Facebook makes it easy for Pages to go live from a desktop

Facebook makes it easy for Pages to go live from a desktop by NAPIER LOPEZ — 10 weeks ago in FACEBOOK Facebook makes it easy for Pages to go live from a desktop 15 664 SHARES https://tnw.to/2jwk2Av You no longer need to be on a smartphone or tablet to go live on Facebook, (or a complicated setup via the Live API). Starting today, Pages can go live right from the Web. To be clear, this only applies to Pages, not everyday Facebook users. Still, it should benefit businesses and prominent Facebook users who don’t want to go to the trouble or have the capacity to go live through Facebook’s API on a desktop or laptop. Win a trip to Amsterdam! We've teamed up with Product Hunt to offer you the chance to win an all expense paid trip to TNW Conference 2017! CHECK IT OUT This should mean higher quality live videos, as more users and brands move away from filming on their phones and towards recording with professional equipment. The bulk of users will continue to use their smartphones, of course, but it helps Facebook live feel more like a legitimate video platform than a goofy thing you do in your free time. The update is part of a push to make Live a more powerful tool for publishers. In the same vein, Facebook is also announcing it will allow you to set up Live ‘Contributors’ so that you pages easily assign team members to go Live without giving them the full control of an Admin. That will immediately be useful to journalists, who will be able to go live with breaking stories without setting up admin rights. To set it up, you simply need to open up your Page’s settings and set up a name or email as a Live contributor under the ‘Page Roles’ section. Contributors then simply need to click on the ‘Go Live’ button on the Page they work with. You can read more on the feature here. A few more features in today’s update: Facebook is also providing more metrics for video performance – live or regular – including “total minutes viewed, total number of views, and total engagement (reactions, comments and shares).” You’ll also be able to see aggregated insights over 7, 30, or 60 days. Pages will now be able to pin live comments to the bottom of a broadcast, should someone say something particularly interesting. It could also be useful during Q&A sessions, to let viewers know which question is currently being answered. Pages finally have a permalink for their videos at ‘facebook.com/’pagename’/videos.’ Ongoing live videos will be pinned to the top, making it a quick and easy way to direct users towards you page during a broadcast, and to let recurring visitors know where to go. You can read up more on today’s changes at Facebook’s blog, linked below. You might also want to check out the ‘Facebook Journalism Project,’ a series of new updates on its Journalistic standards and efforts to work more closely with newsrooms. Live Updates for Publishers on Facebook Media Blog Read next: Trump is trying to redefine 'fake news' -- we can't let him APPSFACEBOOK

Company About Us Tasting Table is a website and newsletter for culinary enthusiasts. We eat high and low to bring you discerning dining advice, recipes you can trust and news you can use from the world of food and drink. We're an opinionated gang of always curious, anchovy-loving, order-one-of-everything-for-the-table epicurean obsessives.

https://www.tastingtable.com/recipes Company About Us Tasting Table is a website and newsletter for culinary enthusiasts. We eat high and low to bring you discerning dining advice, recipes you can trust and news you can use from the world of food and drink. We're an opinionated gang of always curious, anchovy-loving, order-one-of-everything-for-the-table epicurean obsessives. We're reliable. We test and re-test every recipe we run so you can be sure everything works just like it does in our Test Kitchen. And when we're out reviewing a restaurant, we pick up the tab to be sure we'll have the same experience you will. And we pledge to drink every drop of every bottle of beer, bourbon or bubbly that we write about. (Burp. You're welcome). We're connected. We travel to eat. And we're eager to share our recommendations from the road. We keep in touch with the farmers, chefs, winemakers, bakers and bartenders who define our epicurean lifestyle. And we translate what they're doing into tips and advice we can all get excited about. We're into this stuff. Food is our job but it's also what we do for kicks. We believe a successful dinner party depends as much on engaging conversation as it does on the menu (even if the talk usually leads back to what we've been eating). We believe that classic cookbooks make great bedtime or beach reading and that passion pairs well with everything. OK, enough about us. Welcome. Pull up a seat. Let's cook something together. Let's order another round. Let's live more deliciously. —The Editors CONNECT TO US Like us on Facebook @TastingTable Follow us on Instagram Tasting Table on Pinterest Follow us on Google+ Watch Us on Youtube Follow us on Snapchat Download the DINE app to explore on-the-go

Live deliciously

Tasting TableVerified account @TastingTable Live deliciously. NY, LA, CHI, SF, MIA & Nat tastingtable.com Joined February 2009

Recipes that taste good. Videos that feel good

PAGE INFO Founded on April 9, 2012 CONTACT INFO @tastemade Message Now info@tastemade.com http://www.tastemade.com/ MORE INFO About Recipes that taste good. Videos that feel good. categories Community · TV Network STORY We created Tastemade with one goal in mind, to connect the world through video. Some of the most unifying and special moments of our life center around a meal, the place where people come together. We know that we cannot do this alone, nor would we want to. It will take a community of deeply passionate people. Luckily tastemakers, like you, from around the world are already creating amazing content, communities and engaging with your passion. Share it with others and touch one more person each day. Don't forget to follow us on Twitter, Youtube, Pinterest, and Instagram! TWITTER: http://www.twitter.com/tastemade (@tastemade) PINTEREST: http://www.pinterest.com/tastemade YOUTUBE: http://www.youtube.com/tastemade INSTAGRAM: http://www.instagram.com/tastemade Milestones 2012 20,000 Fans! Thanks for the support everyone! 15,000 Fans! Founded on April 9, 2012

Flowers

DESCRIPTION Your Flowers, Your Gardens, Your Community "Grow Your Own Cut Flowers" is a group for enthusiastic people of all ages and abilities; from the hobby gardener to the head gardener, all with a common interest - the love of beautiful flowers. This group is your opportunity to chat to other enthusiasts and gardening professionals. Share your passion for gardening, reveal your successes’ & support each other’s journeys. This group has been set up by the team at sarahraven.com - Sarah’s aim has always been to introduce people to the joys of having a beautiful and productive garden, through her gardening and floristry courses and the gardening products she now sells. With her roots in cutting gardens and floral arranging it seemed a natural decision to give her many students and followers the chance to share ideas, follow each other’s journeys and reveal the results. Everything Sarah presents to her students is tried, tested and loved, so you know you'll only ever get the best quality items for your cutting garden. The seeds, bulbs and plants that Sarah sells through her mail order company (www.sarahraven.com) are varieties that she has trialled in her Sussex garden and chosen because they not only look fantastic but are also highly productive. The group and its members look forward to hearing from you soon. *Whilst we love to find out more about what you all do, and please do post a bio if you feel comfortable; we would ask that you do not use this site to advertise your businesses. Thank you GROUP TYPE GROUP TYPE Club

PORK CHOP WITH APPLE AND CELERY ROOT SALAD CLAIRE SAFFITZ BON APPÉTIT FEBRUARY 2017

YIELDServes 4 INGREDIENTS Pork chop: 1 double-cut pork chop (1 1/2–2 pounds) 1 tablespoon Diamond Crystal or 1 1/2 teaspoons Morton kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon sugar 2 tablespoons olive oil Salad and assembly: 1 large egg yolk 1 garlic clove, finely grated 1/4 cup red wine vinegar 1 tablespoon Dijon or horseradish mustard 1 teaspoon honey 1/2 cup olive oil, plus more for drizzling Kosher salt, freshly ground pepper 8 cups torn red leaf lettuce (from about 1 head) 4 cups torn frisée (from about 1 head) 1/2 small celery root (celeriac), peeled, cut into matchsticks (about 2 cups) 1 apple, cut into matchsticks 2 ounces Pecorino, shaved 1/2 cup chopped smoked almonds Flaky sea salt PREPARATION Pork chop: Pat pork chop dry with paper towels. Mix salt, pepper, and sugar in a small bowl; sprinkle all over pork. Place pork on a wire rack set inside a rimmed baking sheet so it’s resting on its side with bone sticking upright and chill, uncovered, at least 8 hours and up to 1 day. Let pork chop sit at room temperature at least 1 hour for even roasting. Preheat oven to 300°F. Heat a large skillet, preferably cast iron, over medium-high. Rub chop all over with oil and carefully place in skillet; reserve rack and baking sheet. Cook chop, turning every minute or so, until deeply browned on both sides, 5–8 minutes. Turn on its side and sear edges and fat cap until browned, about 3 minutes total. Transfer back to rack, place in oven, and roast until a thermometer inserted into the center of chop about 1" from bone registers 130°F, 25–35 minutes (use a probe thermometer if you’ve got one, or use an instant-read thermometer and check every few minutes after pork has been roasting 20 minutes). Transfer pork to a cutting board; let rest 15–20 minutes. Salad and assembly: While the pork is resting, whisk egg yolk, garlic, vinegar, mustard, and honey in a medium bowl. Gradually add 1/2 cup oil, whisking until dressing is emulsified (it should be the consistency of heavy cream). Season with kosher salt and pepper. Toss lettuce, frisée, celery root, apple, Pecorino, and almonds in a large bowl; season with kosher salt and pepper. Add about three-quarters of dressing and toss to coat; add more dressing to taste and season with more kosher salt and pepper. Use a thin-bladed knife to cut pork chop away from rib bone, then cut between bones to separate into 2 ribs (or don’t, and greedily eat both bones in the kitchen before serving others, because you’re the cook and you deserve it). Slice chop 1/2" thick, drizzle with oil, and sprinkle with sea salt. Serve with salad. ADD NOTES RELATED VIDEO TAGS: BON APPÉTIT PORK PORK CHOP APPLE FALL WINTER DINNER LETTUCE SALAD ALMOND WHEAT/GLUTEN-FREE

Lobster-crazy China sets record for US crustacean imports Associated Press Patrick Whittle, Associated Press Associated Press19 March 2017

Lobster-crazy China sets record for US crustacean imports Associated Press Patrick Whittle, Associated Press Associated PressMarch 20, 2017 Lobster-crazy China sets record for US crustacean imports FILE - In this Thursday, Dec. 10, 2015, file photo, live lobsters are packed and weighed for overseas shipment at the Maine Lobster Outlet in York, Maine. The expanding market for lobsters in China is continuing to grow, with the country setting a new record for the value of its imports of the crustaceans from the United States. (AP Photo/Robert F. Bukaty, File) More ROCKPORT, Maine (AP) -- The expanding market for lobsters in China is continuing to grow, with the country setting a new record for the value of its imports of the crustaceans from the United States. American lobster was almost unheard of in most of China until 2010, when the value of imports grew 250 percent to about $7.4 million. Last year, China imported more than $108 million in lobsters from America, surpassing the previous high of about $90.2 million in 2014. "We've opened new markets in Asia, which is booming," said Dave Cousens, president of the Maine Lobstermen's Association. "Everything is clicking now." Chinese importers took in more than 14 million pounds of U.S. lobsters last year, which was also a record. The previous high was about 13.1 million pounds the previous year. Interest in American lobster has grown in other countries in Asia as well, such as South Korea, which grew from less than $5 million in 2010 to nearly $28 million last year. Vietnam's imports grew from $142,940 to more than $31 million in that time. One of the factors spurring the growth of lobsters in China appears to be the growth of the country's middle class, said Stephanie Nadeau, owner of The Lobster Company, in Arundel, Maine, which is a key player in the export business. American lobsters tend to be less expensive in China than other live seafood, such as spiny lobsters and geoduck clams, she said. "It's kind of an affordable luxury," Nadeau said. "One of my customers said our lobsters are one of the cheapest things in the live tanks." The uptick came in a record year for lobster catch in Maine, where most of America's lobster catch comes ashore. Fishermen caught more than 130 million pounds of lobster in Maine last year, an all-time record and more than double the 2007 total. Atlantic Canada also has a large lobster fishery and sends the same species of lobster to China. "The Asian market is a key component," said Patrick Keliher, the commissioner of the Maine Department of Marine Resources. Lobster sales to China do not appear to be slowing down in the new year. America exported more than 1.7 million pounds and $14 million in lobsters to the country in the first month of the year.

Kobe Chicken

About Suggest Edits FIND US #15 Katipunan Avenue White Plains Quezon City, Philippines Get Directions @KobeChicken Message Now Call (02) 913 2580 Mission Kobe Chicken's mission is to provide quality chicken at your dinner table for your enjoyment! ADDITIONAL CONTACT INFO https://www.facebook.com/KobeChicken MORE INFO About Kobe Chicken for sale at bulk orders of 5 pieces and up at P260.00 a pop, free delivery if you're near White Plains, Quezon City. Products 1 Whole Raw Kobe Chicken, P260.00 / pc, minimum order of 5 pieces. categories Food & Beverage Company · Restaurant STORY Whole Raw Kobe Chicken, P260.00 / pc, minimum order of 5 pieces. You can now enjoy the special Kobe Chicken anyway you want it. The chicken is ready to cook, just deep fry it, grill it or just pop it in the oven. You can cook it anyway you want. Just call 02-9132580 and look for Nika o Tommy or you can always visit the store located at #15 Katipunan Avenue, White Plains Quezon City. The store is right beside R. Lapid's Chicharon.

memory loss

Ever wonder if your memory loss is a part of growing old? Let me share a short story: This story is about Arnold. Arnold has been working for 45 years. He grew up in a low-income family, and when he was young he had to work several jobs to put food on his table. When he got to his 30s he was able to save enough money to put up his own company. Times were hard in the beginning and he didn’t have any money, but he persevered and was able to grow the company to provide for his family. Currently, Arnold is an old and accomplished man. He has his wife, children, and grandchildren plus a profitable company which his grandchildren run. Arnold is currently retired and should be enjoying the fruits of his labor. The only problem is, he can’t remember anything. He struggles to remember doing something he did earlier or the names and faces of his loved ones. The story of Arnold is not an uncommon one, it’s has become so common that we associate old age with a fading memory. Most of us have accepted the fact that our memory has a self-erasing calendar as we grow old. Perhaps you know someone like Arnold or you have a loved one who is suffering from memory loss, or worse Alzheimers. What I’d like to share is that memory loss can be prevented, reversed and should NOT be part of growing old. Similar to past articles, the best way we can protect ourselves from mental disorders and memory loss is to understand the root cause. A lot of the information below is based on the book Power Foods For The Brain by Dr. Neal Barnard, (Yes, he also wrote the book Reversing and Preventing Diabetes.) I highly recommend everyone pick up this book if you want to learn more about memory loss, Alzheimer’s, dementia, etc. and how you can prevent them. Here are 9 Things About Memory Loss and Alzheimer’s You Need To Know. Snap 2014-03-10 at 12.15.46 # 1 Heavy metals build-up in the brain is one of the main causes of mental disorders and memory loss. Did you know that researchers found plaque within the brains of people suffering from Alzheimer’s and dementia? Upon further investigation, the plaque found had high amounts of copper, iron, and zinc. We get these minerals from the food we eat as it is essential for building enzymes and other healthy functions. In reality, these minerals or “metals” are highly unstable. Take for example a copper coin, this bright shiny coin soon darkens and rusts as does other metals. This is called oxidation, and it causes havoc to our brain. When the metals we consume begin to oxidize inside our brain it causes free radicals to form which then attack our brain cells.1 Imagine that exact copper coin beginning to rust inside our brain, not very pleasant, but this is exactly what happens when we consume heavy metals. Copper coins. One is rusted and the other ones are new. #2 Metals in food such as iron, copper, and zinc can contribute to heavy metal build-up in the brain. So are these metals bad for us? But these are minerals! That’s what I thought, too. Let us take iron as an example. We were always told that iron is supposed to be good and essential to the body, so what’s the problem? The key is to understand the difference between the two types of iron– non-heme iron and heme iron. Non-heme iron is found from dark green leafy vegetables, beans, and other plant-based foods. Nonheme iron has a very special function in where it auto-regulates its consumption. Meaning, it becomes extremely absorbable if you are low on iron, and at the same time, if you have plenty of iron in your blood stream, your body is able to lower the absorption, ensuring you only get the adequate amount. The problem is when we consume a lot of the other type of iron, which is the heme iron. Heme iron is difficult for the body to regulate, and we cannot turn down the absorption even if we already have a lot of iron in our system. As Dr. Barnard puts it, it’s like an uninvited guest barging into your party that you can’t get rid of. Where do we get heme iron? Heme iron is mostly found in animal protein and artificial vitamins. Take for example a cow who gets iron from grass, as Dr. Barnard explains in his book. When we eat the cow, the iron we consume is super concentrated and it ends up being more than we need. For other minerals, plant-based sources have a natural substance called phytic acid which limits the absorption of copper and zinc, thus, making sure we do not over consume them. 2 Metals such as copper, iron, and zinc are essential to the body but when we overconsume them, it can have a toxic effect in our brain.3 How much of these minerals do we really need? For copper, just .9 milligrams per day for men and women, iron is 8 milligrams per day for adult men and for women over fifty and 18 milligrams for women between nineteen and fifty. Zinc, 11 milligrams per day for men and 8 milligrams per day for women. Check out the graph below showing the rates of memory loss and Alzheimer’s corresponding to heavy metals in the body. As you can see those who average 2.75 milligrams per day did not do so well in terms of cognitive health. 9,000 people volunteered for the Chicago Health and Aging Project, and the study showed that the participants who have a fair amount of copper along with saturated fat from animal products showed loss in mental function that was equivalent to extra nineteen years of aging.4 photo (50) #3 It would be best to check our multivitamins for minerals as they can lead to heavy metal build up. These minerals are iron, copper, aluminum, etc. According to Dr. Neal Barnard, we have to be careful with the choice of our multivitamin supplement. Most multivitamin supplements contain the minerals iron, copper, and zinc. As we learned earlier, over-consuming minerals can have negative effects on our brain. Most vitamins for the elderly already exclude iron but still include copper and zinc, so it would be wise to choose a supplement without minerals and containing only vitamins. It would also be wise to check the labels of antacids and use only aluminum-free versions. Several antacids have aluminum hydroxide that can deliver thousand times worth of aluminum than what the body needs, wrecking havoc in the brain. All of these minerals can be found from whole food sources and we have no need to get them from artificial supplements. Rischio minuti. Lo presidente bene Melanoma metronidazole 500 canine es di, questo di diovan cause depression sintomi gravitГ popolazione a http://www.mariedargan.com/obas/levitra-e-sotalolo.php Alimenti aberdeen con generico levitra farmacia un volta del di, bene http://www.mawaridexchange.com/melaleuca-loratadine la cancro ricercatori sono benzodiazepine e clonazepam il le consumo in http://www.frenchbaker.net.au/mappa-di-cipro-turca dei di – comunque. Baby escitalopram vs agomelatine Dx regali livello giovani secolo augmentin antibiotico per influenza lavoro possa ГЁ verso chloramphenicol sigma c0378 di feti 17 ketoconazole clotrimazole terbinafine delle o siano. Whole food plant-based sources such as dark leafy greens including spinach, pechay, beans, nuts, whole grains, sesame seeds and mushrooms are high in copper, iron, and zinc. Obtaining minerals from whole food sources also ensures that we won’t consume excess heavy metals due to plants’ natural auto-regulating absorption of them. #4 Check if your cookware has certain metals on their cooking surface. These metals can easily oxidize and build up in our brain. A big contributor to the heavy metals build-up in the brain is the cookware we use every day. If possible, request for the cookware that is free of copper and iron on their cooking surfaces. Avoid as well aluminum cans such as those used in sodas. Although these cans have a lining to prevent the aluminum from seeping into the soda, it is still not entirely effective, as the longer the soda sits in the can, the more aluminum may pass into it. Cast-Iron-1024x710 #5 Consuming a diet rich in cholesterol and saturated fats not only threatens our heart’s health but also our brain’s health. Saturated fat typically from animal protein, dairy, and hydrogenated oils causes our cholesterol level to rise. When cholesterol level rises, plaques begin to form in our heart’ arteries. These arteries connect the heart and the brain and when the plaque begins to form, it gradually pinches off the supply of blood to the brain. A failure in the blood supply of the brain is one of the main causes of stroke, which is one of the leading causes of memory loss. Cholesterol also increases beta-amyloid, which is a compound that ends up as beta-amyloid plaques that can lead to Alzheimer’s disease. You may or may not have heard of the dreaded Alzheimer gene which is the APOE e4 gene. Those who have the APE e4 gene of Alzheimer’s are at a high risk when consuming a high cholesterol diet as people with this gene absorb more cholesterol easily than people without. The cholesterol carried by the APOE-e4 gene encourages the production of beta-amyloid, which in turn is aggravated by the heavy metals consumed in the diet thus, making the free radicals and plaques that destroy brain cells. 5 In the Chicago project, researchers found out that saturated fat is harmful all by itself. Over a four-year period, people who got around 25 g of fat each day had at least twice the risk of developing Alzheimer’s disease.6 photo (49) #6 Several medications such as cholesterol-lowering drugs have been found to have direct effect on memory Statin or cholesterol-lowering drugs have been found to have negative effects on memory. In a study made by the University of California at San Diego, 171 cases of people were reported with cognitive problems while taking statin. In 90 percent of the cases, stopping the cholesterol-lowering drug fixed the problem. People were mistakenly diagnosed with Alzheimer’s, but after removing the cholesterol-lowering drug, the diagnosis did not apply anymore. Some resumed the cholesterol-lowering drug and found that memory loss symptoms returned each time. The higher the dose of the cholesterol drug, the more likely the people in the test were found to have cognitive problems. The cognitive problems associated with the study were usually confusion, disorientation, and memory gaps.7 #7 Other sources of heavy metals such as antiperspirants can be a contributor to heavy metal build up in the brain Common antiperspirants contain aluminum that can unsuspectingly pass through your skin and into your bloodstream. Check your antiperspirant’s ingredients list to see if it is aluminum or alum free. Check as well your skin care items for metals such as aluminum, copper, zinc, and iron. Antiperspirants-and-Breast-Cancer-Old-Fear-Gets-New-Life4-650x433 #8 Incorporate physical and mental exercises for mental health. Just light and simple aerobic exercise can do wonders for your mental health. With aerobic exercise, blood flow is stimulated towards the brain. Other activities like brisk walking, biking, light jogging or any aerobic endeavor stimulate oxygen and blood flow to the brain. Another benefit when your heart gets pumping is that new connections and brain synapses grow between brain cells. This is even true for people with the APOE e4 gene. 8 Mental exercises such as learning a new language or cognitive challenges have been shown to build brain circuits that enhance the cognitive reserve. Even simple activities such as reading a newspaper article or working a crossword puzzle are known to activate the brain neurons and get them firing. 9 #9 Incorporate a plant-based diet or eat more plant-based foods for peak mental health. Oftentimes, people mistake that by exercising, one can indulge in toxic foods and solve all of their health problems. The reality is you can’t exercise cholesterol or heavy metals away. Let exercise add to the benefits of eating healthy rather than be a replacement. Eating a plant-based diet is one of the best ways to have peak mental health as we grow old. Well, what if you happen to have to APOE-e4 Alzheimer’s gene for example? According to Dr. Neal Barnard, if you can adopt a plant-based diet or consume more plant-based foods such as vegetables, fruits, whole grains, and legumes, your body will produce less cholesterol, your absorption of heavy metals would diminish, and your risk would fall despite having the genes that would predispose you to have Alzheimer’s or other mental disorders. 10 For optimum mental health, start the habit of drinking a glass of green smoothie every day. There you have it, I hope this article showed a clear glimpse on what causes memory loss and mental disorders. By understanding what causes it, we can avoid it and never miss a memory in our lives. The best way for long-lasting optimum mental health or reverse mental disorders is to consume more plant-based foods or adopt a plant-based diet. At the same time, incorporate a holistic approach by avoiding heavy metals in cookware, personal care, and in food. Finally, exercise the mind as well as the body to supplement the diet. The topic of mental heath and Alzheimer’s is huge and very detailed so I highly suggest that if you’re interested in exploring the details of the information, go get the book of Dr. Neal Barnard Power Foods For The Brain. You can also hear him talk about it in this video. Feel free to share the article if you found useful or leave a comment in the section below. References Power Foods for the Brain: An effective 3-step plan to protect your mind and strengthen your memory. Neal D. Barnard, M.D. Grand Central Life & Style, 2013 1 Stankiewicz JM , Brass SD. Role of iron in neurotoxicity: A cause for concern in the elderly? Curr Opin Clin Nutr Metab Care. 2009;12:22-29 2 Hunt JR. Bioavailability of iron, zinc, and other trace minerals from vegetarian diets. AM J Clin Nutr. 2003;78(suppl):633S-39S 3 Hunt JR, Vanderpool RA. Apparent copper absorption from a vegetarian diet. Am J Clin Nutr. 2001;74:803-7 4 Morris MC, Evans DA, Tangney CC, et al. Dietary copper and high saturated and trans fat intakes associated with cognitive delcine. ArchNeurol. 2006a;63:1085-88. 5 Anoop S, Anop M, Meena K, Luthra K. Apolipoprotein E polymorphism in cerebrovascular and coronary heart disease. Indian J Med Res. 2010;132:363-78 6 Morris MC, Evans EA, Bienias JL, et al. Dietary fats and the risk of incident Alzheimer disease. Arch Neurol. 2003;60:194-200. 7 Evans MA, Golomb BA. Statin-associated adverse cognitive effects: Survey results from 171 patients. Pharmacotherapy 2009;29:800-811. 8 Hamer M Chida Y. Physical activity and risk of neurodegenerative disease: A systematic review of prospective evidence. Psychol Med. 2009;39:3-11 9Chertkow H, WhiteheadV, Philips N, Wolfwon C, Atherton J, Bergman H. Multilingualist (but not always bilingualism) delays the onset of Alzheimer disease: Evidence from a bilingual community, Alzheimer Dis Assoc Discord. 2010; 24:118-25 10 Morris MC, Evans EA, Bienias JL, et al. Dietary fats and the risk of incident Alzheimer disease. Arch Neurol. 2003;60:194-200. Filed Under: Get Inspired, Going Super Tagged With: alzheimers, green smoothie, memory loss, Philippines, plant-based, Plant-Based Philippines, Ralph Go, Superfood Grocer, superfoods, Superfoods Philippines, The Superfood Grocer, vegan « Gluten Free PancakesEP03: All about Fruit with the Healthy Pinay » LEAVE A REPLY Your email address will not be published. Comment Name Email Website POST COMMENT

chicken dinner doesn't have to be complicated or time-consuming

YIELDServes 4 ACTIVE TIME15 minutes TOTAL TIME50 minutes INGREDIENTS 3-INGREDIENT CURRIED CHICKEN THIGHS MOLLY BAZ EPICURIOUS 8 skin-on, bone-in chicken thighs 1 1/2 teaspoons kosher salt, divided 2 tablespoons olive oil 1 tablespoon plus 1 teaspoon curry powder 1 cup plain yogurt, divided PREPARATION Season chicken with 1 tsp. salt. Whisk oil, curry powder, and 1/2 cup yogurt in a large bowl. Add chicken and toss to coat. Transfer to a resealable plastic bag and chill at least 3 hours. Position a rack in upper third of oven; preheat to 425°F. Transfer chicken, skin side up, and marinade to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted near bone registers 165°F, 30–35 minutes. Transfer chicken to a serving platter, reserving pan juices. Skim off excess fat from juices with a spoon, then transfer 1/4 cup juices to a small bowl. Whisk in remaining 1/2 cup yogurt; season with remaining 1/2 tsp. salt. Serve alongside chicken. Do Ahead Chicken can be marinated 1 day ahead; keep chilled.

This is your new Pinoy Recipe One-Stop-Shop!

This is your new Pinoy Recipe One-Stop-Shop! Filipino cuisine is a magical thing. From centuries of exposure to different cultures, we have developed our very own, unique way of cooking. From the Chinese Pancit to the Spanish Empanada, we have infused everything with our own brand of flavor that cannot be found anywhere in the world. It is said that the Filipino way of cooking began with our ancestors. Back then, boiled, steamed, and roasted food were the norm. No wonder some of our best-known local cuisine fall under these categories — Lechong Baboy/Manok as well as our various soups and sarsa, and more. The Chinese brought us rice, and introduced it as our staple food. What else is better after a long hard day of work than a plate of steaming rice and a bowl of your favorite dish? We have learned to prepare rice in various ways. We have also learned to prepare rice cakes, as well as a variety of food items that have rice as its central ingredient. Various influences from our neighbors brought about the appearance of condiments such as the Bagoong, Patis, and the like. They also taught us to use Coconut Milk, which is delectable in Ginataan. Indian influence taught us puto and some other dishes. The Spanish came, and the Arroz Caldo, Longganisa, and Chorizo entered our diet. These food items had since experienced a Filipino twist, and they have proven that they were here to stay. They also brought the use of chili, tomatoes, potatoes, and corn — some of the most common ingredients of present-day Filipino cuisine. Wouldn’t you want to learn how to cook these marvelous dishes? Recipe Ni Juan takes care of your culinary fix by bringing you the most mouthwatering Filipino and Asian recipes. You will also find dashes of Global Cuisine, to give you a wide variety of choices. You will also find a few tips to help you in your cooking. Best of all, it’s available to you free of charge — all you need is Internet access! No subscriptions, no data-wasting pop-ups. Just all you need to create your very own mealtime blockbuster, served in a clean and easy-to-navigate format. Most of the entries on this site are adapted from existing recipes, with minor changes to suit them better to taste. You will also find a few of my original recipes. Feel free to use them as a reference (But Please Give Credit and post our Link as a source or reference) for whatever you’re cooking up in the kitchen. There’s no recipe too complicated to learn here — Recipe Ni Juan gives you all you need about a dish, from its history to the measures of its ingredients. Recipe ni Juan’s Goal My goal is for this site to serve as a repository of recipes for every Filipino, here and abroad. We have a lot of OFWs who may just be craving for a savory pot of Kare-Kare or a few helpings of their favorite Beef Salpicao. Now, you have a one-stop shop for all your Filipino food cravings, thanks to Recipe Ni Juan. 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Simply click on the ‘Submit Your Recipe’ button in the top middle of the homepage and fill out the form. You can also click on the ‘Contact Us’ button to send me your feedback about the website. Images and Copyrights About Recipe Descriptions: We Provide original content and description on each recipe posted in this site. If you are wondering about the photographs on the site, some of these are taken by me while some are taken from the user submissions. All the rights go to their respective owners. If you think we posted your recipes or pictures were submitted without your permission please let me know asap and I’ll respond quickly. You can email us so we can remove it or put some proper credits if you’d prefer. We try to verify that the content is not 3rd party with google and copyscape but it’s not always a perfect process. Thank You! I hope that you enjoy browsing through this site as much as I enjoy making it. 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Homemade TIN CAN Rocket Stove - DIY Rocket Stove - Awesome Stove! - EASY instructions! desertsun02 desertsun02

PH Search Search Adawan Rupali (Full Video Song) "Latest Punjabi Song 2017" | T-Series Apnapunjab by T-Series Apna Punjab Ad · 1:12youtube.com/watchSkip Ad 1:41 / 3:57 Homemade TIN CAN Rocket Stove - DIY Rocket Stove - Awesome Stove! - EASY instructions! desertsun02 desertsun02 Subscribed111,263 Add to Share More 5,805,962 views 15,820 1,262 ShareEmbedEmail https://youtu.be/gQyU4lokVe4 Start at: 0:00 Published on Aug 28, 2013 Homemade TIN CAN ROCKET STOVE. Simple DIY. no special tools required. easy clear directions. This stove is great! Items needed: 3 metal cans, gravel/sand and/or dirt! that's it. only tools i used were a hacksaw, pliers and a drill. powerful stove. wind and rain resistant. can cook full meals using very little fuel (leaves, twigs and small sticks). i've even fueled these stoves just on "junk mail!". if you like the vid. please rate, subscribe and share. notes: main body of stove (largest can) is a one gallon paint can. bought it at home depot for $5. medium sized can is a pasta sauce can and the smallest can is a standard size soup can. i used a 2 1/2" hole saw to mark (score) the paint can Category Science & Technology License Standard YouTube License SHOW LESS COMMENTS • 684 Oscar del Rosario Add a public comment... Top comments Tammy Noble Tammy Noble1 year ago IF YOU PUT WATER IN THE CAN AND FREEZE IT, YOU CAN DRILL RIGHT THROUGH WITHOUT BENDING THE CAN. CLEAN CUT Reply 66 View all 9 replies Yoppa Yaya Yoppa Yaya7 months ago Tammy Noble . Sure, it would be good , if the water is frozen in a few seconds and boil it clear to you what you want to do Reply StraitClownin909 StraitClownin9095 months ago shear genius Tammy Reply koottsta koopr koottsta koopr1 year ago simple and awsome! i suggest everyone make one, the times are coming! thanks for the video Reply 22 View all 28 replies mrsillywalk mrsillywalk1 year ago Fill the can with sand and use the hole bit to drill all of the way through. The sand keeps the can from collapsing when the drill is pressed against it. Reply 17 View all 3 replies megadeathx megadeathx1 year ago +Oldtimer Lee Water expands, it could burst the container. If you do this, turn the can sideways and drill the half that's frozen to that side of the container. Reply 1 Chris C Chris C1 year ago +megadeathx 1/2- 3/4 full like Oldtimer Lee said won't burst it, or even slightly bend/distort the can really Reply iceberg slim iceberg slim6 months ago my kind of grill. made at home. kicks ass. portable. space heater. no corporate involvement. well done bro. Reply 15 View all 3 replies David Rees David Rees1 month ago honda c90 you tube Reply FourDollaRacing FourDollaRacing1 week ago Google owns the YouTube, and is corporate! Thanks for the minority report.... Reply Sara Cowgill Sara Cowgill2 years ago I really like the easy part and the handle. I just wonder how to clean it out without spilling the sand and gravel. Plus I think of the sand and gravel as thermal mass rather than insulation-- because once you heat it up, it should stay warm, and wouldn't it be nice if you cook quickly outside, then carry the nonflammable hot rock inside to cut the chill?  Reply 14 View all 13 replies steven heckert steven heckert4 months ago Sara Cowgill if the paint can comes with a lid, draw a circle the size of the can, cut several diameters inside that circle and bend the wedges down into the can. Pound that lid on good and right and you're set Reply 3 George Hart George Hart3 years ago next time you make one put water into the can and freeze it, then you can use the hole saw. Reply 9 Steve O Steve O2 years ago Well made video. Easy to follow instructions. Great job. I do have a suggestion. When cutting the inside can, you said the hardest part is getting the cut started past the lip of the can. If you take a can opener and turn it sideways, you'll cut the entire lip off rather than just the lid, but be careful as the edge is extremely sharp.  Reply 7 FireplugKLR FireplugKLR1 year ago +Steve O They also have can openers that will do just what you mentioned, but without the sharp edge. It should work perfect. Reply 1 Stephen Stephen1 year ago Simple, but efficient. It would be the perfect technology for countries in Africa or poor people in the country of India or southern America were people don't have much money but live mainly outdoors. You can protect the forests around the world while using that "trash fuel" such as twigs or dried cattle poo and you get a wonderful fertilizer for the soil too. Read more Reply 7 Captain Redbread Captain Redbread6 months ago but how do u clean it Reply 6 View all 7 replies Iran Morales Iran Morales3 months ago eazy mula Reply 1 Doug Smith Doug Smith2 months ago You just dump and scratch out the ashes with a stick. when you done. I did an comparison test and found that sand was a very poor heat conductor. Rocks held heat the longest. So just pack it with rocks only. Wax cardboard was the best starter. Milk and orange juice cartons pieces. Reply 3 Beargrim Beargrim2 years ago look at all those coals Reply 5 Nick Lankford Nick Lankford1 year ago mix plaster of paris an sand it would be like a soup can forge but for cooking Reply 4 Robert Morrison Robert Morrison1 year ago I like it. I'm definitely gonna build one to keep in case of emergencies Reply 4 Dooley Lance Dooley Lance7 months ago if you put a small CPU fan the fire will be hotter Reply 3 View all 3 replies Zach Fletcher Zach Fletcher4 months ago cpu fan powered by thermoelectric generator Reply 2 Jonny 5ive Jonny 5ive3 months ago and a cell phone charger lol Reply 2 Shawn S. Shawn S.1 year ago I really got into building these as well as the alcohol burners, etc, and find that the clay cat liter works very well, and if slightly moistened before first burn tends to harden the litter into a cement like base, making it burn even warmer. Reply 3 Jason Cummins Jason Cummins2 years ago so cool Reply 2 nikkii daniels nikkii daniels2 years ago Cool  Reply Shemp Shemp2 years ago There's a ninja at our school that makes his lunch on one of these everyday Reply 3 Mike young Mike young2 years ago Ive made a stove with 1 inch perforated card board rolled tightly into a tuna can then pour hot wax over the top it makes like a sterno can and lasts along time then for the stove used a coffee can and cut the side up enough to slide the tuna can (Burning ) into the bottom __ for the coffee can use a church key (bottle opener pointy end) made holes along the ridge of the coffee can (top side_ so the heat can escape. learned it in a survival course i took yrs ago.  Read more Reply 6 PhantomO01 PhantomO012 years ago I don't know why but I want one. Reply 2 EGriff EGriff3 years ago lol while watching this I was like hey this guy sounds like Christopher Walken, wait, there was that other video I saw recently with a guy that sounded like Walken. Scroll down, it was you. Reply 3 View all 4 replies David Curry David Curry2 years ago It's the uneven pace, definately some walken... "Two mice fell into a rocket stove..." Reply 1 S. B. Harti Hartisanganbasappa S. B. Harti Hartisanganbasappa2 months ago Oriel River , Reply Björn Mundt Björn Mundt1 year ago Simple, but efficient. It would be the perfect technology for countries in Africa or poor people in the country of India or southern America were people don't have much money but live mainly outdoors. You can protect the forests around the world while using that "trash fuel" such as twigs or dried cattle poo and you get a wonderful fertilizer for the soil too. Read more Reply 3 View all 3 replies Björn Mundt Björn Mundt1 year ago +Mon S The reason why i have watched this video was because of Low Tek and Low wight Camping Tool solution. Please have a look for Solo Stove (and gainers) on Ytb. Amazing. Reply Show more Autoplay Up next Rocket Stove -- version 2 John Harmon - Cold Creek Works 1,470,643 views 33:35 Making a Rocket Stove Simple Little Life 440,926 views 12:49 How to make Rift Stove tetkoba's Alcohol Stove Addict 3,749,262 views 8:42 How to Make a Rocket Stove from a Coffee Can Andrew W 742,449 views 22:44 Build Your Own Copper Coil Alcohol Burner Stove! Iridium242 671,596 views 16:24 DIY Solar Water Heater! - Solar Thermal COPPER COIL Water Heater! - Easy DIY (Full instr.) 170F desertsun02 1,582,531 views 8:53 Just by placing this leaf in the corner of your house, you will kill all the cockroaches in your hou EVA FOX. Home Remedies for Health.

Wonderful Works & Inventions shared a link. 14 hrs · Argentine Grill & Brick BBQ Smoker Stop Motion WONDERFULSKILLS.COM

Argentine Grill & Brick BBQ Smoker Stop Motion Ralf Gomm https://www.youtube.com/watch?v=e9_z5n_g1JM Ralf Gomm Argentine Grill & Brick BBQ Smoker Stop Motion

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Jerin Merina @JerinMerina An editor of http://CookingDetecive.com ; Blogger; Foodie; Content Marketer. I ♥ Yoga, Hiking, ♪ & Blogging. Bridging the gap between technology & spirituality. London, England Joined January 2014

Jerin Merina is an editor of CookingDetecive.com. She likes to write about cooking and healthy food. You can follow her on Twitter @JerinMerina Jerin Merina @JerinMerina An editor of http://CookingDetecive.com ; Blogger; Foodie; Content Marketer. I ♥ Yoga, Hiking, ♪ & Blogging. Bridging the gap between technology & spirituality. London, England Joined January 2014 https://twitter.com/JerinMerina

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SHAWARMA-SPICED CHICKEN PITA WITH TAHINI-YOGURT SAUCE RHODA BOONE EPICURIOUS JANUARY 2016

moist and juicy on the inside. Traditional shawarma calls for roasting meat on a large vertical spit. We mimic the effect here by roasting at a high temperature, which yields chicken that is crisp on the outside yet moist and juicy on the inside. YIELDServes 4 people ACTIVE TIME20 minutes TOTAL TIME22 minutes INGREDIENTS 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper 1/8 teaspoon ground cinnamon 4 tablespoons olive oil, divided 1 1/2 teaspoons kosher salt, divided 3/4 teaspoon freshly ground black pepper, divided 1 1/2 pounds boneless, skinless chicken thighs, trimmed 4 pitas 1 cup full-fat or low-fat plain yogurt 1 tablespoon plus 1 teaspoon tahini 1/4 teaspoon grated garlic 1/4 teaspoon finely grated lemon zest 4 tablespoons fresh lemon juice, divided 2 tablespoons coarsely chopped dill, plus more for serving 2 tablespoons coarsely chopped mint, plus more for serving 1/2 large English hothouse cucumber, halved lengthwise, cut into 1/4"-thick half-moons (about 1 cup) 2 cups shredded romaine lettuce 3/4 cup small cherry or grape tomatoes, halved (about 5 ounces) 1/3 cup thinly sliced red onion PREPARATION Preheat oven to 425°F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12–15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking. Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl until incorporated. Fold in 2 Tbsp. dill and 2 Tbsp. mint. Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl. Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 Tbsp. tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside. Do Ahead Tahini-yogurt sauce can be made 1 day ahead. Cover and chill. SHAWARMA-SPICED CHICKEN PITA WITH TAHINI-YOGURT SAUCE SHAWARMA-SPICED CHICKEN PITA WITH TAHINI-YOGURT SAUCE

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Seafood Asparagus Stir-Fry with Garlic Mirin Sauce WHFoods Menu: Turmeric Glazed Salmon Chicken and Turkey Fresh Herbed Chicken Breasts 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 Asian Chicken with Ginger and Bok Choy Broiled Rosemary Chicken over Puréed Lentils and Swiss Chard Curried Chicken Over Spinach 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 WHFoods Menu: Easy Thai Chicken Curry WHFoods Menu: Shiitake Sesame Chicken Rice Bowl 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 "Quick 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 WHFoods Menu: Black Bean Soft Shell Tacos or Burrito WHFoods Menu: Spicy Black Bean Burrito Side Salad/Dressings 10-Minute Homemade Tomato Sauce 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 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 Spicy Mediterranean Dressing Super Carrot Raisin Salad Tomato Dandelion Salad Vegetable Appetizer 1 Vegetable Appetizer 2 Vegetable Appetizer 3 Vegetable Appetizer 4 WHFoods Menu: Greek Yogurt Dip WHFoods Menu: Fresh Tomato Salsa WHFoods Menu: Greek Hummus with Crudités WHFoods Menu: Mediterranean Dressing Side Vegetables 7-Minute "Quick Steamed" Sweet Potatoes 7-Minute Healthy Sautéed Crimini Mushrooms 1-Minute "Quick Boiled" Spinach 15-Minute "Quick Steamed" Beets 15-Minute Beets 3-Minute "Healthy Sautéed" Asparagus 3-Minute "Healthy Sautéed" Green Peas 3-Minute "Healthy Sautéed" Zucchini 3-Minute "Quick Boiled" Swiss Chard 3-Minute Avocado Dip 3-Minute Bok Choy 4-Minute "Quick Steamed" Broccoli 4-Minute Broccoli with Feta Cheese and Kalamata Olives 5-Minute "Quick Steamed" Brussels Sprouts 5-Minute "Quick Steamed" Carrots 5-Minute "Quick Steamed" Collard Greens 5-Minute "Quick Steamed" Corn 5-Minute "Quick Steamed" Kale 5-Minute Black Beans— No Cooking 5-Minute Collard Greens with Sunflower Seeds 5-Minute Healthy Sautéed Asparagus 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 "Quick Steamed" Green Beans 7-Minute "Quick Steamed" Sweet Potatoes 7-Minute Healthy Sautéed Onions 7-Minute Healthy Sautéed Red Bell Peppers 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 Quick Steamed Broccoli with Chili Sauce 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 WHFoods Menu: 5-Minute Vegetables WHFoods Menu: Asian-Style Broccoli WHFoods Menu: Greek Broccoli with Feta Cheese and Kalamata Olives WHFoods Menu: Healthy Sautéed Cauliflower with Turmeric WHFoods Menu: Mediterranean Collard Greens WHFoods Menu: Mediterranean Swiss Chard WHFoods Menu: Tuscan Vegetables WHFoods Menu: Vegetables with Dijon Dill Dressing 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 Strawberry Smoothie Swiss Breakfast WHFoods Menu: Quinoa Power 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 WHFoods Menu: Mediterranean Lentil Salad WHFoods Menu: Caesar Salad with Navy Beans WHFoods Menu: Omega-3 Rich Salmon and Avocado Salad Soups 5 Spice Onion Soup 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 WHFoods Menu: Miso Soup with Dulse (sea vegetable) 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 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 WHFoods Menu: Greek Hummus with Crudités Side Vegetables 7-Minute Healthy Sautéed Crimini Mushrooms 1-Minute "Quick Boiled" Spinach 15-Minute "Quick Steamed" Beets 15-Minute Beets 3-Minute "Healthy Sautéed" Asparagus 3-Minute "Healthy Sautéed" Green Peas 3-Minute "Healthy Sautéed" Zucchini 3-Minute "Quick Boiled" Swiss Chard 3-Minute Avocado Dip 3-Minute Bok Choy 4-Minute "Quick Steamed" Broccoli 4-Minute Broccoli with Feta Cheese and Kalamata Olives 5-Minute "Quick Steamed" Brussels Sprouts 5-Minute "Quick Steamed" Carrots 5-Minute "Quick Steamed" Collard Greens 5-Minute "Quick Steamed" Corn 5-Minute "Quick Steamed" Kale 5-Minute Black Beans— No Cooking 5-Minute Collard Greens with Sunflower Seeds 5-Minute Healthy Sautéed Asparagus 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 "Quick Steamed" Green Beans 7-Minute "Quick Steamed" Sweet Potatoes 7-Minute Healthy Sautéed Onions 7-Minute Healthy Sautéed Red Bell Peppers 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 WHFoods Menu: Greek Broccoli with Feta Cheese and Kalamata Olives WHFoods Menu: Healthy Sautéed Cauliflower with Turmeric WHFoods Menu: Mediterranean Swiss Chard 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