by Adrina Jones
f you have any scar on face due to acne, chickenpox or any accident then you must be having a deep desire to get rid of it. There are chances that you must have explored various options including cosmetic surgery. Yes, the special branch of surgery is a proven technique which has helped many persons to eradicate their scars. The branch is not only effective in dealing with the scars but it also treats skin pigmentation and brown spots.
Scar treatment is a specilaized area and you must research a lot and discuss a lot before finalizing the surgical process. Once you have decided that you do not want scar mark anymore then you should start consulting the experts in surgery. You can also discuss about the possible treatments available and you can compare the associated cost with some hospitals or individual surgeon. Again, it is wise to choose the services of hospitals over individual surgeons. This is because you will be looked after in a comprehensive way and they will assist you in the pre and post surgical process too.
It is better to switch to internet for mining the available information as you will be saved from the exertion of visiting consultants physically, at the first hand. Internet can give you quick results and it also saves some money which would have been spent in commuting. After you have got exhaustive information, you can seek the suggestions of your friends and relatives and you must count on their experience, if any.
The cost of the surgery and the exact process may entirely depend on the nature of the scar. For example, chemical peel can be employed for simple scars and is relatively lower in cost. However, you must be have a sound financial plan to meet the expenses. Seeking the surgery from a renowned surgeon or from a hospital which has the quality surgeons would help you in a far greater manner. After all, your whole focus should be to get the perfect result and get the scar(s) completely removed.
Sunday, July 25, 2010
Grape Juice is Much Healthier than Orange Juice
by Green Alice
If you think drinking orange juice at breakfast every morning is a healthy start of the day, then you should reconsider this habit. Latest studies have shown that the benefits of grape juice that bring to your body are much more than orange juice.
Recently, scientists have completed a scientific analysis of the antioxidant components in 13 kinds of fruit juices. Various kinds of antioxidants in vegetables and fruits, such as vitamin C, are thought to have the function of fighting against free radicals. They have an important role in anti-aging, and can prevent cancer, cardiovascular disease and other chronic diseases.
According to the research findings of the scientists, among all the healthy fruit juices, grape juice is the most important one, followed by apple juice and cranberry juice. Orange juice, as the most popular and preferred juice, is actually not as important as people think. It is reported that the polyphenols content (a powerful antioxidant component) in orange juice is less than any other fruit juices tested.
According to the reports, American scientists have found that drinking juice for a long term can reduce the probability of suffering from senile dementia. The researchers followed up and studied the health condition of 2,000 volunteers in the past 10 years. By the analysis, they found that, for the people who drink juice at least 3 times a week, their probability of getting senile dementia is 76% lower than that of people who drink juice less than one time per week.
Researches of Glasgow University found that drinking a variety of fruit juices has better anti-aging effect than drinking only one kind of juice, because in such a way, human body can take in much more kinds of polyphenol antioxidants. Expert said: "A healthy diet and regular consumption of a variety of fruit juices——such as grape juice, grapefruit juice, apple juice and cranberry juice, can increase the anti-aging capability of the body."
Chicago researchers found that drinking a glass of grape juice every day can not only dilute the blood and reduce the formation of blood clot, but also can help lower the blood pressure. Recent studies show that grape juice can help strengthen the liver function and promote bile secretion. Grapes also contain substances which can promote the pancreas to secret insulin. As a result, doctors include grape juice in the diets for diabetes patients, and take it as a kind of nutritional food for patients who suffer from gout, arthritis and rheumatism.
If you think drinking orange juice at breakfast every morning is a healthy start of the day, then you should reconsider this habit. Latest studies have shown that the benefits of grape juice that bring to your body are much more than orange juice.
Recently, scientists have completed a scientific analysis of the antioxidant components in 13 kinds of fruit juices. Various kinds of antioxidants in vegetables and fruits, such as vitamin C, are thought to have the function of fighting against free radicals. They have an important role in anti-aging, and can prevent cancer, cardiovascular disease and other chronic diseases.
According to the research findings of the scientists, among all the healthy fruit juices, grape juice is the most important one, followed by apple juice and cranberry juice. Orange juice, as the most popular and preferred juice, is actually not as important as people think. It is reported that the polyphenols content (a powerful antioxidant component) in orange juice is less than any other fruit juices tested.
According to the reports, American scientists have found that drinking juice for a long term can reduce the probability of suffering from senile dementia. The researchers followed up and studied the health condition of 2,000 volunteers in the past 10 years. By the analysis, they found that, for the people who drink juice at least 3 times a week, their probability of getting senile dementia is 76% lower than that of people who drink juice less than one time per week.
Researches of Glasgow University found that drinking a variety of fruit juices has better anti-aging effect than drinking only one kind of juice, because in such a way, human body can take in much more kinds of polyphenol antioxidants. Expert said: "A healthy diet and regular consumption of a variety of fruit juices——such as grape juice, grapefruit juice, apple juice and cranberry juice, can increase the anti-aging capability of the body."
Chicago researchers found that drinking a glass of grape juice every day can not only dilute the blood and reduce the formation of blood clot, but also can help lower the blood pressure. Recent studies show that grape juice can help strengthen the liver function and promote bile secretion. Grapes also contain substances which can promote the pancreas to secret insulin. As a result, doctors include grape juice in the diets for diabetes patients, and take it as a kind of nutritional food for patients who suffer from gout, arthritis and rheumatism.
Lighten Up to Beat the Heat
by Bill Garlough
Perfect Pairings
As Published in the Naperville Sun, Beacon News, Courier News, & Herald News
Summer sure has arrived. It's hot and humid here and other parts of the country are suffering from 100-plus degree temperatures. This time of year we need to slow down and be careful. We should monitor the amount of sun exposure, stay hydrated and eat lighter.
This column explores favorite summer wines and pairs them with light meals. Whether the menu is for a family meal or entertaining, lighter food and beverage is sure to please during these hot summer days.
Lighter style wines
White wines are generally enjoyed in the warmer months, as they are a light, refreshing beverage. Wines that are lower in alcohol and have good acidity are ideal. The acidity helps cleanse your palate and provides a mouth-watering experience that stimulates your thirst and appetite. The challenge is to find summer wines that are satisfying with ripe fruit. The global market has introduced many new wines to try, which is both fun and a goal of this column. When thinking of white wines that are light summer sippers and also pair well with food, a number come to mind, including: Pacific Northwest Rieslings and Pinot Blancs, Italian Pinot Grigio and Soaves, Argentinean Torrontes, Chilean Sauvignon Blancs, South African Chenin Blancs and French Muscadet and Sancerre. While some summer sippers are popular, they are not food friendly. An example of this would be some New Zealand Sauvignon Blancs, as they tend to be overly citrusy and make pairing with food difficult.
Lighter fare
At the beginning of each summer, we clean up our grills and get ready for some serious backyard barbecue. Memorial Day, Father's Day and July 4th weekends are all holidays where we grill steaks, bratwurst and ribs. These bold, spicy meals are often paired with big red wines, like Cabernet Sauvignon and Zinfandels.
Now that the summer heat is on, many folks turn to grilling lighter fare like fish and chicken. The wines that pair best are the lighter styles, like Pinot Noir (red) and Pinot Gris (white) with salmon or Pinot Grigio and Torrontes with chicken. The French love to pair Muscadet with shellfish.
Something my wife and I like to do during the hot summer months is to add meat to a side salad and transform the dish into our entrée. An easy example is to add grilled chicken or shrimp to a leafy green salad.
A favorite green salad base can include red and green leaf lettuce and add any number of ingredients such as strawberry slices, mandarin orange sections, toasted slivered almonds, blue cheese crumbles and shaved shallots. Fresh orange and white balsamic vinaigrette enhances this salad and its toppings.
Summer Citrus Vinaigrette
¼ cup Chopped Onions
2 Cloves Garlic
¼ Cup Extra Virgin Olive Oil
¼ Cup Vegetable Oil
4 Each Juice from Four Freshly Squeezed Whole Oranges
¼ Cup Sugar
2 tsp Dijon Mustard
¼ Cup White Balsamic Vinegar
Salt & Pepper to taste
In your blender, add the onion, garlic, orange juice, sugar, Dijon mustard, Balsamic vinegar and blend. Slowly add both oils. Once emulsified, salt and pepper to taste.To create a simple pasta salad entrée, take a pasta side salad with a creamy base dressing and add some grilled salmon, gently flaked with a fork. This is a wonderful way to use leftover grilled salmon. A favorite pasta salad includes lemon, dill, onions, cherry tomatoes and peas. Here's a quick and easy recipe.
Dilled Pasta Salad with Grilled Salmon or Shrimp (optional)
Serves Four
6 Cups Cooked Pasta
2 Tbsp Fresh Dill
2 Tbsp Fresh Lemon Juice
¼ Cup Green Peas, cooked
¼ Cup Chopped Red Onions
10 Ea Cherry Tomatoes, quartered
½ Cup Mayonnaise, light or regular
½ Cup Sour Cream, light or regular
Salt & Pepper to taste
8 Oz Flaked Grilled Salmon or Shrimp (optional)
Add all ingredients except salmon or shrimp in a bowl and toss. Gently fold in salmon or shrimp. Salt and pepper to taste. Refrigerate for 1 hour before serving.
Bill's Summer White Wine Picks(with suggested retail prices)
Green lettuce salad with chicken
• Argentinean Crios Torrontes: floral, tropical aromas (90 pts. R. Parker $11
• Italian Tiefenbrunner Pinot Grigio: light, straightforward (87 pts. R. Parker) $12
• Chilean Casa Lapostolle Sauvignon Blanc: appealing, uncomplicated (NR) $10
Pasta salad with salmon or shrimp
• French Pepiere Muscadet: dry, acidic, great value (89 pts. R. Parker) $11
• Oregon A to Z Pinot Gris: Pinot Noir influences, always good (87 pts. R. Parker) $12
• Italian Tamellini Soave: terrific wine, great balance & finish (89 pts. R. Parker) $13
Wine of the Month
2008 Domaine de la Pepiere MuscadetSuggested retail price: $11
In honor of Bastille Day, I have selected a French wine to feature. French Muscadets offer a terrific value and are a perfect light summer wine. This dry and acidic wine is popular in Europe with shellfish, particularly oysters. Robert Parker gives the 2008 vintage 89 pts. and says it is irresistibly refreshing, and has a fresh lime aroma with green apples and raw almond notes.
About the Author:
Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, IL, the winner of the U.S. Chamber's 2007 Small Business of the Year award. Bill can be reached at My Chef or bgarlough@mychef.com
Perfect Pairings
As Published in the Naperville Sun, Beacon News, Courier News, & Herald News
Summer sure has arrived. It's hot and humid here and other parts of the country are suffering from 100-plus degree temperatures. This time of year we need to slow down and be careful. We should monitor the amount of sun exposure, stay hydrated and eat lighter.
This column explores favorite summer wines and pairs them with light meals. Whether the menu is for a family meal or entertaining, lighter food and beverage is sure to please during these hot summer days.
Lighter style wines
White wines are generally enjoyed in the warmer months, as they are a light, refreshing beverage. Wines that are lower in alcohol and have good acidity are ideal. The acidity helps cleanse your palate and provides a mouth-watering experience that stimulates your thirst and appetite. The challenge is to find summer wines that are satisfying with ripe fruit. The global market has introduced many new wines to try, which is both fun and a goal of this column. When thinking of white wines that are light summer sippers and also pair well with food, a number come to mind, including: Pacific Northwest Rieslings and Pinot Blancs, Italian Pinot Grigio and Soaves, Argentinean Torrontes, Chilean Sauvignon Blancs, South African Chenin Blancs and French Muscadet and Sancerre. While some summer sippers are popular, they are not food friendly. An example of this would be some New Zealand Sauvignon Blancs, as they tend to be overly citrusy and make pairing with food difficult.
Lighter fare
At the beginning of each summer, we clean up our grills and get ready for some serious backyard barbecue. Memorial Day, Father's Day and July 4th weekends are all holidays where we grill steaks, bratwurst and ribs. These bold, spicy meals are often paired with big red wines, like Cabernet Sauvignon and Zinfandels.
Now that the summer heat is on, many folks turn to grilling lighter fare like fish and chicken. The wines that pair best are the lighter styles, like Pinot Noir (red) and Pinot Gris (white) with salmon or Pinot Grigio and Torrontes with chicken. The French love to pair Muscadet with shellfish.
Something my wife and I like to do during the hot summer months is to add meat to a side salad and transform the dish into our entrée. An easy example is to add grilled chicken or shrimp to a leafy green salad.
A favorite green salad base can include red and green leaf lettuce and add any number of ingredients such as strawberry slices, mandarin orange sections, toasted slivered almonds, blue cheese crumbles and shaved shallots. Fresh orange and white balsamic vinaigrette enhances this salad and its toppings.
Summer Citrus Vinaigrette
¼ cup Chopped Onions
2 Cloves Garlic
¼ Cup Extra Virgin Olive Oil
¼ Cup Vegetable Oil
4 Each Juice from Four Freshly Squeezed Whole Oranges
¼ Cup Sugar
2 tsp Dijon Mustard
¼ Cup White Balsamic Vinegar
Salt & Pepper to taste
In your blender, add the onion, garlic, orange juice, sugar, Dijon mustard, Balsamic vinegar and blend. Slowly add both oils. Once emulsified, salt and pepper to taste.To create a simple pasta salad entrée, take a pasta side salad with a creamy base dressing and add some grilled salmon, gently flaked with a fork. This is a wonderful way to use leftover grilled salmon. A favorite pasta salad includes lemon, dill, onions, cherry tomatoes and peas. Here's a quick and easy recipe.
Dilled Pasta Salad with Grilled Salmon or Shrimp (optional)
Serves Four
6 Cups Cooked Pasta
2 Tbsp Fresh Dill
2 Tbsp Fresh Lemon Juice
¼ Cup Green Peas, cooked
¼ Cup Chopped Red Onions
10 Ea Cherry Tomatoes, quartered
½ Cup Mayonnaise, light or regular
½ Cup Sour Cream, light or regular
Salt & Pepper to taste
8 Oz Flaked Grilled Salmon or Shrimp (optional)
Add all ingredients except salmon or shrimp in a bowl and toss. Gently fold in salmon or shrimp. Salt and pepper to taste. Refrigerate for 1 hour before serving.
Bill's Summer White Wine Picks(with suggested retail prices)
Green lettuce salad with chicken
• Argentinean Crios Torrontes: floral, tropical aromas (90 pts. R. Parker $11
• Italian Tiefenbrunner Pinot Grigio: light, straightforward (87 pts. R. Parker) $12
• Chilean Casa Lapostolle Sauvignon Blanc: appealing, uncomplicated (NR) $10
Pasta salad with salmon or shrimp
• French Pepiere Muscadet: dry, acidic, great value (89 pts. R. Parker) $11
• Oregon A to Z Pinot Gris: Pinot Noir influences, always good (87 pts. R. Parker) $12
• Italian Tamellini Soave: terrific wine, great balance & finish (89 pts. R. Parker) $13
Wine of the Month
2008 Domaine de la Pepiere MuscadetSuggested retail price: $11
In honor of Bastille Day, I have selected a French wine to feature. French Muscadets offer a terrific value and are a perfect light summer wine. This dry and acidic wine is popular in Europe with shellfish, particularly oysters. Robert Parker gives the 2008 vintage 89 pts. and says it is irresistibly refreshing, and has a fresh lime aroma with green apples and raw almond notes.
About the Author:
Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, IL, the winner of the U.S. Chamber's 2007 Small Business of the Year award. Bill can be reached at My Chef or bgarlough@mychef.com
Time to Make A Statement with Customized Wine Labels
by Adrina Jones
Have you ever noticed appreciation in the eyes of people while serving them customized wine over dinner? Yes, this is world where you need to announce that you have arrived and what better way to pronounce the arrival through a wine that bears your personal traits and signature. Custom level wines are high in demand these days which started as a passion among wine enthusiasts and has found an integral place in contemporary fashion.
Seeing the growth in demand and sensing greater profits, many wineries are more than happy to oblige by serving you wine labels that are customized to suit your demands. These follow the looks of standard design with some extra tweaks as according to your demand. While ordering for such wines you must be prepared to shell out some extra money and you should also order well in advance. This is because the wineries take some time in providing you with the customized design.
Moreover, you can order through physical store or you can call up the wineries straight away. A more feasible and less time consuming option is to seek the help of Internet. Yes, most of the wineries or wine suppliers have an internet presence in form of websites where you can place the order. They will get in touch with you so as to understand the exact requirement. Once an order is placed you can make the payments, but it is advised only to pay some money as advance and rest when you receive the wine.
Generally, the taste of the wine would not differ too much but a customized wine includes design changes in the label of the bottle. However, your ordered wine is exhaustively tasted in the wine tasting room, this is done in order to provide you with the best quality. A customized wine is sure to attract attention and more celebrities are also frequenting it with a signature wine of their own. This helps in their popularity and it also acts as a good marketing strategy for the wineries.
Have you ever noticed appreciation in the eyes of people while serving them customized wine over dinner? Yes, this is world where you need to announce that you have arrived and what better way to pronounce the arrival through a wine that bears your personal traits and signature. Custom level wines are high in demand these days which started as a passion among wine enthusiasts and has found an integral place in contemporary fashion.
Seeing the growth in demand and sensing greater profits, many wineries are more than happy to oblige by serving you wine labels that are customized to suit your demands. These follow the looks of standard design with some extra tweaks as according to your demand. While ordering for such wines you must be prepared to shell out some extra money and you should also order well in advance. This is because the wineries take some time in providing you with the customized design.
Moreover, you can order through physical store or you can call up the wineries straight away. A more feasible and less time consuming option is to seek the help of Internet. Yes, most of the wineries or wine suppliers have an internet presence in form of websites where you can place the order. They will get in touch with you so as to understand the exact requirement. Once an order is placed you can make the payments, but it is advised only to pay some money as advance and rest when you receive the wine.
Generally, the taste of the wine would not differ too much but a customized wine includes design changes in the label of the bottle. However, your ordered wine is exhaustively tasted in the wine tasting room, this is done in order to provide you with the best quality. A customized wine is sure to attract attention and more celebrities are also frequenting it with a signature wine of their own. This helps in their popularity and it also acts as a good marketing strategy for the wineries.
The history of pizza
by shopzeus
Tomatoes
Italians owe a tip of their hats to the New World for their pizzas. It was not until 1522 that the tomato was brought back to Europe from Peru where it originated. Many Europeans thought the tomato was poisonous and refused to sample its nectar. But eventually the Italians came around and ended up developing some of the finest tomato sauces on earth (e.g., Ragù finto tomato meat sauce, rich Italian tomato sauce, and pizza sauce).
The poor of Italy and their flat bread
Prior to the introduction of the tomato, Italians along with other parts of the Mediterranean, ate yeast-based flat bread sometimes with white sauce, olives and fish on top (in a later article, I will discuss how to make a type of flat bread called focaccia). But it is believed that somewhere around Napoli (Naples, Italy) in the late 1500s, the poor began adding tomatoes to their yeast-based flat bread. This makes sense because the peasants subsisted primarily on only a few basic ingredients including flour, cheese, olive oil, olives, various types of herbs, and tomatoes after they were introduced. By the 1600s, it was an exceptionally popular Napoli dish among the poor.
Pizza and Napoli
By the time the 1700s rolled around, word had reached the far parts of Europe about the delicious pizza being made particularly around Napoli. Visitors and tourists flocked to the poorer parts of Napoli to buy pizza from open-air street vendors, called pizzaio. Some time during this period pizzerias sprang up catering to the outsiders. Although we will never know for sure, most point to the Antica Pizzeria Port'Alba of Napoli as the first pizzeria.
Antica Pizzeria Port'Alba
The wealthy discover the margherita pizza
It did not take long for the wealthy to catch on to the magical flavors of Napoli's pizzas. The wife of the King of Naples, Queen Maria Carolina d'Asburgo Lorena enjoyed pizza so much that she had a special oven constructed in her summer palace at Capodimonte to make pizzas for her guests (see making a wood-burning stove from your grill). In 1889, Umberto I and Margherita di Savoia, the King and Queen of Italy while on holidays in Napoli, invited the most popular pizza chef (called a pizzaioli) of the day, Raffaele Esposito, to their palace. He served them three pizzas that dazzled both. But the one that the Queen found particularly sumptuous for its taste and the fact that it bore the colors of the Italian flag consisted of mozzarella, basil, and tomatoes (in a later article I will discuss how to make your own mozzarella cheese). Raffaele was so appreciative of the accolades that he named the pizza after her – margherita pizza (which is one of the world's most popular types). But when I make it, I have to have garlic) on it. By the way, you can still visit the restaurant where Raffaele worked. It is called Pizzeria Brandi today but was known as Pietro e Basta Così when he lived.
Pizzeria Brandi in Napoli
The marinara pizza
Not only has margherita pizza become a staple of Napoli but also the marina pizza. In fact, some purists will only serve these in their restaurants. The marinara pizza has an older origin than the margherita pizza and consists of oregano, garlic, extra virgin olive oil, and basil. It was named marinara, not because it contains seafood, but because it was a delight of fisherman who returned from a catch to the Bay of Naples.
Margherita pizza
The US discovers pizza
Although pizza had come to the United States via Italian immigrants in the 1800s, it mainly remained within Italian-American neighborhoods until World War II. As the allied troops marched up the through the boot of Italy, taking Napoli from the Germans (and Italians), the soldiers sampled pizzas. When the soldiers returned, pizzerias came onto their own in the US thriving on the support from the GI enthusiasts and their families.
Tomatoes
Italians owe a tip of their hats to the New World for their pizzas. It was not until 1522 that the tomato was brought back to Europe from Peru where it originated. Many Europeans thought the tomato was poisonous and refused to sample its nectar. But eventually the Italians came around and ended up developing some of the finest tomato sauces on earth (e.g., Ragù finto tomato meat sauce, rich Italian tomato sauce, and pizza sauce).
The poor of Italy and their flat bread
Prior to the introduction of the tomato, Italians along with other parts of the Mediterranean, ate yeast-based flat bread sometimes with white sauce, olives and fish on top (in a later article, I will discuss how to make a type of flat bread called focaccia). But it is believed that somewhere around Napoli (Naples, Italy) in the late 1500s, the poor began adding tomatoes to their yeast-based flat bread. This makes sense because the peasants subsisted primarily on only a few basic ingredients including flour, cheese, olive oil, olives, various types of herbs, and tomatoes after they were introduced. By the 1600s, it was an exceptionally popular Napoli dish among the poor.
Pizza and Napoli
By the time the 1700s rolled around, word had reached the far parts of Europe about the delicious pizza being made particularly around Napoli. Visitors and tourists flocked to the poorer parts of Napoli to buy pizza from open-air street vendors, called pizzaio. Some time during this period pizzerias sprang up catering to the outsiders. Although we will never know for sure, most point to the Antica Pizzeria Port'Alba of Napoli as the first pizzeria.
Antica Pizzeria Port'Alba
The wealthy discover the margherita pizza
It did not take long for the wealthy to catch on to the magical flavors of Napoli's pizzas. The wife of the King of Naples, Queen Maria Carolina d'Asburgo Lorena enjoyed pizza so much that she had a special oven constructed in her summer palace at Capodimonte to make pizzas for her guests (see making a wood-burning stove from your grill). In 1889, Umberto I and Margherita di Savoia, the King and Queen of Italy while on holidays in Napoli, invited the most popular pizza chef (called a pizzaioli) of the day, Raffaele Esposito, to their palace. He served them three pizzas that dazzled both. But the one that the Queen found particularly sumptuous for its taste and the fact that it bore the colors of the Italian flag consisted of mozzarella, basil, and tomatoes (in a later article I will discuss how to make your own mozzarella cheese). Raffaele was so appreciative of the accolades that he named the pizza after her – margherita pizza (which is one of the world's most popular types). But when I make it, I have to have garlic) on it. By the way, you can still visit the restaurant where Raffaele worked. It is called Pizzeria Brandi today but was known as Pietro e Basta Così when he lived.
Pizzeria Brandi in Napoli
The marinara pizza
Not only has margherita pizza become a staple of Napoli but also the marina pizza. In fact, some purists will only serve these in their restaurants. The marinara pizza has an older origin than the margherita pizza and consists of oregano, garlic, extra virgin olive oil, and basil. It was named marinara, not because it contains seafood, but because it was a delight of fisherman who returned from a catch to the Bay of Naples.
Margherita pizza
The US discovers pizza
Although pizza had come to the United States via Italian immigrants in the 1800s, it mainly remained within Italian-American neighborhoods until World War II. As the allied troops marched up the through the boot of Italy, taking Napoli from the Germans (and Italians), the soldiers sampled pizzas. When the soldiers returned, pizzerias came onto their own in the US thriving on the support from the GI enthusiasts and their families.
Discover the difference in Beef Grass Fed from cows on small farms and Organic Grain Fed Beef
by Brian W. Bowen
You may be telling yourself, if I'm buying Organic Beef from the store than it is Beef, Grass Fed from cows on small farms, right? Well I hate to tell you but I've got some news for you, it may not be 100% grass fed beef. The organic food movement 20 years ago was just a few small farms dedicated to producing the best food possible. Well, big agriculture companies started to see their market share slip away into organics and they realized they needed a piece of the action. They started the acquisitions of these small organic farms into big corporations because it easier to buy out your competition than to create it from the ground up. The problem is that organic beef and other organic foods mostly come from these large companies now where quality is way down on the list and profits are on the top. They have to answer to shareholders every year about profits so they are not so concerned if the food is really healthy for you.
The large organic beef companies realize that it is more profitable to feed a cow grain in the last few months before slaughter. They can grow a cow to full size in four to five months with organic corn while the same cow while take a year and half on nothing but grass. Most people say to me, well what is wrong with a little corn anyways? If it is organic corn than it is better than the pesticide, herbicide, genetically modified corn that feed lot beef are grown on, right? Wrong, cows are herbivore's, they were designed with four stomachs so they can break down the plant material. The research shows that 200 years ago farmers didn't feed cattle grain like we do today. Farmers would have told you were crazy, to be feeding their food to a cow? Grains were difficult to grow because they didn't have modern farm equipment. It took oxen one day to plow one acre what our modern 200 horsepower tractors can do in 5 minutes. Grains were what humans ate back then because it was so precious after all of that work. Why, are humans feeding grains to an herbivore? So just because we can do something, should we?
The tests now show that 100% Grass Fed Beef has 4-5 times less fat than grain fed beef, up to 4 times the Omega 3's. They are richer in antioxidants; including vitamins E, beta-carotene, and vitamin C. In addition, they do not contain traces of added synthetic hormones, antibiotics or other toxic drugs. Now with medical technology we can examine conventional feed lot beef, Organic Grain Fed beef and Beef, Grass Fed from cows that have been raised on nothing but 100% grass. If you would like to learn more about Grass Fed beef click here.
You may be telling yourself, if I'm buying Organic Beef from the store than it is Beef, Grass Fed from cows on small farms, right? Well I hate to tell you but I've got some news for you, it may not be 100% grass fed beef. The organic food movement 20 years ago was just a few small farms dedicated to producing the best food possible. Well, big agriculture companies started to see their market share slip away into organics and they realized they needed a piece of the action. They started the acquisitions of these small organic farms into big corporations because it easier to buy out your competition than to create it from the ground up. The problem is that organic beef and other organic foods mostly come from these large companies now where quality is way down on the list and profits are on the top. They have to answer to shareholders every year about profits so they are not so concerned if the food is really healthy for you.
The large organic beef companies realize that it is more profitable to feed a cow grain in the last few months before slaughter. They can grow a cow to full size in four to five months with organic corn while the same cow while take a year and half on nothing but grass. Most people say to me, well what is wrong with a little corn anyways? If it is organic corn than it is better than the pesticide, herbicide, genetically modified corn that feed lot beef are grown on, right? Wrong, cows are herbivore's, they were designed with four stomachs so they can break down the plant material. The research shows that 200 years ago farmers didn't feed cattle grain like we do today. Farmers would have told you were crazy, to be feeding their food to a cow? Grains were difficult to grow because they didn't have modern farm equipment. It took oxen one day to plow one acre what our modern 200 horsepower tractors can do in 5 minutes. Grains were what humans ate back then because it was so precious after all of that work. Why, are humans feeding grains to an herbivore? So just because we can do something, should we?
The tests now show that 100% Grass Fed Beef has 4-5 times less fat than grain fed beef, up to 4 times the Omega 3's. They are richer in antioxidants; including vitamins E, beta-carotene, and vitamin C. In addition, they do not contain traces of added synthetic hormones, antibiotics or other toxic drugs. Now with medical technology we can examine conventional feed lot beef, Organic Grain Fed beef and Beef, Grass Fed from cows that have been raised on nothing but 100% grass. If you would like to learn more about Grass Fed beef click here.
About Using Candy for Fundraisers
by Victoria Gustav
Every year people come across Girl Scouts selling their famous cookies. Americans recognize this product even if many do not know that the similar offering of the Boy Scouts is Trail's End popcorn. Leaders of the Girl Scouts of America have realized something that the leaders of the Boy Scouts of America has not. It is a lot easier to sell sugary snacks than it is to sell ostensibly healthy products. To be fair to the Trail's End popcorn maker, some of their offerings are good and their kettle corn isn't particularly healthy.
Although other organizations cannot sell Thin Mints and Tagalongs, many companies do offer candy fundraisers that allow a charitable or other organization to take advantage of the average person's love of sugar. Little League teams and AYSO clubs frequently offer the $1.00 candy bars as a fundraiser. Anyone who has sold these items for their child knows that these items practically sell themselves. Leave them out on a counter at work and Reese's Peanut Butter cups will be gone from these boxes in a few days.
If you do not know how to start a candy fund raiser, the easiest way is to look in the back of the Little League or AYSO magazines, provided you can find a company. Many companies advertise their fund raising services and often a representative can request free information about conducting candy fundraisers.
Using candy for fund raising may not be as effective as selling tobacco or alcohol, but it certainly does avoid a lot of legal issues and it allows kids to get involved. Using children is especially ideal for youth oriented organizations.
Every year people come across Girl Scouts selling their famous cookies. Americans recognize this product even if many do not know that the similar offering of the Boy Scouts is Trail's End popcorn. Leaders of the Girl Scouts of America have realized something that the leaders of the Boy Scouts of America has not. It is a lot easier to sell sugary snacks than it is to sell ostensibly healthy products. To be fair to the Trail's End popcorn maker, some of their offerings are good and their kettle corn isn't particularly healthy.
Although other organizations cannot sell Thin Mints and Tagalongs, many companies do offer candy fundraisers that allow a charitable or other organization to take advantage of the average person's love of sugar. Little League teams and AYSO clubs frequently offer the $1.00 candy bars as a fundraiser. Anyone who has sold these items for their child knows that these items practically sell themselves. Leave them out on a counter at work and Reese's Peanut Butter cups will be gone from these boxes in a few days.
If you do not know how to start a candy fund raiser, the easiest way is to look in the back of the Little League or AYSO magazines, provided you can find a company. Many companies advertise their fund raising services and often a representative can request free information about conducting candy fundraisers.
Using candy for fund raising may not be as effective as selling tobacco or alcohol, but it certainly does avoid a lot of legal issues and it allows kids to get involved. Using children is especially ideal for youth oriented organizations.
The Health Effects of Coffee
by ted sikkink
Coffee is very good for you. It makes you more alert and improves your mental performance. It boosts your physical energy, gives you more physical strength and endurance, and stimulates your heart. It's a great elevator of your mood.
Coffee is very bad for you. It lowers bone density and puts you at greater risk of osteoporosis. It plays a role in many conception and birth-related difficulties for women. It increases the risk of blood clots in the brain and creates digestive problems.
This is what you hear from each side of the "coffee and health" discussion. But what is the truth, really? Unfortunately, that may simply depend on who you talk to, which medical study you read, and how coffee makes you yourself feel. And, as some of the studies show, it may also depend on which elements in the coffee you're talking about.
Some of the effects, good and bad, stem from caffeine, while others seem attributable to separate things like the antioxidants in the beverage.
So far, though, it appears at the very least that there aren't any links between coffee and cancer. This makes it one of the few food pleasures people indulge in these days that don't seem to cause the disease.
And yet at least one study has shown that in a single cup of certain types of coffee, there are more "rodent carcinogens" than the total of all pesticide residues a human being will encounter in their food in a year.
On the other hand, humans are protected from many carcinogens that would harm other animals because of the multitude of natural defense enzymes in their bodies. So this still doesn't necessarily mean coffee is a cancer risk.
There does seem to be reliable evidence, however, of some risk of iron deficiency and problems with absorption as a result of drinking coffee. Mothers and infants seem especially prone to the deficiency, which lends at least a little credence to the concerns about birth-related problems.
And there is no question that in people with sensitive digestive systems, coffee can aggravate their condition, creating heartburn and upset. This is partly related to the fact that a compromised liver has more difficulty dealing with the caffeine.
All of this despite some studies in the late 1990s that suggested coffee can cut the risk of gallstones, protect against cirrhosis of the liver, and even reduce the risk of cancers of the digestive tract.
As to the mood elevation and brain function, coffee appears to help individuals with short-term memory, dealing with the tasks at hand, but might actually make it harder to remember information that relates to other things. And everyone is familiar with those who have had a tad too much caffeine, and have gotten jumpy.
It's the symptoms that sometimes arise when a person tries to quit drinking coffee that make people the most worried, and suggest health concerns that haven't yet been deciphered.
Many people experience outright anxiety and depression when coffee is removed from their diet, and others get severe headaches.
For some, the craving for coffee can last months. All of this suggests actual addictive properties, but no one has yet proven definitively that coffee is an addictive substance.
These conflicting opinions really mean that you yourself are the only one who can decide. But what everyone agrees on is that moderation is the key, even if you do drink coffee. There are enough questions about it that it's not wise to overindulge. But that might say less about the properties of coffee itself, and more about how all food consumption should be approached.
Coffee is very good for you. It makes you more alert and improves your mental performance. It boosts your physical energy, gives you more physical strength and endurance, and stimulates your heart. It's a great elevator of your mood.
Coffee is very bad for you. It lowers bone density and puts you at greater risk of osteoporosis. It plays a role in many conception and birth-related difficulties for women. It increases the risk of blood clots in the brain and creates digestive problems.
This is what you hear from each side of the "coffee and health" discussion. But what is the truth, really? Unfortunately, that may simply depend on who you talk to, which medical study you read, and how coffee makes you yourself feel. And, as some of the studies show, it may also depend on which elements in the coffee you're talking about.
Some of the effects, good and bad, stem from caffeine, while others seem attributable to separate things like the antioxidants in the beverage.
So far, though, it appears at the very least that there aren't any links between coffee and cancer. This makes it one of the few food pleasures people indulge in these days that don't seem to cause the disease.
And yet at least one study has shown that in a single cup of certain types of coffee, there are more "rodent carcinogens" than the total of all pesticide residues a human being will encounter in their food in a year.
On the other hand, humans are protected from many carcinogens that would harm other animals because of the multitude of natural defense enzymes in their bodies. So this still doesn't necessarily mean coffee is a cancer risk.
There does seem to be reliable evidence, however, of some risk of iron deficiency and problems with absorption as a result of drinking coffee. Mothers and infants seem especially prone to the deficiency, which lends at least a little credence to the concerns about birth-related problems.
And there is no question that in people with sensitive digestive systems, coffee can aggravate their condition, creating heartburn and upset. This is partly related to the fact that a compromised liver has more difficulty dealing with the caffeine.
All of this despite some studies in the late 1990s that suggested coffee can cut the risk of gallstones, protect against cirrhosis of the liver, and even reduce the risk of cancers of the digestive tract.
As to the mood elevation and brain function, coffee appears to help individuals with short-term memory, dealing with the tasks at hand, but might actually make it harder to remember information that relates to other things. And everyone is familiar with those who have had a tad too much caffeine, and have gotten jumpy.
It's the symptoms that sometimes arise when a person tries to quit drinking coffee that make people the most worried, and suggest health concerns that haven't yet been deciphered.
Many people experience outright anxiety and depression when coffee is removed from their diet, and others get severe headaches.
For some, the craving for coffee can last months. All of this suggests actual addictive properties, but no one has yet proven definitively that coffee is an addictive substance.
These conflicting opinions really mean that you yourself are the only one who can decide. But what everyone agrees on is that moderation is the key, even if you do drink coffee. There are enough questions about it that it's not wise to overindulge. But that might say less about the properties of coffee itself, and more about how all food consumption should be approached.
Be your own boss start a Event catering MA
by Kristina Paul
Event catering MA is flourishing business activity as it's very simple to start a catering business in MA. All you need is your own kitchen to start from. You can be your own boss and if you are found of working with people then Event catering MA would be the right career for you. You can cater to a wide range of events like a birthday party, wedding, romantic dinner for two, corporate catering, political convention, elegant cocktail parties, or a simple business luncheon. There are many occasion and events where people would want the services of a caterer.
Food is a part of every function small or big. Therefore Event catering MA is a best career to choose if you are found of cooking and serving food.
If you are planning to start off with a career in Event catering MA then you have to firstly decide on the finance that you will need to start with. A start up finance is a must in any business however small it is and even if you are going to use your own kitchen initially you will have to invest some money. You may not need a fully equipped kitchen as a commercial caterer initially but still there are some pieces of equipments that a must for small or bulk cooking. You might need a bigger mixer grinder, bigger utensils to cook quantity food, oven to bake and a freezer to store large quantity of food.
The next thing you need to understand is the business law when you start an Event catering MA. The legalities involved in starting your business. In Massachusetts as per the law you cannot run a catering business without having a proper license in other words the permission to serve food to the public. Also as an owner of an Event catering MA business you will also be responsible for paying taxes, wages, and carrying insurance.
Last but not the least you will have to work on how you will market yourself. You need the public to know that you are running an Event catering MA so you will have to spread a word either through friends and family or small advertisements initially.
Once you are able to have few satisfied customer you are on your way to making your Event catering MA a success.
Event catering MA is flourishing business activity as it's very simple to start a catering business in MA. All you need is your own kitchen to start from. You can be your own boss and if you are found of working with people then Event catering MA would be the right career for you. You can cater to a wide range of events like a birthday party, wedding, romantic dinner for two, corporate catering, political convention, elegant cocktail parties, or a simple business luncheon. There are many occasion and events where people would want the services of a caterer.
Food is a part of every function small or big. Therefore Event catering MA is a best career to choose if you are found of cooking and serving food.
If you are planning to start off with a career in Event catering MA then you have to firstly decide on the finance that you will need to start with. A start up finance is a must in any business however small it is and even if you are going to use your own kitchen initially you will have to invest some money. You may not need a fully equipped kitchen as a commercial caterer initially but still there are some pieces of equipments that a must for small or bulk cooking. You might need a bigger mixer grinder, bigger utensils to cook quantity food, oven to bake and a freezer to store large quantity of food.
The next thing you need to understand is the business law when you start an Event catering MA. The legalities involved in starting your business. In Massachusetts as per the law you cannot run a catering business without having a proper license in other words the permission to serve food to the public. Also as an owner of an Event catering MA business you will also be responsible for paying taxes, wages, and carrying insurance.
Last but not the least you will have to work on how you will market yourself. You need the public to know that you are running an Event catering MA so you will have to spread a word either through friends and family or small advertisements initially.
Once you are able to have few satisfied customer you are on your way to making your Event catering MA a success.
Obesity is on the Rise
by Wolf Krammel
Over the past 100 years the United States has experienced a trend of gradually increasing obesity. Currently 55% of adult Americans are classified as overweight or obese, suggesting that weight problems are reaching epidemic proportions. Women tend to weigh more than their male counterparts and women aged 50-60 have the greatest prevalence of obesity, as compared to women aged 20 - 30 with the lowest rates, thus affirming the notion that we tend to gain weight as we age. Currently, it is estimated that obesity in children is as high as 25%. Thirty percent of Americans are technically obese, as compared to in England, where there is an average of 16% obesity. The Journal of the Medical Association recently reported that the prevalence of obesity has increased by 49% between 1991 and 1998. These statistics are alarming and indicate the need for a broad scale public effort to overcome deep-rooted structural and cultural impediments that are hindering individuals from leading healthy lives. Furthermore, major shifts in personal behavior are required to offset the potential health risks associated with this phenomenon.
For those of us in Western countries, at least, innovations in the past century, and particularly just in the past few decades, has provided a plentiful food supply and life changing technologies, ranging from cars to computers, that are the hallmark of our age. Yet, apart from their remarkable benefits, these advances enable or induce us to lead less physically active lives. As a result, we may be the first broad scale society in human history to routinely consume more calories in our daily diets than we spend in our daily activities.
Today, our food is processed and stripped of the essential nutrients and fiber that once helped our ancestors to have energy, stay lean and healthy. Food processing strips vitamins, minerals, and fiber from food, and typically adds fat (saturated), sugar, and salt. Foods characterized as "whole" or "natural" have not been processed, and retain high levels of nutrients that are essential for normal body functioning and feelings of well being. The types of foods usually associated with 'whole foods' include whole grains, legumes (beans), fresh fruits and vegetables, nuts and seeds and soy products (soybeans, tofu, miso, tempeh).
The consequences of this imbalance are now becoming dramatically apparent. America is experiencing an obesity epidemic that puts the population at increasing risk for heart problems and other debilitating and life threatening diseases including diabetes, arthritis, and some cancers. Most interestingly, research suggests that most if not all of these diseases are largely preventable! Can you guess why? You got it, maintaining a healthy weight through diet and exercise, two of the greatest weapons in the fight against obesity and its associated diseases states, will help you to live a healthier and longer life.
Over the past 100 years the United States has experienced a trend of gradually increasing obesity. Currently 55% of adult Americans are classified as overweight or obese, suggesting that weight problems are reaching epidemic proportions. Women tend to weigh more than their male counterparts and women aged 50-60 have the greatest prevalence of obesity, as compared to women aged 20 - 30 with the lowest rates, thus affirming the notion that we tend to gain weight as we age. Currently, it is estimated that obesity in children is as high as 25%. Thirty percent of Americans are technically obese, as compared to in England, where there is an average of 16% obesity. The Journal of the Medical Association recently reported that the prevalence of obesity has increased by 49% between 1991 and 1998. These statistics are alarming and indicate the need for a broad scale public effort to overcome deep-rooted structural and cultural impediments that are hindering individuals from leading healthy lives. Furthermore, major shifts in personal behavior are required to offset the potential health risks associated with this phenomenon.
For those of us in Western countries, at least, innovations in the past century, and particularly just in the past few decades, has provided a plentiful food supply and life changing technologies, ranging from cars to computers, that are the hallmark of our age. Yet, apart from their remarkable benefits, these advances enable or induce us to lead less physically active lives. As a result, we may be the first broad scale society in human history to routinely consume more calories in our daily diets than we spend in our daily activities.
Today, our food is processed and stripped of the essential nutrients and fiber that once helped our ancestors to have energy, stay lean and healthy. Food processing strips vitamins, minerals, and fiber from food, and typically adds fat (saturated), sugar, and salt. Foods characterized as "whole" or "natural" have not been processed, and retain high levels of nutrients that are essential for normal body functioning and feelings of well being. The types of foods usually associated with 'whole foods' include whole grains, legumes (beans), fresh fruits and vegetables, nuts and seeds and soy products (soybeans, tofu, miso, tempeh).
The consequences of this imbalance are now becoming dramatically apparent. America is experiencing an obesity epidemic that puts the population at increasing risk for heart problems and other debilitating and life threatening diseases including diabetes, arthritis, and some cancers. Most interestingly, research suggests that most if not all of these diseases are largely preventable! Can you guess why? You got it, maintaining a healthy weight through diet and exercise, two of the greatest weapons in the fight against obesity and its associated diseases states, will help you to live a healthier and longer life.
You Need to Dig Deep for a Fresh Clam Recipe
by Chef Todd Mohr
One of my favorite clam recipes is baked stuffed clams. But, to get the freshest clams, you have to go clam digging first, and then you need to open the 300 clams that you dug up.
Heading out in a small boat to find a secluded low-tide spot that no one else knows about and spend the afternoon clam digging is a fond childhood memory of mine. I grew up on Long Island, NY and as a kid, I could walk along the shore, dig my toes into the sand and find clams to bring home.
I decided to revisit this childhood memory. It's a beautiful day. I've even brought my dogs, who want to get into the act, even if they think clam digging is a game to find very hard tennis balls.
Once we've collected all our clams, my head begins to swim with clam recipes. In the end, I know that one of the recipes I will have to cook is baked stuffed clams as it's my absolute favorite. However, to even start making baked stuffed clams, the fresh clams need to be opened.
There is a specific technique to opening fresh clams and a certain tool to be able to do it correctly and safely. First, it's wise to wear gloves, because the clam shells can be sharp, but also because the knife can slip under the pressure you exert to open them and you can easily cut yourself.
The key to opening fresh clams is not to cut through the belly of the clam as this makes the clam unappetizing for clam recipes. The proper technique is to cut the two muscles on either side of the shell to expose the clam meat in tact.
Clam digging is done, 300 clams are opened, baked stuffed clams are a must…but there are so many more clam recipes to choose from!
One of my favorite clam recipes is baked stuffed clams. But, to get the freshest clams, you have to go clam digging first, and then you need to open the 300 clams that you dug up.
Heading out in a small boat to find a secluded low-tide spot that no one else knows about and spend the afternoon clam digging is a fond childhood memory of mine. I grew up on Long Island, NY and as a kid, I could walk along the shore, dig my toes into the sand and find clams to bring home.
I decided to revisit this childhood memory. It's a beautiful day. I've even brought my dogs, who want to get into the act, even if they think clam digging is a game to find very hard tennis balls.
Once we've collected all our clams, my head begins to swim with clam recipes. In the end, I know that one of the recipes I will have to cook is baked stuffed clams as it's my absolute favorite. However, to even start making baked stuffed clams, the fresh clams need to be opened.
There is a specific technique to opening fresh clams and a certain tool to be able to do it correctly and safely. First, it's wise to wear gloves, because the clam shells can be sharp, but also because the knife can slip under the pressure you exert to open them and you can easily cut yourself.
The key to opening fresh clams is not to cut through the belly of the clam as this makes the clam unappetizing for clam recipes. The proper technique is to cut the two muscles on either side of the shell to expose the clam meat in tact.
Clam digging is done, 300 clams are opened, baked stuffed clams are a must…but there are so many more clam recipes to choose from!
Pasta and Noodles in Indonesia to 2013
by Bharat Book Bureau
This databook provides key data and information on the pasta and noodles market in Indonesia. This report is a comprehensive resource for market, category and segment level data including value, volume, distribution share and company & brand share. This report also provides expenditure and consumption data for the historic and forecast periods.
Scope of this research
* Contains information on three categories: dried pasta/noodles, chilled fresh pasta and canned pasta & noodles
* Market,category and segment level information on value, volume, and expenditure & consumption, with historic (2003-2008) and forecast (2009-2013) data
* Category level company and brand share as well as distribution share information for 2007 and 2008
* Review of the top two companies within the pasta and noodles market, including company overview, key facts and business description
Research and analysis highlights
The market for pasta and noodles in Indonesia increased at a compound annual growth rate of 6.5% between 2003 and 2008.
The dried pasta/noodles category led the pasta and noodles market in Indonesia, accounting for a share of 99.8%.
Leading players in Indonesian pasta and noodles market include PT Indofood Sukses Makmur Tbk., PT. Prakarsa Alam Segar and ABC President Enterprises.
Key reasons to purchase this research
* Develop business strategies by understanding the quantitative trends within the pasta and noodles market in Indonesia
* Design effective marketing and sales strategies by identifying key market categories and segments
* Identify key players within the market to plan lucrative M&A, partnerships and agreements
This databook provides key data and information on the pasta and noodles market in Indonesia. This report is a comprehensive resource for market, category and segment level data including value, volume, distribution share and company & brand share. This report also provides expenditure and consumption data for the historic and forecast periods.
Scope of this research
* Contains information on three categories: dried pasta/noodles, chilled fresh pasta and canned pasta & noodles
* Market,category and segment level information on value, volume, and expenditure & consumption, with historic (2003-2008) and forecast (2009-2013) data
* Category level company and brand share as well as distribution share information for 2007 and 2008
* Review of the top two companies within the pasta and noodles market, including company overview, key facts and business description
Research and analysis highlights
The market for pasta and noodles in Indonesia increased at a compound annual growth rate of 6.5% between 2003 and 2008.
The dried pasta/noodles category led the pasta and noodles market in Indonesia, accounting for a share of 99.8%.
Leading players in Indonesian pasta and noodles market include PT Indofood Sukses Makmur Tbk., PT. Prakarsa Alam Segar and ABC President Enterprises.
Key reasons to purchase this research
* Develop business strategies by understanding the quantitative trends within the pasta and noodles market in Indonesia
* Design effective marketing and sales strategies by identifying key market categories and segments
* Identify key players within the market to plan lucrative M&A, partnerships and agreements
Easy and Quick Dinner with Heirloom Tomatoes
by Andrea Wyn
Last night I had the most delicious easy and quick dinner with heirloom tomatoes and I thought I would share this summer salad recipe with you. This quick dinner recipe uses just a few ingredients including balsamic glazed halibut and takes only minutes to make.
Heirloom tomatoes are in season right now and they are so delicious whether plain, dressed with olive oil and accompanied with basil or tossed in a summer salad. Last night I used the tomatoes with this easy and quick dinner that is also a low-fat and healthy recipe. What is so great about this quick dinner recipe is that you can make it for yourself or serve it at your next dinner party.
The first part of this quick dinner recipe is to marinate the halibut in a bowl of equal parts olive oil, balsamic vinegar (2 tablespoons each) and a clove or two of garlic. Coat the halibut and place the fish in the refrigerator for about two hours.
The ingredients I used to make the summer salad were:
- Arugula
- Dates
- Heirloom Tomatoes
- Shaved Parmesan Cheese
- Lemon, Olive Oil and Salt and Pepper
Once the halibut is marinated, cook the fish in the oven until tender and flaky but not raw in the middle. (For detailed instructions on this recipe and more turn to page 95 in Budget Bash.) While the fish is cooking, toss the arugula, dates, heirloom tomatoes and shaved Parmesan cheese.
Then slice a lemon in half and squeeze the juice onto the summer salad (be sure to squeeze the lemon with the rind facing towards the salad so as not to get any seeds onto the greens), add some olive oil and salt and pepper to taste and place the salad onto your dinner plate.
Once the halibut is cooked, place it on the plate to the side of the salad or on top whichever you prefer and serve. (Note, for this easy and quick dinner recipe you can also substitute a chicken breast for the halibut and still use the same marinade.) Serve this quick dinner recipe with your favorite white wine and enjoy! The blend of flavors along with the sweetness of the dates (substitute figs when they are in season) is light and delicious.
I hope you found this easy and quick dinner idea using heirloom tomatoes in a summer salad enjoyable. What is so great about this quick dinner recipe is that it takes no time to make and is easy to clean up. Until next time, remember the Budget Bash mantra: make it simple, delicious, stylish, fun & economical to all!
Last night I had the most delicious easy and quick dinner with heirloom tomatoes and I thought I would share this summer salad recipe with you. This quick dinner recipe uses just a few ingredients including balsamic glazed halibut and takes only minutes to make.
Heirloom tomatoes are in season right now and they are so delicious whether plain, dressed with olive oil and accompanied with basil or tossed in a summer salad. Last night I used the tomatoes with this easy and quick dinner that is also a low-fat and healthy recipe. What is so great about this quick dinner recipe is that you can make it for yourself or serve it at your next dinner party.
The first part of this quick dinner recipe is to marinate the halibut in a bowl of equal parts olive oil, balsamic vinegar (2 tablespoons each) and a clove or two of garlic. Coat the halibut and place the fish in the refrigerator for about two hours.
The ingredients I used to make the summer salad were:
- Arugula
- Dates
- Heirloom Tomatoes
- Shaved Parmesan Cheese
- Lemon, Olive Oil and Salt and Pepper
Once the halibut is marinated, cook the fish in the oven until tender and flaky but not raw in the middle. (For detailed instructions on this recipe and more turn to page 95 in Budget Bash.) While the fish is cooking, toss the arugula, dates, heirloom tomatoes and shaved Parmesan cheese.
Then slice a lemon in half and squeeze the juice onto the summer salad (be sure to squeeze the lemon with the rind facing towards the salad so as not to get any seeds onto the greens), add some olive oil and salt and pepper to taste and place the salad onto your dinner plate.
Once the halibut is cooked, place it on the plate to the side of the salad or on top whichever you prefer and serve. (Note, for this easy and quick dinner recipe you can also substitute a chicken breast for the halibut and still use the same marinade.) Serve this quick dinner recipe with your favorite white wine and enjoy! The blend of flavors along with the sweetness of the dates (substitute figs when they are in season) is light and delicious.
I hope you found this easy and quick dinner idea using heirloom tomatoes in a summer salad enjoyable. What is so great about this quick dinner recipe is that it takes no time to make and is easy to clean up. Until next time, remember the Budget Bash mantra: make it simple, delicious, stylish, fun & economical to all!
Sending Your Child To School With A Piece Of Fruit
by dominic milner
Everyone knows how important it is that everyone, especially children, eat their 5 pieces of fruit per day but the big mistake that many parents make is that it is just to boring. If your children love fruit and would rather eat a piece of fruit rather than a chocolate bar any day of the week, then you are a very lucky parent with very healthy children.
The usual scenario is that you send your child to school with a piece of fruit and find that it is still in their lunch box when they come home. Sending your child to school with a piece of fruit like this is a complete waste of time and they will grow up to believe that eating fruit is something of a chore and this will pass on to their adult life.
When sending your child to school with a piece of fruit it is a good idea to experiment a little and jazz things up a little bit. What about this, spend a couple of hours with your child one Sunday afternoon and have some fun with the blender. Experiment with some different fruits and juices and blend them up to see what you come up with. When you and your child have come up with something that fits the bill you could make up a blend up a couple of times a week and they could take it to school in a small flask. This is just the same as sending your child to school with a piece of fruit but much more fun.
One word of warning here though, when you are experimenting, make sure that you make a note of the fruit and juices that you are blending up. There is nothing worse that finding that you have produced the ideal smoothie only to forget what you have put in it in the first place.
Another option when sending your child to school with a piece of fruit would be to purchase a tool which cuts the fruit into interesting shapes such as letter of the alphabet. Just by making the fruit a little bit out of the ordinary can have a big impact in making the fruit more interesting to eat for children and before you know it they will be choosing to take a piece of fruit to school rather than a chocolate bar and crisps.
Everyone knows how important it is that everyone, especially children, eat their 5 pieces of fruit per day but the big mistake that many parents make is that it is just to boring. If your children love fruit and would rather eat a piece of fruit rather than a chocolate bar any day of the week, then you are a very lucky parent with very healthy children.
The usual scenario is that you send your child to school with a piece of fruit and find that it is still in their lunch box when they come home. Sending your child to school with a piece of fruit like this is a complete waste of time and they will grow up to believe that eating fruit is something of a chore and this will pass on to their adult life.
When sending your child to school with a piece of fruit it is a good idea to experiment a little and jazz things up a little bit. What about this, spend a couple of hours with your child one Sunday afternoon and have some fun with the blender. Experiment with some different fruits and juices and blend them up to see what you come up with. When you and your child have come up with something that fits the bill you could make up a blend up a couple of times a week and they could take it to school in a small flask. This is just the same as sending your child to school with a piece of fruit but much more fun.
One word of warning here though, when you are experimenting, make sure that you make a note of the fruit and juices that you are blending up. There is nothing worse that finding that you have produced the ideal smoothie only to forget what you have put in it in the first place.
Another option when sending your child to school with a piece of fruit would be to purchase a tool which cuts the fruit into interesting shapes such as letter of the alphabet. Just by making the fruit a little bit out of the ordinary can have a big impact in making the fruit more interesting to eat for children and before you know it they will be choosing to take a piece of fruit to school rather than a chocolate bar and crisps.
The Process of Roasting Coffee
by ted sikkink
There are many stages involved in the production of coffee. One of the last things that needs to be done is called roasting. The way a coffee bean is roasted is perhaps the most important things that can affect its flavor later on.
It's the roasting process that takes a processed bean and changes its chemical compound as well as physical properties into something that can be commercially sold. While an unroasted coffee bean contains much of the same characteristics of roasted beans, including some of the acids and the caffeine, the unroasted bean lacks the most important quality: a favored taste.
Coffee has been drunk for hundreds of years, most likely since the fifth or sixth century of the Common Era. For most of that time, and until the twentieth century, the process of roasting coffee was something people did for themselves at home, or in restaurants where it would be served.
Even during this period there were many variations of how the green coffee beans were roasted. Sometimes small quantities of beans were roasted in a pan, and other times they were held out over burning coals. Later, rotating drums were introduced which would turn the beans while being placed on hot coals.
Today, many people still enjoy roasting beans themselves and higher end coffee shops will also have their own methods for roasting. Traditional methods are still used, but more high tech options exist such as computerized heating drums. Some methods actually employ popcorn poppers.
The twentieth century however brought with it mass industry and this is why most coffee drunk today is roasted by heavy machinery in mass quantities. In these cases the roasting process is left as a mere part in a whole string of other processes which include sorting, cooling and packaging.
Industrial roasters can operate at a temperature as low as 370 degrees Fahrenheit and as high as 540 degrees. That's 282 degrees Celsius, or nearly three times the boiling point of water.
For the most part, industrial roasters are large rotating drums that turn and tumble the beans while they are heated by one of several different methods. The heat may come from burning gases, wood or electricity. Some of these processes are known as direct-fired, in which the beans actually come in contact with the flame.
The alternative is an indirect-fired process in which the beans aren't touched by a flame, though they still contact combustion gases.
These mass batches of coffee beans can be roasted anywhere from ten minutes to a half hour. The length of time any given bean is roasted will affect its final color and flavor. It's the beans with lighter roasts, less roasting time, that maintain more of their original flavors.
This is popular with beans from certain regions like Java so that the regions signature flavor will let it stand out from the rest.
Before a bean is roasted it is known as green, and green coffee is much more stable. That means that unroasted beans can last for a long time without going bad. Because of this, the roasting process takes place closer to where the final product will be sold, allowing for the freshest possible coffee to reach the consumer.
There are many stages involved in the production of coffee. One of the last things that needs to be done is called roasting. The way a coffee bean is roasted is perhaps the most important things that can affect its flavor later on.
It's the roasting process that takes a processed bean and changes its chemical compound as well as physical properties into something that can be commercially sold. While an unroasted coffee bean contains much of the same characteristics of roasted beans, including some of the acids and the caffeine, the unroasted bean lacks the most important quality: a favored taste.
Coffee has been drunk for hundreds of years, most likely since the fifth or sixth century of the Common Era. For most of that time, and until the twentieth century, the process of roasting coffee was something people did for themselves at home, or in restaurants where it would be served.
Even during this period there were many variations of how the green coffee beans were roasted. Sometimes small quantities of beans were roasted in a pan, and other times they were held out over burning coals. Later, rotating drums were introduced which would turn the beans while being placed on hot coals.
Today, many people still enjoy roasting beans themselves and higher end coffee shops will also have their own methods for roasting. Traditional methods are still used, but more high tech options exist such as computerized heating drums. Some methods actually employ popcorn poppers.
The twentieth century however brought with it mass industry and this is why most coffee drunk today is roasted by heavy machinery in mass quantities. In these cases the roasting process is left as a mere part in a whole string of other processes which include sorting, cooling and packaging.
Industrial roasters can operate at a temperature as low as 370 degrees Fahrenheit and as high as 540 degrees. That's 282 degrees Celsius, or nearly three times the boiling point of water.
For the most part, industrial roasters are large rotating drums that turn and tumble the beans while they are heated by one of several different methods. The heat may come from burning gases, wood or electricity. Some of these processes are known as direct-fired, in which the beans actually come in contact with the flame.
The alternative is an indirect-fired process in which the beans aren't touched by a flame, though they still contact combustion gases.
These mass batches of coffee beans can be roasted anywhere from ten minutes to a half hour. The length of time any given bean is roasted will affect its final color and flavor. It's the beans with lighter roasts, less roasting time, that maintain more of their original flavors.
This is popular with beans from certain regions like Java so that the regions signature flavor will let it stand out from the rest.
Before a bean is roasted it is known as green, and green coffee is much more stable. That means that unroasted beans can last for a long time without going bad. Because of this, the roasting process takes place closer to where the final product will be sold, allowing for the freshest possible coffee to reach the consumer.
Four Kinds of Food Help Freshen Your Breath
by Green Alice
It will make women more attractive if they have fresh and orchid-like breath. In order to achieve such an effect, many people will turn to chewing gum or something like that. However, few of them know that some kinds of food may help them freshen their breath.
The first kind is yogurt.
The latest research shows that drinking yogurt every day can reduce the hydrogen sulfide content in the mouth. Hydrogen sulfide is just the major reason for the unpleasant odor in the mouth. What's more, drinking yogurt on time can also stop the generation of harmful bacteria in the mouth, all of which may cause gum disease or dental plaque. However, only natural yogurt has such an effect. The yogurt which contains sugar could not achieve this effect.
The second kind is vegetables and fruits rich in cellulose.
This kind of food includes apples, carrots, celery and so on. These vegetables and fruits can help to secrete large quantities of saliva. Saliva can not only moist the mouth, but also can remove the food debris attached on the teeth or in the slit between the teeth. The food debris is one of the reasons leading to bad breath.
The third kind is the foods containing a lot of vitamin C
Berries, oranges and other foods rich in vitamin C can form an oral environment which is not conducive to growth of the bacteria. Regular intake of vitamin C is also very beneficial for the health of the gums. But we should pay attention that the intake of vitamin C should come from natural foods, rather than the food additives, as additives may cause digestive disorders.
The fourth kind is smallage.
Smallage is a kind of herbaceous plant, which can help to eliminate the unpleasant odor in the mouth, especially the smell of cigarettes. If you can not find the smallage for the moment, caraway, mint leaves can also play the role of eliminating bad breath. In order to achieve better effects, you had better chew these foods as long as possible, or make them as tea for drinking. In addition, these above types of herbaceous plants also have good effect on digestion.
Most of the above foods are very common in our daily life and can be easily got. As a result, just add them in your daily diets, they will bring you a refreshing and pleasant breath unconsciously.
It will make women more attractive if they have fresh and orchid-like breath. In order to achieve such an effect, many people will turn to chewing gum or something like that. However, few of them know that some kinds of food may help them freshen their breath.
The first kind is yogurt.
The latest research shows that drinking yogurt every day can reduce the hydrogen sulfide content in the mouth. Hydrogen sulfide is just the major reason for the unpleasant odor in the mouth. What's more, drinking yogurt on time can also stop the generation of harmful bacteria in the mouth, all of which may cause gum disease or dental plaque. However, only natural yogurt has such an effect. The yogurt which contains sugar could not achieve this effect.
The second kind is vegetables and fruits rich in cellulose.
This kind of food includes apples, carrots, celery and so on. These vegetables and fruits can help to secrete large quantities of saliva. Saliva can not only moist the mouth, but also can remove the food debris attached on the teeth or in the slit between the teeth. The food debris is one of the reasons leading to bad breath.
The third kind is the foods containing a lot of vitamin C
Berries, oranges and other foods rich in vitamin C can form an oral environment which is not conducive to growth of the bacteria. Regular intake of vitamin C is also very beneficial for the health of the gums. But we should pay attention that the intake of vitamin C should come from natural foods, rather than the food additives, as additives may cause digestive disorders.
The fourth kind is smallage.
Smallage is a kind of herbaceous plant, which can help to eliminate the unpleasant odor in the mouth, especially the smell of cigarettes. If you can not find the smallage for the moment, caraway, mint leaves can also play the role of eliminating bad breath. In order to achieve better effects, you had better chew these foods as long as possible, or make them as tea for drinking. In addition, these above types of herbaceous plants also have good effect on digestion.
Most of the above foods are very common in our daily life and can be easily got. As a result, just add them in your daily diets, they will bring you a refreshing and pleasant breath unconsciously.
Subscribe to:
Comments (Atom)