Benefits of Garlic

Scientific Name: Allium sativum
Biological Background: This bulbous plant is closely related to onions, leeks, chives and is a member of Allium vegetables. Garlic is native to Central Asia, and has been cultivated for at least 5,000 years.
Nutritional Information: Due to its use as a spice, garlic provides insignificant amount of nutrients.
Pharmacological Activity: The healing power of garlic is recognized through Chinese folk traditions dating back thousands of years. Garlic contains multiple compounds and antioxidants including organosulfur compounds (diallyl sulfides), which are believed to be responsible for most of the pharmacological and antimicrobial actions. Garlic is a proven broad-spectrum antibiotic that combats bacterial, intestinal parasites, and viruses. It can lower blood pressure and blood cholesterol, discourage dangerous blood clotting, lower chances of cancers (especially stomach cancer). Garlic is a good cold medicine, acts as a decongestant, expectorant, antispasmodic, and anti-inflammatory agent. It has antidiarrheal, estrogenic, and diuretic activity and appears to lift mood.
Eating Tips: High doses of raw garlic have caused gas, bloating, diarrhea and fever in some. To fight bacteria, raw garlic is better. However cooking does not diminish garlics blood thinning and other cardioprotective capabilities, and in fact, may enhance them by releasing antithrombotic ajoene. As a cancer fighter, raw garlic may be better than cooked ones. Eat garlic both raw and cooked for all around insurance. Eating garlic with parsley may reduce garlic breath.

Deviled Chicken Lollipops

 

Ingredients

• 12 chicken drumettes, skin on
• 1 teaspoon kosher salt, plus to taste
• Freshly ground black pepper
• 3 slices sandwich sourdough bread, crusts trimmed, torn into pieces
• 1 clove garlic, roughly chopped
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 2 scallions, green and white part, chopped
• 2 tablespoons unsalted butter, melted
• 1/3 cup honey mustard
• Hot sauce, optional

Directions

Preheat the oven to 450 degrees F or a convection oven to 425 degrees F.

Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes. Season generously with salt and pepper and set aside.

Pulse the bread in a food processor to make coarse bread crumbs, (about 12 times). Add the garlic, parsley, scallions, 1 teaspoon salt, pepper, to taste, and continue to pulse until finely chopped but not a paste. Transfer the mixture to a shallow bowl and toss with melted butter.

Brush each drumette with some honey mustard. Then press and roll each one in the bread crumbs to coat. Arrange the drumettes (standing up if you can) on a rack set over a baking sheet. Roast until chicken is cooked and the bread crumbs are golden brown and crisp, 20 to 25 minutes. Serve drumettes hot or at room temperature with hot sauce, if desired

Nutrients A Vegetarian Should Worry About

The term “vegetarian” can pretty broad and can mean different things to different people. We’ll walk through the basic types and fill you in on which nutrients those with a meat-free diet need to pay special attention to.

Vegetarian BasicsThere are different types of vegetarians depending on what someone chooses to include in their diet. But all vegetarians include plant foods from the following categories:

• Grains such as rice, wheat, oats, and millet
• Fruits
• Vegetables
• Legumes which include beans, peas, lentils
• Nuts
• Seeds like sesame and sunflower

Different TypesIn addition to the basic food groups listed above, certain vegetarians may decide to include other foods in their diet. Here are the 3 basic types:

• Lacto-vegetarians include milk and dairy products.
• Ovo-vegetarians include eggs.
• Pesco-vegetarians include fish and seafood.

These categories aren’t exclusive and can overlap with one another. For example, if someone includes both dairy and eggs they’re considered a lacto-ovo-vegetarian. Any combination is possible and the names can kind of get crazy!
If someone only includes the plant foods listed above (and no dairy, seafood or eggs), they’re considered a vegan (sometimes referred to as a “complete vegetarian”) — but more on them in the upcoming weeks.
Nutrients of ConcernMany folks worry that vegetarians are unable to eat a balanced diet and meet their nutritional needs. That’s not necessarily the case. There are certain nutrients that are of special concern, but if you know which foods to eat, then you’re in good shape. Here are some nutrients that need special attention.

• Calcium: If a vegetarian doesn’t include milk and dairy products in their diet, then they must be sure to get their calcium for alternate sources or think about taking a supplement (especially women who are at risk for osteoporosis).  Dark leafy greens, fortified juices, almonds, fortified milk alternatives and sardines with soft bones are all sources of the mineral.
• Vitamin D: This vitamin isn’t found in many foods and that’s why it’s fortified in milk. It makes sense to add it to milk since it works with calcium to keep bones healthy. Other food sources of vitamin D include fish liver oils and egg yolks, both of which aren’t on every vegetarian’s list of allowable foods. Luckily, you can also get your daily dose of vitamin D from exposure to sunlight. Supplements are sometimes prescribed by doctors if they feel the person may isn’t getting enough.
• Iron: Although iron-deficiency anemia is the most common deficiencies in the U.S. (actually in the world), vegetarians don’t have a higher incidence of iron-deficiency as compared to the rest of the population. Vegetarians who do eat eggs and fish have a better source of iron, but iron can also be found in plant foods like fortified oatmeal, tofu, spinach, and beans.
• Zinc: This mineral is found in large amounts in foods like shellfish (like oysters), meat and poultry. Vegetarians who don’t eat shellfish should be sure to take in enough plant sources including beans, peas, lentils, whole grains, nuts and fortified cereals

Robin’s Healthy Take: Cooking With Apple Cider — Beyond Spiced Cocktails

When I walk into grocery stores in autumn and see fresh apple cider, I get goose bumps. I swear. I adore fall and everything that comes with it. Spooky costumes (that sometimes get banned from school). Hay rides to the pumpkin patch (yeah, I live in the desert but they pretend really well). Heartwarming, traditional family meals. Shopping for gifts and hiding them in the closet –  all of it. For me, fresh apple cider is the doorway to the holidays – the ultimate symbol that fall fun is upon us and celebrations are close behind. I love a good spiced cider laced with rum, cinnamon and cloves. But I also love adding fresh cider to meals and sweet treats. These are my favorites — enjoy them. And share yours!

Apple Cinnamon PancakesThis pancake batter may be made up to 24 hours in advance, meaning you can wake up in the morning, flip some flapjacks and enjoy!
Cooking spray
2 cups pancake mix
1 1/2 cups apple cider
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Maple syrup
Coat a griddle with cooking spray and preheat to medium-high.
In a large bowl, whisk together pancake mix, apple cider, cinnamon and vanilla until blended (small lumps are OK).
Spoon 1/8 cup of batter per pancake onto hot pan. Flip when tiny bubbles appear in the center and edges of pancakes. Keep pancakes warm in a 200 degree oven while making additional pancakes. Serve with maple syrup drizzled over top