Orange, Fennel and Mint Salad

Orange, Fennel and Mint Salad

Were you aware that black pepper aids with digestion?  The black pepper is great at stimulating the taste buds, it helps the pancreas produce digestive enzymes. Your taste buds send signals to your stomach suggesting an increase in the production of hydrochloric acid, the acid which helps your digestive system digest food.

Black pepper can also eliminate the formation of intestinal gas and reduce or eliminate stomach aches. Black pepper also smooths the mucus lining of the digestive system. Black pepper among other nutrients has vitamin E, which adds in healing skin that maybe damaged or cut on.

Our featured recipe includes pepper. We hope with the fore mentioned health information about black pepper, that you will include it as well as with any recipe you find and prepare here at -Splendid Recipes and More- or any other blog or web-site.

Here is what you will need:

2 large navel oranges, peeled, pith removed and cut into crosswise slices

1 medium fennel bulb, trimmed and sliced very thin

3 tbsp. extra virgin olive oil

Pinch salt and pepper, to taste

2 tbsp. fresh mint, chopped

In a large mixing bowl, toss prepared oranges and fennel.  Arrange the mixed slices onto a salad platter. Sprinkle with salt and pepper to your taste. Drizzle with olive oil. Sprinkle with the mint. Serve immediately.

The olive oil is optional. Also if you desire, you could squeeze lime juice from a fresh lime over the salad. Believe it or not, even though lime juice is acidic, once consumed and digested, it actually balances the pH of the body and reducing the acid through out.

If you desire, you can add ½ red onion thinly sliced and 12 imported black or green olives.

To add more color to the salad you could use blood-oranges in place of navel.

 

What Others are Saying About Oranges and Fennel Salad:

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Ricotta Stuffed Mini Sweet Peppers with Cilantro Pesto Sauce

Ricatto Stuffed Sweet Mini Peppers

Sweet peppers are packed full of vitamins including A, C and K, all which help prevent cell damage, cancer and age related diseases.

Vitamin C is a antioxidant that prevents inflammation in the respiratory system, which could help in decreasing chances of asthma and bronchitis.

Red peppers have more nutrients than green peppers, such as lycopene that helps to protect the heart from disease and fights off cancer.

The chemical compounds found in cilantro help bind toxic metals and loosen them from bodily tissue. May be able to help prevent cardiovascular damage and improve sleep.

Garlic is great to prevent some cancers when eaten regularly and extra virgin olive oil is an excellent source of omega-3 fatty acids which protect the heart.

Pecans are a good source of the B-complex vitamins including riboflavin, niacin, thiamin, pantothenic acid, vitamin B-6, and folates. These vitamins work together as co-factors for the enzyme metabolism inside the human body.

Such a simple snack or appetizer packed full of nutrients to keep you healthy.

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Don’t forget to check out and view the Health News Library with posted articles about how food correlates to a healthy you.

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Garlic Linguine with Seared Shrimp

Garlic Seared Shrimp Linguine

2/3 cup Slow-Cooked Garlic Mojo* (stir before measuring)

1 lb. medium shrimp, peeled and deveined

3 canned chipotle chilies en adobo, seeded and finely chopped

1 lb. linguine

3 tbsp. chopped cilantro

3/4 cup grated Parmesan or Romano

Fill a large pot about 2/3 full of water. Add 2 tablespoons salt or olive oil, cover and bring to a boil over high heat. Slide the pasta into the boiling water, stir. Cook pasta about 6 minutes for al dente linguine or 3 minutes for fresh made pasta.

Over medium-high heat in a large skillet, spoon 2 tablespoons of the garlic oil mojo. Pat the shrimp dry; when the oil is hot, place them in the skillet. Cook until the shrimp are no longer pink in the center, about 1 minute per side. Remove the skillet from the heat and stir in the chopped chills and the reserved mojo.

Remove ½ cup of the pasta water; drain pasta into a colander. Return pasta and the ½ cup water to the pot. Scrape in the shrimp mixture, sprinkle with the chopped cilantro, toss together and divide among warm plates. Sprinkle with the grated cheese and serve.

 

*Slow Roasted Garlic Mojo

4 large heads peeled garlic cloves or 10 ounces (about 1 3/4 cups)
2 cups extra virgin olive oil
½ cup fresh lemon juice

Heat the oven to 350 degrees.

Peel away paper shell from garlic gloves. Next stir together the garlic and oil in an 8×8-inch baking pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.

Add the lemon juice and return to the oven for 20 minutes for the garlic to absorb the juice and turn golden brown.

Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree.  Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness. The mojo will last for up to three months as long as the garlic stays submerged under the oil.

View our web-site for information about food and how it correlates to a healthy you: Savor the Food and your Health