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Showing posts from November, 2019

Benefits of the Bay or Laurel Leaf

Do you have type 2 diabetes and have trouble with healing sores or wounds?   Use BAY Leaves or Laurel Leaves Daily! Bay leaf extract was found to have antimicrobial activity against some of the most comm on pathogens. Bay Leaf improves insulin function . It helps drop the blood glucose, cholesterol and triglycerides in your body. Fresh leaves are very rich source of vitamin-C. Fresh Bay leaves and herb parts are very good in folic acid,Folates are important in DNA synthesis and when given during the peri-conception period, they can help prevent neural tube defects in the baby. Bay leaves are an excellent source of vitamin A which is essential for healthy visual sight. Laurel Leaves is a good source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper are used by the body as co-factors for the

Veteran's Day Treat Recipe

Napoleon Bonaparte reportedly once said, "An army travels on its stomach." We're not sure if that's true,  but we can definitely appreciate the sentiment behind it, and today it seems particularly important. In honor of Veterans Day, here is a delicious and patriotic recipe you can make to help celebrate the military members in your life. These crispy white chocolate sandwiches are the perfect Veteran's Day snack for the whole family. INGREDIENTS 3 tablespoons butter or margarine 1 package (10 oz., about 40) JET-PUFFED Marshmallows OR 4 cups JET-PUFFED Miniature Marshmallows 6 cups Kellogg's® Rice Krispies® cereal OR 6 cups Kellogg's® Cocoa Krispies® cereal 1 1/2 cups white chocolate morsels 1 tablespoon vegetable oil 3/4 cup powdered sugar 2 tablespoons water Red-, white- and blue-colored sprinkles DIRECTIONS 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from hea

​Pecan Pumpkin Glazed Donuts Recipe

Pecan Pumpkin Glazed Donuts: Thanksgiving is't the only time to enjoy pumpkin. Paired with a cup of coffee, you will be smitten over the spicy, sweet, glaze and crunchy pecan topping. Pecan Glazed Pumpkin Baked Cake ​Doughnuts (gluten free, soy free and vegan) Makes 6 large donuts 2 tablespoons/30ml/19g brown rice flour 1/2 cup/85g potato starch 1/2 cup/61g sorghum flour 1 teaspoon/5ml pumpkin pie spice 2 1/2 teaspoons/12ml baking powder 1/2 cup/100g coconut sugar (or regular sugar) 1/2 cup/115g pumpkin puree 3/4 cup/185ml buttermilk ** 3 tablespoons/45ml coconut oil in liquid form (or oil of your choice) ** we make our own buttermilk using 1 cup/250ml coconut milk and 1 1/2 tablespoons/22ml apple cider vinegar. Preheat oven to 350F/175C/Gas. Add coconut sugar, pumpkin puree, coconut oil into a bowl. Stir then add in your dry ingredients. Add in buttermilk and stir till combined. Pipe or scoop batter into ​doughnut pan. You can use m

Mulled Wine By Any Other Name...

Heated wine dates back to ancient times, when spoilt wine was converted back into a drinkable form by heating and the adding of spices and honey. In medieval times heated wines were called Ypocras or Hipocris, named after 'the father of medicine,' the Greek physician Hippocrates. Purer than the water in those days, it was thought to be a very healthy drink.  During the 1500's, the mulling of clarrey , or bordeaux wine was popular, sweetened with honey and spiced with cinnamon and cardamon. Living in Southern Florida times are few and far between (at least according to our northern brethren) that we need a drink to warm us up on a cold winter’s night.  The popularity that this spiced and sweetened wine enjoys in Great Britain and Europe has not hopped the pond. Why I am not sure. To me mulled wine spells holidays and festivity.  It brings back wonderful memories of family and friends spending time together. Mulled wine goes by many different names here are

Citrus Marinated Tuna with Grilled Tomatoes and Onions Recipe

YaDa Chef Citrus Marinated Tuna Serves 4 4 5 ounce/145 g tuna fillets 2 cloves garlic, minced 1 lime zested and juiced (reserve 1/2 of the lime zest) 1 orange, zested and juiced (reserve 1/2 of the orange zest) 1/4 cup/60 ml olive oil 1/2 teaspoon/2 ml sea salt 1/2 teaspoon/2 ml ground black pepper 3 branches rosemary, leaves removed from stems and minced 4 plum/roma tomatoes, cut in half 2 red onions, cut in quarters Heat a grill to medium high heat. Combine the garlic, 1/2 the zest and juice of the lime and orange, olive oil, salt, pepper, and rosemary. Place the tuna, tomatoes and onions in a large container. Pour the marinade over the fish and vegetables. Let marinate while the grill is heating. Place the tomatoes and onion on the grill at least 5 minutes before the fish. Turning over once. Place the fish on the grill. Cook for 2 - 3 minutes on one side then turn over and cook another 2 - 3 minutes for medium rare. Remove the food from the grill, sprinkle with th