RECIPE - Oven-Roasted Herbed-Vegetable Chips

Ingredients

• 4 spray(s) olive oil cooking spray, (5 one-second sprays per serving)
• 1 medium uncooked zucchini, sliced crosswise into 1/8-inch-thick slices
• 1 medium yellow summer squash, sliced crosswise into 1/8-inch-thick slices
• 2 small uncooked sweet potato(es), peeled and sliced crosswise into 1/8-inch-thick slices
• 2 large uncooked carrot(s), peeled and sliced diagonally into 1/8-inch-thick slices
• 1 tsp kosher salt, or to taste
• 1 tsp fresh oregano, or to taste

Instructions

Preheat oven to 200ºF. Coat 2 large baking sheets with cooking spray.

Place zucchini and squash in a single layer on one baking sheet. Place potato and carrots on other sheet in single layer. Coat vegetables with cooking spray and season tops of vegetables with salt and oregano. (Note: Use a mandolin to evenly slice vegetables if you have one.)

Roast for 1 hour and then rotate trays. Roast for 1 1/2 to 2 hours total, or until chips are crisp and dry. Yields about 1/3 cup per serving.

Notes

To keep chips crisp, store in an airtight container or zip-top bag for 3 days. To re-crisp already cooked chips that have gone soft, cook on a baking sheet for 10 minutes at 250ºF.

PointsPlus™ Value: 2
Servings: 4
Preparation Time: 15 min
Cooking Time: 120 min
Level of Difficulty: Easy

From WeightWatchers'.ca http://www.weightwatchers.ca/food/rcp/index.aspx?recipeid=91191

Microwaved Water - See What It Does To Plants

Below is a science fair project. In it she took filtered water and divided it into two parts. The first part she heated to boiling in a pan on the stove, and the second part she heated to boiling in a microwave. Then after cooling she used the water to water two identical plants to see if there would be any difference in the growth between the normal boiled water and the water boiled in a microwave. She was thinking that the structure or energy of the water may be compromised by microwave. As it turned out, even she was amazed at the difference.

I have known for years that the problem with microwaved anything is not the radiation people used to worry about, It's how it corrupts the DNA in the food so the body can not recognize it. So the body wraps it in fat cells to protect itself from the dead food or it eliminates it fast.

Think of all the mothers heating up milk in these "Safe" appliances. What about the nurse in Canada that warmed up blood for a transfusion patient and accidentally killed them when the blood went in dead. But the makers say it's safe. Never mind then, keep using them. Ask your Doctor I am sure they will say it's safe too. Proof is in the pictures of living plants dying.

Remember You are also Living. Take Care.

FORENSIC RESEARCH DOCUMENT
Prepared By: William P. Kopp
A. R. E. C.. Research Operations
TO61-7R10/10- 77F05
RELEASE PRIORITY: CLASS I ROO1a

From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research, we will conclude this article with the following:

Ten Reasons to Throw Out Your Microwave Oven

1. Continually eating food processed from a microwave oven causes long term - permanent - brain damage by "shorting out" electrical impulses in the brain [depolarizing or de-magnetizing the brain tissue].
2. The human body cannot metabolize [break down] the unknown by-products created in microwaved food.
3. Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
4. The effects of microwaved food byproducts are residual [long term, permanent] within the human body.
5. Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.
6. The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.
7. Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.
8. The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
9. Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations. 
10. Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

Have you tossed out your microwave oven yet?

After you throw out your microwave you can use a toaster oven as a replacement. It works well for most and is nearly as quick.

From Real Raw Food http://www.realrawfood.com/article/microwaved-water-see-what-it-does-plants

Spices That Will Keep You Healthy - 10 immune system-boosting spices

Think your spice rack is just for adding flavour to your culinary creations? Think again. Herbs and spices are packed with health benefits, from killing bacteria and fighting colds to dulling pain and even having anti-aging properties. We asked Dr. Kira Schmid; board certified naturopathic doctor and associate director of scientific affairs at Life Extension, which herbs and spices will help us stay healthy through the season.

1. Ginger: This versatile spice is derived from the root of the plant, and has been found to possess antibacterial, anti-inflammatory, fever-reducing and pain-relieving properties. Ginger is also a natural remedy for nausea and vomiting.
2. Rosemary: Rosemary has strong antioxidant properties, and research shows that rosemary extract has both antibacterial and antifungal properties. Preliminary research also suggests that the relatively high level of carnosic acid found in rosemary may help reduce the risk of Alzheimer’s disease and stroke.
3. Garlic: This versatile (and flavour-packed) kitchen staple has a wide array of health benefits, ranging from cardiovascular protection to immune stimulation. During the cold and flu season Schmid suggests taking either a clove of fresh garlic or a supplement daily since it has been demonstrated to significantly reduce both the number and duration of colds.
4. Oregano: The leaves of this nutrient-dense herb contain calcium, vitamin C, beta carotene and omega-3 fatty acids. The oil of this herb has antimicrobial and antiviral activity and is known to be a good cold and flu fighter.
5. Clove: The oil from this warm, aromatic spice is approved in Germany as a topical analgesic (pain killer) and antiseptic. Not only do compounds in this spice offer antibacterial and antifungal benefits they also help fight the aging process.
6. Basil: The oils derived from basil have been shown to be effective against various bacteria in a laboratory setting. Basil also contains apigenin, a bioflavonoid present in leafy plants and vegetables, which may help the immune system fight cancer.
7. Hot peppers: The hot and spicy cayenne pepper has many health benefits. Topical creams containing capsaicin (the component that gives hot peppers their heat) are known to reduce lower back pain, and adding cayenne powder to foods can help clear nasal congestion.
8. Thyme: Thyme is a traditional cough remedy and continues to be used in Europe for this purpose. Used in the form of a tea, syrup or steam inhalation thyme may be beneficial for bronchitis. The active component of thyme, thymol, is also found in a variety of mouthwashes to reduce oral bacteria and plaque build-up.
9. Turmeric: The active ingredient in turmeric is curcumin, known to have anti-cancer and anti-inflammatory properties. Since curcumin inhibits the inflammatory pathways in the body, it can also be effective against the aches associated with arthritis or even relieving a head cold.
10. Coriander: Not just for use in Mexican cooking, cilantro (the leaf of the coriander plant) is effective against the salmonella bacteria and the seeds are traditionally used as a digestive aid.

From sweetfit http://www.sweetspot.ca/SweetFit/living_well/49753/spices_that_will_keep_you_healthy/

Pump Up Your Immune System

Your immune system does much more than help you recover from a cold or the flu. It is an awesome network that involves defender cells, lymph nodes, and bone marrow. It is a warning system, garbage collection-clean up service, an antibody manufacturing plant, and a delivery and information network.

This system has the miraculous ability to locate and destroy all substances that are not a part of your human body. The number of "anti-nutrients", which are food chemicals that antagonize the nutrients in our bodies, has increased dramatically over the past 50 years. As human beings eat more nutrient-poor, GE and GMO foods, refined foods, and diet sweeteners, the nutrients needed for proper immunity become less available. Many chemical food additives deplete these necessary nutrients. When we come into contact with mutated viruses and bacteria, such as the E.coli strain 0104, and radiation, a healthy immune system can properly do its job defending your state of health.

Your immune system will function its best when you remove or minimize any factors that are harmful, and utilize those that are beneficial. This is not complicated or expensive. It is based on common sense, moderation, and balance.

Basically, eat organic and natural foods, mostly raw when possible, drink purified water all day every day, and avoid ALL man-made food chemicals, preservatives, artificial sweeteners, and GE foods.

Man-made food chemicals, preservatives, artificial sweeteners, and GMO foods influence nutritional deficiencies, which make it easier for bacteria and viruses to invade. Once bacteria or viruses get established inside of the body, a depressed immune system increases susceptibility to secondary infections, and this slows health recovery. Eating real foods - all natural foods - and taking the proper vitamin and mineral supplements can boost immunity and build resistance to invaders.

The more processed our food gets with synthetic chemicals, the more advanced, adverse reactions we have, and the sicker we get, the more drugs and antibiotics we need. The more antibiotics we use, we more food allergies and IBS we experience. When the number of acidophilus and bifidus bacteria becomes too low due to antibiotic overuse and foods that are genetically engineered to include antibiotics, we develop even more food intolerances.

Here are some suggestions on how to support your immune system:

1. Avoid ALL GM, GE and GMO foods;
2. Reduce your intake of refined sugar and fat;
3. Avoid margarine and hydrogenated oils;
4. Increase your intake of omega-3 essential fatty acids found in flax oil, salmon, mackerel, herring, sardines and trout;
5. Take a perle of evening primrose oil daily for omega-6 oil, gamma-linolenic acid (GLA);
6. Avoid white bread and refined flour;
7. Avoid all diet sweeteners;
8. Add fiber to your diet through fruits, raw veggies, nuts, seeds, legumes, and whole grains;
9. Avoid pastries, doughnuts, French fries, chicken nuggets, candy, and sugar-free gum/condiments;
10. Eat several small meals a day as opposed to three large meals;
11. Reduce your intake of all colas and carbonated drinks;
12. Supplement daily with a quality multi-vitamin and trace mineral from the health market;
13. Supplement with extra vitamin C from ascorbic acid daily;
14. Add other antioxidants such as beta-carotene, vitamin E and selenium at least three to four times a week;
15. Get plenty of rest and regular, mild exercise.

Hum, seems simple to me. Isn't this what our parents and grandparents did? Where did we go wrong?

From Dr. Janet Starr Hull Alternative Health & Nutrition http://www.janethull.com/newsletter/0611/pump_up_your_immune_system.php