Dr Akilah El – Celestial Healing Wellness Center

The Natural Health and Holistic World According to Dr Akilah El

Category Archives: Recipes

Delicious Drink Recipe – Homemade Ginger Ale

Light and sparkling, ginger ale has always been one of my favorite drinks. But drinking sugar-laden, chemically laced store bought soda is out of the question. This is the way Ginger Ale was made before it was commercialized and ruined. It was loaded with health benefits. The addition of real  vanilla in this recipe adds a wonderful depth of warmth to the spiciness of the ginger.

makes about 3 cups concentrate which should yield about 6 glasses of Ginger Ale

Ingredients

  • 4 cups water
    4- to 5-inch piece of ginger
    1 teaspoon white Stevia powder  (liquid Stevia works just as well)
    1 teaspoon natural vanilla extract
    a wedge of lime
    sparkling water (no artificial sweeteners)

Instructions

  1. Peel the ginger and cut it into slices.
  2. Bring the water to a boil in a medium saucepan. Add the ginger and simmer for 8 to 10 minutes.
  3. Strain the liquid into a heatproof glass container and add the Stevia and vanilla. Stir to dissolve.
  4. Store in the refrigerator until cold. Serve over ice with an equal amount of sparkling water and a wedge of lime. (I have also used lemon when I didn’t have lime)

As most of you know the ginger in this recipe has anti- inflammatory properties as well as being chemo-protective.  This is a great alternative for those of you who don’t buy store bought soda drinks!

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10 Health Benefits of Ginger

 

Ginger has been used as a natural remedy for many ailments for centuries. Now, science is catching up and researchers around the world are finding that ginger works wonders in the treatment of everything from cancer to migraines. Here are ten health benefits of this powerful herb.

Ovarian Cancer Treatment
Ginger may be powerful weapon in the treatment of ovarian cancer. A study conducted at the University of Michigan Comprehensive Cancer Center found that ginger powder induces cell death in all ovarian cancer cells to which it was applied.

Colon Cancer Prevention
A study at the University of Minnesota found that ginger may slow the growth of colorectal cancer cells.

Morning Sickness
A review of several studies has concluded that ginger is just as effective as vitamin B6 in the treatment of morning sickness.

Motion Sickness Remedy
Ginger has been shown to be an effective remedy for the nausea associated with motion sickness.

Reduces Pain and Inflammation
One study showed that ginger has anti-inflammatory properties and is a powerful natural painkiller.

Heartburn Relief
Ginger has long been used as a natural heartburn remedy. It is most often taken in the form of tea for this purpose.

Cold and Flu Prevention and Treatment
Ginger has long been used as a natural treatment for colds and the flu. Many people also find ginger to be helpful in the case of stomach flus or food poisoning, which is not surprising given the positive effects ginger has upon the digestive tract.

Migraine Relief
Research has shown that ginger may provide migraine relief due to its ability to stop prostaglandins from causing pain and inflammation in blood vessels.

Menstrual Cramp Relief
In Chinese medicine, ginger tea with brown sugar is used in the treatment of menstrual cramps.

Prevention of Diabetic Nephropathy
A study done on diabetic rats found that those rats given ginger had a reduced incidence of diabetic nephropathy (kidney damage).

 

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For a list of herbs and their benefits please visit our herbal directory here – http://www.celestialhealing.net/herbal_guide.htm

The Bold and the Beautiful Blue Potato

Forget the greens, Irish parents are urging their offspring to eat their blues.

Blue Potatoes

The blue potato is proving a hit across Ireland since it was recently introduced to the market by a Dublin family which has been growing vegetables for 200 years.

The Keogh family, which trades as Cream of the Crop, grew the lesser known variety to mark the international year of the potato.

Little did they guess what an impact blue mash would have on the Irish imagination.

“We were overwhelmed by the response,” said Tom Keogh, general manager of Peter Keogh &Sons.

“It is a very, very old variety of potato. We got some of the seed last year and grew it as part of our heritage range.”

The potato is a deep indigo blue and makes colourful mash and chips. The firm aimed to appeal to children – by selling them something with a little novelty interest.

Healthy

The blue colour comes from the presence of anthocyanin, which is an antioxidant. Mr Keogh pointed out that the potatoes had health benefits too.

“They have a deep flavour,” he said, “but I’m surprised too at the backlash against the idea of eating blue food.”

Despite Ireland’s long association with the potato, Mr Keogh said that its popularity is waning and overall sales fell by 14% last year.

By introducing new, lesser known varieties, potato growers hope to rekindle interest in the humble spud.

Mashed Blue Potatoes

From Greg Atkinson

Purple or “blue” potatoes are smooth textured and excellent for mashing. Peel the potatoes and cut them into uniform small dice, so that they cook rapidly and evenly. Use just enough water to barely cover the potatoes, and when you drain them, just before mashing, save the cooking liquid and pour some back into the mash to make a smoother purée. The outrageous color is especially effective with dark or red meats and brilliant green vegetables. It’s nice to know that anthocyanins, the pigments that make some vegetables purple, are healthy antioxidants. Use this same technique to make mashed parsnips.

Makes about 6 cups, serving 6

3 pounds organic purple potatoes
1 tablespoon kosher salt
About 6 cups water
6 tablespoons unsalted butter, cut into ½-inch bits

1. Peel the potatoes and cut them into 1-inch cubes. Put the cubed potatoes and salt in a heavy, 1-gallon stockpot and cover them with the water. Cook the potatoes until they are fork-tender and just beginning to fall apart, about 15 minutes.

2. Drain the potatoes through a colander over a bowl or another pot to save the cooking liquid. Force the cooked potatoes through a ricer, or, if no ricer available, put the drained potatoes back in the pot in which they were cooked and mash them with a potato masher or a whisk. Whisk in the butter and just enough of the reserved cooking liquid to render the mashed potatoes smooth and creamy.

3. Covered and placed over the lowest possible heat, the potatoes can be held for up to 20 minutes before serving. If they are going to be held for more than a few minutes, make a ring of aluminum foil and put it between the burner and the pot of potatoes to keep them from burning on the bottom. Serve the mashed potatoes hot.

For more healthy food ideas, recipes and information please visit our Health Tips Pagehttp://www.celestialhealing.net/healthintro..htm

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