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Monday, June 19, 2017

Superfoods That Help With Good Vision


Foods containing lutein and zeaxanthin are good for vision. These are found in eggs yolk, leafy green vegetables and may protect against age-related macular degeneration (AMD)which is the most common cause of weak sight or blindness among the elderly. The nutrients protect against the condition by helping to ward off potentially damaging effects to the center of your eye’s retina.
Lutein and zeaxanthin are carotenoids which are responsible for the yellow color in many fruit and vegetables. Consuming foods rich in these nutrients can reduce your risk of AMD.
Spinach, kale, turnip greens, lettuce, broccoli, zucchini, green peas, spinach, kiwifruit, grapes, orange juice and brussels sprouts are all rich in these nutrients.
Add olive oil or butter when eating these vegetables for the lutein to be absorbed by your body. Maize is the vegetable with the highest level of lutein, and orange pepper is the vegetable with the highest amount of zeaxanthin.



















Use these foods and vegetables raw in salads and smoothies.




















Ingredients
Kale chopped up finely
Apples cut in blocks
Feta cheese
Cup of grated cheddar cheese
Tbsp mustard
Olive oil

Mix together and let stand for a while.










































































































































Thursday, June 8, 2017

Health and Wellness


Health and Wellness contains the benefits of fruit veggies and herbal teas. There are lovely smoothie and fresh juice recipes for the whole family. As well as an interesting section on folk remedies




















Available at Smashwords $0.99

Health Benefits of Bitter Melon


This fruit contains antiviral, anti fungal and anti-inflammatory properties. Over one hundred clinical and observational studies have been done on bitter melon. It can reduce blood sugar levels and it is used as an herbal remedy for type 2 diabetes. This benefit comes from the juice of unripened fruit.  It is rich in vitamins and minerals.

Bitter melon contain vitamin A, C, vitamin B, riboflavin, niacin, pantothenic acid, and pyridoxine. As well as minerals such as zinc, manganese, magnesium, copper, potassium and large amount of iron and calcium and also flavonoids such as beta carotene and lutein.

Recent research shows that the plant may be a powerful natural cancer cure. Tests done on mice revealed tumors shrank by 64 percent. Bitter melon extract can help to prevent breast cancer. Research found that bitter melon slowed cell growth and division and caused breast cancer cells to self-destruct.

Research of bitter melon juice found that it provided a two-way attack by inducing cell death and starving cancer cells of the sugar they need to survive. Compounds in bitter melon might also be effective for treating HIV infection.





Beauty and Health Benefits of Aloe Vera

  • This ebook is about the health benefits of aloe vera.
  • Treatment for HIV
  • Anti ageing
  • Strong immune system
  • Diabetes
  • High blood pressure 
  • As well as the beauty benefits
  • Clear skin
  • Treatment for acne
  • Weight lose
  • The section on Folk Remedies includes treatment for infertility
  • Impotence
  • Kidney stones and much more






























Available at Smashwords $0.99

Saturday, June 3, 2017

Desserts




















Desserts
Spiced Banana Fritters
Serves 4 to 6

Ingredients
6 over ripe bananas
2 eggs separated
 2,5ml ground nutmeg
2,5ml ground ginger
60g plain all purpose flour
Oil
60g sugar
10ml ground cinnamon

Instructions
Peel the bananas and slice into large pieces.
Place in a bowl with the egg yolks, nutmeg and ginger.
Beat with an electric mixer until well mixed  but not completely smooth.
Pour in enough flour to make a thick mixture.
Beat the egg whites until stiff but not dry and fold into the banana mixture,
Heat the oil in a large frying pan and drop in the banana mixture by spoonfuls.
Fry the fritters until golden brown on both sides.
Arrange on a serving plate.
Mix the sugar and cinnamon together and sprinkle over the fritters before serving. Serve hot with cream if desired.

Oranges in Mint Sauce
Serves 4














Ingredients
280ml honey
430ml water
2 large sprigs mint
12 whole cloves
4 oranges

Instructions
Combine honey and water in a heavy saucepan.
Add the mint and cloves and bring slowly to the boil.
Stir to dissolve the honey.
Allow to boil rapidly for 5 minutes or until syrupy.
Cool completely. Remove the mint and cloves.
Remove peel from one orange and set it aside.
Alternatively, peel the orange, scrape the white pith from the peel and cut the peel into very fine strips.
Put the strips into the syrup.
Peel the oranges, completely removing the pith.
Slice thinly into rounds, but do not cut completely through the orange.
Pour over the syrup.
Sprinkle over the strips of orange zest if not added to the syrup.

Garnish with sprigs of fresh mint. 


Tuesday, May 23, 2017

Baked Brinjal With Herbs


A healthy recipe containing aubergines, tomatoes, garlic and basil.



















Ingredients

5 brinjal. peeled and sliced
1 large egg, lightly beaten
4 ripe tomatoes, skinned and chopped
1 onion
100 ml olive oil
5ml crushed garlic
5ml dried basil
Salt and pepper
25ml olive oil
200g grated mozzarella cheese.

Instructions

Dip brinjal slices into egg, fry in oil until lightly browned, drain on absorbent kitchen paper towels.
Fry tomatoes, onion and garlic in olive oil until onions are soft, add basil and seasoning.
Layer tomato mixture, mozzarella and aubergine slices alternately in greased baking dish. Top with mozzarella.
Bake 30 minutes.

Carrot and Basil Soup
Preparation Time 25 minutes
Serves 4 people















Ingredients

45g butter or magarine
2 shallots, finely chopped
6 carrots, peeled and diced
2 large potatoes, peeled and dice
4 cups chicken or vegetable stock
2 cups water
30 ml chopped basil
2 bay leaves
Juice of one small lemon
Pinch nutmeg
Salt and pepper
Half a cup cream

Instructions

Melt the butter of magarine in a heavy based pan and cook the shallots over a gentle heat to soften.
Add the carrots and potatoes and cook for 2 minutes, stirring occasionally.
Add the stock, water, basil, bay leaf, nutmeg, lemon juice, salt and pepper and cook 20-25 minutes.
When the vegetables are tender remove the bay leaf and allow the soup to cool slightly. Puree in a food processor or blender and add the cream.
Reheat gently.














































Thursday, May 18, 2017

Coleslaw and Carrot Cake Recipes

Coleslaw

















½ red cabbage finely shredded
2 grated carrots
1 finely sliced onion
1 clove garlic, finely chopped
3 spring onions, finely sliced
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and freshly ground black pepper
½ cup mayonnaise
Mix together the cabbage, carrot, onion, garlic, spring onion, oil and lemon juice.
Season to taste with salt and freshly ground black pepper.
Add two tablespoons of plain yoghurt to mayonnaise.
Stir in the mayonnaise.

Cabbage

Cabbage contains beta-carotene and a high level of vitamin C. Antioxidants that reduce free radicals in your body, which contribute to the cause of infectious diseases, cancer, arthritis, and heart disease. The vitamin K in cabbage is good for the brain. The Vitamin A and calcium in cabbage is good for bone health and prevents osteoporosis. Potassium protects your body against high blood pressure.

Snack of Sunflower Seeds

½ cup of sunflower seeds, grinded finely.
Add a few dates or raisins
Add orange juice slowly to bind the mixture
Spoon a small amount of the mixture, and roll it into a ball, then press flat.
Place on a flat tray, covered with a cloth and leave in the sun or in the warming drawer of the oven until crisp.

Carrot Cake



















2 cups carrots shredded
1 cup oil
2 cups sifted whole wheat flour
2 tsp vanilla
1 tsp baking powder
½ cup tinned, drained pineapple pieces
1 cup chopped pecans
2 cups brown sugar
3 eggs beaten
2 tsp cinnamon
1 tsp salt
1 tsp baking soda

Instructions

Preheat oven 350’F or 180’C
Grease a cake tin and line the base with baking paper.
In a mixing bowl, whisk the eggs and sugar together, until the sugar has dissolved and the mixture is frothy. Stir in the oil.
Add the sifted flour, the bicarbonate of soda, and the cinnamon to the egg mixture and mix until smooth.
Stir in the carrot, pineapple and pecans.
Add the mixture into the cake tin and smooth the top.
Bake for one hour or until golden. A skewer inserted into the centre should come out clean.
Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool.

Cream Cheese Topping


Mix honey into cream cheese and then add some crushed pineapple and chopped pecans. Spread over the top of the carrot cake.