Thursday, October 12, 2017 Health is Wealth Health is Wealth: Smoothie & Fresh Juice Recipes Folk Remedies. Read how centenarians kept their vigor and what they  attribute to their longevity. ... Recipes for Apple Chutney and Tomato Sauce Recipes for Apple Chutney and Tomato Sauce: Apple Chutney This is highly spiced and a good accompaniment to curries and savories. 1 ¾ liters cider vinegar 450g brown sugar 50g...

Saturday, September 9, 2017

How To Cook Cauliflower and Pea Cream Soup

1 medium cauliflower, cored and chopped small
1 stalk celery, chopped
2 scallions, chopped
1 medium white onion, chopped
5 cups water
2 cups peas
1 tbsp white miso
1 tsp dried dill
1 tbsp fresh parsley
1 tsp dried basil
¼ tsp dried sage
2 tsp butter

·       Bring water to boil in saucepan.
·       Add onion, celery, cauliflower, miso and salt.
·       Simmer covered for 10 minutes.
·       Add peas, parsley, basil, and sage.
·       Bring to boil, cover and simmer for 10 minutes.
·       Remove cover, and cool slightly.
·       Puree in blender or food processor until creamy.
·       Return to heat.
·       Add butter, and stir as you reheat
·       For a thicker soup, keep two cups of vegetables from the broth before pureeing and add to soup.   

Health Benefits of Cauliflower and Peas
·    Cauliflower contains omega three fatty acids, which is good for your brain.
·    It also contains beta-carotene, which protects the body against free radicals that are the cause
     of degenerative diseases.
·    It contains vitamins C and K, vitamin B1, folic acid, riboflavin and niacin.
·    Peas contain antioxidants that protect the cells from free radical damage, which are the cause of 
     early aging.
·    Peas are low in fat. Strengthen the immune system, anti cancer, and protect against diabetes.
·    Peas contain vitamin C, E, beta-carotene, vitamin B1, B6, B3, B2, choline, vitamin K, folic acid, and omega 3 fatty acids and omega 6 fatty acids, as well as potassium, zinc, iron, copper, magnesium, manganese, and fiber.
·    Peas also contain anti-inflammatory properties which lower the risk of inflammatory diseases, arthritis and osteoporosis.

     Vitamin K help to build strong bones, good for your brain, protects the heart, and help with the clotting of the blood.

Health Benefits Of Parsley

Nutritional Benefits of Parsley
·       Parsley contains high levels of beta carotene, vitamin B12, chlorophyll, calcium, more vitamin C        than citrus fruits.
·       Restores digestion, supports the liver, kidneys and adrenal glands, purifies blood and body fluids.
·       A great immune booster
·       It is one of the most important herbs for providing vitamins to the body.
·       Parsley is made up for proteins 20%, flavonoids(maintain blood cell membranes, essential oils,          iron, calcium, phosphorus, manganese, inositol, sulphur, vitamin K, beta carotene, and   
         vitamin C. Parsley enriches the spleen and stomach, thus improving digestion.
·       It enriches the liver, and nourishes the blood.
·       It benefits the kidneys and uterus.
·       The high vitamin C, beta carotene, B12, chlorophyll and essential fatty acid strengthens the   
         immune system.

      Parsley is rich in the following nutrients.
               Beta carotene
·       It is an adequate source of beta carotene, which the body needs for the correct use of protein. This    nutrient will benefit the liver and also protect the lungs and colon.
·       Parsley is abundant in chlorophyll, thus purifying and preventing the spread of bacteria and fungi.
·       Chlorophyll, high in oxygen, also suppresses viruses.

              Vitamin B12
·       Parsley contains traces of B12 producing compounds. Such compounds are needed for the        
         formation of red blood cells and normal cell growth, important for fertility, pregnancy, immunity   
         and the prevention of degenerative illness.
               Essential Fatty Acids
·       Parsley is also a source of alpha-linolenic acid, an important essential fatty acid.
·       Parsley  enriches the liver and nourishes the blood.
·       Parsley helps reduce liver congestion, clearing toxins and aiding rejuvenation.
         In women , parsley improves estrogen and nourishes and restores the blood of the uterus        Conditions like delayed menstruation, PMS and the menopause can often improve.
·       Parsley is effective for nearly all kidney and urinary complaints. It improves kidney activity.
·       Parsley can help eliminate wastes from the blood and tissues of the kidneys.
·       Parsley contains vitamin C, vitamins A, vitamin K and vitamin B12.  Vitamin C and vitamin A    are   both powerful antioxidants which destroy free radicals, thereby protecting from serious
·      Parsley contains minerals such as folic acid, as well as potassium. 

Wednesday, August 30, 2017

Soup Recipes

Vegetable soup is ideal for winter, nourishing and full of vitamins.
Vegetable Soup
25g or butter
2 carrots, sliced thinly
2 celery stalks diced
1 onion thinly sliced
2 potatoes cut in thin slices
15 ml chopped parsley
1.5ml dried basil
1.5ml crushed dried rosemary
75g cut green beans frozen
100g frozen peas
1 tomato peeled and chopped
100g frozen cauliflower, cut in small florets
2x425g cans chicken broth
·       Combine butter and onion in casserole.
·       Cover and microwave at high for 2 minutes.
·       Add the carrots, potatoes and celery.
·        Re-cover and microwave at high for 5 minutes, stirring once.
·       Add the broth, herbs and salt.
·       Cover and microwave at high for 25 minutes until vegetables are tender.
·       Stir in the tomato, frozen beans, peas and cauliflower.
·       Cover and microwave at high for 10 minutes, and all the vegetables are done.
·       Let the soup cool.

Tomato vegetable soup
6 tomatoes peeled and chopped
850ml water
300g can condensed tomato soup
2 chicken stock cubes
1,5ml dried basil
1,5 ml pepper
225g broccoli
225g cauliflower cut small
1 onion thinly sliced
50g cooked rice
15ml sugar
·       Add tomatoes, tomato soup, water, stock cubes, basil, pepper, sugar and water in a casserole and    cover.
·       Microwave at high for 10 minutes, stirring when needed
·       Cut the broccoli into small florets. Discard the lower stalks.
·       Cut upper stalks into thin slices.
·       Add the broccoli, cauliflowers and onion, stir and cover.
·       Microwave at high for 20 minutes or until vegetables are tender.
·       Stir in the rice.

·       Let stand to cool.

Saturday, August 26, 2017

Broccoli Recipe and Hash Browns Recipe

Fruit and Veggies
Broccoli contains vitamin C and beta-carotene, important antioxidants that have been linked to a reduced risk of heart disease, cancer, arthritis and other diseases. It is high in fiber, and is rich in potassium that helps to maintain a healthy heart and to regulate blood pressure. The magnesium and calcium in broccoli is important for bone health and to prevent osteoporosis. It also has vitamin K, which keeps the brain healthy.
6 thick broccoli stalks without florets
1 tbsp oil
2 cloves of garlic, chopped fine
2 tbsp tamari
Fresh lemon juice
·       Use carrot peeler to remove thick skin from the stalks.
·       Cut stalks lengthwise in thin slices. Heat oil in skillet.
·       Add garlic, sautéing briefly. Add the broccoli.
·       Saute for five minutes over medium high heat, until tender.
·       Add the tamari and lemon.

Carrot Hash Browns
2 tbsp butter
1 teaspoon oil
3 medium carrots, peeled and grated
3 medium potatoes, peeled and grated
½ small white onion, grated
Salt to taste

  • Melt butter and oil in a pan. 
  • Add carrots, potatoes and onions. Add seasoning. 
  • Saute until browned on one side.
  •  Flip over, and sauté on second side until browned.
  • Break apart into small chunks, or serve in wedges. Delicious and easy

Friday, August 18, 2017

Recipes With Beans

Fruit and Veggies
Garlic Runner Beans
450g sliced fresh runner beans
30 ml water
Salt and pepper
1 red pepper, seeded and sliced
1 onion, sliced into rings
50 g butter
2 garlic cloves, finely chopped
100g button mushrooms sliced

·       Add water into a casserole with salt, red pepper, onions and beans.
·       Mix well, cover then microwave at high for 15 minutes, stirring twice.
·       Drain
·       Microwave the butter and garlic in a small bowl at high for one minute.
·       Stir the mushroom and pepper and microwave for 2 minutes.
·       Pour the butter and mushroom mixture over the beans and mix well.
·       Serve with meat and potatoes.

Broad Beans In Lemon Sauce
8 slices streaky bacon
450g broad beans podded
125 ml water
25g butter
30 ml flour
275 ml chicken stock
Salt and pepper
2 eggs
Grated zest of ½ a lemon
30 ml lemon juice

·    Place the bacon on a plate, cover with absorbent paper and microwave at high for 2 minutes. Cool then crumble.
·    Place the beans and water in a casserole. Cover and microwave at high for about 10 minutes or until tender. Stirring occasionally
·    Blend the butter, flour, stock, salt and pepper in a large jug. Microwave at high for 2 minutes stirring often
·    Whisk the eggs in a bowl until frothy. Then add the lemon zest and juice to the eggs.
·    Stir the egg mixture into the sauce.
·    Microwave at high for about 1 minute or until hot, stirring every 15 seconds.

·    Drain beans then stir in the sauce. Sprinkle the bacon on top.