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.
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→
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→
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→
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→
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→
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→
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→
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 …
By 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.