Rosemary is an aromatic in the mint family that grows on an evergreen bush. It is most often used in cooking but has a wonderful woodsy scent and is also great in air fresheners and aromatherapy mixes.
Concentrated extracts like Rosemary Oil should be used externally, though thedried herb can be taken internally when used in cooking. It is an especially great herb to add to meats (and pairs well with lamb). Some research suggests that it has anti-cancer properties.
- Rosemary can be infused into an oil and used externally for skin irritations like eczema and joint problems like arthritis
- It has also been reported to speed healing of wounds and bruises when used externally
- Internally, it is best added to foods as a cooking spice, though a mild tea ofRosemary Leaf can help fight illness when sipped
- A strong infusion of Rosemary and Nettle leaf is an excellent herbal rinse for hair and can help get rid of dandruff and speed hair growth when used after each washing
- Rosemary infused oil is an intensive treatment for bad dandruff of hair loss and can be rubbed on hair, left for at least an hour and washed out- this really improves scalp condition!
- Rosemary Oil can be used externally in times of illness to speed recovery by rubbing on the feet or any areas that are sore
- My favorite natural air-freshener is to put a small handful of Rosemary Leaf, 1 sliced lemon or orange, and a splash of vanilla into a sauce pot and simmer on low all day (watch the water levels)- It smells amazing and freshens the house for days
- Though I haven’t tried it, Rosemary supposedly deters small pests like mice. Several people have recommended tucking small sprigs of dried Rosemary into the backs of cabinets to ward of mice and rats during the winter.
- Rosemary is also helpful in warding off smaller pests like mosquitos and is an ingredient in my Homemade Bug-Off Bars
- Rosemary Antioxidant Extract is a very effective natural preservative that can extend the shelf life of homemade lotions, cosmetics or other homemade body products
- Used externally, Rosemary Oil can help sooth the stomach and relieve pain from indigestion, menstrual cramps or other difficulties
- Pregnant women should not use Rosemary in large amounts (cooking is fine) and should avoid the essential oils.
- See more at :http://wellnessmama.com/5193/herb-profile-rosemary/
4 large bone-in chicken breasts, skinned
1/2 lb (approximately 2 cups) of raw walnut halves
1 medium yellow onion, finely chopped (Rubella doesn’t add onions, but I like it that way.)
3/4 cup of pomegranate molasses
1 teaspoon ground black pepper
2 teaspoons of salt
- In a food processor, grind the walnuts into fine meal, taking care not to over-process lest you end up with walnut butter.
- In a large saucepan, sauté the ground walnuts over medium heat along with the chopped onion until the walnuts start to release some oil and become darker in color. By that time, the onion will have become soft and translucent as well.
- Arrange the chicken breasts in the pan in a single layer, bone side down.
- Drizzle pomegranate molasses and sprinkle the salt all over the chicken.
- Add one cup of water to the pan and bring it all to a gentle boil; cover, lower the heat slightly, and let the stew simmer gently for 20 minutes.
- Flip the chicken pieces and scrape the walnut sauce off the bottom of the pan to prevent scorching; continue to simmer gently for another 20 minutes.
- Turn off the heat and transfer the chicken to a separate bowl; allow the meat to cool.
- Once the chicken pieces are cool enough to handle, remove the bones and shred the meat into bite-sized pieces.
- Return the shredded chicken to the pan and stir to allow the chicken to be fully covered with the sauce; heat through.
- Correct seasoning with more salt, if necessary. If the stew is too acidic for your taste, a pinch of sugar will help balance it out somewhat.
- Serve warm over saffron rice pilaf.
- by Leela on March 11, 2010 in She Braises, She Deglutenizes, She Simmers
Last year I started my Master of International Business in Hult, Shanghai Campus. The student body in Hult was so diverse and the students were from all over the world. Meanwhile, students were very eager to know about each other’s culture, country, and background. Almost all the students were living in the same accommodation, therefore, facilitating the communication. We decided to gather every time in one of the floors and the person who was living there make some traditional food, pastries, or even talk about them. So, we get to know each other better. I and my sister, who is also a student in Hult shanghai, decided to invite our classmates over to our floor and make some Iranian food and pastries. We talked about the foods and their origin within the country. We hosted similar events in our floor for a couple of times. However, we noticed that we basically make Iranian food from our own city, and we are not very effectively introducing other provinces of Iran. Also, many of my classmates wanted to know about the recipe, and the ingredients of the foods and pastries. Therefore, we either told them verbally or write it down for them. All of us at Hult found that this is very effective as part of getting to know each other and even make the living environment in the accommodation very friendly. Therefore, If I were to make a blog, I would use it to bring people closer to each other, help them understand different cultures, improve knowledge about different countries in the world.