INGREDIENTS
Serves: 8
Banana Bread
4 ripe bananas
200 grams (1 cup) sugar
2 eggs
115 grams (½ cup) butter, softened
1 teaspoon vanilla extract
200 grams (1 ½ cups) flour
1 teaspoon baking soda
½ teaspoon salt
100 grams (1 cup) crushed walnuts
Tiramisu Filling
700 milliliters (3 cups) heavy whipping cream
150 grams (¾ cup) sugar
2 fresh bananas, sliced
2 teaspoons (or 1 stick) instant espresso granulate
1 teaspoon Amaretto (optional, if no children are around)
4 tablespoons water
Decoration
30 grams (¼ cup) cocoa powder
PREPARATION
1. Preheat oven to 350˚F/180˚C.
2. Crush 4 ripe bananas.
3. Mix butter, sugar, eggs, crushed bananas, and vanilla extract until combined well.
4. Sift flour, baking soda, and salt through a sieve and blend well into the mixture. Then add walnuts and stir carefully with a spatula.
5. Pour batter into a loaf pan lined with parchment paper.
6. Bake for 60 minutes until the top is golden brown and firm. Let cool.
7. Add sugar to whipping cream and beat to stiff peaks.
8. Slice the banana bread into even ½-inch slices and line a baking pan with half of the slices.
9. Dissolve instant espresso in cold water, add amaretto if desired, then apply half of it on the bread slices with a brush.
10. Using a third of the sweet whipped cream, cover the banana bread with a thin layer of cream until the bread is completely covered.
11. Add a layer of banana slices covering the whole baking pan and top it off with another third of the cream.
12. Top with the rest of the banana bread slices, coffee mixture, and sweetened whipped cream.
13. Dust cocoa powder on top with a small sieve until it is completely covered.
14. Enjoy!
INGREDIENTS
Serves 4–5
5 potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
8–10 slices ham
7–8 slices mozzarella cheese
5 slices bacon, cooked and crumbled
¼ cup parsley, chopped
2 cups shredded mozzarella cheese
1 cup heavy cream
2 eggs
PREPARATION
1. Preheat oven to 350°F/180°C.
2. Slice the peeled potatoes into ½-centimeter slices.
3. Season the potatoes with salt and pepper, tossing them to make sure they’re coated evenly.
4. Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
5. Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
6. Follow with another layer of potatoes, then the remaining ham and sliced cheese.
7. Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
8. Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
9. In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
10. Bake for about 40 minutes, until the cheese is a deep golden brown.
11. Cool slightly, slice, then serve!
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Flavours of Iloilo
Page Liked · October 12 ·
CRISPY PATA RECIPE
Ingredients
1 large Pata (pork hock or knuckle)
1 large onion
5 cloves of garlic
1 stalk of lemon grass, tied
3 tablespoon salt
2 tablespoon crushed peppercorn
Water
*** Pata Rub
2 Tbsp patis (fish sauce)
Ground pepper
Sawsawan
6 Tbsp. Soy Sauce
5 pieces Calamansi
2 Tbsp Vinegar
Sugar
1 medium Onion, chopped
3 pieces Chili, chopped
How to cook Crispy Pata
Wash and clean the pata thoroughly. Make deep incisions on the side of the pata to make it absorb more flavour.
In a deep casserole, place water and pata. Make sure the water covers the pata.
Add lemon grass, garlic, onion, salt and pepper.
Boil and simmer for around 1 and 1/2 hours or until the pata become tender.
Remove from heat and let it cool.
Rub the pata with fish sauce and ground pepper.
Wrap in foil or cling wrap. Freeze it overnight for a good crisp.
Thaw the pata before cooking.
Deep-fry in high (to medium) heat. Set heat to low when the oil bubbles lessen. Wait until the pata turns golden brown.
OR you can use a turbo broiler, around 300-350 degrees F for 30-45 minutes or until you get the crisp and color you want.
For the dip, just mix soy sauce, sugar, calamansi, onions, chili, vinegar, mix according to your taste.
Chop to serving pieces and serve with the sawsawan. — with Lovely Hon, Inigo Soliveres Arcilla, Karl Ganzo and 42 others.
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Comments
Nestor Capacio
Nestor Capacio dati gusto ko yan...matakaw ako niyan ..gada uwi ko..galing Saudi..yan agad serve s akin ni mamang ..at 3 beer..pampagana bago matulog..alam na kasunod...kainan uli..hahahahaha..pero ngaun...vege n ako..pero tumitikim ako..konti lng...
See Translation
Like · Reply · 3 · October 13 at 8:52pm
3 Replies
Konrado Kumagun
Konrado Kumagun Sarap nyan,buti dito kami sa paanan ng bundok nakatira kundi baka magdemand si dayunyor na ipagluto ko siya.No puede senyor,baka atakihin ka kasalanan ko pa.Tingnan mo na lang
See Translation
Like · Reply · 2 · October 17 at 12:41pm
Patrocinia Ynigo
Patrocinia Ynigo Good to eat this yummy crispy pata with lime juice, soy sauce and chopped spring onion ang chopped chilli. Wonderful my day to have this again. Forget the highblood or cholesterol just give me eat but not much.
Like · Reply · December 2 at 9:30pm
Leda Estoque
Leda Estoque Gsto mgluto ntong crispy pata noon kso dko alam ang mga ingredients, so ngaun pwd na dhl nkta k sa fb k. Thnx sa ngpost nd share. Leda Espia Estoque
See Translation
Like · Reply · November 30 at 10:40pm
Nene Joy
Nene Joy Sa diin Ni na restaurant sa Iloilo? Any one can tell me? Daw namit gidna guru.haa.... 👍 ❤
See Translation
Like · Reply · December 1 at 11:18am
Antonio Pineda
Antonio Pineda Nakaluto na din ako nyan kaya lang malaking kaldero tapos ang mantika kalahati sa kaldero para malutong wiwisikan ng tubig
See Translation
Like · Reply · December 27 at 10:47pm
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BiteSized
Page Liked · December 21 ·
Rootbeer Patatim
Patatim now, diet later.
Rootbeer Patatim | See full recipe in the comments.BiteSized RECIPE:
INGREDIENTS
- 1 pork leg / pata
- 1/2 cup soy sauce
- 1/2 cup oyster sauce
- 1/2 cup brown sugar
- 1 whole garlic, chopped
- 6 cups pork broth
- 2 tbsps. Cornstarch (dissolved in 1/2 cup water)
- 1/2 small cabbage, quartered
- Salt to taste
- 2 bay leaves
- 2 pcs. star anise
- 2 cups rootbeer
- 1 bundle bokchoy
- Shiitake mushrooms
PROCEDURE
- In a pressure cooker, place pata then pour enough water to cover the meat. Bring to boil for 30 minutes or until tender. Drain and reserve broth.
- In a pan, heat oil then fry pork pata until golden brown. Drain on paper towel.
- In a pot, heat oil and saute garlic then add fried pata, broth, soda, soy sauce, oyster sauce, bay leaves, star anise, brown sugar and cornstarch slurry.
- Simmer until the sauce thickens. In the last 5 mins of cooking, add the bokchoy.
Bite away! :)
Like · Reply · 13 · December 21 at 4:18pm
6 Replies · 7 hrs
Kristoffer Alcoriza Rañola
Kristoffer Alcoriza Rañola High blood dahil sa pata then rayuma dahil sa cashew nuts. Ang sarap talaga ng bawal! Thanks, Bite Sized!
See Translation
Like · Reply · 5 · December 22 at 8:38pm
1 Reply
Ruel Gaila
Ruel Gaila Ate isay Nerissa Biare sarap nyan pang noche buena...
See Translation
Like · Reply · 2 · December 21 at 10:36pm
Ivy Durias
Ivy Durias Yermolei Calisang-Ferrer less the rootbeer and cashew nuts! 😋😋
Like · Reply · 2 · December 21 at 10:03pm
Pring Pyang Rho Xian
Pring Pyang Rho Xian Haha di ngyd ko katilawg pork ani ya kng xa akong pilion 😂 Hubard Horton
See Translation
Like · Reply · 1 · December 26 at 9:27pm
4 Replies
Christopher Brian Alvarez Mateo
Christopher Brian Alvarez Mateo Jenilyn Ramos
Mama Mia! Swak para ha amon ni imo papsy pades beer 😜
See Translation
Like · Reply · December 21 at 9:09pm
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Oscar del Rosario
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Sriracha sauce
From Wikipedia, the free encyclopedia
"Sriracha" redirects here. For other uses, see Sriracha (disambiguation).
Sriracha
Horseshoe Crab in Si Racha.jpg
Horseshoe crab served with sriracha sauce in the town of Si Racha
Heat Medium
Scoville scale 1,000–2,500[1] SHU
Sriracha (Thai: ศรีราชา, Thai pronunciation: [sǐː rāː.t͡ɕʰāː]; English /sᵻˈrɑːtʃə/) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.[2] It is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, where it may have been first produced for dishes served at local seafood restaurants.[3]
Contents [hide]
1 Use
2 Origin
3 Thailand
4 United States
5 In Media
6 See also
7 References
8 External links
Use[edit]
Sriraja Paniche
Sriracha "Rooster Sauce"
Sriraja Panich chili sauce by Thai Theparos Food Products (left) and Tương Ớt Sriracha ("Rooster Sauce") by Huy Fong Foods (right).
In Thailand, sriracha is frequently used as a dipping sauce, particularly for seafood. In Vietnamese cuisine, sriracha appears as a condiment for phở, fried noodles, a topping for spring rolls (chả giò), and in sauces.[4]
Sriracha is also eaten in soup, on eggs and burgers. Jams, lollipops, and cocktails have all been made using the sauce,[5] and sriracha-flavored potato chips have been marketed.[6]
Origin[edit]
The origin and history of sriracha is debated. One report has it that the sauce was first produced by a Thai woman named Thanom Chakkapak in the town of Si Racha (or Sri Racha).[7]
According to the Thai "Chomrom Rak Si Racha" (The Si Racha Lovers' Association) the sauce was first made in Sriracha by Burmese sawmill workers. The association interviewed 88 year-old Thawat Wiphisamakun, known locally as Ah Pae. Ah Pae's maternal grandmother had a small shop in Sriracha. The Burmese came to the shop to buy chillies, salt, vinegar, and sugar to pound in a mortar to make their sauce. Eventually she started making the sauce herself, both for family use and for sale to customers. Soon, another customer, Kimsua Thimkrachang, began to buy large quantities of chillies, salt, vinegar, and sugar. He was making the chilli sauce for sale, using the brand name, "Sauce Si Racha Traa Phukhao Thong" (Golden Mountain Brand Si Racha Sauce) with a picture of the Golden Mountain Temple on the label. Its name was "Si Racha Phanich".[8]
Thailand[edit]
In Thailand the sauce is most often called sot Siracha (Thai: ซอสศรีราชา) and only sometimes nam phrik Siracha (Thai: น้ำพริกศรีราชา). Traditional Thai sriracha sauce tends to be tangier in taste, and runnier in texture than non-Thai versions.[9]
In a Bon Appétit magazine interview, US Asian-foods distributor Eastland Food Corporation asserted that the Thai brand of hot sauce Sriraja Panich, which Eastland distributes, is the original "sriracha sauce" and was created in Si Racha, Thailand, in the 1930s from the recipe of a housewife named Thanom Chakkapak.[9]
United States[edit]
Within the United States, sriracha is associated with a sauce produced by Huy Fong Foods[3] and is sometimes referred to as "rooster sauce" or "cock sauce"[10] due to the image of a rooster on the bottle.[11] Other variations of sriracha have appeared in the US market, including a sriracha that is aged in whiskey barrels.[12][13]
Various restaurants in the US, including Wendy's,[14] Applebee's, P.F. Chang's, Pizza Hut, Jack in the Box, McDonald's, Subway, Taco Bell, White Castle, Gordon Biersch, Chick-fil-a, and Burger King have incorporated sriracha into their dishes, sometimes mixing it with mayonnaise or into dipping sauces.[3][15][16][17][18][19] Blue Diamond, a leading producer of almond products, markets a sriracha-flavor alongside their other flavors.[20] The name "sriracha" is considered to be a generic term, since the creator of the Huy Fong Foods sauce, David Tran, did not trademark it.[21]
In Media[edit]
In 2013, American filmmaker Griffin Hammond released a documentary about the origin and production of sriracha.[22]
Japanology Plus - Katsuobushi [1080p HD]
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Published on Nov 30, 2016
In 2013, Japanese food, washoku, was added to UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity, a move that put this already highly regarded cuisine still more firmly in the global spotlight.
In contrast to the other national (French, Mexican), and regional (Mediterranean) culinary traditions to receive this accord, washoku is characterized by rather subtle flavors, including a gently salty smokiness with a savory hint of umami that accentuates the natural taste of the central ingredients themselves, from seafood to vegetables.
Alongside soy sauce and miso, one of the primary seasonings is katsuobushi––the secret behind the dashi stock that provides the mouthwatering body of Japanese soups and hotpots, and an ingredient that has few parallels in other cuisines around the world.
So what is katsuobushi, exactly? Many diners from overseas first become aware of the substance when served okonomiyaki savory pancakes or yakisoba fried noodles topped with a handful of paper-thin kezuribushi, ruddy-tinged shavings that seem to writhe and dance in the heat rising from the dish they adorn.
This rather surprising spectacle can lead the uninitiated to surmise that they have been served a still-living organism. Yet if one should happen to notice the chefs preparing this garnish, you will see that the hard, dark substance they are grating, using a plane-like tool with a box attached, actually resembles a piece of wood.
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Patricia Treslove
Patricia Treslove1 week ago
Thank you for sharing, I love to see these video's
Reply
9
Google made me do it
Google made me do it23 hours ago
that whacky kid sounds really patronizing
Reply
Chris Brooks
Chris Brooks2 days ago
i watched one of these videos to burn some time and now im watching them all and i dont know why
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4
mediacoregroupph
mediacoregroupph1 day ago
bonito is different from katsubushi?
Published on Dec 8, 2016
Health benefits of squash (chayote, mirliton, gayota). What is chayote squash. Health Benefits Chayote: diabetes, cholesterol, triglycerides, roles in cancer, aging and various disease processeschah-YO-tay, chayotes , mirletons, Sechium edule, Labu siam, Labu jipang, chi-O-tee, Madeira marrow, vegetable pear, mirliton, gayota, huisquil, papa del aire, chocho, christophine, pimpinella, sayote, tayota, tropical American vine, yamlike tuberous root, mirliton squash, chayote squash: diabetes, cholesterol, triglycerides, roles in cancer, aging and various disease processes. Chayote is widely used and Asian countries, he are from the family of cucurbits and resembles the taste of zucchini.
Chayote fruits, leaves and tuberous roots contain complex carbohydrates as dietary fiber and starch, vitamins and minerals.
Category
Education https://www.youtube.com/watch?v=rlio3ijjVy0
One Pot Wonder Tomato Basil Pasta (It’ll Blow You Away)
BY: YURI ELKAIM
One Pot Pasta Ingredients
Imagine an Italian meal full of fresh basil and zesty spices that’s low-carb, gluten-free, vegan, and completely nutritious. And, importantly, it also tastes delicious.
That’s what you’ll get from this one-pot pasta dish, which will help you feel warm and cozy without the guilt of refined flour noodles and saturated-fat-laden cheese.
This healthy eating recipe is one part convenience, one part comfort food, one part healthy, and 100 percent satisfying.
One Pot Pasta Meal That’s Good for Your Gut
If you put a bowl of traditional pasta next to a bowl of zucchini noodles, there’s a big difference in measurable carbs. The pasta will rack up some 100 grams of carbs while the zucchini noodles will total only about 6 grams.
So if you’re limiting your carb (or calorie) intake, zucchini noodles are the sure winner.
One Pot Pasta Recipe
Another reason to steer clear of gluten? It may cause tiny holes in the intestinal wall due to inflammation, allowing allergens and toxins to leak into the bloodstream and affect your overall well-being.
Gluten also exacerbates symptoms in those with irritable bowel syndrome. Even if you’re not plagued by stomach issues, if you swap out regular pasta for zucchini noodles you’ll get an extra serving or two of veggies, and we can all benefit from that.
Zucchini is low in calories, yet it’s packed with vitamins A and C as well as fiber. The fiber is both filling and excellent for digestive health. The vitamin C in the zucchini gives your immune system a boost, and the vitamin A is great for your eyes and skin.
Looking for an alternative to zucchini? Try sweet potatoes in this one pot wonder tomato basil pasta for a fun change of pace.
This recipe calls for using a “spiralizer” to make the noodles. If that’s a new tool for you, there are dozens of spiralizers online, and lots of product reviews, as well, which may help you in selecting the best spiralizer.
But from my experience, a hand-held julienne peeler also works as an effective “zoodle” maker. And you can typically buy them online for less than $10.
Zucchini Pasta with a Julienne Peeler
Want a couple more gluten-free pasta ideas? Try these:
Healthy Portobello Stuffed Spaghetti Squash
Easy No-Bake Lasagna (Vegan)
Nutritional Yeast: Cheesy Without the Cheese
Even if you’re not vegan, you’ll love the nutty, cheesy flavor of nutritional yeast. It’s akin to parmesan cheese, but without the dairy, and with many benefits to your health.
Nutritional yeast, which can generally be found in health food stores, is a deactivated yeast grown on beets and dried, and is not related to the harmful yeasts that can wreak havoc on your body. When possible, choose flakes over granules, since they have a milder flavor and more versatile texture.
Nutritional yeast is rich in vitamin B12, which is critical for production of red blood cells and for producing myelin, the protective insulation surrounding your nerves.
Vitamin B12 is typically found in meat, fish, and dairy products, but vegans can get vitamin B12 from nutritional yeast.
It’s also a complete protein, so you’ll get a boost for your brain, body, and muscles. You’re going to love the umami flavor it gives to this “pasta” meal.
One Pot Wonder Tomato Basil Pasta (It'll Blow You Away)
Yuri Elkaim - Fitness Expert
One Pot Wonder Tomato Basil Pasta
Serves 4
You'll love this Italian meal full of fresh basil and zesty spices that’s low-carb, gluten-free, vegan, and completely nutritious!
Save RecipePRINT
Prep Time15 min Total Time25 min
Ingredients
1/2 cup olive oil
3 cloves garlic
3/4 cup brazil nuts
1/3 cup nutritional yeast
1 tsp sea salt
3/4 tsp Italian seasoning
1/2 tsp red pepper
2 very large zucchini, julienned or spiralized
2-3 cups sliced baby bella mushrooms
1 pound grape tomatoes, halved
1/2 cup chopped fresh basil
fresh cracked pepper
Instructions
In a small food processor or high-speed blender, combine olive oil, garlic, brazil nuts, nutritional yeast, sea salt, Italian seasoning and red pepper. Pulse until the consistency of pesto sauce.
Transfer sauce to a large pot.
Add spiralized zucchini “noodles," mushrooms and tomatoes.
Cook on stovetop over high heat, tossing every 3-5 minutes with tongs, until the noodles begin to wilt and pot starts steaming (about 10-15 minutes of cooking time).
Garnish with fresh basil and fresh-cracked pepper. Enjoy!
By Yuri Elkaim
Delicious, Energy-Filled Gluten-Free Meals
Love recipes like this one pot wonder tomato basil pasta, that make your tastebuds and your tummy happy? Check out my free “All-Day” Energy Diet Community Cookbook. You’ll get 67 delicious, allergen-free meals that take less than 15 minutes to make for FREE by clicking on the banner below.
Click Here to Get The Free All-Day Energy Diet Community Cookbook
Yuri Elkaim
Yuri Elkaim
Yuri Elkaim is one of the world’s most trusted health and fitness experts. A former pro soccer player turned NYT bestselling author of The All-Day Energy Diet and The All-Day Fat Burning Diet, his clear, science-backed advice has transformed the lives of more than 500,000 men and women and he’s on a mission to help 100 million people by 2040. Read his inspiring story, “From Soccer to Bed to No Hair on My Head” that started it all.
Health > Recipes
Gluten-Free Pumpkin Macademia Nut Pancakes
APRIL 7, 2015 BY GINA STRYKER
Pancakes can be traced back to prehistoric times. In fact, they were one of Otzi the Iceman's last meals. Remember him? His remains were found in 1991 in the Italian Alps and they showed evidence that the last thing he consumed was made of ground einkorn wheat with bits of charcoal, which point to some form of pancake cooked on an open fire. 30,000 year-old grinding tools were analyzed showing traces of ground flour made from cattails and ferns. Researches believe it was mixed with water and cooked on greased stones to create ancient pancakes.
Pancakes can be traced back to prehistoric times. In fact, they were one of Otzi the Iceman's last meals. Remember him?
Now, I'm guessing they taste NOTHING like modern day crêpes or pancakes. In fact, I'd even place a bet that if I recreated Otzi's last meal for my kids, it would be met with "Blech! Cardboard!" For Otzi's part, I imagine his Neolithic taste buds would be singing with all the modern variations of pancakes today.
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There are many ancient traditions from every country that celebrate pancakes, such as Hanukkah, Shrove Tuesday, and Candlemas. My family celebrates pancakes at least four days a week. I think this recipe might convince yours to do the same. It's my husband's absolute favorite.
Gluten-Free Pumpkin Macademia Nut Pancakes
1 cup Pamela's pancake & baking mix (or whatever your favorite gluten-free flour substitute is)
1/2 cup milk
1 cup puréed pumpkin with pie spices
1 egg
2 tablespoons olive oil or melted butter, for a richer taste
1 cup chopped macademia nuts
Makes about eight good-sized pancakes, or 12 dollar-sized. (Of course, for my family I have to triple this recipe.)
Mix all ingredients together in a bowl until smooth. Put a little coconut oil on your griddle (just to add another layer of flavor) and drop your batter on. Then cook, flip, and serve!
Try serving with a dollop of plain yogurt, fresh berries, and maple syrup on top. So darn yummy! (Much tastier than cattails and ferns mixed with water and cooked on a greased rock.)
#breakfast Photographer: Jaden Stryker
GINA STRYKER
Gina D’Orazio Stryker
Founder/Recipe Artist
Gina just loves feeding people. Coming from a long line of Italian chefs, she learned to cook at an early age and always knew that was what she was meant to do. At 17 she said goodbye to her family and her small Idaho home town and headed off for culinary school in Italy.
She spent years honing her skills, using all of life’s opportunities to perfect her particular brand. Early on she created sauces and soups for a small basket business in Los... Read more>>
Flavours of Iloilo added 14 new photos to the album: Bulalo — with Mich StÄrktonand 13 others.
October 21 ·
BULALO RECIPE
Ingredients
2 kilos beef shank with bones
3-4 bundles of pechay (or 1 head cabbage, bok choy)
3 medium size onion, whole and peeled
5 cloves garlic, peeled
4-5 pcs. corn, cut into 4-5 slices each
5 medium size potato, quartered
2 stalks leeks
2 Tbsp Pepper corns
2 Tbsp Salt or Fish sauce (3-4 Tbsp)
Water
How to cook BULALO
In a large pot, place beef shanks, corn, pepper corns, onions and garlic. Pour enough water to cover the meat.
Boil in low fire for 2-3 hours until the meat is tender . Remove impurities that will "rise" during the process. You can also use a pressure cooker; 1 hour would be enough.
When beef is soft and almost falls off the bone, add potatoes and boil for another 10 minutes or until tender.
Add pechay (cabbage or bok choy) and leeks. Cover and cook for 2-3 minutes.
Make final taste adjustments with salt or patis.
Serve with calamansi, sili and fish sauce as dip. "Sarap to the Bones", Bulalo
Published on Feb 6, 2016
These are Pineapple Nastar Rolls, and you'll need a Nastar cookie mould for this recipe. Learn how to make them with my video tutorial, and Happy Baking.
I would like to take this opportunity to wish all my loyal subscribers who celebrates the Chinese Lunar New Year, Gung Hay Fatt Choy or Gong Xi Fa Cai! May this lunar new year of the monkey bring you an abundance of prosperity, happiness, and great health!
Pineapple Jam
2 Large Ripe Pineapples, skin and cut into chunks
200 g to 300 g Sugar (adjust accordingly)
2 cloves
5 cm Cinnamon Stick
3 Pandan leaves, cleaned and knotted
60 g Golden Syrup or Maltose
Video Guide: https://youtu.be/FmJ2I__5ZVo
Pastry
250 g Unsalted Butter, softened
50 g Confectioner Sugar
1/2 tsp of Sea Salt
1 tsp Vanilla Extract
2 Large Egg Yolks
350 g All-Purpose Flour, sifted
50 g Corn Flour/Starch, sifted
2 Large Egg Yolks, lightly beaten for egg wash
For Full Recipe: http://www.seasaltwithfood.com/2013/0...
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Oscar del Rosario
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Yolanda Dos Santos
Yolanda Dos Santos9 months ago
Feliz ano novo para você e toda a China!!!adoro os quitutes das comemorações chinesas,aquele mooncakes
Reply
Flavours Of Asia
Flavours Of Asia9 months ago
+Yolanda Dos Santos Thanks for the wishes :-)
Reply
deerpark
deerpark9 months ago
You make it look so easy! Love these so much, thank you
Reply
Flavours Of Asia
Flavours Of Asia9 months ago
+deerpark You're welcome and thanks for the comment.
Reply
deerpark
deerpark9 months ago
You make it look so easy! Love these so much, thank you
Reply 1
Jirawat Tienpichetpong
Jirawat Tienpichetpong9 months ago
The hardest part of this is to wait until cool. I can wait no longer.
Reply
Flavours Of Asia
Flavours Of Asia9 months ago
+Jirawat Tienpichetpong I hear you...;-)
Reply
Chris Chua
Chris Chua9 months ago
Happy Chinese New Year! Will you make a Ti Kuih (Banana Leaf Nian Gao) recipe?
Reply
Flavours Of Asia
Flavours Of Asia9 months ago
+Chris Data Perhaps in the new future and thanks for the CNY wishes.
Reply
Yolanda Dos Santos
Yolanda Dos Santos9 months ago
adorei a dica 😋👍🌹
Reply
Flavours Of Asia
Flavours Of Asia9 months ago
+Yolanda Dos Santos obrigado :-)
Reply
Yolanda Dos Santos
Yolanda Dos Santos9 months ago
+Flavours Of Asia 👍😘
Reply
Caroline T.
Caroline T.9 months ago
Thanks for the video Angie. Happy Chinese New Year to you and your family!
Reply
Flavours Of Asia
Flavours Of Asia9 months ago
+Caroline T. Thanks:-)
Reply
Atlast! A group that's not mandatory to post recipes! Rather inspired by your passion as Mixologist,Bakers,Chefs,and Cooks of culinary creativity and FOOD PORN! This page is for networking worldwide in the Hospitality Industry! Enjoy! TURN UP!!!!
If you choose to share your recipes, feel free to do so. It is not a mandatory requirement, so if there is any drama of any kind due to a recipe not being given you will be REMOVED FROM THE GROUP!!
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Food Safety»FATTOM - time to fight your enemies!
FATTOM – time to fight your enemies!
There are a few factors that contribute to the growth of microorganisms on food. If we are able to counter and prevent these factors, we are able to fight our enemies.
Food
Food
Many microorganisms grow on food rich in protein (poultry, fish, dairy, eggs) and carbohydrates (cooked rice, pasta). These foods have a high chance of contamination and may give rise to foodborne illnesses.
Action: Pay more attention to these categories of food.
Acid
Acid
Low acid food (poultry, fish, dairy, eggs) are considered potentially hazardous.
Action: Cook food at high temperature. Check expiry dates. Look out for dents, bulges, leaks or rust in low-acid canned food (luncheon meat, baked beans).
Temperature
Temperature
Microorganisms grow fastest in the Temperature Danger Zone (TDZ) of 5°C to 56.7°C. This TDZ range includes room temperature as well.
Action: Do not leave food at room temperature for too long (e.g. rice and starchy foods). Store foods at the correct temperature.
Time
Time
After 4 hours, the microorganisms on the food may produce toxins that make the food unsafe for consumption.
Action: Food should not be kept at the TDZ for more than 4 hours.
Oxygen
Oxygen
Microorganisms require oxygen to grow.
Action: Cover food at all times.
Moisture
Moisture
Microorganisms grow faster in food with high water content (fresh poultry, meat, fish and raw eggs).
Action: Ensure these foods are stored at the proper temperatures with reduced moisture.
By understanding your enemies and what you can do to prevent them, you’ll keep your food and diners safe.
This beauty of a cheesecake is full of plant-based, whole food goodness. It has no refined sugar, it’s gluten-free, and grain-free, too. Its creamy cashew-based cheesecake filling is sweetened with fresh mangoes and coconut nectar and it gets its gorgeous golden color from turmeric. This cheesecake would be a hit at any summer party, but who says you need a special occasion (or reason) to make a great dessert?
SCRUMPTIOUS RAW MANGO AND TURMERIC CHEESECAKE [VEGAN, GLUTEN-FREE]
SERVES
12-16
WHAT YOU’LL NEED:
FOR THE BASE:
1 1/4 cups almonds
1/2 cup shredded coconut
3/4 cup dates
Zest of 1 lemon
1/2 teaspoon vanilla powder
1/4 teaspoon sea salt
1 tablespoon coconut oil, melted
FOR THE FILLING:
2 1/2 cups cashews, soaked 2 hours, drained and rinsed
1 cup coconut milk
3/4 cup coconut oil, melted
Juice and flesh of 1/2 lemon
1/4 cup coconut nectar
2 tablespoons cacao butter, melted, or just use another 1/4 cup coconut oil
1 teaspoon vanilla extract
1/4 teaspoon sea salt
2 cups mango, fresh if possible, chopped
2 teaspoons turmeric
Over 100 Quick and Easy Recipes
We Have Preparation and Cooking Times of 30 Minutes or Less
The majority of recipes we offer can be both prepared and cooked in 30 minutes or less, from start to finish. A number of them can also be prepared ahead of time and enjoyed later. So you can prepare more than what is needed for a single meal. Then you can use the additional amount the next day or when time is short, with little or no additional preparation time required.
Our Recipes Allow Flexibility and Adjustments
We realize that if our recipes are going to fit your individual tastes, schedule and lifestyle, they can't just dictate exactly which ingredients you need and the exact amount of each one to use. So for example, if a recipe calls for a variety of vegetables, and you're missing one, or want to add even more varieties, or somewhat different quantities, you're free to do so and still produce a good tasting, healthy meal. You also have the flexibility of deciding whether you want a vegetarian dish or not. And once you've tried a recipe, you're welcome to adjust the amount of seasonings you use to best suit your individual taste.
The Recipe Assistant
Are you interested in customizing your search for WHFoods recipes? Then use our innovative Recipe Assistant. With this easy to use tool all you have to do is select foods that you want to be included or excluded (e.g., if you are lactose intolerant, you choose to identify recipes without milk) and it will provide you with a list of recipes meeting your criteria. Also, if you want to identify recipes that feature concentrated amounts of specific nutrients, the Recipe Assistant can do this too. In some cases, we also give you the option of searching for a food in a different form. For example, you can choose prunes, which is a form of one of our featured foods, plums. The same goes for cayenne pepper (a type of chili pepper), coriander seeds (the dried seeds of the cilantro plant), and raisins (the dried form of grapes).
How to Make Multiple Selections
To make multiple selections on the "Foods to Include" or "Foods to Exclude" list, hold down the control key (on a PC) or Apple key (on a Mac) and click on the different foods that you would like to choose. You can make only one selection in the "Nutrients to Require" list.
Foods to include (any):
NoneAlmondsAppleApricotAsparagusAvocadoBananaBarleyBasilBeefBeet GreensBeetsBell PeppersBlack BeansBlack PepperBlueberriesBok ChoyBroccoliBrown RiceBrussels SproutsBuckwheatCabbageCantaloupeCarrotsCashewsCauliflowerCeleryCheeseChickenChili PeppersCilantroCinnamonClovesCodCollard GreensCornCow's milkCranberriesCucumberCuminDillDried PeasEggplantEggsFennelFigsFlaxseedsGarbanzo BeansGarlicGingerGrapefruitGrapesGreen BeansGreen PeasKaleKidney BeansKiwifruitLambLeeksLemons and LimesLentilsLima BeansMilletMisoMushrooms, CriminiMushrooms, ShiitakeMustard GreensMustard SeedsNavy BeansOatsOlive OilOlivesOnionsOrangesOreganoPapayaParsleyPeanutsPearPeppermintPineapplePinto BeansPlumPotatoesPumpkin SeedsQuinoaRaisinsRaspberriesRomaine LettuceRosemaryRyeSageSalmonSardinesScallopsSea VegetablesSesame SeedsShrimpSoy SauceSoybeansSpinachStrawberriesSummer SquashSunflower SeedsSweet PotatoSwiss ChardTempehThymeTofuTomatoesTunaTurkeyTurmericTurnip GreensWalnutsWatermelonWheatWinter SquashYogurt
Foods to exclude (all):
NoneAlmondsAppleApricotAsparagusAvocadoBananaBarleyBasilBeefBeet GreensBeetsBell PeppersBlack BeansBlack PepperBlueberriesBok ChoyBroccoliBrown RiceBrussels SproutsBuckwheatCabbageCantaloupeCarrotsCashewsCauliflowerCeleryCheeseChickenChili PeppersCilantroCinnamonClovesCodCollard GreensCornCow's milkCranberriesCucumberCuminDillDried PeasEggplantEggsFennelFigsFlaxseedsGarbanzo BeansGarlicGingerGrapefruitGrapesGreen BeansGreen PeasKaleKidney BeansKiwifruitLambLeeksLemons and LimesLentilsLima BeansMilletMisoMushrooms, CriminiMushrooms, ShiitakeMustard GreensMustard SeedsNavy BeansOatsOlive OilOlivesOnionsOrangesOreganoPapayaParsleyPeanutsPearPeppermintPineapplePinto BeansPlumPotatoesPumpkin SeedsQuinoaRaisinsRaspberriesRomaine LettuceRosemaryRyeSageSalmonSardinesScallopsSea VegetablesSesame SeedsShrimpSoy SauceSoybeansSpinachStrawberriesSummer SquashSunflower SeedsSweet PotatoSwiss ChardTempehThymeTofuTomatoesTunaTurkeyTurmericTurnip GreensWalnutsWatermelonWheatWinter SquashYogurt Nutrients to require (one):
Nonebiotincalciumcholinechromiumcopperdietary fiberfolateiodineironmagnesiummanganesemolybdenumomega 3 fatty acidsphosphoruspotassiumproteinseleniumsodiumvitamin Avitamin B1 (thiamin)vitamin B12 (cobalamine)vitamin B2 (riboflavin)vitamin B3 (niacin)vitamin B5 (pantothenic acid)vitamin B6 (pyridoxine)vitamin Cvitamin Dvitamin Evitamin Kzinc
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Over 100 Quick and Easy Recipes
Breakfast
Salad Entrees
Soups
Fish
Chicken and Turkey
Lean Meat
Vegetarian Entrees
Side Salad/Dressings
Side Vegetables
Desserts
Breakfast
10-Minute Energizing Oatmeal
10-Minute Huevos Rancheros
Any Time Frittata
Breakfast Bagel
Granola with Fresh Fruit
Healthy Breakfast Frittata
Healthy Lifestyle Tea
High Energy Breakfast Shake
High Fiber Cereal
Italian Tofu Frittata
Mushroom, Tomato, Basil Frittata
Perfect Oatmeal
Poached Eggs Over Collard Greens & Shiitake Mushrooms
Poached Eggs Over Sautéed Greens
Poached Eggs over Spinach
Poached Eggs over Spinach & Mushrooms
Poached Eggs Over Spinach and Mushrooms 2
Poached Huevos Rancheros
Quinoa Power Breakfast
Strawberry Smoothie
Swiss Breakfast
Yogurt with Fruit
Salad Entrees
10-Minute Fruit & Cheese Salad
15-Minute Black Bean Salad
15-Minute Greek Garbanzo Bean Salad
15-Minute Halibut Salad
15-Minute Shrimp and Avocado Salad
15-Minute Turkey Chef's Salad
5-Minute Greek Garbanzo Bean Salad
Arugula Salad with Walnut Croutons (2)
Asian Chicken Salad
Broiled Salmon Salad
Chinese Chicken Cabbage Salad
Crispy Turkey Salad
Dulse Cucumber Salad
Dulse Cucumber Salad
Garlic Shrimp Salad
Greek Salad
Ground Lamb Salad
Healthy Caesar Salad
Healthy Chef's Salad with Walnuts and French Dressing
Healthy Chicken Caesar Salad
Healthy Turkey Salad
Healthy Veggie Salad
Kidney Bean Salad with Mediterranean Dressing
Lentil Salad
Marinated Bean Salad
Mediterranean Baby Spinach Salad
Mediterranean Pasta Salad
Mediterranean Tabouli Salad
Mediterranean-Style Salad
Mexican Cheese Salad
Salad Nicoise
Salmon, Cucumber, Dill Salad
Seared Tuna Salad
Shrimp Salad
Soy Bean and Fennel Salad
Tuna Salad Surprise
Warm Spinach Salad with Tuna
Soups
5 Spice Onion Soup
5-Minute Miso Soup with Dulse (sea vegetable)
Barley Mushroom Soup
Cajun Kidney Bean Chili
Carrot Coconut Soup
Golden Squash Soup
Italian Navy Bean Soup with Rosemary
Minestrone Surprise
Oyster and Clam Chowder
Red Kidney Bean Soup with Lime Yogurt
Seafood Gazpacho
Shiitake Mushroom Seaweed Soup
Spicy Cabbage Soup
Spicy Posole Soup
Super Energy Kale Soup
Turkey and Vegetable Chili Verde
Zesty Mexican Soup
Fish
10-Minute Seared Tuna
15-Minute Asian Tuna
15-Minute Cod with Avocado Salsa
15-Minute Maui-Style Cod
15-Minute Salmon with Mint Salsa
15-Minute Salmon with Mustard, Dill Sauce
15-Minute Salmon with Tomato Salsa
15-Minute Sautéed Fennel Salmon
15-Minute Seared Tuna with Sage
15-Minute Steamed Halibut with Bok Choy
3-Minute Scallops
5 Spice Salmon
5-Minute "Quick Broiled" Salmon
5-Minute Boiled Large Shrimp
Baked Halibut with Herbs
Baked Salmon & Walnut Patties With Red Bell Pepper Sauce
Braised Cod with Celery
Braised Salmon with Leeks
Halibut with Ginger and Scallions
Healthy Sautéed Seafood with Asparagus
Lemon Fish with Puree of Sweet Peas
Mediterranean Cod
Mediterranean Cod with Tomatoes
Miso Salmon
Pasta with Clams
Peanut Shrimp
Poached Cod with Fennel and Cauliflower
Poached Fish with Napa Cabbage
Quick Broiled Halibut
Quick Broiled Salmon with Ginger Mint Salsa
Salmon in Citrus Sauce
Salmon with Cucumber Chili Salad
Salmon with Dill Sauce
Salmon with Maple Dijon Glaze
Salmon with Mustard
Salmon with Mustard and Ginger
Southwestern Cod Sauté
Southwestern Salmon & Black Beans
Spicy Asian Shrimp
Steamed Salmon and Asparagus with Mustard Dill Sauce
Sweet N' Sour Cod with Cabbage and Broccoli
Thai-Style Cod with Seaweed
Chicken and Turkey
15-Minute Broiled Chicken Salad
15-Minute Healthy Sautéed Chicken & Asparagus
15-Minute Healthy Sautéed Chicken & Bok Choy
15-Minute Sautéed Chicken Breasts with Mustard and Tarragon
5-Spice Chicken in a Bowl
7-Minute Quick Broiled Chicken
Broiled Rosemary Chicken over Puréed Lentils and Swiss Chard
Curried Chicken Over Spinach
Fresh Herbed Chicken Breasts
Healthy Sautéed Red Cabbage with Baked Chicken Breast
Holiday Turkey with Rice Stuffing & Gravy with Fresh Herbs
Quick Broiled Chicken Breast with Honey-Mustard Sauce
Roast Turkey Breast with Chipotle Chili Sauce
Sesame Braised Chicken & Cabbage
Lean Meat
10-Minute Rosemary Lamb Chops
Indian Style Lamb with Sweet Potatoes
Roast Leg of Lamb
Rosemary "Quick Broiled" Lamb
Vegetarian Entrees
15-Minute Healthy Sautéed Asparagus and Tofu
7-Minute "Healthy Steamed" Butternut Squash
Asian-Flavored Broccoli with Tofu
Black Bean Burrito, Indian Style
Black Bean Chili
Braised Kidney Beans & Sweet Potato
Curried Lentils
Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes
Fettuccini with Spinach Pesto
Healthy Caesar Salad for Smart Menu
Indian-Style Lentils
Mediterranean Lentil Salad
Miso Healthy Sauté
Moroccan Eggplant with Garbanzo Beans
Polenta, Onion and Gorgonzola Pizza
Primavera Verde
Quick Black Bean Chili
Spicy Black Bean Burrito
Spicy Healthy Sautéed Tofu
Spicy Vegetable Tart
Steamed Butternut Squash with Almond Sauce
Tan Tan Noodles
Vegetarian Healthy Sauté
Warm Quinoa Salad
Side Salad/Dressings
5-Minute Cold Cucumber Salad 1
5-Minute Cold Cucumber Salad 2
Arugula Salad with Walnut Croutons
Asparagus Salad
Blue Cheese Dressing
Cilantro Pesto with Pumpkin Seeds
Cranberry Sauce
Creamy Romaine Salad
Cucumber Seaweed Salad
Dijon Flaxseed Dressing
Figs, Walnuts and Spinach Salad
Fresh Tomato Salsa
Fruit Salad with Papaya Seed Dressing
Ginger Papaya Salsa
Grape and Arugula Salad
Grape and Melon Salad
Grapefruit Arugula Salad
Great Antipasto Salad
Holiday Cranberry Relish
Hummus with Crudités
Kiwi Salad
Mediterranean Dressing
Mediterranean Dressing 2
Mediterranean Tomato Salad
Minted Garbanzo Bean Salad
Napa Cabbage Salad
Olive Tapenade
Pineapple Salad with Ginger Syrup
Romaine & Avocado Salad
Super Carrot Raisin Salad
Tomato Dandelion Salad
Vegetable Appetizer 1
Vegetable Appetizer 2
Vegetable Appetizer 3
Vegetable Appetizer 4
Side Vegetables
1-Minute Spinach
15-Minute Beets
3-Minute "Healthy Sautéed" Asparagus
3-Minute "Healthy Sautéed" Green Peas
3-Minute "Healthy Sautéed" Zucchini
3-Minute Avocado Dip
3-Minute Bok Choy
3-Minute Swiss Chard
4-Minute Broccoli with Feta Cheese and Kalamata Olives
5-Minute "Quick Steamed" Carrots
5-Minute "Quick Steamed" Corn
5-Minute Black Beans— No Cooking
5-Minute Brussels Sprouts
5-Minute Collard Greens
5-Minute Collard Greens with Sunflower Seeds
5-Minute Green Beans
5-Minute Healthy Sautéed Asparagus
5-Minute Healthy Sautéed Cauliflower with Turmeric
5-Minute Healthy Sautéed Red Cabbage
5-Minute Healthy Sautéed Summer Squash
5-Minute Kale
5-Minute Kale with Sea Vegetables
7-Minute "Healthy Sautéed" Shiitake Mushrooms
7-Minute Healthy Sautéed Crimini Mushrooms
7-Minute Healthy Sautéed Onions
7-Minute Healthy Sautéed Red Bell Peppers
7-Minute Sweet Potatoes
Asian Mushroom Sauté
Asian Sautéed Cauliflower
Baked Potato with Rosemary, Mushroom Sauce
Beets with Fennel Yogurt Sauce
Calabacitas (Mexican-flavored vegetable side dish)
Carrot Cashew Paté
Carrots with Honey Mustard Sauce
Crimini Mushroom Sauté
Fennel Green Beans
Fiesta Brown Rice Salad
Garlic Dip
Gingered Cabbage
Golden Spinach and Sweet Potato Healthy Sauté
Healthy Creamed Corn
Healthy Mashed Sweet Potatoes
Kale with Hijiki
Mediterranean Lima Beans
Mediterranean Pinto Beans
Minted Carrots with Pumpkin Seeds
Minted Green Peas & Carrots
Pinto Beans with Collard Greens
Pureed Lima Beans with Rosemary Tomato Broth
Pureed Navy Beans
Pureed Sweet Peas
Roasted Beets
Sautéed Greens
Sautéed Mushrooms with Green Peas
Sautéed Vegetables with Cashews
Seaweed Rice
Smashed Potatoes with Garlic
Steamed Butternut Squash with Red Chili Sauce
Steamed Herbed Potatoes
Steamed Mexican Corn on the Cob
Steamed Vegetable Medley
Sweet Potatoes with Ginger and Cinnamon
Tahini and Crudités Appetizer
Warm Asparagus Salad
Wild Rice Pilaf
Desserts
10-Minute Apple Sundae
10-Minute Apricot Bars
10-Minute Fig and Fresh Apple Cobbler
10-Minute Fresh Berry Dessert with Yogurt and Chocolate
10-Minute Kiwi Mandala
10-Minute Orange Treat
10-Minute Peanut Bars
10-Minute Strawberries with Chocolate Créme
15-Minute Dark Chocolate Truffles
5- Minute Blueberries with Yogurt
5-Minute Fresh Plums in Sweet Sauce
5-Minute Ginger Pineapple
5-Minute Grapes in Honey-Lemon Sauce
5-Minute Raspberry Almond Parfait
5-Minute Watermelon Frappe
Apple Treats
Banana Colada
Berries with Chocolate Sauce
Blackberry Tart
Blueberries with Cashew Sauce
Blueberry Parfait
Blueberry Peach Crisp
Blueberry Trifle
Cantaloupe with Lime and Mint
Cranberry and Fresh Pear Cobbler
Fresh Figs with Orange, Ginger Sauce
Fresh Peaches with Blueberries & Yogurt
Ginger Yogurt with Fruit
Grapefruit Sunrise
No-Bake Apple Walnut Tart
Orange and Coconut Treat
Orange, Pineapple, Papaya Salad
Papaya with Lime
Sesame Bar
Tropical Banana Treat
Meatless Recipes
Here is a list of over 200 meatless recipes for you:
Breakfast
10-Minute Energizing Oatmeal
10-Minute Huevos Rancheros
Any Time Frittata
Breakfast Bagel
Granola with Fresh Fruit
Healthy Lifestyle Tea
High Energy Breakfast Shake
Italian Tofu Frittata
Mushroom, Tomato, Basil Frittata
Perfect Oatmeal
Poached Eggs Over Collard Greens & Shiitake Mushrooms
Poached Eggs Over Sautéed Greens
Poached Eggs over Spinach
Poached Eggs over Spinach & Mushrooms
Poached Eggs Over Spinach and Mushrooms 2
Poached Huevos Rancheros
Quinoa Power Breakfast
Strawberry Smoothie
Swiss Breakfast
Yogurt with Fruit
Salad Entrees
10-Minute Fruit & Cheese Salad
15-Minute Black Bean Salad
15-Minute Greek Garbanzo Bean Salad
5-Minute Greek Garbanzo Bean Salad
Dulse Cucumber Salad
Dulse Cucumber Salad
Greek Salad
Healthy Caesar Salad
Healthy Veggie Salad
Kidney Bean Salad with Mediterranean Dressing
Lentil Salad
Marinated Bean Salad
Mediterranean Baby Spinach Salad
Mediterranean Pasta Salad
Mediterranean Tabouli Salad
Mediterranean-Style Salad
Mexican Cheese Salad
Soy Bean and Fennel Salad
Soups
5 Spice Onion Soup
5-Minute Miso Soup with Dulse (sea vegetable)
Barley Mushroom Soup
Cajun Kidney Bean Chili
Carrot Coconut Soup
Golden Squash Soup
Italian Navy Bean Soup with Rosemary
Minestrone Surprise
Red Kidney Bean Soup with Lime Yogurt
Shiitake Mushroom Seaweed Soup
Spicy Cabbage Soup
Spicy Posole Soup
Super Energy Kale Soup
Zesty Mexican Soup
Vegetarian Entrees
15-Minute Healthy Sautéed Asparagus and Tofu
Asian-Flavored Broccoli with Tofu
Black Bean Burrito, Indian Style
Black Bean Chili
Braised Kidney Beans & Sweet Potato
Curried Lentils
Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes
Fettuccini with Spinach Pesto
Healthy Caesar Salad for Smart Menu
Indian-Style Lentils
Mediterranean Lentil Salad
Miso Healthy Sauté
Moroccan Eggplant with Garbanzo Beans
Polenta, Onion and Gorgonzola Pizza
Primavera Verde
Quick Black Bean Chili
Spicy Black Bean Burrito
Spicy Healthy Sautéed Tofu
Steamed Butternut Squash with Almond Sauce
Tan Tan Noodles
Vegetarian Healthy Sauté
Warm Quinoa Salad
Side Salad/Dressings
5-Minute Cold Cucumber Salad 1
5-Minute Cold Cucumber Salad 2
Arugula Salad with Walnut Croutons
Asparagus Salad
Blue Cheese Dressing
Cilantro Pesto with Pumpkin Seeds
Cranberry Sauce
Creamy Romaine Salad
Cucumber Seaweed Salad
Dijon Flaxseed Dressing
Figs, Walnuts and Spinach Salad
Fresh Tomato Salsa
Fruit Salad with Papaya Seed Dressing
Ginger Papaya Salsa
Grape and Arugula Salad
Grape and Melon Salad
Grapefruit Arugula Salad
Great Antipasto Salad
Holiday Cranberry Relish
Hummus with Crudités
Kiwi Salad
Mediterranean Dressing
Mediterranean Dressing 2
Mediterranean Tomato Salad
Minted Garbanzo Bean Salad
Napa Cabbage Salad
Olive Tapenade
Pineapple Salad with Ginger Syrup
Romaine & Avocado Salad
Super Carrot Raisin Salad
Tomato Dandelion Salad
Vegetable Appetizer 1
Vegetable Appetizer 2
Vegetable Appetizer 3
Vegetable Appetizer 4
Side Vegetables
1-Minute Spinach
15-Minute Beets
3-Minute "Healthy Sautéed" Asparagus
3-Minute "Healthy Sautéed" Green Peas
3-Minute "Healthy Sautéed" Zucchini
3-Minute Avocado Dip
3-Minute Bok Choy
3-Minute Swiss Chard
4-Minute Broccoli with Feta Cheese and Kalamata Olives
5-Minute "Quick Steamed" Carrots
5-Minute "Quick Steamed" Corn
5-Minute Black Beans— No Cooking
5-Minute Brussels Sprouts
5-Minute Collard Greens
5-Minute Collard Greens with Sunflower Seeds
5-Minute Green Beans
5-Minute Healthy Sautéed Asparagus
5-Minute Healthy Sautéed Cauliflower with Turmeric
5-Minute Healthy Sautéed Red Cabbage
5-Minute Healthy Sautéed Summer Squash
5-Minute Kale
5-Minute Kale with Sea Vegetables
7-Minute "Healthy Sautéed" Shiitake Mushrooms
7-Minute Healthy Sautéed Crimini Mushrooms
7-Minute Healthy Sautéed Onions
7-Minute Healthy Sautéed Red Bell Peppers
7-Minute Sweet Potatoes
Asian Mushroom Sauté
Asian Sautéed Cauliflower
Baked Potato with Rosemary, Mushroom Sauce
Beets with Fennel Yogurt Sauce
Calabacitas (Mexican-flavored vegetable side dish)
Carrot Cashew Paté
Carrots with Honey Mustard Sauce
Crimini Mushroom Sauté
Fennel Green Beans
Fiesta Brown Rice Salad
Garlic Dip
Gingered Cabbage
Golden Spinach and Sweet Potato Healthy Sauté
Healthy Creamed Corn
Healthy Mashed Sweet Potatoes
Kale with Hijiki
Mediterranean Lima Beans
Mediterranean Pinto Beans
Minted Carrots with Pumpkin Seeds
Minted Green Peas & Carrots
Pinto Beans with Collard Greens
Pureed Lima Beans with Rosemary Tomato Broth
Pureed Navy Beans
Pureed Sweet Peas
Roasted Beets
Sautéed Greens
Sautéed Mushrooms with Green Peas
Sautéed Vegetables with Cashews
Seaweed Rice
Steamed Butternut Squash with Red Chili Sauce
Steamed Herbed Potatoes
Steamed Mexican Corn on the Cob
Steamed Vegetable Medley
Sweet Potatoes with Ginger and Cinnamon
Tahini and Crudités Appetizer
Warm Asparagus Salad
Wild Rice Pilaf
Desserts
10-Minute Apple Sundae
10-Minute Apricot Bars
10-Minute Fig and Fresh Apple Cobbler
10-Minute Fresh Berry Dessert with Yogurt and Chocolate
10-Minute Kiwi Mandala
10-Minute Orange Treat
10-Minute Peanut Bars
10-Minute Strawberries with Chocolate Créme
15-Minute Dark Chocolate Truffles
5- Minute Blueberries with Yogurt
5-Minute Fresh Plums in Sweet Sauce
5-Minute Ginger Pineapple
5-Minute Grapes in Honey-Lemon Sauce
5-Minute Raspberry Almond Parfait
5-Minute Watermelon Frappe
Apple Treats
Banana Colada
Berries with Chocolate Sauce
Blackberry Tart
Blueberries with Cashew Sauce
Blueberry Parfait
Blueberry Peach Crisp
Blueberry Trifle
Cranberry and Fresh Pear Cobbler
Fresh Figs with Orange, Ginger Sauce
Fresh Peaches with Blueberries & Yogurt
Ginger Yogurt with Fruit
Grapefruit Sunrise
No-Bake Apple Walnut Tart
Orange and Coconut Treat
Orange, Pineapple, Papaya Salad
Papaya with Lime
Tropical Banana Treat
BURN A BAY LEAF IN YOUR HOUSE. THE REASON? YOU’LL BE AMAZED
There’s no doubt – once you try burning some bay leaves in your house, you’ll want to do it again!
We commonly use various herbs to savor our dishes without even assuming that these kitchen ingredients can also be used for other purposes as well. Take for instance, bay leaves. I bet not many of you know that the distinct smell these leaves provide has an incredibly soothing effect on the human body.
Bay leaves have a century-long tradition of being part of natural medicine. Their exceptional medicinal properties such as strong anti-inflammatory and soothing properties were recognized and widely used even by the ancient Greeks. In addition, it was believed that bay leaves can support the treatment of epilepsy.
Even today, many natural medicine practitioners acknowledge the amazing health benefits of bay leaves, which include reduction of hypertension, protection against insomnia and stress, as well as control over blood cholesterol levels.
To reap the health benefits of bay leaves, you can add them to your meals when being cooked, oryou can carefully light them in a heat-resistant bowl and let the aroma slowly spread around the house. Burning bay leaves is highly beneficial for relaxing your muscles, calming your mind and improving your mood.
Bay leaves are also one of the most powerful cockroach repelants!
If insects have invaded your kitchen or lawn, use bay leaves to repel them. You can hardly find a better solution because they are perfectly safe to use even around small kids or pets. Their powerful smell works wonders when it comes to repelling cockroaches or similar insects.
The method is quite simple. Put some bay leaves in every corner of your house or garden. Since they are non-toxic, you can also use them in the kitchen where you store food.
Although both dry and fresh bay leaves can be used for the purpose, dry ones are more effective because their smell is stronger.
source: http://healthylifestar.com/burn-bay-leaf-house-reason-youll-amazed/
BURN-A-BAY-LEAF-IN-YOUR-HOUSE.-THE-REASON-YOU’LL-BE-AMAZED
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Cover A Piece of Butter With A Glass… Why? You’ll Use This Trick For The Rest Of Your Life!
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They say breakfast is the most important meal of the day, and rightly so! It kicks off our metabolism and gives us the energy we need to start the day off with a bang. But I must admit, sometimes, when I have to wake up early in the morning, the last thing I want to do is make a complicated breakfast. I want to grab something delicious and go. Now butter is one of my favorite breakfast ingredients. While it’s not the healthiest of the bunch, it’s actually healthier than many people think. Butter is rich in fat-soluble vitamins and it also contains a lot of healthy saturated fats, which raises your HDL (the good stuff) cholesterol and changes the LDL from small (bad!) to benign Large LDL. And hey, it goes without saying that even a little dab of butter can make even the most boring meals that much yummier!
But what happens when you grab the butter out of the fridge and it’s so cold that it’s pretty much like a solid brick that you can’t even cut through? How annoying! In these situations, I begin contemplating skipping the butter altogether. But then I come to my senses and I begin sawing away with a serrated knife, which may not necessarily be the safest solution. So what to do? I guess you could leave the butter out on the counter and wait for it to soften but could there be a better way? You bet!
In the video below, you’ll learn a very cool 30-second tip that will fix this problem for you forever. All you’ll need is a glass and some hot water. And just like that, your life just got that much easier!
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By Sayer Ji
Contributing Writer for Wake Up World
A new scientific review has identified 25 of the top foods and herbs which kill cancer stem cells at the root cause of cancer malignancy.
There are thousands of natural compounds that have been studied with demonstrable anti-cancer activity (check out over 600 on GreenMedInfo’s cancer research database), but only a small subset of these have been proven to target and kill the cancer stem cells which lie at the root of cancer malignancy. Turmeric, for instance, we have featured a number of times for its “smart kill” property of targeting just the heart of cancerous tumors. More recently, ginger has been found in pre-clinical research to contain a compound up to 10,000 times more effective than the chemotherapy drug Taxol at killing breast cancer stem cells. Even common foods like blueberry have special cancer killing properties, as discussed in a previous article for GreenMedInfo: Research: Radiotherapy Causes Cancer, Blueberry Kills It.
A new study published in the journal Anticancer Research, titled “Natural Products That Target Cancer Stem Cells“, has made our job much easier of identifying this special category of cancer killers by reviewing the extant literature on the topic and listing the top 25 substances in this category. They are listed here below, along with some of their commonly recognizable dietary sources.
25 Cancer Stem Cell Killing Foods
Epigallocatechin-3-gallate (EGCG) – Green Tea
6-Gingerol – Ginger
?-Carotene – Carrot, Leafy Greens
Baicalein – Chinese Skullcap
Curcumin – Turmeric
Cyclopamine – Corn Lilly [we do not suggest consuming this plant; this simply illustrates natural components exist that kill cancer stem cells]
Delphinidin – Blueberry, raspberrry
Flavonoids (Genistein) – Soy, red clover, coffee
Gossypol – Cottonseed [we do not suggest consuming this plant; this simply illustrates natural components exist that kill cancer stem cells]
Guggulsterone – Commiphora (myrrh tree)
Isothiocyanates – Cruciferous vegetables
Linalool – Mint
Lycopene – Grapefruit, tomato
Parthenolide – Feverfew
Perylill alcohol – Mint, cherry, lavender
Piperine – Black pepper
Placycodon saponin – Playycodon grandifloruim
Psoralidin – Psoralea corylilyfolia
Quercetin – Capers, onion
Resveratrol – Grapes, plums, berries
Salinomycin – Streptomyces albus
Silibinin – Milk Thistle
Ursolic acid – Thyme, basil, oregano
Vitamin D3 – Fish, egg yolk, beef, cod liver oil
Withaferin A – Withania somnifera (ashwaganda)
Why are these substances so important?
The primary reason why conventional chemotherapy and radiotherapy have failed to produce any significant improvements in cancer survival rates is because cancer stem cells are resistant to these interventions. In fact, chemotherapy and especially radiation are both capable of increasing the number and virulence of these cells in a tumor, while at the same time having the well known side effect of further damaging the patient’s immune system.
While the cancer industry is still very much resistant to incorporating the implications of these findings into their standard of care (which is highly unethical), there are an increasing number of health practitioners that will not turn their back on the truth and are very much interested in alternative ways to prevent and treat cancer using food and/or plant-based approaches.
The new study addresses the relevance of cancer stem cells as follows:
The cancer stem cell model suggests that tumor initiation is governed by a small subset of distinct cells with stem-like character termed cancer stem cells (CSCs). CSCs possess properties of self-renewal and intrinsic survival mechanisms that contribute to resistance of tumors to most chemotherapeutic drugs. The failure to eradicate CSCs during the course of therapy is postulated to be the driving force for tumor recurrence and metastasis. Recent studies have focused on understanding the unique phenotypic properties of CSCs from various tumor types, as well as the signaling pathways that underlie self-renewal and drug resistance.”
At present, the cancer industry has failed to produce a single drug that targets the cancer stem cell population of cells within a tumor, as confirmed by the study:
If indeed the CSC response is a vital criterion for cancer treatment evaluation, there are still no drugs in clinical use that specifically target CSCs.
The ability to selectively target cancer cells, and cancer stem cells in particular, while leaving intact the non-tumor cells in tissue is extremely important. We have created a section on the GreenMedInfo database that indexes research on these substances and now includes 67 of them here. We are also building a section that collates research cancer stem cells, a topic will no doubt become a central part of the future of cancer treatment, assuming the priority is to actually alleviate suffering and not just make money off of patients.
Recommended articles by Sayer Ji:
Better Than Chemo: Turmeric Kills Cancer Not Patients
Mammography Is Harmful and Should Be Abandoned, Scientific Review Concludes
Cinnamon May Be Superior to Ibuprofen for Menstrual Pain, Study Reveals
“Killer Germs” Obliterated by Medicinal Smoke Smudging, Study Reveals
Coconut Water: A New Alzheimer’s Disease Treatment?
Turmeric’s ‘Smart Kill’ Properties Put Chemo & Radiation To Shame
6 Evidence-Based Ways Drumming Heals Body, Mind and Soul
Tylenol Kills Emotions As Well As Pain, Study Reveals
Research: Plants Cure Cancer, Not Chemicals
Beet Juice Boosts Cognitive Function In One Dose
13 Evidence-Based Medicinal Properties of Coconut Oil
About the author:
Sayer-JiSayer Ji is an author, educator, Steering Committee Member of the Global GMO-Free Coalition (GGFC), advisory board member of the National Health Federation, and the founder of GreenMedInfo.com – an open access, evidence-based resource supporting natural and integrative modalities. His writings have been published and referenced widely in print and online, including Truthout, Mercola.com, The Journal of Gluten Sensitivity, New York Times and The Well Being Journal.
In 1995 Sayer received a BA degree in Philosophy from Rutgers University, where he studied under the American philosopher Dr. Bruce W. Wilshire, with a focus on the philosophy of science. In 1996, following residency at the Zen Mountain Monastery in upstate New York, he embarked on a 5 year journey of service as a counsellor-teacher and wilderness therapy specialist for various organizations that serve underprivileged and/or adjudicated populations. Since 2003, Sayer has served as a patient advocate and an educator and consultant for the natural health and wellness field.
Visit GreenMedInfo online and on Facebook, or sign up for GreenMedInfo’s e-Newsletter.
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uminum is the Earth’s third most common element and our most common metal. It is lightweight, durable, and easily combines with other metals. Due to these characteristics, aluminum is used in a huge variety of products. It is essential to the aerospace industry and it’s used in other transportation applications, in construction, for electrical wiring, and a host of other manufactured products including pigments and paints, fuel, light bulbs, and most every conceivable type of metal product.
Unfortunately, its uses do not stop there.
Aluminum in Food and Over-the-Counter Medications
Aluminum is added to many processed foods as fillers, emulsifiers, and anti-caking agents. It is found in baking powder and preservatives. It is even added to soy-based baby formulas. Aluminum is also used in sugar refining, in the brewing process, and as an aid to water purification in water treatment plants. It is also found in antacids and other pharmaceuticals.
Antacids, buffered aspirins, anti-ulcerative, and anti-diarrheal medications contain enormous amounts of aluminum compared to foods. Antacids have been linked to bone density problems because aluminum interferes with calcium absorption.
Aluminum in Cookware and Food Containers
We also ingest aluminum that leaches into food and drink from aluminum cans and aluminum cookware. Just boil water in an aluminum pan and pour the water into a glass jar to see how gray it has become, or lay aluminum foil against spaghetti sauce and watch it dissolve into the food.
Aluminum in Body Care Products
Our skin, the largest organ of the body, absorbs whatever we put on it. Aluminum is an ingredient in many personal body products including antiperspirants.
Aluminum in Vaccines
Not only do we absorb aluminum and ingest it, we also inject it. Aluminum is commonly used as an adjuvant in vaccines as a means to increase the immune system’s reaction to the pathogen.
Aluminum Is Toxic
However it enters the body, aluminum is highly toxic. While most of it is expelled, the amount of aluminum retained is absorbed and accumulates in the bones, the brain, and other organs and tissues. Individuals with renal disease and premature infants have more difficulty expelling it.
The following quote is from Aluminum-Induced Entropy in Biological Systems: Implications for Neurological Disease. (Al is the abbreviation for aluminum.)
Al disrupts biological self-ordering, energy transduction, and signaling systems, thus increasing biosemiotic entropy. Beginning with the biophysics of water, disruption progresses through the macromolecules that are crucial to living processes (DNAs, RNAs, proteoglycans, and proteins). It injures cells, circuits, and subsystems and can cause catastrophic failures ending in death. Al forms toxic complexes with other elements, such as fluorine, and interacts negatively with mercury, lead, and glyphosate. Al negatively impacts the central nervous system in all species that have been studied, including humans.”
For more than 30 years we have known that aluminum is found in the brain tissues of deceased Alzheimer’s patients. Like every other scientific discovery that impacts big business in this country, this finding was refuted by additional studies and supported by others that defended the original conclusion that aluminum is a causal factor for Alzheimer’s. But Alzheimer’s is just one of the possible outcomes. Aluminum causes a cascade effect where the immune system and the central nervous system interact and spiral out of control. Results can include a number of autoimmune diseases (such as multiple sclerosis) or neurological diseases (such as Parkinson’s disease or encephalopathy associated with autism).
The step-by-step process of destruction from the article, Aluminum’s Role in CNS-immune System Interactions leading to Neurological Disorder, outlines the inflammation cascade due to aluminum exposure.
Aluminum disrupts water-based cellular homeostasis and causes a crisis for the exposed cell.
The cell sends out “death alarm” messages, which draw in macrophages and other immune cells, initiating an inflammatory cascade.
The highly stressed cell dies via necrosis rather than a “programmed cell death,” and releases its DNA into the interstitial tissues.
This extracellular DNA is picked up as an antigenic signal by immune cells and leads directly to autoimmune disease.
In parallel, sulfate synthesis and sulfate transport are disrupted due in part to Al contamination of the pineal gland and other sensitive nuclei in the midbrain.
The entire biological system switches from a sulfate-based to a phosphate-based management strategy for maintaining water interfaces, leading to hyperparathyroidism.
We are poisoning ourselves and our children. At the very least, common sense dictates removing aluminum from vaccines, food, and our water supply.
Related Reading:
How To Detoxify and Heal From Vaccinations – For Adults and Children
How to Detoxify from Vaccinations & Heavy Metals
More Doctors Against Vaccines
Flu Shot Facts Everyone Should Know
Is Your Deodorant Drugging You Through The Armpits Daily With This Neurotoxin?
Alzheimer’s
Top 5 Foods that Detox Heavy Metals and Toxins – With Protocol
Sources:
Aluminum-Induced Entropy in Biological Systems: Implications for Neurological Disease, Journal of Toxicology – NCBI
Aluminum’s Role in CNS-immune System Interactions leading to Neurological Disorders – MIT
Human Health Risk Assessment for Aluminium, Aluminium Oxide, And Aluminium Hydroxide – NCBI
AUTHOR
Allene Edwards
Allene Edwards
Managing Editor at Organic Lifestyle Magazine
Allene Edwards first became interested in alternative medicine and holistic treatment modalities when she successfully used diet therapy to manage her children’s ADHD. Later when she became chronically ill with an auto-immune disease that multiple doctors could not identify, much less cure, she successfully treated both the symptoms and the cause through naturopathic treatment and nutrition. She is the Managing Editor of Organic Lifestyle Magazine and a regular contributor.
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Tagged With: AL, Aluminum, Detox, Dirty Vaccines, Toxicity, Vaccines
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Living with Depression more on Depression »
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INTRODUCTION
Mood Foods: A HealthCentral Explainer
APage @AmandaPage_ Editor
Mood Foods: A HealthCentral Explainer
As the saying goes, ‘You are what you eat.’ While this usually is meant to apply to your physical appearance, ‘what you eat’ can also affect your mind. For instance, new research found that consuming a compound found in daffodils could be a key to fighting depression because they are capable of infiltrating the blood brain barrier - a defensive wall that blocks many potential treatments from entering the brain. While the discovery of this unique compound is a breakthrough, other more edible foods can also improve your mood.
Here’s just a taste of some common mood- boosting foods that can raise your energy level and get you thinking more positively.
Spinach:
Spinach is loaded with antioxidants, which are known to protect brain cells from free radicals that can dampen your mood and sap your energy. Spinach is also a great source of folic acid, a B vitamin that is strongly associated with reducing fatigue and preventing depression.
Almonds:
Almonds pack a nice happy punch. They’re high in fiber, antioxidants, and vitamins, which make them healthy for overall brain function, and they can boost your dopamine levels. Snack on some almonds if you need to stay sharp and focused throughout the day. Aside from their mental health powers, almonds also improve heart function, lower cholesterol, and decrease blood pressure.
Bananas:
As if we needed another reason to eat the world’s most popular fruit - can you say more dopamine and serotonin production? Eating just two bananas provides enough energy to power through a 90-minute workout. Bananas have a low calorie count, are packed with vitamins and minerals, and provide a healthy source of fiber and iron. And they’re full of potassium; an essential mineral that aids in nerve cell function, muscle growth, and restoring the body’s natural balance- making it an effective reducer of stress.
Sunflower Seeds:
Predictably, this sunny snack has been linked to a happier mood , as well as better physical health. This is because sunflower seeds are loaded with healthy fats, vitamin E, selenium, protein, folates, magnesium, tryptophan, phytochemicals, and dietary fiber. To run down the long list of benefits, eating sunflower seeds contributes to heart and circulatory health, DNA repair, preventing asthma attacks, and migraines, calming the brain, halting the growth of cancerous cells, supporting healthy digestion, and lowering cholesterol levels.
Berries:
The “B” in berries should stand for brain food since these juicy little elixirs come loaded with antioxidants and anti-inflammatory properties that are believed to slow the rate of mental decline associated with aging. They also can reduce stress. The healthiest berries to consume are strawberries, blueberries, blackberries, raspberries, and boysenberries. Go for the gusto and blend them all together in a smoothie.
Oranges:
There are plenty of scientific reasons to encourage you to eat this tasty citrus. The orange is low in calories and contains no saturated fats or cholesterol, but it is rich in dietary fiber, vitamin C (which fights those depressing free radicals), phytochemicals, antioxidants, B vitamins, potassium, and calcium. Peel away for a happier, healthier you.
Sources:
http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vegetables-and-fruits/
http://www.fda.gov/food/labelingnutrition/foodlabelingguidanceregulatoryinformation/informationforrestaurantsretailestablishments/ucm063367.htm
Published On: June 26, 2012
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Amazing Benefits Of Tomatoes (+5 Refreshing Recipes)
FOOD AND DRINK HEALTH LIFESTYLE RECIPEBY DIANE KOOPMAN
Tomatoes are well known and enjoyed around the world, making them one of the most popular and accessible vegetables around. They are extremely versatile and can be served in both savory and sweet dishes. They can be eaten raw or cooked and can be made into soups, juices and even alcoholic beverages, such as the Bloody Mary.
There are many interesting facts about tomatoes. There are around 25,000 varieties of tomatoes and they have a lot of medicinal properties including the ability to reduce cancer risks, improve cardiovascular health, lessen hypertension, regulate blood pressure and reduce inflammation. They can also improve our skin, hair, nails and bones. Tomatoes have so many health benefits because they are rich in minerals and nutrients that are necessary for optimal well being. However, not many people are aware of these facts and it makes tomatoes one of the most underrated foods.
Read on to see how the following properties and benefits of tomatoes surprise you!
1. Tomatoes are good for our heart and circulation
Tomatoes contain a mineral called potassium which is necessary for optimal vein and muscle health. It can help reduce cholesterol and stabilise blood pressure. It also assists kidneys to filter the wastes in blood. Potassium levels in the body can be maintained by eating tomatoes and this will radically reduce the possibility of stroke and heart attack.
The amount of potassium in tomatoes varies, depending on the quality and size of the tomato you pick. To absorb the largest amount of potassium from tomatoes, you should eat them raw. You can either dice tomatoes for salads, slice them up for sandwiches or blend them into a refreshing juice. Keeping tomatoes uncooked and combining them with other fresh ingredients, you do not only enjoy delicious meals but also have sufficient daily potassium intake.
2. Tomatoes make us feel and look good
Tomatoes are packed with antioxidants such as Vitamin C, Vitamin A and beta carotene. These antioxidants help prevent irreparable damage of cells caused by free radicals. The relationship between antioxidants and free radicals is crucial to good health and well being.
Apart from making us feel healthier, tomatoes also make us look more attractive. For example, tomatoes can keep our hair shiny and strong, maintain good eye health and allow our skin to stay glowing. Eat them raw or use them directly on your skin with the flesh side down, as the Florida Tomato Committee recommends. It may cause some redness on our skin at first, but this is not serious and will not last long.
3. Tomatoes boost the health of teeth and bones as we age
The human body contains copious amounts of calcium. Around 1% of calcium is used for the metabolic functions of our veins, muscles and nervous system. The other 99% is stored in our bones and teeth and can be lost dramatically as we age. Calcium is absorbed and removed from bones and teeth at different rates depending on how old we are.
“Bone itself undergoes continuous remodeling, with constant resorption and deposition of calcium into new bone. The balance between bone resorption and deposition changes with age. Bone formation exceeds resorption in periods of growth in children and adolescents, whereas in early and middle adulthood both processes are relatively equal. In aging adults, particularly among postmenopausal women, bone breakdown exceeds formation, resulting in bone loss that increases the risk of osteoporosis over time.” U.S. Department of Health & Human Services, National Institutes of Health
Other than drinking milk, eating tomatoes can help strengthen your bones and teeth as they are a great source of calcium too! The amount of calcium in tomatoes depends on how they are consumed, but this can be easily calculated. It appears that sun-dried tomatoes contain the highest levels of calcium.
4. Tomatoes reduce the risk of cancer
Tomatoes contain a red pigment called Lycopene. Lycopene is found in a lot of red fruits and vegetables and also in some that are not actually red like asparagus and parsley. It occurs naturally in the human body and is found in the liver, blood, adrenal glands, lungs, prostate, colon, and skin. Eating foods like tomatoes that contain Lycopene helps boost the quality and quantity of the pigment in those areas of the body and can assist in the prevention of cell damage that can possibly turn into cancer.
Research has shown that consuming Lycopene-rich tomatoes can help to prevent cancer occurring in prostate, lung and stomach without bringing any adverse effects to the body. To extract the optimum levels of Lycopene from tomatoes, it is best to consume them when they are cooked and combined with a little fat. Tomato soup is unquestionably one of the greatest options you should consider!
5. Tomatoes are a great help to diabetics
Chromium is the mineral found in tomatoes that causes insulin spike and therefore regulates your blood sugar level. It is a beneficial property aiding in the prevention and management of diabetes. When you consume a diet high in carbohydrates, your blood tend to absorb most of the sugar in the diet. Luckily, studies have shown that chromium can reduce the risk of diseases arising from high sugar consumption. Canadian doctor Ben Kim says that chromium in food:
“Helps to regulate your blood sugar level by enhancing the effects of insulin
Helps to prevent cardiovascular disease, including type II diabetes, through its effect on insulin
Helps your body make protein, fats, and cholesterol through its effect on insulin”
He also lists the types of foods that contain chromium, including tomatoes, and the recommended daily intake of chromium for each age group.
6. Tomatoes can repair the damage done by smoking
Tomatoes contain coumaric acid and chlorogenic acid, which can help repair the damage caused by carcinogens in cigarettes. Like many of the other properties found in tomatoes, chlorogenic acid is a powerful antioxidant that can reduce inflammation and prevent cancer.
Try the following 5 recipes to get the best out of tomatoes.
Tomato, Watermelon and Feta Skewers with Mint and Lime
WTCN July 2015 Food Stylist Erin Merhar Prop Stylist Caroline Cunningham Tomato ,Watermelon, Feta Skewers
via WTCN
Green Tomato Soup with Lump Crab Meat
WTCN July 2015 Food Stylist Erin Merhar Prop Stylist Caroline Cunningham Green Tomato Soup With Crab Meat
via WTCN
Chunky Tomato Fruit Gazpacho
gazpacho
via myrecipes.com
Chicken with Sun Dried Tomato Cream Sauce
sundried tomato sauce
via damndelicious.net
Spicy Tomato Juice
f609c1d5e81b1e5324d431d71da71ae4
via food.com
Featured photo credit: Valentyn Volkov via shutterstock.com
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10 Surprising Health Benefits Of Eating 3 Bananas a Day For Busy People: 20 Must-Have Healthy Foods In Your Fridge Amazing Benefits Of Celery (+5 Refreshing Recipes)
Diane Koopman
4 Different Ways To Freeze Ginger That Supercharge Its Science-Backed BenefitsAdminApril 26, 2016 4 Different Ways To Freeze Ginger That Supercharge Its Science-Backed Benefits2016-04-26T21:40:24+00:00 Health and Beauty
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It is terrible feeling to have to throw out ginger root because if you don’t use it in month or two it will not be spicy as it used to be, and that is when the real problem occurs – you have to go outside to buy another one and you already started cooking something.
You can put end to all those problems if you start freezing the ginger. You can wrap each piece and seal them up.
4 different ways to FREEZE ginger that supercharge its science-backed benefits
Now we all know that ginger has many benefits and here are some:
– Boosting bone health and relieves joint pain
– Builds appetite and facilitates digestion
– Regulates high sugar levels
– Helps in case of nausea
– Helps in case of diarrhea
– Reduces risk of cancer
– High in minerals (magnesium, iron, selenium and manganese)
– High in vitamins (Vitamin E, B6, C)
It is always a good thing to add ginger to your diet because of the numerous benefits that it has. It is especially effective in treating symptoms of gastrointestinal distress.
Also it can be of a great help in preventing the symptoms of motion sickness because it prevents vomiting, nausea, dizziness and cold sweating. So ginger is very good for women who are in the first weeks of pregnancy.
Storing Ginger
Ginger can be frozen in 4 different ways and every way is used for different purpose.
Freezing Minced Ginger – Wash your ginger thoroughly and if you want you can peel it but it is not necessary. You need to use fine grater or a food processor to get it nice and fine. Then you can pack either tsp. or tbsp. measurements and you can freeze them on parchment paper. After they are frozen you should transfer them into a freezer proof container and you can use them when you need them. This will last up to half a year and it is the best for stir-fries and other meals you need a tbsp. or tsp. of fresh ginger.
Chopped Ginger – Peel your ginger and cut it lengthwise (The pieces should be 1/8” wide and 1” long). With placing them into freezer proof container you can keep them for 3 months.
Freezing Whole Ginger – The skin of the ginger brings a little more fiber to your dishes, and with freezing whole ginger you will keep the skin of it also. All you will have to do is to scrub your ginger and when it is dry to wrap it in tinfoil, to press the air out of your freezer-lock bag and store it that way. This way you will keep your ginger the longest and that is from 8 months to one year.
Medallion Ginger – Peel your ginger and slice it thinly through the root and you should make little ginger discs that way. Into a baggie toss them and you can use them when needed in the next 3 months.
Source : www.familylifegoals.com
