Nisarga Adivasi Hair Oil: Promotes Hair Growth and Prevents Hair Fall

Welcome to a world of natural hair care with Nisarga Adivasi Hair Oil. Formulated with traditional ingredients and modern expertise, Nisarga Adivasi Hair Oil offers a unique solution for maintaining healthy, strong, and beautiful hair. Learn more about this amazing product by visiting Nisarga Hair Oil and exploring the product details at Nisarga Adivasi Hair Oil.

A Blend of Tradition and Modernity

Nisarga Adivasi Hair Oil is crafted from time-honoured recipes passed down through generations of Adivasi tribes. These indigenous people have long relied on natural herbs and oils to maintain their hair's vitality and health. Nisarga Adivasi Hair Oil combines these ancient practices with contemporary production methods to ensure the highest quality and effectiveness.

Key Ingredients

The secret to Nisarga Adivasi Hair Oil’s effectiveness lies in its ingredients. Each component is carefully selected for its beneficial properties:

Bhringraj: Known as the “King of Herbs,” Bhringraj helps prevent hair loss, promotes hair growth, and treats dandruff.

Amla: Rich in vitamin C, Amla strengthens hair roots, conditions hair, and adds a natural shine.

Brahmi: This herb nourishes the scalp, reduces stress, and promotes hair growth.

Neem: Known for its antibacterial properties, Neem helps maintain scalp health and prevents dandruff.

Coconut Oil: A natural conditioner, coconut oil deeply penetrates the hair shaft, providing moisture and reducing protein loss.

Benefits of Nisarga Adivasi Hair Oil

Nisarga Adivasi Hair Oil offers numerous benefits, making it an essential part of your hair care routine:

Promotes Hair Growth: Regular use of Nisarga Adivasi Hair Oil stimulates hair follicles, promoting healthy and strong hair growth.

Prevents Hair Fall: The potent ingredients work together to reduce hair fall by strengthening the hair roots.

Conditions the Scalp: This oil nourishes and conditions the scalp, preventing dryness and flakiness.

Treats Dandruff: The antibacterial properties of Neem and other ingredients help effectively treat and prevent dandruff.

Adds Shine and Luster: Natural oils and herbs impart a healthy shine and lustre to your hair, making it look vibrant and beautiful.

Reduces Split Ends: By providing deep nourishment, the oil helps reduce split ends and hair breakage.

Relieves Stress: Ingredients like Brahmi help in reducing stress and anxiety, promoting overall well-being and hair health.

Where  To Buy?

Adivasi Hair Oil Online Shopping

How to Use

For best results, follow these steps to incorporate Nisarga Adivasi Hair Oil into your hair care routine:

Apply Generously: Take a generous amount of oil and apply it to your scalp and hair, massaging gently in circular motions.

Leave Overnight: For deep conditioning, leave the oil on overnight. If you're short on time, leave it on for at least an hour.

Wash Off: Wash your hair with a mild shampoo to remove the oil. For best results, use the oil at least twice a week.

Customer Testimonials

Nisarga Adivasi Hair Oil has received positive feedback from customers who have experienced its benefits firsthand:

Anita Sharma: “I've been using Nisarga Adivasi Hair Oil for three months, and my hair has never felt healthier. It’s stronger, shinier, and I’ve noticed significant growth.”

Rahul Mehta: “This oil has helped reduce my dandruff and hair fall. I love the natural ingredients and their soothing effect on my scalp.”

Why Choose Nisarga Adivasi Hair Oil?

Choosing Nisarga Adivasi Hair Oil means opting for a natural, effective, and holistic approach to hair care. Free from harmful chemicals and enriched with the goodness of nature, this oil provides a complete solution for all your hair care needs.

Where  To Buy?

Adivasi Hair Oil Online Shopping

Conclusion

Experience the transformative power of Nisarga Adivasi Hair Oil and take the first step towards healthier, stronger, and more beautiful hair. Visit Nisarga Hair Oil to learn more and purchase your bottle of Nisarga Adivasi Hair Oil today at Nisarga Adivasi Hair Oil. Embrace the natural way to hair care and see the difference it makes!

#HairCare #NaturalBeauty #HealthyHair #NisargaHairOil #AdivasiTradition #HairGrowth #HairHealth #OrganicIngredients #HairOil #BeautyRoutine

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Nutritious Flaxseed Laddus Recipe in Telugu: A Healthy and Tasty Treat for All Ages - అవిసె గింజల లడ్డు ఎలా తయారు చేయాలి?

Flaxseed Laddus are a popular Indian sweet made with flax seeds, jaggery, and nuts. They are a great source of fiber, protein, and healthy fats, making them a nutritious snack that can be enjoyed by all. In this article, we will guide you through the process of making delicious and healthy flaxseed laddus using the ingredients listed above.

Ingredients:

1. 200gms flax seeds
2. 200gms Jaggery
3. 100gms Ground Nuts
4. 100gms Black Til
5. 100gms Coconut Powder
6. 100gms Wheat Flour
7. 50ml Ghee

Step 1: Dry roast the Flax Seeds

To make flaxseed laddus, the first step is to dry roast the flax seeds. Heat a pan on medium heat and add the flax seeds. Roast the seeds until they turn golden brown and become fragrant. This should take around 5-7 minutes. Once roasted, take the pan off the heat and let the seeds cool.

Step 2: Grind the Flax Seeds

Once the flax seeds have cooled down, grind them into a fine powder using a mixer grinder or food processor. The powder should be smooth and free of any lumps.

Step 3: Dry Roast the Nuts and Til

Next, dry roast the ground nuts and black til separately in a pan until they turn golden brown. Once roasted, let them cool and then grind them into a coarse powder.

Step 4: Melt the Jaggery

In a separate pan, melt the jaggery on medium heat until it turns into a thick syrup. Keep stirring to prevent the jaggery from burning.

Step 5: Add the Powdered Nuts and Til to the Jaggery

Once the jaggery has melted, add the powdered ground nuts and black til to the pan and mix well. The mixture should be thick and sticky.

Step 6: Add the Flaxseed Powder, Coconut Powder, Wheat Flour, and Ghee

Now it's time to add the rest of the ingredients to the pan. Add the flaxseed powder, coconut powder, wheat flour, and ghee to the pan and mix well. The mixture should come together and form a thick dough.

Step 7: Roll the Laddus

Turn off the heat and let the mixture cool down for a few minutes until it is cool enough to handle. Grease your palms with some ghee and take a small portion of the mixture and roll it into a ball to make laddus. Repeat the process until you have used up all the mixture.

Step 8: Let the Laddus Cool and Store Them

Let the laddus cool down completely and store them in an airtight container. You can enjoy them as a snack or serve them as a dessert after a meal.

In conclusion, flaxseed laddus are a healthy and delicious snack that can be enjoyed by everyone. They are packed with nutrients, including fiber, protein, and healthy fats. By following the above steps, you can make homemade flaxseed laddus that are nutritious and easy to make. So, the next time you are looking for a healthy snack or dessert, try making these flaxseed laddus and indulge in their goodness.

Related: 
1. Boost Your Heart Health with These Top 10 Foods and Easy Breakfast Recipes
2. Top Ten Weight Loss Foods

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History of Thanksgiving Day and Download Thanksgiving Wallpapers & eCards 2016

Thanksgiving has a rich history, and in many ways, it is the history of America. Thanksgiving dates back to the time when the pilgrims reached America, and were greeted warmly by the Native Americans, also known as Indians. In course of time, these pilgrims mixed into the culture and life of the Native Americans, which gradually developed into the nation that we know today.

There are two views of the history of Thanksgiving though, both of which are under lined below. Go through the rest of page for more details.

The turkey has become the most important icon of Thanksgiving. We have also provided a history of Turkey after the history of Thanksgiving. Read, enjoy and share.

SOURCES FOR "THE FIRST THANKSGIVING"

The events of Plymouth in autumn 1621 relates to the first thanksgiving, there are 2 primary sources for them. However, research conducted by Center for World Thanksgiving at Thanks-Giving Square throws a good deal of light on the subject. Given below are the citations from the two original writings followed by an analysis of the roots of Thanksgiving. Enjoy the history of Thanksgiving and forward it to your friends. Winslow, Mourt's Relation :

"Our harvest being gotten in, our governor sent four men on fowling, that so we might after a special manner rejoice together after we had gathered the fruits of our labor. They four in one day killed as much fowl as, with a little help beside, served the company almost a week. At which time, amongst other recreations, we exercised our arms, many of the Indians coming amongst us, and among the rest their greatest king Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five deer, which we brought to the plantation and bestowed on our governor, and upon the captain and others. And although it be not always so plentiful as it was at this time with us, yet by the goodness of God, we are so far from want that we often wish you partakers of our plenty."

William Bradford, Of Plymouth Plantation :
"They began now to gather in the small harvest they had, and to fit up their house and dwelling against winter, being all well recovered in health and strength and had all things in good plenty. For as some were thus employed in affairs abroad, others were exercised in fishing, about cod and bass and other fish, of which they took good store, of which every family had their portion. All the summer there was no want; and now began to come in store of fowl, as winter approached, of which this place did abound when they came first (but afterward decreased by degrees). And besides waterfowl there was great store of wild turkeys, of which they took many, besides venison, etc. Besides, they had about a peck of meal a week to a person, or now since harvest, Indian corn to that proportion. Which made many afterwards write so largely of their plenty here to their friends in England, which were not feigned by true reports."

The story of Thanksgiving is basically the story of the Pilgrims and their thankful community feast at Plymouth, Massachusetts.

The Pilgrims, who set sail from Plymouth, England on a ship called the Mayflower on September 6, 1620, were bound for the resourceful 'New World'. The Mayflower was a small ship crowded with men, women and children, besides the sailors on board. Aboard were passengers comprising the 'separatists', who called themselves the "Saints", and others, whom the separatists called the "Strangers".

After land was sighted in November following 66 days of a lethal voyage, a meeting was held and an agreement of truce was worked out. It was called the Mayflower Compact. The agreement guaranteed equality among the members of the two groups. They merged together to be recognized as the "Pilgrims." They elected John Carver as their first governor.

Although Pilgrims had first sighted the land off Cape Cod, Massachusetts, they did not settle until they arrived at a place called Plymouth. It was Captain John Smith who named the place after the English port-city in 1614 and had already settled there for over five years. And it was there that the Pilgrims finally decided to settle. Plymouth offered an excellent harbor and plenty of resources. The local Indians were also non-hostile.

But their happiness was short-lived. Ill-equipped to face the winter on this estranged place they were ravaged thoroughly.

Somehow they were saved by a group of local Native Americans who befriended them and helped them with food. Soon the natives taught the settlers the technique to cultivate corns and grow native vegetables, and store them for hard days. By the next winter they had raised enough crops to keep them alive. The winter came and passed by without much harm. The settlers knew they had beaten the odds and it was time to celebrate.
They celebrated it with a grand community feast wherein the friendly native Americans were also invited. It was kind of a harvest feast, the Pilgrims used to have in England. The recipes entail "corn" (wheat, by the Pilgrims usage of the word), Indian corn, barley, pumpkins and peas, "fowl" (specially "waterfowl"), deer, fish. And yes, of course the yummy wild turkey.

However, the third year was real bad when the corns got damaged. Pilgrim Governor William Bradford ordered a day of fasting and prayer, and rain happened to follow soon. To celebrate - November 29th of that year was proclaimed a day of thanksgiving. This date is believed to be the real beginning of the present Thanksgiving Day.

Though the Thanksgiving Day is presently celebrated on the fourth Thursday of every November. This date was set by President Franklin D. Roosevelt in 1939 (approved by Congress in 1941). Earlier it was the last Thursday in November as was designated by the former President Abraham Lincoln. But sometimes the last Thursday would turn out to be the fifth Thursday of the month. This falls too close to the Christmas, leaving the businesses even less than a month's time to cope up with the two big festivals. Hence the change.

Turkey tradition
 "The turkey is a much more respectable Bird and withal a true original Native of North America". Remarked Benjamin Franklin, the scientist cum statesman, who was in favor of making Turkey the national Bird, instead of Bald Eagle.

The wild turkey is native to northern Mexico and the eastern United States. Later it was domesticated in Mexico, and was brought into Europe early in the 16th century.

Since that time, turkeys have been extensively raised because of the excellent quality of their meat and eggs.

Some of the common breeds of turkey in the United States are the Bronze, Narragansett, White Holland, and Bourbon Red. Though there is no real evidence that turkey was served at the Pilgrim's first thanksgiving, but through ages it became an indispensable part of the Thanksgiving tradition. The tradition of turkey is rooted in the 'History Of Plymouth Plantation', written by William Bradford some 22 years after the actual celebration.

In his letter sent to England Edward Winslow, another Pilgrim, describes how the governor sent "four men out fowling" and they returned with turkeys, ducks and geese.

Unfortunately the Bradford document was lost after being taken away by the British during the War of Independence. Later it was rediscovered in 1854. And since then turkey turned out to be a popular symbol of the Thanksgiving Day. And today of all the the Thanksgiving symbols it has become the most well known.  The turkey has brown features with buff-colored feathers on the tips of the wing and on the tail. The male turkey is called a 'tom'. It is bigger and brighter with more colorful plumage. Also it has a long wattle (a fleshy, wrinkled, brightly colored fold of skin hanging from the neck or throat)  at the base of its bill and additional wattles on the neck, as well as a prominent tuft of bristles resembling a beard projecting downward from its chest. The female is called a 'hen' and is generally smaller and drab in color.

Download Thanksgiving eCards:

Download Thanksgiving Wallpapers:

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Mushroom Magic: Learn About the Benefits and Enjoy Tasty Oyster Mushroom Recipes

For centuries, Oyster Mushrooms have been known for their health and medicinal benefits, gaining popularity in Chinese medicine. With numerous discoveries of their medicinal properties, they are often referred to as "medicinal mushrooms". While more common in Eastern and East Asian cuisines, China is now one of the leading producers and exporters of Oyster Mushrooms.

Nutritional Value & Calories In Mushrooms:
Amount: 1 cup
Total Weight: 96 g

Nutrients	Amount
Basic Components
Proteins	3 g
Water	88.7 g
Ash	0.8 g
Calories
Total Calories	21
Calories From Carbohydrate	11
Calories From Fat	2.7
Calories From Protein	7.8
Carbohydrates
Total Carbohydrates	3.1 g
Dietary Fiber	0.96 g
Sugar	1.6 g
Fats & Fatty Acids
Total Fat	326 mg
Saturated Fat	41 mg
Polyunsaturated Fat	133 mg
Omega-6 Fatty Acids	133 mg
Vitamins
Vitamin C	2 mg
Vitamin D	17 IU
Vitamin E	9.6 mcg
Thiamin	78 mcg
Riboflavin	386 mcg
Niacin	3.5 mg
Vitamin B6	100 mcg
Folate	16 mcg
Vitamin B12	0.038 mcg
Pantothenic Acid	1.4 mg
Choline	16.6 mg
Betaine	9 mg
Minerals
Calcium	2.9 mg
Iron	480 mcg
Magnesium	8.6 mg
Phosphorus	83 mg
Potassium	305 mg
Sodium	4.8 mg
Zinc	499 mcg
Copper	305 mcg
Manganese	45 mcg
Selenium	8.9 mcg

Health Benefits Of Mushrooms

1. Historical uses: Mushrooms were treasured by the Pharaohs; while, the Greek warriors ate mushrooms during wars to get added strength. The Romans consumed mushrooms during festivals and the Chinese used this for its medicinal properties. 
2. Mushroom health benefits: Enjoyed for its taste and texture, mushrooms are cooked in various ways and incorporated in an array of dishes that range from the usual to the exotic. Mushrooms are not only tasty, but they also have lots of health benefits.
3. With 80% water content, mushrooms are low in calories as well as fat and sodium. These also have lots of fiber, which on the whole, makes it a good food option for hypertensives.
4. Packed with potassium, mushrooms are good for lowering high blood pressure and cuts down the risk of stroke. Experts say that a portabella mushroom of medium size has more potassium than a glass of orange juice.
5. Mushrooms also have copper, and this makes it a hot shot food for the heart.
6. Mushrooms also have selenium, niacin and riboflavin. An antioxidant that works its magic when combined with vitamin E, selenium can protect body cells from damage caused by free radicals. Research has shown that men, who consume selenium-rich foods regularly, can actually reduce their risk of prostate cancer.
7. Studies have shown that mushrooms are rich in 5-alpha-reductase, an enzyme that helps to convert testosterone to DHT, and aromatase, which helps in the production of estrogen. Studies show that button mushrooms with these qualities can actually reduce the risk of breast cancer.
8. Mushrooms are also said to be good for the eyesight, blood circulation, migraines, tumors, cancer and impotency. 

About Mushrooms in Telugu

Mushroom Recipes

Kadai Mushroom

1. Kadai Mushroom

Ingredients:
1/2 pkt fresh mushrooms
7-8 cloves of garlic, chopped
1 medium sized stick of cinnamon (dalchini)
5 cloves (laung)
2 whole black cardamoms (bari ilaichi)
3-4 whole red chilies (sabut lal mirch)
10 pepper corns (sabut kali mirch)
1 cup sour curd
1/2 cup Bengal gram flour (besan)
2 tblsp oil
1 tsp red chili powder (lal mirch )
1 tsp coriander powder (dhania powder)
1 tsp garam masala powder
Salt to taste
How to make Kadai Mushroom:
· Heat oil in a heavy bottom vessel and add the garlic and the whole spices into it.
· Once they start spluttering, add the chopped mushrooms into the pan and saut.
· In a large bowl, beat the curd well and smoothen it up.
· Mix four times the water and then mix in the besan.
· Beat well and see to it that there are no lumps.
· Now add the salt and all the ground spices to it.
· You should now put this mixture slowly into the pan by stirring it constantly.
· Keep stirring till the time it starts boiling and then leave it on low flame till it takes a thick consistency (app. for 20 minutes)
· Mushroom kadhi is ready to be served hot with steaming rice


2. Malai Mushroom

Malai Mushroom

Ingredients:
500 gms fresh mushrooms, chopped
1 tsp chopped garlic
1 tsp chopped green chilies
2 tblsp butter
2 onions, made into a paste
2 tsp garlic paste
1 tsp ginger paste
Salt to taste
1 1/2 tsp garam masala powder
1 tsp white pepper powder
1 tsp sugar
1/2 cup fresh beaten cream (malai)
1 cup milk
2 tblsp oil

How to make Malai Mushroom:
· First melt butter in a pan and saut the chopped garlic, chilies and mushrooms in it and keep aside.
· Now add the oil in the same pan and add the ginger garlic paste.
· Now add the onion paste and saut till it becomes pink in color.
· Add the garam masala powder, white pepper powder and salt to it and fry till it leaves oil in its sides.
· Now beat in the milk and fresh cream and mix well.
· Add the sugar and finally the mushrooms.
· Serve hot garnished with fried whole red chilies.

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Boost Your Heart Health with These Top 10 Foods and Easy Breakfast Recipes

Oatmeal

1. Oatmeal
Begin your day with a steaming bowl of oats, which are full of omega-3 fatty acids, folate, and potassium. These fiber-rich super foods can lesser levels of LDL (or bad) cholesterol and help keep arteries clear.

Simple Break Fast with Oatmeal:
Ingredients

• 1 cup quick oats or rolled oats (take longer to cook)
• 3 - 4 cups cold water (more if you like it creamy, less if you like it thick)
• 1/4 t salt
• 1/2 tsp cinnamon
• 4 Tbsp raisins

Directions:

1. Add all ingredients to a 2 quart saucepan
2. Bring to a boil, stirring occasionally
3. Turn down to simmer
4. Cook until thick and creamy, about 10 minutes, stirring a few times
5. For non-creamy oatmeal, boil the water first, then add the oats
6. For single servings, use 1/4 cup oatmeal and 1 cup water

Salmon Fish

2. Salmon Fish
Super-rich in omega-3 fatty acids, salmon can effectively reduce blood pressure and keep clotting at bay. Aim for two servings per week, which may reduce your risk of dying of a heart attack by up to one-third.

"Salmon contains the carotenoid astaxanthin, which is a very powerful antioxidant," says cardiologist Stephen T. Sinatra, MD, the author of Lower Your Blood Pressure In Eight Weeks. But be sure to choose wild salmon over farm-raised fish, which can be packed with insecticides, pesticides, and heavy metals.

Not a fan of salmon? Other oily fish like mackerel, tuna, herring, and sardines will give your heart the same boost.

Simple Break Fast with Salmon Fish:

• 14  oz. fresh skinless salmon fillets
• 2  cups refrigerated sour cream and chive flavored mashed potatoes
• 1/2  cup seasoned fine dry bread crumbs
• 3  Tbsp.snipped fresh dill
• Nonstick cooking spray
• 1  5-oz. pkg. mixed salad greens
• 1/2  cup bottled Honey-Dijon salad dressing

Rinse and dry salmon. Place in 2-quart square microwave-safe baking dish; cover with vented plastic. Microcook on high (100% power) for 2-1/2 to 3-1/2 minutes or until salmon flakes easily with a fork. Break in pieces. In bowl combine salmon, potatoes, bread crumbs, and dill. Form salmon mixture in eight 3-1/2-inch cakes. Lightly coat a large nonstick skillet with cooking spray. Cook cakes over medium-high heat 3 to 4 minutes on each side, until heated through and browned. Place salad greens on plates. Top with salmon-potato cakes; serve with salad dressing. Makes 4 servings.

Avocado

3. Avocado
Add a bit of avocado to a sandwich or spinach salad to up the amount of heart-healthy fats in your diet. Packed with monounsaturated fat, avocados can help lower LDL levels while raising the amount of HDL cholesterol in your body.

Simple Break Fast with Avocado:

Ingredients

• 2 avocados
• 2-3 tbsp extra virgin olive oil
• Juice of 1 lime
• A little splash of Worcestershire sauce
• 4 slices of sour dough/rye bread
• Salt and pepper
• Small bunch of basil, roughly chopped
• 2 sweet tomatoes, roughly chopped

METHOD
1. Mash the avocado with a fork to a rough puree, adding the olive oil, lime juice, and Worcestershire sauce as you go. Season with salt and pepper to taste.

2. Toast the bread, drizzle a little olive oil over each piece then spread over the avocados. Sprinkle with basil and the diced tomatoes.

Olive oil

4. Olive oil
Full of monounsaturated fats, olive oil lowers bad LDL cholesterol and reduces your risk of developing heart disease.

Results from the Seven Countries Study, which looked at cardiovascular disease incidences across the globe, showed that while men in Crete had a predisposition for high cholesterol levels, relatively few died of heart disease because their diet focused on heart-healthy fats found in olive oil. Look for extra-virgin or virgin varieties-they're the least processed-and use them instead of butter when cooking.

Simple Break Fast with Olive oil (Olive Oil Scones with Pumpkin ):


Ingredients

• 2 cups all-purpose flour
• 1/3 cup raw sugar
• 1 tablespoon culinary lavender
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• ¾ cup milk
• ¼ cup olive oil
• 1 cup small-diced pumpkin (or sweet potato), boiled to just-soft

Method

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Sift together flour, sugar, lavender, baking powder, baking soda and salt in a large bowl. Add milk and olive oil; stir until just mixed. Gently fold in cooked pumpkin.


Adding a dusting extra of flour if batter is very sticky, knead dough gently about 10 times. Form dough into a large ball; divide into two even balls. Form each ball into a 1-inch thick circle; place on prepared baking sheet. Using a spatula, gently score each ball into 4 wedges (making 8 wedges total).


Bake 17 to 20 minutes, until scones are lightly golden, puffed, and a toothpick inserted in the middle comes out clean. Transfer to a cooling rack for 10 minutes; serve warm or at room temperature. Store, covered, on the countertop for up to a week (if they’re not gone by tomorrow morning!).

Walnut

5. Walnut
Walnuts are full of omega-3 fatty acids and, along with almonds and macadamia nuts, are loaded with mono- and polyunsaturated fat. Plus, nuts increase fiber in the diet, says Dr. Sinatra. "And like olive oil, they are a great source of healthy fat."

Simple Break Fast with Walnuts:

INGREDIENTS

• 1-3/4 cup flour
• 1 tablespoon baking powder
• Salt – up to 1/2 teaspoon or to taste
• 2 large eggs, separated (or equivalent egg white substitute)
• 1-1/4 cup skim milk
• 1/3 cup canola or corn oil
• 1/2 cup chopped walnuts 
• Vegetable cooking spray

METHOD

Preheat waffle iron.
Stir together flour, baking powder and salt in a large bowl.
Combine egg yolks, milk and oil in a small bowl.
Stir into the dry ingredients.
In stand-up mixer or small bowl with hand mixer, beat egg whites until stiff peaks form.
Fold gently into the batter along with walnuts.
Spray hot waffle iron with nonstick spray. Pour in batter – use about 1/2 cup or more per waffle, depending on size of waffle iron surface. When closed, you want the batter to fill in almost all of the surface of waffle iron.

Bake until waffles are crisp and browned.

Berries

6. Berries
Blueberries, raspberries, strawberries-whatever berry you like best-are full of anti-inflammatories, which reduce your risk of heart disease and cancer.

"Blackberries and blueberries are especially great," says Sinatra. "But all berries are great for your vascular health."


Simple Break Fast with Berries:


Ingredients

• 2 slices whole-wheat bread
• 2 tablespoons butter, softened
• 2 large eggs
• kosher salt and pepper
• 1 cup berries (such as blueberries, raspberries, or blackberries)
• 1 cup plain yogurt
• 2 tablespoons sliced almonds, toasted (optional)

Directions
Spread the top of each slice of bread with ¼ tablespoon each of the butter. Using a round cookie cutter or drinking glass, cut a 2½- to 3-inch hole in the center of each slice of bread, reserving the cutout pieces.
Heat the remaining 1½ tablespoons of butter in a large nonstick or cast-iron skillet over medium heat. Place the bread and the cutouts, buttered-side up, in the skillet. Crack 1 egg into each hole. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook until the underside of the bread is golden, 3 to 4 minutes. Flip and cook the egg to desired doneness, 1 to 2 minutes for a runny yolk.
Divide the berries and yogurt between two bowls and sprinkle with the almonds (if using). Serve with the eggs.

Legumes

7. Legumes
Fill up on fiber with lentils, chickpeas, and black and kidney beans. They're packed with omega-3 fatty acids, calcium, and soluble fiber.


Simple Break Fast with Legumes:


Ingredients:

• 2 Tbsp Olive Oil
• 1/2 Onion, Chopped
• 2 Cloves Garlic, Minced
• 2 Medium Potatoes, Shredded
• 4-6 Artichoke Hearts, Chopped
• 2 Cups Grape Tomatos, Halved
• 1 tsp Salt and Pepper Each
• 1/4 tsp Cinnamon (Optional)
• 4 Eggs

Directions:
In a large skillet (or deep frying pan), heat the olive oil over medium-low heat.
Add the onion and garlic to the pan and cook until they begins to soften, about 3-4 minutes.
Turn the burner up to medium and add the shredded potato to the pan stirring frequently to cook the potato evenly. Cook for approximately 10 minutes.

Add artichoke hearts and tomatoes. Stir in salt, pepper, and cinnamon. Cook for another 10-15 minutes stirring frequently.

Push the potato mixture to the far side of the pan to make space for the eggs. Spray the exposed pan with cooking spray or drizzle a small amount of olive oil on the area and spread around to coat.
Crack the egg into the exposed pan and cook to your preferred fried egg consistency, flipping when necessary. We recommend over easy for the consistency of the yoke.

Scoop 1/4 of the potato mixture onto a plate and place cooked egg on top. Continue cooking eggs one or two at a time. Serves 4. The number of eggs can easily be increased to allow more eggs per serving.

Spinach

8. Spinach
Spinach can help keep your ticker in top shape thanks to its stores of lutein, folate, potassium, and fiber.

But upping your servings of any veggies is sure to give your heart a boost. The Physicians' Health Study examined more than 15,000 men without heart disease for a period of 12 years. Those who ate at least two-and-a-half servings of vegetables each day cut their risk of heart disease by about 25%, compared with those who didn't eat the veggies. Each additional serving reduced risk by another 17%.


Simple Break Fast with Spinach:

The Spinach and Egg Breakfast Sandwich was born out the desire to eat spinach quiche, but have it cooked in less than 15 minutes. It wasn't hard making the filling creamy and cheesy. It's the bread that makes the sandwich. In the photo above, I used a leftover French bread roll. Honestly, that was too hearty for such a creamy tasting filling. I recommend you try a croissant with yours.

SPINACH AND EGG FILLING

• 1 teaspoon butter
• 2 eggs, beaten
• 2 tablespoons half-n-half or whole milk
• 3 tablespoons blanched spinach, chopped
• 2 tablespoons grated Harvarti or Parmesan, any white cheese you prefer
• salt and pepper to taste

In a small fry pan over medium heat, melt butter. Add eggs, half-n-half and spinach. Scramble until eggs are solid, remove from heat. Top with cheese and season to taste. Warm a sliced croissant and fill'er up!

This breakfast sandwich will keep you going until lunch.

Flax seed

9. Flax seed

Full of fiber and omega-3 and omega-6 fatty acids, a little sprinkling of flaxseed can go a long way for your heart. Top a bowl of oatmeal or whole-grain cereal with a smidgen of ground flaxseed for the ultimate heart-healthy breakfast.


Simple Break Fast with Flax seed:


INGREDIENTS

• 1/2 cup raw cashew pieces (I substitute almonds)
• 1-1/2 cups warm water (divided)
• 1-1/2 tablespoons cornstarch
• 2 tablespoons whole flax seed
• 1-1/2 teaspoons vanilla extract
• Pinch of salt
• 1/8 teaspoon ground cinnamon or coriander
• 6 slices sprouted grain bread or whole-grain multi grain bread

PREPARATION
Use a blender on high setting or food processor/mini processor to blend the nuts with 1/2 cup water until smooth and creamy.
Add remaining ingredients except for bread and blend on high until mixture is thickened.
Pour into a shallow baking pan or dish.
Lightly spray frying pan or griddle with vegetable spray – set griddle to 350 degrees or frying pan to medium heat.
Dip each slice of bread into the batter to coat and place in frying pan or on griddle. Cook until golden brown on bottom.
Flip and brown on the other side.

Soy

10. Soy
Soy may lower cholesterol, and since it is low in saturated fat, it's still a great source of lean protein in a heart-healthy diet.

Look for natural sources of soy, like edamame, tempeh, or organic silken tofu. And soy milk is a great addition to a bowl of oatmeal or whole-grain cereal. But watch the amount of salt in your soy: some processed varieties like soy dogs can contain added sodium, which boosts blood pressure.


Simple Break Fast with Soy:

Ingredients:

• 1 onion, chopped
• 6-8 mushrooms, sliced
• 3 cloves garlic
• 1 tbsp olive oil
• 8 oz frozen shortcrust pastry
• 1/2 block firm tofu
• 1 tsp soy milk
• salt and pepper to taste
• 1/2 cup shredded vegan cheese
• 3-4 tomatoes, sliced thin

Preparation:

Preheat the oven to 400 degrees. Cook the onion, mushrooms and garlic in oil until soft, about 3 to minutes.

Press the pastry into a quiche dish and bake for 5 minutes.

In a blender or food processor, process the tofu, soy milk and salt and pepper until smooth.

Mix together the tofu and veggies and add the vegan cheese. Gently pour into baked pastry.

Layer the sliced tomatoes across the top of the quiche.

Bake for 50 minutes to an hour, or until done.

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Some New Tasty Recipes with Simple Procedure

Cashew Chocolate 'Ferreros'

WHAT YOU'LL NEED (MAKES: 50-60 MARBLE SIZED PIECES; TIME: 45 MINS)
· 80 g unsalted butter
· 2 vanilla pods
· 200 g chocolate
· 100 g icing sugar
· 200 g marie biscuits
· 160 g cashew nuts, powdered (leave some whole)
· 80 g mixed dried fruit
· 20 g raisins

HOW TO MAKE IT
· 80 ml port wine
· 80 g condensed milk
· 1cup each chilli flakes and pistachio powder

Crush the Biscuits into small pieces, but not crumbs. Add the hazelnuts, dried fruit and raisins, sprinkle with a little Port wine and set aside. Use a double boiler to do the next step. Place chocolate and butter in a metal bowl, place over a pot of boiling water and allow to melt. Once the chocolate is melted add the icing sugar, salt, the rest of the Port and the condensed milk, mix well and continue cooking, stirring regularly. Add the biscuit mixture. Mix well. Let the mixture cool for 10 - 15 minute (as it starts to thicken and it's easier to work with). Taking small pinches roll into little balls. Roll half in chilli flakes and the other half in pistachio powder, arranging alternately in a box or tray as you go.

Hardy & Delicious Minestrone Soup

WHAT YOU'LL NEED (SERVES 8-10)
· 2 tablespoons olive oil
· 1 small onion, chopped
· 3 cloves garlic, minced
· 1 carrot, peeled and diced fine
· 1 celery stalk, diced fine
· 1 zucchini, diced fine
· 1 cup french beans, diced fine
· 2 (14 ounce) cans diced tomatoes
· 4 cups vegetable broth (stock)

HOW TO MAKE IT
· 2 cups water
· 1(14 ounce) can cannellini beans, rinsed and drained
· 1cup elbow macaroni, cooked
· 1/2 teaspoon dried oregano
· 1 teaspoon dried basil
· Salt and pepper, to taste
· Parmesan cheese-optional, for garnish

Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes. Stir in vegetable broth and water. Add beans, macaroni, oregano, and basil. Simmer until vegetables and macaroni are tender- about 35 minutes. Season soup with salt and pepper and serve warm. Garnish with parmesan cheese.

HOT, Spicy Nut Mix

WHAT YOU'LL NEED (SERVES 2-6; TIME: 20 MINS )
· 2/3 cup butter
· 1/3 cup honey
· 1 cup hazelnuts
· 1cup pine nuts
· 1cup peanuts
· 1 cup walnuts
· 1 cup almonds
· 1 cup cashew nuts
· 1cup macadamia nuts

HOW TO MAKE IT
· 1 cup pecan nuts
· 3 tablespoons worcestershire sauce
· 2 tablespoons soy sauce
· 11/2 teaspoon salt
· 3 tablespoons amchoor
· 1 teaspoon ground cinnamon
· 1 teaspoon ground allspice
· 1 teaspoon ground cloves
· 2 teaspoons chilli flake

In a large microwave safe pan, melt the butter, mix in the honey and stir in the Worcestershire sauce, soy sauce, salt, amchoor, cinnamon, allspice, cloves and chilli. Add nuts, mix well and microwave on high for 6 to 8 minutes, stirring every 3 minutes. Serve warm or at room temperature; store in a tightly sealed container.

Macadama Crusted Chicken

WHAT YOU'LL NEED (SERVES: 4-6; TIME: 40 MINS)
· 1/2 cup blanched powdered toasted macadamia
· 1/4 cup panko breadcrumbs
· 11/2 teaspoon paprika flakes
· 1/2 teaspoon garlic powder
· 1/2 teaspoon dry mustard powder
· 1/4 teaspoon salt
· 1/8 teaspoon freshly ground pepper
· 11/2 teaspoon extra-virgin olive oil

HOW TO MAKE IT
· 4 large egg whites
· 1/2 kg chicken breasts sliced into strips

Preheat oven to 200°C. Line a baking sheet with foil. Set a wire rack on the baking sheet and spray it with oil. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a bowl and mix well. Transfer the mixture to a shallow dish. Whisk egg whites in a second shallow dish. Add chicken strips and turn to coat. Transfer each strip to the almond mixture and turn to coat evenly. Place on the prepared rack and coat with cooking spray; turn and spray the other side. Bake the chicken fingers until golden brown, crispy and no longer pink in the centre, 20 to 25 minutes.

Rushina's Colourful Ensalada De Elote (Sweet Corn Salad)

WHAT YOU'LL NEED (SERVES 2-4; TIME: 15 MINS)

FOR THE DRESSING

• 1/2 cup extra virgin olive oil 
• 1/3 cup red wine vinegar 
• 1 tsp oregano
• salt and pepper to taste

FOR THE SALAD

• 2 tomatoes, in small (corn-sized) diced
• 1 medium onion, diced into small pieces
• 2 green chiles, chopped fine
• 2 capsicums, chopped fine
• 500 g corn, cooked (or canned corn, drained) 
• 1/2 cup coriander, chopped fine

HOW TO MAKE IT
Combine all the ingredients in a large bowl and mix well. Chill until ready to serve.

Simple Fungi Santa Croce

WHAT YOU'LL NEED (SERVES 4-6)
· 200 g button mushrooms washed
· 200 ml extra virgin oil
· 1/2 cup lerhon juice
· 5-6 cloves of garlic
· Pinch of salt

HOW TO MAKE IT
Carefully wash and dry the mushrooms, With a sharp knife cut gently a cross a couple of millimeters deep on the top of the mushroom. Place on a baking tray for dressing. Chop the Garlic fine, Add to the extra virgin oil and lemon juice, Add the salt and mix well. With a teaspoon drizzle half of this dressing over the mushrooms giving each mushroom a coating. Bake in a pre-heated oven. Remove from the baking tray, place on a serving dish and pour the remaining dressing. Serve with fresh crusty bread

Spicy Aglio Olio E Peperoncino (Chillies)

WHAT YOU'LL NEED (SERVES 4)
· 1 packet cappileni or linguine
· 4 tablespoons Italian extra virgin olive oil
· '/2 cup garlic chopped fine
· 1 tablespoon red chilli flakes
· Salt and freshly milled black pepper

HOW TO MAKE IT
Bring 1 litre of water to a rolling boil, add salt and stir in until dissolved. Drop in the Spaghetti and cook till "al dente" (still slightly hard to the teeth in the middle). Drain and set aside. Heat Olive oil in a small frying pan and, when it is hot, add the garlic, chilli and some freshly milled black pepper. Cook for about 2 mins. To this pan add the cooked Pasta give everything a good toss and serve straight away on warmed pasta plates.

As a variation on this recipe, add some anchovies (6 salted fillets, washed and cut into pieces) to the garlic and oil, add a handful of black or green olives cut into pieces, and saute together until golden brown.

Strawberryliscious Crumble

WHAT YOU'LL NEED (SERVES: 4; TIME : 1 HR)

FOR BERRY MIXTURE
· 2 teaspoons monin syrup
· 2 tablespoon cornstarch
· 3 cups fresh strawberries (or mixed berries)
· 1 cup mixed dry fruit (blueberries, mulberries, raisins, cranberries
· 2 tablespoons brown sugar

CRUMBLE MIXTURE
· 1 cup flour
· 3/4 cup packed light brown sugar
· 2 tablespoon chopped hazelnuts
· 1cup muesli
· 1/4 teaspoon ground cinnamon
· 1/8 teaspoon nutmeg
· 2 tablespoons marmalade
· 4 tablespoons cold salted butter, cut into small pieces

HOW TO MAKE IT
Mix berries dry fruit, syrup, sugar in a bowl, mix to combine and reserve. Combine dry ingredients and whisk to combine. Add marmalade to mixture. Add in butter and use a pastry blender or two forks and cut butter into mixture. Spread half the mixture on base of baking dish. Add cornflour to berry mixture and mix well and spread over crumble layer in baking dish. Spread the rest of the crumble mixture on top of berry layer. Bake at 180 degrees C for about 30-35 minutes until filling is thick and bubbly and topping is golden brown. Remove from oven; let cool for 20 minutes. Serve warm with Ice cream or spiced custard.

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