Healthy Drinks.

Trinity's Conscious Kitchen - When I need a ‘Super Cleansing Green Kale & Coriander Drink’! | Trinity's Conscious Kitchen
The Matstone 6 in 1 Macerating Cold Press Juicer.



Healthy Drinks – Trinity's Conscious Kitchen:
Cleansing Green Kale Drink:
A few thick celery stalks
Several really big kale leaves
Two medium sized apples
A handful of fresh coriander leaves

Dandelion & Apple Juice:
2 sweet apples
Big handful of youngish dandelion greens
3 large celery stalks
2 kale leaves
a little ginger or garlic an extra boost

Diet.

- Joe Wicks Lean in 15 diet slammed by Save Money Lose Weight on ITV | Diets | Life & Style | Daily Express:

- The Best Diets of 2017 (and the Worst), According to U.S. News - Nutrition - Health.com
The healthy DASH diet plan was developed to lower blood pressure without medication in research sponsored by the US National Institutes of Health.
The first DASH diet research showed that it could lower blood pressure as well as the first line blood pressure medications, even with a sodium intake of 3300 mg/day!
Since then, numerous studies have shown that the DASH diet reduces the risk of many diseases, including some kinds of cancer, stroke, heart disease, heart failure, kidney stones, and diabetes.
It has been proven to be an effective way to lose weight and become healthier at the same time.
It is full of fabulous, delicious, real foods.
The Dietary Guidelines for Americans recommend the DASH eating plan as a model for healthy eating for everyone!

In January 2016, DASH was named the number 1 for "Best Diets Overall" and "For Healthy Eating", tied number 2 "For Diabetes", and ranked number 3 "For Heart Health" (out of 38 diets tested) in the US News & World Report's annual “Best Diets” rankings.

How to Make the Budwig Diet Mixture - Cancer Tutor:
- Mix (4) Tbs of organic 2% low fat Cottage Cheese with
- (2) Tbs organic cold pressed Flax Seed Oil commonly referred to as (Flax Oil).
It is best (not) to use Flavored, Lignum or Highest Lignum Flax Oil. Two good flax oils are Barlean’s or Spectrum’s cold pressed organic flax oil. This can be found in the refrigerated section of the grocery or health food store. Never off the shelf. Never capsule or flakes. Watch the expiration date.
Blend the flax oil and cottage cheese together with the immersion blender until reaching a creamy quality and the oil has been absorbed. There should be no standing oil.
Then add to this mixture if needed, 1-3 Tbs of low fat milk for a creamery mixture and (stir with a spoon) no blender. This mixture should then be poured over the freshly ground flax seed and mixed together by spoon; again no blender.
The ratio may be adjusted for smaller or larger proportions.
A rule of thumb to keep in mind is one tablespoon of oil to two tablespoons of cottage cheese. 
The amount of milk can be adjusted as needed for consistency and easier blending.
Once the mixture is completed it must be eaten immediately for best results.

Make fresh each time. Here’s the link to the (YouTube) page showing how to combine the Flax Oil and Cottage Cheese in a video.
http://www.youtube.com/watch?v=RSoddptWL0s

I will not say it tastes good but it has a chance. Just add all kinds of fruit : berries. grapes, bananas, apples etc... cut up in small chunks to the mixtures.
Go to : www.youtub.com/watch?v=RSoddptWL0s  there is a short video that might interest you.

The Budwig Diet - Flaxseed Oil And Cottage Cheese Quark Diet : Budwig Center:
Generally, each tablespoon of Flaxseed Oil (FO) is blended with 2 or more tablespoons of low-fat organic Cottage Cheese (CC) or quark.

- Basis of Dr. Johanna Budwig's oil-protein diet - how to make the flaxseed oil plus cottage cheese/quark mixture & simple homemade quark:

- Macrobiotic Dietary Guidelines - What is the Macrobiotic Diet

- From Cancer To Health: Hippocrates Soup: "Hippocrates Soup"

Tea India Masala Chai.

Update from 2 Nov 2015.
- How to Make Masala Chai: from Madhur Jaffrey.
1. First, add 3 cups of water to a medium saucepan.

2. Next throw in the masala:
- 4 cloves (but "one more or one less makes no difference")
- 4 cardamom pods (use green cardamom, which has a “more silvery taste,” as opposed to the deeper and coarser black cardamom)
- 4 peppercorns
- A 4cm/1-inch piece of cinnamon bark (which you can substitute for cinnamon stick but has a deeper and “more masculine” flavor)
- 1/4 teaspoon of ground ginger (she would never use fresh, which might curdle the milk)
You can leave out any of these things—but never cardamom, cinnamon, cloves, or ginger.
In summary, feel free to take or leave the peppercorns.
Throws the spices directly into the water, or you can also satchel them in a tea bag for easy clean-up—as long as it's loose.

3. Add 3 black tea bags and bring the water to a boil over high heat.
Reduce the heat to low, cover, and simmer for 10 minutes.
Don't worry too much about over-steeping your tea—you can add more water, sugar, or milk be that the case.

4. Once the tea and spices have simmered for 10 minutes, add milk.
Sweeten with sugar (maybe 4 teaspoons of sugar - sweeten to taste);
masala chai is always made with white sugar in India, but you could use a different sweetener—even honey.
If you do use honey, you'll want to avoid boiling it; add it to your tea just before serving.

5. Bring to a simmer, then take the pot off the heat and pour it through a fine mesh strainer into mugs or a serving vessel.
Taste the masala chai to see if it's as sweet and creamy as you'd like; while you can adjust at the milk and sugar as much as you'd like, there's nothing you can really do about spices at this point.
So make a note of what you liked and disliked for your next batch.
"Even in the heat, we drink masala chai hot in India," - Jaffrey instructs.

6. Discard the spices and the tea, no matter how frugal you are.
“They’ve given what they’ve got,” Jaffrey instructs.

And that's it: No fancy ingredients or special equipment—the secret may just be to make sure to simmer for long enough.

Spiced Milke Tea (Masala Chai):
“masala” meaning spices!
- In Praise of Leftovers - iPol - Masala Chai

Tea rom Lidl.

Turmeric Tea .

- Turmeric Tea Recipe - 101 Cookbooks:
Turmeric tends to stain anything it comes into contact with, so be careful.
1/3 cup / 80 ml good, raw honey
2 1/2 teaspoons dried turmeric
lemon
lots of freshly ground black pepper

Work the turmeric into the honey until it forms a paste.
You can keep this on hand, in a jar, for whenever you'd like a cup.

For each cup of tea, place a heaping teaspoon of the turmeric paste in the bottom of a mug.
Pour hot (but not boiling water) into the mug, and stir well to dissolve the turmeric paste.
Add a big squeeze of juice from a lemon, and a good amount of black pepper. Enjoy!
Stir now and then as you drink so all the good stuff doesn't settle to the bottom, or top off with more hot water as you drink it.

- Turmeric Tea - The View from Great Island:
2 cups coconut milk (or almond milk)

1/2 tsp ground turmeric
1/2 tsp ground ginger
1 cinnamon stick
6 peppercorns
6 cardamom pods
1 star anise
pinch of cayenne pepper
honey to taste

Gently crack the cardamom pods open with a rolling pin, being careful not to lose the tiny black seeds.
Break the cinnamon stick in two.
Put all the ingredients in a small saucepan and bring to a simmer.
Turn off the heat and let steep for 5 minutes.
Bring the tea back up to a simmer, then strain into warm mugs.
Top with a little ground cinnamon, if desired.

more:- Turmeric Tea - The View from Great Island:
- 'via Blog this'

Tea.

Super Cold-Buster!
Makes 4-6 servings

1 cup boiling water
2 herbal tea bags
1 tablespoon peeled ginger
1/2 teaspoon ground turmeric
2 tablespoons honey or agave Steep the tea bags in the boiled water for 15 minutes.
Remove the tea bags and pour the water in to your high-speed blender.
Add the remaining ingredients and mix on high speed for 2-3 minutes until smooth.
This mixture is a concentrate.
To serve, mix equal parts hot water with concentrate.
Sweeten to taste with additional honey or agave

Makes about 3/4 cup
Chai Masala

1/4 cup ground black pepper (about 1/3 cup peppercorns)
2 tablespoons plus 2 teaspoons ground ginger
2 tablespoons ground cinnamon (about four 5-inch cinnamon sticks)
2 tablespoons ground cardamom (about 1/4 cup whole green cardamom pods)
1 1/2 teaspoons ground cloves (about 18 cloves)
1 1/2 teaspoons grated nutmeg (about 1 whole nutmeg)
1/2 teaspoon ground dried orange peel, optional Grind each spice individually in a spice or coffee grinder. Be sure to grind them as finely as possible to avoid chunks of whole spices in your tea. Sift each spice with a fine-mesh sifter and return any large pieces of spices to the grinder to powder them further. Combine the ground spices in a bowl and store in an airtight jar or container.
Chai
1/2 teaspoon chai masala, above
1/2 cup water
1/2 cup milk of choice (coconut milk is especially nice)
2 teaspoons black tea, such as Ceylon or Assam
Sweetener to taste Bring the water, milk, masala, and tea to a slow simmer.
Cover and remove from the heat. Allow to steep for 5 minutes.
Strain carefully into a cup and sweeten to taste.

How to make the perfect cup.

How to make the perfect cup
WHITE TEA
To make White tea boil water and leave to cool for around 2 minutes or use water at 185F –85C.
Take care not to pour boiling water on to the leaves as this will scald the leaves and prevent them from opening and releasing all their delicate flavours and aromas. It is important to use good fresh filtered water and to allow time for the leaves to infuse and open releasing their fragrance and flavour. Do not let the tea over infuse as this can make the taste too strong and slightly bitter. Do not let the leaves stew in any remaining water, drain off all water and reuse the leaves by pouring new fresh hot water for a second brew, this brew can have different characteristics in taste and flavours. The Chinese have often regarded the second brew as the best!
As a guide infuse 1-2 teaspoons of White Tea per cup for up to 4 minutes depending on the strength you enjoy.
There are two good methods for brewing tea; one is called ‘the two tea pots method’ and the second ‘the warm cup method’
Use the first teapot to brew the tea and when it has brew for the required time pour into a second warmed tea pot using a tea strainer so there will be no tea leaves. This leaves all the leaves in the first pot and ready to make a second brew.
The warm cup method is as follows pour fresh boiled water into a teapot without any tea leaves in this pot and from the teapot pour into the required number of cups, then place the tea in the empty but warmed teapot, finally pour back the water from the cups and let the tea brew, not only do you have the exact amount of water needed but it is at the perfect temperature!
Whilst it is not essential to use porcelain cups for drinking tea it helps! It can be no coincidence that the Chinese produced the earliest, finest and most delicate porcelain and tea of outstanding quality, both are still held in high regard and combining the two does justice to both. So it is recommended to use porcelain cups or mugs to drink these fine white teas from, and brew in a porcelain teapot that way you get the full potential both in flavours and aromas.
GREEN TEA
To make Green tea, boil water and leave to cool for around 1-2 minutes or use water at 166F – 75C. It is important to use good fresh filtered water and to allow time for the leaves to infuse and open releasing their fragrance and flavour. Boil freshly drawn filtered water, if you use water that has already been boiled in a kettle it reduces the oxygen content in the water. The warm cup method is very good for making Green Tea, as you are less likely to find the tea is bitter with this method, as the amino acids that give the tea its flavour dissolve at a lower temperature than the tannin and the tea will taste sweeter. It is really important not to let the tea brew for too long or to leave the leaves in the teapot. It is possible to use the leaves again but you must take out all the water and fill the teapot again with fresh boiled filtered water.
Take care not to pour boiling water on to the leaves as this will scald the leaves and stop the leaves from releasing their flavour and damage the delicate flavour. It is important for the leaves to open and release the delicate aromas and taste, drink immediately and do not let the tea over infuse as it can become strong and slightly bitter if left too long.
As a guide infuse 1-2 teaspoons of Green tea per cup for up to 3 minutes depending on the strength you enjoy. Drinking Green tea without milk is highly recommended, but you can add sugar or honey to taste.
BLACK TEA
To make Black tea boil water and leave to cool for 30 seconds – 1 minute or use water at 203F – 95C. Take care not to pour actual boiling water on to the leaves as this will scald the leaves and damage the flavour. It is important to use good fresh filtered water and to allow time for the leaves to infuse releasing their fragrance and flavour, after pouring (it can be a benefit to use porcelain cups or mugs) drink immediately and do not let the tea over infuse as this can make the taste too strong and slightly bitter. Use either the warm cup or two tea pot methods as described for White Tea, you can use the leaves to brew a second pot but there may be a subtle change in taste and aroma
As a guide infuse 1-2 teaspoons per cup for up to 1-4 minutes depending on the strength you enjoy. It can be drunk with milk and sugar but if you are using a good single estate or first /second flush or a black tea which is flavoured with fruit or flowers then drinking it without milk is highly recommended.
ROOIBOS & HONEYBUSH TEA
To make Rooibos tea boil water and leave to cool for around 2 minutes or use water at 203F – 75C to 85C. Take care not to pour boiling water on to the leaves as this will scald the leaves and damage the delicate taste. It is important to use good fresh filtered water and to allow time for the leaves to infuse and open releasing their fragrance and flavour, after pouring (it can be of benefit to use porcelain cups or mugs) drink immediately and do not let the tea over infuse as this can make the taste too strong and slightly bitter.
As a guide infuse 1-2 teaspoons per cup for up to 2-4mins depending on the strength you enjoy. Rooibos Tea can be drunk with milk but not flavoured Rooibos or Honeybush Tea.
FRUIT & HERBAL TISANES
To make Fruit & Herbal Tisanes boil water and leave to cool for around 3 minutes or use water at 158F – 70C. Take care not to pour boiling water on to the leaves as this will scald the leaves and damage the taste. It is important to use good fresh filtered water and to allow time for the leaves to infuse and open releasing their fragrance and flavour, after pouring (it can be of benefit to use porcelain cups or mugs) drink immediately and do not let the tisane over infuse as this can make the taste too strong and slightly bitter. Please also look at how to make Green Tea for description of the two teapot & warm cup method.
As a guide infuse 1-2 teaspoons per cup for 2-5 minutes depending on the strength enjoy you enjoy. It is difficult to be precise about brewing times, as there are different plants and fruits parts in each tisane and it also depends on your preference and taste. Herbal tisanes tend to be more delicate and subtle in favour than Fruit tisanes which can have more exotic and intense flavours.

Healthy Eating.

Here's what we're going to be eating this month, all month—not just the first two weeks.
- Happy Give-Up-on-Resolutions Day!

- Calgary Avansino's Food Diary - Healthy Eating (Vogue.co.uk):

Five Seed Gluten Free Bread. By Amelia Freer.

Bread by Nutritional Therapist Amelia Freer.





Pour the almonds milk (1+1/3 cup or 325 ml) in Pyrex measuring jug - heat in microwave oven until warm to the touch.
Wisk two egg, add 1 teaspoon cider apple vinegar and gradually stir in the warm almonds milk.

In a large mixing bowl, combine:
- 225g gluten free brown bread flour (mine is from Sainsbury)
- 225g teff flour (mine is from Sainsbury)
- 1/2 teaspoon sea salt
- 2 tablespoons coconut blossom nectar (mine is from "Spill The Beans" Wimborne - health food shop).
- 10g fast action yeast
- 1 tablespoon each of
pumpkin
sesame
sunflower
linseeds (also known as common flax or flax)
(mine is from Sainsbury - seed mix)
chia seeds (mine is from Sainsbury).
Using a sturdy wooden spoon stir until well combined.
Pour the "wet" mixture from the small mixing bowl into the large mixing bowl with the dry ingredients.
Add 3 tablespoon melted coconut oil (or ghee) - stir until well combined.

When ready to shape and bake the loaf, sprinkle your work surface with a little flour.
Turn the dough out onto the counter.
Sprinkle the dough piece with a little more flour and shape into round loaf.
Cover and let the loaf rise for about 1 1/2 to 2 hours at room temperature, until nearly doubled in bulk.

A half hour before baking, preheat the oven to 220 degrees C/450°F.
Place a Dutch oven, or other heavy-bottomed pot with a lid, into the oven as it heats.

When the loaf have risen, quickly cut slashes 1 cm deep in the top of with a serrated knife.
Gently and carefully but quickly transfer the loaf to hot Dutch oven.
Cover and place back in the oven.

Bake for 20 minutes, then remove the cover from the Dutch oven.
Bake for another 10 to 15 minutes, until the loaf is dark brown, sound hollow when tapped on the bottom, and the interior registers 87.78 degrees celsius/190°F on an instant-read thermometer.

Allow to cool fully on a rack before slicing and eating.

Note:
To make No-Knead Bread - cover the bowl and let it sit at room temperature for 8 hours or overnight.
If necessary, you can refrigerate the dough after this fermentation period and keep it refrigerated for up to a week.
Refrigerating for a few hours also helps make the dough easier to work with and improves the flavor.

Five Seed No-Knead Bread. By Kellie Anderson.

Based on South African seed bread, this loaf is chewy and very tasty.
No kneading and one rise make this loaf a great choice for the novice bread maker or those who just want fresh bread quickly.
As you can see from the list of seeds you get a whack of good fats and Vitamin E as well as fibre, but you will like it more for the taste.




Makes 2 small loaves, about 16 slices each. (I made one!)

600g strong wholemeal flour (or spelt flour, if available)
2 x 7g packets dried (quick) yeast OR 2 tsps of it
1 heaped tsp salt
25 g linseeds
50 g pumpkin seeds
50 g sunflower seeds
25 g poppyseeds
1 tsp caraway or fennel seeds (optional)
1 tbsp honey or barley malt syrup
550ml warm water (hand-hot)

Oil and flour two 900 g (2 lb) bread tins, or one large baking sheet.
Toast the seeds in a dry pan for 3-4 minutes and add to a large wide bowl, together the flour, yeast and salt.
Use a hand to thoroughly mix the dry ingredients.
In a separate jug stir the honey or malt extract into 550 ml of hand-hot water.
Pour the water into the dry ingredients and lightly mix until you have a soft dough and somewhat sloppy dough (vigorous mixing toughens the bread).
I find it easiest to achieve a light dough by making a claw of one hand and mixing, but use a large metal spoon if you like.

Divide the alarmingly-loose dough between the two tins, or form into two rounds on a greased and floured baking sheet – cornmeal is good here.
Cover the dough loosely with either cling film or a clean tea towel.
If you are making rounds, dust the dough with flour and cover with a tea towel.
Leave the dough to rise in a warm, draught-free place until nearly doubled in size – about 40 minutes to one hour.
It may not rise as high as unseeded bread.

Meanwhile heat your oven to 200C.
Bake the bread on the middle shelf for about 35 minutes.
Remove from the tin (usually requires a firm whack on the work surface to loosen) and check that the bottom sounds hollow when tapped.
If not, place back in the oven for a further five or so minutes – without the tin.
Cool completely on a wire rack.
Use one loaf and pop the other into your freezer for later.
The breads keep well for three days and makes terrific toast.
Really lovely bread.
Highly recommended.

Kellie Anderson is an Edinburgh-based food writer, recipe developer, blogger, and also a cancer health educator and nutrition adviser with cancer support charity, Maggie's Cancer Caring Centres.
Her healthy food blog: kelliesfoodtoglow.com.

Squash Noodle Soup with Healing Turmeric.

Japan’s Oldest Soba Shop

1 small spaghetti squash
Coconut oil
Sea salt, to taste
Freshly ground black pepper, to taste
3 to 4 medium carrots
Fresh or dried thyme to taste (optional)
3/4 cup beluga lentils, preferably soaked overnight and rinsed
2 lemongrass stalks
3 garlic cloves, minced
One 1-inch piece of ginger, diced
2 teaspoons turmeric
1 small chile, seeded and minced
Handful kaffir lime leaves (optional)
2 lemons, plus more for serving
2 cups spinach leaves, chopped
Cilantro leaves, for serving (optional)

Preheat oven to 200°C.
Cut squash in half and remove seeds.
Rub the flesh with coconut oil and sprinkle with salt and pepper. P
lace onto a rimmed baking tray, cut side down.

Clean carrots, sprinkle them with salt, pepper, thyme leaves (if using) and coconut oil and toss to coat.
Arrange around the squash on the baking tray.
Bake for 30 minutes or longer, until both carrots and squash are soft throughout.
Remove the carrots if they are ready before the squash.
Let cool.

In the meantime, rinse lentils and put them into a large saucepan with 10 cups of filtered water.
Bring to a boil, lower the heat to a simmer and cook for 15 minutes or until they are soft but still have a bite to them.
Salt at the last 5 minutes.
Drain over colander, saving the cooking water.

Pour cooking water back into the saucepan.
Remove the harder outer layers from the lemongrass, bruise with the back of a chef’s knife and finely chop.

Add lemongrass, garlic, ginger, turmeric, chile and kaffir lime leaves (if using) to the cooking water.
Bring to a boil over medium-high heat, then lower to a simmer and cook for 10 minutes.
Remove from heat.
Add juice of 2 lemons and salt to taste.
Cover and let infuse for 30 minutes.
Strain, discarding the solids.

Scoop the “noodles” out of the squash with a fork and add them to the broth along with lentils.
Dice carrots and add them to the broth as well.
Reheat to a near boil over high heat, add spinach and remove from heat.
Serve with more lemon and cilantro leaves.

Mini frittatas. Authors of Detox Kitchen Bible.

Small changes for big effect, say authors of Detox Kitchen Bible (From Swindon Advertiser)

Mini frittatas (makes 12 frittatas to serve 4)

1 large red onion
2 garlic cloves
2 red peppers, seeded
1 courgette
1 ear of sweetcorn (corn on the cob), husks and silk removed
1 sprig of fresh thyme, leaves picked
9 eggs
100ml rice milk
Salt and pepper
Snipped fresh chives or micro rocket, to garnish

Preheat your oven to 200C/fan 180C/gas 6.
Lightly oil a non-stick 12-hole muffin tin.

Finely dice the onion, garlic, red peppers and courgette and place in a large bowl.

Now cut the sweetcorn kernels from the cob.
The easiest way to do this is to hold the cob at one end, upright at an angle, with the other end in the centre of a kitchen towel on your work surface, and then run a knife down the cob to remove the kernels.
Do this all the way round.
Discard the cob and tip the sweetcorn kernels into the bowl.

Add the thyme leaves to the vegetables and season with salt and pepper.
Spoon the mixture into the holes in the muffin tin, distributing the vegetables equally.
Place in the heated oven and cook for 12 minutes.

Meanwhile, crack the eggs into a large jug or bowl.
Add the rice milk and a pinch of salt and whisk until well mixed.

Remove the tin from the oven and set it on a heatproof surface.
Pour the egg mixture over the vegetables so that each hole is three-quarters full.
Bake for a further six minutes until the egg is completely set.

The mini frittatas should fall out of the holes easily.
Place them on a large plate, garnish with chives or micro rocket and serve.

Inside this book are 200 of Detox Kitchen founder Lily Simpson’s exquisite recipes.
“Our detox is not as you’d imagine, it’s not a strict regime, it’s a lifestyle change,” says Lily, who’s multitasking as she speaks, breastfeeding her six-month-old son Finley and sipping on a hot chocolate (“half milk, half water”), while her dog Rudy sits obediently at her feet.

Red Rooibos Tea.

The 50 Healthiest Foods of All Time (With Recipes) | TIME
Rooibos.
The leaves are used to make a herbal tea called rooibos or bush tea (especially in Southern Africa) or sometimes redbush tea (especially in Great Britain).
In South Africa, it is common to prepare rooibos tea in the same manner as black tea and add milk and sugar to taste.
Other methods include a slice of lemon and using honey instead of sugar to sweeten.
Why it’s good for you: Rooibos (roy-bus) tea, a red tea packed with antioxidants that guard us from chronic and degenerative diseases alike, is rich in minerals like calcium and iron.
Health Benefits of Red Rooibos Tea | Organic Facts
Health benefits of red rooibos tea include its use as a cure for nagging headaches, insomnia, asthma, eczema, bone weakness, hypertension, allergies, and premature aging.
Why your rooibos tea might get much more expensive - CBS News
A trade council says an ongoing drought in South Africa will devastate the rooibos tea harvest, which may lead to a 90 percent price increase.
Red Bush Tea Company.

Goulash Soup with Cabbage.

Kalyn's Kitchen®:
(Makes 4-6 servings, recipe created by Kalyn)

2 onions, cut half both ways, then in thick slivers
2 tsp finely minced garlic
1 tablespoon olive oil
2 tsp sweet Hungarian Paprika (I recommend Penzeys)
1 tsp hot Hungarian Paprika (I recommend Penzeys)
1/2 tsp crushed caraway seed (optional: caraway and cumin are two different seeds, but they do almost look the same - cumin is a lot stonger taste than caraway. You would need more caraway to get the same strength in taste)
4 cups homemade beef stock
3 cups roasted tomatoes or 2 cans diced tomatoes
2 cups finely diced cabbage
500 grams lean ground beef
1 jar roasted red peppers, diced into 1 inch pieces
sour cream for serving

Heat large heavy frying pan, add oil, and saute onions about 5 minutes, until barely starting to color.
Add garlic and saute 2 minutes more, then add paprika and caraway if using and saute 1 minute more.

Put onion/spice mixture into large soup pot.
Deglaze pan with 1 cup of beef stock, then add that and rest of beef stock to soup pot.
Add roasted tomatoes, cabbage and 2 cups water to soup pot and start to simmer.

Brown ground beef in frying pan until quite brown, breaking into small pieces as it cooks.
When browned add to soup pot.
Let simmer on very low heat one hour. (Taste for seasoning and add more paprika if desired. I personally think you can never have too much paprika in a soup like this.)

After one hour, add diced red peppers and simmer one hour more.
Serve hot, garnished with sour cream.
This freezes very well.

* tsp is an abbreviation for teaspoon.
The abbreviation is never capitalized because a capital letter is customarily reserved for the larger tablespoon - “T”.

Sweet potato muffins.

Gwyneth Paltrow's sweet potato muffins | Healthy Recipes - Red Online
Ingredients
1 large sweet potato
125 ml extra virgin olive oil
125 ml unsweetened almond milk
175 ml good-quality maple syrup or xylitol, plus 2 extra tablespoons for brushing the muffins
1 tsp pure vanilla extract
270 g gluten-free flour (if the flour doesn’t include xanthan um, add 1 tsp)
2 tsp baking powder
2 tsp baking soda
1½ tbsp chinese five-spice
½ tsp fine sea salt

Method
Peel the sweet potato, discard the skin, and mash the flesh in a mixing bowl with a fork.
Whisk the olive oil, almond milk, maple syrup or xylitol, and vanilla into the sweet potato.
In a separate bowl, whisk together the flour, baking powder, baking soda, five-spice powder, and salt.
Fold the dry ingredients into the wet ingredients.
Line a 12 hole muffin tin with paper cases and evenly distribute the muffin batter among them.
Bake for 20 to 25 minutes, or until a toothpick comes out clean, brushing the tops with the extra maple syrup during the last five minutes of baking.
Let the muffins cool before serving.

OR:
Ingredients
Serves: 12
2 eggs, beaten
200g caster sugar
225g cooked sweet potato, mashed
120ml olive oil
80ml water
200g plain flour
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/2 teaspoon salt
75g chopped pecans

Method
Prep:10min › Cook:25min › Ready in:35min
Preheat the oven to 180 C / Gas mark 4.
Grease a muffin tin or line with paper muffin cases.
In a large bowl, mix eggs, sugar, sweet potato, oil and water.
Combine flour, cinnamon, bicarbonate of soda, baking powder and salt.
Add the dry ingredients to the wet ingredients along with the nuts. Fold gently until just moistened.
Fill muffin cups 3/4 full.
Bake in the preheated oven for 20-25 minutes or until muffins test done.
Do not overbake.
Cool on wire rack.

Sweet potato muffins.

Sweet potato , Chili, Seed & Cheese Muffins | Bread Recipes | Jamie Oliver

Ingredients
olive oil
600g sweet potatoes or ½ a butternut squash
4 spring onions
1-2 fresh red chillies
6 large free-range eggs
3 tablespoons cottage cheese
250g wholemeal self-raising flour
50g Parmesan cheese
1tablespoon sunflower seeds
1tablespoon poppy seeds

Preheat the oven to 180°C/350°F/gas 4.
Line a 12-hole muffin tin with paper cases or 15cm folded squares of greaseproof paper, then lightly wipe each one with oiled kitchen paper.
Peel the sweet potatoes or squash and coarsely grate into a large bowl.
Trim the spring onions, then finely slice with the chilli and add to the bowl, reserving half the chilli to one side.
Crack in the eggs, add the cottage cheese and flour, then finely grate in most of the Parmesan and season with sea salt and black pepper.
Mix until nicely combined.

Evenly divide the muffin mixture between the cases.
Sprinkle over the sunflower and poppy seeds, then dot over the reserved slices of chilli.
Use the remaining Parmesan to give a light dusting of cheese over each one, then bake at the bottom of the oven for 45 to 50 minutes (if using squash, it’ll be a bit quicker – check after 35 minutes), or until golden and set.

These are amazing served warm 5 minutes after taking them out of the oven, and good kept in the fridge for a couple of days.
Enjoy 2 muffins per portion.

More:
Gluten A Go Go - Gluten-Free: Sweet Potato Muffins & Jamie Oliver

Blueberry Zucchini Muffins.

Blueberry Zucchini Muffins Recipe - Allrecipes.com
Ingredients:
1 1/2 cups white whole wheat flour or whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup shredded zucchini (about 1 medium zucchini)
1/2 cup pure maple syrup (or honey)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons olive oil
1/3 cup unsweetened applesauce
1 egg
1/4 cup unsweetened almond milk (any milk will work)
3/4 cup fresh or frozen blueberries

Instructions:
Preheat oven to 175 degrees C.
Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners.
Either way I recommend using nonstick cooking spray.
This guaruntees that they muffins will not stick to the liners or the pan.
In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
In a separate medium bowl, combine the following wet ingredients:zucchini, maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk until well combined. Add to dry ingredients and stir until just combined. Gently fold in blueberries.
Even distribute batter among muffin tins, filling about 3/4 of the way full.
Bake for 19-22 minutes or until toothpick inserted into the middle of the muffin comes out clean.
Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling.
Makes 12 muffins.
NOTES
Adapted from All Recipes

Muffins can be frozen; individually wrap muffins in ziploc bags or store them in a large freezer bag.
Reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

To make vegan: Use a flax egg instead of a chicken egg.

Zucchini Muffins.

Recipe for Low-Sugar and Whole Wheat Zucchini Muffins with Pecans | Kalyn's Kitchen®
Low-Sugar and Whole Wheat Zucchini Muffins with Pecans
(Makes 12 small muffins, recipe adapted from Zucchini Muffins at Simply Recipes.)

Ingredients:
1 egg, beaten
1 tsp. vanilla
1/2 cup Stevia In the Raw Granulated Sweetener, Splenda, or other sweetener
1/4 cup Agave nectar
(you can also use 2/3 cup sugar to replace the sweetener and Agave nectar)
1 1/2 cups grated zucchini (squeezed, then packed into measuring cup)
1/3 cup canola oil (can also use melted butter)
1 1/4 tsp. baking soda
pinch of salt
1 1/2 cups white whole wheat flour (can also use all-purpose flour)
1 tsp. ground cinnamon (I used a generous rounded teaspoon of cinnamon)
1/4 tsp. ground nutmeg
1 cup chopped pecans (or use walnuts or almonds if you prefer)

Instructions:
Preheat oven to 350F - 175C.
Grate zucchini by hand or using a food processor, then gently squeeze grated zucchini to remove some of the water.
Measure 1 1/2 cups (packed) zucchini for this recipe, and if you have extra, freeze it for another time.

In a medium-sized bowl, beat egg, then add vanilla, sweetener, and Agave nectar and mix to combine.
Stir in the grated zucchini, then the oil.
Sprinkle baking soda and salt over the top of this and mix in.

In a smaller bowl, combine white whole wheat flour, cinnamon and nutmeg.
Stir dry ingredients into the zucchini mixture, then fold in chopped pecans.

Spray muffin pan or individual muffin cups with non-stick spray or vegetable oil, then divide batter evenly among cups to make 12 small muffins. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. (I baked mine exactly 30 minutes to get the nicely browned color in the photo.)
Let muffins cool a few minutes in the muffin tin or cups, then remove and cool a few minutes more.

Muffins can be eaten warm or cold, but I like them best warm, and I've been microwaving them for about a minute to reheat.

More: Zucchini Muffins Recipe | SimplyRecipes.com

Edamame (Cooked Fresh Soybeans).

Edamame (Cooked Fresh Soybeans) Recipe : Food Network:
Ingredients
1/2 pound young green soybeans (about 4 cups of pods), fresh or frozen
2 tablespoons salt

Directions
Separate the pods from the stalks.
Place bean pods in a large bowl.
Sprinkle generously with salt, rub vigorously, and let stand 15 minutes.
Bring a large pot of well-salted water to a boil, add the beans and boil over high heat for 5 to 6 minutes. (For a firmer bean, decrease the cooking time.)
Don't cover the pot or the beans will lose their bright green color.
When ready, drain beans and serve hot or at room temperature.
To eat as finger food, serve the beans in baskets or bowls.
Squeeze the pods with your fingers to press the beans into your mouth and discard the pods.
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Soybean Salad with Vinaigrette
In a large pot of boiling salted water cook beans for about 5 minutes (or according to package instructions).
Refresh in cold water and pat dry.
Transfer to a serving bowl.

In a bowl combine soy sauce, vinegar, mirin, ginger and scallions.
Pour dressing over soybeans and stir to coat.
Drizzle with sesame oil and serve
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- 15 Surprising Ways to Enjoy Edamame | Healthy Eats – Food Network Healthy Living Blog:
- Soya bean and pea soup recipe - goodtoknow:
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Unlike other legumes, the soybean is low in carbohydrates and high in protein—in fact, soy protein is the most economical source of protein in the world.
Soy products are also a good source of iron and contain vitamins B1 and B2 and an essential oil—linoleic acid, one of the Omega-3 fatty acids.
Because they're inexpensive and nutrition-packed, soybeans are used to produce a wide variety of products including kecap; meat analogs; miso; natto; okara; soybean oil; soy cheese; soy flour; soy ice cream; soy margarine; soy mayonnaise;soy milk; soy nuts; soy sauce; soy sour cream; soy yogurt; tamari; tempeh; tofu; and yuba.
Soybeans can be cooked (after being presoaked) like any other dried bean to be used in soups, stews, casseroles, etc.
They can also be sprouted (sprouts are best eaten raw. They may also be stir-fried or sautéed, but should only be cooked for 30 seconds or less; longer cooking will wilt the sprouts) and used in salads or as a cooked vegetable.
Green soybeans—commonly called by their Japanese name, edamame—are fresh soybeans—picked when they're fully grown but before they're completely mature.
Pronunciation: [eh-dah-MAH-meh] - The Japanese name for green soybeans.
They're generally left in their pods, which are a bright green color with characteristic fuzz.
Edamame are easy to digest and extremely high in protein and fiber.
'via Blog this'

Health Benefits of Radish.

Health Benefits of Radish | Organic Facts:
The parts of radishes that are commonly consumed are the leaves, flowers, pods and seeds. The scientific name of radish is Raphanus Sativus which belongs to the Brassicaceae family. Radish is also known as Daikon in some parts of the world, primarily in Asian markets.

Health Benefits of Radish

The benefits of radishes in the treatment or prevention of certain ailments and on certain body parts are listed below:

Jaundice (разлитие желчи): Radishes are very good for the liver and stomach, and it acts as a powerful detoxifier too.
That means that it purifies the blood and eliminating toxins and waste. It is extremely useful in treating jaundice because it removes bilirubin and also keeps its production at a stable level. It also reduces the destruction of red blood cells that happens to people suffering from jaundice by increasing the supply of fresh oxygen to the blood. Black radishes are more preferred in the treatment of jaundice, and radish leaves are also very useful in the treatment.

10 Herbal Teas.

10 Herbal Teas You Should Keep in Your Kitchen Cabinet | Dr Akilah El - Celestial Healing Wellness Center:
About the author: Daisy Luther is a freelance writer and editor. Her website, The Organic Prepper, offers information on healthy prepping, including premium nutritional choices, general wellness and non-tech solutions.