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Thread: Lơn tơn dạo vườn...ngửi hương cây cỏ hoa lá :-)

  1. #1
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    Default Lơn tơn dạo vườn...ngửi hương cây cỏ hoa lá :-)

    Cúc Vạn thọ (Calendual officinalis)

    Cây cúc vạn thọ là một trong những cây dược thảo nổi tiếng và có nhiều tác dụng nhất trong các loại thảo dược phương Tây. Những cánh hoa màu cam tươi là vị thuốc hay để trị da bị đỏ tấy và bị viêm, có tác dụng khử trùng và làm lành vết thương, giúp ngăn ngừa nhiểm trùng và hồi phục nhanh. Cây cúc vạn thọ cũng là loại dược thảo có tác dụng lọc máu và giải độc, nước trà và cồn thuốc làm từ cây dùng để chữa bệnh nhiễm trùng mạn tính.


    Cây rau má (họ Hoa tán -Centella Asiatica)

    Cây rau má là cây thuốc trong y dược Ayurveda cổ, ngày nay nó được dùng nhiều ở phương Tây. Nó là cây dược thảo có tác dụng bổ và làm sạch, dùng để trị các bệnh về da và rối loạn tiêu hóa. Ở Ấn Độ nó được dùng để chữa nhiều bệnh, bao gồm bệnh phong, nhưng nó chủ yếu được đánh giá là cây dược thảo tái sinh có tác dụng tăng cường chức năng thần kinh và trí nhớ. Cây có vị đắng, ngọt và hăng, ở Ấn Độ đôi khi nó được dùng trong món salad và dùng làm rau. Tác dụng chính của rau má là bổ, chống thấp khớp, lợi tiểu, an thần.


  2. #2
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    31 Healthiest Foods of All Time

    (by Alexandra Sifferlin)


    The food guide to end all food guides: here are the practically perfect things you should eating now.


    Are you still just a bit befuddled by what nutrition experts mean by "eating healthy"? To hear the U.S. Department of Agriculture tell it, it sure sounds simple enough: just load up on fruit, veggies, whole grains and lean meats. But which fruit and veggies? Any particular whole grains? And what is a lean meat anyway? Fear not - we have compiled a handy guide that takes any guess-work out of feeding your family. What follows is an only slightly subjective list of the most perfect foods known to humankind. What are you waiting for? Grab a shopping cart an start stocking your fridge now.

    BLACK BEANS

    Why they're good for you: Legumes are cheap and easy to cook, which is why they are a staple in many people's diet. But it is a rare occasion when cheap and easy is also healthy. Black beans are high in protein, making them a popular meat sub substitute among vegetarians, and packed with fiber, so they keep you full and energized. Black beans even offer some omega-3 fatty acids, which boost heart health. And still that's not all. "Black beans are high in the powerful phytochemcial anthocyanins - the same found in blueberries, " says Sharon Palmer, a registered dietitian and the author of The Plant-Powered Diet. Finally, studies indicate that the darker the bean, the higher the antioxidant content and the anti-cancer and pro-heart benefits that conveys. Nothing, of course, is darker than black.

    How to eat them: Black beans are great tin Southwestern- inspired dishes like burritos and black- bean burgers. But also feel free to add them to a salad for an extra protein kick.

    Serving size: 1/2 cup cooked
    Calories: 114


    KALE


    Why it's good for you: Kale is one of the cruciferous vegetables, cancer fighters, full of fiber and antioxidants. Fittingly, it also rich in vitamin K, with aids in blood cloting and cell growth.

    How to eat it: Kales's textured leaves make it a tastety addition and any salad. You can bake ittoo, with a spritz of extra-virgin olive oil and sea stalk for a quirky potato-chip alternative. It's also a useful ingredient for a delicious vegetable-based soup.

    Serving size: 1 cup cooked or raw
    Calories: 34-36


    WALNUTS

    Why they're good for you: Nuts tend to be high in calories and fat, but their monounsaturated fat is better for you than the saturated fat found the meat and dairy, In fact, high levels of omega-3 fatty acides actually make them a heart-health ally. Bonus: walnuts carry some of the highest antioxidant content of any nut.

    How to eat them: Add to cereals, yogurt, or breads. But don't overdo it- the calorie count can pile up fast.

    Serving size: 1 ounce (14 Halves)
    Calories: 185


    DARK CHOCOLATE


    Why it's good for you:
    Want to indulge? Dark chocolate is the choice, topping milk chocolate because its strong concentration of cocoa means it is packed with an antioxidant called flavonol. A recent study even found that those who scratched a chocolate itch five times a week were slimmer than those who didn't.

    How to eat it: Bite off a square when the craving hits. " A little goes a long way," says registered dietitian Jannet Bond Brill. "Eat it by the piece, not by the pound."

    Serving size: 1 ounce
    Calories: 170


    RED WINE

    Why it's good for you: Drink it reponsibly - up to two glasses a day for men, one for women - and,yes re wine is a wild-card good-for-you treat. a compound in it called resvertratol has been linked in some studies to longevity and a lower risk of diabetes and heart disease. Wines made from grapes grown in cooler regions (say, Oregon's pinot noirs) pack the most resveratrol.

    How to drink it: Is there a wrong way?


    Serving size: 3.5 ounces
    Calories: 87


    PUMPKIN


    Why it's good for you:
    Pumpkin is a low-calorie vegetable that's stuffed with fiber and vitamin A. Plus, "that organce color is a dead giveaway for a high amount of beta carotene," say Brill. That helps prevent heart disease.

    How to eat it:
    Pumpkin, a memember of the squash family, is a versatile ingredient in soups and sides. No need to slow-roast your jack-o-lantern, though; canned pumpkin is a more than adequate grocery-store staple.

    Serving size: 1 cup canned
    Calories: 83


    QUINOA

    Why it's good for you:
    Here's a rarity - quinoa is not only a whole grain, it's also a complete protein. So in addition to all those whole -grain advantages- fiber, lower heart-disease and diatebes risks - it also contain all the amino acids necessary for building muscle and upping metabolism.

    How to eat it:
    Swap in quinoa anytime rice would do. Or use it to create a differerent kind of veggie burger.

    Serving size: 1 cup cooked
    Calories: 222


    BANANA

    Why they're good for you: Banana have lots of potassium, which keeps blood pressure in check and is critical to the proper working of the muscular and digestive systems. They're also high in fiber, making them a particular well-rounded snack.

    How to eat them: Add a dollop of peanut butter for a sweet and savory nosh. Lice them to bolster not only cereals but yogurts and smoothies too.


    RED BEETS


    Why they're good for you:
    Beets offer lots of folate, which is an important nutrient for pregnant women, preventing birth defects. The rest of us benefit from it too, as it spurts red-blood-cell growth. And the color? That's a sign that it fights cancer and lowers the risk of heart disease.

    How to eat them: Roasted beets are a simple and flavorful side dish. Add a dash of goat cheese for an even richer taste.


    STEEL-CUT OATMEAL

    Why it's good for you: Lightly processed and additive-free, steel-cut oats are "the best way to start a day", say Brill. Like other whole grains, oatmeal is fiber-filled and heart-healthy. But it's got antioxidants as well. Energy-boosting B vitamins and muscle-feeding carbs make it a prime post-exercise pick-me-up.

    How to eat it: Cinnamon or walnuts add flavor and nutrients.


    LENTILS

    Why they're good for you: Even if your'e not a bean fan, lentils deserve a try. They may be small, but they're full of iron, fiber and protein, They're easy to make (no soaking required). And - for the artistically inclined - they appear in a slew of colors. What they arent' is full of sulfur, the gas-producing component in other legumes.

    How to eat them:
    In soups, in veggie burgers, or as salad toppings.


    EGGPLANT


    Why it's good for you: "It may be unglamorous, but eggplant is loaded with fiber and B vitamins," says dietitian Gloria Tsang, founding editor of HealthCastle.com. The deep purple color is also evidence of those antioxidants that protect brain cells and control lipid levels.

    How to eat it: Eggplant is a versatile vegetable. Bake it or roast it as an entree, or mix into a dip or side dish.













    Last edited by be_Su_; Sep 10, 2013 at 01:56 AM.

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    FRENCH TARRAGON


    Tarragon's heavily licorice flavor holds well, making it an extremely useful herb in the kitchen. It used to be known as a dragon herb, hence the species name.

    French tarragon was originally used externally as poultice to treat poisonous sting and bites.

    Tarragon is tasty addition to chicken and egg dishes, but use sparingly- the flavor is very strong.

    Growing guidelines:



    Ideal soil: Well-drained
    Parts used: Leaves , oil
    Medicinal: Indigestion, worms, toothache, rheumatism.

    Seldom sets seed. Take cutting of new summer growth. Divide older plants in spring or fall every three years.

    Growth habit - Hardy perennial; height 2-4 feet (60-120 cm).

    Flowers
    : Summer, in warm climates; small, greenish-yellow blossoms.


    Harvesting and storing:

    Cut summer foliage as required; store in the refrigerator wrapped in paper towel, then placed in a plastic bag. Hang to dry away from sunlight; store in airtight containers.







    Last edited by be_Su_; Aug 8, 2013 at 11:44 AM.

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    CHAMOMILE



    Herb gardens of yesteryear often included a lush lawn of chamomile that released a sweet, apple-like scent when walked upon.

    Growing guidlines:

    Sow seed or divide older plants in spring, Creepping runners create a carpet-like surface.

    Growth habit: Perennial; height to 9 inches (22,5 cm)

    Flowers: Summer; small, daisy-like blossoms.

    Harvesting and storing:

    Collect flowers at full bloom and cry on trays or paper. Store in tightly sealed containers.

    Dried chamomile is used in both commercially prepared and homeopathic treatments.

    Soil: moist, well-drained
    Parts used: Flower, oil.
    Medicinal: insomnia, stress-related illnesses, hyperactivity.
    Culinary: as a tea.