Best Of Health

Sadly, summer is coming toward it's close. But there is still lots of time to get out there and enjoy the sun. Just in case you over do it I thought I would pass this handy recipe along. It's easy to make and soothing to parched and painful skin. I borrowed it from NEW DIRECTIONS AROMATICS.

SUNBURN REMEDY

This blend with its hydrating and anti-inflammatoryproperties, soothes and rejuvenates skin damaged by sunburn and windburn.

Ingredients:

...

1 cup Aloe Vera Gel Juice

20 drops Lavender EO

10 drops Rosemary EO

Instructions:

Add all ingredients in a container and shake well. Use on skin as needed.

Please keep refrigerated and use within 4-6 months.

Even if Ron Can't spell this recipe is worth watching on Youtube and most of all it's worth trying because it's delicious. Unfortunately you will have to cut an paste because my link thingy isn't working.

Learn how to make it here: 

http://www.youtube.com/user/nukemech#p/a/u/2/jNevcTduYEA

IT IS IMPORTANT TO NOTE THAT THE FOLLOWING RECIPE IS FOR LAUNDRY SOAP NOT LAUNDRY DETERGENT. TRY A SMALL BATCH FIRST TO MAKE SURE YOU LIKE IT.

LAUNDRY SOAP

Here is a simple recipe for laundry powder that works in both top loading and high efficiency washing machines. It is a pure and natural way to get your clothes clean.

INGREDIENTS:

1 4 to 5 oz bar of soap with 0% superfat ie no oils ofany type

1 cup of borax

1 cup of washing soda

You can use any bar of soap for your laundry soap but there is a brand of soap that has traditionally been used for laundry called Fels Naptha that works very well.Using either the Fels Naptha, or a bar with 0% superfat assures that there is no oily feel to your laundry soap.

Assemble all ingredients.

Grate or chop the soap into very small pieces. You can either use the "fine" section of a grater, or a food processor.

If you're grating, grate the soap over a large bowl. If you're using a food processor, cut the soap into small pieces first. Then, grate or chop the soap into fine flakes. The Fels Naptha is a little easier to chop than many other soaps.

You can add a fragrance or essential oil of your choice if you like. Orange, lemon or lavender gives a clean smelling scent.Or you can leave the scent out completely.

Add the Washing Soda and Borax to the grated/chopped soap and mix well until it turns into a  fine powder.

Put laundry soap into a glass jar for storage in a cool dry place.

Use about 1 TBS per load in a High Efficiency(front loading) washing machine and 2 TBS in a regular (top loading) washing machine. Add more or less depending on your results and your particular laundry needs.

For heavily soiled loads, you canadd a bit more borax (1-2 TBS) to the laundry soap.

A great fabric softener is ½ cupwhite vinegar in the rinse cycle. It dissolves any soap residue and makes clothes soft without leaving any odour.

A gorgeous, satisfying vegetarian main course that's easy to make. Quinoa requires no pre-soaking, so it's simple to make and tasty too.

2 tablespoons olive oil

1 cup chopped onion

3 garlic cloves, chopped

2 teaspoons Hungarian sweet paprika

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon turmeric

1/2 teaspoon ground ginger

1/2 teaspoon cayenne pepper

Pinch of saffron

1 cup water

1 14 1/2-ounce can diced tomatoes, drained

2 tablespoons fresh lemon juice

3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)

2 cups 3/4-inch cubes peeled carrots

Quinoa

1 cup quinoa*

1 tablespoon butter

1 tablespoon olive oil

1/2 cup finely chopped onion

1/4 cup finely chopped peeled carrot

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon turmeric

2 cups water

1/2 cup chopped fresh cilantro, divided

2 teaspoons chopped fresh mint, divided

For stew:

Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

For quinoa:

Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over. Makes 4 to 6 servings.

source: Bon Appétit, Photo: Pornchai Mittongtare Bruce Aidells and Nancy Oakes

Looking for a quick and easy sandwich that gives you flavour and good health? Try this yummy variation.                                               

                                                    NUTTY CUCUMBER SANDWICH

Ingredients:

½ cup snow pea pods, trimmed

2 thin slices whole grain sprouted bread

3 to 4 ounces soft goat cheese, mozzarella or vegan cheese

1/3 cup seasoned roasted soy nuts or walnuts

½ medium cucumber peeled and sliced

1 medium tomato thinly sliced

Salt (optional)

Spread one side each bread slice with cheese.

Sprinkle 1 of the bread slices with nuts, pressing gently into cheese.

Top with cucumber, tomato and pea pods.

Sprinkle lightly with salt if desired.

Top with remaining bread slice.

Enjoy!

I found this very tasty recipe on the world's healthiest foods site. It's worth a try. And the site is worth a visit.

Not Meatloaf
This alternative to the usual meatloaf makes a hearty meal that is so tasty no one will miss the meat. Serve with steamed vegetables and a green salad.

Ingredients:

3/4 cup dry brown lentils
1/2 cup uncooked brown rice
1/2 cup nutritional yeast flakes
1/2 cup dry bread crumbs (fresh works, too)
2 eggs
1 large onion, chopped
1 carrot, grated
1 teaspoon dried thyme
1/3 cup + 2 tablespoons crushed tomatoes
2 teaspoons hot sauce
2 teaspoons vegetarian Worcestershire sauce
2 tablespoons ketchup + more for top (if desired)
1 tablespoon Tamari (or Bragg's)
1/4 cup nutritional yeast

Directions:
Cook the lentils and the brown rice (separately) according to the package instructions.*

Preheat oven to 325 degrees F.

In a large bowl, mash the lentils. Add the remaining ingredients plus salt and pepper and combine well. Pour into a loaf pan coated in veg. spray (or an 8x8 baking dish, in a pinch). Spread more ketchup on top if you like it that way.

Black Bean Chili

This is a meat free recipe that can be adapted to ground beef. As is, it is one of the tastiest recipes for chili I have tried. It is an excellent source of molybdenum, fiber, vitamin c, and folate.

Ingredients:

1 medium onion chopped

1 medium green pepper diced into ¼ inch pieces

1 TBS + 1/2 cup vegetable broth

3 medium cloves garlic chopped

2 cans (15 oz each) black beans, drained

1 can (8 oz) tomato sauce

1 can (15 oz) diced tomatoes, (do not drain)

2 TBS ground cumin

2 TBS red chili powder

1 cup corn kernels, fresh or frozen

¼ cup cilantro chopped

salt & black pepper to taste

Directions:

Heat 1 TBS broth in a medium size pot. Saute onion and bell pepper in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, cumin, and red chili powder and continue to sauté for another minute.

Add ½ cups broth and rest of ingredients, except cilantro and corn. Add more broth if necessary to get the desired consistency. Simmer for another 20 minutes uncovered. Add corn and cook for another 2 minutes. Add chopped cilantro and season with salt & pepper to taste. Serves 4 Serving Suggestions

Serve with toasted Ezekiel bread and a fresh salad