Health for life

1. Apricot – Apricots contain beta-carotene which stops radicals from damaging the inner structures of the organism and it is also very useful for our eyes.


2. Avocados – The Oleic acid and the unsaturated fats containing in this fruit decrease the level of cholesterol and increase the quantity of high density lipoproteins.



4. Mango - A middle-sized mango fruit contains 57 milligrams of C vitamin which constitutes the daily norm for a human’ nourishment. This antioxidant helps to prevent the arthritis, is used in wounds recovery and enforces the immunity system.




5. Cantaloupe - Cantaloupe has antioxidants that help us fight with heart diseases, high blood pressure, diabetes, cancer, aging, etc. Cantaloupe is also a very good source of potassium, vitamin B6, dietary fiber and niacin (vitamin B3).

6. Cranberries- Helps to combat the infections in the urinary bladder, stop the in growing number of bacteria.

7. Raisins - Having antioxidant properties, raisins help keep the blood clean and flowing, by getting rid of al the impurities.

8. Fig - is a source of potassium and carbohydrates, it also contains the vitamin B6, which is responsible for the serotonyne – “hormone of pleasure”; it decreases the amount of cholesterol.

9. Lemon - contains limonene and C vitamin which help to prevent cancer. It has a limited number of calories and does not contain carbohydrates or fats.

Darling Readers, last week you sure came through with emergency lunch ideas. The most popular responses were Hummus & Veggies and Leftovers. Check out the comments for more fabulous reader suggestions for quick, on-the-go meals. This weeks question comes from reader Leigh-Ann. She, like our beloved Kris, is a soldier in the No Mayo Army and needs our help. (She also has a rockin name.)

Question: What can I use instead in recipes that call for mayo? I know that in most dips you cant taste the mayo, and its just used for the consistency. However, I would prefer to never use it in any capacity and a helpful substitute would be great!

Answer: From one Leigh to another, I must be honest; I enjoy mayo. HOWEVER, I eat it sparingly, only when its absolutely required, and only when its really good. The rest of the time, I make a vegan version from tofu, vegetable oil, mustard, salt and pepper. Its a super replacement for the real mayonnaise so many of you find repulsive. You might also try sour cream or heavy cream depending on the recipe. My dad uses heavy cream in his BBQ slaw.

Readers, mayo-haters and -lovers alike, what suggestions do you have for the lovely named Leigh-Ann? Do you have any experience substituting the offending egg whip? If anyone can make her mayo-free dreams come true, you can!

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.