Not only is eggplant good for you, it can help lower your high blood pressure naturally!
I read something a while back about chopping up an unpeeled eggplant and placing it in a pitcher filled with spring water, letting it steep for a couple of hours before drinking 1 oz of the “eggplant water.” It’s natural, so I thought…why not? I tried it and it worked! But like anything natural you try, you should consult your physician and also be careful of the quantity of this “eggplant water” that you drink.
Eggplant has scopoletin, which has a general calming effect on the nerves that control the small muscles in blood vessel walls, as well as regulates serotonin, which helps to reduce anxiety and depression.
So if you have eggplant recipes……post them, please!
Isn’t God amazing to have created this vegetable that not only tastes delicious, but also has all these wonderful natural attributes?
The small salad I had for dinner was no match against your amazing posts with vibrant photographs that almost made me want to be able to reach into the computer screen and pull out your dishes!
You made me run to my kitchen and rummage….finding eggplant, tomatoes and red onions, dusted with extra virgin olive oil, black pepper, kosher salt and turmeric…..and broiling to my heart’s content with just a little bit of shredded cheese! This will have to do for the time being until I have more time to make your dishes!!
If you’re hungry and you want a fast meal, make couscous! This is the fastest meal that you can put together, especially if you have some left-over chicken. I typically use low-sodium chicken broth, as well as all different kinds of vegetables, to add flavor and texture to the couscous. In this case, I had tomatoes, cucumbers, and green peppers. They were chopped, and after the couscous cooked in the boiling low-sodium chicken broth, everything plus about 1 cup and a half of leftover chicken was placed in one big bowl and mixed together with 2 tablespoons of light Italian dressing. I really like my couscous salad cold, so I will keep it in the fridge for at least a good half an hour before it is served.
And if you have some olives….chop them up and include them in the cold couscous salad. They will add another level of flavor to your salad!