Healthy Never Tasted So Good Chew on This… Cuz That Ain't Right

May 3, 2013

Cilantro Pesto Recipe… Detox

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Cilantro Pesto Detox

Cilantro

Cilanto

This Cilantro Pesto is an excellent detox for pulling out the excess toxic minerals out of the body’s cells and eliminating them from the body all together.

Healthylicious!

It is easy to make and tastes great. 

Try it on sourdough toast, pasta, rice or a baked potato for just a few ideas.

Two teaspoons of this  pesto daily for three weeks is purportedly enough to increase the urinary excretion of mercury, lead, iron, copper and aluminum, thus effectively removing these toxic metals from your body.

Learn more about the importance of detoxing the hidden minerals that cause an excess of unwanted minerals leading to a decline in mental ability by reading, “How Petroleum Products Degenerate the Brain and Promote Cancer”.

I recommend using this recipe for detox  for three weeks at least once a year. the optimum time based on the peak season for cilantro is during the cool early spring or fall.

sourdough_with_cilantro_pesto

Sourdough with Cilantro Pesto

CILANTRO PESTO RECIPE

  • 4 cloves garlic (viral and bacterial)
  • 1/3 cup Brazil nuts (selenium)
  • 1/3 cup sunflower seeds (cysteine)
  • 1/3 cup pumpkin seeds (zinc, magnsium)
  • 2 cups packed fresh cilantro (detox)
  • 1/2 cup Italian parsley (detox)
  • 1/3 cup flaxseed oil (omega-3)
  • 1/3 cup coconut oil (omega-3)
  • 1/8 t turmeric (cancer prevention and brain enhancer)
  • 4 tablespoons lemon juice (vitamin-C )
  • Bragg’s Liquid Aminos™

Process the cilantro, parsley, flax seed oil and coconut oil in a blender until finely chopped.

Add the garlic, nuts, and seeds, turmeric and lemon juice and mix until the mixture is finely blended into a puree paste.

Add a dash of Bragg’s Liquid Aminos to taste and blend again.

Store in dark glass jars.

This pesto freezes well, so purchase cilantro in season and fill enough jars to last through the year. You can also freeze in ice trays, pop out like ice cubes and store in freezer bags.

Health Disclaimer

All information in this post is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

May 26, 2012

Recipes: Ingredients for Healthy Grillin

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It’s “Grillin Time!”  You ask: What about the carcinogens? How can I tenderize the meats? What will help my system digest the meats and proteins? Are there any good marinade suggestions or recipes?

Carcinogens

When meats are grilled, carcinogens are created. Unlike meat, vegetables don’t create carcinogens when they char.  Scientists have come up with ways you can dramatically reduce the hazard of carcinogens in grilled meat.  according to Fitness and Freebies, scientists have come up with ways to reduce carcinogens in grilled foods. the following are a few of those suggestions:

  • Flip your burgers often. By turning burgers once a minute and cooking them over a low heat you reduce HCAs and kill potentially deadly E. Coli bacteria. In addition, use a meat thermometer to make sure the meat reaches 160 degrees. This is the temperature needed to deactivate E. coli. The appearance of the meat being brown does not mean it is thoroughly cooked.
  • Use the right marinade. Marinate raw meat in a thin, liquid sauce for at least ten minutes. When thick commercial sauces are used, the HCAs triple. Dilute thick sauces.
  • Microwave first. Partially cook burgers, poultry, ribs and fish in a microwave oven for at least ten minutes before grilling. Be sure you discard juices when done. By practicing this procedure, you eliminate 90-percent of HCAs.
  • Add anti-cancer soy. Mix 1/2-cup of textured soy protein into a pound of ground meat before grilling. This cuts 95-percent of the expected HCAs in burgers without affecting taste.
  • Enhance with vitamin E . Add vitamin E to raw meat grinders. 120 milligrams of vitamin E powder mixed into or sprinkled on 3.5-ounce patties can reduce HCA formation as much as 72-percent. You can use a capsule of vitamin and crack it open for contents.
  • Try a fruit burger. This will not be for everyone but the fact is if you mix a pound of ground meat with a cup of tart, ground cherries before grilling, you suppress 90-percent of HCA formation. Other deep -colored fruits rich in antioxidants work as well. These include grapes, blueberries, and plums.
  • Add garlic and herbs. Garlic, rosemary and sage reduce HCAs when mixed into burgers. In addition, use them in marinades or just eat them in a meal with grilled meat. Antioxidants in citrus fruits also block HCAs.
  • Do not order meat very well-done. The longer you cook meat at high temperatures the more HCAs you produce. This applies in grilling, broiling and frying. If you cook a steak well done as opposed to medium-well, you double HCAs.
  • Drink tea with your barbecue. Chemicals in black and green tea help detoxify HCAs. Hot or iced tea from bags or loose tea is what you want to drink. Bottled teas or powdered, instant teas are not beneficial. If you wish, you can also marinate meat, poultry and fish in concentrated tea. Let the tea bag steep in 1/4-cup of hot water for five minutes.
  • Skip meat entirely and grill greens. Fruits and vegetables do not contain creatine, the animal protein needed to make HCAs. Pineapple and peppers are very good when grilled. In addition, eating fruits, vegetables and green salads along with barbecued meat lessens the cancer hazard.

 

Tenderize:

Below are a few natural ingredients to tenderize meats:

  1. fresh raw unripened papaya contains an enzyme, papain, which breaks down the meat’s connective tissue when it comes in contact with the meat; red meat is the preferred meat to tenderize this way
  2. fresh pineapple contains bromelain, an enzyme that is  anti-inflammatory and aids digestion
  3. Asian pears – when cooked used to tenderize meats
  4. fig – has the enzyme called ficin which breaks down both muscle fiber protein and both types of connective tissue fibers.
  5. kiwi – contains a sulfhydryl protease enzyme,  acitinidin which mildly tenderizes when over ripe kiwi is used
  6. kachri melon – contains the enzyme called  cucumin, tenderize spent hen meat, tough sheep and buffalo meat successfully,
  7. ginger – contains a protease enzyme, zingibain, acts on the collagen and actomyosin of meat which contributes to the tenderness of meat.

    Papain Characteristics

    If you score the skin of a raw Papaya with knife, the fruit will exude a milky white substance known as the latex that contains Papain.  The Papain enzyme activity depends on two factors: pH factor, and the temperature.

    Effect of the pH factor

    pH for optimal Papain activity: 6.0-7.0

    The enzyme is active when the pH factor is neutral (pH = 7) to slightly acid (pH = 6). The pH of most of the meats is neutral to slightly acid.

    Effect of temperature

    Temperature for optimal Papain activity: 149 °F
    Inactive Papain: 170°F to 185 °F
    Active Papain Range: 140 °F to 160 °F

    If you just store the meat with the papaya paste in the refrigerator, it will do nothing to tenderize meat. It starts to become active at 140 °F, slows down at 170 °F, and dies at 185 °F.

  8. yogurt –  this is the preferred ingredient to tenderize chicken,

Preparing Yogurt Marinate

The live culture, fat, and lactic acid are the key components of yogurt that help with tenderizing.

In Punjab, Tandoori spices are added to yogurt to enhance flavor.

Tandoori Marinate Chicken / Seafood

– As a minimum, the marinate should include salt

– Add tomatoes to increase the acid

– Add Ginger for enzymes

– Add oil to increase the fat

How long to marinate meat?

It depends on pH factor, temperature, fats, type of meat. Marinating also infuses the flavors in the meat. I use the following table.

Seafood: 30 minutes at room temperature

Chicken/ lamb :  8 to 12 hours in the refrigerator

Chicken/ lamb :  4 to six hours at room temperature

Digestion of meats:

Ingredients that assist with the digestion of meats as well as they have other health benefits:

  1. garlic – antibacterial, antiviral, antiseptic,
  2. pineapple – contains bromelain, an enzyme that is  anti-inflammatory and aids digestion
  3. ginger – ease digestive complaints and nausea
  4. turmeric – combined with parsley aids digestion, cancer preventative, stimulates the gall bladder to release bile, a substance that helps fat digestion
  5. peppermint – causes the muscles of the stomach to relax, allowing food to move into the intestines faster and digestive gases to be passed,
  6. anise – member of the parsley family, aids digestion, reduces gas, naturally promote breast milk,
  7. basil – has flavonoids (which provide protection at the cellular level), anti-bacterial properties that inhibit several species of pathogenic bacteria – which have been shown to be resistant to commonly used antibiotics.
  8. black pepper – increase circulation, regulate blood pressure, reduces pain during joint movement, during digestion,  helps reduce free radicals and prevents the useless breakdown of vitamin A,
  9. cinnamon – mild energy boost, relieves abdominal spasms and gas,
  10. fennel – works well with cinnamon. Fennel is a also a good source of niacin, calcium. vitamin C, folate, iron, magnesium, phosphorus and copper.
  11. lemon peel
  12. parsley –  combined with turmeric aids digestion, three times as much vitamin-C as oranges, double the calcium as broccoli,
  13. cardamom – aid to digestion, stimulates metabolism and  has aphrodisiac properties.
  14. coriander – vitamin C, coriander is also believed to help reduce swelling and cholesterol levels, and eliminate mouth ulcers, anemia and menstrual disorders.
  15. dill – rich in minerals, vitamin C and flavonoids; one tablespoon has more calcium than 1/3 cup of milk.
  16. bay (laurel) leaf –  also beneficial in treating migraines and diabetes,
  17. oregano – antibacterial  inhibit the growth of many kinds of bacteria, including those that can cause food borne illnesses.
  18. rosemary – improve memory, treat colds, headaches, nervous tension and as an antispasmodic

Marinades and Recipes:

Teriyaki Sauce

One garlic of clove
1/2 teaspoon minced fresh ginger
2 tablespoons brown sugar
1/2 cup soy sauce
1/2 cup water
Mix all. Pour over meat, fish or poultry. Marinate at least ten minutes. 1-cup


Turmeric Garlic Marinade

2 tablespoons garlic powder
1 teaspoon ground turmeric
1/2 cup orange juice
Mix all. Pour over meat, fish or poultry and marinate at least ten minutes. 1/2 cup.


Rosemary Tea Marinade

1/2 cup concentrated tea (two bags brewed in 1/2 cup hot water for five minutes)
1 teaspoon crushed rosemary
1 garlic clove, crushed
2 teaspoons honey
2 teaspoons soy sauce
Add rosemary, garlic, honey and soy sauce to hot tea. Cool slightly. Pour over steaks, ribs, burgers, chicken or fish. Marinate at least ten minutes. 1/2 cup.

Preparing Papaya or Pineapple Tenderizer Paste

Raw Papaya

1. Peel green skin up about 1/8th to ¼” deep off the raw papaya or pineapple or combination of both.

2. Add ¼ teaspoon of salt per two Tablespoons of Papaya.

3. Grind to a paste. You need 2 Tablespoon of Papaya paste for one pound of meat.

Preparing Yogurt Marinate

The live culture, fat, and lactic acid are the key components of yogurt that help with tenderizing.

In Punjab, Tandoori spices are added to yogurt to enhance flavor.

Tandoori Marinate Chicken / Seafood

– As a minimum, the marinate should include salt

– Add tomatoes to increase the acid

– Add Ginger for enzymes

– Add oil to increase the fat

 

How long to marinate meat?

It depends on pH factor, temperature, fats, type of meat. Marinating also infuses the flavors in the meat. I use the following table.

Seafood: 30 minutes at room temperature

Chicken/ lamb :  8 to 12 hours in the refrigerator

Chicken/ lamb :  4 to six hours at room temperature

Health Disclaimer http://www.mamavega.com and http://www.mamavega.com/blog

All information in this article is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

May 1, 2012

Mediterranean Okra and Asparagus Salad

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May is National Mediterranean Diet and National Salad Month

Mediterranean Salad

 Mediterranean Okra & Asparagus Salad

This recipe combines two of the celebrated food concepts for the month of May. By synergistically marrying these two health concepts, the nutritional and known medicinal benefits are propelled to the levels of Superfood status!

Ingredients

  • 1¾ cup(s) nuts, almonds, slivers
  • 6 ounce(s) artichoke hearts marinated in olive oil
  • 32 ounces okra
  • ½ c lime juice
  • 1/4 cup(s) almond oil
  • 2 tablespoon fresh Italian parsley, chopped
  • 1 clove(s) garlic, minced
  • 1/4 teaspoon Italian seasoning, dried
  • 1/4 teaspoon pepper, black
  • 1 package(s) cheese, goat cheese, crumbled, 5.5 oz
  • 1 pound asparagus, fresh
  • 1/2 cup(s) onion(s), red sliced like crescent moons
  • 1/2 cup(s) pepper(s), red, orange and yellow bell, strips
  • 1 quart(s) butter lettuce torn (cut with plastic knife only to prevent oxidation; turning brown)
  • 2 cup(s) watercress
  • 1/4 cup(s) vinegar, Modena balsamic

Preparation

  1. Preheat oven to 350°F.
  2. Spread almonds in shallow pan.
  3. Roast at 350°F for 6-7 minutes or until lightly browned; stir at least twice; cool.
  4. Set 1/2 cup almonds aside; grind the remaining1/4 cup almonds finely.
  5. Combine ground almonds in a small bowl with marinade from artichokes, almond oil, parsley, garlic, Italian herb seasoning and pepper; whisk to blend.
  6. Pour over crumbled goat cheese.
  7. Cover and marinate in refrigerator for at least 1 hour for flavors to thoroughly marriage.
  8. Cut woody part off okra and throw away.
  9. Cut okra in about 1 inch circle pieces.
  10. In a frying pan, put lime juice and bring to a bubble.
  11. Add okra and cook on medium heat stirring constantly until lime juice cooked off.
  12. This will prevent the okra from being slimy.
  13. Set okra aside to cool.
  14. Remove woody stems from asparagus; cut into diagonal, bite-size pieces.
  15. Blanch in boiling water 1 minute, drain and cool.
  16. Toss asparagus, okra, red crescent pieces, red, yellow and orange bell pepper strips, artichoke hearts and remaining 1/2 cup almonds with butter lettuce and watercress.
  17. Scoop out crumbled marinated goat cheese.
  18. Top salad with crumbled marinated goat cheese.
  19. Blend balsamic vinegar into marinade that was used to marinate goat cheese and drizzle over salad.

 

Options:

  • Leave okra whole
  • Add black or Greek olives
  • Add sun dried tomatoes

Health Benefits:

  1. Almond – onega-3, brain, constipation, diabetes, anemia, complexion,
  2. Artichoke – liver, gallbladder, cleaning blood, fiber, potassium, calcium, iron, detoxifies
  3. Okra – facillates  probiotics, fiber, regulates blood sugar (diabetes), laxative, seeds (protein)
  4. Lime – alkalizing, vitamin C,
  5. Parsley – vitamin C, tonic for blood vessels, expels watery poisons, kidney, bladder, diuretic,
  6. Garlic – antiviral, antibacterial, digestion, colds, yeast infection, high blood pressure, diabetes, high cholesterol, toothache,
  7. Black pepper – manganese, vitamin K, stimulates stomach to secrete for digestion, helps prevent the formation of intestinal gas, diuretic, promotes sweating
  8. Goat cheese – easier on digestion system, ok for lactose intolerance, low calories, low cholesterol, low fat,
  9. Asparagus – Detox, anti-aging, cancer prevention, reduces pain and inflammation, osteoporosis, osteoarthritis, heart disease, prevent birth defects
  10. Onion – cold, asthma, bacterial infection, respiratory infection, angina, cough, inhibit tumor growth, air purifier, general body healing,
  11. Bell peppers (yellow, orange, red) – vitamins A & C, neutralizes free radicals, reduce risk of heart disease, cataracts, arthritis, asthma,
  12. Butter lettuce – phyto-nutrients to prevent diseases, beta-carotene, vitamin A, protection against age related eye diseases, vitamin K, vitamin C, iron, calcoim, magnesium, potassium, B-complex
  13. Watercress – anti cancer, glaucoma, vitamin B-6 & C & B-1 & B-2, fiber, iron, copper, calcium, phosphorous,
  14. Balsamic vinegar – antioxidant, cancer fighting, reduces risk of heart disease, natural pain reliever, assists in digestion, weight control, control diabetes

Approximate Times

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Servings: 8

Nutritional Info (Per serving):

Calories: 228, Saturated Fat: 5.2g, Sodium: 172mg, Dietary Fiber: 3g, Total Fat: 20g, Carbs: 8g, Cholesterol: 0mg, Protein: 8g, Calcium: 121mg, Vitamin E: 6.4IU

Carb Choices: 0.5

Source
Author: Mama Vega www.mamavega.com
Source: Mama Vega*s, “The good stuff… A Taste of Home”

Healthy Never Tasted So Good
Copyright © May 2012 Mama Vega Corporation

Health Disclaimer

All information in this recipe is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

April 4, 2012

Paula Dean… Fires Back in Food Fight

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TV Chef, Anthony Bourdain of No Reservations blasted Food Network star Paula Dean for her continued presentation of unhealthy, obesity and diabetic causing cuisines after she herself was diagnosed with diabetes. Supposedly, it was not so much the continued cooking or presentation of her cooking to the public, but her withholding the fact that she was diagnosed three years prior to her announcement AND she solidified her drug endorsement deal with the company that manufacturer Victoza, a drug for help control type 2 diabetes.

Paula Dean fires back in food fight with critics. The upcoming May issue of Prevention magazine will have an extensive interview they had with Paula Dean and her reactions to the claims lauded at her. Apparently, this past January on ABC’s  The Chew, Paula Dean said she symbolizes hope for diabetics.It has been reported that Paula Dean  has changed her diet, she has said, diabetes is “not a death sentence” she is further quoted as saying Chef Bourdain’s comments were “awful, because people out there with diabetes haven’t chosen this.”

There are those who would say she did not make anyone “stuff” themselves with her food or watch her program therefore, she is not responsible for them getting diabetes. Does she not have a “MORAL” responsibility after learning she had diabetes and her eating and cooking style was a major contributor?

For those who say no. Then, why have movie makers been held responsible for children and/or adults mimicking what they saw on television or at the movies that caused harm to someone who watched? Does eating the foods, especially the butter she so enjoyed to push cause harm?

Now, she wants to be viewed as hope. Was she not viewed as comfort and over indulgence previously? As HOPE there is a moral responsibility just like COMFORT and OVER INDULGENCE carries a moral responsibility. When you put yourself in the position to be a symbol for something, along with that comes the moral responsibility. Take a look at athletes, teachers, politicians and not to mention our parents and family. We all have some level of moral responsibility.

There are ways to control diabetes through the foods, herbs and spices you eat and drugs may not be necessary.

Bitter Melon

Fresh Fennel

 

Healthy Never Tasted So Good, Try some of these to regulate blood sugar levels:

  1. cinnamon: there is some evidence to support the use of adding cinnamon to foods for those with type 2 diabetes,
  2. fennel: are rich in vitamin C, folate, potassium, manganese and fiber – the nutrients that do best in regulating blood glucose levels.
  3. eggplant: a good source of fiber to assist with lowering blood sugar,
  4. okra: lots of fiber and minerals as well as assisting with lowering blood sugar,
  5. cactus leaves/prickly pear (nopal): lowers blood sugar naturally
  6. bitter melon: four compounds in bitter melon  activate an enzyme that is responsible for regulating metabolism and transporting glucose from the blood into the cells,
  7. water: pH above 7 is alkaline, drink half your weight in ounces every day, the body is 60% water so this helps to flush out toxins and excessive sugars as well as assist in weight loss

There a lots of other natural foods to assist with lowering blood sugar. The ones posted here are those seldom used, but pack lots of benefits including cancer prevention and inflammation. Eat organic as much as possible. Food is the most important thing you can do to regulate blood sugar especially eat foods in season to get the best nutrients. And do not forget to drink alkaline water that is half your weight in ounces.

Use deductive reasoning, research, common sense and process all information for yourself.

Health Disclaimer

All information in this recipe is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

Copyright © March 2012 Mama Vega Corporation

The materials on this Website are protected by United States copyright law. Users may download material from this site (one machine-readable copy and one print copy per page) for personal, noncommercial use only. Any further reproduction, distribution, transmission, display, publication, or broadcast requires the prior written permission of The Mama Vega Corporation.

You may not alter or remove any trademark, copyright, or other notice from copies of the content.

March 29, 2012

Allergy Relief Salad

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Cucumber Mushroom Salad & Caramelized Onions

To get a refreshing natural relief from allergy symptoms, make this allergy relief salad.

Salad Ingredients:

cucumber

reshi mushrooms – antihistamine, reduce inflammation,

parsley – allergy sinus congestion

caramelized onions -bronchitis, asthma

Dressing Ingredients:

grape seed oil – blocks the release of enzymes that produce histamines

rosemary (fresh) – inflammation

peppermint leaves (fresh) – congestion and breathing

garlic and onion – bronchitis, asthma

carrot juice + beet juice + cucumber juice

yogurt – good bacteria for the body

Health Disclaimer

All information in this recipe is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

March 27, 2012

Make Your Own Nasal Spray!

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Create your own nasal spray that is natural and fresh without any chemicals. Most nasal sprays are saline which is salt water. This non-medicated solution is treatment for dry nasal passages or congestion that usually accompanies the common cold. Reduce the risk of bacterial contamination with this solution.

Make your own nasal spray!

Step 1

Measure 8 oz. of warm distilled water into a clean container.

Step 2

Add 1/4 tsp. of kosher salt or pickling salt to the water.

Step 3

Stir in 1/4 tsp. of baking soda to the saline mixture.

The salt and baking soda must be completely dissolved into the water.

Step 4

Use a bulb syringe to collect some of the saline solution. Hold your head back while inserting  the nasal saline solution in your nose, one nostril at a time. Allow the solution to penetrate and moisten the dry tissues in your nose.

 

Health Disclaimer

All information in this recipe is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

March 25, 2012

Allergy Relief with Herbs and Spices!

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Herbs and Spices for Allergies

 

Many of the symptoms associated with allergy can be relieved or prevented with herbs and spices readily available and you more than likely have them in your kitchen. You just need to know which ones to use and for what purpose.

The phytochemical compounds and natural antihistamines in cinnamon, ginkgo, reshi mushrooms and stinging nettle ease allergies and reduce inflammation.

Ginkgo leaves contain ginkoglides, which inhibit platelet-activating factor, a chemical involved in asthma and allergies. The herb contains a dozen different anti-inflammatory chemicals and seven natural antihistamines. Reishi inhibits some of the chemical mediators of inflammation, including histamine.

  1.  Parsley helps to inhibit the body’s release of histamines, which explains its use by naturopathic healers for allergies and sinus congestion.
  2.  Elder flowers also reduce bronchial and upper-respiratory catarrh and are used to treat hayfever.
  3.  Ephedra for asthma and hay fever: A sympathetic nerve stimulant resembling adrenaline, its effect on the unstripped muscular fibers is remarkable. It acts promptly in relieving swellings of the mucous membrane. It has valuable antispasmodic properties, acts on the air passages and is of benefit in asthma and hay fever; it is also employed for rheumatism; a 5 to 10 per cent solution has mydriatic properties, prophylactically used for low blood pressure in influenza, pneumonia, etc
  4. To relieve watery and inflamed eyes, an herbal eyewash can be made from eyebright. To help with congestion and open breathing passages try drinking a hot cup of peppermint tea.
  5. Garlic and onions For: Bronchitis, asthma, allergies  these allium family members have long been used to treat bronchitis, allergies and asthma. The ingredients responsible include mustard oils and quercetin.
  6. Green barley removes CO2 and stimulates red blood cells. do not use with children under two  years of age without trained medical advice.
  7.    Limes are good for the eyes.
  8.    Basil is good for the lungs and eyes.
  9.    Spinach is good for the eyes and may prevent blindness.
  10.    Saline spray for stuffy nose. (recipe in another post)
  11. Avoid processed foods and mucus forming foods.
  12. Avoid carbonated beverages because they increase acid in your blood disturbing the acid and alkaline pH balance. This ultimately makes the body more susceptible to diseases.

Health Disclaimer

All information in this recipe is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

December 20, 2011

Mama Vega*s Secret Green Boost Stability Sauce

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Secret Green Boost Stability Sauce

 
A perfect versatile sauce to boost metabolism and aid digestion for natural fat burning.

Each ingredient in this sauce assists with weight loss, but together they create a synergistic super boosting effect on your system. In addition, the green chlorophyll adds oxygen to the blood stream energizing the body naturally which triggers the brain to tell the body to move around more quickly.

The grape seed oil acts like a lubricant for the joints much like lubricating the nuts and bolts of your engine. Along with lubricating, it partners with cucumber, parsley and cilantro reducing inflammation associated with arthritis, gout and diabetes.

The chlorophyll released also works to normalize and stabilize the pH of the body increasing the antioxidants which kills the free radicals to promote a stronger immune system assisting with the prevention of may diseases including some forms of cancer.

Almost forgot, the cayenne and turmeric are the engines (catalysts) in this train. They lead the other ingredients to the areas of your body where the specific ingredients are most need.

The versatility of this sauce makes it perfect for any time, but especially during the holiday season to boost your system to digest all the extra foods you might not normally consume at other times of the year.

Some suggested uses:

  • Thin it out and use as a salad dressing,
  • Thicken it with Greek yogurt to make a creamier salad dressing. Greek yogurt is high in protein with less fat that other yogurts
  • Add to steamed vegetables
  • Use the thickened sauce instead of mayonnaise on sandwiches, wraps or lettuce wraps.

Leave comments below with other ways you find to use this sauce. A similar version is available at Albertson’s locally called Mama Vega*s Guacatillo ™ if you should run out of time to get this one made.

INGREDIENTS:

1/2 c raspberry balsamic vinegar
1/4 c lime juice and rind
1/2 c orange juice – fresh squeezed
1/2 cucumber – water retention
1/2 c walnuts (omega 3, heart disease, cancer, gallstones)
1/2 c grape seed oil
1/2 t salt -sea
1 t  pepper, black ground, freshly ground
1 T  garlic – minced fresh
1/4 t  turmeric
1 T  seaweed – ground
1/4 c  parsley – Italian – chopped (water retention)
1 c  cilantro

 

PROCEDURE:

1 Pour raspberry balsamic vinegar into a blender.
2 Squeeze limes to make 1/4 cup and add to raspberry balsamic vinegar.
3 Add the rind of one lime and blend well until all pieced are completely blended.
4 Pour orange juice into blender and add 1/4 orange rind.
5 Blend well again.
6 Chop half of one cucumber including rind.
7 Add chopped cucumber and walnuts to blender and blend well.
8 While blender is still on, pour in oil through the top and continue to blend for about a minute.
9 If starts to thicken too much add more raspberry balsamic vinegar.
10 Add remaining seasonings, but not fresh chopped Italian parsley and fresh chopped cilantro.
11 Blend just enough to mix seasonings.
12 Pour into a pitcher or carafe.
13 Stir in finely chopped Italian parsley cilantro.

Servings: 25

 

Yield: 25

 

Nutrition Facts

Serving size: 1/25 of a recipe (1 ounces).Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.Nutrition information calculated from recipe ingredients.No added sugars, No high fructose corn syrup,

Amount Per Serving

Calories

61.6

Calories From Fat (84%)

51.89

% Daily Value

Total Fat 6.01g

9%

Saturated Fat 0.59g

3%

Cholesterol 0mg

0%

Sodium 45.66mg

2%

Potassium 60.53mg

2%

Total Carbohydrates 1.95g

<1%

Fiber 0.33g

1%

Sugar 0.65g

 

Protein 0.87g

2%

MyPoints 1.8

 

INGREDIENT

HEALTH BENEFITS

grape seed oil massage oil, hair, cancer, lowers cholesterol, diabetes, cataracts, cardiovascular, strengthen immune, reduce risk of cancer, fat burning
cilantro lowers cholesterol, antioxidants, Vitamin-K, helps bones, Alzheimer’s, fat burning, iron
lime juice – fresh and rind antibiotic, antiseptic, fat burning, aids digestion, clear the excretory system, helps with constipation, helps eyes macular degeneration from aging, Vitamin-C, gout, fat burner, potassium, helps absorption of iron,
orange juice – fresh and rind Vitamin-C, antioxidants, skin, immune system, helps absorption of iron, cancer
cucumber with skin potassium, antioxidants, fat burning, high blood pressure,  Vitamin-K, Alzheimer’s
parsley Italian anti-cancerous, helps liver, asthma, fat burning, kidney, bladder, blood flow, Vitamin-K, beta-carotene, eyes, chlorophyll
garlic – fresh minced major pancreatic food, stimulates pancreas to produce sufficient insulin, antibacterial, antiviral,
turmeric stimulates enzyme production for digestion, anti-inflammatory, anti-cancerous,
cayenne Vitamin-A and C, calcium, potassium, helps with digestion and assimilation of proteins, boost circulation and increase heart action, may prevent heart attacks, cancer, headache, speed metabolism for fat burning, catalyst to carry nutrients where needed
sea salt not the same as table salt, does not have the additives like table salt, helps in food absorption, helps maintain body pH, helps food to digest faster, good for fat burning, stabilize normal heartbeat, helps eliminate mucus from lungs,  prevents constipation,
walnut antioxidants, brain, omega-3, cancer, gall stones, cancer, type-2 diabetes,
brown seaweed boost thyroid, increase energy, fat burning, estrogen related cancer, reduces belly fat, eat with licorice to boost fat reduction
raspberry balsamic vinegar reduce the risks of heart disease and cancer, lowers cholesterol, antioxidant, enhances insulin sensitivity thus good for diabetes, aids digestion, anti-bacterial, anti-viral, slows down aging process, headache, anemia, helps fat burning by suppressing appetite,
black pepper antioxidants, constipation, digestion, muscular pains, diuretic

 

Health Disclaimer

All information in this recipe is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

 

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