Aloe Vera - Nature's Own Sports Drink!

Did you know Aloe Vera functions as nature's own "sports drink" for electrolyte balance, making common sports drinks obsolete?  Neither did I until I read this article that was posted today on Melissa's Produce blog.  The article is fascinating!  Digging a bit further, Mark Adams explains in greater detail the health benefits while sharing an aloe vera smoothie.

I don't normally copy an article but thought this was worth sharing, especially since this is all new news to me.

Health Benefits of Aloe Vera
written by Mark Adams 

Health Benefits of Aloe Vera

When I say aloe vera is the most impressive medicinal herb invented by nature, I don't make that statement lightly. Of all the herbs I've ever studied -- and I've written thousands of articles on nutrition and disease prevention -- aloe vera is the most impressive herb of them all. (Garlic would be a close second.) There is nothing on this planet that offers the amazing variety of healing benefits granted by aloe vera.
- Mike Adams, NaturalNews.com.
In a single plant, aloe vera offers potent, natural medicine that

• Halts the growth of cancer tumors.
• Lowers high cholesterol.
• Repairs "sludge blood" and reverses "sticky blood".
• Boosts the oxygenation of your blood.
• Eases inflammation and soothes arthritis pain.
• Protects the body from oxidative stress.
• Prevents kidney stones and protects the body from oxalates in coffee and tea.
• Alkalizes the body, helping to balance overly acidic dietary habits.
• Cures ulcers, IBS, Crohn's disease and other digestive disorders.
• Reduces high blood pressure natural, by treating the cause, not just the symptoms.
• Nourishes the body with minerals, vitamins, enzymes and glyconutrients.
• Accelerates healing from physical burns and radiation burns.
• Replaces dozens of first aid products, makes bandages and antibacterial sprays obsolete.
• Halts colon cancer, heals the intestines and lubricates the digestive tract.
• Ends constipation.
• Stabilizes blood sugar and reduces triglycerides in diabetics.
• Prevents and treats candida infections.
• Protects the kidneys from disease.
• Functions as nature's own "sports drink" for electrolyte balance, making common sports drinks obsolete.
• Boosts cardiovascular performance and physical endurance.
• Speeds recovery from injury or physical exertion.
• Hydrates the skin, accelerates skin repair.

Get Your Aloe Vera Leaves Here! >>> http://www.melissas.com/Products/Products/Aloe-Vera-Leaf.aspx

If something ails you, I'd suggest exploring more facts about Aloe Vera.  It almost sounds too good to be true but hey, it's worth checking out.

Have any of you ever used the Aloe Vera plant for any medicinal purposes other than sunburn?

Chocolate Raspberry Balsamic Truffles

I love chocolate especially when I can sink my teeth into it.  Nothing screams chocolate more than Truffles!  Before Border's Books closed my daughter and I would frequent there to purchase books, magazines, videos, etc.  At the checkout line we could never resist the Lindt Truffles - purchase 3 for a special price.  My favorites were the raspberry and dark chocolate.

Truffles are quite pricey for just one small orb but that one can satisfy me for hours.  I use to think there was special magic in creating them, but they're the simplest and most elegant chocolate treat to make.  Of course, the ingredients you use can take them from ordinary to extraordinary!  Purchasing the very best chocolates is key but of course not essential.  Even a bag of chocolate chips will do the trick but for a special occasion I recommend going all out to find the smoothest tasting chocolates.

I decided to play around recently with my creations using vinegar's infused with various fruits from a store that recently opened nearby called DiOliva's.  To my surprise my Chocolate Raspberry Balsamic Truffles tasted exactly like the Lindt ones I've had in the past.  With my recipe yielding about 18-20 truffles I can afford to serve these at parties - like Super Bowl coming up, or even to give as gifts for Valentine's Day.  

If you're a fan of chocolate you'll have fun making these truffles.  Be creative and add your favorite flavors.  Some of mine are the Balsamic Vinegar's I've used at DiOliva's like: Raspberry, Strawberry, Fig, Blueberry and even the white Cranberry Walnut Balsamic.  

What are you waiting for?  Give these a whirl!  Who says your Super Bowl party has to be all fried grub food?  Add some decadent sweets to the table and create batches to give for teachers gifts, and gifts to family and friends for Valentine's Day.  Everyone is sure to love them - that is of course if they love chocolate!

Here's my recipe........

Chocolate Raspberry Balsamic Truffles

yields 18-20

Ingredients:

2/3 cup whipping cream

12 ounces chocolate (using a sharp knife shred the chocolate into fine pieces or use chips)

2 teaspoons DiOliva's Raspberry Balsamic Vinegar

1/4 cup unsweetened cocoa powder (sifted - I used Ghiradelli)

Directions:

Bring cream to boil in heavy duty saucepan.  Remove from heat.  Add chocolate shavings or chips and whisk until melted and smooth.  

Whisk in Raspberry Balsamic Vinegar.  Pour into medium bowl.  Cover and chill until firm - 2-3 hours.  

Line a baking sheet with parchment, foil or waxed paper.  Using a teaspoon place a rounded scoop onto prepared baking sheet.  Freeze until firm, about 45 minutes.  

Place sifted cocoa in a bowl.  Roll truffles between hands into rounds.  Roll gently in cocoa.  

Cover with plastic wrap and chill until ready to serve.

Note:  

• If you don't want your truffles flavored, simply replace the flavored vinegar's with pure vanilla extract. 
• Truffles can be rolled in chopped nuts, coconut, sprinkles or gold dust, or whatever suits you.

Enjoy!!!

White Balsamic Glazed Chicken Breasts

If you're a follower of my blog you know I had food poisoning over the holidays.  Unfortunately it's stayed with me and my stomach just isn't back to normal, hence, the reason for my lack of posts.  I just haven't been up to cooking much.  Toast, soups and bland foods have been what appeal to me most, nothing thrilling that I felt was blog worthy.

However, I did decide to make White Balsamic Chicken Breasts, a Canyon Ranch dish that boasts great flavor. I knew this would work well with my unsettled stomach pairing it with Soft Corn Polenta and steamed asparagus.  Perfect for company and an upset tummy!

To top it off my husband and I were suppose to go out of town this past weekend where it would be sunny and warm. He came down with the flu, so we cancelled the trip, and both spent the weekend in trying to recover.  We rarely get sick so I'm hopeful the rest of 2013 will be better.

If you're looking for a nice simple dish that's sure to please your family and guests I recommend Balsamic Glazed Chicken Breasts. Here's the recipe......

Balsamic Glazed Chicken Breasts

Ingredients for Glaze:

3 tablespoons white balsamic vinegar
2 tablespoons honey
1/4 cup chicken stock (low sodium)

Mix together the vinegar, honey, and chicken stock in a small bowl. Set aside.

4 boneless, skinless chicken breast halves
1/2 teaspoon kosher or sea salt
1/2 teaspoon fresh ground pepper

1/2 cup flour

Pound each chicken breast with a meat mallet until it's 1/4 inch thick. Season with salt and pepper.

Spread the flour on a small plate. Dredge the chicken in the flour.

Lightly coat a large saute' pan with non-stick spray. Sear the chicken breasts on each side over medium-high heat.

Deglaze the pan with the glaze. Reduce the heat to medium-low and cover. Continue to cook the chicken until the internal temperature reaches 165 degrees F, approximately 5 minutes.

Place individual servings on a plate and spoon additional glaze over the chicken. Serve with creamy polenta, mashed potatoes, mashed butternut squash, etc., and a vegetable.

Enjoy! 

Tuscan Turkey Vegetable Soup

Happy New Year!  I hope you had a wonderful holiday shared with family and friends.  It's hard to believe another year has come and gone.  With each new year many of us turn to resolutions only to be forgotten within weeks of making them.  Mine is always pretty much the same - stay healthy and fit by eating well, exercising and enjoying life to the fullest.  

If we make a conscious effort, our goals truly are not difficult to maintain.  Most of all be happy - laugh a lot and share life with those you love and care about.  Be kind and treat others as you would like them to treat you.

I'm looking forward to the 2013 especially since 2012 didn't end too well for me.  I literally spent from December 23rd through today in bed and still not 100%.  First with food poisoning then later turning into bronchitis.  I've not been a happy camper and still weak and sluggish.  Hopefully by the weekend I'll be up and about like normal.

Fortunately the recipe I'm sharing with you today is one I made just before Christmas.  It's delicious and hearty, and perfect for the cold weather we're having here in the Midwest.  I think you'll like it.  Serve with some warm crostini or loaf of Tuscan bread and you've got a comforting meal to warm and nourish you.

Gather up your ingredients today for a simple yet hearty dinner tonight.  Here's the recipe........

Tuscan Turkey Vegetable Soup

serves 4

Ingredients:

1 pound ground turkey breast

Mirepoix:

2 cups onions, diced

1 cup celery, sliced into 1/4 inch pieces

1 cup carrots, diced

8 oz. mushrooms, sliced (I used button mushrooms)
1-2 cloves garlic, minced

32 oz. low sodium chicken broth

15 oz. can tomato sauce

15 oz. can diced tomatoes with basil, garlic and oregano
1 cup dry whole grain penne pasta

2 cups fresh spinach, packed

1/4-1/2 cup Parmigiano-Reggiano cheese

Non-Stick Spray

Directions:

Spray a large stock pot with non-stick spray and cook ground turkey breast breaking up pieces and stirring until cooked and no longer pink.  

Add Mirepoix and cook 5 minutes, stirring occasionally.  Add mushrooms and garlic and cook until vegetables are tender, about 3 additional minutes.

Add broth, tomato sauce and diced tomatoes with their juices; heat to boiling.  Stir in dry pasta; reduce heat and simmer until pasta is al dente, about 9-10 minutes (see box for directions).  

Add spinach and stir until wilted. 

Ladle soup into bowls and sprinkle Parmigiano-Reggiano over top. Serve with crostini or loaf of Tuscan bread.

Enjoy!!!