Tag: health

Hot, Hot, Hot Anti-Inflammatory Beetroot & Ginger Juice!

This is one of my favourites. I love ginger and have become so used to it I can stand quite a lot of it in juicies. It is anti-inflammatory, antiviral and anti-fungal and when used regularly it’s great for helping ward off colds and viruses, treating Candida, nausea and relieving inflammatory pain.

Inflammation has been linked to heart disease, diabetes and other chronic conditions.

If you’re not used to it, begin with a thin slice of ginger root and gradually increase it.

Beetroot is well-known for its beneficial effects on the cardiovascular system, it dilates blood vessels which improves circulation – athletes, professional cyclists and gym enthusiasts are known to employ fresh beetroot juice in their training and preparation. It’s a good source of potassium.

Freshly extracted beetroot juice has also been shown to lower blood pressure and cholesterol when drunk regularly.

Celery, apple and lemon provide electrolytes, so altogether this is a good juice to have when exercising.

All ingredients are organic and therefore they are just washed and the peel left on. If using waxed lemon, thinly pare the peel leaving plenty of pith, it’s where the healthy micro-nutrients are.

Ingredients

Small Beetroot

2 Carrots

2 Apples

1 Stick of Celery, chopped into 3″ pieces

Thick Slice of Lemon with peel on

Thick knob of Ginger – about 2cms x 2 cms

Juice all the items, placing the lemon and ginger between the apples and putting the celery in last to avoid it clogging up the juicer.

(The picture in the background is entitled Moths and Butterflies by Sophie Whiting).

Copyright: Chris McGowan

For Ruthie: on Your Non-Birthday!

imageToday is my beautiful, intelligent and talented daughter’s birthday (I’ll spare her blushes and omit her age). She won’t be celebrating it, however, as she leaves for work at 7am before her family are up and running and won’t get home until a rushed dinner, after which she has a parents’ meeting at school!

She does so much for everyone else, helping, advising, often pulling out all the stops with a hand-made present (see my quilted sofa cover below), but resists all attempts by us to arrange something for her.*

image

So this is my ‘surprise’ (for which read ’embarrassing and mortifying shock’ if/when she sees it!) I wrote this poem a long time ago when I was very ill in bed and dependent on a lot of personal help. Ruth was pregnant at the time, but still managed to come long distance to give me moral as well as practical support. She’ll never know how much her visits meant.

It’s not very good in poetic terms (I’m more than a little embarrassed myself to be putting it out in the world!) I was probably as high as a kite on painkillers and anti-depressants at the time (I no longer take them: juicing, herbal remedies and a healthy plant-based diet are far more effective).

I don’t know if she has ever seen it.

Fortunately, if she does read it, I will already be on my health hiatus, having back treatment and a break from my blog. I will. E incommunicado, so hopefully I’ll be able to dodge the fall-out!

For Ruth

My darling Ruth,

I have tried and failed

so many times

to put into words

– in just a few lines –

what your being here

means to me.

*

With your sparkling eyes

and your giggling laugh,

your sense of fun

has lifted me up

when I felt so down

and my future

so difficult to see.

*

You listen, amused,

while I chide your habits

of shopping and spending,

as you wash my hair

and change my bedding

or bring me cups

of warm green tea.

*

I’m amazed, but glad,

that you come back home,

excited and pleased

to just sit and chat

or be chivvied and teased,

and watch tv,

for without you

I couldn’t be me.

****

‘Thank you’ is never enough to express the gratitude I feel towards my son and daughter for all the support they have given and continue to give.  Apologies if this is a bit mushy, K and R – I’m your mother, it’s allowed!

Lights blue touch paper and retires…

*(Update: After much persuasion, she reluctantly agreed to a family Cornish cream tea party at the weekend! Sadly, I and my bad back missed out, but I was given a running commentary via photos and videos throughout the afternoon. The highlight was the two toddlers enjoying their ride in the Morris Minor, giggling the whole way – oh, and the ginormous chocolate orange jaffa cake our son made for my husband who was also celebrating his birthday:

image

(Credit, my son)

The middle orange layer was made with freshly extracted orange juice.

Copyright: Chris McGowan

Nutty Bean & Beetroot Veggie Burgers with Quinoa & Redcurrants

These are the third in a series of attempts to find a tasty home-made veggie burger that holds together well and I think in the latter category, these are the best! I think the key might be in using chia egg (chia seeds soaked in water to form a gel) rather than just the chia seeds on their own. In the other recipes, we had assumed that the seeds would soak up any excess moisture in the mix and combined with the chickpea flour, would hold it together. They worked well, but these worked even better.

Don’t be put off by the beetroot, they are peeled and grated and the burgers don’t taste earthy at all. Beetroot are heart healthy, a good source of potassium and good for the circulation. (Read Make Beetroot Your New Veg Friend! for the full benefits of eating/juicing beetroot).

I had a couple of burgers warm with some quinoa and a red- and whitecurrant dressing, with a green salad. The rest were put in the freezer and I had a couple when we had a picnic on a sunny day and they were even better! They held together and tasted amazing – I ate them with my fingers, like a biscuit, and they didn’t break up.

Quinoa is a complete protein and also gluten-free. It can be a little bland unless you add some spices, lime juice or dried fruit for example, here we’ve made a dressing using fresh red and white currants, but you could use defrosted frozen berries or dried cranberries.

Apart from being very tasty, redcurrants are a rich source of dietary fibre, potassium, Vitamin C and Vitamin K – necessary for blood-clotting and for good bone health.

image

Ingredients – Burgers

1/2 Tin Black Beans, drained & rinsed

1/2 Medium Beetroot, grated

1 Small Onion, chopped

1 Clove of Garlic, crushed

1 Cup Ground Walnuts (you could substitute for seeds or other nuts, but they would give a different texture and flavour)

2″ Slice Marrow, chopped or 1/2 Courgette (Zucchini)

2 Chestnut Mushrooms, chopped

1 Tbsp Chia Seeds soaked in 3 Tbsps Water, stirred vigorously, to form a gel

1 1/2 Cups Chickpea Flour (garbanzo or gram)

A Squeeze of Tomato Purée

1 Tsp Vegetable Bouillon Powder

1/2 Tbsp Cumin Seeds

Handful Fresh Coriander, chopped

Splash of Tamari

Pink Himalayan Salt & Black Pepper

A little coconut oil for frying.

Method

Put everything in the food processor and pulse/slow process until it starts to come together but is still coarse, you don’t want it too smooth & mushy. Scrape it down between each blast.

With floured hands take handfuls of mix and form into burgers on a floured board using a flat spatula to help it come together if necessary. Sprinkle with a little flour before cooking. We made 5.

image

Melt a little coconut oil in a frying pan, but not to smoking point, and gently cook the burgers. You might prefer to cook them in the oven.

image

Quinoa

Just before you cook the burgers, put on some quinoa to cook as per instructions, keep the lid on until cooked, about 10-12 minutes – you want the moisture evaporated but the quinoa still keeping its shape, not broken up and mushy. If there is still some moisture, leave the lid off and turn the heat off but keep the pan on the warm plate, or turn it out into a hot dish and fluff it gently with a fork to allow the moisture to escape.

Red and White Currant Dressing

I adapted this from an Able & Cole recipe.

Place about 125g fresh Red and White Currants in a saucepan, add approximately 2 Tbsps water, 1 Tsp Maple Syrup, 1 Tsp Cumin Seeds. Heat slowly until the currants burst slightly. Remove from heat.

Pour half into the quinoa and lightly mix. Check seasoning.

Serve the burgers with the quinoa and a green salad and drizzle over the rest of the dressing.

See Vegan Tiger Nut & Peanut Chilli-Burger (you can use substitutes for Tiger Nuts) and Vegan Black Bean & Walnut Veggie Burger for the other recipes.

Copyright: Chris McGowan

Are You In Need of an E-Break? (I am). No-Phone Sundays, Anyone?

imageToday, there was a 7 hour storm. With the first crack of thunder, off went the internet. I was in the middle of writing a post and we also wanted to list some items on ebay. Even the cable tv channels went off. What to do? It was frustrating and I was a little annoyed as I am on a deadline to finish things before an important appointment.

I was tired and in pain from tight neck and back muscles. I soon saw that this storm was a gift, a chance for a much-needed time-out. I took the opportunity to catch up on a film I’d recorded but never seemed to find time to watch. It was totally absorbing and incredibly relaxing. (Hint: George Clooney was in it!)

I am writing this post because lately I feel really stressed, fatigued, and sometimes that my online life has taken over my real life. If you can make it to the end, there’s an important PSA from me. I wish there was some kind of reward there waiting for you, but please accept my undying gratitude instead!

Now don’t get me wrong, I love writing, I love connecting with like-minded people I would never otherwise ‘meet’ and especially enjoy learning about other cultures and countries. I love passing on information about health and nutrition and I especially love the kind comments when I’ve actually helped someone.

However, I now realise I need an E-break, for my own health’s sake. How about you?

We could all probably benefit from an occasional E-Break: a break from all our electronic devices, all the beeps, alerts, notifications, which constantly divert our attention from ourselves and those close to us, which often invade our precious moments of family time, contemplation and relaxation. How many of us text or use tablets/laptops in bed and then wonder why we’re not having good-quality sleep?

Even when we’re doing other things – working, reading, talking to friends, playing with our children, watching tv and even exercising – the draw of the text alert or call tone is often too strong to ignore.

For those of us who are on social media, how many hours go by while looking at and posting on Facebook, Twitter, Instagram and Pinterest? I am the worst for this! For those of us who blog too, well, forget the rest of the day! If we’re not typing, we’re reading and commenting or devising new recipes, taking photos or creating posts.

I haven’t even mentioned eBay!

image

It’s all very enjoyable, but physically and mentally it can wear you out, create stresses you’re hardly aware of and do untold damage to your bodies – think repetitive strain injuries, back, neck and shoulder pain, eye strain, digestive problems from poor posture and typing while eating.

(It’s very important to keep getting up, stretching and moving around -and don’t forget to breathe!).

This graphic shows the stress on your neck and spine when texting.

(Uncredited as I came across it on Twitter)

image

All this electronic communication can also interfere with our relationships. Children can feel we’re not giving them our full attention and will often start misbehaving to get it back or give up and withdraw. Time and again I see parents taking their children to school and they’re texting or calling while walking and the child is trying to say something.  I often resent my husband’s phone constantly alerting him to texts or missed calls about bike repairs, generally in the evening during quiet-time conversations or reading.

It is practically impossible these days to ignore electronic communication, but if we try hard enough we can schedule breaks and return to the real world, invest our attention and energy in real communication and physical activity.

My daughter and her family have initiated No-Phone Sundays to gently guide their tweens and teen away from the pull of iPad, phone, iPod and games. Instead, they go for walks with their lab, cycling in the woods or swimming. If they stay at home, they cook and bake, sew or garden together, play table tennis, football or chess, or build log piles! My son cooks with his toddlers, they all go out on bikes or for walks as a family and he, his dad and older son go on more challenging bike rides. Phones are never acceptable during mealtimes or when spending time together as a family. We try to be completely present and focused.

No-phone days (or even specified hours) are excellent opportunities to observe, talk and listen to our children and partners with our full attention, and really hear what’s being hinted at, what you may not have noticed during a busy week of work and domestic tasks.

I normally find I am on constant alert, my body awash with adrenaline, always listening out in case I miss an important message from my family. But I do have social media notifications firmly switched off and always leave the phone downstairs at night. All our electronic devices are kept downstairs.

However, my sleep has been taken over by blogging ideas! Everything has become a foundation for a new post and I need to switch off and calm down for a while. It would also be remiss of me – given the theme of this blog – not to pass on this information and pay attention to my own advice!

I need to have some down time, to do some meditation and fully relax, to let go of all the tension and pain caused by sitting hunched over the iPad. I am an all or nothing person, I can’t do a little and leave it, or post it in any old fashion, it has to be the best I can do and I have to finish it.

So, from Tuesday next week I shall be taking a break.

As many of you will know, I have a long-term back injury and my body is begging me to get some treatment. I shall be having some intensive cranio-sacral osteopathy (the very gentle manipulative kind, not the bone-crunching kind!) and I need to rest, relax and recuperate and try to have some proper sleep. The only electrical equipment will be my stereo so that I can listen to relaxation and meditation cds and occasionally an audiobook.

I’m also going to do a one-day juice cleanse. I was lucky enough to win a Raw Island Juice Cleanse* recently in the Nanabar Crowdfunding Campaign Giveaway* and I am looking forward to doing that next week.

Please continue to visit – I’ve installed CCTV so I will know who calls and who doesn’t 😉 I’ve also scheduled some posts for while I’m away, but please forgive me for not responding to any comments straightaway – I don’t think the loud-hailer will work and the carrier-pigeons have got too fat from lack of employment, but I will acknowledge them as soon as I am back. I will miss you, but I need to do this.

Take care of yourselves – I may be out of sight but you will not be out of mind, I shall be asking questions when I return!

http://rawislandcleanse.com/

https://www.indiegogo.com/projects/nanabar-vegan#/

Copyright: Chris McGowan

Rocket (Arugula) Salad with Sweetcorn, Walnut Slaw, Crisp Red Apple & Lemon Tahini Dressing

This is quite possibly the final salad photo I’ll be posting for a while – not that I stop eating salads as soon as Autumn appears, far from it, but I don’t think you’ll be wanting to read about them when the central heating’s on! (I realise of course some of you will be in the summer season, but no doubt you’ll be off to the beach for a barbie or spending your time in the pool or by the river, playing with children, partners or pets, or reading a book in the garden, so again won’t want to be reading about salads – no envy at all in those words, honest!)

I don’t eat mayonnaise which is often the default dressing for cole slaw, this one has a lemon and tahini dressing.

If you have a nut allergy and want to avoid the walnuts, you could use alternatives to give a bit of a crunch, perhaps roasted chickpeas – see Crunchy & Spicy Roasted Chickpea Nibbles

I love adding crisp or tart fruit to a green salad, sometimes red grapes, or slices of kiwi, this time slices of a crisp red apple. The fruit not only adds a contrasting flavour but also extra nutrients and can often tempt a child for instance to try a salad they would otherwise turn their noses up at.

There is protein in the walnuts, tahini, sweetcorn and leaves, while rocket (arugula) is believed to have cancer cell-inhibiting properties and along with spinach is rich in B vitamins, Vitamin K (essential for bone health), Vitamin C, and minerals.

Ingredients

Rocket (Arugula) and Spinach Leaves to line the plate, washed even if prepacked.

Thinly sliced Cucumber, washed and peel left on, layered on the leaves.

Sweetcorn arranged around the outside.

Slaw

Finely shred washed light green crisp Cabbage and Carrot into a bowl.

Finely chop a Spring Onion and add to the bowl.

Mix some Tahini with a little Lemon Juice, depending on your taste, and water to the desired consistency.

Mix into the slaw, reserving some to drizzle over the finished salad.

Add Walnut pieces, Pink Himalayan Salt and Freshly Ground Black Pepper

Place the slaw in the middle of the leaves.

Thinly slice the Apple and sprinkle with Lemon Juice.

Arrange around the salad.

Drizzle more Tahini Dressing over the salad.

Copyright: Chris McGowan

Apricot & Cacao Fudge Bites

 I recently discovered that the bag of sweet apricot kernels had been open for some time and really should be used up. We made some sweet apricot kernel milk and then used the pulp to make these bites.

You can of course use any nut or seed milk pulp –  a good alternative would be almond milk pulp – but it may behave and taste slightly differently, so you may need to make some other adjustments.

Please ensure you buy Sweet Apricot Kernels if you wish to follow the recipe and not the Bitter ones, which are often used in traditional medicines, taste bitter (!) and can cause nausea and a whole string of other effects.

Sweet Apricot Kernels look like a slightly smaller almond and have a similar taste. They contain Vitamin E and Iron.

Cacao powder contains many vitamins and minerals especially magnesium, which many people are deficient in, and is a natural mood enhancer and energy booster.

Ingredients

1 Cup Pulp reserved making from Sweet Apricot Kernel Milk

3/4 Cup Soft Dried Apricots, chopped

1/2 Cup Sweet Apricot Kernels,*chopped

1/2 Tbsp Chia Seeds*

1/2 Tbsp Cacao Powder*

Juice of a small Satsuma

1 Apple, peeled and grated

1/4 Cup Cacao Butter Buttons** – about a dozen, melted (or solid cacao butter)

1 Tsp Maple Syrup (optional)

Desiccated Coconut for sprinkling

Method

Add all the dry ingredients to a food processor (including the pulp) and pulse several times to break up the apricots and sweet apricot kernels. You still want a bit of bite, the sweet apricot kernels need to be roughly chopped rather than ground, so don’t overdo it.

Add the rest of the ingredients except the desiccated coconut.

Alternately pulse and mix on low for a couple of seconds, scraping the mixture down if necessary, until the mixture can be squeezed together to form a ball. Again, don’t overdo it.

If it’s too wet, add some more chia or other seeds, or a few ground sweet apricot kernels. If too dry, a few more drops of juice.

Roll into ball and then in the coconut. Makes about a dozen, depending on size and how many times you ‘test’ it!

(This one’s for you, K!)

*http://www.therawchocolatecompany.com/

**http://www.pulsin.co.uk/

Copyright: Chris McGowan

Lemony Avo Pine Nut Spread

This arose out of necessity: there was a mini avocado in the bowl with the bananas that had been there all week and I fancied avocado salad, surely it must be useable by now? The avocado had other ideas. It was so hard, we could have played cricket with it! So, not to be completely outwitted, it was peeled, stoned and chopped and placed in the Braun grinder/chopper with some chopped spring onion, a good squeeze of lemon, some pine nuts, a splash of virgin olive oil, some pink Himalayan salt and some ground black pepper. (All the ingredients were organic).

It was lush! It really worked. I had some with the salad and the rest on some Nairn’s Gluten-Free Oatcakes. Loved every bite.

Avocados are such a versatile fruit and it has been said that you could practically live off them (with water), they have so many essential nutrients for the human body. They are good for your skin, heart, and brain too, with Vitamin E, protein and essential fats. I have avocado in some form every day, often blended into a juice.

(If you want it a bit thinner just add a little more oil and lemon – or persuade your avocado to get a wriggle on with its ripening timetable!)

image

Copyright: Chris McGowan

Vegan Black Bean & Walnut Veggie Burger

Greg over at Pleasant Peasant Cuisine, is a lifelong vegetarian and is on a quest to find the perfect veggie burger. He has several great recipes on his blog. We too hanker after a good, tasty burger, but ours is even more difficult to find as it has to be vegan, gluten-free and nightshade-free, so no egg, wheatflour or tomato. We also need it to be simple, quick and uncomplicated!

Greg has used kidney beans, tofu and seitan, but we decided to try and devise our own version using black beans, which we’d never had before. We enhanced the protein content of the beans with organic chickpea flour to hold it together, chia seeds instead of egg, and walnuts to give it some bite and texture, as well as sweetcorn for a little colour.

Everything was thrown into the food processor and pulsed to bring it together, then shaped and cooked in a little coconut oil in a frying pan.

Black beans are often used in cajun and creole cooking and are good for vegetarians and vegans alike as they are high in protein and fibre:

1 Cup of cooked black beans provides 1/3 of a day’s protein requirement + 15g of fibre – US dietary guidelines recommend 21-25g per day for women and 30-38g per day for men.

They are also a good source of Vitamin B1 (thiamine) which, along with the other B vitamins, helps convert carbohydrates to glucose for fuel to provide energy and also helps metabolise fats and protein.

Black beans contain magnesium – important for relaxing muscles, good quality sleep and elevating mood – as well as iron.

So, on to the burgers – you thought I’d never get there, didn’t you?!

As always, the measurements are appoximate, it was a case of let’s try this and see how it goes and if it’s not enough add a bit more! Everything was organic and gluten-free. If you want a bit more colour or spice, you can add chilli powder or flakes or paprika or different herbs.

Ingredients

1 Cup Cooked Organic Black Beans (we used tinned, strained and rinsed)

1/2 Cup Walnut Pieces

1 Tbsp Chia Seeds* in 1 Tbsp Water

1 Cup Frozen Sweetcorn, defrosted

1 Onion, chopped

1/2 Stick Celery + leaves, chopped

1/2 Small Carrot, shaved

1 Clove Garlic, pressed

A good splash of Tamari

1 Tbsp Cumin Seeds

Pinch of Pink Himalayan Salt + Black Pepper

1 Tbsp Dried Miso Soup

2-3 Tbsps Chickpea Flour + extra for shaping & frying

imagePut everything in the food processor and pulse a few times to  bring it together, don’t overdo it  you want some texture not a purée! Test to see if you can squeeze it together. If it’s too wet, add a little more flour.

Dust a board with some flour and shape the mix into burgers.

image

We managed 4 good-sized ones and a smaller one.

They are quite soft, so handle gently and use a fish slice to lift them into the pan and flip them over.

Melt a little coconut oil in a large frying pan, but not smoking.

image

Cook on a medium heat turning a couple of times until done.

imageServed with a watercress or babyleaf and rocket salad, we added sprouted mung beans (more protein), and cumin spiced sweet potato oven chips (fries) with a piquant cashew ‘cheese’ sauce (see here for recipe),

*

Do visit Greg, his blog is full of improvised, unusual and colourful recipes and beautiful photos (click on the link at the top of this post).

*http://www.therawchocolatecompany.com/

Copyright: Chris McGowan

Blended Purple Carrot Memory Juice*

As promised in Ever Had Purple Carrots?  here is a recipe using purple carrots and carrot greens.  I’ve called it the Memory Juice because the anthocyanins that make fruit and veg purple are believed to help with improved memory, among many other benefits. Click the link to find out all about why you should not turn your nose up at differently coloured vegetables or discard your greens.

All ingredients are organic, so the peel is left on. If using non-organic or waxed lemons, peel them thinly so that you retain the pith where the micronutrients lie.

If you’re new to beetroot and not sure, you can peel them so they won’t be as earthy but you’ll lose a lot of nutrients.

Ingredients

2 Purple Carrots, washed, peel left on

1 Small Beetroot, ditto

2 Apples

A Small Handful of Carrot Greens, washed and cut up (they contain protein and are rich in magnesium, potassium and calcium)

1/2 Lemon

1″ Ginger (anti-inflammatory)

3″ Broccoli Stem (also a good plant source of calcium and B vitamins)

1/2 Celery Stalk

Juice all the ingredients, placing the greens, lemon and ginger in between carrots and apple to help them through, put the celery through last so it doesn’t block up your juicer.

Blend the juice with 1/4 Ripe Avocado to make a thicker, more satisfying juice and add more protein and essential fatty acids, good for the skin, good for the brain.

Look at the rich colour – your friends could be forgiven for suspecting you’re stocking up for the next vampire convention!

image

*Disclaimer: it’s not really purple but the carrots are!

Copyright: Chris McGowan

Ever Had Purple Carrots? They’re Even Better For You Than Their Orange Cousins (Juice Recipe Included)

 

imageThese purple carrots occasionally turn up in our Able and Cole organic veg box, they come all dressed in their green finery and not a bit goes to waste.

Purple carrots are every bit as healthy as our standard orange varieties but come with the additional benefits contained in their purple hue, the same ones that make blueberries, for instance, a superfood.

Purple carrots originated in the Middle East thousands of years ago, before the orange ones from Turkey.

They contain the usual Vitamin A and Betacarotene of their orange cousins but up to 28 times the anthocyanins – the phytochemicals that give them their purple colour. These phytochemicals are antioxidants and anti-inflammatory and along with the usual carotenoids, they are believed to help promote good vision.

Blue- and purple-coloured fruit and vegetables are also believed to help improve memory, protect against heart attacks, help control weight and blood cholesterol as well as improve glucose tolerance.

Here’s where it’s really interesting though: researchers at the University of Queensland discovered that purple carrot juice may help in reversing the negative effects of a high fat/high carbohydrate diet.* The juice was low in carotenoids compared with whole raw carrots and they deduced that it was likely the anthocyanins that made the difference in increasing glucose tolerance, as well as cardiovascular and liver function. They noted also that the soluble fibre in purple carrots helps lower blood cholesterol and blood glucose.

Carrot greens are generally discarded, but you could benefit from adding some to a juice or snipping them into a salad, soup or stew. (NB I use organic carrot greens, which I know have not been sprayed, there are no known official warnings about sprayed greens, but please wash all vegetables and leaves thoroughly).

They contain protein and are rich in calcium and potassium, magnesium (in which many people are deficient) and vitamin K which is necessary for good bone health.

Carrot greens also contain up to 6 times more vitamin C than the roots.

(We find they need using within 2 or 3 as they soon wilt and start going yellow).

Watch out for a juice recipe using purple carrots and carrot greens, coming soon. For now, here’s my Purple Morning Glory using purple instead of orange carrots – it’s such a vibrant colour! (I love ginger and am used to a lot, but use your discretion and begin with a thin slice! It is a wonderful anti-inflammatory and along with the vitamin A and C in the fruit, this is an excellent juice if drunk regularly to help prevent and ease the symptoms of colds or other chronic ailments).

https://www.abelandcole.co.uk/

*http://healthyliving.azcentral.com/health-benefits-eating-purple-carrots-18228.html

If you are at all concerned about using any information in this post, please consult your doctor.

Copyright: Chris McGowan