Brisbane Local Food

Growing local

There's a lot of info about Chaya on YouTube  (LINK) --if you are keen on the research.

I'm still waiting for my cutting -- so I amuse myself with possibilities.

Of the YouTube fair -- I thought this one was very useful as it explores Chaya primarily as  tree -- even as a bee and butterfly attracting shade tree.

Grown from cuttings. How easy is that!

Chaya out-performs most other green leafy vegetables nutritionally.

I see Chaya as a companion kitchen green to Katuk and Okinawan Spinach.

PREPARATION:

The leaves are prepared much like spinach. Chaya must be cooked, however, because of the presence of cyanogenic glucosides. A recent study in Guatemala (Molin a Cruz, et al. 1999) of different ways of cooking chaya* found that boiling in water for 10-15 minutes removes toxins to below harmful levels. Boiling with salt added to the water resulted in less loss of Vitamin C from the leaves. The stock or liquid the leaves are cooked in can also safely be consumed as HCN (Hydrogen cyanide), the principal toxin leached from the plant, is volatilized during cooking. The Guatemalans also found that the HCN toxins were removed by pressure and steam cooking, as well as frying (no less than 5 minutes) and microwaving for 10 minutes at 550 watts in a small amount of water.This last method resulted in the least loss of Vitamin C compared with all other methods. (LINK)

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'Tis here. I just know we are gonna be the bestest of buddies, Chaya and I.

Chaya, also known as "tree spinach," was one of
the first plants offered by indigenous peoples of the Yucatan
to the arriving Europeans.

Yes, Dave I have mine as well.  Looks like it has to go in full sun, and full steam ahead.  Don't defoliate more than 50% and boil for few minutes, even with boiling for that time it still has more goodness in the leaves than other greens.  It just needs another green to add a couple more nutrients and then it is almost a whole food.  

Sounds too good to be true, why haven't we heard of this before?  I have read a lot of the studies and as long as it is cooked there is no problems.  Don't use aluminium saucepans to cook the leaves, this is the case with most green leaves.  Glass or pottery containers are OK.  Suppose Stainless steel may be OK. 

Looking forward to trialling it especially with the high calcium content, it could help with my bones.

Thanks Dave for sharing info.

For some reason ning shrunk the nutrition image (LINK) in the original post. But it is pretty awesome in way of attributes.

I'm now in the business of chasing recipes using Chaya. One that I came upon is mixing it in a tortilla.

TORTILLAS CON CHAYA Y CHAYA-NACHOS from Miracles in action on Vimeo.

Like this --although some just fold the tortilla over the cooked Chaya:

'Chaaya' is the pronunciation by the way.

Another fav is with scrambled eggs.

This is Yucatan drool worthy magic:

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