Health Tip Of The Week: Olive oil's health benefits

The greatest exponent of monounsaturated fat is olive oil. Olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit. Olive oil is the only vegetable oil that can be consumed as it is - freshly pressed from the fruit.

The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidative substances. Studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels. No other naturally produced oil has as large an amount of monounsaturated as olive oil -mainly oleic acid.

Olive oil's protective function has a beneficial effect on ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones much more naturally than prescribed drugs. Consequently, it lowers the incidence of gallstone formation.

Olive Oil & Heart Disease
Studies have shown that people who consumed 25 milliliters (mL) - about 2 tablespoons - of virgin olive oil daily for 1 week showed less oxidation of LDL cholesterol and higher levels of antioxidant compounds, particularly phenols, in the blood.

But while all types of olive oil are sources of monounsaturated fat, EXTRA VIRGIN olive oil, from the first pressing of the olives, contains higher levels of antioxidants, particularly vitamin E and phenols, because it is less processed.

Olive oil is clearly one of the good oils, one of the healing fats. Most people do quite well with it since it does not upset the critical omega 6 to omega 3 ratio and most of the fatty acids in olive oil are actually an omega-9 oil which is monounsaturated.

Types of Olive Oils:

Extra virgin - considered the best, least processed, comprising the oil from the first pressing of the olives.

Virgin - from the second pressing.

Pure - undergoes some processing, such as filtering and refining.

Extra light - undergoes considerable processing and only retains a very mild olive flavour.

How to Care for your Olive Oil
Heat and light are the #1 enemy. Keep your olive oil in a cool, dark place, tightly sealed. Oxygen promotes rancidity.

Tip: For frying do not use olive oil (it turns rancid with the heat). As an alternative use butter or coconut oil.

Info found at: Healing Daily

Baking My Way: Chocolate Syrup Pecan Brownies

This is a yummy brownie. Not my favorite of all time but still a really good one! I give it a 4 out of 5, only because I like a fudgier brownie. It's easy to make and it's nice because you can use your own homemade chocolate sauce and make it nice and rich if you want. Oh and the icing; so good!!


BROWNIES
1 cup sugar
1/2 cup margarine or butter, softened
1 tablespoon vanilla
3 eggs
1 (16-oz.) can chocolate-flavored syrup
1 1/4 cups All Purpose or Unbleached Flour
1/2 cup finely chopped pecans

FROSTING
1/4 cup margarine or butter
1/4 cup unsweetened cocoa
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
2 to 3 tablespoons milk
1/2 cup finely chopped pecans


Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, beat sugar and 1/2 cup margarine until light and fluffy. Add 1 tablespoon vanilla, eggs and chocolate syrup; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well. Stir in 1/2 cup chopped pecans. Spread in greasedpan.

Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.

Melt 1/4 cup margarine in medium saucepan over medium heat. Blend in cocoa; heat until mixture just comes to a boil, stirring constantly. Cool slightly. Stir in powdered sugar, 1/2 teaspoon vanilla and enough milk for desired spreading consistency; blend until smooth. Stir in 1/2 cup chopped pecans. Spread carefully over cooled brownies. Cool completely; cut into bars.

Apple Cinnamon Coffee Cake

This cake is wonderful! It's super moist and very tasty! I didn't peel the apples because, well they were tiny and that's way more effort that I want to put in and a lot of the nutrients are in the peel.

I loved the crumbly layer. I think next time I will double that part of the recipe because I love that part so much.

I give this recipe a 5 out of 5. I will most definitely make this coffee cake again! 


Ingredients

Cake:

1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples

Crumble Topping:

1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

Directions

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Adapted from... Here!

Baking My Way: Rum Cherry Slices

I really liked this recipe. I think I'd have to try it a couple of times to get it just right because as you can see the shape isn't totally square but the taste is wonderful so it doesn't really matter how it looks if it tastes good right?

I give this one a 3 1/2 out of 5. It would get a 4 but putting it all together was a little hard and then it didn't bake the same in all the layers so it's not something I could make with ease (yet).

 

INGREDIENTS

1 1/2 cup sugar

1 cup butter, softened

1 teaspoon vanilla

1 egg

2 1/2 cups Flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup finely chopped maraschino cherries, well drained

1 teaspoon rum extract

1/2 cup finely chopped raisins

DIRECTIONS

• Line 9x5-inch loaf pan with waxed paper. In large bowl, combine sugar and margarine; beat until light and fluffy. Add vanilla and egg; blend well.
• Lightly spoon flour into measuring cup; level off. Add flour, baking powder and salt; mix well.
• Place 1/3 of dough in medium bowl; stir in cherries. Set aside. Stir rum extract and raisins into remaining 2/3 of dough. Divide in half; spread half in bottom of paper-lined pan. Cover evenly with cherry dough; top with remaining rum-raisin dough. Cover with waxed paper or plastic wrap; refrigerate 8 hours or until firm.
• Heat oven to 375°F. Remove dough from pan; cut into thirds lengthwise. Cut dough into 1/4-inch slices. Place slices 1 inch apart on ungreased cookie sheets.
• Bake at 375°F. for 4 to 6 minutes or until edges are light golden brown.

Recipe adapted from here

Savory Sunday

 Hey all!!

We went and did a little fun photo shoot and I wanted to share a couple of shots! We had a blast! I love getting great photos done of Marshall and I!

I started going through all the recipes and I just kept finding more and more that I liked; before I knew it I had already picked 6 and I needed to stop myself! Great job again this week! I want to come over to each of your houses and eat!!

Roasted Cauliflower from Bookcase Foodie

Grilled Salmon with Balsamic Rosemary Glaze from Carolynn's Recipe Box

Mini Lemon Poppy Seed Muffins from Talking Dollar & Cents

Tiramisu from Flour Me With Love

Home Made Taco Seasoning from Whole New Mom

Beef Stroganoff from Screaming Sardine

Corn Chowder Mac ‘n’ Cheese from Lady Behind the Curtain

Here's how it will work:

1) Link up to the link below (link as many as you want but try to link something savory if you can)
2) Grab the Savory Sunday button and put it in the post you are sharing
3) Leave a comment after you post
4) I'd love for you to become a follower if you're not but it's not a requirement :)

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Health Tip of the Week: How to Naturally Help Motion Sickness

The American Phytotherapy Research Laboratory in Salt Lake City has conducted a classic study on motion sickness, which may cause you to leave the dramamine on the shelf during your next vacation.

By spinning motion sickness-prone students in two groups-one group was given Dramamine, the other group ginger -- it was discovered that the group given the ginger was able to withstand the full 6 minute "spin" with less nausea and dizziness, while the other group stopped the ride within 4-1/2 minutes.

Japanese researchers believe the gingerols found in ginger, may be responsible for blocking the body's reflex to vomit. Taking 1/4 teaspoon 20 minutes before a car or boat trip should give you about 4 hours of relief. Another popular remedy is 3 or 4 slices of sliced ginger in a cup of boiling water to make ginger tea. Sip as needed to relieve nausea caused by motion sickness.

Info found at fitness and freebies

Baking Goal: Lemon Filled Cupcakes

Cupcakes!! I can't wait to make these! The best part is that there's lemon on the inside too!!

Check out there recipe at Eat, Run Read