Big, gnarly fava bean pods are in season right now, just as winter gives way from cool nights to bright, warm days. Heaps of the greens loved in the Middle East appear in the shouks (Arabic word for market): peas, string beans, asparagus, and for a short while, these fresh fava beans.

Somehow vegetables with short seasons excite the imagination and appetite more sharply than produce that’s available all year around. Good Middle Eastern cooks have many recipes for delicate fava beans, and this turmeric-fragrant soup is one.

Fresh beans are peeled twice: once when when you slide them out of their pods, and again when you squish each bean out from its rubbery covering. True; a little extra work. But it’s a restful task, and the soup is wonderfully herby, and redolent of green Springtime.

The preparation time listed relates to fresh beans. Frozen beans won’t need the peeling.

You’ll notice that the recipe calls for a fair amount of cilantro, but you can easily swap parsley for it if you prefer.

Fava Bean Soup Recipe

Ingredients

2 cups fresh or frozen fava bean pods
1 large leek, well washed and sliced ​​into thin rings (about 2 cups)
2 celery stalks sliced
2 carrots, sliced thinly
2 zucchini, diced
2 large potatoes, diced
2 tablespoons olive oil
1/2 teaspoon turmeric
1 teaspoon salt or more to taste
1/2 teaspoon black pepper
A bunch of coarsely chopped cilantro (about a cup)
8 cups/2 liters water or more as needed

Pull the strings off each pod and open it along the slit to expose the green beans. Use your thumbnail or a small knife. Push the beans out. Make a small cut in each bean, along the black stripe on its side, and squish it free of its sheath.

If using frozen beans, skip this step.
Heat olive oil in a deep pot over medium heat. Add the leeks, celery, carrots, zucchini and potatoes. Add turmeric, salt and black pepper, stir and let the vegetables cook gently for about 10 minutes, stirring occasionally.

Add 8 cups of water, stir and bring to a boil. Cook, covered, for 45 minutes over medium heat until all the vegetables are tender.

Add the peeled fava beans, bring back to a boil and continue cooking for another 45 minutes. Check the soup once or twice: if necessary, add a little water.

Using a potato masher, mash the vegetables very coarsely.

Taste for seasoning and add a little more salt and pepper if needed.

Turn off the heat and add a bunch of finely chopped cilantro or parsley.
Serve right away, and enjoy.

Love fava beans and want another recipe? Try this fava bean Iranian salad

The post Fresh Fava Bean Soup, A Vegan Springtime Recipe appeared first on Green Prophet.

The Purim holiday is coming up next week: this year, 2026, it occurs from the evening of March 2nd until the evening of March 3rd. (In Jerusalem, where Shushan Purim is celebrated, the festival takes place on the following day, from March 3rd to March 4th.) Read about Purim and building a good society here.

There’s feasting at home on the night and the next day, and to make sure everyone gets good things to eat, families send out packages of treats to friends and neighbors. Traditional goodies are hamentaschen, and other treats like our chocolate nut clusters .

Now here’s another treat for sending around: a delicate nut-filled Moroccan pastry called Haman’s Fingers. It’s a sweet take on savory Moroccan cigars.

Haman’s Fingers
Yield: 20 rolled pastries

Pastry Ingredients
2 cups whole walnuts
2 cups whole almonds
½ cup sugar syrup (recipe below)
1 tsp orange blossom water (optional)
½ tsp cinnamon
¼ tsp cardamom
¼ tsp allspice
¼ tsp kosher salt
15 sheets of frozen phyllo pastry, thawed overnight in the refrigerator
1 stick (½ cup) melted butter

Syrup Ingredients
1 cup water
1 cup sugar
1 tsp orange blossom water or 1 tbsp lemon juice
Zest of 1 orange

Directions

Remove the phyllo dough from the freezer to the fridge the night before starting. 2 hours before starting, remove the package from the fridge to room temperature. When ready to start, open the package and cover the phyllo with a damp towel or plastic wrap, to prevent drying out.

Make the syrup:
Bring water and sugar to a boil. Reduce the heat to a steady simmer and cook uncovered for 20-25 minutes, until syrup has reduced to about ⅔ cup. Add orange blossom water or lemon juice and orange zest. Set aside to cool.

Prepare the filling:
Place the walnuts and almonds in a food processor. Pulse until the texture resembles coarse crumbs, with some chunks.
Add ½ cup of the sugar syrup and the cinnamon, allspice, cardamom, salt, and optional orange blossom water. Pulse another couple of times until mixture comes together. Don’t overwork the filling; you don’t want a smooth paste, bu a mixture with some texture.

Roll the pastry:
Line a baking sheet with parchment paper. Preheat the oven to 375°F (190°C).
Place a sheet of baking parchment on your work surface. Melt the butter (30 seconds in the microwave should do it) and set it aside to cool.
Place 1 sheet of phyllo on the baking parchment. Brush with melted butter. Place a second sheet over it, brush with butter. Do the same with a third sheet, finishing with brushed butter.
Roll the filling into a tube shape on a clean surface. Place it half an inch from the edge of the phyllo layers, on the long side. Carefully roll up the dough. Slice it into 4 pieces.
Transfer the cigars to the baking sheet. Repeat with remaining phyllo and filling.

Glaze the fingers:
Brush the finished cigars with more butter and then brush generously with syrup. There will be some syrup left for a final glazing.
Bake for 15-20 minutes, until golden. Remove from oven and while still hot, brush with additional syrup to glaze.
Trim any filling that oozed out of the “fingers” off with a knife.

Store in an airtight container at room temperature for 3-4 days.

Recipe and photo via Chabad.org

The post Haman’s Fingers, A Moroccan Purim Specialty appeared first on Green Prophet.

It’s late winter, almost spring in the Mediterranean, and the time to harvest wild greens is now. In a week or two, the best will be gone to seed, gotten leggy and tough, or infested with bugs.

I went out foraging for nettles, my favorite wild edible. I was aiming to make nettles dumplings, or as they’d be known in Italy, malfatti. See our other 5 ways to eat iron-rich nettles. And here we show inventive ways to make dumlings.

Malfatti means “badly formed,” and these dumplings, quickly shaped in the hand, have an awkward, rough look. Traditionally, spinach is the leafy ingredient, and the malfatti come out white speckled with green. These, based on nettles, are a rich, dark green.

I found this recipe in the late Leda Meredith’s book, “The Forager’s Feast.”

When I mention harvesting nettles to people who don’t forage, I get plenty of rolled eyes and the usual question: “Don’t you get stung, picking them?”

I do get stung. In my first years of picking nettles, I found that wearing gloves and taking scissors along was the way to deal with them.

Snip the stems and holding them with the scissor blades, put them down, all facing one way. That makes them easier to handle when rinsing them and hanging them up to dry.

But that was years ago. I pick nettles with bare hands now, and while I feel the sting, I don’t mind it anymore. Remember, all the sting goes away in the cooking. If you’re new to eating nettles and curious about their flavor, I’ll say that they don’t taste like spinach.

All wild greens are described as tasting like spinach, but the truth is that each has its distinctive taste, as with artichokes and lettuce, which are botanically related but taste nothing like each other. Nettles’s taste is dark, if you like, and a little salty; a little like seaweed.

This is how I learned to make delicious green malfatti. Like the ancient recipes that start, “First go out and catch a rabbit,” you need 4 ounces of raw, rinsed nettles that you went out and picked yourself.

Nettles Malfatti Recipe

Serves 2 as a main dish; 3-4 as a hot appetizer or side dish

Ingredients:

4 oz. – a tightly packed 1/2-cup of raw nettle leaves – stripped from the stems. My note: ignore any seeds present; they’re also excellent nutrition when young and green.
1 tablespoon olive oil
1 small onion, peeled and chopped finely
2 eggs, beaten
3/4 cup dry breadcrumbs
1/2 cup Parmesan cheese, grated
1 teaspoon salt
1/4 teaspoon black pepper, or more if liked
1/2 cup cup flour for rolling the malfatti in
About 1/2 cup melted butter and 1/4 cup grated extra Parmesan for saucing the malfatti

Instructions:

Blanch the nettles. Bring a medium-sized pot of water to a boil.

Drop the nettles in and cook for 3 minutes. I set the timer on my phone to avoid over-cooking. You’re only blanching the greens here.

Have ready a bowl of cold water. Remove the blanched nettles from the hot water with tongs or a slotted spoon and immediately drop them in the cold water. Let them sit for a minute or so or until cool.

Drain the nettles in a colander or sieve, and squeeze as much liquid out of them as possible by pushing them hard against the side of the colander. Do this over a bowl, to catch that dark-green juice. It’s tasty and sky-high full of nutrients. You can add it to soups or green smoothies later.

Coarsely chop the wad of squeezed-out nettles.

Empty the pot you boiled the nettles in. Pour the olive oil in and set it over medium heat to warm. (Leda’s tip for reducing the washing up by one pot).

Cook the onion in the oil until soft and translucent, stirring, 4-5 minutes.

Using the knife blade of a food processor, blend the onions and nettles together with the salt and pepper, eggs, breadcrumbs, and cheese until you have a coarse paste.

Scoop the nettles mixture into a bowl, cover it, and refrigerate 6 hours or overnight. I’ve let it mature as long as 24 hours.

Set a large pot of lightly salted water to boil.

Either flour a surface like a baking sheet with the 1/2-cup flour, or dump the flour into a wide bowl. Either way, flour your hands. You’ll need to flour your hands again at intervals.

Pinch off a generous tablespoon of the chilled dough and roll into a torpedo shape. Some prefer a nice round dumpling like a mazah ball; your choice. In either case, your palms will be green.

Roll each malfatti in the flour and set it aside on a floured surface while rolling the rest. If your bowl is wide enough, just place them around the inside and roll the rest of the malfatti in the flour heap in the center of the bowl.

Gently lower the malfatti into the water, which by now should be boiling. Don’t crowd the dumplings; they swell and need room to move. You’ll know they’re close to done when they rise and bob around. Cook them 4-5 minutes, no longer or they’ll break apart. You may need to do this in 2 batches.

Using a slotted spoon, remove the cooked malfatti to a platter or serving bowl.

Gently pour melted butter over the malfatti, and sprinkle with the extra grated Parmesan. Serve right away.

Some take malfatti to another level by baking them, cooked as described above, in a bechamel or a tomato sauce for 15 minutes at 350° F – 175°C. Sprinkle with more cheese before serving.

The post Make nettle dumplings, also known as nettles malfatti appeared first on Green Prophet.

Farm To Table Israel is transforming the traditional dining experience into a hands-on journey.

“People want to see and experience where the food comes from,” says Farm To Table owner Yakir Knafo. “I like to introduce guests to the small, ‘romantic’ farms where they get a personal feel for connection to the land.”

And you can hardly get more personal with the land than pulling carrots out of the ground yourself; carrots that you’ll watch a chef cook a little while later for lunch. Or standing under a tree peeling a juicy orange you plucked off a branch a second ago.

An hour in the field is followed two hours of a 7-course meal filled with the genuine flavors of Israeli food. It might be cooked then and there on the farm, to be eaten in the open air. Or you might head back to the Alhambra deli in Jaffa, where Farm To Table Israel guests feast at a communal table. You’ll enjoy a meal that’s as much about storytelling and community as it is about fresh, local flavors, and where every ingredient comes from local sources – even the salt.

Culinary tours include visits to an olive oil press, followed by a meal where every dish features a different local olive oil; or to a vineyard and boutique winery that shows how Israeli wines have gained international recognition. Or a group may visit one of the local dairies. A tour of an apiary and honey tastings in the works for the near future.

Each tour ends with a meal freshly cooked by Yakir and chef Aviel Elbaz, with the participation of any guests who like to cook. There’s a story behind every dish, even behind every ingredient. Guests leave the table enriched with history, a sense of connection with the land, and naturally, the lingering wellbeing that’s the gift of a delectable meal shared with friends.

Related: Ada’s home-roasted coffee in Jaffa

And that’s just one of the culinary experiences offered by Farm To Table Israel. Groups can also book hands-on cooking workshops for groups of friends and for business groups on a day out. Workshop themes include pickling and fermentation, seasonal cooking, and making pasta. Yakir told us that they will create a workshop focused on a special theme too, if requested.

Then there’s Alhambra, the Jaffa base for Farm To Table’s culinary workshops. It’s a café by day and wine bar by night, as well as a delicatessen offering Israeli gourmet specialties.

All of this was born of Yakir and Aviel’s vision to make food the connection between people and the land. Yakir has an enormous love of nature, the farmer, and the goodness of Israel’s sustainable foods. His enthusiasm overflows in spontaneous talk as visitors harvest, cook, and eat together.

Jaffa, close to Tel Aviv, is the mixed Jewish-Arab neighborhood where Alhambra operates, and where Yakir lives with his family. He interacts comfortably with close-by Arab businesses:

“We live together, after all. I get fish from Ibrahim, orange juice from Salem, and kitchen equipment from Abu Avram. We respect each other,” he says. His voice softens as he says that seaside Jaffa is very much like the Moroccan port town of Essaouira, where his grandfather was chief rabbi.

Alhambra is kosher under rabbinical supervision, dairy/fish. The partners offer cooking workshops there, but a group may also book a workshop near home.

::Farm To Table
::Deli Alhambra 
30 Jerusalem Blvd., Tel Aviv
+972 523 255 370

Traveling to Jaffa in the near future?

Read our green guide to Jaffa

The post Farm To Table Israel Connects People To The Land appeared first on Green Prophet.

This is a luxurious recipe that requires a taste for exotic flavors, and willingness to see it through its stages. It’s based on the dark meat of chicken, not an expensive ingredient, yet makes a luscious, aromatic, festive dish. With fried onions, almonds and raisins to garnish, it’s divine; a savory feast with little pops of sweetness from the raisins, piled onto a platter of golden rice.

Mandi expresses the sensuous craft of Middle Eastern cooks who take traditional ingredients to their fullest delicious potential. For the adventurous Western cook, it’s worth buying the spices needed here, not only for this one recipe, but because once you’ve savored them, you’ll want to cook with them again and again.

Start by assembling the spices for the Hawaij spice blend (ingredients listed below). Toast them briefly in a dry skillet, then crush them to a powder in a coffee or spice grinder. Marinate the chicken pieces in a paste of Hawaij, turmeric, salt and olive oil. Leave the well-massaged chicken in the fridge overnight optimally – although in a pinch, 1 hour will do.

About 2 hours before you intend to serve, proceed to the next stages. Don’t be intimidated by the length of the instructions: they’re all simple steps. Follow the recipe in the order laid out below for greatest ease.

You will need an electric spice grinder; if none available, use powdered spices (not traditional but more realistic ); a skillet, a large pot, and a rack that fits into the pot for steaming the chicken. The author suggest using a wire trivet such as those that come with instant pots, if no other rack available. You’ll also need a baking tray and if possible, a rack to fit over it.

Now serve this luscious dish to people you love.

The post Mandi, Fragrant Yemenite Chicken With Golden Rice appeared first on Green Prophet.

Stick to commonsense advice. Eat a balanced diet. Exercise regularly. Don’t smoke. And consume dark chocolate.

A study led by geneticist Dr. Ramy Saad at King’s College, London (KCL), found that higher blood levels of theobromine, an alkaloid found in cocoa beans, matched slower biological aging. Dr. Saad’s research focuses on how molecules influence DNA aging markers in human blood.

Related: Dr. Bronner sends us dark chocolate to review

“This is a very exciting finding, and the next important questions are what is behind this association,” he says.

“Our study finds links between a key component of dark chocolate and staying younger for longer,” adds Professor Jordana Bell, a professor of epigenomics at KCL. We wonder if chocolate camel milk will ever appear in these studies.

Researchers are exploring the possibility that theobromine works together with cocoa flavanols, compounds thought to improve cardiovascular health. Polyphenols, health-boosting compounds that exist in fruit and vegetables, are found in cocoa too, and may be part of the molecular action working to slow aging.

“This study identifies another molecular mechanism through which naturally occurring compounds in cocoa may support health,” said Dr. Ricardo Costeira, a postdoctoral researcher working at KCL.

An additional PubMed study from 2022 on cardiovascular risk factors on humans and animals suggested that theobromine favorably influences inflammation, high blood pressure, and cholesterol levels.

Study results skew positive for chocolate as a health and life booster, although research is ongoing: laboratory experiments, detailed dietary records, and long-term trials are still ahead to understand how theobromine interacts with human aging.

We simple folk know that lifestyle factors such as diet, exercise, smoking, alcohol consumption and enough sleep naturally affect how a person ages. Others include stress, and home and work satisfaction. And always, genetic factors.

So we can’t control everything that affects how long we live, but we can work on our quality of life. Science gives conditional approval to chocolate – in moderation – as part of a health-boosting diet. And we don’t need research to identify that pop of sensation we get from chocolate as pleasure.

Avoid chocolates heavy in sugar and added fat; they subvert the health benefits you’re looking for. Instead, go with fair-trade, organic chocolate with a high cocoa percentage.

Following is an easy recipe for making hot chocolate at home. Because why pay for commercial chocolate powder when you can save money making your own?

Here’s to your health!

The post Dark chocolate benefits means slowing aging: make Italian hot chocolate with this recipe appeared first on Green Prophet.

Imagine a pancake stuffed with sweet cheese. You may dream that the pancake’s filled with nuts, instead. Then imagine it was drizzled with perfumed syrup while still warm. Garnish it, in your dream, with pistachios and whipped cream. You’re dreaming of qatayef, the fabulous, fabled, Arabian dessert.

Qatayef – also spelled katayif or qatya’if – is traditionally eaten at Ramadan (get our Ramadan vegetarian ideas here), but it’s a treat anytime. In fact, it’s a treat that’s gone through history.

A recipe for qatayif appears in a tenth century Arabic cookbook by the writer Ibn Sayyar al-Warraq, who compiled recipes going back to the eighth and ninth centuries. People have been eating qatayif for a very long time.

The filled pancakes are still popular in the Middle East. All over the Levant, people buy qatayif from bakeries and pastry shops, or pick some up from street vendors. They can even buy them frozen and ready to fry at home. So can you; if not at a local Middle Eastern grocery store, then online.

But there’s nothing like home-made, although it does take some time and patience. Plan to cook qatayif on a free morning, or when you need to put your mind on something with gratifying results.

First, make the batter. Choose a nut stuffing or a sweet cheese one (recipes below). Or halve each recipe and have both kinds.

Eat, and drift off to qatayif heaven.

Photos by Laila Ibrahim via Serious Eats.

The post Simple Qatayef recipe makes fabulous nut-filled pancakes appeared first on Green Prophet.

Candy, vinegar, and zero waste explained using orange peels

Winter is citrus season, and the markets are full of golden oranges. Don’t even try to resist them. What could be more heavenly than the sweetness of a good orange? As juice, in salads, cooked with chicken or fish, or eaten out of hand, oranges are delicious, and provide a good hit of vitamin C as well.

Related: make a natural sell-good candle with orange peels

If you’re dedicated to zero waste in your kitchen, you might find yourself frustrated with all those squeezed-out oranges. What can you do with them? Compost them if you can, but if that’s not an option, here are five culinary ways to get the goodness in their peels. Naturally, pesticide-free fruit is what you want.

The first thing is to remove the rind by peeling or grating before doing anything else to the fruit. Much easier, and safer, than handling a slippery, squeezed half-orange.

1. Make orange and basil infused vinegar. The ingredients are one orange, a large handful of fresh, clean basil leaves, and apple cider vinegar. Have a clean, dry jar at hand. Peel the rind of one orange into strips, avoiding the white pith. A vegetable peeler works well for this. Stuff the orange strips into the jar. Add the basil to the jar and pour vinegar over all. Stir the contents carefully to release any air bubbles. Cap the jar, store it away in the dark, and wait two days. A week is even better.

You can strain the infused vinegar if you want, or just leave it all in. I like to leave the peel and basil in, letting the flavor improve over time.

2. Make candied peel. That’s a sugary seasonal treat. It makes great gifts, if you can keep it around long enough. The procedure is simple; it’s just a little tedious. You use the whole peel in candying, pith and all, which requires boiling the peel three times, in order to get rid of the bitterness. But it’s worth the time if you love candied peel. There are plenty of instructions out there. Lemons, limes, and grapefruit also make great candied peel.

Quick Instructions for Candied Citrus Peel

Prep the peel: Slice the peel into strips, using the whole thing—zest, pith, and all. Boil out the bitterness: Boil the peel in water, drain, and repeat three times. This removes the harsh bitterness from the pith. Simmer the boiled peel in a simple syrup (equal parts sugar and water) until translucent. Remove, let dry slightly, then toss in sugar. Let the strips dry fully. Store in an airtight container—if you can resist eating them. They make beautiful, tasty gifts.

Works with oranges, lemons, limes, and grapefruit.

3. Cook up orange rice pudding. Use our rice pudding recipe and simply stir in the grated peel of a whole orange instead of the rose petals.

4. Dry the peel for cooking, as the French and many Oriental cooks do. It adds an alluring deep flavor to stews. Peel one or two oranges thinly and set the peel to dry. Clementines are good too, and are easy to peel. Some draw thread through the peel and hang it up to dry. I just lay the pieces down on a thin towel and put it in an out-of-the way corner, turning it over every few days.

How soon it dries depends on the weather and the ambient moisture. The peel will be brittle when thoroughly dry. You can snap pieces off with your fingers. It will last years, stored in glass in a dark place. I love to tuck a few pieces of dried orange peel here and there in a beef or chicken tajine.

Most people don’t identify the flavor as orange unless they get a piece in their stew. It’s not tart and bright like fresh orange; it’s a little musky.

5. Make orange vodka. It couldn’t be simpler. Pour out about a half-cup of vodka from a new bottle and set it aside for some other use. Peel an orange. Cut the rind into thin strips (any size) and cram them into the bottle. All the peel should be covered with vodka. If needed, top up the liquid with the vodka you’d set aside. Let the vodka infuse for three weeks. To serve, strain the vodka and dilute it with simple syrup. Add fizzy soda water to lighten the drink, if you like.

Bonus recipe: simple syrup is 50% water and 50% white sugar, boiled together 5 minutes to dissolve the sugar. Cool and store in the fridge. It lasts forever.

Citrus peels can be frozen in any shape and have many uses. Store frozen grated orange or lemon peel in a small container. Add a tablespoon to the batter of quick bread, muffins, pancakes, or more elaborate yeast pastries. Or stir a little into tea.

At the moment I’m freezing all my squeezed-out lemon halves to accumulate enough for candying. Although I might thaw out one to tuck into the cavity of a roasting chicken.

Another delicious way to use orange peel is letting a piece steep in hot, sweetened red wine for 5 minutes. What could be cozier on a dark winter’s evening?

Photo of candied orange peel via Daring Gourmet.

The post What can you do with orange peels in the kitchen appeared first on Green Prophet.

Let’s say you’re sautéeing ground beef. Look at the meat you’re stirring around: what’s all that water in your frying pan? It’s water all right, but you paid for meat, not H2O. It’s right to ask if this a hidden ingredient, like meat glue.

To figure out how much you paid for that water, drain it off and measure it. 1 cup of water equals about 236 grams, or 0.5 lb. Divide that into the price per kilo/lb that you paid for that package of raw ground beef, and prepare for a shock.

Cooking causes loss of natural meat fluids, about 25% of the weight. Injected meat may lose up to 40% weight. Even discounting natural loss of juices in cooking, it’s likely you paid the price of meat for that water. And you’re short of the amount of food you were counting on.

Another experiment, this one with packaged raw meat: take the piece off the damp absorbent pad it sat on, and weigh it. You may find that it weighs less than stated on the label by as much as 15%. That was water absorbed by the pad. And that’s without accounting for water leeched out when the meat hits a hot pan.

Many manufacturers inject water or saline solution, or water plus salt, phosphate, and flavorings into raw beef, pork, chicken, turkey, and some seafoods. This increases the product’s saleable weight. And it increases manufacturers’ profit per animal; water is cheaper than meat, after all. Phosphates make the meat retain that added water, giving it a juicy appearance and texture.

According to the USDA, about 30% of poultry, 15% of beef, and 90% of pork are injected with salty liquids. This is the FSIS’s detailed breakdown of water in meat and poultry. (Some people reach out to them asking why the meat they are trying to brown is simmering in water).

The meat is treated before getting weighed, packaged, and labeled; when the supermarket receives the product, it’s ready to sell.

Injecting saline into meat is called “plumping” or “enhancing.” It’s a recognized, governnment regulated practice.  Meat manufacturers justify plumping by claiming that it grants meat and poultry better flavor and texture, (and makes them more marketable) when treated so. That’s probably true. But wait, what happened to the original flavor and juiciness?

It’s a problem. Today’s consumers demand meat and poultry bred to have less fat. Because fat contains much of the flavor and protects the natural juices, low-fat proteins tend to dry up in cooking and lose flavor. Consumers like to buy the most attractive product, and expect retail chains to conform to standard weight and appearance. From the processor’s and supermarket’s point of view, pumping salty, flavored water and phosphate into your steak is therefore doing you a favor.

Plumping’s not new, but consumers have become aware and vocal about it only recently. There were scandals in the UK about water-injected chicken and pork as far back as 2017.

Health hazards

More recently, consumers have brought up other related issues. Safety, for example. The Food Safety and Inspection Service (FSIS) lists injected meat as a high-risk carrier of E. coli bacteria, which is often found on the surface of meat. When the needles that insert the salt solution penetrate the meat, the bacteria is pushed in deeply. Cooking may not kill it, especially when the meat’s served rare.

To avoid bacterial infection in injected meat, the FSIS recommends, but does not require, that processors apply “an allowed antimicrobial agent to the surface of the product prior to processing.” What antimicrobial agents are these? And how are they applied? We aren’t told.

Salt and water sounds harmless, but the consumer eating injected meat is getting more sodium in their diet than they’re aware or can keep track of. This could be bad news for people with high blood pressure or heart disease who must minimize their salt intake.

Even meat labeled organic may contain injected saline, because FSIS lists salt and water as organic. The FSIS allows selling injected meat as “natural” and “fresh” unless the added solution changes the product’s nature in ways that require different labeling. If you want to make absolutely sure that product is free of added salt and water, look for a statement on the label reading “no artificial ingredients,” “minimally processed,” or similar.

A person standing in the supermarket and considering the label on a meat product may well wonder where they should put their trust. Must they Google every brand to feel comfortable eating it? It’s one thing to inject brine into your Thanksgiving turkey, and some people choose to, but the cook should be in control over that, not the meat processing factory.

Red flags

If the product was injected, the package label should indicate that it contains X amount of added solution. Conversely, it may read that it’s X percent meat (or chicken, or fish). You’re to understand that the missing percent is water treated with salt or salt plus phosphate.

Look on the label for the words enhanced, marinated, broth, and flavored. Those are signs that the meat has been interfered with. Avoid food packaged in sauce; you may be taking home chemical enhancers, fillers, preservatives, and yet more salt.

On the other hand, if the label reads “no added solutions,” “minimally processed,” “no artificial ingredients” or “100% beef (or fish or chicken) ” – or the listed ingredients don’t include water, salt, or phosphate, it’s probably honest meat.

If you can, buy whole cuts of roasts and chops. Learn to trim them at home. Or if that’s too much trouble, buy your supermarket meat from the butcher counter. Ask if they grind their own.

Even better, buy meat from local farms. Best of all, if you can, is to make a co-op order of freshly butchered meat together with neighbors, friends, or work colleagues. It will cost more, but consider water you pay for in plumped meat.

The post Chicken and beef plumping. Are You Paying For Meat, Or For Water? appeared first on Green Prophet.

Sea moss became the new super-food when Kim Kardashian started talking about blending it into her smoothies. Fans following the trend claim that sea moss gives skin a new glow, raises energy, helps with weight loss, and keeps digestion, er, moving along. While it’s nice to think that a jar of mango or strawberry-flavored sea moss gel can change your life, it’s worth taking a closer look at the product before you invest your hard-earned bucks.

People living by the sea have gathered seaweeds for thousands of years as free and healthy food. Nowadays you can buy many varieties of seaweeds at the supermarket. Think of sushi, which is rice wrapped in nori seaweed. All good stuff, as long as you can be sure that the seaweed you buy has been sustainably harvested from pollution-free waters. More on that later. We’ve also posted about the benefits of a different superfood, spirulina.

Singer Azealia Banks makes her own sea moss blend, as posted on X.

Commercially manufactured sea moss can come from different kinds of seaweed, although usually it’s the type known as Irish moss, or red algae. It’s soaked until the fronds become soft, then processed into gel, powder, gummies and capsules. It’s easy to blend into soups or smoothies, as gel or in powdered form.

Sea moss offers plenty of life-enhancing minerals and vitamins: calcium, folate, magnesium, vitamin K, and zinc, and iodine, a mineral essential for a healthy thyroid gland. It’s a natural source of carrageenan: a thickening and emulsifying agent in yogurt and ice cream, and non-dairy milks. Sea moss provides fiber too.

Yet too much iodine-rich sea moss can be harmful. Eating seaweeds in time-honored traditional ways is one thing; mixing a couple of tablespoons of gel into something liquid is another; and taking sea moss supplements is another thing yet.

Discussing sea moss supplements, registered dietitian Leah Oldham, at the Henry Ford Health center, Michigan, explains:

“Some types of sea moss contain very high levels of iodine, and you could get more than your daily limit without realizing it. Going above the daily upper limits of iodine can lead to goiter, or an enlarged thyroid. The upper limit for adults is 1,100 mcg, but it’s less for children and teens.”

Seafoods, dairy, and eggs have iodine. Even some fruit and vegetables offer iodine: cranberries, strawberries, beans, spinach, and garlic are some. You could hardly overdose on iodine from eating normal amounts of fresh produce.

“Sea moss supplements seem like an easy way to get the benefits of sea moss without the taste,” continues Oldham. “The problem is that the Food and Drug Administration does not regulate supplements, so you don’t always know what you’re getting.” Here we’re looking at the possibility of fillers and other un-labelled ingredients.

Oldham adds that sea moss growing in waters polluted with industrial runoff, heavy metals, and chemicals will naturally absorb all that garbage. If you if you’re interested in trying sea moss, look for brands that promise organic.

Blending two tablespoons of sea moss gel into your morning smoothie may safely fulfill the promise of boosted health and beauty. There are lots of glowing enthusiastic claims made for those benefits. But sea moss isn’t for everyone.

People taking medications for thyroid, high blood pressure, and potassium-sparing diuretics risk unpredictable interactions between sea moss and their meds. Sea moss may have blood-thinning properties, so those taking blood-thinning medication should avoid it.

Too much sea moss in your diet can cause nausea, vomiting, and diarrhea. Take no more than the standard 2 tablespoons of gel daily. It hasn’t been determined if sea moss supplements are safe for pregnant and breastfeeding people. Talk to your health practitioner before starting to supplement your diet with sea moss.

There isn’t enough research to validate claims that sea moss can slow the progress of Parkinson’s disease. True, there’s research on treating stiff, slow-moving worms with sea moss. No conclusions reached as to the possible effect on stiff, slow-moving humans.

Best, of course, is to eat a normal culinary portion of seaweed when you can. Are you lucky enough to harvest fresh sea moss from an unpolluted beach? Then you can make your own, safe gel. Here’s a recipe from webmd.com:

First, wash the sea moss and then soak it in cold water for a full day, changing the water frequently and removing any dirt you see. You can leave this on your kitchen counter to soak, as you don’t need to refrigerate it.

You’ll know your sea moss is ready to use when it’s doubled in size and has become white and jelly-like.
Once it’s ready, put the sea moss, along with some water, into a blender and blend until smooth. Start with 1 cup of water and add more if the mixture is too thick.Then refrigerate for at least 2 hours, which will thicken it some more.

Once you have your prepared sea moss, you can store it in the fridge for up to 2 weeks and use it in recipes. For instance: smoothies, soups, stews, baked goods.

You can also make sea moss gel from sea moss powder by blending 1/4 cup of powder with 2 cups of hot (not boiling) water in your blender. Cool the mixture and store it in your refrigerator.

Photo of fresh dried sea moss by Plateresca, Getty Images

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