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Savor your Health with these Savory herbs !

Hi Folks,

Savoring Healthy Herbs

Savoring Healthy Herbs

Hope you enjoy this post that will help you enjoy a healthy heart AND delicious healthy foods too !!

For years they’ve been the staples in holiday stuffing. Now it turns out they’re pretty fantastic for your heart, too. The savories in question? Celery and thyme.

In a study, a powerful flavonoid found in celery and thyme appeared to hinder the production of compounds that trigger inflammation. Good news for your heart, because high body-wide levels of inflammation can open the door to heart disease.

Good Guy ~ Bad Guy
Inflammation isn’t all bad. It’s a normal bodily process that you need to stay healthy. It allows helpful things to happen, like wound healing and infection fighting. But when inflammation runs amok — for either genetic or lifestyle reasons — the body suffers. It opens the door not only to heart disease but also to scourges like diabetes and cancer.

Health Hazards
Enter luteolin, the antioxidant compound found in celery and thyme. In fact, food is an excellent way to help combat excess inflammation in the body. Other foods that help fight inflammation include fish oil, nuts, pineapple (thanks to the bromelain), leafy greens rich in vitamin K, and herbs like thyme and oregano. Getting proper amounts of good sleep also may help quell cell-damaging inflammation. And controlling stress helps, too.

Now for some Yum Recipes to put this together !!

Rice Stuffing

Ingredients:

* 2 can(s) (13 3/4 to 14 1/2 ounces each) chicken broth
* 2/3 cup(s) (1 4-ounce package) wild rice
* 1 teaspoon(s) salt
* 1/2 teaspoon(s) dried thyme or 2 teaspoons fresh thyme leaves
* 2 tablespoon(s) vegetable oil
* 4 medium carrots, sliced
* 2 medium celery stalks, sliced
* 1 medium onion, chopped
* Medium-size mushrooms
* 1 1/2 cup(s) regular long-grain rice
* 1/4 cup(s) chopped parsley

Directions:

1. In 4-quart saucepan over high heat, heat chicken broth, wild rice, salt, thyme, and 1 1/2 cups water to boiling. Reduce heat to low; cover and simmer 35 minutes.
2. Meanwhile, in nonstick 10-inch skillet over medium-high heat, heat 1 tablespoon vegetable oil. Add carrots, celery, and onion and cook until tender-crisp, stirring occasionally. Remove carrot mixture to bowl.
3. In same skillet in 1 tablespoon vegetable oil, cook mushrooms until golden brown and all liquid evaporates.
4. Stir long-grain rice, carrot mixture, and mushrooms into wild rice; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes longer or until all liquid is absorbed and rice is tender. Stir in chopped parsley. Use to stuff 12- to 16-pound turkey. Or, spoon into serving bowl; keep warm.

Here’s to Boundrylessly Health while savoring each moment of the day !!

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