1. Beets
High in the B-Vitamin, folic acid, these colorful root vegetables also contain powerful nutrient compounds that help protect against birth defects and heart disease. The betaine in beets helps reduce inflammation, with the antioxidant pigment that gives beets their rich, purple-crimson color-betacyanin- is also a powerful cancer-fighting agent; especially colon cancer. Sneak it in: Add pickled beet sticks as a garnish to your salads, or serve borscht (recipe in betweenclosefriends.com) as your soup dish at lunch with a sour cream garnish.

2. Cherries
Loaded with vitamins A and C, fiber and antioxidants (including sleep-promoting melatonin), high in phytochemicals (plant chemicals that have disease preventative properties), cherries also contain anthocyanins (flavonoid pigments), that can have a significant impact on relieving muscle and joint soreness by reducing inflammation. Sneak it in: Delicious as snacks, in desserts, added to your breakfast oatmeal, or chopped for a colourful garnish over salads.

3. Cranberry
Compared to 20 other fruits, cranberries had the highest level of both free and total polyphenol antioxidants (phenols), with red grapes at a distant second place. Phenols are an oxidant that decrease the risk of heart disease, stoke and cancers, and also support the immune system. Sneak it in: Serve cranberry jam on toast (recipe in betweenclosefriends.com); use in soups, stews and baking; or sprinkle dried cranberries over salads and in your morning cereals

4. Eggs
Eggs are nutrient dense, contain high quality protein, while providing many vitamins and minerals, and only 70 calories per egg. The yolks are loaded with choline, which is proven to help combat breast cancer. Sneak it in: Crumble a hard-boiled egg over your favourite salad, stir a lightly beaten egg into clear soups for added interest.

5. Kale
This nutrient rich, low calorie leafy green is rich in antioxidants, minerals and vitamins. The sulphur-containing phytonutrients also contained in Kale are believed to lower the risk of arthritis and cancers such as ovarian and breast. Sneak it in: Delicious used in soups, pasta dishes, and combined with chickpeas and potatoes.

6. Kefir
This ancient cultured milk product delivers antibiotic properties, protein, minerals and vitamin B, and is an ideal substitute if you are lactose intolerant. Kefir can also be made ‘dairy free’. Sneak it in: Use in place of yogurt with granola and berries or in traditional Lassis (recipes in betweenclosefriends.com); add to your favourite smoothies; mix with fruit juices.}

7. Mushrooms
These tasty treats are loaded with antioxidants, riboflavin, selenium and other nutrients that keep our immune system healthy and help prevent cancer. Sneak it in: Combine with onions, garlic and thyme to make stock for risotto; obvious toppings for pizzas and salads; delicious stuffed as dinner appetizers!

8. Pistachios
Pistachios are the lowest-calorie, highest-fiber nut containing antioxidants, heart-healthy fats/protein, while offering more than 30 different vitamins, minerals, and phytonutrients. They are the only nut to contain significant amounts of the carotenoids lutein and zeaxanthin, which help reduce the risk of age-related macular degeneration. Pistachios are also an excellent source of vitamin B6, containing as much as beef liver! Sneak it in: Use them in pestos instead of pine nuts, toppings to your salads, and chopped over rice dishes.

9. Ground Salba
This ancient grain contains essential minerals, and vital age–fighting antioxidants while providing 8x more omega-3 fatty acids than salmon, 25% more dietary fiber than flaxseed, 30% more antioxidants than blueberries, and 7x more vitamin C than an orange! Sneak it in: Sprinkle over breakfast cereals; in smoothies; in pasta dishes and salads; or bake/cook with it in breads, cookies, muffins, burgers, gravies, etc.

10. Spirulina
With more iron than beef and more protein than soy, high in essential fatty acids, Vitamins B, C, D, and minerals; this algae is the only plant source of vitamin B12. Sneak it in: Add spirulina powder to breakfast smoothies, dips, and use to make tasty broths for homemade soups. (recipes in betweenclosefriends.com)

NOTES:

6. Kefir was discovered by ancient Egyptians who found that the fresh cow, goat, or sheep milk they carried in their leather pouches while traveling through the dessert, would ferment into a tasty effervescent thirst-quenching beverage. Today, dairy-free alternatives are also available using coconut milk, rice milk and soya milk. (recipe to make your own soyamilk, and kefir available in betweenclosefriends.com) It is also tasty used in fruit juices, coconut water, and in ginger beer. Kefir can be purchased ready made in most Health Food Stores, Fitness Centers and some specialty grocery stores. Starter kits to make your own Kefir can be also purchased here, and online.

9. A 100% natural whole food, Salba is gluten free and can be eaten whole or ground. When used in powder form, it is an excellent substitute for flour or eggs in recipes. (1/4 c cold water mixed with 1 T Salba powder is equal to 1 egg). Clinical studies indicate this ancient nutritional powerhouse grain helps to: boost energy levels, reduce blood pressure, promote balanced blood sugar levels, reduce weight, aid in digestion, and is heart- healthy. Ground Salba can be purchased in most Health Food Stores, Fitness Centers and online.

10. Spirulina is a microscopic blue-green alga cultivated and harvested from small lakes and ponds around the world, and is now commonly used as a dietary supplement as well as a whole food whose use dates back to the Aztecs in the 9th Century. It is available in tablet, flake and powder form in most health food stores and drugstores. (Jameson commonly carries Spirulina in tablet form, which you can crush and use as a powder).

‘Herbes de Provence’ a la California

This specialty ‘Herbes de Provence’ a la California mixture is especially versatile for a ‘California’ flavour to all your dishes, from soups to savory dishes. You can use it on fish, poultry and meats, with your vegetables, casseroles….virtually any dish you wish to spice up reminiscent of a little California sun! (A delightful combination in which to use your home-grown herbs. For more homemade all-natural spice mix recipes, favourite food recipes, herbal recipes, specialty recipes and so much more, please check out the category sections in betweenclosefriend.com )

In a small bowl, combine together:

1 T dried basil

1 T dried sweet marjoram

1 T dried sweet savory

1 T dried thyme

2 tsp dried grated lime zest

1 dried and ground bay leaf

1 tsp dried lavender buds

1 tsp fennel seeds

Mix all the herbs together well, then pour and store in an airtight container between uses.

Herbes De Provence recipes differ slightly according to personal preferences. For a very basic version, combine the following according to your taste: oregano, rosemary, thyme, savory, marjoram and French lavender.

The tastiest versions will use your fresh dried herbs from your garden. In a hurry, or without an herb garden, combine store-bought spices and store in air-tight containers out of light to keep the freshness intact.

Both of these delightful recipe-combinations utilize your pesticide-free home-grown herbs beautifully…For more spice-mix recipes, check betweenclosefriend.com

How to make your own herb-mix recipe for a classic ‘Herbes De Provence’:

1 tsp oregano

½ tsp rosemary

2 teaspoon thyme

2 teaspoon summer savory

½ tsp marjoram

1 tsp French Lavender buds

This alternative variation yields approximately ¾ cup of ‘Herbes de Provence’.

1 tsp dried rosemary

3 T dried thyme

3 T dried savory

3 T dried marjoram

1 tsp dried basil

½ tsp dried sage

½ tsp fennel seeds

Combine either variation of the herbs together in a small bowl, mixing together well. Store in a tightly-lidded jar in a cool dark place between uses.

When mixed in with ¼ pound of butter, either variation will yield a real treat! ( When cooking dishes longer than 20 minutes, it is best to use your dried herb-mixes rather than using fresh picked herbs in order to maintain their unique flavourings.)

Note: To draw the full flavour from your home made spice mixtures, heat the ingredients very gently in a dry, heavy frying pan for a few minutes, stirring all the time. Then pound with a mortar and pestle, or grind the ingredients togetherin a small coffee-grinder used exclusively for herbs for a finer powder. When your spice mix is cold, store it in an airtight container in a cool and dark place.

Ideally, your spice mixtures should be prepared just before using them in your cooking and baking. But, it is both useful and more convenient to keep some of your favorite mixtures stored in airtight containers. It is best to make up and store small quantities of your chosen mixes in order to ensure their unique flavours, and that they do not become stale.

Check out the Spice and Herb Mix category of betweenclosefriends.com for recipes of some of the most well-known and used combinations in gourmet cooking throughout the world from standard ‘fines herbes’, ‘bouquet garni’ to sweet spice mixes for cakes, pies, etc. Also included are some unique or hard to obtain recipes using your fresh from the garden herbs and spices, in the ‘Recipe’ category of betweenclosefriends.com blog. Be sure to try your hand at making fresh “Lavender Cookies”, “Bourisin Cheeses”, “Soyamilk”, and other favorites, or soon-to-be favorites!

NOTE: To draw the full flavour from your home made spice mixtures, heat the ingredients very gently in a dry, heavy frying pan for a few minutes, stirring all the time. Then pound or grind the ingredients together. When your spice mix is cold, store it in an airtight container in a cool and dark place.

Ideally, your spice mixtures should be prepared just before using them in your cooking and baking. But, it is both useful and more convenient to keep some of your favorite mixtures stored in airtight containers. It is best to make up and store small quantities of your chosen mixes in order to ensure their unique flavours, and that they do not become stale. Below are some ‘specialty’ mixes, with the universally accepted standard classic combinations of ‘Classic Fresh Herb Cooking Combinations’ recipes following.

Some unique uses of herbs and spices are included in the “Recipe” category of betweenclosefrinds.com blog for your enjoyment and experimentation. You may also wish to check out the herb salt mix combinations, how to make your own mustards, and cheeses– from cream cheese, milk cheese, yogurt cheese and other popular combinations, (particularly my favorite recipe for 4 different Boursin Cheese recipes!), or unique recipes for herbal sugars (including how to candy ginger and blossoms for decorations on platters, cakes, pies, etc), to other of my favourite specific main course recipes, mocktails and desserts.

This recipe will yield 64 individual pieces of delightful Gingered Pumpkin Caramels.

Ingredients:

¾ tsp freshly grated cinnamon

¼ tsp freshly grated nutmeg

1¼ tsp powdered ginger

1/8 tsp powdered cloves

1 c fresh pumpkin puree (without added spices)

1 c white sugar

1 (300ml) can sweetened condensed milk

½ c unsalted butter (or use regular butter, but omit the ¼ tsp salt in this recipe)

¼ c corn syrup

¼ c regular cooking molasses

¼ tsp salt

½ - ¾ c chopped and toasted Nuts (pecans, walnuts, hazelnuts, or peanuts are tasty choices)

1 tsp pure vanilla extract

1. Prepare an 8” square baking pan by lining the bottom with parchment paper. Butter the paper and the pan sides lightly.
2. Mix together the spices and toasted nuts in a small bowl. Set aside.
3. Combine the pumpkin, sugar, condensed milk, butter, corn syrup, molasses and salt in a bowl, stirring together to mix.
4. Slowly and carefully, pour this mixture into a heavy iron skillet set over medium heat. Stir this gingery pumpkin mixture until it comes to a gentle boil.
5. Cover the skillet, and allow your candy to boil gently for 3 minutes.
6. Next, uncover the skillet and continue to boil this pumpkin mixture, stirring constantly for approximately 30 minutes, until it reaches the firm-ball stage on a candy thermometer (245 F or 118 C).
7. Once it reaches the firm-ball stage, remove your candy from the heat, and immediately stir in the spice-nuts mixture and pure vanilla, combining together well.
8. Quickly pour this caramel mixture into your prepared pan, spreading it evenly with a buttered spatula.
9. Set aside the pan on a rack, and allow your Gingered Pumpkin Caramel to cool.
10. When cooled, lift the caramel block out of the pan, and place on a cutting board. Cut the caramels into 1-inch squares with a buttered knife.
11. Wrap each gingered pumpkin caramel in candy wrap or waxed paper, and store in a covered container.

Gingered Pumpkin Caramels can be made all year round using canned pumpkin puree, replacing your freshly-made Jack-o-Lantern pumpkin puree.

These delicious caramels are delightful gifts from your kitchen to make and give to a special friend, as a holiday hostess gift, or to satisfy your sweet tooth on a cold night.

An easy homemade Pumpkin Spice recipe to have on hand for your holiday cooking, is available in the “Herb and Spice Mixes” category of the betweenclosefriends.com blog.

Traditional Pumpkin Spice Blend

1 to 1¼ tsp ground cinnamon

½ to 1 tsp ground ginger

¼ to ½ tsp ground nuntmeg

¼ to ½ tsp ground cloves

Combine the above spices and add to your favourite pumpkin pie mix, or muffin mix for a delightful flavour treat.

Cinnamon and ginger are soothing, warming, and comforting when used in cooking. Cinnamon is also an all natural anti-inflamatory and antibiotic.

Ingredients:

1 tsp dried basil leaves

1/2 tsp white peppercorns

2 T dried onion flakes

1 T garlic powder

1/2 tsp paprika

1 T dry mustard seeds

1 tsp dried thyme leaves

1/4 tsp celery seed

1/4 tsp dried rosemary leaves

Blend the above ingredients together in a small coffee-grinder used exclusively for herbs until fine and of the consistency that you want. Pour into an empty shaker bottle along with a few grains of raw rice to prevent clumping. Yield approximately 1/3 cup of your salt-substitute mix.

Symptoms are easily spelled out here to help you differenciate between a common cold and the flu. More identifications and cold home-remedies are available on this betweenclosefriends.com blog in Herbal Teas, Holistic Healing and Natural Herbal Remedies. The most important strategy during this season is to keep your immune system strong by maintaining a healthy diet and drinking 8 glasses of water a day. Important note: If you think you have the flu, check with your doctor immediately.

Symptom	Cold	H1N1 Flu
Fever	Fever is rare with a cold.	Fever is usually present with the flu in up to 80% of all flu cases. A temperature of 100°F or higher for 3 to 4 days is associated with the H1N1 flu.
Coughing	A hacking, productive (mucus- producing) cough is often present with a cold.	A non-productive (non-mucus producing) cough is usually present with the H1N1 flu (sometimes referred to as dry cough).
Aches	Slight body aches and pains can be part of a cold.	Severe aches and pains are common with the H1N1 flu.
Stuffy Nose	Stuffy nose is commonly present with a cold and typically resolves spontaneously within a week.	Stuffy nose is not commonly present with the H1N1 flu.
Chills	Chills are uncommon with a cold.	60% of people who have the H1N1 flu experience chills.
Tiredness	Tiredness is fairly mild with a cold.	Tiredness is moderate to severe with the H1N1 flu.
Sneezing	Sneezing is commonly present with a cold.	Sneezing is not common with the H1N1 flu.
Sudden Symptoms	Cold symptoms tend to develop over a few days.	The H1N1 flu has a rapid onset within 3-6 hours. The flu hits hard and includes sudden symptoms like high fever, aches and pains.
Headache	A headache is fairly uncommon with a cold.	A headache is very common with the H1N1 flu, present in 80% of flu cases.
Sore Throat	Sore throat is commonly present with a cold.	Sore throat is not commonly present with the H1N1 flu.
Chest Discomfort	Chest discomfort is mild to moderate with a cold.	Chest discomfort is often severe with the H1N1 flu.

The only way to stop the spread of the epidemic is to spread the awareness. Wash your hands thoroughly and frequently. Keep your fingers out of your mouth and nose! Cough or sneeze into your elbow or a tissue which should then be discarded. Stay home if you are sick.

This ‘Herbes de Provence’ a la California mixture is especially versatile for a ‘California’ flavour to all your dishes, from soups to savory dishes. You can use it on fish, poultry and meats, with your vegetables, casseroles, stews….virtually any dish you wish to spice up reminiscent of a little California sun! (A delightful combination in which to use your pesticide-free home-grown herbs…..For more spice-mix recipes, check betweenclosefriend.com ) This recipe will yield approximately 3/4 cup.

To create your own ‘Herbes de Provence’ a la California herb mix, in a small bowl, combine together:

1 T dried basil

1 T dried sweet marjoram

1 T dried sweet savory

1 T dried thyme

2 tsp dried grated lime zest 1 dried and ground bay leaf

1 tsp dried lavender buds

1 tsp fennel seeds

Mix all the herbs together well, then pour and store in an airtight container between uses.

NOTE: To draw the full flavour from your home made spice mixtures, heat the ingredients very gently in a dry, heavy frying pan for a few minutes, stirring all the time. Then pound or grind the ingredients together. When your spice mix is cold, store it in an airtight container in a cool and dark place.

Ideally, your spice mixtures should be prepared just before using them in your cooking and baking. But, it is both useful and more convenient to keep some of your favorite mixtures stored in airtight containers. It is best to make up and store small quantities of your chosen mixes in order to ensure their unique flavours, and that they do not become stale. Below are some ‘specialty’ mixes, with the universally accepted standard classic combinations of ‘Classic Fresh Herb Cooking Combinations’ recipes following.

Some unique uses of herbs and spices are included in the “Recipe” category of betweenclosefrinds.com blog for your enjoyment and experimentation. You may also wish to check out the herb salt mix combinations, how to make your own mustards, and cheeses– from cream cheese, milk cheese, yogurt cheese and other popular combinations, (particularly my favorite recipe for 4 different Boursin Cheese recipes!), or unique recipes for herbal sugars (including how to candy ginger and blossoms for decorations on platters, cakes, pies, etc), to other of my favourite specific main course recipes, mocktails and desserts.

Hello everyone, this email was sent to me today by a very reliable friend. I have often heard of and seen natural remedies for several different maladies throughout the years, and obviously promote them here. This one is too good not to share with you, immediately. I am reminded of my mother (and whose mother from the ‘old country’), always insisted we eat lots of asparagus.

There are so many ‘old wife’s sayings’ that support natural remedies/cures, and preventative measures, such as’ eat healthy to stay healthy’,’ colourful vegetables keep the doctor away’, ‘an apple a day keeps the doctor away’, etc, etc……

Asians, Europeans, and other ancient cultures, have long used a wide variety of organic foods to promote health, youth, and virility. This site is dedicated to helping bring this proven knowledge to North Americans, and any others who wish to share.

Good eating and good health to you all.

Asparagus (Who Knew????)

My Mom had been taking the full-stalk canned style asparagus that she pureed and she took 4 tablespoons in the morning and 4 tablespoons later in the day. She did this for over a month. She is on chemo pills for Stage 3 lung cancer in the pleural area and her cancer cell count went from 386 down to 125 as of this past week. Her oncologist said she does not need to see him for 3 months.

THE ARTICLE:
Several years ago, I had a man seeking asparagus for a friend who had cancer. He gave me a photocopied copy of an article,entitled, `Asparagus for cancer’ printed in Cancer News Journal, December 1979.
I will share it here, just as it was shared with me:
‘I am a biochemist,and have specialized in the relation of diet to health for over 50 years..Several years ago, I learned of the discovery of Richard R. Vensal, D.D.S. that asparagus might cure cancer.

Since then, I have worked with him on his project. We have accumulated a number of favorable case histories. Here are a few examples:
Case No. 1, A man with an almost hopeless case of Hodgkin’s disease (cancer of the lymph glands) who was completely incapacitated. Within 1 year of starting the asparagus therapy, his doctors were unable to detect any signs of cancer, and he was back on a schedule of strenuous exercise.

Case No. 2, a successful businessman 68 years old who suffered from cancer of the bladder for 16 years. After years of medical treatments, including radiation without improvement, he went on asparagus. Within 3 months, examinations revealed that his bladder tumor had disappeared and that his kidneys were normal.

Case No.. 3, a man who had lung cancer. On March 5th 1971, he was put on the operating table where they found lung cancer so widely spread that it was inoperable. The surgeon sewed him up and declared his case hopeless. On April 5th he heard about the asparagus therapy and immediately started taking it. By August, x-ray pictures revealed that all signs of the cancer had disappeared…
He is back20at his regular business routine.

Case No. 4, a woman who was troubled for a number of years with skin cancer. She finally developed different skin cancers which were diagnosed by the acting specialist as advanced. Within 3 months after starting on asparagus, her skin specialist said that her skin looked fine and no more skin lesions. This woman reported that the asparagus therapy also cured her kidney disease, which started in 1949. She had over 10 operations for kidney stones, and was receiving government disability payments for an inoperable, terminal, kidney condition. She attributes the cure of this kidney trouble entirely to the asparagus.

I was not surprised at this result, as `The elements of materia medica’, edited in 1854 by a Professor at the University of Pennsylvania , stated that asparagus was used as a popular remedy for kidney stones. He even referred to experiments, in 1739, on the power of asparagus in dissolving stones. Note the dates!
We would have other case histories but the medical establishment has interfered with our obtaining some of the records. I am therefore appealing to readers to spread this good news and help us to gather a large number of case histories that will overwhelm the medical skeptics about this unbelievably simple and natural remedy.
For the treatment, asparagus should be cooked before using, and therefore canned asparagus is just as good as fresh.

I have corresponded with the two leading canners of asparagus, Giant and Stokely, and I am satisfied that these brands contain no pesticides or preservatives.
Place the cooked asparagus in a blender and liquefy to make a puree, and store in the refrigerator. Give the patient 4 full tablespoons twice daily, morning and evening.
Patients usually show some improvement in from 2-4 weeks. It can be diluted with water and used as a cold or hot drink.

This suggested dosage is based on present experience, but certainly larger amounts can do no harm and may be needed in some cases.
As a biochemist I am convinced of the old saying that `what cures can prevent’.. Based on this theory, my wife and I have been using asparagus puree as a beverage with our meals.
We take 2 tablespoons diluted in water to suit our taste with breakfast and with dinner. I take mine hot and my wife prefers hers cold. For years we have made it a practice to have blood surveys taken as part of our regular checkups.

The last blood survey, taken by a medical doctor who specializes in the nutritional approach to health, showed substantial improvements in all categories over the last one, and we can attribute these improvements to nothing but the asparagus drink…
As a biochemist, I have made an extensive study of all aspects of cancer, and all of the proposed cures.

As a result, I am convinced that asparagus fits in better with the latest theories about cancer. Asparagus contains a good supply of protein called histones, which are believed to be active in controlling cell growth. For that reason, I believe asparagus can be said to contain a substance that I call cell growth normalizer. That accounts for its action on cancer and in acting as a general body tonic.

In any event, regardless of theory, asparagus used as we suggest, is a harmless substance. The FDA cannot prevent you from using it and it may do you much good. It has been reported by the US National Cancer Institute, that asparagus is the highest tested food containing glutathione, which is considered one of the body’s most potent anticarcinogens and antioxidants.

Please spread the news… the most unselfish act one can ever do is paying forward all the kindness one has received, even to the most undeserved person.

Let our thoughts drift as we unwind, with cares and troubles following and dissipating. A bubble bath is wonderful, such as Lavender Bubble Bath (recipe given in betweenclosefriends.com along with recipes for herbal soaps, massage oils, scrubs, foods, and so much more–please check out the ‘category‘ sections) , but with the addition of healing and comforting readily available herbs, our senses are calmed and relaxed more quickly.

This base recipe uses either linden or chamomile flowers, is delightfully fragrant, and visually pleasing.

1. Make a simple infusion using 1 oz of dried herb to 1 pint of water, and swirl it in your bath water.

Calming Herbal Baths base recipe is excellent for calming restless or nervous children, and helping them sleep through the night.

Other equally effective Calming Herbal Baths can be made using known calming herbs such as catnip, lemon balm—with a delightful fresh lemony scent, mullein and slippery elm.

To make a simple infusion:

1. Bring 1 pint of water to a full rolling boil in a medium sized pot, then remove it from the heat source.
2. Immerse 1 ounce (approximately 2 cups) of dried herb in the boiled water, and cover the pot tightly.
3. Let your infusion steep undisturbed for 10-15 minutes. (The herb will soak up approximately ½ cup of the boiled water, leaving approximately 1½ cups of your herb infusion.)
4. For your Calming Herbal Baths, add this boiled herb infusion to the running water for your bath, and relax and enjoy! (for other ailment and herbal remedies/bath preparations, please check out the herbal charts in betweenclosefriends.com)