Arthritis Introduction

The word ‘arthritis’ means ‘inflammation of joints.’ It comes from two Greek words, athron meaning joints and itis meaning inflammation. It is a chronic disease process. In the early stages, the whole body is usually involved and one or two joints may become completely deformed, leaving the patient handicapped and somewhat weakened. It is mostly seen in the elderly. Inflammation is the main feature of arthritis, which is a reaction of the joint tissues to some form of damage or injury and it highly affects joints and bones.

Types of Arthritis

There are more than 150 different types of arthritis and all affect joints and bones. The most common forms of arthritis are:

1. Osteoarthritis

2. Rheumatoid arthritis and

3. Gout.

Osteo-arthritis:- it is the most common degenerative joint disease and occurs after the age of 40. In this the bones increase in size and the space between them decreases, making the bones rub against each other, causing pain. It also results from structure changes in the particular cartilage, in the joints, mainly of spine and knees.  Read more...

Ingredients:
cup wild rice, uncooked
cups brown rice, uncooked
2 cups vegetable broth
1 onion, diced
4 cloves garlic, minced
2 tbsp olive oil
3 cups mushrooms, sliced
2 celery stalks, sliced
tsp sage
tsp marjoram
1/3 cup fresh parsley, chopped
1/3 cup almonds, chopped
Salt and pepper

Instructions:
Pour the vegetable broth into a large pot and bring to a boil. Add the wild rice and cook for about 15 20 minutes before adding the brown rice. Cook covered for a further 45 minutes or until the rice is tender.

In the meantime, in a large skilled saut the chopped onions and garlic in olive oil for about 10 minutes or until the onions are nicely brown. Add the spices, mushrooms and celery and cook for a further 5 minutes. Add more oil if necessary.

Add the parsley, almonds and cooked rice to the large skillet and mix well. Stir for a further few minutes until heated through and serve immediately.

Normally, the vegetable dishes at an Easter feast are the sidelights. Make them the main attraction in your vegetarian Easter meal with these recipe ideas.

1. Braided Greek Easter Bread (makes 2 loaves).

Ingredients:
* 2 packages active dry yeast
* 9 cups unbleached, all-purpose flour
* 1 1/2 cups granulated sugar
* 8 tablespoons melted, cooled butter
* 5 eggs
* 1 egg lightly beaten
* 1 teaspoon salt
* 1 tablespoon orange zest
* 1 tablespoon lemon zest
* 2 hardboiled eggs, dyed red
* 2 tablespoons black cumin seeds or poppy seeds
* 2 cups warm milk

Stir yeast and warm milk together in a large bowl until yeast is dissolved. Add 1 cup flour and 1 1/2 cup sugar, stir, cover, and set aside for 1 hour. Then, stir in 1/2 cup water and add the butter and 5 eggs. Stir thoroughly. Combine the remaining 8 cups of flour and salt, and sift into the dough. Add the zests, working them in with a wooden spoon.  Read more...

Ingredients:
1 can (19oz) white kidney beans, drained and rinsed
1 tbsp lemon juice
1 tbsp olive oil
tsp dried oregano, crumbled
1 clove garlic, pressed
tsp salt
tsp pepper
Handful of freshly chopped parsley

Instructions:
Place all ingredients in a blender or food processor and blend until smooth. Transfer to a nice serving dish, sprinkle with parsley and serve with cut up raw vegetable sticks and pita bread.

Whole-Wheat Couscous with Fresh Berries
(Makes about 4 Servings)

Ingredients:
2 cups cooked whole-wheat couscous
1 cup chopped nectarines
2 tbsp extra-virgin olive oil
2 tbsp orange juice
1 tbsp white vinegar
2 tsp scallions, finely chopped
1 cup mixed fresh berries
2 tbsp toasted and sliced almonds
Salt and pepper

Instructions:
Combine oil, vinegar, scallions and orange juice in a large serving bowl. Season with salt and pepper. Add couscous, nectarines, berries and toasted almonds. Toss gently.

This makes a great lunchbox treat or a side dish to grilled chicken or grilled fish.

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Vegetarian Curry with Crunchy Cashews
(Serves 4)

Ingredients:
lbs whole cashews
2 tbsp olive oil
5 shallots, thinly sliced
1 tbsp coriander
Zest of one lemon
5 curry leaves
tsp turmeric
2 tbsp cilantro, chopped
t salt
2 chillies, thinly sliced (or less if you like it less hot)
2 cloves garlic, minced
1 tsp fresh ginger, grated
15oz unsweetened coconut milk

Instructions:
In a large saucepan, heat the olive oil and saut the shallots until golden. Add the curry leaves, lemon zest, turmeric, chillies, salt, ginger and garlic and saut until fragrant, about 7 to 8 minutes. Stir in the remaining ingredients and simmer for about 10 minutes, until mixture starts to thicken.

Remove curry leaves and serve immediately with brown rice.

(Serves 2)

Ingredients:

½ head of cauliflower, cut into florets
1 ½ tbsp olive oil
½ tsp salt
¼ tsp ground black pepper
1 yellow onion, sliced thick
1 cup water
1 tsp curry powder
1 cup vegetable stock
Cayenne pepper
Honey

Instructions:

Preheat oven to 450°F.

Place cauliflower florets onto a baking sheet, drizzle with 1 tbsp of olive oil and sprinkle with pepper and salt. Toss gently to coat evenly. Put in the oven and roast until lightly browned, about 25 to 30 minutes. Give the baking sheet a shake once in a while for the cauliflower for even browning.

In the meantime, in a pot heat the olive oil over medium heat. Add the onions and sauté until lightly brown. Add the curry powder and stir for about 1 to 2 minutes. Add vegetable stock, water and roasted cauliflower, cover, bring to a quick boil. Reduce heat and simmer for about 5 minutes or until the cauliflower is soft enough to blend.  Read more...

Low Fat Recipe and a tremendous source of iron, fiber, potassium and Vitamins A, C and E.

Ingredients:

1 tablespoon shallots, chopped fine
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
2 tablespoons extra virgin olive oil
1 tablespoon honey
1/4 teaspoon pepper
4 kumquats
1 head lettuce
1 bunch watercress
2 grapefruits, peeled and sectioned
1 avocado, peeled and sectioned

Instructions:

Place the shallots in the sherry vinegar in a mixing bowl. Add the mustard, olive oil and honey. Sprinkle in the pepper. Whisk all together until completely combined. Bring a small sauce pan filled 3/4 full of water and placed on medium high heat to a quick boil. Add the kumquats. Bring back to a boil and allow the kumquats to boil for 30 seconds. Drain, pat dry and slice thin. Place the watercress, grapefruit sections, avocado sections and the kumquat slices into the sherry vinaigrette and toss to cover well. Make a bed of lettuce on a plate. Spoon the vinaigrette mixture over the lettuce. Serve immediately.  Read more...

Ingredients:
2 tbsp olive oil
1 cup long-grain white rice
2 cloves garlic, minced
8 cups spinach leaves, washed
tsp salt
2 tbsp milk
2 tbsp chopped fresh dill
2 tsp fresh lemon juice
tsp pepper
2 tbsp sour cream

Instructions:
Preheat oven to 375F.

In large saucepan, heat the oil over medium heat. When oil is hot, add the minced garlic and spinach and stir for about 2 minutes until spinach is wilted. Take spinach out of saucepan, chop and place back into pan. Add the rice and stir until mixed. Add 2 cups of hot water and tsp of salt.

Turn the heat to high and bring everything to a boil. Once mixture is boiling, immediately put a lid on the saucepan and lower the heat. Simmer for about 15 minutes or until the rice is tender. Add the milk, dill, pepper and lemon juice and combine well.

Spread the mixture evenly into an 8 square baking dish. Put dollops of sour cream on top, cover with foil and bake for about 10 to 15 minutes.  Read more...

Ingredients:
2 cups canned butter beans
2 cups canned kidney beans
2 cups canned green beans
2 cups yellow beans
1/2 cup celery, chopped
1/4 cup red onions, chopped
1/4 cup red pepper, chopped
1/3 cup white sugar
1/3 cup vinegar
1/3 cup olive oil
1 tsp celery seeds

Method:
Add all drained cans of beans to a large serving bowl. Add chopped celery, pepper and onion and gently stir.

In a saucepan, combine vinegar, olive oil, celery seeds and sugar and bring to a quick boil. Pour the mixture over the beans and gently toss.

Cover and marinate for 24 to 48 hours.

This is a great salad to take to a potluck BBQ. Enjoy!

(Yields 4)

Ingredients:
1 tbsp olive oil
2 Granny Smith apples, peeled and cored
4 center-cut pork chops, about 1inch thick
cup dry white wine
1 tbsp butter, unsalted
cup Calvados
2 tbsp red current jelly

Instructions:
Preheat the oven to 350F.

In a large skillet, heat the olive oil and saut the pork cops until lightly browned (about 2 to 3 minutes each side). Place the chops onto a baking dish.

Add the wine to the skillet and bring to a boil, at the same time scraping up the brown bits. Pour the mixture over the chops, cover with foil and bake in the oven for about 20 minutes.

In the meantime, cut the apples into 1/8 thick slices. Melt the butter in a skillet and saut the apple rings until soft, about 3 to 5 minutes. Add the Calvados and currant jelly. Continue cooking for a further 2 minutes.

Place the apples over the chops and bake (uncovered) for another 5 minutes.  Read more...

Ingredients:
1 cup basmati rice
6 radishes, halved and sliced
cup red pepper, diced
cup red onion, diced
2 cooked beets, sliced (about 1 cups)
cup fresh chives, snipped
2 tbsp fresh dill, chopped

Dressing:
cup white wine vinegar
2 tbsp prepared horseradish
1 tbsp whole-grain mustard
1 tsp salt
1 tsp sugar
Black pepper to taste
cup olive oil

Instructions:
Cook basmati rice according to package instructions. You should have about 3 cups of cooked rice. Allow rice to cool.

In a large serving bowl, combine rice, pepper, onion, beets, radishes, chives and dill.

In a separate small bowl, whisk together vinegar, horseradish, mustard, sugar, salt and pepper. Add the olive oil gradually and whisk until the dressing has a smooth texture.

Pour the dressing over the rice and combine well. Cover and chill for a few hours.

Some over 50% of people will have a problem with their liver and not even be aware of it. It is a silent problem until it is in a more critical stage of development. Due to alcohol, toxins, poor eating habits and other factors, our livers will suffer ill effects if we do not take care of it. Gallstones are a very common problem and over 90% of people have them, with most not even being aware of it.

The signs and symptoms of a liver problem are very noticeable. These symptoms include nausea, vomiting, fatigue, a yellowing of the skin and of the eyes, itching, pain in the abdominal region, and/or loss of appetite.

A liver cleansing is a wise choice for everyone not just for people with noticeable liver problems because you may very well have a liver problem and not be aware of it. For a liver cleansing to be done properly you must have an intake of several antioxidants for optimal effectiveness. Some of these antioxidants should include vitamin C, beta carotene, vitamin E, milk thistle, SAM-E (an amino acid that also aids in depression) and NAC, which represents the antioxidant, acetyl-cysteine.  Read more...