Did you know.....

Did you know that:
Astragalus:
-is an herb
-builds the immune system in preparation for winter
-Inhibits viral growth and enhances the immune system on many different levels
-Increases white blood cells and overall ability of the body to scavenge pathogenic bacteria
-strengthens the lungs
-Drink this herbal tea helps with digestion and increases digestive function and enhances nutrient assimilation.
-As a medicine it increases resilience and stamina and invigorates the vital force.
-Helps restore energy levels
-helps with rejuvenation after stressful life situations
-can add it to soup-Just throw 3 to 4 of these sticks into any soup that you make. Add them at the beginning of making the soup. Let them steep in soup broth until soup is eaten.

Here are some recipes:
Astragalus Rice
-3 cups water
-1 cup rice
-3 sticks astragalus
Put all ingredients into a pot.  Turn the stove on high and bring to a boil. Once it reaches a boil, turn the stove down to the lowest setting, put the lid on the pot and cook until rice is ready. Take the astragalus sticks out before serving.

Astragalus Quinoa
-1 cup water
-1 cup quinoa
-2 astragalus sticks
-1 cup chopped seasonal vegetables
Put water, quinoa and astagalus into a pot. Bring to a boil, turn the heat down to the lowest setting. Put the lid on and let cook ten minutes. Add chopped veggies and continue to cook on lowest setting until ready.

Astragalus Tea
-4 cups water
-4 sticks astragalus
Put water and astragalus into a quart jar and let sit at room temperature overnight. In the morning take the sticks out and enjoy the tea. this tea lasta for about 2 days.

Thanks Kami McBride for the info!

Pistachio-Crusted Salmon with Orange-Lime Spinach Salad

Pistachio-Crusted Salmon with Orange-Lime Spinach Salad
Salmon
-3 slices whole-wheat bread, untoasted
-6 tbsp shelled pistachios
-2 tbsp packed fresh parsley
-1/2 tsp garlic powder
-4 salmon fillets (4 oz each), skin removed
-1/2 tsp salt
-1/4 tsp ground black pepper
-1/4 cup nonfat plain yogurt

Salad
-Zest and juice of 1 small orange
-Zest and juice of 1 large lime
-1 large shallot, quartered
-2 tsp olive oil
-1/2 tsp salt
-1/4 tsp ground black pepper
-1/4 tsp mild chili powder
-1 lb raw baby spinach

-Heat oven to 400'F. Puree salad ingredients except spinach in blender. Pulse bread, nuts parsley and garlic powder in food processor until nuts are roughly chopped; pour onto waxed paper. Season salmon with salt and pepper. coat tops with yogurt; press into breadcrumbs. Place breadcrumb-side up on baking sheet lined with aluminum foil. Bake until fish is no longer translucent in center, 15 minutes. Divide spinach among 4 plates; top each with 2 tbsp dressing and 1 fillet.
400 calories, 21 g fat per serving
(recipe from self.com)