Skip to main content

Greenday Veggie Snacks: Okra, Onion, Pumpkin

I am a bit in love with my new little discovery at the international food mart in Itaewon, Seoul. The owner is from Pakistan and gets some of the oddest items mostly from the US, SE Asia, and the Middle East. Of course there's very little that I can eat because my diet is so limited, but my latest foray there unearthed some vegetable snack crackers imported from Thailand ... the brand, Greenday.

There were three flavors available: okra chips, onion chips, and pumpkin chips. With only two ingredients listed on the package (their respective vegetable and then 2% rice bran oil), I had to give them a try. Not sure if I'd label them as only 2% oil though as they left a greasy film on my fingers, but they certainly are a nice treat. The okra and onion chips are my favorites. I find them much more flavorful than the pumpkin chips, but then my tastebuds prefer salty and sour to sweet so that's no great surprise to me in the preference.




There's not much in a package (okra - 25g; onion - 15g; pumpkin - 30g) and they come off as a bit oily, but they certainly add a bit of interest to my rather strict diet. As a treat, might look these up again ... especially if I'm going on a picnic. Imagine the convenience of a picnic snack without me having to chop, chop, chop!!!

Comments

Popular posts from this blog

Fingernail Analysis, part III

8 Health Warnings Your Fingernails May Be Sending   Source Your eyes may be the window to your soul, but, in many ways your, nails are the window to what’s going on inside your body. Here are some common nail problems and what they mean:  Take a good look at your fingernails and you may notice subtle variations in the texture or color; white spots, a rosy tinge, rippling or bumps in the surface to mention a few. These imperfections may not look like much to you, but it’s more important than you might think to maintain healthy fingernails. That’s because to the trained eye, nails can provide valuable indications about your overall health.  Hold a hand level with your nose about a foot out from your face and scrutinize each one. Look at the grooves, curves, ridges and dips. Notice how thick or thin they are and if there are any stark differences. Are your nails are chipped or broken. Make a note of the color of the nail itself, the skin under it as well as t...

80% Alkaline + 20% Acid = Balance

The Rule of 80/20: The body needs a balance of alkaline-forming and acid-forming natural vegetarian food. The following rule has evolved as a consequence of many years of research and clinical findings vis-a-vis the use of nutrition to heal disease. To replenish and sustain your proper alkaline and acid reserves, eat 80% of your foods from the alkaline-forming list and 20% from the acid-forming list. The following is an outline of the major vegetarian food groups and their chemical reaction tendencies in the body. All of the food items should be raw and organically grown (this collection of data from Hippocrates Health Institute). source ALKALINE-FORMING sprouts of small seeds, beans and most grains leafy and root vegetables vine-ripened fruits/vegetables (cucumbers, squash, tomatoes, bell peppers, etc) sea vegetables (dulse, nori, wakame) fresh food herbs cayenne pepper garlic and onions tree-ripened fruits small grains (amaranth, millet, quinoa, teff, etc) ...

Feasting on Spaghetti Squash

The only squash that are OK for people with candida are zucchini and spaghetti squash. Sometimes a person can eat yellow squash but for some reason, as it is a summer squash unlike zucchini, it has something (probably more starchy) that messes with people with actute candida. The other squashes are extremely starchy, which is too bad, because they're also full of vitamin A, which most people with candida need more of, myself included.   Spaghetti squash is recommended as a diet food, and for some, as a pasta replacement as its calorie per serving is much lower. The spaghetti squash, when baked, forks out of the shell in long strand-like spaghettis, hence its name. As for nutrition, it's not like other winter squash in nutrition but neither is it anywhere near as starchy. According to the US Dept of Agriculture (USDA) nutrient database, 1 cup of cooked spaghetti squash provides 42 calories, 0.4 grams of fat, 1 g of protein, 10 g  of carbohydrate (4 g as sugar - so sto...