Foods/Drinks
Foods That Can Heal You
There are many healing foods available. Nutritional studies into natural healing compounds in fresh food reveal an entire pharmacopoeia just waiting for us.
Many modern farming practices destroy the symbiotic mycorrhizal fungi found surrounding the roots of organic and wild plants. This soil dweller helps to increase the nutrient absorbing area of the organic plant’s root system by secreting enzymes that break down organic matter and help the plant absorb more nutrients.
Mycorrhizal fungi are wiped out by soluble phosphates in particular, a prime ingredient of many chemical fertilizers and this prevents the absorption of minor nutrients and minerals into the plant.
The intensification of agricultural practices has led to a decline of between 25% to 75% in the levels of key mineral nutrients in farmed vegetables over the last 60 years, limiting our access to healing foods. Choose your produce carefully from an accredited organic source or even better, grow your own!
If we can source good quality healing food, cooking it can destroy the nutritional content. Studies show that fresh, uncooked fruits and vegetables strengthen the immune system and increase resistance to many diseases. For example tests in Spain recently measures the levels of flavonoids left in fresh broccoli after it was cooked. The results show large differences in flavonoid content according to how the broccoli was prepared.
* boiling – 66% loss
*pressure – cooking – 53% loss of major antioxidant
*steaming – minimal loss of antioxidants
* microwaving – 97% loss of falvonoids
Scientists in Finland found that blanching and deep-freezing vegetables also destroyed beneficial compounds. If you are cooking organic food steaming is essential if they are to be used in health and healing. If you boil organic veg., make sure that the cooking water ends up in your food!
Apples, Antioxidant – vitamin C, antibacterial Apricot – Beta-carotene, iron, fibre, potassium Artichokes – (lightly steamed first) Folate and potassium, can regulate cholesterol and tone liver Aubergines.
Anthocyanins – (antioxidant) Avocado – Vitamin E, potassium, vitamin B6, C, managanese, riboflavin, sterols, glutathione Bananas, Potassium, soothing on stomach, natural sugar source Beetrot – Vitamin C, folate, potassium and other minerals, immune support, natural sugar, betaine Blackberries – Vitamin C, fibre, folate, bioflavonoids, an thocyanin Blueberries – Anti-bacterial, anthocyanin Brazil nuts – Selenium, antioxidant Broccoli – Vitamin C, beta carotene, folate, iron, potassium Cabbage – Vitamin C, K, E, potassium, beta-carotene, fibre, folate, thiamine Carrot- Beta – carotene, fibre, natural sugar Cauliflower Vitamin C, sulphurous compounds Celery – Potassium, anti-inflammatory, sedative Chicory – Inulin, detoxifying Citrus fruit – Vitamin C, thiamine, folate, pectin Cranberries – Specific for bladder, kidney, urinary tract, antibacterial Grapefruit – Vitamin C, pectin (soluble fibre) Grapes – Potassium, antioxidants (black grapes), light, appetising food (while) Honey – Chest, phlegm remedy, decongestant, antibacterial, mild sedative Leeks-Potassium, folate, diuretic Onions and garlic Natural ‘cure-all’, regulates blood cholesterol levels, prevents blood clothing, decongestant, sulphur compounds Papaya – Vitamin C, beta carotene, calcium, iron, easily digestible Peppers – (red are sweetest) Vitamin C, beta carotene, bioflavonoids Pineapple – Vitamin C, digesting enzyme, (bromelain), anti-inflammatory, Salad leaves – Vitamin C, beta carotene, folate, calcium, iron, potassium Sprouting seeds – Vitamin C, easily digestible protein, B complex vitamins, saponins Strawberry – Vitamin C, liver tonic, digestive cleaner,
Tomato – Vitamin C, E, carotenoids, potassium, and vegetables may trigger allergic reactions in people, please check your tolerance before experimenting with foodstuffs you have not use before.
Foods/Drinks
What To Know About Your Menu
Foods/Drinks
WEEKEND MENU
Ntubiri is a local delicacy of the Ikwerre ethnic nationality, usually prepared with water yam extract. It is commonly patronised in the day as lunch or some time at night when heavy meal is not required Ntubiri is a great source of fiber, potassium, manganese, copper, and antioxidants. It is linked to various health benefits and may boost brain health, reduce inflammation, and improve blood sugar control.
To prepare a serving for a standard family, get a standard size water yam tuber, crayfish or fresh prown, oil, periwinkle (unprocessed), pepper, salt, onion, and seasoning cube if desired.
Thoroughly wash the yam, peel and grate.Wash your fresh or dry prown, cut the periwinkle, slice your onion, and mix the yam substance with the ground crown, pepper, salt, seasoning and set aside
Set your pot on your source of heat add a little red oil. When hot, put the sliced onion and the washed periwinkle and allow to boil in the oil. Put a little water and then gently put the yam mixture, cover and allow to cook for ten minutes.
The meal can be served with any chilled drink. Enjoy your weekend.
Foods/Drinks
Cowpea And Nutritional Benefits

Cowpea contains flavonoids also called bioflavonoids which are mainly found in legumes, citrus fruits, red wine, apples etc. The antioxidants are very good for the body as it helps in the fight against cancer, reduce cancer risk and other health conditions such as stroke, heart diseases and asthma.
It also contains folate which helps in the body’s red blood cell production and in dead cells regeneration.
Helps Boost the Immune System
Adding cowpeas to your diet may help in boosting your immune system, for example, some of the antioxidants which can be found in kidney beans help to remove the free radicals in the body, thus making the immune system stronger.
Cowpea is an edible bean which is predominately cultivated and eaten in Africa and Asia, and in other parts of the world especially countries in the arid areas.
There are also various species of cowpea or beans present globally, and though they may be commonly referred to as beans, they have names specific to them, this includes Black-eyed peas which are popularly referred to as White or Brown beans, Adzuki beans, Sweet beans, Black Beans, Chickpeas, Kidney beans, Mung beans, Pigeon peas, Pinto beans, Bambara beans etc.
In some countries, beans have its own local names such as Chawli for Blackeye beans in India, Chori for Adzuki beans in India, Ewa for Blackeye beans in Nigeria and also Black Beans (popularly called Akidi), Pigeon peas (fio-fio).
Beans in most countries, especially in Africa is the primary protein food source and can be specially cooked by boiling either as white beans or porridge beans; in Brazil, the black beans are cooked and served with stew and the food delicacy is known as Feijoada.
Cowpea or beans can also be processed into various nutritional grades of products for diverse purposes while maintaining its nutritional value.
Beans can be grounded into flour known as beans flour which is used in the making of moi-moi (beans pudding), Akara (beanballs or cakes) and can be commercially used as a baking flour too.
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