HOUSEHOLD USES FOR HONEY

Honey is a wonderful tool for healing the body, both inside and out. It is moisturizing, exfoliating, antibacterial and anti-inflammatory: all boons for our skin. Plus it soothes throats, relieves upset tummies and even fights off hangovers. But keep in mind that not all honey can be trusted; for buying tips, read "Bee Aware."

1. Wow wash: For a moisturizing face wash, cleanse your face with honey. It’s very simple. Wet your face, scoop out a little bit of honey and smooth it over your face. It will spread easily. Massage into the skin, then rinse with cold water.


2. Pimple power: Banish unsightly pimples by dabbing just a bit of honey on the blemish. The natural antibodies in honey should help heal the pimple without harsh acne medicine.


3. Hair helper: Make a simple moisturizing hair mask with honey. Smooth honey over the ends of wet hair and let it soak for about 10 minutes. Then simply wash your hair as you normally would.


4. Hair rinse: This highly diluted hair rinse technique can help smooth fly-aways and increase shine. Combine 1 teaspoon honey with 4 cups warm water and pour over hair. Do not rinse out.


5. Bathe in honey: Add 1 tablespoon honey and 10 drops lavender essential oil to your bath. The honey will help moisturize your skin and the antispasmodic properties of lavender will help ease tense muscles.


6. Burn balm: Thanks to its anti-inflammatory properties, honey can help heal burns. For a minor burn, apply a cold compress, immerse the burn in cold water, dry the area, apply honey and cover with gauze, refreshing daily.


7. First aid: A natural antibiotic, honey can help heal wounds. Dab honey on a clean wound before applying a bandage.


8. Sore throat soother: Help ease the pain of a sore throat by swallowing a tablespoon of honey.


9. Steel your stomach: Honey may help coat and comfort an upset stomach. Soothe a nervous tummy by adding honey to lemon and ginger tea.



10. Workout booster: Supercharge your next workout by taking a spoonful of honey beforehand. The blend of fructose and glucose may give you an energy boost for endurance activities, plus you’ll reap the benefits of the antioxidants and vitamins in honey.


11. Be fruitful: For a special fruit bowl, drizzle herb-infused honey on berries and toss. It makes a great breakfast or a sparkling dessert.


12. Sleep tight: If you need a sleep aid, try a teaspoon of honey. Honey may help the body absorb the compound tryptophan, making us sleepy.


13. Hangover help: The readily absorbed simple sugars (fructose and glucose) in honey go straight into the bloodstream and help you bounce back if you were overserved.


14. Say cheese: Fancy up your cheese plate by drizzling honey over goat cheese or blue cheese.
 
15. Cough suppressant: Studies have shown honey may be more effective than the commonly used cough suppressant dextromethorphan, found in most over-the-counter cough medicines. Take a spoonful to help quell coughing. Note: Do not give honey to babies younger than 2 years old, due to a risk of botulism.

Read more: http://www.motherearthliving.com/healthy-home/green-living/uses-for-honey-zmhz14mazpit.aspx#ixzz2xAyrVJWm

Allison Martin is managing editor at Mother Earth Living. She lives in Lawrence, Kansas, with her fiancé, two dogs and two cats.

Read more: http://www.motherearthliving.com/healthy-home/green-living/uses-for-honey-zmhz14mazpit.aspx#ixzz2xB0TTL3M

THE HEALING FOODS DIET

The HEALING FOODS diet is not just a diet; it’s a tool that will launch you into a total health transformation. This diet was designed to help anyone triumph over diseases like: Diabetes, Obesity, Heart Disease, Autism, Digestive disorders, Fatigue, Depression, Hormone imbalance, and Cancer prevention. The diet targets FIVE ASPECTS of your health to help you gain victory over any illness: Decreases Inflammation – Most diseases today are due to inflammation. Inflammation damages your cells and arterials walls and causes High Blood Pressure, High Cholesterol, Arthritis, and digestive disorders like Crohn’s disease to name a few. By reducing inflammation your body is better able to heal from any disease. Alkalizes body – Your body should have an average pH of 7.36. A can of soda literally has a pH of 2.5 and it would take approximately 30 glasses of water just to balance things out. Green vegetable juices like wheat grass and spinach help restore the body’s proper pH. All diseases including infections, Osteoporosis and Cancer thrive in an acidic environment. By alkalizing your body your cells can heal and regenerate at the highest level. Lowers blood glucose – One of the primary causes of Diabetes and weight gain are burnt out and insulin receptors. By lowering blood glucose levels, insulin receptors can heal and your body can begin to produce normal amounts of insulin to heal diabetes and leptin for weight loss. Eliminates Toxins – Toxicity has become epidemic in or society today and is a major cause of our increase in hormonal imbalance and autoimmune diseases. The diet helps problems like female disorders, infertility, hypothyroidism and headaches by balancing hormones and helps in reversal of autoimmune diseases like Fibromyalgia, Chronic Fatigue, Alzheimer’s, and Autism. Optimum Nutrients – Many of today’s illnesses are due to nutritional deficiencies. Most of the foods we eat today are processed and stripped of all vitamins, minerals, anti-oxidants and enzymes. This diet slows the aging process, improves mental capacity, and increases energy levels. The Healing Foods Diet consists of eating equal amounts (33% each) of clean protein sources, healthy fats, and low glycemic carbohydrates in the forms of fruits and vegetables. 1. Removing the BAD FATS – Replacing them with GOOD FATS. Bad fats such as hydrogenated and partially hydrogenated oils, trans fats, soybean oil, canola oil and vegetable oils cause heart disease, stroke, diabetes, cancer, chronic fatigue, and neurotoxic syndrome. Bad fats create chronic inflammation throughout the body inducing disease. Good fats are essential to hormone production, cancer prevention, brain development, weight loss, cellular healing, and anti-inflammation. 2. Change the MEATS that you EAT. There are hundreds of studies that link commercial meats with cancer and heart disease. The grain fed to animals that were created to eat grass changes fatty acid ratios (too much omega-6, not enough omega-3) and denatures good fats, leading to modern day disease. The bioaccumulation of commercial pesticides, herbicides, antibiotics, and hormones in meats are causing a toxic onslaught, which leads to many cancers, neurological disorders and chronic illness. Grass fed and free range meats offer many fatty acids missing in the Standard American Diet (SAD) such as: aracodonic acid, congegated linoleic acid, and Omega 3 fatty acids. 3. Remove ALL Refined SUGARS and GRAINS from your Diet. This includes white rice, white pasta, and white bread. 1/3 sugar comes from soft drinks, 2/3 from hidden sources including: lunch meats, pizza, sauces, breads, soups, crackers, fruit drinks, canned foods, yogurt, ketchup, mayonnaise, etc. High glycemic or refined sugars cause elevated glucose, which elevates insulin leading to premature aging and degenerative diseases such as type II diabetes, heart disease (inflammation of the arteries), and cancer. Sugar is an anti-nutrient offering insignificant amounts of vitamins and minerals and robbing your body of precious nutrient stores. This inevitably leads to diseases of the new millennium such as chronic fatigue, ADD, ADHD, heart disease, diabetes, and cancers. Low glycemic carbohydrates in the forms of fruits and vegetables have high amounts of fiber, enzymes, vitamins, minerals, and antioxidants that help you age slower, improve energy levels, lose weight, and naturally detoxify your cells. Foods on the Healing Foods Diet Nuts & Seeds (raw is best) Almonds Pecans Cashews Walnuts Macadamia nuts Brazil nuts Pine nuts Pumpkin Seeds Flaxseeds Hempseeds Chia seeds NO peanuts (biotoxic and high omega-6) Black beans Adzuki beans Kidney beans Pinto beans White beans Lima beans Fruits Strawberries Blueberries Raspberries Blackberries Acai Berries Goji Berries Cherries Lemon Lime Apples Pears Fruits (to be eaten in moderation) Bananas Oranges Mangoes Pineapple Melon Dairy (raw is best) Goats milk Goats milk yogurt Goats milk cheese Sheep cheese Fats & Oils (organic is best) Ghee Butter Coconut Oil Grapeseed Oil Olive Oil Flaxseed Oil Hempseed Oil Pumpkin Seed Oil Borage Oil (GLA) Fish Oil Cod Liver Oil Avocado Oil Sesame Oil Vegetables (high fiber and low glycemic) Asparagus Bell Peppers Broccoli Brussel Sprouts Cabbage Cauliflower Celery Collard greens Cucumber Eggplant Garlic Ginger root Grasses (wheat and barley) Green beans Green lettuces Heart of palm Kale Mushrooms Mustard greens Olives Onions Parsley Radishes Snow peas Spinach Sprouts Sea Vegetables Water Chestnuts Zucchini Vegetables (to be eaten in moderation) Artichokes Beets Carrots Chick peas (garbanzo) Legumes Leeks Lentils Okra Peas Pumpkin Squash (acorn, butternut, winter, summer, spaghetti) Tomatoes Meats/Protein (all-natural poultry and grass-fed meat) Eggs (cage free) Fish (wild caught) Chicken Turkey Beef Lamb Venison Wild Game Lower fiber Carbohydrates (NOT on Healing Foods Diet, but on Basic Diet) Amaranth Barley Brown rice Buckwheat Corn (non-GMO) Ezekiel bread Millet Quinoa Spelt Sprouted grains Steel cut oats Sweet Potatoes or Yams Wild rice Condiments Sea Salt (Celtic, Himalayan, or sea) Apple cider vinegar Balsamic vinegar Salsa Guacamole Hummus Mustard Organic flavorings (vanilla, almond, etc.) Vegenaise w/ grapeseed oil Cocoa and Carob Herbs and spices (basil, rosemary, curry, cinnamon, etc.)s Soy sauce (wheat free), Braggs liquid amino’s Sweeteners Stevia Xylitol Sweeteners (NOT on Healing Foods Diet, but on Basic Diet) Raw Honey (unheated in small amounts) Agave Nectar Maple syrup grade A or B Brown rice syrup Beverages Purified, non-chlorinated water Natural sparkling water, no carbonation added (Pellegrino) Herbal Teas (unsweetened preferably organic) Raw Vegetable juices Raw lemonade (Stevia, lemons and water) Fermented drinks

HEALTHY CONDIMENTS

Flavor Your Food With Lighter, Healthier Condiments

 

by Lizzie Fuhr 2/21/14 30 Reactions 618 Shares Print

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If you rely on a ton of cheese, bottled salad dressings, and other fatty condiments for flavor, look to these healthier, lighter options for fresh inspiration. Beyond being lower in calories than most of the classics, these picks offer incomparable nutritional value and healthy benefits.
Source: Thinkstock

Lemon Juice

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From supporting weight loss to balancing your body's pH, fresh lemon juice is a superfood for so many reasons, and luckily it can add a fresh, bright flavor to nearly any meal. Add it to your favorite salad dressing, squeeze it over a piece of fresh fish, or bake it up with chicken. Having a few lemons on hand is a necessity in any healthy kitchen.
Calories (one tablespoon): four calories

Source: Shutterstock

Hot Sauce

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Is there anything that hot sauce isn't delicious on top of? Beyond the spicy flavor factor, there are so many reasons to embrace hot sauce's heat. Even a little dash offers a boost of vitamin C and capsaicin, which have both been shown to rev up your metabolism.
Calories (one tablespoon): two calories
Source: Flickr user Michael Saechang

Balsamic Vinegar

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Tasty in tofu or meat marinades and salad dressings, balsamic vinegar adds a potent tangy flavor to many dishes. Low on the glycemic index, balsamic vinegar can also help stabilize blood sugar and cholesterol levels.
Calories (one tablespoon): 10 calories

Source: Shutterstock

Dijon Mustard

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Packed full of flavor, Dijon mustard is delicious in a tangy marinade for chicken or salmon and a staple in many light homemade salad dressings. Mustard seeds are a great source of omega-3 anti-inflammatory acids and selenium, so be sure to buy a variety where you can see the full seeds in the bottle.
Calories (one tablespoon): 15 calories

Source: Thinkstock / Eros_Mauroner

Pickles

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If you're a lover of relish, lay off the stuff with added sugar and chop up a real pickle instead. Whenever possible, choose naturally fermented pickles, since these varieties contain higher levels of healthy probiotics that can aid in healthy digestion.
Calories (one large pickle): 16 calories

Source: Thinkstock / Stepan_Bormotov

Homemade Chutney

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Typically associated with South Asian cuisine, homemade chutney complements almost any grilled meat dish. And if you're trying to lay off dairy for flavor, chutney adds a ton of flavor to a protein-packed scrambled egg breakfast in the morning, so there's no need for extra cheese!
Calories (one tablespoon): 50 calories

Source: Shutterstock

Hummus

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A container of protein-packed, fiber-filled hummus is always in our refrigerator for snacking, but hummus is also a versatile food that can be spread on a sammy or served as a dressing. If you love tuna salad, lay off the mayo, and sub in hummus to save over 100 calories at lunchtime.
Calories (two tablespoons): 53 calories

Source: Thinkstock / NatashaPhoto

Pesto

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Full of fresh ingredients like basil and garlic, a little homemade pesto goes a long way! Spread it on top of your favorite sandwich or serve it alongside a piece of fresh fish to give your meal an Italian vibe. And even better, the pine nuts in pesto contain omega-6 fatty acids, which have been linked to the release of satiety hormones that can help suppress your appetite.
Calories (one tablespoon): 73 calories

Source: Thinkstock / lorenna512

STEEL-CUT OATS WITH AMARANTH SEEDS, CHIA SEEDS AND BLUEBERRIES

Photo

Credit Andrew Scrivani for The New York Times

Fresh blueberries are not in season at the moment, so I put my frozen organic wild blueberries to good use in this hearty mix. The chia and the amaranth pump up the nutritional value of this cereal — both are high in calcium, amaranth is high in protein, and chia seeds are a great source of healthful omega-3s. They also contribute texture. For even more great texture, top the cereal with chopped toasted hazelnuts or almonds.

Total time: 5 minutes (plus overnight soaking)

For each bowl:

1/4 cup regular or quick cooking steel-cut oats

1 tablespoon amaranth seeds

1 teaspoon chia seeds

Salt to taste (I use a generous pinch)

1 heaped tablespoon fresh or frozen blueberries, or more to taste (out of season I recommend small frozen wild blueberries)

3/4 cup water

1 teaspoon honey or maple syrup, plus more as desired for drizzling

Optional toppings: milk, chopped toasted skinned hazelnuts, chopped toasted almonds, grated apple or pear, freeze-dried blueberries

1. The night before, stir together steel-cut oats, amaranth seeds, chia seeds, salt and blueberries in a medium microwave-proof bowl. Bring water to a boil and pour over mixture. Add honey or maple syrup and stir, then cover bowl with a plate.

2. In the morning, microwave mixture for 2 minutes on 100 percent power. Remove bowl from microwave and carefully remove plate (bowl will be hot and steam will rise from cereal). Stir mixture, cover again and return to microwave. Heat for 2 minutes more, or until mixture is no longer watery.

3. Transfer to a serving dish and sprinkle on toppings of your choice.

Yield: Serves 1

Nutritional information per serving: 167 calories; 3 grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 1 gram monounsaturated fat; 0 milligrams cholesterol; 30 grams carbohydrates; 4 grams dietary fiber; 8 milligrams sodium (does not include salt to taste); 6 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

OATMEAL AND TEFF WITH CINNAMON AND DRIED FRUIT

Photo

Credit Andrew Scrivani for The New York Times

I wanted to make a porridge with teff alone, but I just didn’t like the flavor enough. So I added some of those tiny high-protein, high-calcium, gluten-free seeds to oatmeal, along with chopped dried apricots, golden raisins and cinnamon. Chopped toasted hazelnuts are my first choice for topping.

Total time: 5 minutes (plus soaking overnight)

For 1 generous bowl:

1/3 cup rolled oats

1 tablespoon teff

Salt to taste (I use a generous pinch)

1/8 teaspoon ground cinnamon

1 tablespoon chopped dried apricots and/or golden raisins (more to taste)

2/3 cup water

1 teaspoon honey, plus additional to taste for drizzling

1/2 tablespoon chopped toasted skinned hazelnuts or almonds

Optional toppings: milk, grated apple or pear

1. The night before, stir together rolled oats, teff, salt, cinnamon and chopped apricots or raisins in a medium microwave-safe bowl. Bring water to a boil and pour over mixture. Add honey and stir, then cover bowl with a plate.

2. In the morning, microwave mixture for 2 minutes on 100 percent power. Remove bowl from microwave and carefully remove plate (bowl will be hot and steam will rise from cereal). Stir mixture, cover again and return to microwave. Heat for 1 to 2 minutes longer, until mixture is no longer watery.

3. Transfer to a serving dish and sprinkle chopped nuts over the top. Add other toppings of your choice and serve.

Yield: Serves 1

Nutritional information per serving: 214 calories; 4 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 0 milligrams cholesterol; 39 grams carbohydrates; 5 grams dietary fiber; 8 milligrams sodium (does not include salt to taste); 7 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

ROLLED OATS WITH AMARANTH SEEDS, MAPLE SYRUP AND APPLE

Photo

Credit Andrew Scrivani for The New York Times

Grated apple adds a fresh, zesty dimension to just about any bowl of hot (or cold) cereal. The little amaranth seeds contribute protein, lysine and calcium to this mix. They will soften overnight, but they retain texture, which is one of the things I like about the combo.

Total time: 5 minutes, plus overnight soaking

Yield: 1 generous serving

1/3 cup rolled oats

1 tablespoon amaranth seeds

Generous pinch of salt, or to taste

1 tablespoon golden raisins

1 teaspoon maple syrup, more for drizzling

1/4 apple

Milk and/or chopped toasted walnuts or almonds, for topping (optional)

1. Stir together oats, amaranth seeds, salt and raisins in a medium-size microwave-proof bowl. Bring 2/3 cup water to a boil and pour over mixture. Add maple syrup and stir together, then cover bowl with a plate and leave it out on the counter overnight. (You can refrigerate if you prefer.)

2. In the morning, place bowl (still covered by the plate) in the microwave and cook for 2 minutes on 100 percent power. Remove from the microwave and very carefully remove plate from top of bowl. (Bowl will be hot, and steam will rise from cereal.) Stir the mixture. If it is not yet thick, cover again and return to microwave. Cook 1 to 2 minutes longer, until the mixture is no longer watery.

3. Transfer to a serving dish. Coarsely grate apple over cereal and stir in. Drizzle on more maple syrup and, if desired, add a little milk, and walnuts or almonds.

Note: To cook on the stovetop, use a small saucepan rather than a bowl in Step 1. In the morning, heat the oatmeal in the pot over medium heat, and when it begins to simmer, stir until thick. This process should take only about 5 minutes.

Nutritional information per serving: 223 calories; 3 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 1 gram monounsaturated fat; 0 milligrams cholesterol; 45 grams carbohydrates; 5 grams dietary fiber; 9 milligrams sodium (does not include salt to taste); 7 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

MINI BANANA BUNDT CAKES -NO SUGAR ADDED

Makes 16 mini bundt cakes

4 over-ripe bananas, mashed with a fork
1 6-oz cup Greek yogurt
Splash of vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1 whole egg
1 egg white
4 Tbsp pureed raisins
1 tsp baking soda
1/4 tsp salt
Dash of cinnamon and nutmeg (optional)
Handful chopped walnuts (optional)

1. Preheat oven to 350 degrees.

2. Mix the wet ingredients (bananas, greek yogurt, vanilla, eggs, raisins) together.

3. Mix the dry ingredients (flour, baking soda, salt, cinnamon, nutmeg, walnuts) together.

4. Mix the wet and dry ingredients together, then pour into a mini bundt pan. (You can also use a regular muffin tin.)

5. Bake for 25 minutes at 350 degrees. Depending on your oven calibration, these might take more or less time to cook. Check them after 15-20 minutes and then frequently thereafter to make sure they don't overcook. Take them out when they're starting to brown a little on top and a knife inserted in the center comes out clean. Let cool, and then serve.

Nutritional Info Per Serving (1 cake): 107 cal; 1.2g fat (0.2 g saturated); 20.2 g carbs; 6 g sugar; 48.7 mg sodium, 1.8 g fiber, 4 g protein. 

Hi, I made this cakes, it wasn't a hit. I leave the recipe here if somebody still wants to make it, it is fine with me. 

THE CHINESE YIN AND YANG FOOD THERAPY

http://www.fitnessrepublic.com/nutrition/the-chinese-yin-and-yang-food-therapy.html