the ABC's of healthy herbs

Due to the h1n1 pandemic which has become a global issue, many are anxious about their own health safety. A strong immune system is our first defense to any illness including the dreaded h1n1 virus. I'd like to share the wondrous health benefits of some herbs that can help us boost our immune system.

Acai

Nutrients & Applications:
Acai is known to have very high antioxidant properties. During a recent in vitro test the well known antioxidant phenols and anthocyanin chemicals were extracted from the fruit. Acai has the ability to support healthy and normal cellular tissue growth. The ORAC value of Acai is one of the highest in the world.
In Brazil, Acai is primarily being used as an astringent and blood cleanser. The dark purple color of the fruit is due to the polyphenolic compounds. The compound anthocyanin is responsible for creating red to purple colors in fruits like blackberries, raspberries and grapes. Foods and fruits, which contain high levels of anthocyanin are known to be potent antioxidants and are being used widely in anti-aging and to support healthy and normal cellular tissue growth. Further scientific studies with Acai are being conducted and should soon reveal additional data.

Bamboo

Nutrients & Applications:
Bamboo contains over 70% organic silica extract and is the richest known source of natural silica. It plays an important role in the integrity of the skin, ligaments, tendons and bone. It is necessary for the body’s silica stores to be maintained to promote good health. Bamboo can improve the strength of teeth (as well as whitening) and helps condition the hair, nails, gums and skin. It is therefore used successfully in cosmetics and toothpaste. It has been used to minimize the effects of premature aging.
Silica-rich bamboo can relieve joint pain and increase flexibility. Silica is essential for normal bone development and supports healing of the bones.
Useful in strengthening the musculo-skeletal system, it also plays an essential role in mineral absorption and enhances the function of iron, calcium, magnesium, potassium and boron. It is also may support the cardiovascular system and help maintain healthy cholesterol levels.

Cranberry

Nutrients & Applications:
Cranberry fruits contain proanthocyanidins. These are believed to help promote healthy functioning of the urinary tract and kidneys. Cranberries may also support healthy teeth and gums as well as aid memory and stomach health.

Gingko

Nutrients & Applications:
The extract from Ginkgo leaves contains two types of chemicals (flavonoids and terpenoids) believed to have potent antioxidant properties. Ginkgo is often used to enhance concentration and mental alertness. In traditional medicine applications include improving circulatory function and blood flow.
Nowadays Ginkgo is being researched for its possible role in supporting normal memory functions in advanced age. Ginkgo may also be helpful with maintaining healthy blood pressure and a healthy respiratory system.

Goji

Nutrients & Applications:
Goji has nineteen amino acids and contains all nine essential amino acids: Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan and Valine. These are very essential to proper body functions. Goji has higher levels of vitamin C than oranges and has more protein than whole wheat. Goji contains 21 trace minerals, including germanium, a trace mineral rarely found in foods. Goji also contains Beta-Sitosterol, an anti-inflammatory agent. Goji has a complete spectrum of antioxidant carotenoids, including beta-carotene (a better source than even carrots) and zeaxanthin (protects the eyes). Goji berries are among the richest source of carotenoids of all known foods. Goji also contains complex B-vitamins. These are necessary to convert food into energy. Goji is a great source of essential fatty acids, which are required for the body’s production of hormones and the smooth functioning of the brain and nervous system. Scientific research on Goji over the last 10 years demonstrated great promise for Goji in the areas of weight loss, joint health, anti-aging and cardiovascular health.

Mangosteen

Nutrients & Applications:
The xanthones in Mangosteen are very potent antioxidants. Research has shown that these xanthones can have a positive effect on maintaining a healthy cardiovascular system. Scientists in India and Japan began investigating Mangosteen in the 1990s and demonstrated that Mangosteen has powerful anti-inflammatory properties. Dried Mangosteen powder was used traditionally to overcome dysentery. As an ointment, it is applied to help promote healthy skin. The Mangosteen rind decoction is also used to relieve occasional diarrhea, and promote bladder and urinary tract health. Several independent lab studies are now investigating the use of Mangosteen in OTC drugs.

Moringa

Nutrients & Applications:
A nutrition powerhouse, Moringa contains 7 times the Vitamin C of oranges, 4 times the Vitamin A of carrots, 2 times the protein and 4 times the calcium of milk and 3 times the potassium of bananas. Helpful in maintaining healthy blood pressure levels, it has been used to help joint health, promote long lasting endurance and energy and also as a digestive aid. Moringa is nourishing to the brain and eyes and promotes a healthy circulatory system as well as normal functioning of the liver and the kidneys. Moringa oil is used to beautify and protect skin from the elements. The seeds may help with water purification.

We need not search far because the best ingredients are nature sent

Just wanted to share some amazing nutritional facts about some fruits to make you wana go for more fresh fruit shakes this coming summer.

HEALTH BENEFITS OF BANANAS

A banana is the most unique of all fruit because unlike any fruit it does not come from trees at all but from large plants that are giant herbs and are related to lily and orchid family.

In order to have a healthy lifestyle, you have to meet your daily requirement of five fruits and vegetables. Bananas are a perfect part of your diet and they are the most popular fruit in America. Bananas are available all year and they are a great source of instant energy whether you are watching your diet or just trying to eat healthy. Like other fruits and vegetables, bananas contain no fat, sodium or cholesterol. It is a known fact that a low fat, balanced diet rich in vegetables and fruit may reduce the risk of heart disease and certain types of cancer.

Bananas are rich in vitamin B6 and they are a good source of fiber, vitamin C,
magnesium and potassium. Lack of B6 in a diet can cause weakness, irritability and insomnia. The potassium found in bananas helps to regulate blood pressure and may reduce the risk of high blood pressure and stroke. Potassium is also essential for helping muscles to contract properly during exercise and reduces cramping up. A medium-sized banana provides 400 mg of potassium -11% of daily value- and contains 110 calories and 4 grams of fiber. Bananas also contain plenty of carbohydrates which are the body's main source of energy. They are also easy to digest.
Because of their great taste, they can also serve as a substitute for sweets and satisfy sugar cravings.

Researche also shows that serotonin and norepinephrine in bananas may naturally help sufferers overcome depression. They are the good mood food.
Convenience and nutritional value of bananas make them a good post-exercise snack. During long exercises your body loses vitamins and minerals and a banana replaces these nutrients as well as giving you the energy you need.
Bananas are good for babies, too. They are in fact often the first solid food given to infants. Bananas are easy to digest because they have no fat and very few babies are allergic to bananas. They are also one of children's favorite snack because of their taste and they meet the energy needs of the growing children...

HEALTH BENEFITS OF APPLES

"An apple a day keeps the doctor away" This old adage may be truer than you think. Recent studies have suggested that the consumption of apples can help control weight gain, lower the risk of heart disease and fight cancer. Though most people think the flesh of the apple is the most delicious part, the skin is definitely the most nutritious.

The apple skin contains 4 milligrams of quercetin, an anti-oxident compound preventing oxygen molecules from damaging individual cells. This can prevent cell changes that can lead to cancer. A Finnish study concluded that men who had the highest intake of quercetin lowered their risk of heart disease by 20%. This compound has also been shown to inhibit the growth of tumors and keep cancer cells from spreading.

The insoluble fiber found in apples is responsible for a host of other benefits. The apple skin is considered roughage and is a great remedy for constipation. Insoluble fiber also helps the digestive tract run smoothly, helping to prevent diverticulosis, a condition which can lead to colon cancer. Another benefit of insoluble fiber is its "filling" effect, this being an effective appetite supressant.

Apples also contain soluble fiber, which has the opposite affect of insoluble fiber, forming a gel-like material in the digestive tract that can help lower cholesterol, as well as, the risk of stroke and heart disease. One of the soluble fibers found in apples is called pectin. Pectin reduces the amount of cholesterol produced in the liver, slows digestion and and the rise of blood sugar making it ideal for diabetes patients...

source:
http://www.essortment.com/all/healthbananas_rjyz.htm
http://www.essortment.com/all/applesnutritio_raht.htm

when the last thing you want to do is cook...

Let's face it even we who love to cook have days when the last thing we want to do is cook...

my solution?

just get your blender out...

throw in some fruit juice, yogurt,-- and fresh fruits-- bananas, papayas, or mango--whatever is the fruit of the season... make sure it matches the fruit juice-- if it doesn't omit the fruit juice and add water instead..

here's a basic recipe

2 cups yogurt

2 cups water or fruit juice

1 cup of fruit..

honey to taste...

--- just blend together for 30 sec.. and there you go, healthy, easy, and satisfying.


some good fruit combinations:

mango and banana
mango and papaya
banana and papaya
banana and pineapple
pineapple and orange
passionfruit and pineapple
passionfuit and orange (may have to add more honey)
banana and strawberries
banana and blueberries
apple and pears
banana and apple (add some cinnamon and raisins:)
Berries and berries (whatever is available)

Spike Seasoning

Spike Seasoning: Lazy cook's best friend

you can put it in just about everything..

but don't overdo it.. ( i know someone who puts it in EVERYTHING.. i can tell if she cooked it because it tastes like SPIKE ;) )

if you're using spike, cut the salt.

it takes practice.. but you'll get used to it.

it is not as salty as plain salt-- so you'll still have to add

a little bit of salt.. or if you want to omit the salt

completely and add spike instead, be a little generous with the spike.

I really like it in soups and pasta dishes..

also great on AVOCADO with TOMOTOES and little bit of lemon--- instant guacamole!!!

Vegan Mushroom Fondue

Here is another recipe that I recently tried. It is a great appetizer, quick, easy and superbly delicious!

Ingredients:

• 3 tbsp margarine + 2 tbsp
• 1/2 onion, minced
• 1 tsp onion powder
• 1 vegetarian bouillon cube or 1 tbsp dry veggie broth mix
• 2 cups mushrooms, sliced
• 3 cloves garlic
• 2 cups soy milk
• 1/2 tsp miso
• 1/4 cup flour
• 1/2 tsp celery salt
• 1 tbsp soy sauce
• 3 tbsp nutritional yeast (optional)

Preparation:

Sautee garlic, onions and mushrooms in 3 tbsp margarine until soft. In separate saucepan, combine remaining ingredients and simmer until mixture thickens. If your mixture does not thicken, add more flour and mix well. Allow to cool. Add mushrooms, garlic and onion mix to the soy milk mix and process in a blender or food processor until smooth. Reheat the blended mix, stirring occasionally, and allow to cool slightly before transferring to fondue pot. Some dipper suggestions: whole mushrooms, broccoli, bread, cooked and halved baby potatoes, tofu, Tofurkey sausage slices.

source: http://vegetarian.about.com/od/saucesdipsspreads/r/MushroomFondue.htm

The Panforte Christmas Cake

Perhaps one of the popular desserts associated with Christmas is our good ol' fruit cake. While browsing through the net to find a good fruit cake recipe I somehow ended up with another Christmas cake recipe the Italian Panforte (pronounced pan-FOHR-tay) which is as delectably delicious as its counterpart. This cake is best served with hot tea or milk.

Ingredients for Panforte:

3 ounces (90 grams) semi-sweet chocolate, chopped

1 cup (125 grams) toasted and coarsely chopped hazelnuts

1 cup (120 grams) toasted and coarsely chopped blanched almonds

1 cup candied citrus (170 grams) (citron, lemon and/or orange peel)

1 teaspoon ground cinnamon

1/4 teaspoon allspice

1/2 cup (70 grams) all purpose flour

1 tablespoon Dutch-processed cocoa powder

2/3 cup (130 grams) granulated white sugar

2/3 cup (160 ml) honey

Procedure: Butter and line with parchment paper an 8-inch (20 cm) tart pan. Alternatively, and for a more authentic look, line the pan with edible rice paper (available at Asian markets).

First melt the chocolate in a stainless steel bowl over simmering water. Set aside. Then in a large bowl combine the nuts, candied fruit, spices, flour, and cocoa powder.

In a saucepan, stir together the sugar and honey. Place the saucepan over medium heat and bring to a boil, stirring until sugar has dissolved. Then clamp a candy thermometer to the side of the saucepan. Continue to boil the mixture over medium heat, without stirring, until the temperature reaches the soft ball stage, 240 degrees F (116 degrees C).

Remove from heat and stir the sugar/honey syrup and the melted chocolate into the chopped nut and fruit mixture. The mixture will stiffen quickly so once combined, transfer to the prepared pan. With damp hands, or the back of a spoon or offset spatula, evenly spread the Panforte, smoothing the top.

Bake in a 300 degree F (150 degree C) oven for about 30-35 minutes or until the surface has fine blisters. Remove from oven and place on a wire rack. While the Panforte is still warm, remove the sides of the pan and heavily dust the top of the cake with confectioners' (powdered/icing) sugar. Gently rub the sugar into the cake. (Note: if you have lined the pan with rice paper you may find it has torn. If that is the case simply add more rice paper, using a little egg white as glue.)

Once the cake has completely cooled, wrap tightly in plastic wrap and store in a cool, dry place. Well wrapped this cake will keep several months.

Serve this cake in thin slices as it is quite rich.

Makes 1 - 8 inch (20 cm) cake.

Note: To remove the skins of the hazelnuts as well as to toast them: bake in a 350 degree F (180 degree C) oven for 15 minutes or until fragrant and the skins begin to flake. Remove from oven and place the hot nuts in a dish towel. Roll up the towel and let the nuts sit (steam) for a few minutes then briskly rub the nuts in the towel to remove the skins. Let cool before using. Toasting the nuts not only removes the bitter skins but also enhances the sweet, rich, buttery flavor of the nut.

To toast the almonds: bake in a 350 degree F (180 degree C) oven for about 5-10 minutes or until lightly browned. Watch carefully as they can burn easily. Remove from oven and let cool before using.

Source: http://www.joyofbaking.com/Panforte.html

Wai Lana's Cauliflower Pastries

Here's another great recipe from Wai Lana. It is equally delicious as the first Wai lana recipe I posted (avocado tarts) enjoy!

Filling:
3/4 cup fresh cashew milk*
1 tsp. olive oil
1 1/2 cups cauliflower, finely chopped
1 tsp. fresh ginger juice**
1 tsp. lemon juice
1/4 tsp. ground coriander
Pinch of turmeric and asafetida
1/2 Tbsp. Bragg liquid aminos
1/16 tsp. salt, or to taste
1 Tbsp. cornstarch mixed with 2 Tbsp. water

Pastry:
3/4 cup unbleached white flour
1/4 cup whole wheat pastry flour
2 tsp. egg replacer powder
1/2 tsp. baking powder
1/16 tsp. baking soda
1/8 tsp. salt
3 Tbsp. olive oil
1 Tbsp. eggless mayonnaise
3-4 Tbsp. water, or as needed

1. Prepare the cashew milk as directed below and set aside. Heat the oil in a nonstick skillet on medium heat and sauté the cauliflower until lightly browned. Add a little water and cook until tender.

2. Stir in the cashew milk and the next 6 filling ingredients and gently simmer for a few minutes. Add the cornstarch mixture and stir until thickened. Cool before using.

3. Preheat the oven to 350°F. Combine the dry pastry ingredients in a medium bowl. Add the oil and eggless mayonnaise and rub in until evenly crumbly. Gradually add enough water to make a soft ball.

4. Divide the dough into 8 pieces. On a floured work surface, roll the pieces out into thin circles about 1/16 inch thick. Spoon 1/8 of the filling onto one side of each pastry, leaving room to seal.

5. Fold the other side over the filling. Seal by fork-pressing the edges evenly. Prick the tops and lay the pastries on an oiled cookie sheet. Bake for 30 minutes, or until light golden brown.

Makes 8 half moon pastries

*Cashew milk: Blend 1/4 cup raw cashew pieces with 1 cup hot water until smooth. Strain through a fine strainer.

**To make fresh ginger juice, simply grate some fresh ginger, then manually squeeze the pulp.

Nutritional Information Per Serving:
Calories: 150, Fat 8.3g (74 cal), Carbohydrate 16.2g (64 cal), Protein 2.9g (12 cal)
Added information: Saturated Fat 1.3g, Cholesterol 0mg, Sodium 168mg, Dietary Fiber 1.4g

source: http://www.wailana.com/lifestyle/recipes/