Giloy: The only Ayurvedic herb you need to boost your immunity - Times of India

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As the nation continues to put a united front against the battle with the novel coronavirus, people are going back the herbal way to boost their immune system and take better care of their health. What if we told you that the secret to battling seasonal ailments and a host of other medical conditions can be found in heart-shaped leaves? Yes, since time immemorial, giloy has been hailed for its medicinal properties and a host of health benefits. The scientific name of this age-old miraculous herb is Tinospora Cordifolia and it is also known as ‘Amrita’ in Sanskrit, which literally translates to 'the root of immortality'.

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02/7​The many benefits of ‘Amrita’ aka Giloy

Packed with healing and medicinal properties, this wonder herb has been advocated in Indian medicines and its extracts are actually used as a key ingredient in many Ayurvedic medicines. Recent reports have suggested that giloy may also help in alleviating the symptoms of autoimmune conditions like SLE (Systemic Lupus Erythematosus) and chronic arthritis. Consuming the extracts of this herb can also be immensely beneficial for those suffering from chronic fever, high sugar levels and even a disturbed digestive system.

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03/7​Giloy: The wonder herb for your immune system

If you are looking for a natural remedy to kickstart your immune system during this pandemic scare, look no further. This remedial plant is not only an abundant source of antioxidants, but it also helps in removing toxins from your body, alleviating the symptoms of cold, cough and fever and fighting liver disease and urinary tract infections.

If you are suffering from diabetes, giloy may also help in balancing the blood sugar levels in your body as it acts as a hypoglycaemic agent. We are listing down three ways you can consume the roots and stems of this medicinal plant to rev up your immune system.

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04/7​How to make giloy kadha at home

One of the simplest yet most effective ways of including giloy in your diet plan is to make the giloy kadha at home. To make this kadha, you will need:

2 finger-long giloy sticks (stems)

4-5 tulsi leaves (holy basil)

2-inch ginger

2-inch raw turmeric

Jaggery or honey (as per taste)

Add two glasses of water in a pan over medium heat. Add all the ingredients and let the kadha boil till it becomes half of its original quantity. Strain carefully in a cup. You may add jaggery or honey as per your taste. The addition of holy basil leaves, ginger and turmeric enhance the immunity-boosting properties of giloy. During the changing weather, drinking this giloy kadha in the morning can help in battling seasonal flu, asthma attacks and bouts of cold and cough.

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05/7​How to make giloy and aloe vera juice at home

If you are not a fan of concoctions and kadhas, you can simply whip out a glass of fresh giloy and aloe vera juice from the comfort of your home. You will need:

1.A leaf of aloe vera

2. 2 fresh stems of giloy

3.4-5 basil leaves

Wash all the ingredients in running water properly. Next, peel the outer layer of the aloe vera leaf to reveal the pulp. Wash this pulp in plain, drinking water and then put all the ingredients in the blender, along with half a glass of water. Strain the juice in a glass and add honey as per your taste.

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06/7​Giloy tablets and powders

If you cannot get your hands on fresh giloy leaves and stem, fret not. There are plenty of giloy tablets and powders available in the market which will help you include this high in oxidants herb in your diet. Always speak your medical provider or family doctor for the ideal dosage of giloy in your daily routine.

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07/7Disclaimer

DISCLAIMER: THIS ARTICLE DOES NOT PROVIDE MEDICAL ADVICE
The information contained in this article is for informational purposes only. It is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition or treatment and before undertaking a new health care regimen, and never disregard professional medical advice or delay in seeking it because of something you have read in this article.

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September 04, 2020 at 10:30AM
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Giloy: The only Ayurvedic herb you need to boost your immunity - Times of India

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Herb Alpert Is… Documentary and Box Set Release Date Set for October - Den of Geek

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Alpert made the history books. He made more money selling records than The Beatles, the trailer points out. In 1962, he took the money he earned as a musician and founded A&M Records with Jerry Moss. The record company signed hit-making artists like Peter Frampton, Cat Stevens, Janet Jackson, Burt Bacharach, The Police, Joe Cocker, Cheech & Chong, Carole King, Quincy Jones, Sergio Mendes, the Carpenters, Bryan Adams, and The Flying Burrito Brothers. Tim Curry did the rock for A&M. Supertramp had breakfast in America.

Alpert was a musician’s record executive. In the trailer Billy Bob Thornton says “Herb Alpert is butter.” A&M Records one of the most successful independent record labels of the classic rock era. It got Alpert and Moss elected to the Rock and Roll Hall of Fame, even though their music wasn’t rock and roll.

Scheinfeld also directed a documentary on Sergio Mendes, which will be coming out soon. Alpert’s wife Lani Hall started out as a member of Sergio Mendes & Brasil ’66, one of the bands signed to A&M Records.

Alpert won nine Grammys between 1966 and 2014. He earned 15 gold and 14 platinum records. Alpert is also an abstract painter, sculptor and supporter of educational programs in the arts nationwide, from the Harlem School of the Arts and Los Angeles City College to CalArts and UCLA. President Obama presented him with the National Medal of Arts in 2012. Alpert’s most recent album, Over the Rainbow from 2019, debuted at Number One on the Billboard Jazz and Contemporary Jazz album charts.

The Herb Alpert Is… box set collection is not officially a soundtrack. But the 63 tracks fill in the gaps of Alpert’s six-decade catalog. Both the three-CD and five-LP versions of the boxed set will include 180 pages of photos and liner notes. The vinyl version presents the liner notes as a coffee table book.

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September 03, 2020 at 09:34PM
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Herb Cookies at the Farmstand | Chow | Bend - The Source Weekly

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On the edge of a field on the outskirts of town, a small roadside farm stand does a brisk business. Display coolers keep herbs, greens and other sensitive veggies properly chilled, as tomatoes, potatoes, onions and other room temperature produce sit there looking pretty in crates. The policies and electronic payment information are posted on the wall above a table laden with homemade soap and bags of lemon balm cookies.

Two shoppers from the same car enter the farm stand and self-serve, grabbing produce and a loaf of bread stocked by the local bakery. They quickly depart, leaving the stand to a masked man waiting at a safe distance for his turn to shop. The couple pays from the car by Venmo.

• Ari LeVaux
• Tasha Slotnick waits to restock rainbow chard.

Tasha Slotinck, 20, stands in the parking lot holding an armful of just-harvested rainbow chard, waiting for a quiet moment to replenish the veggie cooler. She'd returned home from college when the pandemic hit, and is now studying remotely and helping to run the family stand as a side gig. When it's busy, she makes frequent trips to the field to keep the shelves stocked.

Farm stands are an old idea whose time had come back, even before COVID bonked the food system. A stand on the way home offers farmers market-level freshness without a special trip. To the farmer, it's an easy way to market surplus produce. Or at least that's how it usually is. This year, with farmers markets shut down or restricted and restaurant business slowed to a halt, farm stands are increasingly load-bearing.

They are an obvious meeting point for drop-offs and deliveries, reducing the traffic of strangers onto the farm — a benefit that's all the more useful during COVID, but will undoubtedly continue far beyond it. Someday, almost every farm will have a farm stand. There are too many reasons to do so, and not enough reasons not to.

Last spring, amid uncertainty about what this summer would hold, many farmers in my area invested in their farm stands, adding size, refrigeration and diversity — including off-farm products — along with other amenities and gimmicks to get people to pull over.

Tasha's mom, farm boss Kim Murchison, began selling lemon balm cookies last spring as a draw when produce was still sparse. In those uncertain times, Kim figured anything that got customers in the door could help. It turns out that shoppers couldn't get enough starts, as they prepared to homestead in their backyards until the pandemic passed. They bought lemon balm cookies, too. Lots of them.

The farm stand is doing about four times the business it did last year, thanks mostly to the virus, she assumes. This summer, with restaurant and market sales down, Kim credits that stand with "getting them through" this winter.

Which isn't to say there weren't rough spots. Early on, Kim realized that a certain local kid was paying visits, and not for the tomato starts. He wasn't paying for his cookies, either.

This, unfortunately, is a problem that many farm stands face. Some farmers in my area have installed wildlife cameras tripped by motion to deal with breakdowns in the honor system, while others accept a bit of dishonesty as the price of not living in fear. One stand even has an unlocked cash box so people can make their own change.

The cookie thief didn't take anything but lemon balm cookies, and if you are lucky enough to try them you might sympathize with this little boy. They are minimally baked and crumbly, making a lovely coffee sponge, and have a satisfying bite of lemon and a swirl of subtle aromas from the herbs.

• Ari LeVaux
• Herb cookies, turned after baking.

Herb Cookies

Lemon Balm can be hard to find. At my farmers market you might find it in spring as a bedding plant, but nobody is bringing the fresh herb in summer. Kim suggests substituting basil or mint, both of which I tried — successfully — before inadvertently discovering that the two herbs combined are my favorite.

Makes 18 cookies

½ cup butter
½ cup coconut oil
1 tablespoon lemon zest
six heaping teaspoons lemon balm, basil and/ or mint)
4 teaspoons lemon juice
1 egg
1 1/3 cups white all-purpose flour
½ cup sugar
1 teaspoons salt

Leave out the butter and coconut oil to soften. Combine In a medium-sized bowl — the mixer bowl if you have an electric mixer. Add zest and chopped herbs and stir vigorously.

Mix the flour, sugar and salt in a separate bowl.

Add the lemon juice and eggs to the butter mixture and beat to combine. Add the dry ingredients to the wet ingredients and mix again. It will take about a minute in the mixer. If you don't have a cake mixer then use your hands for five minutes, squeezing the ingredients together so they squeeze out between your fingers until thoroughly mixed with no remaining dry flour.

Roll the cookie dough into a burrito-shaped log, about 2 inches in diameter and 9 inches long, and wrap it tightly in plastic. Refrigerate overnight.

When you are ready to bake them, cut the logs into ½-inch slices and lay them on a cookie sheet, leaving an inch of space between cookies. Bake for 20 minutes at 350 until the edges start to brown. Cool and eat. They may not have any THC, but these herb cookies will give you the munchies.

The Link Lonk


September 03, 2020 at 08:02AM
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Herbert A. 'Herb' Bacon | Obituaries | thedailycitizen.com - Searcy Daily Citizen

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Herbert A. "Herb" Bacon died peacefully at his home on Aug. 31, 2020. He was 91 years old. He was born in Palestine, Texas, to Hub and Francis Bacon.

After graduating from Palestine High School, he attended the University of Texas in Austin, where he met his future wife Mitzie King. He later transferred to Sam Houston State Teachers College (now Sam Houston State University) and obtained a degree in mathematics. After college, he served in the United States Army, stationed at Fort Riley, Kan. Herb worked for JCPenney Co. for 37 years, finishing his career as manager of the Searcy store after 23 years. He was proud of his adopted hometown and was very civic-minded. He was active in the Searcy Rotary Club and the Searcy Regional Chamber of Commerce, serving as President for both organizations. He enjoyed his years working downtown, especially telling stories/giving advice during coffee at Headlee’s Drug Store.

Herb was an avid photographer — at one point working professionally on weekends and evenings. He enjoyed camping, fishing and cooking and could build or fix almost anything. He was an active member of Searcy First United Methodist Church, where he taught Sunday School and sang in the Choir for over five decades.

He was preceded in death by his parents and his wife of 65 years, Mitzie Bacon. He is survived by sons, Donald (Linda) of Little Rock and Robert (Dian) of Fayetteville; grandchildren Mark, Scott (Mallory), Katie and Bill; and great-grandson, Fletcher. Herb was a committed Christian who lived his faith. This was evidenced clearly by the way he sacrificially cared for Mitzie in the last years of her life. He showed all how to be a servant leader.

The family wishes to thank Ashley Yancey, Caitlin O’Dell, Debbie Cullum and Keisha Balmer for the loving care provided in his later years. Because of COVID-19, the family will have a private service. Memorials may be made to First United Methodist Church Searcy, 304 N. Main St., Searcy, AR 72143. Arrangements entrusted to Powell Funeral Home of Searcy.

www.powellfuneralhome.net

The Link Lonk


September 03, 2020 at 02:00AM
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Spilling the Tea on Herbs - Chicago Daily Herald

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As much as she enjoys growing herbs, The Garlands of Barrington member Cathy Nardo's passion really blossoms when talking about herbs.

"Every herb has a story!" says Cathy. "They've all been used throughout history, some even dating back to the Egyptians." Cathy is a seasoned lecturer on herb history and folklore, who has given presentations to local garden clubs, historical societies, arboretums and botanical gardens.

                                                                                                                                                                                                                       

For example, did you know that rosemary is the herb of remembrance? Cathy shared how Greek students wore rosemary crowns to keep them alert during lessons, how mourners would toss rosemary onto graves to assure the deceased that they wouldn't be forgotten and how brides through the ages placed rosemary sprigs in their bouquets to let their families know they'd be remembered after marriage.

Clearly, Cathy is a passionate and knowledgeable presenter, but the lecture circuit has dried up because of COVID-19. Online herb talks are not quite the same.

"You can't smell an herb on Zoom," says Cathy. "I always bring samples of the herbs that I'm talking about for people to see, smell and taste." The sweet, sugar taste of the stevia plant is always a favorite.

Herb Gardening is Trending!

The silver lining of the pandemic is that herb gardening is trending and growing in popularity now that people have more time to focus on their homes and gardens than before. Like others, Cathy finds her time in the garden as an opportunity to relax, unwind and escape the problems of the day, if only for a bit. Keeping up the thirty or so plants in the garden takes about six to eight hours a week and even more time during planting and harvesting.

                                                                                                                                                                                                                       

Cathy's goal is to have something blooming from May through September and to attract honeybees, the great pollinators, to The Garlands gardens. Currently, the stars of the garden are the garlic chive white blossoms, African blue basil, lavender and golden lemon thyme.

With the harvest, Cathy dries some herbs and makes flavored vinegars and butters, so she and her lucky family and friends can enjoy her garden's freshness all year long.

"I make a pesto butter with basil, flat leaf parsley, garlic and basil vinegar that's great served on pasta, bread, veggies, meat and fish," says Cathy. The description is enough to inspire anyone to get growing!

For beginners, Cathy suggests starting with easy-to-grow perennials such as chives, garlic and tarragon. More adventurous growers can try their hand at the herb loveage, which can grow up to six feet tall! It has a celery-like flavor and was used in Colonial times as a dried herb to flavor winter soups and stews.

                                                                                                                                                                                                                       

Another lesser-known herb, borage, produces beautiful blue edible flowers that can be sprinkled on desserts or in cocktails. Borage, with a kind of cucumber flavor and nitrates, is known as "Medieval Gatorade," because it was served to jousters to revive and refresh them during tournaments.

There is also a chocolate mint herb that smells and tastes like Frango mints! Apparently, it features dark, chocolaty brown runners that look lovely in a hanging basket to boot.

If Cathy's stories and recipe have piqued your interest in herbs, now is the time to start planning a spring herb garden of your own!

The Link Lonk


September 02, 2020 at 12:14PM
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Spilling the Tea on Herbs - Chicago Daily Herald

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How to preserve garden herbs PLUS a delicious Herb Crusted Pork Chop recipe - fox8.com

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Recipe Box

Posted: Sep 2, 2020 / 08:15 AM EDT/ Updated: Sep 2, 2020 / 09:23 AM EDT

CHESTERLAND, Ohio (WJW) – – If your garden is supplying lots of fresh herbs this summer, why not preserve some of your harvest to use when the snow is falling. Stefanie Paganini is a culinary instructor at the Loretta Paganini School of Cooking and she knows a lot about herbs. Stefanie explained to Fox 8’s Stefani Schaefer different ways to preserve herbs for later use. She also shared a recipe for Herb Crusted Pork Chops.

Stefanie has an upcoming cooking class that is all about herbs. It’s called Herb-a-licious Lunch and you can click here to learn more and also see her full schedule of upcoming cooking class.

Herb Crusted Pork Chops Serves 8

8 boneless pork chops

2 eggs

1/4 cup milk

1 cup all-purpose flour

1 cup fresh herbs of choice (thyme, oregano, rosemary, sage)

1 garlic clove peeled

1/2 tsp. orange zest

1 tsp. salt

1/2 tsp. black pepper

2-4 Tbsp. olive oil

Place flour, herbs, garlic, zest, salt and pepper in a food processor and pulse until blended. Place herbed flour in a shallow baking dish.

In a separate shallow baking dish, whisk together eggs and milk.

Pound pork chops on a sanitized surface until even. Dip chops in egg mixture and then in flour mixture.

Heat oil in a large sauté pan, sauté pork chops in pan until chops reach an internal temperature of 160° F.

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The Link Lonk


September 02, 2020 at 07:15PM
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How to preserve garden herbs PLUS a delicious Herb Crusted Pork Chop recipe - fox8.com

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Obituary for Hebert "Herb" Bacon, Searcy, AR - Arkansas Democrat-Gazette

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Herbert A. "Herb" Bacon died peacefully at his home on August 31, 2020. He was 91 years old. He was born in Palestine, Texas, to Hub and Francis Bacon. After graduating from Palestine High School he attended the University of Texas in Austin, where he met his future wife, Mitzie King. He later transferred to Sam Houston State Teachers College (now Sam Houston State University) and obtained a degree in mathematics. After college, he served in the United States Army, stationed at Ft. Riley, Kan. Herb worked for J. C. Penney Co. for 37 years, finishing his career as manager of the Searcy store after 23 years. He was proud of his adopted hometown and was very civic-minded. He was active in the Searcy Rotary Club and the Searcy Chamber of Commerce, serving as president for both organizations. He enjoyed his years working downtown, especially telling stories/giving advice during coffee at Headlee's Drug Store. Herb was an avid photographer – at one point working professionally on weekends and evenings. He enjoyed camping, fishing, and cooking and could build or fix almost anything. He was an active member of Searcy First United Methodist Church where he taught Sunday School and sang in the choir for over 5 decades. He was preceded in death by his parents and his wife of 65 years, Mitzie Bacon. He is survived by sons, Donald (Linda) of Little Rock and Robert (Dian) of Fayetteville; grandchildren Mark, Scott (Mallory), Katie, and Bill; and great-grandson Fletcher. Herb was a committed Christian who lived his faith. This was evidenced clearly by the way he sacrificially cared for Mitzie in the last years of her life. He showed all how to be a servant leader. The family wishes to thank Ashley Yancey, Caitlin O'Dell, Debbie Cullum, and Keisha Balmer for the loving care provided in his later years. Because of COVID-19, the family will have a private service. Memorials may be made to First United Methodist Church Searcy, 304 N. Main St., Searcy, Ark. 72143. Arrangements entrusted to Powell Funeral Home of Searcy. www.powellfuneralhome.net

Published September 2, 2020

OBITUARY SUBMITTED BY:
Powell Funeral Home
2602 W Beebe Capps Expressway, Searcy, AR
Phone: 501-268-7220
http://www.powellfuneralhome.net

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September 02, 2020 at 12:04PM
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Obituary for Hebert "Herb" Bacon, Searcy, AR - Arkansas Democrat-Gazette

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