Newsletter, May 29, 2002
Welcome to your next issue of "The Eclectic Cooking Newsletter".
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in the subject heading.
Lydia Jensen, Editor: Lydiajj@get2netdk
Lars Jensen, Webmaster/Publisher: Lars@Eclecticcooking.com
For this week's edition, you may visit:
www.eclecticcooking.com/CookingRecipes.htm
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=> New eBooks from Eclectic Cooking.
=> Article: One Olive Or Two ?
Margaret Templeton
Editor/Publisher The PATH Newsletter
=> Article: Olives and Olive Oils - Any Time
By Lydia L. Jensen
=> Article: The Ultimate Natural Health Kit
By Gail Miller
=> New Recipes of the Week
=> Hot Tip
=> Coffee Corner
=> Fruit/vegetable in focus
=> Joke/Story of the Week
=> Next week's Issue
=> How to Be Featured as our Guest Writer
=> Subscribe/Unsubscribe information
Note from the editor:
There are so many articles about olives and olive oils. We found
the following article from Margaret Templeton had a different
perspective on olive oil and olive leaves and thought you, our readers,
might like to investigate the properties of olive oil and olive leaves.
There are a couple of links at the end of the article which you may
wish to look into. We have also, along with our salads, included a
couple of olive recipes and some tips about olive oil and olives.
We hope you enjoy the article as well as our tips and recipes. If
you have any thoughts on the subject of olives, olive oil or olive
leaves, as well as any recipes you would like to share with us, we
would welcome an Email from you.
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EclecticCooking.com eBooks!
FREE eBook in Members Privileges Account!
We decided not to sell our eBook; Obesity and Weight Loss"
(Yes, you are spoiled!) and offer it to our cherished members!
Members can just log-in here to read/download it:
http://www.eclecticcooking.com/MembersOnly/membersOnly.htm
Members' section sing-up information here:
http://www.eclecticcooking.com/EclecticCookingMembersPrivileges.htm
We hope you will enjoy reading it and that it helps explain this world-wide
problem with FAT!
Another eBook is also in the works and should be ready by early June.
Hope you can wait! It will most likely, be available in the Members'
Section.
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Article:
One Olive Or Two ?
Margaret Templeton
Editor/Publisher The PATH Newsletter
It's the flu season again with the dreaded fever, sniffles, aches,
pains and sore throats that accompany it. There are the added
concerns of deadly bacterial spores lurking about, which, when
contracted, can resemble flu symptoms; but, if not treated in time,
can progress to loss of life. Knowledge can not only be power but
also life saving. So, with that in mind here is some valuable
preventive information.
In my research about a year ago I came across the supplement "Olive
Leaf". Yes, that's right, the leaves of the olive tree. Throughout history,
from biblical times to present day, the olive tree and its by-products
have been used for many things.
Just cooking with or using a good natural brand of extra virgin olive
oil (meaning the first press of the olive) in salads, consumed on a
regular basis has been known to kill viruses. YES, that is correct,
kill viruses. So when I found out about the supplement made from the
leaves, I did more searching for it's uses.
Here is what I found in my research:
Early Egyptians used the olive leaf in the mummification of their kings.
The first formal medical documentation using olive leaves was published
in 1854 in the Pharmaceutical Journal describing the use of the olive
leaf to cure severe cases of fever and malaria.
More recently, Italian and other European researchers found Olive Leaf
Extract (D'Lenolate) to:
Increase blood flow in the coronary arteries, relieve arrhythmias
(irregular heart beats), prevented intestinal muscle spasms in
humans and lower blood pressure in animals.
Dutch researchers determined the active ingredient in oleuropein was
a substance they called elenolic acid. It was found to have a powerful
anti-bacterial effect.
More findings about the olive leaf:
* enhances the immune system
* increases energy
* has an internal cleansing action
* is anti-viral, anti-fungal, anti-bacterial, and anti-parasitic
* can reduce, ameliorate or even eliminates many diverse health problems
* lowers blood pressure, fats, and reduces blood sugar.
Phytochemicals (those many and varied substances contained in plants) are
becoming the topic of considerable interest. Researchers have made one
discovery after another involving these extracted substances from plants
which have demonstrated promising health and medical potential.
The studies go on and on......you can read the testimonials below. I have
included an MD's site on research and purchase. If you do a "search" of
your own you will find several sites to verify these findings.
You can also visit your local health food store for purchases.
The best way to take Olive Leaf for flu prevention is to start before any
flu symptoms occur, make it a part of your daily routine.
Sites to visit:
Dr. James Privitera, M.D.
http://www.nutriscreen.com/
Testimonials
http://www.nutriscreen.com/introduction.htm
Olive Leaf (D'Lenolate)
http://www.health-n-energy.com/lenolate.htm
Yours in Sharing,
Margaret Templeton
editor/publisher
http://thepathnews.com
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A life long student of natural and herbal medicine and
currently working towards a certification in Herbology,
Margaret Templeton is editor/publisher of The PATH News.
Read The PATH News and be part of your own health solutions.
Holistic and nutritional NEWS & INFORMATION, be more aware!
FREE Ads to subscribers, mail to:subscribe@thepathnews.com
Visit: http://thepathnews.com
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Article:
Olives and Olive Oils - Any Time
By Lydia L. Jensen
Some olives are better as snacks, others are better for cooking. Olives
used in recipes should still be firm but give an added taste to the food.
Ordinary olives do not have a flavor, therefore, you need to add the flavor
to the olives.
When you buy plain olives, drain them and rinse them in cold water.
When you rinse the olives, you remove any preservatives or other
ingredients added to the olives you buy. Drain the olives and add a
little, good olive oil, one or two large cloves pressed garlic, add a
little lemon or lime juice, add a little fresh rosemary and/or fresh
thyme, a couple of bay leaves (fresh ones are wonderful if you happen
to have a bay tree) and a couple or more slices of fresh lemon to give
more flavor and color.
Olive oil is judged by taste, fragrance, color, bouquet and consistency.
Olive oils can have a taste of artichokes, or a bitter and fruity taste
which comes from ripe olives. Olive oil can taste ³fresh² or green, it
can have a bitter flavor, can taste spicy or can have a sharp taste at the
tip of the tongue.
An olive oil of poor quality can taste of almond or have a very strong,
bitter or rancid taste . If an olive oil tastes of cucumber, it is old; if
it is cloudy or has particles in it, it will give an unpleasant smell or
taste. An olive oil will taste of "earth" if the olives have not been
properly washed before pressing. Olive oil can also have a peculiar
taste if the olives were pressed after a frost.
If olive oil is cloudy, has solids light green spots along the sides, it
does not mean that it is a poor quality olive oil. These are the results
of olive oil stored in a cold place, which indicates that the olive oil is
of a good quality.
A particularly good olive oil is not recommended for cooking because
it tends to burn at high temperatures. For frying you should use a
less expensive olive oil, for example one that is pressed from olive
pits. This type of olive oil can tolerate the higher temperatures. A
particularly good olive oil is best in cold foods such as salads. It may
also be used instead of butter. Instead of butter, use a little good, filtered
olive oil and dip a good French or Italian bread in it and sprinkle with
coarse sea salt. You could also mash an anchovy and use it with the
oil - either in the oil or thinly spread on the bread and
then dipped in olive oil.
Olive oil is usually pressed from half ripe olives and ripe olives which
gives the oils a variety of tastes and fragrances (smells). The quality
of the olive oil depends on how carefully the olives were picked,
handled, transported and pressed. The best and finest olive oil comes
from the first cold pressing under mild pressure. Olive oil decreases
in quality after the first pressing, depending on the pressing and the
temperature . The lowest quality olive oil is used for soaps. Color
of olive oil can vary from light golden to dark green tones. Color,
however, does not indicate the taste or quality of the oil. A green olive
oil means that only green olives were used. Virgin olive oil contains
the greatest amount of aroma and has the best flavor. A bit of the flavor
is eliminated from refined, cheaper olive oils. Extra Virgin oil is the
best olive oil and should have the perfect taste and acid content under
1 percent. Often olive oil is cold pressed, but this is not the only
acceptable form of producing olive oil.
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Article:
The Ultimate Natural Health Kit
By Gail Miller
Read the article in the Members' Section here:
http://www.eclecticcooking.com/MembersOnly/past-articles7.htm
Members' section info here:
http://www.eclecticcooking.com/EclecticCookingMembersPrivileges.htm
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This Week's Edition, May 22, 2002
Article: One Olive or Two?
By Margaret Templeton
Article: Olives and Olive Oils - Any Time
(Tapernade / Chicken, Fennel and Olives)
Lydia L. Jensen
Recipes:
Broccoli Salad
Smoked Trout
Shrimp on Rice Salad
Creamy Chicken on Rice
Fried Brown Rice Salad (Vegetarian)
For this week's edition, you may visit:
www.eclecticcooking.com/CookingRecipes.htm
This week's recipes:
http://www.eclecticcooking.com/whatnew.htm
You may also submit your recipes directly on to our site here:
http://eclecticcooking.community.everyone.net
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Hot Tip
When you have guests, it is often difficult to know how
much to buy and to prepare. The amount you buy depends
on how many dishes you plan to serve. Normally younger
people eat more than older people and men tend to eat
more than women.
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Coffee Bar
The following are variations of espresso coffee.
Coffee ristretto
Serve in an 2 fl oz or 70 ml espresso cup.
This is an espresso coffee for which you use only 30 ml
or 1 fl oz of water to 1-1/2 to 2 Tablespoons espresso
coffee. A normal cup of espresso coffee is 2 fl oz or 70 ml.
Coffee macchiato
Serve in an 2 to 4 fl oz or 70 to 150 ml espresso cup.
This is a cup of espresso coffee with 1-2 teaspoons
whipped milk placed in the center of the cup.
Latte macchiato is a cup of hot milk with a little espresso
coffee in it.
Coffee lungo
Serve in an 4 fl oz or 150 ml espresso cup.
This is also referred to as coffee Americano. It is a cup of
espresso coffee served in a large cup and diluted with
2/3 to 3/4 cup (3/4 to 1 dl) hot water.
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Our Health and Nutrition links:
http://eclectic-healthy-cooking.subportal.com/health/
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Joke / Story of the Week
A Beary Story
If you're a bear, you get to hibernate. You do nothing but sleep for six
months. I could deal with that.
Before you hibernate, you're supposed to eat yourself stupid. I could
deal with that, too.
If you're a bear, you birth your children (who are the size of walnuts)
while you're sleeping and wake to partially grown, cute cuddly cubs.
I could definitely deal with that.
If you're a mama bear, everyone knows you mean business. You swat
anyone who bothers your cubs. If your cubs get out of line, you swat
them too. I could deal with that.
If you're a bear, your mate EXPECTS you to wake up growling. He
EXPECTS that you will have hairy legs and excess body fat.
Yup... I wanna be a bear.
Barbara Noels, Antwerp, Belgium
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Next Week's Issue, June 5, 2002
Article: A Fresh Taste
By Lucie Brisson
Article: Five Secrets to Making Better Cookies
Recipes
Fruit Shakes and Drinks
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What do you think of our newsletter? Do you have any comments about the
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Copyright 2002 Eclectic Cooking
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