Aug
16
What’s for dinner?
Filed Under Cooking & Recipes | 11 Comments
ღDr. Love Muffin’s Pirate Ta wrote:
Everyone in my house asks me this question and I am running out of recipes. I think we are all bored…
Does anyone have any good ideas?
Links or recipes would be great.
I do browse food Network.com often but some of the meals require me to buy 5,000 ingredients and I already have a cabinet full of all types of spices.
Last night was homemade chicken fajitas, the night before Beef stew with tons of veggies, the night before that - I made Penne Vodka with chicken and a side of broccoli. The problem is it is getting cold here and I need some comfort foods for my family.
Everyone in my house asks me this question and I am running out of recipes. I think we are all bored…
Does anyone have any good ideas?
Links or recipes would be great.
I do browse food Network.com often but some of the meals require me to buy 5,000 ingredients and I already have a cabinet full of all types of spices.
Last night was homemade chicken fajitas, the night before Beef stew with tons of veggies, the night before that - I made Penne Vodka with chicken and a side of broccoli. The problem is it is getting cold here and I need some comfort foods for my family.
********************************************************
Grazie Mille - Muchas Gracias - Merci Beaucoup
********************************************************
*Thank you very much*
*;0)
Aug
12
Panic Attacks, Comfort Foods, and Carb Cravings: It All Makes Perfect Sense
Filed Under Mental Health | Leave a Comment
Bill Chandler wrote:
I’d like to present what I believe is need-to-know information for panic and anxiety sufferers. I don’t think it’s front page news that what we eat and drink has great impact upon the onset and intensity of panic and anxiety. And one of the most prolific examples is the ingestion of food and drink loaded with simple sugars, a.k.a. simple carbohydrates. Now, one might think staying away from potential trouble would be an easy decision to make; however, as we all know, it all too often isn’t. And here’s why.
Let’s first review a bit of physiology. Something known as the HPA Axis is the integrated functioning of the brain’s hypothalamus and pituitary gland, and the adrenal glands, which sit on top of the kidneys. In concert, they manage our reactions to stress and regulate body functions such as mood, digestion, immunity, sexuality, and energy usage. Corticotropin-releasing hormone (CRH), produced and secreted by the hypothalamus, stimulates the secretion of adrenocorticotropic hormone (ACTH) by the pituitary gland. The pituitary, in turn, sends a message to the adrenal glands to secrete hormones known as glucocorticoids, most notably cortisol. And it’s cortisol, the “stress hormone,” that launches a very animated blood sugar and blood pressure popping response to stress. This response ultimately leads to norepinephrine (noradrenaline) flipping the switch on our fight/flight response.
I believe it makes perfect sense that what we just reviewed would ramp-up the participation in compulsive and pleasurable activities. And within the context of this article, we’re talking about the ingestion of simple sugars, as well as fats. Indeed, “comfort foods.” Now, cortisol stimulates abdominal fat storage. This particular type of fat build-up actually generates a signal to inhibit the presence of what are known as the catecholamines; most notably norepinephrine, epinephrine (adrenaline), and dopamine, as well as CRH. And this holds the potential to make us more physically, mentally, and emotionally at ease. Ah, the beauty of overindulging in comfort foods.
The bottom-line is, consciously or not, people consume comfort foods in an effort to calm stress, hoping for an elevation in mood and a reduction in anxiety. And, no doubt, eating these foods can flat-out cheer one up, making them function and feel one heck of a lot better. But, again, there’s a price to pay in the currency of abdominal obesity. I guess we knew that, didn’t we. And as unfortunate as it may be, this particular type of obesity is strongly associated with type 2 diabetes, cardiovascular disease, stroke, and death (ouch). Now, if you think about it, if one lived in a culture where ongoing access to comfort foods was low, you could make the case for the benefits of occasional munching in an effort to reduce anxiety and stress, and elevate mood. However, access to comfort foods isn’t an issue in the good old U.S.ofA. So, habitually attempting to relieve stress, anxiety, and the blues by pounding comfort foods may certainly make us feel better, but it just isn’t congruent with a long and happy life.
Now, let’s increase the intensity level of the consumption of comfort foods and talk about carbohydrate cravings or sugar cravings. As the name implies, this is the sudden and very overwhelming drive to consume carbohydrate-rich foods, such as breads, cakes, chocolate, cereal, cookies, crackers, fruit, ice cream, chips, pretzels, sugary soft-drinks, and popcorn. Now, sugar substitutes, alcohol, and monosodium glutamate (M.S.G.) are known to trigger carb cravings; however, they’re most often caused by a rebound biochemical reaction to low blood sugar levels (hypoglycemia), along with that infamous one-two punch we know all too well by now, low mood and stress. For the record, I find it very interesting that many of the depression sufferers I see also report being hypoglycemic. Hmmm. Well, let me ask you a question. Ever bit your nails off over the desire to pound carbs when you were bummed or stressed? Come on, fess up.
Look, this stuff can become very confusing, very fast; so how ‘bout we do a slow walk-through with regard to the workings of this carb-craving, fluctuating blood sugar business. As we take our walk, let’s operate under the assumption that low blood sugar, depression, and stress are in-the-moment presenting problems. Okay? So, bammo, in response to these troublesome issues we find ourselves hitting the junk-carbs fast and furiously. As a result, our blood sugar level, and perhaps our mood, increases appreciably. Well, the surge in blood sugar leads to an increase in the production of insulin. Insulin, produced in the pancreas and known as the “hunger hormone,” now becomes a major player in that it manages the metabolism of carbohydrates, most notably glucose, a simple carbohydrate/sugar. The hormone, glucagon, also produced in the pancreas, plays an important role as well, as it’s released when glucose levels are low. Glucagon causes the liver to convert stored glycogen into glucose and release it into the bloodstream. This action is in opposition to that of insulin, which directs our cells to absorb glucose from the blood.
Well, when this rush of glucose hits home, insulin reacts with great speed and force, resulting in an immediate downward surge in blood sugar levels. This dynamic is known as functional or reactive hypoglycemia. For the record, the medical term for this business of excess insulin release after eating and drinking carb-rich foods and drinks is post-prandial reactive hyperinsulinemia, or just plain old hyperinsulinism. Some would say the term dysglycemia ought to be incorporated to account for unstable, not just low, glucose levels. At any rate, hyperinsulinism leads to reactive hypoglycemia. Whoa, huh?
Well, the really bad news is chronic hyperinsulinism can result in insulin resistance. And when that happens our bodies shut-down, if you will, in that insulin can no longer facilitate the introduction of food energy, in the form of glucose, to muscle, nerve, and organ cells. As this occurs, on come the physical, mental, and emotional symptoms of low blood sugar – more intense carb cravings, irritability, fatigue, trembling, headache, weakness, feeling faint, confusion, and the potential for panicky reactions to these and any number of internal and external stimuli. It’s interesting to note that epinephrine (adrenaline) is also playing a part in the presentation of these symptoms, as the body secretes excess amounts of it in an emergency reaction to alarmingly low blood sugar levels.
Oh, and by the way, since blood sugar can’t get to its targeted cells, it ends up being railroaded into fat cells, and that equals poundage. Worse yet, as this manic insulin ride continues, even the fat cells will ultimately shut-down; and with no place left to go blood sugar holes-up in the bloodstream. And that equals type 2 diabetes, often referred to as adult-onset diabetes.
Lots of information here, I know. But, haven’t you ever wondered why you may be pounding carbs? And what about the times you’d walk through a blizzard to secure chocolate? Well, I know these questions were of great interest to me, and that’s what led to my research. There’s no doubt in my mind that each and every panic and anxiety sufferer is all the better for understanding these dynamics.
Repair Credit
I’d like to present what I believe is need-to-know information for panic and anxiety sufferers. I don’t think it’s front page news that what we eat and drink has great impact upon the onset and intensity of panic and anxiety. And one of the most prolific examples is the ingestion of food and drink loaded with simple sugars, a.k.a. simple carbohydrates. Now, one might think staying away from potential trouble would be an easy decision to make; however, as we all know, it all too often isn’t. And here’s why.
Let’s first review a bit of physiology. Something known as the HPA Axis is the integrated functioning of the brain’s hypothalamus and pituitary gland, and the adrenal glands, which sit on top of the kidneys. In concert, they manage our reactions to stress and regulate body functions such as mood, digestion, immunity, sexuality, and energy usage. Corticotropin-releasing hormone (CRH), produced and secreted by the hypothalamus, stimulates the secretion of adrenocorticotropic hormone (ACTH) by the pituitary gland. The pituitary, in turn, sends a message to the adrenal glands to secrete hormones known as glucocorticoids, most notably cortisol. And it’s cortisol, the “stress hormone,” that launches a very animated blood sugar and blood pressure popping response to stress. This response ultimately leads to norepinephrine (noradrenaline) flipping the switch on our fight/flight response.
I believe it makes perfect sense that what we just reviewed would ramp-up the participation in compulsive and pleasurable activities. And within the context of this article, we’re talking about the ingestion of simple sugars, as well as fats. Indeed, “comfort foods.” Now, cortisol stimulates abdominal fat storage. This particular type of fat build-up actually generates a signal to inhibit the presence of what are known as the catecholamines; most notably norepinephrine, epinephrine (adrenaline), and dopamine, as well as CRH. And this holds the potential to make us more physically, mentally, and emotionally at ease. Ah, the beauty of overindulging in comfort foods.
The bottom-line is, consciously or not, people consume comfort foods in an effort to calm stress, hoping for an elevation in mood and a reduction in anxiety. And, no doubt, eating these foods can flat-out cheer one up, making them function and feel one heck of a lot better. But, again, there’s a price to pay in the currency of abdominal obesity. I guess we knew that, didn’t we. And as unfortunate as it may be, this particular type of obesity is strongly associated with type 2 diabetes, cardiovascular disease, stroke, and death (ouch). Now, if you think about it, if one lived in a culture where ongoing access to comfort foods was low, you could make the case for the benefits of occasional munching in an effort to reduce anxiety and stress, and elevate mood. However, access to comfort foods isn’t an issue in the good old U.S.ofA. So, habitually attempting to relieve stress, anxiety, and the blues by pounding comfort foods may certainly make us feel better, but it just isn’t congruent with a long and happy life.
Now, let’s increase the intensity level of the consumption of comfort foods and talk about carbohydrate cravings or sugar cravings. As the name implies, this is the sudden and very overwhelming drive to consume carbohydrate-rich foods, such as breads, cakes, chocolate, cereal, cookies, crackers, fruit, ice cream, chips, pretzels, sugary soft-drinks, and popcorn. Now, sugar substitutes, alcohol, and monosodium glutamate (M.S.G.) are known to trigger carb cravings; however, they’re most often caused by a rebound biochemical reaction to low blood sugar levels (hypoglycemia), along with that infamous one-two punch we know all too well by now, low mood and stress. For the record, I find it very interesting that many of the depression sufferers I see also report being hypoglycemic. Hmmm. Well, let me ask you a question. Ever bit your nails off over the desire to pound carbs when you were bummed or stressed? Come on, fess up.
Look, this stuff can become very confusing, very fast; so how ‘bout we do a slow walk-through with regard to the workings of this carb-craving, fluctuating blood sugar business. As we take our walk, let’s operate under the assumption that low blood sugar, depression, and stress are in-the-moment presenting problems. Okay? So, bammo, in response to these troublesome issues we find ourselves hitting the junk-carbs fast and furiously. As a result, our blood sugar level, and perhaps our mood, increases appreciably. Well, the surge in blood sugar leads to an increase in the production of insulin. Insulin, produced in the pancreas and known as the “hunger hormone,” now becomes a major player in that it manages the metabolism of carbohydrates, most notably glucose, a simple carbohydrate/sugar. The hormone, glucagon, also produced in the pancreas, plays an important role as well, as it’s released when glucose levels are low. Glucagon causes the liver to convert stored glycogen into glucose and release it into the bloodstream. This action is in opposition to that of insulin, which directs our cells to absorb glucose from the blood.
Well, when this rush of glucose hits home, insulin reacts with great speed and force, resulting in an immediate downward surge in blood sugar levels. This dynamic is known as functional or reactive hypoglycemia. For the record, the medical term for this business of excess insulin release after eating and drinking carb-rich foods and drinks is post-prandial reactive hyperinsulinemia, or just plain old hyperinsulinism. Some would say the term dysglycemia ought to be incorporated to account for unstable, not just low, glucose levels. At any rate, hyperinsulinism leads to reactive hypoglycemia. Whoa, huh?
Well, the really bad news is chronic hyperinsulinism can result in insulin resistance. And when that happens our bodies shut-down, if you will, in that insulin can no longer facilitate the introduction of food energy, in the form of glucose, to muscle, nerve, and organ cells. As this occurs, on come the physical, mental, and emotional symptoms of low blood sugar – more intense carb cravings, irritability, fatigue, trembling, headache, weakness, feeling faint, confusion, and the potential for panicky reactions to these and any number of internal and external stimuli. It’s interesting to note that epinephrine (adrenaline) is also playing a part in the presentation of these symptoms, as the body secretes excess amounts of it in an emergency reaction to alarmingly low blood sugar levels.
Oh, and by the way, since blood sugar can’t get to its targeted cells, it ends up being railroaded into fat cells, and that equals poundage. Worse yet, as this manic insulin ride continues, even the fat cells will ultimately shut-down; and with no place left to go blood sugar holes-up in the bloodstream. And that equals type 2 diabetes, often referred to as adult-onset diabetes.
Lots of information here, I know. But, haven’t you ever wondered why you may be pounding carbs? And what about the times you’d walk through a blizzard to secure chocolate? Well, I know these questions were of great interest to me, and that’s what led to my research. There’s no doubt in my mind that each and every panic and anxiety sufferer is all the better for understanding these dynamics.
Repair Credit
Aug
12
Most fast food franchises are reporting growth and continue to be extremely successful, despite the economy. Drive around your local business district on a Friday or Saturday evening and you’ll notice that parking lots are always nearly full. The fast food industry continues to move full-steam ahead. The industry’s annual sales have nearly tripled over the last 15 years, easily surpassing the $200 billion mark in 2006.
Although they may need to postpone that trip to Disneyworld or buying that new inground pool during tough times, consumers actually are more inclined to splurge on convenience, especially meals, particularly when both mom and dad are working full time jobs. Time starved families have little time to prepare food at home, nor do they feel like it, after working all day and fighting rush hour traffic.
Fast casual restaurants continue to be fueled by the consumer’s ever increasing need for convenience. More than half of the adult population claim they are simply too busy, and convenience is a critical part of their lives that they are more than willing to pay for.
Why a franchise rather than an independent restaurant, you may ask? Respected, well known brand names instantly draw customers in to your business. They know and expect the same outstanding quality food when they visit a Burger King, whether their dining in Portland, Maine or Portland, Oregon.
Franchises offering “comfort foods” are thriving particularly well and their ability to be resilient despite the current economic downturn is very encouraging to potential franchisees. After all, however bad the economic news, consumers still want their favorite fries or take-out pizza. Although they are more likely to be trimming on the prime rib dinners, those small luxuries of life are that much more significant. The criteria for selecting a restaurant continue to be quality cuisine, a well known established brand or name, and, of course, price.
Co-branded franchises are increasingly popular these days. Taco Bell and Pizza Hut have been known to share the same building, giving the franchisee a wider, more diverse customer base, while increasing profitability simultaneously.
With the trend toward healthier lifestyles, the fast casual healthy concept has been able to thrive as well, despite the downturn. Consumers are becoming increasingly concerned about the food they are eating. More and more, you are seeing the greasy burger joints now venturing into fresh salads, fruit, and vegetarian plates to accommodate those health conscious consumers. Again, this provides for a larger share of the market that may otherwise have been missed.
Of course, there are some drawbacks that go along with owning a restaurant, or fast food franchise. Labor can be a challenge and turnover rates are higher than in other industries. Although the initial investment is higher than other business models, banks and lending institutions tend to be more apt to approve business loans, particularly because of the higher revenue that is generated compared to other business models.
While you may initially question the decision to become a fast food franchisee, keep in mind that consumers, and their love affair with fast food, is here to stay. In fact, in strained economic times, people are inclined to buy that egg muffin or hot dog as a “comfort food” even more. You’ll receive solid support and training from the franchisor, not to mention the prestige of owning a popular fast food restaurant franchise.
So, which one should I look at? An experienced franchise consultant can assist you in finding the ones that meet your financial ability, as well as provide specific details about the key advantages of each.
Find Your Perfect Business
By: Cory Barber
About the Author:
Although they may need to postpone that trip to Disneyworld or buying that new inground pool during tough times, consumers actually are more inclined to splurge on convenience, especially meals, particularly when both mom and dad are working full time jobs. Time starved families have little time to prepare food at home, nor do they feel like it, after working all day and fighting rush hour traffic.
Fast casual restaurants continue to be fueled by the consumer’s ever increasing need for convenience. More than half of the adult population claim they are simply too busy, and convenience is a critical part of their lives that they are more than willing to pay for.
Why a franchise rather than an independent restaurant, you may ask? Respected, well known brand names instantly draw customers in to your business. They know and expect the same outstanding quality food when they visit a Burger King, whether their dining in Portland, Maine or Portland, Oregon.
Franchises offering “comfort foods” are thriving particularly well and their ability to be resilient despite the current economic downturn is very encouraging to potential franchisees. After all, however bad the economic news, consumers still want their favorite fries or take-out pizza. Although they are more likely to be trimming on the prime rib dinners, those small luxuries of life are that much more significant. The criteria for selecting a restaurant continue to be quality cuisine, a well known established brand or name, and, of course, price.
Co-branded franchises are increasingly popular these days. Taco Bell and Pizza Hut have been known to share the same building, giving the franchisee a wider, more diverse customer base, while increasing profitability simultaneously.
With the trend toward healthier lifestyles, the fast casual healthy concept has been able to thrive as well, despite the downturn. Consumers are becoming increasingly concerned about the food they are eating. More and more, you are seeing the greasy burger joints now venturing into fresh salads, fruit, and vegetarian plates to accommodate those health conscious consumers. Again, this provides for a larger share of the market that may otherwise have been missed.
Of course, there are some drawbacks that go along with owning a restaurant, or fast food franchise. Labor can be a challenge and turnover rates are higher than in other industries. Although the initial investment is higher than other business models, banks and lending institutions tend to be more apt to approve business loans, particularly because of the higher revenue that is generated compared to other business models.
While you may initially question the decision to become a fast food franchisee, keep in mind that consumers, and their love affair with fast food, is here to stay. In fact, in strained economic times, people are inclined to buy that egg muffin or hot dog as a “comfort food” even more. You’ll receive solid support and training from the franchisor, not to mention the prestige of owning a popular fast food restaurant franchise.
So, which one should I look at? An experienced franchise consultant can assist you in finding the ones that meet your financial ability, as well as provide specific details about the key advantages of each.
Find Your Perfect Business
By: Cory Barber
About the Author:
Cory Barber is a professional franchise consultant affiliated with the world’s top franchise broker network. His free, confidential consulting services help guide you through the entire process of purchasing a franchise based on your background, skillset, lifestyle, and financial goals. For more information about his free Franchise Consulting Service contact Cory at his office: 877-271-4305.
Aug
11
How to Beat Food Cravings - Easy Ten Ways
Filed Under Health | Leave a Comment
It is hard to avoid food cravings when you are trying to lose weight. This is because most diets and programs for weight loss involve changing your eating habits. Some food cravings are caused by genuine cravings for a nutrient but most of the time food cravings have a psychological component. Some people crave cake the same way that an alcoholic craves a few drinks. They are addicted to sugar. However like alcoholics very few cravings are actually caused by anything physical. Food cravings are almost always in the mind.
Here are ten tips you can use to fight food cravings so that they don’t sabotage your weight loss plans.
1. If you feel a craving coming on, change your surroundings or what you are doing. This helps you leave the situation that may have subtly and psychologically caused the craving in the first place. This psychological trick is called change the thought, change the feeling. If you are not triggered by familiar circumstances then you will not feel like indulging in that food.
2. When a craving hits, go for a short run or jog. This focuses your mind on your body and you forget your craving. This is called the fine art of self-distraction.
3. Fool your taste buds by substituting the taste that you are craving for another. For instance, if you are craving something salty, try something spicy to try and trick your brain out of being rewarded for the craving. If you are craving something sweet then try something sour, like a pickle instead.
4. Give yourself a different type of reward for the craving. For instance if you are craving potato chips take a warm bath or watch your favorite television show instead.
5. Never starve yourself. Going without a meal for too long can cause you to become vulnerable to cravings. The lower your blood sugar is the more likely you are to crave something that is bad for you.
6. Stay in control of anger. Angry people who are unable to handle their feelings tend to crave fatty, warm and salty foods. This is called eating your aggression.
7. Never get lonely. If you are isolated and alone you may resort to eating comfort food as a substitute for affection and love. If you feel tempted to eat because you are lonely then call up a friend.
8. Don’t overtax yourself and become too tired. Make sure you get enough sleep, as exhausted people tend to make bad decisions about what to eat. Your body might also trick you into thinking that the food that you crave is the one that is going to perk you up.
9. Stay away from sugar. Sugar is thought by some dietitians to be as addictive as heroin. You get a high when you eat it and you are low until you get some more. Recognize that once you eat one sugary food you might crave another in just a few hours. This is how excess calories add up.
10. Make sure you are getting enough calcium. If you are craving high calorie foods such as cheese, it could be that your body is craving calcium. Eat lower fat foods than are rich in calcium like spinach, broccoli, or Swiss chard and drink herbal teas and water to balance your cravings.
Many cravings for unhealthy foods have no physical basis at all. The key is to stop seeing food as a cure for whatever ails you and address your personal issues so that you do not develop chronically unhealthy eating habits that can sabotage your weight loss.
By: Gale Tern
About the Author:
Here are ten tips you can use to fight food cravings so that they don’t sabotage your weight loss plans.
1. If you feel a craving coming on, change your surroundings or what you are doing. This helps you leave the situation that may have subtly and psychologically caused the craving in the first place. This psychological trick is called change the thought, change the feeling. If you are not triggered by familiar circumstances then you will not feel like indulging in that food.
2. When a craving hits, go for a short run or jog. This focuses your mind on your body and you forget your craving. This is called the fine art of self-distraction.
3. Fool your taste buds by substituting the taste that you are craving for another. For instance, if you are craving something salty, try something spicy to try and trick your brain out of being rewarded for the craving. If you are craving something sweet then try something sour, like a pickle instead.
4. Give yourself a different type of reward for the craving. For instance if you are craving potato chips take a warm bath or watch your favorite television show instead.
5. Never starve yourself. Going without a meal for too long can cause you to become vulnerable to cravings. The lower your blood sugar is the more likely you are to crave something that is bad for you.
6. Stay in control of anger. Angry people who are unable to handle their feelings tend to crave fatty, warm and salty foods. This is called eating your aggression.
7. Never get lonely. If you are isolated and alone you may resort to eating comfort food as a substitute for affection and love. If you feel tempted to eat because you are lonely then call up a friend.
8. Don’t overtax yourself and become too tired. Make sure you get enough sleep, as exhausted people tend to make bad decisions about what to eat. Your body might also trick you into thinking that the food that you crave is the one that is going to perk you up.
9. Stay away from sugar. Sugar is thought by some dietitians to be as addictive as heroin. You get a high when you eat it and you are low until you get some more. Recognize that once you eat one sugary food you might crave another in just a few hours. This is how excess calories add up.
10. Make sure you are getting enough calcium. If you are craving high calorie foods such as cheese, it could be that your body is craving calcium. Eat lower fat foods than are rich in calcium like spinach, broccoli, or Swiss chard and drink herbal teas and water to balance your cravings.
Many cravings for unhealthy foods have no physical basis at all. The key is to stop seeing food as a cure for whatever ails you and address your personal issues so that you do not develop chronically unhealthy eating habits that can sabotage your weight loss.
By: Gale Tern
About the Author:
Gale Tern Personalized Diet Plan If you really want to lose weight then you need a personalized diet plan. You can get more tips and secrets to a flatter, toned core by visiting http://www.cure-allzone.com/. Download my Free Special Reports on how to quickly and safely lose weight now.
Aug
11
Singapore is commonly known as a shopping haven, a safe and secure traveling destination, a beach and city holiday rolled into one and a meeting point of many cultures and religions. Singapore is also the melting pot of many food and drinks from all over the world.
You can satisfy your gastronomic desire for sumptuous cuisines at any time of the day and anywhere in the island. Singapore’s unique blend of food and drink is considered so special that you can even join the Uniquely Singapore Shop and Eat Tour, and feast in the local cuisine as you explore the city’s ethnic districts and residential neighborhoods.
Here is a list of 7 must-try food and drink when you visit Singapore:
1. Singapore Sling
A cocktail originally invented for the Long Bar in Raffles Hotel in the early 20th century. The original recipe uses gin, cherry brandy and Benedictine, the concoctions though differ in other parts of the country and the world. The drink is shaken and strained into a glass before adding in club soda. You can find the drink in most bars in Singapore and on board flights of Singapore Airlines.
2. Chicken Rice
A local favorite, this dish has been touted as a national dish by several food critics. You can choose a serving of roasted, steamed or barbequed chicken with rice cooked in chicken stock and garlic. Add a dash of chili sauce and dark soy sauce, a plate of chicken rice is both a tasty and filling meal.
3. Laksa
While there are many versions of this dish in Malaysia, a Singapore version has its roots in the Peranakan community. Rice noodles are cooked in coconut spicy gravy and sprinkled with prawns, bean curd and chicken. A very rich and indulgent dish that will leave you craving for more.
4. Fried Carrot Cake
Certainly a comfort food for many Singaporeans, fried carrot cake is a mix of diced radish and egg tossed in soy sauce. A common hawker food, this dish is oily and spicy but promises a truly satisfying gastronomic experience.
5. Indian Rojak
Rojak is loosely used to mean a mix of several ingredients. There are Indian, Indonesian and Chinese rojaks in Singapore. The Indian rojak usually refers to a Muslim-Indian dish comprising of different vegetables, bean curds, fried dough mixtures and seafood served with a spicy and sweet peanut sauce.
6. Satay
If you are familiar with kebabs on skewers in Mediterranean dishes, Satay is the local version of meat on skewers. You can get chicken, beef and lamb Satays served with peanut sauce. Hotels usually add Satays as a side dish to its fried rice or fried noodles.
7. Ice kacang
An all-time favorite, Ice Kacang is a delightful dessert to end a meal. With a base of jelly, red beans, corn and Attap seeds, ice is grated on top of them and topped with various colored sugar syrup and condensed milk. A purely indulgent treat to satisfy your sweet tooth and a great way to quench your thirst in sunny Singapore.
By: Patricia A. Jones
About the Author:
You can satisfy your gastronomic desire for sumptuous cuisines at any time of the day and anywhere in the island. Singapore’s unique blend of food and drink is considered so special that you can even join the Uniquely Singapore Shop and Eat Tour, and feast in the local cuisine as you explore the city’s ethnic districts and residential neighborhoods.
Here is a list of 7 must-try food and drink when you visit Singapore:
1. Singapore Sling
A cocktail originally invented for the Long Bar in Raffles Hotel in the early 20th century. The original recipe uses gin, cherry brandy and Benedictine, the concoctions though differ in other parts of the country and the world. The drink is shaken and strained into a glass before adding in club soda. You can find the drink in most bars in Singapore and on board flights of Singapore Airlines.
2. Chicken Rice
A local favorite, this dish has been touted as a national dish by several food critics. You can choose a serving of roasted, steamed or barbequed chicken with rice cooked in chicken stock and garlic. Add a dash of chili sauce and dark soy sauce, a plate of chicken rice is both a tasty and filling meal.
3. Laksa
While there are many versions of this dish in Malaysia, a Singapore version has its roots in the Peranakan community. Rice noodles are cooked in coconut spicy gravy and sprinkled with prawns, bean curd and chicken. A very rich and indulgent dish that will leave you craving for more.
4. Fried Carrot Cake
Certainly a comfort food for many Singaporeans, fried carrot cake is a mix of diced radish and egg tossed in soy sauce. A common hawker food, this dish is oily and spicy but promises a truly satisfying gastronomic experience.
5. Indian Rojak
Rojak is loosely used to mean a mix of several ingredients. There are Indian, Indonesian and Chinese rojaks in Singapore. The Indian rojak usually refers to a Muslim-Indian dish comprising of different vegetables, bean curds, fried dough mixtures and seafood served with a spicy and sweet peanut sauce.
6. Satay
If you are familiar with kebabs on skewers in Mediterranean dishes, Satay is the local version of meat on skewers. You can get chicken, beef and lamb Satays served with peanut sauce. Hotels usually add Satays as a side dish to its fried rice or fried noodles.
7. Ice kacang
An all-time favorite, Ice Kacang is a delightful dessert to end a meal. With a base of jelly, red beans, corn and Attap seeds, ice is grated on top of them and topped with various colored sugar syrup and condensed milk. A purely indulgent treat to satisfy your sweet tooth and a great way to quench your thirst in sunny Singapore.
By: Patricia A. Jones
About the Author:
Of course there is a lot more about Singapore than just food and drink. For more information about Singapore travel and a free guide and map just click on the link. Or if you are looking for a wide selection of worldwide recipes and cooking advice visit the Yorkshire pudding blog!
Aug
11
Filipino food recipes are now readily accessible online at Lutongbahay.com, the first and only interactive cooking portal that highlights Filipino regional food recipes. The words “lutong bahay” are Filipino for home cooking and that is exactly what you can do with the recipes you can find on the site. Anywhere you are in the world, all you need is an internet connection and this food portal to be able to make your own home cooked Filipino dish.
Any visitor to the site can get recipes for breakfast, lunch, dinner and even merienda and beverages. Merienda is Filipino for snacks, but these can be quite heavy at times and can even be as hearty as meals, too. Merienda food can also include sweets or desserts, but there is a separate section on desserts and delicacies at the site.
Meal recipes include appetizers, soup, bread, pasta, beef, veal, chicken, pork, fish, seafood and vegetables. There is a special category for healthy recipes, as well.
Well-loved Philippine specialties are listed, plus innovations on familiar Filipino food. Among the breakfast recipes is Longganiza (Philippine-style sausage) Sandwich Pan De Sal. Among the bread recipes are Banana Loaf. Banana cake is comfort food for many Filipinos.
Among the merienda recipes are Baked Kamoteng Kahoy (cassava) and Bibingka. Bibingka is a traditional rice cake that is traditionally baked with hot coals over and under the banana leaf-wrapped cake, using makeshift ovens. Nowadays, though, bibingka can be made in the more conventional ovens.
Among the appetizer recipes at Lutongbahay.com is Achara (Philippine-style pickles). This is commonly made from unripe green papayas, but there are also versions using other ingredients such as ubod ng niyog (coconut tree pith) and bamboo shoots. Among the vegetable recipes are Bulanglang with various Philippine vegetables, and very spicy Bicol Express using Philippine labuyo (hot red chili).
Among the soup recipes is Batangas Bulalo (bone with marrow). This is one of the most famous and most loved Filipino recipes, despite its high cholesterol content.
Among the pasta recipes is Angel Hair Pasta with Tuyo (dried fish) Flakes. Pasta is not really a traditional Filipino dish but it has come to be a favorite and a mainstay on most tables. This variant uses tuyo or dried fish flakes, another Filipino favorite.
Among the beef recipes is Beef Caldereta. This is a very old Filipino recipe that has never lost its popularity. Among the chicken recipes are Adobong Manok sa Gata (chicken adobo in coconut milk), a variation on the famous Chicken Adobo. Among the pork recipes are Boneless Crispy Pata (Pork Leg), just as good as the legendary Filipino lechon (whole pig roasted over hot coals) but easier to do.
Among the fish recipes is Boneless Daing na Bangus (fried marinated milkfish) which every Filipino household has in its regular menu. Among the other seafood recipes is Adobong Pusit (squid adobo), of course complete with squid ink which gives it its distinctly Filipino flavor.
Among the recipes for desserts and delicacies is Halo-Halo. This is the Filipino version of a milk and crushed ice dessert that is common in Asia. In the Philippines, it includes camote (sweet potato), saba (plantain bananas), ripe langka (jackfruit) and various types of cooked beans previously cooked in syrup, ube halaya (purple yam jam), leche flan (milk flan) and crispy pinipig (native Philippine-style rice krispies).
Lutongbahay.com is brought to you by Web Dot Com Website Development Philippines, Inc. This ten year old business process outsourcing company based in Manila has satisfied clients in its own country and across the globe, from the United States, the United Kingdom, Australia, Germany, the United Arab Emirates, Hong Kong, Korea and the British Virgin Islands. Web Dot Com provides complete website development services and web hosting.
Web Dot Com Website Development Phils., Inc. is your One Stop Shop Internet and Contact Center Solutions Vendor for the Global Market.
Web Dot Com Website Development Philippines, Inc.
Address:
2nd Floor, BT&T Center
#20 E. Rodriguez Jr. Ave., Libis (C-5),
Quezon City, 1110 Philippines
E-mail: info@webdc.com.ph
Telephone numbers: (632) 634-4625; (632) 635-6104
By: Business Local Listings
About the Author:
Any visitor to the site can get recipes for breakfast, lunch, dinner and even merienda and beverages. Merienda is Filipino for snacks, but these can be quite heavy at times and can even be as hearty as meals, too. Merienda food can also include sweets or desserts, but there is a separate section on desserts and delicacies at the site.
Meal recipes include appetizers, soup, bread, pasta, beef, veal, chicken, pork, fish, seafood and vegetables. There is a special category for healthy recipes, as well.
Well-loved Philippine specialties are listed, plus innovations on familiar Filipino food. Among the breakfast recipes is Longganiza (Philippine-style sausage) Sandwich Pan De Sal. Among the bread recipes are Banana Loaf. Banana cake is comfort food for many Filipinos.
Among the merienda recipes are Baked Kamoteng Kahoy (cassava) and Bibingka. Bibingka is a traditional rice cake that is traditionally baked with hot coals over and under the banana leaf-wrapped cake, using makeshift ovens. Nowadays, though, bibingka can be made in the more conventional ovens.
Among the appetizer recipes at Lutongbahay.com is Achara (Philippine-style pickles). This is commonly made from unripe green papayas, but there are also versions using other ingredients such as ubod ng niyog (coconut tree pith) and bamboo shoots. Among the vegetable recipes are Bulanglang with various Philippine vegetables, and very spicy Bicol Express using Philippine labuyo (hot red chili).
Among the soup recipes is Batangas Bulalo (bone with marrow). This is one of the most famous and most loved Filipino recipes, despite its high cholesterol content.
Among the pasta recipes is Angel Hair Pasta with Tuyo (dried fish) Flakes. Pasta is not really a traditional Filipino dish but it has come to be a favorite and a mainstay on most tables. This variant uses tuyo or dried fish flakes, another Filipino favorite.
Among the beef recipes is Beef Caldereta. This is a very old Filipino recipe that has never lost its popularity. Among the chicken recipes are Adobong Manok sa Gata (chicken adobo in coconut milk), a variation on the famous Chicken Adobo. Among the pork recipes are Boneless Crispy Pata (Pork Leg), just as good as the legendary Filipino lechon (whole pig roasted over hot coals) but easier to do.
Among the fish recipes is Boneless Daing na Bangus (fried marinated milkfish) which every Filipino household has in its regular menu. Among the other seafood recipes is Adobong Pusit (squid adobo), of course complete with squid ink which gives it its distinctly Filipino flavor.
Among the recipes for desserts and delicacies is Halo-Halo. This is the Filipino version of a milk and crushed ice dessert that is common in Asia. In the Philippines, it includes camote (sweet potato), saba (plantain bananas), ripe langka (jackfruit) and various types of cooked beans previously cooked in syrup, ube halaya (purple yam jam), leche flan (milk flan) and crispy pinipig (native Philippine-style rice krispies).
Lutongbahay.com is brought to you by Web Dot Com Website Development Philippines, Inc. This ten year old business process outsourcing company based in Manila has satisfied clients in its own country and across the globe, from the United States, the United Kingdom, Australia, Germany, the United Arab Emirates, Hong Kong, Korea and the British Virgin Islands. Web Dot Com provides complete website development services and web hosting.
Web Dot Com Website Development Phils., Inc. is your One Stop Shop Internet and Contact Center Solutions Vendor for the Global Market.
Web Dot Com Website Development Philippines, Inc.
Address:
2nd Floor, BT&T Center
#20 E. Rodriguez Jr. Ave., Libis (C-5),
Quezon City, 1110 Philippines
E-mail: info@webdc.com.ph
Telephone numbers: (632) 634-4625; (632) 635-6104
By: Business Local Listings
About the Author:
Web Dot Com Website Development Phils., Inc.
Address: 2nd Floor, BT&T Center
#20 E. Rodriguez Jr. Ave., Libis (C-5),
Quezon City, 1110 Philippines
Phone: (632) 634-4625
Telefax No.: (632) 635-6104
In Australia (612) 800-61238
Email: info@webdc.com.ph
Website: www.webdc.com.ph
Aug
11
Jim Bolding wrote:
If meatloaf is in your comfort food category then most likely you grew up with it. Comfort foods are like that. They bring back the memories of childhood and the great smells and tastes from Mom’s kitchen.
In all probability my Mom’s meatloaf recipe, that is comforting to me, is not the same as your Mom’s.
That’s what’s so great about meatloaf. There’s not a definitive recipe.
It’s a blank canvas. One of the most versatile meat entrees there is. It can be anything you want it to be.
It’s actually more of a food category than it is a food item. In the same manner that soup is a food category.
Meatloaf Basics
Great meatloaf should always be juicy but never greasy. It shouldn’t fall apart when sliced. It should not be bland but it should also not be so heavily seasoned that it looses its meatiness.
Even though there’s not a definitive recipe there are some basics to every meatloaf recipe.
Naturally it starts with meat. Most recipes call for ground beef but it doesn’t have to be all ground beef. You can use a combination of meats including veal, lamb, pork or sausages. The meat is a basic but still versatile.
In addition to the meat you will almost always have some type of binder such as eggs and a starch such as bread or cracker crumbs. Some recipes also include vegetables.
The crumbs help to bind along with the eggs and also serve as an extender for the meat. Vegetables are also an extender and will help to keep the meatloaf moist.
To add to the versatility you can use store bought flavored croutons for the crumbs. Just pulse them in the food processor. You can also buy flavored breadcrumbs.
Vegetable variations make meatloaf even more versatile. I know a lady that cleans her refrigerator of leftovers each week with meatloaf. Her meatloaf is never the same but always good.
You will also see meatloaf recipes that have a topping put on before baking. A favorite is bacon strips. Tomato products are also popular. My Mom used catsup.
Seasoning is a matter of taste. Use whatever you like. If there were anything basic I would say just salt and pepper. Beyond that let your taste buds be your guide.
Want a Mexican meatloaf? Try chili powder and cumin. Use ground tortilla chips as the starch and a taco sauce topper.
How about Italian? Then it’s oregano and basil. Garlic croutons or Italian breadcrumbs are good for the starch and of course a good Italian pasta sauce for the topper.
Do you want a meatloaf with an oriental slant? Add in a can of oriental style vegetables and use soy sauce to taste.
Do you see what I mean?
Of course you should still prepare the one that is comforting to you. But you can travel the world from your kitchen with meatloaf and all its variations.
Meatloaf truly is a versatile comfort food.
Sports Legends
If meatloaf is in your comfort food category then most likely you grew up with it. Comfort foods are like that. They bring back the memories of childhood and the great smells and tastes from Mom’s kitchen.
In all probability my Mom’s meatloaf recipe, that is comforting to me, is not the same as your Mom’s.
That’s what’s so great about meatloaf. There’s not a definitive recipe.
It’s a blank canvas. One of the most versatile meat entrees there is. It can be anything you want it to be.
It’s actually more of a food category than it is a food item. In the same manner that soup is a food category.
Meatloaf Basics
Great meatloaf should always be juicy but never greasy. It shouldn’t fall apart when sliced. It should not be bland but it should also not be so heavily seasoned that it looses its meatiness.
Even though there’s not a definitive recipe there are some basics to every meatloaf recipe.
Naturally it starts with meat. Most recipes call for ground beef but it doesn’t have to be all ground beef. You can use a combination of meats including veal, lamb, pork or sausages. The meat is a basic but still versatile.
In addition to the meat you will almost always have some type of binder such as eggs and a starch such as bread or cracker crumbs. Some recipes also include vegetables.
The crumbs help to bind along with the eggs and also serve as an extender for the meat. Vegetables are also an extender and will help to keep the meatloaf moist.
To add to the versatility you can use store bought flavored croutons for the crumbs. Just pulse them in the food processor. You can also buy flavored breadcrumbs.
Vegetable variations make meatloaf even more versatile. I know a lady that cleans her refrigerator of leftovers each week with meatloaf. Her meatloaf is never the same but always good.
You will also see meatloaf recipes that have a topping put on before baking. A favorite is bacon strips. Tomato products are also popular. My Mom used catsup.
Seasoning is a matter of taste. Use whatever you like. If there were anything basic I would say just salt and pepper. Beyond that let your taste buds be your guide.
Want a Mexican meatloaf? Try chili powder and cumin. Use ground tortilla chips as the starch and a taco sauce topper.
How about Italian? Then it’s oregano and basil. Garlic croutons or Italian breadcrumbs are good for the starch and of course a good Italian pasta sauce for the topper.
Do you want a meatloaf with an oriental slant? Add in a can of oriental style vegetables and use soy sauce to taste.
Do you see what I mean?
Of course you should still prepare the one that is comforting to you. But you can travel the world from your kitchen with meatloaf and all its variations.
Meatloaf truly is a versatile comfort food.
Sports Legends
Aug
10
589 BOUTIQUE HOTELS
As Jaipur is experiencing development which it has never seen before in terms of all sorts of businesses establishing their base in and around the city, a need for a hygienic, professionally managed, well located, hotels was felt. Again the Clarks Group of Hotels took the pioneering step to establish 1589 Boutique hotels which are professionally managed by a team of dedicated professionals. Since its inception it has maintained its delivery of services, décor and comfort. Food served here is healthy and hygienic as it is prepared on daily basis as per consumption. The Boutique hotels are ideally located in the city so as to be accessible to every one within a short driving distance from Air, Rail, Road connections.
Today 1589 Boutique hotels have a dedicated clientele of corporate ranging from I.T to Pharma, Insurance, Banking, Medico conferences etc. They all admire the ideal location of the property, gymnasium facility, wi-fi internet facility, mouth watering hygienic food, professional and above all friendly service offered at 1589 Boutique Hotels.
Owing to its professional service, healthy and hygienic food at affordable price, today concept 1589 has been able to carve a niche in the historical city of Jaipur where the people know and admire true hospitality as has been practiced in this princely state for ages. Surely concept 1589 is determined to take forward this legacy to new heights of hospitality.
1589 ALBERT’S
The whole idea of 1589 restaurant is to provide professional service clubbed with healthy and hygienic food at affordable price for the people who want personalized service as well in the same price tag. The restaurant also has Organic food on its menu thereby lending a generous hand to the environment and people who are aware of conserving nature.The waste disposal is also done according to local municipal laws thereby keeping the locales clean and litter free. 1589 concept provides an excellent learning ground for the students of Clarks Centre for Excellence as the students can have the first hand experience of actually serving a guest at the restaurant and thereby sharpening their skills and theoretical knowledge imparted at the Clarks Centre for Excellence.
For More Information Visit our website www.1589hotels.com
By: Pramod
About the Author:
As Jaipur is experiencing development which it has never seen before in terms of all sorts of businesses establishing their base in and around the city, a need for a hygienic, professionally managed, well located, hotels was felt. Again the Clarks Group of Hotels took the pioneering step to establish 1589 Boutique hotels which are professionally managed by a team of dedicated professionals. Since its inception it has maintained its delivery of services, décor and comfort. Food served here is healthy and hygienic as it is prepared on daily basis as per consumption. The Boutique hotels are ideally located in the city so as to be accessible to every one within a short driving distance from Air, Rail, Road connections.
Today 1589 Boutique hotels have a dedicated clientele of corporate ranging from I.T to Pharma, Insurance, Banking, Medico conferences etc. They all admire the ideal location of the property, gymnasium facility, wi-fi internet facility, mouth watering hygienic food, professional and above all friendly service offered at 1589 Boutique Hotels.
Owing to its professional service, healthy and hygienic food at affordable price, today concept 1589 has been able to carve a niche in the historical city of Jaipur where the people know and admire true hospitality as has been practiced in this princely state for ages. Surely concept 1589 is determined to take forward this legacy to new heights of hospitality.
1589 ALBERT’S
The whole idea of 1589 restaurant is to provide professional service clubbed with healthy and hygienic food at affordable price for the people who want personalized service as well in the same price tag. The restaurant also has Organic food on its menu thereby lending a generous hand to the environment and people who are aware of conserving nature.The waste disposal is also done according to local municipal laws thereby keeping the locales clean and litter free. 1589 concept provides an excellent learning ground for the students of Clarks Centre for Excellence as the students can have the first hand experience of actually serving a guest at the restaurant and thereby sharpening their skills and theoretical knowledge imparted at the Clarks Centre for Excellence.
For More Information Visit our website www.1589hotels.com
By: Pramod
About the Author:
Aug
10
Your Food Determines your Health
Filed Under Health | Leave a Comment
Through this stream of articles, you may become familiar with the idea that our emotions trigger chemistry which in turn alters our experience. So our emotions influence our body and vice versa and both influence our reality.
Another contributor to our state of general health is our diet and how we treat ourselves physically. If we are trying to feel healthy and centered, but buy Big Gulps, we are creating a massive sugar buzz that is followed by a sugar crash. So our emotions follow along on the roller coaster. A surprising amount of our common diet is slightly less extreme versions of the same thing. Processed carbs do the same thing, just a bit slower. Many of the comfort foods we use to handle the stress of our day, such as breads, cakes, power bars, quickly fill our gut with empty calories, and end up carrying us further on a roller coaster. Our empty food is part of what keeps us on the cycle.
Thus it becomes a lot harder to find equanimity when we’re treating our body like an amusement park.
I have also noticed the proliferation of coffee shops. Not so long ago, people drank a lot of instant coffee. Then there was a big switch to decaf to try and decrease the anxiousness and artificial buzz created by caffeine. Then there was the backlash over the residual of dangerous chemicals in decaf.
Today, many people are drinking very strong (and expensive) coffee. And that strong coffee creates a buzz that becomes addictive. How many people do you know that can’t function in the morning without their coffee? Is that the greatest way to “create your day”? It’s called addiction. And it quickly becomes both biological and emotional addictions.
If we want to find some inner balance and peace of mind, we need to allow for how we’re treating the vehicle of our experiences. This body that we inhabit is a magnificent machine that self-repairs and self-rejuvenate. However, it is completely dependent on the fuel we give it.
A recent study found that people who felt guilty eating chocolate cake gained weight whereas people who relished their small infraction didn’t gain any weight. It’s all about feelings and attention.
So it’s not about more guilt or self criticism. We need to be aware that we are what we eat. And we need to make treats, treats. If you find you can’t stop yourself from eating something - be it peanut butter, coffee, chocolate or whatever, then you have yourself an addiction. This is an area of our diet that we need to manage and rise above in order to maintain long life and good health.
Eating well also allows us to do things like eating locally grown produce, reducing the waste we produce, maximizing the life force we’re consuming, and feeling great without effort. This can be accomplished by removing empty calories from our diet. Heavily processed foods like lunch meats, sausages, bread rolls, pastries, pasta, cannot in themselves contribute to our well-being. Eating does in fact have a profound impact on our state of well-being, and this is a part of our existence that we can easily control. As a test, you could try reducing your intake of caffeine to a maximum of one cup a day, reducing or eliminating sugar and white flour products. You could try it for one week and see if you notice any changes in your state of well-being and your general health.
In the Science of Being Well Home Study Course, you will find many examples and stories to help you develop your own powers of healing using simply the power of your mind. This is not revolutionary. These secrets have been around for ages. To learn more, claim your FREE report of the First Secret to Abundant Health on www.thescienceofbeingwell.biz today!!
By: Laurence Magne
About the Author:
Another contributor to our state of general health is our diet and how we treat ourselves physically. If we are trying to feel healthy and centered, but buy Big Gulps, we are creating a massive sugar buzz that is followed by a sugar crash. So our emotions follow along on the roller coaster. A surprising amount of our common diet is slightly less extreme versions of the same thing. Processed carbs do the same thing, just a bit slower. Many of the comfort foods we use to handle the stress of our day, such as breads, cakes, power bars, quickly fill our gut with empty calories, and end up carrying us further on a roller coaster. Our empty food is part of what keeps us on the cycle.
Thus it becomes a lot harder to find equanimity when we’re treating our body like an amusement park.
I have also noticed the proliferation of coffee shops. Not so long ago, people drank a lot of instant coffee. Then there was a big switch to decaf to try and decrease the anxiousness and artificial buzz created by caffeine. Then there was the backlash over the residual of dangerous chemicals in decaf.
Today, many people are drinking very strong (and expensive) coffee. And that strong coffee creates a buzz that becomes addictive. How many people do you know that can’t function in the morning without their coffee? Is that the greatest way to “create your day”? It’s called addiction. And it quickly becomes both biological and emotional addictions.
If we want to find some inner balance and peace of mind, we need to allow for how we’re treating the vehicle of our experiences. This body that we inhabit is a magnificent machine that self-repairs and self-rejuvenate. However, it is completely dependent on the fuel we give it.
A recent study found that people who felt guilty eating chocolate cake gained weight whereas people who relished their small infraction didn’t gain any weight. It’s all about feelings and attention.
So it’s not about more guilt or self criticism. We need to be aware that we are what we eat. And we need to make treats, treats. If you find you can’t stop yourself from eating something - be it peanut butter, coffee, chocolate or whatever, then you have yourself an addiction. This is an area of our diet that we need to manage and rise above in order to maintain long life and good health.
Eating well also allows us to do things like eating locally grown produce, reducing the waste we produce, maximizing the life force we’re consuming, and feeling great without effort. This can be accomplished by removing empty calories from our diet. Heavily processed foods like lunch meats, sausages, bread rolls, pastries, pasta, cannot in themselves contribute to our well-being. Eating does in fact have a profound impact on our state of well-being, and this is a part of our existence that we can easily control. As a test, you could try reducing your intake of caffeine to a maximum of one cup a day, reducing or eliminating sugar and white flour products. You could try it for one week and see if you notice any changes in your state of well-being and your general health.
In the Science of Being Well Home Study Course, you will find many examples and stories to help you develop your own powers of healing using simply the power of your mind. This is not revolutionary. These secrets have been around for ages. To learn more, claim your FREE report of the First Secret to Abundant Health on www.thescienceofbeingwell.biz today!!
By: Laurence Magne
About the Author:
For the past 25 years, Dr Magne has been involved in the field of health and cancer research, investigating the reasons why we get sick, and whether we can get well outside of the medical field, using alternative solutions. She has counseled many clients and conducted many lectures and trainings.
Aug
10
My daughter wants food ALL the time?
Filed Under Parenting | 18 Comments
Janessa wrote:
She will be 1 in 6 days. She is on the 70th percentile for weight (she weighs 21 pounds) so I am afraid she is getting too heavy for her age. My husband & I are both 5′5 so she is short, just like our other daughter, at 1 our other daughter weighed 18 pounds. Which was a little underweight. I feed her a serving of food at breakfast lunch and dinner and then also snacks, but she cries all day long and sucks her thumb like she is starving. And I don’t starve her I will give her things to snack on. She also is drinking milk and juice during the day too. (she is off formula). When we go out anywhere we bring snacks and 2 drinks and she eats them and drinks them and still cries. Please help me what is going on with her? Maybe she is using food as a comfort and that is NOT a good thing is it??! Our other daughter (almost 4) does pretty much the same thing, just wants to eat allllll day long! But she is only 30 pounds so she is a little under average. Help please!?
To people saying Im putting her on a diet or should - I DONT HAVE HER ON A DIET. Obviously. The nurse said she is in the 70th percentile for weight. I didnt come up with this on my own. She said she is “short and chunky”. But my husband & I are both 5′5 so she is going to be short. Our other daughter is short too. Thanks to the people being understanding and offering other alternatives. Sounds like the teething could be a part of it….
and I do feed her when shes hungry! God I cannot stand some of you jerks on here! Take your negativity elsewhere! She is not obese or on the verge of being obese. Here is a picture of her see for yourself psychos.
She will be 1 in 6 days. She is on the 70th percentile for weight (she weighs 21 pounds) so I am afraid she is getting too heavy for her age. My husband & I are both 5′5 so she is short, just like our other daughter, at 1 our other daughter weighed 18 pounds. Which was a little underweight. I feed her a serving of food at breakfast lunch and dinner and then also snacks, but she cries all day long and sucks her thumb like she is starving. And I don’t starve her I will give her things to snack on. She also is drinking milk and juice during the day too. (she is off formula). When we go out anywhere we bring snacks and 2 drinks and she eats them and drinks them and still cries. Please help me what is going on with her? Maybe she is using food as a comfort and that is NOT a good thing is it??! Our other daughter (almost 4) does pretty much the same thing, just wants to eat allllll day long! But she is only 30 pounds so she is a little under average. Help please!?
To people saying Im putting her on a diet or should - I DONT HAVE HER ON A DIET. Obviously. The nurse said she is in the 70th percentile for weight. I didnt come up with this on my own. She said she is “short and chunky”. But my husband & I are both 5′5 so she is going to be short. Our other daughter is short too. Thanks to the people being understanding and offering other alternatives. Sounds like the teething could be a part of it….
and I do feed her when shes hungry! God I cannot stand some of you jerks on here! Take your negativity elsewhere! She is not obese or on the verge of being obese. Here is a picture of her see for yourself psychos.
http://i216.photobucket.com/albums/cc299/MRS-MYSSI/NEW014.jpg
I guess I am confused as to why the nurse would say that to me, like I should be worried. I feed my kids the right stuff.
Sewing
Aug
9
partapcms choudhary wrote:
Crockpot meals are easy to prepare, can usually be cooked all day while you are at work and for the most part are “set it and forget it” meals. If you are anything like me, you will love coming home to the aroma of a crockpot meal. It always reminds me of the way the house smelled when I was a kid.
Everyone today is so busy, with two worker households and the kids involved in numerous extra-curricular activities, many people are turning to “slow cookers” or crockpots to prepare nutritious and delicious family dinners. I actually have four slow cookers but only one is actually a Crockpot. I should explain that a “Crockpot” is actually the name of a slow cooker that is sold by the Rival Company and made famous sometime in the 1970s. It was such a success that crockpot became a household word and is used interchangeably with slow cooker. For more details visit to www.fair-recipes.com .Crockpots come in various sizes and are usable for preparing meats such as beef, chicken and fish in the larger sizes and side dishes, soups and desserts in the smaller ones.
Before you start to cook with a crockpot, there are quite a few tips that will make your experience easy and rewarding. Here are some of the more important ones:
Tip 1: Lightly greasing the inside of your crockpot or using a non-stick cooking spray will help to make cleanup a breeze and will keep food from sticking to the sides of your crockpot.
Tip 2: If you haven’t already purchased your crockpot or received one as a gift, try to choose one that has a removable “crock” for easier cleanup and serving. I still have the Farberware crockpot that I received 30 years ago as a wedding present. In those days the crock was not removable, but it’s still my favorite!
Tip 3: Once you have added all of the ingredients, don’t lift the lid to check on the progress of your meal. Remember this is a “slow” cooker; it’s going to take quite a while. Have faith in the recipe and leave that lid on. You may need to add up to 20 minutes of additional cooking time for each time you lift that lid and let the heat and steam out.
Tip 4: Follow the recipe exactly when it comes to layering instructions. Items such as potatoes and vegetables take more time to get tender in a crockpot and the recipes will instruct you to place these on the bottom with any meats and/or sauces layered on top.
Tip 5: I don’t usually use regular milk in my crockpot recipes. I have found that due to the extremely long cooking time that regular milk tends to want to curdle. I will recommend that you use evaporated milk, scalded milk or half and half and that you only add milk during the last 30 minutes of cooking time. This rule is not chipped in stone and you are certainly welcome to experiment for yourself.
Tip 6: Remember, if you leave the lid on the crockpot, very little of the liquid will be able to boil away. To know more logon to www.100cookingtips.com .Some recipes will add a thickening agent such as flour or arrowroot powder to the recipe to thicken the liquid while it cooks, but I generally recommend just taking some of the liquid and thickening it in a sauce pan with some cornstarch right before serving.
Tip 7: Choose the correct sized crockpot for the quantity of food that you are preparing. As a general rule of thumb, try to assure that your crockpot is filled at least halfway to the top. This will help to prevent over-cooking or under-cooking and will give you room to stir and serve without fear of spilling.
These 7 tips should give you a good start toward enjoying your own fabulous Crockpot Creations and the many thanks for scrumptious meals that your family will give you. There are thousands of recipes available for every occasion, try a few each week and you will soon develop your own favorites.
Learn Forex
Crockpot meals are easy to prepare, can usually be cooked all day while you are at work and for the most part are “set it and forget it” meals. If you are anything like me, you will love coming home to the aroma of a crockpot meal. It always reminds me of the way the house smelled when I was a kid.
Everyone today is so busy, with two worker households and the kids involved in numerous extra-curricular activities, many people are turning to “slow cookers” or crockpots to prepare nutritious and delicious family dinners. I actually have four slow cookers but only one is actually a Crockpot. I should explain that a “Crockpot” is actually the name of a slow cooker that is sold by the Rival Company and made famous sometime in the 1970s. It was such a success that crockpot became a household word and is used interchangeably with slow cooker. For more details visit to www.fair-recipes.com .Crockpots come in various sizes and are usable for preparing meats such as beef, chicken and fish in the larger sizes and side dishes, soups and desserts in the smaller ones.
Before you start to cook with a crockpot, there are quite a few tips that will make your experience easy and rewarding. Here are some of the more important ones:
Tip 1: Lightly greasing the inside of your crockpot or using a non-stick cooking spray will help to make cleanup a breeze and will keep food from sticking to the sides of your crockpot.
Tip 2: If you haven’t already purchased your crockpot or received one as a gift, try to choose one that has a removable “crock” for easier cleanup and serving. I still have the Farberware crockpot that I received 30 years ago as a wedding present. In those days the crock was not removable, but it’s still my favorite!
Tip 3: Once you have added all of the ingredients, don’t lift the lid to check on the progress of your meal. Remember this is a “slow” cooker; it’s going to take quite a while. Have faith in the recipe and leave that lid on. You may need to add up to 20 minutes of additional cooking time for each time you lift that lid and let the heat and steam out.
Tip 4: Follow the recipe exactly when it comes to layering instructions. Items such as potatoes and vegetables take more time to get tender in a crockpot and the recipes will instruct you to place these on the bottom with any meats and/or sauces layered on top.
Tip 5: I don’t usually use regular milk in my crockpot recipes. I have found that due to the extremely long cooking time that regular milk tends to want to curdle. I will recommend that you use evaporated milk, scalded milk or half and half and that you only add milk during the last 30 minutes of cooking time. This rule is not chipped in stone and you are certainly welcome to experiment for yourself.
Tip 6: Remember, if you leave the lid on the crockpot, very little of the liquid will be able to boil away. To know more logon to www.100cookingtips.com .Some recipes will add a thickening agent such as flour or arrowroot powder to the recipe to thicken the liquid while it cooks, but I generally recommend just taking some of the liquid and thickening it in a sauce pan with some cornstarch right before serving.
Tip 7: Choose the correct sized crockpot for the quantity of food that you are preparing. As a general rule of thumb, try to assure that your crockpot is filled at least halfway to the top. This will help to prevent over-cooking or under-cooking and will give you room to stir and serve without fear of spilling.
These 7 tips should give you a good start toward enjoying your own fabulous Crockpot Creations and the many thanks for scrumptious meals that your family will give you. There are thousands of recipes available for every occasion, try a few each week and you will soon develop your own favorites.
Learn Forex
Aug
8
Are Comfort Foods Good for You?
Filed Under Health | Leave a Comment
Sarah Caddle wrote:
With today’s fast pace world, stress factors from any number of things can really get you down, from work, from your love life or even at home, there are a lot of things that can make your mood go down even if you’re on pure ecstasy. So for some people eating becomes their comfort zone, eating when you’re down is fine if you can still control what and how you eat, but when it happens that when you’re down you lose your limit and eat as much as you want then you have a problem. If you belong in the latter then I have a guess that you are either overweight or obese, I mean no offense to those who are but in terms of healthy then you have a problem.
Being overweight or obese brings about a plethora of health issues ranging from diabetes to heart attacks, if this doesn’t wake you up from this habit then you better think more of yourself and those who are going to be affected if you’re struck with even one of the after effects of being overweight. Fortunately you can resort to diet and exercise if you have the will to push through with it since most are either a hunger strike or you making the gym your home. If you want something more like eating normally and just maintaining your figure then I’d suggest this healthy weight loss option, the Six Week Body Makeover from www.bodymakeovers.com.
This healthy weight loss option is one the most effective and most popular programs around, simply because of the fact that if can give you the best of both worlds, letting you eat “normal” foods and also let you lose so weight in only a matter of weeks. It’s also done with a little exercise which hastens the results, the exercise that you’d do is low strain but high impact so you won’t have to worry about any health issues that might result from heavy lifting or such. If you’re still having doubts about this time-tested healthy weight loss program, then I suggest you look over the thousands of testimonials from users who lost their weight and gained back their healthy life and then decide.
Repair Credit
With today’s fast pace world, stress factors from any number of things can really get you down, from work, from your love life or even at home, there are a lot of things that can make your mood go down even if you’re on pure ecstasy. So for some people eating becomes their comfort zone, eating when you’re down is fine if you can still control what and how you eat, but when it happens that when you’re down you lose your limit and eat as much as you want then you have a problem. If you belong in the latter then I have a guess that you are either overweight or obese, I mean no offense to those who are but in terms of healthy then you have a problem.
Being overweight or obese brings about a plethora of health issues ranging from diabetes to heart attacks, if this doesn’t wake you up from this habit then you better think more of yourself and those who are going to be affected if you’re struck with even one of the after effects of being overweight. Fortunately you can resort to diet and exercise if you have the will to push through with it since most are either a hunger strike or you making the gym your home. If you want something more like eating normally and just maintaining your figure then I’d suggest this healthy weight loss option, the Six Week Body Makeover from www.bodymakeovers.com.
This healthy weight loss option is one the most effective and most popular programs around, simply because of the fact that if can give you the best of both worlds, letting you eat “normal” foods and also let you lose so weight in only a matter of weeks. It’s also done with a little exercise which hastens the results, the exercise that you’d do is low strain but high impact so you won’t have to worry about any health issues that might result from heavy lifting or such. If you’re still having doubts about this time-tested healthy weight loss program, then I suggest you look over the thousands of testimonials from users who lost their weight and gained back their healthy life and then decide.
Repair Credit
Aug
8
As a former Chef, I am Planning to Produce Video Cookbooks for “The Basics” and “Gourmet” Would you Buy?
Filed Under Cooking & Recipes | 10 Comments
All This Entertainment! wrote:
As a Former Chef, I want to produce Video Cookbooks with Recipes and Calorie Counts. I want to show in detail, visually, The Basics to Advanced Cooking for those with little or no experience in the kitchen.
As a Former Chef, I want to produce Video Cookbooks with Recipes and Calorie Counts. I want to show in detail, visually, The Basics to Advanced Cooking for those with little or no experience in the kitchen.
You will be able to learn the essentials of cooking in the comfort of your home. I want to be able to offer the Video Cookbooks in different formats, DVD, MPG, DIVX, etc. To be able to play on your TV, Computer and or Laptop right in the kitchen!
Please give me feedback if you would be interested in buying this kind of product and what kinds of foods you would want to see, and learn to Cook.
Be your own Chef!.. and impress your friends and family.
Thank you and Bon Appetit’
Please consider now a’ days, with all the ways to view media, ex., Portable DVD Players, Wireless Laptops, or Laptops that are able to Play DVD, and the PSP. All can be setup in a viewing area nearby, or in the Kitchen.
I once lived in a Studio, and the Full Kitchen was in the same room. I could see my Laptop, My TV, or even my PSP from the Kitchen area.
I now have a much larger Kitchen, and I entertain myself with my PSP while I am cooking. I setup the PSP in a Theater type docking station. The PSP plays Video, MP3s and UMD Movies and Games.
Having some sort of Visual aid Video) when learning something, you remember what you learn. ex., Like cooking…
Bon Appetit’
Chef Thomas
Catering Express
Insurance Quotes
Aug
7
Inside Scoop On Sabotage Snack Foods
Filed Under Fitness | Leave a Comment
o ruin a good diet - How Late Night Snacking Can Do It.
By: Zach Hunt
About the Author:
As a wife and mom of two young girls in Spokane, I have become obsessed with “the square meal” making sure there is a protein, starch, veggie and fruit. I research a lot on the web and especially like Food Network.com to find recipes and new twists on things to keep meals interesting (the occasional pizza has been ordered due to new recipe results I would rather not discuss). I work really hard and feel that I do a good job when cooking for my family.
And then comes bedtime for the my girls …….
As in a bad movie of “will she do it” I pace around the kitchen wondering if I am hungry? Not at all! I plant my butt back on the couch.
Then like a delicious nightmare, a fast food commercial, my mind wanders, I bet I have some chips and cheese in the kitchen.
No! Resist temptation, I tell myself, all the while my feet, which seem to now be possessed by the fact there may be the fixin’s for a yummy snack awaiting, are walking to the kitchen.
The fridge door opens…. I have cheese, the pantry, uh-oh I do have tortilla chips, back to the fridge, oh no! I have salsa and sour cream!
Ignoring every voice telling me that I do not need this, I begin pulling out the cheese grater and a plate, once the cheese hits chips there is no turning back…
Before I know it I am cozy on the couch with my cheesy chips drowning them in sour cream and salsa. I don’t think about my choice until I head to brush my teeth for bed, then the reality of yet another chapter of my Late Night Snacking Story is written.
Time For A Change In My Spokane Snacking Habits
I decided it was time to change, instead of focusing on eating, I would start working out. If I was going to consume the extra calories I should at least put in the effort to work them off. I also found following tips to be useful:
When the urge to snack arrives, down a full glass of water, chew some gum and wait 30 mintues, then decide. Floss, brush your teeth and mouthwash right after dinner, this helps you remember you are done eating for the day. Find something to keep your hands busy such as folding clothes, knitting, scrap booking, etc. Go to bed! If you know you are going to snack, give yourself permission to go to bed early, rest aids in weight loss also. If you must snack, choose protein such as a few almonds or maybe a piece of turkey. Try herbal tea or a Special K Protein water. With these things in my I headed for my first workout with a personal trainer. After only one workout my hopes of getting back into shape have returned.
So, let’s go back to the point of my story …the late night snacking. I am not saying that I no longer walk the kitchen in search of comfort food and I am definitely not saying that I have not given in to the temptation of digging in. But since starting my workouts with my personal trainer, I have definitely found some control that I had lost for a long time.
When thinking about snacking I remember that I am about to ruin all the hard work I put in today at my trainers studio. Who wants to work twice as hard knowing that you will be held accountable not only with your workouts but also while keeping your Food Journal to monitor calories. I know I don’t!
Just don’t give up on your desire to attain your fitness goals. Look your temptations and discouragements (and snacks) in the eye and decide that you are bigger. Clean out your cupboards.
By: Zach Hunt
About the Author:
Zach Hunt is an Personal Trainer Spokane WA expert and the owner of Physzique, a personal fitness coaching company in Spokane, WA helping people to look and feel great. Go here: personal trainer Spokane WA for more info on these services and more great fitness tips.
Aug
6
Food For Thought Affirmations!
Filed Under Self Help | Leave a Comment
There are certain aspects in our life that we can use positive affirmations to totally redirect our negative associations. Eating, however, is a necessity of life in order for us to exist, therefore the use of positive eating affirmations are used for redirecting the negative eating habits that we have formed over many years for many different reasons. The initial step is to identify what unhealthy eating practices we have adopted into our behavior in order for us to set the proper positive eating affirmations.
We can use positive eating affirmations to curb our appetite when we are emotionally eating. Emotional eating tends to be the biggest challenge when it comes to creating a new healthy lifestyle.
We all need help when it comes to making healthy food choices. If not, we somehow approve of negative affirmations, no matter how ridiculous they are. For example, we may say to ourselves (either consciously or sub-consciously): “This double-decker cheeseburger and large fries, followed by a half gallon of peanut butter fudge ice cream will make me feel better.” Really? You think so? Because that tends to make people sleepy, tired, and crash from a sugar high. But that’s an example of a negative affirmation that we often catch ourselves doing, especially when we feel upset or alone.
Choosing Positive Eating Affirmations
Instead, we could repeat the following daily positive affirmation: “My health is important, and even when I am unhappy, I still choose to be healthy.”
It is important to write down your positive eating affirmations and place them in prominent places in order for you to remember and call upon them when the temptations strike you. Place them in the snack food areas and on the refrigerator.
Disallow Temptation and Strengthen your Resolve with Positive Affirmations
Choose to make positive eating affirmations and I assure you that it will help with those challenging moments. What you have to promise me is that you’ll make these affirmations readily accessible at any time. In fact, affirmations should become a part of you, ingrained in your mind!
When you go to the supermarket bring your positive eating affirmations with you on 3×5 cards, or write it down on your shopping list. Let it serve as a constant reminder to choose foods that are inline with your goals, not just because it’s on sale or because you’re craving sugary or salty snacks.
You can even use positive eating affirmations when you occasionally mess up. “I am getting fit and healthier because of my eating choices.” or “Though I have made some poor choices in eating healthy foods, I am committed to getting back on track, starting now.”
You will not only find that you feel better emotionally, but your body will be stronger for the vitamins and minerals that you are incorporating into your new eating habits. They say it takes six weeks to form a habit, and three months before it is second nature. So, you need to bear this in mind as you start reciting your positive eating affirmations.
Free Positive Eating Affirmation Examples
I’ve included a list of starter positive eating affirmations to help you on your path to a healthy life. Your reward will be when you instinctively reach for the healthy foods when you are shopping or when you resist junk foods when you’re bored or stressed. Subconsciously your mind is making the healthy eating choices because of the mental redesign that you have implemented.
Some additional positive affirmations to help you achieve your goal for healthy eating balance are as follows:
I choose healthy comfort foods because I love me.
I pass up the offers of unhealthy snacks and desserts because I have a strong will.
I willfully choose what I put into my mouth.
I buy the foods that will make my body stronger.
I cherish the added vigor and vibrancy that healthy eating gives me.
I eat when I am hungry, not when I am bored.
By: Ronnie Nijmeh
About the Author:
We can use positive eating affirmations to curb our appetite when we are emotionally eating. Emotional eating tends to be the biggest challenge when it comes to creating a new healthy lifestyle.
We all need help when it comes to making healthy food choices. If not, we somehow approve of negative affirmations, no matter how ridiculous they are. For example, we may say to ourselves (either consciously or sub-consciously): “This double-decker cheeseburger and large fries, followed by a half gallon of peanut butter fudge ice cream will make me feel better.” Really? You think so? Because that tends to make people sleepy, tired, and crash from a sugar high. But that’s an example of a negative affirmation that we often catch ourselves doing, especially when we feel upset or alone.
Choosing Positive Eating Affirmations
Instead, we could repeat the following daily positive affirmation: “My health is important, and even when I am unhappy, I still choose to be healthy.”
It is important to write down your positive eating affirmations and place them in prominent places in order for you to remember and call upon them when the temptations strike you. Place them in the snack food areas and on the refrigerator.
Disallow Temptation and Strengthen your Resolve with Positive Affirmations
Choose to make positive eating affirmations and I assure you that it will help with those challenging moments. What you have to promise me is that you’ll make these affirmations readily accessible at any time. In fact, affirmations should become a part of you, ingrained in your mind!
When you go to the supermarket bring your positive eating affirmations with you on 3×5 cards, or write it down on your shopping list. Let it serve as a constant reminder to choose foods that are inline with your goals, not just because it’s on sale or because you’re craving sugary or salty snacks.
You can even use positive eating affirmations when you occasionally mess up. “I am getting fit and healthier because of my eating choices.” or “Though I have made some poor choices in eating healthy foods, I am committed to getting back on track, starting now.”
You will not only find that you feel better emotionally, but your body will be stronger for the vitamins and minerals that you are incorporating into your new eating habits. They say it takes six weeks to form a habit, and three months before it is second nature. So, you need to bear this in mind as you start reciting your positive eating affirmations.
Free Positive Eating Affirmation Examples
I’ve included a list of starter positive eating affirmations to help you on your path to a healthy life. Your reward will be when you instinctively reach for the healthy foods when you are shopping or when you resist junk foods when you’re bored or stressed. Subconsciously your mind is making the healthy eating choices because of the mental redesign that you have implemented.
Some additional positive affirmations to help you achieve your goal for healthy eating balance are as follows:
I choose healthy comfort foods because I love me.
I pass up the offers of unhealthy snacks and desserts because I have a strong will.
I willfully choose what I put into my mouth.
I buy the foods that will make my body stronger.
I cherish the added vigor and vibrancy that healthy eating gives me.
I eat when I am hungry, not when I am bored.
By: Ronnie Nijmeh
About the Author:
Ronnie Nijmeh is the president and founder of ACQYR.com, a motivational website with free wallpaper downloads, positive affirmations, motivational articles and much more. Visit now to read some free positive affirmations and personal reflections.
Aug
6
Raw Food: Christmas Food
Filed Under Cooking Tips | Leave a Comment
Nicholas Tan wrote:
Christmas is a time when we think of family get-togethers and abundance. It is memory lane for most of us, enjoying friends, memorable times and good comfort, traditional foods. But the weeks after the holidays are usually weight gains, health problems from too many sweets and food.
Today white sugar, white flour, dairy products, trans and saturated fats, refined cars and excess calories are on the “no-no” list … and with the holiday times it feels as if the cakes, cookies and candies will become obsolete. And we begin to feel deprived and panic stricken. After all, it is a long-time tradition.
One answer is to make some raw food desserts and take them to get-togethers and family meals. Use nuts, dried fruits, and avocadoes instead of white flour and white sugar. They have a lot of flavor, looks and are good for you. Oh yes … and they are easy to put together. Jenny Cornbleet has a book out called “Raw Food Made Easy for 1 or 2 People”. In it there are desserts – cakes, cookies, fruit crisps, pies, tarts, puddings, mousses, shakes, and ice cream recipes all raw – for holidays and all meals. Guess what? They taste better than their sugar laden counterparts.
One recipe is for a “Flourless Chocolate Cake with Raspberry Sauce” which calls for 1 ½ cups raw walnuts, dash of salt, 8 pitted medjool dates, ¼ cup unsweetened cocoa or carob powder, ½ tsp vanilla extract, and 2 tsp water. For the raspberry sauce you use 1 cup fresh or frozen raspberries (thaw and drain if frozen) with ¼ cup pitted medjooy dates, soaked for 30 minutes and drained. Place the walnuts and salt in a food processor with the S blade and process until finely ground. Add dates, cocoa powder, and vanilla … process until mixture becomes sticky. Add water and process briefly. Transfer to a serving plate and form a 5 inch round cake. Place the raspberries and dates in a blender and mix until smooth, pouring over the cake just before serving.
You do not have to give up all your comfort foods, just find a healthier recipe for it. You will find the dessert to be much tastier. But should you choose to nibble on a few old foods, do so in moderation, do not go overboard, and remember to wait and let your stomach digest properly before the next meal.
Dating and Good Relationshipx
Christmas is a time when we think of family get-togethers and abundance. It is memory lane for most of us, enjoying friends, memorable times and good comfort, traditional foods. But the weeks after the holidays are usually weight gains, health problems from too many sweets and food.
Today white sugar, white flour, dairy products, trans and saturated fats, refined cars and excess calories are on the “no-no” list … and with the holiday times it feels as if the cakes, cookies and candies will become obsolete. And we begin to feel deprived and panic stricken. After all, it is a long-time tradition.
One answer is to make some raw food desserts and take them to get-togethers and family meals. Use nuts, dried fruits, and avocadoes instead of white flour and white sugar. They have a lot of flavor, looks and are good for you. Oh yes … and they are easy to put together. Jenny Cornbleet has a book out called “Raw Food Made Easy for 1 or 2 People”. In it there are desserts – cakes, cookies, fruit crisps, pies, tarts, puddings, mousses, shakes, and ice cream recipes all raw – for holidays and all meals. Guess what? They taste better than their sugar laden counterparts.
One recipe is for a “Flourless Chocolate Cake with Raspberry Sauce” which calls for 1 ½ cups raw walnuts, dash of salt, 8 pitted medjool dates, ¼ cup unsweetened cocoa or carob powder, ½ tsp vanilla extract, and 2 tsp water. For the raspberry sauce you use 1 cup fresh or frozen raspberries (thaw and drain if frozen) with ¼ cup pitted medjooy dates, soaked for 30 minutes and drained. Place the walnuts and salt in a food processor with the S blade and process until finely ground. Add dates, cocoa powder, and vanilla … process until mixture becomes sticky. Add water and process briefly. Transfer to a serving plate and form a 5 inch round cake. Place the raspberries and dates in a blender and mix until smooth, pouring over the cake just before serving.
You do not have to give up all your comfort foods, just find a healthier recipe for it. You will find the dessert to be much tastier. But should you choose to nibble on a few old foods, do so in moderation, do not go overboard, and remember to wait and let your stomach digest properly before the next meal.
Dating and Good Relationshipx
Aug
6
Indomunch restaurent food prices were exceptionally low for great quality in newyork city. The ultimate winter comfort food - braised lamb shanks. The many regions in indomunch restaurent produce different and tasty variations, but all share similar technique when it comes to the approach of cooking this particular recipe.
A wonderful lamb recipes that combines the brightness of fresh herbs with earthy morel mushrooms. Little Lamb Baby Foods is a new and exciting line of premium baby food products. Spring lamb, with its mild flavour, is great for those who are a little shy of the taste of lamb. As for the food and drink, it is all excellent.
Little Lamb Baby Foods is a new and exciting line of premium baby food products. Our lamb is grass-fed in lush pastures and will add sunshine to any dinner table; an exquisite gourmet food gift. We include sauces like demi glace or rosemary mint. A great center-piece for your next dinner party. Lamb dinners as a gourmet gift for another or a treat for yourself.
Your delicious lamb dinners will arrive in elegant gift packaging personalized delivary in your address. Indomunch restaurent food items is very tastely and quality with good services. Our restaurent is most favour in newyork city peoples. Lamb is a natural, nutritious and delicious meat that can be prepared in a variety of ways.
Our Indomunch restaurent Lamb is a natural, nutritious and delicious meat that can be prepared in a variety of ways. Lamb items is prepared in a different methods, and all items are very tasty. Our restaurent introductes in preparation in new items. sunday prepared in different types of items in newyork city peoples, so please come in our restaurent. Please purchase online www.indomunch.com in Newyork city.
By: m.jeya
About the Author:
A wonderful lamb recipes that combines the brightness of fresh herbs with earthy morel mushrooms. Little Lamb Baby Foods is a new and exciting line of premium baby food products. Spring lamb, with its mild flavour, is great for those who are a little shy of the taste of lamb. As for the food and drink, it is all excellent.
Little Lamb Baby Foods is a new and exciting line of premium baby food products. Our lamb is grass-fed in lush pastures and will add sunshine to any dinner table; an exquisite gourmet food gift. We include sauces like demi glace or rosemary mint. A great center-piece for your next dinner party. Lamb dinners as a gourmet gift for another or a treat for yourself.
Your delicious lamb dinners will arrive in elegant gift packaging personalized delivary in your address. Indomunch restaurent food items is very tastely and quality with good services. Our restaurent is most favour in newyork city peoples. Lamb is a natural, nutritious and delicious meat that can be prepared in a variety of ways.
Our Indomunch restaurent Lamb is a natural, nutritious and delicious meat that can be prepared in a variety of ways. Lamb items is prepared in a different methods, and all items are very tasty. Our restaurent introductes in preparation in new items. sunday prepared in different types of items in newyork city peoples, so please come in our restaurent. Please purchase online www.indomunch.com in Newyork city.
By: m.jeya
About the Author:
Representing the Indian Chinese food Lamb in the website www.indomunch.com
Aug
6
Dylanne wrote:
I am Aries, I must say I do resemble some of these remarks. I’m always bumping my head & I can relate to Hard Headed Women by Cat Stevens and I won’t bring a knife to a gun fight
ENJOY!
Buying a Dog
I am Aries, I must say I do resemble some of these remarks. I’m always bumping my head & I can relate to Hard Headed Women by Cat Stevens and I won’t bring a knife to a gun fight
ENJOY!Buying a Dog
Aug
6
msay\’s amazing new cookbook has numerous customer reviews with the overwhelming majority voting it 4 or 5 out of 5 at Amazon, here are a sample of those reviews, starting with a very cleverly written piece!
“After all the hype, controversy and media frenzy that has surrounded the release of this, Ramsay’s seventeenth thriller, I was eager to get my hands on a copy. I had no intention of reading it, but as soon I opened the book I was hooked. The story focuses on the main character, 6oz Butter, and throughout the book we see him land himself in a variety of scrapes and predicaments often with hilarious results. 6oz Butter is not alone in this strange world which Ramsay creates, and is joined by some of his friends: A pinch O Salt features heavily, as do the lovable duo Bangers and Mash and the evil Garlic Cloves.
The book reads at a good steady pace and it is split nicely into three sub storys. In ‘Starters’ we are first introduced to our hero 6oz, as he does battle with the hot and seductive mistress Chicken Wings, before falling foul of the villainous Frenchman ‘Soup de Jour’. The second section of the book is where things really start to hot up and is entitled rather charmingly ‘Main Courses and Meat Dishes’. ‘Desserts and Puddings’ is the grand finale and 6oz Butter meets a sticky end when he comes face to face with half a dozen pancakes.
I really enjoyed Gordans sci-fi thriller, but the only criticism I would have is that I didn’t like reading the characters names at the beginning of each chapter and would have prefered it if we were left to stumble across them as we read. That said it is a cracking read, beautifully illustrated and I will be the first in line to see the movie version at the cinema, when it is released tomorrow.
Top marks Gordie Pie.”
“This is a fantastic book of British favourites with the Ramsay touch. It has easy to follow recipes for everything from crisps & pork scratchings (Michelin starred pork scratchings???) to roasts, with tradional comfort food like hotpot etc, steak in ale pie, pates etc. I’ve only had the chance to try one recipe so far in my first 24 hours but it has turned out wonderfully.”
“I have quite a few Ramsay cookbooks and would reccomend this one to anyone. Whereas some (like 3 * chef) are almost “food porn” - looks great but little chance of doing it at home, this is easy to follow with everyday ingredients, no special equipment but great wholesome food.”
“The print is clear, some great photos of the food and of Ramsay & Sarge, a nice retro feel to some of them too.”
“I don’t have a Ramsay pub within about 100 miles so this is the next best thing. Buy it, read it, use it to make something to impress your family and friends, you and they will be glad you did.”
“Love Gordon and love this new book. There are some real classics here which I’d sort of forgotten about but never should have. It’s a real celebration of good, honest, simple food which is what any good pub should focus on. Good bangers and mash will beat hand-massaged Iranian goose burgers with a side of organic kale roasted by monks any day of the week.”
“Great book of simple recipes. Some of his previous books have been complex and for the more ambitious home cook, but this is great traditional stuff, much more akin to the accessible Jamie Oliver style. Nice to see him celebrating British recipes too, given his classical French training, though of course the depth of his skill informs everything he does. I’ve bought a shoulder of lamb for the weekend…”
“I have really enjoyed reading through this and trying some of the excellent recipes. The book covers a large number of dishes most cooks will already make my their version off, but don’t take that as a bad thing. Instead I think of it a bit like the Cook Off’s on the F-Word where Gordon shows the celebs his take on their signature dish, mainly resulting in a really good alternative.”
“I have tried the bangers and mash and the chicken and bacon pie to great success. I am sure the others will be just as easy. Compared to Jamie Oliver’s random mutterings on a page that sometimes leave vital decisions to the imagination, Gordon’s recipes are easy top read and follow. For a nice change these ones are very realistic midweek home fayre too. You don’t have to throw a dinner party, scour oriental supermarkets or any of the other nonsense many cookbooks result in. Instead the vast majority of recipes are best serviced by a herb garden, a trip to the butcher, the greengrocers and some store cupboard essentials, my kind of cooking.”
“My only wish with this book is that some of the bloomin awful pubs around my house go buy this and take on some of the recipes. It is near impossible to name one that provides what I class as good pub food, instead it is either carveries or menus so big there isn’t a cat in hells chance of anything being fresh. A simple mixture of some nice grill basics and 4-6 specials for the week should be enough for any of them.”
“I love all of Gordon Ramsay’s books but this is the one that I am having the most fun with. Easy good solid food that impresses everyone and basically does what it says on the tin. Every recipe has worked as it should and everyone who has eaten what I have cooked has really enjoyed it - even my in-laws! Great stuff.”
“Having already bought several Gordon Ramsey books, I did wonder if this one would really provide anything new but I’m not disappointed! The recipes are a real mix of traditional and original with some really quick and tasty ideas. Can really recommend the London Particular soup - intrigued by the name, we gave it a try and were rewarded with a cheap, easy-to-make and hearty soup that I’l definitely be making again.”
“Gordon Ramsey delivers exactly what it says on the tin with Great British Food.
The recipies are easy to follow and use good honest ingredients to enable even the most inexperienced of cooks to produce wonderful dishes of a robust British pub food style in their own kitchens - another Masterpiece from a Master Chef.”
“A good cook book for cooking good traditional British pub food in your own home, without having to travel to the British Isle.”
With endorsements like that, you should be asking yourself why you don’t own a copy yourself!
The book is sold out in the US, so unless you feel like waiting until September 17 for the softcover and risk missing out or grab it from amazon.co.uk
By: Mel Siff
About the Author:
“After all the hype, controversy and media frenzy that has surrounded the release of this, Ramsay’s seventeenth thriller, I was eager to get my hands on a copy. I had no intention of reading it, but as soon I opened the book I was hooked. The story focuses on the main character, 6oz Butter, and throughout the book we see him land himself in a variety of scrapes and predicaments often with hilarious results. 6oz Butter is not alone in this strange world which Ramsay creates, and is joined by some of his friends: A pinch O Salt features heavily, as do the lovable duo Bangers and Mash and the evil Garlic Cloves.
The book reads at a good steady pace and it is split nicely into three sub storys. In ‘Starters’ we are first introduced to our hero 6oz, as he does battle with the hot and seductive mistress Chicken Wings, before falling foul of the villainous Frenchman ‘Soup de Jour’. The second section of the book is where things really start to hot up and is entitled rather charmingly ‘Main Courses and Meat Dishes’. ‘Desserts and Puddings’ is the grand finale and 6oz Butter meets a sticky end when he comes face to face with half a dozen pancakes.
I really enjoyed Gordans sci-fi thriller, but the only criticism I would have is that I didn’t like reading the characters names at the beginning of each chapter and would have prefered it if we were left to stumble across them as we read. That said it is a cracking read, beautifully illustrated and I will be the first in line to see the movie version at the cinema, when it is released tomorrow.
Top marks Gordie Pie.”
“This is a fantastic book of British favourites with the Ramsay touch. It has easy to follow recipes for everything from crisps & pork scratchings (Michelin starred pork scratchings???) to roasts, with tradional comfort food like hotpot etc, steak in ale pie, pates etc. I’ve only had the chance to try one recipe so far in my first 24 hours but it has turned out wonderfully.”
“I have quite a few Ramsay cookbooks and would reccomend this one to anyone. Whereas some (like 3 * chef) are almost “food porn” - looks great but little chance of doing it at home, this is easy to follow with everyday ingredients, no special equipment but great wholesome food.”
“The print is clear, some great photos of the food and of Ramsay & Sarge, a nice retro feel to some of them too.”
“I don’t have a Ramsay pub within about 100 miles so this is the next best thing. Buy it, read it, use it to make something to impress your family and friends, you and they will be glad you did.”
“Love Gordon and love this new book. There are some real classics here which I’d sort of forgotten about but never should have. It’s a real celebration of good, honest, simple food which is what any good pub should focus on. Good bangers and mash will beat hand-massaged Iranian goose burgers with a side of organic kale roasted by monks any day of the week.”
“Great book of simple recipes. Some of his previous books have been complex and for the more ambitious home cook, but this is great traditional stuff, much more akin to the accessible Jamie Oliver style. Nice to see him celebrating British recipes too, given his classical French training, though of course the depth of his skill informs everything he does. I’ve bought a shoulder of lamb for the weekend…”
“I have really enjoyed reading through this and trying some of the excellent recipes. The book covers a large number of dishes most cooks will already make my their version off, but don’t take that as a bad thing. Instead I think of it a bit like the Cook Off’s on the F-Word where Gordon shows the celebs his take on their signature dish, mainly resulting in a really good alternative.”
“I have tried the bangers and mash and the chicken and bacon pie to great success. I am sure the others will be just as easy. Compared to Jamie Oliver’s random mutterings on a page that sometimes leave vital decisions to the imagination, Gordon’s recipes are easy top read and follow. For a nice change these ones are very realistic midweek home fayre too. You don’t have to throw a dinner party, scour oriental supermarkets or any of the other nonsense many cookbooks result in. Instead the vast majority of recipes are best serviced by a herb garden, a trip to the butcher, the greengrocers and some store cupboard essentials, my kind of cooking.”
“My only wish with this book is that some of the bloomin awful pubs around my house go buy this and take on some of the recipes. It is near impossible to name one that provides what I class as good pub food, instead it is either carveries or menus so big there isn’t a cat in hells chance of anything being fresh. A simple mixture of some nice grill basics and 4-6 specials for the week should be enough for any of them.”
“I love all of Gordon Ramsay’s books but this is the one that I am having the most fun with. Easy good solid food that impresses everyone and basically does what it says on the tin. Every recipe has worked as it should and everyone who has eaten what I have cooked has really enjoyed it - even my in-laws! Great stuff.”
“Having already bought several Gordon Ramsey books, I did wonder if this one would really provide anything new but I’m not disappointed! The recipes are a real mix of traditional and original with some really quick and tasty ideas. Can really recommend the London Particular soup - intrigued by the name, we gave it a try and were rewarded with a cheap, easy-to-make and hearty soup that I’l definitely be making again.”
“Gordon Ramsey delivers exactly what it says on the tin with Great British Food.
The recipies are easy to follow and use good honest ingredients to enable even the most inexperienced of cooks to produce wonderful dishes of a robust British pub food style in their own kitchens - another Masterpiece from a Master Chef.”
“A good cook book for cooking good traditional British pub food in your own home, without having to travel to the British Isle.”
With endorsements like that, you should be asking yourself why you don’t own a copy yourself!
The book is sold out in the US, so unless you feel like waiting until September 17 for the softcover and risk missing out or grab it from amazon.co.uk
By: Mel Siff
About the Author:
Chief Plonker
The Plonker Club
The Unofficial Gordon Ramsay Fansite
www.theplonkerclub.com
Aug
5
To all the residents in the Northeast ?
Filed Under Geography | 3 Comments
almond_lace wrote:
who have been snowed in, how much weight do you think you have gained sitting home eating comfort food, snacks, drinking, and watching movies since Friday?
Skiing Discussioin
who have been snowed in, how much weight do you think you have gained sitting home eating comfort food, snacks, drinking, and watching movies since Friday?
Skiing Discussioin