New food of the week - Mandarinquat

This past week we've been enjoying the fruit from our newest citrus tree - a Mandarinquat tree.  We bought the tree last year, so this is its first harvest. My husband tried the fruit first and declared that it was really too sour.


But then he read the label (!) and sure enough, it tells you that the flesh of the fruit is indeed sour but that the peel is sweet. Thus you eat both together and the flavors balance each other out.  How clever!

As you may have guessed, the tree is a cross between a mandarin and a kumquat. The fruits are larger than kumquats (about 3 inches tall) and such a lovely orange color.   More vibrant orange color than mandarins and satsuma - and teardrop in shape.



To use them, we are slicing them across - so you get both skin and flesh in each taste. I've been adding them to salads, and an oat-berry (groats) recipe I'm working on. You can also make marmalade out of them, but we don't have enough for that this year.

They taste good but it is their appearance that will make me want to use them.  They are good sources of vitamin C and as you eat the peel and flesh, you also get a lot of fiber from them.



In my food as medicine class this week we made bean brownies as our topic was beans and legumes - so we used some satsumas from our other tree in the brownie mix and then decorated each brownie with a slice of mandarinquat.  It made for a citrus brownie that seemed much more special - both in appearance and flavor.


Don't they look nice!  Have you tried a new food this week?  Have you ever seen mandarinquats for sale?

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Food as Medicine group

We had two great mornings in our food as medicine groups this week - focusing on the health benefits of legumes, beans and lentils.


Here is the Tuesday group, as we sat down for a 4 course lunch together, eating what they had cooked together.


The menu was:

  • Lentil and caper pate with lentil chips
  • White bean pesto with poppadoms
  • Sugar snap pea and blood orange salad
  • Moroccan Bean stew (using black beans, garbanzo beans and red lentils)
  • Not-so-dumb blondies (using cannellini beans)
  • Mandarinquat brownies (using black beans)
Most of us don't get enough fiber in our diets and beans are a wonderful was to increase our fiber intake.  I love using the "Eden Foods" brands of cooked beans in my cooking, as they are cooked with kombu - a sea vegetable that helps to break down the oligosaccharides in beans, which is the part that causes gas.  Soaking your beans helps too - along with good rinsing - as the oligosaccharide is water soluble. Gas shouldn't be your reason for not eating beans! There are many ways to avoid it.


Beans help with :
  • stabilizing gut transit time - not too fast so that nutrients can't be absorbed and not too slow so toxins can't be reabsorbed
  • heart health, 
  • are an EXCELLENT source of anti-oxidants (more than blueberries), 
  • help maintain a healthy gut flora
  • high in folic acid and B6
  • are a good protein source
  • high in iron, magnesium and calcium
  • a good source of molybdenum
  • stabilizing blood sugar levels
  • eliminating toxins, carcinogens and excess hormones
  • producing butyrate from your gut bacteria which heals and protects the lining of the large investine.
So go eat some beans today!  
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