Tag Archives: healthy choices

A Simple Plant Kills Up To 98% Of Cancer Cells – And Stops Diabetes

Bitter-Melon

By: Dr. Robert Rowen | I’m always looking for natural substances that throw a “monkey wrench” into the peculiar metabolism of cancer cells. It’s vital these substances kill cancer cells and leave normal cells untouched.

I’ve told you about some of my discoveries in the past. They include resveratrol, green tea, Seanol, and others. But today I’m going to tell you about another plant that safely starves cancer cells as efficiently as a powerful chemo drug. In fact, it even works on pancreatic cancer cells, which are particularly difficult to kill. Continue reading A Simple Plant Kills Up To 98% Of Cancer Cells – And Stops Diabetes

Here’s another “weed” that is actually a superfood

Yet another weed that most of us pull and throw away has been uncovered as a super healing wonder herb. A recent study has found nettle to potently kill breast cancer cells.

If you have nettles in the backyard we strongly recommend that you collect and use them as part of your daily diet. Not only are the roots and the young leafy tops of stinging nettle edible, they are also very good for you. You can cook them and eat as food, use as an extract or herbal tea. Stinging nettle (Urtica dioica) can supply your body with lots of beneficial nutrients. Continue reading Here’s another “weed” that is actually a superfood

Citrus Salad with Ginger Honey

Citrus Salad with Ginger Honey

By: Emily Ho | A medley of citrus stars in this vibrant fruit salad, enhanced with just a drizzle of sweet ginger honey and a sprinkle of mint and lime. It never fails to impress at brunch gatherings and makes a lovely, light dessert (perfect after the indulgence of the holidays). The combination of citrus in the recipe is simply a suggestion; feel free to use what’s available at your farmers’ market or growing in your neighborhood. Continue reading Citrus Salad with Ginger Honey

Hot Goat’s Cheese Salad with a Honey Mustard Dressing

By Karen Burns-Booth

Karen shows how the melted unctuousness of  hot goat’s cheese paired crisp, cool and perfectly dressed salad leaves makes for a divine combination.

It may seem like a cliché, but a hot goat’s cheese salad is still a favourite with me. I particularly like the combination of hot and cold – the melted unctuousness of the cheese with crisp, cool salad leaves makes for a divine combination, and a nice bit of “chèvre” is always welcome on my table, whether it be in salads, with bread and/or crackers or with fresh fruit and nuts. Continue reading Hot Goat’s Cheese Salad with a Honey Mustard Dressing

Iced Green Tea with Grapefruit and Lemongrass

Iced Green Tea with Grapefruit and Lemongrass

By: Emily Ho | A Reblog from: kcet.org  | The other day I came home from a citrus grove with an overwhelming 25 pounds of fresh-picked grapefruit, and I’ve pretty much been eating and drinking grapefruit for every meal since.  I recalled that citrus juice can boost the antioxidant benefits of green tea and squeezed some grapefruit into a glass of iced sencha — a fun change from the usual lemon wedge. Following some more experimentation I came up with this drink combining green tea, grapefruit, lemongrass, and mint. It’s clean and refreshing and just right for these warm days of the new year. Continue reading Iced Green Tea with Grapefruit and Lemongrass

Fresh summer rolls with basil, avocado, kale + spicy garlic peanut sauce

A Reblog from: thisrawsomeveganlife.com | You can make these totally raw by leaving out the vermicelli and using collard greens or seaweed instead of rice paper. Otherwise, let’s get riced!

Okay apparently “riced” is a legitimate word because word check didn’t put a squiggly red line under it. Who knew.
Continue reading Fresh summer rolls with basil, avocado, kale + spicy garlic peanut sauce

Sauteed Bittermelon with Egg

By: Sherry Sorono | We call it “Ampalaya”. In the Visayas Region of the Philippines, they call it “Amargoso” because of its bitterness. In Southeast Asia like in India, Pakistan and Banladesh; they call it “Bittergourd” or “Bittermellon”. Photo credit: Tastebuds Unlimited by Beth Celis

Ugly they are! and bitter too. But it is that bitterness that health expert s claim rids the body of its toxicity. We have gotten around that bitterness issue by concocting so many recipes, versions and twists in dealing with it.

Chopped in thin slices, its innards are scraped away by a spoon and then the slices are sprinkled with a little salt and after they are mixed in a mixing bowl, they are squeezed to take a little f that bitterness out.
Continue reading Sauteed Bittermelon with Egg

Health Benefits of Water Spinach

I bet most of us know Popeye and his very famous energy booster, the mighty spinach. When we were kids, we probably thought that it can only be found on cartoons, but wait, did you know that we have our very own type of Spinach growing here in the Philippines?

This tropical plant is the Water Spinach, with a scientific name of Ipomea Aquatica, or more commonly known here in our country as our very own “Kangkong”. You wouldn’t have any difficulties in finding this vegetable as this is popular among Filipinos, offered at a very cheap price at $0.25 per bundle (that’s about Philippine Peso: 10) over at the market or grocery supermarkets. Continue reading Health Benefits of Water Spinach

7 Old Myths About Cooking Pasta That Need to Go Away!

There are many myths about cooking pasta that simply aren’t correct and yet they persist. Read on for a few that we would like to see disappear! Photo credit: ouritaliantable.com

Oil in the water. Don’t add oil to the pasta water. It will only make your pasta slippery, causing the sauce to run off.

Drain well. Don’t drain every last bit of water off of the pasta. A little water is often good for the sauce and sometimes you will even want to add more (see ‘saving a scoop of water’ in this post.)
Continue reading 7 Old Myths About Cooking Pasta That Need to Go Away!

Top Reasons to Shop at a Farmers’ Market

Why shop at a Farmers Market?

Access to fresh, locally grown foods, for starters. That may be one of the best reasons, but there are many more. Farmers markets have fruits and vegetables at the peak of the growing season. This means produce is at its freshest and tastes the best. The food is typically grown near where you live, not thousands of miles away or another country. Shopping at farmers markets also supports your local farmers and keeps the money you spend on food closer to your neighborhood.
Continue reading Top Reasons to Shop at a Farmers’ Market

What? White Rice Better Than Brown?

A Reblog from: TheHealthyHomeEconomist | By Sarah  Thanks to Manang Kusinera for the link!  

My last videoblog titled Healthy Chinese drew some comments from folks questioning my choice of rice. Why was I using white basmati rice instead of brown?  Isn’t brown rice the healthier choice, after all?

Ok, I’ll spill the beans, rice.   Here are my reasons …

Truth is, neither my husband or myself have ever enjoyed brown rice.   Every time we eat it, it just seems to not sit very well in our stomachs.  It, well, uh, sits like a brick for lack of a better word.
Continue reading What? White Rice Better Than Brown?

The Language of Food

chit juan 2By Chit U. Juan | On a recent trip to Legaspi City in the southeastern tip of the main island of Luzon in the Philippines, I was to attend a dinner with academics who were guests and speakers at the 3rd International Colloquium of the Bicol University Graduate School. As soon as we reached the mall, the rain poured and there was no way I could even alight from the car to join my party. Instead, we made a quick decision to join the dinner of Father Jovic and my colleagues at the Social Enterprise Development Center where I sit in the Board as an Independent Director.

So in the rain we went to find this special place called Iking’s or Mr. D’s Pizza as it is written on the menu.
Continue reading The Language of Food