Borage- Herb

Gluten Free Regina explores the world of herbs and plants. Today’s plant is Borage. It grows like a weed in Saskatchewan but what the hell do you do with it? It kept popping up in the garden I started letting it grow and it made these beauties!!! Now they’re growing everywhere! So what do I do with them?

BORAGE, A PLANT PRACTICALLY MADE FOR WOMEN!!

Borage

The herb is known to be rich in gamma linolenic acid, the Omega-6 Fatty Acid that is as essential for overall health. The herb is believed to act as a restorative agent on the adrenal cortex. In other words, Borage Leaf extract will revive and renew adrenal glands after medical treatments of cortisone or steroids. This explains the ancient uses for Borage to uplift and strengthen the spirits, especially in times of grief. Today’s translation of this healing herbal extract is to help people deal with everyday stress and exhaustion. Borage leaves are used as a diuretic to support treatment of urinary tract conditions and weak hearts, and varicose veins. It is also used to soothe the body’s mucous membranes, suppress inflammation and help ease arthritis and rheumatism. Borage has antibacterial effects against Helicobacter pylori, bacteria that can cause stomach ulcers. It has been used to increase breast milk production and is one of the most popular herbs among women for treating premenstrual syndrome (PMS), as well as menopausal symptoms. Borage has proved to be an excellent alternative medicine to for fibrocystic breast. The healthy fats are also used to delay male baldness naturally, as well as other types of hair loss. It also improves skin’s water retention and provides nourishment to dry or damaged hair. As an anti-inflammatory, it is said to also help to relieve inflammatory conditions such as eczema, seborrheic dermatitis and other skin conditions. Some believe that Borage leaf herbal extract may be the perfect remedy for treating a hangover or preventing them. Borage is packed with healthy nutrients and a good herbal supplement for women, because it contains high levels of calcium and iron that so many women are deficient in. It is a well known herb for its soothing qualities and has been useful in the treatment of nervous conditions. Its natural sedative effects have been used to ease mood swings and depression often associated with menopause and menstrual cycles. Borage leaf also holds a good amount of potassium, manganese, copper, zinc and magnesium. Potassium is an important component of cell and body fluids, which help to control heart rate and blood pressure. The manganese content is useful as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is another important co-factor for cellular metabolism. Additionally, it is a component of hemoglobin inside red blood cells, and determines the oxygen carrying capacity of the herb. B-complex vitamins, particularly niacin, help to lower LDL cholesterol levels in the body. Borage may be helpful in preventing prostate cancer cells in males and may increase the effectiveness of the drug tamoxifen in the treatment of breast cancer. Cancer studies show that gamma linolenic acid (GLA) can kill 40 different kinds of cancer cells in the laboratory tissue tests without harming healthy tissue. Researchers say the GLA can induce apoptotic death in tumorous cells, a process where the bad cells break into smaller pieces which other body cells destroy. Although these studies are relatively new, scientists believe that Borage shows great promise as an alternative cancer therapy. The research showed that it suppresses tumor growth and prevent cancer and the carcinogenic substances. The adrenal glands in the body work very hard, especially when the body is working hard all day to prepare for fight or flight situations and constantly releasing adrenalin into the body. Its natural sedative effects have been used to soften the nervous edge that some experience. The herbal extract of Borage leaf has an action on the endocrine system as well, and has been recommended for thyroid issues. It has been traditionally used for increasing lactation in women who are breastfeeding their babies, so it probably acts on the endocrine chain, on the hypothalamus and pituitary. Borage contains silicon, which can have a powerful rebuilding effect on the nervous system. Borage benefits in the transmission of the nerve impulses and also prevents nerve damage. The use of Borage is essential to improve peripheral neuropathy. The fatty acids in Borage contributes to healthy nerve development in such diseases as multiple sclerosis (MS) and cystic fibrosis, a recessive genetic disease affecting most critically the lungs, pancreas, liver and intestine. Like other adrenal nourishing herbs such as Licorice and Ginseng, Borage is could be a vital herbal remedy in today’s world. This herbal remedy is valued as it is said to effectively counteract the effects of steroids and other substances in the body. It is also believed to encourage the production adrenal production of steroid hormones and is used as a helpful herb when weaning a person off steroid therapy. Borage should be able to clear up any congestion, from your lungs to the back of your throat. Borage is considered a superlative demulcent that soothes mucous membranes, including those of the respiratory system, reducing the discomforts of sore throat, chronic bronchitis, hacking coughs and bronchial infections such as pleurisy and tuberculosis – and also those irritated tissues of the gastrointestinal system. There is some evidence that Borage, when taken in combination with eicosapentaenoic acid might reduce the number of days in intensive care (ICU) and length of time spent on a breathing machine for patients with acute respiratory distress syndrome (ARDS). Borage is a natural diuretic that has been used for kidney and bladder ailments. Fevers can be alleviated using Borage herbal remedy and herbal medicine makes extensive use of this herb in this respect as it possesses a calming and cooling effect on the body, which can rapidly decrease elevated body temperature. The general regulatory effects of Borage Leaf tincture include the control of arterial muscle tone, sodium excretion through the kidneys, blood platelet (stickiness), inflammatory response and immune function, just to name of few. Convalescing and recovering patients, in many parts of Europe, have been treated with Borage Leaf extracts, to regain strength and boost their chances of recovery from weakness or disease. Borage is considered one of the “good fats” that are thought to be instrumental in lowering blood pressure, and considered to be as necessary for your health as vitamins that are commonly lost through normal aging, dietary fat intake and other effects. The gamma linolenic acid (GLA) content in Borage helps in decreasing the level of body serums and therefore keeps the body away from heart diseases and high cholesterol problems. Borage is of great benefit preventing the atherosclerotic plaque that can be a major cause behind the cardiovascular disease. Some other benefits of taking Borage tincture is for improving blood circulation, preventing blood clotting, high blood pressure, or hypertension. Borage contains the essential fatty acids and minerals that help to maintain healthy skin and nails. Borage leaf tinctures benefits are numerous in the field of skin care for the aging, roughness and dryness of the skin. Regular use of Borage internally will improve skin health, not only scaly, dry skin, but acne, itchy scalp and the chronic inflammatory skin condition of rosacea. Borage can help in solving the inflammatory problems of skin inflammation, eczema, psoriasis and cutaneous inflammatory skin disorders. Externally, Borage has been used in eyewashes, gargles, mouthwashes and poultices, but contact with the leaves may cause dermatitis in sensitive persons.

Ingredients:  Borage leaf, Structured Water, 20% Alcohol.

Non-Alcohol: Borage Leaf, Structured Water, Organic Vegetable Glycerin.

 

Contraindications:  The plant (but not the oil) contains small amounts of pyrrolizidine alkaloids that may cause toxicity in the liver, and Borage should never be taken in large doses (many times the recommended amount) or for a long period of time. If you are taking any blood thinning medications, speak with your doctor before using Borage.

Disclaimer:  The information presented herein by New Way Herbs is intended for educational purposes only. These statements have not been evaluated by the FDA and are not intended to diagnose, cure, treat or prevent disease. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

http://store.newwayherbs.com

15 Borage Recipes and Serving Ideas

borage and cucumber salad
Borage and cucumber is a match made in heaven. But there’s a lot more you can do with borage.\

Beverages and Drinks with Borage

To flavour a glass of tomato juice or cocktail add 1 tablespoon minced young borage leaves. Add borage flowers when serving alcoholic drinks and fruit drinks. Especially good with a claret cup. Add borage leaves and flowers to hot or iced tea or lemonade. Borage Wine Cup Makes about 2 liter 125ml brandy 30ml castor sugar 750ml bottle dry white wine 125ml orange juice 250ml crushed ice 750ml bottle pink champagne 250ml lemonade 250ml ginger ale 250ml chopped fresh borage leaves Borage flowers to garnish (optional)

  1. Blend brandy, sugar, wine, juice and ice until combined.
  2. Combine champagne, lemonade, ginger ale, borage and wine mixture in large bowl just before serving.
  3. Decorate with borage flowers.

Borage Ice Blocks

Half fill ice block trays with cold water and freeze solid. Remove from freezer and tip out the half blocks. Put a borage flower into each division, replace the half blocks and top them up with water. The flower is then trapped between the water and the ice. When the tray is returned to the freezer the borage flower will be set in the middle of the ice block. Otherwise the flowers tend to float to the top.

Borage-Flavoured Lemonade

¼ cup lemon juice 2-3 tablespoons sugar 3-4 medium-sized borage leaves 2 cups water

  1. Put all ingredients in a blender and blend for approximately 30 seconds. Strain into a tall glass, and garnish with borage flowers.

Strawberry and Borage Cocktail

4-5 borage leaves 250ml dry vermouth 450ml orange juice 450ml soda water 450ml ginger ale 1 lemon thinly sliced 1 punnet small strawberries

  1. Lightly crush borage with mortar and pestle.
  2. Place in a large punch bowl and add all other ingredients, except strawberries; chill.
  3. Clean and prepare strawberries and float in a punch bowl just before serving.

 

Desserts with Borage

To Candy Borage Flowers

Pick the borage flowers, each with a small stem, when they are quite dry. Paint each one with lightly beaten egg white, using a water colour paintbrush. Dust them lightly with castor sugar and set to dry on waxed paper in a warm place like an airing cupboard or in a very cool oven.

Tropical Fruit Salad with Lime Syrup

Make a mixture of fruit e.g. Passion fruit, kiwi fruit, pineapple, selection of berries, paw paw, melon, water melon. Combine fruit in a large bowl. Add lime syrup, toss gently to combine, cover, refrigerate for several hours, even overnight.

Lime Syrup

125 ml lime juice 125 ml sugar 60 ml chopped fresh borage leaves

  1. Combine juice and sugar in small saucepan, stir over heat without boiling, until sugar has dissolved.
  2. Bring to boil, reduce heat, simmer, uncovered without stirring for 5 minutes, cool.
  3. Stir in borage.

Preserves with Borage

Add flowers to herbal vinegar as a dye and for a slight cucumber flavour.

Borage Jelly

A great spread with cream cheese and crackers. 6 cups borage leaves and flowers parts soaked in a 4 cups of cold water overnight, drain 4 cups of borage infused water 4 ½ cups sugar 1 tablespoon lemon 1 pack commercial pectin a pinch of salt and red pepper

  1. Cook according to commercial pectin direction.

Salads with Borage

Red, White and Blue Salad

1 medium cucumber 3 medium vine ripened tomatoes ¾ cup sour cream 1/4 teaspoon course black pepper 1 teaspoon white sugar 1 tablespoon rice wine vinegar 1 teaspoon chopped dill leaves 1/8 teaspoon freshly grated lemon peel 1/4 teaspoon finely grated red onion salt to taste borage flowers togarnish

  1. Combine all the ingredients except for the tomatoes and flowers.
  2. Slice tomatoes and arrange them, overlapping, around the edge of a serving platter.
  3. Mound the cucumber mixture in the center of the platter, just covering the inner edge of the tomatoes.
  4. Chill well, and place the borage flowers decoratively on the salad just before serving. Serves 4 to 6

Mixed Herb Salad (La Salade de Plusieurs Herbes)

Adapted from a 16th century French translation of a book originally written in Latin in 1474. 2 heads lettuce 1 handful young, tender borage leaves 1 handful chopped fresh mint leaves 1 handful fresh lemon-balm leaves 1 handful tender fennel shoots and flowers 1 handful fresh chervil leaves 2 tablespoons chopped fresh parsley 1 tablespoon oregano or marjoram flowers and leaves salt 1/3 cup olive oil 2 tablespoons wine vinegar

  1. Wash the lettuce and herbs well, dry them and place them in a large dish.
  2. Sprinkle with salt, add the oil and finally the vinegar.
  3. Let the salad stand a while before serving.
  4. Eat the salad heartily, crunching and chewing well. To serve 6

Borage and Cucumbers

3 large cucumbers 200ml sour cream 2 tablespoons rice vinegar ½ teaspoon celery seed 1/4 cup chopped green onion 1 teaspoon sugar salt and pepper to taste ¼ cup fresh, young borage leaves (chopped finely)

  1. Slice the cucumbers thinly. Salt lightly and set aside in a colander for 30 minutes, then rinse and pat dry with paper towels.
  2. Mix the remaining ingredients, add the cucumbers to the mixture, and toss lightly.
  3. Garnish with borage blossoms.
  4. Chill for one hour before serving.

 

Sauces with Borage

Cucumber Sauce

Serve with fish salads, fried seafood and green salads 1 cucumber 2 shallots 5 ml soy sauce salt and pepper 10 ml lemon juice 5 ml orange or lemon rind 5 ml made mustard a dash of cayenne 20 ml chopped borage leaves 125 ml mayonnaise

  1. Grate the cucumber and shallots. Add all other ingredients and blend in electric blender.Makes ± 375 ml

Frankfurter Gruene Sauce (Frankfurter Green Sauce)

3 cups mixed herbs (parsley, chives, chervil, borage, dill, spinach greens, watercress, tarragon, basil, pimpernel) 1 cup sour cream or plain yogurt 2 small onions, coarsely chopped 2 tablespoons cream 2 tablespoons mayonnaise ¾ cup low-fat cottage cheese (pressed through a fine sieve in order to smooth curds) ground white pepper small pinch of sugar 1 to 2 eggs, hardboiled and coarsely chopped

  1. Choose all or merely a selection of the herbs and greens mentioned in the list of ingredients (using the tarragon more sparingly than the others). Wash them thoroughly and drain on paper towels.
  2. Coarsely chop the greens; loosely packed, they should amount to about 3 cups altogether.
  3. Take 2 cups of the greens, combine with the sour cream or yogurt and the onions, and puree in the blender or processor; add a few tablespoons of cream if it doesn’t seem to be fluid enough.
  4. The rest of the greens should just be finely chopped and stirred in a mixing bowl with the puree in order to give the sauce a little bite.
  5. Stir in as much mayonnaise and low-fat cottage cheese as it takes to produce a smooth, creamy sauce.

Season with salt, pepper, and a little sugar. The hardboiled eggs can either be mixed in with the sauce or strewn over it as a garnish. Makes 2 to 3 cups  

Soups with Borage

Add one tablespoon young freshly chopped leaves to every 4 cups beet, cabbage, green pea or spinach soup

Acquacotta di Verdure – Cooked Water with Greens

Acquacotta literally means cooked water. It is generally served as a one coarse meal and in the past was eaten by shepherds and stockmen. There are as many versions as there are cooks. A loaf of day-old Italian bread 1 cup potatoes, peeled and cubed 500 g ripe tomatoes, chopped (and peeled, if you like) 500 g spinach washed and coarsely chopped 500 g vegetables such as peas, beans, bell peppers or whatever else is in season Bouquet garni of minced borage, marjoram, thyme, parsley 125 ml extra virgin olive oil Salt and pepper to taste

  1. Fill a fairly large pot ¾ full of water and add the vegetables and herbs. Season with a little salt and cook for about 40 minutes.
  2. When the vegetables have finished cooking, cut the bread into thick slices. Dip each in the pot, let it drain, and put it in a bowl.
  3. Spoon some vegetables and a bit of the vegetable broth over the slices, drizzle some olive oil over them, and serve them with freshly ground pepper.

 

Vegetables with Borage

Borage flowers makes an attractive edible garnish and may be added to any green or fruit salad to taste. Young finely chopped borage leaves may be added to any green salad, but do not add too much because of their hairy texture. Especially good with beans, green peas and spinach.

Borage Leaves as a Vegetable

Wash young borage leaves and remove stalks. Chop finely and cook in a little butter in a covered saucepan over a very low heat. Season to taste. The dampness of the washed leaves should be enough to keep them from sticking to the bottom; they should soon be tender and their hairy texture disappears when cooked. Try to combine the borage leaves with cabbage or spinach using about one-third borage leaves to two-thirds cabbage or spinach and cook in the same way. It is makes a great ‘marog’. Borage Fritters 250 ml flour 8 ml baking powder salt 125 ml milk 1 beaten egg 125 ml – 250 ml cooked, chopped borage leaves 15 ml grated onion oil or butter to fry

  1. Sift flour, baking powder and salt into a basin.
  2. Make a well in the centre and stir in combined milk and egg to make a stiff batter.
  3. Add chopped, cooked borage leaves and grated onion.
  4. Heat oil in a frying pan and fry the mixture in tablespoons, turning to brown both sides.
  5. Drain on brown paper and eat hot with mashed potatoes and grilled tomatoes.

If you have a menu you’d like to submit send it to glutenfreeregina@gmail.com Read more about gluten free products, places to shopgluten free recipes or check out more on our blog. Do you have recipes using Borage? Send them to us!  

Things Learned at Costco

Recently I have taken a side job at Costco in Regina, Sask. This is what I have learned:
At the end of the month
The store will be 30,000 Sq.ft. bigger than the current store
It will have wider isles
It will have more checkouts and more gas bar lanes
It will be adding 300 new items
The food courts will have chicken wings
There will be no alcohol sold
There’s bigger carts
The new Costco is one of the bigger stores in North America
Costco has only done one other move
YES, there will be more parking!

 

UPDATE:

The New Costco is open today November 2nd!

We started out with speeches and clapping the first customers through the doors.

The gentleman who opened the  Costco warehouse (520) 25 years ago was there to shut it down! Emotions were high. There were people who have been in that building for most of their lives.

The staff had no idea what to expect Nov.1. We had no Idea floor models would be put on sale. We had heard a rumour maybe meat and produce would be put on sale at about 3ish. Head office came in. Not even supervisors knew the whole plans for the day. They Started slashing prices at 2:30 and it was pandemonium. It was like Black Friday in the U.S.

 

 

Costco Facts for Regina:

– The Costco flowers come from Winnipeg and Columbia.
– Employees don’t get a discount
– When the store it closed employees have to wear safety vests because the forklifts have the right of way.
– The old Costco was the only Costco with a basement.
– If you see your cashier “doing a drop” it means the till has locked them out until they complete a transfer of money to the vault. *cool fact* The old store did its drops via a pneumatic tube system

– Our Costco donates “food waste” (food that’s not pretty enough, is missing an item, has 1 in a package that has gone bad etc.) to the food bank.
– When our location is “busy” it is a million dollar day.
– People come in at 4 a.m. to prepare for a day of shoppers. During the holidays, it’s running 24/7.
– Regina has 421 Staff members.
– The reason why we ask for your membership card way in advance is that most people have to look for their card and by the time it’s your turn to go through the check out we need your card to start. The cashiers are timed on their items per transaction. So they need the cards to make sure the lines are moving fast.
– If an employee can’t tell you exactly where something is, it’s because pallets are moved nightly.  We might not know exactly what we have on the floor as it is easy to sell out of an item in a day.

Regina sells the most pumpkin pies out of all the Costcos. This year (2018)  Costco sold over 11,000 in Thanksgiving week. The record for this store 12,500 on this week. The bakery for this week runs 24/7 with all the staff it can fit into the kitchen and will still sell out up to 3 times a day.

Coming from the Vanbelle Nursery in Abbotsford, Regina location is the #1 seller of fruit-bearing shrubs in western provinces (blueberries, strawberries, raspberries, haskaps)

Our top sellers are chicken and beef.

 

What you’re not told:
– The people giving out samples don’t actually work for Costco.
– Bag your meat! There has been a lot of bloody accidents, literally. Save the back seat of your vehicle, the cashier and the bagger from getting covered in blood from the leaky meat.
– Pick up a box- Often times cashiers have no boxes because none have been delivered to the front. So if you’re shopping and you see one you like, grab it.
– Reusable bags drive us nuts- If you’re going to use them have them clean and ready, you wouldn’t believe the things we have found in them.
– Bag the Rotisserie chickens too. The condensate and spill chicken water everywhere in your vehicle. SAVE YOURSELF, GET A BAG!
– Leave the heavy things in the cart, you don’t want to lift them, neither do we.

Weird Facts:

– There are geese that nest every year in the old parking lot. They are mean, will chase members, and stop traffic. They are the Costco geese. They are usually by the tire centre. The seagulls aren’t much better.
– Costco said it sold 87 million rotisserie chickens last year. Thus, they have their own chicken farm.  The plant processes about 100 million birds per year, or about a quarter of Costco’s annual appetite.
– Costco has a poultry farm that produces one-third of all its chickens, raw or otherwise. Costco sells roughly 80 million on average of its rotisserie chickens per year.

 

Organic:

Costco has already made investments in the organic food space in the hopes of ensuring greater organic food supply in the future, according to the Seattle Times.

Gluten-free:
See some of the gluten-free items

Visit their:

Facebook Page

or website– Note** The store doesn’t carry everything that is online and online doesn’t carry everything in the store. The sales are often different as well.

For other gluten free options see our family restaurants,  19+Fine Dining, Coffee & Desserts or our Fast Food listings, or maybe you’re looking for a food truck.

12 common mistakes that can ruin your gluten-free diet

Maintaining a gluten-free diet can be an on-going challenge, especially when you factor in all the hidden or obscure gluten that can trip you up.

In many cases, foods that are naturally gluten-free end up contain added gluten. Sometimes this can slip by us, and that when the suffering begins. To avoid suffering needlessly, be sure to keep a sharp eye on labels, and beware of added or hidden gluten, even in food labeled gluten-free.  Use Celiac.com’s SAFE Gluten-Free Food List and UNSAFE Gluten-free Food List as a guide.

Also, beware of these common mistakes that can ruin your gluten-free diet. Watch out for:

  • Watch out for naturally gluten-free foods like rice and soy, that use gluten-based ingredients in processing. For example, many rice and soy beverages are made using barley enzymes, which can cause immune reactions in people with celiac disease.
  • Be careful of bad advice from food store employees, who may be misinformed themselves. For example, many folks mistakenly believe that wheat-based grains like spelt or kamut are safe for celiacs. Be careful when taking advice.
  • Beware of cross-contamination between food store bins selling raw flours and grains, often via the food scoops.
  • Be careful to avoid wheat-bread crumbs in butter, jams, toaster, counter surface, etc.
  • Watch out for hidden gluten in prescription drugs. Ask your pharmacist for help about anything you’re not sure about, or suspect might contain unwanted gluten.
  • Watch out for hidden gluten in lotions, conditioners, shampoos, deodorants, creams, and cosmetics, (primarily for those with dermatitis herpetaformis).
  • Be mindful of stamps, envelopes or other gummed labels, as these can often contain wheat paste. Use a sponge to moisten such surfaces.
  • Be careful about hidden gluten in toothpaste and mouthwash.
  • Be careful about common cereal ingredients, such as malt flavoring, or another non-gluten-free ingredient.
  • Be extra careful when considering packaged mixes and sauces, including soy sauce, fish sauce, catsup, mustard, mayonnaise, etc., as many of these can contain wheat or wheat by-product in their manufacture. Be especially careful about gravy mixes, packets & canned soups.
  • Even some brands of rice paper can contain gluten, so be careful.
  • Lastly, watch out for foods like ice cream and yogurt, which are often gluten-free, but can also often contain added ingredients that can make them unsuitable for anyone on a gluten-free diet.

Eating Out? If you eat out, consider that many restaurants use a shared grill or shared cooking oil for regular and gluten-free foods, so be careful. Also, watch for flour in otherwise gluten-free spices, as per above

Ask questions, and stay vigilant.

 

Original Article

For other gluten free options see our family restaurants,  19+Fine Dining, Coffee & Desserts or our Fast Food listings, or maybe you’re looking for a food truck.

SAVE YOUR LEFTOVERS FOR SINGLE SERVING LUNCHES

I hate wasting food, but I always cook way too much. That’s why I’ve started freezing my leftovers in single serving portions!

If you were to buy a gluten-free and vegetarian frozen meal from the store it costs at least $7 plus tax. When I stay out at the farm I would find myself buying WAY too many store-bought microwaveable dinners because we don’t have an oven or a stove. This year I’ve been committed to vacuum sealing leftovers and freezing it.

I am so happy I started doing this. It saves me money and gets rid of leftovers you get sick of. This is also perfect for lunches for one!

On my wedding registry, I asked for a Foodsaver knowing I bake a lot. The Anderson Family delivered and I’ve been using it ever since. I cook a lot, and I’ve started to freeze the leftovers to save the waste! Oh and guess what, BPA Free!


*Note* This is not paid for, or promoted by the company. Their website www.foodsaver.ca

Do you have tips and tricks to eating gluten-free? Let us know Glutenfreergina@gmail.com

For other gluten free options see our family restaurants,  19+Fine Dining, Coffee & Desserts or our Fast Food listings, or maybe you’re looking for a food truck.