More To Do With Those Pumpkins

If even with all the great pumpkin recipes out there (and here at EcoLogicalMom.com), you are still not motivated to cook them, the Daily Green published a great option to compost it. Here is how:



"Pumpkins, which of course are 100% natural, will break down quickly as compost in your yard, providing you with valuable nutrients for your lawn or garden. As you probably know by now, pumpkins aren't exactly light, so they otherwise take a considerable amount of fuel to haul to the landfill -- plus their bulky size means they take up space.
To get the best results in your compost bin, smash up the pumpkin a bit to provide more surface area. Layer with other types of materials, like shredded leaves, green weeds or grass clippings. If you really want to go all out, add manure, or a nitrogen supplement like cottonseed meal, bone meal or dried blood. Keep the pile moist and turn it over frequently.
If all that sounds like too much work, don't worry about it. In most areas, you can simply toss things in a pile, and just alternate materials as you get them. It may not make the most super-dooper compost, and it may take a little longer to break down, but you'll still get some nice nutrients, and you'll be helping the planet one little bit at a time."


Source: The Daily Green

Average Breakfast Calorie Count

I don't usually care much about food calories, focusing on healthy ingredients instead. This morning I came across the average American breakfast calorie count, and was surprised by how fast a simple breakfast can add up! LOL... Don't panic, information is wisdom.

• Omelet: Three large eggs (215) One ounce of cheddar cheese (114) Total: 329 calories
• Scrambled eggs and bacon breakfast: Two large eggs (143) Three strips of bacon (138) 1/2 cup hash browns (207) One slice whole wheat toast (100) Total: 588 calories
• Hard boiled egg and fruit: One large egg (78) Two cups fruit salad (200) Total: 278 calories
• Blueberry pancakes: Three blueberry pancakes (253) One ounce maple syrup (99) Total: 352 calories
• Yogurt with fruit and granola: Six ounces vanilla nonfat Greek yogurt (120) One cup blueberries (83) 1/4 cup granola (172) Total: 375 calories
• Oatmeal: 1/2 cup oats (150) One small chopped apple (77) One teaspoon cinnamon (6) One tablespoon honey (64) Total: 297 calories

• Bowl of cereal: One cup Kashi GoLean cereal (140) One cup skim milk (91) One small sliced banana (90) Total: 321 calories
• French toast: Two pieces of French toast (298) 1/4 cup maple syrup (200) Total: 498 calories
• Belgian waffle: One waffle: (390) 1/4 cup maple syrup (200) Total: 590 calories
• Toast with peanut butter: One slice of whole wheat bread (100) Two tablespoons peanut butter (210) Total: 310 calories
• English muffin with butter and jam: One whole wheat English muffin (130) One pat unsalted butter (36) One tablespoon strawberry jam (40) Total: 206 calories
• Breakfast sandwich: One whole wheat English muffin (130) One scrambled egg (72) One sausage patty (120) One slice American cheese (70) Total: 392 calories
• Bagel with cream cheese: One plain bagel (206) One ounce cream cheese (100): Total: 306 calories

Sources: FitSugar, Calorie King and Yahoo

Papaya Health Benefits

Paw Paw how we call it here in Australia is these days plentiful all year round in most of the countries.
The parts that are used medicinally are fruit, seeds, stems and leaves. I did look around and found out you can buy paw paw in all forms, in a form of fermented papaya, herbal teas even tablets and of course plenty of the fresh fruit, which can be eaten as it is or in a form of juice. So you ask what are these awesome healing properties of paw paw? Well where do I start? Papaya fruit is and excellent source of dietary fiber, folate, vitamin A, C and E. It also contains small amount of calcium, iron, riboflavin, thiamine and niacine. It is also very rich in antioxidant nutrients flavonoids and carotenes, very high in vitamin C plus A, and low in calories and sodium.

Paw paw is rich in enzymes called papain and chymopapain which helps with the digestion, particularly it breaks down the proteins from the food we eat into amino acids. The latest research shows that amino acids are responsible for all what is happening in our organism, basically for what is happening in every chemical reaction as well as our mental and physical health. As we age we produce less of the digestive enzymes in our stomach and pancreas, which leads to ineffective digestion of proteins. Due to this we end up with excess amount of undigested protein, which leads to overgrowth of the bad bacteria in our gastrointestinal system and not enough of amino acids to perform all important chemical reactions. We can say that good quality protein is absolutely essential for our healthy being. This is where the papaya enzymes can be very beneficial.

The papain enzymes are produced in the skinny peel of paw paw. The combination of these enzymes repels insect during the ripening, without this protection paw paw fruit would not survive. Eating paw paw after a meal makes for better digestion, prevents bloating and chronic indigestion. It can also lower the inflammation in the body, alleviates the pain and edema caused by sport injuries. Because of its anti-inflammatory properties papaya can relieve the severity of Rheumatoid arthritis and osteoarthritis. Because of its high antioxidant content, papaya can prevent cholesterol oxidation and can be use in a preventative treatments against atherosclerosis, strokes, heart attacks and diabetic heart disease.

In a everyday health papaya works magic on strengthening the immune system preventing the recurrent colds and flu. After treatment with antibiotics eating paw paw or drinking its juice replenishes the good intestinal bacteria, which was destroyed by the antibiotic treatment. The latest good news from eating paw paw comes down once again to papain the enzyme which I talked about, it was found to destroy intestinal parasites. Papain is proteolitic enzyme, which means that it digests inert (non-living) proteins. Intestinal parasites are largely protein, the papain attacks it and causes parasite to die. Also, home applications of leaf and bark papaya extract is used to deal with mouth gums and toothaches which is being effectively practised in many cultures around the world.

Papaya Research and Products

Papain is also being studied for relief of cancer therapy side effects, especially relieving side effects such as difficulty swallowing and mouth sores after radiation and chemotherapy as well as boosting up the immune system and helping body to fight the cancer. I am big fan of the products made by Rochway, Australian company (for more information visit rochway.com.au) as they use organically grown papaya, producing among other products, product called Papaya35, fermented papaya enzymes. They also produce Blueberry and PawPaw probiotic Punch, which has very strong antioxidant properties that protects against free radicals. Free radicals contribute largely in many diseases such as diabetes, Parkinson’s, Alzheimer’s and cancer. Rochway products are 99% sugar free which makes them suitable for people suffering diabetes as well. As you can see there is plenty we can benefit from this simple fruit, more and more research is being done and I can’t wait to hear more about it.

For references and more on the current studies you can look up PubMed Gov. ( search www.ncbi.nlm.nih.gov/pubmed/ ) as for the products there are few available on the market. I am sure if you look around you will be able to find many available or simply stick with the fresh fruit. However if you are looking or hoping for more therapeutic effect of eating papaya, you need to be aware the unripened papaya (still green papaya) contains far more of the proteolytic enzymes papain and chymopapain than ripened papaya which we commonly eat. You can also juice the leaves and stems but be prepared for the vile taste of it …. you can’t naturally like its taste nor does the cancer cells.
Summary of Healing Properties of Papaya

• Increases quality of proteins in whole organism.
• Revitalize the human body and maintain energy and vitality.
• Encourages the renewal of muscle tissue.
• Supports cardiovascular system.
• Boosts up the immune system.
• Helps with the digestive system, by breaking down the proteins and supporting production of digestive enzymes.
• Papaya can be use also externally as a treatment for skin wounds that don’t heal quickly, for this you can use papaya peel or ointments made out of papaya.
• Prevents the cataract formation.
• Due to high vitamin A, it lowers the risk of emphysema in smokers and passive smokers.
• Alleviates inflammation.
• Helps with the nausea and constipation.

Can benefit people suffering colon cancer and other forms of cancers and aliments of cardiovascular and gastrointestinal systems.

RECALL ALERT: Butter Cookies

Working in consultation with the United States Food and Drug Administration, Rite Aid has initiated a voluntary chainwide recall of approximately 85,000 tins of butter cookies distributed by Rite Aid under the Rich Fields brand name because of the possibility of contamination with Bacillus cereus. This microorganism may cause diarrhea, nausea and/or vomiting; however, the possibility of serious adverse health consequences is remote.

This recall affects only 12 oz. tins featuring either a decorative castle or Christmas designs and sold exclusively in Rite Aid stores. Affected products can be identified by the UPC codes 01249596519 and 88411804619 located directly beneath the bar code on the bottom of each tin. No other Rich Fields or Rite Aid brand products are affected by this voluntary recall.

The recall was initiated after the company conducted quality testing on the affected product because of an uncharacteristic odor. Customers should not eat the cookies and can return them to any Rite Aid store for a full refund.


Source: fda.gov

Malaria Overview

Malaria is caused by a parasite that is passed from one human to another by the bite of infected Anopheles mosquitoes.

After infection, the parasites travel through the bloodstream to the liver, where they mature and release another form, the merozoites. The parasites enter the bloodstream and infect red blood cells.

The parasites multiply inside the red blood cells, which then break open within 48 to 72 hours, infecting more red blood cells. The first symptoms usually occur 10 days to 4 weeks after infection, though they can appear as early as 8 days or as long as a year after infection. The symptoms occur in cycles of 48 to 72 hours.

Most symptoms are caused by:

The release of merozoites into the bloodstream
Anemia resulting from the destruction of the red blood cells
Large amounts of free hemoglobin being released into circulation after red blood cells break open

Malaria can also be transmitted from a mother to her unborn baby (congenitally) and by blood transfusions. Malaria can be carried by mosquitoes in temperate climates, but the parasite disappears over the winter.

The disease is a major health problem in much of the tropics and subtropics. The CDC estimates that there are 300-500 million cases of malaria each year, and more than 1 million people die from it. It presents a major disease hazard for travelers to warm climates.

In some areas of the world, mosquitoes that carry malaria have developed resistance to insecticides. In addition, the parasites have developed resistance to some antibiotics. These conditions have led to difficulty in controlling both the rate of infection and spread of this disease.

There are four types of common malaria parasites. Recently, a fifth type, Plasmodium knowlesi , has been causing malaria in Malaysia and areas of southeast Asia. Another type, falciparum malaria, affects more red blood cells than the other types and is much more serious. It can be fatal within a few hours of the first symptoms.
Alternative Health News
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Twice Stuffed Sweet Potatoes

Would you just look at that date? November 1st! Where did October go? And all of you in the northeast U.S. are probably wondering where fall went. Snow before Halloween. Amazing.

Thank heaven we don't have snow, but it hasn't stopped raining here in South Florida for days. And I mean a near-constant deluge. It's all remnants of Hurricane Rina. Well, weather like this has made me do some organizing around the house and some cookbook and magazine reading; and it's gotten me thinking about the (coming sooner than we think) holidays.

I was glancing through Fine Cooking Magazine and came across an intriguing sweet potato recipe. Every Thanksgiving, I invariably serve them in some form or another, sometimes savory, sometimes sweet, sometimes an old fashioned southern sweet potato pie. (I remember my mother used to make those mashed sweet potatoes with orange juice and topped with marshmallows back in the 50's. Anybody else remember that?)

So I decided on a test run, which I do when company's coming. Not so much when it's family. They're forgiving. :)  It was fabulous! Creamy sweet potatoes with sour cream, divine browned leeks and sweet sausage. And because I had some left over, I refrigerated them without the Gruyère and the next night, grated some on top and reheated them in a hot oven. Tasted great, so you could make these ahead....a real plus for a holiday dish. 

Twice Stuffed Sweet Potatoes with Leeks and Sausage
From Fine Cooking Magazine, December/January Issue

Ingredients:

4 small sweet potatoes (about 8 oz. each)
1 Tbs. olive oil  
1/2 lb. bulk sweet Italian sausage (or link sausage, casings removed) 
1 Tbs. unsalted butter
1 lb. leeks, white and light-green parts only, quartered lengthwise and thinly sliced (about 2 cups) 
1 tsp. chopped fresh sage
1/4 tsp. chopped fresh thyme   
Kosher salt 
1/2 cup sour cream
1/4 cup grated Gruyère

Method:

Position a rack in the center of the oven and heat the oven to 375°F. Line a heavy-duty rimmed baking sheet with parchment or foil.
Poke the sweet potatoes a few times with the tip of a knife and arrange them on the baking sheet. Bake until completely tender when pierced in the fattest part with a skewer, 35 to 60 minutes.
Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the sausage, reduce the heat to medium, and cook, breaking it into small bits with the edge of a slotted spoon, until no longer pink, 5 to 6 minutes. Transfer to a plate and set aside. 
Pour off all but 1 Tbs. of the fat and add the butter. When it melts, add the leeks, sage, thyme, and 1-1/2 tsp. salt. Cook, stirring stirring, until the mixture just starts to sizzle. Reduce the heat to low and cook, stirring frequently, until the leeks are very soft and starting to turn golden, 10 to 15 minutes. 
When the sweet potatoes are cool enough to handle, carefully cut them in half lengthwise and gently scoop the flesh into a medium bowl, leaving about 1/8 inch of flesh in the shells. Mash the scooped flesh with a fork or potato masher until smooth. Stir in the sour cream and 1 tsp. salt. Fold the sausage and leeks into the mashed sweet potato and season to taste with salt. 

Position a rack 6 inches from the broiler element and heat the broiler on high. Mound the filling into the potato skins and top with the cheese. Put the potatoes in a 9x13-inch baking dish and broil until the cheese is golden, about 4 minutes. Serve immediately.

Pumpkin One on One

Ok, now you have a few pounds of pumpkin at home, you know they are very nutritious and healthy, but are not sure what to do! Here is a guide from Eating well and a few recipes from various sources to help you make the most of them!

What type of pumpkins can I use for cooking?
Jack-o-lantern pumpkins are great to carve, but too watery and stringy to enjoy eating. Go with sugar pie, baby bear and cheese pumpkins instead. To make easy work of cooking a pumpkin, start it in your microwave for 2 minutes. Then, cut the pumpkin in half with a sharp knife and scoop out the seeds and stringy pulp. Next, place the pumpkin halves, cut side down, on a baking sheet pan and roast in a preheated 375F oven the pumpkin flesh is tender, which takes about an hour. When the pumpkin is cool enough to handle, scoop out the tender pulp to use in your recipe.


What's the best way to roast a pumpkin?
Roasting a pumpkin may sound like a daunting task, but it's really not. First, microwave a pie pumpkin on HIGH for 2 minutes. Then, carefully cut the pumpkin in half (you'll need a sharp knife), and scoop out the seeds and stringy pulp. Next, heat your oven to 375º. When it's nice and hot, place the pumpkin pieces (cut sides down) in a 13- x 9-inch pan. Cover and roast them for up to an hour, or until tender. Cool and scoop out the tasty pulp, and then use it as directed in your recipe.


What is the difference between canned pumpkin, pumpkin pie filling, and pumpkin puree?
Canned pumpkin is just that and nothing more: cooked, pureed pumpkin. Pumpkin pie filling is flavored with spices like cinnamon, clove, allspice and ginger, and is also sweetened. It is a “convenience food” for making short work of pumpkin pie. Pureed pumpkin or canned pumpkin may be used for many dishes besides pumpkin pie, including delicious soups and pastas.


Check out the recipes below:


Pumpkin Soup with Bell Pepper and Paprika
Pumpkin (or Butternut Squash) Cookies
Pumpkin Mousse Pie


Sources: Various, including MyRecipes.com and Yahoo