Herbs Glossary

Herbs

O

Oak: Oak leaves used in bathing water for deodorant. It is relaxing and provides freshness to body.

Oatmeal: Oatmeal is cleansing and soothing meal. It is useful for cleansing of skin or in face masks.

Olive Oil: It is a vegetable oil Used in nourishing creams. Olive oil is useful in massaging for smooth and relaxing skin.

Onion: Onion is an antiseptic. Onion is useful for washing face to prevent blemishes. Onion mixed with honey makes a great anti – wrinkle cream.

Orange: Orange is rich in vitamin C. Orange juice is used as skin tonic and for making masks. Orange flowers are useful for fragrant water bath. This helps in preventing body odor. Also, extract of orange flowers in used in creams and tonics.
Dried Orange peel is useful in making face masks and facial scrubs. It is also used in tooth powders.

P

Papaya: Papaya pulp is useful for cleansing and softening of the skin. It removes all the dead cells of skin.

Parsley: Parsley is tonic for the urinary system. Parsley is useful for purifying the breath.

Peach: It is useful for moisturizing, nourishing and perfuming the skin. It is useful for making face masks for dry skins.

Peppermint: Peppermint provides tightening and stimulating effect in skin tonics and face masks.

Petroleum Jelly: It is a lubricating jelly used in cleansing creams and hand creams.

Pine: Pine is used in bath to refresh and soothe aching muscles. Pine oil can also add to the bath.

Plum: Plum is useful in cleansing of skin. Also used in masks, tonics and creams.

Potatoes: Potato has cleansing properties. It clears the skin. Using thin slice of potatoes on eyes can reduce puffiness and dark circles around the eyes.

R

Raspberries: Raspberries has cleansing properties. Use crushed fruit in face masks. Juice of raspberries prevents blemishes on skin.

Rose: Rose is use as fragrant in various masks, creams, lotions and tonics. Rose is rich in Vitamin E, which nourishes skin.
Rose oil is highly aromatic essential oil used in cosmetics.
Rose water is scented water made from rose petals, used widely in skin tonics, face mask and creams.

Rosemary: Rosemary has valuable medicinal properties. Rosemary is used in various tonics for heart, liver and it reduces High blood pressure. It is useful in treatment of nerves, digestive disorder and menstrual pains. Rosemary is used in lotions also, rosemary oil cures headache. Rosemary with honey cures coughing. Rosemary is a tonic for scalp and skin. Rosemary reduces skin wrinkles. Rosemary leaves and flowers when boiled in water make a good face wash. Regular washing of face with this solution keeps you young forever.

Boost your metabolism and lose weight faster

You can change your diet and workout so your body burns more calories. Nutritionist Joy Bauer shares tips on increasing your metabolism

In this installment of “Today’s Health,” we look at how you can boost your metabolism. Many dieters are quick to blame a sluggish metabolism for their inability to lose weight. But do you have control over your metabolism? Yes and no. Nutritionist Joy Bauer tells you how you can change your diet and your workout to increase your metabolism.

Dieters often complain that they can’t lose weight because they have a “slow metabolism.” Unfortunately, many companies capitalize on this misconception by marketing products that promise to give consumers a so called “metabolic advantage” that helps melt away the pounds. Here’s the real story:

What is metabolism?
Metabolism is the process by which your body converts calories from food into energy. People often believe that a slim person’s metabolism is high and an overweight person’s metabolism is low, but this isn’t usually the case. Metabolism alone does not determine your weight. Rather, weight is dependent on the balance of calories consumed versus the calories burned. Eat more calories than you need — you gain weight. Eat fewer calories than you need — you lose weight. Metabolism is merely the body’s engine that burns calories and regulates your caloric needs.

Three ways your body burns calories:

1. Basic body functions. Basal metabolic rate is the amount of calories your body needs to sustain vital functions — digestion, breathing, blood circulation, adjustment of hormone levels, cell growth and repair, etc. Typically, your basal metabolic rate makes up 66 percent to 75 percent of the total calories your body requires for a day.

2. Digestion and absorption of food. About 10 percent of your day’s calories are burned digesting and absorbing the food you eat. Yes, you actually need calories to burn calories.

3. Exercise. Daily physical activity accounts for the rest of the calories burned.

Source: http://www.msnbc.msn.com/id/13910708/

Burn fat fast – speeding up your metabolism

A slow metabolism, gift or curse? Despite what people say about sluggish metabolisms being a result of low activity levels coupled with bad eating habits which makes people prone to gaining weight I can assure you this is not the full story.

Some people just have a slower metabolism than others which make there bodies prone to storing fat if they over eat the same way some people stay skinny no matter what they throw down themselves.

I have personally fought with a slow metabolism throughout the years and this has allowed me to figure out how to naturally boost my metabolism without overdoing cardio and workouts. Allowing me to keep a lean physique.

There are 3 main points to keeping your metabolism revved

1. Do weight training at least 3 times a week. Weight training is what causes you to lose body fat and turns on your body’s furnace for days afterwards.
This is due to basic recovery biology; when you breakdown muscles through a weights workout your body will go into recovery mode causing fat to be used to fuel the process of muscle repair and rebuilding which happens mainly while you sleep therefore it is important to eat a small easily digested meal before you sleep try and stay away from complex carbohydrates in this meal as they are useless before sleep. opt for something light, like a protein shake with and apple or cottage cheese with pineapple.
2. Make breakfast your biggest meal. This will really fire up your metabolism for the day as your body is in starvation mode after the nights rest. Therefore it is important to re-fuel and get your bodies engines going again.
A perfect meal would be some Eggs with lean bacon and some fruit. If you are in a rush go for fruit and raw nuts.
3. Eat when your hungry. all these meals should be small and light so you can digest them easily and keep your metabolism revved up. This is because your body burns of calories in the process of digesting a meal therefore eating a small meal every few hours will constantly kick start your metabolism as well as keeping your blood sugar levels stable which means you will have plenty of energy and feel great throughout the day. Try to focus on Lean meat, Vegetables, fruit and healthy fats.

Now I am sure you have heard this all before. And well you probably have as they are easy ways to keep metabolism fired up. Don’t worry though there are some more un orthodox tips coming up which will make your metabolism burn like its on fire!!!

—>Protein, Keeping a nice serving of protein in all your meals will do a great job of getting your metabolism going as Protein requires the most calories to burn increasing your metabolic rate, As well as this protein allows your body to build muscle and the more muscle you have the more calories your body will burn, knocking your metabolism up a gear. Whey Protein, Chicken, Tuna, eggs, Low fat cheese and milk are all great sources of protein and try and include a good serving with all your meals.
—>Green Tea, No its not only for yoga teachers, all of us should be sipping at green tea and even taking the capsuled forms as it is a great metabolic booster and can make your body burn up-to 400 extra calories a day if you drink 4-5 cups a day. If you lead a hectic lifestyle and do not have the time to drink constant green tea I recommend you buy a good green tea supplement like that of Primaforce and take one capsule in the morning with breakfast.
—>Chili’s, Add them to anything except breakfast(unless of course you enjoy it with your cereal), grab some cayenne, crushed chillies or tabasco and add it to your Pasta, salad, chicken and just about anything else, on top of making your food taste good. Hot foods will raise your heart rate which will increase your metabolism for a few hours after eating.
—>Grapefruit, personally I like to start the day with a serving of freshly squeezed grapefruit juice or half a grapefruit 20 minuted before I eat breakfast. This is because Grapefruit has been shown to regulate blood sugar levels which is essential in the morning and will stop you craving all day, give it a try its amazing! if you find it too tangy sprinkle some splenda on top, but after a few days of eating the grapefruit you will get used to the bitter taste and start to enjoy it without the extra sweetener.
—>Cinnamon, Sprinkle it on anything you like. Cinnamon helps your body metabolize sugar and therefore stop your body storing excess sugar as fat. Try it on banana’s or your cereal its delicious.

If you follow these rules your metabolism will be firing on all cylinders making you a fat torching machine
This is an old article of mine that was featured on lifespy

Source: http://nodiets.wordpress.com/2007/01/26/burn-fat-fast-speeding-up-your-metabolism/

July is Baked Bean Month!

Hoping my Canadian readers had a great Canada Day and that my U.S. readers will have a terrific Independence Day tomorrow :)

This month is National Baked Bean Month in the U.S.A. Where would we be without baked beans? Beans, part of the legume/pulse family, have been cultivated for thousands and thousands of years, and in these tough times they should be very popular, being such an inexpensive and nutritionally complete staple food.

All varieties of beans are rich sources of protein. They are high in dietary fibre and other nutrients. The approximate daily values on a 2000 cal diet, depending on the variety of bean, of half a cup of beans are as follows: folic acid/folate-36%, dietary fibre-30%, manganese-23%, protein-15%, magnesium-12%, iron-11%, thiamine-11%, copper-10%, potassium-10%, selenium-8%, carbohydrates-8% and varied amounts of amino's like lysine. Half a cup of beans is approx 100 calories. Note that the iron they provide is non-haem iron, which is not easily absorbed by the body unless served with a vitamin C rich drink or fruit like a glass of citrus juice or freshly made tomato salad/juice.

Beans are very healthy for you. In the Dietary Guidelines for Americans 2005, scientists recommend that adults consume three cups of beans per week to promote health and reduce the risk of chronic diseases. Due to their high fibre content, studies have proved that beans are able to prevent diabetes and help lower LDL-cholesterol and so also protect us against cardiovascular disease. The insoluble fibre also helps to keep us regular and reduce the risk of constipation. The folic acid (folate) in beans makes them an excellent protein source for pregnant women. They also have a low glycemic index, so keep you from feeling hungry between meals.

Beans compliment cereals as beans are a rich source in lysine, but a poor source of methionine. Cereal grains are a poor source of lysine, but high in methionine and other sulphur amino acids. Therefore when beans and grains are served together in dishes like beans and rice, or tortillas and refried beans, they provide a complimentary protein profile.

Some people tend to stay away from beans and other legumes because they can cause discomfit due to intestinal gas. This need not be so as there are various aids like Beano, charcoal tabs and Vegan digestive enzymes, that can be taken with the mean and prevent this discomfort. Sometimes it is just the cooking method that needs to be looked at, like changing the water a few times while boiling or adding the sea vegetable kombu, cumin, fennel or ginger which have all been found to be especially effective in preventing the formation of gas when eating any legume or other high fiber foodstuff. Once beans are eaten regularly this problem also disappears in many people.

Storage of dry beans is easy as they keep for up to a year in an airtight container in a cool, dark, dry place. Canned beans can be stored up to 5 years in a cool area out of the sunlight. Always sort and rinse dried beans carefully before use as they may include small stones, fibres, or discoloured beans.

Getting back to baked beans. If you are unable to get tinned baked beans that are organic, low salt, low sugar, vegan and without additives like MSG, then it is far better to make your own homemade baked beans either with normal tinned beans that are suitable or organic dried beans. You will then be in full control of what you put in the sauce and how it tastes. Preparing the dried beans by soaking them overnight in water is said to be the best way and certainly better than trying to boil them up to quicken the process. In Summer, when hot at night, it is best to put the soaking beans in the fridge to prevent them fermenting.

Once soaked the easiest to cook them is in a pressure cooker or slow cooker, depending on how much time you have available. 1/2 cup raw beans equals approximately 1 1/2 cups cooked. Note that when cooking beans do not add salt or acidic ingredients like wine, vinegar or tomatoes as it will inhibit absorption of water and make the beans tough. Do not add baking soda or bicarb to beans at any time. Baking soda robs the beans of the B-vitamin thiamin and may affect the flavour of the cooked beans.Wait until fully cooked until doing so. Also, to prevent the beans getting mushy, always shake the pot and not stir towards the end of cooking. Cooked beans keep 4 to 5 days in the fridge and can also be frozen.

There are many other ways to use beans. Mix with rice, scatter on top of salads, add to pitas and tortillas, in spread and dips and even added to cookie recipes. Beans also make wonderful, highly nutritious sprouts.

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Fruity Baked Beans
For a tasty twist, add apples or pineapple to your baked beans. Fruit is a natural sweetener that adds flavor and nutrition to your dish.

Brandied Beans
Pour 2 - 15oz/425gms cans of baked beans into a 1 1/2 quart/1 1/2 litre casserole. Top with 1 16oz/454gms can of peach haves, studded with cloves. Pour ¼ cup brandy over peaches. Bake at 350F/175C for 30 minutes. Makes 4 to 6 servings.

Baked Beans 1
From Recipe Tips
Although this excellent baked bean dish requires quite a bit of time (several hours for soaking the beans and for baking), the effort is minimal and the result is worth the wait.

1lb / 450gms dried beans
1 onion, chopped
2 carrots, chopped or coarsely grated
2 celery stalks, sliced thinly
4 garlic cloves, minced (optional)
1/4 cup brown sugar
1/2 cup ketchup
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp black pepper, preferably freshly ground
salt, to taste

Sort and rinse beans. Put in 4 quart/ 4 litre Dutch oven or heavy pot with lid. Cover with 2 quarts / 2 litres water, bring to a boil, and cook 2 minutes. Skim off any foam, cover, and let stand for 1 hour. (Or, cover beans with 2 quarts water and let stand 8 hours or overnight, refrigerated.) Preheat oven to 300F/150C. Add all remaining ingredients, except salt, to beans and their soaking water (I prefer fresh water ~ Jackie). Stir well, cover, and bake for about 2 hours. Remove cover and continue baking until beans are tender, about 1 additional hour. (Or, simmer on stovetop, lid ajar, until beans are tender, about 2 hours. Check occasionally to make sure they aren't dry--add more water if necessary.) Taste for seasoning, add salt to taste.
TIP: Allow plenty of time--older beans take longer. Serving 8 x 1 cup.

Baked Beans 2
From Recipe ZAAR
"This is a less-sweet baked beans recipe that's better the second day. I really like the different flavour of this one. Although the recipe says to cover while cooking, I left it uncovered since it seemed juicier than I wanted. This was no problem and it did work to thicken them up. From Eden Organic Foods." ~by Vino Girl

1 tbsp olive oil
1 cup onion, diced
2 garlic cloves, minced
1 - 15oz/425gms can (or 2 cups cooked) great northern beans/large white beans, do not drain
1/2 cup tomato, crushed (canned or fresh)
2 tbsps pure maple syrup or barley malt syrup
1 tbsp soy sauce
1tbsp mustard

Preheat oven to 350F/175C. Heat oil; sauté onions and garlic. Mix all ingredients together and place in a casserole dish. Cover and bake for 25-30 minutes. Serves 5.

Baked Beans 3
From the Vegetarian Times
Baked beans were meant to be doctored up to suit a cook’s taste, so feel free to make these with more or less sugar, a spicier salsa or mustard, and add-ins such as soy sausage or soy hot dogs.

1½ cups dried red kidney beans
2 medium onions, thinly sliced (3 cups)
1 8-oz/227gms jar medium salsa
1/3 cup dark brown sugar
3 tbsps yellow mustard

Soak beans in 6 cups water overnight. Drain; reserve soaking liquid. Coat Dutch oven with cooking spray, and heat over low heat. Add onions, cover, and cook 15 minutes, or until browned. Stir in 1 cup soaking liquid. Simmer 5 minutes, scraping up onion bits stuck to pot. Stir in remaining ingredients and 5 cups water. Cover, and cook 1½ hours. Uncover; simmer 1 hour more, or until sauce has thickened. Serves 8.

Baked Beans 4

1 1/2 cups navy beans soaked
3 1/2 cups water
1 tbsp tomato paste
1 onion, sliced
1 tbsp cider vinegar
2 tbsps molasses
1 tsp dry mustard
1/8 tsp cayenne pepper
1/4 tsp salt

Drain soaked beans. Combine with water in a large saucepan and bring to a boil. Lower heat and simmer until tender, about 2 hours. Drain. Add remaining ingredients and combine in a baking dish, stirring well. Cover tightly and bake at 350F/175C for 30 minutes. Remove cover and bake for 30 minutes more.


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