Recipes
Discover tantalizingly tasty ways to prepare your raw greens.

Healthy Tips
Freshly harvested greens are an excellent source of essential fats, protein, vitamins, minerals and enzymes.

Nutritional Benefits
Discover the amazing healing properties of fresh greens and vegetables.

Welcome to the Alegría Farmacy!
Longevity, health and well-being is just a delicious salad away!

SALAD GREENS -

Fennel - The health benefits of fennel include relief from anemia, indigestion, flatulence, constipation, colic, diarrhea, respiratory disorders, menstrual disorders, and its benefits regarding eye care. Fennel, which has the scientific name Foeniculum Vulgare Miller, or its essence, is widely used around the world in mouth fresheners, toothpastes, desserts, antacids and in various culinary applications.

Romaine (Green and Red) - A single serving of romaine (six leaves or 85g) imparts 20% of daily vitamin A and beta-carotene requirements and good amounts of lutein and zeaxanthin for healthy eyes and skin. These compounds, recognized as antioxidants, join significant amounts of folate (shown to help prevent birth defects), vitamin K (potential benefits for healthy bones and Alzheimer's patients), potassium (helps with metabolism, heart rate and blood pressure) and smaller amounts of other healthful nutrients. Romaine leaf lettuce is low in fat and calories and is saturated fat-, sodium- and cholesterol-free.

Summer Crisp - Forms large, handsome, ruffled, heavy, heat tolerant heads with an outstanding, juicy nutty flavor - it is among the best tasting of all lettuces. The crunchy textured, buttery smooth leaves may also be harvested individually. Dappled green and red with frilly leaves. A great source of Vitamins K, A and C, also dietary fiber and folate.

Butterhead Lettuce - Lettuce with relatively soft leaves in a loose head. It has a buttery texture. Fresh leaves contain good amounts folates and vitamin C. Folates require for DNA synthesis and therefore, vital in prevention of neural tube defects in-utero fetus during pregnancy. Vitamin C is a powerful natural antioxidant; regular consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.

Chard (Golden, Ruby and Rainbow) - Chard, is a leafy green vegetable often used in Mediterranean cooking. While the leaves are always green, chard stalks vary in color. Chard has been bred to have highly nutritious leaves at the expense of the root. It is high in vitamins A, K and C, with a 175 g serving containing 214%, 716%, and 53%, respectively, of the recommended daily value. It is also rich in minerals, dietary fiber and protein.

Arugula - Arugula is an aromatic salad green. It is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine.

Roman times Arugula was grown for both it's leaves and the seed. The seed was used for flavoring oils. On another interesting note, Rocket or Arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD.

Cilantro - Pronounced [sih-LAHN-troh] this member of the carrot family is also referred to as Chinese Parsley and Coriander. It is actually the leaves (and stems) of the Coriander plant.

Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The Cilantro leaves look a bit like flat Italian parsley and in fact are related.

Lemon Basil or Lemon Balm - This herb has a lemony flavor, and small, pointed, fuzzy leaves. Lemon Balm is regarded as having ‘exceptionally high antioxidant activity.

Sweet Basil - Cultivated as a culinary herb, condiment or spice; source of essential oil for use in foods, flavors, and fragrances; garden ornamental. The green aromatic leaves are used fresh and dried as flavorings or spices in sauces, stews, salad dressings, vegetables, poultry, vinegar, confectionery products, and the liqueur chartreuse. Basil extract has been reported to have antioxidant activity.

Shiso Basil - Shiso is an herb most often found in Japanese cooking. It can easily be grown in the garden and lends itself to all sorts of recipes and uses. It is reasonably hardy with purple crinkled leaves and pale pink flowers. Whilst it is extremely ornamental it is also brilliant to use in the kitchen.

Echinacea - Echinacea, most commonly known as purple coneflower, is a flowering plant native to North America. The plant is harvested at flowering time; all parts are used except the roots.

Echinacea usually refers to a mix of two plants that exert pharmacological activity: E. angustifolia and E. purpurea. A broad spectrum of chemical compounds (notably caffeic acid glycoside and chicoric acid) in the plants stimulates the immune system and has anti-inflammatory activities.

Mint - Mint, a large family of fragrant herbs. The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams.

Peppermint - Mint, a large family of fragrant herbs. The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams.

Papalo - Papalo is an ancient plant found throughout Mexico, the American Southwest and other South American countries.

Epazote - An herb well-known to Mexican and Caribbean cooking. The name comes from the Aztec (Nahuatl) epazotl.

Purslane - Purslane is a beneficial juicy herb found as a weed throughout the world.

African Blue Basil - African blue basil is a cross between the African camphor basil and the dark opal basil. As a hybrid, it does not bear seeds, but it does bloom.

Brussels Sprout Greens - Brussel sprouts are small leafy green buds resemble like miniature cabbages in appearance. The buds are exceptionally rich in protein, dietary fiber, vitamins, minerals, and antioxidants which work wonders to get rid of many health troubles. In fact, a renewed interest is growing about health benefits these sprouts have to offer. Sweet, tender, a mild collard-like flavor.

Blue Kale - An edible plant, similar to cabbage, with curled leaves that do not form a dense head. Many varieties of kale are referred to as "flowering kales" and are grown mainly for their ornamental leaves, which are brilliant white, red, pink, lavender, blue or violet in the interior of the rosette. Kale is king.

For a green, kale is unusually high in fiber. This helps create the bulk you need to fill you up and to keep you full for a good amount of time. Kale is also an excellent source of nutrients, especially vitamin A and calcium. With a combination of vitamins, minerals, and phytonutrients, kale is a dieter's dream food.

Parsley (Italian) - Sometimes known as flat-leaf parsley, is a green herb with serrated leaves and a clean, slightly peppery taste. Its flavor is stronger than that of its ruffled cousin, curly-leaf parsley. It is often used as a garnish. Usually sold in bunches, Italian parsley should be bright green with no wilting. At the market, it is easy to confuse Italian parsley with cilantro. Italian parsley has leaves that are larger and a fresh, grassy smell.

Parsley (curly) - The curly leaf parsley variety is generally used as a garnish and it has a less intense flavor.

Amaranth - It's a very nutritious leaf and grain. Amaranth leaves are nutitionally similar to beets, Swiss chard and spinach, but are much superior. For example amaranth leaves contain three times more calcium and three times more niacin (vitamin B3) than spinach leaves. (Or twenty times more calcium and seven times more iron than lettuce, which simply isn't all that nutritious...) Amaranth leaves make nice salad greens. They are not as slimy as the other tropical leafy greens that are supposed to serve as lettuce substitutes in hot climates.

Chinese Cabbage - Chinese cabbage is a hardy biennial that is grown as an annual. It has broad, thick, tender leaves with heavy midribs; it can be either loosely or tightly headed. The plant grows 15 to 18 inches tall. The variety with a large compact heart is called celery cabbage, or Michihli. It has more vitamin A, carotenes, and other flavonoid polyphenolic anti-oxidants than cabbage, cauliflower...etc. Just 100 g of fresh bok choy provides 4468 IU or 149% of daily-required levels vitamin A.

Bok Choy - Bok choy, or brassica chinensis to use its scientific name, is classified as a cabbage. Nonetheless, bok choy bears little resemblance to the round European cabbages found in western supermarkets, or to Napa Cabbage for that matter. Its white stalks resemble celery without the stringiness, while the dark green, crinkly leaves of the most common variety is similar to Romaine lettuce. The Chinese commonly refer to bok choy as pak choi or "white vegetable." Another common name is white cabbage.

Pak Choy - Pak choy is really a green stemmed variety of buk choy. However, it is quite different in texture and flavour; the stems are more flattened and less juicy than buk choy, the leaves are more tender and the whole vegetable has a milder flavour.

Pak choy is one of the best vegetables to include in a stir fry. Simply roughly chop the whole plant and add it to the dish near the end of cooking. Alternatively, it can be added to soup, curry or casserole. Pak choy plants can also be simply sliced in half and steamed, while smaller plants can be cooked whole. Drizzled with a little soy sauce and sesame oil or butter the steamed plants make a spectacular side dish to go with any meal.

Collard Greens - The cholesterol-lowering ability of collard greens may be the greatest of all commonly eaten cruciferous vegetables. In a recent study, steamed collard greens outshined steamed kale, mustard greens, broccoli, Brussels sprouts, and cabbage in terms of its ability to bind bile acids in the digestive tract. When this bile acid binding takes place, it is easier for the bile acids to be excreted from the body. Since bile acids are made from cholesterol, the net impact of this bile acid binding is a lowering of the body's cholesterol level. It's worth noting that steamed collards show much greater bile acid binding ability than raw collards.

VEGETABLES (In season. Additional charges apply.)

Tomatoes (Heirloom Beefsteak, Japanese Black Trifele, Black Krim, Black Sea Man, Yellow Brandywine, Black Zebra) - Tomatoes are a treasure of riches when it comes to their antioxidant benefits. In terms of conventional antioxidants, tomatoes provide an excellent amount of vitamin C and beta-carotene; a very good amount of the mineral manganese; and a good amount of vitamin E.

Chiles (Jalapeño, Serrano, Habanero, Chiltipin, Piquin, Ancho, Anaheim, Sweet Bell, Tabasco, Cobra, Chile Arbol) - Fresh chili peppers, red or green, are rich source of vitamin-C. 100 g fresh chilies provide about 143.7 mcg or about 240% of RDA. Vitamin C is a potent water-soluble antioxidant. It is required for the collagen synthesis in the body. Collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps body protect from scurvy; develop resistance against infectious agents (boosts immunity) and scavenge harmful, pro-inflammatory free radicals from the body.

Chillies contain health benefiting an alkaloid compound in them, capsaicin, which gives strong spicy pungent character. Early laboratory studies on experimental mammals suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. It also found to reduce LDL cholesterol levels in obese individuals.

Kohlrabi - These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables.

Kohlrabi is a nutrient dense vegetable with a high nutrient to calorie ratio. Per 100 g, it has only 27 calories but packs 62 mg Vitamin C (or 75% RDA), 1.7 g protein, 3.6 g fiber, and many other important vitamins, minerals, and health benefits.

Zucchini (Roman, Yellow, Italian) - The zucchini vegetable is low in calories (approximately 15 food calories per 100 g fresh zucchini) andcontains useful amountsof folate (24 mcg/100 g), potassium (280 mg/100 g) and vitamin A (384 IU [115 mcg]/100 g. 1/2 cup of zucchini also contains 19% of the recommended amount of manganese.

Blue Turban Water Squash - Very distinctive, looking more like ornamental gourds than edible fruits. In fact, they are probably more popular for their decorativeness than for their taste, since the flesh is not that sweet even when ripe. Turbans are shaped like a large Buttercup, but most are blue or multi-colored (blue, orange, green & white), with a very large knob on the flower end. The flesh is moister than most squash and is good in soups.

Welcome to the Alegría Farmacy! Longevity, health and well-being is just a delicious salad away!

Welcome to the Alegría Farmacy!
Longevity, health and well-being is just a delicious salad away!