Epsom Salt and all its many uses:

Epsom Salt and all its many uses:
I. Add to olive oil to exfoliate skin and add to shampoo for rejuvenating the scalp. Let the mixture absorb for a few minutes and then rinse.
II. For blackheads, boil ½ cup of water, 3 drops of iodine, and 1 tsp. of Epsom salt. Let the solution cool enough to touch and bottle; use with a cotton ball and apply to blackheads. Reheat and cool if solution separates.
III. Increase Magnesium levels in your body by soaking three times a week; Magnesium is difficult to get through diet, but it readily absorbs through the skin (consult practitioner if you have kidney issues). Mg is useful in treating migraine and tension headaches, fatigue, kidney stones, COPD, asthma, fibromyalgia, ADD/ADHD, complications during pregnancy and premenstrual syndrome, and cardiovascular disease. It also assists the body's use of serotonin which aids in well-being and relaxation.
IV. A 20 minute soak once a week with a handful of Epsom Salt, 10 drops of lavender essential oil, and half a cup of baking soda will draw out toxins, lower stress hormones, and balance pH levels.
V. Soak feet in warm water and Epsom Salt to soften and smooth.
VI. Add 2 tbsp. of Epsom salt to a gallon of water and spray for a lush, green lawn.
VII. For healthier roses, tomatoes, and peppers, mix 1 tsp. with 4 cups of warm water and spray plants every couple of weeks. This will strengthen plant cell walls, aid seed germination, photosynthesis, and formation of fruits.
VIII. Sprinkle Epsom Salt on the garbage cans to keep raccoons away.
IX. Use Epsom Salt in liquid dish detergent to whiten floor tiles and dissolve dirt.

Slow-Cooker Fajitas

You will need:

Fajitas
- 1 lb. boneless chicken breast (marinated in taco seasoning)
- 2 peppers (green and red; I had leftover yellow/red so I tossed them in)
- 1 large onion (mince 1/3 cup and set aside for marinade)
- 1 cup salsa
- 3 garlic cloves, minced
- Tortillas

Homemade Taco Seasoning (I use this rather than the packets)
- 3 tsp. chili powder
- 4 tsp. paprika
- 1 tsp. ground cumin
- ½ tsp. oregano
- 1/8 tsp. cayenne pepper
For taco seasoning without fresh garlic and onion, just substitute (1 tsp.)  garlic powder and (3 tsp.) onion powder.

Homemade Veggie Dip!

This veggie dip has a nice kick from the cayenne pepper and minced garlic. I do not use mayonnaise or sour cream either... the base is Greek yogurt! The empty spot will be filled with celery tomorrow which I let chill in water overnight so that they are crispier.

- 1 17.6 oz. containers of plain Greek yogurt

- 2 tbsp. minced fresh parsley

- 2 tbsp. minced onion (I used fresh but dried can be substituted as well)

- 1 tsp. garlic salt

- 2 tsp. dill weed (fresh or dry)

- 1 tsp. paprika

- 1/4 tsp. cayenne pepper

- 1 clove minced fresh garlic

Mix together and chill for at least an hour to let the flavors settle. And of course, everything is more fun with a glass of wine. Enjoy!

Homemade Chicken Noodle Soup

Even though it is starting to warm up out there, this soup still gets the job done. Full of healthy tidbits and still tastes delicious!

 

You will need:
- 2-3 lb. stewing chicken
- 1 qt. water
- 1 qt. chicken stock
- 1 med. onion, diced
- 6-8 carrots, diced
- 1 bunch celery, diced
- 3 cloves garlic
- salt/pepper
- olive oil
- egg noodles
- 1 bay leaf
- 1 tsp. dried thyme
- 1 tsp. rosemary, crushed

Step 1: In a large soup pot, drizzle 2 tbsp. olive oil and add the onions and garlic. Cook over medium low heat for about 2-3 minutes until translucent; add desired amount of salt and pepper while they are cooking. Next add the carrots and cook for another minute; add thyme and rosemary. Add the celery, cook another minute.
Step 2: Add the stewing chicken, water, chicken stock, and a bay leaf (or two) to the pot. Bring to a boil, skim any fat, reduce heat to simmer, and cover for 2 hours.
Step 3: Remove chicken from soup, let cool, and debone. Skim any fat and put the shredded chicken back in the pot. Cook egg noodles and enjoy!

Food Philosophy

                            Image by ( Love Veggies

  By ellevalentine)

Lately I’ve been pretty busy trying to keep everything together; fundraisers, clinical, studying, tests, presentations, process papers, patient care plans, trying to find time to sleep, eat, and take care of everything that comes after that.  I try to pour so much energy into the blogs that I posts, making sure that the information is accurate and interesting.  It usually takes me quite some of them together, which is why I haven’t had as many as I would like too. 

Then I realized I’m sure there is something I can come up with that does not require that much effort.  Things that are valuable to me and have now become second nature.

Since I am so passionate about food and the effects that it has on the body I will rattle off a few things.  My philosophy on food is that it should be simple, delicious, and healthy.  Not that I don’t appreciate a complex, well thought out recipe.  It is just not practical for me to fit into my current lifestyle.  Being healthy is a lifestyle choice and needs to be something you are comfortable with.  It should not be an everyday struggle and something you dread. 

That means getting to know your fruits and vegetables; what is in season and the best ways to cook them. 

Why I love Lemons

 

LEMONS, why I love them:


Our body runs on electrolytes, such as potassium, sodium, chloride, and magnesium. These elements conduct electricity in our body, and to maintain balance of our body systems we need to also consume a healthy balance of these mineral salts. High sodium and low potassium in the diet can disrupt this balance and cause high blood pressure as well as increase the risk of cancer in the body. Lemon juice can be used to flavor foods in place of salt.

Lemons are readily available, inexpensive, and the benefits are endless! They are a powerful antioxidant, antibacterial, astringent, diuretic, laxative, AND packed full of Vitamin C, A, B1, B6, and P, magnesium, potassium, and folic acid.

Healthy Winter Chicken Soup!

You will need:
- 1 lb. marinated chicken breasts, cubed
- 5 (organic) carrots, diced diagonally
- 5 (organic) celery stalks, diced diagonally
- 1 medium sweet onion, sliced
- 1 11 oz. can low sodium cream of (mushroom, chicken, celery; use what you have or like)
- 2 cups low sodium chicken broth
- 2 or 3 cloves of fresh garlic, minced
- 1 bay leaf
- 1 pinch of rosemary, crushed
- 1 tsp. thyme
- 1 bunch of kale, washed and deveined
- Egg noodles