The Main Advantages Of Olive Oil

By Della Monroe

All you need is a beneficial diet that should be considered fully if you wish to have a good tasting experience when having your diet and taking olive oil. It is the product that should be consumed when you have a balanced diet. This is also as fresh as any fruit juice available because of its great aroma, taste, and vitamins.

Those who will take it as part of the diet can really notice certain advantages. They got those from consuming the great amount of cold pressed extra virgin olive oil. As the major source of antioxidant, the product is indeed capable of reducing inflammation and defending your cells from all those harmful effects.

If it is taken in moderate amount then it will aid you to lose some weight which can also reduce abdominal fats. Others take it as vital oil that is different from all others kinds used in cooking for example or any other purposes. It could also offer series of advantages to the body.

To get started, this can prevent you from having major diseases especially cancer. This is also a monosaturated type that can offer solutions to your cancer. There are series of testimonials given claiming that it indeed aids in curing breast cancer as well as other types of illness. There is also Oleic acid which is a kind of unsaturated fat that has protective effects against diseases.

It can aid you reduce the total amount of oncogene that is a kind of gene that can make host cells as cancer cells. This indeed has the tendency to make the blood pressure lower. If the pressure is lower than normal then something must be wrong. This oil can be your way to make things right.

The products can lessen the overall process of having daily medications. This is indeed good to be naturally healthy for you to get rid of any side effects and worries when it deals with the money that you have to spend. It is also a natural method to get the required amount of vitamins and antioxidants that you need.

The arteries are also significant in the body thus they are free of any issues. The product is also good for the organs particularly the heart. This can even stimulate HDL cholesterol present in the heart and can also lower the LDL. This can lessen those harmful blood fats in the system. The list also goes and can aid it to prevent inflammation.

It can help you a lot to lose some pounds. You should also know other kinds of oil that can give you calories but this one can help you lose weight and avoid health issues. The main reason is the full flavor and its tantalizing taste. Overweight individuals can also go on a fatty diet that also includes oil to lose some fats.

Finally, the product can aid you to relieve a headache when suffering from a major headache. It also contains Oleocanthal that is a natural compound that can block the pain due to inflammation without having any side effects. This is therefore considered as a good painkiller that can lower any risk of diseases.

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The Major Benefits Of Having Olive Oil

By Della Monroe

This olive oil can do great wonders for your body particularly your diet to help you have a good eating experience. This is a vegetable oil that one can consume by people who want a healthier diet. This is also fresh just like many types of juice that are naturally preserved with their good taste, aroma, and vitamins.

Those who take it as part of the diet can notice a lot of good health advantages. This is considered the great source of antioxidants just like cocoa, the major ingredient of making chocolates. This is also capable of lessening the chance of inflammation and those dangerous effects of molecules in the body that is why it is vital to have Northern California olive farms.

This must be taken in moderate amount because it can aid you to lessen your weight. It is definitely good for those who want to minimize their fats to look really skinny. This will also reduce your abdominal fats. Others also might not think of taking it but this is really healthier compared to others. This offers series of advantages that you want.

To start the process, it will be perfect to reduce the chance of experiencing cancer. This is a monosaturated fat because it offers a lot of anti-cancer causes. Some also consider it a cure for their breast cancer or other types of prostate and ovarian complications. The unsaturated fats can also help you protect from cancer.

These points can guide you minimize those problems of having oncogene or a gene that will turn your cells into severe cancer cells in the body. It can aid you to lower the chance of experiencing and increasing your blood pressure. An acceptable amount is not lower than your normal rate. It is indeed a good way to maintain the balance of blood pressure.

This oil can also reduce the need to have daily medicine. This is a good type of product that can give you a high level of antioxidants and those vitamins that are heat sensitive. It can offer you several advantages as expected and it may go beyond what you really prayed for.

This can help one lessen his level of cholesterol in the arteries. It is beneficial to your heart in every manner. It increases the HDL cholesterol in your heart then lowers your LDL cholesterol to lessen the blood fats known as triglycerides. This can even help you avoid inflammation which is a great contributor to heart diseases.

It can also be your avenue to lose some pounds. The classes of oil can have a similar amount of calories needed to aid you to lose weight. It offers a full flavor that does not require additional flavor. It is indeed applicable for overweight individuals who love to lose some weight.

You may also be suffering from a headache, what you really require is the aid of this oil that has the ability to lessen any chance of having it. This has a natural compound that can block all sorts of pain and other types of inflammatory substance. This can serve as a painkiller to lower the chance of diseases.

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Potato and Egg Salad

 My grandmother is the queen of potato salad. I have yet to find anyone who can out do her in the making of potato salad. Not everyone can make it where it tastes good. Most recipes I've tasted are really bland. She is the go to person for this side dish, and there have actually been arguments over who was going to eat the last serving of it. I have tried to mimic her potato salad, but I guess its care and preparation that makes hers stand out. I can come close to it because I have watched her make it many times and know the ingredients she uses. She hasn't made it in years due to her old age and can't remember exactly how she makes it sometimes, but I can come pretty close to her version with her advising me how to make it. Here, I am going to share with you our potato salad recipe.

Ingredients

5 to 6 potatoes (preferably Idaho potatoes)

2 stalks celery

1 small onion

½ green pepper

¼ cup sweet relish

½ cup miracle whip

½ cup mayonnaise

Half dozen hard-boiled eggs

2 Tbsp pimento

1 Tbsp mustard

Paprika

Salt and pepper

My grandmother doesn't make her potato salad with anything other than Idaho potatoes; maybe that is why hers taste so much better than mine since I use whatever potatoes I have. Peel the potatoes, dice them, and put into boiling salted water. In another pot put eggs in the pot and cover with water. I add salt to the water because it's supposed to help peel the eggs better. Cook potatoes until you can insert a fork but not falling apart. Drain the potatoes and put in a bowl and set in the refrigerator to cool. Meanwhile chop your onion, celery and green pepper. After your potatoes have cooled add the chopped vegetables to the bowl. Run cold water over the hard-boiled eggs to cool them off and remove the shells. Chop half of the eggs and add to bowl. Salt and pepper the mixture. Then add the mayo, miracle whip and mustard along with the sweet relish. Mix all the ingredients together. If it needs more salad dressing, add more to it as needed. Slice the rest of the hard-boiled eggs and layer them on top of the salad. Sprinkle the salad with paprika cover and refrigerate. The longer it sits the better it taste the next day.

Article Source: http://EzineArticles.com/8039244

Info Regarding Organic Anasazi And Pinto Beans

By Della Monroe

Beans are a healthy food item that has been eating by people all around the globe for many years. There are many different kinds, each with their own flavour and health benefits. Organic is a good choice in the modern day to ensure people get the best quality of this food. Doctors recommend that people incorporate these into their diet for its high content of vitamins and minerals, as well as fibre. There are organic Anasazi and pinto beans that many people enjoy eating.

Anasazi beans are named after a tribe that originates in the place they were cultivated thousands of years ago. It is an area of New Mexico. It is said that archaeologists from the 1950s found these beans amongst ancient ruins. Although they had been there for 750 years, they were still able to sprout.

These have a maroon colour that is flecked with white. Because of this speckling, they are sometimes referred to as appaloosa. These are used frequently in Southwestern, Mexican and Latin food. They become pink after they have been cooked and are often added as an ingredient in various in stews and chilis. These are high in fibre, healthy starch and protein, which is true for all beans.

Anasazis have a lot of potassium, folate and iron, which are important to well-being. Although they are a lot like pintos, they contain less of the gas-producing components seen in pintos. It is important that these are soaked prior to cooking, usually between four and eight hours. They can be prepared in cold water and boiled until tender. This is added to many different recipes.

Many people enjoy pintos as well. These are beige with some red and brown speckling. After the food has been fully cooked, the splotches of colour go away and they become pink.

These beans are packed with molybdenum. In fact, in one cup there is approximately 285 percent of the daily recommended amount of molybdenum. They have a lot of fibre, the kind that can lower cholesterol and prevent spikes in blood sugar levels. This makes them an ideal bean for people with hypoglycemia, insulin resistance and diabetes. They also have a lot of manganese, copper, iron, antioxidants, vitamin B and protein.

This type is believed to have originated from Peru but is now eaten in many parts of the world. They are an inexpensive form of good protein and have now been included into many cuisines from around the globe. In fact, they are the most consumed dried bean in America.

It is best to pre-soak pintos. Many cook them in pressure cookers or over the stove. The food is ready to eat once it is tender. Then, it can be added to a number of dishes, such as chilis, sandwich fillings, dips, rice, and soups. Incorporating this into a meal plan is highly encouraged for those interested in health and wellness. After all, this small food packs a lot of vitamins and minerals that the body needs to carry out normal functions.

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Advantages Of Birthday Cake Delivery

By Della Monroe

If this is the service that you want, then get it together with these advantages. As you could see, having an open mind helps a lot. Not all of your friends may be the risk taker that you are but that is perfectly fine. Show to them that nothing bad can happen in trying out some new staff in the market.

Your transaction can be concluded within a few minutes. This will prevent you from waiting in line just for you have your own birthday cake delivery. As you could see, this procedure is really for the modern people. Have that kind of perspective and everything will start to make sense on your end which is needed.

You would be able to choose from everything they got. This is because the set of choices would be right in front of your screen. Nothing would go missing from your sight and this is the reason why it is better to shop online than in an actual store. You shall still receive the same thing in a less hassle manner.

You ought to have a reliable prospect that would take care of your order. Keep in mind that these people have a reputation to protect. So, you can count on them to do the right thing and give you what you deserve. If that does not happen, then you could always rant about it in social media.

Convenience will never be questioned in here. Take note that this is one of the reasons as to why you are in this situation right now. Thus, be sure that you can get this feature no matter what happens. If not, then you already know what to do and remember that you still have other candidates which are waiting for you.

Any personalized greeting on the cake comes with a charge. However, this is a small price to pay for the person who means the world to you. Believe in that way of thinking and you can really push through with this. So, go ahead and choose among the designs which you could go with for you to move forward.

You can easily surprise your recipient. If that is the case, then you have no time to waste in here. Make that call and plan everything out with the person which has been assigned to you. When that happens, then your surprise gift would be on the way and that can really bring happiness to your part as well.

Everything will be within the limits of your budget. If you do not believe in that statement, then you can always for the quotes yourself. That will be the last factor which you have to consider for the day and you have already accomplished your goal.

Overall, you simply need to have more faith on the entire process in Elizabeth, NJ. When that happens, then calling the right digits will not be such a hard task for you. Thus, fix the issues which you have within yourself since that will only serve as your road block in here.

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Cake Preparation and Decoration Tips for Home Cooks

Cake Preparation and Decoration Tips for Home Cooks

 If baking is your passion, we have a few tips to help you in creating a wonderfully tasking and perfectly executed cake every time you make one at home for special occasions or gatherings with friends.

Decorating with fondant

A smooth fondant covering is not such as tall order as some home cooks may surmise. It is possible to create a surface that is free from bubbles of wrinkles even if it is your first time to use rolled fondant. As long as you follow the instructions in kneading and rolling out fondant all the steps that follow will be easy for you. The secret is to use fondant that is adequately flexible. As soon as the cake is covered with butter cream icing, you may start laying out the fondant. However, it should be in the right consistency. For instance, if it is still quite sticky, knead confectioner's sugar into it and work until it's "just right." If the fondant is ready, you can lift it over, lay it on the surface of the cake you have baked, and shape it to the sides with a smoother. The smoother will ensure that there are no air bubbles. A sharp knife of a spatula can be used to trim off any excess at the bottom border. As soon as the cover is in place, you can proceed with the rest of the decoration. Remember to dust the working surface with confectioner's sugar so that the fondant won't stick of clump.

Constructing and decorating cake stands

The most important factor that influences the cake stand you will prepare is the size of the cake. Generally, the tier size must be less than two inches compared to the cake plate. The plate must fit into the stand. Ensure that the plates fit perfectly before moving onto the next stage. The key to a successful cake stand preparation session is to decorate each cake tier on separator plates. The plate surface must be resting stably on the bars, so check that the feet of the separator plate is securely placed inside the cake stand bars. Assemble the cake carefully and check that the table assigned for the cake stand is secure as well.

Cake storage tips

After working hard on baking, constructing, and decorating your cake, you'd want to make sure that it is kept safe and secure until the time to unveil it comes. Your labor of love deserves extra care and attention, especially if you made it as a surprise for the special people in your life. First, place the cake within a box that is the right size. This is the cake's first line of defense. Second, keep the cake in a storage area that is cool and far away from a heat source. The heat can cause the decoration and icing to melt into a pool of goo. Third, check the humidity and make requisite adjustments during baking and decorating to make up for the humid environment. Generally, in humid territories, additional meringue powder is placed in the mixture, less liquid is used, and pure cane confectioner's sugar is a must in the recipe.

Article Source: http://EzineArticles.com/9029929

Macaroni Salad

 Summer is officially over but I still enjoy a good pasta salad as a side dish for meals or by itself for lunch. Although I don't have it very often, I like macaroni salad just as much as I like potato salad which is my favorite cold salad to eat. Some people can eat warm pasta salad but I don't care for warm salad. The colder the better I say. The wonderful thing about preparing a pasta salad is the ingredients are endless. You can put whatever vegetables or meat in the salad and pack it for your work lunch. Here is a simple cold macaroni pasta salad I would like to share with you.

Ingredients

1 package elbow macaroni (or small pasta you like)

1 cup grape/cherry tomatoes

1 can artichoke hearts

2 stalks celery

1 small onion

1 can black olives

¼ cup sweet relish

¼ cup white vinegar

1 cup miracle whip (mayo works too)

1 tbsp paprika

Salt and pepper to taste

Grab a pot and add 6 cups of water and salt the water because this is what gives your pasta flavor. You want to cook your macaroni according to package directions or until the macaroni is al dente which means firm. After cooking the pasta for about 10 minutes, drain the pasta and rinse under cold water. I rinse the pasta for cold salads but for hot pasta recipes it's not necessary to rinse the pasta. Place the pasta in a large bowl. Chop your onions and celery and add to the macaroni. Add the grape tomatoes whole or you can slice in half. Drain the liquid from the canned olives and add them in. Drain the liquid from the canned artichoke and add to bowl as well. Salt and pepper the mixture to taste. I like to add the salt and pepper in before I put the salad dressing in. You won't have to use much salt since the water you boiled the macaroni in is already salted. Add in the miracle whip and add a ½ cup more if needed. Then add the vinegar and relish and mix well. Depending on how sweet you want the salad, you may want to add more relish as well to your discretion. Sprinkle the top of the salad with paprika, cover, and chill in the refrigerator. The next day the salad is yummier since the ingredients marinade overnight.

Article Source: http://EzineArticles.com/8039451

Yes, You Can Make Canned Soup Taste Like Homemade!

 Minnesota has been in a deep freeze for months, with temperatures of 20 below zero and wind chills a startling 45-50 below. Though the evening television news is packed with stories about frozen pipes, the broadcasts haven't mentioned frost bite or frozen tummies. However, the newscasts urge parents to bundle up their children and protect their skin.

During weather like this parents tend to feed their children comfort food like soup. Sandwiches often accompany the soup of choice. I ate lots of soup when I was a child and still enjoy it.

An early riser (5 a.m. or even 4 a.m.) I'm ready for lunch around 10:15. The other day I longed for homemade soup, but didn't have time to start from scratch. So I opened a can of cream of chicken soup. Canned soup has several advantages. First, it's quick. Second, the manufacturer has spent years on product development. Third, the manufacturer strives for a consistent product.

A little of this, a little of that, and 15 minutes later, I had a satisfying lunch. You may enjoy these recipes, one for a creamy vegetable soup, and the other for fresh mushroom. Both may be doubled if you're feeding a large family. For a heartier dish, add cooked chicken to the first recipe. Then pass crackers or crusty bread.

Creamy Vegetable Soup

10 3/4 ounce can lower sodium cream of chicken soup

3 soup cans water

3 packets salt-free chicken soup base

1 package Trader Joe's frozen mixed vegetables (carrots, peas, cauliflower, corn in sauce)

1/4 cup orzo (rice-shaped pasta)

1 cup cooked chicken, cubed or shredded (optional)

In a soup kettle whisk together canned soup and water. Add remaining ingredients. Cover and simmer over medium heat until the vegetables and pasta are tender. Garnish with grated Parmesan cheese if you wish. Makes 6 servings.

Fresh Mushroom Soup with Dry Sherry

1 tablespoon butter

1 tablespoon olive oil

8-ounce package button mushrooms, cleaned and sliced (Use another variety of mushroom if you wish.)

10 3/4 ounce can lower sodium cream of mushroom soup

3 soup cans water

1/4 teaspoon dried thyme

2-3 tablespoons dry sherry

Put butter and oil in soup pan. Add sliced mushrooms and saute over medium heat until they start to brown. Add soup base, water, and dried thyme. Cover and simmer over low heat for 15 minutes. Just before serving add sherry and cook one minute longer. Makes 6 servings.

Copyright 2014 by Harriet Hodgson

Article Source: http://EzineArticles.com/8323913

Cold Soups or Hot Soups, Which One is The Ideal Meal?

 There are many soups that are called "comfort foods" and this is because there really is nothing that can compare to the feeling of cradling a warm vessel of delicious soup in your hands on a cold day. However, soup is also a summer food when you make it with fresh vegetables and sip it cold under a shady tree.

Additionally, the smoothie craze has led more and more people to give a lot of different cold soups a try as well because they are often quite close in taste and texture to healthy smoothies.

Just think of that wildly popular favorite known as gazpacho. This is something that usually has very little salt and relies instead on the freshest herbs, garlic, vegetables, and a bit of healthy vinegar to give it zing. Whether eaten as a snack, a meal substitute, or the first course of a larger meal, it is one of the cleanest and most invigorating foods you can ever experience. It is, as many say, "like drinking a summer day".

Naturally, many people want a nutritious hot soup as well, and though cooking and processing can decrease the nutrient counts of some foods, there are ways to still enjoy the pleasures of warm and hot soups while also getting a lot of "bang" for the buck. For instance, the classic miso soup recipes can deliver a high number of enzymes, nutrients, and loads of protein. Whether enjoyed with or without noodles, these hot or warm soups really give a ton of nutrition.

If you are more concerned with fiber, you can get a classic "cream" soup by using roasted or boiled potatoes (or other starchy vegetables) and pureeing them for a soup base. This would allow you to gently heat the mixture, rather than boiling it and killing off a lot of enzymes. You could make everything from a creamy broccoli mixture to a classic "chowder" without the dairy and fat. Bean soups work in this way as well, and you can easily puree half of the cooked beans to make an amazingly "creamy" result. Blending beans really adds flavor and texture and is a "trade secret" of vegetarian and vegan soup fans.

We suggest you have a good mix of hot and cold soup recipes on hand. These should put an emphasis on cold soups because it means that they are, technically, "raw" and full of enzymes and nutrients in a way that cooked and processed foods just cannot be.

Like all foods and recipes, however, you do want your soups to be made from the finest whole and fresh foods. While it can be tempting to purchase vegetables that are not in prime condition, thinking that because they are going into the soup pot their "ugliness" won't matter, but just think of the nutrition they have already lost. You want food to bring vitality and to do that it needs to be made from the best ingredients. The keys are fresh, organic, and local (whenever possible).

Article Source: http://EzineArticles.com/8315063

Heirloom Grains: Our New Heritage All Over Again?

 GIVEN THE RECENT ACQUISITION of quinoa in many pantries, there's an increased interest in healthful heirloom grains. For the most part, these grains have been harvested and eaten for hundreds, if not thousands of years. What do they have in common? These grains are unaltered, neither through hybridization, nor genetic engineering. In whole grain form, they provide more fiber, protein, calcium, vitamins, and nutrients than modern-day wheat. And they are gluten-free.

The major drawbacks of these heritage grains: they're sometimes difficult to obtain and they have to be cooked longer. But the cooking time can be decreased if soaked overnight. Also, some can be fried before boiling, similar to fried rice. If these heirloom or heritage grains aren't soaked or fried first, it may take hours to cook them. But they are usually more flavorful, often with a nutty taste. Also, these grains are less likely to cause weight gain.

Throughout most of history man has been close to famine and the answer was the development of hybrid wheat, corn, and rice that packed on the pounds. In most of the first world nations today, there is an abundance of food; consequently, the consumption of those hybrid grains causes weight gain and, in some cases, morbid obesity.

These heirloom grains can be found in some breads, soups, cereals, snacks, and salads. They include:

· Spelt, ancient wheat grown as long as 5,000 years ago in Mesopotamia.

· Teff, a minuscule grain that has been grown for hundreds of years in Ethiopia.

· Farro, precursor of wheat, one of the first cultivated grains grown in ancient Egypt.

· Millet, grown in northern China over 5,000 years ago, and in Africa for at least the past 2,000 years

· Some of the others include sorghum, amaranth, einkorn, emmer and, of course, quinoa.

Following is one of my favorite heirloom grain recipes.

Millet with Mixed Mushrooms

· 2 cups dried mixed mushrooms, soak 15 minutes in pre-boiled water

· 4 tablespoons flaxseed oil

· 4 tablespoons butter, that's ½ stick

· One large Walla Walla sweet onion, chopped

· 2 cups millet, soak 1 hour

· 2 tablespoons minced garlic

· 2 cups sliced baby Portobello mushrooms

· 1 tablespoons soy sauce

· ¼ cup cream sherry

· 1 teaspoon thyme

· Salt and pepper to taste

1) Remove and wring mixed mushrooms into the remaining water, keep the water in reserve, and chop the reconstituted mixed mushrooms.

2) In 2 tablespoons butter and 2 tablespoons oil sauté onion for 5 minutes. Add the pre-soaked millet, the mushroom soaked water, and one cup water, bring to boil, cover, simmer for 30 minutes, and salt to taste.

3) In the remaining butter and oil, add garlic, all mushrooms, and sherry, sauté for ten minutes, and add pepper and thyme.

4) Place the millet on plates, top with the mushrooms, and enjoy a healthful meal.

Article Source: http://EzineArticles.com/8895905

How to Bake a Perfect Cake

 One day I was sitting at home, it was a Saturday afternoon when I felt like baking a cake. I have seen a friend of mine baking and learnt some basic tricks from her. But I had not practised those tricks. So it was the right time to experiment and see how much I had learnt. Since it was Saturday, I was expecting some guests around dinner time. I thought for dessert, a cake would be a good choice.

So I took out my notebook and went to the kitchen. I first figured out that if I had the basic ingredients with me. Like butter, eggs, flour, sugar, baking powder and vanilla extract.

Baking is like science, every method or ingredient reacts in a specific way. Even if you do everything properly but bake it at a wrong temperature, your cake won't come out perfect. So the things you will have to keep in mind are very basic and easy to understand.

Do not use any ingredient if it's not at the right temperature or if it's not of the desired quantity. Your ingredients must be weighed on a measuring scale to ensure that you use the correct portion of a particular ingredient.

Keep your dry ingredients like flour, baking powder in a separate bowl. And sieve them before you mix them into other ingredients.

Beat the eggs in a bowl, so that when you mix them with the other ingredients, you reduce the chances of wastage and shells going into your batter.

Generally, different pastries require butter to be at a certain temperature, but for cakes, room temperature is perfect (but it shouldn't be melted or soft). In a separate bowl, thoroughly mix butter and sugar together until the texture becomes light and fluffy. You would also notice that the colour of the butter would turn lighter.

Then slowly and gradually add egg into the mix. Try to add one egg at a time and club it in the butter and sugar till they are mixed properly. If you will rush and put all the eggs together, your sugar content will break and you can't use your batter. You will have to start all over again. At this point add your vanilla extract in the mix.

Once your eggs are mixed well with the butter and sugar, add flour and baking powder in the batter. Then use a silicon spatula and with soft hands, fold the flour into the mix. Do not over beat, it can produce gluten in your batter and the cake will turn rubbery.

The reason we use silicon spatula is because we don't want to waste any batter in the bowl when we are transferring it in the mould. Also it makes your job easier.

Grease the mould properly with oil or butter, you can also use butter paper. Transfer your batter and give it a light jerk to release excess air. Bake it in the preheated oven.

While your cake is in the oven, do not open it often. This will take out the air incorporated in your batter also it will slow down the process as the oven temperature will differ.

When you feel your cake it done, use a tooth pick and check the cake in the middle if its done. If the clear tooth pick comes out, your cake is cooked properly. Take it out and keep it to cool. Do not cut your cake while it's hot.

I followed these steps, and I was so happy with the results. The cake was delicious and my guests finished it all.

Article Source: http://EzineArticles.com/9025000

Homemade Soups: How Do I Make Soups for Diabetics?

 For millions of people, canned soup just doesn't cut it. This is especially true for those that are looking at sticking to a diet that is well enough for diabetics. When you or someone you know has this disease, eating a variety of foods will be difficult, especially when they are loaded with sugars and salt. Finding a good mix and balance of food can be rough, but it's not an impossible task. In fact, you will find that there are a variety of different things that you can do, including learn how to make diabetic soups to make sure that all is well with nutritional content. The following steps will help you deliver on the promise of great flavor, without worry.

Ditch The Bullion Cube

The first thing that people reach for when they are making a soup base is bouillon cube. This is not a good thing to go with, as it can be full of salt, and even MSG. It's far better to seek out a different solution, including no sodium chicken or vegetable stock to utilize in your soup creations. You'll want to ensure that it's 100% organic as well, and look carefully at the ingredients for any added sugars or anything that could cause the caloric intake to rise exponentially. You'll want to stick to this starting point, unless you're going to use a great deal of water and season soups on your own, without the help of salt that is in the stock.

Vegetables Fill Out Soup

When you're creating soup, especially for those that have diabetes, make sure that you look into adding many vegetables. Vegetables, legumes, and more can add filler to any meal and without added sugars. You'll have to be careful to select your mix carefully because not all of the items in your grocery store's produce department will taste good together. Seeking out solutions that will taste good is tough, but it's not impossible. Finding a balance is all about what you want the end result to taste like, and what flavor profiles you want to add.

Lean Meats, No Fat

Look into adding meats that are lean, and have no fat. If you're going to use chicken, for example, avoid adding the skin and try to utilize breast meat. It's important to not add too much meat that has a high cholesterol or fat content. That could mean that you need to add only leaner cuts, and perhaps skip out on meats together. Be selective with the type of meat you're going to utilize if you are going to make soups in this category.

When in doubt, look for filling options like chili, stews, and even purees that can be very filling in the end. The process of learning how to make soup for diabetics is not difficult, as much as it is time consuming. You'll want to avoid canned solutions, or anything that has too much reliance on salt, sugar, and other elements that will not be good for the body. Nutrition matters greatly here, so keep a look out for labels and different additions that you're going to put into your mix.

Article Source: http://EzineArticles.com/8378382

Low Fat Ice Creams

 Ice Cream is a favourite dessert of everyone, but some health conscious people might think twice before eating it. So, there are variety of low fat ice creams in the market.

Enjoying an ice-cream in summers is a favourite activity for all. Yesterday I felt like having a chocolate flavour. But then I realised that it is too sweet and thought of having something that is not too high in calories.
I was just searching on the internet about the places serving it which offers healthy ice creams.

It is made by whipping the mixture (a combination of milk, cream, eggs, sweeteners and flavourings) with a lot of air. This makes it light and fluffy.

In general, a regular one contains around 140 calories and six grams of fat per 1/2 cup serving.

I also heard that Gelato, which is becoming very popular these days, is mixed very slowly, limiting the amount of air and giving it a thick and dense texture.

Gelato usually has less fat than regular one. So, I tried gelato also. It was creamy and smooth.

I thought of asking my friends for best places serving sugar-free ice creams. There are many places serving sugar free flavours. Earlier there was not much variety in sugar free but nowadays there's a lot.

There are plenty of other diet-friendly options like frozen yoghurt, sherbet, slow-churned ice-cream, soft serve and sorbet.

You can also sometimes avoid to have toppings such as chocolate chips, candies and sprinkles which have even the calorie count even higher and don't offer any nutritional benefits.

The best places in Delhi are Haagen-Dazs, Mother Dairy, Cream Bell, Frugurpop and many more. So, these are some of the places where everyone can visit to eat their choice.

Ice cream is by no means a healthy diet. But sometimes it is a pleasure most people wouldn't want to give up.

There is lot of craze these days about Natural. It opened its first store in Delhi last year. The ice creams made by this brand are made using fruits, dry fruits, milk and sugar with no preservatives.

The flavours are coffee walnut, guava, kaju kismis, kesar pista, malai, mango, pineapple and many more.

For frozen desserts made from rice milk, soymilk, coconut milk and tofu, the calories and saturated fat vary with the base (coconut-milk varieties have the most sat. fat; soy-based ones often have the least).



Article Source: http://EzineArticles.com/8979029

Easy and Delicious Desserts You Can Make On Your Grill

 You can think of your grill as your outdoor kitchen. You can cook a main course, a side dish, a snack and even dessert on it! So don't limit your menu to heavy meat and sauces the next time you host a barbecue - get your creative juices flowing and satisfy any sweet tooth out there by preparing mouth-watering grilled desserts.

Here are some easy-to-follow grilled dessert recipes you absolutely must try:

Marshmallow Banana Boats

What you need:

4 medium ripe bananas, unpeeled

4 tsps. miniature marshmallows

4 tsps. miniature chocolate chips

Carefully cut the peel of the banana about half an inch deep, leaving half an inch at both ends. Open the peel wider before filling with 1 tsp. marshmallows and 1 tsp. chocolate chips. Do the same with the rest of the bananas. Wrap the bananas with heavy-duty foil before cooking on a covered grill over medium-high heat for 8-10 minutes or until marshmallows are melted.

Fruity Campfire Cobbler

What you need:

1 regular package yellow cake mix

5 1/4 cups raspberry pie filling

1/2 cup canola oil

1 1/4 cups water

Combine cake mix, oil and water thoroughly in a large bowl. Set aside. Line a large grill pan with heavy-duty aluminum foil. Add pie filling then top with cake mixture. Cook on a covered grill over low heat for 20-30 minutes. To ensure doneness, toothpick inserted should come out clean. Serve warm topped with vanilla ice cream if desired.

S'more Sweetstuff

What you need:

1 can sweetened condensed milk

2 cups crushed graham crackers

2 cups chocolate chips

2 cups miniature marshmallows

1 cup butterscotch chips

1/2 cup butter, melted

In a small bowl, mix together graham crackers and butter to make the crust. Set aside. Line a large grill pan with heavy-duty aluminum foil. Press the graham cracker and butter mixture on to the bottom of the pan, pour milk over it, sprinkle with chocolate and butterscotch chips then top with marshmallows. Cook on a pre-heated grill over low heat for 12-15 minutes or until chips have melted.

Pineapple and Butterscotch Delight

What you need:

2 small pineapples, peeled, cored and cut into 6 spears

3 cups vanilla ice cream

1 cup brown sugar

1/2 cup whipped cream

1/2 cup plus 6 tbsps. butter

2 tbsps. sugar

1/2 tsp. vanilla extract

1/4 tsp. ground nutmeg

A dash of salt

Melt 6 tbsps. butter in a small saucepan then add sugar and nutmeg. Brush the pineapples with this mixture before cooking in a covered grill over medium heat for 8-10 minutes or until pineapples are lightly browned. To make the sauce, melt the remaining butter in a small saucepan before adding brown sugar and whipped cream. Stir constantly and bring to a boil. Remove from heat before adding salt and vanilla extract. Pour sauce over grilled pineapples and serve with vanilla ice cream.

Make these deliciously sweet grilled desserts and you won't be baking in your kitchen for a while!

Article Source: http://EzineArticles.com/9025429

Keeping Your Salads Safe From Bacteria That Cause Food Borne-Illness

 During the warmer months, food can spoil quickly therefore it's very important to handle all foods, including fresh produce like fruit and vegetable salads, safely to prevent possible food-borne illness. Since many meals happen outdoors in the spring and summer (think Memorial Day and July 4th barbecues) there is often a greater chance for food contamination, especially in places away from home (for example-the local park), where there is minimal access to refrigeration and washing facilities.

The following are helpful tips from the Food and Drug Administration to reduce the risk of food-borne illness from fresh produce.

• At the store, purchase produce that is not bruised or damaged. If buying fresh cut produce, be sure it is refrigerated or surrounded by ice.

• At home, chill and refrigerate food immediately. After purchase, put produce that needs refrigeration away promptly. Fresh whole produce such as bananas and potatoes do not need refrigeration. Fresh produce should be refrigerated within two hours of peeling or cutting. Leftover cut produce should be discarded if left at room temperature for more than two hours.

• Wash hands often with hot soapy water before and after handling fresh produce or raw meat, poultry or seafood.

• Wash all fresh fruits and vegetables with cool tap water immediately before eating. Don't use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away any bruised or damaged areas before eating.

• Wash surfaces often. Cutting boards, dishes, utensils and counter tops should be washed with hot soapy water and sanitized after coming in contact with raw meat, poultry or seafood. Sanitize after use with a solution of 1 teaspoon of chlorine bleach in 1 quart of water.

• Don't cross contaminate. Use clean cutting boards and utensils when handling fresh produce. Use one clean cutting board for fresh produce and a separate one for raw meat, poultry and seafood. During food preparation, wash cutting boards, utensils or dishes that have come into contact with raw meat, poultry or seafood. Do not consume ice that has come in contact with raw products.

• Use a cooler with ice or ice packs when transporting or storing perishable food outdoors, including fresh fruits and vegetables.

• Wash pre-packaged salads before use. Don't assume that because food is prepackaged it is ready to eat!

• Even if you don't eat the peel of a fruit or vegetable, such as melons, it is still important to wash them. Bacteria from the outer surface can be transferred to the inside of the fruit or vegetable when you cut into them. Discard the outer leaves of leafy vegetables before washing them.

Make sure to take the proper steps in caring for your food to prevent the risk of food-borne illness. Hope you enjoy a safe and fun spring and summer.

Bonnie R. Giller offers tailored nutrition and health solutions for the most challenging medical issues such as weight loss, diabetes management and gastrointestinal conditions. She helps chronic dieters get off the diet roller coaster and finally get the body they love.

Article Source: http://EzineArticles.com/7694144

Growing Sprouts in Your Small Organic Garden

 We speak of the health benefits from organic food, but there is some question as to which organic foods offer the most benefits over regularly-grown foods. Then with the increased cost of organically grown fruits and vegetable, we may wonder if they are worth the additional cost. So have you considered your own little organic garden? We'll show how you can grow extremely healthy sprouts organically if you live in an apartment.

First of all, sprouts are truly a super-food that contains as much as thirty times the nutritional value of regular organic vegetables. The reason why sprouting is so healthy is during sprouting minerals bind to protein which makes them more easily absorbed. Plus the quality of fiber and protein in beans, seeds and grains improves when sprouted. Sprouts provide a powerful source of minerals, vitamins and antioxidants, and are abundantly rich in oxygen. This is especially beneficial in fighting bacteria and viruses that cannot survive in an environment rich in oxygen.

There is practically no reason anyone who wants fresher food that is sure to be uncontaminated as well as reducing your grocery bill can't start their own sprout garden. If all you have is a small balcony or any outside area you can call your own, there are many creative ways to go sprouts in a tight space. Some of the things to consider are:

1. Quality of the seeds. This goes under the category "you reap what you sow". Do your research and choose only the finest seeds to start your garden. Heirloom seeds are considered among the best, but whatever you choose you shouldn't go cheap.

2. Types of vessels and tools needed. Most containers such as aluminum, steel, plastic and wood. Cedar and teak work the best because they don't rot when in direct contact with the soil. Be sure that if it is outdoors that it has a drain hole for excessive rain water. Terracotta and ceramic can crack under adverse weather conditions, but they probably look the best. Other than that all you should need is a basic trowel.

3. Fertilizing. Of course you will want to use organic fertilizers, and compost, earth worm castings and fish emulsions are all great. You will probably only have to fertilize a couple of times each year.

4. Other things to consider. In small containers water will be your biggest issue, as they tend to dry out quickly. You will have to check every day, which doesn't necessarily mean you must water every day; only if it's dry give it a good soaking. It's better to water thoroughly than a little every day.

For the most part organic food will be healthier for you in the long run. Sprouts are a great food for all of us to grow because you get so much nutrition for so little expense, time and effort. I think the best way to use them is to add them to salads. Nutritionists say that the sunflower seed sprouts and pea sprouts are at the top of the list nutrition-wise. And for anyone who has known the joys of gardening, we can tell anyone who hasn't that gardening really is fun and rewarding.



Article Source: http://EzineArticles.com/7888202

Peanut Butter Hot Cocoa Oatmeal Cookies Recipe

 OK - so I obviously wasn't too sure what to call these cookies, but they sure were good. I have ended up with lots of free hot cocoa recently, so for some reason I have decided that I need to figure out a way to put the hot cocoa into cookies. I have no idea why I wanted to do this, but after my first attempt failed miserably, I was more determined than ever to make cookies with hot cocoa. This is probably silly, but I really hate to fail at something, especially cookies. And trust me, the first batch was so bad I actually through them out. (I have never thrown cookies away!) They looked like really bad fruit roll ups gone bad.

All that to say, after many recipe attempts, I have now come up with apparently the BEST COOKIES EVER!! according to my expert 12, 3 and 1 year old. The baby doesn't count, but I am sure that he will love them in a few years as well. OK, I don't know that they are the BEST EVER!!, but they are at least 1,000 times better than my first attempt. So, if you have tons of free hot cocoa, and have always wanted to put it in cookies (surely there is someone else out there like me... Right???), then this is the recipe for you. Hope you enjoy!!!

Peanut Butter Hot Cocoa Oatmeal Cookies Recipe

Recipe Type: dessert

Prep time: 15 mins

Cook time: 12 mins

Total time: 27 mins

Ingredients

3 cups oatmeal

1/4 cup whole wheat flour (You can use white, I just always try to use whole wheat.)

1 packet vanilla hot cocoa (I figured this one is a little less sweet than others. You might want to cut back a little on the sugar if you use a regular hot cocoa packet. Also, I don't think I would use a packet with marshmallows because I would think they would become hard & crunchy - I learned that on batch 3 or 4 or my attempts.)

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup packed light brown sugar

1 cup sugar

1 cup softened butter

1/2 cup peanut butter

2 eggs

1 1/2 tsp. vanilla

2 cups peanuts chopped

2 cups M&M's (Originally, I probably would have used chocolate chips, but like I said, I've tried TONS of recipes, and I am now out of chocolate chips.)

Instructions

Preheat oven to 350 degrees.

Mix the oats, flour, hot cocoa, baking soda, baking powder and salt together.

In a separate bowl mix sugar, butter and peanut butter.

Add the eggs one at a time and continue to mix. Add the vanilla, continuing to mix.

Then add the oat mixture slowly and continue mixing.

Stir in the peanuts and M&M's.

Bake these cookies for about 13 minutes and enjoy!

What is your favorite cookie to make? I know that I have tons of favorites. We actually have 4 more recipes that we will be making tomorrow, and then it is off to friends, relatives, neighbors and anyone else that we happen to come across with cookies!

Article Source: http://EzineArticles.com/9048331

Recipe to Disguise and Hide Fish - Puff Pastry With Fish Filling

 I don't know about you, but I used to have problems whenever I tried to give fish to my family. Every time I cooked fish, as soon as I started preparing it, my two "adorable" daughters suddenly turned into unbearable whining little "monsters". I got tired of having to bend everybody´s arm but I couldn't give up.

I decided I had to do something about it so I put my imagination to work. I "recycled" fish recipes I already knew to make them more suitable for fish haters. How?, you'll wonder. Well, here I'll show the first recipe that I came up with. You be the judge. My trick in this recipe is an ingredient with an intense flavour that kids love: smoked ham. Alternatively, you could use Spanish cured ham or even bacon but in those cases you should use twice as much as in the case of smoked ham.

PREP TIME: 15 MIN OVEN TIME: 20-25 MIN.

INGREDIENTS

300 gr. (10.5 oz.) puff pastry, pack chilled

100 gr. (3.5 oz. )smoked ham (German speck) in cubes. Double the quantity if you use bacon or cured ham.

400 gr. (13 oz.) skinned white fish loins

1 small onion, finely chopped

1 green pepper, finely chopped

1 tbsp. of wheat flour

1 glass of milk

a handful of grated cheese

1 beaten egg

extra virgin Spanish olive oil

pinch of salt

pinch of black pepper

STEP 1:

Pre-heat the oven to 200º/180º C (356º/391ºF). Roll out the sheet of puff pastry onto an oven tray with baking paper underneath the sheet.

STEP 2:

Wash the fish and press it in your hands so all the water in it comes out. Saute the fish in a medium-large frying pan with a splash of Spanish olive oil over a medium heat. You can start mincing the fish with a wooden spatula. Once the fish is cooked through, remove from heat. If you want the fish to be more minced, you can use an electric chopper. That way, you'll be able to hide it even more. Spoon the fish onto a plate.

STEP 3:

Pour 2 tbsp. of olive oil into the frying pan where you cooked the fish. Saute both the onion and green pepper gently over a medium heat until almost tender. Mix in the fish you had on a plate. Add the smoked ham or speck or bacon or Spanish cured ham. You can add more oil if you see it's a bit dry.

STEP 4:

When all the ingredients are cooked, mix in 1 tbsp of wheat flour. After 1 minute, add the glass of milk and stir well. Season with salt and pepper. After 2 minutes, add the grated cheese all over the ingredients, stir well and cook until it melts. The mixture should be moist but not runny.

STEP 5:

Spoon the fish onto the left side of the pastry, leaving 1 inch margin around the edge. Brush the edges with a little beaten egg and carefully fold the right half of the pastry over the left half so it fully covers it.

STEP 6:

Seal the three sides shut by pressing them down with a fork. Brush all over with the rest of the beaten egg. Bake at 180ºC (392ºF) on middle rack for about 20-25 minutes until the pastry is golden brown. Times may vary depending on the oven.

STEP 8:

There you have it. Don't tell that it contains fish and see if people can notice it.

Article Source: http://EzineArticles.com/9057751