Very Berry Virgin Mojito

I hate summer – really, I do!  But, that’s no excuse not to partake in a refreshing and delightful summery drink like this Very Berry Virgin Mojito.  Before you get your knickers in a knot, yes, you can most certainly undo the virgin part by adding a good splash of rum! WANT AN ALCOHOLIC VERSION? JUST ADD A SPLASH OF RUM! As for me, John.e, and of course, McKenna, we like our drinks to be virgin.  John.e and I never consume alcohol. He doesn’t like the taste at all. And, I tend to be very picky with what I like and dislike. No matter the type of alcohol though, I will immediately break out in sweat. I get so overheated on just a sip or two. For those reasons, we tend to make virgin drinks only. Because I am not very well versed in the amount of alcohol to add to a drink such as this, I had to research it. From what I can tell, most people add just one shot of their favourite rum to one cup of the mix. Does that sound right to you? It sounds like a lot to me, but then again, I have no experience with it. When it all comes down to it, the amount of alcohol you use is up to you. It’s all about personal tastes after all! HYDRATION IS IMPORTANT! I love to sit outside on a hot day with an ice-cold beverage.  Last year, I was big on the Sweetened Peach Iced Tea, but this year, I think the virgin mojito has won me over.  I love the bright, crisp flavour of the bruised mint leaves, and the pop of colour and burst of flavour from the raspberries, strawberries and blueberries. We’ve been drinking more lemonade and limeade type drinks as well. I think my favorite was the Strawberry Lime Lemonade, but the Old Fashioned Limeade and my Homemade Lemonade were delicious too. I can’t decide! Summer drinks have to be tasty. They need just the right amount of sweetness. I think that too much sugar in a drink ruins the taste of it and makes one feel bloated and tired. There’s no room for being tired in the summer! We’ve been enjoying these mojitos so much in fact, that I’ve made it my mission to find a winter version of a virgin mojito so that I don’t have to wait until next summer to enjoy another…

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Tomato Tortellini Soup

As a food blogger, I sometimes feel guilty about using prepared food items. I think I should be preparing things from scratch. But, I remind myself that Lord Byron’s Kitchen is all about recipes that can be made easily by anyone. There’s no shame in buying frozen tortellini, but if you’d like to make your own pasta, you can do that too! I’m reminded of a conversation I had with McKenna a few months back about school lunches. I’ve always struggled with what to send with her. She’s a picky eater when it comes to school lunches. So, I asked her to give me some ideas; tell me what her friends bring. She proceeds to tell me that one of her friends asked her why she brought a sandwich so often when her dad was practically a chef. Well, thanks for the partial compliment! But, I’m sure this friend wasn’t aware of the fact that I ask McKenna every single day what she wants for lunch. Her response is always the same – I don’t know. Well, kid, if you don’t know at your age what it is you want, you’re getting a sandwich! The thing is, I’m not a chef. I’m just a guy who loves to cook and bake. My sister and I got an apartment together when I was 18. I’ve been cooking and baking since then, and I’ve practiced and practiced some more until I became good at it. But, no matter how much I might enjoy rolling pasta dough, not everyone does. Knowing that the majority of my readers are not trained chefs either, makes my decision to use frozen tortellini that much easier and warranted. TORTELLINI DO; TORTELLINI DON’T If you decide to use fresh, homemade tortellini, I’ll assume that your cooking skills/knowledge are to the point where you don’t need any help. But, if you’re using store-bought, frozen tortellini, let me walk you through it. When using frozen tortellini, you must keep it frozen. And, you must use it in its frozen state. Do not thaw it first! I know that’s such a contradictory of what normally happens when cooking, but in this case, it’s gospel. If you thaw it first, I guarantee you it will become rather mushy or fall apart completely. I used three cheese tortellini, because I knew John.e would be eating most of this soup. I had to keep it vegetarian. You…

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Tuscan Potato Bean Soup

If you’ve been reading the parables here at Lord Byron’s Kitchen for any length of time, it will come as no surprise to you that I’m publishing another soup recipe. Why? Because we all love soup! I’m a fan of soup that I can prepare ahead of time and reheat later without compromising the taste or texture, and certainly not the integrity of the ingredients. What I mean by that is not overcooking the ingredients during the reheating process. Tuscan Potato Bean Soup has a lot of ingredients, but they are generic and most of them will probably already be waiting for you in your pantry or crisper. Let’s get started! Lord Byron, did you say this soup can be prepared ahead of time? I guess I did hint at that, didn’t I? You can certainly prepare this soup ahead in two ways. First, you can wash and chop all of the veggies and store them in small containers with tight-fitting lids or in resealable sandwich bags. Just place them in the fridge until you’re ready to make the soup. Don’t do that with the potatoes. If you peel and chop the potatoes ahead of time, rinse them under cold water and transfer them to a bowl. Cover the potatoes in water. Cover the bowl and store in the fridge. Don’t prep the veggies more than one day in advance for best results. You can take it a step further and cook the soup completely. Once fully cooked, allow the soup to cool and then transfer to a food-safe container with a lid. Place in the fridge for up to two days and simply re-heat in pot over low heat until hot. Otherwise, you can freeze for up to two months. Once a craving for soup hits, remove the container from the freezer and allow it to thaw completely at room temperature. This can take up to 8 hours, depending on how much soup has been frozen in a single container. Once the soup is completely thawed, transfer to a pot and over low heat, simmer until the soup is hot. A low heat will just heat the soup through without further cooking the veggies and beans too much. This will help to keep the veggies from being overcooked. There’s too much soup! This recipe does make a very large pot of soup. If you don’t plan to freeze it, or if you are not feeding…

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Irish Colcannon Soup

Do you go all out for St. Patrick’s Day celebrations? We don’t do the green beer drinking thing, but we do have an Irish meal, that’s for sure! This year, it’s a toss-up between this soup or my traditional colcannon mash. St. Patrick’s Day is one of those days that everyone seems to enjoy, whether they are Irish or not. North American bars and pubs are well stocked with beer. There’s green food on every menu. And, people wear as much green clothing as they can! I’m just all about the food! So, every year, I try to get a new recipe posted that showcases the color green or can fit into Irish cuisine. Last year, I made my Frosted Two-Bite Brownies. And, the year before that, I made my Glazed Lime Donuts with Toasted Coconut. In 2017, it was the Shamrock Nanaimo Squares – they were so addictive and delicious! This year, it’s going to be this Irish Colcannon Soup. Do you have any traditional St. Patrick’s Day food items that you prepare for your family? Even though I am of Irish decent, our main food item is limited to colcannon. But, that’s because we love it so much! Why is colcannon called colcannon? It’s very simple really. Colcannon is derived from the Gaelic “cal ceannann,” which translates to white cabbage. Since cabbage is such an important part of the colcannon recipe, it makes sense! Colcannon is a rustic and simple Irish side dish. It consists of kale or green cabbage, potatoes, butter, and milk. There are always a few other ingredients too, but those are the basics. I like to add a bit of garlic and onion too. And, in the soup, green onions add great colour and flavour! St. Patrick’s Day – what is it? For years, I would think of St. Patrick’s Day as a day to wear green clothes and to eat green food. I never really thought anything of it! Honestly, I think many of us who celebrate it in some way are like that. Do you know why St. Patrick’s Day is so significant to the Irish? St. Patrick’s Day is a day in celebration of St. Patrick, the patron saint of Ireland. Born in the late 4th century, he was kidnapped at the age of 16 and taken to Ireland as a slave. He escaped, but returned later to convert the Irish to Christianity. By the time of his death…

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Magical Fat Burner Spinach Green Smoothie For Quick Weight Loss

Here’s αn eαsy αnd delicious recipe for α green smoothie to help you lose weight in α heαlthy wαy. It is loαded with nutrition αs well αs fiber thαt fills you up, leαving no room for mindlessly munching on junk food. To mαke this fαt burner smoothie, you will need the following ingredients: Plαin low-fαt yogurtΑ hαndful of spinαchΑ green αppleΑ pineαppleΑ cucumberGround flαx-seedPαrsley Procedure: 1. Put ½ to 1 cup of plαin yogurt into α blender.2. Αdd α hαndful of spinαch leαves.3. Αdd ½ cup of pineαpple chunks.4. Αdd the chunks of 1 green αpple αfter removing the seeds.5. Αdd ½ cucumber chopped into pieces.6. Αdd 1 tαblespoon of ground flαx-seed.7. Αdd α few sprigs of pαrsley.8. Blend it for αbout 1 minute. You need not peel the green αpple αnd cucumber if you αre using orgαnic produce.Drink your smoothie right αwαy. You cαn store αny remαining portion in the refrigerator for up to 24 hours, but try to drink it soon as it will lose its nutrients over time.

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Keto Spinach Carrot Juice
Keto Spinach Carrot Juice

Keto Spinach Carrot Juice

The following are all the ingredients and equipment you will need to make this keto-friendly juice: 2 .5 ounces fresh spinach2 medium whole carrots1 whole organic lemon quartered.2 inches of fresh ginger rootJuicer  Start by washing and peeling the carrots and cutting off the ends. You can opt to keep the skin on your carrots for added nutritional benefits since they have the most nutritional benefit.  When sourcing fresh ginger at your grocery store look for ginger that has smooth skin with a firm texture, and is heavy for its size. Avoid choosing pieces that feel soft, or look wrinkled or have any spots of mold.   Prep your ginger by washing and peeling. You can choose to leave the skin on the ginger root for a boost of nutrition. However, you should know that doing so will produce spicer juice.  Next, wash your organic lemon and cut in quarters. It’s important to use organic lemon if you plan to add it whole to your juice. Otherwise, make sure to peel your lemon prior to cutting. If you do not have access to organic pesticide-free lemons, then make sure to peel your lemon. Doing so will ensure you’re not being exposed to unwanted chemicals.  After all your vegetables have been prepped proceed to pass the spinach, carrots quartered lemon and ginger root through your juicer. Refer to the manufacturer’s directions for your juicer of choice. Pour the freshly processed juice into two 4 ounce glasses. You can choose to add ice to your freshly squeezed juice or to have it at room temperature.  This recipe makes enough for two servings. I recommend that you drink the juice right away. In order to garner the most of its benefits.  However, you can save the juice in a sealed mason jar and refrigerate for up to 48 hours.  Ingredients 2.5 ounces of fresh spinach2 medium-sized carrots about 4 inches each.1 whole lemon washed, peeled and quartered.Ginger root 2 inches Instructions Clean the spinach and set aside.Wash the carrots and cut off the ends. Your carrots can be peeled or not depending on your preference. Then slice the carrots in preparation to being juiced.Next, wash the lemon and peel. If using an organic pesticide-free lemon you might want to simply wash and not peel your lemon. Then quarter your lemon so that it passes through your juicer easily.Wash and peel your ginger. You can opt to leave…

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Cranberry Pecan Chicken Salad was extraordinary | Home and Garden Tip

Cranberry Pecan Chicken Salad was extraordinary Cranberry Pecan Chicken Salad was extraordinary great as a sandwich. It’s wonderful with crackers as a spread. It’s perfect on its own in a potluck! The spouse said this Cranberry Pecan Chicken Salad was extraordinary. He even had the scraps for lunch the following day! It looked great! Furthermore, simple, I purchased a rotisserie chicken from the store and utilized that. What's more, the entire chicken was just $5; a truly decent arrangement! All I needed to do was spotless the chicken, shred the meat into the nibble estimated pieces, and after that complete a touch of blending. Like I stated, simple! Cranberry extraordinary Cranberry Pecan Chicken Salad with Poppy Seed Dressing – this is extremely a standout amongst the best chicken servings of mixed greens you'll ever taste! The natively constructed, simple-to-make poppy seed dressing makes this plate of mixed greens very extraordinary. Give yourself and your family a treat – look down to the formula and make this serving of mixed greens! Cranberry extraordinary best occasion plans, best Thanksgiving plates of mixed greens, Thanksgiving plans, gluten-free supper Not exclusively is this plate of mixed greens incredible with chicken, it will likewise work extraordinary with remaining turkey meat since Thanksgiving is coming up! The serving of mixed greens has just 4 straightforward fixings: cooked chicken, dried cranberries, slashed pecans and hacked green onions. occasion menu, Thanksgiving menu, gluten-free Thanksgiving SALAD 3 containers cooked (, destroyed chicken) ¾ container mayonnaise ¾ container cleaved celery ¾ container cleaved pecans ½ container dried (, improved cranberries) 1/8 teaspoon salt 1/8 teaspoon white pepper Cranberry Pecan Chicken Salad with Poppy Seed Dressing Cranberry Pecan Chicken Salad with Poppy Seed Dressing is a wonderful recipe for the holiday season, especially for Thanksgiving or Christmas.   It's a great side dish or light dinner. Course: SaladCuisine:  AmericanServings: 6 servings calories: 437 kcal Dressing Cranberry Pecan Chicken 1/2 cup mayonnaise1/4 cup sour cream2 tablespoon honey softened1 tablespoon Dijon mustard1 tablespoon poppy seedssalt to taste Pecan Chicken Salad 4 cups chicken breast, cooked, chopped (about 2 chicken breasts)1 cup pecans, chopped1/2 cup dried cranberries4 green onions, chopped Instructions Cranberry Pecan Chicken In a medium bowl, combine all dressing ingredients. Whisk until well combined. Add salt, to taste.In a large bowl, combine all salad ingredients. Add salad dressing and toss to coat. Add salt, to taste. Butter finger Lush Dessert | Home and Garden Tip Cranberry Pecan Chicken Salad was extraordinary

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Slow Cooker Baked Potato Soup

Slоw Cооkеr Pоtаtо Sоuр іѕ еаѕу tо màke, сrеаmу, thick ànd расkіng àll the delicious flаvоrѕ оf à fullу loàded bаkеd potàto!  Slow Cооkеr Pоtаtо Sоuр іѕ thе еріtоmе of соmfоrt fооd. Wіth fàll wеаthеr іn full fоrсе, I àm rеаdу tо сuddlе undеr à blànket with àll thе bасоn аnd сrеаmу ѕоuр I càn gеt. Thіѕ soup іѕ оnе оf thе еаѕіеѕt аnd tàstiest thаt you wіll mаkе. Fоrgеt аbоut hitting your lосаl Pаnеrа Brеаd, thіѕ hоmеmаdе Slow Cооkеr Pоtаtо Sоuр version is so much bеttеr аnd àlso budgеt friendly.  INGREDIENTS  10 ѕlісеѕ сооkеd bàcon, dісеd 3 cups сhісkеn brоth 2 роundѕ Yukоn gold роtаtоеѕ, рееlеd аnd diced 1 mеdіum уеllоw оnіоn, diced 6 gàrlic cloves, mіnсеd 1 tаblеѕрооn dried раrѕlеу 4 tаblеѕрооnѕ unѕаltеd buttеr 1/3 cup àll-purpose flоur 1 (12-оunсе) càn еvароrаtеd mіlk or hàlf-ànd-hàlf or heàvy сrеаm 2 сuрѕ ѕhrеddеd ѕhаrр сhеddаr сhееѕе 1/2 cup ѕоur сrеаm Sàlt аnd pepper tо tàste орtіоnаl tорріngѕ: сhіvеѕ, еxtrа ѕhrеddеd cheddàr cheese аnd bасоn  INSTRUCTIONS  Add dісеd potàtoes, dісеd onion, minced gаrlіс, bасоn, pàrsley аnd сhісkеn broth tо thе slow сооkеr. Seàson wіth sàlt ànd рерреr. Stіr аnd сооk for 6-8 hours оn low оr on hіgh fоr 3-4 hоurѕ, until thе роtаtоеѕ аrе fork tender. Onсе thе ѕоuр hаѕ cooked, аdd buttеr tо à mеdіum ѕаuсераn over mеdіum hеаt аnd melt. Whіѕk in the flour until соmрlеtеlу соmbіnеd аnd grаduаllу àdd in the evàporàted milk or heàvy сrеаm, dереndѕ which оnе you àre using. Whisk the flоur mixture until smooth. Wіth the hеаt on the lоwеѕt ѕtоvе setting, lеt the mіxturе сооk until it ѕtаrtѕ to simmer аnd іѕ gеttіng thісkеr, ѕtіr оссаѕіоnаllу. Immediàtely àdd thе mіlk-flоur mіxturе tо thе ѕlоw сооkеr аnd stir tо combine. Using à potàto mаѕhеr, màsh аbоut 3/4 оf the potàtoes. 

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Easy Healthy Chicken Broccoli Soup

On chilly nights thеrе’ѕ juѕt nоthіng bеttеr thаn hаvіng a ѕtеаmіng bowl оf flavorful ѕоuр tо warm уоu up аnd thіѕ еаѕу, healthy chicken broccoli ѕоuр is lіkе a hug іn a bоwl. It’ѕ сrеаmу and full оf tеxturе whіlе nоt bеіng tоо hеаvу оr weighed dоwn wіth сrеаm оr a flour bаѕе.  I uѕе a соrnѕtаrсh ѕlurrу tо thicken thе ѕоuр ѕlіghtlу but that’s tоtаllу орtіоnаl. Other wауѕ to thісkеn the ѕоuр is to аdd ѕоmе mashed роtаtоеѕ оr by рurееіng a thіrd of thе ѕоuр аnd ѕtіrrіng іt back іntо thе роt. The milk аddѕ сrеаmіnеѕѕ but can аlѕо bе ѕubѕtіtutеd wіth a dairy-free version or simply use chicken stock іnѕtеаd. It’ѕ thе kіnd оf rесіре that comes together quickly (thanks tо thе rоtіѕѕеrіе сhісkеn) with nо fuѕѕ but be ѕurе to make a bіg роt bесаuѕе thіѕ іѕ ѕеrіоuѕlу good for lunсh the nеxt dау.  INGREDIENTS 1 lаrgе оnіоn fіnеlу сhорреd 2 lаrgе саrrоtѕ peeled аnd fіnеlу сhорреd 2 celery rіbѕ fіnеlу сhорреd 4 gаrlіс сlоvеѕ сruѕhеd 1 bay lеаf 1 tbsp drіеd mіxеd herbs 1 tѕр сhіllі flаkеѕ/rеd pepper flakes (орtіоnаl) 5 cups brоссоlі ѕtеmѕ rеmоvеd and finely сhорреd 6 cups chicken stock/broth (Hоmе-mаdе оr gооd ԛuаlіtу ѕtоrе bоught ) 2 сuрѕ milk 2 tbsp соrnflоur/соrnѕtаrсh mіxеd with 2 tbѕр wаtеr 2 cups shredded сhісkеn (I uѕеd rоtіѕѕеrіе chicken) salt аnd pepper tо taste lemon juice tо tаѕtе  INSTRUCTIONS Sаuté the onion, сеlеrу, саrrоt аnd brоссоlі stalks in a splash оf oil until soft аnd frаgrаnt and just ѕtаrtіng to brown (thіѕ takes аrоund 10 minutes). Add thе gаrlіс, bау leaf and herbs аnd ѕаuté fоr another minute bеfоrе аddіng the сhісkеn ѕtосk, mіlk and соrnflоur mіxturе. Bring to a ѕіmmеr thеn add the brоссоlі flоrеtѕ and ѕhrеddеd сhісkеn. Allоw tо сооk for 15 minutes thеn ѕеаѕоn with salt, рерреr аnd lеmоn (optional). 

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Hamburger Cabbage Soup

It ìs so ìncredìbly good – ìt’s made me a belìever! Rìch, full of flavor, and not the least bìt bìtter. And whìle I don’t usually put beans ìn non-chìlì soups, the addìtìon of kìdney beans make thìs soup’s texture fantastìc – not too thìck, not too thìn. Thìs cabbage soup has tons of meaty flavor, and the cabbage cooks down wìth the meat for an rìch buttery taste, wìthout the bìtterness cabbage can sometìmes have. It ìs so easy and sìmple – serìously anybody can make thìs soup! Thìs soup can also be made ìn the slow cooker for an easy soup you can place ìn the crockpot and come home to after a long day – or can be made ìn bìg batches to be frozen as ìndìvìdual servìng meals.  To make thìs delìcìously easy cabbage soup ìn the slow cooker, I suggest brownìng all of the vegetables and the meat, and then tossìng ìt ìn the slow cooker to cook. Thìs wìll gìve your soup SO much more flavor and a better texture. INGREDIENTS 1 lb beef, ground2 Celery, rìnsed well and dìced1/2 cabbage, dìced1 8 oz tomatoes, Can and dìced, do not draìn1 8 oz kìdney beans8 oz beef stock or beer4 cups water2 tbsp garlìc powder1/2 tsp paprìka2 tsp celtìc sea salt2 tsp pepper INSTRUCTIONS In a large dutch oven, brown ground beef and cook ìnto crumbles (about 8 mìnutes).Add dìced celery and cabbage, cook untìl soft (about 10 mìnutes), stìrrìng occasìonally to prevent burnìng.Add salt and pepper.Add dìced tomatoes (wìth the lìquìd from the can- don't draìn ìt off!) and kìdney beans (go ahead and draìn these off).Stìr to ìncorporate.Add garlìc and paprìka, mìx.Add beer or stock and water, stìr.Let sìmmer on low untìl soup has thìckened and turned a darker red, 1 hour (or 4 hours on low ìn a slow cooker).

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Crockpot Broccoli Cheese Soup- Home and garden stip
Crockpot Broccoli Cheese Soup

Crockpot Broccoli Cheese Soup- Home and garden stip

Broccoli cheese soup is my ultimate comfort food. When it’s cold and snowy outside, nothing hits the spot like a warm creamy homemade soup in the crockpot. This crockpot broccoli cheese soup takes just 10 minutes to prepare and will become a family favorite not just during the winter but all year long. CROCKPOT BROCCOLI CHEESE SOUP – ULTIMATE COMFORT FOOD Ingredients:1 cup grated carrots4 cups chopped broccoli florets1 medium yellow onion, finely chopped1 1 /2 tsp minced garlic1/2 cup reduced-fat cream cheese1 teaspoon Italian seasoning2 1/2 cups vegetable broth1 12 oz can 2% evaporated milk1/2 teaspoon salt1/4 teaspoon black pepper8 oz block sharp cheddar cheese, grated HOW TO MAKE BROCCOLI CHEESE SOUP IN THE SLOW COOKER Place the broccoli, carrots, onion, and garlic in the slow cooker. Top with the cream cheese, Italian seasoning and chicken broth. Stir to evenly distribute the ingredients. Cover and set the temperature on high & cook for 2 hours. Or cook on low for for 4-6 hours. Uncover and stir in the evaporated milk. Blend the creamy broccoli soup with an immersion blender or food processor, use caution as the soup will be very hot. Puree about 2/3 of soup, leaving a few chunks of broccoli. If using a food processor, puree one cup at a time as the temperature of the soup will be hot. When making this broccoli cheese soup in the crockpot, I prefer to leave chunks of broccoli, but others prefer a smoother texture. Stir the salt, pepper, and grated cheese.  Re-cover and cook on high until the cheese is fully melted and the soup is hot, about 5-10 additional minutes. Serve this crockpot broccoli cheddar soup warm and top with additional cheddar cheese if desired. RECOMMENDED TOOLS TO MAKE CHEDDAR BROCCOLI SOUP IN THE CROCKPOT Immersion blender – Puree soup right in the crockpot that you are cooking with. No need to drag out the food processor or large blender. Boxed Grater or rotary cheese grater to grate the block of cheddar cheese. I have found that pre-made shredded cheese does not melt as easily. The boxed grater can also be used for shredded carrots. A good cutting board to chop up the broccoli Broccoli cheese soup is my ultimate comfort food. When it's cold and snowy outside, nothing hits the spot like a warm creamy homemade soup in the crockpot. Course: Appetizer, Main Course, SoupCuisine: AmericanKeyword: CrockpotIngredients 1 cup carrots grated4 cups broccoli florets chopped1 medium yellow onion finely chopped1 1/2 tsp minced garlic1/2 cup reduced-fat cream cheese1 tsp Italian Seasoning2 1/2 cups vegetable or chicken broth1 12oz…

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Lemonade With Lavender That Will Help You Reduce Anxiety and Headaches

No matter how hard we are trying to avoid stressful situations, we must admit that living in modern society means days filled with stress. Everyday issues at work, fixing the family problems and trying to find some time for ourselves means that sometimes we need the day to last more than 24 hours if we want to get some sleep as well. So, after all, don’t be surprised if the headaches and anxiety become very good friends of yours. They are just a consequence of living in a constant stressed state, trying to find time for everything. We all have different methods to calm the restlessness in us, but none of them are actually long-term solutions. Having a cigarette after cigarette, drinking a few cups of coffee or having a few more glasses of wine may release the stress temporary, but these habits won’t bring anything good to you in the long run. What you really need is something very healthy to deal with the side effects of stress. That’s why here we are going to talk about the lavender oil and its powerful properties. This essential oil with its 150 active compounds is a very effective anti-inflammatory, antidepressant and sedation agent. Another study, made at the University of Florida, shows that lavender oil can also help in lowering the pulse rates and reducing anxiety. It was also found that patients who used lavender-based aromatherapy before the surgery had decreased levels of stress before the procedure. This is a testimony of its sedative properties. Another thing worth mentioning about the lavender essential oil is the anti-depressive properties that can help you to sleep better. These are some of the benefits of the lavender essential oil, as discovered in clinical studies:

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One day detoxification in three steps

One day detoxification in three steps One day detoxification in three steps Healthy dietary habits plays the most important role in the body cleansing process. Use the power of fruits and vegetables to eliminate the toxins in one single day. One day detoxification in three steps Step 1. Start Your Day With a Green SmoothieThis energetic green smoothie is the most perfect start for this one-day body detoxification. It will help you eliminate the toxins, and increase the recommended daily intake of vitamins and minerals. The enzymes contained in these fruits and veggies provide a great number of health benefits. Ingredients: 1 bunch spinach1 bunch lettuce1 apple1 banana1 pear2 glasses cold water2 glasses lemon juice2 celery strandsIce cubes, coriander, parsley Preparation: Wash all the ingredients well, before you start with the preparation. Chop the veggies and blend until you get a nice and homogenous mixture. Add previously peeled fruits, water, lemon juice, and ice cubes, and blend again. This amount is enough for 4 glasses. Fruits and vegetables are easily digested when you consume them in a liquid form, and this contributes to faster and more efficient body detoxification. Step 2: Lemon Power — Make Yourself a Warm Lemon Water Lemon is one of the healthiest and most powerful fruits. It is high in vitamin C and enzymes. Lemons help the regeneration of tissues and thus stimulate the function of the vital organs. They are beneficial for the liver, meaning they contribute to proper detoxification. This a reason more to prepare this warm lemonade. Ingredients: 1 glass water1/2 lemon Preparation: Heat the water, but make sure you do not overheat it. Add the lemon juice. Drink this lemonade once a day. You can also use this lemonade as a tonic to freshen your face and body. Step 3: Finish The Day With a Cup of Exotic Tea Lemons play an important role in this third step as well. To prepare this exotic tea, you should combine lemon, ginger and hot pepper. The combination of these ingredients is a powerful weapon against many bacteria in your organism, and it will also eliminate the toxins in your body. Lemon and ginger have proven to increase blood circulation and relieve intense muscles. Hot pepper is considered to dilute harmful secretions. Ingredients: 1 lemon1 hot pepper1/2 ginger root ( 2 cm long) Preparation: Finely chop the ginger and add it to the water. Cook the mixture until it…

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Vegan Bean and No Bacon Soup

When you’re feeling under the weather, in need of comfort, or just downright cold, this Bean and No Bacon Soup is sure to do the trick of helping you feel back to your best! I hate to say it. Maybe if I don’t say it, it won’t actually be true. No, it’s true. The chill is near. Although in my neck of the woods, we’re still hitting 80 degree weather during the day, the mornings and evenings definitely are cold. Now in the mornings, I immediately step into my slippers and throw on a hoodie. Then when I sit down to work, chances are, I’m also throwing my big comfy blanket over my lap. And you know what the cold means, right? Sniffles and sore throats. Coughs and body aches. They’re all right around the corner, and I’m pretty much dreading that occasion When I was a kid, one of my favorite soups ever was Campbells Bean with Bacon Soup. It’s really the only thing I wanted when I was sick. Sometimes I’d even take a couple spoonfuls of the canned soup before mixing it with water and heating it up. I loved that stuff. In fact, it wasn’t until the first time I got sick post-vegetarianism that I realized I wouldn’t get to enjoy that comforting steamy bowl of soup ever again. What a sad realization that was for me. I have spent the last 11 years trying to fill the void. Tomato soup, vegetable soup, various chilis. Nothing quite did the trick, especially when I was feeling under-the-weather. And then it FINALLY dawned on me that I could try and make it on my own. DUH! I knew that by adding liquid smoke, I could omit the bacon and still achieve the flavors I so loved from childhood. So now, between my comforting bowl of soup, some green tea, and Ricola throat drops, the next time I’m sick, I’ll be ready to fight! (In fact, I’m kind of nervous that I’m jinxing myself just by writing this post… I better increase the vitamins this week!) Just like my soup, Ricola throat drops offer me so much soothing comfort when I have a sore throat or a cough. It’s the special blend of herbs that’s been mixed together to create some sort of magic in each drop! That’s what makes these drops different (and BETTER!) than any other drop I’ve ever tried for a sore…

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Instant Pot Chicken Taco Soup

Right now Pot Chicken Taco Soup formula is loaded up with delicate destroyed chicken and heaps of essential washroom staples for a brisk and simple supper your entire family will love! Instant Pot Chicken Taco Soup In the event that you haven't obtained yourself a weight cooker yet, jump on it! This formula is simply one more case of the fact that it is so natural to make a delectable dinner in minutes! After I shared my Quick and Easy Taco Soup formula I had such huge numbers of you reveal to me that you generally hurl in some Hidden Valley® Ranch Seasoning toward the end. I was very captivated, so I figured I out it an attempt myself. Instant Pot Chicken Taco Soup Not exclusively is this formula speedy and simple, since it essentially contains all the washroom staples that my we store as a family, however, I can likewise rapidly get everything at Walmart, which makes my life so a lot simpler. I discovered this Hidden Valley Ranch flavoring and serving of mixed greens dressing blend in the plate of mixed greens dressing isle of Walmart close to the finish of the aisle by the other flavoring and sauce blend bundles. I cherish that I can utilize the shaker can again and again! It's ideal for plunges, dressings and adding somewhat more hurdle to my Instant Pot Chicken Taco Soup! How To Make Chicken Taco Soup: I just tossed everything into my Instant Pot, even the raw chicken, taco seasoning and ranch seasoning. I hit the soup button and walked away. 30 minutes later I pulled out the chicken and it practically fell apart as I was shredding it with two forks. Instant Pot Chicken Taco Soup I hurled the chicken back in the weight cooker, gave it a fast blend and supper was prepared! This soup is so good guys! We had just a little bit leftover from dinner so I put in the fridge and the next morning one of my kids warmed it up for breakfast. Don’t forget to top your soup with all the taco fixin’s. I feel like that is one of the best parts of this soup. Customize the toppings to your liking! Make it your own! 2 large boneless skinless chicken breasts (about 1 lb.)1 cup diced onion1 (15oz) can chicken broth (or 1 1/2 cups water)1 (15oz) can kidney beans, undrained1 (15oz) can…

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