Author Topic: RedDahlia Nurse's Corner (Read 18322 times)

Clay Death · « **on:** June 27, 2016, 11:24:06 am »

Welcome To The RedDahlia Nurse's Corner Welcome To The RedDahlia Nurse's Corner Welcome To The RedDahlia Nurse's Corner

Clay Death · « **Reply #1 on:** June 27, 2016, 11:28:58 am »

Welcome to Camelot. Post away and have fun.

RedDahlia · « **Reply #2 on:** June 27, 2016, 11:32:10 am »

This is wonderful General. That you so very much.
With that be said, I will say this "Do all things in moderation, excess of anything is not good for the human body, even if it seems good."

Clay Death · « **Reply #3 on:** June 27, 2016, 11:43:48 am »

Quote from: RedDahlia on June 27, 2016, 11:32:10 am

This is wonderful General. That you so very much.
With that be said, I will say this "Do all things in moderation, excess of anything is not good for the human body, even if it seems good."

that is a great advice RedDahlia.

I could not agree more.

Clay Death · « **Reply #4 on:** June 27, 2016, 11:47:56 am »

Detoxing is a way to “recharge, rejuvenate, and renew,” says Linda Page, ND, PhD, naturopathic doctor, lecturer, and author of Detoxification. "Anybody can benefit from a cleansing.” Some studies suggest that "detoxing" is a myth, but everyone agrees that drinking a lot of liquids is good for your health, and drinking plenty of plain water and fruit and vegetable juices will aid your digestion and have other good effects on your body — and if these things do help to detoxify you, so much the better.

You can’t go wrong with a fruit smoothie, and there’s no limit to what vegetables can do for you. Any doctor will tell you that kale, broccoli, and spinach are some of the healthiest green vegetables to make smoothies and juices with.

Since many bottled and ready-made drinks often contain added sweeteners and other additions, making all-natural drinks at home is recommended. We’ll explain which drinks are the best and why.

Water

Water is the most natural way to "detox" because it promotes good digestion by dissolving toxins and waste particles in the body and flushing them out through the digestive tract.

Lemon Water

While water alone is good, squeezing a bit of lemon juice into your glass will speed up the detoxification process. Lemons contain a large concentration of an antioxidant called d-limonene, which helps breaks down toxic substances in the liver. They also contain lots of citric acid, which is known to improve absorption of a toxin-fighting molecule called aluminum hydroxide, the active ingredient in most antacids.

Lime Juice

Flavonoids found in lime’s fragrant oils cause the mouth to water, activating digestive saliva before you even taste the lime. Like lemons, limes contain citric acid, which helps absorb aluminum hydroxide. They are also made up of eight kinds of liminoids, which are compounds that help stimulate an enzyme in the liver believed to deactivate cancer-causing toxins.

Green Tea

Green tea contains polyphenols, which are antioxidants that rid the body of free radicals that can modify, damage, and kill cells, potentially leading to cancer and other diseases.

Orange Juice

Given its high levels of vitamins and minerals, orange juice is a great nutritional source as well as a "detox" drink. The beta-carotene in orange juice can help prevent cell damage within the body.

Beet Juice

Many doctors argue that beet juice should be on the list of superfoods. It’s a great source of vitamins and minerals and contains detoxifying antioxidants that cleanse the body.

Fruit Smoothie

You can’t go wrong with a fruit smoothie. Fruits are high in fiber, vitamins and minerals, and antioxidants, making them an ideal detoxifier.

Clay Death · « **Reply #5 on:** June 27, 2016, 12:17:03 pm »

Vegetable Smoothie

There’s no limit to what vegetables can do for the body. They are packed with vitamins and nutrients that promote good overall health.

Green Juice

Doctors agree that kale, broccoli, and spinach are some of the healthiest green vegetables to make green juice with.

RedDahlia · « **Reply #6 on:** June 28, 2016, 02:24:02 pm »

Excellent information. Thank you for posting it. Anyone with issues of the liver can greatly benefit from detoxification.

RedDahlia · « **Reply #7 on:** June 28, 2016, 02:38:37 pm »

I was asked by one of our members for recipes for people with diabetes. Her is one of my favorites. Its very easy to make and is delicious. If you want to try it and let me know what you think that would be great. I am going to try and put up a recipe daily that is not only heart healthy, but good for anyone wanting to help control and maintain diabetes and loose weight in the process.
Its not always what you eat that is the problem, its how it is prepared and how much you eat. Exercising daily, even if it just walking around the block, will also aid in maintaining a healthy balance and out look on life.

Roasted Sweet Potato Corn Chowder

Ingredients
1 h 30 m 10 servings 143 cals
•    2 sweet potatoes, peeled and cubed
•    1 tablespoon corn oil
•    salt and pepper to taste
•    1 (12 ounce) package frozen corn kernels, thawed
•    1 cup water
•    1 tablespoon corn oil
•    1 1/2 cups finely diced celery
•    1 cup diced red onion
•    1/4 cup shallot, minced
•    1 tablespoon tomato paste
•    1/2 teaspoon dried thyme leaves
•    3 cups vegetable broth
•    1 bay leaf
•    1 teaspoon salt
•    1 potato, peeled and cubed
•    2 tablespoons chopped fresh parsley
•    Add all ingredients to list
Directions

•   Prep 30 minutes
•   Cook 1 hour
•   Ready In 1 h 30 m

1.   Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.
2.   Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.
3.   Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.
4.   Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
5.   Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.

Footnotes

•   Tip
•   Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

guest256 · « **Reply #8 on:** June 28, 2016, 03:30:06 pm »

Thank you very much, Sister. I grill instead of fry & cut fat off meat wherever possible too.

Clay Death · « **Reply #9 on:** June 28, 2016, 03:46:58 pm »

Quote from: RedDahlia on June 28, 2016, 02:38:37 pm

I was asked by one of our members for recipes for people with diabetes. Her is one of my favorites. Its very easy to make and is delicious. If you want to try it and let me know what you think that would be great. I am going to try and put up a recipe daily that is not only heart healthy, but good for anyone wanting to help control and maintain diabetes and loose weight in the process.
Its not always what you eat that is the problem, its how it is prepared and how much you eat. Exercising daily, even if it just walking around the block, will also aid in maintaining a healthy balance and out look on life.

Roasted Sweet Potato Corn Chowder

Ingredients
1 h 30 m 10 servings 143 cals
•    2 sweet potatoes, peeled and cubed
•    1 tablespoon corn oil
•    salt and pepper to taste
•    1 (12 ounce) package frozen corn kernels, thawed
•    1 cup water
•    1 tablespoon corn oil
•    1 1/2 cups finely diced celery
•    1 cup diced red onion
•    1/4 cup shallot, minced
•    1 tablespoon tomato paste
•    1/2 teaspoon dried thyme leaves
•    3 cups vegetable broth
•    1 bay leaf
•    1 teaspoon salt
•    1 potato, peeled and cubed
•    2 tablespoons chopped fresh parsley
•    Add all ingredients to list
Directions

•   Prep 30 minutes
•   Cook 1 hour
•   Ready In 1 h 30 m

1.   Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.
2.   Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.
3.   Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.
4.   Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
5.   Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.

Footnotes

•   Tip
•   Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

that is great information lady RedDahlia.

thanks for sharing it.

Clay Death · « **Reply #10 on:** June 28, 2016, 04:36:24 pm »

I have been looking into carrots and carrot juice. I had some raw carrots today and also a glass of carrot juice.

Carrots are one of the most popular, versatile vegetables in the world! Whether they are eaten raw, cooked or juiced, people from nearly every culture have consumed carrots — in their many forms — throughout history.

While carrots are known for their signature orange color, they actually come in a variety of colors. They can be found in shades of purple, yellow, white and red; however, you will most often see these in the U.S. when you shop at your local farmer’s market.

Carrots get their color from antioxidants called carotenoids. One of these carotenoids is beta carotene, a precursor to active vitamin A that is responsible for many of the carrot and carrot juice benefits that we know about today. Many studies have shown that beta carotene is crucial for improving immunity in the body, protecting skin and eye health, and fighting free radical damage that can cause various forms of chronic diseases like cancer and heart disease. (1)

Carrots have a wealth of valuable nutrition and when you juice them, you can get a concentrated dose of their healing power. From balancing blood sugar, improving blood health, relieving congestion, fighting inflammation and cleansing the kidneys to protecting eyesight, brain function and fighting Leukemia, carrot juice benefits can help nearly every part of your body!

guest256 · « **Reply #11 on:** June 28, 2016, 04:41:40 pm »

Carrots are lovely, Clay. I just eat them raw or in roast dinners, stews & casseroles.

Clay Death · « **Reply #12 on:** June 28, 2016, 04:59:27 pm »

Quote from: EquineAnn on June 28, 2016, 04:41:40 pm

Carrots are lovely, Clay. I just eat them raw or in roast dinners, stews & casseroles.

I just started buying carrots lady Ann.

I am trying to eat them raw.

I agree. health benefits are enormous.

guest256 · « **Reply #13 on:** June 28, 2016, 05:09:01 pm »

We've always had them on dinners. We buy them since Dad finished with the allotment as they don't grow very big in our garden as we have clayey soil so we can't grow much. We grow strawberries, tomatoes & apples. Dad's thinking about trying a pear tree.

RedDahlia · « **Reply #14 on:** July 05, 2016, 10:07:39 am »

I have had the same soil problems in the past, living in Ohio, Oklahoma isn't much different. A lot of clay soils here. I compensate by adding compost to the soil to help aerate it and give it more nutrients for growing. Composting is easy and can be started in a small area.
Here is a website that may help of you decide to start a composting area:
http://www.howtocompost.org/info/info_composting.asp

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Author Topic: RedDahlia Nurse's Corner (Read 18322 times)

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