This study explored the hypothesis that children who regularly drank green tea would have fewer cases of influenza those children who did not drink green tea. They chose children for two reasons: there is little research with children and influenza prevention; the children lived on or near tea plantations in Japan.

With over 2,600 children in the study, the researchers discovered that children who drank, on average, five cups of green tea per week had significantly fewer cases of influenza when compared to those who drank almost no green tea. Those who drank the most green tea (about one cup per day) also had significantly fewer sick days from school. The results were so conclusive that the researchers concluded that the regular consumption of green tea is protective against influenza infections during the influenza season.

Source/Read More: DailyHerald.com

Ingredients:

1 T canola oil
1 medium onion, diced
1 medium zucchini, grated
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 t. ground cumin
1/2 t. salt, or to taste
12 corn tortillas, quartered
1 19-ounce can red or green enchilada sauce
1 1/4 cups shredded Cheddar and/or Monterey Jack cheese

Directions:

- Grease a 9×13 inch pan and preheat the oven to 400 degrees.
- Heat oil in a skillet. Saute onions about 5 minutes, or until they just start to brown. Add zucchini, beans, tomatoes, corn, cumin and salt, cooking until the vegetables are heated through, around 3 minutes. Stir often to avoid burning.
- Line the pan with half the quartered corn tortillas. Top with half the vegetable mixture, half the enchilada sauce, and half the cheese. Repeat with the rest of the tortillas, etc.
- Cover with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, or until the sides start to bubble. This is great served with a salad and beans or Spanish rice.

Coroner Dr Brian Farrell recorded a cause of death by cardio-respiratory failure due to the combined toxic effects of a combination of carisoprodol — which is used for the relief of muscular and skeletal pain — sedative drugs, and mitragynine, which is an ingredient of Kratom tea.

Kratom tea is recognized and used by people for relaxation purposes, the inquest heard.

But Dr Farrell said caution must be exercised when adding other substances or medications to it.

Source: The Belfast Telegraph

Ingredients:

4-5 large potatoes, cubed (red potatoes are particularly good this way)
3 T olive oil
1/4 t sea salt
1/4 t fresh ground black pepper
1 1/2 T rosemary, chopped
2 cloves garlic, minced

Directions:

Pre-heat oven to 400 degrees. Toss all ingredients together in a bowl until potatoes are completely coated. Roast in the oven in a roasting dish for about 50 minutes or until tender, stirring once or twice so all sides of the potatoes brown evenly.

In the study, several plants used in traditional folk medicine were found to have broad spectrum antibiotic properties that could fight bacterial and fungal infections.

Scientists from Rohtak, India studied 40 patients, 35 of whom had low neutrophil counts, indicating compromised immune system function and infection. The patients were undergoing radiation treatment at the Regional Cancer Institute, Pt. B.D.S. Health University, Rohtak, Haryana.

Dr Jaya Parkash Yadav, study author said the finding is a “starting point” for finding plant based medicines that can be developed to fight bacteria that are becoming increasing resistant to antibiotics.

Source: EmaxHealth

• 1/4 cup olive oil
• 2 T. white wine vinegar
• 1 T. Dijon mustard
• 1 t. dried oregano
• 1/2 t. sea salt
• fresh ground pepper to taste
• 4 cups quartered mushrooms (button, etc.)
• 1 1/2 cups cherry or diced tomatoes
• 1/2 cup halved black olives (kalamata, preferably)
• 1/4 cup chopped parsley

Directions:

• Combine the olive oil, vinegar, mustard, oregano, salt, and pepper in a large bowl and mix together well.
• Add the rest of the ingredients and combine well.
• Refrigerate for a couple of hours before serving, stirring once or twice during that time. This salad can be served either cold or at room temperature.

Note: for an added element, try cubing up some good mozzarella and adding it with the mushrooms.

Ingredients:

1 lb. cheese tortellini
3 T butter
1/4 cup balsamic vinegar
1 tomato, diced
1 T basil
2 cloves garlic, minced

Directions:

1. Cook tortellini according to package directions. Drain and set aside.
2. Heat remaining ingredients in a medium skillet. Cook for several minutes, until the vinegar starts to reduce and the tomatoes break down a little.
3. Remove from heat and add the tortellini, tossing well until they are all coated. Serve with Parmesan cheese.
4. Makes about four servings.

Tea contains high levels of compounds that combat the absorption of fat, Japanese scientists have found. These compounds, called theaflavins and thearubigins, stopped weight gain when given to rats on a high-fat diet, the journal Nutrition reported this month.

There is a catch, though: no milk or sugar in the tea.

Click through to AOL News to read the story.

4 cups vegetables, peeled and sliced (carrots, turnips, potatoes, parsnips, etc.)

1 tablespoon olive oil

1 tablespoon moroccan seasoning (recipe below)

1 cup quinoa

2 cups water (or vegetable broth)

2 teaspoons moroccan seasoning

1 cup chickpeas (drained and rinsed)

1/4 cup onion (diced)

1/4 cup raisins or currents

1/4 cup pine nuts (toasted)

1 handful parsley (chopped)

2 tablespoons olive oil

1 lemon (zest and juice)

1 teaspoon Moroccan seasoning

salt and pepper

1.  Toss the vegetables in the olive oil along with the spices.

2.  Arrange the vegetables in a single layer on a baking sheet.

3.  Roast in a preheated 400F oven until tender, about 20-30 minutes, turning them once in the middle.

4.  Simmer the quinoa in the water along with the spices until the water is absorbed, about 20 minutes.

5.  Mix the vegetables, quinoa, chickpeas, onion, raisins, pine nuts and parsley in a bowl.

6.  Mix the olive oil, lemon juice and zest, Moroccan spice blend, salt and pepper in a small bowl and then toss the salad in it.

Moroccan Spice Blend

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon salt

3/4 teaspoon black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander

1/2 teaspoon cayenne

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

Whisk together all ingredients in a small bowl until combined well.

1 pound dry yellow split peas or lentils
2 celery stalks, finely chopped
1 large carrot, finely chopped
1 medium onion, finely chopped
2 T olive oil
2 T curry powder
1 T ginger, powdered
1 T cumin, powdered
1 T turmeric
2 T mild green chilies
1 T lemon juice
2 cloves garlic
1 bay leaf
3 chicken bouillon cubes
2 quarts water

The easy method: combine all in crock pot, cook on low until done (8 hours or so?).

The better method: combine the celery, carrot, onion and garlic in a T of unsalted butter. Sauté a bit, until the onion is slightly translucent, then add to all the other ingredients and cook as above. This will give you a little added flavor through the sautéing of the vegetables, and sort of a nod to ghee with the unsalted butter. This recipe makes a mild dal, and can easily be “heated” considerably by using a hot curry powder or hotter peppers.

Enjoy!