Benefits of Wheatgrass

• It boosts the hemoglobin production.
• Rebuilds the bloodstream.
• Helps in healing the wounds.
• Improves digestion.
• Cleans the liver.
• Purifies the blood in the entire body.

Benefits of Garlic in our diet

Garlic is as good as 10 mothers & Garlic a day keep sickness at bay.

Moreover, it is regarded as a miracle by naturopaths & herbalists.

• Garlic acts as an antiseptic & helps in curing the wounds very quickly.
• One of the health benefits of garlic is that it helps in fighting against various infection & acts against inflammation and infection, including colds, coughs by adding a freshly cut raw clove to food three times a day or take kyolic garlic capsules but raw is always best.
• In certain studies in China it has been shown that it contains chemicals that prevent cancer. They suggest that eating garlic on regular basis provides some protection against cancer.
• Fresh or cooked garlic or 500 mg garlic capsules twice daily helps in lowers down the blood pressure & cardiovascular problems. It increases the levels of high density lipoproteins & reduces harmful cholesterol in the blood & keeps arteries and heart healthy.
• It thins the blood, reduces clotting and helps in controlling blood pressure and poor circulation.
• Garlic stimulates the immune system of body & helps in fighting against various diseases.
• Prevents & relieves chronic bronchitis, respiratory problems, and catarrh.
• It acts as a nasal decongestant & expectorant.
• It is also helpful for hum oral asthma, hysteria, dropsy & scurvy.
• Garlic works as a cleanser of the digestive system, helps in curing flatulence, kills internal parasites and is an excellent internal antiseptic.
• Researcher recommends daily dose of fresh garlic of about 4 gm, equivalent to one or two small cloves for each & every person who wants to keep himself healthy.

Egg Toast

2 eggs
2-3 slices of Bread
1/2 onion (finely chopped)
1/2 tomato (finely chopped)
1-2 green chilies (finely chopped)
2 tbsp chopped coriander leaves
Salt To Taste
1 tbsp milk
1/2 tsp red chili powder or to taste
Oil to fry

Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder. Beat the mixture until foamed.
Heat oil in a frying-pan or griddle. Dip bread slice in the mixture and coat it evenly and fry over low flame.
Fry on both sides until done. Repeat the same for other slices.
Serve egg toast hot with ketchup.

Poached Eggs

Eggs
Water
Salt & pepper powder to taste

In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water's surface, slip eggs, 1 by 1, into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired. Serve poached eggs hot sprinkled with salt & pepper powder to taste.

Egg Omelette

2 Eggs
1/4th onion (finely chopped)
1-2 green chilies (finely chopped)
1/4th tomato (chopped), optional
2 tbsp chopped coriander leaves
Salt To Taste
1/4th tsp red chili powder or to taste
1 tbsp milk
Oil to fry

Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.
Beat the mixture until foamed.
Heat oil in a frying pan and add the mixture. Cook over low heat till mixture is firm and flip it and fry the other side.
Serve hot with bread or Paratha.

Cheesy Herbed Eggs

1 1/3 cups whole milk
1 tsp grated lemon peel
16 eggs, lightly beaten
1 tsp salt
1/2 tsp white pepper
1/4 tsp each: dried basil, oregano, and rosemary
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup butter

In large bowl, combine milk and lemon peel. Add eggs and seasonings, mix well. Stir in cheeses. In large skillet, melt butter, pour in egg mixture. Cook and stir gently over medium heat until eggs are set, about 15 minutes. Garnish with parsley. Serves 6-8

Perfect Scrambled Eggs

This recipe is perfect for breakfast and also serves 2 hungry people.

6 large eggs
6 teaspoons (1 teaspoon for each egg) low-fat milk
3 dashes of salt (1 dash for every two eggs)
1 Tablespoon butter for frying

Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs. Do not add butter yet. We just want get the pan ready.

In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.

Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.

Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.

Do not stir immediately. Wait until the first hint of setting begins. Start the Martha Stewart scrambling technique ("Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.")

Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste.