Thank you for stopping by my recipe page.
Tip: When
cooking and baking you can change many recipe ingredients to make it lower
in calories, fats and etc. by simply using fat-free, low sodium, sugar
substitutes, salt substitutes, herbs, spices and etc. Always use olive or
canola oil when a recipe calls for oil.
Remember! Always eat in
moderation.
If you have a family recipe that you would like for me
to put on this page or to be put in one of my future cookbooks, please feel
free to send it to me at the address on the contact page. Recipes on this
page will change often, so check back regularly.
Shannons
Southern Hot Chocolate
Wilma Shannon
Ingredients:
1/3 c. sugar
¼ c. cocoa
½ c. water
4 c. milk
¼ tsp. vanilla extract
Dash of salt
Marshmallows (opt.)
Whipped cream (opt.)
Directions:
In a medium saucepan, over medium heat, combine sugar, cocoa and salt;
add water and bring to a boil, stirring constantly.
Stir in milk, heat but do not boil.
Stir in vanilla extract.
Remove from heat, pour into mugs and serve with marshmallows or whipped
cream on top if desired.
Note:
You could also add a cinnamon stick in the mug of hot chocolate if you
wanted to.
Southern
Fruit Soup
Wilma
Shannon
Ingredients:
1 can (12-oz.) frozen orange juice concentrate,
thawed
1 ½ c. sugar
1 tsp. pumpkin pie spice
1 T. lemon juice
¼ c. cornstarch
2 c. fresh sliced strawberries
3 lg. bananas, sliced
1 c. red grapes
1 c. green grapes
Directions:
In a large saucepan, combine orange juice
concentrate with water according to the package directions (usually 1
can concentrate and 3 cans water); mix well and set aside ½ cup.
Add sugar, pumpkin pie spice, and lemon juice to
the orange juice mixture; bring to a boil, reduce heat and simmer about
5 minutes.
Combine reserved orange juice and cornstarch; mix
well.
Add to the juice mixture, bring to a boil, and stir
constantly for about 2 minutes, or until mixture is thickened.
Remove from the heat, and pour the mixture into a
large bowl, cover and chill.
After the soup has chilled, remove from the
refrigerator, stir in sliced strawberries, sliced bananas, red and green
grapes. Ladle into serving bowls and serve.
Variation:
You can use all red grapes or all green grapes if you choose! My Mom
used to use any kind of fruit that she had on hand, but I use these
ingredients to make mine.
Note:
This is an old-timey recipe that was served in the South a lot, usually
for Sunday breakfast before family’s headed out for church. The only
difference in this recipe is that I use frozen concentrate orange juice,
and years ago, they used 100% pure orange juice. Sometimes, I will make
the soup up a day before I am serving it, and just add the fruit in when
its time to serve. This dish can also be served as an appetizer for any
meal. People love it!
Shannons
Irish Beef Stew
Wilma Shannon
Ingredients:
2 lbs. stewing beef,
cubed
1 pkg. beef stew
seasoning mix
2 cans (10-11 oz.)
tomato sauce
1 can (14 ½ oz.) diced
tomatoes, undrained
2 c. beef broth, low
sodium
2 carrots, peeled,
diced
2 c. peeled diced
potatoes
½ c. chopped celery
1 sm. onion, chopped
1 tsp. garlic powder
1 tsp. brown sugar
½ tsp. salt
½ tsp. ground black
pepper
1 T. flour
1 T. olive or canola
oil
Directions:
In a saucepan, add
olive or canola oil and beef.
Cook about 3-4 minutes
or until brown, stirring occasionally. Drain.
Add beef, beef stew
seasoning mix, tomato sauce, diced tomatoes, beef broth, diced carrots,
diced potatoes, chopped celery, chopped onion, garlic powder, brown
sugar, salt, ground black pepper, flour and olive or canola oil into a
slow cooker; stir and mix thoroughly.
Cook on high for 6
hours or on low for 9-10 hours.
Serve with your
favorite crackers, cornbread and etc.
Note:
this is one of my family’s favorite recipes in the winter months,
but it is good anything. It
has been featured in many newspapers and magazines across the nation.
Enjoy!
Wilma’s Homemade Country Chili
Wilma Shannon
Ingredients:
1 lb. lean ground
beef, cooked and drained
2 cans (15-oz.) pinto
or kidney beans
2 cans (15-oz.) tomato
sauce
1 med. onion, chopped
½ c. finely chopped
celery
½ c. finely chopped
green bell pepper
1 tsp. salt
½ tsp. ground black
pepper
½ tsp. sugar (opt.)
½ tsp. garlic powder
4 T. chili powder (you
can add more for a hotter taste)
5 c. water
½ c. macaroni,
uncooked, or (can use spaghetti, broken into pieces)
Shredded cheddar
cheese (for garnishing)
Sour cream (for
garnishing, opt.)
Directions:
In a large pot,
combine cooked and drained beef, pinto or kidney beans, tomato sauce,
chopped onion, chopped celery, chopped green bell pepper, salt, ground
black pepper, sugar (opt.),garlic powder, chili powder and water; mix
thoroughly.
Bring to a boil,
cover, reduce heat to low and cook for 1 hour, stirring occasionally.
Add uncooked macaroni
or spaghetti pieces and continue to cook on low for another 30-45
minutes, stirring occasionally.
Remove from heat,
ladle into serving bowls and garnish with mild shredded cheddar cheese.
Add a dollop of sour cream on top (opt.).
Serve with cornbread,
crackers, pimento cheese sandwiches, Frito chips and etc.
Note:
This is so good on a cold wintery day. Enjoy!
Shannons
Country Pinto Beans & Ham
Wilma Shannon
Ingredients:
1-lb bag pinto beans
2 qt. water (8 cups)
2 T. bacon grease or
oil
1 tsp. salt
2 c. fully cooked
diced ham
Finely chopped onion
(for garnishing)
Butter, sliced (for
garnishing)
Directions:
In a large mixing bowl
or pan, wash pinto beans, removing any stones or debris, rinse and drain
the beans. In a large pot,
over high heat, add the cleaned pinto beans, water, bacon grease or oil,
salt and fully cooked diced ham; bring to a boil.
Reduce heat to low,
cover with a lid and simmer for about 2 ½ hours, or until the beans are
tender and the liquid is thickened, stirring about every 40 minutes.
Remove from heat and
ladle into serving bowls, garnish with chopped onion and a slice of
butter. Serve with Country cornbread and enjoy.
Store any leftover
covered in the refrigerator after they are cooled.
Note:
You can use chopped bacon, pork or ham bone to put in the beans
instead of the chopped ham if you desire (I just happen to like the
chopped ham). This is a great way to use up any leftover ham from the
holidays or those special occasion dinners.
Tip:
When I have leftover ham, I will dice some of it, measure it out
into 2 cups servings and then I put it into freezer containers and
freeze it to have on hand for many of my dishes. You can use Great
Northern beans and etc. instead of pinto beans if you prefer, your
choice. It doesn’t get any better than this!
Shannons’s
Home Made Chicken Soup
Wilma Shannon
Ingredients:
2 ½ cans chicken broth (10 cups)
1 ½ chicken breasts, cooked and diced
3 chicken bouillon cubes
½ c. water
1 sm. onion, finely chopped
1 c. finely diced celery
1 c. finely diced carrots
½ c. half-and-half
1 T. parsley
1 T. butter
¼ tsp. slat
½ tsp. ground black pepper
½ tsp. Italian seasoning, opt.
3 c. uncooked noodles, I use the thin noodles
Grated parmesan cheese, for garnishing
Directions:
In large saucepan, over medium heat, put in the
chicken broth, water and chicken bouillon cubes; bring to boil.
Add finely chopped onion, finely diced celery and
finely diced carrots to the chicken broth; cook for about 15-18 minutes.
Add cooked diced chicken breasts, half-and-half,
butter, slat, ground black pepper, garlic powder, Italian seasoning and
parsley (You can adjust seasoning to your taste); mix thoroughly, and
cook an additional 4-5 minutes.
Turn down the heat and simmer until soup starts to
thicken just a little (this doesn’t take long).
Baked
Crunchy Chicken
Wilma Shannon
Ingredients:
3-4 boneless chicken breasts
½ c. flour
1 egg, slightly beaten
½ tsp. salt
½ tsp. ground black pepper
1 tsp. Worchester sauce or hot sauce
1 ½ c. crushed corn flakes
Directions:
Preheat oven to 400 degrees.
Place a rack on a baking sheet.
In a small bowl, add the flour.
In another small bowl, add the egg, salt, ground
black pepper; mix.
In a shallow bowl, add crushed corn flakes.
Dredge chicken breasts, one at a time, into the
flour, then egg mixture and then dip into the crushed corn flakes to
coat.
Place onto rack.
Bake about 45 minutes, or until chicken is tender.
Remove from the oven and serve with side dishes of
choice. Really good!
Note:
You can use chicken tender instead of whole chicken breasts if
desired, but bake only 25-30 minutes! You can use crushed honey nut
cheerios instead of corn flakes if you wanted to.
Southern
Comfort Pasta Bake
Wilma Shannon
Ingredients:
1 ½ c. uncooked macaroni, pasta shells or spaghetti
1 can condensed broccoli cheese soup
2 T. butter
1 sm. onion, chopped
½ c. chopped green and red bell pepper
1 stalk celery, chopped
1 tsp. salt
½ tsp. ground black pepper
Dash of garlic powder
1 c. shredded mozzarella cheese
2 T. freshly chopped parsley
Directions:
Preheat oven to 350 degrees.
Spray a 9-inch casserole dish with cooking spray.
In a medium saucepan, cook macaroni or pasta shells
as directed on the package.
Add butter, chopped onion, chopped green and red
bell pepper and chopped celery; saute’ 3-4 minutes, or until vegetables
are tender.
Add condensed broccoli cheese soup, sautéed
vegetables, salt, ground black pepper and garlic powder into the drained
macaroni or pasta shells; mix well.
Pour mixture into a prepared casserole dish.
In a small bowl, combine shredded mozzarella cheese
and fresh chopped parsley; mix well, and then sprinkle on top of the
pasta mixture.
Bake for 30 minutes.
Remove from the oven, and let set for about 5
minutes, and then serve.
Wilma’s
Heart-Healthy Broccoli Casserole
Wilma Shannon
Ingredients:
1 T. olive oil
½ c. finely chopped celery
½ c. finely chopped onion
1/3 c. finely chopped red bell pepper
1 can cream of broccoli cheese soup, low sodium
¼ c. sour cream, fat free
1 (14-oz.) pkg. frozen chopped broccoli, thawed and
drained
1 medium tomato, cut into slices
2 T. grated parmesan cheese
Cooking spray
Directions:
Preheat oven to 350 degrees.
In a large skillet, over medium heat, add olive
oil.
Add finely chopped celery, finely chopped onion and
finely chopped red bell pepper; saute’ until crisp-tender, about 3-4
minutes; remove from the heat.
In a medium bowl, combine cream of broccoli cheese
soup, sour cream and sautéed mixture; mix thoroughly.
Spray a casserole dish lightly with cooking spray.
Spread thawed and drained chopped broccoli into
prepared casserole dish.
Spread cream of broccoli cheese mixture evenly over
top of the broccoli.
Layer sliced tomatoes on top.
Sprinkle grated parmesan cheese on top of the
tomato slices.
Bake uncovered, for 45-50 minutes.
Remove from the oven, let set for 5-6 minutes, and
then serve. Really a good-tasting dish!
Heart-Healthy Chicken and Broccoli Casserole
Wilma Shannon
4 chicken breasts, cooked, drained and diced
1 (12-oz.) pkg. egg noodles, cooked and drained
1 can low sodium cream of mushroom soup
1 can low sodium cream of chicken soup
2 c. 2% milk
1 (8-oz.) pkg. fat-free shredded cheddar cheese
1 pkg. broccoli pieces, cooked until soft and
drained
½ tsp. salt substitute
½ tsp. ground black pepper
Low-fat potato chips, crushed
Cooking spray
Directions:
Preheat oven to 350 degrees.
Spray a 13x9 baking pan with cooking spray.
In a medium saucepan, over medium heat, combine
cream of mushroom soup, cream of chicken soup, milk and shredded cheddar
cheese; cook until cheese has melted.
In a large bowl, combine cooked and drained
noodles, cooked and drained diced chicken, cooked and drained broccoli
pieces, soup mixture, salt substitute and ground black pepper; mix
thoroughly.
Pour mixture into the prepared baking pan, and top
with low-fat crushed potato chips.
Bake 30-35 minutes.
Remove from the oven, let cool for about 10 minutes
and then serve with a salad or bread of choice.
Chocolate, Strawberry and Banana Whoopie Pies
Ingredients:
1 family size chocolate fudge brownie mix
1/3 c. canola oil
2 eggs
1 T. water
Filling:
1 container cream cheese frosting
1/3 c. marshmallow cream
Strawberry jam
1 lg. banana, thinly sliced
Chopped nuts, opt.
Directions:
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper.
In a large bowl, combine chocolate fudge brownie
mix, canola oil, eggs and water; beat until thoroughly mixed (batter
will be stiff).
Drop by tablespoonfuls onto prepared baking sheets,
spacing 2-inches apart (if using a whoopie pie baking pan, drop 2
Tablespoonfuls into each cup) .
Bake 11-12 minutes or until edges are set.
Remove from the oven, let cool for 2 minutes and
then transfer to a rack to finishing cooling.
For the filling, in a medium bowl, using an
electric mixer on medium speed, combine the cream cheese frosting and
marshmallow cream; beat until smooth.
Place half of the pies flat side up.
Spoon 1 tablespoons of filling in the center of
each pie.
Spread strawberry jam on top of the filling.
Add a layer of thinly sliced bananas and then top
with remaining pies, pressing gently to spread the filling. Roll edges
in chopped nuts if desired.
Cover and refrigerate until ready to serve, and
store any leftovers in the refrigerator!
Variation: To make a home made filling, use 2 (8-oz.) pkgs. cream
cheese, 1 stick softened butter, 1 T. vanilla extract and 1 (1 lb.) box
powdered sugar, mixing until smooth.
Po
Folks! Snow Ice Cream
(In memory of my Mom (Sarah) and my Dad (Everett)
Wilma Shannon
Ingredients:
1 dishpan full of clean, fresh snow
1 can condensed milk
1 c. sugar
½ tsp. vanilla extract
Directions:
Combine the condensed milk, sugar and vanilla
extract to the dishpan full of snow. Stir, dip into serving bowls and
serve immediately.
Note:
I remember as a kid, growing up in the South, Mom and Dad would
make this for us sometimes. Many families around where we lived made
this when it would first snow. It’s actually tasted pretty good.
Give it a try sometime! Kids will love and have a lot of fun
making this.
A Doggie’s Birthday Cake
(From Wilma’s “A Doggie Delight Cookbook”)
Ingredients:
1 ½ c. all-purpose flour
½ c. butter, softened
1 ½ tsp. baking soda
½ c. corn oil
1 jar baby food, strained meat or beef
4 eggs
3 sticks beef jerky, crumbled
Cooking spray
1 sm. container plain yogurt
Doggie biscuits (for garnishing)
Directions:
Preheat oven to 325 degrees.
Spray an 8x5x3 inch loaf pan with cooking spray.
In a medium mixing bowl, cream butter until smooth.
Stir in corn oil, baby food and eggs; blend until
smooth.
Stir flour, baking soda into butter mixture; blend
until smooth.
Fold beef jerky into the batter and pour mixture into
the prepared loaf pan.
Bake 1 hour and 15 minutes.
Remove from the oven and cool on a wire rack for about
18 minutes or until completely cooled. Remove cake from the loaf pan, place
on a serving dish, and ice with yogurt and garnish with whole or crumbled
doggie biscuits. Cut into slices and serve your doggie.
Store any leftovers in the refrigerator.
Note:
I bake this every year for our family’s doggies Shadow and Buckles.
They absolutely love it.
Shadow and Buckles’ Puppy Ice Cream
Ingredients:
1 container (32-oz.)
vanilla yogurt
1 lg. jar baby food
(fruit) or 1 mashed banana
2 T. peanut butter
2 T. honey
Plastic cups (3-oz.)
Directions:
In a mixing bowl,
combine vanilla yogurt, baby food or mashed banana, peanut butter and
honey; mix well until blended.
Spoon the mixture into
the plastic 3-oz. cups, place cups on a tray and put in the freezer
until frozen. You can then put them into a large freezer bag!
When ready to serve,
remove one from the freezer and microwave 8-10 seconds, or let set at
room temperature a few minutes.
Turn the cup upside
down to remove the puppy ice cream from the cups and place the puppy ice
cream in the doggie bowl.
* Your doggie will love
these during the hot summery days!
Bible references for foods in the bible, both for
nourishment, and healing!
Researched by: Wilma Shannon
Source: KJV
Just about every
book in the bible contains some kind of referenced to food. Ezekiel
47:12 said, “And by the river upon the banks thereof, on this side and
on that side, shall grow all tress for meat, whose leaf shall not fade,
neither shall the fruit thereof be consumed: it shall bring forth new
fruit according to his months, because their waters they issued out of
the sanctuary: and the fruit thereof shall be for meat, and the leaf
thereof for medicine.” Foods in the bible were used as not only
nourishment, but medicines to heal the body as well.”
Dairy:
Milk
(Exodus 3:8, Isaiah 7:22, Proverbs 30:33, Exodus 33:3, Job 10:10, Judges
5:25, Genesis 18:8)
Butter
(Isaiah 7:22, Isaiah 7:15, 2 Samuel 17:28-29, Proverbs 30-33, Judges
5:25, Genesis 18:8)
Eggs
(Job 6:6, Luke 11:12, Jeremiah 17:11)
Cheese
(2 Samuel 17:-29, Job 10:10)
Curds
(Deuteronomy 32:14)
Honey
(Genesis 43:11, 2 Samuel 17:28-29,
Deuteronomy 8:8, Judges 8-9-18, Exodus 33:3, Isaiah 7:15, Matthew 3:4)
Mark 1:6)
Meats:
Fish
(Matthew 15:36, Luke 24:41-43,
Numbers 11:5, John 21:11-13, John 21:9-11, Leviticus 11:9-12, John
6:9-13, Mark 8:7)
Ox
(Deuteronomy 14:4, Proverbs 15:17)
Sheep
(Deuteronomy 14:4, 2 Samuel 17:28-29, Revelations 18:13, Deuteronomy
32:12)
Goat
(Deuteronomy 14:4, Deuteronomy 32:14,
Genesis 27:9)
Calf
(Luke 15:23, Genesis 18:8)
Venison
(Genesis 17:7, Genesis 27:7)
Lamb
(2 Samuel 12:4, Leviticus 12:8, Deuteronomy 32:14)
Partridge
(1 Samuel 26:20, Jeremiah 17:11)
Quail
(Psalm 105:40)
Pigeon
(Leviticus 12:8)
Turtles
(Leviticus 12:8)
Dove
(Leviticus 12:8)
Fruits and Nuts:
(Song
of Solomon6:11, Genesis 1:29, Ezekiel 47:12)
Apples
(Proverbs 25:11, Song of Solomon 2:5)
Figs
(1 Samuel 30:12, Isaiah 38:1-21, Numbers 13:23, Deuteronomy 8:8,
Jeremiah 24:1, Nehemiah 13:15, Song of Solomon 2:11-13)
Grapes
(Numbers 13:23, Numbers 6:3, Isaiah 17:6, Deuteronomy 23:24, Nehemiah
13:15, Judges 9:27, Genesis 9:20, Song of Solomon (2-11-13)
Grape Juice
(Numbers 6:3)
Dried Grapes
(Numbers 6:3)
Melons
(Numbers 11:5)
Cucumbers
(Numbers 11:5, Isaiah 1:8)
Pomegranates
(Numbers 13:23, Deuteronomy 8:8, Song of Solomon 6:11)
Raisins
(Samuel 30:12)
Sycamore Fruit
(Amos 7:14)
Olives
(Exodus 23:11, Deuteronomy 6:11, Genesis 8:11, Deuteronomy 28:40, Isaiah
17:6)
Oil
(Exodus 29:2, Deuteronomy 8:8, Leviticus
2:8-9, Ezra 6:9, 1 Kings 17:12, Kings 17:14, Revelations 18:13, Psalms
104:15, Deuteronomy 8:8, Exodus (37:29, Exodus 38:29)
Vinegar
(John 19:29, Ruth 2:14, Numbers 6:3)
Wine
(2:1-10, Ezra 6:9, Numbers 6:3, 2 Samuel 6:19, Nehemiah 13:15, 1
Chronicles 16:3, Revelations 18:13) Ephesians 5:18, 1 Timothy 5:23,
Genesis 27:28, Psalms 104:15)
Water
(Proverbs 5:15, Judges 5:25, Exodus 17:2, Deuteronomy 8:7)
Nuts
(Genesis 43:11, Song of Solomon 6:11
Almonds
(Genesis, 43:11, Exodus 25:33-34, Numbers 17:8, Ecclesiastes 12:5,
Exodus 25:33-34)
Breads
(Genesis 25:34, Exodus 29:2, 2
Samuel 6:19,2 Samuel 16:1, Mark 8:14, Genesis, Exodus 12:8, Numbers
9:11, Psalms 104:15, Deuteronomy 8:8) 19:3, Exodus 12:20, John 21:13,
Psalms 105:40, 1 Chronicles 16:3, Mark 8:6)
Flour
(2 Samuel 17:28, Revelations 18:13)
Meal
(1 Kings 17:12, 1 Kings 17:14)
Wheat
(Ezekiel 4:9, Deuteronomy 8:8, Ezra 6:9, Revelations 18:13)
Barley
(Ezekiel 4:9, Deuteronomy 8:8, Deuteronomy 8:8, John 6:9-13)
Spelt
(Ezekiel 4:9)
Corn
(Matthew 12:1, Isaiah 28:28)
Beans
(Ezekiel 4:9, 2 Samuel 17:28-29)
Parched corn
(2 Samuel 17:28-29)
Lentils
(Ezekiel 4:9, 2 Samuel 17:28-29, Genesis
25:34)
Millet
(Ezekiel 4:9)
Fitches
(Ezekiel 4:9, Isaiah 28:25, Isaiah 28:27)
Parched pulse
(2 Samuel, 17:28-29)
Leeks
(Numbers 11:5)
Onions
(Numbers 11:5)
Garlic
(Numbers 11:5)
Herbs and spices:
(Hebrews 6:7, Proverbs 15:17,
Genesis 43:11, Luke 11:42, Exodus 30:23, Solomon’s Song 5:13, Numbers
9:11, 1 Kings 21:2, Exodus 37:29, Exodus 25:6, Exodus 38:29, 2
Chronicles 16:14, Mark 16:1, Luke 23:56)
Salt
(Job 6:6, Ezra 6:9)
Cinnamon
(Exodus 30:23, Revelations 18:13, Proverbs 7:17)
Cassia
(Psalms 45:8) A cinnamon tree
Coriander
(Exodus 16:31, Numbers 11:7-9)
Mustard seed
(Hebrews 6:7, Luke 17:6, Matthew 13:31)
Hyssop
(John 19:29-30, Exodus 12:22, Psalms 51:7)
Mint
(Luke 11:42, Matthew 23:23)
Cummin
(Matthew 23:23, Isaiah 28:25, Isaiah 28:27)
Dill
(Matthew 23:23 (also known as anise)
Rue
(Luke 11:42)
Anise
(Matthew 23:23 (also known as dill)
Gourds
(2 Kings 4:39, Jonah 4:6-10)
Locust
(Mark 1:6, Leviticus 11:22, Matthew 3:4,
Mark 1:6)
Miscellaneous:
Ointments
(Revelations 18:13, Luke 23:56, Proverbs 27:9, Isaiah 57:9)
Odours
(Leviticus 26:31, Revelations 18:13, Daniel 2:46, Esther 2:12,
Chronicles 16:14)
Balm
(Genesis 43:11)
Myrrh
(Genesis, 43:11, Exodus 30:23, Song of Solomon 5:13, Proverbs 7:17, Song
of Solomon 3:6, Psalms 45:8)
Aloes
(Proverbs 7:17, Numbers 24:6, Psalms 45:8)
Perfume
(Proverbs 7:17, Proverbs 27:9, Song of
Solomon 3:6, Isaiah 57:9, Exodus 30:35, Exodus 30:37)
Cooking Utensils:
Dishes:
(Exodus 25:29, Exodus 37:16)
Spoons
(Exodus 25:29, Exodus 37:16, 1 Kings 7:50)
Bowls
(Exodus (25:29, Exodus 25:31, Exodus 25:
33-34, Amos 6:6, Exodus 37:16, 1 Kings 7:50)
Pans
(2 Samuel 13:9)
Bucket (Numbers
24:7, Isaiah 40:15
Fun Food Facts:
Food and
the Human body
Carrots:
A sliced carrot looks like the human eye.
The pupil, iris and radiating lines look just like the human eye.
Did you know that it is said, that carrots greatly enhance blood
flow to and function of the eyes?
Tomatoes:
A tomato has four chambers and is red.
The heart has four chambers and is red.
It is said, that tomatoes are loaded with lycopine, and are
indeed pure heart and blood food.
Grapes:
Grapes hang in a cluster that has the shape of the heart.
Each grape looks like a blood cell and it is said, that grapes
are also profound heart and blood vitalizing food.
Walnuts:
A walnut looks like a little brain, a left and right hemisphere,
upper cerebrums and lower cerebellums.
Even the wrinkles or folds on the nut are just like the
neo-cortex. It is said,
that walnuts help develop more than 3 dozen neuro-transmitters for brain
function.
Kidney
Beans: Kidney beans
look like the human kidneys and it is said, that they actually heal and
help maintain kidney function.
Celery, Bok
Choy, Rhubarb: These
resemble bones. It is said,
that these foods specifically target bone strength.
Bones are 23% sodium and these foods are 23% calcium.
If you don’t have enough calcium in your diet, the body pulls it
from the bones, thus making them weak.
It is said, that these foods replenish the skeletal needs of the
body.
Sweet
Potatoes: Sweet
potatoes look like the pancreas and actually balance the glycemic index
of diabetics.
Avocadoes,
Eggplant and Pears:
These foods help target the health and function of the womb and cervix
of the female, and they look just like these organs.
It is said, that when a woman eats one avocado a week, it
balances hormones, sheds unwanted birth weight and prevents cervical
cancers. Another
interesting tid-bit about avocadoes is that it takes exactly 9 months to
grown an avocado from blossom to ripened fruit.
Olives:
It is said, that olives help with the health and function of the
ovaries.
Onions:
Onions look like the body’s cells.
It is said, that they clear waste materials from all of the body
cells. They even can
produce tears which wash the epithelial layers of the eyes.
Source:
On the Move
|
