Sentences with phrase «of olive leaf»

The antioxidants of the olive leaf extract, rutin and quercetin reduces the tired syndrome allowing the body cells to function at normal performance and take up the quality nutrients they need and supplied for optimum performance.

It harnesses the hydrating, regenerating, and detoxifying benefits of olive leaf and ginger root, and uses a special clay to lock in moisture.

-- Other herbal remedies helpful in coping with blood clotting and aneurysm: Angelica, Anise, Fenugreek, Motherwort, Myrrh, Turmeric, Vitamin E, Star flower oil or Evening primrose oil, Hawthorn tea or capsules (2 — 3 x a day between meals), Olive leaf (A 1,000 mg of olive leaf extract daily over eight weeks caused a significant reduction in both blood pressure and LDL cholesterol in people with borderline hypertension.

The flipside was an earlier study on three doses of olive leaf extract equivalent to 20, 50, and 100 mg of oleuropein.

The exact powers of olive leaf extract for insulin are mysterious, but we have a few promising glimmers.

Researchers suggest the use of olive leaf extract as a natural antiviral.

In addition, a study published in «Rejuvenation Research» in 2013 shows that the antioxidant effects of olive leaf extract provide protection against Parkinson's - disease - induced toxic effects in the rat model.

If oleuropein is the signature compound of the olive leaf, oleocanthal is the star of olive oil; it has extremely promising anti-inflammatory properties of its own.

Each capsule contains 525 mg of olive leaf extract, but while 500 mg is standardised to 25 % oleuropein, an excellent level itself, the other 25 mg is standardised to 16 % hydroxytyrosol, the other main medicinal compound in olive leaves.

The quality of this olive leaf extract is exceptional.

MaxXLabs tests every batch of their olive leaf extract for purity and potency, and only source from premium suppliers.

Olivirex ® is an innovative formulation combining standardized olive leaf extract with a synergistic blend of botanicals to enhance the broad - spectrum qualities of olive leaf, and support clearance of toxins.

In one eight - week study among twins, those taking 1,000 mg per day of olive leaf extract had an average drop in systolic blood pressure of 13 mm Hg and a drop of 4 mm Hg in diastolic blood pressure.

The doses used in this trial was 500 mg & 1000 mg of olive leaf extract.

One group received 1,000 mg a day of the olive leaf formulation for 8 weeks, while the other received a standard dose of captopril for the same amount of time.

In case you're wondering: most natural health experts advise 500 mg of olive leaf extract twice a day for lowering blood pressure.

The researchers found that systolic readings decreased by 11.5 mmHg in the olive leaf group and 13.7 mmHg in the captopril group — leading the team to conclude that the effect of olive leaf was «similar» to that achieved by captopril.

In a randomized double - blind trial involving 232 participants with hypertension, researchers compared the blood pressure - lowering powers of olive leaf with that of captopril, a pharmaceutical hypertensive drug.

Dr. Hoffman MD's suggestion for use of olive leaf extract for long standing infections or candida is two 500 mg capsules (20 % oleuropein) three to four times per day, preferably with meals.

However, many in the health community are still in the dark about the antibiotic effects of olive leaf extract coming from the very same trees!

Organic extracts of olive leaf, chamomile, and aloe vera will soften and plump you up (in a good way.)

We had a few slices of bread and a handful of olives left over.

We always trust our ancestors» remedies and have rediscovered the benefits of olive leaves and olive oil by taking advantage of this ingredient in many of our products.

If you're looking for the benefits of olive leaves and oil in our products, check out the following:

Not exact matches

To repay him for this service, the Commission gave Colombo what was left of the Profaci crime family (Profaci was a Sicilian - born gangster who had an olive oil export business in New York who died of natural causes, but that was about the closest he comes to being a Vito Corleone stand - in).

After the things done or said in the temple, the Gospels proceed with what Jesus said one day when he left the holy place to spend the night on the Mount of Olives (Mk 13:1 - 4; Mt 24:1 - 3; Lk 21:5 - 7).

They framed prime views of the steeply raked farm fields in back of the sanctuary — one showed rows of dusty - leaved olive trees climbing a hill, the other rank upon rank of grapevines in their neat rows.

Supper over, the company left the house and made for a familiar spot, an enclosure on the slopes of the Mount of Olives, across the valley from the east gate of the city.

· Whilst tradition in England has people carrying Palm branches in imitation of Christ's triumphal procession into Jerusalem, in Italy they usually carry olive branches and strew their churches with bay leaves, so that the Palm Sunday Procession leaves the most delightful smell, as those walking by crush the leaves as they go.

Jesus left us a great example of prayer as he did it various times in mount Olive.

In the play Ephigenia had leave to weep, really she ought to have been allowed like Jephtha's daughter two months for weeping, not in solitude but at her father's feet, allowed to employ her art «which is but tears,» and to twine about his knees instead of presenting the olive branch of the suppliant.

The Prophet warns, «Say not, «I have found the truth,» but rather, «I have found a truth,»» One of infinitely many truths, it seems, «For the soul walks upon all paths,» Which means that anything the Prophet says Falls like a perfectly formed olive leaf Upon at least one of those paths, So that His profundity is everlasting and without diminishment, As long as he pronounces oratorically After the manner of Sir Laurence Olivier Reading the King James Bible.

Jesus» feet will first touch the earth where they left the earth, on the Mount of Olives.

Jesus will take them once again to the Mount of Olives, that threshold between desert and city, sacred and profane, where the cloud of Divine Presence will absorb the risen Lord and leave his friends bereft once more.

No doubt, before Judas left the meal, arrangements had been made for the little group to convene after supper at its customary meeting place for prayer before crossing over the Mount of Olives to Bethany to spend the night.

I played with so many different flavours and decided that this batch was my favourite — I love the subtle blend of spicy cumin, tangy lemon, sweet basil leaves and creamy tahini blended with chickpeas, olive oil and water until perfectly smooth.

Garnish the reserved 1/4 of apple — cut in small cubes pumpkin seeds — optionally soaked and dehydrated for extra crunch drizzle of chili olive oil (optional)-- olive oil mixed with chili powder fresh mint or cilantro leaves

1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces

I took half of the cauliflower, garlic (now soft and shredded), and all of the linguine and put it in a bowl with a small handful of celery leaves, a squirt of lemon juice, and a half teaspoon of this wonderful, bold, fruity olive oil that was half - off at the store (hurray for bargain hunting!).

I think it's great served with toasted rye bread spread with a thick layer of hummus, rocket leaves, olive oil, black pepper and lemon.

Cover the bottom of a roasting pan or baking tray in olive oil and place the tomatoes, peppers with the garlic, fresh rosemary, dried thyme, bay leaves, salt and a drizzle more olive oil on top.

2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons

Marinate for a minimum of three hours (this softens them) with the olive oil and chopped herbs, leave it to soak in the fridge.

Then, slice the tomatoes into eighths and the zucchini into thin half moons, placing them into a sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of olive oil and a sprinkling of salt.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

Whether you make your version of the muffuletta sandwich in the traditional style, loaded with meat — capicola, salami, pepperoni, prosciutto, and the like — or you prefer a meatless option like this recipe for Eggplant Muffuletta Sandwiches, the one thing you can't leave out is the olive salad.

No recipe needed — just cube whatever good bread you have around, toss with a little olive oil, salt, pepper, garlic powder, and a bunch of fresh thyme leaves.

All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.

2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish