Bless Her Heart

Almost every recipe for an entrée or side dish requires onions and/or garlic.

Often we are tempted to simply leave these out of the dish…or simply use garlic powder or onion powder instead.

But…

Lightbulb moment here…

When you miss out on the taste of true garlic and onions, you already know how much better your food will end up tasting…

But you’re missing out not only on the taste impact that bulb vegetables, such as onions and garlic, offer.

You’re also missing out on the nutritional value.

Bulb vegetables are those vegetables that have one underground stem ending in a round or elongated bulb. The bulb consists of fleshy, modified leaves. These leaves provide the plant with the nutrients and energy that the plant needs.

Not only that, these leaves that comprise the bulb are also the part of the plate that we typically eat.

There are several different bulb vegetables, each with its own distinct flavor profile and culinary uses.

So keep the light on a little bit longer…

Leaving out real onions, garlic and other bulb vegetables could mean missing out on important nutrients and health benefits.

Bulb vegetables contain especially high levels of vitamin C and vitamin B6. They also contain other B vitamins and vitamin K.

Bulb vegetables, in general, also contain minerals such as potassium, folate and manganese.

Not to mention antioxidants, fiber and prebiotics…

As while you’re chopping up the onions and crying as a result, think about how much good you are doing for your overall health and well-being….including…

• Boosting immunity
• Encouraging the production of collagen
• Helping in digestion and weight management
• Helping to keep your skin and eyes healthy
• Improving the function of the central nervous system
• Lowering your risk of chronic diseases including heart disease and certain types of cancer
• Maintaining a healthy immune system
• Promoting digestive health
• Protecting the body against cell damage
• Protecting the body against oxidative stress
• Supporting the growth of beneficial gut bacteria

Often sauteeing onions and garlic are the first step in making a meal – anything from a simple meatloaf to a fancy gourmet dinner.

This is because these vegetables quickly release their essential oils and make it smell like you’re really cooking up something good.

And you probably are…

But a few notes before we start…

First, store bulb vegetables in cool, dry place away from direct sunlight.

—Store onions, garlic and shallots in well-ventilated areas – preferably in a mesh bag or wire basket –  to prevent them from sprouting or rotting. These can last for several weeks to a few months when stored properly.

—Refrigerate leeks and fennel. Use within a week or two to ensure optimal freshness.

—Inspect bulb veggies regularly, Discard any that show signs of mold or soft spots.

CHIVES

• Health Benefits: anti-inflammatory…essential for blood clotting and bone health…help prevent age-related macular degeneration…antioxidant…helps with digestion
• Nutrients: great source of vitamins A, C, and K…antioxidants… carotenoids – including folate, lutein, zeaxanthin……minerals including iron, calcium, and magnesium….good source of dietary fiber
• Uses: often used for garnish for dishes such as potatoes and fish, but also can be added to dishes for a mild onion flavor – salads, soups, omelets, stews, sauces

Recipe: Chive Butter

• 2 sticks butter at room temp
• 1/4C diced chives
• 1tsp finely minced garlic
• 1/2tsp sea salt

Melt 1Tbsp butter in skillet over medium-low heat.

Add chives, garlic and salt. Cook 3min.

Remove from heat. Once cool enough to handle, fold the remaining butter into the chive-butter mixture.

Shape into a log. Wrap in parchment paper.

Store in fridge for up to two weeks.