Strawberry Juice

-
Strawberries contain a broad range of beneficial nutrients, such as vitamin C, folate and fiber. Researchers around the world are also recognizing that the phytonutrients in strawberries - including ellagitannins and quercetin - may have considerable preventative effects on cardiovascular disease, cancer and cognitive decline.

Science tells us that antioxidants are key to warding off chronic diseases like heart disease and cancer and to promoting optimum health. Researchers have tested foods to understand their antioxidant capacity. One test called Oxygen Radical Absorbance Capacity or ORAC for short showed that strawberries are packed with antioxidants, most notably anthocyanins, the pigment that makes strawberries red. The only problem, researchers warned, is that we don't know if the antioxidants get into the body efficiently.

Well, preliminary results from a study on strawberries conducted by Dr. Gene Spiller of the Sphera Foundation show that 30 minutes and 60 minutes after eating strawberries antioxidant levels in the body peak markedly. This reveals that the antioxidants in strawberries are efficiently absorbed. Once antioxidants are absorbed, they are able to fight free radicals—rogue compounds that wreak havoc on the body.


2 c. strawberries (Remove stem)
1 Tbsp. sugar
1 c. water
1 Tbsp. lemon juice

1. In a blender, combine all the ingredients.
2. Cover and process for 1 to 2 minutes.
3. Strain into chilled glasses; serve immediately.

Comments

Post a Comment

Popular posts from this blog

Somali Cake

-
Image
This is a very simple cake. This spongy dessert is perfect with tea or coffee. 6 eggs; separated 1 cup sugar 1/2 tsp. cardamom powder 1 cup flour; sifted 1. Whip the egg whites on high until soft peaks form. 2. Add the sugar and cardamom; continue mixing. 3. Add the egg yolks one by one. 4. Fold the flour into the mixture. 5. Bake in a pre-heated 300 F oven for 45 minutes. 6. Cool on a wire rack.
Read more

Shaah (Somali Tea) and Somali Sweets

-
Image
Shaah (Somali Tea) and Somali Sweets Shaah 2 teabags 6 cardamom pods 6 cloves 1 cinnamon stick 5 thin slices of ginger 2 cups water 1/4 c. sugar 1 cup milk 1. In a kettle, add the teabags and the water. 2. Crush the cardamom, cloves, and the cinnamon using a pedestle and mortar. 3. Add the crushed spices, ginger, and sugar to the kettle. 4. Once it has boiled, reduce heat and simmer for 5 minutes. 5. Add the milk and gently bring to another boil. NOTE: * I use a little metal strainer when pouring into a teapot. That way I don't get any pieces in the pot. * You can omit the sugar and milk while cooking and just have it on the side. Somali Sweets Shushumu Kac Kac
Read more

A Step-by-Step Guide to Making Sambusa Wrappers

-
Image
I would first like to thank my wonderful neighbor Marium for showing me how to make this. Masha'Allah, she is such an expert that she is able to make 2 stacks of eight instead of 8 stacks of 2. This delicious Ramadan favorite comes out nice and flaky. Wrappers can be made in advance and frozen. Makes 32 large sambusa/samosa 5 cups flour + extra for rolling 2 ts. salt 1/2 cup oil + extra for rolling 2 cups water oil for frying 1. Combine all the ingredients in a large bowl. 2. Knead until a smooth dough is formed. 3. Wrap in plastic wrap and let rest for 30 minutes. 4. Knead for 2 minutes and then divide the dough into 16 pieces. 5. Press down each piece to form a 3 inch circle. 6. Coat the top with oil and sprinkle with flour. 7. Make 8 stacks with 2 in each stack. 8. Press down to try to keep them equal in size. 9. Flatten with a rolling pin until each stack is about 10 inches. 10. Heat a pan on low heat. 11. Place the stacked circles in the pan. (You don't want to cook the...
Read more