Al-Hadeeqah Holistic Awareness

For the past few years, we have seen a booming interest in dairy-free options; many due to sensitivities or ethical reasoning. In either case, there are so many wonderful benefits of dairy-free options that can provide a variety of benefits that can support many functions of the body. Jenna Bell, a registered dietitian, made this statement about milk alternatives which was posted on U.S News Health: "[Cow's] Milk used to have no competition because alternatives were nutritionally inferior. But as research and the quality of milk alternatives has improved with new types and fortifications, other 'milks' have entered the health scene and are making their way into the American diet."   1 Most milk alternatives are made by blending the previously soaked ingredient in a blender along with water. Almond Milk Native to Southeast and Central Asia, the almond was introduced in California in the 1840's. Some of the earliest documentation of the usage of almon

Upon hearing the word 'mustard', the first thought that may come to mind is that bright yellow paste trailed on many comfort foods. Before it has become the popular condiment that people have come to know and love, however, it starts out as something a bit more humble: the mustard seed. Mustard seeds come from pods that are produced by a flowering plant that can grow up to 6½ feet tall. Today they are commonly grown in several countries: Canada, Hungary, U.S, India, and Britain. It is related to other great veggies such as collards, Brussel sprouts, and cabbages. These are all part of the Brassica family. Out of the 40 different species of mustard, only three types are typically used: Black, Brown, and White mustard. Each of these having different roots as mentioned by Dr. Mercola on his website: Black mustard (Brassica nigra) :  This plant produces black mustard seeds and are revered in the Middle East and Asia Minor, where they are originally from. Brown mustard (