Melon, A Source Of Living Water

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Every summer I look forward to buying fresh melons from the roadside stands that seem to appear over night. The melons are fresh, ripe and delicious. Farmers cut fresh sections of melon so customers can test the sweet succulence of the delicious fruits for themselves. What better way to introduce the taste of the melon than to give it away. You know you'll buy one (or more) when you bite into the fresh fruit and relish the flavor.

Melons are a source of living water. They contain 90-95% water depending on the variety. The water from melons, as with that from all juicy fruits, must not be confused with tap water or even pure spring water. It is not passive, inert water that is a simple vehicle for salts and solutions, but living water that has been in intimate contact with the protoplasm of vegetable cells. The water in melons is biological water that has been involved in the thousands, perhaps millions of chemical reactions that take place within living plant cells. This could be why nothing quenches summer thirst like a slice of fresh melon. Moreover, nothing is as helpful to the kidneys as the plant serum that is the water in melons.

Melons contain less sugar (5.4%) than other fruits, virtually no fat and a respectable amount of proteins (0.95). However, above all, melons provide a well-balanced supply of vitamins and minerals. Most notable are vitamins C, B6, B1 and folates, but small amounts of the remaining vitamins, except B12, are present as well.

There are several advantages to eating fresh melons.
A. Melon consumption enriches the blood with mineral salts and vitamins and facilitates the filtering capacity of the kidneys. After eating melon, the kidneys are better able to effectively remove waste material and toxins produced through metabolic process.

B. Melons can help prevent early stage kidney failure, whose primary symptoms are fluid retention and scanty urine output.

C. Kidney stones and granules, particularly those that are uric in composition is helped through their remarkable alkalizing ability. Melons increase the solubility of the acidic salts that make up uric calculi and facilitate their dissolution and elimination.

D. Although melons are not urinary antiseptics, their alkalizing effect in the urine helps stop the proliferation of the coliform bacillis that cause urinary infections, which require an acidic medium to grow.

For those who complain that melon gives them indigestion try this; eat it before or between meals rather than after a meal as a dessert. You won't suffer from indigestion because the gastric juices won't puddle up in the stomach.

So enjoy Melon, A Source Of Living Water.

Steve and Kim

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Lettuce, a Natural, Drug Free Sedative That Calms The Nerves

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Many people in today's society are trying to lose weight so they have a healthy salad at lunch time. Then, after going back to work, they wonder why they are so tired. Well, the reason is this; Lettuce is a natural sedative and regardless of when you eat it during the day it is going to make you relaxed and sleepy.

So what do you do? Enjoy a lettuce salad at night as your evening meal not as a side dish. This will help you relax, calm your nerves and put you into sleep mode.

Lettuce has also been proven to help with the following disorders.
A. Functional disorders of the nervous system, such as nervousness, stress or psychological tension, or anxiety. Regular lettuce consumption produces a mild, and sometimes imperceptible sedative effect, while providing necessary B vitamins for nervous system stability.
B. Insomnia: A large supper consisting of only lettuce is recommended at night for insomnia.
C. Digestive disorders. When eaten before a meal, lettuce tones the stomach and facilitates digestion.
D. Constipation. Lettuce faciliates intestinal function because of its excellent digestibility and fiber content.
E. Obesity. Lettuce produces a great sense of satiety, but provides few calories. At the same time, it helps relieve nervousness and anxiety regarding food that often accompanies obesity. A large plate of lettuce significantly reduces the appetite in addition to providing a considerable amount of vitamins and minerals.
F. Diabetes. Lettuce is very low in carbohydrates; therefore, diabetics can eat it limited only by their appetite.

So there you have it. Eat lettuce at night time instead of your regular large evening meal. It will help your digestion and put you to sleep. By the time your body figures out that it is hungry again you'll be sleeping soundly and ready for a nutritious breakfast (which is still the most important meal of the day.)

Nighty Night!
Steve and Kim

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If you'd like more information about how whole food consumption can change your life visit my web-site and click on the "related info" tab. There you will find two short videos by doctors who really know what they're talking about.
click HERE to go there now.

Coffee: a Stimulating and Aromatic Drug

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Lets talk about coffee today. I'll admit I drink a fair amount of coffee each day but now that I've learned more about it perhaps I'll back off a little bit on my daily consumption. You might also consider it after reading the following information.

Coffee is a highly aromatic stimulant beverage prepared from roasted and ground coffee beans. Coffee beans are the seeds of the Coffea arabica or the coffea robusta plants.
Coffee is a true drug due to its caffeine content. It meets the criteria set by the World Health Organization for drug addiction:
A. It creates addiction or dependency;
B. It produces tolerance (the dose must be increased to achieve the same effect);
C. Its elimination results in abstinence syndrome;
D. Its regular use is harmful to health.

Coffee drinking raises cholesterol levels. However, this effect is eliminated when it is brewed using a paper filter. The substance that raises cholesterol is not caffeine, but rather an aromatic substance in the coffee that remains in the paper filter.

Well kids, that's your lesson for today. I hope you'll consider drinking just a little less coffee each day. I have and it feels great... well, now that the headaches have gone away that were brought on by the short withdrawal period I had when I began to drink less.

Why not try a nice fresh glass of water? It couldn't hurt, right?

Steve and Kim

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The Secret to Perfect Pasta

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Here's the secret to perfect pasta. It's quick, simple and you'll love to use it everytime you prepare your favorite pasta dish.

1. Place an appropriate, uncovered kettle on the stove with one liter (about 4 cups) of water for each 100 g (about 4 ounces) of pasta.
2. Heat the water to a boil. Add the pasta in small amounts at a time so the water does not stop boiling. Add about 6 g (about 1 teaqspoon) of salt for each liter of water. Stir occasionally with a wooden spoon to prevent sticking.
3. Fresh pasta requires only 3-4 minutes of cooking.
4. Dry pasta should be removed from the heat when it is al dente; in other words, well cooked but firm consistency.
5. Drain in a colander without rinsing with cold water.
6. After draining, add a little oil to keep the pasta from sticking.

There you have it. The secret to perfect pasta. It works every time.

Enjoy and happy eating.

Steve and Kim

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Look Out Gourmet Popcorn

Those "gourmet" popcorn ads always claim that one of their other advantages is that they get "all" the kernels to pop. Well, here's a little secret that'll get your less expensive brand to pop more kernels, too.

Keep the kernels cold in your refrigerator until just before you are ready to throw them into the hot oil. You eliminate almost all the unpopped kernels.

Take that "gourmet" popcorn!

Steve

Pumpkin Custard For The New Year 2010

Here's a quick and simple recipe for you to try as 2009 draws to a close. It is Pumpkin Custard and really really good!

INGREDIENTS:

1 15-ounce can of Libby's Pumpkin
1 Cup evaporated milk (low fat)
1/2 teaspoon of salt (sea salt is best for you)
1/2 cup of Sugar( you can use Splenda if you'd prefer to have all of the Aspertame poison in your system) 1/4 cup.
1 teaspoon of cinnamon seasoning
1/2 teaspoon of ginger seasoning
1/4 teaspoon of cloves
2 egg whites.

PREPARATION:

Mix the above ingredients together and spoon into muffin tin holders. Bake at 350 degrees for 15-20 minutes or until a knife comes out clean.

HAPPY NEW YEAR From
Steve and Kim

White Chicken Chili

Here comes the cold weather. What will you do, what will you do? Personally I find that cooking takes my mind off of the cold weather outside and helps me get rid of some of the stress that is always involved in fighting the weather. So, with that in mind, I'm going to give you one of my favorite winter-time recipes, White Chicken Chili.

INGREDIENTS:
4 Chicken breasts, cooked and cubed.
1 48-ounce jar of Great Northern Beans (some stores sell low sodium beans.)
1 15-ounce can of low sodium chicken broth.
1 16 ounce jar of medium salsa.
2 teaspoons of cumin.
1 teaspoon of chili powder.
2-3 cups of lite Mozzarella cheese.

PREPARATION:
Mix all of the ingredients except the cheese, simmer several hours on low in your favorite crockpot. Prior to serving, stir in the cheese until it melts.

Now sit back and enjoy the winter as it should be... nice and warm.
Let us know what you think. We always enjoy hearing from our readers.

Steve and Kim.

Here's another one of my favorite dishes for you to try.

Heather’s Homemade Chili

1 c Chunky Salsa
¼ c diced green chiles (optional!)
1 can kidney beans (washed/drained)
1 can black beans (washed/drained)
1 can diced tomatoes, undrained
1 lb Lean Ground Beef (93/7)
½ c each, chopped – yellow onion, green pepper, red pepper (celery and/or carrots optional)
1 tbsp Olive Oil
Chili powder, salt, pepper to taste

Heat oil in a large skillet and sauté all vegetables until tender. Add ground beef, chili powder, salt, and pepper.

In a large pot, combine meat and vegetables, and remaining ingredients. Bring to a boil, and let simmer for 25-30 minutes. Add additional seasonings to taste (optional – cumin, oregano, roasted red pepper flakes).

Serve topped with a sprinkle of cheddar cheese, and/or with a side of freshly baked cornbread. Enjoy!

What recipe do you associate with Fall? How do you take your chili?