Dionysia's Healthy Mission

Welcome to my blogspot.Here you can find recipes for vegans /raw vegans and more.

Καλώς ήρθατε στο προσωπικό μου μπλοκ. Εδώ θα βρείτε συνταγές για χορτοφάγους/ ωμοφάγους και όχι μόνο...



Friday, December 30, 2011

OJ for winter!

As i love orange juice, but only fresh... i was trying to find out one nice recipe for winter, cold days. So every morning i start my day with a fresh juice with tangerines + oranges and then i put shredded ginger root + cinnamon. After i put it a little bit to warm it in a low temperature, no boil just warm (then i drain off the ginger).  I know isn't so good to warm the juices, but sometimes a little bit... in warm days it's good.

God gave as so many things to use and i love him so much for this...

Try it out!!!

Get juicy In & Out!!


Dionysia

Monday, June 13, 2011

Apricots



Apricots are those beautifully orange colored fruits full of beta-carotene and fiber that are one of the first signs of summer. Although dried and canned apricots are available year-round, fresh apricots with a plentiful supply of vitamin C and are in season in  Greece through June. Relatives to peaches, apricots are small, golden orange fruits, with velvety skin and flesh, not too juicy but definitely smooth and sweet. Some describe their flavor as almost musky, with a faint tartness that lies somewhere between a peach and a plum.
Nutrients in apricots can help protect the heart and eyes, as well as provide the disease-fighting effects of fiber. The high beta-carotene content of apricots makes them important heart health foods. Beta-carotene helps protect LDL cholesterol from oxidation, which may help prevent heart disease.
Apricots contain nutrients such as vitamin A that promote good vision. Vitamin A, a powerful antioxidant, quenches free radical damage to cells and tissues. Free radical damage can injure the eyes' lenses.
The degenerative effect of free radicals, or oxidative stress, may lead to cataracts or damage the blood supply to the eyes and cause macular degeneration. Researchers who studied over 50,000 registered nurses found women who had the highest vitamin A intake reduced their risk of developing cataracts nearly 40%.
Apricots are a good source of fiber, which has a wealth of benefits including preventing constipation and digestive conditions such as diverticulosis. But most Americans get less than 10 grams of fiber per day. A healthy, whole foods diet should include apricots as a delicious way to add to your fiber intake.
Protect Your Eyesight
Your mother may have told you carrots would keep your eyes bright as a child, but as an adult, it looks like fruit is even more important for keeping your sight. Data reported in a study published in the Archives of Opthamology indicates that eating 3 or more servings of fruit per day may lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, by 36%, compared to persons who consume less than 1.5 servings of fruit daily.
In this study, which involved over 100,000 women and men, researchers evaluated the effect of study participants' consumption of fruits; vegetables; the antioxidant vitamins A, C, and E; and carotenoids on the development of early ARMD or neovascular ARMD, a more severe form of the illness associated with vision loss. Food intake information was collected periodically for up to 18 years for women and 12 years for men.
While, surprisingly, intakes of vegetables, antioxidant vitamins and carotenoids were not strongly related to incidence of either form of ARMD, fruit intake was definitely protective against the severe form of this vision-destroying disease.
Three servings of fruit may sound like a lot to eat each day, but by simply tossing a banana into your morning smoothie or slicing it over your cereal, topping off a cup of yogurt or green salad with a half cup of berries, and snacking on an apricot, you've reached this goal.
Apricots are small, golden orange fruits, with velvety skin and flesh: not too juicy but definitely smooth and sweet. Their flavor is almost musky, with a faint tartness that is more pronounced when the fruit is dried. Some people think of the flavor as being somewhere between a peach and a plum, fruits to which they're closely related.
Apricots are originally from China but arrived in Europe via Armenia, which is why the scientific name is Prunus armenaica. The apricot tree came to Virginia in 1720 but its appearance in the Spanish missions of California around 1792 marked the fruit's real arrival. The climate there is perfectly suited to apricot culture, and apricots in the United States are grown primarily in the sunny orchards of California.
Apricots are enjoyed as a fresh fruit but also dried, cooked into pastry, and eaten as jam. The fruits are also distilled into brandy and liqueur. Essential oil from the pits is sold commercially as bitter almond oil. Turkey, Italy, Russia, Spain, Greece, U.S.A. and France are the leading producers of apricots.
Look for fruits with a rich orange color while avoiding those that are pale and yellow. Fruits should be slightly soft. If they are too firm they have not been tree-ripened, and tree-ripened fruits always taste best.
For the most antioxidants, choose fully ripened fruit:
Research conducted at the University of Innsbruck in Austria suggests that as fruits fully ripen, almost to the point of spoilage, their antioxidant levels actually increase.
Key to the process is the change in color that occurs as fruits ripen, a similar process to that seen in the fall when leaves turn from green to red to yellow to brown&mash;a color change caused by the breakdown and disappearance of chlorophyll, which gives leaves and fruits their green color.
Until now, no one really knew what happened to chlorophyll during this process, but lead researcher, Bernard Krutler, and his team, working together with botanists over the past several years, has identified the first decomposition products in leaves: colorless, polar NCCs (nonfluorescing chlorophyll catabolytes), that contain four pyrrole rings - like chlorophyll and heme.
After examining apples and pears, the scientists discovered that NCCs replace the chlorophyll not only in the leaves of fruit trees, but in their very ripe fruits, especially in the peel and flesh immediately below it.
"When chlorophyll is released from its protein complexes in the decomposition process, it has a phototoxic effect: when irradiated with light, it absorbs energy and can transfer it to other substances. For example, it can transform oxygen into a highly reactive, destructive form," report the researchers. However, NCCs have just the opposite effect. Extremely powerful antioxidants, they play an important protective role for the plant, and when consumed as part of the human diet, NCCs deliver the same potent antioxidant protection within our bodies.
A few quick serving ideas:
Add sliced apricots to hot or cold cereal.
The next time you make whole grain pancakes add some chopped apricots to the batter.
vegetable stews with the addition of dried, diced apricots.
Serve fresh apricots in your green salad when they are in season.
Dried Apricots and Sulfites
Commercially grown dried apricots may be treated with sulfur dioxide gas during processing. They may also be treated with sulfites to extend their shelf life.
Sulfur-containing compounds are often added to dried foods like apricots as preservatives to help prevent oxidation and bleaching of colors. The sulfites used to help preserve dried apricots cause adverse reactions in an estimated one out of every 100 people, who turn out to be sulfite sensitive.
Sulfite reactions can be particularly acute in people who suffer from asthma. The Federal Food and Drug Administration estimates that 5 percent of asthmatics may suffer a reaction when exposed to sulfites. Instead of the bright orange color of sulfite-treated dried apricots, unsulfured dried apricots have brown color, but are a much healthier choice for sulfite-sensitive individuals.
Foods that are classified as "organic" do not contain sulfites since federal regulations prohibit the use of these preservatives in organically grown or produced foods. Therefore, concern about sulfite exposure is yet another reason to purchase organic foods.
Apricots are an excellent source of vitamin A, a very good source of vitamin C, and a good source of dietary fiber and potassium.
Apricots contain phytochemicals called carotenoids, compounds that give red, orange and yellow colors to fruits and vegetables. The powerful antioxidant Lycopene is one of the carotenoids found in apricots.

Introduction to Food Rating System Chart
The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling
Apricots
1.00 each
35.00 grams
16.80 calories
Nutrient
Amount
DV
(%)
Nutrient
Density
World's Healthiest
Foods Rating
vitamin A
914.20 IU
18.3
19.6
excellent
vitamin C
3.50 mg
5.8
6.2
very good
dietary fiber
0.84 g
3.4
3.6
good
tryptophan
0.01 g
3.1
3.3
good
potassium
103.60 mg
3.0
3.2
good

World's Healthiest
Foods Rating
Rule
excellent
DV>=75%
OR
Density>=7.6
AND
DV>=10%
very good
DV>=50%
OR
Density>=3.4
AND
DV>=5%
good
DV>=25%
OR
Density>=1.5
AND
DV>=2.5%

Cyprus Raisins


I do Love Raisins

First time in my life i saw so big raisins. Only Cyprus have those raisins.



Health Benefits of Raisins

The health benefits of raisins include relief from constipation, acidosis, anemia, fever, and sexual weakness. Raisins also help in weight gain, eye care, dental care, and bone health.

Raisins are indispensable when it comes to dry fruits. Those golden, green or black colored delicacies are favorites of almost everybody, especially children. Raisins are widely used worldwide in cuisines (especially in desserts), health tonics, as snacks and also as food for mountaineers, trekkers etc.
Raisins are obtained by drying grapes (green or black), either in sun or in driers, and look like golden, green or black gems. Indeed they are like gems when their nutritional values and health benefits are considered.
Let us watch their brilliance.
Constipation: When ingested, raisins swell as the fiber present in them in dried form absorbs water. This helps giving relief in constipation.
Weight Gain: Raisins, like all dry fruits, are very good for gaining weight, as they are full of fructose and glucose and give a lot of energy. Thus, they form an ideal part of the diet for either athletes or body builders who need a lot of energy or those who want to put on weight, without accumulating cholesterol. This is further boosted due to presence of many vitamins, amino acids and minerals (such as selenium, phosphorus etc.) in raisins which facilitate absorption of other nutrients and proteins in the body.
Acidosis: Acidosis is a state of increased acidity of the blood (also known as toxicity of the blood) or of the gases in our respiratory system, the source of acids for both being our stomach. This is very harmful for the body as it may give rise to a number of problems like boils, skin diseases and damage to the internal organs, arthritis, gout, renal calculi, hair loss, heart diseases, tumors and even cancer. Raisins are good source of potassium and magnesium (two of the most popular constituents of antacids, being basic in nature) both of which are very effective in reducing acidity. They neutralize the acids and thus help check acidosis.
Anemia: Raisins contain considerable amount of iron which directly helps treating anemia. It also contains many members of vitamin-B complex which are essential for formation of blood. Copper in them also help formation of red blood cells.
Fever: Phenolic Phytonutrients, well known for their germicidal, anti biotic and anti oxidant properties, are present in abundance in raisins and help cure fever by fighting viral and bacterial infections.
Sexual Weakness: Raisins are known to stimulate libido and induce arousal, primarily due to presence of an amino acid called Arginine, which is beneficial in treating problems in erection. It has been a common practice in India to make the bride and the groom drink a glass of milk each, boiled with raisins and added with a pinch of saffron. It is also recommended for those suffering from sexual weakness, to consume raisins regularly. This effect is aided with the presence of lot of energy in raisins.
Bone Health: While Calcium, which is the main constituent of bones, is present in raisins, it is one of the best sources of Boron, a micro nutrient (a nutrient required by the body in very small amount as compared to other nutrients) which is very necessary for proper bone formation and absorption of calcium. Boron is particularly helpful in preventing osteoporosis induced by menopause in women and is very beneficial for bones and joints.
Eye Care: Raisins contain polyphenolic phytonutrients which have anti oxidant properties which are very good for ocular health, as they protect eyes from damages caused by free radicals (oxidants), such as macular degeneration, age related weakening of vision, cataract etc. In addition, it contains very good amount of vitamin-A, A-Beta Carotene and A-Carotenoid, all of which are essential for a good ocular health.
Dental Care: Oleanolic Acid, one of the phytochemicals present in raisins, plays crucial role in protecting your teeth against tooth decay, cavities, brittleness of teeth etc. It effectively prevents growth of Streptococcus Mutans and Porphyromonas Gingivalis, two of the species of bacteria which are most responsible for cavities and other dental problems. In addition, it is rich in calcium which is very good for promoting dental health, as it prevents breaking or peeling away of teeth and enamel and makes them strong. One more interesting thing about raisins is that the longer they stick to your teeth, the better, as it ensures longer contact of Oleanolic Acid with the teeth preventing growth of bacteria. In addition to above, boron present in raisins plays a very important role in checking growth of germs in the mouth as well promotes health of bones and teeth.
Other Benefits: Catechin, a phenolic anti oxidant present in raisins, is very effective for prevention of tumor and cancer of colon. The fibers in it help excretion of bile from the body, burning of cholesterol and thereby ensuring good cardiac health.

A good way to re-hydrate your raisins, is to put them (soak) in the water overnight. So all the enzymes coming up...

See you,

Dionysia Healthy missioner

My favorite Dinner

I love to eat simple. I eat only with true hunger. Many fruits & vegetables. Extra nuts + seeds... So this menu is my favorite dinner. Just lola salad with onions many herbs, edible greens, avocado, tomato, etc...


Dionysia healthy missioner

Vegan Cyprus Party

We were in Cyprus for about 1 week. Such a wonderful island...
There we met many vegans, vegetarians etc... So our friend Diana had her birthday and we made some plates for her: 


One of the plates was a mostly raw vegan salad, but not tottaly raw. It was lola lettuce + peas + red bell peppers + cilantro + parsley + purslane + avocado + lemon juice + olive oil + dill







The other plate was: boiled beet roots (grated). With coconut oil + lemon juice









And the last one: strawberries (whole) + and we through on them: bananas + dates + carob powder (blended) 




Just delicious!!!

Dionysia Healthy missioner...

P.S.: If you ever need us in your party. Don't hesitate to call us and make nice things for you

Kefir Benefits


The benefits of consuming kefir regularly in the diet

Easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins. Because kefir is such a balanced and nourishing food, it contributes to a healthy immune system and has been used to help patients suffering from AIDS, chronic fatigue syndrome, herpes, and cancer. Its tranquilizing effect on the nervous system has benefited many who suffer from sleep disorders, depression, and ADHD (attention deficit hyperactivity disorder).
The regular use of kefir can help relieve all intestinal disorders, promote bowel movement, reduce flatulence and create a healthier digestive system. In addition, its cleansing effect on the whole body helps to establish a balanced inner ecosystem for optimum health and longevity.
Kefir can also help eliminate unhealthy food cravings by making the body more nourished and balanced. Its excellent nutritional content offers healing and health-maintenance benefits to people in every type of condition.

More than just beneficial bacteria!

In addition to beneficial bacteria and yeast, kefir contains minerals and essential amino acids that help the body with healing and maintenance functions. The complete proteins in kefir are partially digested and therefore more easily utilized by the body. Tryptophan, one of the essential amino acids abundant in kefir, is well known for its relaxing effect on the nervous system. Because kefir also offers an abundance of calcium and magnesium, which are also important minerals for a healthy nervous system, kefir in the diet can have a particularly profound calming effect on the nerves.
Kefir’s ample supply of phosphorus, the second most abundant mineral in our bodies, helps utilize carbohydrates, fats, and proteins for cell growth, maintenance and energy.
Kefir is rich in Vitamin B12, B1, and Vitamin K. It is an excellent source of biotin, a B Vitamin which aids the body’s assimilation of other B Vitamins, such as folic acid, pantothenic acid, and B12. The numerous benefits of maintaining adequate B vitamin intake range from regulation of the kidneys, liver and nervous system to helping relieve skin disorders, boost energy and promote longevity.


Dionysia Healthy missioner

Kefir vs. Yogurt


Both kefir and yogurt are cultured milk products…

…but they contain different types of beneficial bacteria. Yogurt contains transient beneficial bacteria that keep the digestive system clean and provide food for the friendly bacteria that reside there. But kefir can actually colonize the intestinal tract, a feat that yogurt cannot match.
Kefir contains several major strains of friendly bacteria not commonly found in yogurt, Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species.
It also contains beneficial yeasts, such as Saccharomyces kefir and Torula kefir, which dominate, control and eliminate destructive pathogenic yeasts in the body. They do so by penetrating the mucosal lining where unhealthy yeast and bacteria reside, forming a virtual SWAT team that housecleans and strengthens the intestines. Hence, the body becomes more efficient in resisting such pathogens as E. coli and intestinal parasites.
Kefir’s active yeast and bacteria provide more nutritive value than yogurt by helping digest the foods that you eat and by keeping the colon environment clean and healthy. Because the curd size of kefir is smaller than yogurt, it is also easier to digest, which makes it a particularly excellent, nutritious food for babies, the elderly and people experiencing chronic fatigue and digestive disorders.

Dionysia Healthy missioner

Kefir


What’s Kefir?

Kefir is a cultured, enzyme-rich food filled with friendly micro-organisms that help balance your “inner ecosystem.” More nutritious and therapeutic than yogurt, it supplies complete protein, essential minerals, and valuable B vitamins.
  • Kefir is simple and inexpensive to make at home.
  • Kefir is used to restore the inner eco-system after antibiotic therapy.
  • Kefir can be made into a delicious smoothie that kids love.
  • Kefir is excellent nourishment for pregnant and nursing women, the elderly, and those with compromised immunity.
What if I’m lactose intolerant, and don’t do dairy? Or don’t digest milk products well? Is kefir right for me?
The beneficial yeast and friendly bacteria in the kefir culture consume most of the lactose (or milk sugar). Eat kefir on an empty stomach first thing in the morning before (or for) breakfast and you’ll be delighted to find it can be easily digested — as numerous people who have been lactose intolerant for years have discovered.

How to Introduce Kefir Into Your Diet

Some people thrive on kefir right from the start and others may need to proceed more slowly. Remember that people with candidiasis lack milk-digesting bacteria, so you may have to build up your “tolerance” of kefir. Start with about four ounces in the morning on an empty stomach. Every second day increase the amount until you are able to drink a full eight ounce glass.
You may first need to clear your body of accumulated toxins and see your symptoms disappear. Moreover, people with candidiasis have what Chinese medicine calls the condition of dampness. Unfermented and improperly combined dairy products can lead to even more dampness and excess mucus. Here are some suggestions for introducing kefir while conquering dampness.
  1. Eat Body Ecology Diet foods, which are drying.
  2. Use proper food combining techniques to make kefir less mucus-forming Drink plenty of water and eat grains that have been soaked and then cooked. These add moisture and fiber to the colon.
  3. Clean your colon. If a colon is free of blockages, kefir is tolerated more quickly. We have found that people who report having trouble with kefir, often have not followed the advice on colon cleansing. You probably also need to add acidophilus and bifidus bacteria to your small and large intestines. These wonderful bacteria also help to clean and improve the health of your entire digestive tract.
  4. Be sure to get adequate exercise. Exercise stimulates the colon and improves elimination.

Tips for making perfect kefir from milk.

Time and temperature are two important factors that determine how thick and tasty your kefir will be. In the warmer months kefir may be ready to drink in 18 hours. If you let it sit out too long at room temperature, it will become thick and eventually start turning into cheese and whey. If your kefir is “lumpy” and too sour, you are definitely leaving it out too long. It should be creamy and “drinkable”…a little thicker than milk. At this point, shake it well and place the kefir into your refrigerator. It will thicken a little more since it is continuing to culture, but at a much slower pace. Making kefir is an art, not an exact science. With each batch you make, adjust the time until you get it just the way you like it. Each area of the country and each kitchen seem to be a little different.
Body Ecology’s starter culture is just that…a starter. After you start your first batch of kefir (in milk or the liquid from the young coconut), you can use a small amount of that first batch to make your second batch. How much to use is included in the instructions found in each package of starter. If you transfer too much kefir from one batch to the next, you’ll create a product that cultures too fast and tastes too sour. You can make about 7 such “transfers” from one batch to the next. After that, the yeast start to get crowded out by the more aggressive lactobacillus.


Dionysia Healthy missioner

Monday, April 4, 2011

80/10/10...i've just began!


As i said in one of our videos, on YouTube... i've just announced that i'm going to follow 80/10/10, graham's program. Difficult? i am just going to give it a try... Juices (green + fruit) will be again in my diet, fresh fruits (smoothies) and salads... So simple. No cooking, nothing just simple recipes. I like to try, i like to expirement with many things...

Today i have for breakfast (after my water & excercise) orange, grapefruit, lemon juice...
Then i'm going to have banana smoothie
then for dinner i will have salad...

Let's see how i'm going to feal..

So good luck to me, and to all of you who want to try this with me...

Love you,

And don't forget... Start juicing and be juicy in & out

Dionysia Healthy Missioner  

Saturday, February 5, 2011

SPROUTS




Let’s see together what sprouts are. For me sprouts are one more gift. A gift that came inside veganism. Being vegan it was a good way to learn many alternative ways of eating. Even today, when doctor’s telling us, “eat less meat and dairy” they don’t telling us what we should eat then. What other ways can we get our protein? If you don’t eat fish, what?

Beans, grains are a time-honored way to get plenty of protein with low fat, high fiber and no cholesterol. Also, sprouts: Alfalfa, Mung Bean, and Bean Mix, are beans that have been sprouted and are a wonderful option for a variety of vegetarian meals.

Sprouts are a good source of Protein + Vitamin C.

History

I’ve made a big research to find out who, how sprouts came in our way.
The history says that Ancient Chinese physicians where the first that they recognized and prescribed sprouts for curing many disorders over 5,000 years ago. In addition, sprouts continued to be a main staple in the diets of Americans of Oriental descent.

The most well known history is in the 1700’s. Where Sailors were riddled by scurvy (lack of vitamin C) and suffered heavy casualties during their two to three year voyages. From 17725-1775, Captain James Cook had his sailors eat limes, lemons, and other fresh fruits and vegetables and a continuous program of growing and eating sprouts.

But Sprouts have so many Nutritional Advantages…

Only in the past thirty years that “westerners” have become interested in sprouts and sprouting. During World War II considerable interest in sprouts was sparked in the USA by an article written by Dr. Clive M. McKay, Professor of Nutrition at Cornwell University. Dr. McKay led off with this dramatic announcement: “Wanted! A vegetable that will grow in any climate, will rival meat in nutritive value, will mature in 3 to 5 days, may be planted any day of the year, will require neither soil nor sunshine, will rival tomatoes in Vitamin C, will be free of waste in preparation and can be cooked with little fuel and as quickly as a…chop.”

Dr. McKay was talking about soybean sprouts. He and a team of nutritionists had spent years researching the amazing properties of sprouted soybeans. They and other researchers at the universities of Pennsylvania and Minnesota, Yale and McGill have found that sprouts retain the B-complex vitamins present in the original seed, and show a big jump in Vitamin A and an almost unbelievable amount of Vitamin C over that present in unsprouted seeds. While some nutritionists point out that this high vitamin content is gained at the expense of some protein loss, the figures are impressive: an average 300 percent increase in Vitamin A and a 500 to 600 percent increase in Vitamin C. In addition, in the sprouting process starches are converted to simple sugars, thus making sprouts easily digested.

But Ok, with all this History. What Are Sprouts?

A sprout is produced when a seed starts growing into a vegetable. Sprouts gan grow from seeds of the vegetables above, from seeds of other vegetables, from grains such as buckwheat, and from beans.

Sprouts vary in texture and taste. Some are spicy (radish and onion sprouts), some are hardy and are often used in oriental food (mung bean), others are more delicate (alfalfa) and are used in salads and sandwiches to add texture and moistness.

Where to Find Sprouts

Inexpensive Kits are available to grow sprouts. Seeds can be purchased at a health food store. When you do not have the time to grow your own spouts, purchase them at a local fruit and vegetable market (except Greece, they don’t sell them yet).


Shopping for Sprouts

Sprouts are fresh when their roots are moist and white and the sprout itself is crisp.

Storing Sprouts

Store in the vegetable crisper of the refrigerator and use sprouts as soon as possible. Rinsing daily under cold water can extend their life. Mung beansprouts can be frozen if they are to be used in cooking. They stay good frozen in their bag for several months. 

Health Benefits of Sprouts




Sprouts have the highest concentration of phytonutrients per calorie of any food. Phytonutrients play an active role in the amelioration of disease.

100 grams a day of sprouts may prevent cancer. Germination increases the antioxidant contents of grain.

*      Alfalfa sprouts have a high antioxidant capacity

*      Alfalfa and clover are high in phytoestrogens that may help against menopausal symptoms, osteoporosis, cancer, and heart disease.

*      Cress sprouts may stimulate skin’s inherent detoxification system and make skin more resistant to toxic oxidants. The study also claims that isothiocyanates found in cress sprouts will protect skin cells against DNA damage and thus prevent apoptosis (cell death).

Alfalfa Sprouts and Disease Prevention
Studies in humans, animals and cell culture systems suggest that dietary phytoestrogens play an important role in prevention of menopausal symptoms, osteoporosis, cancer and heart disease. Broadly defined, phytoestrogens include isoflavons, coumestans, and lignans. Alfalfa sprouts, soybeans, clover and oilseeds (such as flaxseed) are the most significant dietary sources of isoflavones, coumestans, and lignans, respectively. A number of these compounds have been identified in fruits, vegetables and whole grains commonly consumed by humans.

Proposed mechanisms include estrogenic and antiestrogenic effects, induction of cancer cell differentiation, inhibition of tyrosine kinase and DNA topoisomerase activities, suppression of angiogenesis, and antioxidant effects. Although there currently are no dietary recommendations for individual phytoestrogens, there may be great benefit in increased consumption of plant foods, especially sprouts such as Alfalfa, Clover and Soybean, and flaxseed.




HEALTH BENEFITS OF BROCCOLI




v     New broccoli sprout study show benefits carry into the offspring’s adulthood. Eating broccoli sprouts during pregnancy may provide your kids with life-long protection against cardiovascular disease, according to a research team led by Bernhard Juurlink at the University of Saskatchewan.
v     Broccoli packs a powerful punch to bladder cancer cells, according to new information from Ohio State University.
v     Broccoli may bolster the body’s defenses against heart disease and stroke.
v     The original press release on broccoli sprouts and cancer prevention.
v     Now cholesterol too? A study from Japan show that 1 cup of broccoli sprouts a day for 1 week lowers bad cholesterol, increases well.
v     Broccoli sprouts may be useful to protect retina. A study shows protection of retina in mice. Very technical.
v     Broccoli sprouts may sooth airway inflammation.
v     Sulforaphane found in broccoli sprouts may rejuvenate the immune system.
v     According to a study by the National Academy of Sciences, sulforaphane found in broccoli sprouts may reduce the risk of developing cardiovascular problems of hypertension and atherosclerosis.

FAQS for Sprouts



  1. I’m new to sprouting. What is the easiest sprout to start with?

 Most of them are really easy. Perhaps the easiest is a mix like Spicy Lentil Crunch or Crunch Bean Mix. They’re ready in just three days, and very trouble free. Red clover and alfalfa are also easy to grow.

  1. What are the nutritional benefits of sprouts?

Nutrition of sprouts is an exciting area. New information is being released all the time, as scientists continue to study the health benefits of this ancient food. There is basic information (on some sprouts) in a searchable scientific format available from the USDA here.

3. I am growing radish sprouts, but the roots are covered with fine white hairs that looks like mould. Should I throw them out?

Your sprouts are just fine. Radish and some other related plants (such as broccoli) will send out fine white root hairs searching for moisture if conditions are a little dry. Try watering a little more. If you see green or black fuzz though, discard the area with a good margin around it.

4. Is it necessary to remove all, or most, of the hulls from my sprout? Is there an easier way than picking them off by hand?

There is absolutely no problem with leaving the hulls, other than looks. They just add fiber. A good way to remove most of the hulls easily is to stir the finished sprouts in a large sink of cool water, then skim off the hulls and lift out the sprouts with some rinsing. If the sprouts are going to be in the fridge for a long time, removing most of the hulls will improve keeping quality. Drain the sprouts well before storing (a salad spinner is a quick way to do this).

5. If I buy more economical amount of sprouting seeds, they will lose their germination.

Sprouting seeds are very durable, as long as they kept cool and dry. Most seeds will keep for years. Some seeds like onion and leek, and perhaps sunflower, are more delicate, with a lift of about a year at room temperature. This time can be greatly extended, though, if you can keep the seed in a moisture proof container in a freezer or refrigerator. Freezing is a good idea for any of the more expensive seeds that you won’t be able to use in a few months.

6. What is the difference between short sprouts and shoots?

This usually refers to seeds like peas. They can be sprouted for two or three days until the sprout is about 0.5 cm (1/4’’) long, or they can be grown on paper towels or baby blanket until they reach 3 to 6 inch tall shoots. The taste and uses are quite different. Short sprouts can be eaten out of hand, added to salads, or cooked. Shoots are eaten as snacks, used as garnishes, or added to sandwiches, etc.


  1. Where to get safe soil to grow my sunflower and pea shoots?

You don’t need soil to grow sunflower and pea shoots, or buckwheat lettuce and grain grass crops for that matter. Just grow in a tray type sprouter, watering well twice a day. If you do want to use oil, make sure it’s free of pesticides or artificial fertilizer. Some smaller seeded plants do seem to do slightly better when grown with soil. We now carry Baby Blanket, a natural felted mat, that can replace soil as a substrate for seeds. In combination with SeaSpray natural kelp fertilizer, you can have the advantages of soil sprouting without the mess.


  1. What is the best way to store finished sprouts?
·         Like any nutritious food, always store sprouts cool, in the refrigerator.
·         Make sure your sprouts have some time to air dry after the last rinsing, before storage.
·         Most plastic containers will work well for storing sprouts, especially if you can leave a small crack under the lid for excess moisture to evaporate. Plastic bags don’t work well because it’s difficult to leave a small opening. For really long term storage you can put some paper towel or other absorbent material on the bottom. Excess moisture is the biggest enemy of stored sprouts.
·         The SproutMaster sprouters, and some other tray types, come with a top and bottom and can be sued as a crisper in the fridge, if the sprouts aren’t taller that the tray. You can allow jars to drain well after the last rinsing, then cover loosely with poly and store diectly in the fridge.
·         Store up to 10 days or longer, but discard if any signs of mould, bad smells, or deteriorated sprouts shop up.


  1. When is a sprout a microgreen?

Microgreens is a new and trendy name for sprouts farther on their way to becoming plants. Usually they are grown for a longer time than sprouts, 10 to 15 days. They may be grown with water or with Baby Blanket, or soil substitute. 

Thursday, January 13, 2011

Orange...


Orange... What a miracle fruit!!!

 Here in Greece oranges, tangerines, are our favorite fruits. Here in Kos we have a tangerine which is really different from the others. And to be more specific isn't exactly from kos but from Kalymnos island, which is wellknown for it's tangerines. So, from December i started to have monomeals with tangerines. But now January oranges are in season. So, for today i have 4 oranges and 4 tangerines. I feal so satisfied. My digestion is so perfect. And if i feal  later that something is missing i have some nuts, soaked and sprouted overnight.

Why oranges are such a wonderfull fruit?

 I opened all the books that i found available and look what i found... The truth is, that oranges is one of the cheapest fruits out there. Orange is rich in Vitamin C, Vitamin A and Vitamin B and also rich in vital sugars. Oranges are full in minerals, and especially in potassium, calcium, magnesium and sodium. Ripe oranges have 20-25% sugar. The greater the amount of sugar, greater nutritional value. Proteins are just 1% and  no fats. Patients from pleurisy, jaundice, and from many other diseases they had been well, after eating only oranges for one till two weeks. Also, patients with nephritis,  with high fever, with arthritis, rheumatism, stomach ulcer, gastritis, eczema, aimoroides, acne, dermatitis, diabetes, diarrhea, hypertension, arteriosclerosis, etc. All these diseases, can be healed by eating for some days or many people can handle orange eating for weeks. Even orange juice can heal someone from high fever, but only drinking orange juice and water, not eating, diarrhea the same.
The thing that all of us, should understand is that all of our diseases are coming from what we through in our bodies. From all the dirty foods. With no life and no nourishment at all. Fruits, vegetables must be your main focus, even steamed vegetables is better to eat than nothing. Then you can add some nice clean foods in their unprocessed form. Such as whole buckwheat, rice, legumes, nuts, seeds, and many other nice foods that we have around us. Now we have so many options. We aren't like our grandfathers.They didn't have to eat! And now we have and we destroy our body. Go, get out there and buy or grow the best for you, and the people next to you.

Oranges can go well with other tropical fruits or other subtropical fruits, with sour fruits or with nuts. It's better to avoid eating them with starches or sweets or dry fruits. You can make nice fruit salads. Also, orange juices with other juices from subtropical fruits or tropical fruits, such as prickly pears, medlars, mangkos, papaya, lotus, pineapples, pomegranates, apples etc...
So, don't think of it...

Start Juicing... And be Juicy In & Out!!

The Juicy Girl,

Dionysia