As a kid I loved rhubarb – but not in pie. I would sneak a stalk (or two) when my mom wasn’t looking, cut it up in little slices and savor the crisp tart flavor. Well I bought a little rhubarb plant this spring, put it in a whiskey barrel planter near the beehive and wow did it take off! Today I harvested 3 stalks and decided to kick off the 4th of July weekend by making ice cold Strawberry Rhubarb Lemonade. At 83 degrees and a relative humidity of 93% that doggone ice cold lemonade really hit the spot!
Rhubarb is a hardy perennial that produces a harvest for up to 8 years. While the stalks are edible, the leaves are poisonous due to high concentrations of oxalic acid which can lead to kidney stones and kidney failure. Wash your hands thoroughly after handling rhubarb leaves or, better yet, wear gloves.
Ingredients
3 stalks rhubarb cut in pieces
1 cup fresh very ripe strawberries stems removed and cut in half
5 cups water
Date sugar (to taste)
Lemon slices
Fresh mint leaves
Strawberries, rhubarb, lemon, mint, date syrup
Directions
Pour the water into a medium cooking pot then add the rhubarb and strawberries. Cook until the mixture starts to a boil. Boil for 5 minutes or until soft.
Pour the mixture through a strainer retaining the liquid. Using a potato masher or the back of a spoon mash the strawberries and rhubarb to get all the liquid out.
Refrigerate the liquid until cool.
When ready to serve, place the strawberry rhubarb liquid in a pitcher and add ice.
Serve with date sugar (optional for added sweetness). Garnish with a lemon slice and mint leaf.
Note: As strawberries ripen their sugar content increases from 5% in unripe fruit to 6-9% in ripe fruit. Very ripe strawberries taste much sweeter.
A perfect, refreshing and all natural summer drink.I love the pretty pink color!And don’t you think of getting rid of the pulp! Drizzling a little date syrup over the warm pulp makes a delicious little dessert.
I struggle sometimes with getting my daily serving of cruciferous in. I don’t always feel like munching on raw cabbage, kale, cauliflower, broccoli or radishes. Sure, I can cook them, but then I have to chop and let stand for 40 minutes to benefit from the anti-cancer, free radical reduction, brain protecting and vision promoting compound sulforaphane.
Well a friend of mine suggested a daily kale and lime smoothie which I tried and didn’t think was bad but I ran out of limes. Too lazy to go to the store, I had some pears on hand and thought it was worth a try. That was the start of my infatuation with kale and pear smoothies and the daily love affair continues three weeks later. Hail to kale!!!
Ingredients:
4 oz. water
1 pear cored (any type)
2 cups kale
1 cup ice cubes
Directions:
Add the ingredients in the order listed to a Vitamix or high speed blender on low for 10 seconds then high for 35 seconds until desired consistency is reached. For a “fancy drink” add a spritz of lime juice.
Ain’t she gorgeous! Not only a good looker but delicious too! Earthy and with a subtle hint of sweetness.Cheers to my new love affair!
Spring is a time of rebirth, regrowth and renewal. It is also a time of new beginnings, new life, new promise and brand new opportunities. It is a time when trees wake up from their long winters nap and redress their branches with new leaves, buds and blossoms. It is a time when tiny shoots bravely poke their way through the earth, animals wake up from hibernation and birds return back from migration. With everything in nature starting over so fresh and new, there can be no better time to make positive changes. Springtime gives everyone an open invitation to explore personal growth and development. It is an opportunity to spring clean our lives – mind, body and spirit.
Cucumber Juice CocktailCucumber, green apple, lemon and ginger juice cocktail
The credits for this delightful juice cocktail go to Shanon Sterringer who is the pastor at The Hildegard Haus in the Village of Fairport Harbor and author of Forbidden Grace. As she put it, “I created a little bit of sunshine inside with my juicer.” I couldn’t run fast enough to the grocery store to pick up the ingredients to create a little sunshine in my life. And it did just that!
2 unpeeled cucumber, 1 lemon, 1 green apple and a piece of peeled gingerLiquid sunshineI juiced the cucumbers first, then removed the pulp from the juicer and made cucumber water for later.
It was a challenging week. Although I have been eating healthy and exercising I still feet drained. So today I whipped up a batch of carrot ginger juice using my Nutribullet juicer. I juiced eight unpeeled and thoroughly washed carrots, two thumb sized pieces of peeled ginger root, one lemon with peel removed and 1/2 teaspoon black pepper. I juiced the carrots first and set the pulp aside for carrot burgers which I’ll make later today. Then I threw in the ginger and lemon. I added the black pepper to the juiced liquid. The finished product was refreshing and really delicious. Saturday is off to a good start and, hopefully, with a bit of rest and relaxation I’ll be all set for the upcoming week.
Carrot skin contains concentrated vitamin C and niacin. The carrot core contains calcium, phosphorus, potassium, magnesium and beta-carotine which the body converts to vitamin A. Although carrots are low in protein, they do contain all 9 essential amino acids. Ginger is loaded with antioxidants which prevent stress and damage to DNA. Ginger, like tumeric, also contains curcumin which is a powerful anti-inflammatory. The black pepper intensifies the effect of the cucumin. The lemon gives the concoction of nice zingy flavor. Cocktail on the go!
We are continuously exposed to pathogens like bacteria, viruses and parasites that will literally stop at nothing to invade our body. A healthy immune system, much like soldiers on a battlefield, recognize these foreign invaders and work aggressively to remove them from the body. A weakened immune system makes us more susceptible to getting sick. It’s kind of like injured soldiers trying to fight the enemy and being sadly defeated.
There are several things that can weaken the immune system like not getting enough sleep, chronic stress, lack of exercise, smoking, drinking alcohol and not getting the proper nutrients. Eating lots of superfoods everyday helps to strengthen the immune system and destroy free radical invasion.
These potent and zippy little shots are loaded with superfoods – ginger, lemon, orange, fresh tumeric and the notso humble carrot. Cayenne pepper is a powerful antioxidant and detoxifier. The piperine in the black pepper activates the curcumin in the tumeric enhancing its anti-inflammatory properties by 2000%. The combination of these ingredients turbo charges the immune system.
You can buy immunity boosters for about $3.00 / 2 oz. shot at health food stores, the apothacary section of grocery stores and online thru Amazon. Sorry but that is way too pricey for my taste. But why buy them when you can make them fresh and without the added preservatives? The recommended daily dose of these shots is 60-80 ml. / day. The small glass bottles in the photograph are 2 oz. which is roughly 60 ml. You may, of course, drink more than that a day but if you are not used to these ingredients (particularly tumeric) start off slow. I purchased my small bottles at Hobby Lobby for $1.00 / bottle and they are obviously reusable
Ingredients
1 carrot peeled
1 large fresh tumeric root peeled (used gloves because tumeric will stain)
1 blood orange peel removed (both juice and pulp is used)
1 lemon cut peel removed (both juice and pulp is used)
5 pieces of thumb sized ginger root peeled
1/8 tsp. cayenne pepper
1/4 tsp. ground black pepper
3/4 cup water
Directions
Puree all of the ingredients in a high speed blender (2 minutes). Using a funnel pour into containers with lids. Store in refrigerator. Best used within 5 – 7days. If you would like to store longer freeze in ice cube containers then thaw. If you prefer thinner shots add more water.
As you would expect fresh tumeric root contains far more nutrients then the powder. The root is also rich in oil which has excellent antibacterial powers protecting the body against viruses.
Smoothies are a great way to sneak immune-supportive fruits and veggies into the daily diet. With Covid-19 continuing to be a global challenge, even for those who are triple vaccinated, diet is an excellent way to help boost your immune system. Whether you are trying to escape the monster or recovering from infection, good nutrition and hydration is critical.
Some foods that are effective in boosting the immune system include citrus, spinach, avocado, ginger, basil, black pepper, tumeric, green tea, garlic, broccoli, beans, nuts and seeds.
Please note that foods or supplements alone will not cure or prevent infection. The only way to protect yourself against Covid-19 is vaccination, physical distancing and proper hygiene practice.
Cucumber-Spinach Immune Boosting Smoothie
Ingredients
1 cup baby spinach
1 medium peeled cucumber (cut in pieces)
2 stalks celery (cut in pieces)
1″ peeled fresh ginger root
Juice of 1/2 lime
3/4 cup almond milk
3-4 ice cubes
1 tbsp. chia seeds
1/4 tsp. black pepper
Pinch of cayenne pepper
Directions
Add all ingredients to a high powered blender and whip until smooth and creamy (1-2 minutes). Drink, enjoy and stay healthy.
Every single day, 7 days a week, 365 days a year I include tumeric in my diet. I have been doing this for the past three years. I usually add it to my green beans which is my go to mid-day snack. Today I switched things up and made this delicious, healing tumeric smoothie. Before I get into the smoothie though, let’s talk about tumeric.
Tumeric (Curcuma longa) is a potent spice that gives curry its bright mustard yellow color. It has been used in Indian culture for centuries as a spice but also as a medicinal. Curcumin is the powerful compound in tumeric that provides profound health benefits. It has significant anti-inflammatory properties. In fact, so significant that it is said to exceed the therapeutic benefits of ibuprofen (Advil, Motrin). As mentioned in my previous post, chronic inflammation plays a role in heart disease, cancer, diabetes, arthritis, dementia and depression. Anything that reduces inflammation in the body will help to offset such conditions.
When I was a young nurse working in neurology it was always the belief that neurons (brain cells) were incapable of multiplying. Well this was a myth that has been busted. Advances in neuroscience research have found that neurons can indeed multiply and form new connections even after childhood. Brain derived neurotrophic factor (BDNF) is a protein responsible for preserving the life of neurons. BDNF is found to be lower in individuals suffering from Alzheimer’s and depression. Curcumin elevates levels of BDNF and consequently promotes neurogenesis (growth of nerve tissue). This is exciting news in the prevention and off-setting of neuro-degenerative processes.
There is evidence that curcumin may prevent certain cancers – most notably colorectal cancer. It helps the body destroy mutated cancer cells before they have a chance to spread. Although there is nothing absolutely substantiated at this point, research is underway in curcumin’s role in killing off cancer cells and preventing the metastasis (spread) of cancer. The preliminary reports look promising.
In order to fully benefit from the cucumin in tumeric it should be ingested along with black pepper. Thepiperine found in black pepper reacts with cucumin to enhance its absorption.
Tumeric can be ingested in the form of the actual tumeric root, the powdery spice or supplemental capsules. Tumeric root can be found in certain grocery stores and the daily recommended dose is 1/4 inch. I have been successful in getting it at Heinen’s and Meijers although I understand it is available at Whole Foods Market. It lasts about 10 days in the refrigerator if the skin is left on. Powdered tumeric is found in the spice section of practically any grocery store. The recommended dose is 500 – 2000 mg per day (1/4 – 3/4 tsp). The fresh form of tumeric is always better than the dried spice as it retains more nutrients. That being said, it is not always possible to have fresh on hand so I always have the powder in my spice rack.
If you are taking any of the following medications you should talk to your doctor first before taking tumeric on a regular basis:
Blood thinning medication (coumadin, plavix, aspirin, warfarin, clopidogrel). Tumeric may increase the effects of these medications.
Drugs that reduce stomach acid (cimetidine, ranitidine, omeprazole, famotidine). Tumeric may interfere with the action of these drugs.
Drugs for diabetes. Tumeric may increase the effects of these medications causing low blood sugar).
Every bit as yummy and creamy as it looks in this picture
Ingredients
1 cup unweetened almond milk (or plant based milk of your choosing)
Simply add all ingredients in a blender, whip it up and ENJOY! The collagen powder is optional but wow does it give this smoothie added depth and a whipped cream flavor and consistency.
Fresh tumeric. Keep the skin on and place in ziplock bag in the refrigerator to prolong freshness and longevity. I read it can be kept in the freezer for up to one month but I have never done this. Look at that vibrant beautiful color! All you need is 1/4 inch a day (plus black pepper).
I can’t take credit for this recipe. I found it in Dr. Gregor’s “How Not to Die” cookbook. I have been making these all summer long but they are especially tasty this time of year. I hope you enjoy this recipe as much as I have.
Ingredients
1 frozen banana (cut into pieces before freezing)
1/2 cup pure pumpkin puree
1 tbsp. almond butter
3 pitted dates
1/4 tsp. ground turmeric
1 tsp. cinnamon
Directions
Combine all ingredients with 1/2 cup water and blenderize until smooth.
