Tag Archives: protein

Benefits of Eating Meat

Today many people do not easily assimilate dairy and or beans. If this is your situation, then until you regain your digestive prowess, perhaps it’s time for some chicken soup. Simply put, if you’re not feeling your best then the protein in a bite of fish, poultry or meat is easier to digest than is the more challenging protein found in grains, beans, nuts and seeds. This is because meat’s protein is in shorter, and therefore easier to assimilate, amino acid chains whereas the chains in plants are… Continue Reading

Traditional Bone Broth (Gelatin)

There’s good reason why a traditional chicken soup is fondly dubbed “grandma’s penicillin.”  A soup, broth or stock made with bones combats the flu by strengthening the immune system. It’s a classic protein-rich energy tonic that increases endurance and provides important nutrients. It’s no wonder that cooks world-wide and through the centuries have regarded silky, gelatinous, bone stock as an essential ingredient for savory dishes. If you suffer from digestive issues, aim to use this elixir daily to effectively support your healing. Bone stock strengthens the gastrointestinal tract, veins,… Continue Reading

Roasted Pumpkin Seeds

Here’s a healthy and tasty snack that’s effortless to make and—as a bonus—it’s a time proven kitchen remedy for parasites. Take the seeds from a pumpkin or any winter squash, spread them on a baking sheet, season to taste and bake in the oven or toaster oven until golden. How easy! Fresh roasted pumpkin seeds are enticingly aromatic and tasty. The difference between this homey treat and commercially available green pumpkin seeds, also known as pepitas, is that when straight from the pumpkin their fibrous white hull is… Continue Reading

Energy Bar

Here’s a delicious power bar that really gives energy. The eggs and nuts make it protein rich and the other quality ingredients provide flavor, nutrients and satisfaction. Makes eight, 3 1/2 x 1 1/2-inch bars 4 tablespoons unsalted butter, plus more for greasing the pan 1 cup raisins 1/4 cup apple juice, milk or water 2 teaspoons pure vanilla extract 2 1/4 cups oat, rye or quinoa flakes 1 cup chopped nuts 2 teaspoons cinnamon 1/2 teaspoon sea salt 2 eggs, lightly whisked 1/3 cup honey Preheat the… Continue Reading

Red Lentil Dal

For the best possible curry, use whole cumin and mustard seeds and saute them just prior to use. While ready-made curry spice blends are convenient, they were ground who knows how long ago? They’re stale, denatured and have compromised flavor. It takes but a few minutes more to use whole spices. Give it a try just once and odds are you’ll toss your ground curry blends. The secret is to first saute the whole spices, then the onion and then any ground spices. This way, the ground spices… Continue Reading

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©2015 Rebecca Wood