pego: 2012/03

2012-03-15

Easy homemade remedies relieve arthritis and joint pain

Easy homemade remedies relieve arthritis and joint pain:

Homemade remedies for arthritis, gout and other joint pain are never farther away than the kitchen cupboard or the refrigerator. Joint disease is the result of various causes ranging from aging, to over-use and autoimmune diseases that attack joints and surrounding tissue...

Prevent or reverse hardening of the arteries without deadly pharmaceuticals

Prevent or reverse hardening of the arteries without deadly pharmaceuticals:

It's commonly known that cranberry juice is beneficial for clearing and eliminating infections of urinary tracts. But several studies have recently discovered another benefit for cranberry juice - heart health.

Hardened and obstructed arteries lead to blood vessels...

2012-03-14

Bye-bye allergy head - Six tips for easy breathing this allergy season

Bye-bye allergy head - Six tips for easy breathing this allergy season:

'via Blog this'

Back to Nature Vegetable Soup

Back to Nature Vegetable Soup:

I love big flavors — lemon, saffron, chili, wine. But my trip to Paris reminded how full of flavors vegetables are all by themselves — naturally. This comforting soup lets the vegetables do the talking and is perfect for that in-betweeny time when the calendar says spring but the thermometer still says winter.
Serves: 6

3 tablespoons olive oil
1 leek, chopped
3 cloves garlic, minced
3 carrots, chopped
1/2 pound mushrooms (about 2 cups), sliced
1 red pepper, chopped
2 ribs celery plus celery leaves, chopped
5 cups vegetable broth
1/2 pound green beans (about 2 cups), chopped into bite-sized pieces
1/2 cup noodles
Sea salt and fresh ground pepper to taste
1 bunch flat-leaf parsley, chopped fine

Heat olive oil in a large stock pot over medium-high heat until the oil turns lustrous. Add chopped leek, garlic and carrots. Cook about 5 minutes, stirring occasionally, until vegetables relax and start to soften.
Add mushrooms, red pepper and celery and continue to cook, stirring now and again for another 10 minutes, letting vegetables caramelize.
Add broth, bring to boil, then cover, reduce heat to low and let soup simmer for 30 to 45 minutes.
Add green beans and pasta and cook, covered, for another 10 to 15 minutes, until pasta is al dente, the beans are tender yet maintain their bright lively greenness, and the broth slightly thickened.
Season with sea salt and pepper to taste. Sprinkle in the confetti of parsley and serve.
Ellen Kanner writes the Meatless Monday column for The Huffingon Post, is the Edgy Veggie, a syndicated columnist, and Dinner Guest blogger on Culinate. She is also a contributor to Bon Appetit, Relish, Eating Well, Vegetarian Times, More, the Miami Herald and regional publications across the country including Pebble Beach and Palm Beach Illustrated.