cheap anti-oxidant soup(was] I am begging you all to read this)

[Guest guest]

Christine,

 

I love your experiment!

There is nothing like actually experiencing

the difference good food makes.

 

I am so proud of my kids. (27 and 32)

They both are good from-scratch cooks,

They understand the value of bones

for stock and things like that, and they

know to make the connection between what

they eat and how they feel.

 

Which reminds me.

 

Here is a little write-up I did a while back,

with the world's cheapest bouillon cube

replacement at the end.

 

Have you had your Quercetin today?

 

I can just hear most people. Have I had my WHAT?

 

Quercetin. It is an anti-oxidant. Another one.

Yesterday we didn't know it existed , and now we find

out we need some.

 

That happens a lot, and that is why it is so important

to stay away from fads and just eat a wide variety of

good clean whole foods that agree with you.

 

http://wholehealthmd.com had this to say about Quercetin:

 

" Quercetin is an important antioxidant phytochemical

in a class of phytochemicals called flavonoids that are

being investigated for a host of health benefits. "

 

Terms like phytochemicals, or phytonutrients, night be

called vitamins in the process of being discovered.

 

Phyto refers to the Greek phyton, plant.

So a phyto nutrient is really a plant food

that we have not analysed to bits yet.

Now you can stop being intimidated!

 

" The benefits that may be specifically associated with

quercetin include antihistamine, antiallergenic, and

anti-inflammatory actions, as well as reduced risk of

cancer, cardiovascular disease, and cataracts. "

 

One more reason to eat your apple a day, and make it

an organic apple so you can eat it skin and all.

 

Apple skins, red wine, tea, and onions are all rich

sources of quercetin.

The richest source of all is purple onions, but all

onions and especially their skins are a rich source.

 

Did you know that onion skins are a really nice addition

to soup stock? They give a rich golden colour.

Adelle Davis, bless her nutrition pioneer heart, taught

this recipe for stock. We call it " Garbage Delight " .

 

Wash your vegetables before you peel them, and

save all the peelings in the freezer part of the fridge.

An ice cream pail is just the right format.

 

The end pieces of carrot, cauliflower leaves, the

tough outer peel of broccoli stems, the seedy

bottom part of bell peppers, you get the picture.

Onion peels too.

If you are a meat eater, add any bones from meat

or poultry, but keep fish bones separately.

 

When the container is full dump the works in a

large pan and cover with ample water.

Add salt, freshly crushed peppercorns and a bay leaf.

If you added bones add a tablespoon of vinegar to

leach out the minerals. You won't taste it.

Bring to the boil, simmer for half an hour, pour through

a colander and bingo, you have a delicious soup stock

that is free of additives and loaded with nutrients,

including quercetin.

 

More information on quercetin can be found here:

 

http://whfoods.org/genpage.php?tname=news & dbid=83

 

Ien in the Kootenays

http://profiles./free_green_living