How to Make Bieler's Broth for Restoration and Cleansing?

Did you know that an average person should eat at least five servings of different fruits and vegetables per day? If not, you should try this easy green vegetable recipe.

A New Zealand scientific study conducted by White et al. in 2013 involving 281 healthy young adults found that eating seven to eight fruits and vegetables per day could lead to improvements in mood within 24 hours.

Another Oyebode (2014) research involving 65,000 adults found that those eating seven fruits and vegetables a day had a decreased risk of death from diseases over those who ate just five servings.

Bieler's Broth for Restoration Recipe

Physicians who specialized in lifestyle medicine help their patients end an extended fast without experiencing digestive pain using this alkaline vegetable broth recipe. This is also used as cleansing broth.

This is one of the best vegetable broth recipes I have tried.

INGREDIENTS:

2 medium zucchini
Handful green beans or spinach (or both)
2 stalks celery
1 cup chopped parsley


PREPARATION PROCEDURE:

1) Wash the vegetables thoroughly under running water.

2) Slice the vegetable s into proper and uniform sizes.

3) Steam the zucchini, beans, and celery until soft, about 20 minutes. Place vegetables, steaming water, and parsley into a blender and blend for 1 to 2 minutes until smooth.

4) You can add seasonings or hot water depending on liquid percentage you prefer.


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Green Vegetable Broth Cooking and Buying Tips:

WARNING!!! Vegetables should be cooked to kill bacteria and to make more of their nutrients available to the body; steaming and stir frying are two cooking methods that retain the most nutrients. 

Spinach and celery is on the Environmental Working Group’s “Dirty Dozen” list of produce containing the most pesticides. 

The Environmental Working Group recommends buying organic, as conventional spinach from supermarkets contain more pesticide residue than almost any other fruits or vegetables, and washing will not remove all of it.

According to Leigh Erin Connealy, M.D:

“Because of pesticides and the diminished mineral levels in soils used today, eating non- organic produce will not provide you with the antioxidants (or vitamins and minerals) that your body needs.  On average, organic produce contains nearly 30 percent more nutrients than non- organic and is grown without using harsh chemicals that can lead to further free radical exposure.” 

Vegetable Broth Benefits: Why Green Vegetable Broth Should be Part of Your Healthiest Way of Eating?

GREEN BEANS

Green bean is a perfect food to add to your diet because they are high in nutrients and low in calories: one cup of cooked green beans contains only 44 calories. A great for healthy weight loss diet food.

Green beans contain carotenoid phytonutrients such as beta carotene, lutein and zeaxanthin, which provide anti-inflammatory properties. 

They are a concentrated source of vitamin K, which is necessary for bone mineralization, and also of vitamins A and C, which give powerful antioxidant protection and reduce the number of free radicals in the body. 


Related Post: How to Store Green Beans? - Best Way to Store Vegetables in Fridge


Green beans are also an excellent source of lecithin.

Effects of Lecithin from Green Beans: Reportedly improves memory in healthy people. 

One reliable research found that Massachusetts Institute of Technology (MIT) students showed a greater ability to recall a list of words after taking 3 grams a day; in fact, an improved memory can usually result after only a few days of taking lecithin. 

Lecithin also has been shown to be effective treatments for bipolar disorder in those individuals who have shown little or no improvement with standard drugs such as lithium. 


Related Green Beans Recipes:

1) How to Make TGI Fridays Crispy Green Bean French Fries?

2) How to Make Healthy and Fresh Green Bean Casserole?


SPINACH

A scientific study reported that a diet supplemented with spinach can “reverse age induced declines in beta- adrenergic receptor function in cerebellar Purkinje neurons” as well as improve learning on motor tasks and memory in aging rats. You are in luck if you are a rat.

The carotenoids lutein and zeaxanthin, found in fresh organic spinach, may help prevent macular degeneration, one of the chief causes of blindness in old people. 

Other carotenoids could lower the chance of heart attack in men with high blood pressure by 60 to 70 percent. 


CELERY

Good Health Effects of Celery: Celery contains the flavonoid luteolin, which has been found to lessen the levels of beta- amyloid, the sticky deposits associated with Alzheimer’s disease, in mice, and to inhibit age- related inflammation of the brain and associated memory problems in mice. You are lucky if you are mice.


PARSLEY

Parsley is a good source of carotenoids. Parsley is also rich in several essential vitamins that play roles in bone, immune health and nervous system. This herb also contains flavonoids including apigenin, chrysoeriol and luteolin—which are considered to have anti-inflammatory effects. If you haven’t already, think making parsley a kitchen staple.


ZUCCHINI

Even though it is 95 percent water and 4 percent carbohydrate, zucchini is a low-calorie source of antioxidants and anti-inflammatory, as well as some of the phytonutrients that help protect your eye or vision.

Zucchini supply vitamins A and C, potassium, folate, beta-carotene, lutein, and manganese. 

The manganese in fresh organic zucchini (one cup provides 38 percent of the recommended daily value of this mineral) is a significant cofactor in a number of enzymes, including some that help cells maintain their shape and others that are essential to metabolic processes. 

Manganese ions are vital to the process of neutralizing superoxide free radicals, which are quite toxic.



REFERENCES:

Deborah Klein. 2010. The 200 SuperFoods that will save your life: a complete program to live younger, longer. McGraw-Hill Education. ISBN-10: 9780071625753 Get this book now, https://amzn.to/2XBoup9

George Mateljan. 2007. The World's Healthiest Foods, Essential Guide for the Healthiest Way of Eating. GMF Publishing. ISBN-10: 0976918544 Get it, https://amzn.to/2X7OPf3

Peter Bennett, Stephen Barrie, Sara Faye. 2011. 7-Day Detox Miracle: Revitalize Your Mind and Body with This Safe and Effective Life-Enhancing Program, 2nd Revised Edition. Harmony. ASIN: B004QWZHEC Download it here, https://amzn.to/2J5z0M6

TIME Special - 2016-7-27 SIP, Siobhan O'Connor (Editor), Alexandra Sifferlin (Writer). 100 healthiest foods and how to eat them. Time Books. ISBN-13: 978-1683306375 Get more information here, https://amzn.to/2XwzofL

How to Make Plum Ketchup? - Spiced Plum Ketchup Recipe

This Spiced Plum Ketchup Recipe is a different twist on the homemade smoked tomato ketchup, but it has more kick and works really well with hotdogs, hamburgers, and bacon and corn munchies or in a BLT or a turkey and your stuffing sandwich.

A variety of plum called Damson will be used to make this spiced plum ketchup. It has purple or black skin, green flesh, and clingstone. 

The skin of the damson plum can have a very tart flavor; particularly when unripe (the term "damson" is often used to describe red wines with rich yet acidic plumy flavors).

Damson plum is often used for cooking, and is commercially grown for preparation in fruit jam and other fruit preserves. Some varieties of damson, however, such as "Merryweather", are sweet enough to eat directly from the tree, and most are palatable raw if allowed to fully ripen. They can also be pickled and canned.

Spiced Plum Ketchup Recipe

Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Makes 1.5 liters


INGREDIENTS:

1.5 kg Damson plums, stoned and halved 
500 ml white wine vinegar
4 small onions, peeled and roughly chopped
4 cloves of garlic, peeled and crushed
25 g fine sea salt
1 hot green chili, chopped (seeds left in)
2 bay leaves
1 strip of lemon rind
1 strip of orange rind
225 g demerara sugar


COOKING DIRECTIONS:

1) Put all the ingredients into a really large heavy-based saucepan or preserving pan and cook on a low heat, stirring occasionally, until the plums have softened. Turn up the heat to medium for about 20–25 minutes, then back down to a low heat for another 20–25 minutes. 

2) Remove the bay leaves and the orange and lemon strips, and continue to cook until it thickens up a little (turning the heat up slightly if you need to). You will need to keep an eye on it, as it can catch and burn on the bottom, so stir often.

3) Leave the ketchup to cool for 10 minutes, then whiz it up with a stick blender – you can leave it chunky or whiz until smooth, it’s up to you.

4) Pour into a warm sterilized bottle or jars, and leave for about 2 weeks before using. 

5) Refrigerate once opened.


Plum Nutrition Facts 100g

Plums are relatively low in calories, but contain a fair amount of important vitamins and minerals. One plum contains the following nutrients:

Raw plums are 87% water, 11% carbohydrates, 1% protein, and less than 1% fat. 

In a 100 gram amount, raw plums supply 46 Calories and are a moderate source only of vitamin C (12% Daily Value), with no other nutrients in significant content.


Plum Cooking Tips- Is Plums Pits or Stone Seeds Bad for You?

Most chefs remove the fruit stones but others do not. The reason is to not to lose any of the pulp or because they believe the flavor is better. So they leave the stones in the final product. 

A limited number of damson stones left in the plum ketchup are supposed to impart a subtle almond flavor. Just remember that all plums damson stones contain a toxin called cyagenic glycoside amygdalin. 



REFERENCES:

Chris Bennett. 2015. Southeast Foraging: 120 Wild and Flavorful Edibles from Angelica to Wild Plums (Regional Foraging Series). Timber Press. ISBN-13: 978-1604694994

Justin Gellatly. 2014. Bread, Cake, Doughnut, Pudding: Sweet and Savoury Recipes from Britain's Best Baker. Penguin UK. ISBN-13: 978-0241146057

Romney Steele. 2011. Plum Gorgeous: Recipes and Memories from the Orchard, 1st Edition. Andrews McMeel Publishing. ISBN-10: 1449402402

How to Make Jasmine Rice Pudding- Quick Recipe for Jasmine Rice Pudding without Coconut Milk

Creamy Jasmine Rice Pudding for All Seasons

This is a classic rice pudding of everyone’s childhood. It is sweet and creamy, no fancy or exotic ingredients.

This one is not a traditional stove top creamy jasmine rice pudding recipe
But this is one of my all-time favorites. The basic mixture of cooked jasmine rice, milk, and egg can become the basis for many exciting flavor combinations. 

During summer, I fold whipped cream into the rice and then gently fold sweetened berries into the mixture. In winter, I stew dried fruits and fold them into the rice and cream. You can also use any of the spoon fruits or sauces available.

Whole milk is best, but 2 percent works fine. It is slowly simmered in the rice cooker and ready to eat as soon as it cools. Remember that rice pudding thickens considerably when chilled as the starch in the rice sets up.


YIELD: Serves 6

INGREDIENTS:

2/3 cup Jasmine rice 
4 cups milk
1 large egg
1/3 cup sugar
1 teaspoon pure vanilla extract


COOKING DIRECTIONS:

MACHINE: Medium (6-cup) rice cooker; fuzzy logic only

CYCLE: Porridge

1) Place the rice and milk in the rice cooker bowl; stir to combine. Close the cover and set for the Porridge cycle.

2) When the machine switches to the Keep Warm cycle, combine the egg, sugar, and vanilla in a small bowl and beat with a whisk. Open the rice cooker, spoon a few tablespoons of the rice milk into the egg mixture, and beat with a wooden spoon. Beating the rice milk constantly, pour the egg mixture into the rice cooker bowl. Stir for a minute to combine. Close the cover and reset for a second Porridge cycle. Stir every 15 to 20 minutes until the desired thickness is reached.

3) Pour the pudding into 6 custard cups or ramekins. Serve warm or let cool slightly and refrigerate for at least 1 hour. When cold, cover with plastic wrap and store for up to 4 days.


RICE PUDDING VARIATIONS:

RICE PUDDING WITH STEWED DRIED APRICOTS. Flavor the rice pudding with ¼ teaspoon almond extract in addition to the vanilla. Combine 8 ounces dried apricots, 1½ cups water, and a cinnamon stick in a small saucepan. 

Heat to a simmer; cover and cook, stirring occasionally, over low heat for 15 minutes or until the apricots are very soft and most of the liquid is absorbed. Let cool slightly. Remove the cinnamon stick. 

Stir the apricots to break them up into loose, rough pieces. Let cool. Fold the apricot compote into the plain rice pudding or the version lightened with whipped cream.

RICE PUDDING WITH SWEETENED BERRIES. Combine 2 cups berries (cut-up strawberries mixed with raspberries and blueberries, or any combination) with 2 tablespoons sugar in a bowl; stir to blend. 

Let stand until juicy. Fold into the plain rice pudding or the version lightened with whipped cream.


Related Recipes: WHAT SHOULD I EAT FORE DINNER?

1) What Should I have for Dinner? Try this Jewish Noodle Pudding Recipe

2) What Should I Eat for Dinner? Try this Easy Hasty Pudding Recipe


PUDDING COOKING TIPS

Sweet Pudding Basics

1) Basmati rice makes a fragrant pudding, but will not be as creamy as pudding made with regular long-grain rice. Short-and medium-grain rice formulates the creamiest puddings.

2) Sugar will interfere with the ability of the rice to absorb the milk. Therefore, when making pudding with uncooked rice cook it first in the milk (or other liquid) before adding the sugar, or be prepared for the rice to take longer to cook.

3) The soft texture of the rice in warm pudding will change when the pudding is chilled. The hardness can be lessened by using soft cooked rice (cook it for a longer period of time) or reversed by reheating the pudding in a microwave, in a boiling water bath in a warm oven, or a double boiler.

4) Milk, sugar, and rice—the three main ingredients in pudding—scorch easily. Use a heavy saucepan and stir often over low heat.



REFERENCES:

Beth Hensperger. 2012. The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker, Revised edition. Harvard Common Press. ISBN-10: 1558326677

Marie Simmons. 2002. The Amazing World of Rice: with 150 Recipes for Pilafs, Paellas, Puddings, and More, 1st edition. William Morrow Cookbooks. ISBN-10: 0060938420