'Meetha Neem', because these are not bitter like neem. They are used very widely in Indian cooking, especially the South and the West. The curry tree is native to India. Curry leaves are green leaves with a strong aroma and a different flavor which is very Southeast Asian.

They are used as a tempering, imparting subtle aroma to the dishes. It is a very popular seasoning in Asia, especially in curries where they're used fried in tempering for rasams, sambhar, dals, chutneys, dhoklas and upmas. Toasted/roasted leaves with a crunch are crushed and used in soups.

Commonly used as seasoning, this leaf adds a special flavour to every dish. But there is more to the humble curry leaf than simply flavour. Packed with carbohydrates, fiber, calcium, phosphorous, irons and vitamins like vitamin C, vitamin A, vitamin B, vitamin E, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality.

Here are few health benefits of kadi patta: