Four Food Remedies for Dry Skin

Potatoes has been used as a remedy for a wide array of ailments from skin disorders to constipation to inflammation, and even cancer. This vegetable is an excellent source of fiber, vitamin A, vitamin B, vitamin C, carbohydrates, potassium, phosphorus, calcium, manganese, and iron among others.

Grate one or two small potatoes and soak them in olive oil for 20 minutes. Rub the mixture on your dry hands for several minutes, then rinse your hands to clean them of the potatoes.

Olive oil contains omega-6 and omega-3 fatty acids, which keeps your skin soft and smooth to the touch, help diminish wrinkles, make skin look younger and help reduce the appearance of scars. 

Extra-virgin unrefined unprocessed olive oil has lots of vitamin E that is a famous antioxidant. It prevents oxidation in skin cells so, as a result, skin looks much younger and less wrinkles appear in the skin surface.
Dab a thin layer of olive oil all over your dry skin. And massage it in. This works well as a moisturizer.

Honey, made by the alchemy of bees collecting nectar, pollen, and resins from flowers can help moisturize, fight aging, and fight bacteria. Plus, it’s loaded with nutrients, antioxidants, and healing compounds. Choose raw honey, which hasn't been heat-treated or pasteurized; it contains more active phytonutrient antioxidants and enzymes for enhanced benefits.

Honey can nourish, cleanse, and hydrate skin. Use to soften chapped cracked lips. Apply a little honey to your dry lips in the evening before bed and wake up to softer lips. Honey also help sooth cracked heels and rough elbows. Smooth over these areas let sit 15 20 minutes before rinsing away.

Bananas are a healthy source of beauty-boosting vitamins A, B, C and E and minerals such as iron, zinc and potassium. They are also abundant with amino acids and antioxidants that provide nutrients to your skin and hair.

For Dry skin: Mash a banana with a fork and apply a thick coat on the affected areas. Leave on for 15- 20 minutes, then wash off with warm water and then follow with a cold splash of water to lock in moisture.

The Four Natural Enemies of Olive Oil

A high-quality extra virgin olive oil is a must-have staple in many kitchens, partly because its delicious flavor and versatile nature allow it to be used in countless ways. For starters, extra virgin olive oil is perfect in homemade salad dressings, on roasted vegetables and as a key ingredient in a wide range of recipes.

 In addition to tasting great, olive oil is also good for you. Naturally low in saturated fat, it is a healthy alternative to butter, margarine and many other oils. Versatility, great taste and a healthy profile make it easy to see why many cooks and chefs always have a bottle close at hand.

What many people do not realize about olive oil, however, is that it is actually a perishable fruit juice with some finicky preferences. This mean proper care and precautions must be taken in order to keep your olive tasting and smelling the way it should.

The Four Natural Enemies of Olive Oil

  1. Time. Because it is a perishable fruit juice, olive does not have an unlimited shelf life. Try to choose bottles with a clearly marked “harvest date” and make sure that date occurred within the last 18 months to 2 years. It is also recommended that you only buy as much olive oil as you can use within 15 – 30 days of opening. 
  2. Temperature. Heat will cause olive oil to degrade quickly. Therefore, do not store your olive oil near your oven or cooktop because the higher ambient heat in those areas will cause it to break down faster.
  3. Oxygen. Like a fine wine, exposure to oxygen for any length of time will cause your olive oil to turn rancid. To prevent this, store your olive oil in an airtight container with the lid securely fasten whenever it is not in use. 
  4. Light. Exposure to light will also cause olive oil to degrade more quickly. Avoid storing your olive in clear bottles or out on your counter tops. Dark green bottles are the best for blocking out sunlight, but other dark bottles will also work. Storing bottles inside a cabinet when not in use can also prolong the life of your olive oil. A cool, dark place is your best bet to prolong the life of your oil.

Avoiding the four natural enemies of olive oil will keep it fresh and full of flavor for a longer period of time. With a little bit of effort, you can preserve the delicious natural flavors of your quality olive oils.


Grapefruit, Love them or not

Nutrients, Yes
Grapefruits are sodium and cholesterol free. They are full of vitamin C, with 61 percent of RDA in just one half. Pink grapefruit stand out from citrus crowd with high vitamin A (46 percent of RDA in half) and Lycopene antioxidants for eyes, skin and hearth health. Studies reveal a red grapefruit a day can lower LDL (bad) cholesterol by 15.5 percent and triglycerides by 27 percent.

Don’t mix with medication
Grapefruit interferes with 85 drugs, including certain antihistamines (for allergies and colds), Cholesterol lowering statins and antidepressants. A compound in grapefruit intersects with the metabolism of these drugs, making them either less potent or so concentrated they become toxic.
Before you have a glass of grapefruit juice with breakfast check with your doctor or pharmacist and read the about inserts for your medication carefully.

Can you lose the weight eating Grapefruit?
Full of quick weight loss promises, the grapefruit diet has been disproved, but the core benefits check out: Because grapefruit is 90 percent water and high in fiber. It can help curb appetites. Research shows that people who eat half a grapefruit before meals have lost more weight that those that didn’t.

Select the best Grapefruit  
Choose fruit that has thin, smooth, blemish free skin.  

The grapefruit should be heavy for its size.
The redder the flesh the sweeter the taste and the greater the lycopene and antioxidant linked to lower risk of breast cancer and heart disease.
Store at room temperature one week or refrigerator for 2-3 weeks.

February is National Grapefruit Month
I chose the following recipes to share based on taste and presentation.
I've had broiled grapefruit and it was delicious. The Chicken sounded good and the directions were clear. A good slice of cake is all ways welcomed in my home.

If you should try one of these recipes. Feel free to give us some feedback!

Why Ch- CH- Chia Seeds?

Ch Ch CHia Seeds Chia Seeds

One ounce of Chia Seeds have an impressive 5 grams of protein and 10 grams of fiber amounting to about 138 calories.

Chia seeds are high in Omega-3 fatty acids.
                     promote a healthy digestive tract — relieving constipation, diarrhea, and inflammation.
                     are gluten-free and grain-free.
                     are an excellent source of magnesium.
Most impressive is these little seeds can help you stay hydrated and stave off hunger because they soak up water, then slowly release it as it is digested.

Chia seeds can be eaten by the handful as a snack, added to a salad, smoothie or mixed in with rice pilaf.

Chia seeds have a neutral flavor and a nutty texture which makes it flexible to use in a wide range of recipes.

Here are five ways to use Chia seeds:

To Make Homemade Energy Gel
For children and especially active adults. Add a couple tablespoons of chia seeds to a cup of coconut water. Let sit for about ten minutes and you’ll have an incredible energy gel! Chill, and you’ll have an amazing gel for hydration and energy with no fake colors, flavors and GMO corn syrup.   

As an Egg Substitute
Chia seeds are a great egg replacer in baking or cooking.  Finely grind Chia Seeds. Blend one tablespoon ground chia seeds with three tablespoons of water. Let sit for 15 minutes and use the gelled chia seeds to replace the equivalent of one large egg.

To Thicken Soup or Gravies

In place of cornstarch or thickening agents try thickening your culinary creations by mixing Chia seed powdered or whole with water. Start with one tablespoon of water to two tablespoons of chia at a time to reach the desired thickness.

Use as a Filling for meatballs, meatloaf or burgers

Combine Chia Seeds and water. The seeds will quickly form a gelatinous coating, which will absorb the water. Let the seeds set, to thicken. About 15 minutes, you will have a thick mixture, that can be added to the meat mixture, when it is ready to mix. This will help bind and add moisture to the meat.

Turkey Circus Burgers
6 Servings
1 ½ tablespoons chia seeds
½ cup water
¾ cup onions, medium dice
1 tablespoon minced garlic
1 tablespoon grapeseed oil
1 tablespoon water
1 ½ pound lean ground Turkey
½ cup coarsely grated carrot
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped flat leaf parsley
½ teaspoon Emeril’s original essence seasoning
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Combine Chia Seeds and water. Stir constantly, for 45 seconds. The seeds will quickly form a gelatinous coating, which will absorb the water. Let the seeds set, to thicken.
Heat oil a sauté pan over medium heat. Add onion and sauté stirring and allowing onions to cook until translucent.
Add minced garlic, and stir, to the onions and allow to cook for another minute. Remove from heat, and set aside.
In medium mixing bowl, add ground meat, grated carrots, caramelized onion/garlic mixture, Chia Seeds, and seasonings. Combine well, with gloved hands or large spoon.
Form into 6- 4 ounce patties, that are about 1/2 inch thick. These can be immediately cooked, on the hot grill or in a large nonstick pan for approx. 3-4 minutes per side, depending on your desired doneness.
Serve on you’re a toasted bun with avocadoes, tomatoes and lettuce and Russian dressing or your favorite toppings.

Use as a Breading
Use chia seed to coat fish or chicken for a crispy coating and bake. It toasts up well and provides a nutty, crunchy flavor.  Mix chia seeds with crushed almonds and almond flour and seasonings coat chicken and or fish spray with cooking oil and bake on a nonstick cooking tray.  Be creative…

Cornmeal & CHia Crusted Tilapia

Cornmeal & Chia Seed Crusted Tilapia
Yield: 4 servings
4 boneless tilapia fillets patted dry
½ teaspoon old bay seasoning
½ teaspoon ground black pepper
1.5 Tablespoons Mayonnaise
3/4 cup yellow cornmeal
1/2 teaspoon chia seeds
1/2 teaspoon garlic powder
olive oil cooking spray
Preheat the oven to 400 degrees Fahrenheit.
On a plate, toss together the cornmeal, chia seeds, garlic powder and pepper.
Lightly spray a foiled line baking sheet with oil set aside.
Sprinkle old bay seasoning over fish. Spread a little mayonnaise one one side of each piece of fish, and then invert the fish into the cornmeal mixture. Press firmly and then flip the fish over and place onto the baking sheet.
5. Bake for 15-20 minutes depending on the thickness of the fish.
Note: Do not add more chia seeds or else you end up with an overly crunchy fish instead of one with a nice texture.
Recipe adapted from Savoring the Thyme