Whenever you use fresh ingredients and make your own dressings you are sure to get the healthiest product because you know exactly what is in it and how it was made.
There are many benefits from the use of fresh ingredients. For example, with poppy seeds just 1 teaspoon provides measurable amounts of calcium, iron and zinc. One teaspoon of poppy seeds has 4 percent of the recommended daily intake of both calcium and phosphorus, which combine to form the mineral used to build bones.
Adults need a regular supply of both to maintain bones and prevent the development of osteoporosis because the body never stops replacing old or injured bone with new bone. If you don’t get enough calcium, the body pulls it out of bones because calcium is also needed for other vital functions such as stimulating nerve impulses and making muscles contract, including heart muscles. Phosphorus has other jobs outside the bones too. Phosphorus must be available for the production of energy and the formation of DNA.
Do you see how important it is to have fresh ingredients and know the benefits? With this knowledge, you can add life to your body on purpose.
Well, now that you have another great salad dressing recipe to add to your collection; enjoy building beautiful palate-pleasing salads! Use your imagination and create various salad combinations to inspire you to a greater health and satisfying lifestyle. Enjoy! ~Miranda
I love, love, love, LOVE lemonade! I drink lemonade year-round almost everyday. I often change things up a bit and create some unique lemonade beverages and so today I’ve decided to share my Cherry Juice Lemonade Recipe.
It is very easy to make and takes about 5 minutes depending on whether you’re juicing those lemons by-hand or not. This lemonade is made from all fresh ingredients so the taste and flavors will be unmatched to any store bought lemonade beverage.
Make it yours
You can customize this recipe by using agave nectar, honey or any sweetener of your choice. You can also substitute the fresh cherries for just about any ripe fresh stone fruit such as peaches or nectarines. Whatever customization you’d like to try, this beverage will definitely be a spring and summer time treat for both family and friends. Enjoy! ~Miranda
With at least 150 artisan salts on the market, there’s a salt for just about every purpose. Below is a list of some of the most widely available types.
• Appearance: Combined with activated charcoal; sulfuric aroma and silky texture
• Best uses: Finishing salt; sharp, earthy flavor excellent on sushi or grilled meats and veggies
• Appearance: Pale yellow to brown
• Best uses: Cooking and finishing salts; sweet, woody, deep, smoky and fruity flavors (depending on type and age of wood used for smoking)
• Appearance: Combined with red clay; crunchy texture
• Best uses: Great for roasting, grilling and in rubs; mineral and buttery flavors go well with seafood
• Appearance: Fine white crystals
• Best uses: Cooking salt; fresh, clean flavor; enriches flavor but does not call attention to itself
• Appearance: Thin, flat white crystals
• Best uses: Finishing salt from English coast; delicate flavor; dissolves slowly on the tongue
• Appearance: Pink; also comes in whole slabs useful for cooking and serving
• Best uses: Potent cooking and finishing salt; rich mineral flavor pairs well with poultry, fish, and in brines and sauces
Gray Sea Salt/Sel Gris
• Appearance: Coarse, irregular gray to green crystals
• Best uses: Cooking and finishing; briny mineral flavor works well with meats, veggies, seafood, garlic, cumin and thyme; lasting flavor and crunch in hearty foods
Fleur de Sel
• Appearance: Fine, irregular white crystals
• Best uses: Caviar of finishing salts, made only from the delicate crystals that blossom on the surface of crystallizing sea salts; delicate flavor; violet-like aroma; maintains integrity on wet foods
Salt In Your Food
Cooking salts are perfect for uses where they will eventually commingle with other flavors. Use finishing salts to season food after you prepare it, and to add texture and bursts of flavor.
Salt is a crucial part of our diets and our bodies, yet years of dietary advice tells us to limit our intake. Emerging science may suggest salt isn’t as bad as we once thought.
Salt is the only rock we eat. Nearly every recipe, from lentil soup to chocolate chip cookies, calls for salt. It is essential to cooking, and just as essential to our survival. Wars have been waged and international trade routes forged all because of the supreme value of an inorganic mineral. Did you know that salt was once use as currency?
Salt is an essential component of many of the world’s greatest foods, including bread, cheese and cured meats. In recipes, it performs vital functions from thwarting bacteria to regulating yeast. As sodium chloride dissolves in liquid, it splits into individual atoms. Because these molecules are small and mobile, they penetrate other ingredients and cause cellular changes. For example, they draw water out of cells. If enough salt is present, the kinds of bacteria that spoil foods are suppressed, and those that create new flavors thrive. Until modern times, salt was the primary means of making food last longer. We still use salt in preserving foods from bacon to pickles.
In fact, salt has more than 14,000 known uses. Paramount is its ability to amplify flavor in almost all foods. Salt also helps retain color in cooked vegetables, makes water boil faster, helps freeze ice cream, and makes bitter and sour foods taste less so.
Salt In Our Bodies
The relationship between salt and blood pressure is this: Our bodies retain water in order to maintain a stable concentration of sodium in our blood. The more salt in our bodies, the more water. This, in turn, expands blood vessels, causing blood pressure to spike at least briefly until the kidneys eliminate the salt and water. Many experts believe that continued high blood pressure leads to heart disease, stroke and eventually premature death.
Now, recent research may support the idea that extremely low salt intake could be bad for us. “The idea that eating less salt can worsen health outcomes may sound bizarre, but it also has biological plausibility,” Taubes says. A recent Institute of Medicine (IOM) report came to the same conclusion. The report’s researchers say there is not enough evidence to support the dietary guidelines encouraging Americans to reduce sodium consumption to very low levels (1,500 mg per day, or about half a teaspoon), and that doing so can cause harm in some cases.
Marion Nestle, a nutrition professor at New York University, says some people are sensitive to salt, and that their blood pressure will go down with reduced salt. But “there’s another (probably larger) percentage of the population who doesn’t respond,” she says. “They are people who can eat as much salt as they want and still their blood pressure is low.”
The evidence speaks for itself; salt is not the real cause of the problem. Salt actually helps prevent problems rather than cause them. (just my opinion based on the facts)
We can talk about that at a later date, but until then, enjoy your salt!
Before I had children and changed my habits, I would eat-out almost every other day. I just had to try every new restaurant and the chef’s special.
Today’s Special from home
One dish I remember very well was this Herb Crusted Filet of Salmon served with garlic mashed potatoes, asparagus and a rich cream butter sauce. oh yeah!!! Some of you know what I’m talking about! It was so delicious. I like to enjoy it with lemonade; preferably raspberry lemonade.
There’s something about the combination of fresh herbs coupled with lemon juice, salt and pepper that just brings out the best flavor of the fish. Of course, you are searing these herbs in with butter, shallots and that homemade cream sauce. HONEY!!! I’m hungry LOL.
Herb Crusted Filet of Salmon
Okay, enough already. You MUST give this recipe a try. I promise you, if you like fish, this WILL be a keeper. Please share how your recipe came out and how well you enjoyed it. I love pictures. Do feel free to share yours. ~Miranda
It’s time to add on the veggies. I love the taste of homegrown vegetables.
I often get stuck doing the same things with vegetables like just baking them or doing a stir-fry. I need to be inspired to try something different. I, of course, don’t always have homegrown vegetables so anything that will help bring out the best in what I do have, I’m all for it!
I came across this colorful zucchini dish that I thought was worth sharing. It truly inspired me to want to run to the store and buy some colorful tomatoes, pick-up some farm fresh mozzarella, fresh basil and zucchini and put this salad together. This is what I call the Zucchini Inspiration Recipe.
The must have tool
To obtain the beautiful cut of the zucchini you will need a spiral slicer. I’ve had my same spiral slicer for years called the saladacco by Joyce Chen. It is super easy to use and makes beautiful spiral strands, ribbons or slices. It’s very useful and easy to clean and store away.
Let’s get started!
There’s only one thing left for me to do… let you get started and I go enjoy this dish myself. Hey, why not make this dish and take to a party, baby shower, ‘pot luck’ or even a loved one who may not be feeling well.
There’s nothing more exciting than colorful food that satisfies the palate.Like flowers it can put a smile on your face; Make it a great day all! ~Miranda
It never fails, when the seasons begin to change somebody experiences the ‘not well’ symptoms. From runny noses, to sneezes, to achy backs, a remedy is needed and fast!
Mama to the rescue
As a mother, when my husband or children are not feeling well, I do whatever I can to make that time as short as possible. One way I do this is by making an old-fashioned get well soup; I’d like to call, “Mamas Get Well Soup”. It is a simple soup to make that doesn’t require a lot of ingredients, however the key ingredients to this recipe is plenty of cayenne pepper, onion and garlic.
Spice it up!
It will be HOT but, if anyone is sick…this soup will definitely get the immune system in activation mode. It’s a tasty soup with a well balanced delicious broth. The spice of the cayenne does not take away from the overall flavorful taste.
Someone is smiling
The one who isn’t feeling well will thank you and I guarantee their nostrils will open up and they WILL get well soon. This recipe is shared with love and care. Pass it on….
1½ lbs boneless skinless chicken breasts, cut into thin strips
1 medium green or red bell pepper, cut into thin strips
1 medium onion, thinly sliced
8 flour tortillas (8-inch)
1 tsp. minced garlic
1 tsp. minced onions
¾ tsp. ground cumin
¾ tsp. oregano leaves
½ tsp. cilantro leaves
½ tsp. coarse ground black pepper
MIX juices, oil, all of the Spices and salt in small bowl. Reserve ¼ cup of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. (optional)
COOK and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through.
SPOON chicken mixture into warmed tortillas. Serve with assorted toppings, if desired.
Recipe courtesy of McCormick. Shared to expand the deliciousness!
Have you tried this recipe before? How will you be enjoying this classic fajita recipe? Please share your comments and pics! ~Miranda
When I first started my journey to improve my health, I discovered a successful detox and weight loss plan I’d like to share. I say successful because I followed the plan and I experienced these results.
Results: I was able to eliminate unwanted cravings, increase my energy, lose weight, improve my concentration, and improve bowel elimination.
In Summary. I found that overall, it was a positive experience. I realized that because I set my mind in advance to focus on doing the plan, my attitude about it was positive therefore I was pleased. My results met my expectation.
What’s your goal? If your goal is to detox, lose weight or both then I’d say this plan will get you there. All you have to do is follow it until you reach your desired result. As with any diet change, if you currently have health issues, please seek your legally license physician for medical advise. The products recommended are not intended to diagnose, treat, cure or prevent any disease.
Upon rising, take one serving of BarleyMax. Mix with a few ounces of purified water or vegetable juice. (I personally mixed with just water)
Tip: It is best not to consume food containing fiber first thing in the morning, as fiber hinders the body’s cleansing and eliminating efforts which continue for several hours after rising.
Drink an 8 oz glass of a combination serving of CarrotJuiceMax and BarleyMax. Thirty minutes later is an excellent time to use B-Flax-D to help maintain optimal bowel function. Mix your B-Flax-D in a fruit smoothie of your choice to consume.
*(if you need to stabilize blood sugar or keep hunger under control and support body weight some celery, broccoli or cauliflower florets spread with almond butter could be consumed)
At least 20 minutes before lunch have another serving of BarleyMax and have a salad; fruit salad is acceptable.
(keep in mind, fruits cleanse the body, while vegetables feed the body)
Drink an 8 oz glass of a combination serving of CarrotJuiceMax and BarleyMax.
While you are preparing supper at least 20 minutes before, have another serving of BarleyMax then have a large salad with baked sweet potato or steamed veggies and veggie burger.
(be sure to use leafy greens such as spinach, kale, etc. for your salad and not iceberg lettuce which has little to no nutritional value.)
If desired, enjoy a glass of apple, pear or grape juice.
(It is best not to consume anything containing fiber after the supper hour.)
Take this plan one day at a time. Give it try, set a time frame on it like 7 days and track your results.
Make it Plain
To sum this Successful Detox and Weight Loss Plan up, it is the best vegetable juice blends; very close to fresh, fresh fruits, salads, a single serving of fruit juice drink in a day and one cooked meal in a day. That’s it!
Nice, don’t you think?
Okay, big change from the usual but if detoxing or weight loss is your goal, then you can do it!
Here’s to your success…..
If you found this post to be valuable, share your thoughts below.
100% Vegetarian Product
USDA Certified Organic
Necessary for building new, strong, healthy and vital cells in your body
Today is your day! I know you may have a few important things to do, but please take time-out for YOU! This foot soak recipe is a keeper. Here’s what you’ll need to prepare for your special time; your moment of pampering. Don’t sweat the small stuff. Everybody needs a little TLC and YOU ARE WORTH IT!
Pamper Yourself with this Fabulously Fragrant Foot Soak-
I was just thinking about fragrances and how I love to smell perfume. I use to buy a new bottle every year and I made sure I passed through the department stores in the mall near the perfume counters so that I could sample any new fragrances.
When I think about perfume I think about beautiful pink flowers, or some other lovely flower that was used to create a beautiful scent for me to enjoy, but the truth is my initial thought is furthest from the facts of what’s really in some of those perfume bottles.
Have you ever wondered why some perfumes last longer than others or why some scents are so attractive you can’t stop sniffing it? Well, the next time you or someone you know goes perfume shopping, you may want to consider what’s really in those scents.
Here are the 5 Shocking Facts About Perfume Ingredients-EXPOSED
1. Ambergris– used as a fixative in making perfumes. Where does this ingredient come from? Whale intestines. Read proof here
2. Castor Castoreum-used as a fixative in perfume. Where does this ingredient come from?Muskrat and beaver genitals. Read proof here
3. Civet-used as a fixative in perfumes. Where does this ingredient come from? The gland near the genital organs of civet cats. Read proof here4. Estrogen/Estradiol–used in perfumes purpose is unknown; so they say. Where does this ingredient come from? Pregnant mare’s urine. Not convinced? Hear it again here5. Musk Oil – used in perfumes purpose is unknown; yeah, I think that’s just standard talk. It takes too much time and energy to really explain. (sarcasm) Where does this ingredient come from? Musk deer, beaver, muskrat, civet cat and otter genitals. I’m not making this up, it’s obviously not a huge secret. Find confirmation right here
Not so exciting anymore is it?
There you have it, the 5 shocking facts about perfume ingredients exposed. With this knowledge, I decided I would either make my own perfume or at least, choose very carefully. How about you?
On a positive note:There are companies that care and use only flowers, fruits, herbs and spices in their perfumes see here. You can also enjoy perfumes made with pure essential oils right here. Now, doesn’t that feel much better? (smile)
Make it a great one friends
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