Health Benefits of Bear Paw Garlic

Allium Ursinum, wild garlic, wood garlic or bear paw garlic flowers in the British Isles from April to June in woods filling the air with its characteristic garlicky aroma. Wild garlic leaves, bulbs and flowers are edible; they can be used as salad, herb, boiled as vegetable in soup or in sauce. The leaves of Allium ursinum are easily mistaken for lily of the valley sometimes also those of Veratum viride, Colchicum autumnale and Arum maculatum, all four are poisonous. Grinding the leaves between the fingers and checking for a garlic-like smell can be helpful.

The wood garlic has antiseptic, antibacterial, antispasmodic, anticholesterolemic effects, so it has a wide medical platter. The health benefit of bear paw garlic is its effectiveness in reducing blood pressure and, hence, heart disease and the risk of stroke. The wild garlic has the greatest effect on lowering blood pressure.

Nutritious meal for lunch

Ms H

It is a nutritious, easy to prepare and most importantly containing fresh ingredients.  This dish is suitable for vegans, vegetarians, people with lactose intolerance and coeliac patients. If you are over 50 this is the sustenance, which provides all of the essential minerals; potassium, calcium, iron, magnesium and vitamins; vitamin A , vitamin C, vitamin B-6, vitamin K  and in addition to these it is fortified with omega 3 fatty acids from the seeds.

Ingredients for 4 persons

Quinoa  cooked	1 cup,
Red onion chopped	1
Garlic  crashed	4 cloves
Red pepper sliced	1
Curly kale steamed	Big handful
Broccoli steamed	1
Asparagus steamed	4-5
Oyster mushroom sliced	6
Mixture of seeds roasted	½ hand
Coconut oil	2 tbsp
Lemon juice fresh	50ml
Turmeric	Up to your taste
Salt	Up to your taste
Pepper	Up to your taste

Method

Approximate cooking time of quinoa is 20 minutes. The basic cooking instruction: Add 1 cup of quinoa to 2 cups of water boil and simmer for 20 minutes.

Steam the asparagus, broccoli and kale together for 2 minutes.

In a bigger pot, I usually use wok, place the coconut oil onion, garlic and red pepper and fry them stirring continuously. Add the quinoa and the steam vegies then seasoning it with salt, pepper, turmeric and lemon juice.  On a little coconut oil roast the seeds and sprinkle them on.

Parsnip Nutritional Benefits

By Jeannine Davidoff 

Botanical name: Pastinaca sativum.
A parsnip looks like a white carrot, though its taste is entirely different. It is a fall vegetable that belongs to the Parsley family. Parsnip nutritional benefits are many and they are versatile, easy to grow and easy to cook with. They are powerful cancer fighters by helping to keep the digestive tract free of cancer causing matter.

Parsnip Nutritional Benefits

They include a high sugar and starch content.
This vegetable contains more fiber then most other vegetables
It's rich in Vitamin B6, Vitamin C and Vitamin E.
Parsnips provide the body with copper, manganese and folic acid.
Niacin, thiamine, magnesium, and potassium are all found in Parsnips.
They also help reduce high blood pressure, constipation and heart problems.

Tips on harvesting and cooking Parsnip

They can be baked, steamed, roasted and boiled.
Some people like to remove the peel when preparing them.
Boiled parsnips can be mashed and you can add a little butter, milk, salt and pepper for taste.
They can take up to three to four months to reach maturity before harvesting.
Make sure the ground is moist and loose before taking out the ground.
The stems will snap off at the root if the ground is hard and dry.
If it does happen to snap, use a fork to loosen the root to get it out of the ground.
Be careful that you do not damage the root when you dig around it.
Wash the roots well, removing any soil remaining on the vegetable.

Parsnip and Broad Bean Curry Soup

1 chopped onion
Curry powder / masala
Cumin seeds, aniseed, coriander seeds
3-4 parsnips (peeled and chopped)
1-2 cups dried broad beans (soaked overnight)
2-3 peeled and chopped potatoes
2-3 grated carrots
2 cloves garlic
Salt and pepper
Oil for frying
Fry the onion, add curry and masala, cumin seeds, aniseed, coriander seeds to taste. Fry lightly. Stir and then add the vegetables and water, cook for 30-40 minutes, till the parsnips, beans and potatoes are tender. Add the garlic salt and pepper. Serve with home-baked bread. This is a delicious treat for a cold day.

How to Grow Parsnip for maximum nutritional benefits

The seed is a flat round brown seed, which you can scatter on the ground where you want them to grow.

Add lots of compost to the soil before you plant your parsnips. Use a fork to loosen the ground before sowing the seed, without turning the soil, so the roots can penetrate easily.
Cover the seeds with a light layer of soil and press it down.
Water the area with a light spray for ten days, and the seedlings should appear.
Once your seedlings are standing about eight centimetres high, you thin them out, much like thinning carrots.
Thinning means that you remove every second plant to allow space for the root to develop.
They enjoy the company of Onions, Radish, Garlic, Pea, Pepper and Potato.
They prefer to be separate from Caraway, Carrot and Celery.
Parsnip is a natural insecticide.

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Article Source: http://EzineArticles.com/expert/Jeannine_Davidoff/391549

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Garlic - Bad For Your Breath but Good For You

By Phil Tucker  

Now, everybody knows that garlic is delicious. We throw it in virtually everything (or at least do), and one of my favorite smells ever is chopped garlic cooking in olive oil. Crackling and sizzling, going from pale white to a rich, golden yellow. But did you know that garlic is also one of the most popular herbal supplements in the US? It sells by the truckloads, and that's because there's a strong belief that garlic is not only scrumptious, but also has very powerful heath benefits. Is this true? What are those health benefits, and what can you do to maximize them? Read on, fearless reader, read on!

Okay, the basics: the name of the game is organosulfur compounds, which are thought to be responsible for not only smell and taste of garlic, but also its health benefits. Crushing or chopping garlic releases an enzyme called alliinase which catalyzes the formation of allicin, which in turn breaks down to form the organosulfur compounds we're all excited about. (Side note: cooking can inactivate alliinase, so scientists recommend you let your garlic sit for ten minutes after chopping before cooking it to get the max health benefits.)

Now, time for the disclaimers: the absorption and metabolism of allicin and organosulfur compounds are only partially understood. Research is ongoing. Neither allicin or the compounds have ever been found in human blood, urine, or stools, even after the consumption of 25g of pure garlic. This means they are metabolized very quickly in the human body, and consequently it's hard to track whether they actually reach their target tissues. There's a lot of positive indicators, but nothing really 100% solid yet. Just keep that in mind.

What are some of these supposed benefits? One of the most exciting is that garlic-derived organosulfur compounds have been found to decrease the synthesis of cholesterol by liver cells. They've also been shown to inhibit the activity of inflammatory enzymes, and to decrease the production of inflammatory signaling molecules in cultured macrophages and human whole blood. Since inflammation appears to play a huge role in the development of cardiovascular disease, this is very exciting. Organosulfur compounds have also been found to have strong antioxidant activity.

In the realm of cancer, garlic seems to do a host of complex things that are good for us. They seem to induce apoptosis in cancer cells, which is when damaged or unnecessary cells self-destruct, something cancer cells do not do. They also slow cancer cells from rapidly replicating themselves, and interfere with complex processes that turn chemical carcinogens into active carcinogens in the body. It is believed that high intakes of garlic may help protect against gastric and colorectal cancer, and may possibly inhibit the development of other cancers.

So there you have it. Cut and crush your garlic, and then let it stand for ten minutes so the allicin can form out of the alliinase, and become organosulfur compounds in your body. The benefits are wide ranging, from helping lower cholesterol to preventing the formation of blood clots, and can be of serious help with preventing the development of different cancers. Is garlic therefore a miracle supplement that everybody should take to ensure long life, joy and prosperity? No, not really; these benefits can be subtle or mild. But everything helps, so enjoy your garlic, and reap what benefits come your way!

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Article Source: http://EzineArticles.com/expert/Phil_Tucker/416613

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