The Amazing Benefits Of Banana Peels

Bananas have been an extremely cultivated fruit for centuries.  While not common in the western world, the people of Indian and Asian countries incorporate the banana peels in their cooking. They're not as sweet as the flesh, but they're rich in magnesium, potassium, vitamin B6, B12 and can be used for a number of other health benefits.

I'm sure you've heard the saying, "Don't eat bananas for losing weight because they contain a lot of calories".  On the contrary, bananas have secret health benefits that can help you to keep fit and trim.  Bananas provide extensive minerals and proteins, but the best of this is in the peel.  The banana peel has the most amount of benefits for your healthy lifestyle.

Here are the amazing benefits banana peels provide:

1. Mosquito Bites:  Massage the peel on the mosquito bites to get instant relief from the itching and pain.

2. Sparkling Teeth:  Rub the banana peel everyday for a week on your teeth for about a minute.  This actually results in teeth whitening, which can be quite expensive.

3. Eat The Peels:  Banana peels can be consumed.  Check out some Indian or Asian recipes using the peel for cooking.  It also is used to tenderize chicken by placing the peel over it.

4. Psoriasis:  Apply peel to affected area and it will heal psoriasis noticeably within a very short time.

5. Warts:  Banana peels removes warts and eliminates the occurrence of new ones.  Simply rub the peel on the affected area and attach the peel overnight for results.

6. Acne:  Just massage the peels on your face or body for 5 minutes every day.  The results should be visible within a week.  Keep applying the peels till the acne disappears.

7. Wrinkles:  Banana peel helps to keep your skin hydrated.  Add an egg yolk to mashed banana peel and apply this mixture on your face.  Leave on for 5 minutes and then wash off.

8. UV Protection:  Banana peel helps in protecting the eyes from harmful UV rays.  Make sure you leave the peel under the sun before rubbing it on your eyes.  The peel has also been proven to reduce the risk of cataracts.

9. Pain Reliever:  Apply banana peel on the painful area and leave on for 30 minutes until the pain subsides.

The final benefit of banana peel is really not a health benefit, but nevertheless it will save you money!

10. Shoes, Leather and Silver polish:  Rub banana peel on any shoes, leather and silver to make them shine instantly.  


Important Tips:

• Use fresh banana peel for best results and use immediately.
• Never store the peel in the refrigerator. 

So instead of throwing your banana peels in the trash, use them for all these amazing benefits!  

I welcome your comments and suggestions!

Intuitively yours,

Laurel ♥

Tricks To Keep Your Fruits and Veggies Fresher and Save Money

All of us have at one time or another bought fruits and veggies that we just didn't use up in time or have forgotten about in the crisper drawer of the fridge.  Unfortunately, produce goes bad sooner than we'd like it to, and our only recourse is to throw away rotted or moldy produce.  I hate wasting food since it's so expensive these days, so I've come up with some tricks that will miraculously extend the life of your produce.

1. Freeze lemon or lime juice in an ice cube tray
Sometimes lemons and limes run one dollar each, and sometimes it’s like some kind of citrus free-for-all, where you can get a cart-full for the same amount. Or maybe your backyard tree is producing an unbelievable amount. During these times of abundance, save! Squeeze lemons or limes into the squares of an ice cube tray so you can use them for months to come—in sauces and soups.


2. Isolate the trouble fruit
Fruits like apples, bananas, and peaches emit a gas called ethylene that will make your vegetables ripen more quickly, so store those fruits in their own area or container.sauces, soups, or drinks.


3. Line the bottom of the crisper drawer
Ever wonder why your parents put paper towels on the bottom of the crisper drawer? Well, it wasn’t just because they had a compulsion for lining drawers; it’s because paper towels absorb moisture that can cause veggies to go bad prematurely.


4. However, if you can’t be responsible about it, forget the crisper
The crisper is known by some as the graveyard of the refrigerator. Out of sight, out of mind, many pieces of produce—with so much potential!—have been placed in this drawer, only to wither and die. If this sounds familiar, forget your crisper and put your fruits and vegetables in produce baggies on shelves that are in your sightline so you can’t forget them.

5. Don’t store all produce in the fridge

Different fruits and vegetables need different environments, and some thrive best at room temperature. So keep your avocados, tomatoes, onions, peppers, and sweet potatoes on the counter or in a drawer under it.

6. Know the secret formula for freezing herbs

Most recipes call for only a tablespoon or a few branches of fresh herbs, and then most of us watch the rest of the bunch go to waste. This is a sad process wherein we repeatedly promise the herbs we’ll find another dish for them, then we break our promise, and dump the forgotten bundle in the compost bin. But Susan Belsinger, culinary herbalist, wrote in the Washington Post that the best way she’s found to retain the flavor of herbs is to chop them up and mix them with some oil, so that it becomes an “aromatic paste,” which she then freezes, ostensibly in airtight plastic baggies. She recommends this for herbs used in baking, soups, and sauces, including pesto and salsa verde.

7. Learn carrot CPR

Resuscitate limp carrots by peeling them and then soaking them for a couple hours in ice water. They’ll soak up the fresh water and regain some snap.

8. Only wash what you’re eating

Resist the temptation to wash fruits and veggies before you stick them in the fridge. No loopholes! If you’re only eating a portion of berries or grapes, only wash what you need. The added moisture from washing invites mold and spoiling.

Please send me ideas that you know of to help save your produce!


Intuitively Yours,
Laurel xoxo

Tips for Moist, Juicy, and Tender Chicken

We’ve all cooked chicken before that has come out tough, dry, and chewy. But through the years, I’ve learned a couple of  tips for moist and tender chicken that I’d like to share with you. If you follow these steps, you will have juicy cuts of chicken every time.

Chicken is the go-to meat when we want to get dinner on the table fast.  It’s versatile, it’s readily-available, it’s cheap, and it’s mild so it can be combined with an infinite number of flavors. Yet so many people don’t know the proper way to cook it! The most important part is not the method — it doesn’t matter whether you pan fry, deep fry, bake, grill, poach, or steam — it’s the preparation. This article is pretty wordy, but it explains why each step is important:

Carry over cooking – Did you know that chicken (and all other meats) continue to cook even after you take them away from the source of heat? The internal temperature of a whole bird or breast or thigh will continue to rise after you finish cooking. So you should actually take your chicken off the heat source while it is still a bit raw on the inside. (Note: chicken cut into pieces is too small to allow any carry over cooking, so skip this step if you are cooking small pieces.)

Don’t overcook – USDA guidelines recommend cooking your poultry to 165°F. This temperature is high enough to kill the bacteria in the meat. I suggest you get a good instant read thermometer and take the meat off the pan/grill or out of the oven the moment the internal temperature reaches 160°F and then let it reach 165°F during carry over cooking. If you let it cook any longer, your chicken will get hotter and drier by the minute.

Room temperature chicken — This is probably the most important advice I can give you. Let your chicken come to room temperature before you cook it. If you put cold chicken on the pan, the heat dries out the meat on the outside before the inside is done. Room temperature meat cooks more evenly and fewer juices leak out or evaporate during cooking. Let your chicken sit out on the counter for 30 minutes to an hour before cooking. Try marinating at room temperature; it absorbs quicker. While you might marinade something for 3 hours in the fridge, it only takes about 45 minutes at room temperature.

Similar sized pieces — If you are cooking whole breasts or thighs, make sure to either pound them to a uniform thickness or slice them horizontally into evenly-thick pieces before cooking (aka butterfly). If you are cutting chunks or strips, cut them into uniformly-sized pieces so they finish cooking at the same time. This is important because you don’t want the skinnier parts or smaller pieces of your chicken to be cooked while other parts are raw. That leads the smaller parts to dry out while you’re waiting for the thicker parts to cook through.
Higher fat content — Higher fat equals more flavor and more tender meat. When you cook, the fat melts and moistens the cut of chicken. That’s the reason I prefer chicken thigh meat to breast meat. The breasts are too lean for my tastes. However, if you follow the other steps, you can get juicy and tender chicken breasts as well.

Hot (but not too hot) and heavy pan – You want your pan (or oven) to be heated when you add the meat to it. This ensures the chicken will start to cook the moment you add it to the pan (or oven). If you add chicken to a cold pan, a lot of its juices will evaporate as the pan comes to temperature, leading to a dry piece of chicken. You want a heavy pan so it can retain its heat when you add the chicken. A thin pan will have a temperature drop if you add the chicken and may also burn the outside before the middle is cooked through due to uneven heating of a thin surface. If your oven or grill is too hot, you can have the same problem of the outside burning and/or drying before the middle is cooked through.

Let it rest after cooking – A lot of juices build up during cooking. If you cut your chicken right after you take it out of the pan, those juices will leak right out. However, if you let it rest for 5 minutes (hint: you can tent it with foil to keep it warm), then those juices will have a chance to reabsorb into the meat and stay there while you cut it. This step is also where the carry over cooking happens.


What’s your favorite chicken recipe? Do you use any other methods to get moist and tender chicken?

Please send me your comments and suggestions!


Intuitively Yours,
Laurel ♥

Indoor Plants to Grow for Air Purification

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                                                                    PEACE LILY

Plants can offer amazing benefits!  Grown indoors, they'll easily allow you to experience better health.  Indoor plants can relieve tension, reduce stress levels, purify the air and even help with the healing process.  I like to have as many 'real' indoor plants that will fit into my tiny apartment.  I have a problem with plastic or artificial indoor plants!   Not only are they ugly, but they don't have the health benefits of living plants.

Indoor plants clean air naturally and return oxygen into the air you breathe.  They also regulate air humidity, eliminate toxins, filter chemicals, and some of them even kill viruses and germs, but not all of them do this equally well.  NASA and the Associated Landscape Contractors of America (ALCA) have studied this and produced a list of indoor plants that are the MOST effective for eliminating indoor air pollution.


1) Areca Palm - A low maintenance and fast growing plant, the Areca Palm will bring the tropics into your home and purify the air.  This plant is rated among the best houseplants for removing toxins in the air.

2) Boston Fern - Also low maintenance and fast growing plant, the vegetative growth filters pollutants out of the air and controls humidity.

3) Peace Lily - A powerful air humidifier and cleaner, the Peace Lily was selected as the "Desk Plant of the Year" in 2007!  These beautiful plants love shadow and warmth, but not direct sunlight. This plant effectively purifies the air from cigarette smoke, the smell of printers and gasoline, while at the same time adds more oxygen to the air.

4) Rubber Plant - A popular houseplant and one of the easiest to take care of, the Rubber Plant loves medium light and heavy watering. The Rubber Plant is a great natural air humidifier and cleaner, and also absorbs toxins and pollutants from indoor air.  Warning: Rubber plants' leaves are toxic for people, so make sure to keep it out of reach for your children and pets!

5) Dracaena - Janet Craig is the most popular of Dracaenas grown indoors due to it's tolerance to shade and lack of water.  The Janet Craig can eliminate benzenes, ammonia and formaldehyde from your indoor air and also helps to soak up a little bit of the carbon dioxide your body naturally produces.


More air purifying plants for your home are:  Aloe, English Ivy, Snake Plant, Philodendron, Bamboo Palm, Golden Pothos, and the popular Spider Plant.  



As a rule, always keep children and pets away from your plants just in case you're not sure if they are toxic.

Unhealthy Eating Habits & How To Break Them

All of us are conscious of the foods we put in our body, but we also have our own vices and unhealthy habits:  Some of us have sugar cravings, while others cannot resist a salty snack. Perhaps you shovel in food too fast or can't say no to a second helping.  Whatever your habits may be, it's not always an easy habit to break.  There's nothing wrong with indulging in the foods we love, but it is all about moderation and eating the right foods.

Health coach and nutritionist expert, Arielle Fierman has some easy tips to help with the most common unhealthy eating habits under control.  *Included in this post are some of my healthy tips and suggestions for eating right. 

Speed Eating - Do you often find yourself setting your fork down after finishing a meal, only to look around and see that your fellow diners haven't finished eating yet?  It's not that you're eating unhealthy food necessarily, you're just gobbling food down so quickly that you end up taking in more calories than you need.  Here are some ways to take it easy and slow down.

Give Thanks:  Some people say a prayer or grace before a meal, but even if you're not religious, you should look down at your food, take a deep breath and say thanks before eating.  When you take a second to become mindful of what you're about to put in your body and grateful that you have something to eat, you instantly will slow down and feel calmer.

Let It Melt:  Imagine you have one small piece of the most decadent rich, fresh dark chocolate.  You won't enjoy it fully if you chomp down and swallow it.  Place the chocolate on your tongue, chew and let it slowly melt.  When you savor your food and chew it really well, it enhances the texture and flavors.  If you treat all your meals this way, you'll begin to enjoy food more and make eating slower a habit.  *Digestion will improve and your body will absorb more nutrients from the foods you eat.

Be Present:  Are you multi-tasking while you're eating?  Try to tune out of the digital world while you dine, and into the food in front of you.


Over-Eating - If your stomach is telling you you're full, but you just want one more bite, you're taking in more calories than you need.  Even if you are eating healthy foods such as wild salmon and quinoa, too much is just too much.  Here are ways to get portions under control.

Sit and Chew:  You can cleanse your body, lose weight and practice portion control by chewing properly and sitting down when you eat.

Get a Doggy Bag:  Restaurant portions are notoriously large.  When dining out, you should plan to eat only half of what's on your plate and take the leftovers home for a meal tomorrow.

Dine In Style:  Even if you're preparing a meal for yourself, try to make the experience a pleasant one.  Put your dinner on a nice plate, which will also help you see your portions.  After a stressful day, sitting down in a relaxing setting will help you slow down and eat less.


Sugar and Salt Cravings - Are your sugar and salt cravings out of control and you tend to grab a candy bar or potato chips a little too often?  The fact is that the more sugar and salt you eat, the more your body wants.  Here are a few ways to curb cravings.

Drink Water (Spring Water):  Sometimes the need for sugar or salt is actually a sign of dehydration, so instead of grabbing a candy bar or salted chips, you should drink more water.  Your body needs 8 fluid ozs. per day and it will also cleanse your body of toxins.

Eat Healthy Carbs:  Add more whole grains into your meals - quinoa and basmati rice are high in carbs and healthy for you.  You should also include some naturally sweet vegetables like baby carrots, beets, squash, and sweet potatoes for a healthier alternative.

Try Another Treat:  Very often cravings are linked to your thoughts and emotions.  Your cravings could actually be a need for something sweet in your life and not necessarily in your stomach. Think of non-food ways to give yourself something special.

More Helpful Tips:

• Substitute processed sugar with raw honey or coconut raw sugar
• Switch your commercial salt to Celtic sea salt or Himalayan pink crystal salt
• Don't eat out of the container
• Don't binge
• Don't eat late at night
• Don't stand at the fridge and eat

Finally, try to make healthier food choices.  But you need to love the food you're eating.  I will always try to share with you great healthy recipes and inform you about healthy food benefits!  

Tips To Make Your Produce Last Longer

If you're constantly going through the fridge and tossing rotten fruit and vegetables in the trash as part of your weekly ritual, you're not alone.  About 40% of all food in the US goes to waste according to the NRDC  (National Resource Defense Council).  The average American wastes about $28 to $43 in food each month which is approx. 20 lbs of food.  Fruits and vegetables make up 35% of which goes to waste.

For the majority of us, money is tight these days, so preventing wasted produce can help save you money.  I eat more organic fruits and vegetables in my diet than ever before, and since I am on a tight budget, I had to find a way to extend the life of my produce.

Here is my list of helpful tips to make your produce last longer and save you money:

1) Onions:  When you buy a bag of onions, store them in pantyhose (as strange as that may sound).  Take a pair of pantyhose and put one onion in the foot of the hose, then seal it off with a knot.  Add another onion and repeat until hose is full.  Hang it up so they have room to breathe and they can last up to 8 months.

2) Celery:  My celery used to turn soft within 2 days stored in the plastic bag from the grocery store.  Now I wrap my celery in aluminum foil and the stalks stay crisp for 4 weeks or more.  This works for broccoli as well.

3) Bananas:  Try to buy the green bananas as they will ripen quickly.  To keep bananas from turning brown faster, wrap the crown of the bananas with plastic wrap and keep them isolated on the counter.

4) Tomatoes:  Don't store tomatoes in plastic bags!  Unripe tomatoes should be kept stem side down in a paper bag on the counter at room temperature.  Ripe tomatoes should be stored in the fridge.

5) Lettuce:  Fresh lettuce can be kept longer after washing if you store it in a plastic container with paper towels on the bottom and top of the lettuce to absorb any additional moisture.  Change paper towels on top often if wet, and your lettuce will stay fresh for a week.

6) Mushrooms:  Put mushrooms in a paper bag in the fridge or in a cool dry place.  A plastic bag will trap moisture and cause them to mildew.

7) Berries:  All you need to make your fresh berries last longer is white vinegar, spring water and a large bowl.  Combine 4 cups of water with 1/2 cup vinegar in a bowl.  Place berries in the mixture to kill the bacteria and remove.  Lay the berries on a paper towel to dry.  As long as you let the berries dry completely you won't taste the vinegar, this evaporates into the air.  Store in a plastic container in the fridge and they will last for a week.

8) Potatoes:  Potatoes will last longer and keep from sprouting by adding an apple to them and placing them in a paper bag.  Store in the fridge.

9) Avocados:  Slice a ripe avocado in half and keep the pit in one side.  Slice a red onion and store together in a covered container.  The sulfuric acid in the red onion stops the avocado from turning brown.  

10) Carrots:  Cut the top greens off the carrots immediately after purchasing.  These greens suck the water out of the carrots and make the carrots bend.  Keep them crisp in the fridge.


Extra Tips:

* Don't wash produce until ready to eat

* Store fruits and vegetables separately

* Freeze extra produce for later use


I hope these tips help you to keep your fruits and vegetables last longer.  Please feel free to share your produce saving tips!

My Favorite Lucky 7 Anti-Aging Foods

Most women I know, including myself, desire to look younger after we reach a certain age. "You know what I'm talking about - wrinkles, sagging skin, age spots and just looking tired".  When I turned 40 years old, I began using anti-aging creams.   When I turned 50, I bought more creams, serums and under the eye anti-wrinkle creams, but they never really seemed to help.   Now that I'm over 60 (ugh), I considered consulting with a cosmetic surgeon, but I know that it would cost too much money and I really don't care to look like a plastic doll.

The fact is that you don't need expensive cosmetic procedures or expensive creams to look younger, but in future posts I will be sharing my DIY homemade anti-aging creams.  I made a list of my favorite anti-aging foods that I regularly include in my diet to share with all of you.  They have anti-aging properties as well as other health benefits.


1)  Avocado:  This fruit, often thought of as a vegetable, is a good source of healthy monounsaturated fat that can reduce bad cholesterol.  Avocado is an excellent source of vitamin E and can help to maintain healthy skin and prevent skin aging.

2)  Berries:  All berries, including blueberries, blackberries, and strawberries contain a phytochemical known as flavonoids - powerful antioxidants which help to protect the body against damage caused by free radicals and aging.

3)  Nuts:  All varieties of nuts are good sources of minerals, especially walnuts. They are rich in potassium, magnesium, iron, zinc, copper and selenium.  Adding nuts to your diet will improve your skin and help to prevent cancer.

4)  Watermelon:  Both the flesh and seeds of the watermelon are nutritious.  I blend both of them together and drink as a juice.  The flesh contain vitamin A, B, & C;  the seeds contain selenium, zinc, and vitamin E, all of which help against aging.

5)  Wild Sockeye Salmon:  Salmon keeps your skin supple.  As you age you lose brain function -"If you want to keep your wits about you as you age, begin consuming two 4-ounce servings per week".  Salmon has omega-3 fatty acids which aids in nerve cells communicating with one another.  Do not buy farmed fish as they are fattened with soy and contain inflammatory omega-6 fats.

6)  Sweet Potato:  These tubers are one of the healthiest foods on the planet. They are loaded with vitamin C which smoothes out wrinkles by stimulating the production of collagen.  They also have vitamin A and E which help you maintain a beautiful complexion.

7)  Dark Chocolate:  Eating dark chocolate can increase circulation to the skin and improve its ability to retain moisture, which can reduce the appearance of wrinkles.


You won't believe how good fighting aging can taste!

Six Best Healthy Foods for Glowing & Radiant Skin

Ladies, true beauty comes from within - from your heart and soul.  Glowing radiant skin also comes from within.  Add these healthy foods to your diet to attain the beautiful skin you desire.


1)  Salmon - Salmon adds a soft glow to your complexion and contains the richest concentration of omega-3 fatty acids.  These fatty acids reduce inflammation, decrease clogged pores and reduce fine lines and wrinkles.


2)  Spinach - Spinach has lutein, vitamin B and antioxidants which protect your skin from sun damage, cancer, and premature aging.  These amazing antioxidants even out your complexion, making your skin radiant.

3)  Carrots - Carrots contain vitamin A and antioxidants, protecting your skin from sun damage.

4)  Tomatoes - Tomatoes contain lycopene and antioxidants, which boosts the production of collagen in your skin and reduces sun damage.

5)  Blueberries - Blueberries are one of the richest source of antioxidants, which target free radicals that can destroy skin cells.  Blueberries give your skin that healthy glow.

6)  Walnuts - Walnuts contain vitamin E, which helps make skin supple, smoother and younger looking.  If you desire glowing skin long into your middle-age, eat walnuts.


I began to include these healthy foods into my diet about 5 months ago and I have visibly noticed the changes to my skin.  I'm 61 years young and most people assume that I am about 47 years old.  I look healthier and younger, and have discontinued using the expensive skin creams I used for years.  The changes don't happen overnight, but if you continue to eat these healthy foods every day, I assure you that your skin will improve!


Drink 7-8 glasses of spring or filtered water per day, get plenty of sleep and exercise for younger looking skin.

                       

Tips on Buying Healthier Foods For Your Family

If you are unable or can't afford to shop at an Organic Food store, I have some great tips for buying healthy foods for you and your family at your local grocery store.  Bring your list for the menus you will be preparing for the week.  Shop the outer perimeters of the grocery store first, as this is where the healthier foods are located: 1) Produce (fruits and vegetables) 2) Bulk whole grains, seeds, and nuts. 2) Meats, poultry and fish  3) Cage-free eggs, pure butter 4) Frozen Foods.

I shop at Cub Foods grocery store because I live in the area.  Cub grocery store has two aisles labeled 'natural' and an organic produce section.  Grocery stores such as Whole Food Market's, Trader Joe's, and Aldi's are also great alternatives in the Minneapolis area.  Depending upon where you live, follow my tips as they apply to any grocery store in the US.    Be careful when buying 'Natural' foods, as they are NOT always natural. 'Natural' is labeled on some products to fool you into thinking that the product is safe, when indeed it's usually not.

Produce:  

All fruits and vegetables have a label on them telling you what country they came from. Look for fruits and vegetables that are labeled from Mexico, Peru, Argentina, Costa Rica or locations outside the US, unless labeled organic.  I usually stay away from brand named produce but there are exceptions.  For example, I recently purchased a fresh whole pineapple and although it was labeled Dole, the pineapples origin was Costa Rica, so I knew it was free of pesticides. Whenever possible, shop for produce at your local Farmers Market.

Whole Grains, Nuts and Seeds:

Buy whole grains (a safe carb), nuts and seeds from the bulk bins.  You'll save money and they are healthier.  Make sure they are pure and do not include canola or soy oil in the ingredients.

Meats, Poultry, and Fish:
Buy only the leanest meats, not packaged or processed.  I personally don't eat red meat or pork, but that's up to you.  Choose chicken or turkey that are labeled: No antibiotics ever, fed all vegetarian diet, no animal by-products, humanely raised, and raised cage free.  The healthiest fish to buy is wild caught Alaskan sockeye salmon, as it is full of Omega 3's.  Albacore tuna in spring water and Pacific sardines are also healthy for you. Make sure the fish is not FARMED, but wild caught.

Dairy:
Pure butter and organic or cage-free eggs are the only items I buy from the dairy department.  Milk and milk products are extremely unhealthy for you.  Buy cheese that is not pasteurized and not processed.

Frozen Foods:
Frozen meals may not be as nutritious as freshly cooked food, but you can take these pointers to make them healthy to some extent.

When purchasing frozen items, avoid ones with any kind of cheese sauce. These meals are high in calories and saturated fat. Also, once you thaw the box, do not refreeze it again. Take out only the amount you want quickly and refreeze the rest in case of a packet.

Avoid buying frozen fruits packed in syrup. The rule of thumb is this: check the ingredients. The only ingredients that should be listed in the fruits or vegetables you are purchasing are the fruits or vegetables themselves.

*Always read the labels!



I hope these tips help you to plan healthier meals for you and your family!