RAW HONEY
* A concentrated nectar of flowers containing pollen, propolis
* Unheated, unpasteurized, unprocessed
* Alkaline forming food that does not ferment in the stomach, so use it next time you have acid indigestion
* Bees add enzymes to the honey, creating chemical compounds that prevent spoiling
* A great immune system enhancer (builder)
* One enzyme in the raw honey is amylase which helps to pre-digest starchy foods such as bread
* Also contains an enzyme that produces hydrogen peroxide which is why it has anti-bacterial properties
* Try mixing honey with lemon and ginger the next time you experience a nausea episode
COTTAGE CHEESE
* A cheese curd product with a mild flavor
* Small curd is high-acid cheese and is made without the use of an enzyme called rennet
* Large curd is low-acid cheese and is made with the use of rennet
* It is not a pressed cheese so you will get some whey in it
* An example of a pressed cheese is Farmers and Queso Blanco
* High in protein—14 gm in 1/2 cup
* Use in place of mayonaise when making a Tuna Fish sandwich
* Use in place of Ricotta the next time you make Lasagna
* Have it as a dessert by adding lemon zest and Stevia for a sweetener OR use cinnamon
* Make into a dip by using a Braun hand blender and add your own favorite herbs
ESCAROLE
* In the Daisy family as is Radicchio, Belgian endive, Frisee endive
* Commonly known as Endive, which is the long, thin, curly green leaf
* Escarole is the wide and curly green leaf
* It has been said that it may help reduce cholesterol and glucose levels in diabetics
* Good source of minerals such as Iron and Potassium
GARLIC
* Has been known to reduce cholesterol, blood sugar levels and blood pressure in some people
* It has been used as a ‘natural’ antibiotic before anti-biotics came out
SPAGHETTI SQUASH
* A perfect dish for diabetics with only 42 calories and 10 carbohydrates in a cup serving
* High water content which can increase your daily water intake
* Good amount of vitamin C which helps in wound healing and promotes a healthy immune system
* Good amount of vitamin B6 which helps to break down stored energy into glucose
GOAT MILK/CHEESE
* Has less Calories and less Fat than cow’s milk
* Has almost 50% more Vitamin A than cow’s milk
* High in some of the B Vitamins
* Has the ‘good’ bacteria which makes it a Pro-biotic milk
* Protects against Heart disease and Alzheimers
* Has a bit more Calcium and Protein than cow’s milk
* Rich in Minerals, especially Selenium and Copper
MISO
* Fermented Soybeans or a combination of rice and soy or just plain barley or wheat
* Takes weeks or years to ferment, then it is ground into a paste
* It has a salty taste and a buttery texture
* Was introduced around the 7th century & is held in high regard like wine & cheese making is in other parts of the world
* A very good source of minerals that support Immune function, like zinc, copper, manganese and iron
* High in some of the B vitamins because they ferment it with a B-12 bacteria which gives the vegan eaters their vitamin B 12 that you would ordinarily have to get by eating meat
* Last but not least, Miso soup Consumption is linked up with up to 50% Reduced Risk of Breast Cancer as reported in the Journal of the National Cancer Institute, Vol. 95, Issue #12
CILANTRO
* Cilantro is a Spanish word for Coriander leaves
* Called Mexican and Chinese Parsley
* Coriander is the dried seed of the Cilantro plant and is used whole or ground for pickling, in curries or in sausage
* Has it’s own unique smell that people either love or hate
RUTABAGA
* A delicate sweetness with a hint of fresh cabbage or turnip
* In the family of collards, brussel sprouts, cabbage, turnips
* High in vitamin C
* It has been known to be good for constipation and digestion
* It has been known to decrease wheezing in asthma cases
* It has been known to decrease risk of cataracts forming
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