Some people use apricot nuts as a substitute for almonds. Apricot nuts are rich in potassium, which protect against cardiovascular disease.

Nuts can be turned into oil, and it has a beneficial effect on dry and aging skin. The oil improves hair and scalp and helps against hair loss, tearing or flowering. It possess many useful and supportive properties for health care and appearance. So boldly use apricot oil in your cosmetics.

Be careful when buying apricot nuts (baked / packaged) because they have added salt (in larger quantities) and fat. The heat-treated nuts has a reduced water content. Yes, roasted nuts taste better, but are more vulnerable to oxidation. They quickly rot and have an unpleasant taste and odor. The best option is to remove it yourself from the fruit, dry the kernel and bake it before consumption, but not in high degrees and for a long time. It is good to soak the nuts for about 8-12 hours beforehand.

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Apricots are small to medium sized yellow-orange fruit that grows in the summer between June and August. This makes it a great addition to a summer fresh fruit salad, a morning bowl of oatmeal, or to a smoothie.

What does the apricot fruit contain?

Apricots, especially those that are well ripe, are high in sugars, vitamins and minerals. (Hmm, that makes them even more appetizing) They contain vitamin A, which is good for the eyes, rich in vitamin C, which we all know is very important. Apricots are good for the skin as well as for the bones because of the presence of calcium. Healthy heart – we all want that – daily dose of the beneficial properties of this fruit help the heart and protect it from various diseases. However, this does not mean that once you eat apricots every day you will have a healthy heart forever.

Apricot fruits are rich in antioxidants. Antioxidants are a group of substances that play an important role in the human body. They fall into it due to their presence in different foods, for example – this one (apricot). They destroy free radicals in the body like heavy metals, toxins that threaten the body from disease. Antioxidants improve the body and the immune system. Apricots are wonderful!

Those tasty little fruits are also rich in fiber. Oh, fiber. They are extremely important for everyone. Thanks to the fiber, the digestive system is healthy and happy.
One tip: Don’t overdo the fiber. If that happens – drink more water to process it.

Apricots can be consumed as fresh fruit, her nut can be used, jam, nectar, puree or whatever comes to mind. Put this fruit in your menu and consume with love!

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Pear fruits are a genus of the Pink family (Rosaceae) – the Apple subfamily. They are medium sized trees that reach a height of 10-17 meters in height. There are many different types and different varieties of pears. It is considered that they have originated from Asia. For first time in Europe, they were cultivated 1000 BC. The Romans cultivated the pears, but they preferred to cook it with honey. The fruits of the pear are juicy, fleshy and fragrant. It is interesting that the world leader in pear production is China, followed by Argentina, USA, Italy and Turkey.

What does the pear fruit contain?

Pear is rich in flavonoid and dietary fiber, vitamins: A, C, K, B1, B2, B6, rich in calcium, potassium, iron, magnesium, riboflavin, folic acid, fiber, beta carotene, lutein, etc. From micronutrients it contains iodine, cobalt, fluoride. Interestingly, the pear skin contains 3-4 times more useful ingredients than the fleshy part.  

Health benefits of regular consumption of pear fruits

In Eastern medicine, the fruit is used as an invigorating and toning agent. Also pear (again in traditional medicine), whether fresh or dried, is used in intestinal disorders because of the presence of tannins. The fruit is useful for urinary tract and kidney infections, and it is good for the digestive system. Pears help lower cholesterol thanks to soluble fiber. This fruit also helps prevent osteoporosis. Due to the high amounts of fructose and glucose, the body receives enough energy. In addition to stimulating the immune system, pear helps for beautiful hair, skin and healthy nails.

It has a cooling effect and therefore it is recommended to drink pear juice in the morning and evening during the warm months. Freshly squeezed pear juice helps to lower the temperature, especially during the autumn and winter, when the body can easily catch colds and flu.
Eat pears to fight chronic fatigue, apathy and depression. Thanks to the antioxidants found in pears, they have the ability to suppress inflammatory processes in the body.
Pear can be used in prophylactic regimens against type 2 diabetes because of the content of 3 flavonoid groups. According to some, these flavonoids also contribute to the prevention of cardiovascular health. Pear is suitable for the prevention of high blood pressure and osteoporosis.
It is recommended that pear should be one of the solid foods that feed infants because it is one of the fruits that is most easily digested and the least acidic. As I mentioned earlier, in order to be able to absorb most of the nutrients of this fruit, you need to consume it whole without peeling it.

Here are some important pear fruit tips:

• When you will go shopping and want to find out if the fruit is fresh enough and not overripe, you need to squeeze the top of it carefully exactly where the stem is. If pressured, the pear is ripe, but if this area is extremely soft and your finger sinks into it, then you will know that the pear is overripe;
• If you are not going to eat the fruit immediately after purchase, you can leave it in the fridge and it will stay fresh for a few days up to 3 weeks;
• If the pears are too green and you want to accelerate the ripening process, place them in a paper bag at room temperature It is important to turn them from time to time;
• This fruit tends to absorb odors and if you decide to leave it in the fridge, you should out it further away from other highly flavored foods;
• Once pear is cut, it is quickly and easily oxidized and darkened. If you don’t want this to happen, you can spread it with drops of lemon, lime or orange juice.

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What makes Blackberry fruit so useful?

This fruit contains vitamins A, E, B, C, P, PP, K, contains phosphorus, copper, potassium, magnesium. They have a very high fiber content of up to 8 grams per handful. They are also rich in antioxidants.

Benefits of Blackberry fruit

Blackberry juice is extremely useful for the heart. It also has a beneficial effect on bronchitis, angina, influenza, diarrhea, colitis, even in some types of gynecological diseases. Blackberry fruits are rich in iron, which makes them good at fighting anemia. Interestingly, eating blackberries naturally detoxifies the body. The fruit accelerates the healing of hematomas caused by traumas or other inflammatory processes.

This fruit is a great choice for boosting the immune system and it is also slowing down the aging process due to the available antioxidants. These fruits improves the blood circulation and have a good effect on the memory and the sleep. Available fiber, on the other hand, has a beneficial effect on the digestive system and helps control the blood sugar. Regular consumption helps people with inflammatory diseases.

Through ancient times, people used blackberry fruits to reduce the temperature. This is possible because of the available organic acids (salicylic, citric, tartaric). Blackberries are also used to treat colds. The available vitamin B9 content plays a major role in cell division and cell growth. And they also help with the health of the oral cavity.

Blackberries quickly turn black, although they may look ripe, some of them may be quite bitter.

You can wash the blackberries and freeze them in the freezer for when you want to use them for your favorite smoothie or for decorating a cake. Keep them fresh in the fridge and you can add them to a pastry, to your breakfast or to make juice from them. The choice is entirely yours. Consume with a smile and love!

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What does the fig fruit contain?

This interesting and so beautiful fruit contains many useful properties. The fig is rich in vitamins A, E, C, PP, B, B1, B6, fiber, thiamine, phosphorus, potassium, copper, manganese, beta carotene. It also contains omega 3 and omega 6 fatty acids.

The fig can be consumed fresh and dried. Dried fig is very useful, but more caloric. Dried fig is more common in winter. Interestingly, the fig leaves are also used for medicinal purposes, such as tea or syrup. They leaves contain vitamin C, furocoumarin, psoralen and bergalen, rutin and essential oils. A lot of weird words, really, but it is proven to be useful. The leaves are collected the in early summer in June, until the beginning of autumn, around October.

How do fig properties affect the body?

They reduce cholesterol and help the digestive system. Also they reduce the risk of heart disease. The interesting thing is that if you eat in the morning on an empty stomach, the figs have a laxative effect, so you have to be careful.  Figs stimulate the immune system and normalize the heart rate. They are useful in the presence of blood clots. Figs are good for eating in the presence of anemia and in diseases of the spleen and liver. They help in the treatment of hypertension, strengthen the bones due to the presence of calcium. They regulate blood sugar and soothe sore throats, because they contain propolis. Also they relieve acne and pimples – face mask.
Eating this fruit helps to lose some weight because the fig does not contain fat or cholesterol.

Boldly consume this incredible fruit, especially when it is in the midst of its season. It is good to keep in mind that the fresh figs quickly starts fermentation process and therefore you should consume them within 1-2 days. I personally store them in the fridge for this purpose, and I like them to be fresher.

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The grapes can be consumed raw (fresh), dried-in the form of raisins, processed in the form of drinks (wine, broth, etc.), as well as in the form of jellies and jams. Along with the wine production are also produced vinegar, grape juice, grape seed oil and grape seed extract. The vine leaves are used in many dishes and recipes for example – stuffed vine leaves, which are a traditional Bulgarian dish. Due to its accessibility and its widespread use, it was used as a food, medicine, cure for relaxation and a natural raw material for wine. There are many different types of grapes in color and taste in the world.

What does the grape contain?

When the fruits are ripen well, they contain a high amount of sugar. This sugar content is much higher than most fruits. The sugar found in grape glucose and fructose enters the bloodstream easily and is quickly absorbed by the body.

The grapes contain vitamins: A, B6, C, B, B12, D, folic acid, manganese, potassium, copper, zinc, calcium, phosphorus, iron, selenium. It also contains saponin, which helps to reduce the absorption of cholesterol, thereby reducing the risk of heart disease. In addition, the grape zipper and its seeds contain resveratrol, which keeps the heart muscle flexible and healthy.

Health Benefits of Eating Grapes

Thanks to its antioxidant action, you will generally enjoy a healthy heart. Drinking a few glasses of grape juice helps reduce the risk of colon and breast cancer. It is also interesting that the extracts in the grapes inhibit the growth of 14 different types of harmful bacteria, which are common in human intestines and stomach. The presence of resveratrol in red grapes prevents signs of aging and other skin problems. Resveratrol in the fruit helps to increase blood flow to the brain and thus speed up mental reactions. The overall effect of the grapes is also on the eyesight. Another useful feature of grape juice is that it is a faithful ally for the treatment of migraines at home.

This tasty fruit plays an important role in impaired digestion, relieving burning and healing of inflammation of the stomach. Due to the presence of organic acids, sugar and cellulose, grapes are a good laxative. It is a good choice for food when you are constipated.

Red grapes have strong antibacterial and antiviral properties that help very well with infections. One interesting fact is that the regular consumption of grapes a day chases fatigue away. Light grape juice gives us the necessary amount of iron in the body and prevents the feeling of fatigue. Dark grapes reduce the levels of iron.

Certainly grapes remain one of the most loved and liked fruits for many of us. It deserves its place in a healthy diet.

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Garlic is a perennial vegetable of the onion family. It has a unique taste and easily recognizable odor, which makes it unique.

What does Garlic contain?

Garlic contains manganese, Vit B6, Vit C, Vit B1, selenium, fiber, calcium, potassium, copper, phosphorus, iron. For a good absorption of these nutrients, consume it in its raw state, and if you put it in a dish, add it in the final cooking phase, because high temperatures can quite destroy the nutrients contained in it, and we do not want that. Garlic also finds its place on the list of aphrodisiacs, especially if your half consumes it.

This vegetable / spice / super food brings many benefits. It helps to heal cuts and abrasions faster. However, the area where the raw garlic was soaked must be reduced. Helps to detoxify the body of heavy metals, and can clear the accumulation in the arteries. It is a well-known fact that regular consumption of garlic improves the immune system thanks to all its vitamins, amino acids and available useful oils. With a strong immune system and garlic on hand, we can easily prevent viruses and colds. However, one of its main ingredients is allicin, which helps and kills bacteria and fungi. Garlic reduces the level of “bad” cholesterol in the blood, as well as is good in high blood. It is also good for headache and heart strain. Regular consumption of garlic reduces the risk of heart disease or even stroke.

Antioxidant effect – improves memory. Interestingly, garlic also increases durability, making it a great choice for athletes. Overall, it reduces fatigue.

Improves skin and hair. Interestingly, it also reduces toothache, thanks to the antibacterial and antifungal properties that kill harmful germs.

Definitely, after all these pluses, garlic finds its place among other super foods. However, it is nice to keep in mind a few other important things.

Like anything, it is good to eat garlic in normal doses. And those are: Minimum intake of 2-4 cloves of garlic per day.

Be careful with garlic if…

If you are taking blood thinners, it is not a good idea to overdo it. Other side effects are observed: Acids, nausea, bloating, gas, and diarrhea. Always wash your teeth and tongue very well after consuming garlic (if it prevents you). To deal with the unpleasant (for some) smell are good: green tea, mint tea and lemon, as well as milk. These are just some of the interesting, important and exceptional benefits of regular garlic consumption. A lot can be written about garlic, but theory is not like practice. Boldly incorporate it into your daily diet and you can observe the benefits it will bring.

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1. The elderberry is shrubby and reaches up to 2m in height, and the elderflower, which is a tree, reaches 7-8 meters in height;
2. The elderberry bloom in the months of July to August, while the elderflower bloom in May through June;
3. The trunks of the elderberry are pointing upwards, while those of the elderflower are looking down.

In herbalism, they use the fruit, the root, and rarely the flowers of the elderberry. The fruits of the plant are harvested and dried in June and July, while the leaves are harvested in the summer and can be dried and used accordingly.  It is important to know that green fruits are poisonous because they contain cyanogenic glycoside, which decomposes after the berries have ripened well.

What does this interesting plant contains?

The root contains anticancer substances, while the fruits: anthocyanins, sugars, essential oil, resins, valeric acid, malic acid, bitter substances, tartaric acid, depth substances, pectin, Vit C, Vit B1, Vit B2 and others.

The elderberry possesses the following properties: diuretic, antiseptic, antimicrobial, tonic, laxative, anti-inflammatory, antirheumatic, bile, patogonous, appetite-stimulating, expectorant, antioxidant, anti-arthritic, has a pain-relieving effect, antimicrobial, stimulant, antimicrobial.

Elderberry used in treatments?

The elderberry is used to treat inflammation, gastrointestinal diseases, flu, kidney and lung diseases, as well as wounds, snakebites and insects. The fruits are used in traditional Austrian medicine as a remedy for respiratory diseases such as fever.
Diseases to which it is applied: Liver, kidney, heart failure, anemia, exhaustion, difficulty in urination, sweating, cystitis, various types of dermatitis, snake bites and insects.

The fruits can be cooked and added to soups, salads and dishes. They are usually added as a flavoring, which really leaves a pleasant aroma. Delicious and very useful tea is made from the leaves. In many countries it is often used in traditional medicine to make tea, syrups and even delicious jams. The fleshy white root has a rather unpleasant and bitter taste. Another interesting thing is that the roots and fruits of the plant produce dye. From the fruits of the herb is obtained blue dye and ink. Root juice is used in cosmetics to dye your hair black.

Here are some easy-to-make elderberry recipes:

• Marmalade of dried fruits (it is also an effective cleanser) – sugar, water and fruit are mixed in a 1: 1: 1 ratio and boiled. One teaspoonful in the morning is taken from the mixture. It is also used in the presence of hemorrhoids and tuberculosis;
• Leaf tea – 6-8 petals finely chopped are boiled for 10 minutes in 300 ml of water. The broth is drunk 3 times a day, before eating 1 glass;
• Infusion of flowers – 1-2 teaspoons are poured with 400 ml of boiling water and left to stand for 1 hour. Then strain well and drink 3-4 times a day in a small coffee / tea cup.

There is an abundance of information about elderberry in the herb books space, etc. This is a small part that I took out, to get you acquainted with this interesting and extremely useful plant. I am not a herbalist or a specialist, so I provide you with the information that has made the greatest impression on me and I have selected for you. Do your research. Try it.

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What does red cabbage contain?

Red cabbage contains 85% of the daily intake of vitamin C. It is extremely rich in antioxidants, vitamin A, provitamin A, vitamin H, vitamin K, vitamins B-B1, B2, B3, B5, B6 and B9 , iron, protein, iodine, sodium, potassium, magnesium, carotene, ascorbic acid, etc. It contains anthocyanin, which is a pigment in the flavonoid group.
The presence of vitamins C, E, A keeps the skin hydrated, smooth, supple, natural and radiant. Red cabbage increases collagen formation.

Interestingly, in ancient Rome, red cabbage juice was used to treat lung disease, and for the treatment of acute and chronic bronchitis. The juice is still used today.

The benefits of regular consumption of red cabbage

It improves digestion. Juice is also very useful in treating gastric ulcers. It also improves heart health. Cabbage juice helps in the formation of red blood cells.

Interestingly, it has a beneficial effect on the bones, making them healthy and strong, thanks to the available Vitamin K, fights inflammation and arthritis, and reduces the risk of osteoporosis. Fibers in red cabbage prevent the so-called “bad cholesterol” from doubling.

On the other hand, its antioxidants break down fat and provide more energy. An extremely useful property of red cabbage is that it boosts the immune system. Its regular consumption helps to control blood sugar levels due to its natural insulin content.

Red cabbage is suitable for people suffering from hypertension as it helps to lower blood pressure. Using this vegetable in women’s foods reduces the risk of breast cancer 2 times.

These are just a few of the so-called beneficial properties that regular cabbage consumption can bring us. In combination with other tasty vegetables, you can opt for a fresh salad suitable for a light dinner or experiment with a variety of delicious and healthy recipes.

Consume with love!

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In addition to the autumn visit, pumpkin is also a major symbol of the mystical holiday – Halloween. „Let’s carve the pumpkin“  or in other words to get acquainted with this natural wealth.

Pumpkin is a plant of the pumpkin family. It grows in warm places well heated by the sun. The soil needs to be rich in nutrients in order to grow a large and nice fruit. The sowing is done at the end of April and the produce is harvested at the end of September.

There are 800 different types of pumpkins, but only 200 of them are edible. The classic pumpkin is known by its orange color, which is due to the large amount of carotene (provitamin A), and in some varieties it exceeds (in quantity) even that in carrots. Pumpkins have a variety of colors – white, yellow, green, black, spots or patterns. There are also various shapes – round or oval (violin type), pear-shaped, etc. Some varieties have a smooth surface and others more rough one.

Botanists, on the other hand, classify the pumpkin as a special type of berry that can reach several hundred kilos. It would be interesting to see.

Where did the pumpkin come from?

The origin is thought to be from South America, where (there is evidence) that Peru and Mexico enjoyed this plant as early as about 8000 years ago. With the discovery of America, the pumpkin finds its way to Europe. It was imported to England from France during the Tudor times.

What does the pumpkin contain?

It contains vitamins from groups B, C, E, PP, T. It contains Vitamin K, which is responsible for blood clotting. Vitamin A is also available, which acts as an antioxidant and protects the body from the harmful effects of free radicals. Pumpkin contains the following trace elements – potassium, calcium, magnesium, cobalt, sodium and iron. Pumpkin contains a lot of pectin, which purifies the intestine.

Benefits of regular consumption of pumpkins.

• An interesting fact is that over the centuries, people have used it for the treatment of various diseases such as fever, nervous disorders, constipation and heart disease.

It is low in calories and it is recommended for people who follow a diet or diet regimen. It is easily absorbed by the body and suppresses hunger. It has the effect of speeding up the metabolism and helping to eliminate the sludge from the gastrointestinal tract. The pumpkin gift has a slight laxative effect and is good in the presence of constipation. It also prevents water retention in the body. It is useful for people with gastrointestinal diseases, colitis, gastritis, gastric ulcer, etc. In this case, it is recommended that the pumpkin be baked. Pumpkin removes salt and water from the body without irritating the kidneys.

One tip, do not throw away the pumpkin seeds, but clean them and keep them. They are extremely important because they are famous for their anti-parasite action. This makes them an extremely effective choice for the fight against worms.

In diabetes, pumpkin is extremely valuable because it supplies fiber, minerals, vitamins and carbohydrates. It very well maintains blood sugar levels.

Pumpkin contains many times more beta-carotene than carrots (which I mentioned earlier), which makes the pumpkin product suitable for people with visual impairments or people who often use computers. Due to the available potassium, it prevents a number of diseases of the heart and blood vessels. Pumpkin also contains substances that improve the functioning of the nervous system. It is also interesting that pumpkin contains vitamin E, which acts on the body by stimulating the function of the reproductive glands. Pumpkin seeds are known to act as an aphrodisiac, so boldly consume them.

What else do we need to know about the pumpkin?

• Before you buy a pumpkin, make sure it still has a stem, because a pumpkin without handles may not be edible. The pumpkin should feel heavier than it looks, and if you hit the hollow hand, the time for consumption is over;
• Pumpkins can last for several weeks if kept in the dark. Once cut into pieces, they can stand in the fridge for up to several days;
• Pumpkin can be cooked roasted, boiled, soup, pie, cake, biscuits, etc. The internet is full of different ways to prepare delicious recipes;

Interesting facts about pumpkins

• In ancient Greece, the carved and cleaned pumpkin was used as a drinking vessel;
• In China, pumpkins were filled with coins and placed in front of the house to attract wealth in the home;
• In Thailand and Cambodia, pumpkins were used to banish evil spirits;
• Let us not forget about Halloween. This is an interesting and very colorful holiday. Where I live, people does not celebrate it, but it still finds his place among the children and teens. Personally, I am very fond of this holiday and generally admire the artistry and creativity of the people. I provide you with a link to an article that will tell you the story of the pumpkin and it as a symbol of the festive October 31 vs. November 1, All Saints Night.

Visit: https://www.history.com/news/history-of-the-jack-o-lantern-irish-origins

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You can eat Cauliflower raw, cooked, breaded or baked. An interesting fact is that cauliflower was once the most expensive, festively cooked and ‘spectacular’ at serving Victorian vegetables.

It has been an integral part of the daily cooking of the wealthy. Cauliflower is used in many kitchens, such as Italian, Spanish, Turkish, French, as well as Chinese, Japanese, Indian, American, etc. It is definitely evident that this vegetable is widely used.

The riches that Cauliflower brings us

Contains vitamins, minerals and photon-nutrients. It is rich in vitamins K, C, B6, omega 3 fatty acids, as well as folic acid, thiamine, riboflavin, pantothenic acid, calcium, iron, magnesium, phosphorus, potassium, manganese and is rich in many fibers.

Benefits of consuming Cauliflower

Studies show that cruciferous vegetables are an excellent source of natural antioxidants because of the high levels of various photochemicals. Cabbage vegetables are the largest source of phenolic compounds in food. The photochemicals it contains are called carotenoids, tocopherols and ascorbic acid.

Cauliflower contains sulforaphane, which protects the vulnerable tissues of the retina from oxidative stress, generally preserving the health of the eyes. Due to its available vitamins K, C and also omega 3 fatty acids, this vegetable has anti-inflammatory properties that help to protect the arteries and blood vessels from plaque build-up, reducing the chances of high blood pressure. The available vitamin K in its content is absorbed in the intestines with fat. It is important to consume it with some healthy source of fat, such as coconut oil. Vitamin K also helps to maintain healthy skeletal structure and generally prevents conditions such as osteoporosis, and this vitamin helps blood clot.

Cauliflower reduces cancer risk. It has chemo-preventative agents that interfere with the early stages of cancer to stop tumor growth. It is useful for preventing breast cancer, colon cancer, liver cancer, lung cancer and stomach cancer.

Cauliflower helps for inflammation. It is rich in antioxidants and anti-inflammatory compounds that reduce oxidative stress and the presence of free radicals in our body. Only one glass of this interesting vegetable contains the recommended daily dose of Vitamin C. In doing so, it helps to reduce inflammation, boost immunity, help against harmful bacteria, infections, etc.

Cruciferous vegetables are rich in glucosinolates – this is a large group of useful sulfur-containing substances. Improves digestion and detoxification. Sulfur-containing compounds maintain the proper absorption of nutrients and eliminate toxins and waste.

Cauliflower is low in calories, low in fat, low in sugar and carbohydrates, but has plenty of fiber. All this makes it an excellent choice for those who want to lose weight. In addition, this vegetable helps to reduce constipation.

Be careful with cauliflower

Some people find it difficult to digest cruciferous vegetables such as cabbage and broccoli. Cooking vegetables helps to alleviate this problem. This problem is thought to occur because carbohydrates fail to break down completely.

People who have existing kidney stones or gout. These types of vegetables have compounds called purines, which can sometimes break down to form uric acid in the urine. If you have a history of kidney stones and gout, it is a good idea to consult your doctor if you would like to eat this vegetable. In small amounts, cauliflower poses no risk. People who have a problem with the functioning of the thyroid gland should avoid them. Cauliflower does not adversely affect the thyroid gland in healthy people.

What else do I need to know?

It is a good idea to buy cauliflower with a healthy head that does not have dark spots, injuries or soft areas. In addition, the leaf-wrapped heads are fresh longer and better protected. Keep it in a paper bag in the fridge. Do not buy pre-cut cauliflower because it loses its freshness quickly and needs to be consumed within 1-2 days afterwards. When cooked cauliflower tends to break down faster, so it is good to store it in the refrigerator for no more than 2-3 days.

To cut it first it is good to remove its leaves and then the individual branches (cutting them at the base), also remove any spots and brown patches, if any. This vegetable is most easy to cook as it is ready for a couple of minutes. Keep in mind to not use metal containers (at least for longer cooking), because this vegetable reacts with metal! To prevent this from happening, add some lemon juice to the water.
Prepared in this way, cauliflower will retain its nutrients and will be more absorbable. You can also consume it in its raw state in combination with hummus. Check our recipes with hummus.

Also…

• It’s a good idea to soak cauliflower in vinegar water for about 30 minutes to remove any insects that may have remained in its rose;
• It is not advisable to boil or stew the cauliflower head whole because you will not have a good result. In this case, it is appropriate to break it into smaller pieces.
• It only takes 5 minutes to boil the cauliflower roses;
• If you feel a strong aroma when boiling, you can put a bay leaf in boiling water;
• Cauliflower turns yellow after cooking. If you want to keep it white, add a slice of lemon to the water;
• It is good after you have prepared it to drain it from the water with strainer.

Having introduced you to this very interesting vegetable in more detail, I suppose you will look it with other eyes. I boldly advise you to try some recipe and find the one you like best. If you do not like cauliflower, you can prepare it for someone else. Refine and enjoy it, because it has a lot that can give you.

Make sure to check our recipes with cauliflower!

Consume with Love!

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It is good to keep in mind that due to different treatments (from manufacturers), such as transportation, storage, use of different chemicals to improve the appearance of the fetus, the taste is altered and it is difficult to try 100% pure banana. Of course, this depends on many factors.

What about this beloved fruit – banana?

They are rich in complex carbohydrates, which is clear that the body processes them for a longer time. They are rich in fiber, potassium, iron, contain Vit B6, Vit C, Vit A, manganese, folic acid, calcium, magnesium, zinc, copper, Vit E, selenium. Bananas are on the list of foods rich in Prebiotic.  Bananas are caloric and it is good to be careful about the amount because it is possible to put on some pounds, especially with the delicious combination with peanut butter. It is a good idea not to eat on an empty stomach (like most fruits) because they provoke swelling.

What benefits bananas bring?

Regular consumption of bananas improves eyesight due to the presence of Vitamin A. It helps with the relaxation and mood improvement thanks to the tryptophan. Bananas help in case of anemia, also normalize blood pressure. Thanks to fiber, they help against constipation and increase concentration. Bananas help with the body temperature and for a healthier nervous system. Due to the presence of potassium, this tasty yellow fruit prevents muscle spasms. The beneficial effects of B6 help the body produce the insulin, hemoglobin and amino acids that are needed to create new cells.

In sports / training, it is good to consume this fruit, because the carbohydrates in it provide the required energy and endurance. Do not be afraid of bananas and eat freely. They are also good against the acids in the stomach. More ripe bananas are rich in more sugar, which affects blood sugar by raising it. Diabetics can eat this fruit, although there is an increase in glucose levels in the body, of course in small quantities. The interesting thing is that dried banana is much more caloric than fresh, so again and here it is necessary to be careful with the amount as tasty as it is.

In cooking, bananas are two types: Desserts that are well ripe and greens that are good for cooking. The benefits of unripe bananas are the high content of sustainable starch, which is good for people trying to consume foods with less sugar. Greens have a high content of Prebiotic, which help the health of the colon. Due to the persistent starch, abdominal swelling and gas formation are observed. Ripe bananas, on the other hand, are tastier as well and are easier to digest. It is good if you buy more ripe bananas to store them in the refrigerator to reduce the loss of vitamins and minerals.

I mentioned earlier about the amount, well 2 medium sized bananas a day is acceptable.

The banana is a great fruit, both for a basic / addition to a delicious breakfast and for dessert. Banana is a great choice to supplement with oatmeal, breakfast, or just a snack. You can also create uniquely delicious dishes. Check this delicious banana cream.

Interesting facts about banana

• Bananas are year-round plants that are grown every season;
• Bananas are curved because they grow upwards towards the sun;
• The first President of Zimbabwe was named Canaan Banana;
• Bananas are harvested when they are green because they ripen when ripped;
• The banana in Latin is Musa Sapientum, which in translation is the Fruit of the Wise Man;
• There are various varieties of bananas, ranging from small sized puppies to large ones with almost the entire human hand;
• Patrick Bertoletti also takes his place in the Guinness World Record. On January 14, 2012 he set the record for the most peeled and eaten bananas in 1 minute. He eats 8 whole bananas;
• The fibers of certain types of bananas are made of nets, ropes and textile fibers;
• There are countries where the banana is grown as an ornamental plant
• There are golden, red and black bananas on the Seychelles of Mao;
• There are bananas that are bright pink in color and others taste like strawberries after being processed;
• An important fact is that among the rich variety of bananas, yellows are the sweetest;
• Bananas contain 3 times more vitamin C than apples;
• Bananas contain more vitamin B6 than other fruits. This vitamin is responsible for good mood;
• Along with their high potassium content, they also contain small amounts of the potassium-40 isotope, which is found in all natural sources of potassium. Therefore, you may find that bananas are radioactive. There is no harm in the human body and you can eat this delicious fruit.

If you know of a curious fact about this unique fruit or just want to share your opinion, add it to the comment form.

Consume with love!

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Beetroot is rich in Vitamin A, C, B6, calcium, iron, contains many phytonutrients such as folate and manganese. It also contains thiamine, riboflavin, pantothenic acid, choline, betaine, magnesium, phosphorus, potassium, zinc, copper and selenium.

An interesting fact is that the Ancient Greeks and Romans used beetroot to reduce the heat. It is also a curious fact that during the so-called ‘dark ages’ in Europe, people drank beetroot juice when one was unable to eat solid foods.

According to Chinese medicine, beetroot strengthen the heart, balance the body and purify the blood. Juice from this vegetable is especially recommended for menopausal women.

What benefits can regular consumption of beetroot bring us, and in general what it helps to see?

The plant contains nutritional nitrates that are beneficial to the cardiovascular system. Reduces fatigue and muscle pain, and helps digestion. Beetroot is rich in fiber, which is extremely useful for the digestive system. It also takes care of the liver by purifying it while helping the body fight the accumulated toxins. Due to the contained pectin, detoxification is facilitated and the skin becomes healthier and more beautiful. It treats anemia due to its iron content, which restores and activates red blood cells to supply oxygen to the body. Copper, on the other hand, helps to absorb iron. Consumption of beetroot lowers blood pressure – there are studies that show that it stimulates the production of nitric oxide by the body, which can help lower blood pressure.

It is important to keep in mind that the cooking process can reduce the levels of available antioxidants and it is therefore good to consume this vegetable when raw – for example salad, or fresh. As it became clear, the juice from this root vegetable stimulates the liver as well as the kidneys, gall bladder, spleen and intestines. It also stimulates the lymph and strengthens the immune system, especially when they need more attention during cold periods (when fighting colds). Beetroot is also useful in atherosclerosis. It also stimulates the formation of carcinogenic compounds and protects against colon and stomach cancer. Consuming beetroot (especially its juice), helps to relieve chronic constipation. Cellulose, which facilitates the regulation of intestinal motions, is found in its contents. Regular consumption of beetroot helps prevent the formation of varicose veins.

Beetroot has a beneficial effect against dandruff. All you have to do is mix some vinegar with a small glass of beetroot juice. You should rub the mixture into the scalp with gentle massage movements and leave it to stay for about 1 hour to rinse well. You should do this method daily until the dandruff disappears completely.
* I just want to insert here that this is an external intervention to fight the dandruff.

The internet is full of different recipes for how to deal with unwanted dandruff, but keep in mind that the change comes from within, in other words – this is just a symptom that wants to show you something.

In Eastern Europe, people eat beetroot in the form of cold soup, which makes it a very popular dish. The classic recipe for salad and fresh fruit is the combination of carrots, apple and beetroot. An extremely tasty combination regardless of the way you make it. It is important to keep an eye on the amount of beetroot intake. It is recommended that you start with small doses to avoid adverse reactions – headache, nausea and powerlessness.

Consume with love!

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Ginger is part of the Zingiberaceae family, along with cardamom and turmeric. Its scientific name is Ginger-Zingiber officinale. Ginger is the underground part of a plant that has a solid, grooved structure. Depending on the variety, the color of the interior also varies – it can be yellowish, white or reddish. It is covered with a brownish sheath, which may be thinner or thicker, depending on whether it is harvested when the plant is mature or younger. People believes that the plant originated in Southeast Asia, and in ancient times, China and India used it mainly in medicine. It comes to Europe around the 13th century. Currently ginger grows in many parts of the world. You can actually grow it at home.

Ginger has a very interesting and different taste. The fresh ginger feels slightly steamy, sharp and not everyone can bear it.

Ginger as an ingredient finds many uses, especially in cooking. There are many delicious recipes from different countries. From sauces to soups, from spices to tea – wide range of choices. Oh, and ginger is on the list of aphrodisiacs, perhaps because of its strong taste.

In recent years, ginger manages to make its way to the kitchens of younger ones, especially those who like healthier eating.

What ginger contains?

This super food contains Vit C, B6, B5, B9, B11, B1, iron, sodium, calcium, magnesium, phosphorus, zinc, riboflavin.

Benefits of ginger

The benefits of a regular intake of ginger are many. I personally use it in tea (pure) before going to the gym, because it helps me with swollen belly and has a strong restorative function. If you have an upset stomach, nausea, gas, drink a single tea of ​​fresh ginger. 1 to 1.5g can help prevent various types of nausea. It refers to vomiting, morning sickness, seasickness, nausea associated with chemotherapy, nausea after surgery. It also speeds up gastric emptying, which can be beneficial for people with indigestion and stomach discomfort. It helps the movement of food and fluids through the gastrointestinal tract very well. It is favorable for the development of normal flora in the body. It stimulates blood circulation and purifies it from toxins. One of the most important things I remember and associate with the ginger is that it is extremely beneficial for the immune system, naturally with regular ingestion. During the winter and cold days, ginger, mint and lemon tea is a great choice for warming and improving the body (protects us from the flu and colds).

Ginger has diaphoretic functions, which means that it promotes sweating, works to warm the body. Ginger tea is a perfect choice for cold days.

Ginger consumption helps to facilitate blood circulation to all parts of the body. It is clear that it acts by speeding up blood circulation and speeding up metabolism. It is a good supplement to healthy foods. There are different recipes available on the internet for how you can use ginger as an important supplement.

There is a decrease in the risk of cancer due to the available antioxidants, minerals and vitamins. They can help reduce oxidative stress and boost the health of the immune system. This makes it possible to fight cancer cells before they turn into tumors.

In Jarnac, France it is produces ginger-flavored liqueur called Kantan;

Good to know

It is good to know that you can put the ginger can be put in the fridge if it is fresh. If it is dry, then it is sufficient to put it in a dry place away from sunlight.

You should be careful with the daily dose, which is up to 4 grams for the elderly and no more than 1 gram in pregnant women. There are side effects of overdose and they are mild acids, diarrhea, and irritation of the oral cavity. It is not a good idea to consume it if you are taking any medicines such as anticoagulants, aspirin. It is good to consume it in its normal amounts so that the body can properly extract its beneficial properties.

Before applying it, use a knife to remove the fresh root sheath. Then you can chop it, ground it or grate it. The taste depends from the time you add it in the cooking process. If you add it in the beginning it will give a fine aroma taste, while if you add it in the end – it will be spicier.

Definitely, this magical super food is a good addition for your daily routine. Discover and try different ginger recipes until you find the one that works for you. Refine with love.

There is a lot written about ginger so I give you the information that made the most impression on me and I have chosen / selected for you. Do your research.

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Cinnamon is a spice that is extracted from the inside of the bark of a tropical laurel tree. It is a wild and evergreen tree. Cinnamon is propagated by seeds and vegetatively through cuttings, branches. The seeds are sown in containers with soil mixture leaflets, garden soil, sand and they are kept in equal quantities and kept at not less than 20C. Seeding occurs when a second leaf appears in the same soil mixture. It is nice to keep the young plant in a bright and cool place. During the summer, it is good to be watered abundantly, and as for the winter – more moderate. Feeding is done every two weeks. Cinnamon requires clean air and needs to be kept clean. It is important to be careful because the young leaves are very tender.

The cinnamon temptation arrived on European soil in 1505. Thanks to the Portuguese who arrive in Ceylon (Sri Lanka, a tropical island country near the southern coast of the Indian sub-continent) and learn the intricacies of its production. An interesting fact is that traders have kept the secret to extracting cinnamon for quite a long time.

 Cinnamon spice is easily recognizable due to its extremely pleasant taste and aroma due to the organic compound cinnamaldehyde. Generally, cinnamon find application in the confectionery. Chefs are using cinnamon in all types of tasty desserts, sweet drinks, as well as various jams and sweets. It all depends on the culinary choices.

These values ​​are approximate. Look at your cinnamon bag you’ve purchased and check the nutritional notes by the manufacturer.

There are several varieties of cinnamon. They are Ceylon cinnamon, Chinese variety Cassia, Vietnamese and Indonesian. Did you know that the most basic types of cinnamon are Ceylon and Cassia?

The most common and most known of us is Cassia, which is actually considered to be of a lower rank. The two main types of cinnamon differ in appearance, color, aroma and taste.

Before I introduce you to the main differences between Ceylon Cinnamon and Cassia, I will summarize some interesting and important things in general for this spice. Both species have antibacterial, antimicrobial and antifungal properties. Differences are found in true cinnamon. Its healing properties are stronger, which means that if you consume cinnamon for the benefits it carries, you need to look at the packaging and find out its manufacturer. One reason the substitute (Cassia) is much cheaper and more widespread is that the plant has the ability to grow in a wider range. Let us get acquainted with the basic but extremely important differences between the two main types:

It is important to note that coumarin is an organic compound that has different effects on the human body and when is consumed in larger quantities has a negative effect. It is toxic to the kidneys and the liver, can cause permanent damage. It is also good to avoid cinnamon water as well as cinnamon tea. The content of coumarin in them is not water-soluble and does not release into the tea in the presence of a filter, while the useful active substances do so. Therefore, take Ceylon cinnamon because it has about 1000 times less coumarin. Cinnamaldehyde and styrene are also found in the contents of cinnamon.

True Cinnamon-Ceylon, is rich in important minerals-manganese, magnesium, copper, sodium, selenium, phosphorus, zinc, iron, calcium, potassium, and has a high content of fiber (53g. Per 100g.). Vitamins – Vit A, Vit B1-B12, Vit C, Vit D, Vit E, Vit K1. It also contains many amino acids.

Where can we buy real cinnamon?

Ceylon cinnamon can be purchased from any organic, health, online, or neighborhood store that has a bio / vegan / healthy booth. You can always ask staff for more information, but keep in mind that they may not have heard of Ceylon Cinnamon, for example.

So far so good. We were introduced to cinnamon as well as its composition and main types. Let’s take a look at the beneficial properties it has with regular intake-benefits.

Recommended daily intake – half a teaspoon (1-6g), preferably with carbohydrate meals (personally I like to add it to my oatmeal bowl), and 600-1200mg is recommended as an extract. Cinnamon contains bioactive ingredients, each of which is associated with the performance of a specific function.

In the Middle Ages, doctors used it to treat arthritis, cough and sore throat. In recent years, this spice has been accepted as a medicine.

No matter in what form it is taken, it is thought to be good for combating overweight in diabetics. It contains molecules whose structure is similar to that of insulin. Regular consumption of Ceylon cinnamon helps to lower the blood sugar, lowers some markers of lipid metabolism such as total cholesterol, bad cholesterol and triglycerides. There is an increase in the good cholesterol. It improves insulin sensitivity and can serve to prevent the development of type II diabetes. It has a strong antioxidant and anti-inflammatory effect. Therefore, it helps fight bacterial and fungal infections. There is also a potential effect in treating bad breath and protecting teeth from bacteria. Cinnamon is useful for bronchitis, gastrointestinal problems, loss of appetite, gas, muscle and stomach cramps, prevention of nausea and vomiting, diarrhea, infections, colds and colds. Some people use it for erectile dysfunction, hernia, joint pain, menstrual problems, etc. Cinnamon magic against arthritis and osteoporosis. Many patients have found relief from joint pain with regular consumption as well as cinnamon oil massage.

Cinnamon contains a significant amount of manganese-mineral, which is required for the formation of bones and blood cells. The body needs manganese for optimal bone health. Regular consumption leads to acceleration of metabolism. This means that the fat taken with food is broken down and disposed of more efficiently by the body, rather than accumulated in the cells. This results in a slow, but sure weight loss.

Cassia cinnamon is used in chest pain to lower blood sugar in people with type 1 and type 2 diabetes, high blood pressure, kidney disease, cramps, as well as “blood purification”.

Side Effects

If you consume too much, there are side effects. Some people have an increase in appetite. Pregnant women also need to take caution with cinnamon, because in high doses, it appears as a uterine stimulant, but in moderate amounts, it is safe.

In recent years, unfortunately, the so-called “Cinnamon Challenge” has gained popularity, but thankfully it has gone away. In it, people try to swallow a teaspoon of cinnamon powder (yes, I admit it, and I did it, but not for the challenge). It is dangerous to consume directly, without the spice being dissolved first in any food. This attempt to swallow brings with it a burning sensation in the mouth, nose and throat, as well as coughing and suffocation. Another thing that may happen is nausea, nosebleeds, and chest tightness. So be smart and think before you do anything !!!!

Inhalation of cinnamon powder can lead to a suffocation attack. There is also a danger that part of the dust will get directly into the lungs, which has serious consequences, such as inflammation of the lungs, etc. Patients with asthma or other respiratory problems are at high risk of developing severe breathing difficulties.

With this article, we were able to get acquainted with this magical spice with a unique and memorable scent. If we obtain the true Ceylon cinnamon and skillfully manage to incorporate it into our healthy diet, then we will enjoy the beneficial properties of the spice.

Always remember – the amount is important! Consume with Love!

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What is unique about chickpeas content?

It is rich in vegetable proteins. It has iron, potassium, magnesium, copper, phosphorus, zinc, fiber, slow carbohydrates. The body absorbs those slowly and gives you a full feeling. Contains vitamins B6, C, K and more of these wonders.

What is the chickpeas beneficial effect on the body?

For starters, it is a great choice for people who want to eat cleaner and healthier, or are on a diet. This is due to the fiber and low glycemic index. The fibers help prevent constipation and diarrhea. Chickpeas balance the intestinal flora and improve digestion. It improves heart health and reduces the so-called ‘bad cholesterol’. People who consume regularly and in normal quantities would also enjoy healthy bones. Chickpeas also regulates the blood sugar and insulin levels. It is good for people with insulin resistance, because it has a low glycemic index and regulates the metabolism in the body.

What else is important to know about chickpeas?

Chickpeas are sold in grains (dried) and canned (in jars/cans). The second option, of course, is easier for usage, but the purest and with more substances is the one of the grains (dry). Dried chickpeas contain more folic acid. If you decide to cook the chickpeas, say you chose the dried one, it is a good idea to let it soak in water for about 12-24 hours. On the other hand, if you choose canned chickpeas you will not need to wait, but you should definitely wash it well, because there is a lot of salt in it. Canned chickpea water can be stored and used to make delicious vegan desserts. The chickpea water is a great substitute for eggs.

It is good to store the dried chickpeas in dark, cold and dry place away from the sunlight. Where the cooked chickpeas can be stored in the fridge for 3-4 days.

How can you use chickpeas?

These little grains of love play a very important ingredient for many different delicious recipes, such as hummus, falafels, mayonnaise, good for additives / garnishes on other dishes, etc. The roast is especially tasty, which becomes a good snack substitute. Ways of preparation – different, recipes – wide choice and for every taste. It is definitely worth it to add these little grains with love to your menu and refine them in your own way and taste.

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