Green peas are bursting with nutrients. They provide very good amounts vitamin K, vitamin C, vitamin B1 or thiamine, vitamin A vitamin B6, B3, and B2 and lots if dietary fiber, manganese, folate, phosphorus, magnesium, copper, iron, zinc and potassium. Green peas are that little food that is supercharged with nutritional and can supercharge your health.

Green peas are one of the important foods to include in your diet if you oftentimes feel fatigued and sluggish. That is because they provide nutrients that help support the energy-producing cells and systems of the body. They provide nutrients that are important for maintaining bone health. With its great source for iron green peas build normal blood cell formation and function. Low amounts of iron can result in anemia, fatigue, decreased immune function, and learning problems.

Vicki's Green Pea Salad
2 cups fresh green peas. (You can substitute with a 16 ounce package of frozen green peas. Rinse and thaw them for use in the salad.)
1 cup chopped fresh cauliflower ( make sure pieces are chopped about the same size as the peas.)
1 - 8 ounce can sliced water chestnuts (drain and rinse thoroughly and cut into strips)
1 - 8 ounce container sweet grape tomatoes or cherry tomatoes sliced in half
1/2 onion minced
1/2 cup chopped celery
1/2 cup mayonnaise
1/4 cup lemon juice
1 teaspoon dry dill

Whisk together the lemon juice, dill, and mayonnaise.
In large bowl mix all of the vegetables. Pour in the mayo and dill dressing and toss.

PINC is dedicated to helping cancer patients, survivors, their family and friends, in living and dealing with cancer. They are also dedicated in helping to raise money to find a cure.

I considered Elizabeth Dill-Isgro a friend even though I only spent time with her on one occasion. We met at a young survival conference and I liked her from the start. She told me about a project that she was working on called PINC. I was excited to see the website up and running a few months later.

Elizabeth was diagnosed at 32 years old and she passed away in January, 2006 just eight days after her thirty-sixth birthday. PINC still lives on.

Liz says on her site "I have lived my life to the fullest and will continue to do so everyday. That is what being a survivor is all about..if one day you are the one that gets told you have cancer..go ahead..get mad. Get angry. Get scared. Then learn to take it as a new challenge and add cancer survivor to your resume"

Liz's story

For many centuries, herbs were used as healing remedies. Herbal medicine fell out of favor in the last century, replaced by modern medicine and the science of single compound pharmaceuticals. However, this is changing in the growing renewal of interest for the traditional wisdom we left behind. Recent scientific research has proven that, ounce-for-ounce, herbs have more antioxidant and anticancer properties when compared to berries, fruits or vegetables.

In the field of cancer research, scientists discovered antioxidants found in herbs have the ability to protect cells from chemical damage caused by free radicals that result from exposure to pesticides and other environmental toxins. Shiow Wang, a U.S. Department of Agriculture research scientist and biochemist, along with visiting scientist Wei Zheng from the Institute of Environmental Science in Zhejing, China, tested 27 culinary herbs and 12 medicinal herbs for the possibility of antioxidant properties.

Among common kitchen herbs that have antioxidant properties are dill, oregano, parsley, peppermint, rosemary, sage, savory, spearmint, sweet marjoram and thyme -- with oregano ranking the most potent in antioxidant ability.

Even if you do not have gardening space, these are herbs that can be easily grown in containers and pots on a windowsill. Following is information about each herb, growing tips and suggested uses.