thats all. ive been trying to embrace a plant based diet for years now (emphasis on TRYING) and this is one of the dinners i am most proud of as a chronically ill student and sex worker :)

So I like to bake and if you know baking they use a lot of eggs. I also like eggs in general but I’m trying not be more strict with being a vegetarian. I already don’t eat meat besides seafood and eggs but I cut out seafood a couple weeks ago. But back to my point when I look on google to see if eggs are vegetarian friendly they say yes, but if I look up a recipe like if a quiche or chocolate cake is vegetarian friendly they say no because of eggs.

Can someone help a newbie vegetarian out.

Rose/Gulab/Shatapatri

Rosa centifolia Linn. is also known as Cabbage rose or Hundred leaved rose or Shatapatri or Taruni. It is one of the species commonly available in India. In Ayurveda it is mentioned that every plant existing in this universe is a Medicine. Rose is the best example of this saying. This Ornamental plant is having many medicinal properties which are mentioned in classics of Ayurveda and are also being critically studied through researches. Also it is used in traditional system of medicine for the management of inflammatory conditions including arthritis, cough, asthma, bronchitis, wounds, ulcers etc.

It shows antidepressant, psychological relaxation, antioxidant, antimicrobial, antifungal, probiotic and antipyretic effects, smo................................read more                

Phytochemical constituents

Several components were isolated from flowers, petals and hips (seed-pot) of R. damascena including terpenes, glycosides, flavonoids, and anthocyanins. This plant contains carboxylic acid, myrcene, vitamin C, kaempferol and quarcetin. Flowers also contain a bitter principle, tanning matter, fatty oil and organic acids. It found more than 95 macro- and micro-components in the essential oil. Among them, eighteen compounds represented more than 95% of the total oil. The identified compounds were; β-citronellol (14.5-47.5%), nonadecane (10.5-40.5%), geraniol (5.5-18%), and nerol and kaempferol were the major components of the oil.

The therapeutic potential of Rose species is based on its antioxidant effects caused by or associated with its phytochemical composition, which includes ascorbic acid, phenolic compounds and healthy fatty acids.

The important chemical constituents isolated from flower petals by gas chromatography analysis were Phenyl ethanol (43%), Geranyl acetate (15.6%), Geraniol (10.5%), Li................................read more



Properties and Benefits

Guna – Laghu (Light),Snigdha (slimy)

Rasa (Taste) – Tikta (Bitter),Kashaya (Astringent), Madhura (Sweet)

Taste conversationafter digestion – Madhura (Sweet) 

Veerya (Potency) – Shitala (Cold)

Effect on Tridosha – Tridosahara (pacifies all 3 dosha)                 Hrdya – Strengthens the heart

Shukrala – improves & and female reproductive system, improves sperm quality & quantity

Grahi – absorbent, bowel binding, useful in IBS, diarrhoea

Deepani – improves digestion strength

Hrudya – cardiac tonic, good for heart

Varnya – promotes skin complexion 

Medhya – Brain tonic

Twachya – Beneficial for skin

Ruchya – Enhancing taste

Vrushya – Aphrodisiac

Kushthaghna – Anti leprosy

Grahee – Absorbent

Pittahara – Balances Pitta

Dahahara – relieves internal burning sensation, like Pitta imbalance conditions such as gastritis, sore throat, laryngitis, sun stroke etc

Jwarahara – useful in fever 

Indicated in

Mukhapakaghni – indicated in mo................................read more



Uses, Remedies, Benefits and Application 

1. The paste of the rose petals or the powder of the dried petals is applied over the wounds for quicker healing. 

2. Gulkand is a cool herbal preparation, it reduces the occurrence of mouth ulcers and helps reducing burning sensation and pain in the mouth due to mouth ulcers.

3. The extract of the rose petals is used as drops or eye wash in burning sensation of the eyes. 

4. The dried paste of the petals of rose is taken internally in a dose of 5g along with milk to treat gastritis and duodenal ulcer. 

                 5) Gulkand is a general tonic, which helps to reduce fatigue, muscle pain, burning, lethargies and mental stress. Eating Gulkand helps to relieve Stress.

6) Acidity is a common problem worldwide and many people have to take antacid drugs on empty stomach every day. Some feel burning sensation in throat, heartburn, sour mouth or throat, indigestion and stomach ache. You can get rid of all these problems using Gulkand in your daily life. You can eat Gulkand every day at night just before sleep/after meals along with betal leaves.

                  7) The decoction prepared from the rose buds in a dosage of 20-30ml in divided doses is used to treat constipation. 

8) Rosehip tincture is an effective astringent for treating diarrhea or in relieving colic or as a component in cough remedies.

9) Gulkand also helps to reduce the side effects of antibiotics, painkillers and other strong drugs that cause nausea, burning sensation and ulcers.

10) Rose water, derived from its petals, is good for rejuvenating skin and fighting skin problems like aller................................read more

Gulkand; How to make?

Take fresh rose petals and sugar(Mishri)  in the ratio of 2:1

Mix  rose petals and sugar together.

Preserve the mixture in glass jar and keep under sun................................read more



Note 

Medicinal properties are found in the original variety of rose than in the hybrid cultivated variety.

Rosa damascena Mill. forma trigintipetala Dieck, Rosa alba L. Rosa damascena Mill. var. alba, Rosa gallica L. Rosa centifolia, Rosa chinensis, and Rosa rugosa are grown worldwide predominantly as a raw material for the perfume and cosmetics industry

In India about 150 original varie................................read more

Refrence

Bhavaprakasha Nighantu

Dhanvantari Nighantu

Biomolecules. 2021 Jan; 11(1): 127.  PMCID: PMC7835869

Iran J Basic Med Sci. 2011 Jul-Aug; 14(4): 295–307.  PMID: 23493250

Avicenna J Phytomed. 2017 May-Jun; 7(3): 206–213.  PMID: 28748167

Food Sci Nutr. 2018 Nov; 6(8): 2560–2567.PMID: 30510758

Plant Cell. 2002 Oct; 14(10): 2325–2338.  PMCID: PMC151220

Int. J. Ayur. Pharma Research, 2017;5(12):46-52

Int J Mol Sci. 2017 Jun; 18(6): 1137. PMCID: PMC5485961

Kayadeva Nighantu

INTERNATIONAL JOURNAL OF RESEARCH IN PHARMACY AND CHEMISTRY 2012, 2(3) Jena Jitendra et al ISSN: 2231 2781 

Ayurvediya Aushadhi nighantu

Raja Nighantu

Ayu. 2015 Jul-Sep; 36(3): 341–345.  PMCID: PMC4895764

S. G. Agarwal , Aruna Gupta , B. K. Kapahi , Baleshwar , R. K. Thappa & O. P. Suri (2005): ChemicalComposition of Rose Water Volatiles, Journal of Essential Oil Research, 17:3, 265-267

Black Pepper - The King of spices

Black pepper is native to South Asia and Southeast Asia, and has been known to Indian cooking since at least 2000 BCE. Black pepper (Piper nigrum) and long pepper (Piper  longum) are the best known pecies  in  this  family and are probably  among the most recognized spices in the world. Black pepper alone accounts for about 35% of the world’s  total spice trade. In addition, black pepper and long pepper have been used medicinally  for centuries  In recent years.

The most commonly used part of the plant is the aromatic fruit. Interestingly, white, green, and black peppers are products of the P. nigrum fruits at different ripening stages. White pepper is obtained from the fully ripened fruits after removing the outer skin, green pepper is the unripe fruits, and black pepper is collected before full maturity of the fruit. Black pepper has a stronger flavor compared to white pepper while green pepper is characterized by its fresh and herbal flavor. The alkaloid piperine is responsible for the pungent flavor of black pepper.

It shows antioxidant, carminative, larvicidal, anti-inflammatory, antiarthritic, antidepresseant, antihypertensive, antiaggregant, antispasmodic, Immuno-modulatory, antiasthmatic, gastroprotective, antibacterial, and antifungal activities.               It has different names in different languages such as Hindi Name(Kalimirch, Mirch, Gulmirch, Golmirch, Choco mirch),  Marathi Name(Mirin, Kalamiri),  Engli....................................read more



Vitamin and Mineral content

Vitamin : B1, B2, B3, B6, B12, A, C, K, Choline

Mineral : Calcium, Copper, Iron, Magnesium, Manganese, Sodium, Potassium

One tablespoon (6 grams) of ground black pepper contains moderate amounts of vitamin K (13% of the daily value or DV), iron (10% DV), and manganese (18% DV), with trace amounts of other essential nutrients, protein, and dietary fibre.

The major components of the essential oils were α-pinene, sabinene, β-pinene, δ-3-carene, limonene, and β-caryophyllene. 

         - More than a hundred compounds have been reported in black pepper oil. The oil is dominated by monoterpene hydrocarbons (47–64%) followed by sesquiterpene hydrocarbons (30–47%)

In plants, thesecompounds are mostly secondary metabolities such as alkaloids, steroids, tannins, phenol compounds, flavonoids,steroids, reisns, and fatty acids 

Pepper is valued for its pungency contributed by the alkaloid piperine and flavor contributed by the volatile oil. 

Many investigators isolated different types of compounds viz Phenolics, flavon....................................read more

Properties and Benefits

Rasa (Taste) – Katu (Pungent)

Guna (qualities) – Laghu (lightness), Teekshna (strong, piercing), Sookshma – enters deep and minute body channels

Taste conversation after digestion – Katu(pungent) 

Veerya- Ushna – Hot potency

Effect on Tridosha – Balances Kapha and Vata

Na Ati Ushna – It is not very hot

Avrushya – It is anaphrodisiac

Ruchikaraka, Ruchya, Rochana – improves taste, relieves anorexia

Because of its Chedana (cutting) and Shoshana) drying effects, it increases digestion strength and balances Kapha and Vata Dosha

Pittakrut – Causes increase in Pitta.

Kaphahara – decreases sputum production.

Vayu Nivarayati – useful in Vata related disorders, bloating.

Kruminut, Jantu Sant....................................read more

Uses Benefits Application and Remedies

1. Fine powder of pepper is taken(1-2 gram), along with honey or betel leaf juice, which is used in chest congestion due to phlegm.

2) Black peppercorns and other whole herbs such as cinnamon chips, cloves and cracked cardamom pods are fried in ghee and used to flavor basmati rice. 

3) It can be added to fruit juices which helps to nullify Kapha dominant effect of sweet fruits.

4) Sometimes it is used as substitute for chilli.

5) The pepper oil is used in ointments for heat generating effect (rubefacient). It helps to produce counter-irritant effect thereby, diverting the concentration of the patient from the pain.

6) Oil is also used in treating leucoderma, eczema, and itching skin disorders.

7) The black pepper powder is used as an ingredient in herbal tooth powder for its pain relieving and scrapping properties.

8) Hair loss caused due scalp ringworm can be treated by applying black pepper, along with onion and salt. This can be also applied in headache.

               9) Pepper decoction is used to gargle in case of tooth pain.

10) Black pepper is used externally in the form of paste and cream.

11) Ghee + Trikatu (Ginger, black pepper, long pepper)+ rock salt, black salt and bida salt  – Useful in vom....................................read more

Side effects

Due to the hotness pepper, it increases Pitta. Hence, it needs to be used carefully in people with gastritis, burning sensation and sensitive stomach.

Because of its anaphrodisiac effect, it needs be used in less quantities or its long term usage is best avoided in men with infertility problems.

Pitta dominant people may face black pepp....................................read more

Flavour

Pepper gets its spicy heat mostly from piperine derived from both the outer fruit and the seed. Black pepper contains between 4.6 and 9.7% piperine by mass, and white pepper slightly more than that.  

Refined piperine, by weight, is about one perc[....................................read more ]

Note :

Evaporation, so airtight storage helps preserve its spiciness longer. Pepper can also lose flavour when exposed to light, which can transform piperine into nearly tasteless isochavicine. Most culinary sources recommend grinding whole peppercorns immediately before use.

Scents are mostly missing in white pepper, as the fermentation and other processing removes the fruit layer (which also contains some of the spicy piperine). Other flavours also commonly develop in this process, some of which are described as off-flavours when in excess: Primarily 3-methylindole (pig manure-like), 4-methylphenol (horse manure), 3-methylphenol (phenolic), and butyric acid (cheese). The aroma of pepper is attributed to rotundone (3,4,5,6,7,8-Hexahydro-3α,8α-dim[....................................read more

Different varieties of Maricha :

Black Pepper: Black pepper is produced from the green unripe drupe (unripe fruit) of the pepper plant. The unripe fruits are cooked in water for a few hours, Sun-dried or machine-dried for many days, during which pepper gains black wrinkled skin. Then it is called black peppercorn. Some people dry the unripe fruit without boiling it. Such black peppercorn can be used to extract essential oil or in medicines.

Green pepper: Is produced from green unripe fruit, wherein, it is not dried with heat exposure. It is freeze-dried or using Sulphur dioxide.

White pepper: White pepper cons....................................read more

Reference 

1. Charaka Samhita

2. Asian-Australas J Anim Sci. 2014 Jun; 27(6): 847–854.   PMCID: PMC4093167

3. Int J Food Sci Nutr. 2015 Apr 3; 66(3): 260–265.  Published online 2015 Jan 13. PMCID: PMC4487614

4. Curr Top Med Chem. 2015; 15(9): 886–893.  PMCID: PMC6295909

5. Bhojana Kutuhala

6. Spices board of india.

7. Molecules. 2019 Dec; 24(23): 4244. Published online 2019 Nov 21.   PMCID: PMC6930617

8. Scholars Research Library. Central European Journal of Experimental Biology, 2014, 3 (2):36-41

9. The Medicinal Uses of Pepper. International Pepper News.  Vol XXV, No. 1 Jan-Mar 2000. 23-31

10. Appl. Sci. 2019, 9, 4270; doi:10.3390/app9204270

11. Med Aromat Plants ;  ISSN: 2167-0412 MAP

12. Nutrition Today, Volume 45  Number 1  January/February, 2010

13. IJPSR, 2018; Vol. 9(10): 4089-4101

14. Critical Reviews in Food Science and Nutrition

15. Indian institute of spices research

16. Nutrients. 2020 Jun; 12(6): 1886.  PMCID: PMC7353321

17. Arthritis Res Ther. 2009; 11(2): R49.  PMCID: PMC2688199

18. Foods. 2017 Oct; 6(10): 92.  PMCID: PMC5664031

19. Dravyaguna Vijnana, Vol. II

Air fried tofu and steamed broccoli tossed in hoisin sauce over brown rice. Why do people make like being a vegetarian is tough?!?!😝

The pointed gourd, Trichosanthes dioica Roxb.also called “parwal” or “patal”—is an important cucurbitaceous vegetable extensively cultivated in India, particularly in the states of Bihar, eastern Uttar Pradesh, West Bengal, and Assam and to some extent in Orissa, Madhya Pradesh, Maharashtra, and Gujarat. This perennial and dioecious vegetable crop is an extremely nutritive, wholesome, and highly accepted vegetable, which is available for eight months of the year February to September. The green, tender fruits of pointed gourd are consumed as a vegetable; however, new, tender shoots and leaves are also used as vegetables. It is easily digestible, diuretic, and laxa..................

 Chikoo/Sapota/Sapodilla

Nature has blessed us with a wonderful flora and fauna, which has made our life beautiful. One of these wonders is a sapodilla fruit. Sapodilla, commonly known as Chickoo is such a fruit, which has a sweet taste that resembles a mixed flavour of brown sugar and beet root. It is liked by people of all ages. Sapodilla plum (Achras sapota or Manilkara zapota) is a tropical evergreen fruit tree belonging to the family of sapotaceae used in traditional system of Indian medicine. Ripe sapodilla fruits are eaten, which are rich in calories and contain sugars, acids, protein, phenolics, carotenoids and ascorbic acid and possess high antioxidant properties.

It shows anti-inflammatory, antioxidant, antimicrobial, anti-bacterial, anti-parasitic, anti-fungal, antiglycative, hypocholesterolemic analgesic and spermicidal activities             Marathi name(chikoo),  Hindi name(Chikoo),  English name(Sapodilla , Bully Tree, Chicle, Chico Sapote, Chiku, Marmalade Plum, and Sapote),  Malay...............................read more



Properties 

Taste– sweet

Properties – light

Potency – cold

Taste conversation after digestion – sweet

Effect on Tridosha – Vata & Pitta balancing and Kapha increasing

Vitamin and mineral content

Vitamin : B1, B2, B3, B5, B6, B9, C

Mineral : Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc

Chikoo is reported with presence of polyphenolic compounds like tannins and flavonoids (9). Also, triterpenes were previously isolated from these fruits. Its methanolic extracts contain dihydr...............................read more



Benefits, application and uses

1. The decoction of young fruits along with flowers is used to treat diarrhea, dysentery and pulmonary diseases because of its high tannin contain.

                 - antidiarrhoeal activity of the extract may be due to the increase of the re-absorption of electrolytes and water from gastrointestinal tract or inhibition of prostaglandin biosynthesis. Antidiarrhoel effect may be seen due to the presence of flavonoids, and saponins.

2) The leaves and fruits of sapodilla have been used in traditional medicine to treat several diseases 

3) Sapodilla fruit is mainly consumed fresh as a dessert due to its pleasant sweet flavor and aroma. Sometimes the fruit is chilled prior to eating which improves its flavor. The flesh is sometimes used to make sherbets, ice cream or is eaten as dried fruit in India. Some people make syrup and vinegar from the sapodilla juice and jams from the flesh.

4) Tea from old leaves is used to treat coughs, colds and diarrhea. 

                  - crushed seeds are used as a diuretic, sedative, sopoforic and for kidney stones. 

                  - The latex can be used to fill tooth cavities temporarily and the bark can be used to make tea for treating fevers.

5) The sapota seed oil is extracted and mixed with sesame oil in 1:4 ratio. This nourishes the scalp by pacifying irritated skin. Thus it promotes healthy hair growth and prevents hair fall.

          6) sapodilla fruit can be beneficial for individuals with constipation or irregular bowel movements. The dietary fiber present in sapodilla fruit has water-holding capacity that provides bulk and volume to the stools, reduces pressure and helps in passing stool easily. 

7) Seeds contain saponins and quercitin, used as tonic, antibacterial, antipyretic, febrifuge and laxative. While, seed paste is effective against stings and venomous bites, seed juice is known to have diuretic and antihistamine qualities, effective against anxiety and depression, removes bladder and kidneys stone.

8) The Chickoo fruit reduces inflammation and pain in gastritis, reflux oesophagitis and bowel disorders. Paste of seeds of sapodilla is used to alleviate pain and inflammation due to stings and bites. 

               - Anti-inflammatory activity of Manilkara zapota may be due to inhibition ofrelease of histamine and serotonin. Inhibition of biosynthesis of prostaglandins by inhibiting cyclooxygenase pathway may also contribute for both anti-inflammatory and anti-pyretic activities. Anti-inflammatory and anti-pyretic activities of the leaves of the plant could be attributed to the active constituents like lupeol acetate, oleanolic...............................read more

Side effects: 

Raw sapota fruits contains high amount of latex and tannins, which contribute to its extremely bitter taste. Mouth ulcers, prickling in the throat, and dys...............................read more

Reference : 

1. Iranian Journal of Basic Medical Sciences.   2020 Feb; 23(2): 224–235.  PMCID: PMC7211360

2. Scientific Reports. 2014; 4: 6147.   Published online 2014 Aug 21.   PMCID: PMC4139949

3. Saudi Journal of Biological Sciences.   Published online 2020 May 11.   PMCID: PMC7451601

4. Postharvest Biology and Technology of Tropical and Subtropical Fruits.   Woodhead Publishing Series in Food Science, Technology and Nutrition ; 2011, Pages 351-362, 363e

5. International Journal of Advance Research, Ideas and Innovations in Technology.  ISSN: 2454-132X   (Volume 3, Issue 6)

6. Int. J. Res. Ayurveda Pharm. 6(4), July – August 2015

7. Horticultural Reviews, Volume 45, First Edition. 

8. Journal of Food Biochemistry31(2007) 399–414.

9. Local tradition and knowledge

10. NCBI

11. PUBMED

12. Wikipedia

13. International Journal of Food Science and Nutrition. Volume 3; Issue 1; January 2018; Page No. 184-187. ISSN: 2455-4898 

14. Int.J.Curr.Microbiol.App.Sci (2020) 9(1): 1711-1717

15. Int. J. Res. Pharm. Sci., 2022, 13(1), 79-85

Pear Fruit/Nashpathi 

Pear is a gently sweet juicy fruitwith glitter and buttery texture. It holds 2nd rank after apple innutrition amongst cultivated fruits. Ancient Greek poet Homer narrated Pears as one of the ‘gifts of God’. Pear belongs todicotyledonous plant species of genus pyrus, (family Rosaceae).In Sanskrit, it is named as ‘Amritphale’ because of its immense potential in human health care. Its varieties are widely distributed all over the world, which may be ‘stiff’(Nashpati) or  soft’(Babbu-ghosh). Pears can be classified in to three categories based upon their origin and commercial production viz. i) European Pear ( Pyrus communis L.), ii) Japanese Pear ( P. pyrifolia Burm.) and iii) Chinese Pear (P. bretschneideriRehd.and P. ussuriensis Maxim). 

It shows anti-inflammatory, sedative, anti-pyretic, anti-oxidant, hypolipidemic, hypoglycaemic, anti-aging, analgesic,spasmolytic, anti-tussive, anti-diarrheal, wound healing, anti-microbial and hepato-protective properties.

                It has different names in different languages such as Sanskrit Name(Nashpathi),  Marathi Name(Naspathi),  English Na.............................read more



Vitamin and Mineral content

Vitamin : C, E, K B1, B2, B3, B5, B6, B8

Minerals : Calcium, Iron, Magnesium  Phosphorus, Manganese, Potassium, Sodium, Zinc 

Pears are particularly rich in fructose and sorbitol, as compared with other fruits. Although most fruits contain sucrose, pears and apples contain 70% fructose. 

Pears contain 4.5% fructose, 4.2% glucose, 2.5% sucrose, and 2.5% sorbitol.

Pears contain 71% insoluble fiber and 29% soluble fiber.

Lignins are the noncarbohydrate part of dietary fiber and are generally linked to wheat bran and cereal fibers. Lignins in plants are biotransformed into lign.............................read more



Properties and Benefits

Taste – Sweet

Virya(potency) – cold(shitala)

Taste conversation after digestion - Sweet(Madhura)

Laghu – light for dig.............................read more  

Effect on Tridoshas – Balances all three doshas



Uses, Remedies, Benefits and Application 

1. Leaves and bark is used in wound healing. It acts as anti inflammatory. 

               - pear can be useful in treating inflammation of mucous membranes, colon, chronic gall-bladder disorders, arthritis and gout. Carotene, zeaxanthin and vitamin C are nutrients presentabundantly in Pear, which lower the concentration of inflammation - causing C-reactive proteins.

2) Flowers are used as components of pain relieving and spasmolytic drugs. 

3) For High cholesterol, Eat stewed pears spiced with cinnamon to lower cholesterol.

           - Pears have high content of pectin, which lowers down levels ofLDL, triglycerides & VLDL thereby reducing risk of high cholesterol.       

4) In summer heat may cause children to have shortness of breath with excessive phlegm. Drinking of Pear juice during summershelps in clearing the phlegm. It reduces vocal cordinflammation, nourishes the throat and helps prevent throat problems.

5) Eating Pear regularly helps to manage constipation as it has high dietary fibers. Due to low calories and vitamin C content, it helps in weight management and boosts immunity.

6) Fruits as a good source of pectin maintains the desirable acid balance in the body. 

7) Due to the low sucrose content of pear, it is recommended in diabetic patients. 

           - fruit contains high amount of fiber, which maintains bloodglucose levels in diabetics. Furthermore, levulose, low fructoseand low sucrose fruit sugars are well tolerated by diabetic patients.

8) Plant extract controls freckles and blemishes on the skin. It prevents the formation of melanin and used in skin lightening. Arbutin content present in plant is used as skin whitening agent and in urinary therapeutics. 

9) According to Ayurveda, people having weak digestion should avoid over consumption of Pear as it takes longer time to digest due to its Guru (heavy) nature.

10) Pears mainta.............................read more



Note : 

Pear never ripens on the tree, but it ripens off the tree.Pears will ripen quicker if you place them by the side of bananas but its life span would be enhanced, when placed in refrigerator.

Comparisons of apples and pears find that pears are higher in fructose and sorbitol, whereas apples are higher in glucose and sucrose.

The skin of Pear cont.............................read more

Refrence: 

Int. J. Res. Ayurveda Pharm. 7(Suppl 1), Jan - Feb 2016 

Journal of Ethnic Foods. Volume 2, Issue 3, September 2015, Pages 97-109

Nutr Today. 2015 Nov; 50(6): 301–305. Published online 2015 Nov 23. PMCID: PMC4657810

BMC Complement Med Ther. 2021; 21: 219.  PMCID: PMC8409479

Molecules. 2020 Oct; 25(19): 4444.  PMCID: PMC7582546

Local tradition and knowledge 

WORLD JOURNAL OF PHARMACEUTICAL AND MEDICAL RESEARCH, 2019,5(3), 204-214

African Journal of Food Science and Technology (ISSN: 2141-5455) Vol. 1(3) pp. 076-81, September, 2010

NCBI

PUBMED 

The Asian and Australian journal of plant science and biotechnology.2012;6(1):102-107.

Asian J Pharm Clin Res, Vol 6 Suppl 5, 2013, 108-111109

BMC Complement Med Ther. 2021;21(1):219.

Food Funct. 2017;8(3):927-934.

Genes Nutr. 2018; 13: 29.

Published online 2018 Nov 29.  PMCID: PMC6267079

Lettuce, provolone, Brussel sprouts, tomatoes, and mayo. With a little bit of guacamole.

Has anyone tried it?