Sometimes a Sexy Sunday is just spending time with your spouse, or partner. It doesn’t always have to include actual sex on a Sunday or any other day of the week.
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Here are seven health benefits of cashews.
Cashews are ripe with proanthocyanidins, a class of flavanols that actually starve tumors and stop cancer cells from dividing. Studies have also shown that cashews can reduce your colon cancer risk. Their high copper content also endows the seed with the power to eliminate free radicals and they are also good sources of phytochemicals and antioxidants that protect us from heart disease and cancer.
Cashews have a lower fat content than most other nuts and most of it is in the form of oleic acid, the same heart-healthy monounsaturated fat found in olive oil. Studies show that oleic acid promotes good cardiovascular health by helping to reduce triglyceride levels, high levels of which are associated with an increased risk for heart disease. Cashews are wonderfully cholesterol free and their high antioxidant content helps lower risk of cardiovascular and coronary heart diseases. The magnesium in cashews helps lower blood pressure and helps prevent heart attacks.
Hair and Skin Health
Cashews are rich in the mineral copper. An essential component of many enzymes, copper plays its part in a broad array of processes. One copper-containing enzyme, tyrosinase, converts tyrosine to melanin, which is the pigment that gives hair and skin its color. Without the copper cashews are so abundant in, these enzymes would not be able to do their jobs.
Cashews are particularly rich in magnesium. It’s a well-known fact that calcium is necessary for strong bones, but magnesium is as well. Most of the magnesium in the human body is in our bones. Some of it helps lend bones their physical structure, and the remainder is located on the surface of the bone where it is stored for the body to use as it needs. Copper found in cashews is vital for the function of enzymes involved in combining collagen and elastin, providing substance and flexibility in bones and joints.
Good for the Nerves By preventing calcium from rushing into nerve cells and activating them, magnesium keeps our nerves relaxed and thereby our blood vessels and muscles too. Too little magnesium means too much calcium can gain entrance to the nerve cell, causing it to send too many messages, and leading to too much contraction.
Insufficient magnesium leads to higher blood pressure, muscle tension, migraine headaches, soreness and fatigue. Not surprisingly, studies have demonstrated that magnesium helps diminish the frequency of migraine attacks, lowers blood pressure and helps prevent heart attacks.
Data collected on 80,718 women from the Nurses’ Health Study demonstrates that women who eat at least an ounce of nuts each week, such as cashews, have a 25% lower risk of developing gallstones.
People who eat nuts twice a week are much less likely to gain weight than those who rarely eat nuts. Cashew nuts are indeed relatively high in fat, but it is considered “good fat.” This is attributable to the ideal fat ratio in the nut, 1:2:1 for saturated, monounsaturated, and polyunsaturated, respectively, which is recommended by scientists for tip-top health. Cashew nuts contain less fat than most other popular nuts, including peanuts, pecans, almonds and walnuts. They are dense in energy and high in dietary fiber, making them a very valuable snack for managing weight gain.
Photo Credit: http://www.roadtripsrus.com
Credit: Health Diaries
On the edge of insanity I spent many years wasting away and I cried many tears while my mind and body slipped into decay. I look back now and wonder how I am even alive, what watched over me during those desperate times? Was it an inner will power to survive or a guardian from out of our time?
I was a wasted away ghost of who I had been, a wisp of a woman whose grasp between reality and delusion had grown so very thin. Addiction is never to be taken lightly; and I took that statement to the hilt. I took my addiction to the place where you trade in your soul for just one more dose. I would have even sold your soul had you been in my proximity while you slept or behind your back. I was ashamed, I was lost and I was a monster.
To cope with these facts the monster I was became bigger until it swallowed me whole, until I fell into the beasts arms with an abandon and I thought I had forgone all hope. Everyday I sunk deeper and had to do more drugs to dull the feelings within me; guilt, shame, hatred, fear, and rage. Every now and then through the haze when I let down my guard I heard a voice…Get out , you don’t belong here! Your gonna die if you don’t run away from this! You are not this person!!! I thought what the hell and got higher in a desperate attempt to kill that needling ghost. I was so precariously perched on the edge of no return that I sometimes wished for it to end, for that final push overboard into the abyss of my ever growing addiction.
Suddenly and out of the blue one day through the fog, through the chaos and commotion of what I had let my life become I realized that the choice was mine, NOT MY ADDICTIONS. I had to get out of the pattern of denial and start looking at the root of the problem, start to hold accountable the only person rsponsible for my choices and behaviors…ME. That my friends is the day I began to heal, the very day I took the first step in beating the pattern of addiction, the day I saved my life.
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Cholly’s World-Famous Gingerbread Cake
1 cup dark molasses
1 teaspoon baking soda
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/2 cup (1/4 lb.) butter, at room temperature
1 cup firmly packed brown sugar
2 large eggs Unsweetened cocoa and/or powdered sugar (optional)
Fresh mint sprigs (optional), rinsed
- In a 2- to 3-quart pan over high heat, bring 1 cup water to a boil. Remove from heat and stir in molasses and baking soda. After mixture stops foaming, stir in 1/2 cup cold water; let cool to room temperature, stirring often, about 10 minutes.
- In a small bowl, whisk together flour, baking powder, cinnamon, ginger, salt, and cloves.
- In a large bowl, with an electric mixer on high speed, beat butter and brown sugar until well blended. Beat in eggs until blended. Reduce speed to medium-low. Add flour and molasses mixtures alternately until incorporated, then beat on high speed until well blended. Pour into a buttered and floured 9-inch square pan.
- Bake in a 325° regular or convection oven until a toothpick inserted in center of thickest part comes out clean, 45 to 50 minutes. Let cool in pan on a rack at least 1 1/4 hours.
- Pour about 1/4 cup crème anglaise onto each plate. Cut cake into pieces (see notes) and set them in sauce on plates. If desired, lightly sift cocoa and/or powdered sugar over each plate and garnish with a mint sprig. Offer remaining crème anglaise to add to taste.