The Fresh Loaf: News and Information for Amateur Bakers and Artisan Break Enthusiasts

The Fresh Loaf, a community for amateur artisan bakers and bread enthusiasts.

This site contains featured recipes, lessons, book reviews, a community forum and recipe exchange, and baker blogs. http://www.thefreshloaf.com
((the time is NOW to learn to bake your own bread, while you still have the dough!))

DRIED FRUIT

Drying is the oldest method of preserving food. The first European settlers in America often ate dried corn, apple, currants, grapes and meat. Drying eliminates moisture from the food resulting in a longer food life. Organisms that make food spoil require moisture to survive, so foods that have been completely dried have the longest life.

The methods of drying food, particularly fruits and vegetables, have become more sophisticated over time. The three most common methods used today are briefly described below:

• Solar: Solar dehydration of food requires 3 to 5 consecutive days of 95 degrees or above and low humidity. This climate is found only in limited areas in the United States.
• Oven: Foods are dried using a household kitchen oven. This method can be expensive as many hours are normally required to dry food. Oven dried foods are often times darker and more brittle than foods dried by other methods. This method is often suggested for first time dryers, as very little new equipment is required for this method.
• Dehydrator: This type of drying produces the highest quality product. An electric dehydrator may be purchased and various sizes and levels of quality are generally available.

Dried fruits and vegetables are high in fiber and carbohydrates and low in fat. However, dried foods are more calorically dense than their fresh counterparts. The recommended serving size for dried fruits and vegetables is half that of fresh. Vitamin C is one nutrient that is destroyed by heat. Pretreating food with citrus juice can help increase the vitamin C content of the dried food.

SELECTION
For drying at home, select ripe fruits and vegetables for drying. Bruised fruit may be used if those areas are removed before drying. Do not use any food with mold on it for drying. Peel and slice food into 1/8 to 1/2 inch slices. The higher the water content, the larger the slice should be because the more it will shrink in drying.

Pretreating food before drying is a common practice, but not required. Dipping fruits into citrus juices (orange, lemon, or pineapple) helps avoid color changes. Vegetables are best dipped in diluted lemon juice before drying (1/4 cup lemon juice to 2 cups water).

Blanching is also recommended for certain vegetables (asparagus, green beans, broccoli, brussles sprouts, cauliflower, and peas). Blanch vegetables in boiling water for 1 to 3 minutes, or until the skin cracks.

If you choose to purchase dried fruit at the supermarket, you will generally find a good selection of the most popular fruits. A larger selection of items, especially dried vegetables, are often found at natural food stores. Most dried fruit is sold pre-packaged and may be found in either the fresh produce or canned food departments.

Dried fruits and vegetables are also sometimes available in the bulk foods section. Do not purchase any dried food with mold or an abnormal smell.

STORAGE
Whether dried at home or purchased, dried fruits and vegetables should be kept in an airtight container. Refrigeration is not necessary, but some people prefer the taste of cold dried food. Dried fruit may be frozen, but this sometimes affects the texture and taste of the food.

Shelf life varies from product to product, but most items will keep, if stored properly, for a minimum of one month. Some items, such as raisins, have a significantly longer shelf life of approximately a year or more.

PREPARATION
Generally, once a fruit or vegetable is dried, there is no additional preparation before using. Many recipes require the fruit or vegetable be sliced or diced, which is often easier when the item has been refrigerated overnight. Dried fruit and vegetables are commonly used in bread, desserts, granola, or as a topping.

FAVORITES
These are the most practical and common items to dry:
• Fruit: Ripe apples, berries, cherries, peaches, apricots and pears
• Vegetables: Peas, corn, peppers, tomatoes, onions, potatoes and green beans

Make Dried Fruit Part of Your 5 A Day Plan
• Add dried cranberries to a rice dish to add flavor and color.
• Sprinkle raisins and dried berries into your morning cereal.
• Sun dried tomatoes add texture and flavor to pasta and rice dishes.
• Dried apricots work great in muffins and breads.
• Dried cherries add color and nutrients to granola or trail mix. source

There's Many reports questioning Soy Health benefits, here's another...

Eating soy linked to memory loss
LONDON, July 5 (UPI) -- Frequently consuming foods containing soy may contribute to memory loss, British experts say.
Experts at England's Loughborough and Oxford Universities researched the impact of soy consumption in 719 senior citizens on the Indonesian island of Java, the Daily Mail reported Saturday.

Researchers determined people who ate soy at least twice a day had 20 percent less memory function that those who ate it significantly less.

"Soy consumption is on the increase in the West and is often promoted as a 'superfood.' Soy products are rich in micronutrients called phytoestrogens, but it is not entirely clear what their effect on the aging brain is," said Professor Eef Hogervorst of Loughborough University.

Hogervorst said vegetarians and elderly women seemed to be highly susceptible to potential memory loss from soy consumption.

Use SOY Minimally!

Instructions for Soaking & Cooking Dried Beans

Quick soak: After rinsing and sorting dry beans, place beans in a large pot with 3 cups of water for every cup of dry beans. Bring to a boil; boil for 2 minutes. Remove from heat. Cover and let sit for 1 hour. Drain and rinse beans.

Slow soak: After rinsing and sorting dry beans, place in a large pot with 3 cups of water for every cup of dry beans. Let sit overnight or 6-8 hours. Drain and rinse beans.

Cooking: In large pot, add 3 cups of water for every cup of dry beans. Bring to a boil; simmer with lid tilted until tender, about 1 ½ to 2 hours. Beans are done when they can be easily mashed with a fork or between two fingers.

• Cooked beans should be refrigerated or frozen.
• A cup of dry beans equals 3 cups of cooked beans.

Source: http://www.shelfreliance.com/library/view/30
(website has great concept/products for ORGANIZATION of foods)

Rick's Whole Wheat & Rolled Oats (Rye too) No Knead Recipe

Whole Wheat and Rolled Oats No Knead Bread

• 1 cup rolled oats - chopped coarsely
• 2 cups whole wheat flour
• ½ tsp instant yeast
• 2 tsp demerara sugar
• 1 tsp sea salt - optional
• 1 ½ tbsp wheat gluten
• 2 tbsp milk
• 1 ½ cups water

Mill the oats in a food chopper to a coarse consistency. Measure and top up to 1 cup with whole wheat flour.

Dissolve salt in tepid water, add milk and combine with dry ingredients

Ferment and proof according to the traditional NYT instructions. I use oiled bowls for both the ferment and proofing stages.

Notes:
This dough was slow to rise on the ferment; it did not show the population of large bubbles that you normally see with this style of bread. The final 4 hours of the ferment took place in the oven with the light on. The oven temperature with the light on is between 78F and 80F. Once the dough was in the oven more activity took place and it rose nicely.

I gave it 8 single alternating folds (fold, turn, fold, turn) prior to shaping, then proofed in a small oiled mixing bowl and again put it in the oven with light on. Very good rise in proofing stage. Proofed for 2 hours.

I dusted the top of the loaf with rolled oats and baked it at 450F in a glazed stoneware casserole – covered for 30 minutes and uncovered for 15 minutes – to an internal temperature of 200F.

The crust was softened with the addition of the milk (leave it out if you want a crispier crust) the crumb was typical of whole wheat breads with a range of small to medium holes and a flavourful firm crumb.

also /#Ricks_Rye
and fancy/schmancy... http://www.artisanbreadinfive.com/

Rose Petal Julep for that hot summer day...

You can use any kind of fragrant rose petals, BUT BEWARE of roses that are sprayed with herbicides. So make sure you 1) are gathering where you have permission to gather and 2) they are not sprayed with anything.

• To make the julep, gather enough roses to fill a mason jar with lightly packed flowers.
• Fill the jar with cool water and let it sit for about an hour.
• Strain out the flowers and add lemon juice and honey to taste.
• Add a few of the petals back in for beauty, sit outside in the sun and enjoy your refreshing treat!

Rose Hip Iced Tea
I used dried rose hips.

• Put 4 tablespoons of hips in a half-gallon jar, and then fill the jar with boiling water.
• Let it steep for about 20 minutes.
• Strain and add honey to taste.
• I added 2 tablespoons for this jar.
• Refrigerate and enjoy when cold.

Roses provide wonderful headache relief and can also help with insomnia, so enjoy these two drinks as soothing, calming brews as well.

http://www.learningherbs.com/news_issue_17.html

Fresh “local” Broccoli Salad w/Black Olives & Feta

Why it’s good:
All cruciferous vegetables—broccoli, Brussels sprouts, cauliflower, cabbage, and more—are power vegetables in terms of nutrition. They’re loaded with potent cancer-fighting compounds that help detoxify the body and help prevent healthy cells from turning into cancerous ones.

Why it’s green:
Locally grown broccoli has it all over its supermarket cousin, which likely traveled from a foreign country and can be up to three months old.

Andrew Weil, nutritional guru (he even looks the part) says if you eat only one vegetable, it should be broccoli. He’s so right, and not just from a health standpoint. Broccoli that’s freshly picked is a different animal from what most of us grew up with—a tamed down, over-cooked mushy veggie that required threats of bodily harm from mothers to eat it.

I was a weird kid who always loved broccoli, a fact I hid from classmates. But that was because I knew what it was supposed to taste like fresh from the garden and with lots of garlic and butter. (Thanks, Mom, for not serving it brown!)

Broccoli also makes a fantastic super-health salad, if you know what to do with it. Herewith, an easy recipe to get you back in the broccoli groove.—Susie Quick

Broccoli Salad with Black Olives and Feta
Serves 4 to 6

This salad is a great make-ahead recipe, ideal for a picnic in the park.

• 1 1/2 pounds organic or local broccoli, cut into 2-inch-long florets (about 1 inch wide) and stems peeled and cut crosswise into 1/4-inch slices
• 1/2 cup pitted and sliced Kalamata olives
• 1 cup thinly sliced celery heart ribs
• 1/2 cup thinly sliced red bell pepper
• 1/4 cup thinly sliced scallions
• 1 cup crumbled feta cheese
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil

1. Cook broccoli in a pot of boiling salted water, until just tender, 2 to 4 minutes, then transfer to a large bowl. Add the olives, celery, bell pepper, scallions and feta.

2. Whisk together the vinegar, mustard, garlic, salt, and pepper in a small bowl. Toss with broccoli mixture until just coated. Add additional salt and pepper, if desired. Salad can be served immediately or refrigerated until ready to serve. http://honestfarm.org

Cornbread

I've tried a lot of cornbread recipes, but this is hands-down my favorite, moist and tender and flavored with little pieces of red and green pepper. You can make it spicy by adding jalapeño pepper or red pepper flakes or keep it mild by leaving them out. If you have it, use the soy yogurt, which gives a great flavor without sweetness, but if soy yogurt is unavailable, apple sauce works well too.

If you have a good, seasoned cast iron skillet, you'll want to get it out for this cornbread, which really does taste better cooked in cast iron. Oil the skillet lightly and then preheat it along with your oven. As you pour the batter into the hot skillet, a golden crust begins to form immediately. You can get a crust using a regular baking dish, but it won't be quite as crunchy or golden and it will take a little longer to cook.

• 1 cup white whole wheat flour
• 1 cup yellow corn meal
• 1/8 cup natural sugar
• 1 tablespoon EnerG egg replacer powder
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup low-fat plain soymilk
• 1/4 cup water
• 1/2 cup plain soy yogurt (may substitute apple sauce)
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1 jalapeño pepper, seeds removed and minced OR 1/4-1/2 teaspoon red pepper flakes (omit for non-spicy cornbread)
• 1/2 C fresh or frozen corn kernels

Wipe a medium-sized cast iron skillet with oil. Place it in the oven and preheat to 400F. (If cast iron is not available, spray a 8x8-inch baking dish with oil, but do not put it in the oven to preheat.)

In a large bowl, mix the dry ingredients well. In a smaller bowl, mix the soymilk, water, and yogurt (or apple sauce). Add wet to the dry and stir gently until evenly distributed, but don't over-mix. Fold in the diced peppers and corn. Pour into the hot skillet or prepared pan and bake for 15 - 25 minutes. (A preheated skillet will take less time than a glass baking dish.) When a knife blade comes out clean, it's done. Serve immediately.

Makes 8 servings, each containing 160 Calories (kcal); 1g Total Fat; (4% calories from fat); 5g Protein; 35g Carbohydrate; 0mg Cholesterol; 270mg Sodium; 4g Fiber

http://blog.fatfreevegan.com/2007/07/confetti-cornbread.html

Twice-Baked Potatoes with Jumbo Lump Crab

http://www.youtube.com/watch?v=rNJiJPnNeQk

I always loved twice baked potatoes so here's a video recipe.
(click back to return here)

Hillbilly Housewife: $45 Weekly Menu for 4 to 6

http://www.hillbillyhousewife.com/40dollarmenu.htm

$45 Weekly Menu & Shopping List (PDF)
http://www.hillbillyhousewife.com/45dollarmenu.pdf

$75 Weekly Menu & Shopping List (PDF)
http://www.hillbillyhousewife.com/70dollarmenu.pdf

Fill-in-the-Blanks Weekly Menu Plan (PDF)
http://www.hillbillyhousewife.com/weeklymenuplan.pdf

Organized Recipes: http://www.hillbillyhousewife.com/recipeindex.htm
(seems to be a very helpful website all-round)

CCC: Some foods listed I don't buy (such as Ramen Noodles or Mac & Cheese), but it's helpful info (you may have to UP the costs 20% to match today's prices (;-( Working on finding and/or creating more detailed food/recipes and shopping lists.

Make Dinner From Practically Nothing...

Spinach and Onion Pasta
Hands-On Time: 10 minutes
Total Time: 30 minutes
Makes 6 servings
1 1-pound box dried spaghetti
1 10-ounce box frozen chopped spinach
2 tablespoons olive oil
2 medium yellow onions, sliced 1/4 inch thick
1 tablespoon fresh thyme leaves (from 4 sprigs fresh thyme)
1 teaspoon kosher or coarse sea salt
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
3/4 cup (about 3 ounces) grated Parmesan

Cook the spaghetti according to the package directions.
During the last 3 minutes of cooking, add the spinach.

Meanwhile heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon of the salt, and the pepper and cook for 10 minutes. Add the vinegar and cook for 3 more minutes.

Drain the spaghetti and spinach. Return to the pot, add the onion mixture, Parmesan, and the remaining oil and salt. Toss gently to combine.

http://www.realsimple.com/realsimple/content/food/0,21770,1159491,00.html

$10 Dinner: Fish Mexicali

Ingredients

• 1 16 oz can fiesta/Mexican style corn -$1 at dollar store
• 1 16 oz can kidney beans - $1 at dollar store
• 4 pollock (whitefish) fillets from package of 6) - $2-package was $2.99 at supermarket
• 1 cup salsa - 1 8 oz jar - $1 jar at dollar store
• 1 cup shedded cheddar/Mexican style cheese - $1.50 - 1/2 package of cheese-$3/package at supermarket

Total: $6.50 (may be higher today)

Directions
Preheat oven to 350 degrees F. Spray dish with cooking spray. Place fish in bottom of casserole dish in single layer. Drain and rinse beans. In separate bowl, mix corn, beans salsa and cheese. Cover fish with mixture. Bake until fish is done and cheese is melted. (15-20 minutes)
Serve with bagged salad mix - 1/2 bag at $3/bag, and cornbread $1 box
Total $2.50
Dinner and sides - Total $9

By Omanana from Buffalo. NY
http://www.thriftyfun.com/tf97964473.tip.html

Guacamole and the Science of Salsa

Whether you are seeking treatment, prevention or just flavor, look no further than raw salsa and homemade guacamole.

Teeming with enzymes and highly alkalizing, the ingredients in these dishes contain over 120 known health benefits and most can be grown in a home garden.

In this article, we will first review the benefits of each component and then provide two simple recipes.

Tomato - Solanum Lycopersicum (Solanaceae)
Tomato contains the antioxidant Lycophene, a phytonutrient along with vitamin A, vitamin C, vitamin K, Calcium and Niacin. Tomato works to purify the blood and improves skin clarity while reducing cholesterol, gallstones, hemorrhages and liver congestion. Tomato offers unique benefits in raw, cooked or canned form. Tomato has antiseptic properties and helps fight cancer of the prostate and colon.

Pepper - Capsicum spp. (Solanaceae)
Pepper contains the antioxidant Capsaicin, a crystalline alkaloid that relieves allergies, pain, ulcers, colitis, headaches and congestion. Eating peppers reduces cholesterol, blood clotting and the rate of stroke while increasing metabolism. Peppers have antibacterial properties and help fight cancer of the thyroid, stomach, intestine and prostate.

Onion - Allium Cepa (Liliaceae)
Onion contains antioxidant Quercetin, a flavenoid along with vitamin C, vitamin E, Potassium, Fiber and Folic Acid. Onion relieves congestion and allergy symptoms along with reducing cholesterol, cataracts, atherosclerosis and coronary heart disease. Consuming onion helps remove heavy metals from the body. Onion has antimicrobial properties and helps fight cancer of the ovaries, breast, lung and bladder.

Garlic - Allium Sativum (Liliaceae)
Garlic contains the antioxidant Allicin (a compound formed from alliin and allinase when the cloves are is crushed or bruised). Consuming garlic lowers blood pressure and cholesterol while cleansing the liver. Garlic offers unique benefits when consumed in raw, cooked or aged form. Garlic has antiviral, antibacterial, antimicrobial, antifungal and anti-parasitic properties and helps fight stomach cancer.

Cilantro - Coriandrum Sativum (Umbelliferae)
Cilantro contains several antioxidants including borneo, camphor, carvone, elemol, geraniol, limonene, and linalool. Cilantro is a natural internal and external deodorizer. Cilantro (whose seeds are called Coriander) relieves nausea, indigestion and bloating along with urinary tract infections. Consuming cilantro helps reduce cholesterol and blood sugar while removing heavy metal levels including mercury. Cilantro has anti-inflammatory and antibacterial properties (killing salmonella).

Cumin - Cuminum (Apiaceae)
Cumin comes in seed and powder form and contains Iron. Consuming cumin helps improve digestion and strengthens the immune system. Cumin is an antioxidant and helps fight cancer of the liver.

Lemon Juice - Citrus Limon (Rutaceae)
Lemon juice contains vitamin C and (when fresh) has an alkalizing effect on the system. Lemon relieves stomach discomfort and removes gallstones (when mixed with olive oil). Consuming lemon helps prevent osteoarthritis, diabetes, atherosclerosis and kidney stones. Lemon has antibacterial, antimicrobial and antiseptic properties and is a great natural cleaning agent.

Extra Virgin Olive Oil - Olea Europaea (Oleaceae)
Olive Oil (from the first cold pressing) contains Oleic acid, a healthy (monounsaturated omega-0) fatty acid. Olive oil, found in the Mediterranean diet, helps reduce blood pressure, asthma and arthritis inflammation. Consuming olive oil helps prevent and treat diabetis while increasing metabolism. Olive oil helps fight cancer of the breast and ovaries.

Apple Cider Vinegar - Malus Domestica (Rosaceae)
Raw, unfiltered apple cider vinegar contains the Mother, an enzyme chain long regarded as a cure-all and taken by Hippocrates himself. Apple cider vinegar helps relieve gout, acid reflux and arthritis symptoms. Consuming apple cider vinegar helps reduce cholesterol, calcium deposits, acne, allergies, and blood sugar while reducing allergies, food poisoning and muscle fatigue. Cider vinegar soothes a sore throat, strengthens the immune system and improves stamina and metabolism.

Avocado - Persea Americana (Lauraceae)
Avocado contains Lutein, a carotenoid along with vitamin E, monounsaturated (healthy) fat and Magnesium. Consuming avocado helps improve the absorption of the nutrients in other foods. Avocado improves skin clarity and tone. Avocado helps fight cancer of the mouth, breast and prostate.

Lime Juice - Citrus Aurantifolia (Rutaceae)
Lime juice contains Potassium and helps cleanse the blood and liver. Lime juice has antibacterial, antimicrobial and antiseptic properties and strengthens the immune system.

Gray Sea Salt - Sodium Chloride
Gray sea salt contains many trace minerals. Sea salt stabilizes the heartbeat and blood sugar level. Sea salt helps generate hydroelectric energy, improves absorption and nerve cell communication. Sea salt relieves the lungs and sinuses.

_______________________________________________________________

Recipes

Now that you know how powerful these foods are you can imagine how many synergistic benefits there may be. The following recipes use each ingredient discussed. Recent studies have underscored the benefits of combining many different antioxidants into one synergistic blend.

Recipe for Salsa Fresca

Ingredients:

• 4 tomatoes (choose two varieties).
• 1 onion (your choice of color).
• 2 peppers (your choice of type and temperature).
• 2 cloves garlic.
• ½ cup cilantro (leaves and stems).
• 1 Tbsp lemon juice.
• 1 Tbsp olive oil.
• 1 Tbsp apple cider vinegar.
• 1 tsp cumin.
• 1 tsp coriander.

Instructions:

• Mince garlic, cilantro, cumin and coriander.
• Add lemon, oil and vinegar to spice blend.
• Dice tomato, onion, garlic and add to spice blend.
• Blend ingredients together with potato masher.
• Cover 10 minutes and serve at room temperature.

_______________________________________________________________

Recipe for Guacamole

Ingredients:

• 4 ripe (Hass) avocados.
• ¼ cup salsa fresca (see above).
• 1 Tbsp lime juice.
• ½ tsp Sea salt.

Instructions:

• Briefly stir together avocado and salsa.
• Top with lime juice and salt.
• Cover 30 minutes and serve chilled.

_______________________________________________________________

DISCLAIMER: The information in this article has not been evaluated by the FDA (or guacamole might be outlawed).

About the author

Neil McLaughlin is a Computer Scientist and Inventor specializing in 3D Graphics and Simulation.

http://www.naturalnews.com/023271.html

Guacamole and the Science of Salsa

Whether you are seeking treatment, prevention or just flavor, look no further than raw salsa and homemade guacamole.

Teeming with enzymes and highly alkalizing, the ingredients in these dishes contain over 120 known health benefits and most can be grown in a home garden.

In this article, we will first review the benefits of each component and then provide two simple recipes.

Tomato - Solanum Lycopersicum (Solanaceae)
Tomato contains the antioxidant Lycophene, a phytonutrient along with vitamin A, vitamin C, vitamin K, Calcium and Niacin. Tomato works to purify the blood and improves skin clarity while reducing cholesterol, gallstones, hemorrhages and liver congestion. Tomato offers unique benefits in raw, cooked or canned form. Tomato has antiseptic properties and helps fight cancer of the prostate and colon.

Pepper - Capsicum spp. (Solanaceae)
Pepper contains the antioxidant Capsaicin, a crystalline alkaloid that relieves allergies, pain, ulcers, colitis, headaches and congestion. Eating peppers reduces cholesterol, blood clotting and the rate of stroke while increasing metabolism. Peppers have antibacterial properties and help fight cancer of the thyroid, stomach, intestine and prostate.

Onion - Allium Cepa (Liliaceae)
Onion contains antioxidant Quercetin, a flavenoid along with vitamin C, vitamin E, Potassium, Fiber and Folic Acid. Onion relieves congestion and allergy symptoms along with reducing cholesterol, cataracts, atherosclerosis and coronary heart disease. Consuming onion helps remove heavy metals from the body. Onion has antimicrobial properties and helps fight cancer of the ovaries, breast, lung and bladder.

Garlic - Allium Sativum (Liliaceae)
Garlic contains the antioxidant Allicin (a compound formed from alliin and allinase when the cloves are is crushed or bruised). Consuming garlic lowers blood pressure and cholesterol while cleansing the liver. Garlic offers unique benefits when consumed in raw, cooked or aged form. Garlic has antiviral, antibacterial, antimicrobial, antifungal and anti-parasitic properties and helps fight stomach cancer.

Cilantro - Coriandrum Sativum (Umbelliferae)
Cilantro contains several antioxidants including borneo, camphor, carvone, elemol, geraniol, limonene, and linalool. Cilantro is a natural internal and external deodorizer. Cilantro (whose seeds are called Coriander) relieves nausea, indigestion and bloating along with urinary tract infections. Consuming cilantro helps reduce cholesterol and blood sugar while removing heavy metal levels including mercury. Cilantro has anti-inflammatory and antibacterial properties (killing salmonella).

Cumin - Cuminum (Apiaceae)
Cumin comes in seed and powder form and contains Iron. Consuming cumin helps improve digestion and strengthens the immune system. Cumin is an antioxidant and helps fight cancer of the liver.

Lemon Juice - Citrus Limon (Rutaceae)
Lemon juice contains vitamin C and (when fresh) has an alkalizing effect on the system. Lemon relieves stomach discomfort and removes gallstones (when mixed with olive oil). Consuming lemon helps prevent osteoarthritis, diabetes, atherosclerosis and kidney stones. Lemon has antibacterial, antimicrobial and antiseptic properties and is a great natural cleaning agent.

Extra Virgin Olive Oil - Olea Europaea (Oleaceae)
Olive Oil (from the first cold pressing) contains Oleic acid, a healthy (monounsaturated omega-0) fatty acid. Olive oil, found in the Mediterranean diet, helps reduce blood pressure, asthma and arthritis inflammation. Consuming olive oil helps prevent and treat diabetis while increasing metabolism. Olive oil helps fight cancer of the breast and ovaries.

Apple Cider Vinegar - Malus Domestica (Rosaceae)
Raw, unfiltered apple cider vinegar contains the Mother, an enzyme chain long regarded as a cure-all and taken by Hippocrates himself. Apple cider vinegar helps relieve gout, acid reflux and arthritis symptoms. Consuming apple cider vinegar helps reduce cholesterol, calcium deposits, acne, allergies, and blood sugar while reducing allergies, food poisoning and muscle fatigue. Cider vinegar soothes a sore throat, strengthens the immune system and improves stamina and metabolism.

Avocado - Persea Americana (Lauraceae)
Avocado contains Lutein, a carotenoid along with vitamin E, monounsaturated (healthy) fat and Magnesium. Consuming avocado helps improve the absorption of the nutrients in other foods. Avocado improves skin clarity and tone. Avocado helps fight cancer of the mouth, breast and prostate.

Lime Juice - Citrus Aurantifolia (Rutaceae)
Lime juice contains Potassium and helps cleanse the blood and liver. Lime juice has antibacterial, antimicrobial and antiseptic properties and strengthens the immune system.

Gray Sea Salt - Sodium Chloride
Gray sea salt contains many trace minerals. Sea salt stabilizes the heartbeat and blood sugar level. Sea salt helps generate hydroelectric energy, improves absorption and nerve cell communication. Sea salt relieves the lungs and sinuses.

_______________________________________________________________

Recipes

Now that you know how powerful these foods are you can imagine how many synergistic benefits there may be. The following recipes use each ingredient discussed. Recent studies have underscored the benefits of combining many different antioxidants into one synergistic blend.

Recipe for Salsa Fresca

Ingredients:

• 4 tomatoes (choose two varieties).
• 1 onion (your choice of color).
• 2 peppers (your choice of type and temperature).
• 2 cloves garlic.
• ½ cup cilantro (leaves and stems).
• 1 Tbsp lemon juice.
• 1 Tbsp olive oil.
• 1 Tbsp apple cider vinegar.
• 1 tsp cumin.
• 1 tsp coriander.

Instructions:

• Mince garlic, cilantro, cumin and coriander.
• Add lemon, oil and vinegar to spice blend.
• Dice tomato, onion, garlic and add to spice blend.
• Blend ingredients together with potato masher.
• Cover 10 minutes and serve at room temperature.

_______________________________________________________________

Recipe for Guacamole

Ingredients:

• 4 ripe (Hass) avocados.
• ¼ cup salsa fresca (see above).
• 1 Tbsp lime juice.
• ½ tsp Sea salt.

Instructions:

• Briefly stir together avocado and salsa.
• Top with lime juice and salt.
• Cover 30 minutes and serve chilled.

_______________________________________________________________

DISCLAIMER: The information in this article has not been evaluated by the FDA (or guacamole might be outlawed).

About the author

Neil McLaughlin is a Computer Scientist and Inventor specializing in 3D Graphics and Simulation.

http://www.naturalnews.com/023271.html

What's for Din-Din?

Tuna & Crunchies?