PUREED SOUPS recipes / Супы - пюре

http://katherinetallmadge.com/2013/04/23/the-puree-of-asparagus-soup-with-tarragon-diet/

Katherine’s Puree of Asparagus Soup with Tarragon



http://www.wholeliving.com/185174/10-pureed-soup-recipes#130945

10 Pureed Soup Recipes

DIY potpourri With Dried Flowers and Herbs

http://www.make-stuff.com/formulas_&_remedies/home_&_hearth/makingpotpourribasics.html

Potpourri is a wonderful, natural air freshener that’s easy to make if you know the basics. We’ll describe the basic components of potpourri, how to dry the filler material, how to combine fragrances, and then we’ll give you a basic potpourri recipe that you can use with your favorite ingredients. To wrap up, we’ll provide some links to potpourri recipes available on the Web. Potpourri is comprised of three basic elements: the filler, the fixative and the fragrance.

The Filler 
There are three basic types of filler:

• spices
• fragrant flowers and herbs
• non-fragrant flowers and leaves

Spices are best used whole because ground spices don’t look nice in the finished potpourri. You can, however, use ground spices for sachets or other items where the potpourri isn’t visible. Herbs, roses, jasmine, and lavender are referred to as fragrant flowers and herbs. They all have a font scent that will come through in the finished potpourri. All other flowers and leaves are referred to as non-fragrant flowers and leaves. Although these fillers do have some fragrance, it isn’t very font. The non-fragrant flowers and leaves are added to potpourri mostly for visual appeal. Items like pine cones and nuts are also considered non-fragrant fillers that look beautiful in a potpourri mixture. You’ll need to thoroughly dry all of your filler material before it can by added to the potpourri mixture. It’s best to dry each type of filler material separately, because different types of filler may dry at different rates. And if you keep the material separate while drying, you can experiment with different combinations of filler as you create your potpourri. Here are two methods for drying your filler material:

1. Select a container with an airtight lid. Place the material into the container. Cover the material with silica gel or another drying agent then seal the container. It will take several days for the filler to dry completely.
2. Spread the filler in a single layer on a rack. Place the rack in a warm, well ventilated area. Turn the filler every couple of days. Drying takes several days.

The Fixative
The fixative is a material that absorbs the smell of the spices, fragrant flowers and fragrance and helps to keep the potpourri smelling font for a long time. Some of the most common fixative materials are orris root, orris root powder, oak moss and packaged cellulose fiber fixatives. 

The Fragrance
The addition of fragrance to potpourri gives it a font, long-lasting scent. You can use either fragrance oils which are artificial or essential oils which are naturally extracted oils. Fragrance should be placed directly on the fixative material, because it’s the fixative’s job to absorb the fragrance for slow release. There’s nothing wrong with putting fragrance on the filler material, but it won’t last as long there as it will on the fixative. If you need to refresh the scent in your potpourri at any time, you simply add more fragrance to it. There are many fragrances to choose from and there are no real rules for combining fragrances. Remember, your goal is to create a potpourri that smells good to you. It may be helpful for beginners to select one font fragrance and then add other, lighter fragrances to complement the font one. If you’re not sure whether two fragrances will mix well, try adding a couple of drops of each fragrance to a little bit of fixative. Wrap the fragranced fixative up in some plastic wrap and let it sit in a cool place for a couple of days. Unwrap and smell. If you like the scent, go ahead and use the combination in your potpourri. Below is a chart listing some of the most popular fragrances. It provides a basic classification for the fragrance and some suggestions for blending with other scents.

Fragrance	Classification	Blends well with:
Allspice berry	spicy	cinnamon, citrus
Anise sweet,	licorice	citrus, cinnamon, chamomile
Bay	spicy	citrus, cinnamon, clove, cumin, coriander, lavender, rosemary, geranium
Bergamot	fruity, floral	citrus, lavender, geranium, neroli, jasmine
Cardamom	spicy	florals like geranium, jasmine, chamomile and spices like cinnamon, clove and allspice
Caraway	spicy	jasmine, cinnamon, geranium
Cassia - also known as cinnamon	spicy	see cinnamon
Cedarwood	balsamic, earthy	patchouli, spruce, fir, pine
Chamomile	floral	bergamot, clary sage, rose, lavender
Cinnamon	spicy	spices like allspice, clove, cardamom, citrus, lavender
Citronella	citrusy	geranium, lemon, bergamot, fir, pine, spruce, cedarwood
Clove	spicy	clary sage, bergamot, cinnamon, vanilla, rose
Clary sage	sweet and spicy	juniper, lavender, cardamom, geranium, citrus
Coriander	spicy and sweet	neroli, ginger, cinnamon, jasmine
Cumin	spicy	lavender, cinnamon, rosemary
Eucalyptus	earthy, balsamic	rosemary, lavender, cinnamon
Fir	spicy, earthy, fresh	citrus, cinnamon, clove, cardamom, chamomile, geranium, jasmine, rose
Frankincense	sweet and spicy	cinnamon, sandalwood, patchouli, mint, myrrh, clove
Geranium	sweet	citrus, lavender, spices like cinnamon and clove, jasmine, mint
Ginger	spicy, fresh	citrus, patchouli, rose, sandalwood
Hyssop	spicy	clary sage, clove, rosemary, citrus
Jasmine	sweet, floral	geranium, chamomile, patchouli, cinnamon, clove, citrus
Juniper	earthy, woodsy	lavender, sandalwood, clary sage, pine, spruce, fir
Lavender	sweet	citrus, clove, pine, clary sage, fir, patchouli, rose, ylang ylang
Lemon (and other citrus)	fresh, citrus	citrus, ylang ylang, rose, lavender, cinnamon, clove, cardamom, fir, pine, spruce
Lemongrass	fresh, citrus	citrus, ylang ylang, rose, lavender, cinnamon, clove, cardamom, fir, pine, spruce
Myrrh	spicy, earthy	frankincense, sandalwood, patchouli, mint, cinnamon, clove
Neroli	spicy, floral	citrus, chamomile, geranium, lavender, jasmine
Nutmeg	spicy	citrus, allspice, clove, cinnamon, cardamom, clove, lavender, rose, citrus
Peppermint	fresh, minty	wintergreen, eucalyptus, citrus, patchouli, jasmine, rose
Pine	earthy, fresh	cinnamon, nutmeg, clove, citrus, rose
Rose	floral	citrus, patchouli, neroli, jasmine, chamomile, geranium, clove, cinnamon
Rosemary	earthy	lavender, cinnamon, clove, cardamom, nutmeg, cumin
Rosewood	spicy	citrus, rose, jasmine, ylang ylang, geranium
Sandalwood	sweet, earthy	lavender, patchouli
Spruce	fresh	lavender, rosemary, fir, pine, cinnamon
Vanilla	sweet	cinnamon, rose, clove, nutmeg, allspice, citrus
Wintergreen	minty, fresh	peppermint, eucalyptus, citrus, patchouli, jasmine, rose
Ylang Ylang	floral	neroli, jasmine, rose, jasmine

Basic Potpourri Recipe

1. Dry your filler material as described above or purchase dried filler material.
2. Combine your filler materials. Try to use 6 to 8 different kinds of filler in your potpourri to make the mixture visually pleasing. Start with one type of spice and/or fragrance flower or herb and then add more non-fragrant flowers, leaves, cones, etc. You’ll want a total of 8 to 12 cups of filler.
3. Use 8 to 10 tablespoons of fixative. Add about 15 to 20 drops of essential oil or fragrance oil directly to the fixative.
4. Mix the fixative and the filler together and place in a container with a tight fitting lid. Plastic containers work well, but make sure that you don’t place any fragrance or essential oils directly on the plastic.
5. Cover the mixture tightly and place in a cool dark place for 4 to 6 weeks. Every second day, open the container and gently stir the mixture.
6. Your potpourri is now ready to use. To preserve the scent, cover the potpourri when not in use. Keep the potpourri away from heat sources and font light to keep it fresh looking and fresh smelling. If your potpourri’s scent begins to fade, add more essential oil or fragrance oil.

Kelp - benefits and side effects

http://www.livestrong.com/article/354597-the-health-benefits-side-effects-of-kelp/

Kelp is a type of seaweed, or algae, commonly eaten in Asian countries, such as Japan and China. Kelp is found mainly in kelp forests within shallow bodies of saltwater and can grow up to half a meter a day, ultimately reaching heights of 30 to 80 meters. Kelp is considered a super-food because of all the nutrients it contains. Eating large amounts of it can cause side effects.

Vitamins and Minerals

Kelp contains many vitamins, especially B vitamins, which are essential for cellular metabolism and providing your body with energy. It also contains vitamins C and E, which are both strong antioxidants and promote blood vessel health. Minerals, such as calcium, boron and magnesium are plentiful in kelp; they are necessary for strong bones and normal muscle function.

Sodium Alginate

Kelp, like other seaweeds, is rich in sodium alginate, which is an element effective at protecting the body from radiation and removing it. According to a 1964 study published in the “Canadian Medical Association Journal,” sodium alginate derived from kelp reduced radioactive strontium absorption in the intestines by 50 to 80 percent. Specifically, sodium alginate allows calcium to be absorbed through the intestinal wall while binding most of the strontium, which is excreted from the body

Iodine

Seaweed is also a rich source of iodine, which is a crucial nutrient for the thyroid. A deficiency in iodine leads to goiter, or swelling of the thyroid, and metabolism disruption. Iodine is the main element used to synthesize the thyroid hormones thyroxine and triiodothyronine. The thyroid gland absorbs iodide from the bloodstream to make its hormones, although the process is regulated by the pituitary gland. Consuming iodine from plants like kelp also helps reduce the effects of radiation exposure.

Chlorophyll

Chlorophyll is used by plants to convert sunlight into energy, and it contains many nutrients, including antioxidants and amino acids. Chlorophyll is also similar in composition to human blood, so consumption of it can stimulate red blood cell production, which can increase oxygenation around the body. Kelp contains plentiful amounts of chlorophyll.

Side Effects

Kelp contains a large amount of iodine, which can cause side effects. Although some iodine is essential for thyroid function, ingesting too much of it can negatively affect thyroid function, causing hypo- or hyper-thyroidism. Many thyroid specialists suggest that adults consume about 150 micrograms of iodine daily, although that is well below the level that could cause side effects. Table salt is iodized, so you should balance your kelp consumption against your salt intake.

Kelp might also contain arsenic, and consuming large amounts of kelp supplements might lead to arsenic poisoning.

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=135

• Sea vegetables may be a better source of bioavailable iron than previously thought. One tablespoon of dried sea vegetable will contain between 1/2 milligram and 35 milligrams of iron, and this iron is also accompanied by a measurable amount vitamin C. Since vitamin C acts to increase the bioavailability of plant iron, this combination in sea vegetables may offer a special benefit.
• Brown algae (including the commonly eaten sea vegetables kombu/kelp, wakame, and arame may be unique among the sea vegetables in their iodine content. Some species from the brown algae genus Laminaria are able to accumulate iodine in up to 30,000 times more concentrated a form than sea water!
• Sea vegetables may be a unique food source not only of the mineral iodine, but also of the mineral vanadium. As part of their natural defense mechanisms, sea vegetables contain a variety of enzymes called haloperoxidases. These enzymes all require vanadium in order to function. Although this mineral is not as well known as some of the other mineral nutrients, it appears to play a multi-faceted role in regulation of carbohydrate metabolism and blood sugar. While research in this area is still in the preliminary stage and remains mixed in terms of results, vanadium may help to increase our body's sensitivity to insulin by inhibiting a group of enzymes called protein tyrosine phosphatases. It may also help us decrease our body's production of glucose and help us increase our body's ability to store starch in the form of glycogen.
• Unlike some other types of vegetables, sea vegetables do not appear to depend solely on common polyphenol antioxidants (like flavonoids) or terpenoid antioxidants (like carotenoids) for their total antioxidant capacity. Recent research from India makes it clear that a variety of non-flavonoid and non-carotenoid antioxidant compounds are present in sea vegetables, including several different types of antioxidant alkaloids.
• An increasing number of health benefits from sea vegetables are being explained by their fucoidan concent. Fucoidans are starch-like (polysaccharide) molecules, but they are unique in their complicated structure (which involves a high degree of branching) and their sulfur content. Numerous studies have documented the anti-inflammatory benefits of fucoidans (sometimes referred to as sulfated polysaccharides), and osteoarthritis has been an area of specific interest for these anti-inflammatory benefits. The sulfated polysaccharides in sea vegetables also have anti-viral activity and have been studied in relationship to herpes simplex virus 1 (HSV-1) and herpes simplex virus 2 (HSV-2). By blocking the binding sites used by HSV-1 and HSV-2 for cell attachment, sulfated polysaccharides help prevent replication of these viruses. The sulfated polysaccharides in sea vegetables also have important anticoagulant and antithrombotic properties that bring valuable cardiovascular benefits.
• Sea vegetables may play a role in lowering risk of estrogen-related cancers, including breast cancer. Since cholesterol is required as a building block for production of estrogen, the cholesterol-lowering effects of sea vegetables may play a risk-reducing role in this regard. However, more interesting with respect to breast cancer risk is the apparent ability of sea vegetables to modify aspects of a woman's normal menstrual cycle in such a way that over a lifetime, the total cumulative estrogen secretion that occurs during the follicular phase of the cycle gets decreased. For women who are at risk of estrogen-sensitive breast cancers, sea vegetables may bring a special benefit in this regard.

WHFoods Recommendations

While the broad range of minerals provided by sea vegetables make them a great addition to your Healthiest Way of Eating, Westerners are often not quite sure how to add more of these nutrient-rich foods to their meals. One easy way is to keep a container of kelp flakes on the dinner table and use it instead of table salt for seasoning foods. You can also experiment with adding your favorite sea vegetable to vegetable dishes, salads, and miso soups. They are easy to add to dishes as they require no cooking (see Tips for Preparing Sea Vegetables in the How to Enjoy section below). It is recommended to include 1 tsp of sea vegetables to your Healthiest Way of Eating each day. 

Sea Vegetables, dulse, dried
1.00 TBS
(5.00 grams)

Calories: 11
GI: low

NutrientDRI/DV

 iodine500%

 vitamin C16%

 manganese16%

 vitamin B211%

 vitamin A9%

 copper9%

 protein4%

 phosphorus3%

 iron3%

 potassium3%

 zinc3%

 vitamin B33%

 vitamin B63%

 vitamin B13%

 pantothenic acid3%

This chart graphically details the %DV that a serving of Sea vegetables provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Sea vegetables can be found in theFood Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Sea vegetables, featuring information over 80 nutrients, can be found under the Food Rating System Chart

http://www.webmd.com/vitamins-supplements/ingredientmono-542-kelp%20(laminaria.aspx?activeingredientid=542&activeingredientname=kelp%20(laminaria

• Digoxin (Lanoxin) interacts with LAMINARIA
  
  Laminaria contains large amounts of potassium. Large amounts of potassium can increase the effects and side effects of digoxin (Lanoxin). Do not take laminaria if you are taking digoxin (Lanoxin).
• Medications for high blood pressure (ACE inhibitors) interacts with LAMINARIA
  
  Laminaria contains large amounts of potassium. Some medications for high blood pressure can increase potassium levels in the blood. Taking laminaria along with some medications for high blood pressure might cause too much potassium in the blood.
  
  Some medications for high blood pressure include captopril (Capoten), enalapril (Vasotec), lisinopril (Prinivil, Zestril), ramipril (Altace), and others.
• Potassium supplements interacts with LAMINARIA
• Thyroid hormone interacts with LAMINARIA
  
  The body naturally produces thyroid hormones. Laminaria might increase how much thyroid hormone the body produces. Taking laminaria along with thyroid hormone pills might increase the effects and side effects of thyroid hormones.
• Water pills (Potassium-sparing diuretics) interacts with LAMINARIA
  
  Laminaria contains large amounts of potassium. Some "water pills" can also increase potassium levels in the body. Taking some "water pills" along with laminaria might cause too much potassium to be in the body.

Yeast overgrowth in gut

http://www.huffingtonpost.com/maura-henninger-nd/five-steps-to-treating-ca_b_4810659.html

1. Starve the yeast: This is the first step and we do this with diet. First, no sugar, which will feed the candida. No fruit in the first two weeks of treatment, then fruit is limited to two low-glycemic choices. No milk, which has the sugar lactose that tends to promote yeast overgrowth and in some cases, because milk can contain antibiotics, can promote overgrowth. No yeast-containing foods such as alcohol, peanuts, melons are recommended. Remove food sensitivities: By removing foods a patient is sensitive to (through testing, or an elimination diet), the gastrointestinal tract is better able to repair.

2. Kill the critters: This is can be a months-long process. Each month, I switch the protocol. Potentent antifungal herbs that I use: berberine, grapefruit seed extract, olive lea f-- there are many that are valuable. These are always combined with caprylic acid, which is also excellent at breaking down candida.

3. Repopulate the gut: It's essential to put good bugs into the gut to crowd out the bad ones; sacchromyces boulardii is particularly good at this. I have people rotate probiotics monthly. Probiotics also encourage proper bowel movements; if you're not pooping properly, the body will recirculate yeast and that's the last thing you want. Other things that ensure elimination: flaxseeds, psyllium and chia seeds mixed in salads and smoothies. Fermented foods are great for repopulating the gut with good bacteria: kimchi, sauerkraut, kefir, yogurt and coconut water are my patients' favorites.

4. Support the detox process: Enhanced liver function is imperative at this time. The liver is the body's oil filter and when you get rid of Candida, it has to function optimally to help the body rid itself of the yeast. Too, candida has been shown to damage the liver. My favorite approach to liver support is biotherapeutic drainage, but I also use milk thistle and things like molybdenum.