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Apples dipped in Honey for a sweet & healthy New Year

Today is the Jewish New Year and to celebrate we usually dip apples in honey to ensure that the year is full of good health and sweetness and an abundance in the Fall harvest. Interestingly enough, it’s not just the sweetness of honey that brings forth this wish, it is the medicinal properties of honey as well. This wonderfully rich golden liquid is the miraculous product of honey bees and a naturally delicious alternative to sugar. Although it is available throughout the year, it is an exceptional treat in the summer and fall when it has just been harvested and is at its freshest.

Health benefits, like with any food depends on the quality of the honey

Honey has been used by ancient Egyptians, Assyrians, Chinese, Romans, and Greeks as a medicinal remedy for the management of wounds, skin ailments, and various gastrointestinal diseases.Honey’s therapeutic importance as a known antibacterial agent has been recognized since 1892. In the laboratory, honey has been shown to hamper the growth of food-borne pathogens such as E. coli and salmonella, and to fight certain bacteria, includingStaphylococcus aureus and Pseudomonas aeruginosa, both of which are common in hospitals and doctors’ offices.

Manuka honey is sometimes used to treat chronic leg ulcers and pressure sores. Manuka honey is made in New Zealand from the nectar of Leptospermum scoparium. It’s the basis of Medihoney, which the FDA approved in 2007 for use in treating wounds and skin ulcers. It works very well to stimulate healing.

Drinking tea or warm lemon water mixed with honey is a time-honored way to soothe a sore throat. But honey may be an effective cough suppressant, too.In one study, children age 2 and older with upper respiratory tract infections were given up to 2 teaspoons (10 milliliters) of honey at bedtime. The honey seemed to reduce nighttime coughing and improve sleep. In fact, in the study, honey appeared to be as effective as a common cough suppressant ingredient, dextromethorphan, in typical over-the-counter doses. I like to use a buckwheat honey-based syrup to ease early symptoms of a cold, it calms inflamed membranes and eases the cough. Please note that I do not give children under the age of one year honey because of the risk of botulism

Some laboratory studies suggest honey has the potential also to clear up stuffy noses and ease allergies triggered by pollen. There are lots of minerals and vitamins and antioxidant properties in honey as well — the darker the honey, the higher the level of antioxidants. Bees also make other very valuable healing substances like bee pollen and royal jelly but that’s for another blog.

In the mean time have a slice of apple to celebrate the fall harvest and dip it into some raw organic fresh local honey and wish yourself and those around you a happy healthy and prosperous year!

 
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Posted by on September 4, 2013 in Uncategorized

 

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Cranberry Kale Pilaf; Superfood your Thanksgiving

I know that it has been a while since I have blogged, so sorry! But I am hoping that this will make up for my absence. here is the perfect, super healthy, delicious, rich in nutrients, high in anti-oxidants ideal addition to your thanksgiving dinner menu.This dish will help to balance out your meal, so that you can eat guilt free this Thanksgiving.

This is the pilaf of all times. I am calling it the super food pilaf; vegetarian, antioxidant-rich, high in protein and fiber and full of tasty healthy natural goodness!.

Fresh cranberries are high in a multitude of cancer-protective nutrients and are also an incredible food for lowering inflammation in our bodies. They contain a unique mix of potent antioxidant; proanthocyanidins, resveratrol, pterostilbene, and Vitamin C. Proanthocyanidins are anti-inflammatory, have been shown to be helpful in reducing the risk of cardiovascular disease, and help to improve immune system function. Resveratrol and pterostilbene are the amazing anti-aging compounds also found in red wine. So eat up and feel great – i happen to be a fan of that combo!

How? Here is the recipe, enjoy and happy holidays!

wild rice; use 1 1/2 cups wild rice per 3 cups water bring to boil then place on low to medium heat for about 40 minutes or until grains are soft and water is all absorbed. Let the rice cool.

2 tablespoons cold pressed organic extra virgin olive oil
1 large red onion, chopped
1 cup fresh organic cranberries
1 large bunch of kale. Use the leaves only if you want your dish to taste sweeter
5 to 6 cups cooked wild rice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 jalapeno (optional) and 1-2 tablespoons of agave/maple syrup or a dab of stevia (optional)

Heat a deep skillet over medium heat. Add the oil then the onions and sauté until slightly brown and softened. Then add the cranberries and kale; sauté about 5 minutes. Add the cooked wild rice, salt, and pepper; and chopped jalapeno if desire then sauté 5 to 6 more minutes. Stir in sweetener of desire. Taste and adjust seasonings if necessary and voila!

 

This recipe originated here;

http://www.nourishingmeals.com/ but was doctored up slightly by me (:

 
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Posted by on November 21, 2012 in Uncategorized

 

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Spicy roasted beets

Just when you thought I was done with beets….

After my beet greens post the other day I thought I was too! But then I thought two things

1. if you have beet greens, then you usually also have beets. So maybe I should say something about these lovely healthy root vegetables like how they are packed with antioxidant, anti-inflammatory and detox potential goodness. 

2. To top it all off I then saw this recipe in www.vegetariantimes.com and I could not resist doing post number two on beets and sharing. Besides even if you do not like beets, spicy roasted? Doesn’t that sound delish? Perhaps this recipe will tempt you to give them a try, they are in season after all…

Recipe:

2 bunches of beets, golden preferred (tops removed-but now you know what you can do with those babies right?), washed and quartered. You may also peel if you like but you would miss out on some good fiber

2 tbsp. coconut oil

1 tsp cumin

1/2 tsp paprika

1 pinch of chili powder

preheat over to 400 degrees. Toss all ingredients together and spread on baking sheet, Bake for 30-40 minutes or until beets are tender. Turn them over once. Salt pepper as desired and enjoy…yum!

 
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Posted by on August 10, 2012 in Uncategorized

 

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Creamy cruciferous anti-aging salad

Cabbage, kale my favorite cruciferous veggies are in abundance right now so why not take advantage of their super healthy goodness and enjoy them for dinner!

Two fabulous reasons to indulge in these super veggies:

1.  They may help to lower your risk of getting cancer. (A review of research published in the October 1996 issue of the Journal of the American Dietetic Association showed that 70% or more of the studies found a link between cruciferous vegetables and protection against cancer.)

2. They can help to reduce oxidative stress, again cancer protective, but also a natural extender of your longevity . Oxidative stress is the overload of harmful molecules called free radicals, which are generated by the body and cause rapid aging, disease, wrinkles, illness….Reducing these free radicals may reduce the risk of getting sick, aging less than gracefully all the while reducing your risk for developing certain cancers.

And, bonus point, they help to reduce your risk of diabetes and heart disease because they are filled with nourishing fiber. low in sodium and high in vitamins and minerals.

So fo ahead and try this yummy salad and feel nourished and healthier with every bite!

Cruciferous goodness salad:

6 cups finely shredded purple and green cabbage and kale leaves, I like dinosaur kale, taken off of their stem, May also add a few broccoli pieces as well if you like.
1 small red, orange or yellow pepper, chopped
1 ripe avocado, diced
2 tablespoons finely chopped red onion or chives
3 tablespoons lemon juice with a dab of zest
1/4 cup shelled hemp seeds , broken up flackers bits, walnuts sunflower seeds (sprouted if you can) or even a few pistachios or sprouted almonds.
3 tbs cilantro leaves and 3 tbs parsley leaves
1/4 teaspoon sea salt

Optional: black pepper, turmeric, a little garlic, a jalapeno

Toss all ingredients together in a large bowl. The avocado will make this salad taste extra creamy without the saturated fats.

http://www.webmd.com/food-recipes/features/super-veggies-cruciferous-vegetables?page=2

www.flackers.com

 
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Posted by on April 13, 2012 in Uncategorized

 

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