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Meditation Proven to Have Health Benefits

 

 

Many of us believed it there were benefits. There was intriguing research that indicated it may be true. But no one knew for sure. Until now that is.

It  has now been proven that there are differences in the brain wave activity between those who meditate and those who do not.

                                                                                                                                                                          According to Family Health Guide:

Participants in an 8 week mindfulness meditation class experienced structural brain changes including increased grey-matter density in the hippocampus, known to be important for learning and memory, and in structures associated with self-awareness, compassion and introspection.

This is the first research to document meditation-produced changes in the brain.

Specific health benefits of meditation include:  prevention of heart disease, reducing pain, reducing blood pressure, reducing cholesterol, decrease in anxiety and helps manage asthma.

Specific conditions that benefit from meditation include: pain, HIV, high cholesterol, anxiety and depression, diabetes, and blood pressure.

You can read the entire article that has more on the benefits and describes how the study was conducted and a complete bibliography by clicking the link above.

I keep the folowing  link of the following video on my desktop. Technically it is not meditation. But it is a way to de-stress or relax if you happen to be at your computer. I think it is pretty neat. Just click the link.

Do Nothing For 2 Minutes

Featured Recipe        Egg Salad

As part of MTTD’s Egg Week, today I am doing two things today. One, I am sharing my Egg Salad recipe. And two, I am linking to other egg recipes I have shared with you prior to this week.  So with the three recipes shared in this current series plus the three eggs recipes from previous posts, you have six (6) new egg recipes to help you cook healthy and inexpensively with eggs.

If you have never tasted home made Egg Salad as opposed to store bought, and even most deli bought Egg Salads, you are going to be VERY pleasantly surprised at just how good fresh Egg Salad tastes.

I don’t have a recipe per se. I just kind of wing this. I use what ever is in my fridge.

The basic Egg Salad recipe is just some chopped hard boiled eggs, mayonnaise, and salt and pepper.

But you can add what ever else you want and/or like. Martha uses celery and white wine vinegar in her Egg Salad. I did a quick internet search and here are some other common ingredients: dill weed, paprika, yellow mustard, mustard powder, green onions, grated carrots, lemon juice, pickle relish, turmeric, tofu, horseradish, bacon bits to name just a few.

There are almost as many Egg Salad recipes as there are people on the earth. So I encourage you to exercise your creativity and make your own Egg Salad recipe.

This is what you will need for 2-3 people:

3 hard boiled eggs

Mayonnaise

Dijon mustard

About ¼ of a small red onion

About 1 tablespoon capers

Salt and pepper to taste

This is what you do:

Hard boil the eggs:  Bring the eggs to room temperature. Cover them with cold water. Cook over medium high heat.

Do not boil the water. At the first sight of big bubbles at the bottom of the pan moving  upwards………

The bubbles are hard to see, but if you look closely you can see some around the eggs.

…….. turn off the heat souce and remove the pan from the burner. I just move the pan to  a back burner. Cover and let sit for 15 minutes. 

Now you must cool the eggs totally and completely. Place the eggs in a pan of ice water for 15 minutes. [Don’t you think my ice cubes are pretty? Best thing is, they never melt.]

Drain the water and put the eggs in your fridge for at least 15 minutes.

To peel the eggs place them in a pan and shake the eggs till they crack in many spots. Cover with cool water. Let sit a few seconds. Then peel under running water. The shells should come off easily.

Mince the onion and rough chop the capers.

If you do not have an egg slicer, I recommend you get one. They are a very useful gadget. And a basic one should not be too expensive. I got this one for about $5.00. Of course that was more than a few years ago.

Slice the eggs both ways in the slicer. If you do not have a slicer, just cut the egg in half, and then chop from there. 

Add the chopped eggs to a bowl.

I start by adding 1 tablespoon of mayo and 1 teaspoon of Dijon mustard.

Then using a spatula gently fold the mayonnaise and mustard into the chopped eggs. Check to see if the eggs have the right consistency for you. I do not like my egg salad too wet. I prefer a drier salad. If you like a lot of mayo, use a lot. I added about 1 teaspoon more of mayo to the bowl at this point.

Then add in the chopped onions and capers too, or what ever you are using, and gently fold into the eggs. You do not want to stir to hard or you will break the egg pieces up too much and then you will have mush and not egg salad. A light touch is needed.

The finished product.

There are many different ways to serve eggs salad. Following are a few:

Serve on a bed of lettuce and serve with a tomato.

Serve on toasted whole wheat bread.

Serve on toasted crusty white bread with lettuce.

And let’s not forget the be it ever so humble, the plain ‘ole Egg Saald sandwich. [No picture.]

Bon Appetit!!!!

Cost

3 hard boiled eggs                          $0.27

Mayonnaise                                    $0.07

Dijon mustard                                 $0.03                         

About ¼ of a small red onion          $0.30 

About 1 tablespoon capers              $0.38

Salt and pepper to taste

Total cost = $1.05
Total cost for 2 = $0.53
Total cost for 2 = $0.35

ANOTHER INCREDIBLE RECIPE FOR UNDER $1.00 PER SERVING!!!!!!

Links To Other Egg Recipes At More Thyme Than Dough

Scrambled Eggs with Swiss Cheese and Chives

Open-Faced Tomato, Egg, and Cheese Sandwich

No Mayo Egg Salad

Quote of the Day

A successful man is one who can lay a firm foundation with the bricks others have thrown at him.  

David Brinkley

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