THE STRESS RELIEF CENTER

Ingredients:

6 oz. - Tomato paste                          
1 Quart - Water                                    
2 tsp. - Chili Powder                            
1 tsp. - Onion Powder                        
1 tsp. - Salt                                           
1 tsp. - Cumin                                      
1 tsp. - Paprika                                     
1½ tsp. - Pepper                                 
½ tsp. - Curry                                         
½ tsp. -  Turmeric                                   
½ tsp. - Mustard Powder                     
½ tsp. - Ginger                                           
1/8 tsp. - Chipotle Pepper (you may want to cut this one in half or cut it altogether if you        
                                           don't like a bit of bite!)

PLACE all the ingredients in a pot along with 1 Quart of water. HEAT on high. Constantly STIR it while it is heating. WHEN it barely hit’s a boil, take off burner and let COOL for about 2 hours. POUR into a quart container (preferably glass), and CHILL in the refrigerator. Healthy and delicious, you can’t go wrong with this one.

       BENEFITS of T-12 JUICE Spices:

Ingredients:

10 cups - water - (preferably filtered or well water. NO CHLORINE or fluoride please.)
1½ cups - Dried Split Peas
I Tbs. - Onion Powder
1 cup - Sauerkraut
½ cup - Bean Mix - (can be bought in the any grocery store, or make your own as I
                          usually do. I use about 6 different dried beans; Garbanzo
                          beans, kidney beans, navy beans, pinto beans and roman
                          beans are my usual choices.)
¼ cup - Dried Brown Rice
1 cup - Corn --------(frozen or organic canned by Masters Choice)
1 tsp. - Salt

Optional:

1 cup chopped fresh spinach (fresh kale or romaine lettuce can be substituted)

  Fill a crock pot with the 10 cups of hot water. ADD in the split peas, the onion powder, the salt and the brown rice. Cook on high for approximately 3 hours....
....Then ADD in the dried bean mix, the saurkraut and the corn (the chopped spinach would be added at this time if you intend to use it). COOK for another 2½ hours or until the bean mix has softened/cooked enough but they are still intact, i.e they have not broken down yet.

Ingredients:

1 - Large Egg
3 cups - Water
¼ cup - Cooked Brown Rice
1 - Carrot (thinly sliced)
1 - Celery Stalk (thinly sliced)
1/8 tsp. - Sage
1/8 tsp. - Dill
1/8 tsp. - Cumin
1/8 tsp. - Salt (preferably raw unrefined salt)
1/8 tsp. - Ginger
Pinch. - Cajun seasoning
Pinch. - Pepper
Pinch. - Oregano
Pinch. - Basil
1 - Fork

MEASURE all the spices, the rice, the carrots and the celery and PLACE them into your soup a pot with 3 cups of water.
BRING it to a boil…When the carrots and celery are soft, “Have your fork ready“, CRACK the egg, DROP it into the boiling water, and “IMMEDIATELY” begin to STIR / WHIP the egg with your fork to “shred” it (yolk and white both). Continue to STIR / WHIP for approximately 25 to 30 seconds.
REMOVE pot from the burner immediately, POUR into your awaiting soup bowl. 

Ingredients:

12 oz. - Tomato Paste
8 cups - Water
2 oz. - Vinegar
1 oz. - Olive oil
2 - Potatoes, medium (chopped) or 8 oz. canned (organic when possible)
1 - Large carrot (chopped) or 8 oz canned (organic when possible)
1 -  Celery Stalks (chopped)
1 can - Corn (organic), or 2 cups frozen corn
1 can - Lima Beans (one with NO additives added, organic if possible)
1 cups - Whole Wheat Elbow Macaroni, small
1 cup - Spinach (or Collard Greens), with NO additives added
1 can - Mushrooms (4 oz. can) Green Giant has one with no additives in it
6 - Garlic Cloves (chopped finely)
1 - Onion (chopped)
1½ Tbs. - Chili Powder
1 Tbs. - Onion Powder
1 Tbs. - Garlic Powder
1 Tbs. - Dehydrated Onions
1 tsp. - Italian Seasoning
1½ tsp. - Oregano
1½ tsp. - Basil
1 tsp. - Salt
1 tsp. - Fenugreek
1 tsp. - Pizza Seasoning (if you can find it)
½ tsp. - Pepper
½ tsp. - Sage
½ tsp. - Thyme mix
¼ tsp. - Ginger
¼ tsp. - Marjoram
¼ tsp. - Rosemary
¼ tsp. - Cayenne Pepper (I like my food to have a little bite. If you don’t care for that, then DO NOT use this ingredient.)


SAUTE` the onions, garlic and mushrooms in the olive oil till they brown a little add in the vinegar and spices at the very end and let cook for 25 seconds.
If using canned vegetables, PLACE them all into the pot  along with the water and bring just to a boil…..shut off heat and serve.

If using raw vegetables, add them all along with the water and COOK on high till vegetables are soft…..shut off and serve.

Ingredients:

¾ cup - Water
½ cup - Oil (olive or sunflower)
3 Tbs. - Tamari (A fermented form of soy sauce)
2 Tbs. - Tahini (Ground sesame seeds)
1 Tbs. - Dried Parsley
1 Tbs. - Yellow Mustard
1 clove - Garlic (chopped)
¼ tsp. - Cayenne Pepper
1/8 tsp. - Black Pepper
1 - Lemon (juiced)

BLEND all ingredients in a blender. CHILL and serve.

If you only try one of these recipes in this page. TRY THIS ONE. It’s to die for. Yes it’s a salad dressing but it can be used on anything. Rice, vegetables, dipping for bread…ANYTHING.  Believe me, YOU’RE GOING TO  L O V E THIS!!!

Ingredients:

1 cup - Turnip Greens
1 cup - Peas
1 cup - Sauerkraut
28 oz. can - Crushed Tomatoes
1 cup - Lima Beans
1 cup - Corn
15  - large Olives (sliced)
6 cloves - Garlic (finely chopped)
1 - Onion (cut into small pieces)
2 - large Eggs
1oz. - Olive Oil
2 oz. - Tamari
1 oz. - Vinegar
1 tsp. - Barbeque Seasoning
1 tsp. - Salt
1 tsp. - Italian Seasoning
1 Tbs. - Pizza Seasoning
1 tsp. - Pepper
½ tsp. - Chipotle Pepper
1 Tbs. - Chili Powder
1 tsp. - Curry
1 tsp. - Cajun Seasoning
1 tsp. - Paprika
4 oz. can - Mushrooms (Green Giant has a 4 oz. can that has no artificial
                                            chemicals added).

PLACE the oil, chopped onion, Sliced Olives, mushrooms and the chopped garlic cloves into a pot, (not a frying pan, it’s too small). With burner on high, sauté ingredients till the onions are soft. ADD the sauerkraut and the Vinegar, and continue folding/stirring till the sauerkraut is soft. LOWER heat to ‘medium high’ and ADD the Dry Seasonings, Tamari, Turnip Greens, Peas, Crushed Tomatoes, Lima Beans and Corn. CONTINUE to stir/fold for approximately 10 more minutes until all ingredients are thoroughly cooked. Finally CRACK the 2 eggs into the pot and continue stirring/folding till the eggs are visibly cooked, approximately 2 minutes. PLACE into serving bowl and serve. Bon Appétit…I think you’re going to enjoy this one.

========================================================

                                                        Chili Anyone!!!

I know many of you are meat lovers, so this recipe can easily be converted into a dynamite chili…
Back in my red meat eating days, I LOVED chili. I’ve eaten it at scores of restaurants from coast to coast. Some of the chili was excellent. Some was mediocre. Some was not so good. But I ate it wherever I went, if it was on the menu. This Chili Deluxe is definitely, hands down, an “Excellent” rating in my book (and not just because it‘s my recipe).

Additional ingredients added to the Spicy Vegetarian Goulash recipe, for my “CHILI DELUXE“:

1½  Lbs. - Ground Meat (preferably "venison", it has no hormones, antibiotics, bovine spongiform
                                      encephalopathy (BSE), etc., etc.)
½ cup - Turnip Greens
1 cup - Kidney Beans
1 Tbs. - Italian Seasoning
1 tsp. - Basil
1 tsp. - Oregano
1 tsp. - Cajun Seasoning
1 Tbs. - Barbeque Seasoning
1 tsp. - Chipotle Pepper
2 Tbs. - Onion Powder
2 Tbs. - Chili Powder 

INCLUDE the ground meat in with the oil, chopped onion, Sliced Olives and the chopped garlic cloves.
ADD the additional amounts of dry seasonings to the others.
ADD in the additional Turnip Greens and Kidney Beans with the other vegetables….Trust me. You’re going to like this chili!!!

Ingredients:

1 - Large Egg (preferably organic free range)
3 cups - Water (non-chlorinated, of course)
1 Tbs. - Chives
1 tsp. - Chili Powder
1 tsp. - Onion Powder
½ tsp. - Sage
¼  tsp. - Curry
¼ tsp. - Garlic Salt
¼ tsp. - Mustard Powder
¼ tsp. - Paprika
¼ tsp. - Tumeric
¼ tsp. - Marjoram
¼ tsp. - Ginger
¼ tsp. - Basil
¼ tsp. - Oregano
¼ tsp. - Salt
1/8 tsp. - Rosemary
1/8 tsp. - Pepper (optional)
¼ cup  Cooked Brown Rice - (Wild Rice is also excellent)
¼ cup  Garbanzo Beans (Lima Beans or Kidney Beans are good to)
1  fork

MEASURE all the spices, the rice, and the garbanzo beans, and PLACE them into your soup bowl (make sure the bowl can hold at least 3 cups of liquid easily)
BRING the 3 cups of water to a rapid boil in a medium size pot. “Have your fork ready“. CRACK the egg, DROP it into the boiling water, and “IMMEDIATELY” begin to STIR / WHIP the egg with your fork to “shred” it (yolk and white both). Continue to STIR / WHIP for approximately 25 to 30 seconds. REMOVE pot from the burner immediately, POUR into your awaiting soup bowl of ingredients and gently COMBINE them with your spoon or fork.

Happy Eating!

Ingredients:

1 cup - Water (hot)
1 tsp. - Pure Organic Cocoa
1 tsp. - Raw Honey
Pinch - Cayenne Pepper

A tangy treat. Good for these cold winter nights.

Ingredients:

1 cup - Dried Garbanzos (soaked for 24 hours)
¼  cup - Pecans (Walnuts are OK to)
4 oz. - Jar Pimientos
1 Tbs. - Chives
1 tsp. - Salt (Preferably Raw)
½ tsp. - Onion Powder
¼ tsp. - Garlic Powder
¼ cup - Lemon Juice
1½ cups - Water

COMBINE all ingredients in blender until very fine. COOK 25-30 minutes in double boiler, stirring occasionally. MOLD into two small bread pans which have been rinsed with cold water. CHILL, SLICE and serve. May also be grated. Delicious!!

Ingredients:

6 oz. - can of Tomato Paste
10 oz. - Water
2 tsp. - Vinegar
1 tsp. - BBQ Seasoning
½ tsp. - Chili Powder
½ tsp. - Onion Powder
¼ tsp. - Garlic Powder
¼ tsp. - Salt
1/8 tsp. - Mustard Powder
1/8 tsp. - Basil
1/8 tsp. - Oregano
1/8 tsp. - Italian Seasoning

MIX all ingredients together and chill.
  Great for all foods that usually require ketchup. Also makes a good topping for rice cakes or crackers.

Ingredients:

1 can - (29 oz. can) Tomato Puree
4 tsp. - Chili Powder
2 tsp. - Onion Powder
1 tsp. - Salt
1 tsp. - Cumin
1 tsp. - Curry
1 tsp. - Basil
1 tsp. - Oregano
¼ cup - Vinegar

MIX all ingredients together and chill.
  Not only is this a great dressing for salads but it’s also good on vegetable dishes and pilafs, or as a dip for celery or carrots or bread sticks. A great spread on sandwiches also. Goes deliciously with a lettuce, tomato, and sprout sandwich on whole wheat or rye bread.

  Ingredients:

 1 - Egg (Organic, Free Range)
 8 oz. - Water (non-chlorinated, non-fluoridated)
 ½ cup - Ground Oatmeal (Old Fashion Quaker Oats, 100% whole grain)
 1 tsp. - Wheat Germ
 ¼ tsp. - Salt (Preferably RAW Salt)
 Pinch - Pepper
 ¼ tsp. - Fenugreek

 Optional - ( 1tsp. of Ground Flax Seed )

 GRIND the 100% whole grain Old Fashion Quaker Oats in a coffee grinder for about 5 to 10

econds (this gives a smoother consistency and allows the oats to absorb water faster). PLACE

the  ½ cup of ground oatmeal, the wheat germ, the salt and the pepper into a bowel. BRING the 8 ounces of water to a boil (use a small pot). CRACK the egg into the water and let it cook for about 1 minute. POUR the water, along with the poached egg, into the bowel of ground oatmeal. STIR in the water, breaking up the egg into pieces while doing so.

 This dish is a simple yet highly nutritious and delicious breakfast.… Bon Appétit!

  Ingredients:

 16 oz. - Sauerkraut (canned generic brands usually have nothing added)
 2 cups - Boiling Water
 1 - Large Potato, graded  
 ½ cup - Chopped Onion
 ½ cup - Carrots, small pieces (could be grated also)
 2 Tbs. - Olive Oil (extra virgin, cold pressed)
 1 tsp. - Caraway Seeds
 ½ tsp. - Salt (preferably raw salt)

  Optional: Sauté the onions and graded Potato.

 MIX together. COVER and COOK over low heat for about 1½  to 2 hours…VERY Good.

     Ingredients:

  2 cups - Garbanzo Beans (Canned “organic”, or precooked)
  ½ Cup - Water
  ¼ Cup - Olive Oil
  3 TBS. - Peanut Butter
  1/3 Cup - Lemon Juice (preferably freshly squeezed)
  ½ tsp. - Onion Powder
  ½ tsp. - Cumin
  ¼ tsp. - Garlic Powder
  ¼ tsp. - Paprika
  ¼ tsp. - Salt (preferably raw)
  ¼ tsp. - Pepper
  1/8 tsp. - Cayenne Pepper
  1/8 tsp. - Chipotle Pepper

  Optional - Add ½ Onion, finely chopped and sautéed.

 BLEND all the ingredients in a food processor or blender. Chill and serve.

    Ingredients:

  3 ¼ cups - Water
  1 cup - Split Pea
  2 - Stalks Celery (finely diced)
  1 - Carrot (finely diced)
  1 - Small Onion, chopped
  1 tsp. - Celery Seed
  ½ tsp. - Salt (preferably raw)
  1/8 tsp. - Pepper

  BRING Split Peas to a rapid boil in the water. ADD Carrots and Celery. BOIL for approx. 15     minutes. ADD Onions and Spices. BOIL another 15 minutes. REMOVE from heat and BLEND until smooth. Refrigerate until cool.

    Ingredients:

  ½ cup - Raw Cashews
  ½ cup - Water (non-chlorinated, non-fluoridated)
  4 Tbs. - Lemon Juice (preferably freshly squeezed)
  3 Tbs. - Olive Oil
  1 tsp. - Paprika
  ½  - Medium Tomato, chopped

   BLEND Cashews, Water, and Lemon Juice together. SLOWLY add Olive Oil. Then ADD remaining       ingredients and BLEND well. Refrigerate before serving.

     Ingredients:

  3 cups - Pinto Beans (canned organic or precooked)
  1 - Large Onion (finely chopped)
  3 Tbs. - Olive Oil
  4 Tbs. - Chili Powder
  6 ounces - Tomato Paste (Delmonte makes a reasonably priced organic one)
  Pinch - Chipotle Pepper (optional)


  DRAIN and MASH cooked beans in a bowl. SAUTE  the Onions in the Olive Oil. ADD the tomato    paste the Chili Powder and the mashed beans to the Sautéed Onions. COOK over medium heat until Beans are heated through. Enjoy!

    Ingredients:

  2 -  Medium Size Avocados
  1 - Small Tomato (finely chopped)
  ½ tsp. - Garlic Powder
  Pinch - Cayenne pepper or Chipotle Pepper


  MASH avocados in a bowl. ADD chopped tomato and seasonings.
  MIX well. Great on tacos, chips, or raw vegetables.

     Ingredients:

   3 Tbs. - Peanut Butter (Natural w/o additives, Creamy Style)
   1 oz. - Apple Cider Vinegar
   ½ tsp. - Chili Powder
   ½ tsp. - Onion Powder
   ½ tsp. - Curry
   ½ tsp. - Oregano
   ½ tsp. - Basil
   ½ tsp. - Mustard Powder
   ½ tsp. - Paprika
   ¼ tsp. - Salt (preferably raw)
   Water - Enough to make it a creamy liquid consistency

     Optional: 1/4 tsp. - Ginger

   MIX all the ingredients together. CHILL. Great dressing for Rice, Vegetables, Pilafs, etc.

     Ingredients:

   1 cup - Wild Rice (cooked)
   8 oz. - Green Beans (canned/organic or frozen)
   2 oz. - Mushrooms (Canned/Green Giant)
   ½ oz. - Apple Cider Vinegar
   ½ oz. - Organic Tamari
   1½  oz. - Water
   ½ tsp. - Onion Powder
   1/8 tsp. - Garlic Powder


   PLACE all ingredients in a pot. HEAT and Serve. Barbarously delicious!

      


   Ingredients:

   1 cup - Sauerkraut (rinsed & drained)
   1 cup - Romaine Lettuce (chopped)
   ½ cup - Fresh spinach or Kale (chopped)  “optional”
   ½ cup - Corn (canned/organic or frozen)
   1/8 cup - Onions (finely chopped)
   ½ cup - Cherry Tomatoes (sliced in half)
   15 - Pimento stuffed Olives (sliced in half)
   2 Tbs. - Olive Oil
   dash - Apple Cider Vinegar


   TOSS all ingredients together. CHILL and Serve. Believe it or not this is  delicious! It’s a    synergy. The total is MORE than the sum of it’s parts. These ingredients marry together fabulously!

 Several ingredients in my T-20 Juice are not usually found in the usual grocery store. They can all be obtained though through the links to Bulk Organic Spices & Herbs and Mountain Rose Bulk Organic Herbs & Spices on my links and resources page. The taste and health benefits of this delicious drink definitely make it worth your time and energy. This is by far the most nutritious drink you will ever experience!!

   Ingredients:

  6 oz. - Tomato paste                         
  1 Qt. - Water                                   
  2 tsp. - Chili Powder                           
  1 tsp. - Onion Powder                       
  1 tsp. - Salt                                          
  1 tsp. - Cumin                                     
  1 tsp. - Paprika
  1 tsp. - Dehydrated Carrot Powder
  ½ tsp. - Dehydrated Spinach Powder                                  
  ½ tsp. - Pepper                                
  ½ tsp. - Curry                                        
  ½ tsp. -  Turmeric                                  
  ½ tsp. - Mustard Powder                    
  ½ tsp. - Ginger
  ½ tsp. - Basil
  ½ tsp. - Oregano
  ¼ tsp. - Garlic Powder 
  ¼ tsp. - Fenugreek
  1/8 tsp. - Wild Yam Root Powder
  1/8 tsp. - Powdered Wasabi (cut this in half if you don't like a bit of bite)
  1/8 tsp. - Chipotle Pepper (you may want to cut this in half, or cut it altogether
                                                   if you don't like too much bite!)                                        
  1/16 tsp. - Cinnamon     



PLACE all the ingredients in a pot along with 1 Quart of water. HEAT on high. Constantly STIR it while it is heating. WHEN it barely hits a boil, take off burner and let cool for about 2 hours. POUR into a quart container (preferably glass), and CHILL in the refrigerator. Healthy and delicious, you can’t go wrong with this one.




                                            BENEFITS of T-20 JUICE Spices:


CUMIN - Cumin seeds are a very good source of iron, a mineral that plays many vital roles in the body. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. Additionally, iron is instrumental in keeping your immune system healthy. Cumin seeds have traditionally been noted to be of benefit to the digestive system, and scientific research is beginning to bear out cumin's age-old reputation. Research has shown that cumin may stimulate the secretion of pancreatic enzymes, compounds necessary for proper digestion and nutrient assimilation. Cumin seeds may also have anti-carcinogenic properties. In one study, cumin was shown to protect laboratory animals from developing stomach or liver tumors. This cancer-protective effect may be due to cumin's potent free radical scavenging abilities as well as the ability it has shown to enhance the liver's detoxification enzymes.

PAPRIKA - Paprika is unusually high in vitamin C. Hungary's Nobel prize-winning Professor Szent Gyorgyi first discovered the vitamin in paprika chile peppers. The capsicum peppers used for paprika contain six to nine times as much vitamin C as tomatoes by weight.

TUMERIC - Turmeric benefits have been known for centuries and have always been an important part of Chinese herbal medicine and also the Ayurvedic medicine of India. This natural food is believed to support liver health, help prevent bad cholesterol, and it is being studied for its ability to block tumors.
In laboratory studies at the University of Texas, preliminary research found turmeric to be useful in preventing and blocking the growth of cancer such as melanoma tumor cells, breast cancer, colon cancer and other cancers.

MUSTARD - Phytonutrient Compounds Protective Against Gastrointestinal Cancer. Anti-Inflammatory Effects from Selenium and Magnesium. Mustard seeds also qualified as a very good source of omega-3 fatty acids as well as a good source of iron, calcium, zinc, manganese, magnesium, protein, niacin and dietary fiber.

GINGER - Danish researchers found that ginger can block the effects of prostaglandin - a substance that cause inflammation of the blood vessels in the brain and can lead to migraines.
Ginger was found to be effective for relieving the severity of nausea even in cases of pregnancy.
Many women claim that ginger tea helps rid them of menstrual cramps.
It has anti-inflammatory properties that can lessen the pain of rheumatoid arthritis.
Respiratory infections - it is well known for its warming action on the upper respiratory tract, so it has been used to treat colds and flu.
It has been found to be effective in cramps caused by stomach gas. Ginger also stimulates digestion.
It has a wholesome effect on the circulatory system as it makes the platelets less sticky and is of great benefit in case of circulatory disorders.
As a mood enhancer, ginger's cineole content may help contribute to stress relief.
It is a great mouth freshener and ginger tea has vastly refreshing properties.

CURRY - A spice mix usually containing: Coriander, Turmeric, Mustard, Cumin, Chillies, Fenugreek, Black Pepper, Garlic, Fennel, Poppy Seeds, Dried Curry Leaves.

CHILI POWDER - Is a generic name for any powdered spice mix composed chiefly of chili peppers. The spice mix may have other additives, especially cumin, oregano, and garlic. [1][2] Some mixes may even include black pepper, cinnamon, cloves, coriander, mace, nutmeg, or turmeric.

BLACK PEPPER - Possible Benefits of Black Pepper:
· Alleviates hemorrhoids
· Alleviates gas
· Alleviates constipation
· Improves digestion
· Alleviates loss of appetite – again, black pepper wakes up and stimulates your taste buds.
· Promotes sweating
· Promotes urination
· Anti-bacterial effect
· Anti-oxidant effect
· Stimulates the breakdown of fat cells

SALT - Raw salt is teeming with trace minerals.

CHIPOTLE PEPPER - Chili peppers contain a substance called capsaicin. Capsaicin is a potent inhibitor of substance P, a neuropeptide associated with inflammatory processes. Red chili peppers have been shown to reduce blood cholesterol, triglyceride levels, and platelet aggregation, while increasing the body's ability to dissolve fibrin, a substance integral to the formation of blood clots. Cultures where hot pepper is used liberally have a much lower rate of heart attack, stroke and pulmonary embolism.

TOMATO - Processed tomatoes contain goodly amounts of helpful lycopene. Lycopene is an antioxidant which purportedly fights the free radicals that can interfere with normal cell growth and activity. Tomatoes are also high in vitamin C (concentrated the most in the juice sacs surrounding the seeds) and contain goodly amounts of potassium, iron, phosphorus, vitamin A and vitamin B.
As a source of fiber, one medium tomato will equal one slice of whole wheat bread with a penalty of only 35 calories.

ONION - Onion and other Allium vegetables are characterized by their rich content of thiosulfinates, sulfides, sulfoxides, and other odoriferous sulfur compounds. The thiosulfinates exhibit antimicrobial properties. Onion is effective against many bacteria including Bacillus subtilis, Salmonella, and E. Coli. Early American settlers used wild onions to treat colds, coughs, and asthma, and to repel insects. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections, and breathing problems. The World Health Organization (WHO) supports the use of onions for the treatment of poor appetite and to prevent atherosclerosis. In addition, onion extracts are recognized by WHO for providing relief in the treatment of coughs and colds, asthma and bronchitis. Onions are known to decrease bronchial spasms. An onion extract was found to decrease allergy-induced bronchial constriction in asthma patients. Onions contain a number of sulfides similar to those found in garlic which may lower blood lipids and blood pressure. In India, communities that never consumed onions or garlic had blood cholesterol and triglyceride levels substantially higher, and blood clotting times shorter, than the communities that ate liberal amounts of garlic and onions. Onion extracts, rich in a variety of sulfides, provide some protection against tumor growth. In central Georgia where Vidalia onions are grown, mortality rates from stomach cancer are about one-half the average level for the United States. Studies in Greece have shown a high consumption of onions, garlic and other allium herbs to be protective against stomach cancer.

OREGANO - Oregano is high in antioxidant activity, due to a high content of phenolic acids and flavonoids. Additionally, oregano has demonstrated antimicrobial activity against food-borne pathogens such as Listeria monocytogenes. Both of these characteristics may be useful in both health and food preservation. In the Philippines, oregano (Coleus aromaticus) is not commonly used for cooking but is rather considered as a primarily medicinal plant, useful for relieving children's coughs.
Main constituents include carvacrol, thymol, limonene, pinene, ocimene, and caryophyllene. The leaves and flowering stems are strongly antiseptic, antispasmodic (prevent spasms), carminative (either prevents formation of gas in the gastrointestinal tract, or facilitates the expulsion of said gas, thereby combating flatulence), cholagogue (promotes the discharge of bile from the system, purging it downward), expectorant (any agent which dissolves thick mucus usually used to help relieve respiratory difficulties), stimulant (increase alertness and awareness), and stomachic (tone the stomach, improving its function).

BASIL - While most of us are familiar with basil as a culinary herb, the applications of basil in natural health are not as well known. The essential oil is antibacterial, and drops of basil oil may relieve ear infections. European scientists are investigating the use of basil oil as treatment for antibiotic resistant infections with Staphylococcus, Enterococcus, and Pseudomonas. There are some indications basil oil may help restore immune function damaged by stress.
Basil oil also helps the active ingredients of other herbs more readily penetrate the skin when basil oil is added to ointments, liniments, and salves. Dried basil leaf can be added directly to food or drunk as a tea (1/2 teaspoon of dried herb steeped for 10 minutes in 1 cup of boiling water in a closed container) to relieve flatulence and fullness.

GARLIC - The traditional use of garlic in herbal medicine has been to kill parasites. It is used by itself for hookworms and pinworms, and in combination with other herbs for other kinds of parasitic infections. Garlic is also antibacterial, antifungal, and cholesterol-lowering.
Garlic has a very long folk history of use in a wide range of ailments, particularly ailments such as ringworm, Candida and vaginitis where its fungicidal, antiseptic, tonic and parasiticidal properties have proved of benefit. The plant produces inhibitory effects on gram-negative germs of the typhoid-paratyphoid-enteritis group, indeed it possesses outstanding germicidal properties and can keep amoebic dysentery at bay. It is also said to have anticancer activity. It has also been shown that garlic aids detoxification of chronic lead poisoning. Daily use of garlic in the diet has been shown to have a very beneficial effect on the body, especially the blood system and the heart. For example, demographic studies suggest that garlic is responsible for the low incidence of arteriosclerosis in areas of Italy and Spain where consumption of the bulb is heavy. Recent research has also indicated that garlic reduces glucose metabolism in diabetics, slows the development of arteriosclerosis and lowers the risk of further heart attacks in myocardial infarct patients.

FENUGREEK - In the nineteenth century, Arab physicians would prepare a paste of fenugreek seeds soaked in water as a food for diabetics. Research in the 1990's found that adding an extract equivalent to 1-3 tablespoons of fenugreek seeds to the daily diet of diabetics significantly lowered blood sugars, HbA1C, triglycerides, and total cholesterol while raising HDL ("good") cholesterol„but most North Americans, Australians, and Europeans would find the bitter taste difficult. Encapsulated forms are most easily tolerated. Poultices of fenugreek seeds are a traditional remedy for furuncles, boils, and eczema.

WILD YAM - Traditional Chinese Medicine has used wild yam for at least 2,000 years, since the time of the writing of the Divine Husbandman's Classic of the Materia Medica. Wild yam "separates the pure from the turbid." It is used to treat conditions manifesting themselves as cloudy urine or vaginal discharge. It relievers lower back pain, numbness or stiffness in the legs and feet, and muscle aches, and it clears "damp heat" from the skin at sites of eczema, boils, or eczema.
Mountain yam is used to treat stomach upset accompanied by fatigue, heavy sweating, and loss of appetite. It also relieves chronic cough and wheezing and "binds" the kidneys to stop premature ejaculation, frequent urination, or vaginal discharge. Mountain yam is also used to stop severe thirst accompanying diabetes.

CINNAMON - The German Commission E recommended cinnamon for treating loss of appetite and stomach upset, and cinnamon teas have been used for centuries to prevent bloating and flatulence and to treat heartburn and nausea. Cinnamon's beneficial effects on the digestive tract are attributed to its antioxidant catechins, chemical compounds that are also found in tea.
Cinnamon antioxidants may also fight bacterial, fungal, and parasitic infections, especially yeast infections of the mouth (oral candidiasis) in people with compromised immune systems. There are some scientific indications that cinnamon relieves the pain of ulcers, and the herb is also very useful in regulating the activity of insulin„so effective, in fact, that diabetics may need to check their sugars more often if they eat large quantities (more than 1 tablespoon) of cinnamon every day. Cinnamon does not stimulate the release of insulin, but it helps insulin work more effectively.

WASABI - Wasabi is a powerful nutraceutical and functional food. Cherished for decades in the East for its unique flavor and healthful influences, Wasabia japonica is best known as an age-old food pairing with sashimi or sushi dishes that include raw fish. Wasabi is also served as a garnish with Soba noodles and made into pickles, jams, wine and other foods. While distinguishing itself with unique and versatile flavors earns it a special spot in any self-respecting gourmand's pantry, true wasabi also serves up benefits that strengthen immune systems.
Wasabia japonica owes its flavor and healthful benefits in part to a suite of isothicyanates (ITC's) with unique characteristics including powerful anti-bacterial properties, which help mitigate microbial elements or pathogens potentially present. Rich in beta-carotenes and glucosinolates, wasabi also kills some forms of E-Coli and Staphylococcus. Studies also indicate it helps reduce mucous, which has made it the focus of experiments relating to its use in combating asthma and congestive disorders.

The unique ITC spectrum present in wasabi includes long-chain methyl isothiocyanates uncommon in most American's diets. Long-chain methyl ITC's have proven efficacy and potency in supporting natural liver and digestive detoxification functions than other more common types of isothicyanates.

The powerful antioxidant scavanging characterisics of Wasabia japonica are also attracting additional scientific study. As more evidence accumulates, suggesting that glucosinolates and their hydrolysis products are efficacious in reducing cancer risk, legends that refer to wasabi as the "King of Herbs" are gaining credibility.



CARROT - Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes. Carrots' antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision.
                                              Carotenoids and Heart Disease
When six epidemiological studies that looked at the association of diets high in carotenoids and heart disease were reviewed, the research demonstrated that high-carotenoid diets are associated with a reduced risk of heart disease. In one study that examined the diets of 1,300 elderly persons in Massachusetts, those who had at least one serving of carrots and/or squash each day had a 60% reduction in their risk of heart attacks compared to those who ate less than one serving of these carotenoid-rich foods per day.
                                                     Better Vision
Beta-carotene helps to protect vision, especially night vision. After beta-carotene is converted to vitamin A in the liver, it travels to the retina where it is transformed into rhodopsin, a purple pigment that is necessary for night-vision. Plus beta-carotene's powerful antioxidant actions help provide protection against macular degeneration and the development of senile cataracts, the leading cause of blindness in the elderly.

                                         Carotenoids and Optimal Health
Carrots are by far one of the richest source of carotenoids-just one cup provides 16,679 IUs of beta-carotene and 3,432 REs (retinol equivalents), or roughly 686.3% the RDA for vitamin A. High carotenoid intake has been linked with a 20% decrease in postmenopausal breast cancer and an up to 50% decrease in the incidence of cancers of the bladder, cervix, prostate, colon, larynx, and esophagus. Extensive human studies suggest that a diet including as little as one carrot per day could conceivably cut the rate of lung cancer in half. Remember the study in which heavy long-term cigarette smokers were given synthetic beta-carotene, and it did not appear to prevent them from developing lung cancer? Well, not only is synthetic beta-carotene not biochemically identical to the real stuff found in carrots, but scientists now think that carrots' protective effects are the result of a team effort among several substances abundant in carrots, including alpha-carotene-another, less publicized carotenoid. A recent National Cancer Institute study found lung cancer occurence was higher in men whose diets did not supply a healthy intake of alpha-carotene.

                                             Carotenoids and Blood Sugar
Intake of foods such as carrots that are rich in carotenoids may be beneficial to blood sugar regulation. Research has suggested that physiological levels, as well as dietary intake, of carotenoids may be inversely associated with insulin resistance and high blood sugar levels.

                                     Falcarinol in Carrots Promote Colon Health
Although best known for their high content of beta carotene, carrots also contain a phytonutrient called falcarinol that may be responsible for the recognized epidemiological association between frequently eating carrots and a reduced risk of cancers.
Falcarinol provides protection against colon cancer, suggests a study published in the Journal of Agricultural and Food Chemistry. Three groups of laboratory animals in whom precancerous colon lesions (aberrant crypt foci) had been chemically-induced were fed a standard diet, one supplemented with freeze-dried carrots naturally containing falcarinol, or one supplemented with an extract of falcarinol. After 18 weeks, precancerous lesions in the animals given diets containing carrots or falcarinol were much smaller than those in the control animals, and far fewer of the lesions had grown in size or progressed to become tumors.

                                                         Promote Lung Health
If you or someone you love is a smoker, or if you are frequently exposed to secondhand smoke, then making vitamin A-rich foods, such as carrots, part of your healthy way of eating may save your life, suggests research conducted at Kansas State University.
While studying the relationship between vitamin A, lung inflammation, and emphysema, Richard Baybutt, associate professor of nutrition at Kansas State, made a surprising discovery: a common carcinogen in cigarette smoke, benzo(a)pyrene, induces vitamin A deficiency.
Baybutt's earlier research had shown that laboratory animals fed a vitamin A-deficient diet developed emphysema. His latest animal studies indicate that not only does the benzo(a)pyrene in cigarette smoke cause vitamin A deficiency, but that a diet rich in vitamin A can help counter this effect, thus greatly reducing emphysema.
Baybutt believes vitamin A's protective effects may help explain why some smokers do not develop emphysema. "There are a lot of people who live to be 90 years old and are smokers," he said. "Why? Probably because of their diet…The implications are that those who start smoking at an early age are more likely to become vitamin A deficient and develop complications associated with cancer and emphysema. And if they have a poor diet, forget it." If you or someone you love smokes, or if your work necessitates exposure to second hand smoke, protect yourself by making sure the World's Healthiest Foods rich in vitamin A (carrot's beta-carotene is converted in the body into vitamin A) are a daily part of your healthy way of eating.



SPINACH -  The health benefits of spinach are numerous and its ability to help prevent disease is well known. Spinach is at the top of many super food lists. Spinach and other dark leafy greens like kale, collards, Swiss chard, turnip greens and bok choy are loaded with calcium, folic acid, vitamin K and iron.
Spinach is also rich in vitamin C, fiber and carotenoids. Add its lutein and bioflavanoids and spinach is a nutritional powerhouse.
The calcium content in spinach and the other dark leafy greens mentioned above strengthens bones.
The A and C vitamins in spinach plus the fiber, folic acid, magnesium and other nutrients help control cancer, especially colon, lung and breast cancers. Folate also lowers the blood levels of something called homocysteine, a protein that damages arteries. So spinach also helps protect against heart disease.
The flavonoids in spinach help protect against age related memory loss.
Spinach's secret weapon, lutein, makes it one of the best foods in the world to prevent cataracts, as well as age related macular degeneration, the leading cause of preventable blindness in the elderly. Foods rich in lutein are also thought to help prevent cancer.
As you can see, the health benefits of spinach are numerous. The vitamins and calcium in spinach, combined with the overall nutritional value of spinach, make this vegetable and its dark leafy green cousins top picks for healthy food choices.