Of the eight oils they tested, thyme and cinnamon essential oils were particularly potent.

Now, researchers at the Technological Educational Institute of Ionian Islands in Greece have found that plant oils are a powerful weapon against multi-drug-resistant staphylococcus aureas or MRSA, a bacterium that causes hospital-acquired infections and is dangerous because it frequently does not respond to a range of antibiotics.

Effemia Eriotou is a professor at the Institute in charge of the research project involving plant oils to treat multi-drug-resistant staphylococcus aureas. “We didn’t know that essential oils were going to have that a great anti-microbial activity. And it’s really amazing that they are killing all these bacteria and yeasts as well,” Eriotou said.

In laboratory experiments, the research group tested a variety of essential oils from eight plants, including thyme, basil, peppermint and cinnamon. Eriotou says they all had some anti-bacterial activity, but essential oil from thyme – a spice frequently used in Mediterranean cooking – killed almost all of the bacterium in a petri dish within an hour. Almost as effective was cinnamon oil.

Source: Moldova.org

* 1 3/4 cups all-purpose flour
* 3/4 cup old fashioned oats
* 1/3 cup light brown sugar
* 2 teaspoons ground ginger
* 1 1/2 teaspoons ground cinnamon
* 1/8 ground cloves
* 1/4 teaspoon salt
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 cup butter, cut into pieces (unsalted)
* zest of one lemon
* 1/3 cup dried cranberries
* 1/2 cup buttermilk
* 2 1/2 tablespoons unsulphured molasses
* 1 teaspoon pure vanilla extract

GLAZE

* 1/2 cup sifted confectioners’ sugar
* 1 1/2 tablespoons pure maple syrup
* 1/2 teaspoon unsulphured molasses
* 1-2 teaspoon milk

Directions

1. Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
2. In large mixer bowl whisk together flour, oats, sugar, ginger, cinnamon, cloves, salt, baking powder and baking soda. Using a fork or pastry cutter, cut the butter into the flour until looks like crumbles. Stir in cranberries and lemon zest.
3. In seperate bowl combine buttermilk, molasses and vanilla.
4. Set bowl with flour mixture onto a mixer with a dough hook attachment. et mixture at a low speed and slowly add the buttermilk mixture to flour mixture. Mix until just combined and ball begins to form.
5. Knead dough gently on a lightly floured surface about four or five times.
6. Form the dough into a large circle, about 7 inches wide and 1 1/2 inches thick. Cut the circle in half and cut each half into 3 even slices.
7. Place baking sheet into another baking sheet to keep the scones bottoms from over browning. Bake for 20 min until golden brown and a toothpick inserted comes out clean. Transfer to cooling rack when done.
8. To glaze: combine all glaze ingredients, adding more sugar or milk until desired consistency. With a spoon, drizzle over cooled scones and let dry.

Self magazine rounded up a series of studies that point out eight of these fat-fighting foods. Some, such as berries, cinnamon and soybeans, you might have heard about. Others, not so much:

Mustard It’s heaven on a soft pretzel, but mustard may also be a weight loss wonder. Turmeric, the spice that gives mustard its color, may slow the growth of fat tissues, a study in the journal Endocrinology finds. Use it on sandwiches instead of mayo, or sprinkle turmeric on cauliflower pre-roasting to give it a kick. Try it on tuna salad—I promise it adds zest.

Click through to the article to get the complete list of eight must-eat foods.

(note: halve the recipe if using a 15 ounce can of pumpkin puree)

INGREDIENTS

* 1 (29 ounce) can pumpkin puree
* 3/4 cup apple cider
* 2 teaspoons ground ginger
* 1/2 teaspoon ground cloves
* 3/4 cups white sugar
* 2 teaspoons ground cinnamon
* 1 teaspoon ground nutmeg

DIRECTIONS

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2. Transfer to sterile containers and chill in the refrigerator until serving.

Ingredients

1 large ripe but firm pear, peeled and thinly sliced
1 teaspoon plus 1/3 cup all-purpose flour, divided, plus additional for dusting
2 tablespoons sugar, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/3 cup whole-wheat pastry flour
1 tablespoon cold unsalted butter
2 tablespoons canola oil
1-2 tablespoons cold water

Directions

1. Preheat oven to 375 degrees F.
2. Toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl.
3. Whisk 1/3 cup all-purpose flour, whole-wheat flour and the remaining 1 tablespoon sugar in a medium bowl. Cut in butter with a pastry cutter or a fork until the mixture resembles coarse meal. Sprinkle oil over the mixture and stir with a fork until evenly combined. Add 1 tablespoon water and stir until the dough just stays together when pressed with a fork; add up to 1 additional tablespoon of water if the dough seems too dry.
4. Line a work surface with parchment paper or a silicone baking mat, generously dust with flour and turn the dough out onto it. Form the dough into a small patty, dust the top with flour and roll into a rustic 10-inch circle, adding more flour if necessary to prevent sticking. Transfer the crust to a baking sheet with parchment paper or baking mat in place.
5. Lay the pear slices in decorative, overlapping circles on top of the crust, leaving a 1-inch border around the edge. Spoon any remaining pear juice over the slices. Pick up the edges of the crust using a spatula and fold over the pears. The crust will not meet in the center.
6. Bake the tart until lightly browned and bubbling, about 40 minutes. Cool for 10 minutes before serving.

2 cups mint tea
1 tablespoon raw honey
1/4 teaspoon ground ginger
Pinch of ground cloves
Pinch of ground cinnamon
1 cup raw apple juice
1 bottle club soda or sparkling water
Mint sprigs or apple slices (garnish)

Make the tea. Add honey, ginger, cloves, and cinnamon, then let cool. Mix apple juice and soda water together in a large pitcher. Add cooled tea and mix well. Store in a glass bottle.

When ready to serve, shake bottle to agitate spices, which will have settled to the bottom. Garnish with fresh mint sprigs or slices of red apples.
Serves 4-6