Cucumber Remedy Uses

In this research paper alone, cucumbers are said to have the following benefits: potential anti-diabetic, antioxidant activity, cleansing action of toxins and waste, soothing effect against skin irritation, and prevention of constipation. And here are 10 health benefits of cucumbers in more details.

1. Help you stay hydrated

Cucumbers are 95.2 percent water, which means that a 5-ounce serving contains 4.8 ounces or 150 ml water. That’s already about 26 percent of your daily water intake through food.

2. Support heart health

Cucumbers contain potassium (152mg per cup), which can help lower blood pressure. A review of the best studies conducted on potassium intake showed that a higher intake “is associated with lower rates of stroke and might also reduce the risk of total cardiovascular disease.”

As less than 2 percent of U.S. adults consume the recommended 4,700 mg potassium per day, eating cucumbers is an easy way to start increasing your potassium consumption.

3. Protect your brain from neurological diseases

An anti-inflammatory substance called fisetin is present in cucumbers, as well as strawberries and grapes.

It has recently been suggested that fisetin plays an important role in brain health: It would have “the ability to reduce the impact of age-related neurological diseases on brain function,” and it would also help maintain cognitive function in people with Alzheimer’s disease.

4. Protect your skin against the effects of aging

There is a reason why cucumbers are used in skin care: They have been shown to be effective as a potential anti-wrinkle agent in cosmetic products, protecting our skin form the effects of aging.

5. Fight inflammation in the body and reduce the risk of cancer

Cucumbers can help lower the inflammatory response in the body. They contain polyphenols called lignans, which can potentially reduce the risk of certain cancers and cardiovascular diseases.

They also contain plant nutrients called cucurbitacins, which have anti-cancer properties: “Scientists have already determined that several different signaling pathways required for cancer cell development and survival can be blocked by activity of cucurbitacins.”

6. Relieve pain

Flavonoids, which are anti-inflammatory substances, and tannins in cucumbers have both been shown to limit the release of free radicals in the body and to reduce pain.

As explained in the Journal of Young Pharmacists, “traditionally, this plant is used for headaches; the seeds are cooling and diuretic, the fruit juice is used as a nutritive and as a demulcent in anti-acne lotions.”

7. Reduce bad breath

Bad breath is usually caused by bacteria in the mouth. Fiber and water-rich vegetables like cucumbers can boost your mouth’s saliva production, which in turn helps wash away the bacteria that cause the odor in the mouth.

8. Protect your bones

Cucumber are a good source of vitamin K: One cup contains 22 percent of the recommended daily intake of vitamin K. This vitamin is essential for bone health, as low vitamin K intakes have been associated with a higher risk for bone fracture. Vitamin K is also important for improving calcium absorption in the bones.

9. Prevent constipation

Cucumbers are rich in water, and their skin contains insoluble fiber. Both water and fiber help food to move through the digestive tract quicker and more easily, helping prevent constipation.

10. Maintain a healthy weight

Cucumbers are very low in calories (16 calories per cup) and they also contain fiber in the skin. And foods that contain fiber can help maintain a healthy weight.

There are many ways you can enjoy cucumbers: raw in salads as a side with your meals, fermented as a pickle, or in vegetable juices. Choose organic over conventionally grown cucumbers, as cucumbers were ranked the 9th most contaminated food by the Environmental Working Group.
Anne Ricci   Founder of AnnesHealthyKitchen.com, helping women solve their health and weight puzzle.

If you’d like to make your diet healthier by adding more vegetables to your meals, cucumbers are a great choice. Cucumbers are widely used in traditional diets as well as spas across the world for a reason: They are good for health.

Egg Fu Yung (Egg protein for Breakfast)

Egg Fu Yung Omelet (*Mushroom, bacon or chicken i.e.) make vegetarian? I've adapting this recipe ingredients to some frozen vegetable bits you can buy for soups then use them for veggie omelets. I always have them on hand, love them in a pinch; all these cut veg. are in the frozen section. It save me time an money. They're flash frozen so they seem fresh. (You have your protein to equal amount of fiber and veggies (balanced) You, can add in organic brown rice, I keep froze in zip lock packets and/or 5 grams of fiber toast, now available for variety...make it fit for your health problems)

Prep time:  15 mins 

Cook time:  45 mins

Serves: Serves 6 - 8

Can't use shrimp, I'm allergic to shell-fish. I fold this in half when its done or serve flat as shown.

Fresh bite size pieces of *shrimp, bean sprouts, celery, sweet peppers, green onions, water chestnuts (?) in an egg omelet.

Ingredients

• 2 cups celery
• 4 - 5 green onions - sliced thinly
• 2 - 3 mini green peppers - sliced thinly
• 1½ cups mushrooms- sliced thinly
• 8 oz. bean sprouts
• ½ cup water chestnuts- sliced thinly -optional
• 5 eggs
• 2 tablespoons soy sauce
• pepper
• vegetable oil or,(coconut oil)

Instructions

For a dinner you can get won ton wrapper (follow directions for wrapping)
add into mixture, pre-made "finely" chopped threads of cabbage, roll- up and fry using same recipe. I
don't do for breakfast, take out all eggs and add all vegetables. I like the bean threads in it too for a skinner dish.

1. Thinly slice the celery, mini sweet peppers and water chestnuts.
2. Coarsely chop the mushrooms.
3. Drain and rinse bean sprouts.
4. Quickly sauté the celery in a little oil. Place in a bowl to cool. Repeat with the mushrooms.
5. Quickly sauté the peppers and green onions. Add to other vegetables.
6. Cut shrimp into bite size pieces, quickly sauté. Add to vegetables.
7. Add water chestnuts and bean sprouts to the vegetable bowl.
8. Beat the eggs with the soy sauce and pepper. Pour over vegetables. Stir until combined.
9. Heat a little oil in a frying pan. Place about ½ cup of the vegetable-egg mixture in the center of the pan. The eggs will run out of the sides. Use a spatula and fold the eggs in towards the vegetables, forming a circle type shape. (Have heat at medium-low while cooking) Flip over the egg fu yung. Cook about 2 more minutes. Drain on a piece of paper towel before serving.
10. Serve with a dipping sauce of soy sauce, minced garlic and green onions. Mix this up before you start to cook the egg fu yung.
11. Serve with hot sauce:
    
    • 2 Tbsp. cornstarch
    • 3 Tbsp. sugar
    • Soy sauce
    Mix and cook until thick. Pour over egg. For lunch/dinner

1. RE: www.thatsmyhome.com for more idea's _ can't eat Shrimp? I left out. Cabbage Roll Soup, and some good salad recipes.

Recipe by Recipes Food and Cooking at http://recipesfoodandcooking.com/2013/07/28/shrimp-egg-fu-yung/

3.4.3177

FRIED ZUCCHINI PATTIES with sauce

Crispy Fried Zucchini Patties with Horseradish Sauce

Do you have several zucchini to use up? This is my vegetable side dish.  I have gotten to really like a bigger variety of zucchini.  It use to be we all just made zucchini bread!  No more!  This is a adaptation of Trisha Yearwood's Zucchini cakes.


Think slim! Re: oil is not bad for you use good organic olive oils
on veggies
.You can bake them too

( a shorter version; is to diced up in rounds zuke pieces, dip in beaten egg, then in flour/then crumbs and fry up.
)


(The next is to shred up the zucchini, onions and another veg.; add in beaten egg and some flour to hold the hay stack you've made together and fry in hot skillet and turn down) Serve them with a cream gravy on top)

NO.3

Ingredients for Crispy Fried Zucchini Patties

3 C. shredded zucchini
2 C. bread crumbs
1/3 C. grated Parmesan cheese
2 t. finely chopped fresh basil
2 t.  finely chopped garlic
2 t. kosher salt
1 t. black pepper
4 large eggs
1/2 C. buttermilk

1/3 C. vegetable oil for frying

I shred the zucchini an hour or two ahead and salt with 1 t. of the salt in a colander in the sink.  I leave it to drain for a crisper finished product.

Mix the wet ingredients (eggs and buttermilk)  in a medium bowl and whisk together.  Using a larger bowl stir together all of the remaining ingredients.  Pour the buttermilk and egg mixture into the larger bowl of the zucchini mixture and stir well.

Using a heavy skillet heat the oil over medium high heat.  Form into patties using a 1/4 cup measure and fry until golden on both sides, 4-5 minutes.  Drain on paper towels.

Ingredients for Horseradish Sauce:

1 1/2 C. sour Cream
1/4 C. buttermilk
2-3 T. horseradish
pinch of red pepper flakes

Stir all of the ingredients together and serve along side hot and Crispy Fried Zucchini Patties!

VEGAN SPAGHETTI SQUASH

If you want to try a new food to introduce to your family, get a good recipe. I took out the raisins, but left them in here as the original recipe may know something I don't know? After, I make it as is, I make it my own, but I liked the ratio of seasonings and the rest of it. (I added a nut oil, and in season, add in sm. tomatoes?)

Vegan Spiced Spaghetti Squash

Recipe adapted from a food blogs, Smitten Kitchen.
Serves 4

• 1 (3 1/2- to 4-pound) spaghetti squash
• 5 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne
• 1 1/2 teaspoons sea salt (or to taste)
• 3 tablespoons golden raisins
• Half of a 15-oz can chickpeas, drained and rinsed
• 2 tablespoons chopped fresh cilantro

• Add, or remove any veg. or choose what you have in your garden, green peppers or cherry tomatoes then top with a vegan nut cheese.

Preheat oven to 400°F. Cut the squash in half lengthwise. Scoop out the seeds (either discard or save to roast later). Brush the inside of the squash with a tablespoon of olive oil. Roast the halves face-down on a baking pan or sheet for 30-40 minutes, until the flesh of the squash is fork-tender and has separated into spaghetti-like strands.

TOMATO JELLY

1.Tomato jelly barely has any calories, it is a wonderful source of antioxidants, and possesses properties that are antibacterial, anti-carcinogenic, and hypoglycemic. And evidence shows that it is an incredible ally for preventing cardiovascular diseases.


2. Improves vision and helps oral conditions: Eating tomatoes helps prevent the appearance of oral discomforts, like ulcers, and take care of our vision.
3.  Ally against cancer: Studies from the University of Harvard say that by eating tomatoes habitually, cancers associated with the digestive system can be avoided, as well as breast cancer.

Ingredients
•One kilo of tomatoes
•400 grams of sugar
•Juice from one lemon
•One stick of cinnamon

Directions
•Begin by scalding the tomatoes.  To do this, fill one pot with water and heat.  Once the water begins to boil, place the kilo of tomatoes in the pot, and leave for a short amount of time, less than one minute.  Once the tomatoes are scaled, remove from water and cool with cold water.  It will now be much easier to peel them.  Remember to always remove the seeds if possible.
•Remove the tomato pulp, and place in a strainer or in a bowl.  Once you have removed the pulp, pour the sugar over top of them, along with the lemon juice, and let the mixture set for one hour.  This will allow the tomatoes acids and flavors to mix together.
•Now you are ready to place the mixture into a pot to begin cooking all the ingredients, place over low heat.  Remember to place the cinnamon stick in this mixture as well, it will give it a very delicious and special flavor.  Stir slowly, always over low heat, and little by little, remove the juice so the jelly is thinner.  Cooking will take at least one hour.  You can try it every once in a while to make sure you like it, but most importantly, do not forget to stir it every once in a while.  If not, you run the risk of burning the bottom of the mixture, which will leave a bitter taste to the jelly.
•Once you have a thin and light texture, more or less, remove from heat.  Let the mixture set for roughly one hour.  Let the mixture cool so that the jelly finishes setting, and slowly you will begin to notice that as it cools, the mixture thickens.  This is simply delicious.
•Now you are ready to pour it into glass jars for storage.  One way of making them last longer is to vacuum seal the jars.  One way of doing this, for example, is to place the glass jars of tomato jelly into a pot of boiling water.  Once you hear the “pop” sound, the jars will be hermetically sealed and will last much longer.

One excellent way of combining this tomato jelly, for example, is to spread it on a piece of whole-grain toast, along with a slice of brie.  This combination is simply perfect

Also read:

Radishes removes stones

All fruits and organic vegetable are natural medicines

Source:  http://steptohealth.com/delicious-calorie-free-recipe-tomato-jelly/


How to make vegan tomato sauce:

Which Best Diet to Lose Weight?

Which of the tested most popular diets Atkins to zone, weight watchers, are the best? It's the vegan...who knew. I personally do a vegetarian diet....see below. Too many pesticides, and injections in red meats right before their are slaughtered.
It requires less hormones, stress and less insulin to digest a vegetarian diet. This should have given us the hint...more will come with the science evidence's of this diet. (read one report below.

http://www.pinterest.com/ptsherm/vegan/


http://www.pinterest.com/ptsherm/
http://www.pinterest.com/ptsherm/vegan/
FOR THE ARTICLE CLICK THE FOLLOWING:

http://www.ischoolguide.com/articles/4274/20141111/atkins-weight-watchers-south-beach-zone-compared-best-diet-plan-weight-loss-vegan-study.htm#.VGQL8yO4bD4.twitter
Milk & Mortality:
I tend to do this style of diet:During the first half of the show, physician and nutrition expert Dr. John McDougall commented on a British research study which found a diet rich in milk could have detrimental health consequences. The study found frequent milk consumption was not good for bones and doubled the risk of death, McDougall reported. People are being poisoned from fat and environmental contaminants in the food they eat and diary is at the root of it, he suggested. According to  McDougall, cow's milk is only to be consumed by calves as it causes early sexual maturation in humans as well as contributes to cancer and obesity. "It's just the wrong food for people," he said.

McDougall traced America's obesity epidemic on dietary changes which have seen an increase in consuming animal foods and oils over the last 34 years. He blamed China's increasing obese population on the country shifting from 90% rice-based diet to one filled with animal products. McDougall railed against olive oil consumption, noting it has no nutritional value and when consumed gets stored under the skin as fat. He warned about treating type 2 diabetes with medicine as a recent study found those who aggressively treated with medication were at increased risk for death, heart disease, and weight gain. McDougall recommended high calorie plants on the dinner plate.

POTATO CURE REMEDIES

The healing properties of potatoes have been known from hundreds of years ago. Potato juice is especially known from the treatment of several diseases.

Potatoes grow all over the world and have been found in the diets of people down through time… and potatoes have great healing abilities when made into fresh juice.
Potato Juice: A Cure For Some Of The Most Serious Diseases

12 Benefits of Potato Juice

1. Potato Juice is a wonderful anti-inflammatory agent work well for arthritis and all the other forms of inflammatory disease aches and pains, especially joint pain and back pain. And Potato Juice will increase circulation to every area of the body.

2. Potato Juice is very alkaline and works to alkalize the body in order to prevent diseases such as cardiovascular disease and even cancer.

3. Potato Juice is great for eczema and even acne helping to clear up your skin in no time.

4. Potato Juice can help you lose weight, take one cup of Potato Juice in the morning before breakfast… and in the evening 2 to 3 hours before going to bed. Potato Juice doesn’t taste that great… so make sure to mix it with other juices like carrot juice and add some honey so it tastes great!

5. Potato Juice works wonders for gout… flushing out the uric acid from your body.

6. Potato Juice lowers cholesterol too… and in general improves your over all state of health and well being.

7. Potato Juice also works well as a inexpensive detoxing agent too. Want to flush out your liver and gallbladder then give Potato Juice a try. And Potato Juice has been used in Japan and other places in the world to treat hepatitis with good success.

8. There are studies showing that Potato Juice works well for treating pancreatitis and kidney disease… including high protein values on clinical lab tests. And there’s some evidence that Potato Juice also works well for diabetes and high blood pressure.

9. Potato Juice will prevent the formation of calcium stones in the urinary tract.

10. Potato Juice has also been use for the treatment of tumors and cancer, in fact red and purple potatoes contain high amounts of anthocyanins that stops the growth of cancer cells. And yellow and orange fleshed potatoes contain lots of zeaxanthin which is important for good vision.

11. Potato Juice being alkaline is great for soothing the GI tract, curing indigestion, and helping with excess acid… and for healing a irritable gut and also healing gastric ulcers. A true miracle food for the GI tract.

12. Potato Juice is full of Vitamins A, C, B’s, and phosphorus, calcium, iron, potassium, zeaxanthin, fiber, and protein!

Always use ripe potatoes, potatoes that are free of black spots, new sprouts, and green areas… these areas contain toxins… make sure you remove these areas before juicing

You can add carrot juice to Potato Juice and even herbs like nettle, sage, and spirulina for an even higher nutrient rich juice that does your body good.

Give Potato Juice a try… it just might make you feel great!

Successfully treated diseases are:

• Gastritis: 1Tbsp of potato juice diluted with some water should be taken half an hour before breakfast, lunch and dinner.

• Gastric ulcer: 50ml of potato juice on an empty stomach and 50ml before lunch and dinner.

• Blood sugar levels – daily consumption of potato juice.

• Treatment for lung diseases: daily consumption of potato juice

• Cancer: Potato juice is part of the Brojsov therapy for the treatment of cancer.

• Diseases of the spleen and liver, heart disease, frequent headaches and period pains: daily consumption of potato juice.

How to prepare potato juice:

Wash the potatoes and remove any green parts of the crust. Place the potatoes in a juicer and in one minute you will have a glass full of health. Instead of using a juicer you can grate the potatoes and strain them using a linen cloth. Drink it fresh! For better taste you can add honey, lemon juice, carrot or apple.


BURNS: Slice raw potato, slice of bread soak with cream. Place poultice over burn and cover so no air will get in.

 

Source:

omtimes.com

Medical Uses of Onion's

Everyone knows that onions are great for cooking and in meals, but they are capable of so much more. To ensure onions are used to their fullest potential I'm going to add to the knowledge that onions are medicine. Differ kinds of onion have more or less sulfa (drug) that acts as an antibiotic. Onion's and honey with a bit of lemon is a great cough suppressant. Dr. David Christopher (UTAH) use to make-up his formula. One of my teaches told the story of the old times using an onion in a sick room to get rid of the germs etc. Here are a few more suggestions;
With these nine new ways to use onions you can find a remedy for burns, bad bug bites and splinters. Give onions the credit they deserve (even, if they make you cry every which is good for the eyes.) and put them to use with these unconventional hacks. Please tell us of your uses. Use natural organic onions in all recipes, the sweet or the strong will aid you to get rid of some parasite...
1. Onions Can Be Used To Treat & Heal Mosquito Bites.

Onion help reduce swelling and soothe the itching caused by mosquito bites. Moreover, their strong smell repels insects and mosquitoes.  Apply minced onion directly onto the affected area.  Leave it on for a few minutes, then wash it off.
2. Cut An Onion In Half & Rub It On Your Grill To Clean It

Your grill usually has a mass of charred remains on it that is very hard to get rid of. The hard mass deposits on your grill can be scrubbed off with a piece of onion. The purging qualities of onion juice soften the burned substance and the piece of onion scoops it off.

3. You Can Use An Onion To Polish Your Metal

Metals like brass and copper have to be polished with special care. There are different polishing solutions to clean them. But if you are in a hurry, then some onion juice will be enough to polish these metals temporarily.

4. Cut A Ring Out Of An Onion To Fry Your Eggs In For The Perfect Eggs

5. Rub Onions On A Burn To Help Take Away The Sting

Slice an onion and press in place until there is no more discomfort.
6. Onions Can Cancel Out Strong Paint Fumes

Onions, once cut open, are very powerful absorption tools. Cut a number of large onions into quarters and place them on plates throughout the room. The onions will effectively absorb the paint smell and for those sensitive pregnant noses, not to worry, the smell of onions will dissipate from the room far quicker than the smell of paint would have.
7. Storing Your Avocados With Onions Will Preserve The Avocado

One of the best way to keep a cut avocado green is to place it in a similarly sized airtight container with a piece of cut up onion. Cover it with a lid and refrigerate. I’ve had a cut avocado stay fresh for several days this way. I don’t know why this is, but I suspect that it has to do with the sulfur compounds that the onion releases. This is the same sulfur that makes you cry when you chop onions, but it is also used as a preservative. The onion’s smell and taste don’t seem to transfer to the avocado, as far as I can tell. But I’m not overly sensitive to onions, so you may want to check this out first if you are.
8. Hold Or Tape An Onion Slice To A Splinter To Make It Rise To The Surface

Apply a slice of fresh onion to draw the splinter to the surface of the skin.
please add: and the same values is garlic that's covered in my other blog http://shermsorganicnew.blogspot.com/

Battered Fried Veggies

I love flour battered vegetables. This one is easy. I did not do the meat, only the veggies. This was on the Rachel's TV show. Below is the link to that show. She did not do the meats on the first part of the video.

INGREDIENTS

Oil for frying, such as canola, vegetable or an olive oil/vegetable blend

2 1/2 cups flour, divided

Salt and pepper

6 large eggs, divided

1 1/2 cups breadcrumbs

1/2 cup, a couple of handfuls, grated Parmigiano-Reggiano

3 pieces (1 1/4 pounds) boneless, skinless chicken breast, tenderloin removed

1 pork tenderloin (about 3/4 pound), trimmed of silver skin

3/4 pound veal medallions/scallops

1/4 teaspoon freshly grated nutmeg

1 cup seltzer water

1 pound butternut squash, peeled and sliced 1/2-inch thick

3 potatoes, peeled and halved lengthwise then sliced 1/2-inch thick

3/4 pound cremini/portabella, fresh porcini or trumpet mushrooms, cut into

chunks

1/4 pound large spinach leaves

20 large sage leaves

1 cup large sprigs flat-leaf parsley

Lemon wedges and flaky sea salt, to serve

PREPARATION

Fill a tabletop fryer or deep Dutch oven with oil. If using a Dutch oven, fill 1

1/2 to 2 inches deep and heat over medium to medium-high heat. For tabletop

fryers, preheat oil to 365°F.

Set up a breading station for meat: In separate shallow dishes, place 1 cup

flour seasoned with salt and pepper, 4 eggs beaten and seasoned with salt and

pepper, and breadcrumbs mixed with grated cheese.

Preheat oven to 250°F. Arrange a metal rack inserted into large baking sheet.

Slice the chicken and pork on a bias into thin medallions. Season chicken, pork

and veal pieces with salt and pepper. Bread meats in flour, egg then

breadcrumbs, and fry in small batches to deep golden on both sides, about 3-4

minutes. Transfer to a baking sheet and keep warm in a low oven.

Place remaining 1 1/2 cups flour in a bowl and season with salt, pepper and

nutmeg. Whisk in 2 eggs and seltzer to form a batter. Dip and fry butternut

squash, potatoes and mushrooms in small batches. Drain on parchment or a paper

towel-lined platter and sprinkle with flaky sea salt while hot. Dip and

flash-fry the spinach then the herbs; they will cook very quickly.

Serve fried meats and vegetables, spinach and herbs on a platter with lemon

wedges for dousing.

http://www.rachaelrayshow.com/food/recipes/18603_autumn_frito_misto/index.html




http://herbalwithfoodrecipes.blogspot.com/2013/06/herbs-kill-parasites-in-bowels.html

Vegetarian Stuffing Casserole

This make up to a vegetarian vegetable casserole dish recipe (Being single I've learned techniques to this original recipe that I had used for six people, but it's basically the same.) You can go wild on a veg. I freeze some of the left overs in sandwich bags a cup at a time to eat it when ever I need a good snack. Eating more veggies will not make you gain weight. It has lots of fiber so eat all you want.

Add the more fresh milder tasting veggies. This is an economical basic recipes utilizing any left over vegetables. Their combinations of tastes with breads adds variety. This use to be fashionable in the '50 when not so much pastas were used. No meats here but do use vegetable or chicken broths when ever possible. If you make a mistake just add more or less stuffing or more or less veggies to your taste . If you are a cheese condo sir shred a little almond cheese, or veggie sausage (Morning Star?), and top with sour cream for company dinner
VEGETARIAN VEGETABLE CASSEROLE.
*½ box of chicken flavor or etc. stuffing mix (or, make your own from w/w 1/2 white bread poultry seasoning (1 To 2 tsp), celery seed or parsley herb to taste.
*1 cup Cream of celery or mushroom soup for the liquid needed or just add broth a bit of each.
*mixed vegetables (eye ball them to your tastes.) Sauteed brings veg. flavors, but not necessary.

*Fresh vegetables such as squash (a small slice zuke, or yellow) Don't over cook any of the vegetables. This casserole shouldn't look too dull in color.
*1 cup chopped celery (about) this adds in natural salt to any vegetarian recipes)
*½ cup chopped onion
*2-3 tbs olive oil (NO SALT, pepper to taste)
*1 egg is optional (or even a boiled egg if you think you need more protein...
Mixing all the dry ingredients, vegetables then the rest of the liquids together but not too soggy or wet into the casserole dish. It's at this point is where I remove ½ and freeze some to bake later. A cup for "each" person in a sandwich baggie for one or two persons.

Tell readers of your results or add to or another recipe of the same sort i.e...

STUFFED MUSHROOMS

Add mushrooms to your diet (Cancer food i.e.)
Ingredients;
20 medium mushrooms
3 tbsp. butter
2 tbsp. finely chopped onions
2 tbsp finely chopped red peppers
14 Ritz or other crackers (finely crushed, abt 1/2 cup)
2 Tbsp. grated Parmesan Cheese (sub. another Italian cheese)
1/2 tsp. Italian seasoning.
Oven 400 F. about 20 minutes
Remove stems,chop and set aside the ones not use. Save them for soup- freeze.
In large skillet on med. heat added 1/4 cup chopped mushroom stems, butter, red pepper, onion; stir until veggies are tender, and remove from heat.
Mix then add the crumb mixture onto the mushroom caps.
Bake on an un-greased baking sheet for 15 minutes or heated through. Makes 20 servings 1 stuffed mushroom each.
Variation is to add cream of mushroom soup on top as a garnishment.
http://earthsorganicnews.blogspot.com/2010/05/mushroom-medical-breakthroughs.html

Tell readers of your results or add to or another recipe of the same sort i.e...

STUFFING CASSEROLE FOR ANY VEGETABLE DISH

This is a dish can change taste for variety, budgets; cost effective if shopping done in season or when veggies are on sale. Shop and plan meals around weekly vegetable sales. Garnishes; sour cream, cheese, gravy or cream of mushroom soup i.e. Learn to use ends-heels of bread; cube before it get hard and store so it will not mold; refrigerated. Save money and make your own dressings using broth, celery, poultry seasoning and chopped onion. Time Saving; Freeze ready made to have ready to stuff green peppers, zuke, tomato's etc. when a sale come alone.
Ingredients; Use garden variety, Organically grown or local produce for healthier benefit's.
1 pkg stuffing mix for chicken
1 1/2 cups beef broth (or veg.broth if vegetarian)
1/3 cup sliced mushrooms
2 Tbls. Bacon bits (optional) Vegetarian crumbled bacon (Morning Star i.e.Rem)
Prepare the stuffing mix as directed on pkg. substituting beef broth for the water.
Stir in the mushrooms and bacon bit (or, add in other chopped vegetables) until well blended; cover.
Remove from heat; let stand 5 minutes; fluff with fork.
Makes 6 servings.
Ideas; Variations; For carrots, parsley; and/or onion or celery i.e. prepare as directed sub. chicken broth for chicken or vegetable broth you've made yourself. (see my posts on rich veg. broths.) Slice or chop carrots for the mushrooms and parsley for the bacon bits.
Variations; For Apple raisin; prepare as directed; substituting apple juice for the broth. Chop red or green apples for the mushrooms and add raisins for bacon.
Tofu: Cube organic tofu; sprinkle tumeric and fry until golden brown to add to the dish. See the post on exact recipe in this blog.
http://earthsorganicnews.blogspot.com/2010/05/mushroom-medical-breakthroughs.html

Tell readers of your results or add to or another recipe of the same sort i.e...

CHEESE BROCCOLI CASSEROLE

STUDIES HAS SHOWN BROCCOLI IS NEED IN our DIET's ESPECIALLY IN CANCER problems. CHOOSE RECIPES THAT YOUR FAMILY WILL LIKE. http://earthsorganicnews.blogspot.com/2009/02/broccoli-reverses-diabetes-damages.html
This scrumptious dish has a crunch topping with cheese filling.
Prep Time 10 minutes; Total 40 minutes
1 pkg (6 ounce) of a chicken stuffing mix (Make up your own home made stuffings)
2 pkg. (10 ounce each) frozen broccoli florets, thawed, drained or make equivalent; to sub. fresh blenched using the most tender parts, no tough stems?)
1 Can 10 ounce) Condensed cream of mushroom soup
1 Cup sharp or reg. cheddar cheese (or, use a cheese dip).
Preheat oven; to 350 F Prepare stuffing mix as directed on pkg. Using only 3 tbsp. butter; Set aside.
Mix together the remaining ingredients in a 2 qt. baking dish; Then, top with the stuffing mixture .
Bake 30 minutes or until heated thoroughly
Makes 8 servings, (3/4 cups servings)
Garnish with sour cream, or, cream of mushroom soup. You can also make up a brown gravy and omitt the cheese topping.
The above link is my other blog with more details on broccoli...
Make your own stuffing mix: Left over whole wheat or half and half good bread, depending on how much us need and use add in poultry seasoning, celery, onion, salt, pepper all to taste and chicken broth just to moisten the ingredients.
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Dill Pickles From The Garden

It's time to plan and plant cucumber in your garden....If not head for the dollar store and buy 6 to 12 jars for the year, depending on the size of your family. I know they may not be as good as this recipe, but what's life without dill pickles. (Great for potato salads, leg cramps and are an anti fungal because of the vinegar. Low in calories and a great in between meal snack.)

Dill Pickles
Prep: 30 minutes; process 10 min. (Let stand one week)
Ingredients;
3 to 3 ½ lbs of small pickling cucumbers (organic)
4 cups white vinegar
½ cup sugar
1/3 cup pickling salt
6 Tbs. Dill seeds
1.Thoroughly rinse cucumbers. Cut off a thin slice from both ends of each cucumber. Slice into ¼ to ½ inch thick slices. In large non-reactive pot ( no aluminum); combine water, vinegar, sugar and pickling salt. Bring to boiling.
2.Meanwhile prepare jars. Pack cucumbers loosely into hot, pint canning jars, leaving a ½ inch head space. Add 1 Tbs. Dill seeds into each jar. Pour hot vinegar mixture into jars, leaving a ½ inch head space. Discard any remaining vinegar mixture an. Wipe jar rims; top with lids.
3. Cold Pack:Process in boiling water cannier (hot pack) for 10 minutes. Start the timing when water returns to boiling). Remove jars; cool on racks. Let stand 1 seek. Makes 6 Pints
Options:
Add 1-2 whole hot red Chile peppers (Thai or cayenne) when packing the cumbers.
To make sweet dill pickles increase sugar up to 3 cups.
2 cups thinly sliced onion with the pickling salt and layer with heavy plate and chill overnight.
¼ cup is only 25 cal.
Used UN-waxed cukes picked just before canning. Don't use table salt. Use only whole spices. If you have hard water, use distilled.
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STUFFED PORTOBELLO MUSHROOMS

Vegetarian dish that is totally satisfying and with loads of protein plus, heart healthy, cancer fighting fiber, all under 300 calories and gluten free. Sub. Brussels sprouts with broccoli for crunch. The boost is quinoa. (seed-grain cooked like rice) It has a mild slightly nutty flavor and packs more protein than any other grain-seed. The can be stuffed with pine nut when in season for crunch and flavor. (Centers of mushrooms if hollowed-out can be saute' with a bit of onion in butter, salt, pepper to taste; add in 2 Tbs. of flour and half and half until thicken to a wonderful rich cream sauce as a topping. Or, cream mushroom soup i.e. if desired for a quick semi home made alternative other than cheese.) Lean more about mushrooms for a new immune systems toward better health. My other blog will tell more of the health benefits of mushrooms;
http://earthsorganicnews.blogspot.com/2010/05/mushroom-medical-breakthroughs.html

(30 minutes or less, 4 main servings)
Ingredients;
½ cup quinoa (rinsed)
1 ¼ lbs Brussels sprouts
4 tbs. Extra virgin olive oil
4 large portobello mushroom caps
1 tsp. Fresh thyme leaves
2/3 cup frozen corn
3 oz. Crumbled feta sauce (¾ cup)
½ tsp. Ground cumin
1.Preheat oven to 400 F. In 2-qt. Saucepan, combine quinoa and ¾ cup water. Heat to boiling on high heat to medium-low. Cover and cook 15 minutes or, until liquid is absorbed.
2.Meanwhile, and halve Brussels sprouts in a 18” X 12” pan. Toss and evenly coat 2 teas. of oil and ¼ tsp. Salt and freshly ground black pepper.
3.Roast 10 minutes
4.While sprouts cook, brush mushrooms with remaining 2 teaspoons oil and sprinkle with 1/8 tsp salt. Chop thyme finely then add to medium bowl along with corn, feta, cumin, and cooked quinoa.
5.When sprouts have roasted 10 minutes push to one side of pan and arrange mushrooms, grilled side up. On other side of pan. Divide quinoa mixture on top or among mushrooms, roast 10 minutes or until mushrooms are tender.
Each serving is about 290 calories, 14 grams of protein, 38 carbs., 14 grams fat, 9 grams fiber, 19 mg of cholesterol, and 500 mg. Sodium. The alternatives are not figured out.
(I could not find a photo to match this light nice looking meal with corn and sprouts on the side. Also, you can hollow out the inside of your mushroom, then add the hollowed center to the quinoa or mixture of freshly cut corn and quinoa. Which, I believe is more a seed than a grain. Then stuff in the removed hollowed-out mushrooms. After grilling the mushroom then put the recipe mixture on top and bake.
(Your preference; The above recipe is the quick meal method.)
*I love frying these mushrooms just like a grilled hamburger, add your hamburger toppings which makes a nice alternative to hamburger. Introduce this taste to your children early.


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CREAMED KALE (Cancer Veg.)

Fresh garden kale is best, and is easily grown, just cut tops back with scissors and a new crop will follow. If you grown the organic seed in the spring, Kale or Swiss Chard, next to a rock foundation it will grow throughout winter. Many like kale better than spinach because it's doesn't that bitter after taste (alkaloids.) Store bought kale is not as good variety as you'll grow in your garden. Don't let it get as big as store variety and it will be soooo tender and delicious. If it smaller you can even put the tender leaves in a salads. Add it to drinks, stews or soups, especially with lamb, a excellent combination. Every family should grow
Eat This family of vegetables Kale and Swiss Chard to keep health pH. It's a anti-inflammatory, contains beta carotene, Vit. K, Vit C, lutein, zeaxanthin, rich in calcium, and carotenoids. Kale and other brassicas contain sulforaphane (Swiss Chard, Cabbage, Broccoli, etc.) Kale produces a natural accuring chemical potent anti cancer properties. Boiling decreases the level of cancer compounds, however steaming or stir frying doesn't result in significant loss. (Use other brassica vegetable for more cancer properties) Kales is also a source of indol-3carbinol, a chemical boost that repairs cells. Study's now shows it blocks the new growth of cancer cells.
3 tablespoons unsalted butter
3 tablespoons finely chopped onion
3 tablespoons all-purpose flour
3 cups milk, scalded (part cream?)
Pinch freshly grated nutmeg
Salt and freshly ground pepper

3 pounds kale, center stalk removed, and coarsely torn into pieces
Heat the butter in a medium saucepan over medium heat. Add the onions; cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened.
Season with pinch of nutmeg and salt and pepper, to taste. Keep warm until ready to use

.Meanwhile, steam, or stir-fry in a medium pot until it is tender (don't over cook vegetables.) Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste.
Topping: Caramelized Onions. Caramelized Onions or Shallots: 6 tablespoons butter 2 tablespoons sugar 10 shallots, peeled and sliced, or 40 baby peeled onions, Salt and freshly ground pepper Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes. Use as a topping for the creamed Kale.
*If you want to make this a vegetarian brunch just add 1/2 cup white shredded cheese to it. (your choice) Many in the south add bacon...?

*Note you can cream any greens such as Spinach, Swiss Chard, with this same recipe.
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BROCCOLI CASSEROLE

Cheesy Broccoli Casserole You can half this recipe. Broccoli has plenty of vitamins C and A and lots of natural plant calcium that is chelated by nature. It has 3 grams of fiber, 11 grams of protein and is 25 % calcium. Variation would be to add in cooked brown rice or, chicken, bacon if you eat meat.
12 cups florets (trimmed crowns only) broccoli
¼ cup of omega 3 or/or 6 oil (canola, soybean, safflower, nut oils, etc)
¼ cup flour
1 cup chicken broth (or vegetable)
2 tsp. Dijon mustard
½ tsp onion powder or chopped onions
Pinch of fresh nutmeg
1 ½ cups shredded cheddar cheese (or, white)
1/2 cup grated Parmesan cheese (divide into ¼ cups)
Sea Salt and pepper
1 ½ cups of corn flakes (coarsely crushed)
Topping is l ½ cups of corn flakes, or breadcrumbs coarsely crushed with ¼ cups of the grated Parmesan Cheese mix and set aside.
Preheat oven to 400 f.
Steam broccoli until crisp tender for about 5 minutes and set off heat. Blanch
Heat oil in a medium saucepan adding the flour stirring and cooking it till the color is light golden.
Slowly whisk in milk, broth mustard, onion and salt, pepper and nutmeg bringing it all to a simmer. Reduce heat until the mixture slightly thickens for about 2 minutes.
Remove from heat and stir in the cheese and the rest of the Parmesan
Spread the broccoli in a 9 x 13 inch baking dish. Pour the cheese sauce evenly over the top.
Sprinkle on the topping mixture and bake until golden brown or bubbling about 15 minutes.
*You can sub other vegetable as the main ingredient such as green beans i.e. It will alter the nutrients values by adding more fiber but less calcium. http://www.vegcooking.com/vegcooking-eggreplace.asp

Great site! ©P.T. Sherman 2007 all rights reserved.

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Kim Chee (Pickled Cabbage) Probiotic's

Kim Chee (Korean Pickled Cabbage) PRO=BIOTIC veggies (Colon food)

 

Kim Chee (Korean Pickled Cabbage) Like our sauerkraut
Yields about 1 quart
2 lbs celery cabbage (Chinese Cabbage)
½ cup coarse salt
1 ½ Tbs. crushed red pepper flakes
1 clove garlic, finely minced
1 tsp. minced fresh ginger
1 Tbs. sugar
1 scallions, finely chopped

1. Rinse cabbage in cold water and drain.
2. Cut into 1½ pieces.
3. Sprinkle with salt
4. Add; 1 quart water and let stand overnight
5. Next day: rinse cabbage in cold water and drain.
6. Using a wooden spoon, blend remaining ingredients and stir into cabbage pieces.
7. Pack into jars and cover.
8. Place jars in plastic bags to prevent odors from spreading to other foods.
9. Refrigerate and let stand 4-5 days to cure.
In some countries they bury this for winter, in a container, and dig it up when aged and soured.

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LEFT OVER POTATO RECIPE

Mash Potato Cakes
Potato Cakes is comfort food for anytime of day. This is an excellent simple recipe for leftover mashed potatoes. They seem to be better in this recipe if used the next day. (The mash potatoes are whipped with an electric mixer, butter, cream, salt and pepper added.)
One cup of leftover mashed potatoes
4 tbs. of whole wheat
1 egg Mono oil (olive or safflower oil with butter)
Serving is about 4 medium potato pancakes. (If you need to double the recipe)
Mix ingredients and let set aside for a bit for the whole wheat and egg to be absorb. Fry crisp on both sides before turning then, last minute, add in butter for flavor.
Do not turn over till brown. If your potatoes are not creamy enough add more milk. These are good even cold and none will goes to waste.
Serve with sour cream Plain with lots of butter or with maple syrup for breakfast

Fancy these up with what you have on hand such as chives or onions from your garden. For lunch pour basic gravy or white sauce over potato cakes or just use cream of chicken or mushroom soup thinned down with cream or milk.

Basic White Sauce
¼ cup butter
¼ flour
½ tsp. sea salt
¼ tsp. fresh ground pepper
2 cups milk
In medium skill melt butter blend in flour salt and pepper cook till smooth and bubbly. Stir constantly till mixture boils and thickens. (Or add more milk to thin it our for the following cheese recipe addition) Another variation is;
Make 2 cups. Decrease the butter and flour to 3 tbs. each, or leave as is, add 2-cup cheese (8 oz.) and 2 tsp Worcestershire sauce dash, Tabasco and a dash of cayenne pepper for a cheese sauce. This sauce is good over macaroni too. P.T. Sherman
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ZUCCHINI CASSEROLE

IT'S REALLY A Vegetable Stuffing Casserole, but all the family will love it.
Ingredients;
4 cups herbal seasoned stuffing mix
2 Tbsp. Melted butter
1 can of condensed cream soup (Mushroom, chicken, celery i.e.)
½ cup sour cream
2 cups of zucchini (2 small or, any vegetables, part summer squash etc)
1-cup carrots (Depends on how much you like- 2 medium carrots) shredded, diced or cut in small piece.
¼ cup chopped onion (1 small onion)
This is a nice comfort food and I make it quite often. If you like the sour cream add more or cream and some cheese of your choice works nice too. Topping: Mix 1 cup of the stuffing mix with the butter or margarine for some. (Set aside) Add together soup and the next 4 ingredients until combined thoroughly. Lightly stir in remaining 3 cups of stuffing mix until combined. Spoon mixture into a lightly greased 1-½ quart baking dish. Sprinkle evenly with some of the stuffing-butter mixture topping. Bake at 350 for 30 minutes or until thoroughly bake and heated through. I have done this in a hurry and to save electricity once in a while on top of the stove and it works too. Just stir-fry with the fastest cooking vegetables first with the butter then add in the liquids mixed in dressing and cook on low. Simple. For a “Dump-all Vegetable Casserole” variation next time, try more vegetables, zucchini, etc., in this same casserole. Add one slice of completely whole- wheat slice of bread to the stuffing to make it more balanced. Use cream of chicken soup, or vegetable-chicken broth, celery, mushrooms or gravies on top. I've done this same recipe in so many variations depending on what left over in the fridge tonight... All publishing right are the property of P.T. Sherman Author


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