an Onion a day….

Screen Shot 2016-10-01 at 8.43.19 PMPerhaps the old saying about apples should be changed to “an onion a day keeps the doctor away” according to a number of published studies. Onions are packed with anti-cancer chemicals, particularly effective against liver and colon cancer cells — and this is just the beginning !

Onions are one of the richest sources of the antioxidant "quercetin". This is a flavonoid that helps reduce your risk of blood clots, lowers cholesterol, fights off symptoms of asthma, reduces your risk of infection and may even inhibit certain types of cancer. With anti-inflammatory, antiviral and antibiotic properties, onions cover all the bases.

NOTE: DO NOT over peel the onion !! When peeling back the first two layers, you remove up to 75 percent of the antioxidant anthocyanin.

Consume a variety of onions in order to maintain your health. Have at least one full red onion and three onions overall each week. Be sure that some of your intake is raw, increasing organic sulphur intake. Of course, the beneficial effects of onion will be further enhanced when consuming a balanced, nutrient-rich diet.

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At the end of the day, onions aren’t something to cry over. Celebrate and enjoy these layered bulbs. To one-up the health benefits of an onion, try your hand at lacto-fermentation - pickled red onions - simply irresistible and rich in probiotics.

How To Make Pickled Onions
Makes about 2 cups

1 medium red onion, about 5 ounces
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup rice vinegar, white wine vinegar, or apple cider vinegar
Flavourings (optional):
1 small clove of garlic, halved
5 black peppercorns
5 allspice berries
3 small sprigs of thyme
1 small dried chilli

  1. Slice the onions: Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch moons. Peel and cut the garlic clove in half.
  2. Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavourings. Stir to dissolve.
  3. Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.
  4. Add the onions to the jar and stir gently to evenly distribute the flavourings.
  5. Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks, but are best in the first week.

We thought you might like to know about the health benefits of onions so we added this page for reference purposes :-)

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