Health Benefits of Sesame Seeds Nutritious and Paprika

Health Benefits of Sesame Seeds

Nutritious Morsels Contain Calcium, Magnesium, Copper & Lignans

Sesame seeds have been used throughout history as both a food source and for their oil.

Crunchy and versatile sesame seeds are delicious in halva (a Middle Eastern sweet), tahini (sesame seed paste), and hummus (dip); sesame seeds add richness to crackers and are oh-so-good as toppers for buns and homemade bread.

Health Benefits of Eating Sesame Seeds

Sesame seeds are high in these minerals:

• copper
• manganese
• tryptophan
• calcium
• magnesium

Sesame seeds also provide iron, phosporus, and zinc, vitamin B1(thiamin) and vitamin E. The minerals found in sesame seeds play a crucial role in health.

Sensoric quality

Sweet and aromatic. Some varieties show no pungency at all, others are fairly hot.

Mostly, paprika has a pleasantly fragrant aroma. The flavour ranges from sweet and mild to pungent and fiery. This is partly based on the processing of the peppers. The pungency of the ground paprika depends on whether or not the seeds and the stems are ground with the dried peppers. It is usually said that the redder the colour, the milder the paprika. Conversely, the more yellow the colour, the stronger the flavour.

Use

Paprika is often eaten as ground powder as a spice but sometimes also as a fresh vegetable. It is a common ingredient in Hungarian, Balkan, Middle Eastern and Central Asian cuisines. In Spain, Germany, Hungary, Central Europe and Turkey. Many Spanish, Portuguese and Turkish recipes use paprika for soups, stews, casseroles and vegetables. In USA it is often a garnish vegetable casseroles. In India stuffed paprika and for many cuisines for flavour or as vegetable. In Morocco, it is used in tomato dishes and salads. Chili powder from paprika is used in cuisines of Mexico, Guatemala, Honduras, Panama, Costa Rica, South America and the Caribbean as well as the USA.

Paprika is an emulsifier, temporarily bonding with oil and vinegar to make a smooth mixture for salad dressing. It spices and colours spreads marinades, smoked foods, rice and almost any savoury dish. It can be combined with vegan butter, or oil to improve the taste for tempeh or soy.

It is important to remember that paprika has high sugar content (about 6 %) and burns easily. It releases its colour and flavour when heated. Thus sprinkling ground paprika over colourless dishes improves their appearance, but adds little to the flavour. In Hungary, this is called ‘A feast for the eyes ' and is used as a garnish and not as flavouring.

Paprika is unusually high in vitamin C. Hungary's Nobel prize-winning Professor Szent Gyorgyi first discovered the vitamin in paprika chile peppers. The capsicum peppers used for paprika contain six to nine times as much vitamin C as TOMATOES by weight.

High heat leaches the vitamins from peppers, thus commercially-dried peppers are not as nutritious as those dried naturally in the sun.

As an antibacterial agent and stimulant, paprika can help normalize blood pressure, improve circulation, and increase the production of saliva and stomach acids to aid digestion.

Paprika Storage

Paprika should be stored in an airtight container in a cool, dark place, preferably the refrigerator. Rather than paprika in a glass bottle, choose the one in the tin which will protect the contents from damaging light.

As with most ground spices, paprika will lose its flavor and potency with age. Use it or replace it within six months for best results.

Paprika Cooking Tips

The rich coloring of paprika not only enhances the visual appeal of foods, but it can also be used as a major flavoring as in Veggie goulash or Veggie Stew.

Be aware that when Hungarian paprika is specified in a recipe, you'll need to find a mild, sweet variety, preferably imported. Spanish paprika generally imparts a much spicier heat to foods. Be sure to check labels to ensure you are getting either the "sweet" (mild) or "hot" type that you desire.

However, even labels can be confusing. For example, the Hungarian "rose" or "sweet rose" variety is decidely spicy to the palate, although not as hot as cayenne.

Actually the paprika according to botanical views to be categorized as fruits. But in the world of cuisine it favors as vegetables group. Paprika can me make into cuisine and group into many category, it can be cooked in steam, consume it as salad etc.

LET FOOD BE YOUR MEDICINE AND MEDICINE BE YOUR FOOD!

PAPRIKA is Bell Pepper. Try this spice- food as part of your daily meals.

Recap- benefits having paprika in our meals.

- Rich in antioxidant vitamin C.

- Helps to fight off colds, asthma, bronchitis, respiratory infections, cataracts, macular degeneration, angina, atherosclerosis and cancer.

Further tips

There are more than just the red and yellow colours at the market. Check the labels carefully to ensure that you are about to purchase the flavour you most desire for your recipe:

Semisweet: has a very light and almost matte colour. Fairly hot and spicy.

Sweet: a deep colour that is somewhat mild and coarse in texture.

Mild: has an airy red colour, fragrant and mildly hot.

Delicatess: a powdery red that releases a delicious aroma when heated.

Rose paprika: packed with flavour (slightly hot) and has a very lovely rosey colour. Rose paprika is a Hungarian speciality.

Hot: from a sandy brown red to a sun-lit yellow you can expect a very hot flavour.

Recipe

If you have never incorporated paprika within your recipes or haven’t had the pleasure of tasting it and would like to give it a shot, try this simple recipe at home to get started:

Ingredients

4 large russet potatoes
1/4 cup of extra virgin oil (dark)
Salt and pepper to taste
Your preferred flavoured paprika from your local market

Cooking Directions

Preheat your oven to 350 degrees.

Wash the potatoes thoroughly. Feel free to keep the skin intact or peel partially/entirely. Cut the potatoes to a desired size. The thinner you cut them, the crispier they will become during baking.

Add foil to a shallow metal baking pan. Coat it with olive oil to prevent sticking. Sprinkle the salt and pepper (optional). Add the potatoes in a single file - do not overlap. Pour the remaining oil over the potatoes. Sprinkle a very light amount of paprika over the well oiled potatoes.

Place the baking sheet into the oven and bake the potatoes for roughly 30 minutes. Remove the sheet, flip the potatoes over and add an additional desired amount of paprika to preserve fresh flavour.

Heat for an additional 15-20 minutes or until golden brown.

Keep in mind the varying heating times are according to different ovens, so keep an eye on the potatoes every 10 minutes or so to prevent over baking.

Eat Well ! Eat for your health !

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Why Vegan, Living Vegan

What is a VEGAN? A vegan (pronounced VEE-gun) is someone who, for various reasons, chooses to avoid using or consuming animal products. While vegetarians choose not to use flesh foods, vegans also avoid dairy and eggs, as well as fur, leather, wool, down, and cosmetics or chemical products tested on animals. Why VEGAN? Veganism, the natural extension of vegetarianism, is an integral component of a cruelty-free lifestyle. Living vegan provides numerous benefits to animals' lives, to the environment, and to our own health–through a healthy diet and lifestyle.

FOR THE ANIMALS Despite the common belief that drinking milk or eating eggs does not kill animals, commercially-raised dairy cows and egg-laying chickens, whether factory-farmed or 'free range,' are slaughtered when their production rates decline. FOR THE ENVIRONMENT Animal agriculture takes a devastating toll on the earth. It is an inefficient way of producing food, since feed for farm animals requires land, water, fertilizer, and other resources that could otherwise have been used directly for producing human food. ^ FOR THE HEALTH The consumption of animal fats and proteins has been linked to heart disease, colon and lung cancer, osteoporosis, diabetes, kidney disease, hypertension, obesity, and a number of other debilitating conditions. Cows' milk contains ideal amounts of fat and protein for young calves, but far too much for humans.

LIVING VEGAN There are many alternatives to leather, wool, and down. And many are available at local stores. For example, Payless Shoes is a dependable source for inexpensive vegan shoes. Higher quality vegan shoes, whose longevity and comfort may be closer to leather shoes, are available from Moo Shoes and Otsu, as well as Vegan Essentials , The Vegetarian Site, and Pangea (both also sell a variety of vegan products, including clothing, accessories, food, personal care items, cleaning products and more). Acrylic and 'polar fleece' are popular alternatives to wool, available at many clothing stores. Sleeping bags and coats stuffed with Thinsulate, Polyfil, and other synthetic insulation are often warmer than those stuffed with goose-down. In addition, synthetic insulation retains its properties when wet. Most outdoor stores carry many options.

Big factory pig farms are some of America's worst polluters

It's an investigative piece on how Smithfield Foods, America's largest hog slaughterer, circumvents law, pollutes like crazy, and creates antibiotic and vaccine-laden pork products that feed our country. I don't intend to become one of those annoying vegangelicals who tries to convert everyone to tempeh, but this was just a fascinating read:

Smithfield's holding ponds -- the company calls them lagoons -- cover as much as 120,000 square feet. The area around a single slaughterhouse can contain hundreds of lagoons, some of which run thirty feet deep. The liquid in them is not brown. The interactions between the bacteria and blood and afterbirths and stillborn piglets and urine and excrement and chemicals and drugs turn the lagoons pink.

Even light rains can cause lagoons to overflow; major floods have transformed entire counties into pig-shit bayous. To alleviate swelling lagoons, workers sometimes pump the shit out of them and spray the waste on surrounding fields, which results in what the industry daintily refers to as "overapplication." This can turn hundreds of acres -- thousands of football fields -- into shallow mud puddles of pig shit. Tree branches drip with pig shit.

Some pig-farm lagoons have polyethylene liners, which can be punctured by rocks in the ground, allowing shit to seep beneath the liners and spread and ferment. Gases from the fermentation can inflate the liner like a hot-air balloon and rise in an expanding, accelerating bubble, forcing thousands of tons of feces out of the lagoon in all directions.

The lagoons themselves are so viscous and venomous that if someone falls in it is foolish to try to save him. A few years ago, a truck driver in Oklahoma was transferring pig shit to a lagoon when he and his truck went over the side. It took almost three weeks to recover his body. In 1992, when a worker making repairs to a lagoon in Minnesota began to choke to death on the fumes, another worker dived in after him, and they died the same death. In another instance, a worker who was repairing a lagoon in Michigan was overcome by the fumes and fell in. His fifteen-year-old nephew dived in to save him but was overcome, the worker's cousin went in to save the teenager but was overcome, the worker's older brother dived in to save them but was overcome, and then the worker's father dived in. They all died in pig shit.

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LAW OF ATTRACTION DIRECTLY FROM SOURCE - Abraham-Hicks

A music video featuring the Non-Physical Source Energy known as Abraham, speaking through Esther Hicks. The Teachings of Abraham have been presented by Esther and her husband Jerry in workshops and seminar cruises for over 20 years. The music is from the audio CD entitled "Law of Attraction Directly From Source" - available in early Summer 2008 from Abraham-Hicks Publications. Please visit our website for more information and to pre-order the music CD.

NOTE: To watch this video in high quality and stereo, simply add "&fmt=18" to the end of the URL and refresh the page.

Cooking, Growing and Health Benefits of Cilantro . Post Includes some great Food prep Ideas from Chef Mayra

Health Benefits of Cilantro
Cilantro is known to be rich in phytonutrients, flavonoids and active phenolic acid compounds, all of which are good for you. There are no definitive studies on cilantro but many believe that it and the seeds (often called coriander), have been found to help control blood sugar, lower cholesterol and fight inflammation and free radicals. There is further speculations that cilantro may also have antimicrobial properties.

There is also considerable literature speculating that cilantro may be an effective chellation therapy for people who have excess mercury in their systems. Some think that mercury poisoning could be the result of metallic teeth fillings. Every time a person with fillings chews, the fillings release minute amounts of mercury gas that may be breathed into the system (swallowing mercury is actually far less toxic than breathing it). Of course, this is all speculative and disputed. Nevertheless, many people who have suffered from mercury poisoning and the "brain cloud" it causes have reported fairly rapid relief by the consistent consumption of cilantro over a period of just a few weeks.

Cilantro is also reported to deal effectively with other metals in the system. Consumption of about two teaspoons of cilantro pesto daily for three or four weeks may have beneficial effects.

Cooking with Cilantro
Cilantro is found in many dishes, but it is most common in Asian and Mexican preparations. When purchasing cilantro, most people get the leafy herb fresh from the vegetable section of the grocery store. Be careful when purchasing as cilantro will wilt and spoil quickly. Get it as fresh as possible, you can store it in an air filled bag in the crisper of your refrigerator. If you have some left over after a recipe, you might consider dehydrating the leaves for use in soups and baked dishes.

The seeds are also called for in many recipes. The seeds can be found dried in the spice section under the name "coriander". The flavor of the leaves as opposed to the seeds is vastly different. The popular herb has an unusual flavor that leaves a pleasant if unusual aftertaste in the upper palate. While the seeds have a more lemony flavor and a somewhat different texture.

In cookbooks, you will often find cilantro referred to as Chinese Parsley, especially if the recipe happens to be in an Asian style.(It is also labeled this way in some grocery stores.) You may also see it referred to as Mexican Parsley. In Asian cooking, it may be found in salads, dressings, soups, and as a strong addition to Thai dishes. The coriander seeds are not often used in Chinese dishes, but are a frequent ingredient in Indian and Thai dishes.




Chef Mayra' Cream of Cilantro Soup
If your guests do not mind a vaguely green soup, you may find cream of cilantro soup the hit of your dinner party.

Ingredients: Organic if Possible
1 1/2 cups fresh cilantro (stems removed)
3 cups veggie broth
4 tablespoons vegan butter
4 tablespoons unbleached flour
1 eight ounce container of vegan sour cream
4 cloves garlic (minced)
dash sea salt
1/4 teaspoon red pepper
1/4 teaspoon cumin

Directions:
Place cilantro leaves in blender, pour in the veggie broth. Puree until smooth. Set aside.

In wide sauce pan over medium heat, melt vegan butter. Add flour and mix thoroughly until all the flour is coated in vegan butter. Add the blended mixture and stir constantly until soup thickens. Add in garlic and spices. About 2 minutes before serving add sour cream and heat until soup is sufficiently hot to be served. If you overcook the vegan sour cream, letting it heat and cool, it can curdle. Serve in bowls. May garnish with a cilantro leaf or two.



Chef Mayra's Cilantro Chutney
This is one of those authentic recipes that you must try if you are cilantro lover.

Ingredients:
2 cups is cilantro
2 cloves garlic
1 teaspoon ginger
1/2 cup of mint leaves
1 hot pepper
2 large tomatoes
1 onion - chopped

Directions:
"put everything in the food possessor and puree it. Salt to taste. Eat with bread or rice."

This also will go well a dollop at a time on crackers.




Simple Cilantro Salsa ( Pico de Gallo)
Chef Mayra's Cilantro Salsa is a great way to spice up a party. Perfect for chip dipping, an addition to tostadas, buritos, Spanish rice or bean dip.

Ingredients:
1/2 cup chopped fresh cilantro
6 Roma tomatoes
1 white onion, diced tiny-like
1 diced jalepeno pepper
juice of one lemon
juice of one lime
salt to taste

Directions:
Make sure everything is thoroughly diced or chopped. Put in a bowl or a quart jar. Refrigerate over night to allow a good blending of flavors.

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How to Grow Cilantro
Cilantro or coriander will grow in a great variety of locations and conditions. However, it does best in sunny locations on rich, well-composted patches that are well drained. An excess of nitrogen will delay the ripening of the coriander seed, but is actually better for those who grow the plant strictly for the cilantro leaves. Nevertheless, try to harvest the leaves earlier rather than later as older leaves tend to have a stronger flavor.

For best results it is best to have relatively even temperatures over a 90 to 100 day period. Heavy rain or wind will take a toll on both the cilantro leaves and the coriander seeds. Plant the seed as soon as the soil is warm enough for germination and there is no danger of frost killing the young plant. Seeds should be planted thinly at a depth of about one inch. The rows should be at least 15 inches apart to avoid crowding.

Weed fairly frequently. Cilantro grows one to three feet high, but it can be overpowered by unwanted plants. Broadcasting seeds to form a cover crop is not recommended for the same reason. Native weeds will tend to dominate. If possible, plant in early May in temperate regions. Some leaves may be harvested in just a few weeks, but the plant will not bloom until July and the coriander seeds will not mature until early August.

The coriander seeds may be harvested when they turn light brown. The small fruit will be about 1/8 inch in diameter. To preserve them, they should be dried and split in half. This is an annual plant, but leaving the seeds go, the gardener may expect a considerable number of volunteers the next year.



Chef Mayra Organic Mixed Green Salad With Cilantro-Lime Vinaigrette



Prep: 15 min. Add extra jicama to coleslaw for a crunchier texture, or serve it with other fresh vegetables for dipping in your favorite dressing.


Makes 4 servings
Ingredients

* 1 (5-oz.) mixed salad greens, thoroughly washed ( veggie wash)
* 2 oranges, peeled and sectioned
* 1 avocado, sliced
* 1/4 cup peeled, cubed jicama (about 1/2-inch cubes)
* 6 tablespoons Cilantro-Lime Vinaigrette (below)

Preparation

1. Toss together first 4 ingredients in a large bowl. Serve immediately with Cilantro-Lime Vinaigrette.


Chef Mayra's Cilantro-Lime Vinaigrette


Prep: 10 min. Use extra vinaigrette on salads or as a marinade.

This recipe goes with My Mixed Green Salad With Cilantro-Lime Vinaigrette


Makes 3/4 cup (serving size: 1 1/2 tbsp.)
Ingredients Organic if Possible

* 1/2 cup apple cider vinegar
* 2 tablespoons chopped fresh cilantro
* 1 teaspoon grated lime rind
* 2 tablespoons lime juice
* 1 tablespoon agave nectar (dark)
* 1/4 teaspoon salt
* 1/4 cup olive oil

Preparation

1. Whisk together first 6 ingredients; add oil in a slow, steady stream, whisking constantly until smooth. Whisk well before serving.


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Happy Birthday Today 4-16-2009 Tamara

While there are different schools of Feng Shui, they all share the same common goal which is to harmonize with the environment. The practice of Feng Shui is an art; the essence of Feng Shui is a science. Feng Shui honors the laws of nature and harnesses potential (yin) and kinetic (yang) to inspire harmonic balance within an environment. Tamara applies both traditional and nontraditional methods of Feng Shui and personalizes her services to her client's goals. Tamara works with celebrated interior designers, entrepreneurs and homeowners to create spaces to support their intention. Visit Tamara's Web Site http://tamarasgarden.com/index.php

Cooking With Lemon Balm 4-13-2009 Show

Lemon Balm: Herb of the Year 2007

Light and fresh, lemon balm adds a splash of citrus and mint undertones to both savory and sweet dishes. Use the young tops of the plant for cooking and teas because the large, older leaves tend to have a soapy, musty flavor. It is best used fresh but can be dried quickly and stored carefully for use in teas and herb blends; on drying it will lose some of the nuance of its flavor.
Gather and use generous amounts of fresh lemon balm leaves and add after cooking whenever possible to maintain the delicate aroma. Cooking lemon balm too long will dissipate its flavor.

Herb Blend	Uses
3 parts lemon balm, 1 part borage flowers, 1 part spearmint	Fruit beverages; steeping in wines; simple syrup for drinks and fruit salads; a stimulating tea
3 parts sorrel, 1 part lemon balm	Fresh salads; add to other greens or raw ve getables; salad dressings
Equal parts lemon balm, sweet cicely, lemon-scented geranium leaves	NON DAIRY puddings, custards, ice cream, fruit cocktails
2 parts sorrel, 1 part lemon balm, ½ part thyme	TEMPEH and Tofu: use as a rub before grilling, frying or baking
Equal parts lemon balm, sweet cicely, lemon verbena	Great for pasta; flavor rice and grains such as couscous; a light lemon tea
2 parts lemon balm, 1 part orange peel, ½ part rosemary	Flavor wines; with Agave a throat-soothing tea
2 parts lemon balm, 1 part each marjoram and thyme	Tomato sauces; add to poaching liquid for to create a Nice flavor* lemony sauce
Equal parts lemon balm, chervil and sweet cicely	Fruit pies, Non Dairy puddings, custards, fruit salads
2 parts sage, 1 part lemon balm, ½ part each thyme	Gr eat seasoning and marjoram or oregano
2 parts lemon balm, 1part each hyssop and mint	Stimulating tea; herbed simple syrup
2 parts lemon balm, 1 part catnip, ½ part German chamomile	Sleep-inducing tea
1 part lemon balm, ½ part sweet cicely, ¼ part lavender flowers	Rel axing, soothing tea; flavor desserts, baked goods; herbed simple syrup

Lemon balm may not be much to look at but the delightful fragrance is irresistible to children, bees , Chefs and gardeners. Don't be confused by its many names. Try it in your tea or sniff it to lift your spirits, you can call it whatever you like.

Some herbs are more straightforward than others. Basil is basil, every herb lover knows it. Rosemary is rosemary, there is

no other name for it. Lemon balm is another matter.

Lemon balm is also known as sweet melissa or sweet balm or just plain balm. But it is not to be confused with bee balm, even though bees love it. Lemon balm is often mistaken for lemon verbena although they look nothing alike. It does look like mint because it is in that family.

Sweet melissa is easy to explain as a natural extension of the Latin name Melissa officinalis although bee balm would make e sense, too, since the Greek translation of melissa is bees. The variations on balm may point to the herb's calming applications. Sweet balm has been used throughout the ages as a salve for burns and bites as well as for lifting spirits or as a sedative.
The lemon part of the moniker is obvious with the first sniff of the leaves. A strong lemon scent wafts from the plant with a mere brush against it. The lemon taste is as strong as the aroma.

Lemon balm is a modest herb in appearance . With smallish oval leaves and discreet white flowers, it will grow two or three feet high. As a member of the Lamiaceae (formerly Labiatae), or mint, family, this perennial will self-seed into rambunctious growth and may offer three harvests per season if it is cut back after each blooming.

Recipes

Lemon-Berry Chardonnay Cordial

Makes 3 cups

Lemon balm was traditionally consumed in wine cups and cordials for its medicinal benefits. Vegan Chablis or any other white wine may be substituted for the Vegan Chardonnay, or use this sweet, thick syrup as a sauce for puddings, custards and other desserts.

¾ cup Raw sugar
¼ cup chopped fresh lemon balm
3 cups Organic fresh or frozen blueberries, raspberries, strawberries or blackberries
3 cups Vegan Chardonnay

In a blender or food processor, process sugar and lemon balm until leaves are finely chopped and mixed with the sugar. Wash and drain berries and place in a quart jar.Sprinkle herbed sugar over berries. Add wine to jar and cover. Refrigerate for at least 1 month, or until mixture is slightly thick and sweet.

For an aperitif: Strain and pour into glasses. Garnish with lemon balm sprigs.

For a cool summer beverage: Strain and pour ¼ cup into a tall, ice-filled glass. Fill the glass with soda water or sparkling water. Garnish with lemon balm sprigs.

For a dessert sauce: Spoon over fresh fruit or Coconut or Soy ice cream.

Peach, Avocado and Arugula Salad with Lemon Dressing

Serves 4

Peppery arugula leaves are softened by the bright, slightly sweet and aromatic combination of lemon balm and basil.

Bread:
4 slices Wheat French bread, cut on the diagonal
2 tablespoons Organic olive oil
1 clove Organic garlic cut in half

Organic Salad:
2 cups fresh arugula leaves
½ cup fresh lemon balm leaves
¼ cup red onion slices
Fresh basil leaves, finely shredded
1 ripe avocado, sliced
2 ripe peaches, peeled and sliced
4 whole fresh lemon balm sprigs, optional

Organic Dressing:
5 tablespoons extra-virgin olive oil
1 tablespoon rice vinegar
1 tablespoon fresh lemon juice
2 tablespoon chopped fresh lemon balm
Salt and freshly ground pepper

Preheat broiler. Arrange bread on a baking sheet and drizzle with olive oil. Broil for 2 to 3 minutes, turn and broil for another 2 minutes, or until bread is golden brown. Remove from oven and rub both sides with garlic; set aside.

To make salad, toss arugula, lemon balm, onion and basil in a bowl; set aside.

To make dressing, combine oil, vinegar, lemon juice and lemon balm in a jar with a tight-fitting lid. Cover and shake well. Add salt and pepper to taste. Add half the dressing to arugula and herbs; toss lightly.

To serve, place one bread slice on a plate. Spoon ¼ of the salad over bread. Arrange avocado and peach slices over salad. Drizzle remaining dressing over fruit. Garnish each with a sprig of lemon balm, if desired, and serve immediately.

Corn Fritters with Lemon Pesto

Serves 4

Serve these lightly fried fritters as a vegetable accompaniment or main dish.

Use regular or sweet potatoes.

Buy Organic

1 cup fresh or frozen corn kernels
1 cup shredded carrot or parsnip
1 cup shredded potato
2 green onions, finely chopped
2 tablespoons chopped fresh lemon balm
3 tablespoons shredded VEGAN mozzarella cheese
2 tablespoons unbleached all purpose flour
Equivalent to 1 egg replacement ( use also ready Made tempura batter)
SEA Salt and freshly ground pepper
3 tablespoons olive oil or Any pressed Oil such as; Apricot Kernel, Grape Seed or Coconut Oil.

In a large bowl, combine corn, carrot, potato, onions, lemon balm and Vegan mozzarella cheese. Stir to mix well. Add flour and egg replacement ( fallow the package instructions) and mix to combine. Add salt and pepper to taste. Mixture should be just moist enough to hold together. If not, add more flour until mixture is the desired consistency for forming into patties.

Lemon Lovers Tea

Ingredients: 1/4 cup dried lemon balm leaves 2 tablespoons dried lemon thyme leaves 1/4 cup dried lemon verbena leaves 1/4 cup dried lemon geranium leaves 2 tablespoons dried lemon grass leaves 1 tablespoon dried lavender blossoms

Mix all together and use a tsp. or so per cup of boiling water. If you are missing any of the lemon herbs, just use more of the ones you do have.

Lemon Mint Sun Tea

Ingredients: 1/2 cup mint 1/2 cup lemon balm 1/2 cup chamomile flowers 3 black tea bags

Place in a gallon container and add cold water to fill the jar. Set in the sun for several hours. Strain our tea and herbs. Pour over ice and refrigerate the leftovers. Sweeten with honey or sugar if desired.

Rose and Herb Tea

Ingredients: 1/2 cup dried red rose petals (make sure no sprays were used) 2 tablespoons dried lemon balm 1 tablespoon dried rosemary

Mix well. Use 1 teaspoon for each cup and pour boiling water over the herbs, then strain after 5 minutes or so. Sweeten as desired.

Lemon Balm Vinaigrette

Ingredients: 3 tablespoons light olive oil 1/8 teaspoon salt 6-8 leaves lemon balm Fresh black pepper to taste 2 tablespoons wine vinegar

Stack the lemon balm leaves together and roll, then with a very sharp knife cut thin strips, and then chop finely. Combine with the other ingredients and serve with steamed vegetables or mixed salad greens.

Lemon Orange Vegan Cheese Spread

Ingredients: 2 ounces Vegan butter, softened 8 ounces Toffuti ( Non Dairy) cream cheese, softened 2 Tbsp. Organic orange marmalade 1 tsp. orange zest 1 Tbsp. fresh fresh orange juice 3 Tbsp. chopped fresh lemon balm

Blend the Vegan butter and Non Dairy cream cheese until smooth. Mix in the other ingredients. Chill overnight and serve at room temperature.

Lemon Astringent

Ingredients: 1 Tbsp. fresh lemon balm 1 cup witch hazel

Combine the ingredients in a jar with a tight-fitting lid. Allow to steep for 1 week. Strain. Use 1 teaspoon per application with a cotton ball. Refrigerate if you wish.

Lemon Herb Vegan Butter

Ingredients:

2 tablespoons lemon balm, chopped fine

2 tablespoons thyme, chopped fine

1 cup Vegan butter, softened

Cream butter and stir in herbs. Chill for at least 3 hours to allow flavors to blend. Use with baked potatoes or vegetables.

( Or anything else you can think of )

Snow Peas with Almonds and Lemon Balm

Makes 2 side dish servings.

2 Tablespoons sliced almonds

4 ounces fresh snow peas

1 Tablespoon chopped fresh lemon balm leaves

1/8 teaspoon cracked black pepper

1/8 teaspoon Kosher or Sea salt

1 Tablespoon olive oil

Toast the almonds by placing them in a small dry skillet over medium-high heat. Shake or stir, watching carefully, until they are golden brown. Remove from heat; transfer to a small bowl.

String the snow peas, if desired, and slice crosswise into 1/2-inch lengths. After the almonds have cooled, mix in the lemon balm, black pepper and salt, crushing the nuts slightly as you mix.

Heat the olive oil in the same small skillet over medium-high heat. Add the snow pea pieces; stir fry for 4-5 minutes. Reserve 1 Tablespoon of the almond-balm mixture and stir the rest of it into the snow peas. Transfer to a serving dish and sprinkle with the reserved mixture.

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Lemon balm is an easy to care for herb that grows similar to mint. It likes some shade during the hot part of the day or it will wilt slightly. I find it very drought tolerant and rarely give it extra water unless we go quite awhile without rain. In fact, it doesn't like wet feet, and prefers a loose, fairly fertile soil. It will tolerate dry soil as well. I harvest my plant at least 3 times each summer and still have more than I can use with just one plant. It can be harvested within 2-3 inches from the base of the plant each time and it comes back with vigor! I've read that in some parts of the United States it's becoming known as a pest, but I've found that if you keep it harvested and don't allow it to go to seed it stays under control.

You can divide lemon balm in the spring or fall. You can also take cuttings in midsummer to bring in for the winter. It can be grown from seed in the spring, or started indoors in late winter and transplanted.

Lemon balm is not considered an ornamental herb, but I think the leaves are pretty, and I can't resist grabbing one each time I pass it to smell the lovely lemon scent. I have mine located next to my sage plant, which is great for snipping both herbs quickly before cooking.

To harvest, cut the whole stems within a few inches of the base of the plant, gather into groups of 5-6 stems, tie and hang in a warm, airy location. When dry, strip off the leaves, store in a covered container and use as needed.

A handful of fresh lemon balm and mint make an excellent hot or iced tea when agave is added. It can be used in place of lemon peel in recipes. Add it to your favorite vegan sugar cookie dough for a pretty vegan tea cookie.

I think of it as much more than a tea herb! I add it to herbal vinegars along with dill and nasturtiums for a pleasant variety of vinegar that can be used in marinades or salad dressings.

Cooking With Lemon Balm 4-13-2009 Show

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This documentary exposes a vast conspiracy to contaminate and control the world's food supply

Coming Soon ~ Dr Flavor's DVD

Coming soon Dr Flavor's DVD ... STAY TUNE!

Genetically Modified Organisms by the N3TWORK

Genetically Modified Organisms

Hi, I just wanted to let you know about a new San Diego, CA based grassroots online media organization called the N3TWORK @ www.YourNetwork.tv
Our site features mini documentary style videos highlighting issues that are not typically emphasized by the corporate press, like genetically modified foods.
Our GMO episode covers what they are, how long we have been eating them, and what the health risks are. The N3TWORK describes how this relates to the community at large and what we can do as food consumers to have a choice in the matter.


What is GMO, or genetically modified organism? And how do GMOs relate to what we are eating? How long have we been eating GMO foods and what are the health risks? If GMOs are safe then why have so many countries taken the initiative to ban or require labeling of them? The N3TWORK researches this subject and gets professional opinions on both sides to reveal the dispute and uncover the facts. After addressing the misconceptions about GMOs, The N3TWORK describes how this relates to the community at large and what we can do as food consumers to have our voices heard in this important debate.

Chef Mayra’s Tofu “Chicken NOT “ Salad Short clips One & Two

chef@mychefmayra.com www.mychefmayra.com

Chef Mayra’s Tofu “Chicken NOT “ Salad

1. 1 package tofu (firm or extra firm)
2. 1/2 cup vegan mayonnaise
3. 1/2 cup onion, diced
4. 1/4 cup green pepper
5. 1/4 cup red pepper
6. 1 teaspoon cumin
7. 1 teaspoon parsley
8. 1 teaspoon basil
9. 4 Organic whole wheat pita pockets

Directions

1. Cut tofu into 1/2 cubes and fry till golden brown, Mix tofu with mayo, onions, peppers and seasonings (use whatever seasonings you like).
2. Add more or less mayo depending on how"wet" you like the salad.

3. Best served in a organic whole wheat pita pocket.

Also ...YUM Serve with fresh organic Tomatoes!
No Bread? Serve on a Crisp piece of romaine or mustard greens.

email the Dr Flavor here : Chef@mychefmayra.com
MyChefMayra.com/

7 Quick Tips for Vegan and Vegetarian Health

Most of these tips really apply to everyone, not just vegetarians. They may seem trite, but they are tried and true and you will notice the difference in your health and energy levels.
Eat a dark green vegetable (broccoli, spinach, kale, collard greens) at least three times a week. These nutritional powerhouses are packed full of vitamins such as calcium and iron. On the run or hate spinach? Try drinking your greens. I recommend Naked Juice’s Green Machine—its made with fruit juice as well as greens, so it tastes better than others.












Take a vitamin supplement that contains B12 or include nutritional yeast in your diet regularly, especially if you're vegan








Water water water! It’s been said over and over again for a reason—because its true! Most people don’t drink nearly enough. Bring a water bottle with you wherever you go and invest in a simple filter for your home. Water is especially important when adjusting to a new way of eating, as it will help curb any cravings you may experience.






Make it a goal to eat at least one piece of raw fruit or a handful of raw vegetables every day . I try to eat an apple first thing in the morning to get it out of the way.

Reduce your refined sugar intake. I’ve got as much of a sweet tooth as anybody, but I try to keep it under control by using such sugar replacers as maple syrup, stevia and agave whenever possible (such as in coffee and tea) and indulging in the refined stuff only occasionally.



Eat the rainbow! Fruits and vegetables all contain different nutrients. A simple way to remember to eat a range of vitamins and minerals is to vary the colors of the vegetables you eat. Of course, greens are always good, but try eating a rainbow of tomatoes, yellow squash and purple cabbage!