Tuesday, January 20, 2015

Amazing Uses For Epsom Salt







Epsom salt have been used by many different cultures for hundreds of years. They have a number of different beneficial properties and are used in gardening, household cleaning, and detoxifying the body. These salts are very inexpensive and can be purchased at bulk discounts in garden centers nearly everywhere. Using Epsom salt baths is an advanced detoxification strategy that has remarkable health benefits.



Epsom salt is made up of magnesium and sulfate, which can help improve health in numerous ways. A lack of magnesium—which helps regulate the activity of more than 300 enzymes in the body—can contribute to high blood pressure, hyperactivity, heart problems and other health issues, doctors warn. Sulfate is essential for many biological processes, helping to flush toxins and helping form proteins in joints, brain tissue and mucin proteins.

 AMAZING USES OF EPSOM SALT

 1. Regulate Blood Sugar

Research indicates that raising magnesium levels can promote a healthy heart by improving circulation and lowering blood pressure. It also improves the body’s capacity to use insulin. Magnesium is necessary to sustain calcium levels in the blood.

Sulphates are not easily obtained through the food we eat but are absorbed through the skin. These stimulate the pancreas to make digestive enzymes and assist in detoxifying the body. Epsom Salt flushes toxins and heavy metals from the cells, easing muscle pain and helping the body to eliminate harmful substances.

 2. Treats Sunburn

Epsom salt is very soothing for sunburned skin. Its anti-inflammatory properties alleviate mild sunburn irritation like itchiness and pain. It can even help maintain an even skin tone.-To treat sunburned hands and legs, mix 2 tablespoons of Epsom salt in 1 cup of water and store it in a spray bottle. Spray it on the affected area. Leave it on for 10 minutes, then take a bath. Do this several times a week to notice improvement.

-Another option is to fill a bathtub with lukewarm water and mix in 1 cup of Epsom salt, stirring thoroughly so the salt crystals dissolve properly. Add a few drops of lavender essential oil and soak in the water for 20 minutes.

 3. Detoxification

Epsom salt can assist in eliminating toxins from the body. The magnesium in Epsom salt is required for detoxifying cells. It also helps detox the body of environmental contaminants that can potentially cause ill health.

To enjoy a relaxing detox bath, stir in 1 to 2 cups of Epsom salt in a bathtub filled with warm water and soak in it for 10 to 15 minutes, 2 or 3 times a week.

 4. Fade Bruises

To lessen the appearance of bruises, make a compress by soaking a washcloth in cold water mixed with Epsom salt – use two tablespoons per cup – then apply to the skin.

5. Pest control


If you have lawn pests and you’re looking for natural insect control, consider turning to Epsom salt. A spray solution on the lawn can control insects without damaging the grass, and it’s totally nontoxic. Sprinkle some dry Epsom salt to deter slugs and snails.


6. Fertilizer


Some plants like tons of food, especially roses. Work some Epsom salt into the soil around them to keep them happy, especially during blooming season, when you want them producing beautiful, long-lasting flowers. Palm trees, tomatoes, and peppers are big fans of Epsom salt!

7. Quick bruise treatment


Use a warm compress with Epsom salt to fade the appearance of bruises. They won’t vanish like magic, but they won’t be as large, or as painful. Use a solution of two tablespoons Epsom salt per cup of water for best effect.

8. Body scrub


After you shower, rub your skin with Epsom salts using circular movements. It removes dead skin cells and leaves skin soft.

 9. Soothe Bug Bites

Dissolve 1/4 cup of Epsom salts in a cup of warm water. Cool the mixture in the refrigerator. Apply with a cotton ball to bug bites to soothe pain and itching.

10. Remove Splinters


According to the Epsom Salt Council, Epsom salt increases osmotic pressure on the skin, which draws foreign bodies toward the surface. Dissolve one cup of Epsom salt in a tub of water and soak the affected area.

11. Keep Houseplants Healthy

Add 1-2 tablespoons of Epsom salts per gallon of water to nourish your houseplants.

12. Relief from muscular pain


An Epsom salts bath can promote detoxification through the skin and they are traditionally used as a soaking agent to bring relief from muscular pain and stiffness.

13. Improves Digestion


Epsom salt assists in the elimination of harmful toxins and waste products from the body and the digestive system. It also works as a laxative to soften stools, making them easier to pass, and can be used to treat constipation. Dissolve 1 or 2 teaspoons of Epsom salt in 1 cup of warm water and drink it on an empty stomach once a day. When taken internally, Epsom salt can cause some side effects, including gastrointestinal irritation, diarrhea, nausea and vomiting. Consult your doctor before taking Epsom salt. Do not take it longer than 1 week.

Also, soaking in an Epsom salt bath helps reduce water retention and tummy bloating.

14. Remedy for colds and flu


Take a hot bath with Epsom salts when you feel you’re catching a cold as it helps the body to fight infection more easily and recover faster.


15. It helps you sleep better

Epsom salts relaxes the body and helps you sleep better. Take hot baths with Epsom salts in the evening, an hour before sleep. It helps to increase the level of magnesium in the body. Lack of magnesium brings fatigue, stress, heart disease and joint pain. So, fill the tub with warm water and mix it with a cup of Epsom salts and a cup of baking soda and just relax.

 16. Removes feet odor

Keep your feet in warm water with Epsom salts to get rid of odor, pain or heavy legs feeling. Do it for 15-20 minutes as it improves blood circulation, reduce inflammation and soften skin.

 17. For Achy Joints, Bruises and Sprains

Soak in a warm bath with 2 cups of Epsom salts to relieve pain in joints, bruises and sprains.

 18. Remove Burnt Food on Pots and Pans

Overcook that oatmeal? Scrub out your pots and pans with a few tablespoons of Epsom salts, a little soap, and hot water to remove burnt food easily.

 19. Grow Better Flowers, Fruits and Veggies

Whether you’re growing roses or tomatoes, sprinkling a few tablespoons on Epsom salts at the base of your plants can keep them healthy and maximize yield.

 20. Epsom Salt improves nerve function

By regulating electrolytes. Also, calcium is the main conductor for electrical current in the body, and magnesium is necessary to maintain proper calcium levels in the blood

21. Epsom salt also delivers sulfates

Which are extremely difficult to get through food but which readily absorb through the skin. Medical research indicates sulfates are needed for the formation of brain tissue, joint proteins and the mucin proteins that line the walls of the digestive tract. Sulfates also stimulate the pancreas to generate digestive enzymes and help to detoxify the body’s residue of medicines and environmental contaminants.

Sulfates are important for forming brain tissue, joint proteins, stimulates the pancreas, and mucin proteins.

photo credit: Dennis Wong

Sunday, January 18, 2015

Cinnamon-roll-pancakes



Just remember moderation is the key!

Cinnamon Sugar Filling
2 tablespoons of melted butter
1/4 cup of firmly packed dark brown sugar...
1 teaspoon of cinnamon
 
Let’s start by making the cinnamon filling, this way it has a chance to cool before going into the pancakes. Melt 4 tablespoons of butter in the microwave and add to mixing bowl. Then add 1/4 cup of dark brown sugar, 2 tablespoons of white sugar and 1 teaspoon of ground cinnamon and stir together.

Fold a quart size plastic baggie over a small cup, that way you can easily pour the cinnamon sugar mixture into the baggie. Close the baggie well and set aside to cool
.

Make your pancake batter and let the pancakes set up on the griddle for about 2 minutes, then it is time to add the cinnamon sugar swirl. Snip just a small corner of your cinnamon sugar baggie. We are going to use the baggie like a pastry bag to make a swirl in the pancake. To make the swirl, push the tip of your baggie into the batter, and carefully swirl the mixture into the pancake batter. Don’t just swirl the mixture on top of the pancake, it needs to be in the batter to make the signature cinnamon roll look.

Try not to get too close to the edge of the pancakes with the swirl, or the cinnamon sugar mixture will run off.

Use a wide spatula and quickly turn the pancakes when the underside is golden brown. Mine took about 3 minutes before they were ready to flip. You will see a bit of the filling coming out around the sides. This is fine! It just means the cinnamon and sugar is getting all yummy and caramelized. Once the pancakes are cooked, turn them onto the plate swirl side up. Work quickly when removing the pancakes, once the cinnamon sugar mixture cools on your spatula, the pancakes will start to stick. Enjoy!

Avocado Chicken Parmigiana


Ingredients:

4 skinless, boneless chicken breasts
1 (6 ounce) container plain low-fat yogurt
1 lemon, juiced...
1 cup dried bread crumbs, seasoned
1/2 teaspoon garlic powder
salt to taste
1 tablespoon chopped fresh parsley
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese 

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.

In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).

Place coated chicken in the baking dish and top each breast sprinkle with chopped parsley and bake in the preheated oven for 30 mins. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.

Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through. Enjoy!

Avacado Chicken Fajitas


 INGREDIENTS

1/3 cup coarsely chopped fresh cilantro
2 medium garlic cloves, finely chopped
1/2 teaspoon chili powder...
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Juice of 1 medium lime
3 tablespoons olive or vegetable oil
1 pound boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 medium bell pepper (any color), cored and sliced into 1/2-inch strips
1 medium red onion, halved and sliced into 1/2-inch pieces
8 (6-inch) tortillas (corn or flour)
Avacado ( cut in slices)
Salsa, and sour cream, for serving (optional)
Fresh Spinach and baby Kale

INSTRUCTIONS

Place the cilantro, garlic, chili powder, coriander, cumin, lime juice, and 2 tablespoons of the oil in a shallow baking dish and whisk to combine. Add the chicken and turn to coat with the marinade. Set the chicken aside for at least 10 minutes, or cover and refrigerate for up to 24 hours.
Heat a grill pan to medium. Once hot, add the chicken pieces, season with salt and pepper, and cook undisturbed until well browned on the bottom, about 10 minutes. Flip, season the second side with salt and pepper, and cook undisturbed until well browned on the bottom and cooked through, about 10 minutes more. Remove the chicken to a cutting board and let it rest while you prepare the remaining ingredients.

 Place the bell pepper and onion in a medium bowl, drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to coat. Place the vegetables on the grill pan in a single layer. Cook, stirring occasionally, until tender and slightly charred, about 10 minutes. Transfer the vegetables to a serving dish. Meanwhile, warm the tortillas.

Heat a medium cast iron or frying pan over high heat until hot, about 3 minutes. Place a tortilla in the dry pan and heat, flipping once, until warmed on both sides. Wrap the tortilla in a clean dishtowel to keep warm. Repeat with the remaining tortillas.
Slice the chicken against the grain into 1/2-inch-thick pieces and place in the serving dish with the vegetables. To serve, fill a warm tortilla with chicken and vegetables and top with Avacado. Salsa, and sour cream (if using). Enjoy!

Eggplant Stacks


 INGREDIENTS

1 large unpeeled eggplant, cut into 1 inch slices
1 cup tomato sauce (pizza, marinara, whatever you like)
1 cup shredded or sliced light mozzarella cheese (can sub provolone or other cheese)...
toppings: fresh spinach, kale, mushrooms, tomato's, green pepper, etc.

INSTRUCTIONS

Preheat oven to 350 degrees. Press each slice of eggplant with paper towels to remove a little of the excess moisture. Put on a baking sheet and drizzle with a tiny bit of olive oil.
Bake for 10 minutes or until crisp on one side. Turn each piece over, drizzle with a tiny bit of olive oil, and bake another 5-8 minutes.
Top each slice with a little tomato sauce, your toppings and cheese. Bake another 5-10 minutes until cheese is melted. Enjoy!

NOTES: I found that it worked best to layer the toppings on top of the sauce and underneath the cheese.

Marinated Tomatoes With Balsamic Vinegar, Spinach And Cheese




Ingredients

8 tomatoes cut in half
2 tbs balsamic vinegar
2 cups of fresh spinach
Garlic optional
Salt and pepper
1 tbs lemon juice
1/2 cup low fat shredded Cheese

Directions~

Marinate sliced tomatoes with balsamic vinegar for 4-6 hours. Bake at 350F. for about 7 minutes until a little tender. Meanwhile, sauté spinach and garlic with a dash of salt, pepper and lemon juice. Put spinach on top of tomatoes and sprinkle with low fat cheese of your choice (I chose Italian blend) and broil til cheese is golden! Enjoy!

Tuesday, September 9, 2014

Fabulous Chick Pea Salad



Photo Credit: Health is Wealth Photos

This delicious healthy salad has great colour and bite.  It is absolutely simple to prepare and an enduring favourite in my household!  If you desire colour or variation in texture to your dinner, consider this indispensable dish. 

Ingredients:
  • 3 tablespoons olive oil
  • 1 cup Garbanzo Beans
  • 1/2 cup tomato
  • 1/4 cup red onion
  • 1/2 cup of cooked corn
  • 1 cucumber
  • 1 teaspoon garlic
  • 1/4 tablespoons fresh spinach
  • 1 1/2 teaspoons red wine vinegar
  • 1/2 lemon
  • 1/2 lime
  • cracked black pepper to taste
  • 1 tablespoon fresh parsley or fresh mint

Directions:
 
  • Drain the garbanzo beans and reserve
  • Chop the tomato, red onion and cucumber and reserve
  • Mince enough garlic for 1 teaspoon
  • Heat 2 tablespoons of the oil in a sauté pan over medium heat. Stir in beans, cover and turn off heat Set aside
  • Chop the spinach and place in a large salad bowl 
  • Gently toss all remaining ingredients in with the spinach. Add beans.
  • Juice the lemon and the lime and drizzle in top bowl while tossing ingredients 
  • Serve topped with additional parsley, chopped, if you wish
Bon appétit!