Health for Body Mind and Soul

Apricots are an excellent choice for anyone watching their weight. This low-calorie fruit is rich in alkaline mineral salts, low in sodium, and contains high levels of potassium.  When dried apricots are a great source of protein and iron, but their most important ingredient is provitamin A – otherwise known as beta-carotene.

Beta-carotene in conjunction with other vitamins and minerals helps to maintain vision in good condition. Apricots are recommended for: conjunctival dryness, chronic irritation of the conjunctiva, loss of visual acuity due to retinal atrophy, and night blindness.

The provitamin A content in apricots also help with skin and mucosal disorders such as sinusitis, pharyngitis and eczema. Apricots also contain trace elements that help to maintain balance within the nervous system, and is recommended for asthenia, depression, nervousness, and lack of appetite.

Eating organically grown ripe apricots is best to avoid ingestion of pesticides. Unripe apricots are indigestible. Wherever possible choose dried apricots that do not contain sulfites. Sulfites are used to preserve the fruit, but can cause asthma attacks in individuals that are allergic to this additive (Pamplona-Roger, 2006).

Apricot Rice

Ingredients

2 cups short grain brown rice

1/2 to 1 cup dried apricots

water to cover

1 cinnamon stick

3 to 4 tablespoon milled cane sugar

1/2 teaspoon salt

1 teaspoon vanilla

1 cup coconut milk

Soy creamer, soymilk or milk alternative to serve

Method

1. cut apricots into pieces and soak in water overnight
2. place rice and apricots, including the water from the apricots in a pot
3. add cinnamon stick, salt, and enough water to cover rice. Boil until rice is soft and creamy (40 – 50 minutes). Add coconut milk, vanilla. Add additional water if necessary to cook rice.
4. Remove from stove once cooked. Serve with soy creamer or milk alternatives. Add sugar or other sweetener.

Apricot Shake (Foods – Healthy Recipes)

Ingredients

8 ounces apricots
2 ripe bananas
2 tablespoons honey
1/2 quart hazelnut milk

Method

wash and pit apricots

peel and chop bananas

place all ingredients in blender. Blend until smooth.

Serve cold.

Nutritional Value per serving (serves 4):

172 kcal; Protein -1.37 g; carb – 27.1 g; fiber – 3.20 g; total fat -  6.27 g; saturated fat – 0.539 g

In addition to the healthful benefits found in apricots and bananas, the essential fatty acids found in hazelnuts helps to keep the skin healthy and improves the body’s defense against infections.