Ingredients

190g all purpose flour
125g  whole-wheat flour
30g wheat bran
1 1/2 tablespoons salt
1 tablespoons soda
1 tsp ground cinnamon
1/2 tsp cloves
220g unsalted butter, room temperature
100g brown sugar
30 honey

Directions

Preheat oven to 180C.
In a medium bowl combine flours, wheat bran, salt, baking soda, cinnamon and cloves.
In another bowl, mix the butter with sugar and honey until fluffy.
With mixer speed to low incorporate the flour mixture and mix until combined.If necessary use hands to form a dough.Divide the dough into 2 pieces.
Place one piece of dough onto a parchment paper.Cover with another parchment paper and star rolling the dough into a rectangle of about 3mm thick.
Remove the parchment paper on top and using a pastry cutter cut the edges to form a perfect rectangle and then cut into smaller rectangles about (5x12 cm).Prick crackers using a fork.Slide the parchment paper into a baking sheet.If you want you can freeze at this point to chill for 20 minutes and get firm before baking.(I baked the crackers right away and turned great)
Bake for 9-10 minutes until dark golden brown.Let cool on sheet for 5 minutes and then transfer crackers to wire racks to cool completely.
Crackers can be stored in an airtight container at room temperture , up to 3-5 days.

Eggs are among the most nutritious foods on the planet.

A single large boiled egg contains:

• Vitamin A: 6% of the RDA.
• Folate: 5% of the RDA.
• Vitamin B5: 7% of the RDA.
• Vitamin B12: 9% of the RDA.
• Vitamin B2: 15% of the RDA.
• Phosphorus: 9% of the RDA.
• Selenium: 22% of the RDA.

Eggs also contain decent amounts of Vitamin D, Vitamin E, Vitamin K, Vitamin B6, Calcium and Zinc.
Eggs also contain various other trace nutrients that are important for health.
Really… eggs are pretty much the perfect food, they contain a little bit of almost every nutrient we need.

Eggs Are High in Cholesterol, But They Don’t Adversely Affect Blood Cholesterol

It is true that eggs are high in cholesterol.

In fact, a single egg contains 212 mg, which is over half of the recommended daily intake of 300 mg.

However… it’s important to keep in mind that cholesterol in the diet doesn’t necessarily raise cholesterol in the blood .

The liver actually produces large amounts of cholesterol every single day. When we eat more eggs, the liver just produces less cholesterol instead, so it evens out.

The response to egg consumption varies between individual :

• In 70% of people, eggs don’t raise cholesterol at all.
• In the other 30% (termed “hyper responders”), eggs can mildly raise Total and LDL cholesterol.

Eggs Contain Choline – an Important Nutrient That Most People Don’t Get Enough of

Choline is a nutrient that most people don’t even know exists.

Yet, it is an incredibly important substance and is often grouped with the B vitamins.
Choline is used to build cell membranes and has a role in producing signalling molecules in the brain, along with various other functions.

Dietary surveys have shown that about 90% of people in the U.S. are getting less than the recommended amount of choline.

Ingredients

-1 pound warm cooked chicken, skin removed and discarded,
-meat pulled into bite-sized pieces
-1/2 cup chopped celery
-1/2 cup sliced mushrooms
-1 1/2 tablespoons Dijon-style mustard
-2 1/2 tablespoons prepared white horseradish
-3 tablespoons olive oil
-1 1/2 tablespoons vinegar
-Favorite fresh seasonal fruit cut into bite-sized pieces, for fruit kabobs

Directions

Place the warm chicken in a mixing bowl. Combine with the celery and mushrooms.

In a small bowl, mix the mustard, horseradish, olive oil and vinegar until combined. Add to the chicken mixture. Let marinate for 20 minutes.

Make kabobs by threading an assortment of fruit on bamboo skewers.

Garnish each serving of the chicken salad with a fruit kabob.

Ingredients

1 avocado, peeled and pitted
1/2 cup milk
1/4 cup white sugar
1/2 teaspoon vanilla extract

Directions

Mash avocado with an electric mixer, or use a food processor. Blend in the milk, sugar and vanilla until smooth. Chill for about 20 minutes before serving.

Blueberries
Blueberries are one of the greatest health foods of all time, and they're a boon to anyone prone to varicose veins. Due to their high concentration of anthocyanins (flavonoid pigments), blueberries contribute to the health of the collagen matrix by neutralizing enzymes that destroy connective tissue and by scavenging free radicals. They also repair damaged proteins in the blood vessel walls and promote the overall health of the vascular system. On top of that, blueberries are a good source of both insoluble fiber and soluble fiber such as pectin. Furthermore, compared to other berries, blueberries (especially wild blueberries) are a good source of vitamin E.



Watercress

This ancient plant that most people either love or hate is a true superhero food that has been used to treat and prevent a vast range of ailments. Hippocrates, the father of medicine, called watercress the 'cure of cures' and located his first hospital close to a stream where he could grow watercress to help treat his patients. In modern herbal medicine, watercress is often recommended to people with varicose veins. Watercress is available in larger supermarkets year round, but you can also grow your own crop if you have a garden. With its unique peppery taste, watercress can make a delectable addition to salads, sandwiches, or even mashed potatoes!

Avocado

Avocados are brimming with natural compounds that fight varicose veins. They contain both vitamin C and vitamin E, two key vitamins for vascular health. Avocados are also at the top of the list of plant foods with the highest concentration of glutathione, a tripeptide molecule that protects the heart, veins, and arteries from oxidant damage. Glutathione also ensures vitamin C and vitamin E can function properly. As an additional bonus, avocados are typically low in pesticides and other harmful chemicals.

Rosemary

Rosemary stimulates circulation and may thus be beneficial in the treatment of varicose veins. Furthermore, rosemary contains rosmarinic acid, a plant polyphenol that can help protect the tissues from free radical damage. It also contains ursolic acid which strengthens the capillaries. In the kitchen, rosemary can be used to flavor fish, roast meats, and tomato sauces, but also fruits, especially oranges. Outside the kitchen, rosemary extracts are used in an increasing number of natural skin care products designed to treat varicose veins.

Ginger

Even before the term 'superfood' was coined, ginger has been enjoyed throughout the ages for its aromatic, pungent flavor and its health promoting properties. In herbal medicine, ginger is often used to treat varicose veins because of its ability to dissolve fibrin in blood vessels and to improve circulation. People with varicose veins have an impaired ability to break down fibrin (fibrin is what causes veins to become lumpy and hard). Fresh ginger, which is said to be the most effective form of ginger, is available year round in the produce section of supermarkets.

Beets

Regular inclusion of beets in diet may help prevent varicose veins. Betacyanin, a phytochemical compound responsible for beets' intense color, is known to significantly reduce levels of homocysteine, a naturally occurring amino acid that can damage blood vessels. Also the green leafy tops of beets are edible and highly nutritious, so don't throw them away; they can be cooked and eaten like spinach.

Asparagus

If you are concerned about varicose veins, asparagus is a good vegetable to add to your shopping list. It helps strengthen veins and capillaries and prevents them from rupturing. As a bonus, asparagus is typically low in pesticides, even the non-organically grown produce. When preparing asparagus, make sure you clean the shoots thoroughly as the bottom part of the plant often contains dirt. It is however not necessary to peel the asparagus shoots, especially if you have selected thin, fresh asparagus shoots.

 You've probably heard that carrots and other orange-colored fruits and vegetables promote eye health and protect vision, and it's true: Beta-carotene, a type of vitamin A that gives these foods their orange hue, helps the retina and other parts of the eye to function smoothly.

But eating your way to good eyesight isn't only about beta-carotene. Though their connection to vision isn't as well-known, several other vitamins and minerals are essential for healthy eyes. Make these five foods a staple of your diet to keep your peepers in tip-top shape.

Leafy greens

They're packed with lutein and zeaxanthin—antioxidants that,studies show, lower the risk of developing macular degeneration and cataracts.

Eggs

The yolk is a prime source of lutein and zeaxanthin—plus zinc, which also helps reduce your macular degeneration risk.

Citrus and berries

These fruits are powerhouses of vitamin C, which has been shown to reduce the risk of developing macular degeneration and cataracts.

Almonds

They're filled with vitamin E, which slows macular degeneration,research shows. One handful (an ounce) provides about half of your daily dose of E.

Fatty fish

Tuna, salmon, mackerel, anchovies and trout are rich in DHA, a fatty acid found in your retina—low levels of which have been linked to dry eye syndrome.

Ingredients

-1/4 cup butter, divided
-20 sea scallops, or more to taste
-16 shrimp, or more to taste, peeled and deveined
-20 reconstituted sun-dried tomatoes
-1 (14 ounce) can artichoke hearts, drained and chopped
-1 cup diced mushrooms
-1/4 cup prepared pesto sauce
-4 (8 ounce) bottles clam juice
-1/2 cup heavy whipping cream
-1/2 cup grated Romano cheese
-2 tablespoons dry white wine
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 teaspoon ground black pepper
-1 pinch cayenne pepper
-1 teaspoon all-purpose flour, or as needed
-1 pound linguine

Directions

Melt 2 tablespoons butter in a pot over medium-high heat. Saute scallops and shrimp in hot butter until shrimp are pink, about 5 minutes. Stir tomatoes, artichoke hearts, mushrooms, and pesto into shrimp mixture; cook and stir until heated through, about 5 minutes.
Pour clam juice, whipping cream, Romano cheese, white wine, garlic powder, onion powder, black pepper, and linguine into shrimp mixture. Roll remaining butter in flour and add to shrimp mixture and mix well. Bring to a boil, reduce heat to medium-low, and simmer until hot throughout and flavors blend, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Ladle pasta into bowls and spoon shrimp mixture over the top.