Dolkar Wellness & Longevity: ARE YOU QUART SHORT OF OIL?

Monday, May 5, 2008

ARE YOU QUART SHORT OF OIL?

Women are omega-3 deficient and the problem is now at epidemic levels.

Omega-3 oils cannot be made by your body, so you have to get them from food or supplements. Lack of omega-3 has been linked to high-cholesterol, heart disease, rheumatoid arthritis, breast cancer, asthma, diabetes, insulin resistance, menstrual cramps, psoriasis, eczema and stroke!

If you have the following symptoms, you probably are deficient in omega-3s: cracks in your heel or dry skin on the feet, flaky skin, dry hair, split or brittle nails or bumpy skin on the back of your arms.

A diet low in omega-3 leaves us feeling hungry again after 2 or 3 hours, instead of 5 or 8. So these oils keep us slim.

The CURE: You can get omega-3's from fish, from fish oils, or from Flaxseed oil. Flaxseed is the easiest and least nasty. Fish oil can be sooooo nasty…..remember when your grandmother tried to give you cod liver oil? Yuch!

After you begin taking the omega-3s, you'll notice how great your hair looks. Then you'll notice what a great mood you're in—and how cramps and joint pain have simply disappeared.

Dolkar Wellness has top quality Omega-3 Fish oils in gelcaps. We can also direct you to the finest quality of flaxseed oil…..the choice is yours.

ROASTED PEAR-BUTTERNUT SOUP WITH CRUMBLED STILTON

Ingredients:
2 each ripe pears , peeled, quartered and cored
2 pounds butternut squash , peeled, seeded and cut into 2-inch chunks
2 each medium tomatoes , cored and quartered
1 large leek , pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic , crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt , divided
Freshly ground pepper to taste
4 cups vegetable broth or shitaki mushroom
seasoning, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion
greens

Instructions:

Preheat oven to 400°F.

Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast,
stirring occasionally, until vegetables are tender, 40 to 55 minutes. Let cool slightly.

Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).