20 Great Uses of Apple Cider Vinegar

Apple Cider Vinegar has been highly regarded throughout history. In 400 B.C. the great Hippocrates, father of medicine, used it for its amazing health benefits.

Now you can too!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Here are 20 awesome ways it benefits you:

• Regulates pH balance in your body
• Helps relieve heart burn or chronic acid reflux
• Helps relieve nausea
• Helps relieve asthma
• Helps relieve gout
• Help lower glucose levels in diabetics
• Helps break down fat
• Helps relieve migraines
• Lowers blood pressure
• Lowers cholesterol
• Reduces inflammation
• Helps relieve arthritis
• Helps relieve and prevent toe nail fungus
• Helps relieve and prevent buildup on scalp
• Helps dissolve kidney stones
• Helps prevent flu and stomach discomfort
• Helps relieve sinus pressure and infection
• Helps reduce and prevent acne
• Helps tone and cleanse skin
• Relieves allergies

I chose Bragg's Apple Cider Vinegar because it is certified organic, 0 calories, 0 carbohydrates, no sugar and overall it's a great product.

COCONUT OIL

Everyone has many options when it comes to selecting fats and oils for cooking.

But it’s not just a matter of choosing oils that are healthy, but also whether they stay healthy after having been cooked with.

When you’re cooking at a high heat, you want to use oils that are stable and don’t oxidize or go rancid easily.

When oils undergo oxidation, they react with oxygen to form free radicals and harmful compounds that you definitely don’t want to be consuming.

The most important factor in determining an oil’s resistance to oxidation and rancidification, both at high and low heat, is the relative degree of saturation of the fatty acids in it.

Saturated fats have only single bonds in the fatty acid molecules, monounsaturated fats have one double bond and polyunsaturated fats have two or more.

It is these double bonds that are chemically reactive and sensitive to heat.

Saturated fats and monounsaturated fats are pretty resistant to heating, but oils that are high in polyunsaturated fats should be avoided for cooking .

So many choices but after testing and selecting the best.

The Winner: Coconut Oil

When it comes to high heat cooking, coconut oil is your best choice.

Over 90% of the fatty acids in it are saturated, which makes it very resistant to heat.

This oil is semi-solid at room temperature and it can last for months and years without going rancid.

Coconut oil also has powerful health benefits. It is particularly rich in a fatty acid called Lauric Acid, which can improve cholesterol and help kill bacteria and other pathogens.

The fats in coconut oil can also boost metabolism slightly and increase feelings of fullness compared to other fats. It is the only cooking oil that made it to my list of super-foods.

Fatty Acid Breakdown:

Saturated: 92%.
Monounsaturated: 6%.
Polyunsaturated: 1.6%.

Coconut oil is not only great for cooking, it also has a huge variety of benefits.

*Skin
*Hair
*Nails
*Weightloss

and many more.....

Watermelon & Manchego Stack

Watermelon & Manchego Stack

Ingredients:

2 bunches fresh arugula, rinsed very well and patted dry
1 clove garlic, peeled and quartered
1 small handful coarsely chopped walnuts
1 tablespoon freshly squeezed lemon juice
1/2 cup olive oil, plus more if needed
Kosher salt and freshly ground black pepper, to taste
3 1/2-inch thick round slices of a large whole watermelon
2 thick slices Spanish manchego cheese, about 1/4 pound total

For the pesto:

2 bunches fresh arugula, rinsed very well and patted dry
1 clove garlic, peeled and quartered
1 small handful coarsely chopped walnuts
1 tablespoon freshly squeezed lemon juice
1/2 cup olive oil, plus more if needed
Kosher salt and freshly ground black pepper, to taste

For the salad:

3 1/2-inch thick round slices of a large whole watermelon
2 thick slices Spanish manchego cheese, about 1/4 pound total

Directions:

Combine the arugula, garlic, walnuts, lemon juice and half the olive oil in a blender. Pulse lightly until incorporated, then drizzle in olive oil and continue to pulse until blended but not completely smooth. Season to taste with salt and pepper and set aside.
Trim the edges off the watermelon slices to make squares.
Cut two thick slices of cheese to fit the watermelon squares if using a wedge, otherwise swap steps 2 and 3 and trim watermelon to fit the pre-sliced cheese.

Plate as follows: pesto, watermelon, manchego, pesto, repeat.

Enjoy The Great Outdoors

Finally the sun came out and is shinning warm and bright, but with that comes the discomfort of allergy season. I found it very beneficial to use A.Vogel allergy relief, it is a homeopathic medicine for the treatment of sneezing, itchy nose, and burning eyes.

This product has been tested and it works wonders, after using a.Vogel Allergy Relief (Pollinosan), 88.5% of patients reported improvement in their allergy symptoms.

So enjoy the great outdoors with no discomfort or allergy symptoms.

OATMEAL BANANA COOKIES

SNACK TIME!!!!!!!!!!!!!!!!!

this is a great recipe for when you are craving a snack but don't want to feel guilty about it.
mix, bake and enjoy

Oatmeal Banana Cookies

Ingredients

1 cup mashed organic bananas, approximately 2 bananas 
1 cup old fashioned organic oats (bob's red mill)
1 tbs of organic honey or agave (Madhava)

Preparation

Preheat oven to 350°F.

In a food processor, process oats until coarsely ground.

In a medium mixing bowl, mash bananas with a fork until smooth. Mix in ground oats & honey.

Using a small portion scoop, scoop out banana oatmeal cookies onto a parchment-lined baking sheet. 

Bake for 15 minutes or until light brown on the bottom. Cool completely before eating.

Home Made Chia Mango Lemonade

Home Made Chia Mango Lemonade 

Ingredients: 

1/2 Cup fresh organic lemon juice (Lakewood)

3/4 Cup of organic mango juice(Lakewood)(or a cup of fresh organic mangoes-blended)

2-3 Tbls organic or raw honey(Madhava)

4 Tbls of organic chia seeds(Bobs red mill)

2 Cups of coconut water(Harvest Bay - mango flavor if available)

Preparation: 

Mix all the ingredients in a glass or plastic pitcher.

Refrigerate and let sit for 30 minutes or until seeds form a gel texture.

Shake and serve.

Enjoy this great, easy, healthy and delicious lemonade.

Shrimp with Fresh Corn Grits (Polenta)

Shrimp with Fresh Corn Grits 

(Polenta)

INGREDIENTS

3 ears of corn, husked
2 cups low-sodium organic chicken broth
1 cup whole milk or 2%
¾ cup grits(Polenta) , Recommended Bobs Red Mill (not instant).
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
¼ cup olive oil
2 garlic cloves, thinly sliced
½ teaspoon dried oregano
½ teaspoon hot smoked Spanish paprika or ½ tsp. smoked paprika and a pinch of cayenne pepper
1½ pound large shrimp, peeled, deveined, tails left intact
Chopped fresh chives (for serving)

PREPARATION

Grate 2 ears of corn on the large holes of a box grater over a medium bowl, catching as much juice as possible; set aside. Cut kernels from remaining ear of corn into another medium bowl; set aside.
Bring broth, milk, and 1½ cups water to a boil in a medium saucepan. Reduce heat so liquid is at a simmer and gradually whisk in grits. Simmer, whisking often, until grits are very tender, 20–25 minutes. Mix in butter and reserved grated corn; season with salt and pepper.
Fifteen minutes after you have added grits to saucepan, heat oil in a large skillet over medium-high heat. Cook garlic, oregano, and paprika, stirring, until fragrant, about 30 seconds. 
Add reserved kernels and cook, stirring occasionally, until golden brown and beginning to pop, about 3 minutes. Add shrimp and cook, tossing occasionally, until cooked through, about 4 minutes.

Serve shrimp and corn over grits topped with chives and enjoy a easy, healthy and  delicious meal.